Chomp Zone

I love bahn mi’s. The pickled carrot. The pork. The cilantro. The spicy mayo. Inspired by a bunch of cilantro I bought yesterday (and already starting to wilt!), I decided to try the bahn mi route. Here’s what you’ll need -

• 1/2 cup water
• 1/4 cup white vinegar
• 1/4 sugar
• 1/2 cup grated carrot
• 1/3 cup grated radishes
• 1/2 pound ground pork
• 1/4 tsp garlic powder
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 tsp olive oil
• 2 tbsp cilantro
• 1/3 cup julienne cucumber
• 2 tbsp mayo
• 1/2 tsp Srichacha sauce
• 2 flaky buns (or gluten free, unflaky buns for me)

In a small pan, combine the water, vinegar, sugar. Heat on medium until the sugar dissolves and the liquid boils. Remove from the heat and pour into a glass jar. Let cool, then add the grated carrots and radishes. Store in the fridge for a minimum of 30 minutes. Can be made overnight.

In a bowl, combine the pork, garlic powder, salt and pepper.

In a medium fry pan, heat the olive oil. Add the pork mixture and chop up to ensure that all of the pieces brown. Meanwhile, combine the mayo and Srichacha sauce. Continue to stir the pork until cooked all the way through (about 10 minutes).

Spread the mayo on a bun. Add cucumbers, carrots and radishes on top. Add pork on top. Sprinkle with cilantro.

(Doesn’t James’ look good?! Mmm.)

Today was our first CSA pickup. I’m not going to lie, I was shocked by the sheer volume of vegetables we received.

The box was filled to the brim. Overflowing as you can see. What was inside?

• Swiss chard
• Turnips
• Beets
• Peas
• Pea Shoots
• Lettuce
• Bok choy
• Garlic Scapes

More food than I even know what to do with. Thankfully we went light on the greens grocery shopping this weekend in anticipation.

I had been feeling very uninspired to cook the last few days. This all changed as soon as I set my CSA box on the kitchen table and started digging. Turnips? Okay. I can do that. I’ve never cooked turnips before, so that took some research. And Swiss Chard and I have recently made friends. Paired with a bread crumb crusted pork chop? It’s a go!

Here’s what you need -

Turnips:

• 3 - 5 small turnips, stems removed and cut into slices
• 2 garlic scapes, chopped into 1/4 inch pieces
• 1/4 tsp dill
• 1 tbsp butter

Melt the butter in a frying pan. Add the turnips and start cooking with the lid on. Every few minutes stir. After 5 - 6 minutes add the garlic scapes and continue to cook for another 3 minutes or so, lid off. Add dill, stir, and remove from heat. Turnips should be soft.

Swiss Chard

• 1/2 tsp olive oil
• 1 bunch of swiss chard, stems removed and cut into strips
• 1/2 tbsp apple cider vinegar

Heat a large pan. Add olive oil and let heat up. Throw in the Swiss chard and cook until its starts to wilt. Add the vinegar and continue to cook for another minute. Remove from the heat.

Chops

• 2 thin sliced pork chops
• Flour for dredging
• 1 egg, beaten
• 1/4 cup bread crumbs
• 1 tsp paprika
• 1 tsp oregano
• 1/4 tsp salt
• 1/4 tsp pepper

Cover pork chops in flour. Set aside. Mix together the bread crumbs, paprika, oregano, salt and pepper. In a bowl, beat the egg. Take floured chops and dip in the egg on both sides. Cover in bread crumb mixture on both sides. Heat olive oil in a pan and place the chops in. Cook about 4 minutes on each side until crispy.

Boston was hot today. We’re talking 90 degrees, potential (severe) thunder storms and humidity that forces you inside at 2 PM. Unsure about the weather, we decided to stay home today (with lots of morning and evening walks). It was the perfect excuse to crack out the latest issue of Bon Appetit and make some grub.

We decided on grilled pork tenderloin with cherry salsa served with a side of sauteed greens. I halved the pork recipe since it was supposed to serve 6. If you make a side dish, the half recipe (the one I’m including below) will definitely serve 4.

Here’s what you’ll need -

• 1 pork tenderloin, approximately 1 - 1.25 lbs
• 1/2 cup cilantro, chopped and split in half
• 1/4 cup of shallots, chopped and split in half
• 3 tbsp lime juice (split 2 and 1)
• 2 tbsp vegetable oil
• 1/4 lb cherries, pitted and halved
• 1 small chile pepper, cut thinly
• 1 tbsp olive oil
• Salt
• Pepper

One thing to note about this recipe, it’s helpful if you prepare everything in advance. Then there’s no scrambling as you go through each step.

Combine 1/4 cup cilantro, half of the shallots, 2 tbsp lime juice and vegetable oil in a bag. Toss in the pork tenderloin and marinate for 15 minutes at room temperature. Every few minutes pick up the bag and move the loin around.

While this is marinating, pit and halve your cherries, add to the cilantro and shallots. Add chile pepper, 1 tbsp lime juice and olive oil. Add salt and pepper to taste and let this sit in the fridge so that the flavor meld together.

If you do not have a grill (like myself), you can do this on the stove. Remove the loin after its done marinating and heavily salt and pepper it. Heat your stove to medium high heat and spray with Pam or another cooking oil. Throw on your meat.

Turn the meat every minute or so. Cook for about 15 minutes or until the internal temperature reaches 145. Remove from the heat and let sit for 10 minutes. Don’t cut it open! You will lose all the wonderful juices that makes this melt in your mouth.

While the pork tenderloin is sitting, make your sauteed greens. I recommend doing the prep work before hand (chop everything!) and then just throw it together quickly.

Here’s what you’ll need -

• 1 lb swiss chard, rinsed and chopped into 1/4 - 1/2 inch strips
• 3 cloves garlic, minced
• 1/2 cup onions, finely chopped
• 2 tbsp olive oil
• Lemon juice

Chop up your swiss chard, and separate the stems from the leaves. Chop onions and garlic. Heat olive oil on high heat. Add onions, chard and garlic. Cook until onions are soft and add leaves to the dish. Cook for 3 - 5 minutes until leaves are wilted. Serve with a splash of lemon juice.

Cut the pork tenderloin into thin slices and top with cherry salsa.

IMG_2899 on Flickr.

My first post on Chompzone!! Grilled pork chops, apple sauce and green beans.

I haven’t really had pork chops… ever. Maybe once or twice as a kid, but nothing that’s stuck with me. I’ve avoided pork chops like the plague, until I read a Mario Batali recipe that would require me to eat said ‘chops. Since that specific recipe needed 12 hours (brining time), James and I decided to try something a little simpler.

Because I am not a HUGE meat person, but making myself become one (in preparation for an unplanned trip to France in the future), I bought the organic, hopefully humanely treated pig. But you pretty much can whatever tickles your fancy.

Here’s what you need -

• 2 pork chops, about 3/4” thick
• 1 tbsp paprika
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/4 tsp black better
• 1/2 tsp chili powder
• 1/2 tsp garlic powder

Mix the spices in a bowl and set aside. Rinse off the pork chops and pat dry with paper towel. Cover each pork chop in the dry rub and place in a gallon sized bag. Placed in fridge for 1 - 8 hours (ours marinated for about 5).

Heat your pan on high and place your chops down. Preheat your oven for 350. Cook for five minutes on one side, three on the other.

Pop your pork chops into a baking dish and throw in the oven for an additional five minutes to cook through.

Meanwhile, make your sides. We had steamed broccoli and polenta. For the polenta you will need -

• 3 cups water
• nearly 1 cup of corn meal (maybe 3 tbsp less than a cup)
• 1 tsp salt
• 1 tbsp butter

Boil the water. Add in the salt. Slowly add in the corn meal and whisk together. Stir constantly until the corn meal is completely mixed in and starts to harden. Take off the heat and add in the butter. Stir until melted. Transfer to a pie plate and let sit. (NOTE: I made my polenta before I started the chops to ensure that it had firmed up by the time we ate).