Double Thick Stuffed Pork Chops

Pork screams a Fall Dinner and my fresh crop of harvested figs, I thought you might like this different dish. If figs are not your cup of tea, you can substitute apricots, apples, or even pears. With what looks like a bountiful crop of figs, this is my go-to for now. See if your butcher will French Cut or split the chops for you if you are apprehensive about that part of the recipe. Read instructions for tips on using fresh/dried figs or any fruit of your choice.

Method:

If you are using fresh figs, cut the stem from the fruit and slice in half through the stem end and toss in the lemon juice and let them marinate for 30 minutes or so.  If using dried figs cut the stem and put them whole into a bowl, add the lemon juice to a bowl and then pour boiling water to cover the figs and them hydrate for an hour or so.  Once they are supple, cut them in half from the top to the bottom.  Take your double thick chops and if not cut, slice through the middle from the meat / fat side into the bone to create a pocket.  Take 8 or 10 halves- depending on the size of your chop- and place them into the chops and then add a thin slice of butter into the cavity also.  Toothpicks can close the chop to keep the figs intact.  Put the panko crumbs, salt and pepper in a bowl and mix well and dredge each chop in the crumbs.

Heat a good sized black iron skillet over medium to medium high heat and add a splash of oil. Remember: Hot Pan/ Cold oil, food won’t stick. Place the chops in the hot oil and brown each side for 3 minutes or so to get a nice brown sear on each side.  Transfer to a baking pan, pour pan drippings over the chops and place covered with foil in a preheated 325 degree oven for 45 minutes.  When internal temps are close to 145 degrees, remove from oven and let rest for at least 5 minutes to let juices settle into the chops and not cause them to be dry. Serve with my Fig Sauce of drizzle the pan drippings over the chops on the serving platter.

Fig Sauce

As a Certified Pennsylvania Master Gardener, I am also part of a group of fig growers from our ranks.  I have two established Chicago Hardy potted fig trees.  Potted as I am so inundated with deer that I move them inside the garage every night as I already mentioned for fear the deer will devour them like everything else on my property.  The trees have probably close to a hundred figs on them which are basking in this summer sun and heat.   For some strange reason, I have gotten two fresh ripe figs already while the rest mature on the branches.  I recently got two new shoots from a fellow fig grower and are caring for them now and will have to wait at least two more growing seasons for them to produce figs.  Anyhow this year I may produce a small batch of Fig Jam for that early morning bagel if any are left after fresh picking and eating! To go along with our entrée, this is a perfect and easy sauce to serve with that.  One can use dried figs if one does not have access to fresh ones that are affordable to purchase.  If you use dried figs, I would soak them whole in HOT water for 15 or 20 minutes before you start to hydrate them to the point that they will cook faster.  And, the splash of bourbon is optional.

Method:

Combine all ingredients in a small saucepan and bring to a boil on high heat with an occasional stir with a wooden spoon. At boiling, reduce the heat to medium and half lid the pot and let simmer for 25 to 30 minutes.  Check to make sure that all the liquid does not evaporate, and you start to burn the fig mixture. Let mixture cool a little in the pan so it is manageable. At this point you can do one of two things. Either use a fork and crush any remaining chunks of fig or put the fig mixture in a sieve and using a rubber spatula squeeze the contents through to remove the seeds and make a pureed sauce.  I like the textured version better as one sees the figs and the seeds. Serve this on the side as a compliment to the pork chops that have been stuffed with figs also.

Corn Salad

Corn is still somewhat plentiful during the fall and here is a favorite of mine and my daughter used to ask for this often.  It pairs well with the entrée and is colorful with the other side dish when served on a plate.  Fresh is best, but frozen corn will work as well. 

I learned a novel way to microwave corn that eliminates all the “hair” when it is shucking time.  Cut through the husk at the bottom of the ear of corn up to the second row of kernels.  Microwave each ear for 3 minutes with the husk on. When finished cooking for 3 minutes or so, just squeeze the top of the husk with the silk hanging out and the ear of corn comes out as clean as a whistle.  Think of getting the last bit of toothpaste from its tube!  Fresh corn needs to be cooked and cooled before trying this recipe. Cook fresh corn and cut from cob.

Method:

If using frozen corn, simmer on medium heat for 10 minutes and let sit in a colander to drain.  Whisk the olive oil, balsamic vinegar, and lemon juice to emulsify. Mix scallions, parsley, and chopped basil in a small bowl and add to the whisked dressing of oil, lemon and vinegar. Pour the dressing over the warm corn and stir to incorporate the flavors.  This should be made at least a day ahead to marry the flavors.  Taste for some more salt and pepper.  Served at room temperature is the best way according to feedback from my diners.

Glazed Brussel Sprouts with Toasted Pecans

Fall is Brussel Sprout season and even those who may dislike the taste of plain sprouts should like this presentation.  I look for them to be the size of a ping pong ball and not much bigger when I see them available.  They scream fall and winter meals and are high in nutrients, rather low in calories, a good source of Vitamin K, which promotes blood clotting and strong bones, and Vitamin C. They also have fiber that helps maintain body sugar level spikes.  They fall into the cruciferous vegetable family which includes Kale, Cabbage and Broccoli. Have I read that cruciferous vegetables are good at lowering your chances of contracting cancer? Here is a dish to use that is healthy and good for your consumption.

Method:

Start by removing the outer leaves of the sprouts, trim the stems, cut in half lengthwise and rinse with clean water. Place aside for now.  In a large dry skillet over medium heat, toast the walnut halves stirring constantly so as not to burn them. You will know when you smell the lovely fragrance and see them lightly brown that they should be removed from the heat and set aside.  Let’s say it should take between 7 to 10 minutes on the stove top.

Using the skillet that you used to toast the pecans, add the cold butter and vegetable oil to a warm pan and heat until it gets bubbly. Remember: Hot Pan / Cold Oil Food won’t stick! To the melted butter, now add the Brussel Sprout halves and the salt and stir carefully so as not to cause the sprouts to shed their leaves with rapid stirring.  Stir over medium heat for about 15 minutes.  Doneness of the sprouts depends on the size of the halves so check before removing from the heat. 

When you have determined that the sprouts are still somewhat al dente, add the pecans, pepper and the brown sugar to the pan. Toss lightly to melt the sugar and coat the sprouts and the pecans.  Give the final mixture about 2 minutes over medium to lower heat and then transfer to a serving dish of your choice that could be heated to keep the glazing warm.

Chocolate Lemon Curd Tart

My favorite part of dinner is dessert.  Besides growing figs, I also have a Meyer Lemon tree (see below) that has been in my house and outside in the summer for about 5 or 6 years.  I had a crop of 10 lemons so far this year and they were the size of a naval orange.  So to the tart shell, I am filling it with a lemon curd recipe that I use when I really want the right taste over a prepared jar of lemon curd which can work here too.

Method:

Combine sugar, lemon juice and zest and a pinch of salt well into a medium sized saucepan on the counter. 

In a separate bowl, combine the whole eggs and the yolks until well mixed and add to the saucepan mixture of lemon and sugar. Whisk the ingredients until well blended.

Over medium heat, cook the mixture and using a whisk- nor a spoon- stir constantly for 7 or 8 minutes until it coats the whish and has a pudding like texture.

Remove from the heat at this point and whisk in the butter one chunk at a time until well blended.  You should have a silky mixture. 

At this point you will want to strain the warm mixture through a fine sieve using a soft spatula into a small bowl.  Cover the top of the mixture with plastic wrap to prevent air from forming a crust on top and refrigerate for 6 hours or so.  This will hold in your refrigerator for 5 or 6 days so it can be made well in advance of the dinner.

Tart Shell

You can use different crackers or cookies to add to your taste.  Try my chocolate wafer cookies for a chocolate lemon tart, shortbread cookies for a different taste or the standard graham cracker crust.

Method:

Preheat your oven to 350 degrees. 

Pulse the chocolate wafers in a food processor with the sugar until well ground.  Through the feed tube slowly add the melted butter a little at a time to the cookie mixture pulsing after each butter addition. 

Remove from processor bowl and put into a springform pan and evenly press the mixture up the sides and along the bottom until smooth and evenly distributed.

Place in the preheated oven for 10 to 12 minutes, watching to make sure the top edge does not brown too much. Remove from the oven and let cool completely. 

When ready to put this together, fill the cooled tart shell with the lemon curd. You may have some extra curd which can be refrigerated for later enjoyment. 

Cover the top of the curd again with the plastic wrap to eliminate a skin on the curd and refrigerate for 4 to 5 hours for it all to set. 

At serving time, remove from the springform pan and remove the plastic wrap on top of the curd and transfer to a lovely cake dish and top with whipped crean or some freshly grated lemon zest.  ENJOY!

Carrot-Parsnip & Ginger Soup - serves 6 with seconds

Ginger was a highly prized root to add to 18th Century dishes and has medicinal qualities that we are aware of today. Tumeric is also a great addition to one’s diet and cooking. It is reported that ginger and turmeric should be paired when cooking with them as they work in conjunction with each other well. Paring them with the sweetness of carrots and parsnips makes for a lovely creamy soup to serve as a first course.  I do not peel either the carrots or the parsnips as I believe that removes a lot of the nutrients and fiber. But do peel the ginger and using a spoon to scrap off the skin is a quick, easy method. The smaller these two root crops are before sliced, the better they are for flavor.  After you zest the lemon and orange, spread the chopped peels from the fruit around your greens in the garden to help with white fly infestation!! Also flat, or Italian parsley is for cooking and curly parsley is for garnish and /or flower arranging.  I would also suggest that the soup be made a day before to meld the flavors even more.

Beef Tenderloin with Roasted Onions - Serves 4 to 6

It has been a while since we featured beef tenderloin, but it would pair well with the potatoes to follow and the root vegetable soup. If you serve it with a salad and possibly some hot bread, your entrée is completely plated and a sight to behold to your guests.  Beef tenderloin is the prime cut of beef found within the loin area and is very tender. It is at the very tip of the loin where we get the filet mignon cut.  It is also a lean cut so some added butter helps make it melt in one’s mouth and sometimes can be fork cut it is so tender.  I am not a fan of garlic on meats, so the delicate flavor of the beef would be better with a mild mustard or mustard/horseradish dressing served on the side for me.  For the onions, gather small onions and peel and put into roaster with beef while it is in the oven.

Method:

Preheat oven to 425 degrees.

Have the beef tenderloin at room temperature.  Salt and pepper the entire loin. 

In a large iron skillet pour the oil onto the hot pan surface and heat to medium high temperature. Remember: Hot pan/ cold oil- food will not stick. Place the tenderloin in the pan and sauté each side for 3 to 5 minutes.  You should brown 4 to six sides to make a nice crusty surface on the outside of the whole tenderloin.  When this is ready on all exterior surfaces of the beef, remove to a serving platter.  

After you remove the beef, put the small onions into the pan drippings and stir in the renderings for 5 minutes or so to give them a little color.  Use your butter and any of the options mixed together to rub over the entire crusted exterior of the beef.   

Place uncovered back into the large iron skillet with the onions and return to the preheated oven until a meat thermometer inserted into the center of the cut gives you the desired cook you want for the beef-rare (115F to 120F) /medium (120F to 125F) / well done (130F to 135F). This should be ready in 20 to 30 minutes.

Remove from the oven and let rest for at least 15 minutes to let the internal juices redistribute to create a juicy, delicious 1 inch slice.  Collect the pan drippings to serve as a drizzle over each slice of served beef.