Happy Birthday Dad! (Filets with Salsa Verde and Garlicy Grilled Potato Wedges)

Today is my dad's birthday. And while he wasn't quite the culinary influence in my life that my mom was, I give him due credit in fulfilling another part of my foodie development. The man LOVES food - particularly meat and potatoes - but surprisingly enough has an appreciation for the more sophisticated side of food. I recall a time in college when he dropped by me and my girlfriends' house with a basket of goodies from Central Market (the other Whole Foods of Austin, TX.)

That basket was filled with a high quality balsamic vinegar and other epicurean goodies that I had absolutely no appreciation for at the time. I remember thinking - what the hell am I going to do with this? Well, a good ten years later, I now know what to do, and am dually and belatedly, appreciative. And now, when I find myself lost in a grocery store or a gourmet market in Manhattan, completely seduced by the plethora of options and possibilities around me, I know who to blame.

Happy Birthday Dad!!! I love you!!!

(ps - the pic above is my hubby - not my dad:)

Filets with Salsa Verde and Garlicy Grilled Potato Wedges
Serves 4.

4 fillet mignon, or NY Strip steaks
salt and pepper

Salsa Verde:
large handful fresh, washed cilantro
8-10 fresh mint leaves
small handful fresh washed flat leaf parsley
zest of 1/2 lemon
good pinch salt
small pinch red pepper flakes
1/4 cup olive oil

Potato wedges:
3 Russet Potatoes, cut in half, length-wise, then each half cut into quarters length wise (so you have 8 'wedges' per potato)
3 garlic cloves, peeled and smashed
1 scant teaspoon dried oregano
1 tablespoon kosher salt
2 tablespoons olive oil
1/4 teaspoon red pepper flakes, optional

lots of aluminum foil

1. Prepare the salsa verde by putting all of the ingredients into a blender or processor and pulsing until the herbs are set aside. Taste for salt and pepper, adjusting if necessary. Transfer to a small serving bowl with a spoon and have ready, standing by.

2. Grease the grates of your grill with peanut oil or vegetable oil (you can use a paper towel doused with oil to wipe down the grates.) Preheat the grill to medium high heat - about 400. Meanwhile, place the potato wedges into a large bowl and add the seasonings - the garlic cloves through the red pepper flakes.

3. Prepare the potato 'tray' overlapping two long sheets of aluminum foil by about 3 inches on the overlap. Dump the potatoes onto the center, making sure they all lay flat and do not overlap with one another and also that you leave an even border around them of at least 2 inches. Add a top layer of foil directly over the center, then fold over the edges to crimp and seal.

3. Transfer the potatoes to the center of the grill and shut the top for 15 minutes.

4. After the potatoes have been cooking 15 minutes, open the grill and flip them carefully and quickly. Immediately season the steaks on both side with salt and pepper, and grill about 5-6 minutes per side for medium/well for thinner steaks or 7-8 for thicker steaks (obviously less time if you like rarer and maybe more for well.)

5. At this point you can check the potatoes by removing them carefully with tongs and using the tongs or mitts to open a side and check them for doneness. (They should cook for a total of about 40 minutes.) If they're still pale - they'll need more time, and if they're a little blackened - that's okay, though ideally they'll be a deep golden brown on both sides.

6. As soon as the steaks come off the grill, anoint them with a couple spoonfuls of salsa verde, and serve.

Pasta Ponza Plus Pine Nuts (try saying that three times!)

Giada's newest show - Giada at Home - has failed to wow me. Too many sandwiches. Too many rehashed recipes from her previous shows. Too many sweets.

But now and then, she'll kick out a gem that reminds me why I fell in love with her in the first place. This time it's 'Pasta Ponza' which she made on an episode recently with her Aunt Raffi (she is the rambunctious fly in the ointment of Giada's anal-retentivess - the two are hilarious together.)

Pasta Ponza includes many of the basic pasta ingredients but is slightly unique in its preparation. You first start by roasting a boatload of cherry tomatoes (which are gorgeous right now!) with a coating of seasoned bread crumbs over them to form a crust. I added two cloves of garlic for more flavor and a pinch of red pepper flakes. You then tumble them into a big bowl of cooked pasta, Pecorino, and capers. Toasted pine nuts help round out the tartness from the salty capers and roasted chicken officially make it dinner for the men in your life.

While other pasta recipes are comforting and filling with their simple, familiar flavors - this one is loud and in your face. And don't be disappointed when that breading 'crust' goes melting into the warm pasta, losing its crunch. It simply takes on a different character, still adding to the character of the dish but in a subtler, more velvety way. (I'm convinced it helps all of the ingredients gel and like each other more like, edible ingredient glue.)

By the way - I'm dying to know who's seen Julie and Julia and what you thought of it!!!

Pasta Ponza (plus Pine Nuts and Chicken)
Adapted from Giada DeLaurentiis

Ingredients:
Cooking spray to oil an 8x12 glass or ceramic baking dish
4 pints cherry tomatoes (ideally a combination of red and yellow, and organic, washed and de-stemmed)
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 heaping tablespoons capers, rinsed and drained
3 tablespoons extra-virgin olive oil
1/2 tablespoon kosher salt, plus extra for seasoning
1/4 teaspoon freshly ground black pepper, plus extra for seasoning
1/2 cup Italian-style seasoned breadcrumbs
1 pound ziti or other short tube-shaped pasta
1 cup Pecorino Romano cheese, grated, plus extra for topping off individual bowls
3/4 cup roasted or Rotisserie chicken, skinned and deboned, cut into bite-sized chunks
1/4 cup toasted pine nuts
1/4 cup chopped fresh flat-leaf parsley

Directions:
Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

Place the tomatoes, minced garlic, 1 tablespoon olive oil, 1/2 tablespoon salt, and 1/4 teaspoon pepper in the prepared baking dish. Toss to coat. Sprinkle the breadcrumbs over the tomato mixture. Drizzle the top with another tablespoon of olive oil, cover the top with aluminum foil, and put in the oven to bake for 45 minutes. Remove the foil, then return to the oven for 15-20 minutes, just until the top is golden brown. Cool for 5 minutes.

In the second stage (de-foil) of the tomatoes cooking, heat a large pot of water to a boil over high heat. Add a handful (yes - a handful) of kosher or sea salt, stirring in, then letting rise back to a boil Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. You'll want it even more al dente than you normally do (i.e. less cooked) as the addition of all the liquid from the tomatoes will continue to break the pasta down, and soggy pasta is sad pasta:(

Once JUST al dente, transfer the pasta to a large serving bowl, using a spider or slotted spoon (be sure to reserve about 1/2 cup of the pasta water.)

Immediately stir in the final tablespoon of olive oil, then add the cheese and toss well, so that it begins to 'stick' to the pasta. Spoon the tomato mixture onto the pasta, carefully stirring it in. Add a little pasta water, to help everything meld (about 1/4 to 1/2 a cup), then stir in the chicken. Season with salt and pepper, to taste (you probably need only 1/2 teaspoon of sea salt, if that, with all the salt from the pre-seasoning and capers, but this is highly individual.) Finally stir in the toasted pine nuts and chopped parsley and serve immediately, with additional grated cheese over each bowlful.

A new take on tacos.

We ate this last night. I am now kicking myself because there were no leftovers. You can sub 2 regular hothouse tomatoes for the Zebra Stripes, but the Zebras' distinct flavor give the taco mixture a mellow twang - almost like that of slow cooked tomatillos. I love the fact that the fried bacon gives a little crunch when you bite into them. You won't even miss the cheese!

More back-dated posts coming soon...


Crispy Bacon, Chicken and Heirloom Tomato Tacos
Serves 2 hungry people

Ingredients:
6 corn or whole wheat tortillas, double wrapped in aluminum foil

5 slices bacon (preferably Applegate Farms brand), snipped into 1/2 inch chunks
2 chicken breasts (about 3/4 lb), cubed into 3/4 inch chunks
1/2 cup finely chopped shallots
1/2 teaspoon kosher or sea salt
pinch ground dried coriander
fresh grated nutmeg
red pepper flakes, to taste

4 Zebra Stripe Heirloom tomatos, diced
pinch sea or kosher salt
pepper
1 teaspoon Balsamic vinegar

Fresh thyme - about 1/8-1/4 teaspoon freshly picked leaves.

Directions:
Preheat your oven to 225 and place the aluminum protected tortillas inside to heat through.

Meanwhile, heat up a large, nonstick skillet over medium heat. Add a small splash of olive oil, then the bacon, stirring around to disperse. Fry, stirring every so often for 5-8 minutes, until the edges have curled up and they've become nice and crispy. Use a slotted spoon or spider to transfer them to a holding plate.

Drain off the majority of the bacon fat, reserving in a heat proof bowl or glass. Add the chopped shallots to the pan, lowering the heat a little if they're spitting too much. Sprinkle over with salt and pepper, and cook until softened and translucent - about 4 minutes. Transfer them to a separate holding plate or chunk of aluminum foil, then put the pan back on over the heat and add a tablespoon of the reserved bacon fat.

Now add the chicken to the pan. Season with a little salt and pepper (and red pepper flakes, if desired), ground coriander and grated nutmeg. Cook stirring frequently for about 7 minutes, until cooked through and the edges have browned a little.

In a small bowl, mix the diced tomatoes with a bit of salt, pepper and the balsamic vinegar, then add them - juices and all - to the cooked chicken. Return the bacon and shallots to the pan stirring to incorporate, and let simmer away stirring frequently so that the tomato juice and balsamic reduce down - about 5 minutes. Just before serving, stir in the fresh thyme.

The mixture is ready when the tomatoes have broken down a bit and the entire mixture is no longer soupy looking, but rather the consistency of a thick sauce or stew.

Serve immediately on hot tortillas.

Days of Figs and Gorgonzola

The good news is, those little mysterious, temperamental fruits called figs are in season. The bad news is, almost as soon as you spot them, looking out of place in their plastic cages alongside the year round fruits, they're gone. If you are lucky enough to get some home, don't leave them sitting in the fridge for long or they'll commit fruiticide on you, leaving you wondering why you bothered with the fragile things in the first place. BUT I promise you, if you seek out truly ripe, unbruised figs and pay them swift attention, they will make it worth your while.

Figs are not overly sweet. In fact I don't particularly enjoy them, even at their ripest, raw and on their own (I blame my childhood addiction to Fig Newtons, which led me to believe they would be as sugary sweet as those famous cookies.) This should not stop you though, as they are easily romanced with a little heat to bring about whatever nostalgic expectations you have of them. Namely, they become soft and tenderly sweet with that signature miniscule crunch that makes them undoubtedly a fig.

In the following recipe, I roast them with a bit of gorgonzola (a classic sweet and savory pairing) then set them atop a lightly dressed salad to show them off. The main dish - flash fried pork chops - has an accompanying gorgonzola sauce which oddly lightens up the dish and makes it look like you were really thinking things through when you planned the menu:)

Bon Appetit!

Gorgonzola Fig Salad:

Sherry Dressing:
2 tablespoons sherry vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon honey (or less if you like your dressing 'sharper')
1/4 cup olive oil
hefty pinch salt
good crack pepper

1 package prewashed baby lettuces or lettuce of your choice

6 fresh figs, stems removed and halved length-wise
salt and pepper
1 wedge Gorgonzola cheese
olive oil

Preheat the oven to 375. Grease a rimmed baking sheet with nonstick spray, then place the 12 fig halves cut-side up on the sheet. Sprinkle them lightly with salt and pepper, then drizzle lightly with olive oil. Roast for 15 minutes, then remove and quickly place a small dab of gorgonzola on each half, return to the oven and roast another 4-5 minutes until the gorgonzola has melted. Set aside until you've dressed you're salad (the amount of dressing above will be more than plenty for an entire package of lettuce so dress accordingly.) Season your salad with salt and pepper, toss again, then set the warm figs on top.

Pan Fried Pork Chops with Creamy Gorgonzola Sauce

Gorgonzola Sauce:
3/4 cup crumpled Gorgonzola
1/4 cup light Mayo
1 tablespoon half and half
1 tablespoon white wine
Juice of 1/2 small lemon
Zest of 1 small lemon

Combine all of the above and set aside. If making right before the chops, this can set out in a cool place. If making hours before - keep in the fridge and remove 45 minutes before serving the chops.)

Pork Chops:
2 boneless, skinless pork chops, trimmed of any residual fat and pounded to 1/4 inch thickness
salt and pepper
1/2 cup flour
2 eggs, whisked with a splash of milk
3/4 cup Italian seasoned bread crumbs
1/4 cup Olive oil or vegetable oil, for frying

Set up your breading stations by putting the flour in a wide bowl or pie plate, the egg/milk mixture in another, and the bread crumbs in the last. Season the chops well on both side with salt and pepper, then bread by dunking and turning over to coat briefly in the flour (shaking off excess), the egg/milk mixture, then the crumbs (you'll want to press both sides into the crumbs, encouraging them to take on as much as possible.)

Set the chops aside onto a waiting plate or aluminum lined baking sheet (less to clean up.)

Heat up a large, nonstick skillet over medium heat. Add the 1/4 cup olive oil, and let get really hot - 2 minutes (you can test this by tossing in a pinch of breadcrumbs - if they sizzle right away - it's ready - if they float to the bottom - keep waiting.)

Add the chops, cooking about 3 minutes per the first side, until golden brown. Turn carefully to the other side (adding more oil if the pan has become dry.) Cook another 3 minutes or until the second side is a deep golden brown. Remove to a rimmed baking sheet to cool for 1 minute before serving (if you put them onto a flat surface, the heat and moisture might make them soggy.)

Plate with a dollop of the gorgonzola sauce.

Spiced Beer Brined Pork Chops with Skillet Corn, Jalapenos, and Heirloom Tomatos

If this doesn't convert those who dislike pork chops, then I surrender, and suggest you use the brine on chicken. It gives the meat an otherworldly, freshly killed vibrancy, provided you still take the time to cook it correctly. Remember - brine is like Cliff Notes for a cook - they give you a quick leg up but can't do all the work for you:)

By the way - I can't remember how I made the Skillet Corn so I'll post the recipe when I make it again.

Spiced Beer Brined Pork Chops

2 double cut, bone-in pork chops

Brine Ingredients:
2 cups water
2 cups dark beer (such as a Boch or Hefeweisein - no 'light' beers or sissy lagers)
1/4 cup kosher salt
1 bay leaf
1 cinnamon stick, broken into shards
3 tablespoons packed brown sugar
3 tablespoons molasses
1 cup ice cubes

Rub Ingredients:
1 tablespoon dried thyme
2 teaspoons kosher or sea salt
1/2 teaspoon ancho chili powder
1 teaspoon paprika
1/2 teaspoon garlic powder
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

fresh cracked black pepper

Instructions:
Make the brine by combining all of the brine ingredients, except the ice together until the molasses and sugar have blended well into the other ingredients in a large bowl or wide dish big enough to hold the chops with the brine. Stir in the ice, then add the chops, making sure they are submerged in the brine. Regrigerate at least 4 hours and up to 8, removing from the fridge 30 minutes before cooking.

When ready to grill, preheat your outdoor grill if using (I just used my stovetop grill pan and it worked great) to medium high heat. Remove the chops from the brine and gently pat dry. Have all of the rub ingredients mixed together, then sprinkle it over every inch of the chops, rubbing in to get a good coat. Sprinkle with fresh cracked pepper lightly on both sides (you can add a pinch more salt if you want as well), then grill about 8-10 minutes per side (or until an instant read thermometer inserted into the centers registers 145.) Transfer to a holding plate or platter, tent loosely with foil, and let stand 5 minutes before cutting into.

Jalapeno and Celery Chutney

This is my Texas twist on a Lidia Bastianich recipe. Yet I know there's nothing I can write to make it sound sexy. All I can tell you is, I don't even like celery and this is my absolute favorite thing to eat on my rooftop over plain old cream cheese, scooped up on crostini with a glass of wine.

The jalapeno doesn't add heat, but rather depth (I am sensitive to heat but would even consider adding more next time) and the whole thing is entirely more delicious than the sum of its parts. (Lidia even suggests serving it over ice cream - I wouldn't go that far as I think it's best in contrast against a savory component - a la cream cheese or even on warmed brie.)

And though I will keep this in my year round repertoire (it would be particularly gorgeous at Christmas over cream cheese as an appetizer) - it will always remind me of summer with its bright grassy, sweet crunch.

Jalapeno and Celery Chutney

Ingredients:
2 pounds firm celery stalks, medium size
1 medium jalapeno, ribs removed, minced (I leave in the seeds and don't find it too hot - up to you.)
1 cup sugar
1/4 teaspoon fine sea salt or kosher salt
1/2 cup freshly squeezed lemon juice (about 4 lemons)

Recommended equipment:
A heavy 3- or 4-quart saucepan with a cover

1. Rinse, dry, and trim the celery stalks. Shave off any tough and stringy outer peel with a vegetable peeler. Slice the stalks crosswise in half; slice all these chunks lengthwise into very thin sticks, about 1/8-inch thick. Cut the sticks crosswise into 1/8-inch cubes and bits (the size of pickle relish). You should have 6 to 7 cups of fine celery pieces.

2. Put the cup of sugar and the salt in the saucepan, pour the lemon juice on top and then all the celery and jalapeno. Set the pot over medium-low heat and stir as the sugar dissolves and the celery heats and starts releasing its juices. Bring the syrup to a gentle simmer, stirring frequently.

3. Cover the pot and adjust the heat to maintain a gently bubbling around the edges of the pan. Cook for about 15 minutes, stirring now and then. Uncover the pot and cook at the simmer, stirring occasionally, until almost all of the liquid has been absorbed or evaporated, about 35 minutes or more.

4. Remove the pan from the heat and let the chutney cool completely before using. Store in a sealed container in the refrigerator. It will keep for months.

Serve over cream cheese, baked brie, or by itself as a dip.

Yield: Makes about 2 cups

Failures and Disappointments. Again...

Hi Loves! I hope everyone had a great 4th!

I certainly did - though I usually do as it is also my birthday. I will post pics soon from the night - the Macys fireworks literally went off in front of us on our roof deck. I am certainly saying my blessings more than usual these days...

We had an afternoon barbecue that extended into evening drinks that extended into a late night barbecue that extended into a roof deck so packed full of random strangers that friends and I had to retreat to my living room downstairs just to visit, much like the scene from Breakfast at Tiffany's where Holly Go Lightly and her Brazilian beau use the fire escape to flee her own overgrown party. I had a BLAST.

Anyhow, now that real life has kicked in again, I am feeling the effects of it. I had intended to post tonight about lovely southwestern spiced chicken legs cooked on the grill. And then I got caught up planting my new hydrangeas and begonias (I'm the WORST kind of gardener - I buy plants strictly based on their flower color) and low and behold - my grilling got a little neglected. I literally burned the living crap out of those poor chicken legs. Thank the Lord my asparagus and corn turned out, and as a bonus I discovered my new favorite flavored butter for topping grilled corn with - orange basil butter. It's easier than sex and it goes like this...

Orange Basil Butter
Enough for 2 Corn Cobs, unless you're a Paula Dean fan
* This would also be delicious over roasted asparagus or other vegetables of your choice

Ingredients:
1/4 cup butter
hefty pinch of orange zest - that of half a medium orange
hefty pinch of sea or kosher salt
1 tablespoon minced basil

Directions:
Melt butter in the microwave for 30 seconds. Add the orange zest and sea or kosher salt (the more the better if you're using unsalted/sweet butter.) Return to the microwave for another 30-45 seconds or until the butter has fully melted and has begun to bubble under the heat. Add the minced basil, swirling or stirring to incorporate, then poor over hot corn cobs.