The warm notes of ginger and cinnamon paired with the sweetness of the pears & shallots are exactly what makes these pork chops go from good to wow!
Brion & I have come to really enjoy chutneys over the years. I think I could make a chutney out of just about anything. You want the perfect balance of the trinity of chutney which is sweet, sour and spicy.
Chutney originated in India as a simple fruit paste preserved in honey, eventually evolving to incorporate a variety of fruits, spices and vegetables. During the 17th century when the British colonized India, they would bring chutney back to England as a novelty good. Because of its bright and exotic flavor, chutney became a popular condiment all over the world.
As chutney made its way to various parts of the world, people adopted new preparation techniques and experimented with various flavor profiles. This cranberry pear chutney really highlights the those wonderful fall pears.
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Pork Chops w/ Pear Chutney
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Votes: 1
Rating: 5
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Instructions
Pear Chutney
In a medium pot, combine all chutney ingredients. Bring to a slight simmer for about 6-7 minutes until pears soften, but not mushy. Remove from heat. Set aside until pork chops have been cooked. Serve chutney at room temperature or slightly warmed.
Pork Chops
Heat a large skillet over medium-high heat. Pat pork chops dry and season with salt and pepper to taste. Add 1 tablespoon oil to pan and heat until shimmering. Lay 4 chops in pan and sear until golden on one side, about 3 minutes. Turn and cook 1 more minute. Remove from pan; set aside and keep warm. Repeat with remaining oil and chops. Add chutney to pan and, scrape up any brown bits from bottom using a wooden spoon. Simmer until slightly thickened. Stir in cilantro. Serve chops with chutney.
Soups have represented cultural traditions while showcasing regional foods and cuisines long before recorded history. To give a few examples for instance — Russia makes borscht, Italy has minestrone, France with its vichyssoise, Spain has gazpacho and so on.
Food historians generally agree that recipes dubbed ‘chowder’, as we know them today, were named for the primitive cavernous iron pots they were cooked in. Each simmering pot is a season’s herald: hearty chowders are comfort food during winter; garden fresh vegetable soups in the spring; refreshing chilled gazpacho or fruit soups during the summer and pumpkin and squash from autumn’s bounty.
Today’s ROASTED PEPPER & CORN CHOWDER is an easy choice to prepare in that it uses bottled roasted red peppers. Nothing says you can’t roast some fresh peppers instead if you prefer. Some people serve corn chowder as a vegetarian alternative to clam chowder. Brion and I enjoy this soup accompanied with some warm garlic bread sticks.
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Roasted Pepper & Corn Chowder
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Votes: 1
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Instructions
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In a large saucepan, heat margarine & saute onion until translucent. Add flour, cook, stirring for 2-3 minutes. Gradually stir in chicken broth. Add potatoes & cook until tender.
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Stir in milk or cream, peppers, corn & bacon; heat through. Season to taste with salt & pepper. Ladle into bowls & garnish if desired with chopped chives & cilantro.
Summer time is salad time! Taco Salad is the full meal deal, infinitely customizable, inviting experimentation and creativity. Being so versatile, it can be enjoyed in almost any setting.
This Texas-Mexican inspired salad was very popular in the late 1960’s. It’s name comes from the Texas-Mexican Railway. Pioneers brought Anglo influences to Texas, where the Texas-born Mexicans lived. As a result, the ingredients from their different cultures blended together. Tex-Mex combines elements of Anglo, Spanish and Mexican.
The taco salad is unique in that it can be served in an edible tortilla bowl. I recall in the food industry, this meal had huge visual appeal for the customer. How could you resist ordering one after seeing it’s impressive presentation? The ingredients in a taco salad can vary according to preference and can be made to fit into any type of cuisine with different seasonings and modifications.
Typically the taco salad includes lettuce, beans, tomatoes, green onion, meat, cheese and sour cream. Other condiments might include guacamole, salsa, garlic and cumin.
The salad featured in today’s blog picture is the beef version but I have included similar recipes for chicken and vegetarian ideas as well. Tortilla bowls are easily made by baking them in the oven. No need to add those calories by deep frying them. I love the full meal salad idea — be it a Chef’s salad, Cobb, Taco you name it! I hope you will enjoy one to this summer.
Taco Salad doesn't have to be 'old school' and boring --- customizing it to your personal tastes makes a huge difference.
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Ingredients
Salad Ingredients
- 6 cups romaine, shredded
- 230 grams cherry tomatoes, quartered
- 398 ml black beans, rinsed & drained
- 5 green onions, chopped
- 1/4 cup fresh cilantro, chopped, optional
- 2 Tbsp sliced ripe olives, drained
- sliced jalapeno peppers, optional
- 60 grams Mexican cheese blend, shredded
- 1 avocado, sliced for topping, optional
Ingredients
Salad Ingredients
- 6 cups romaine, shredded
- 230 grams cherry tomatoes, quartered
- 398 ml black beans, rinsed & drained
- 5 green onions, chopped
- 1/4 cup fresh cilantro, chopped, optional
- 2 Tbsp sliced ripe olives, drained
- sliced jalapeno peppers, optional
- 60 grams Mexican cheese blend, shredded
- 1 avocado, sliced for topping, optional
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Instructions
Tortilla Bowls
Preheat oven to 425 F. Warm tortillas slightly until pliable. Spray or butter both sides of tortilla lightly, then drape over oven proof bowls, pinching sides to form bowl shape. Bake 5-7 minutes, watching carefully as not to burn. Remove from oven & cool on wire rack.
Beef Taco Meat
In a skillet, heat oil over medium-high heat. Add onion & cook until softened, about 5 minutes.Stir in chili powder & garlic & cook until fragrant, about 30 seconds. Add ground beef & cook, breaking up meat with a wooden spoon, until almost cooked through but still slightly pink, about 2 minutes. Stir in tomato sauce, broth, vinegar & sugar; simmer until slightly thickened but still saucy, about 5 minutes. Remove from heat & season with salt & pepper.
Chicken Taco Meat
Place chicken breasts between 2 sheets of plastic wrap & pound to flatten to uniform thickness, about 1/2-inch. In a small dish, combine spices. Sprinkle over chicken breasts. In a skillet, heat oil over medium-high heat. Add chicken breasts to pan & cook until juices run clear & the center is no longer pink. Remove from pan & allow to rest 5 minutes. Slice into bite size strips.
Salad Dressing
In a small bowl, whisk dressing ingredients.
To assemble salads: In a large bowl, combine romaine, beans, green onions, cilantro, olives, jalapeno peppers. Toss with salad dressing. Place tortilla bowls on serving plates. Divide salad among bowls. Top with taco meat choice; sprinkle with tomatoes & cheese. Top with avocado slices if desired.
Recipe Notes
- Sour cream & salsa are also nice as extra condiments or in place of the salad dressing.
- If you prefer a Vegetarian Taco Salad, just eliminate the meat part, equally as good.
- Be adventurous, customize to your preference so you get the most enjoyment out of 'your' salad.
