Trial By Fire
APPLES AND ONIONS ON
GRILLED PORK CHOPS
MAKES: 4 SERVINGS | TIME: 75 MINUTES
FOR THE CHOPS:
3 tbsp. honey | 1 tbsp. vegetable oil | 2 tsp.apple cider vinegar | 1⁄2 tsp. garlic powder | 1 pinchred pepper flakes | 4 half-inch bone-in pork chops (about 3 ounces each) | Salt and freshly ground black pepper
FOR THE APPLES AND ONIONS:
4 tbsp. unsalted butter, melted | 1 tbsp. olive oil | 1⁄2 tsp. ground cinnamon | 1⁄2 tsp. salt | 1⁄2 tsp.black pepper | 1⁄4 tsp. ground cloves | 2 gala apples, cored and cut into half-inch slices | 2 yellow onions, peeled and cut into half-inch slices
SEASON pork chops on both sides with salt and pepper. In a small bowl, whisk together honey, vegetable oil, apple cider vinegar, garlic powder, and red pepper flakes. Add the porkchops and mixture to a zip top bag and let the pork marinate for an hour on the counter.
PREHEAT GRILL, then remove pork chops from the marinade and place on the grill. Cook for 3 minutes per side or until cooked through (USDA recommends cooking to an internal temperature of 145 ̊F followed by a 3 minuterest).
IN A SEPARATE small bowl, whisk together melted butter, oil, cinnamon, salt, pepper, and cloves for the apples and onions. Place apples and onions on the grill and brush tops with half the butter mixture. Grill for 5 minutes, flip,brush with remaining butter, and grill for 5 more minutes.
SERVE pork chops on a platter with apples and onions.
MAKES: 4 SERVINGS | TIME: 15 MINUTES
FOR THE SALAD:
4 romaine hearts, sliced in half lengthwise | Half of a baguette, sliced | extra virgin olive oil
FOR THE LEMON CAESAR DRESSING:
2 anchovies | 2 garlic cloves, peeled | 1⁄2 tsp. kosher salt | 1⁄2 tsp. coarse black pepper | 31⁄2 tbsp. grated parmesan cheese | 1⁄4 cup lemon juice | 2 egg yolks | 1⁄2 tsp. Dijon mustard | 1⁄2 cup extra virgin olive oil
PREHEAT one side of the grill for indirect cooking.
PLACE all ingredients for the dressing in a food processor or blender and mix on low until dressing comes together. Increase speed to high for 30 seconds until thick, then refrigerate until ready to serve.
DRIZZLE bread lightly with olive oil, then place romaine hearts and bread slices on the grill. Cook for about 2 to 3 minutes per side. Remove bread when toasted and golden brown. The romaine should be removed when it is charred but not burnt. Plate romaine hearts on a platter with a drizzle of dressing and extra Parmesan cheese. Serve with bread.
MAKES: 4 PUDDINGS | TIME: 20 MINUTES
FOR THE PUDDING:
1 tbsp. orange zest | 1 cup whipped cream + more for garnish | 1 cup vanilla pudding (homemade or purchased) | 11⁄2cups vanilla wafer cookies, crumbled
FOR THE BANANAS FOSTER:
6 tbsp. unsalted butter | 6 tbsp. rum | 2 large bananas, sliced into quarter-inch coins | 4 tbsp.dark brown sugar
IN A LARGE BOWL, fold together pudding, 1 cup whipped cream, and orange zest until combined. Chill until ready to assemble dessert.
IN A MEDIUM NONSTICK SKILLET, melt butter over medium heat. Stir in brown sugar and cook until sugar dissolves. Stir in bananas until coated well. Move pan away from flame, add rum, return to heat, then ignite the alcohol with a lighter or long match, letting it flambé until the liquor burns off. Let bananas cool slightly.
ADD 1⁄4 cup pudding mixture to each of 4 bowls or glasses. Top with an even layer of cookie crumbles. Top with a layer of banana slices. Add a second layer of 1⁄4 cup pudding mixture each. Top with more bananas and finish with a dollop of whipped cream. Serve immediately or chill for up to 2 hours before serving.
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