Friday, June 8, 2012

Pomegranate Glazed and Grilled Pork Chops, Grilled Radicchio with Pomegranate, Black Cherry Mustard Vinaigrette, and Rosemary, Garlic Smashed Potatoes

For the Vinaigrette
1 teaspoon finely chopped, grated, or minced garlic
1/4 cup finely chopped red onion
pinch of cumin seeds
3 tablespoons red wine vinegar (or, apple cider vinegar)
1 teaspoon orange blossom honey (but any honey or agave nectar would be fine)
salt and pepper
2 teaspoons Wine Country Black Cherry Mustard
1/4 cup Skylake Ranch Pomegranate Jelly
1/4 to 1/2 cup Extra Virgin Olive Oil

Mix all of the ingredients in a bowl well, and cover, and refrigerate.  For better marriage of tastes, make the night before you plan to serve your meal. 

Radicchio Treatment
Peel off the first outer layer of leaves after thoroughly washing each head of radicchio.  Cut in to fourths, wedges.  Brush extra virgin olive oil to the sides of the radicchio.  Add a pinch of salt and pepper to each fourth.  Grill over medium-high heat, turning quartered sides about three-five minutes apart.  Serve with the vinaigrette.  

Pork Chop Treatment
Take out the chops about fifteen or so minutes ahead of time, completely thawed out.  Lightly sprinkle salt and pepper to each side.  Drizzle two teaspoons of the Balsamic Pomegranate Grilling Sauce to each chop, along with a pinch of cumin seeds, and rub into the chop.

On the barbeque grill or in-house grill plate, spray the grill with non-stick spray, or, rub the grill with oil on a towel to prevent the meat from sticking.  Using an in-house grill, initially use high heat to get the grill just about smoking hot.  Add the seasoned, glazed side of the chops to the grill.  Let cook for at least three minutes before reducing the heat to medium, medium-high (depending on your stove top).  Allow eight minutes per side on an outdoor grill to allow the meat to caramelize.  Same rules apply for in-house grills; allow the meat to caramelize.  You can flip the meat when it does not stick to the grill.

Add your spin to grilling, such as if you want cross grill marks, or marks only one way.  It's up to you and your own creativity, I believe.  When the chops are done, about eight minutes per side, as mentioned above, remove, and let the meat rest, about ten minutes.

Prepping for the Rosemary Garlic Smashed Potatoes
 Cube two (2)  pounds of Yukon Gold potatoes.  I like the skin on, but you may peel the potatoes, of course, if you want.  Add to a large pot and add water until it just covers the potato cubes a little.  Liberally add salt, and bring to a boil.  Cook the potatoes until they are fork tender.  Be sure to toss a couple of times with a large wooden or plastic spoon to rotate the cubes for thorough cooking.  

Meanwhile, finely chop two sprigs of fresh, washed rosemary, and two or three cloves of garlic.  Set aside and cube half a stick of butter.  You may want to use more butter than this, which is up to you.  I also use about a cup of buttermilk (something I learned from my father's mom) in my smashed potatoes.  I also season with salt and pepper.

When the potatoes are done, about 15 or so minutes once the water begins boiling, and they are fork tender, pour the potatoes into a strainer over the sink.  Drain.  In the large pot, add some of the garlic and rosemary, and some of the butter cubes.  Add the potatoes back into the pot, with the stove top heat off, and add the rest of the butter, the cup of buttermilk, sprinkle the remnant of the rosemary and garlic over the potatoes, and season with salt and pepper.  Use your potato masher and go to town!  Today, I added garlic cream cheese to the mix, and incorporated two tablespoons into the potatoes.  It turned out very well. 

Serve your chops, radicchio and smashed potatoes with a sprig of rosemary for color, and enjoy!