7/27/11

Busy Kitchen

Hola Mis Amigos,

I can't believe I'm doing another post so soon but today was a busy day in my kitchen. I came on to share a couple of recipes I tried out today (once again from Everyday Food). The first recipe I'm excited to share with you is my first attempt at making granola! I made a pistachio-apricot granola that filled the house with the most intoxicating smell. I can't believe how easy it was and how I went this long without ever making my own!


pistachio-apricot granola
3 cups rolled oats (not quick cooking)
1 cup unsalted, shelled pistachios
1/4 cup unsalted butter, cut into pieces
1/3 cup honey
1 teaspoon ground cardamom (I used half nutmeg half cinnamon in place of it)
1/2 tsp coarse salt
1 cup dried apricots, diced medium

Preheat oven to 300 degrees. In a large bowl, combine oats and pistachios. In a small saucepan, combine butter, honey, cardamom, and salt over medium. Cook, stirring occasionally, until butter melts. Pour butter mixture over oat mixture and toss until completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30-35 minutes, stirring every 10 minutes. Let cool completely on a wire rack and then stir in apricots. (store in airtight containers at room temperature, up to 3 weeks).


For dinner I made jerk pineapple pork chops. It was a great summer dish and I recommend that you serve a green salad and a cold beer with it on the side. This dish serves four (of those people who eat normal serving sizes).


here's what you'll need: 
2/3 of a whole pineapple, peeled
1 bunch of scallions, sliced crosswise into 1-inch pieces
1/2 small habanero or 1 large jalapeno chile, stemmed and seeded
2 teaspoons dried thyme
4 garlic cloves, smashed and peeled
1 1/2 teaspoons ground allspice
4 bone-in pork chops
 coarse salt and ground pepper
2 tablespoons extra-virgin olive oil

1. Cut four 1/2-inch rounds from pinapple; set aside. Cut remaining pineapple into large chunks, discarding core. In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice and pulse until coarsely chopped. Reserve 3/4 cup pineapple marinade and refrigerate.

2. Season pork with salt and pepper and place in a glass baking dish along with pineapple rounds. Top pork and pineapple with remaining pineapple marinade and turn to coat both sides. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

3. In a large nonstick skillet, heat 1 tbsp. oil over medium-high heat. Working in two batches, brush pineapple mixture off pork and cook chops until browned and cooked through, flipping once. Add 1 tbsp. oil to skillet. Brush pineapple marinade off pineapple and cook rounds until golden brown in spots. Serve with pork and reserved pineapple marinade.

Enjoy!
xoxo,
Jojoba


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