The entry of autumn means a return of comfort for me. Comfort in weather, clothing and food. I admit, I don my Mr. Rogers cardigan on a daily basis these days. I watch football with a beer in hand. And I eat some of the best meals of the year...all because it's autumn. Yet, these best meals are not always the most complicated or most elaborate. They can be the simplest of items like the grilled cheese sandwich and tomato soup, or the Saturday afternoon queso dip and chips. It's all about the memories they conjour up and emotions they let loose.
So I give to you a taste of what autumn has to offer in a series...starting off with a few new items and including some classics of autumns past. I hope you enjoy and enjoy the season.
Salsa for Dad
Yield: ~6 cups
Ingredients
5 Tomatillos, peeled
2 lbs. Roma Tomatoes
1 medium White Onion, quartered
3 Jalapenos
2 tablespoons minced Garlic
1 small can Tomato Sauce
1 14 oz. can diced Tomato
1 bunch Cilantro
Salt & Pepper, to taste
Vegetable/Canola Oil
Directions
Combine first 5 ingredients on a foil lined sheet pan with oil, salt and pepper. Broil until nicely charred. Remove from heat and place in a large pot. Combine tomato sauce, canned tomatoes in pot and bring to a boil. Lower to a simmer. Add cilantro; using a stick blender, puree ingredients to desired thickness. Adjust taste with salt and pepper. Serve warm or chill in refrigerator. Keeps around two weeks.
Roasted Corn & Jalapeno Cream Soup
Yield: 14 cups
Ingredients
1 14 oz. container Low Sodium Beef Broth
2 pints Heavy Cream
5 ears whole Shucked Corn
5 whole Jalapenos
1 medium White Onion, minced
1 tablespoon minced Garlic
Vegetable/Canola Oil
Salt & Pepper, to taste
Directions
Rub ears of corn with oil and season with salt & pepper. Place in a foil-lined sheet pan. Repeat with jalapenos, except, place in a foil pouch on sheet pan. Broil both until corn is charred. Remove and let cool. In a large pot, sauté onions and garlic in oil until onions begin to caramelize. Add broth and simmer. Once corn is cooled, use a knife to remove the kernels, transferring all but one ear to the pot. Open the jalapeno pouch. Remove the outer skins from the pepper s and the stems. Remove the seeds upon desired heat wanted and transfer to the pot as well. Use a stick blender to puree ingredients completely. Add cream and bring to a boil. Using a fine metal strainer and another pot, strain the soup in to the new pot. Add remaining ear of corn kernels, season to taste and serve.
Honey-Grilled Pork Chop with Apple & Walnut Chutney
Yield: 4 servings
Ingredients
3 Red Delicious Apples, peeled and small diced
½ cup chopped Walnuts
¼ cup White Wine
1 cup Apple Juice
3 tablespoons whole Butter
½ cup finely chopped Parsley
1 tablespoon Cornstarch
Honey
Salt & Pepper, to taste
Directions
Sauté the apples in butter until semi-softened; add wine and cook the liquid down 75%. Add the walnuts; combine completely and lower heat to low. Combine cornstarch and apple juice to create slurry. Stir slurry into apple mixture completely. Syrup texture should form. Adjust thickness with small amounts of apple juice, slowly cooking the liquid down to thickness. Adjust flavor with salt and pepper. Remove from heat and let cool.
Season pork chops with salt and pepper. Cook on open grill to desired doneness; remove and let rest. When ready to serve, lightly glaze top side with honey and place back on grill, honey side up. Heat slightly and place on plate with 2 tablespoons of chutney on top or on the side. Serve and enjoy.
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