PORK CHOPS WITH ROASTED APPLES

Ingredients

• 4 tbsp. salt (for the brine, optional)

• 2 cups boiling water (for the brine, optional)

• 2 cups cold water (for the brine, optional)

• 4 bone in, center cut pork loin rib chops, 3/4-1 in. thick, about 1/2–3/4 lb. each

• 8 tsp. olive oil

• 2 tsp. salt

• 1 tsp. coarse black pepper

Instructions

1. Brine the pork chops: Measure 4 tbsp of table salt into a shallow dish big enough to fit the chops in a single layer. Add boiling water. Stir to dissolve salt. Add cold water. Stir. Add pork chops. Cover and refrigerate for 3 hours.

2. Take the pork chops out of the liquid and rinse them off. Discard the liquid. Pat the chops dry using a paper towel.

3. Let chops rest at room temperature for 20 minutes before preheating your oven to 400°F.

4. While the oven preheats, rub the chops with vegetable oil on both sides. Season both sides with salt and black pepper.

5. Over high heat, warm a cast iron skillet for 1.5 minutes. Add canola oil and lower the heat to medium.

6. Place the 4 chops in the pan without crowding them (this can be done in two batches).

7. Sear on each side roughly 3 minutes until brown, only turning once with sturdy tongs or a meat fork. 

8. Transfer the skillet (uncovered) to the preheated oven.

9. Bake 6-8 minutes (depending on the thickness of your chops) until each chop reaches an internal temperature of 140°F. You can use an instant read meat thermometer inserted through the side edge into the middle to find out the temp.

10. Transfer the chops to a plate and let them rest for 3 minutes.

11. Pour off the remaining oil into a heat-safe container.

12. Return the pan to the stove; over a low flame, add one cup of white wine to the pan and scrape any remaining pieces loose from the bottom of the pan with a wooden spoon; add a hefty tablespoon of butter, whisk until the wine and butter have married.

13. Pour immediately over the pork chops, place the warm roasted apples on the plate and serve.

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Roasted Apples

Ingredients

• 5 medium honey crisp apples

• 1 sweet potato, cut into ¼ inch pieces

• 1 tbsp butter, melted

• 1/2 teaspoon ground cinnamon

• 5 sage leaves

• 1/4 teaspoon salt

Instructions

1. Scoop out the interior pulp of the apples with a thin tablespoon to form a 2-in. cavity; discard seeds.

2. Combine the sweet potatoes, butter, cinnamon, salt and chopped sage.

3. Spoon into apples.

4. Place in an ungreased 11x7-in. baking dish; bake, uncovered, at 350° for 30-35 minutes or until apples are tender.

5. Set aside at room temp until you are ready to serve.

SOUTHERN MACARONI AND CHEESE

Ingredients

serves 6 to 8

• 1 pound elbow macaroni

• 1 cup whole milk

• 1 cup evaporated milk

• 2 pounds shredded extra-sharp cheddar (about 32 ounces)

• 4 ounces cream cheese

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

Instructions

1. Heat oven to 400 degrees. Place a medium saucepan over medium heat and add the evaporated and whole milk (you want to bring the milk to a light simmer). Whisk in the spices: garlic, onion, paprika, salt, and pepper. Once incorporated, whisk in 1 1/2 pounds of the sharp cheddar and 4 ounces cream cheese.

2. Bring a large pot of generously salted water to a boil (it should have a little less salt than seawater). Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and drain.

3. Mix all the macaroni with the cheese sauce. Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 4 ounces of cheddar evenly on top. Spread the remaining macaroni mixture on top in an even layer and add the remaining cheddar. Transfer to the middle rack of the oven and bake for 10 minutes allowing the top to melt.

4. Remove from the oven. Serve warm.

FRIED GREEN TOMATOES

Ingredients

• 4 large green tomatoes (firm sliced ¼ -1/2 inch thick)

• Vegetable oil (enough to fill pan ¼ inch deep)

• 1 ½ cups buttermilk

• 1 ½ cups yellow cornmeal

• 1 ½ cups a.p.flour

• 2 tablespoons salt

• 2 tablespoons black pepper

Instructions

1. Pour buttermilk into a shallow dish.

2. Slice tomatoes, add to the buttermilk and set aside.

3. Heat oil over medium high heat in a large skillet.

4. Mix corn meal, salt, pepper and together and place in a shallow dish.

5. Dredge it in the cornmeal mixture.

6. Fry each slice in the oil until browned, 1.5-2 minutes.

7. Turn and cook the other side until brown.

8. Remove and place on a paper-towel-lined plate.

BLACKENED SALMON AND CORN SUCCOTASH

Ingredients

serves 4

For salmon:

• 3 tablespoons of blackening spice

• 2 tablespoons vegetable oil

• 4 6-ounce salmon fillets

• 1⁄2 cup unsalted butter

For corn puree:

• 2 tablespoons honey

• 1 shallot small, diced (1/4 cup)

• 1 1⁄2 quarts heavy cream

• 1 garlic clove, finely chopped

• 3 cups fresh corn kernels (4 ears)

• 2 tablespoons salt

• 1 1⁄4 teaspoon cayenne pepper

• 1⁄4 teaspoon black pepper

• 3 tablespoons butter

• 2 tablespoons extra-virgin olive oil

For basil butter:

• 1 pound butter, softened

• 1 shallot small, diced (1/4 cup)

• 1 teaspoon salt

• 1⁄4 teaspoon black pepper

• 15 basil leaves, thinly sliced

For succotash:

• 10 ounces fresh/frozen sweet peas, blanched (2 cups)

• 1 cup sweet onion, chopped (1 small onion)

• 4 ounces fresh okra, cut into 1⁄2-inch-thick slices (1 cup)

• 1 garlic clove, finely chopped

• 3 cups fresh corn kernels (4 ears)

• 3 tablespoons extra-virgin olive oil

• 1 1⁄4 teaspoon kosher salt

• 1⁄4 teaspoon black pepper

• 3 tablespoons butter

• 5 ounces cherry tomatoes, halved

• 1⁄4 cup fresh basil, thinly sliced

Instructions

1. Preheat oven to 350 degrees F.

2. For corn puree: Heat butter in medium-size pan. Once melted, add shallot and garlic to cook on medium-low heat until translucent. Add corn, salt, black pepper, cayenne pepper, and stir frequently until softened then add cream and honey. Simmer for 10 minutes. Allow mixture to cool slightly but while still warm, pour into blender and puree. Use caution when blending to avoid splattering heated mixture. Stream in olive oil while blending and continue to puree until smooth. Cover with plastic wrap and set aside.

3. For basil butter: Add all ingredients to a food processor and pulse until combined. Use a rubber spatula to scrape down the sides in between pulsing. Set aside.

4. For salmon: Season both sides of each portion of salmon heavily with blackening spice. Heat oil in large, heavy skillet over medium heat. Sear salmon until blackened, about 3 minutes on each side to medium-rare. Place salmon in preheated oven for 2 1⁄2 minutes for medium, 4 1⁄2 for medium-well, 5 for well.

5. For succotash: If using fresh peas, boil in salted water in small pot until tender. Shock in salted ice water until cool. Remove from ice water and reserve for later use. Add chopped onion and garlic to skillet over medium heat and cook, stirring often until onion is just tender, about 6 minutes. Stir in corn kernel, salt, pepper, and cook, stirring often until corn is tender and bright, about 5-6 minutes. Add butter, cooked peas, and sliced okra, stirring constantly, until butter is melted, okra is tender, and peas are heated, about 3 minutes. Stir in halved cherry tomatoes and sliced basil.

6. To serve: Spread 2 tablespoons of corn puree in a circle on each serving plate. Top with 1⁄2 cup of succotash, and a salmon fillet. Spread with basil butter and serve.