Pork Steak with Dijon Apple Sauce

If I had to pick one fruit/vegetable that represents autumn in my mind, I’d go with the apple. Maybe its the apple picking my family and I did every season when I was younger, maybe it was all of the apple pies–I don’t know, but fall is apple time for me. So rather than the usual ciders and sweets, I thought it would be fun to enjoy a savory apple dish today: Pork Steak with Dijon Apple Sauce.

This was an easy and quick dish to prepare that was amazingly delicious. The pork was juicy and bursting with flavor as that shoulder steak is a really tasty, fatty (as in flavorful!) cut of meat. The sauce I prepared to pair with this has a nod towards South Carolina styled barbecue sauces: something based around vinegar and mustard. The sauce… click to read more…

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Pappa al Pomodoro (Tuscan Tomato Bread-based Soup)

When I got married, my wife I honeymooned in Italy, taking a slow, meandering trip through Venice, Florence, Siena, and Rome. Every aspect of that trip was a dream, and the food was no exception. One very friendly restauranteur in Florence insisted that we absolutely had to try his soup before we ordered dinner, telling us it was a traditional, Tuscan tomato and bread soup, called Pappa al Pomodoro.

My wife and I, at a loss for what to try, decided to try his recommendation, and soon enough two intricately decorated bowls were brought before us with a hearty portion of this thick, chunky, most amazing smelling soup. In the blink of an eye, we both emptied our bowls and licked them clean. Needless to say, the restauranteur was smiling ear to ear. We stopped back at the same restaurant for another bowl the next day, and I’ve done my best to recreate it here after some of… click to read more…

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Pan Fried Grouper with Roasted Garlic Cream Sauce

My ongoing quest to more regularly eat fish continues, but like with anything, some times, you just have a craving for simple, strongly flavored dish, so this dinner was such a quickie. I was in the mood for something garlicky, so I decided to make a cream sauce that focuses on roasted garlic and poured it over breaded, pan-fried grouper.

Like chicken parmesan, this is simple and delicious. The fish has a nice, crisp, tasty crust with a tender, flaky inside. The sauce, despite its modest appearance, has a creamy, round, full flavor that just explodes with that delicious, nutty, roasted garlic flavor. Unfortunately, your breath won’t help you make any friends in the short-term, but everyone should go on a garlic bender once in a while, right?

  • 1.25 lb red grouper
  • Sauce
    • olive oil
    • 1 head of garlic
    • 1 small shallot

click to read more…

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Veal Shoulder Steak with Port Fennel Mushroom Sauce

Like most braises, this isn’t quite hot-summer-day food, but if you can’t wait til winter (and given the seasons for one of the key ingredients, winter isn’t possible), this is a good dish for a gloomy, rainy day when you want something hearty to warm you up from the inside out. First, a fennel bulb (a fun vegetable to work with) is caramelized and braised with mushrooms to make a delicious side dish and leave a strongly flavored broth behind which, combined with a bit of Port, is used for braising a veal shoulder steak.

This is something of an ugly duckling. If you tell me that photo looks beautiful, I’d say you’re being polite (but I would also serve you dinner…see how much you get if you tell me what you really think of that photo! 😉 ). But that’s just fine as we all know… click to read more…

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Lamb Chops with Blueberry Sauce

If you’re a regular reader, you may have noticed my quiet love for blueberries (unlike my less quiet love for strawberries), and so I thought it would be nice to enjoy them in a savory dish rather than the sweets I usually flock to. In my mind, two proteins go beautifully with fruit: pork and lamb. Based on the randomness of my cravings, lamb it was, and so for this dish, we have Lamb Chops with a Blueberry Sauce.

If you’ve never had a savory application of blueberries like this, you might make a face at the thought of this, but I promise, this is a surprisingly great match. Aside from lamb chops being delicious, the dish as a whole was gamey and rich, the sauce tannic, full-bodied, dark,… click to read more…

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Grilled Swordfish with Tomatillo Corn Relish

Swordfish is more steaky than fishy (that dense, meaty, heartiness), so if you’re not sure what you’re craving, its a good way to go once in a while. Just like with red meat, you need strong flavors to stand up alongside it, and so for this dish, I grilled some citric marinated swordfish steaks and served them with a tomatillo corn relish.

The slowest step in preparing this dish is marinating the fish, and even that goes pretty quickly (no more than an hour!), so this is one of those dishes you could feasibly do during the middle of the week. The marinade imparts a subtle, spicy, citric flavor unto the fish, which compliments the more forward flavored relish. The relish largely resembles salsa verde and has similar citric, crisp, flavors with a balance of sweetness and crunch brought by the corn. All together, it was a really strong flavored, tasty… click to read more…

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