Some Things We Eat

Some of the delicious things Beau and I have eaten lately are….

 

Balsamic Glazed Pork Chops (thanks to my seesta):

 

Ingredients:

·         2 pork chops, about 1.5 cm thick

·         ground coriander

·         salt and pepper

·          

Ingredients for the glaze:

·         1/3 cup balsamic vinegar

·         1/3 cup chicken stock

·         1 tablespoon maple syrup

·         1 teaspoon mustard

·         1 clove garlic, crushed

·         few strings of fresh thyme

·         strig of fresh rosemary

·         a pinch of cornstarch

·         teaspoon butter

1.        

2.       Bring all the glaze ingredients (except butter) together to gentle simmer.Let the glaze thicken. Throw in a teaspoon of butter and whisk. Set aside.

3.       Season pork with salt, pepper and ground coriander.

4.       Heat the grill pan and grill chops for 5 minutes per side.

5.       Once almost done with cooking, blush each side with the sauce and briefly let it touch the grill.

6.       Let them rest for 5-10 minutes and serve.

Enjoy!

 

Grilled Avocado and Corn Salad:

2 avocados, halved and removed from their skin (I find a spoon works best for this)
1 Tablespoon buter
2 cups fresh or frozen corn
¼ teaspoon ground cumin
2 scallions, chopped
1 Tablespoon diced jalapeno (more or less)
¼ cup chopped cilantro
¼ cup crumbled feta (optional)

Add the butter to a hot skillet. To that add the corn, cumin and a pinch of salt. Saute until corn is just cooked, 2-3 minutes then turn off heat. Toss in the scallions, jalapeno and cilantro. Taste and add more salt if needed.

On a very hot grill or grill pan place the avocados on the grill. Let sit undisturbed for a couple of minutes. Flip the avocados over and grill the other side. Salt the avocados and place on a platter with the corn salad.

Grill some thinly sliced bread that has been drizzled with oil. Brush the grilled bread with a garlic clove. Served alongside the salad.

 

Arugula, Blue Cheese Egg Sandwich with Bacon:

Olive oil

1 sourdough roll

1 jumbo egg

Handful of arugula

1 Tbsp. mild blue cheese, crumbled

Salt and pepper, to taste

Bacon

Split sourdough roll in half and toast. Drizzle with extra virgin olive oil and sprinkle with salt and pepper.

Meanwhile, heat small skillet over medium-high and lightly coat bottom with olive oil. Once oil is hot, crack egg into pan. Sprinkle with salt and pepper. Once bottom looks white, use a spatula and spoon to gently flip (so that yolk doesn’t crack).

Top one side of sourdough with handful of arugula and crumbled blue cheese. Place egg on top, and serve.

Garlic Parmesan Chicken Wings:

1 tsp chopped oregano

1 tsp chopped, dried rosemary

1 tsp kosher salt

1/2 tsp ground cumin

1 1/2 lbs chicken wings

2 tbsp olive oil

1 tbsp chopped basil

1 tbsp chopped garlic

1/4 cup finely grated parmesan cheese

Preheat oven to 425F.

In large bowl, whisk together chopped oregano, dried rosemary, ground cumin and salt. Add chicken wings and toss to coat, making sure that all wings get some of the herb mixture.

Lay wings in single layer on broiling pan or baking sheet and bake 20 to 25 minutes, until golden brown.

In another large bowl, whisk together the olive oil, chopped basil, chopped garlic and parmesan cheese. Add cooked wings and toss well to coat.

Serve hot.