T-Minus 3...2...1...Turkey Day!

Got a great suggestion for a fan for a post providing a general outline to go by in the next couple of days to help manage stress and preparations for Thanksgiving. They are designed to help you organize your time and your kitchen, if you've got a super huge chef's dream with stainless steel or a teeny tiny corner burner with one stove like I did in my first apartment back east, reference these rules and suggestions and you'll be sure to cruise right through the next 72 hours without breaking a sweat. Happy Thanksgiving!

TUESDAY

Preparation

• Design your menu -- WRITE IT OUT SOMEWHERE YOU CAN REFERENCE IT CONSTANTLY AND EASILY.
• Survey your pantry -- flour, sugar, powdered sugar, vanilla extract, course sea salt and finer kosher salt, ground pepper, dried herbs (thyme, oregano, cumin, cinnamon, bay leaves, etc.), corn starch, baking powder, baking soad -- give everything you've got in your pantry a good once-over to make sure it hasn't expired yet and to get stock of what you have and need more of to buy.
• Survey your materials -- plastic wrap, aluminum foil, baking dishes, aluminum baking or roasting trays, racks, pie dishes, tart pans, etc.
• Buy everything you need for your dinner, including drinks and any prepared desserts!  
• Wash and iron the table cloth and any cloth napkins and lay out the table cloth on the table.
• Wash any new or fancy plates and stemware you plan to use, and set it out on the dining table stacked in neat piles in the corner, along with the napkins already folded (cloth or paper).
• Buy your liquor -- if doing wine then you're done; if planning to serve mixed drinks then place all your liquor on top of the liquor cabinet so you don't forget it's there (if you put it inside I swear to you it will be forgotten).
• Clean/tidy up your home if needed.
• Give your equipment a quick run through -- does your handheld mixer still work? do you have enough wooden spoons? is your emersion blender charged? Make sure all of the equipment you plan to use that perhaps you haven't touched in a year is in working order, clean, and otherwise ready to use.

Make-Ahead

• If you're planning to brine your turkey, you can prepare the brine during the day and then set the turkey in it in the evening before you go to bed.
• If you're making your own turkey or chicken stock, make it today; or just use store-bought chicken stock.
• Clean your vegetables -- peel the carrots, wash and trim the celery, peel the onions, wash and seed the peppers, trim the green beans, etc. Vegetables can keep washed and trimmed and ready to be cut in tupperware in the fridge. If you want to go a step further, organize what you'll use for what dish and label it. For example, if you're planning to make a classic stuffing then take the carrot, onion, and celery you plan to use and place it in its own container labeled "stuffing." This way when you're ready to make it if you're pressed for time you don't even have to think about what is where and used how.
• Make your pie crust -- most basic butter or lard-based crusts can be made days in advance and kept either in the freezer or fridge. Make the required amount of crust and divide it according to your recipe/s and individually wrap each dough with plastic wrap. You can even write on top what the dough is used for. For example, if you plan to make pumpkin pie and biscuits, make the dough for the pie and form it into a disk, then wrap it well in plastic wrap and label it "pie" then wrap the bisuit dough separately and label it "biscuits." This will help you keep track of what dough is going where.
• Make your cranberry sauce or relish today, cover and refrigerate until just ready to serve. That's one down already!

WEDNESDAY

Preparation

• Set your table completely -- place settings, glasses, everything ready and set out completely. Do your place cards if using and set out your candles or any decorations you plan on putting out. I like to do this part as a sort of mental break during the marathon cooking today. It's also best to do this during day light hours, preferably around the time you're planning for your guests to arrive so if you're concerned about lighting or how something will look, you can see how their point of view will be.
• Give your house a good vacuuming and spruce up the pillows.
• Put together any floral arrangements today -- straight in the vases you plan to use.
• Don't neglect the bathroom! If you plan to host, make sure to offer a nice fall scented candle in the bathroom or some crisp towels for people to use. It doesn't have to be cheesey or an olfactory nightmare, but a little touch like that will make a difference.

Make-Ahead

• Make your desserts -- most Thanksgiving desserts are pie, cake, or cookie based desserts that can be made a full day in advance. Go ahead and do the entire thing -- from start to finish -- and keep it wrapped with plastic wrap or even in a decorative cake stand or whatever until ready to serve the next day. Unless you use cheese (like a cheesecake for example), most of the time they can stay out even overnight.
• If you're roasting any vegetables, you can probably actually make them today. For example, if you're roasting butternut squash, yams, potatoes, brussels sprouts, etc. you can prepare and roast them straight up today, then keep them in an oven-proof dish you can simply reheat the next day about 30 min before serving. If you're roasting whole yams or sweet potatoes and planning to serve them like baked potato style, definitely make them today. Then simply rewarm them tomorrow.
• If you're doing the requisite green bean casserole -- prep the entire dish this evening and keep it overnight. Bake it tomorrow and add the fried onions on top.
• If serving a composed salad, chop and portion out everything you plan to put into it and then cover the salad. Add the dressing tomorrow right before you plan to serve it.
• If you're doing a stuffing from scratch, you can prepare the whole thing today and bake it off tomorrow. However -- the longer the stuffing sits the more it will retain a bread pudding consistency. Which is great if that's what you prefer. Some people prefer a drier stuffing; if that's you you'll have to make the stuffing fresh tomorrow.
• If you're planning to serve a soup like a pumpkin soup or butternut squash soup then make it today and reheat it tomorrow before serving. If the recipe says to add cream, do everything else today (including any pureeing required) and then add the cream at the end tomorrow after you've heated the soup well through.
• Refridgerate your white wines and champagne; take your red wines out of the fridge.

T-DAY

Preparation

• Lay out your outfit on your bed including shoes so you can change quickly.
• Put on a large pot of coffee for yourself.
• Lay out in a nearby area all of the serving platters or plates you plan to use, with a post-it on each one. For example, if you're planning to do a big turkey presenation on a big platter, label it "turkey," label the mashed potatoes bowl "mash pot," etc. This way you can reach quickly for what you need and you won't accidentally use the wrong bowl for the wrong item!
• YOU CAN DO THIS

Cooking

• Take your turkey out of the brine and set out to warm to room temperature. If not brining, remove your turkey from the packaging, wash it with cold water inside and out, remember to make sure the giblets are removed, and then pat extremely very try with paper towels. If using a brined turkey, drain and discard the brine and pat the turkey very dry with paper towels as well.
• Season your turkey inside and out with your seasonings and prepare it for roasting according to your recipe. Set aside and mark the time when it needs to go into the oven.
• If you're blanching or steaming your vegetables, do them now and set them aside. You can rewarm them later.
• If doing mixed drinks or a traditional bar, lay out all the trimmings you plan to use in the bar area. This lets guests help themselves and people out of your hair in the kitchen.
• The mashed potatoes are actually the last thing you should be making other than the gravy from the turkey if doing one from scratch from the drippings. The best mashed potatoes are done fresh, right before serving. So it's important you basically have everything else done and ready to be served before you enter the potatoes arena.
• If making the stuffing today then pop it in the oven before you do the turkey (if you've got one oven) then cover it to keep it warm; put it in a 400 degree oven for less than 5 min to crisp up the top if you like it that way.
• Take all of the food you've cooked already that needs to be rewarmed about 30 min before serving. This will take the chill off before you rewarm them in the oven and they will cook better.
• Toss the salad right before serving.
• Make the gravy from scratch as your turkey rests for 20 minutes. This give you more than enough time.

Some Other Tips....
I keep a jar of turkey gravy as back up just in case the homemade one goes awry. Williams Sonoma makes an outstanding jarred gravy.

Remember: turkey is actually served best at room temperature, NOT piping hot! So if you find you're a little bit behind getting the mashed potatoes to catch up to the turkey, do not fret. Your focus is now on the potatoes, not the cooked bird!

The recommended wine pairing for turkey is pinot noir, but honestly there are no rules. A wise wine expert once told me "look, you're the one drinking the wine! if you hate the noir, then drink what you love!"

I also keep some ice cream in two flavors in the freezer as a back-up. In case the pies or desserts come out horrible (one year I forgot to add sugar and it was HORRIBLE), or maybe there's an accident during the transfering from kitchen to table process. Everyone loves ice cream, so two scoops of vanilla and chocolate is classic and always satisfying. Seriously.

The cranberry thing is always up for debate. Some people adore a new and updated fresh relish while others prefer the nostalga of a childhood canned jelly. Serve them both to please everyone. And admittedly, the jelly is bomb on a sandwich the next day.

Thanksgiving is no time to watch your weight. So here's your Mantra for good tasting food:

• NO skim milk shall be used in the preparation of Thanksgiving meals; I shall use heavy cream.
• NO margarine shall be used at any point during the cooking process; instead I shall use real butter, shortening, or lard.
• NO sugar substitute will be used; instead I shall watch my portion intake.

If you're gluten free or hosting guests who are, a great sub to use is potatoes and corn! Try serving up a casserole or stuffing made with cornbread and gluten-free flour. Or simply serve some killer mashed potatoes.

Appetizers are supposed to be snacks to soak up the alcohol on such days, or if you plan to host people for hours and hours at your place. Keep the snacks light like a cheese spread with apple slices instead of crackers or bread that will fill them up.

And remember, Thanksgiving is about having fun. If something doesn't work out, or gets burned, or gets dropped and walked through although it can be traumatizing (believe me, I know!) it's not the end of the world and chances are people will not look badly on you AT ALL. Shit happens to everyone. And at the very least you can always order a pizza or chinese food and laugh about it later!

Cheers!

Roasted Pumpkin Fondue: Your Thanksgiving Day Show-Stopper

Hosting a larger affair next week for Thanksgiving? Having people stop by throughout the day more so than a traditional sit-down evening? Maybe it's just the two of you and you're looking to celebrate the day cozied up by the fireplace? Or maybe you're just looking for a way to use those damn adorable pumpkin pie pumpkins at the store and don't want to fuss with a pie! The answer to all of these is this amazing recipe. While flipping through the recent holiday edition of Gourmet Magazine, a recipe for fondue served in a pumpkin caught my eye. Yet, I found the recipe to be a little redundant -- swiss cheese and gruyere...classic yes, but also boring. Where was the life? Where was the flavor befitting of such a spectacular presentation? I promptly went to work in my kitchen...




A sugar pumpkin is a perfect vessel to house a fondue!

 

A beautiful sugar pumpkin is first hallowed out and then lightly seasoned with olive oil, salt and pepper then roasted for about an hour until soft. The perfect bowl shape acts like a sourdough bread bowl as a piping hot, bacon and thyme 3 cheese fondue is poured right in. To serve provide some sliced apple, vegetables, sliced french baguette or even potato chips! The balance of flavors is just perfect: the cheese is slightly sharp from the French style gruyere cheese Comte pairing perfectly against the nutty and uber creamy Italian fontina, while freshly grated parmesan provides just enough salty bite to bring the flavors full circle. For brightness I use the smallest amount of fresh thyme leaves to bring the flavors the cheese alive and to give a fantastic aroma to the fondue. A small dusting of spanish paprika gives a nice color and subtle warmth to the palate, while bacon gives both texture and smokiness to really bring this dish home. As you dip, scoop out the tender pumpkin flesh along the sides as you would a bread bowl with soup, the sweetness from the pumpkin pairing just beautifully with the cheeses and spices.




Bacon and thyme add texture and aroma as well as flavor.

This is a perfect, perfect dish. Flavors are extremely well balanced and you cannot beat the presentation. The best part? You can roast the pumpkin in advance then make the fondue very quickly (less than 10 minutes!), and keep it warm in a 275 degree oven all day. Make this for your Thanksgiving celebration -- you will not be disappointed!

 Pumpkin Fondue
1 sugar pumpkin
about 1 Tbsp olive oil
salt and freshly ground black pepper
4 Tbsp unsalted butter
2 Tbsp all purpose flour
1 large clove garlic, very finely minced
3/4 cup chicken or vegetable broth (recommend: Swanson's brand!!!)
1 cup half n half (or combination 1/2 whole milk and 1/2 heavy cream)
1 tsp fresh thyme leaves picked off of stem
1/4 tsp spanish paprika
1 cup shredded comte cheese (french style gruyere; can also use gruyere cheese)
1 cup shredded fonttina cheese (recommend: Italian fontina)
1/4 cup finely grated parmesan cheese
1/4 cup bacon

Take the pumpkin and wash the outside, then dry with paper towel. Preheat oven to 350 degrees, and line a baking sheet or baking vessel large enough to hold the pumpkin with aluminum foil. Cut the top of the pumpkin around the stem a using a spoon, scoop out the inside fibers and seeds just as if you were preparing a halloween jack o'lantern. Remember to also clean the stem part of the fibers and seeds as well! You can save the seeds and roast separately if desired, or discard.

Take the olive oil and brush it on the inside of the pumpkin -- bottom and sides -- very well, as well as the underside of the top with the stem. Sprinkle with some salt and pepper, then place the top back on the pumpkin and place the whole pumpkin on the baking sheet. Place in oven and roast about 1 hour, or until tender. You'll see the sides will begin to darken, maybe even burn on the tops; this is ok -- it adds color and character but if you see it's burning black all over then reduce your heat to 325 and tent the pumpkin with aluminum foil until fully roasted! You'll also notice the top may fall down into the base of the pumpkin; you can continue cooking it that way or better to take it out and just lay it on the side (or remove it from cooking; it won't be eaten anyway, just used for presentation).

Once roasted remove from oven and transfer to a serving plate.

Now prepare your fondue. Heat the butter in a saute pan. Once melted fully add the flour all at once and begin to whisk. You want the heat at low so the flour doesn't burn or turn a dark color. Continue whisking constantly and cooking this roux for 3 minutes; this will cook the raw flour taste out. Add the garlic and cook about a minute. Next, slowly add the broth continuing to whisk as you go. You'll notice the mixture will clump up -- this is normal; it's just because you're adding a colder liquid to a hot roux. Continue whisking to smooth it back out, then add more broth and repeat until all the broth has been added. Next, add the cream at first slowly and still whisking, then adding more until fully incorporated in. Keep the heat on medium-low to low the entire time to prevent burning and scalding the ingredients. Add salt and pepper to your taste, paprika and parmesan cheese. Switch to a wooden spoon at this point to make stirring easier. Now take the mixture off the heat completely and add the remaining two cheeses. Stir until it's nice and creamy. The mixture will be pretty thick; enough to coat the back of a spoon. If you want the mixture to be thinner then add more broth.




The cheese fondue mixture is thick enough to coat the back of a spoon.

Next, add the cooked bacon. If you haven't already, dice the bacon into very small pieces. Add the bacon and the thyme to the cheese sauce and stir to combine. When you're ready to serve, simply pour the cheese fondue sauce directly into the pumpkin.




You can also ladle the sauce in.

Garnish with a small sprig of thyme on the top if you wish, and serve with your favorite sliced apples, vegetables, slices of french baguette, and even potato chips!  Serve piping hot and don't forget to get a bit of that pumpkin with every bite too! Enjoy and Happy Thanksgiving everyone!

Week Night Yum Yum: Fish Stew with Alaskan Turbot and Clams

I love me some fall pumpkins and squash and the such, but sometimes even I need a break. When that happens I raid the pantry for a can of tomatoes and usually the fish monger friends at my local Whole Foods. And thus, this incredibly easy and super tasty fish stew was born. I kept it super simple, using some beautiful Alaskan Turbot fillets and a pound of fresh clams. The fish adds texture while the clams add amazing flavor to the dish. A can of San Marzanos, some fresh garlic, simple herbs and freshly baked crusty bread made for a very easy, super tasty and filling dinner. The kids went insane for this soup and even helped out to make it by washing the clams and adding the ingredients. It's perfect to throw together for the week night and special enough to serve as a course for company. Enjoy it!

Fish Stew with Alaskan Turbot and Clams in Tomato Broth
1 spanish onion, peeled and chopped small
4 cloves garlic, roughly chopped
1 (28 oz) can diced tomatoes with juices-- recommend san marzano tomatoes
salt
freshly ground black pepper
2 Tbsp olive oil
1 (1 lb) fillet of alaskan turbot, cut into large bite-sized cubes
1 lb fresh clams, scrubbed clean
3 cups seafood or fish stock
1/2 cup dry white wine
1 bay leaf
1 tsp dried oregano
2 Tbsp capers with juice
1 Tbsp fresh parsley, chopped
crusty Italian bread for serving

Heat the olive oil in a large dutch oven or pot. Add the onions and season lightly with salt and pepper. Cook over medium-low heat until translucent, about 10 minutes. Add the garlic and cook another minute. Add the tomatoes together with juice and mix to combine. Add the bay leaf, oregano, capers, and fish stock and mix to combine. Bring to a boil and then reduce heat to medium-low, cover and let simmer for 30 minutes so flavors can infuse.

Remove lid and gently slide in the fish and clams, using your spoon to sort of fit them in. Cover and cook another 10 minutes. The clams will open and the fish will get tender. Taste and adjust with seasonings to taste, then mix in the parsley.

to serve, simply ladle out some stew and serve with thick slices of crusty fresh bread for dipping. Best served hot to warm.

Pirate Party!

Some pictures from Little Boy's 4th birthday party last month, which was a pirate theme. Unfortunately (a) I didn't have a lot of time to take proper pictures and (b) the lighting SUCKED that day as it was a torential downpour of epic proportions. So much so, the rain rendered our rented bounce house completely and totally useless. Anyways, here are the best shots I can share with you online. Enjoy.

 

Due to the last minute rain storm, we had to convert our dining room into the "captain's quarters"
and serve most of the food here on our dining table.



I had planned to fly various pirate flags about the backyard; we had to hang them on the porch instead!

Our driveway complete with flag which incicentally is still flying LOL.

 

 

Trying to bring in the theme throughout the house.

My sign was originally supposed to stand tall on a table; instead it graced the makeshift
adults drink table!

I used skulls and leftover Mardi Gras beads and dubloons for a lot of the decorations.
The skull clock I found at z gallerie.

Using my gold chargers were perfect serving platters for a lot of the food!

Nothing like a booty of golden popcorn!
I took simple brown paper bags, cut them in half and rolled the tops down to create a more "authentic" bag feel;
then filled with kettle corn, the birthday boy's favorite. Festive stickers added a nice touch.

I totally ripped off these jello ships from pinterest. :)
Simple blue jello poured into plastic cups, then topped with an orange slice "sail" and pirate flag of course!
The kids loved these, and I admit I loved eating them too!

I'm really bummed we didn't get a better picture of the candy table...
Instead of the traditional glass apothecary jars for candy I took wooden chests from the craft store and painted them; then fixed them all with adorned jewels and buckle stickers. I filled each chest with a candy, chocolate coins, cookies, etc. and let the kids help themselves. Simple clear plastic bags were easy to use, and my antique silver tea spoons were perfect for kids to help themselves to the booty!

Instead of just Swedish fish, I found a combination of the traditional red gummy fish and a whole sea themed version including tea horses, shells, and small fish. Use your imagination!

of course we needed to have salt water taffy...
 

For activities since the bounce house was a big bust, we had to rely on Little Boy's father, i.e. The Captain to lead the kids around the house in a quest for the "buried treasure" -- aka, the pinata. We also had a really lame pin-the-tail type game that was a total bust because the bandana was see-through; I guess it worked out because all of the 4 year olds were winners. :)  

 

Overall, despite the major last minute changes due to weather we pulled off the party all right. The theme was so much fun, I will definitely be doing it again for future parties. Hopefully in the dead of summer!



Pumpkin Pie-tini: Thanksgiving Perfection In A Rimmed Glass

One of my best friends named Lou sent along this recipe to me recently. As he rattled off the ingredients, one by one, my eyes got bigger and bigger, my mouth watered  with every syllable uttered. In the Great Quest For Fall Cocktails, this one hits the bulls eye with deadly accuracy. Pumpkin Pie flavored vodka is the base, further bolstered by pumpkin spice liquor and the smallest splash of triple sec. The cocktail's body comes from freshly pressed apple cider; please use freshly pressed if you can find it -- it will make a massive difference here! Shaken, not stirred, the concoction is poured into a chilled martini glass rimmed with crushed graham cracker, sugar and cinnamon. The spicy cinnamon tickles your nose as you bring the drink up to your mouth, and as you sip you'll be pleasantly surprised at the brightness in flavor.

It's light and super refreshing, not at all heavy and syrupy. Its absolutely stunning orange color glows -- there's no other way to describe it -- making it so festive and fun. This is perfect to serve at the beginning or end of your fall celebrations. Some spiced mixed nuts with cayenne pepper and fresh rosemary would pair outstandingly with the cocktail, or some savory cheese puffs flavored with smoked cheese would go perfectly. Make this in pitchers and keep in the fridge, then pre-chill and rim the glasses so guests to serve as they arrive at your house.

Everything wonderful about late fall is in this drink. I know you'll enjoy as much I do. Happy Thanksgiving!

Pumpkin Pie-tini
2 parts pumpkin pie flavored vodka (recommend: Pinnacle Pumpkin Pie Vodka)
1 part pumpkin liquor (recommend: Hiram Walker Pumpkin Spice Liquor)
1 small splash triple sec or other orange-flavored liquor
freshly pressed apple cider
ice
graham crackers
ground cinnamon
sugar in the raw
chilled martini glasses

First prepare the graham cracker mixture. Take about 4-6 graham crackers and place in a food processor. Pulse until well ground but still slightly course. Turn out into a mixing bowl, and add the cinnamon and sugar to taste. I used about 1/2 teaspoon of cinnamon and 1 tsp of the sugar, but go ahead and use how much or little you like.

To prepare the cocktail, place ice in a cocktail shaker. Add the vodka, pumpkin liquor, triple sec. Add the apple cider to your taste. Add lid and shake until well chilled and mixed.

To prepare the cocktail, pour out some of the graham cracker mixture onto a plate or shallow bowl. Pour some of the triple sec into a separate bowl. Take a martini glass and dip the top of the glass into the triple sec, around the rim. Pick up and shake off any excess, then quickly dip it into the graham cracker mixture. You'll see the mixture will adhere quite easily wherever you have the triple sec. Turn over and gently pour the cocktail into the glass from the shaker, careful not to touch the rim. Serve immediately.

These are best served quite chilled.

Thanksgiving Side Dishes: Sweet Potato Puree with Thyme and Parmesan Cheese

 

If you're looking for a side dish to change it up this Thanksgiving or something to brighten up your fall dinners then this recipe is a must try! Sweet potatoes are peeled, cubed, tossed in olive oil and lightly seasoned with salt and pepper then roasted until very soft and lightly caramelized. They are pureed in the food processor with some fresh thyme, a light hand of garlic, and grated parmesan cheese. The savoriness of the garlic and cheese balance out the natural sweetness of the potatoes just beautifully. The result is a super velvety, rich and thick puree with gorgeous orange color that any fall pumpkin would envy.

 

I served this with a simple roast of pork loin and a side of brussels sprouts for dinner. Would go perfectly with your Thanksgiving bird as well, grilled or roasted chicken, even an update side of mashed potatoes for a perfectly grilled steak. Enjoy it!

 

 

Sweet Potato Puree with Thyme and Parmesan Cheese

1 lb sweet potatoes (or yams)

about 2 Tbsp olive oil

salt

freshly ground black pepper

1 large clove of garlic, roughly chopped

1 tsp fresh thyme leaves (plus more to taste)

1/4 cup grated parmesan cheese

 

Preheat oven to 375.

 

Peel the potatoes and cut them into bite-sized cubes. Toss in the olive oil and season with salt and pepper to taste. Spread out on a baking sheet in one even layer (you may have to use two sheets) and roast in oven until very soft and tender, about 35 minutes (cooking time will vary to your oven's strength and how large or small you cut the potatoes!). Turn over once or twice during cooking to prevent sticking and too much browning.

 

 

Once tender, remove from the oven and place into the bowl of a food processor. Add the garlic, thyme, and parmesan cheese and process until very smooth. This puree will be quite thick; if you want a thinner consistency then add some chicken or vegetable broth or even half n half until you reach the desired consistency.

 

Taste and adjust seasonings with salt and pepper to your liking, then serve. 



You can make this in advance if you like -- the puree reheats quite well in the microwave but it does taste best served fresh.

Week Night Yum Yum: Herb de Provence Pork Chops

 

A really fast week night supper meal involves pork chops. You see I've been working with them a bit more. Here's another variation using the chop -- this time boneless for an even faster cooking time -- and a simple rub of olive oil and herbs de provence. A quick pan fry and this main course comes together in less than 20 minutes!

Goes very well with my recipe for roasted butternut squash and brussels sprouts found here.

Pork Chops with Herbs de Provence
4 boneless pork chops, at room temperature
salt
freshly ground black pepper
1 Tbsp herbs de provence
2 Tbsp olive oil

Take the chops and season them with salt, pepper, and the herbs to your taste.

 

Heat a large saute pan to high. Once hot but not smoking, add the oil. The trick to a good moist chop is to sear them properly; you achieve this by having a hot pan at first. Add the chops into the pan and cook about 4 minutes on that side, or until a golden crust is achieved. The chop should come off the bottom of the pan quite easily if you seared them properly. Turn over and sear the other side another 4 minutes. Lower the heat down to medium so the chop can cook all the way through. Remove from heat and transfer to a plate to rest 3 minutes before serving.

 

Note: this recipe times the chop for medium-well; NOT WELL DONE. this is my personal preference for serving pork. if you like well done pork then cook it a bit longer after you turned it over the first time, and lower the heat to medium (cook it around 5-6 minutes after the turn). I cannot be held resposible for overly-cooked pork! :)

 

 

The Enchanted Spoon ebook is now here!!!

I'm proud to announce the ebook version of The Enchanted Spoon cookbook is now available! Go here to check it out with a detailed preview and download your copy today!

xo
m