Balsamic Tomato Grilled Pork Loin Chop

Grilling season is around the corner!

This is an easy and delicious meal!  Sweet and savory with just the right amount of tanginess.  It is pictured above with Italian Green Beans with sauteed mushrooms, Grilled Plum Tomatoes and a baked potato.  This is so tastey that your family will never know how quick and easy it was!  The side dish recipes are also included below.

Balsamic Tomato Grilled Pork Loin Chop

6 Pork Loin Chops (Bone In)

1/2 Tspn. Salt

1 Tspn. Black Pepper

1/4 Tspn. Ceyenne Pepper

1/4 Tspn. Ground Cumin

1/2 Tspn. Chili Powder

1 Tspn. Paprika (Hot Paprika can be substituted)

1/3 Cup of Gluten Free Ketchup

1/4 Cup Balsamic Vinegar

Mix ground spices together and rub both sides of each pork loin chop.  Refrigerate for 2 to 3 hours.  Whisk Balsamic Vinegar and Gluten Free Ketchup thouroughly.  Remove dry rubbed pork loin chops from refrigerator 45 minutes prior to grilling to remove chill from meat.  Grill pork loin chops turning the first time after 4 minutes.  Mop grilled side with tomato balsamic glaze.  Repeat until pork loin chops are done to your taste preference.  I prefer my pork loin chops to be cooked through with no pink, but still juicey.  This usually takes cooking the chops twice on each side for approximately 3 to 4 minutes per turn.

Serves 6

Italian Green Beans With Mushrooms

1 1/2 Pounds Italian Green Beans cleaned and cut

1 Cup White or Portobella Mushrooms cleaned and sliced

1 Small Garlic Clove minced

1 Small Shallot minced

1 Tspn. Salt

2 Tspn. Ground Black Pepper

2 Tblspn. Extra Virgin Olive Oil

Par boil the Green Beans in a pot of water until slightly tender, but with a crisp in the center.  (Approximately 2 minutes.  Drain and run cold water over the top to stop cooking process.  Let excess water drain off.  In a skillet, heat the extra virgin olive oil.  Add minced garlic and minced shallot and allow to cook until the shallot is transclucent.  Add sliced Mushrooms (add additional olive oil if necessary to prevent burning).  Allow  mushrooms to turn lightly golden.  Add Green Beans, salt and pepper.  Cook approximately 3 minutes once Green Beans are added.

Note:  Never add the salt until the mushrooms are golden.  Salt will cause the mushrooms to leach fluid which inhibits the browning process.

Grilled Plum Tomatoes

6 Medium or Large Plum Tomatoes

1 Tspn. Salt

1Tspn. Black Pepper

1/2 Tspn. Sugar

Extra Virgin Olive Oil

Wash and dry Plum Tomatoes.  Cut off stem end.  Slice each tomato length wise.  Clean the seeds out.  Brush each tomato with olive oil and sprinkle each with the salt, pepper and sugar.  Place skin side up on the grill until grill marks form.  (Approximately 1 - 2 minutes).  Turn once for approximately 30 seconds.

Note:  The Tomatoes can also be baked in the oven.  When I choose to bake the tomatoes in the oven, I also sprinkle each tomato with parmigiano cheese.  The cheese forms a golden crust over each which contrasts with the sweetness very nicely.

Warm Endive and Raddicchio Salad in a Frico Boat

This is a wonderful recipe to serve either as a salad, an appetizer or a side dish.  The saltiness of the Frico and the slight bitterness of the Endive and the Raddicchio compliment eachother beautifully.  Frico is simply a Parmigiano cracker.  The Frico can be made in a skillet or in the oven.  They can be left flat or they can be shaped while they are warm out of the oven.  They are very elegant and tastey, but very easy to make!

Warm Endive and Raddiccio Salad in a Frico Boat

1 Head of Raddicchio chopped and cleaned

3 cups of Endive chopped and cleaned

4 Scallions finely chopped

2 Garlic Cloves finely minced

1 Tspn. Sea Salt

1 Tspn. Black Pepper

1 Tspn. Fresh Lemon Zest

1 Cup Finely Grated Parmigiano Cheese

3 Tbspn. Extra Virgin Olive Oil

1Tblspn.  Balsamic Vinegar

1 Tspn. Fresh Lemon Juice

Directions for Frico:

Preheat Oven to 350 degrees.  Mix the 1 cup of finely grated Parmigian cheese with the fresh lemon zest.  Divide mixture into 6 approximately even amounts.  Lightly grease a baking sheet.  (It is actually easier to line the pan with a silicone baking sheet if you have one handy.)  Spoon each amount onto the tray and flaten  into a disk shape approximately 4 to 5 inches in diameter.  Place in oven and bake until the Frico are lightly golden brown and crisp.  Usually 5 - 6 minutes.  Depending on the moisture content in the cheese, it could take a little less or more time so watch carefully.  Remove from tray immediately.  If you wish to make a bowl or a boat, place the Frico over a ramikan or small custard dish.  Do this carefully so as not to break the frico.  Shape and let cool for a few minutes. 

Directions for Warm Endive and Raddicchio Salad

Cut Raddicchio in half through the center of the core.  Remove core and chop Radicchio into bite size pieces.  You want the Radicchio chunky so do not over chop.  Chop Endive so that you have three cups worth.  Heat two tblspn. Extra Virgin Olive Oil in skillet over medium high heat.  Add the Raddicchio, Endive, Garlic, Scallions, Salt, and Pepper to the skillet and sautee the ingredients until wilted and tender.  Remove from heat.  Taste test and add more salt and pepper if necessary.  Sprinkle with the fresh lemon juice and add the remaining Extra Virgin Olive Oil and Balsamic Vinegar.  Lightly toss.  Fill each Frico with the warm salad.

Serves 6

Homemade Gluten Free Pasta (pictured above newly cut and prior to cooking)

Where do I start with homemade gluten free pasta?  How about the word "Yikes"!  It took me five years to make this recipe work in order to attain the texture and taste that I prefer in a homemade pasta.  The obvious problem with homemade gluten free pasta is getting it to stick together and not crumble during any of the phases, kneading, rolling, cutting or cooking.  Essentially there are two components to make this work.  First, a mixture of flours.  You cannot use simply one type of flour.  You must mix several types of flour, such as rice, tapioca, garbanzo flours or perhaps some potato starch or corn starch.  Beware though because corn starch does not freeze well at all.  Well, I've made the mixture part simple for you. I use King Arthur Gluten Free Flour. It is a mix of flours and it results in a very nice texture to the pasta dough. Second, Xanthan Gum.  I will not get into the complicated explanation of what Xantham Gum is exactly!  You could look that up on the internet.  However, it is an absolutely necessary ingredient to prevent crumbling of the pasta dough.  It can be found in the gluten free section right next to the gluten free flours. 

Note:  For those of you who are not gluten free, but want to try homemade pasta, the beauty of this recipe is that it converts back to a gluten recipe very easily.  You will simply substitute your regular flour for the gluten free flour and leave out the Xanthan Gum.

This pasta is delicious with any sauce.  I personally find that homemade pasta works best with a classic Italian Tomato Sauce, but is also delicious with a Bolognese Sauce, Pesto Sauce and Alfredo Sauce.

Enjoy!

Homemade Gluten Free Pasta

1 1/4 cups King Arthur Gluten-Free Multi-Purpose Flour

2 teaspoons xanthan gum

4 large egg yolks

1 large egg

5 tablespoons water

1/4 teaspoon salt
1/4 teaspoon fresh ground nutmeg (optional)

 Mix the gluten free flour with salt, nutmeg and Xanthan Gum in a large bowl.  Make a well in the center and add eggs and water.  Use a fork or flat whisk to beat eggs and mix into flour.  Once combined use you hands to bring dough together.  Dough will be stiff.  Turn out onto a wooden board and knead until the dough is firm and holding together nicely.  Form dough into a ball and wrap in plastic wrap and let set for 30 minutes.  (If you are making the non-gluten free pasta, you will knead until the dough is smooth and elastic and then cover for 15 minutes with a bowl.)

Divide dough into 4 equal parts.  I roll and cut the dough by hand to make pasta shapes such as twists (pictured above), but you can use a pasta rolling machine to make spaghetti or fettucini.  Basically roll your dough on a lightly foured board until the dough is about 1/16 inch thick and cut your shape preference.  If you like spaghetti or fettucini and want to cut it by hand, roll up your rectangle from the long side, as you would a jelly roll, and then cut your slices to the desired thickness of your spaghetti or fettucini.  Layout pasta on a lightly floured baking sheet. 

Line a baking pan with wax paper and lightly flour. Place your pasta on the wax paper and layer until done separating each layer with a floured sheet of wax paper.  When done, cover top layer with a sheet of wax paper and place the tray in the refrigerator to dry pasta.  (At least 4 hours).  If you choose to freeze the pasta for use at a later time, you may do so, but make sure that you seal the pasta in a ziplock freezer bag.

Cook the pasta as normal in a pot of boiling salted water.  Cook uncovered until tender.  This will take approximately 3 - 5 minutes as fresh pasta cooks quicker than dry pasta.  Homemade pasta will float to the surface when it is ready.

Makes 4 Servings.  (Recipe can be doubled)

Classic Italian Tomato Sauce

By special request of my friend Dena, I give you my family recipe.  Now, in my house we grew up using homemade canned tomatoes.  However, in today's day and age of both parents working, clearly most people do not have the time.  So, instead of homemade canned tomatoes, I have converted the recipe to allow for a purchased canned tomato, but it is still very good.  The key to buying the canned tomato to use is to use what is called a tomato "sauce"--NOT A PREMADE SAUCE.  There are a number of very good Italian brands, but believe it or not, Hunt's makes a very good one too!    What I look for is a brand that has nothing but the tomatoes and low sodium.  I stay away from any brand that has added onion powder, bell peppers or any ingredients that will alter the taste of your sauce.  I hope that you enjoy it. 

Italian Tomato Sauce

1 Medium Yellow Onion diced
2 Garlic Cloves Crushed  (use a garlic crusher or garlic grater for correct consistency)
3/4 Tblspn. Salt
1 Tblspn. Black Pepper
1/4 Tspn. Red Pepper Flakes  (In a sauce this large, it will not result in a hot sauce.  It simply adds flavor in the background)
2 Tblspn. Dried Parsley
1 Tblspn. Dried Basil
1 Tspn. Dried Oregano
1 Large Dried Bay Leaf
4 Large Fresh Basil Leaves roughly torn
4 Tblspn. Extra Virgin Olive Oil
4 Cans Tomato Sauce (see note above) 13 oz. each
3 Cans Tomato Paste (6 oz. each)
1/2 Cup Dry Red Cooking Wine
1/2 Cup Water

Heat extra virgin olive oil in a large sauce pan over medium high heat.  Add the diced Onions and Crushed Garlic and Red Pepper Flakes stirring frequently until onions begin to sweat.  BE CAREFUL NOT TO BURN THE GARLIC OR THIS WILL MAKE THE SAUCE BITTER.  Add Tomato Paste, water, and red wine and stir to incorporate.  Stir frequently to avoid sticking.  Add dried parsley, basil, oregano, salt and pepper.  Let paste cook at a low boil for 10 minutes stirring constantly to avoid sticking.  Add Tomato Sauce and stir to incorporate paste mixture.  Bring to a boil.  Add the Bay Leaf and fresh basil.  Cook at a low boil for approximately 1 hour stirring occasionally to ensure that the sauce is not sticking.  Taste after 1 hour to determine if any further seasoning is necessary.  If so, add herbs and seasonings to taste.  Reduce heat to a simmer and continue to cook for 3 additional hours.

Note:  My mom used to add the dried herbs with the onion and garlic to the olive oil prior to adding the paste.  I too used to do this.  However, I found that it was very easy to burn the herbs and then it looked like dark flecks in the sauce.  I avoid this by adding the herbs with the paste.

Additionally, if you want a meat sauce.  Add the meatballs, sausage, pork or meat of your choice to the sauce.  I do not cook the meat in the sauce.  I prefer to make the meat separately and then add it to the sauce.  Keep in mind that you should add the meat early in the cooking process to maximize the flavor.

Hi All. . .

During the upcoming week I will be posting my recipe for a classic tomato sauce at the request of Dena.  I will also be posting a recipe for Veal in a Sherry Orange Sauce. . .

Pan Seared Pork Loin Chops with Sherry Cream Sauce with Corn Peperonato

Pan Seared Pork Loin Chops with Sherry Cream Sauce

8 Center Cut Pork Loin Chops without bone

Salt and Pepper

3 Tblspn. Capers (Non-Pareil)

1 Small Shallot finely minced

6 Tblspn. Extra Virgin Olive Oil

1/4 Cup Sherry

1/4 Cup Heavy Cream

Rinse pork chops and pat dry with toweling paper.  Liberally Salt and Pepper both sides of chops.  Let chops stand for 15 minutes.  Heat oil in large skillet over medium high flame.  Add Pork Chops to hot oil and sear on each side until golden brown carmelization occurs on each side.  (Usually 3 - 5 minutes per side).  Remove Pork Chops from pan and set aside.  To hot oil add the shallots until they begin to sweat.  Add Sherry and scrape the bottom of the pan to deglaze the pan and bring the drippings into the Sherry, stirring to incorporate.  Reduce Sherry by one-half.  Reduce the heat to medium and add the Heavy Cream and Capers and stir to incorporate sauce.  Cook for approximately 5 minutes over medium low flame until sauce starts to thicken.  Add salt and pepper to taste (usually 1/2 Teaspoon of each).  Return the Pork Chops to the pan turning to coat each side with sauce.  Reduce heat to low and allow to finish cooking for 10 minutes.  

Note:  Mushrooms are a delicious addition to this dish.  If you wish to add mushrooms.  Slice them thinly.  Use either white or baby bella mushrooms.  Add them to the dish at the same time that you add the shallots.

Corn Peperonato

3 cups of Fresh or Frozen Corn

1 Cup of Roasted Red Peppers thinly sliced

1 Small Garlic Clove Crushed

1/4 Tspn. Red Pepper Flakes (optional)

Salt and Pepper to Taste

1 Tblspn. Unsalted Butter

1 Tblspn. Extra Virgin Olive Oil

Heat unsalted butter and extra virgin olive oil over medium flame with the crushed garlic and red pepper flakes to infuse the oil and butter mixture with the garlic flavor and to add heat.  Add corn and cook until corn is just tender.  Add the roasted red peppers, salt and pepper to taste and allow to cook for another 5 minutes stirring frequently. 

Note:  2 tablespoons of minced  yellow sweet oinions or chopped scallions may be added to this dish.  If you choose to add the onions to the dish add them with the garlic while the oil and butter mixture is heating.

I serve the pork over steamed and lightly seasoned white rice and drizzle the chops and rice with remaining sauce. 

Serves 4

Eggplant Parmigiano

  
  This is a wonderful Italian comfort food.  I will start by saying that I make my Eggplant Parmigiano "lasagna style" because my husband prefers this method.  His family was from southern Italy.  My family was from central Italy and preferred to have the Eggplant on a plate in a single layer with sauce and cheese melted over the top.  Whichever way you prefer, this recipe will work.  Simply layer the Eggplant if you would like to try lasagna style or, if not, forego that step and layout your fried eggplant in a single layer with the sauce and cheese.

     Another variation for this dish is whether to leave the skin on the eggplant or whether to peel it off.  I prefer it peeled.  I find the skin bitter and tough.  However, some people like the bitter taste and choose to leave it on.  My recipe calls for the Eggplant to be peeled.  However, skip that step is you prefer to leave the skin on.

     The next decision for you to make is how thin should the eggplant be cut?  In Italy, the more southern regions prefer a thicker cut.  The more central regions prefer a thinner cut (about 1/4 inch thick).  This is a matter of preference and the thickness you choose does not alter the recipe.  For a single layer Eggplant Parmigiano, I prefer to slice the Eggplant on the round.  However, for Lasagna style it works better to slice the eggplant long.  Again, this is your choice as the recipe is not altered by this decision.

     In order to achieve the perfect result, the Eggplant must be prepared correctly, you must use a good homemade Italian Tomato Sauce.  Do not substitute a bottled pre-made sauce.  Additionally, the cheese should be of very good quality and used liberally.

EGGPLANT PARMIGIANO

4 Medium Eggplant
4 Cups Gluten Free Italian Seasoned Bread Crumbs
4 Cups Gluten Free All Purpose Flour (I use Bob's Red Mill brand)
4 Cups Shaved Mozzerella cheese
1 Cup of Grated Parmigiano Cheese
3 Quarts of cooked Tomato Sauce
6 Eggs
1/2 Cup of Vegetable oil for frying Eggplant
Salt for rinsing Eggplant (approximately 1/4 cup)
1 Tspn.Salt
1 Tspn. Pepper

     Make sure your tomato sauce is thoroughly cooked and heated.  Reduce to simmer and reserve for later use.

     Prepare Eggplant:  Cut off the stem of the eggplant and the opposite end (just enough to remove the dimple).  Peel the skin off using a vegetable peeler or a sharp knife.  Slice the eggplant into 1/4 inch thick slices (either on the round or lengthwise).  For Lasagna style (stacked) Eggplant Parmigiano, slice the Eggplant lengthwise.  Exposed flesh of the Eggplant discolors quickly so transfer the slices to a bowl of salted cold water.  Place a plate or two over the Eggplant in the salted water to press down the Eggplant.  Let the Eggplant soak until the water turns lightly brown.  This will remove any bitterness from the Eggplant.  (Usually soaking the Eggplant for 30 minutes will be sufficient for this dish.)  Drain and rinse the salt off the Eggplant and layer the Eggplant in a single layer onto papertowels.  Cover each layer of Eggplant with a paper towel and permit the Eggplant to dry off for 30 minutes.

     Pour the flour, seasoned bread crumbs and eggs into three separate dishes (I like using large pie baking dishes).  Make sure to whisk the eggs to incorporate the yokes and whites.  Add salt and pepper to the eggs.  I usually add about 1 tspn. of each.  Heat vegetable oil over medium high flame.  (Vegetable oil is preferred over olive oil because the vegetable oil has a higher smoking point and will splatter less.)  Make sure the oil is hot enough before adding the Eggplant.  Otherwise, the breading will come off or be on the oily side.  (Once you see small surface bubbles in the oil, you can commence frying the breaded eggplant.)

      While waiting for the oil to come up to termperature, begin breading your Eggplant.  Press each slice of Eggplant into the flour and coat both sides of each slice.  Remove from flour and dip into the egg until thoroughly coated.  Remove from egg and coat each slice on both sides with the seasoned bread crumbs.

     Transfer the breaded slices of Eggplant to the hot oil and fry until lightly golden brown on each side.  Remove from oil and place onto paper towel lined baking sheets in a single layer to allow excess oil to be removed from fried Eggplant.  I usually change the papertowels after each batch.  Allow to drain for ten minutes while breading and frying the next batch. 

     Coat the bottom of the lasagna casserole with the cooked tomato sauce.  Layer the Eggplant on the bottom of the pan, overlapping slightly to permit full coverage.  Ladle more sauce over the top of the eggplant and sprinkle the layer with parmigiano and mozzerella cheese.  (More or less cheese can be used depending on your preference).  Continue layering the Eggplant in this manner until the casserole is full.  The top layer will be cheese. 

     Transfer the Eggplant to a preheated 350 degree oven and bake covered for 30 minutes.  Remove aluminum foil from the pan and allow to bake uncovered until the top layer of cheese is lightly golden brown.  Remove from oven and let pan stand for approximately 20 minutes prior to cutting and serving.  Additional sauce can be ladled onto each serving. 

Gluten Free Italian Seasoned Bread Crumbs

I usually will make my own gluten free bread crumbs by running a loaf of brown rice bread in a food processor with salt, pepper, garlic powder, dried parsley, dried basil and dried oregano. You can also mix these ingredients into packaged gluten free bread crumbs. Per two cups of bread crumbs I add 1 Tspn. salt, 1 Tspn. pepper, 1/2 tspn. garlic, 2 Tblspn. dried Parsley, 1 Tblspn. dried Basil, 1 Tspn. dried Oregano.


Serves 8, but will serve more if the Eggplant Parmigiano is accompanied with a side of pasta.