"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.