Grilled Monster Pork Chops with Tomatillo and Green Apple Sauce

The sauce in this recipe is good for anything. It is not a spicy recipe at all but you could spice it up if you wanted to with some chipotle chili powder. Jimmy and I made this last Sunday and it was different and delicious. The tomatillo sauce was easy and really good. I just blended the apples right in with everything else. I served it with grilled romaine and avocado dressing. We had tomatillo sauce left over which I will some day make verde enchiladas!

Active time: 50 min Start to finish: 1 1/2 hr

Yield: Makes 6 servings

For pork chops
3 tablespoons ground coriander
3 tablespoons ground cumin
2 1/2 tablespoons kosher salt
1 1/2 tablespoons black pepper
3 tablespoons olive oil
4 (2-inch-thick) loin pork chops (each about 1 lb)

For tomatillo and green apple sauce
1/2 lb fresh tomatillos (about 5), husks discarded and tomatillos rinsed
2 Granny Smith apples
1/2 cup loosely packed fresh cilantro sprigs
1 garlic clove, minced
1 teaspoon ground cumin
1/4 cup apple juice
1 tablespoon fresh lime juice
1 tablespoon mild honey
1 teaspoon minced canned chipotle chiles in adobo

Special equipment: a large chimney starter (if using charcoal); a 17- by 12 1/2- by 3 1/2-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer
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Marinate chops: Stir together coriander, cumin, salt, and pepper ink9ju a small bowl, then add oil and stir until combined well. Rub spice mixture all over chops. Let chops marinate while making sauce and preparing grill.

Make sauce: Simmer tomatillos and 3 cups water in a 2 1/2- to 3-quart saucepan, uncovered, stirring occasionally, until tomatillos are just soft, 8 to 10 minutes. Drain and cool 15 minutes.

While tomatillos are cooling, core apples and cut into 1/4-inch dice. Purée tomatillos with remaining sauce ingredients except apples in a food processor. Transfer to a bowl and stir in apples.

To cook pork using a charcoal grill: Open vents on bottom of grill. Light charcoal (80 to 100 briquettes) in chimney starter. Leaving about one quarter of grill free of charcoal, bank lit charcoal across rest of grill so that coals are about three times higher on opposite side.

Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear pork on lightly oiled grill rack directly over hottest part of coals, uncovered, turning over once and, if necessary, moving around grill to avoid flare-ups, until well browned, 10 to 12 minutes total. Move pork to coolest part of grill, then cover with inverted roasting pan and grill, turning pork over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 150°F, 10 to 12 minutes total. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).

To cook pork using a gas grill: Preheat all burners on high, covered, 10 minutes. Sear pork on lightly oiled grill rack, covered with lid, turning over once, until well browned, 10 to 12 minutes total. Turn off 1 burner (middle burner if there are 3) and put pork above shut off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center (avoid bone) registers 150°F, 12 to 16 minutes. Transfer pork to a cutting board and let stand, loosely covered with foil, 15 minutes (temperature will rise to 155°F).
Serve pork: Cut pork away from bone, then thinly slice and serve with sauce.

Cooks' note:
If you aren't able to grill outdoors, pork chops can be seared in a hot lightly oiled well-seasoned ridged grill pan over moderately high heat, turning over once, until well browned, about 6 minutes total, then transferred to a shallow baking pan and roasted in middle of a preheated 450°F oven, without turning over, until thermometer registers 150°F, 15 to 20 minutes. *Available at Latino markets and many supermarkets.


http://www.epicurious.com/recipes/food/printerfriendly/Grilled-Monster-Pork-Chops-with-Tomatillo-and-Green-Apple-Sauce-109529

Turkey Meatballs

Quick and easy. This dish calls for a stroganoff (also spelled stroganov) type presentation of these delicious meatballs but I have used them in all different dishes (spaghetti, mashed potatoes, soups). I have also added some chiptotle chili powder just to give some heat but these are the most flavorful turkey meatballs I have ever had.

Turkey Meatball Stroganov
Gourmet - October 1994

Meatballs
1/2 pound ground turkey
1 small onion, chopped fine
1 small garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh bread crumbs
1 large egg yolk
1 tablespoon olive oil

Stroganov
1/4 pound mushrooms, sliced thin (about 2 cups)
1/4 cup medium-dry Sherry
1 cup low-salt chicken broth
1 teaspoon Worcestershire sauce
a beurre manié made by rubbing together 1 tablespoon softened unsalted butter and 1 tablespoon all-purpose flour

1 to 2 tablespoons minced fresh dill

In a bowl stir together well turkey, 2 tablespoons onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes. Transfer meatballs with a slotted spoon to paper towels to drain.

To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until almost completely reduced. Add broth and Worcestershire sauce and bring to a boil. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Add meatballs and simmer, covered, 5 minutes. Stir in dill.

Serve meatball Stroganov with egg noodles and sour cream.

Tangy Avocado Dressing

Tangy Avocado Dressing
Aderezo de Aguqcate

1/2 c. veg oil, olive oil or a mixture of the two
3 T fresh lime juice
1 garlic clove, peeled and halved
1/2 c. mayonnaise
1 T Worcestershire sauce
1/2 ripe avocado, pitted and flesh scooped out of skin
1/2 c. roughly chopped cilantro

Combine the oil, lime juice, garlic, mayo, worcestershire, avocado, cilantro and 3/4 teaspoon salt in a blender jar or food processor along with 3 T cold water. Process until smooth, taste and season as necessary. Pour into a jar, secure the lid and refrigerate until ready to use. Shake well immediately before use, which should be within a day or two.

***I made this for the beach salad Lara and I did this summer at the beach. If it is too thick, simply add water! It is delicious on a sandwich as well as a salad.

Grilling Lamb Kabobs and Veggies

Jimmy is grilling up Lamb kabobs tonight, don't they look delicious?

Marinade:
balsamic
olive oil
mint
basil
kosher salt
pepper
thyme
oregano
mint

He is also grilling mushrooms, bell peppers (yellow, red, orange) and red onions. I made some hummus to eat on the side but I make it a little different. I know there are a million people who will tell me I am wrong but I just don't use tahini because I don't make it enough to utilize the product (it is not cheap). It is also the most fattening part of the dish so I don't mind cutting it out. I basically make this to taste:

Hummus
2 cans garbanzo beans/chickpeas
2 - 4 cloves garlic (depending on how big and your taste)
olive oil - not sure but at least 1/4 cup
3 T sesame oil
lemon juice from at least 1/2 lemon
salt
chili powder or paprika (depending on the kind of heat you want)

Blend in a food processor, add olive oil as needed. Serve with paprika or chili powder on top with a splash of olive oil and mint.

Hoefs Chocolate Chip Cookie Recipe

This is Lara's version of our Hoefs chocolate chip cookie recipe - requested by my friend Cheryl. I say Lara's version because the recipe card I am transcribing this from is her writing with her notations, which I love!

Preheat oven to 375 degrees

Mix together:
1 c butter (better with crisco)
1 c granulated sugar
1 c brown sugar, packed
2 eggs
1 tsp vanilla

Mix together in a separate bowl the dry ingredients:
2 c flour
2 1/2 c oats
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Optional but delicious:
1 4 oz bar milk chocolate, shaved
1 1/2 c chopped nuts

1. Mix wet ingredients together
2. Add flour mix to gooey mix slowly but surely.
3. Add 12 oz package of choco chips (and nuts if adding or extra chocolate shredded)
4. Roll into balls about the size of golf balls in a meditative manner. Place 2 inches apart on ungreased cookie sheets.
5. Bake for 12 minutes in a meditative manner. Take them out at 12 minutes no matter what, even if they look doughy.

Makes 3 - 4 dozen enlightened cookies

Chicken, Black Bean, Corn & Tomato Salad

From EatingWell: March/April 1994

• 12 ounces boneless, skinless chicken breasts, trimmed and poached (see Tip) (Jimmy and I grill two chicken breasts when we grill on Sunday to use in Mondays meal, so we had smokey chicken. Delicious!)
  
• 1 15-ounce can black beans, rinsed
• 1 large vine-ripened tomato, or 2 plum tomatoes, cored and diced
• 1 cup frozen corn, thawed (I toasted the corn in a saucepan, I like the flavor!)
  
• 1 tablespoon extra-virgin olive oil
• 3 cloves garlic, finely chopped
• 2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 2 tablespoons sherry vinegar, or cider vinegar
• 1/2 teaspoon salt
• 1/2 cup chopped scallions, (3 scallions)
• 1/4 cup chopped fresh parsley
• Heather added avocado because we had them and it was a great addition!
  

Preparation

1. Shred chicken and combine with black beans, tomatoes and corn in a salad bowl.
2. Heat oil in a small skillet over medium heat. Add garlic and sauté until just beginning to color, about 30 seconds. Add oregano and cumin; stir until fragrant, about 10 seconds. Remove from the heat; add vinegar and salt. Pour over the salad. Add scallions and parsley; gently toss to combine.

Nutrition

Per serving : 250 Calories; 6 g Fat; 1 g Sat; 4 g Mono; 47 mg Cholesterol; 26 g Carbohydrates; 24 g Protein; 6 g Fiber; 402 mg Sodium; 415 mg Potassium

1 Carbohydrate Serving

4 servings, about 1 1/4 cups each | Active Time: 30 minutes | Total Time: 30 minutes

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 8 hours.

• Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.

http://www.eatingwell.com/recipes/chicken_black_bean_corn_tomato_salad.html

Grilled Smokey Chicken with Root Vegetables

Mesquite smoke chunks are the key ingredient to Jimmy's amazing smokey chicken grilled in the Green Egg.

First, brine the whole chicken fryer for a few hours in salt water, this keeps it moist and flavorful.

Then, put a roasting rack in the grill or if you have a can of soda or beer you can rest that bird right down on that can. Keep the fire hot and smokey for around an hour, hour and a half. The time it takes to cook really depends on a lot of factors - size of bird, heat of grill, temperament of griller, etc. Never under cook a chicken (chicken is done when the internal temperature registers 165°F in the breast area and 180°F in the thigh).

We had this with roasted parsnips and carrots, you could do any root vegetable and it would be equally delicious. I parboil them before giving them to Jimmy for the grill. He cooks them in a little bit of olive oil. They are delicious just off the grill, nothing added but a small amount of salt and pepper.

If you want to get fancy you can make a maple glaze with some maple syrup, garlic, fresh rosemary and a little salt and pepper. A few weeks ago we had a great dish from Epicurious.com with a similar recipe roasted in the oven called Roasted Winter Squash and Parsnips with Maple Syrup Glaze and Marcona Almonds -it was delicious!

Balsamic Salad Dressing

I learned this recipe from my dear friend Karen Cohen years ago. It was my first salad dressing and is still an old faithful. I am sure by now she has crafted this into a science of delicious bursting flavor but I will pass on here the basics I learned about 13 years ago.

No measurements - it is kind of to taste

balsamic vinegar
drop of dijon mustard
dash of soy sauce
olive oil

After writing that I feel I am missing a crucial ingredient . . .

Whisk them all together, serve with greens of your choice, toasted pine nuts and whatever else you have and would like.

Tonight Jimmy and I are having this with red onions, avocado and feta.

Yum!

Buttermilk Pancakes

Recipe from The Book of Bread
By Judith and Evan Jones

Makes 12 pancakes 3-4 inches in diameter

1 c buttermilk
2 T melted butter
1 egg
1 cup white flour
1 tsp baking soda
2 T sugar
3/4 tsp coarse salt or 1/4 tsp table salt
Optional: We added 1 c frozen blueberries

Beat the liquid ingredients together. Thoroughly mix the dry ingredients and add them to the liquid, stirring only long enough to moisten the flour. Spoon a small ladleful onto a hot, lightly greased skillet, using enough batter to let the pancake spread to 3 - 4 inches, as you like them; if you wish them even thinner, add more buttermilk to the batter, although the above formula makes for a fairly loose batter. Bake until golden on the bottom, less than a minute; bubbles will appear on the top, which tells you to check and see if the bottom is golden, then turn with a spatula to brown the other side. Serve immediately.

**This book is the hands down best book for bread making.

Warm Chicken Sausage and Potato Salad

Warm Chicken Sausage & Potato Salad

4 servings, about 1 3/4 cups each
Active Time: 30 minutes
Total Time: 30 minutes

* 1 pound small potatoes, cut in half
* 1 5-ounce bag arugula (about 4 cups, gently packed) (I used spinach because it was much cheaper and it tasted great too)
* 12 ounces precooked chicken sausage, cut crosswise into 1/2-inch pieces
* 1/3 cup cider vinegar
* 1 tablespoon maple syrup
* 1 tablespoon whole-grain or Dijon mustard
* 1 tablespoon extra-virgin olive oil
* Freshly ground pepper, to taste


1. Bring 1 inch of water to a boil in a Dutch oven. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula; cover with foil to keep warm.

2. Cook sausage in a medium skillet over medium heat, stirring often, until browned and heated through, about 5 minutes. Add to the potato-arugula mixture.

3. Remove the pan from the heat and whisk in vinegar, maple syrup and mustard, scraping up any browned bits. Gradually whisk in oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.

Per serving: 258 calories; 9 g fat (1 g sat, 3 g mono); 60 mg cholesterol; 27 g carbohydrates; 15 g protein; 2 g fiber; 483 mg sodium; 103 mg potassium.
Nutrition Bonus: Vitamin C (45% daily value).

This website has great recipes:
http://www.eatingwell.com/recipes/sausage_arugula_salad.html

Tilapia Fillets with Balsamic Reduction Served With Roasted Acorn Squash

Number of Servings:

4

4 5-7 oz. fresh Tropical™ Tilapia fillets

salt and pepper

2 Tbls. olive oil

1/2 Tbls. flour

Sauce

1 cup sugar

1 cup balsamic vinegar

Place the sugar in a hot frying pan and caramelize, but do not burn it. Add the balsamic vinegar and a pinch of black pepper. The sugar may get hard, but as the vinegar boils, it will melt again. Boil for about 10 minutes. If the sauce is too thick, add vinegar until desired consistency is reached. Set aside.

Combine the salt, pepper and flour and dredge each side of the fillets. Heat a large frying pan over medium high heat. When the pan is hot, add the olive oil and let it get hot. Add the fillets and brown on both sides, turning only once. Cook the fillets until they are golden brown, about 3 minutes per side. Remove to a plate and drizzle the balsamic sauce over the fillets.

Source: Tropical Aquaculture Products, Inc.

I served this with roasted acorn squash with blue cheese and almond slivers. Both dishes went great with the balsamic reduction.

Snickerdoodles

I searched on the internet last week for this recipe and then found my old one from my mom's recipe box. It is a great old school, easy cookie recipe.

Snickerdoodles

1 Tbs sugar
1 Tbs cinnamon (i personally chose a more 1/3 to 2/3 ratio)

Cookie dough
1 c shortening
1 1/2 c sugar
2 eggs
1 tsp vanilla
2 3/4 c flour
1 tsp baking soda
1/2 tsp salt
2 tsp cream of tartar (optional)

Cream shortening

Add sugar and eggs

Stir in vanilla.

Add four mixture.

Shape dough into 1" balls and roll in cinnamon and sugar.

Cook at 400 degrees for 6 minutes*

*I thought six minutes was a little bit light, we usually cook even sugar cookies at least 10 minutes. My tasters thought the six minute cookies were delicious and that the ones I cooked for up to 10 minutes were great too! I guess cook them to taste.

Chicken, Rice, and Mango in Lettuce Wraps

Chicken, Rice, and Mango in Lettuce Wraps

For rice
1 cup jasmine rice
1 3/4 cups water
1/4 teaspoon salt

For dressing
1/2 cup seasoned rice vinegar
1/2 cup vegetable oil
6 tablespoons mayonnaise
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger (from a 2- by 3-inch piece)
2 garlic cloves, chopped
1/2 teaspoon Asian sesame oil

For wraps
2 grilled chicken breast halves,
shredded (2 cups)
1/3 cup lime vinaigrette (reserved from Grilled Chicken with Shredded Mesclun Salad
)
3/4 lb Boston or Bibb lettuce, leaves separated
1/2 seedless cucumber (usually plastic-wrapped), halved lengthwise, cored, and cut into 1/8-inch-thick matchsticks
3 scallions, cut into 3-inch-long thin strips
1 (1-lb) firm-ripe mango, peeled, pitted, and cut into 1/8-inch-thick matchsticks
1/2 cup chopped fresh cilantro

Make rice: Wash rice in 3 or 4 changes of cold water in a large bowl until water is clear, then drain well in a large sieve. Bring 1 3/4 cups water and 1/4 teaspoon salt to a boil, then add rice and cook, covered tightly, over low heat until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered and undisturbed, 10 minutes. Fluff rice with a fork and transfer to a bowl to cool to warm.

Make dressing and serve wraps: Purée all dressing ingredients in a blender until smooth, about 1 minute.
Toss shredded chicken with lime vinaigrette.
Put chicken and remaining wrap ingredients in bowls on a large platter with ginger dressing on the side.

Gourmet - August 2005

You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/232487?mbid=ipapp

Carrot Fennel Soup

Carrot Fennel Soup

2 medium fennel bulbs with fronds
1 pound carrots, quartered lengthwise
1 medium onion, quartered
1 garlic clove
5 tablespoons extra-virgin olive oil, divided
1/2 teaspoon sugar
2 1/2 cups reduced-sodium chicken broth
2 1/2 cups water
1 teaspoon fennel seeds

Preheat oven to 450°F with rack in lowest position.

Chop enough fennel fronds to measure 1 tablespoon and reserve. Discard stalks and remaining fronds. Slice bulbs 1/4 inch thick and toss with carrots, onion, garlic, 3 tablespoons oil, sugar, 1/2 teaspoon salt,
and 1/4 teaspoon pepper. Spread in a 4-sided sheet pan and roast, stirring occasionally, until browned and tender, 25 to 30 minutes.

Blend half of vegetables in a blender with broth until very smooth. Transfer to a medium saucepan. Repeat with remaining
vegetables and water. Thin to desired consistency with extra water and simmer 2 minutes. Season with salt and pepper.

Meanwhile, finely grind fennel seeds in grinder and stir into remaining 2 tablespoons oil. 3Serve soup drizzled with fennel oil and sprinkled with reserved fronds.

Cooks’ notes:
•Soup can be made 1 day ahead and chilled.
•Fennel oil can be made 2 days ahead and kept at room temperature.

Gourmet - November 2008
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/350600?mbid=ipapp

Pork, Mushroom, and Snow-Pea Stir-Fry

Pork, Mushroom, and Snow-Pea Stir-Fry
1 pound pork tenderloin, trimmed and very thinly sliced crosswise
2 teaspoons cornstarch
4 tablespoons vegetable oil, divided
1/2 pound snow peas, strings removed
3 garlic cloves, forced through a garlic press
1/2 pound sliced cremini mushrooms
3 tablespoons water
2 tablespoons teriyaki sauce

Accompaniment: steamed rice

Toss pork with cornstarch and 1 teaspoon salt.

Heat 2 tablespoons oil in a wok or 12-inch heavy skillet over medium-high heat until it shimmers. Stir-fry pork until pale golden and almost cooked through, about
4 minutes, then transfer to a plate. Add
1 tablespoon oil to wok and stir-fry snow
peas with garlic until crisp-tender, about
1 minute. Transfer to plate.

Add mushrooms to wok with water and remaining tablespoon oil and cook, covered, until softened, about 5 minutes. Add pork, snow peas, and teriyaki sauce and stir-fry until pork is cooked through, about 2 minutes.

Gourmet - February 2009
You can view the complete recipe online at: http://www.epicurious.com/recipes/food/views/351432?mbid=ipapp

2010 Recipe Bonanza

While publishing my annual cookbook this year I decided it was high time I digitized the whole process, making the recipes available as I cook them. This will also allow all of you the opportunity to post comments or share your recipes. Inadvertently, it will also make the project "green" and much less expensive.

The name of the blog comes from a phrase I used to say to my mom when I was a kid. I would come into her bedroom early in the morning and say, "Get your feet out of bed and into the kitchen."

Guerrero Cookbooks
Cookin' With Gas - 2005
Cookbook: Recipes That Made the Cut - 2006
Hot in the Kitchen - 2007
Green Egg and Ham - 2008
Get Your Feet in the Kitchen - 2009

I may still print a cookbook in 2010 if I get requests to do so but I am leaning toward going ONLINE exclusively. Let me know what you think.

Photo: This is a salad we made this summer when the basil was growing like a maniac. It was a delicious summer treat and rewarding to grow our own herbs. Hopefully 2010 will feature some recipes utilizing vegetables and herbs from our garden.