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Archive | March 27th, 2013

Smoked Pork Chops with Caramelized Apples, Onions

Smoked Pork Chops with Caramelized Apples, Onions

Pork Chop 2 cropped bestConsider this recipe, with its topping of pan-sizzled apples and onions for any smoky (or savory) cut of pork — ham, ribs, or chops. It’s a perfect match. If this is to be your only side dish, you can add sauteed cabbage or kale to add color and nutrition.  These smoked chops came two to a package at Target. Each was ample for one serving.

Smoked Pork Chops with Caramelized Apples, Onions

Two smoked pork chops (fully cooked)
2 tablespoons cooking oil, divided use
One large, crisp apple, such as Braeburn or Gala, cored, cut into wedges and sliced thin
One medium white or yellow onion, peeled, cut in half lengthwise, then sliced thin across
2 tablespoons of medium dry Riesling (optional)
Pinch of sea salt
Pinch of ground allspice (or, a couple of grindings from spice grinder)

In a large saute pan or grilling pan, heat 1 tablespoon of the oil, spread around the pan and keep heat at medium or just a little higher. Add the two pork chops. You want to sear them, to add color, not just saute them.

In another pan, heat up the other tablespoon of oil and add the sliced apples and onions. Also over medium heat, let them cook, color and even caramelize a bit. Don’t burn! When the apples and onions are tender and starting to color, add the wine, if using, a pinch of salt and allspice. Toss in the pan and keep an eye on them as you let the wine cook off.

When the pork chops are hot and have a little sear on them, transfer to plates and spoon the apples and onions over the top.

Makes two ample servings.

From Bonnie Walker

 

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Pan-Seared Tuna with Olive-Caper Relish

Pan-Seared Tuna with Olive-Caper Relish

Pan-seared Tuna with Olive-Caper Relish

Pan-seared Tuna with Olive-Caper Relish

Fish is good for you, and fresh, pan-seared tuna is one of the best-tasting, too.

Pan-Seared Tuna with Olive-Caper Relish

Relish:
Olive oil
1 cup cauliflower florets, finely chopped
15 pimento-stuffed olives, chopped
1 tablespoon capers, rinsed and chopped
10 almonds, chopped
5 anchovy fillets, chopped
Pinch or 2 of lemon zest
Pepper or red pepper chili flakes, to taste
Salt, preferably truffle salt, to taste
Fresh parsley leaves, chopped

Tuna:
4 (6- to 8-ounce) tuna fillets
Ground coriander
Salt, preferably truffle salt
Olive oil

For the relish: In a saucepan, combine oil and cauliflower and sauté for a few minutes to soften. Add olives, capers, almonds, anchovy fillets and lemon zest. Sauté a few minutes more and taste to see if any pepper or salt is needed.

For the tuna: Pat tuna dry. Sprinkle a generous amount of coriander and some salt on both sides. Heat the oil in a saucepan until hot but not smoking. Add the steaks and flip once. Pay attention to how the tuna is cooking. For an inch-thick fillet, you wont need to cook it more than 8 minutes until it’s done. If you want it rare, then cut the time in half, with no more than 2 minutes per side.

When the tuna is done, place each fillet on a plate and top with relish. Sprinkle a few parsley leaves on top.

Makes 4 servings.

From John Griffin

 

 

 

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