Grilled Pork Chops with Potato, Cauliflower, and Camembert Gratin

Ingredients

Pork loin chops (about 9 to 10 ounces and 1-inch thick)
salt and freshly ground black pepper

Gratin

2 tbsp unsalted butter, plus more for the baking dish
1 yellow onion, thinly sliced
3 garlic cloves, finely chopped
4 large sprigs of fresh thyme
2 cups finely chopped cauliflower
2 cups heavy cream
2 cups whole milk
4 oz Camembert cheese, with rind, cut into large pieces
Kosher salt and freshly ground black pepper
2-1/4 pounds baking potatoes, such as russets, peeled and sliced into 1/8-inch-thick slices

Method

  1. Preheat the oven to 325°F. Lightly butter a 3-quart shallow baking dish.
  2. Make the gratin. Heat a large pot over medium heat. Add the butter and stir until melted. Add the onions, garlic, and thyme and sauté for about 5 minutes, or until the onions are tender but have not taken on any color.
  3. Add the cauliflower and cook for about 6 minutes, stirring often, or until softened.
  4. Add the cream and milk and bring to a simmer. Add the cheese and stir until it melts, then remove from the heat and discard the thyme stems.
  5. Working in batches, puree the mixture in a blender and return to the pot. Season generously to taste with salt and pepper.
  6. Stir the potato slices into the hot cream mixture to coat. Spoon 1 cup of the cream mixture into the baking dish. Spread the potatoes and the remaining cream mixture evenly in the dish. Cover with aluminum foil and put on a rimmed baking sheet. Bake for about 1 hour, or until a knife can be inserted easily into the potatoes.
  7. Uncover the dish, raise the oven temperature to 400°F, and continue baking for about 10 minutes, or until golden brown on top.
  8. Remove from the oven and let stand for 10 to 20 minutes.
  9. Cook the pork. Prepare an outdoor grill for medium-high cooking over direct heat.
  10. Season the pork chops with salt and pepper. Grill for about 5 minutes per side, or until the pork shows only the barest hint of pink when pierced at the bone with the tip of a sharp knife. Transfer to a platter and let stand for 5 minutes before serving with the gratin.

Makes 8 servings.

Source: Curtis Stone What’s for Dinner


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Skirt Steak with Cream Corn and Poblanos

Ingredients

2 poblano chilies
1/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
1-1/2 cups fresh or thawed frozen corn kernels
1 cup sour cream
Salt and freshly ground pepper
1-1/2 pounds skirt steak, cut into 6-inch pieces

Method

  1. Roast the poblanos directly over a gas flame or under a broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let stand for 10 minutes. Peel, core and seed the chilies, then cut them into thin strips.
  2. In a medium saucepan, heat 2 tablespoons of the olive oil until shimmering. Add the onion and cook over moderate heat, stirring, until softened, about 5 minutes.
  3. Add the corn and poblano strips and cook until the corn is tender, about 2 minutes.
  4. Stir in the sour cream and season with salt and pepper. Keep the creamed corn and poblanos warm over very low heat.
  5. Light a grill or preheat a grill pan.
  6. Rub the steaks with the remaining 2 tablespoons of oil; season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 6 minutes. Let the steaks rest for 5 minutes, then thinly slice across the grain.
  7. Serve with the creamed corn and poblanos.

Makes 4 servings.

Source: Chef Dionicio Jimenez


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Cauliflower with Mornay Sauce

Ingredients

1 large head cauliflower
freshly grated bread crumbs
1/3 cup melted butter

Mornay Sauce

5 tbsp butter, divided
3 tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp ground white pepper
1 cup grated Parmesan cheese

Method

  1. Make the sauce. Melt 3 tbsp butter in top of a double boiler over boiling water, stir in the flour with a wooden spoon until smooth.
  2. Add the milk gradually, stirring constantly. Cook until sauce is thick.
  3. Stir in salt and pepper.
  4. Cut the remaining 2 tbsp butter into small pieces.
  5. Stir the butter and Parmesan cheese into the sauce, beating with a spoon until butter is melted.
  6. Wash and trim the cauliflower, then separate into flowerets. Place in a vegetable steamer and steam until tender.
  7. Arrange cauliflower around edge of baking dish. Sprinkle liberally with bread crumbs. Drizzle butter over bread crumbs. Spoon Mornay sauce into center of baking dish.
  8. Broil until crumbs are lightly browned.

Source: The Creative Cooking Course


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Grilled Fish with Ginger Sauce

Ingredients

12 oz tilapia fillets, firm
2 tsp salt and freshly ground pepper mix
1 tbsp cornstarch
3 tbsp vegetable oil
2-1/2 oz garlic, minced
ginger sauce

Ginger Sauce

3 tbsp fish sauce
1 tbsp salt and sugar mix
2-1/2 oz ginger, minced
1-1/2 oz red chili, chopped
8 tsp bbq sauce, any commercial sauce

Method

  1. Rub salt and pepper mix into fish fillet and rest for 10 minutes.
  2. Dust underside of fillet only with cornstarch.
  3. Pan-fry fish until just cooked.
  4. Mix ginger sauce ingredients and spread thickly over each fish fillet.
  5. Serve with bok choy and halved cherry tomatoes, browned with garlic, and a bowl of cooked rice.

Makes 4 servings.

Source: Streets – The Cookbook


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Monkfish Kebabs

Ingredients

1-1/2 1b skinless boneless monkfish steaks

Chermoula

4 cloves garlic
1 teaspoon salt
juice 2 lemons
1 tablespoon ground cumin
2 teaspoons paprika
1 fresh red chili, cored, seeded and roughly chopped
1/2 oz fresh coriander
1/2 oz fresh parsley
1/4 cup olive oil

Method

  1. Make the chermoula. In a mortar and pestle, crush the garlic with the salt. Place in a blender or food processor. Add the lemon juice to the food processor with the cumin, paprika, red chili, coriander and parsley. Process briefly then gradually add the olive oil and reduce to a coarse puree. Transfer to a bowl.
  2. Cut the fish into 1-inch cubes and add to the chermoula mixture. Mix well to coat, cover and leave in a cool place for 1 hour.
  3. Thread the fish onto skewers and place on a rack over a grill pan. Spoon the marinade over the fish. Grill under a preheated grill, close to the heat, for 3-4 minutes on each side, until the fish is lightly browned and flakes easily when tested with a knife.
  4. Serve with salad and warm pitta bread.

Makes 4 servings.

Source: The Book of North African Cooking


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