…from the California Kitchen ![]() 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
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.” ------------------------------------------- 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, 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
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Joan’s Healthy Recipes ![]() 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
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.” ------------------------------------------- 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, 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 … from the California Kitchen![]() 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
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
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.” ------------------------------------------- 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, 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 … from the California Kitchen![]() 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
Quip of the Day: “The irony of human kind is that your computer program asks you to prove you’re not a robot.” ------------------------------------------- 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 … from the California Kitchen![]() 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
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.” ------------------------------------------- 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 |
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