How you doin’? With grocery prices still on the rise we all look for tastes and textures that extend the flavor and expense of proteins. Here is a pork chop dish that uses thin, bone-in chops with a wonderful apple-inspired sauce. To prevent from overcooking we suggest that you use a kitchen thermometer. A good thermometer along with aromatic spices (black peppercorns, cloves, roasted garlic powder, allspice berries and fresh sage) makes for perfect pork chops every time.
 
Allow the pork chops to marinate in the spices while browning the apple slices in butter until they are lightly caramelized. The sauce is made with hard apple cider, Cognac, more butter, flour, chicken broth and Dijon mustard for that traditional country French flavor.
 
Everyone will love the contrast of the tender meat and the delicate crunch of the caramelized apple slices—a homey and hearty entrée. Serve with creamy mashed potatoes, roasted Brussels sprouts with smoky bacon pieces and a glass of your favorite dry white.
 
Ingredients
For the pork rub:
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 teaspoon roasted garlic powder (I prefer Penzey’s)
Teaspoon ground sage
1/4 teaspoon kosher salt
 
For the pork chops:
6 4-oz boneless pork chops, about 1/2-inch thick (or bone-in)
6-1/2 tablespoons unsalted butter, divided
1 large green apple, peeled, cored and sliced into 12 wedges
1/2 cup, plus 1-1/2 tablespoons all-purpose flour, divided
1/2 cup hard apple cider
1 teaspoon Cognac or brandy
1-1/2 cups chicken broth
2-1/2 teaspoons Dijon mustard
1 tablespoon crème fraiche (or 1 tablespoon sour cream)
Kosher salt, to taste
2 tablespoons chopped flat parsley, for garnish
 
Directions
To make the salt rub

1. In a small bowl combine the black pepper, cloves, allspice, garlic and sage. Stir in the salt and set aside.

To make the pork chops and apples

1. Place the pork chops on a rimmed sheet pan and season both sides with the spice mixture. Cover and let marinate at room temperature for 30 to 45 minutes.
2. In a large skillet over medium-low heat, melt 1 tablespoon unsalted butter. Increase the heat to high and add the apple wedges in one layer. Cook until browned, about 2 to 3 minutes per side.
3. Transfer the apples to a large warm plate and set aside.
4. Using the same large skillet, reduce the heat to medium. Add 4 tablespoons butter, swirl to melt.
5. Lightly dust the marinated pork chops with 1/2 cup of flour, shaking off any excess, and add them to the pan.
6. Cook the pork chops until browned, about 2-1/2- to 3-minutes per side, or until the internal temperature reaches 145° F. Transfer the pork chops to a warm plate.
7. Wipe out the skillet. Add the hard apple cider and Cognac to the pan, increase the heat to medium-high, and cook, stirring occasionally, until it has reduced to about 2 tablespoons, 3 to 4 minutes. This will burn off the alcohol but leaves the flavor.
8. To make a roux in the skillet, whisk in the remaining 1-1/2 tablespoons butter until melted, then whisk in the remaining 1-1/2 tablespoons of the flour. Continuing to whisk, slowly pour in the chicken broth and add the Dijon mustard. Bring to a boil and cook for 1 minute.
9. Whisk in the crème fraiche and season with Kosher salt. Remove from heat.
10. Transfer the pork chops to the serving plates.
11. Spoon the sauce over the pork chops, then scatter the apples around the plate.
12. Garnish with chopped parsley and serve immediately.

ChefSecret:  Always try to use the freshest dried herbs and spices. You should change out all the spices at least once every 18 months. Buy the smallest spice container you think will use in a year not to be wasteful.

Quip of the Day: “I just ordered a new life alert bracelet… just in case I get a life I’ll be notified immediately.”

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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America. 
#Entrees #Dinner #FrenchPorkChops #Pork #Apples #HardCider #Cognac #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? Ukraine has been in the news lately, and I thought Ukraine might be of interest to our readers because of its importance to agriculture and food in general.
 
Ukraine is the second-largest country in Eastern Europe, after Russia, which it borders to the east and northeast. Ukraine also shares borders with Belarus to the north; Poland, Slovakia, and Hungary to the west; Romania and Moldova to the south; and has a coastline along the Sea of Azov and the Black Sea.
 
Ukraine is often referred to as the “breadbasket of Europe” because of how much the Ukrainian people value wheat and grain, a staple in Ukrainian cuisine due to their historical relationship with it.
 
Most original Ukrainian dishes are popular in Russia and other Eastern European countries (with some changes in ingredients from country-to-county). Many of these Ukrainian foods are even enjoyed in English-speaking countries, as well.
 
Traditional Ukrainian dishes are derived from ancient peasant meals that made use of plentiful grain resources such as rye, as well as essential vegetables such as potatoes, cabbages, mushrooms, and beetroot. The cuisine is also heavily influenced by the rich dark fertile soil in which many ingredients are grown. Because of the changes to borders, many of these dishes incorporate both Slavic and Eastern European influences as a result of years of foreign occupation, enslavement and jurisdiction.
 
Ukrainian Holubtsi, or stuffed cabbage leaves, are the perfect warm comfort food for a chilly day. Traditional stuffed cabbage mixes pork and beef with barberries, giving the dish a complex sour note. If barberries are hard to find, you can substitute cranberries, currants or raisins soaked in lemon juice.
 
Prep time:  30 minutes
Cook time:  1 hour 20 minutes
Yield:  4 servings
Calories:  321 kcal
 
Ingredients 
12 to 14 large savoy cabbage leaves (from 1 large Savoy cabbage; use the inner smaller leaves for coleslaw)
2 tablespoons olive oil
1 cup finely diced yellow onion, divided
3/4 cup peeled and finely grated carrot
1 tablespoon tomato paste
1 teaspoon granulated sugar
1 can chopped tomatoes (14-1/2-ounce can, undrained)
1-2/3 cups water
2 bay leaves
1-1/4 teaspoons kosher salt, plus more to taste
8 ounces ground beef
8 ounces ground pork
1/4 cup barberries (optional)
1/4 cup parboiled white long-grain rice (cooked for only about 5 minutes)
1/4 cup chopped fresh dill
Sour cream, for topping
Sliced grilled sourdough bread, for serving
 
Directions

1. Prepare an ice water bath in a large kettle or mixing bowl.
2. Bring a large pot of salted water to a boil.
3. Working in batches, blanch the cabbage leaves until bright green and pliable, 1-1/2 to 2 minutes per leaf.
4. Immediately shock the leaves in the ice bath, then transfer to a paper towel-lined baking sheet to drain.
5. In a large heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat.
6. Add half of the onion and all the grated carrot and cook until soft, about 5 to 7 minutes.
7. Add the tomato paste and sugar, and cook until lightly caramelized, about 1 to 2 minutes. Add the chopped tomatoes, water and bay leaves and cook until reduced by half, about 15 to 20 minutes.
8. Remove from the heat and season with salt to taste and set aside.
9. In a large bowl, combine the ground meats, barberries (if using), parboiled rice and the remaining diced onion. Season with the salt and gently toss with your hands to mix, just until combined. Do not over mix or the meat will become too dense.
10. Working with 1 cabbage leaf at time with the stem end facing toward you, place 2 heaping tablespoons of the filling into the center of each leaf. Fold the sides of cabbage over the filling, then roll up. Arrange the rolls, seam-side down, in the pot with the tomato mixture to form one even layer.
11. Bring the pot to a simmer over medium-high heat. Reduce the heat to medium low, cover with the lid slightly ajar and simmer until the filling is cooked through, about 35 to 45 minutes. When you're cooking, snuggle the rolls next to each other so they don't unravel.
12. Carefully plate up the stuffed cabbage rolls and garnish with the chopped dill, a dollop of sour cream and grilled sourdough bread.

ChefSecret:  European barberries have a tart flavor, like cranberries, while barberries from North America are sweeter. Barberries contain several beneficial compounds, most notably berberine, which acts as an antioxidant and may help to manage conditions like diabetes, fight dental infections, and treat acne. Barberries can be purchased at Whole Foods or Amazon online.

Quip of the Day: “A Ukrainian proverb: A stupid Russian gives straw to his dog and bones to his horse.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.

#Entrees #Lunch #Dinner #Ukraine #Holubtsi #CabbageRolls #SavoyCabbage #Beef #Pork #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2022

How you doin’? There is a Mexican restaurant in West Los Angeles called Don Antonio; we go there fairly regularly. You can count on the ever-predictable Joan to always order Chili Verde. I must admit it is one of the best in Southern California. My Pork Chili Verde is a great hack on this restaurant’s entrée. It’s great served with grilled corn tortillas, a little red Mexican rice and refried beans.
 
Usually made with pork shoulder Pork Chili Verde is a stew that originated in Northern Mexico. It's known by a number of names including puerco con chile verde, chile verde con cerdo, cerdo en salsa verde, and carne de puerco en salsa verde.
 
Pork was brought to the new world by the Spanish conquistadors. By late in the 1840s the average Mexican ate chicken, beef and pork and needed a quick, delicious and easy way to prepare the meats. They would sauté some meat in an iron skillet over an open fire, add the Chile Verde sauce, simmer and serve until tender.
 
There are a number of variations on the basic recipe and purists will usually argue that their version is “authentic.” In fact, like many ethnic dishes, chili verde is prepared in a variety of ways in its native country, so it is safe to say that whichever version a person likes the best is probably authentic enough. My Pork Chili Verde is a very authentic, great hack on the restaurant entrée, and is even better when garnished with Pickled Red Onions (see recipe below).
 
Prep time:  20 minutes
Cook time:  2 hours
Yield:  4 to 6 servings
 
Ingredients 
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 cup diced yellow onion
2 teaspoons kosher salt, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
10 fresh tomatillos
3 green jalapeño chile peppers, seeded
1 poblano chile pepper, seeded
3 tablespoons garlic
1/2 cup packed cilantro leaves
2-1/2 cups chicken stock, or more as needed
1 bay leaf
1-1/2 pounds Yukon Gold potatoes, quartered
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream
pickled red onions, garnish (optional)
1 tablespoon chopped fresh cilantro, for garnish
 
Directions

1. Heat the vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Turn pieces over and brown on the other side, 4 to 5 minutes.
2. Add onion and 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 5 minutes.
3. Add oregano, cumin, coriander and cayenne. Stir and cook until seasonings are fragrant, about 2 minutes. Reduce heat to low.
4. Remove paper husk from tomatillos and rinse. Cut into quarters.
5. Place the tomatillos in blender with the jalapeño pepper, poblano, garlic, cilantro and chicken broth. Pulse on and off until pieces start to break down.
6. Then blend until the mixture has liquefied, about 30 seconds.
7. Stir the sauce in with the meat mixture.
8. Add 1 teaspoon of the salt and bay leaf.
9. Increase the heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add the potatoes, 1/2 teaspoon salt, and black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover.
10. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
11. Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and chopped cilantro leaves.

                                                        Pickled Red Onions

Ingredients
2 medium-size red onions, peeled
1/2 teaspoon kosher salt
1/2 teaspoon granulated sugar
1-1/2 cups red wine vinegar
 
Directions

1. Thinly slice the red onions.
2. Add the salt and sugar, then cover with red wine vinegar.
3. Refrigerate overnight.
4. Use as a garnish on the Green Pork Chili.

ChefSecret: Green Pork Chili can easily be made in an Instant Pot. For tender pork pieces, follow the directions above up to the cook; then load and lock all the ingredients in the Instant Pot and cook on HIGH PRESSURE for 45 MINUTES. NATURALLY RELEASE after 10 minutes. If you are in a rush and don’t want the mess you can skip the pork sauté step.

Quip of the Day: “I’m thinking of taking my wine box back to Target. It said, Once opened it will last 6 weeks. It only lasted me 4 hours.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Have a wonderful safe and healthy holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. 

#Entrees #PorkChiliVerde #Pork #PorkShoulder #Tomatillo #DonAntonioRestaurant #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

​                                                ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? At the time of this writing the cost of protein has been skyrocketing. I saw prime ribeye steaks for $54 per pound last week. Though all protein prices are rising, pork has not (yet) increased as much as beef.

Chops are the most popular cut of pork. They come from the loin… the meat that runs from the pig's hip to its shoulder. While there are a variety of names for pork chops like loin, rib, sirloin, top loin and blade chops, it's important to remember that they all cook the same.
 
The popularity of the pig is rooted in Asia and progressed through the Near East,  and eventually to Europe, where sus scrofa domesticus (Latin for pig) really took off. We owe the Spanish for the introduction of this valuable source of protein. Old Chris Columbus gets credit for bringing the first pigs to Europe.
 
Prep time:  20 minutes
Cool time:  1 hour
Grill time:  10 minutes
Yield:  4 servings
 
Ingredients 
1/4 cup honey
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
Eight 1/2-inch bone-in pork chops (about 3 ounces each)
Salt and freshly ground black pepper
 
Directions

1. Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right? Keep going.
2. Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade.
3. Let the chops rest on the counter for 1 hour. That's easy. 
4. Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper.
5. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes.
6. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do this in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a sauté or sheet pan. See, I told you this was easy.

ChefSecret:  Be careful not to overcook the pork as it gets dry when cooked too long. It’s done when the internal temperature reaches 145⁰ F when measured with an instant read thermometer.

Quip of the Day:  “The irony of human kind is that your computer program asks you to prove you’re not a robot.”
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Do you have a question or comment? Send your thoughts to ed@perspectives-la.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.

#Entrees #Pork #PorkChops #Grill #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                            ©Perspectives/The Consulting Group, Inc., 2021

How you doin’? When I think of the people I had the opportunity to work with in Hollywood, I get all nostalgic. There were the great ones—Bob Hope, Gene Kelly, Bing Crosby, George Burns, Dean Martin and Jerry Lewis. The not-so-great ones may be the subject for another time or my next book.
 
But one celebrity who stands out above all others was Frank Sinatra. He was the man’s man! I worked on his special at CBS in 1969. That was the same month we opened The Warehouse Restaurant in Marina del Rey. It was the last TV special I did. There are all kinds of stories about Mr. Sinatra, but I remember him to have a great sense of humor and a strong feeling about family.
 
Old Blue Eyes loved his mama—Natalina Della Garaventa, aka Dolly Sinatra—and used to talk about her fantastic Italian recipes. He often spoke of her “perfect” Mama Mia Marinara sauce—it was one of his culinary passions. Frank even published the recipe for his mother’s tomato sauce in a cookbook and later launched his own line of jarred sauces in the late 1980s.
 
As a side note, I invited Mr. Sinatra to my restaurant opening, but he was unable to attend. A few weeks later he did arrive with an entourage of about 20 people including his Rat Pack buddies. His group was secreted up in the second-floor loft for privacy. To my and everyone else’s amazement, before leaving he took to the stage and sang My Way. He made me a hero with our staff and guests.
 
Dolly’s old-fashioned sauce with meatballs and spaghetti is as good as it gets. It’s easy to make and you can dream that you are having a wonderful Italian meal with “Old Blue Eyes” himself.
 
Prep time:   25 minutes
Cook time:  40 minutes
Total time:   1 hour 5 minutes
 
Ingredients
For the meatballs
1/2-pound lean ground beef
1/2-pound ground pork
1 cup Italian seasoned breadcrumbs (Progresso)
1/2 cup Italian grated Parmesan cheese
2 tablespoons fresh chopped Italian parsley
4 cloves minced garlic
2 large eggs, lightly beaten
1 teaspoon kosher salt
1/2 teaspoon black pepper
olive oil (for browning the meatballs)
 
For the sauce
1/2 cup virgin olive oil
1 medium finely diced yellow onion
4 cloves garlic minced
1-28-ounce can of San Marzano Italian-style tomatoes (imported from Italy)
1-28-ounce can of tomato purée
3 tablespoons freshly chopped Italian parsley
2 teaspoons dried thyme
kosher salt to own taste
fresh ground black pepper to own taste
 
Accompaniments
1-pound dried spaghetti
Extra chopped parsley for serving
 
Added options
Fresh basil
Red pepper flakes for serving
Grated Pecorino Romano
 
Directions
To make the meatballs

1. Preheat your oven to 250°.
2. Combine lean ground beef, ground pork, breadcrumbs, grated Parmesan cheese, parsley, four cloves minced garlic, eggs, salt and black pepper.
3. Form the meat into balls and brown in olive oil until done. Set aside.
4. Place a serving platter in the pre-heated oven.

To make the sauce

1. In a frying pan, add the olive oil, onions and the four garlic cloves. Stir often over medium heat until onions are golden.
2. Remove garlic cloves and discard.
3. Drain the Italian-style canned tomatoes, reserving 1/4 cup of the liquid. Place the liquid from the canned Italian-style and tomato purée in the blender for about 10 seconds.
4. Add the cooked onions, drained tomatoes and blended tomato purée to a sauce pot; cook for about 10 minutes on medium heat.
5. Season the Marinara sauce with fresh parsley, dried thyme, and kosher salt, and black pepper stir the sauce well; simmer for about 20 minutes, stirring the sauce a few times.
6. Boil 1-pound of pasta according to the package directions for al dente cooked pasta.
7. Drain the pasta once done. Do not rinse the pasta.

To put it all together

1. Pull the heated serving platter out of the oven.
2. Pour the drained spaghetti on the heated platter, top with the cooked meatballs and then cover with the sauce.
3. Sprinkle with 2 tablespoons chopped parsley and lots of grated Pecorino Romano cheese.

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Chefs Secret: No need to add olive oil to the drained pasta… you’ll just end up with unnecessarily oily pasta.
 
Quip of the Day: “You know the only people who are always sure about the proper way to raise children? Those who’ve never had any.”
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
-------------------------------------------
To you and everyone dear to you, be strong and positive, stay well and safe and be kind to others. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America. Thanks for reading.
​
#Entrees #Italian #Sinatra #Spaghetti-Meatballs #OldBlueEyes #Dinner #QuarantineKitchen #Covid19 #FeedingAmerica #PerspectivesTheConsultingGroup

                                      ©Perspectives/The Consulting Group, Inc., 2021