Pork Chops w/ Blueberry-Chipotle Sauce

|
By
|
3 comments

Grilled Pork Chops w/ Blueberry-Chipotle SauceA few weeks ago, the good folks at D’Artagnan sent me another box of goodies to do some recipe development with. I always look forward to their little “care packages”, as I have a hard time finding good quality butchered meats here on the Shore. So when I received these gorgeous Berkshire bone-in porkchops, I was ecstatic. I’d never worked with chops that were so gorgeous before!

Needless to say, I wanted to “do them up” right. I seasoned them simply with salt and pepper and grilled them. I wanted a little fruity kick to pair with them, so I made a simple sauce out of fresh blueberries, brown sugar, and some chipotle peppers.

The sweet and spicy combo was the perfect accent for the meaty chops. I served it all over a bed of cinnamon-spiked mashed sweet potatoes, which is something that one of my favorite restaurants (Bill’s, for you locals) on the island serves with their pork chops…and again, it was the perfect compliment to the other flavors.

With a fresh green veggie on the side, it’s a great hearty summer meal – lighter than your traditional meat and potatoes. Easy, yet certainly impressive enough to serve to company.

Big thanks to D’Artagnan for the hookup! The chops were so tender, juicy, and flavorful. If you too have a problem finding quality meats in your area, head over and check out the selection they have available for delivery. I’ve really been impressed with every single item I’ve tried so far!

Pork Chops with Blueberry-Chipotle Sauce

4 bone-in (1-inch thick) pork chops
1 Tbsp kosher salt
2 tsp fresh ground black pepper

For the Blueberry-Chipotle sauce:
1 cup fresh blueberries
1/4 cup water
1 Tbsp red wine vinegar
3 Tbsp light brown sugar
1 Tbsp chipotle in adobo, chopped

For the Cinnamon-Spiked Mashed Sweet Potatoes:
3 lbs sweet potatoes, peeled and quartered
4 Tbsp butter
2 Tbsp brown sugar
2 Tbsp half & half
3/4 tsp ground cinnamon
kosher salt

Add the quartered sweet potatoes to a large pot and cover with water. Boil over medium-high heat until potatoes are tender – about 15 minutes. Drain, and place back in the pot. Add the butter, brown sugar, half & half, and cinnamon. Mash until smooth and well combined. Season to taste with salt. Cover and set aside.

Prepare the sauce by combining all ingredients in a small saucepan. Bring to a boil over medium-high heat. Once blueberries begin to soften and burst, reduce heat to low and let sauce simmer until it’s reduced by about half.

While sauce is reducing, grill the chops. Heat grill to medium-high heat. Season chops with salt and pepper well on both sides. Grill chops for about 3 minutes on each side, internal temperature should reach 140. Remove to a platter and tent with aluminum foil.

To serve, lay down a bed of the sweet potatoes. Followed by a chop. Then spoon over some of the blueberry-chipotle sauce. Serve immediately.

Disclaimer: This post is sponsored by the good folks at D’Artagnan. As always, all thoughts and opinions are my own.

Blackberry-Basil Vinaigrette

|
By
|
5 comments

Blackberry Basil Vinaigrette

Have you guys taken note of all of the gorgeous berries in stores right now? I’ve been enjoying all of them, but hard pressed – I’d say juicy, plump blackberries are my favorite. And, they’ve been REALLY good this year. So when Driscoll’s reached out to me and ask me to come up with blackberry recipe to share with you guys, how could I say no?

While I’ve had my usual fun baking with them, I thought a more savory application would be a fun twist. In an effort to shed a few pounds before sandbar season, I’ve been trying to eat more salads. I always make my own dressings, but have never made one with a fruit puree as the base before. Wow, I’ve really been missing out!

I added a handful of fresh basil to the blackberries before I pureed them, which added a wonderful aroma and freshness. The thick puree acts as a wonderful emulsifier, and the sweetness from the berries really rounds out the flavor. I also used champagne vinegar, for it’s subtle flavor…to really let the blackberry and basil shine. But, white wine vinegar would be an excellent substitute.

I like to serve it over a bed of mixed greens with some candied walnuts, herbed goat cheese, and plenty of fresh blackberries. Makes the perfect simple salad for these warmer days we’ve been having! Would also be wonderful to use as a marinade for chicken or pork. I’ll definitely be trying that in the very near future!

Blackberry-Basil Vinaigrette

1 cup fresh blackberries (about 6 oz)
1/4 cup packed fresh basil leaves
1/4 cup champagne vinegar or white wine vinegar
2 tsp honey
1 tsp kosher salt
1/2 tsp ground black pepper
2/3 cup olive oil

Puree blackberries and basil leaves together in a food processor or blender. Scrape puree into medium bowl.

Whisk the vinegar, honey, salt, and pepper into the blackberry puree. Slowly pour in the olive oil, whisking constantly, until the oil is completely incorporated into the dressing.

Season to taste with salt and pepper.

Dressing can be kept in an airtight container for up to 1 week in the refrigerator.

Disclaimer: This post is sponsored by the good folks at Driscoll’s. As always, all thoughts and opinions are my own.

Garlic Oil

|
By
|
2 comments

Garlic Oil

This is one that couldn’t be any easier. I use this garlic oil in everything, from frying eggs to salad dressings. Wonderful to start off a basic marinara sauce. It’s great with some dried or fresh herbs sprinkled in, and dipping chunks of crusty bread. Or, even as a finishing drizzle on some hot oven fries. Basically, anything you wish to impart a little extra garlic flavor into!

I like to use a good quality olive oil – don’t go spending a bunch of money on the fancy extra-virgin stuff, though. I just glug it right into a saucepan with a handful of garlic cloves, get them bubbling a bit, then turn down the heat to low to let the flavor infusion happen. Sometimes, if I’m feelin’ frisky, I’ll add a few sprigs of fresh herbs…but it’s not necessary.

Keeps forever (at least a month or so – if it lasts that long!) as well. I just keep it right on the counter with all my other oils, so it’s right at hand when I need it. It also makes a wonderful homemade gift when presented in a pretty oil dispenser with a ribbon! If you’re worried about it spoiling, it also keeps fine in the refrigerator. This is definitely one to have around, guys!

Garlic Oil

2 cups olive oil
1/2 cup garlic cloves

Place 1/4 olive oil in a saucepan with the garlic cloves. Cook over medium-high heat, until the garlic starts to sizzle and turn golden – mixture should reach at least 180 degrees.

Carefully add the remaining olive oil, and reduce temperature to low. Cook for about 15 minutes. Remove from heat.

Let garlic steep in oil for about 1 hour, then strain garlic from the oil and pour into a air-tight container for storage.

Boardwalk Fries

|
By
|
8 comments

Boardwalk Fries

I was kind of shocked when I realized I didn’t have a recipe for good, old-fashioned boardwalk fries here on the site. It’s shameful really. Sure, I have oven fries (which employ the same soaking technique I’ll touch on later) and fish & chips…but I needed to have an entire post devoted to these crispy, salty favorites.

My first taste of boardwalk fries was of course at Thrasher’s in Ocean City, MD…notorious among Marylanders, Eastern Shore folks, and really the entire nation in some cases. That’s because they’re the best. Their first trick is a soak for the cut potatoes in hot saltwater. It helps to remove some of the starch, and softens them up a bit for cooking.

The second key step is the twice-fried technique. The potatoes are cooked in hot oil for one round, basically to par-cook them. They’re then removed from the oil, set aside to drain, and then added back to the oil to attain that beautiful golden brown and crunchy exterior.

Immediately season with salt, and apple cider or malt vinegar. Never ketchup! It’s actually a rule at Thrasher’s…they don’t have it available. The place  next store has a racket selling containers of it at exorbitant prices. We don’t have boardwalks here on Chincoteague, which is just fine by me – but it’s nice to have a little taste of it here at home!

Boardwalk Fries

5 large Russet potatoes, washed and scrubbed
2 Tbsp + 1 tsp kosher salt
4 cups warm water
vegetable or peanut oil
apple cider or malt vinegar
Make the soaking mixture for the cut potatoes by combining hot water and 2 tablespoons kosher salt in large bowl. Mix to dissolve salt. Set aside.

To prepare the potatoes, peel the sides of the potato with a vegetable peeler, leaving some skin at the top and bottom. Slice potatoes length-wise, in 1/2? slices. Then, slice 1/4? inch strips from those slices. A mandoline or french fry cutter is very handy here!

Place cut potatoes in the bowl of salt water and soak for 15 minutes. Remove from water and place the potatoes on a clean kitchen towel to dry for a few minutes. Dry well to avoid splattering when frying.

Fill a dutch oven with vegetable oil, so that oil comes up a little less than halfway up the pot. Bring to 375 degrees. Once oil is up to temperature, fry the potatoes in batches, taking care not to overcrowd. Fry until edges are starting to brown, about 3 minutes. Remove to a paper-towel lined cookie sheet. Repeat process with remaining potatoes.

Once all potatoes have been fried, bring the oil back up to 375 degrees, and refry them. The “twice-fry” is the key to a crispy french fry. Just another minute or two in the hot oil is all you need.

Once golden brown, remove to a paper towel lined platter to drain. Season with kosher salt and vinegar, if you like.