Monthly Archives: May 2009

Hooves Recipes

Roasted Herb Rubbed Pork Chops

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Herbed Pork Chops

Herbed Pork Chops

I am truly a pork lover.  I even tried to make sure my daughter was born in the Chinese Year of the Golden Pig, but she missed it by a few days.  But since I am not Chinese I say she is!  For a baby shower gift my friends Mindy and Eric gave me a painting by Eric titled “The Improved Middle White Pig” which now hangs in her room.  And the way my toddler eats pork it obviously rubbed off on her.

As a chef I am often asked what my specialty is, and I always answer that I do not have one.  I love to cook almost everything, but I do have an affinity for making spice and herb rubs.  They can range from a few ingredients to a complex mix of  10-15 spices and herbs.  This is one of my favorite rubs for pork, but could also be used on poultry.

Herbs and Spices

Herbs and Spices

Herb Rubbed Pork Chops

2 1/2 tsp Kosher salt or 2 tsp table salt

2 tsp dried thyme

1 1/2 tsp dried oregano, preferably Mexican

1 1/2 tsp dried basil

1 tsp dried rosemary

1 tsp fennel seeds

1 tsp garlic powder

1/2 tsp red pepper flakes

3 TB + 1 TB extra virgin olive oil, divided

4 boneless pork loin chops, about 1 inch thick

In a small bowl mix together salt, thyme, oregano, basil, rosemary, fennel seeds, garlic powder, red pepper flakes and 3 TB olive oil.  Place the pork chops on a large plate and pour the rub over the chops.  Make sure the entire surface of the chops is evenly covered with the rub.  Cover the chops with plastic wrap, and let marinate in the refrigerator for at least 2 hours. They can be left to marinate overnight if you choose.  They longer you marinate lets the flavors really penetrate the meat.

Marinating pork chops

Marinating pork chops

When ready to cook your chops preheat your oven to 400 degrees.  In a large ovenproof skillet heat remaining tablespoon of olive oil.  Brown the pork chops on one side, turn over and place skillet in the oven. Roast the chops 12-15 minutes, or until internal temperature reaches 160 degrees.

Browning chops

Browning chops

When the pork chops are done, let them rest for about 10 minutes before serving.

These pork chops can also be broiled or grilled.  You can also use most cuts of pork for this, such as country style ribs, pork loin roast, pork shoulder or even spare ribs.  Just adjust the cooking style to one best suited for that cut of meat.

Cheryl D Lee on Foodista

Recipes Sugar

Bananas Foster Ice Cream

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Bananas Foster Ice Cream Ingredients

Bananas Foster Ice Cream Ingredients

Are you like me and always have over ripened bananas in your kitchen?  The toddler loves bananas, but how many can a two year old eat?  So, sooner or later I have a bunch of black bananas on hand.  I tend to peel and freeze them for later use, then end up with a freezer full of Ziploc bags of ripe banana!

I was recently inspired to use some of those bananas by a twitter friend and fellow food blogger Brenda of Cre8tive  Kitchen who made a yummy banana cake with banana cream cheese frosting.  I will be  making that cake soon (since I still have 50 pounds of bananas in my freezer) but got the idea in my head to make ice cream instead.

I didn’t want just plain banana though, and thought of banana caramel, banana chocolate chip, banana nut…but then I had an “Ah-Ha” moment.  Bananas Foster ice cream!

Bananas Foster is a wonderfully rich dessert introduced in 1951 at the famed Brennan’s Restaurant in New Orleans. You saute sliced bananas in butter, brown sugar and cinnamon, then flambe the sauce with rum.  The warm sauce is then spooned over ice cream.  I decided to  combine the sauce flavors with the ice cream, and my version of Bananas Foster Ice Cream was born.

Bananas Foster Ice Cream

2 cups heavy cream

1 cup milk

6 egg yolks

3/4 cup granulated sugar

pinch of salt

1 tsp vanilla extract

1 1/2 cups mashed ripe banana

1/2 cup packed light brown sugar

1/2 cup dark rum

1 tsp ground cinnamon

1/4 tsp ground nutmeg

Over medium heat, scald cream and milk.  Meanwhile, in large bowl, whisk together yolks, sugar, salt and vanilla until light and creamy.  Add small amount of hot cream to yolks, whisking quickly to temper the egg mixture.  Gradually whisk in remaining cream.  Place mixture over water bath, whisking constantly, until mixture has thickened enough to coat the back of a spoon. Remove from water bath, place bowl immediately into ice bath. Stirring occasionally, cool mixture, then strain into another bowl.  Cover and chill for at least one hour.  This can be made up to two days ahead.

While custard is cooling puree the banana, brown sugar, rum, cinnamon and nutmeg until smooth.  Chill this in refrigerator with the custard until ready to make the ice cream.

When ready to make the ice cream, stir the banana mixture and custard together, until well blended.  Following the instructions for your ice cream maker, freeze the ice cream.

The ice cream will be a soft serve consistency when it comes out of the machine, so if desired place ice cream into freezer safe container and freeze for another hour or two.

This ice cream does have a small amount of alcohol in it, so you might not want to serve this to the kids.  If you like, you can eliminate the rum.

A drizzle of chocolate sauce or hot fudge on top, or a scoop of this on a slice of pound or angel food cake will take you to dessert heaven!

Cheryl D Lee on Foodista

News 'n' Stuff

Share Our Strength’s Taste of the Nation Los Angeles

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sos

On Sunday June 14, the 21st Annual Share Our Strength’s Taste of the Nation Los Angeles will take place in Culver City’s Media Park, from 1 – 4 PM. Although this is a few weeks away, I encourage you to plan ahead and buy a ticket to this incredible event.

Share our Strength is a national organization that raises funds to in an effort to end childhood hunger in America.  According to the L.A. County Children’s Planning Council, 25%, or 1 out of every 4, children in L.A. County 17 years and under are living in poverty.  Furthermore, over 4,000 children 5 years old and under are homeless on any given night. If they are living in poverty or homeless, they are going hungry.  More than 12 million children – 1 out of every 6 or 7 children face hunger in America. Taste of the Nation events promote awareness of Share Our Strength’s efforts across the nation. The funds raised through Share Our Strength’s Taste of the Nation support the most effective organizations that feed hungry children, as well as advocates that are pursuing long-term solutions to the challenge of hunger, both locally and nationally.

“An end to childhood hunger in the United States is within reach,” said Bill Shore, Founder and Executive Director of Share Our Strength. “With all the participants in Taste of the Nation Los Angeles sharing their strengths, we are creating more resources for the greater good of Los Angeles and our great nation.”

More than 40 of the city’s finest restaurants and mixologists will participate in the gastronomic event. Led by Chefs Mary Sue Milliken and Susan Feniger of Border Grill and Ciudad, participating restaurants will include Craft, Nobu, Fraiche, Riva, Joe’s Restaurant and Bar Pintxo, Ford’s Filling Station, Grace and BLD, The London, Comme Ca, Beso, The Foundry, BLT Steak, Akasha, SLS Hotel and Bazaar, Loteria Grill, Bottlerock, 8oz, Table 8, Fig at the Fairmont, Sunset Restaurant, Gjelina, Palate Food + Wine, Westside Tavern and Bluebird Café & Bakery. Guests will enjoy the city’s best cuisine paired with a myriad of wines, as well as other offerings. In addition to fabulous food and drinks, the event will feature an exciting auction with once-in-a-lifetime items, live entertainment and an enriched VIP experience.

“As chefs, it is unbearable to imagine children right here in L.A. County unable to get the food and nourishment they need to learn, grow and thrive,” said Mary Sue Milliken.  “Taste of the Nation brings together L.A.’s brightest culinary stars to ensure no kid goes hungry on our watch.”

Tickets for Taste of the Nation Los Angeles are $115 General Admission in advance, $125 for General Admission on the day and $175 for VIP and can be purchased by calling 1-877-26-Taste or visiting www.tasteofthenation.org.

For more information on Share Our Strength please click on their name to visit the website.

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