Pork Chops Braised with Red Cabbage and Apples

Make this with rib chops that have a little fat. Loin chops are too tough and dry to use in this recipe.


  • 4 rib cut pork chops, 1 inch thick
  • Kosher salt
  • Fresh cracked black pepper
  • 1/4 cup each diced onion, carrot, and celery
  • 1 small head red cabbage, quartered, cored, and sliced 1/4 inch thick
  • 2 medium cooking apples, peeled, cored, and diced
  • 1 clove garlic, unpeeled
  • 6 sprigs fresh thyme ( or 1/3 teaspoon dried)
  • 1/2 bay leaf
  • 1 cup dry white wine or chicken stock
  • 2 tablespoons balsamic vinegar


Trim excess fat from the outside edge of the pork chops, leaving bout 1/8 inch. Slowly render the trimmings in a heavy-bottomed skillet over low heat. When enough fat has rendered to lightly coat the skillet, remove the bits of browned fat. Increase heat to moderate and brown the pork chops well on both sides. Remove and season with salt and pepper.

Sauté onion, carrots, and celery in the pork drippings for 5 minute. Add the sliced cabbage, diced apple, garlic, thyme, and bay leaf. Sauté for another five minutes or until the cabbage has wilted. Season with salt and pepper and add the white wine or stock and balsamic vinegar. Arrange the pork chops in the pan, basting with the cabbage and its juices.

reduce the heat, cover, and cook slowly for about 45 minutes, turning and basting once or twice, until the pork chops are tender. Arrange the cabbage on hot serving plates, removing the garlic clove. Place pork chop on each plate.

Tamale Pancake with Avocado Salad

The art of creating Tamales may be intimidating but it’s really a simple process.  This traditional Mexican dish is great for a special occasions.

4 ears Corn

½  cup Milk

½  cup Masa, fresh

½ teaspoon Kosher Salt

½ teaspoon Freshly ground black pepper

¼  cup Sweet bell peppers, finely diced

¼ cup Poblano pepper, finely diced

3 tablespoons Cilantro, chopped

½ cup Scallion, sliced thinly

4 ears Fresh corn kernels, shucked

1 tablespoon Butter, unsalted

1/8 teaspoon Baking soda


Mix the scraped corn, milk, masa, salt and pepper in a sauce pot and cook on medium low heat for 15 minutes.  Remove form the stove and stir in the rest of the ingredients.  Adjust the seasoning, if necessary.  Cool down the pancake mix, and hold in the refrigerator until needed.  Form into patties with an ice cream scoop.  Cook on a griddle over medium heat with a little olive oil or butter until light golden brown on each side.  Remove and plate.  Top with 3 tablespoons of the avocado salad and place along side the grilled sausage.  Garnish with a few cilantro sprigs.

Grilled Shell Strip Steak with Zinfandel Shallot Butter

The addition of the Zinfandel Shallot Butter Makes these simply grilled steaks something special.


  • 4 8-ounce shell strip steaks, about 1 inch thick, fat trimmed to 1/8 inch
  • Kosher salt
  • Fresh cracked black pepper
  • 2 tablespoons olive oil
  • 1/2 cup Zinfandel Shallot Butter


Season steaks with salt, pepper, and coat with olive oil. Set aside at room temperature for 1/2 hour before grilling. grill the steaks over hot coals. When the steaks are almost done, baste each steak with one teaspoon zinfandel butter. Remove from the grill to heated serving plates or a larger platter. Top each steak with another tablespoon of zinfandel butter and serve.

Zinfandel Shallot Butter


  • 1 cup zinfandel wine
  • 3 shallots, peeled, halved, and thinly sliced
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon fresh cracked black pepper
  • 2 sprigs fresh thyme (or 1/4 teaspoon dried)
  • 1/4 teaspoon mustard seed
  • 1/4 cup unsalted butter, softened
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon kosher salt


Combine zinfandel, shallots, vinegar, pepper, herbs, and mustard seed in a saucepan and boil over moderate heat until the liquid is syrupy and almost evaporated. Remove the herb sprigs and allow the reduction to cool. Combine the reduction with the softened butter and season with mustard and salt. Refrigerate if not using immediately. Serve at room temperature.

Spiced Plum Barbecue Sauce


Attribution by combust (contact)

A special BBQ sauce elevates a good barbecue to a great one. This sauce also makes an excellent hostess gift or parting gift from your barbecue.


  • 1/2 teaspoon coriander seed
  • 1/2 teaspoon mustard seed
  • 1/2 teaspoon cumin seed
  • 1 tablespoon unsalted butter
  • 1 small yellow onion, finely chopped (about 1/4 cup)
  • 6 plums, pitted and quartered (about 2 cups)
  • 1 cup ketchup
  • 1/2 cup firmly packed brown sugar
  • 1/4 cup bourbon
  • 3 tablespoons cider vinegar
  • 3 tablespoons molasses
  • 2 tablespoons Worcestershire


In a small saucepan over medium-low heat, toast the coriander, mustard, and cumin seeds, shake the pan often, until lightly browned and fragrant, about 3 minutes. Transfer the spices to a spice grinder and grind until fine; set aside.

Melt the butter in a medium saucepan over medium-high heat. Add the onions and plums; cook, stirring occasionally,  until the onions begin to soften, about three minutes. Add the ground spices and the remaining ingredients. bring the sauce to a simmer. Reduce the heat to low; cook until the sauce has thickened slightly and the plums are very soft, about 20 minutes. Pour the sauce through a fine-mesh strainer into a medium bowl; press the solid to extract all their juices (don’t forget to scrape the bottom of the strainer for additional sauce); discard solids. Refrigerate until needed.

Note: The sauce can be refrigerated for up to four weeks or frozen for several months.

Broiled Oysters with Chili Relish

Perfect or entertaining, these are simple to prepare and easy to assemble, with the chili relish providing spicy change from the usual oyster accompaniments.


  • 1/4 cup minced shallots or onions
  • 1 1/2 teaspoons minced garlic
  • 1/2 poblano or pasilla chili, minced
  • 1/4 red bell pepper, minced
  • 3 tablespoons finely chopped Italian parsley
  • 3 tablespoons finely chopped cilantro
  • 1/4 cup malt vinegar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon fresh cracked black pepper
  • pinch of kosher salt
  • 1 1/2 tablespoons peanut oil


  • 18 small fresh oysters
  • rock salt

Method: In a small bowl, whisk together all the relish ingredients. Set aside for 45 minutes to allow the flavor to develop. 

Open the oysters, leave them in their bottom shells, and place on a bed of rock salt in a broiling pan. Make sure that you don’t lose the liquid from the oysters.

Preheat broiler. Place a teaspoon of relish on each oyster, pace under preheated broiler, and warm the oyster through. Serve immediately.

Peach Dumpling with Warm Caramel Sauce

A perfectly ripe peach, lightly coated with a cinnamon-sugar glaze, is wrapped in a tender flaky piece of pastry and nestled in deep rich caramel sauce.


  • 3/4 teaspoon cinnamon
  • 1/3 cup plus 2 tablespoons sugar
  • 1/3 cup firmly packed light brown sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup unsalted butter, chilled
  • 1 batch of sweet pastry dough
  • 6 medium, ripe peaches
  • 2 tablespoons lemon juice
  • 1 egg beaten with 1 teaspoon water
  • caramel sauce (see below)

Method: Combine the cinnamon, 1/3 cup of sugar, brown sugar, and flour. With a food processor mix in the butter until it resembles coarse meal.

Roll out the chilled pastry dough on a lightly floured surface to a 1/8-inch thickness. Cut the dough into six 7-in squares. Place on a baking sheet and refrigerate.

Blanch the peaches for 10 seconds in rapidly boiling water. Remove and drain. Peel the peaches, split in half, and remove the pits. Toss the halves in lemon juice and then in the cinnamon mixture. Reassemble the peach haves with the remaining cinnamon mixture in the cavity.

Preheat oven to 375 F. Remove baking sheet from refrigerator. Place a peach in the center of each dough square. Paint the edges of the dough with cold water. Bring the points of the squares together at the top and pinch the seams together to seal. Paint the dumplings with the beaten egg. Sprinkle with 2 tablespoons of sugar. Prick a few holes around the top to allow steam to escape. Bake for about 40 minutes or until the peaches are tender and the pastry has browned. When dumplings are done, remove from baking sheet and allow to cool for 20 minutes. 

To serve, spoon some of the sauce onto each serving plate, place dumpling in the center, and drizzle the sauce on top. Vanilla ice cream optional.

Caramel Sauce


  • 3/4 cup of sugar
  • 1/4 cup of water
  • 3/4 cup of heavy cream
  • 1 teaspoon lemon juice

Method: The caramel sauce can be made ahead of time. Fill a large bowl with ice water. Place the sugar and water in a heavy-bottomed saucepan. Place over low heat and swirl the pan until the temperature reaches 234 F on a candy thermometer or the sugar looks sticky and forms large bubbles. Uncover the pan and continue cooking and swirling for several minutes until the sugar turns a light brown. Continue cooking for a few more seconds if you like a darker caramel. If it begins to burn, place the bottom of the saucepan immediately in the ice water. Remove from heat and carefully pour in the heavy cream. The sauce will foam up considerably. When the foaming subsides, add the lemon juice and stir the sauce until smooth. Keep the sauce warm or reheat when ready to serve.

Chimichurri Sauce

This famous piquant sauce hails from Argentina (but also from Uruguay!) and is excellent as a marinade or sauce to accompany grilled meats.


  • 4 garlic cloves, finely chopped
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • t teaspoon freshly squeezed lemon juice
  • 2 tablespoons red wine vinegar
  • 2 teaspoons finely chopped fresh oregano
  • 1 teaspoon red pepper flakes
  • 1/4 cup extra-virgin olive oil
  • 1 small red onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped flat-leaf parsley
  • 2 tablespoons finely chopped fresh mint

Method: In a mortar and pestle, or cutting board with the side of a knife, mash the garlic, salt, and pepper together until a paste is formed. Transfer the paste to a medium bowl; adding the lemon juice, vinegar, oregano, and red pepper. Whisk in the olive oil, onion, parsley, and mint.

Strawberry Ricotta Hotcakes


Juicy ripe strawberries and the ricotta batter make an impressive combination.


  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons sugar
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup ricotta cheese
  • 3/4 cup milk
  • 1 egg, separated
  • grated zest of 1 lemon
  • 3/4 cup thinly sliced fresh strawberries

Method: In a large mixing bowl, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well.

Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry, clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being careful not to overmix.

Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Use a 1/4 cup of batter for each hotcake, pour the batter into the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for 1 minute or until cooked through.

Serving suggestion: Dust with powdered sugar and garnish with sliced strawberries.

BBQ Beef & Artichoke Skewer

This recipe is great when barbecuing for a crowd. All the prep can be done in advance leaving you time to mix and mingle at the grill!


  • 3/4 lbs of beef tenderloin or New York strip, cut into 1-inch cubes
  • 8 baby artichokes, blanched and halved, chokes removed
  • 1/4 cup of barbecue sauce 
  • Kosher salt 
  • Fresh ground black pepper

Method: Toss the beef cubes and the artichokes in a mixing bowl with the barbecue sauce to lightly coat them. Arrange the beef and artichokes alternately on four skewers, starting and ending with pieces of beef. Season lightly with salt and pepper. Grill skewers over a medium hot charcoal fire, turning occasionally. Baste with a little more barbecue sauce and serve immediately. 

Potato Salad with Mustard and Bacon

The ideal choice to accompany Southern Fried Chicken or bring as a side to a summer BBQ.


2 egg yolks

2 tablespoons lemon juice

2 tablespoons white wine vinegar

1 clove garlic, peeled and mashed

1/2 tablespoon course-grain mustard

1 teaspoon kosher salt

1/2 teaspoon fresh cracked black pepper

1 cup mild-flavored olive oil

2 pounds medium boiling potatoes

1/2 pound sliced bacon, cooked and drained

1/2 cup thinly sliced green onions

1/2 cup minced red onion

1/2 cup chopped parsley

2 stalks celery, sliced

4 hard-cooked eggs, coarsely chopped


To make the dressing whisk together the egg yolks, lemon juice, vinegar, garlic, mustard, salt, and pepper in a medium-size bowl. Whisking continuously, very slowly drizzle in the olive oil. Continue adding the oil slowly until the dressing begins to thicken. At this point you can add the oil by teaspoons, whisking after each addition. Continue until all the oil has been incorporated. Refrigerate until needed. 

Place the potatoes in a saucepan with enough cold salted water to cover. Bring to a boil, reduce heat, and simmer until just tender, about 25 minutes. Drain the potatoes when they are done and set aside until cool enough to handle. Do not refrigerate

Peel the potatoes and cut into 3/4-inch cubes. Toss the potatoes with the dressing until evenly mixed. Chop the cooked bacon coarsely and add to the potatoes along with the green and red onions, parsley, celery, and hard-cooked eggs. Taste for seasoning and add salt and pepper if necessary. Cover and refrigerate for several hours before serving to allow the flavors to develop. 

Tags: potato