Home Grilled Pork Chops

It’s been a good  long time since we’ve been cooking at Storkbite’s house.  Sad but true.  Second pregnancy and travel really got in the way of our family workings.  We were able to explore all the delights of West Cork, Ireland which is really a great place for food if you are into black and white puddings, smoked salmon, and fresh seafood like we are.  More on the things we found there in the coming weeks. Also, our CSA and Farmer’s Market starts this week.  We will soon have inspiration arriving every Thursday and Saturday so please stand by…
Grilling at Home: Pork Chops

Grilling in your home kitchen can be done but it makes for a smoky mess.  Such is life for apartment dwellers like us.  We were finally reminded of the pleasure of great simple food after attending an Italian produced barbecue.  I had some fantastic grilled zucchini there and decided that I needed more. Together with some butter rubbed bone-in pork chops we had quite a great feast and it was almost like being outside, well except for the smoke detector of course.

For the chops, rub with some butter, salt and pepper then grill.  For the zucchini, slice thick lengthwise brush with olive oil, salt and pepper then grill.  10 minutes later, consume.

Chili Cheese Dogs

There is something about this economic downturn that makes me want to eat all my favorite comfort foods.  All the ones I swore off to eat $6 loaves of Ezekiel bread and $12/lb. grass fed beef.  It’s back to basics here at Storkbite’s house.  The annoying part is that I’m still feeding the finicky toddler the expensive stuff, meanwhile her poor parents are eating like they are at a Cubs game.  Nevertheless, our household and the rest of the economy will be back on track someday and we can go back to the way things were.

Chili Cheese Dogs

Get hot dog buns, good quality hot dogs like Hebrew National, chili, and shredded  cheese.

I made my chili a week ago which you can find in a recent post here on Storkbite Stew.  It’s been sitting around for quite some time.  Simply warm up the hot dogs on the stove top, add hot chili and shredded cheese to a toasted hot dog bun and presto — you too will start channeling your inner Harry Caray.

Brats and Apples

We have lots to report here at Storkbite’s house.  Storkbite is content to ride in shopping carts, so we find ourselves at the suburban-like grocery store stocking up.   It’s not that we have fallen out of love with our vegetable CSA box, but we need greens and proteins to keep us fueled up on the eternal days of February.

Brats

My husband might as well be from Wisconsin because of his love for all bratwurst.  He lovingly recalls his trips to Usinger’s in Milwaukee as a boy.  We recently celebrated the life of his grandmother with a huge bratwurst fest which was delicious, fitting and totally appropriate.  I decided to make use of some of the red cabbage that is clogging up my refrigerator.  I contrived a hot red cabbage slaw which was simply shredded red cabbage, a dash of white balsamic vinegar, a pinch of salt, pepper and sugar cooked down on the stove top over medium heat until tender.  It was an excellent addition to store bought brats on toasted buns.

Baked potato fries were served on the side.  We still have about 20 lbs. of potatoes.  I’m accepting your ideas on how to use them up!

Tarte Tatin

Thank you Tatin sisters for making a mistake and bringing the rest of the world the upside down apple tart.

This is a very simple dessert that looks a lot more complicated that it is.  For a real recipe you can find many which will indicate how to cook the apples and make a crust.  When I don’t have time to make a pie crust, I generally use puff pastry from the frozen foods section.  I actually enjoy the puff pastry crust better that my own for the tarte tatin.

The key is to quarter the apples so they remain large and firm.  In a cast iron skillet or shallow cast iron baking dish that can be used on the stove top.  I have a special tarte tatin pan by Le Creuset that I received as a wedding gift and use all the time for many things in addition to tarte tatin.

I melt 3 tbs. of butter on the stove top together with 1/3 c. sugar until is caramelizes in the pan and turns nice and brown.  I add the peeled apple quarters and let them cook for two – three minutes.  Turn off the  heat, cover the apples with a thawed sheet of puff pastry and bake in the oven at 400 degrees until the pastry puffs and is golden brown.

Let cool for a half hour then insert a knife around the exterior to detatch from the sides of pan prior to inverting the tart on a serving dish.  Serve warm a la mode.