Week 2: Pork, figs and wine

It was all about chicken and apple last week, so Chef Brian decided to switch it up. We’ve got a new protein (pork!) and new fruits to experiment with too (figs and pears).

Plus, you can’t go wrong when you’re cooking with wine:

Meal 1: Thyme-crusted roasted pork over Gruyere polenta with caramelized pear, shallot and ginger pan sauce

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

Our list is good for two portions of each meal. I double mine so I always have leftovers for the next day.

The shopping list is after the jump.

I’ll always post the components of each recipe separately so you can piece together your own meals too.

You’ll cook the pork for the first two meals on the first night.

Pork rub (for pork loin, used in first two recipes):
2 1-lb. pork loin or 4 6-8 oz. pork chops
1 t olive oil
1 t chopped thyme
salt and pepper, to taste

Meal 1: Thyme-crusted roasted pork over Gruyere Polenta with caramelized pear, shallot and ginger pan sauce

Caramelized pear, shallot, and ginger pan sauce
1 large shallot, sliced
2 T apple cider vinegar
1 T olive oil
1 d’anjou pear, 1/2 inch dice
1 inch knob of ginger, peeled and minced
1 cup pear nectar, kern’s is available at most stores
1 cup chicken stock
1 t chopped thyme

Gruyere Polenta
3/4 cup fat-free or low-fat milk
3/4 cup water
3 T polenta
2 oz. grated Gruyere cheese
salt and pepper, to taste

Meal 2: Thyme-crusted roasted pork panini with balsamic fig jam, bacon and arugula

1-oz. slices bacon or 1 2-oz. slice if thick cut
Good quality multigrain bread (i.e. La Brea Bakery); I got fresh Picket Lane ciabatta rolls at the farmers market instead out of convenience

Fig jam
2 1-pint basket figs, cut into 1/8′s or about 20-25 dried figs
1/2 cup balsamic vinegar
1 1/2 cup water
3 T honey

Meal 3: Grilled pork chop with grilled asparagus over wild rice with almonds and fig, port and balsamic reduction

2 6-8 oz. pork chops
salt and pepper, to taste

Wild rice with almonds
1 cup water
1/2 cup wild rice
2 T chopped almonds
1 T chopped parsley, optional

Asparagus
about 10 pieces of asparagus, bottom trimmed (depending on how thick they are)
1 tsp olive oil
salt and pepper, to taste

Fig, port and balsamic reduction
1 cup port wine (Chef’s note: Cheap is fine. Usually Sandeman’s is like $8-$10 bucks for a bottle)
1/4 -1/3 cup fig balsamic jam (from Week 2, Meal 2)

The good thing is, if you cooked along last week, or plan to cook along from the week before, you should have the wild rice and the Gruyere. So that’s part of the battle right there.

Also, for polenta, which is the same as corn grits, try getting them in the bulk barrel if your market has one.

First recipe comes tomorrow.

Fig jam
2- 1 pint basket figs, cut into 1/8′s or about 20-25 dried figs
1/2 cup balsamic vinegar
1 1/2 cup water
3 tbsp honey
Related Posts Plugin for WordPress, Blogger...

3 Responses to Week 2: Pork, figs and wine

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>