Recipes-04-20-2010
Calabrian style Pork Chops
6 -8 pork chops, boneless loin cut (get the thinner cut)
Powered hot pepper to taste, preferably Calabrian pepper
Fennel seeds (fresher or new is better than yrs old)
Salt
Put chops between plastic wrap and pound chops to uniform thickness, about ¼ inch. Add salt, pepper and fennel seeds. Use your fingers to make sure the pepper and fennel are pushed tightly onto the surface. Do this about at least ½ hr before cooking and leave at room temp. The spices can be added sooner and the chops refrigerated, but make sure the chops are at room temp before cooking.
Fire up grill to “direct medium” on a gas grill. It should not be blazing hot. Make sure grill grate is prepped so chops won’t stick. Grill about 2-3 minutes/side. I turned off the center burner after about a minute so cooking went by indirect heat. When I turned the chops, I added the direct heat again for about a minute. The main test of doneness for me is touching them (sorry Dennis). When there is some resistance to the touch I call them done. Much like with chicken breast. Don’t overcook.
Ligurian Raw Fava Bean Spread – modified to cooked baby lima bean spread.
I did not want to go through the process of getting fresh fava beans and couldn’t find a frozen version so I used frozen baby lima beans instead. Tried this with peas and it was nice but not as interesting as with lima beans.
2.0-2.5 lbs unshelled fava beans or enough to make about 1.5 cups of shelled beans
2-4 tblsp of fresh grated Pecorino Romano cheese
0.5 tsp very finely minced fresh garlic
1/3 - ½ cup extra virgin olive oil
6-8 mint leaves
1.5 tlbsp fresh squeezed lemon juice – preferably Meyer lemons
For the original recipe, one shells the fava beans, blanches them and removes them from their skin, put everything in a food processor and process until creamy. Don’t add all the olive oil immediately. Put part of in and process. Add more to gain the desired consistency. Start off on the low end of mint and cheese, taste and add more to get the desired taste.
For the lima bean version, I used everything as above except I replaced the fava beans with frozen baby lima beans. I also added a bit more mint. Having made it a couple of times. I think you can adjust the ingredients to taste.
John’s Version with Baby Lima Beans
1. lbs frozen baby lima beans.
2-3 tblsp of fresh grated Pecorino Romano cheese
0.5 tsp very finely minced fresh garlic
¾ -1 cup extra virgin olive oil
8 mint leaves (depends on how aromatic they are)
1.5 tlbsp fresh squeezed lemon juice – preferably Meyer lemons
1. Cook lima beans and let cool a bit.
2. Put everything in the food processor and process until creamy.
3. You may need to add extra olive oil to get a creamy consistency.
4. Taste and adjust amount of oil and lemon juice
Fennel and Blood Orange Salad
Serves 4-6
2 large blood oranges
2 large fennel bulbs
1 medium red onion, very thinly sliced. Look for a sweet onion.
6 black cured olives, pitted and cut into wedges- use more depending on taste
extra virgin olive oil
2 tablespoons lemon juice (meyer lemons if possible)
salt and pepper
Peel oranges and remove the pith. Separate the sections and remove and seeds and the membrane. Work over a bowl to collect the juices the will drip.
Clean the fennel and remove the tougher outer leaves and hard outer shell. Cut the fennel in half lengthwise and slice very thinly. (use a mandoline if possible)
Place sliced fennel in a salad bowl with collected orange juices, add the sliced onion, the orange segments and the olives. Drizzle with olive oil, add the lemon juice, salt and pepper to taste. Toss salad and serve.
Pasta with Anchovy and Bread Crumbs
Serves 4-6
1 2 oz can of flat anchovies packed in oil, drained and chopped fine
6 tablespoons extra virgin olive oil
2 cups breadcrumbs
¼ teaspoon chili pepper flakes or more or less to taste. Calabrian peppers if possible
1 lb. thick spaghetti (bucatini)
salt to taste depending on anchovies
Heat 3 tablespoons olive oil in a small frying pan (non-stick works well) and toast breadcrumbs to dark gold – stir to prevent burning. Remove breadcrumbs to a bowl and keep warm.
In a large skillet over medium heat add the remaining olive oil. When hot, add the pepper flakes and sauté for a minute.
Add the chopped anchovy, crushing it into a paste with a fork or wooden spoon. Cook dissolving the anchovies in the oil as best as possible.
Meanwhile, heat water for pasta and cook pasta. When done drain and add to a warm bowl, reserving about 1 cup of cooking water.
Pour sauce over pasta and toss well. If too dry (the likely case), add a couple of tablespoons of the cooking water. The pasta should not be totally dry.
Add to serving bowls and sprinkle breadcrumbs onto the pasta.
Meyer Lemon Panna Cotta
Serves 4-6
Use shallow ceramic dish for serving
1 envelope unflavored gelatin
1 cup + 2 tablespoons superfine sugar
1 cup whipping cream
1 cup Meyer lemon juice (4-6 lemons)
2 tablespoons finely grated Meyer lemon zest
1 cup non-fat Greek-style yogart
1. Sprinkle gelatin over ½ cup cold water in a small ramekin. Let soften for 5 minutes or until no dry spots remaining
2. Combine sugar and ½ cup water in a saucepan and simmer and still until sugar dissolves. Turn off the heat and add the gelatin mixture stirring until gelatin dissolves. Add cream and lemon zest. Let cool slightly.
3. Put yogurt in a bowl and whisk to loosen it up. Add the cream mixture, little by little, gently stirring after each addition to break up any lumps of yogurt before adding more cream. Do not over stir which will avoid air bubbles.
4. Pour mixture into 5 cup bowl or mold. Tap the bowl on the counter to remove air bubbles.
5. Cover and chill until set, 6 hrs to overnight.