A Life, Lived

Grilled Pork Chops with Pineapple

In the Weber 'Time to Grill' cookbook this recipe is called 'Simple Pork Chops with Grilled Pineapple'. I normally stay away from recipes like this as simple can have some negative connotations. In this case it just means super easy to make and while the preparation is a breeze the end result is impressive. You can have these on the table in 30 minutes making them perfect for a weeknight meal but the result is impressive enough that you'd could easily serve it to guests who will be impressed that you have worked so hard  . . . only you need to know. :-)

I'd make some extra pineapple as the grilling process produces a fabulous flavour. We like to cut up grilled pineapple and serve over vanilla ice cream.

Grilled Pork Chops with Pineapple

For the rub:
1 1/2 tsp kosher salt
1 tsp dried oregano
1/4 tsp granulated garlic
1/4 tsp granulated onion
1/4 tsp ground black pepper

4 bone-in loin pork chops, each about 8 ounces and 1 inch thick, trimmed of excess fat Extra-virgin olive oil

4 slices fresh pineapple, each about 1/2 inch thick

Prepare the grill for direct cooking over medium hear (350 - 400 degrees)

In a small bowl combine the rub ingredients. Lightly coat each side of the pork chops with olive oil. Sprinkle with the rub. Allow to stand at room temperature for 30 minutes before grilling.

Brush the grill grates clean. Grill the chops over direct medium heat, with the lid closed as much as possible, until they are slightly pink in the centre - about 8 - 1- minutes, turning once or twice. At the same time, grill the pineapple until well marked on both sides, 4 - 6 minutes, turning once. Remove the pineapple and chops from the grill. Allow the chops to rest 5 - 10 minutes before serving. Cut the pineapple slices into quarters and serve with the chops.

Rosticciana con le Olive (pork ribs with black olives)

This is a classic Tuscan dish that showcases pork ribs slowly cooked in a rich tomato sauce. That’s right, pork ribs aren’t just for barbecuing.

Years ago we had this for lunch on our first visit to the Tuscan walled city of Lucca. It features a deliciously rich tomato-based sauce infused with red wine and herbs, dotted with black olives, and pork ribs so tender they fall right off the bone. It is a brilliant example of classic Italian cooking (and unlike so much of what we think of as 'Italian' food). Simple ingredients which come together beautifully in a hearty dish.

This is cool weather food. Served on a mound of polenta and you've got a heaping serving of comfort.

I used to make this dish a lot but for some reason I hadn't pulled it together for quite a few years. After making it the other week I know it won't be a decade + before I make it again.

Enjoy!

Rosticciana con le Olive (pork ribs with black olives)

4 pounds of pork ribs, cut into three rib sections
2 cloves garlic, minced
1 sprig fresh rosemary
Bay leaves
1/2 cup dry white wine
1 can (500 g) peeled chopped tomatoes, with juice
½ cup black olives, pitted
1/4 cup olive oil
pinch of ground red chile
Salt and freshly ground pepper

In a skillet large enough to hold all of the ribs, warm 1/4 cup of olive oil. Add the garlic, rosemary and safe, and cook until the garlic starts to brown, about three minutes.

Raise the heat to high. Add the ribs to the skillet and brown on both sides, turning often. This should take about 15 minutes. Drain off most of the fat from the pan.

Pour the wine over the ribs, reduce the heat to medium high. Cook until the wine has reduced,  about 5 minutes.

Add the tomatoes, ground chile, cover and cook over low heat for 2 - 2.5 hours. The sauce should maintain the consistency of a dense tomato sauce. if it becomes too dry add water, 1/2 a cup at a time. The ribs are ready when the meat is moist and falling off of the bone.

Before serving, discard the bay leaves and rosemary. Add the olives, and cook for about 10 minutes.

Pork Chops with Red Cabbage and Apples

This recipe, from Eating Well, was originally for pork chops with red cabbage and pears. Since I had a lot of apples to use up and no pears in sight I did a swap. Other than that I followed it as written.

Pork and braised red cabbage screams 'cold weather antidote' to me. It is a classic fall/winter combination. This version of braised red cabbage with a blend of sweet and sour is quite common in German cooking (and they know a thing or two about cold temperatures and comfort!)

The only thing I didn't love about this dish is the red cabbage didn't soften up as well as I have had with other dishes. It could be that I cut the cabbage too thick. It could be that the cabbage needs more time to simmer - other recipes I have made call for simmering the cabbage for anywhere to 25 - 60 minutes.

Anyway, despite the cabbage having had a bit of a crunch, this was delicious. Certainly delicious enough to try again in order to perfect the cabbage cooking piece.

Enjoy!

Pork Chops with Red Cabbage and Apples

¼ cup cider vinegar
2 tablespoons packed brown sugar
¼ teaspoon dried sage, crushed
6 small pork loin chops, cut 1/2 inch thick (about 2 pounds total)
½ teaspoon dried thyme, crushed
¼ teaspoon salt
¼ teaspoon dried sage, crushed
⅛ teaspoon ground black pepper
2 teaspoons canola oil
6 cups coarsely shredded red cabbage
1 cup sliced onion
2 medium apples cored and sliced
1 tablespoon snipped fresh sage and/or thyme

In a small bowl, combine cider vinegar, brown sugar, and 1/4 teaspoon sage. Reserve 1 tablespoon of the mixture; set both mixtures aside.

Trim fat from pork chops. Sprinkle pork with the dried thyme, the salt, 1/4 teaspoon sage, and the pepper. In a very large skillet, heat oil over medium-high heat. Add pork chops. Cook for 6 to 8 minutes or until pork is slightly pink in the center and juices run clear, turning pork chops once halfway through cooking and brushing with the 1 tablespoon vinegar mixture for the last 1 minute of cooking time. Remove pork chops from skillet; cover and keep warm.

Add red cabbage and onion to skillet. Cook and stir over medium-high heat for 6 minutes. Add the remaining vinegar mixture and the apples to skillet. Bring to boiling; reduce heat. Cover and simmer for 5 minutes. Top with pork chops; heat through. If desired, sprinkle chops with fresh sage and/or thyme.

Creamy Sausage Rigatoni Pasta

I confess that I almost didn't make this recipe - the food blogger entitled it 'Date Me' Creamy Sausage Rigatoni Pasta and told a tale of how she used this particular recipe to ensnare her future husband. Normally crap like that has me running for the hills. . . particularly the 'way to a man's heart is through his stomach' gendered nonsense.

With super human resolve (and a desire to use up some of the 30 packages of sausage I found when I did a freezer clean) I pulled it together and persevered. I am glad that I did because this is a great pasta (even with the 'Date Me' crap removed). This rich and creamy tomato cream and sausage sauce is tossed with rigatoni and topped with a flurry of freshly grated parmesan cheese. The result is delicious.

The sauce makes a LOT. In fact, we tossed the pasta in sauce and had enough left in the pot to freeze two containers for future use. Can't complain about that.

Enjoy!

Creamy Sausage Rigatoni Pasta

2 Tablespoons Extra-Virgin Olive Oil
1 large Onion (diced)
4 Garlic Cloves (minced)
1 1/2 lbs. Italian Sausage (may use 1 lb. if you want less sausage)
(2) 28-ounce cans Whole or Crushed Tomatoes
1/4 cup Fresh Basil, chopped (or 1 Tablespoon dried basil)
1/4 cup Fresh Oregano, chopped (or 1 Tablespoon dried oregano)
1 teaspoon Red Chili Flakes <
2 teaspoons Salt 1 teaspoon Pepper
1 1/2 cups Heavy Cream
1 1/2 cups Grated Parmesan Cheese
1 lb. Rigatoni Pasta

Heat a large pot over medium heat. Add oil. Add onions and cook for 7-8 minutes until softened. Add garlic cloves and sausage. Cook for 7-8 minutes more until sausage begins to brown.

Fill a large pot with water. Bring to a boil over high heat. Add a generous amount of salt to the water to infuse the pasta with flavor. Add pasta and cook according to package instructions.

Add tomatoes. If using whole tomatoes, blend in a blender until smooth. Add fresh basil, oregano, red pepper flakes, salt, and pepper. Let it come to a boil and reduce.

Stir in heavy cream and 1 cup of parmesan cheese, reserving 1/2 cup for garnish. Reduce heat to medium-low and let it simmer.

Drain the pasta and add to the sauce. If you want it to be less "saucy" let the sauce simmer for 10 minutes longer.

Taste for seasonings. Serve with remaining 1/2 cup of parmesan cheese and fresh basil.

One Pot Ham and Cheese Casserole

There is so much to love about this One Pot Ham and Cheese Pasta recipe. It is a perfect way to use up that leftover holiday ham that we always seem to have lurking in the freezer. It is also a quick and easy recipe that’s loaded with pasta, cheese, and will be loved by kids and adults alike!

See, lots to love.

Please tell me I’m not alone in loving holiday leftovers more than the actual dinner. I suspect this has a lot to do with all of the work that goes into the original dinner leaving one too knackered to actually enjoy it.

However, I do have a few rules for holiday leftover recipes:

1. Has to be quick and easy.
2. Can’t make a mess.
3. Must be DELICIOUS!

Enter this one pot ham and cheese pasta! It’s super quick and easy, made in one pot for easy cleanup, and it’s SO GOOD!

I was a bit skeptical of this recipe and know Italians would cringe at the thought of cooking the pasta in the same water as everything else. i was also concerned that there would be no flavour what with all of the said water and all. I should have just put my worries aside and got on with it.

The results were every bit as good as the recipe promised. The only thing I didn't like was it was too cheesy. Now before you think 'Jerry has lost the plot here . . . there is no such thing as too cheesy.' I think the problem was i misread the amount of cheese required and used double the cheese called for. It was also a fine aged Jarlesberg that i had languishing in the fridge so the flavour overpowered a bit.

I'm a rebel and refused to use the bow-tie pasta that the recipe called for - I have 12 bags of pasta in the pantry and none of it is bow-tie and I refused to buy more until I make a dint in the existing stockpile.

I also had a bag of baby spinach that I added to the recipe for no reason other than i wanted to use it up before it went slimy. I added it near the end and the heat from the dish cooked it nicely.

Enjoy!

One Pot Ham and Cheese Casserole

2 tablespoons unsalted butter
1/2 large yellow onion sliced
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound cooked ham diced
(16 oz) box bow tie pasta
4 cloves garlic minced or pressed
1 tablespoon Dijon mustard
1/2 cup white wine or 1/2 cup water, but wine adds more flavor
4 1/2 cups water
3/4 teaspoon salt more or less to taste
1 (8 oz) block swiss cheese shredded
1/2 cup shredded parmesan

Melt butter over medium heat in a large stockpot.

Once melted, add in onion, salt and pepper and cook for 5-7 minutes, or until tender.

Add in ham, pasta, garlic, mustard, wine (if using), water, and additional salt

Bring to a simmer and simmer for 9-13 minutes, stirring regularly, until pasta is al dente

Remove from heat and stir in swiss and parmesan.

Taste and re-season, if necessary, and enjoy

Honey Mustard Sheet Pan Pork Chops

This is one of those recipes that I had planned on making for weeks. I had all of the ingredients on hand but for some reason it was never made.

I finally got it together this week. You can guess what happened . . .

Yes, it tasked amazing and I was left wondering why on earth i hadn't made it before!

There are certain recipes that scream 'fall flavours'. This is one of them. While certainly it would be great at any time but when the weather turns colder and the leaves change colour you'll appreciate this blast of comfort food on your plate.

The recipe is from Simply Recipes. The only change that I made was to use dried thyme instead of fresh - our thyme being a causality of the fall cold snap.

Enjoy!

Honey Mustard Sheet Pan Pork Chops

1 pound Brussels sprouts, halved or quartered, depending on the size (about 4 cups prepared)
2 medium sweet potatoes, cut into 1/2-inch cubes (about 3 cups chopped)
10 sprigs fresh thyme
2 tablespoons vegetable oil
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 cloves garlic, grated or finely minced
2 tablespoons Dijon mustard
2 tablespoons honey
Four 1-inch thick center-cut loin pork chops (about 2 1/2 pounds)

Preheat the oven to 400˚F.

Toss the Brussels sprouts, sweet potatoes, thyme, oil, salt, and pepper together on a rimmed sheet pan. Make sure the vegetables are all evenly coated with oil.

In a small bowl, mix together the garlic, mustard, and honey.

Brush the pork chops with honey-mustard: Nestle the pork chops between the vegetables on the sheet pan. Brush both sides of the pork chops with half of the honey mustard sauce (reserve the remaining) and sprinkle with some salt and pepper.

Bake the pork chops: Bake in the oven for 10 minutes. Brush both sides of the pork chops with the remaining honey-mustard sauce. Cook another 10 to 15 minutes, until the meat is cooked through and has reached an internal temperature of 145˚F.

Serve: Divide the vegetables and pork chops between places and serve while hot.

Grilled Pork Chops with Nectarine Salsa

This is one of those recipes that you can only make for a short while every year - you want to use fresh fruit. Using fruit that was picked unripe 3000km away and shipped to your grocery in the dead of winter just won't yield the same results. In fact, if you try to make this without fresh, local nectarines you'll likely go 'meh'.  Make it in August with nectarines that were plucked from eh tree and delivered to the Farmers' market the next day and you'll see ow delicious it can be.

The salsa was delicious. The recipe says it is spicy - we certainly didn't find it to be that way. It was sweet and paired beautifully with the pork.

Speaking of the pork. Many companies have had to switch gears during the pandemic. One such company was Woodward meats. Located in a dingy industrial area of Oakville, this meat packer supplied many of Toronto's finest restaurants. When the restaurants closed their business dried up. They took to selling their meat wholesale to the general public. All you do is order online, pay, and hours later you receive a confirmation email with a date and time for pick up. Driving to the wholesaler is a bit of a challenge because Oakville is rebuilding Speers Road (about 25 years after it needed to be done but whatever) but once you get there they have an efficient system fro contactless pick up. The product is AMAZING!

Enjoy

Grilled Pork Chops with Nectarine Salsa

2 nectarines, pitted and diced
1 ripe tomato, seeded and diced
¼ cup diced onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
¼ teaspoon crushed red pepper flakes, or to taste
1 pinch salt to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 pinch salt and ground black pepper to taste
2 tablespoons olive oil
8 (4 ounce) boneless pork loin chops

Preheat an outdoor grill for medium-high heat. Lightly oil grate, and set 4 inches from the heat.

To make the salsa, place the nectarines, tomato, onion, cilantro, lime juice, and red pepper flakes in a bowl; toss to blend. Season to taste with salt. Cover, and refrigerate 30 minutes to blend flavors.

Stir the cumin, chili powder, salt, and pepper together in a small bowl. Place the olive oil in a small bowl. Brush the pork chops with oil, and season both sides evenly with the cumin mixture.

Place pork loin chops on the preheated grill. Cook until lightly browned and juices run clear, about 4 minutes on each side. Place pork chops on serving plates, and top with a generous spoonful of salsa.

Garlic Pork with Bok Choy

Our CSA has been delivering huge Bok Choy for the past few weeks. As far as I am concerned this is a great thing because it adds amazing crunch to a stir fry and stir fries are likely the ultimate weeknight meal. They come together quickly and if you are lucky you will have lots of yummy left overs to take to work for lunch the next day!

One thing I always loved about Chinese food was the texture they achieved with meat in their stir fry dishes. It was always tender and melted in your mouth. I discovered they used a process called velveting. The classic way to velvet is using egg whites and cornstarch. Experts say this is the best way to velvet chicken.

However, most restaurants use a cheaper method that works with all meats. This method uses baking soda and cornstarch. This is the method I use because the ingredients are always readily available. Plus I never really find a use for that lone egg yolk so it’s less wasteful.

You velvet the meat for up to one hour so it does add a bit of prep time, but I find it’s well worth it. Of course you don’t have to do this if you want dinner on the table in about 20 minutes. The dish will still taste great but the meat will have a different texture.

 

Garlic Pork with Bok Choy

1 lb lean pork loin, sliced in strips
2 cloves garlic, minced
3 cups sliced bok choy (including the green leaves)
2 cups fresh mushrooms, sliced (I used sliced king oyster mushrooms)
3 tbs oil
Marinade:
¼ cup soy sauce
2 tbs white wine
2 tsp cornstarch
1 tsp baking soda
Stir Fry Sauce:
1 cup top-quality chicken stock
¼ cup low-sodium soy sauce
2 tbs mirin -OR- white wine (if using white wine, add 1 tsp sugar)
1 tsp dark sesame oil
2 tbs corn starch

Place pork in plastic zipper bag. Mix marinade in a small bowl then pour over the pork. Seal the bag and and mush to distribute marinade. Marinate for 1 hour.

In a small bowl, mix all stir fry sauce ingredients; set aside.

In a large deep skillet or wok, heat oil over high heat. When oil shimmers, add the pork and the garlic. Stir fry until pork begins to brown.

Add the bok choy and mushrooms (if using). Stir fry until green bok choy leaves are bright green. Stir in sauce and cook until sauce bubbles and thickens; cook for 1 minute.

Serve over jasmine or basmati rice.

Grilled Pork and Peach Salad

The peaches were particularly good this year and with the long mild fall we have been having they seem to last forever (although I know forever is about to come crashing down in the form of a Canadian winter - BAH). I have made a grilled peach salad before and loved it - grilling really brings out the flavours in peaches. This recipe was a bit different because of the marinade.

It was simple enough - whisk together honey, OJ, soy sauce, a bit of curry powder, and some pepper. Likely ingredients most folks have on hand. It packed a delicious flavour . . . you know, bowl licking deliciousness.

The salad comes together quickly - grill the pock and peaches, toss in the marinade. Serve on top of a bed of lettuce. The speed with which this goes from plan to dinner and the wonderful flavour makes this salad a perfect weeknight meal!

Grilled Pork and Peach Salad

1 pound pork tenderloin, trimmed and cut into 1-inch cubes
2 medium peaches or nectarines, pitted, and cut into 1-inch cubes
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon low-sodium soy sauce
1/2 teaspoon curry powder
1/4 teaspoon 3 cups torn fresh Bibb lettuce
3 cups fresh baby spinach
1/4 cup bias-sliced green onions (2)

On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)

Meanwhile, in a large bowl stir together the honey, orange juice, soy sauce, curry powder, and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.

To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings (1-1/2 cups lettuce, 3/4 cup pork mixture, and 1 tablespoon green onions each).

Grilled Bacon Wrapped Cheddar Stuffed Meatloaf

The past week has been very busy on the work front - it was out Annual Meeting for work. Of course, we could not just have an Annual Meeting  - it was our 20th Anniversary celebration and we decided to pack in a political protest rally at the legislature. Trying to keep on top of all the moving pieces has just tired me out.

Before leaving for the meeting we had some friends over for dinner for the traditional Pre-Annual Meeting dinner. Traditionally the menu has focused on comfort foods but this year we went a it overboard - the entire menu focused on bacon (except for the drinks and dessert). In the end the menu featured 5 pounds of bacon, 3 pounds of cheddar, 3 bricks of cream cheese . . . yes, overboard.

Now about this meatloaf. If you’re North American, chances are you either already have a nice meatloaf recipe you use all the time, or you run to the hills at the slightest mention of “meatloaf” because all you ever had was a dry, bland version of the dish.

If you belong in the second group and somehow still made this far into the post, stop right there. Do not run to the hills! Try this recipe and you will come to realize that meatloaf is not supposed to be dry and bland. Whatever was done  to you in the past, this recipe will fix it. Promise.

Now, if you belong in the first group, just try this recipe out for a 'test drive'. It’s always good to switch things up a bit!

By grilling this meatloaf, you get loads of extra flavor. The trick is to place the meatloaf on a couple of sheets of aluminum foil or an aluminum pan to hold it all together and to grill it indirectly to prevent the bottom from burning. This is particularly delicious when grilled over a charcoal fire. The aluminum pan also catches the grease thereby preventing flareups and fire.

 

(sorry - I forget to get a pic of the finished product!)

Grilled Bacon Wrapped Cheddar Stuffed Meatloaf

2 pounds Ground Beef
1 pound Ground Pork
2 whole Eggs
1/2 cup bread crumbs
4 cloves Garlic, Chopped
1 whole Onion (small) Grated
3 Tablespoons Tomato Paste
1 teaspoon Pepper
1-½ Tablespoon Kosher Salt
8 pieces Bacon (or more - I needed about twice this amount but perhaps i went overboard in bacon excess . . .)
16 ounces of cheddar
your favourite BBQ season blend

In a large bowl combine the ground beef, pork, eggs, breadcrumbs, garlic, onion, tomato paste, pepper and salt. Knead with your hands until just combined. Break off a teaspoon sized bite, put it on a saucer and microwave for about 30 seconds, until cooked. Taste for seasoning and adjust if necessary.

Turn ⅔ of the meat mixture onto a sheet of plastic wrap and, with wet hands, pat the mixture into a loaf (approximately 9 by 5 inches). Press the center in, creating a rim outside of the meatloaf and fill the inside with the cheddar cheese (note - I used a block of cheddar so I just laid the block in the centre well - you could use grated cheese as well). Then, add the remaining meat mixture and gently close the gaps, pressing the sides to seal in the cheese. Use your wet hands to make sure the meatloaf is smooth!

Arrange bacon slices over the loaf, overlapping them slightly and tucking them under to prevent curling.

Sprinkle the bacon wrapped loaf with the BBQ seasoning.

Refrigerate until ready to cook.

Grill over indirect heat until cooked through (check with a meat thermometer).

Remove from grill - allow to sit for about 15 minutes before slicing - this will prevent the cheese from oozing all over the counter instead of in each slice of meatloaf.

Cover the meatloaf with bacon slices.