"Chopped" basket: Pork Chops,

Kale, Spinach, Figs, and Port wine

Time: 45min

Ingredients:

• 2 pork chops
• kale salad or kale bunch
• spinach
• 3-4 figs
• 1 cup of rice
• chicken bouillon
• butter
• balsamic vinegar, rice wine vinegar
• port wine

The first thing you want to do is get your sauce and rice going. For the sauce reduce half a cup of port wine and one cup of chicken stock along with diced figs and a few dashes of balsamic vinegar. Next rinse the rice of excess starch and add to a stir fry pan with a pad of butter. Toast until rice begins to slightly turn translucent and begins to brown. You should begin to smell a toasted, nutty aroma. You can also add finely diced onion or shallots during this process. Lastly add 2.5 cups of broth and bring to a boil then cover and simmer for 20min. The spinach that goes in this rice later can be wilted at this time either in a microwave or on the stove in some boiling water, then drain and set aside.

 Prepare the kale salad salad dressing with diced figs, a tablespoon of port wine, quarter cup of rice wine vinegar, and salt and pepper to taste. If the your port is on the dryer side add some honey or sugar to balance the tart and sweetness. 

Prepare the room temp pork chops with salt and pepper on each side and a hot iron skillet. cook on high heat for about 4-6min until the meat is brown and then flip and cook an additional 2-4min until cooked through but tender. 

Once the pork is finished remove from the skillet and set aside while the sauce is finished off. Add the the reduced sauce to the skillet along with a pad of butter and bring to sizzle while stirring. 

Finish the rice dish by adding the wilted and drained spinach to the cooked rice. 

Plate and drizzle sauce over the pork.

Chardonnay braised Trout with

Cauliflower and Green beans

Time: 1 hour
Ingredients:

• 2 trout
• 2lbs green beans
• 1 head cauliflower
• chardonnay
• bread of choice
• olive oil
• 1 lemon
• 1 red onion
• rosemary
• garlic
• butter and 1/2 cup cream/milk
• salt and pepper

We used two plump, fresh-caught trout to make dinner at my parents' house. I started by adding s&p to the interior and exterior of the trout along with fresh rosemary and lemon. In a buttered baking dish I then painted the skin with olive oil.

Next, I added chardonnay (you may use another dry white if you choose) until it came up about 1/4 - 1/2 inch in the dish.

Then cover with foil and place in the over at 375F until the fish reaches about 135F internally (about 45min). Next, snip or break off the ends of the green beans and slice 1/4 red onion and mince about 2 cloves of garlic. Place those three ingredients into a hot pan with olive oil or butter and s&p to taste.

While that it going you can chop the cauliflower and microwave covered with plastic wrap (or steam/boil) until soft. Then add that to a bowl with a Tbsp of butter and the milk or cream and s&p. Mash with potato masher and then puree if possible.

When the fish is cooked remove the spine and cut to serving portions.

 Get the mom involved!

Lastly, plate with some warm bread.

Trout with Mashed Broccoli

and Kale Chips

Time: 45min
Ingredients:

• 4 trout
• 1 kale bunch
• 1 broccoli head
• 2 Tbsp olive oil
• cooking oil
• salt & pepper
• 1/2 cup milk or cream
• 1/2 cup cheese of choice
• 1 cup flower
• 1 lemon

We came into some fresh caught trout and decided on doing it whole so we could enjoy every bit of it. In case you have any question regarding the freshness of your catch, take a look at the eyes. We've all heard the expression, "eyes are the windows to the soul". Well, it's pretty much the same for fish. You want bright, clear eyes as they will dull with time passed.

Clean the fish (make sure there are no more guts or veins) but the leave the heads and tales attached. Some of the most delicious parts on a fish are behind the eyes and around the gills.

Once your fish is clean you can set aside and begin preparing the kale chips. Kale is delicious, hearty green of the cabbage family. It's very healthy as it contains high amounts of vitamins A,C, and K and is a good source of calcium and fiber. It can be enjoyed in many ways but I think one of the most fun (and also a good way to encourage kids to eat) is to bake it until crisp like chips. The first thing you want to do is remove the spines of the kale. The spines are tough to eat much like the base of broccoli or the spines of collards.

Next tear or cut into more manageable pieces, add salt and pepper and olive oil, and coat evenly in a bowl. I used Hawaiian sea salt with a fine ground because I really wanted to to melt into every bite.

Spread the kale out on a baking sheet, making sure there is very little to no overlap to ensure maximum crispiness and bake on 350F for about 15-20 min, then remove and set aside.

Cooked and crispy.

For the mashed broccoli first steam broccoli (and a potato, optional). Then add s&p and milk or cream (butter and cheese optional, I say yes) and beat or mash with potato masher.

Once ready set aside and keep warm and prepare the fish. Heat olive oil in a skillet to medium high and add that have been seasoned with s&p and lightly dusted with flower (also seasoned with s&p). You just want to crisp the skin and continue baking in the oven.

After about 3-4 min on each side place on a baking sheet (I used the same one the kale was on) with lemon slices inserted in between the fillets and place in a 350F preheated oven for about an additional 12 minutes of cooking.

Once finished plate by laying down some mashed broccoli as a bed and top with the whole fish and some kale chips. I finished the dish with a bit of anchovy and sun dried tomato tapenade. Enjoy!

Red Wine Candied Figs

Many of us are probably most acquainted with figs through fig newtons, those odd little soft cookies we had as kids. But as I got older I started to really enjoy them in many more ways like on pizza, with cheese or prosciutto, and in salads. But if you happen upon some really good and fresh ones I like to let them stand alone more. Pictured above is simply halved figs drizzled with red wine and sugar. Just pop them in the oven on about 375F for around 12 minutes to caramelize the sugar and reduce the wine. You will feel like you have been transported to the French countryside with this little treat.

• Fresh figs
• Sugar
• Red wine

Thai Inspired Pork Salad

Pork chops are great, they can be grilled or braised, or pounded and fried for German schnitzel, or stir fried and on and on. And they can go with lots of different flavors and spices. I really enjoy Thai food but don't necessarily always want to be weighed down with rich curries or fried noodles. I often opt for Thai salads; they are much lighter but do not skimp on flavor. Pictured above is a spicy pork Thai salad with onions, poblano peppers, and crushed peanuts.

The first step is to cut the pork into short thin strips.

Next slice an onion, pepper, and ginger (also garlic if you have any).

Once those are prepped, place the ginger into a heated pan with some oil and let the essence infuse before adding the meat.

After a few minutes add the pork and begin to brown then add some chili garlic paste and stir.

Next, add some mirin (sweet rice wine) and a few dashes of soy sauce, reduce then add the onions and peppers.

Prepare a plate with a bed of lettuce and some vegetables (I used carrots and broccoli).

Lastly, crush and chop some peanuts and sprinkle on top of the pork (make sure there are plenty of juices drizzled onto the lettuce).

Enjoy this very low fat meal that bursts with flavors leave you satisfied without ordering out.

• Pork chops
• Onions
• Poblano pepper
• Lettuce
• Carrots
• Broccoli
• Peanuts
• Ginger
• Mirin
• Soy sauce
• Chili garlic sauce (paste)

Chicken and Cheese Enchiladas

If you have chicken leftover, enchiladas are a good option for dinner. I had both leftover chicken and lots of mole sauce (see below for the recipe) to work with. The only other things I needed were corn tortillas, iceberg lettuce (the most common in Mexican cuisine), carrots, a tomato, a green onion and come cilantro (which I recommend growing yourself). First thing to do is shred the chicken. I microwaved it for a few seconds to make it more pliable.

Next use a pan to warm your tortillas so they wont rip. In traditional Mexican cooking they will dip them in very hot oil for a second.

Then begin assembling the enchiladas with chicken and cheese, roll them up, and cover with sauce.

Once all are assembled cover them with the remainder of sauce and cheese. Then cover with foil and bake on 350F for about 45min.

Remove it from the oven and as it cools prep the plates with a bed of lettuce, green onions, carrots, tomatoes, and some fresh cilantro.

Dish it up and enjoy!

• Mole sauce (see recipe in previous post)
• Shredded chicken
• Mexican cheese (queso blanco, jack, cheddar, or colby will all work)
• Corn tortillas
• Head of lettuce
• Carrot
• Green onions
• Tomato
• Cilantro