Grilled Oregano Lemon Chicken with Feta and Roasted Tomatillos

This is the kind of recipe that makes me want to yell, in a thick southern accent that can only be brought out with copious amounts of tequila or Bud Light, "Well - hush my mouth!"

Much to talk about tonight, loves. For one thing - this was my first foray into cooking with tomatillos - something I feared for some reason (their papery 'husks' do look kind of sci fi-ish...) but am now going to be addicted to, no doubt. Bright and bursting with a tart/almost citrusy flavor, I'd be tempted to call them 'lemotillos'.

Let me step back for a moment and ponder the inspiration for this recipe. Years ago when we lived in San Francisco in the picturesque neighborhood of Russian Hill (we actually lived at the top of Lombard - the famous windy street), we ordered takeout at least twice a week from Polker's, an incredible low key burger joint.

My favorite burger of theirs wasn't technically a burger at all - but rather a grilled chicken sandwich topped with a roasted green chili and slab of melted feta. The true gilding of the lilly was their signature Ranch dressing that I would dip it in (thankfully over time, I weaned myself off of that part.)

I tucked that little flavor combo away for years, always intending to re-create it, and lo and behold - a good 6 years later - I finally did so tonight. It was our first time to use our grill and eat on our new roof deck overlooking the Hitchcock-esque view of the city. We had one of those sundowns that colored the jagged buildings before us hot pink, to the point where we felt like we were sitting in a Hollywood back lot.

But enough about the city and back to the recipe.

The marinade is quick to put together and pretty intense but you need it to be that way as the chicken is only going to be sitting in it for half an hour or so, so all is well with the world. And tomatillos, if you've never cooked with them, are fascinating little creatures. The first time I actually picked them up, I thought they were some sort of fake Pottery Barn display version - they feel like they're made of rubber. But please don't be as judgmental as I was - they're delicious. Just remember to pick the smaller ones (avoid the golf ball sized ones if possible, just like when picking out Brussels Sprouts) and to remove their papery husks which can actually make you sick if ingested.

As far as the feta - I think the everyday kind you find in the grocery store is best here. A fancy, $11 a pound feta will just go to waste in light of all that's going on, and to be honest the fancy ones don't always measure up to the sharp brininess of the low rent ones, at least in my book.

Now go fire up your grill and make the neighbors jealous.

Chicken in Quick and Zippy Marinade with Feta and Roasted Tomatillos:

Ingredients:
Juice and zest of 1 lemon
1/4 cup extra virgin olive oil
1/2 teaspoon Worcestershire Sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 small to medium shallot, minced
1 fat or 2 small garlic cloves, minced
1/2 teaspoon dried oregano
pinch red pepper flakes, or more if you like a lot of spice

2 boneless, skinless chicken breasts

8 small tomatillos
tablespoon olive oil
pinch salt and pepper

2 thick slices of feta cheese

Directions:
Whisk the marinade ingredients together in a medium bowl or pie plate, add the chicken turning to coat, and let marinate for 45 minutes at room temperature in a cool place.

Meanwhile, remove the papery husks from your tomatillos, rinse with tap water, and dry. Season with olive oil and a hefty pinch each salt and pepper. Set aside.

Turn your grill onto medium heat. Once it's ready add the tomatillos - right onto the grates, letting them get nice and charred on the one side - about 6 minutes. Turn them carefully, using tongs, to roast the other side. Meanwhile, remove your chicken from the marinade, gently patting dry with a paper towel. Season well with salt and a little pepper on both side, then add to the free area of your grill, getting a nice sear.

Grill the chicken about for 5-6 minutes, about which point the tomatillos should be ready. They will be ready when they look a little 'sunken' and have lost their firm roundness. Remove them and set aside while you finish cooking the chicken.

Flip the chicken and cook another 5 minutes per second side, just until cooked through. Remember that really big breasts might take a little longer.

Plate the chicken by covering each breast with a thick slab of feta. Top with the still warm tomatillos and serve.

Pan Seared Pork Chops on a bed of Sauteed Shallots and Lemon

Shocker, I know, another recipe that involves goat cheese...

But that's besides the point as you could easily sub the goat cheese with a thick, milky slice of fresh Mozzarella, or even skip the cheese all together if you happen to be completely insane.

I know it sounds a little extreme to eat sauteed lemon slices, but as long as you slice them VERY thinly and discard the pith filled hind end, they are quite tasty and bright against the buttery sweetness of the shallots. Add pork + cheese + oregano, and you are in business.

Pan Seared Pork Chops on a Bed of Sauteed Shallots and Lemon with Herbed Goat Cheese

Ingredients:
2 tablespoons butter, divided
1/2 lemon, end sliced off and remainder sliced into paper thin (or as near as you can get) slices
1 teaspoon on sugar
3 shallots, sliced thinly crosswise
1 tablespoon olive oil
1/2 teaspoon kosher salt
pinch fresh cracked pepper

1/2 cup white wine or vermouth

2 boneless pork chops
salt and pepper
1 tablespoon olive oil

1 teaspoon dried oregano
2 oz goat cheese, divided and patted into little oval shaped patties
pinch salt

Directions:
You will need two pans for this. One large and rimmed, nonstick for the sauteed 'sauce' and another to sear the pork in.

Remove the pork from the fridge to get some of the chill out while you prepare the sauce (it takes longer to cook than the chops.)

Heat your large nonstick pan over medium heat, add 1 tablespoon of butter, and let melt through coating the bottom of the pan. Add the lemon slices, sprinkling over the teaspoon of sugar, and saute, stirring every so often until they've begun to carmelize and become golden brown around the edges - about 5 minutes. It's worth mentioning that while you're waiting for this to happen, it's good to fish out any lemon seeds with your wooden spoon and discard.

Add the tablespoon of olive oil, then the shallots and season with the salt and pepper (I know it seems like a lot of salt, but it's necessary (use half the amount if all you have on hand is table salt.) Cook, stirring occasionally, until shallots have become transluscent - about 8 minutes. Add the white wine, bring to a boil, and simmer until the liquid has been reduced to 2 tablespoons. Stir in the final tablespoon of butter (you can use less if desired) and reduce the heat to low to keep it warm.

Meanwhile, season both sides of your pork with salt and pepper. In your second pan, heat up the final tablespoon of olive oil over medium high heat, letting it heat through for a minute. Add the pork, getting a nice sear, and cook 4 minutes. Flip to the other side and top the seared side with your goat cheese ovals, sprinkling over the dried oregano and a touch more salt, if desired. Cook the pork an additional 4 minutes, just until cooked through. Remove from heat to not dry them out.

To serve, add a couple spoonfuls of the sauteed shallot and lemon sauce to your plate to form a bed, then top with the goat cheese covered pork chops. Bon Appetit!

Spicy Pork Burgers with White Cheddar, Avocado and Green Onions

Bon Appetit featured a recipe for pork burgers this month. I was intrigued - I have made turkey burgers and chicken burgers, but never pork. My enthusiasm quickly waned however, when I realized the additional ingredients were simply garlic and chipotle chilies in adobo - basically only a quarter of the ingredients I use in my turkey burgers, which I will post this summer.

I knew I would have to fiddle...

This is what came out. If you can get yourself a hold of freshly ground pork, do so. It is LOVELY. And if not, no matter, all these spices will perk up the even the most ordinary, cellophane wrapped pack of ground pork plucked off the grocery fridge shelf.

Spicy Pork Burgers with White Cheddar, Avocado and Green Onions

Ingredients:

1 pound ground pork (not lean, preferably fresh ground from the butcher)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, minced
1/2 teaspoon dried oregano
3/4 teaspoon kosher salt
pinch fresh cracked pepper
1/2 teaspoon Hungarian paprika
1 1/2 tablespoons chopped green onion
1 teaspoon half and half
1 teaspoon brown sugar
1 teaspoon tomato paste
1/4 teaspoon cinnamon
1/4 cup panko

1 tablespoon plain flavored oil such as canola or vegetable

4-5 thick slices white cheddar
1 avocado, sliced
1/4 cup chopped green onions
1/4 cup minced cilantro
4-5 English muffins, halved and toasted

Instructions:

Mix all of the dry burger ingredients together first in a large bowl - the dry spices, the sugar, salt, pepper, and panko. Add the half and half and green onions, chipotle and adobo sauce, minced garlic, and mix until well incorporated. Finally, add the pork and mix JUST until all the various ingredients have melded into the pork. DO NOT over work or you'll have tough burgers. Form into 4 large patties, or 5 smaller ones, depending on what size you like.

Heat the oil in a large nonstick pan over medium high heat. Add the burgers to the pan, getting a nice sear - spacing them apart to cook evenly. Do not move them once they hit the pan or you won't get a nice crust. Cook for 4-5 minutes (little longer if doing really big burgers), then flip once and cook another 5 minutes, until cooked through. Add the slices of cheese over during the last few minutes of cook time so that they can meld and melt into the patty.

Serve on toasted English muffins with the avocado slices, cilantro and additional green onions, if desired.

A reason to celebrate.

We did it!

We are in our new apartment and I literally could cry just thinking about it. I LOVE, LOVE, LOVE it, so much so that I feel like a child with its favorite teddy bear - I'm afraid I'm going to love it to death.

Anyway, I now have an oven that is too smart for me - a Gaggenau - which I fear I'll have to take a course on to learn how to use. And since I'm leaving for a shoot in the morning, I don't have time to figure it out tonight.

So, just a simple little celebratory salad for you today - a meaty, 'mealified' version of the wonderful Caprese.

I'll be back in a couple of weeks with new recipes, pictures, and apartment details!

In the meantime, Bon Appetit with this meatier, kinkier version of a Caprese Salad - and celebrate if for no other reason then for, as Paula Dean says so wonderfully in her memoir 'It Ain't All About the Cookin' - just being on the right side of the dirt;) And in case it's not obvious enough - this is more assembly line cooking than a recipe - feel free to add what you have on hand or think would taste good - this is about the only redeeming quality of a salad, in my opinion.

Piggy Caprese Salad
Serves 2

arugula - 1/2 of a pre-washed pack from the grocery store
1 small bunch basil (fist sized)
1 small bunch flat leaf parsley (fist sized)
1 fresh mango or papaya, cut into bite sized chunks
1/2 ball fresh mozzarella, cut into bite-sized chunks
2 slices prosciutto, broken into chunks with your fingers
2 tablespoons black olives, such as kalamata
fig balsamic vinegar - about 1 1/2 teaspoons (or sub regular balsamic)
2 teaspoons olive oil
sea salt and pepper, to taste

Add all to a large salad bowl. Toss gently, season with salt and pepper, and taste. You might want to lubricate your salad more thoroughly (I tend to like mine on the dryer side versus drenched like a wet dog), so by all means, season and dowse accordingly.

London Broil, Texas-Style with a Warm Peach, Tomato and Okra Salad

I haven't forgotten about you. You are very much in my thoughts. I've just been swamped with work (about to leave for a month-long shoot) AND moving apartments. In fact, I've been putting off posting because I am so eager to get into my new kitchen! I'll write more details when and if we move in - I don't want to jinx it.

In the meantime, here's a recipe that very well could become a summer entertaining staple at our house. The intense marinade makes even the lowly London broil take on a regal, 'look at me' character And when paired with the accompanying warm summer salad - well, you are literally eating summer with a knife and fork.

Enjoy the early days of summer (like a love affair - always the best part) and fingers crossed that my next post is from our new home!

London Broil, Texas-Style (in Cilantro Jalapeno Marinade)

Ingredients:
1 lb London broil, cut into 4 steaks

1 jalapeno, roughly chopped (it's up to you wether or not to remove the seeds and ribs - I usually keep them in and it's not too hot)
2 cups fresh cilantro
1 cup fresh flat leaf parsley
1 garlic clove
1 1/2 teaspoons kosher salt
1/4 teaspoon cracked black pepper
1 teaspoon honey
2 tablespoons red wine vinegar
1/2 cup olive oil

Directions:
Add the jalapeno through the vinegar to a blender or food processor. Blend until well broken down, then add the oil and blend until well incorporated.

Place your steaks in a large ziploc bag or in a rimmed baking dish. Pour the marinade over and toss the steaks around to make sure they're well coated. Refrigerate at least 8 hours or preferably overnight.

Take the steaks out of the fridge 30 minutes before cooking. Just before grilling, remove from the marinade, gently patting dry with a paper towel (you don't need to literally dry them - just give get off any excess and remove any outstanding herbs if grilling indoors as they will burn and result in the fire department paying you a visit:)

Season LIGHTLY with salt and pepper (this is optional - they'll have enough flavor but I'm a creature of habit.)

Preheat your grill pan to medium high, letting heat up for a few minutes, then add the steaks. After getting a nice sear (about 1 minute), reduce heat slightly and cook another 3-4 minutes (for medium) before flipping and cooking another 3 -4 minutes.

Remember to let your steaks rest a good 5 minutes, tented with foil to keep them warm, before slicing.

Warm Peach, Tomato, and Okra Salad with Toasted Pepitas

Ingredients:
1 cup frozen whole okra
salt and pepper
1/4 teaspoon red pepper flakes, or to taste
4 tablespoons olive oil, divided
1/2 teaspoon ground coriander
2 peaches, just ripe, quartered
2 ripe vine tomatoes, de-stemmed and quartered
1 heaping tablespoon minced fresh cilantro
1 heaping tablespoon minced fresh parsley
2 tablespoons pepitas (I use the ones that are roasted and salted)

Directions:
Preheat oven to 375. Add the okra (no need to thaw) to a large rimmed baking sheet or glass baking dish. Season with salt and pepper and the red pepper flakes. Drizzle over 2 tablespoons of olive oil and mix around until all okras are anointed.

Roast for 20 minutes. Remove from the oven and add the tomatoes and peaches, sprinkling over the ground coriander. Add the rest of the olive oil and mix around, redistributing the veggies evenly throughout the pan. Return to the oven for another 20-25 minutes. Remove scattering over the fresh herbs and pepitas. Serve piping hot or at room temp.

Pork Chops with Blackberry Pan Sauce and Melted Gruyere

Kris was out of town recently. While him going out of town makes me sad, it does have an upside - it means I can go buck wild in the kitchen. I can experiment with whatever I feel like, knowing that if it all goes tits up there's no one but me and the cats to know about it - I can simply call in a takeout order and pretend it never happened.

This experiment, however, proved to be a success. I had seen a recipe in one of my Williams Sonoma cookbooks for Fillet Mignon with Blackberry Sauce, and while I couldn't quite wrap my head around that, I thought chicken would make a good substitute. After all, the whole southern 'chicken & waffles' is a classic sweet and savory combination, as is turkey and cranberry sauce for that matter.

I then had a more random thought, remembering my mom saying that my grand dad had always eaten apple pie with a slice of cheddar cheese on top. Again, that's not that crazy when you think about it either (i.e. the existence of fruit and cheese plates.) Somehow I decided that the best finishing touch on my experimental chicken would be a slice of nutty, creamy Gruyere to contrast the bright juiciness of the berry sauce. It was lovely, though I have to admit, I would have liked it just as much without it. This is one of those pan sauces you could put in a glass and drink.

Pork Chops with Blackberry Pan Sauce and Melted Gruyere
Serves 2.

Ingredients:
2 pork chops (you can use either boneless or bone in, adjust cooking time accordingly)
salt and pepper
1 tablspoon butter + 1 tablespoon olive oil

small pat butter
3/4 cup fresh blackberries
1/2 cup dry white wine or vermouth
1 tablespoon fig balsamic vinegar
tiny, 1 inch sprig of rosemary, snipped off one stalk
1 teaspoon honey
small pinch fresh cracked pepper
2 slices Gruyere cheese

Directions:
Preheat oven to 200.

Season your pork on all sides with salt and pepper and set aside. Add the butter and olive oil to a large rimmed skillet and melt over medium high heat. Lower the heat slightly and add the chops, cooking about 2-3 minutes until you get a nice crust. Flip to the other side and cook another 2 minutes, just until cooked through (bone in will be closer to 4 minutes.)

Remove to a sheet pan and place in the oven to keep warm. Meanwhile, drain off the excess fat from the pan and return to medium heat, adding in a new small pat of butter. Add the berries and cook, stirring frequently, for about 4 minutes. Add the wine and bring to a boil. Lower heat slightly and simmer until the wine is reduced by half. Stir in the fig balsamic vinegar, rosemary sprig, honey, and fresh cracked pepper and cook another minute, until slightly thickened. (If you don't have fig balsamic vinegar, you can stir in the tiniest bit - half teaspoon or so of any flavor of jam.)

Remove the pork chops from the oven and top with a slice of Gruyere. Plate them and drizzle with the pan sauce.

Mediterranean 'Fajitas' with Halloumi Cheese, Roasted Peppers, Shallots, and Basil

Have you had Halloumi cheese? I hadn't heard of it until a couple of years ago, and now I'm an addict. I've even gotten Kris addicted too. He calls it 'that squeaky cheese.'

Halloumi is traditionally made with both sheep and goat's milk, but I understand that the addition of cow's milk is common when you purchase it in the states. Its origin is a little confusing, with it having ties to both Greece and Turkey. It is often said to have derived from Cypriot cuisine (Cyprus being an island in the eastern Mediterranean.)

But what makes it extra special is the fact that its high melting point allows you to grill it. Literally - you can throw it on the grill next to some bell peppers and slices of fresh Ciabatta for an elegant, quick crostini.

The recipe below sadly doesn't take advantage of its David Blaine-esque/fireproof characteristic, but is delicious nonetheless. And while I admit the piquillo peppers and Halloumi are on the pricey side, I can easily rationalize their purchase by the fact that the whole thing comes together in a half hour and that it's a quasi healthy dinner on the whole.

Mediterranean 'Fajitas' with Halloumi Cheese, Roasted Peppers, Shallots, and Basil

Ingredients:
4 fresh (raw) chicken sausages
2 fat garlic cloves, peeled and smashed with the back of your knife
3 large shallots, cut in half length-wise then thinly sliced cross-wise
salt
red pepper flakes, to taste
1 tablespoon olive oil plus extra
1/4 cup vermouth or dry white wine
8 piquillo peppers, halved (or roasted red bell peppers from a jar)
6 oz Haloumi cheese, cut into little 1/4 inch logs
zest of one small lemon (just a small pinch)
couple handfuls of fresh basil leaves, torn

Tortillas, for serving (I used the whole wheat healthy ones - but by all means use what you like!)

Directions:
Preheat the oven to 400. Take a wide, rimmed baking dish (I use my round 12x12 Le Creuset) and spray it with nonstick spray. Add the sliced shallots and drizzle with olive oil, a little salt, and a pinch of red pepper flakes. Mix around the pan with a spoon to incorporate. Add the sausages, spacing them out evenly, then the garlic cloves and drizzle lightly with additional olive oil.

Roast for fifteen minutes. Remove from the oven and carefully pour over the vermouth or white wine to deglaze the pan, loosening any sticking shallots with a wooden spoon. Flip the sausages to the other side, then sprinkle over the halved peppers and halloumi slices distributing evenly throughout the pan. Bake for another 15 minutes, or until the cheese has softened nicely and browned on the edges.

Remove and sprinkle over the lemon zest, stirring around to 'scent' the entire dish, then the basil leaves.

Cut the sausages into slices and serve in warmed tortillas, kind of like a mediterranean fajita, with additional red pepper flakes if desired.