BRINED PORK CHOPS WITH SWEET ONIONS AND POTATO-KALE MASH
Original recipe here.
Ingredients:
1/2 cup sugar
kosher salt and black pepper
1 teaspoon whole peppercorns
4 bone-in pork chops (1 inch thick; about 2 ½ pounds total)
3 tablespoons olive oil
1 large onion, sliced
1 tablespoon red wine vinegar
1 1/2 pounds fingerling potatoes, halved if large
1/2 small bunch kale, stems discarded and leaves torn (about 3 1/2 cups)
5 tablespoons unsalted butter, cut into pieces
1/4 cup milk
Directions:
Whisk together the sugar, ½ cup salt, peppercorns, and 2 cups warm water until dissolved in a large bowl. Add the pork chops to the brine, cover, and refrigerate for at least 30 minutes and up to 12 hours.
Heat 2 tablespoons of the oil in large skillet over medium-high heat. Add the onion and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until brown, 8 to 10 minutes. Add the vinegar and toss to combine. Wipe out the skillet; reserve.
Drain the pork chops and pat dry. Heat the remaining tablespoon of oil in the reserved skillet over medium-high heat. Cook the chops, in batches, until an instant-read thermometer inserted into the thickest chop registers 145° F, 5 to 6 minutes per side, reducing the heat if the pan becomes too dark.
Meanwhile, steam the potatoes in ½ inch water until tender, 15 to 18 minutes, adding the kale during the last 2 minutes of cooking. Drain; return to pot. Add the butter, milk, and ½ teaspoon each salt and pepper and mash.
Serve the potatoes and pork chops warm slathered with the onions.
Our old favorite chicken and mushrooms doesn't really have a recipe. It was just sauted chicken breasts, then simmered in chicken and mushroom soup with a little added country gravy mix for creaminess and added mushrooms. It was our "poor food" when we first got married and every once and a while we make it and serve with rice.
CORIANDER ROASTED CHICKEN WITH CHICKPEA AND AVOCADO SALAD
Original recipe here.
Ingredients:
1/4 cup olive oil
4 bone-in, skin-on chicken breasts (about 4 pounds total)
1 teaspoon turmeric
1/2 teaspoon ground coriander
kosher salt and black pepper
1 15.5-ounce can chickpeas, rinsed
1 avocado, chopped
1 shallot, thinly sliced
1/2 English cucumber, halved and thinly sliced
1/4 cup fresh mint leaves
2 tablespoons rice vinegar
Directions:
Heat oven to 450° F.
Heat 2 tablespoons of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with the turmeric, coriander, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, skin-side down, until the skin is golden brown and crisp, 6 to 8 minutes.
Turn the chicken skin-side up and transfer the pan to oven. Cook until an instant-read thermometer inserted in the center of the thickest breast (avoiding the bone) registers 165° F, 22 to 25 minutes.
Meanwhile, combine the chickpeas, avocado, shallot, cucumber, mint, vinegar, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a medium bowl.
Serve the salad alongside the chicken.
ARTICHOKE & SARDINE SPAGHETTI
Cook ¾ lb spaghetti; drain. Combine 1 cup roughly chopped marinated artichokes, 4 oz. chopped sardines (about ½ cup), 3 oz finely grated pecorino (about ¾ cup), ¾ cup finely chopped parsley, ½ cup chopped roasted almonds, ¼ cup olive oil, and 3 tablespoons lemon juice. Season with salt and pepper. Toss with the pasta. Serve topped with additional pecorino.
