Tag Archives: Pork

Fall for the Other White Meat

Fall for the Other White Meat

This article originally appeared in the October 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved.  Reprinted with permission.

Apple Glazed Berkshire Pork Chops

We recently enjoyed another treat from D’Artagnan (www.dartagnan.com) – a special offer on Berkshire Porterhouse Chops.

These chops were juicy and tender, with the perfect amount of fat marbleized throughout the meat.  The preparation was very simple.  I seasoned the chops with salt and pepper, then made a drizzle consisting of a dash of cinnamon, a pinch of nutmeg, a few tablespoons of brown sugar and several tablespoons of maple syrup.  After searing both sides of the chops on a grill pan on medium high heat on the grill, I poured two cups of Chadds Ford Winery’s Spiced Apple wine atop the pork.  The apple wine created a sweet glaze as I continued to grill the chops for about 7 to 8 minutes per side.

Berkshire Pork Chops

What side dish could stand up to these generous chops?  Baked apples, of course.

Baked Apple

Not Your Boar-ing Burger

While picking up a few items from the grocery store last Friday, my husband decided that a D’Artagnan free range wild boar mini roast would be perfect for dinner.  Just recently, our local grocery store started carrying a wide variety of D’Artagnan products.  While this is very exciting, I still intend to take advantage of special offers from the website at http://www.dartagnan.com!

Rather than roast the roast, we decided on more casual fare – boar burgers.  Below is our recipe…

Ingredients:

One D’Artagnan free range wild boar mini roast (1.5 pounds)

One egg

Worcestershire sauce

Sea salt

Fresh ground pepper

One tomato, sliced

One sweet onion, sliced

Dill pickles

Crusty Italian bread

To prepare the meat for grinding, cut it into small chunks (about one inch cubes).  Then spread the chunks on a baking sheet and place in the freezer for 30 minutes.  Grind the chunks in a Cuisinart in two batches, pulsing until it is the consistency of ground beef or ground pork that you would purchase from a butcher.

The roast makes the perfect amount of ground “pork” for four burgers.  In a large bowl, mix one egg into the ground meat.  Then add several shakes of Worcestershire sauce, a few pinches of sea salt and fresh ground pepper to taste.  Mix with your hands and form into four patties.  Grill on medium high heat to your desired temperature.  Top your burger with a slice of tomato and some onion and pickles on toasted Italian bread.  (While I am a purist, my husband likes to add Dijon mustard.)

So, for a truly sweet and juicy “ham”-burger, check out D’Artagnan’s boar online or at your local grocery.

Boar Burger

Cherry Salsa

Now is the time to enjoy sweet cherries.  Already this summer, you may have prepared cherry desserts ranging from pies to clafoutis.

Another way to incorporate this fruit into your summer repertoire is a cherry salsa to enhance your main course.  I used the quantities below for an accompaniment to a grilled pork loin dinner for two (with some left over).

Ingredients:

1 1/2 dozen sweet cherries, pitted and roughly cut into smaller chunks

1 small shallot, roughly chopped

1/3 cup cilantro, roughly chopped

1 dried red chili pepper, sliced into rings

2 tablespoons extra virgin olive oil

Sea salt

Dash of curry

Mix the cherries, shallot, cilantro, chili and olive oil in a bowl.  Taste before adding and mixing in your desired amount of sea salt and a dash of curry.  Permit the flavors to combine by placing the bowl of salsa in the refrigerator for about one hour before serving.

Final Cherries

This sweet yet spicy salsa makes for a refreshing addition to grilled pork and would also pair well with a grilled fish.

Make the most of cherries during their peak this season!

 

 

Amada: Spanish Tapas with a View of the Atlantic

Please enjoy my May edition of The Judicial Palate – a review of Amada in Atlantic City.

Amada

This article originally appeared in the May 2014 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2014.  All rights reserved. Reprinted with permission.

 

Styer’s Garden Café

A hidden gem of a restaurant, Styer’s Garden Café is set in an antique greenhouse at Terrain in Glen Mills, Pennsylvania.  The walk from the parking area to the café is a treat in and of itself.  You can stroll through the store and browse among gourmet food items, cookbooks, candles, terrariums, table settings and bath products.  Or, you can follow the path through the nursery to check out the outside décor, which, at this time of year, will include pumpkins and gourds of all shapes and sizes as well as colorful pepper plants and ornamental cabbage.

Arriving at the café, you will enter a conservatory of tables covered in linen tablecloths where the horticulture, lighting and friendly servers create the most serene and pleasant dining atmosphere in the area.  Unlike many restaurants where poor acoustics prevent you from hearing the person across from you, Styer’s Garden Café arranges the tables and greens to provide a peaceful and private surrounding.

The ever changing seasonal menu offers a taste for every palate.  I dined there on two occasions in the early fall – the first was with my husband Vincent and two friends and the second was just the two of us.

Our favorite appetizer was the Doe Run Hummingbird Cheese served with pickled farm beets and micro greens.  This soft ripened mild cheese from Doe Run Dairy in Chester County paired perfectly with the tartness of the pickled beets.  The colors in this dish were lovely – the red and gold beets, the creamy white cheese and the splash of green.  We also enjoyed a fall salad of roasted squash and arugula topped with blue cheese, candied walnuts, cranberries, balsamic and sunchoke crisps.

On one visit we focused on the seafood entrées, while on the other we opted for the meat dishes.  Overall, the seafood choices prevailed.  The grilled whole branzino was superb.  The skin was crispy, and the bed of toasted faro, pickled heirloom tomatoes, fennel and toasted almonds on which it was served was the ideal complement to the mild taste and flaky texture of the fish.

We also ordered the lobster three ways – butter poached tail, knuckle and radish salad and tempura fried claw.  Typically, poached lobster would not entice me, but the variety of preparations (especially the tempura claw!) along with the cauliflower vadouvan, a curry spice blend with a French flair, made this a noteworthy dish.  The only minor problem with the plating was the lack of a plate – it was served on a wood board that permitted the melted butter to run over the sides.

Of the meats on the menu, we chose the pork duo of braised cheeks and crispy belly and the braised lamb neck.  The duo was served with roasted Brussels sprouts, crispy polenta, hazelnuts and fig and cider jus – a side dish of true comfort food.  The braised cheeks were cooked to perfection, falling apart at the push of a fork.  The belly, on the other hand, was not sufficiently rendered to melt in your mouth.  As a result, the meat was tough and required forceful cutting to attempt a taste.

The braised lamb neck with local mushroom ragout, maple glazed squash steak and spicy carrot harissa made for a much better main course. The lamb was tender, the “steak” had a sweet maple crust and the harissa added an agreeable spice flavor.

For dessert, we enjoyed the generous cheese board of five local cheeses, including Nancy’s Hudson Valley Camembert and Rogue River Smokey Blue, along with honeycomb, quince paste and crostinis.  Ordering a cheese board for dessert is just the thing to do to finish your final few sips of wine.

Last, but not least, I must mention one of the highlights of the meal – the bread.  So many restaurants do not pay enough attention to the quality of the bread, while the bread makes one of the restaurant’s first impressions.  The bread at Styer’s Garden Café is meant to impress, and it succeeds.  It is a soft, buttery brioche baked in a clay flower pot accompanied with fresh butter and a unique salt – lavender or sage, for example.

Its tranquil setting and quality ingredients make Styer’s Garden Café difficult to beat. The fact that you can BYOB is an added bonus, making for a reasonable night out.  As the café also serves brunch and lunch, there is no excuse not to stroll through the store and nursery and then stay for a comforting meal.

Pumpkins at Styers

This article originally appeared in the November 2013 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association.  Copyright © Delaware State Bar Association 2013.  All rights reserved. Reprinted with permission.