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Pan Braised/Grilled Fennel

8/29/2017

GRILLED FENNEL AND TOMATOES

Serves:6 to 8

2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
½ cup plus 6 tablespoons good green olive oil
Salt and freshly group pepper to taste
6 to 8 medium firm meaty tomatoes, plums or several of the smaller heirlooms varieties work
3 medium bulbs of fennel, fronds removed and reserved

In a sealable jar, mix the mustard, vinegar and ½ cup of oil with salt and pepper. Seal the jar, shake vigorously and set aside.
Place the remaining oil in a small bowl. Add salt and pepper and blend well.
Cut the tomatoes in half. If using plum tomatoes, make the cut lengthwise. If using a round tomato, simply cut them in half horizontally.
Cut the fennel bulbs lengthwise through the middle, leaving the core intact.
Brush each fennel half and the cut side of each tomato with the seasoned olive oil.

To Pan Braise:

Heat a tiny bit of the seasoned oil in a large sauté pan over medium heat. When the pan is hot, place each tomato half cut side down in the pan. When lightly charred, remove the tomatoes to a plate.
Adding a tiny bit more of the seasoned oil to the heated pan, repeat the tomato process with the fennel, turning to char all possible sides.
Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.

To Grill:

Pre heat the grill to medium low.
Place the fennel pieces on the grill and cook for approximately 3 to 5 minutes per side.
About half way through the grilling of the fennel, place each tomato half, cut side down, on the grill. Watch the tomatoes carefully and the amount of juice they contain will impact the grilling time.
Place both vegetable on a serving dish, drizzle with the mustard dressing and garnish with a few of the fennel ferns.

NOTE: The core of the fennel bulb remains intact through both cooking processes. It serves to keep the bulb together while cooking, but it should be cut away on the plate, as it is too tough to eat.

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TOMATO GOAT CHEESECAKE

8/23/2017

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Serves: 6 – 8 as an appetizer

1 prepared pie crust

8 ounces softened goat cheese , at room temperature
1 -8 oz. package unflavored gelatin softened in 1½ tablespoons of water
½ cup heavy cream
1 medium red onion, cut into thin wedges and oven roasted & cooled
½ cup diced tomatoes
1½ teaspoon sugar
10 to 12 fresh basil leaves, save the smallest for garnishing
½ teaspoon ground white pepper
½ teaspoon of salt
16 pitted kalamata olives, divided into 8 & 8
8 to 10 cherry tomatoes, halved
Fresh salad greens and a good Italian bread, sliced

Equipment: spring-form baking pan

Preheat oven to 325º.
Roll out the pie crust to about ⅔ to ¼ inch thick.
Line the bottom of the spring form pan with the piecrust, with just a slightly raised edge around the perimeter. Pierce the dough with a fork at intervals. Bake in the heated oven for about 25 minutes, until golden.
Remove piecrust to a rack to cool.
Meanwhile, place the cheese, cream, dissolved gelatin, diced tomatoes, half of the onion wedges, sugar, white pepper, salt, half the basil leaves and half of the olives into a food processor or blender. Pulse until smooth.
Pour the cheese mixture into the spring-form baking pan and refrigerate for at least 2 hours.
Let the cheesecake come to room temperature before serving.
Carefully remove the cheesecake from the form, retaining the bottom and place it on the flat surface of a serving dish.
Garnish the top of the cheesecake with the cherry tomatoes, the remaining olives, onion wedges and basil leaves.
Serve with fresh salad greens and a good crusty Italian bread

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MAPLE BOURBON BARBECUED SPARERIBS

8/16/2017

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Serves: 3-4

2 cups bourbon barrel aged Connecticut maple syrup
5-6 tablespoons brown sugar
1 tablespoon garlic, minced or pressed
2 teaspoon fresh ginger, minced
Salt and freshly ground pepper
Two 3-pound racks pork spareribs

Preheat the oven to 350°.
In a saucepan, combine the bourbon maple syrup, brown sugar, garlic, ginger and 1 teaspoon each of salt and pepper; bring to a boil. Simmer over low heat for 15 minutes.
Meanwhile, set each rack of ribs on a large rimmed baking sheet, meaty side up, and season all over with salt and pepper. Roast the ribs for 30 minutes.
Brush the ribs with some of the sauce and roast for about 30 minutes longer, brushing with the sauce every 15 minutes and shifting the racks of ribs occasionally. If the pan juices begin to burn, add a few tablespoons of water to the pans and scrape up any caramelized drippings; add the drippings to the glaze. Remove from the oven.
Preheat the grill on medium high.
Place the rib racks on the grill meaty side down for about 2 minutes. Turn the ribs and grill for another 2 minutes. They should become glazed and crisp but not black. Transfer to a large platter or a safe working surface. Cut in between the bones, mound the ribs on a serving platter and serve.

NOTES:

If the grill isn’t possible, the ribs can be broiled.
Cutting each rack of ribs into two pieces, makes them easier to turn in the oven and on the grill

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GRILLED PORK CHOPS WITH APRICOT HONEY JAM

8/9/2017

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Serves 2

Brine:
1½ quarts cold water
⅓ cup Kosher salt
4 heaping tablespoons of brown sugar

Recipe:
2 -¾ to 1 ½ inch thick loin pork chops
Spray olive oil
Salt & fresh ground pepper
⅔ cup apricot and honey jelly, melted
4 -6 long sprigs rosemary

Combine salt and brown sugar in cold water inside a large re-sealable plastic bag. Manipulate until the salt and sugar has dissolved.
Add the pork chops to the brine and re-seal pressing out as much air as possible. Leave in refrigerator for at least 1 hour, up to 3 hours.
Remove chops from the brine. Dry thoroughly with paper towels.
Spray chops with a light coating of olive oil. Season with salt and pepper.
Preheat grill for 10 minutes on high. Turn grill down to medium and place rosemary springs on the grill.
Place chops on the grill on top of the rosemary sprigs and cook for 4 minutes. Turn the chops and cook for another 4 minutes.
Turn the chops again and cook for an additional 2 to 3 minutes per side, depending on the size.
Move chops to a platter. Coat with melted jelly on both sides. Tent platter with aluminum foil and let chops rest for 5 minutes before serving.

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WINE STEAMED ARTICHOKES WITH FETA AND PANKO

8/1/2017

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Serves: 4

4 globe artichokes, destemmed, trimmed, washed and drained
2 small cloves garlic, smashed
2 cups dry white wine plus 3 tablespoons
4 tablespoons panko crumbs
6 tablespoons crumbled feta cheese, softened in the microwave
1 tablespoon parsley, shredded
4 tablespoons butter
Salt & pepper

Place a large pot, preferably one with an interior colander, on the stovetop. Pour 2 cups of wine into it.
Add the garlic, under the colander if you have it.
Place the 4 artichokes snuggly together bottoms down.
Turn the heat to medium and bring to a low simmer. Cook for approximately 30 to 40 minutes, depending on the size of the artichokes.
Occasionally check the liquid volume, adding a bit of water if necessary.
When the heart can be easily pierced with a skewer or long fork tine, remove them to a baking dish, still snuggly fitted and bottoms down.
Pre heat oven to 250º.
In a small bowl, mix the panko, feta, parsley and 1 to 2 tablespoons of the reserved wine.
Divide the panko mixture into 4 parts. With a tablespoon, fill the leaves of each artichoke with the mixture.
Place the baking dish into the oven and bake for no more than 15 minutes. You only want the cheese to melt.
Melt the remaining butter in small ramekins or dipping cups. Add the remaining wine, season with salt and pepper.
Serve the artichokes with the sauce.

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Pan Braised/Grilled Fennel

TOMATO GOAT CHEESECAKE

MAPLE BOURBON BARBECUED SPARERIBS

GRILLED PORK CHOPS WITH APRICOT HONEY JAM

WINE STEAMED ARTICHOKES WITH FETA AND PANKO

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