Blue Star Recipe: Spice Rubbed Pork Chop with Polenta & Romesco

When Chef Bobby Flay was designing his home kitchen he wanted to create a space that would rival what he can do in his restaurants.  That is why he chose the professional-level power and performance of the BlueStar Platinum Series for his NYC home.  From the searing 25,000 BTU burners to the extra-large convection oven that can fit a full-size sheet pan, he says his 60” gas range is the closest thing he can get to a professional range at home.

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Bring the flavors of the Mediterranean into your kitchen with this Spice Rubbed Pork Chop with Polenta and Romesco Sauce recipe from Chef Bobby Flay’s New York City restaurant Gato.  This recipe is big on flavor thanks to its unique spice blend.

 

Spice Rubbed Pork Chop with Polenta & Romesco

Serves: 4

Romesco

  • Olive oil
  • Canola oil
  • 3 large roasted red peppers, peeled, seeded and chopped, drained and patted dry
  • 1/3 cup marcona almonds
  • Ciabatta bread, cut into small cubes
  • 1/4 cup golden raisins, soaked in water and drained
  • 2 ancho chiles, soaked in hot water, drained, stems and seeds removed
  • 4 plum tomatoes
  • 5 cloves garlic
  • 3 tablespoons red wine vinegar
  • Honey
  • 2 teaspoons harissa paste
  • 2 teaspoons Calabrian chile puree
  • Kosher salt and freshly ground pepper
  1. Heat a few tablespoons of oil in a large saute pan over high heat.  Add the peppers, cook until lightly golden brown, and remove to the bowl of a food processor.  Add more oil, fry the almonds until golden brown, and remove with a slotted spoon to food processor bowl with peppers.  Continue frying each ingredient separately and adding to the bowl up until the garlic cloves.
  2. Add the vinegar, honey, harissa and Calabrian chile paste and process until smooth.  Add more olive oil if needed and season with salt and pepper.

Polenta

  • 3 cups homemade chicken stock or mushroom stock or low sodium canned chicken stock
  • 1 cup whole milk
  • 2 teaspoons kosher salt
  • 1 cup medium grind polenta
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup romesco sauce, recipe above
  • Freshly ground black pepper
  1. Bring stock and milk to a boil in a large saucepan over high heat, add the salt.  Slowly whisk in the polenta and continue whisking until it begins to thicken.  Lower the heat to medium-low and continue to cook, stirring occasionally until thickened and soft, about 25 minutes, adding more stock or milk if needed.
  2. Remove from heat, stir in the cheese and fold in the romesco.

Gremolata

  • 1/4 cup finely chopped parsley
  • 1 large clove garlic, finely chopped to a paste
  • Olive oil
  • Finely grated zest of lemon
  • Finely grated zest of orange
  • Kosher salt and pepper
  1. Combine in a bowl and season with salt and pepper

Spice Rubbed Pork

  • 3 tablespoons Spanish paprika
  • 3 tablespoons ground cumin
  • 3 tablespoons ground dry mustard
  • 3 tablespoons light brown sugar
  • 2 tablespoons ground coriander
  • 1 1/2 tablespoons ground fennel
  • Kosher salt and freshly ground black pepper
  • Canola oil
  • 4 pork chops
  • Chervil leaves, for garnish
  • Chive oil, for garnish
  1. Combine the spices in a small bowl.  Remove the pork from the refrigerator 30 minutes before cooking.  Season the pork on both sides with salt and pepper and rub one side with the spice rub.
  2. Heat a few tablespoons of the oil in the pan over high heat until almost smoking.  Put the pork in the pan, rub side down and cook until a crust forms, about 4 minutes.  Turn the chops over, reduce heat and continue cooking to medium-well doneness, about 5 minutes longer.  If pork is thick, finish in a 400 degree oven for about 8 minutes.  Remove to a cutting board and let rest for 5 minutes before cutting.
  3. Add polenta to plate, then place pork chop on top.
  4. Place dollop of romesco sauce on top of the pork chop.
  5. Garnish with gremolata, chive oil and chervil.

GE Recipe: Apple Cranberry Crisp

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INGREDIENTS:

6 cups peeled, thinly sliced apples

1 cup dried cranberries

¾ cup packed brown sugar

¼ cup water

1 tablespoon orange juice

1 tablespoon grated orange rind

½ cup all-purpose flour

⅓ cup packed brown sugar

⅓ cup quick-cooking rolled oats,

uncooked

½ teaspoon cinnamon

¼ cup butter

METHOD:

Combine apples, cranberries, ¾ cup brown sugar, water, orange juice and orange rind; spoon into an 2-quart oblong or 8-in square baking dish .

Combine flour, ⅓ cup brown sugar, oats and cinnamon.

Cut in butter with a pastry blender or fork until crumbly; sprinkle over fruit.

Cook according to your Advantium model’s cooking settings.

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Cook with Fisher & Paykel: Curried Tomato Soup

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I first stumbled across a version of this curried tomato soup on Heidi Swanson’s 101 cookbooks.  It is one of those dishes I find myself making again and again.  Its quick to throw together, packs lots of flavour and can be finished in lots of ways to mix it up – add a poached egg or serve over cooked brown rice (or both!) to make a meal out of it; serve up with warm roti for dipping; add a big dollop of tangy natural yoghurt; toasted cashews – all delicious!  The topping outlined below though has got to be my absolute favourite – toasted mustard seeds, curry leaves and chili provide an intense flavour punch, perfectly balanced by the relative sweetness of the tomato-based broth.

The original recipe is lighter on coconut milk, but I like to make this super creamy and with added fenugreek and curry leaves to the soup base.

 Ingredients

SERVES 6-8
  • Soup
  • 2 large brown onions, finely diced
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 tsp salt
  • 2 dried red chilies, crumbled
  • 1 tsp dried fenugreek leaves
  • 1 sprig curry leaves, leaves pulled from stem and roughly chopped
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 2 x 400g cans crushed tomatoes
  • 2 x cans of water
  • 1 x 400g can coconut milk
  • Topping
  • 2 tbsp oil
  • 2 tbsp butter
  • 1 red onion, finely sliced
  • ½ tsp salt
  • 2 sprigs curry leaves, stems discarded
  • 4 dried red chilies, finely sliced
  • 2 cloves garlic, finely sliced
  • 1 tsp black mustard seeds

 Directions

  • Soup
  • 1. Melt butter in a medium-sized saucepan over a medium heat. Add onions, salt and chillies, and cook for 10-15 minutes until onions are sweet and translucent.
  • 2. Add fenugreek, curry leaves, curry powder, cumin and coriander, and cook for a further 2 minutes, until fragrant.
  • 3. Add canned tomatoes and water and bring to a simmer. Cook for 20-30 minutes.
  • 4. Lastly stir through ¾ can coconut milk (reserve ¼ cup to drizzle over soup when serving).
  • Topping
  • 1. Melt butter and oil in a large frying pan over a medium heat.
  • 2. Add onions and cook for 10 minutes to soften.
  • 3. Add chilies, garlic, curry leaves and continue to cook for further 5 minutes until curry leaves begin to crisp up.
  • 4. Lastly add mustard seeds, turn up heat to high and cook for just a couple of minutes until seeds begin to pop. Stir to prevent catching.
  • Serve immediately on top of soup, drizzled with remaining coconut milk.
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 This blog was originally found on the Fisher & Paykel Blog. 

KitchenAid: Lunchbox Love for Back to School

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Every year it’s the same: just when you get into the flow of summertime, it’s time for the kids to head back to school again. When the first school bell rings in this new educational year, make sure their lunchboxes are filled with a little something special to remind them just how much you love them. Here’s how to send a little love to school every day.

Banana Kiss in the Middle Cupcakes Recipe

How to Send a Little Love to School

Ready to fill those lunchboxes with love this year? Here are a few easy ways to send the love with your little ones:

Write on the napkin – A little napkin message can mean so much. Even a simple “Love you!” can be extra special.

Pack a favorite drink – Maybe chocolate milk isn’t right for every day, but surprise them with a chilled shelf-stable carton (don’t forget the ice pack!) once in a while if they love it. Or whatever drink they adore.

Cut that sandwich into a heart – I know: cutesy food can create cavernous pits in the stomachs of moms. But this? It’s really super easy – and all you need is a big heart-shaped cookie cutter. Once the sandwich is made, cut it into the shape and pack away. Easy, right?

Send a Kiss (and maybe a Hugs too) – I totally co-oped this idea from the mom of one of my son’s kindergarten classmates. Every day she included a Hershey’s Kiss in his lunchbox so he’d know she was thinking of him (melt!). Though I don’t do it every day, I surprise the kids with Kisses now and then.

Include a special treat – Who doesn’t smile and feel loved when they get a super tasty treat?

These no-frosting-needed moist banana cupcakes have a surprise in the middle: A Hershey’s Kiss! Don’t worry – it keeps its shape when baked. But if you must frost, go chocolate.

Banana Kiss in the Middle Cupcakes Recipe

These cupcakes are a cinch to make, especially with a KitchenAid® Stand Mixer – it whips up the batter in no time.

Banana Kiss in the Middle Cupcakes Recipe

 

Banana Kiss in the Middle Cupcakes

Makes 12 cupcakes

INGREDIENTS

2 overripe bananas, peeled
1 large egg
1/2 cup milk
1/4 cup canola oil
1 cup all-purpose flour
1/2 cup packed light brown sugar
3/4 tsp baking soda
1 tsp baking powder
1/2 tsp kosher salt
12 Hershey Kisses, unwrapped

DIRECTIONS

Preheat the oven to 375 degrees. Line 12 muffin cups with liners and set aside.

In the bowl of a KitchenAid® Stand Mixer, combine the bananas, egg, milk and oil. Using the flat beater, mix on medium for 1-2 minutes, until well combined. Some banana chunks may remain

In a medium mixing bowl, sift together the flour, sugar, baking soda, baking powder and salt.

With the stand mixer running on its lowest speed, add the dry ingredients to the wet ingredients a little at a time until just combined. Divide the batter evenly among the cupcake liners. Press a Hershey Kiss into the center of each cupcake, pressing to completely envelope it in batter. You may need to coax a little of the batter over the very tip.

Bake for 18-20 minutes, until golden brown. Transfer to a wire rack and cool completely.

Enjoy! Leftovers can be stored in an airtight container for up to four days.

Banana Kiss in the Middle Cupcakes Recipe

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Looking for more ways to send a little love to school? These recipes are perfect:

 

 

 

Note: This blog post was previously posted on the KitchenAid Canada Blog 

Become the Grill Guru with Traeger

IF YOU’RE THE GRILLING GURU OF YOUR FAMILY OR NEIGHBORHOOD, NOW IS THE PERFECT TIME TO SHARPEN YOUR BARBECUE SKILLS.

Here are 4 basic recipes for mastering the art of BBQ and kick off your summer grilling. You’ll be the resident Pit Master.

Authentic barbecue takes time. These hacks, tips, and tricks will guide you the right direction to perfection wood fired grilling this Memorial Day or 4th of July.

THE TOP 4 RECIPES TO MASTER BBQ

National BBQ Day Traeger Grills

1. 3-2-1 RIBS 

Ribs are one of the key meats to mastering barbecue. In competitions across the country, ribs are a hot contender, our 3-2-1 Ribs are deliciously simple and this recipe will help you show you how to create tender, savory, and smoky ribs at home in no time. The 3-2-1 name references the cook time, these babies take 6 hours total to smoke.

First, the ribs smoke low and slow for 3 hours so you can set the temperature to smoke and get back to spending time with the family. We recommend practicing your cannon ball into the pool or throwing around a football. Make your house the rib crib, once you smoke this baby back ribs recipe a few times, your friends will be knocking down your door for more ribs every weekend.

TIPS FOR MASTERING RIBS:

Check out this Tip from the Pros on How to Remove Silver Skin.

TIP 1HOW TO APPLY A RUB.

To get rub seasoning to penetrate the meat, you need to apply a sticky substance to the meat first, mustard works great. Then apply the rub seasoning, it will stay in place and flavor the meat perfectly.

TIP 2 – HOW TO TENDERIZE RIBS.

To help tenderize the meat, use a slightly acidic ingredient directly on the exterior of the protein such as apple juice or vinegar or mustard, this will help loosen the meat fibers and help it to tenderize it as it cooks.

TIP 3 – SEALING IN THE FLAVOR.

After a long smoke, sauce the ribs with BBQ sauce, wrap them loosely in foil and cook them for another 2 hours. This will help keep the juices and sauce from cooking off and allow the flavor to seep deep into the ribs.

Remove the ribs from the foil and mop them with Traeger BBQ sauce. Let the BBQ ribs grill for another hour, the BBQ sauce will permeate into the ribs and cling to the tender meat creating an amazing flavor.

2. WHOLE SMOKED CHICKEN –

National BBQ Day Traeger Grills

A wood pellet grill creates the best tasting chicken. Our Whole Smoked Chicken recipe is covered in simple spices and smokes for 2-3 hours. You can mow the lawn, or watch a ball game as it cooks and when the chicken is finished, it will taste better than a pre-made rotisserie chicken from the grocery store. This recipe is simple but helps you master the art of BBQ chicken and make it moist, tender, juicy, and super flavorful. If someone in your family says they’re bored with eating chicken, this recipe will cure their bird blues.

TIPS FOR MASTERING CHICKEN:

TIP 1 – WHY BRINE.

Brining infuses poultry with moisture, flavor, and prevents the meat from drying out. Brine keeps that bird juicy inside, and flavorfully crispy outside. You can create your own herbs and spice blend to brine chicken, or grab our Turkey Brine Kit, this is a delicious blend and works wonders to tenderize and season any poultry. This handybrining chart also has tips and tricks on how to brine.

TIP 2 – LET IT REST.

As meat cooks, the water in the muscle is expelled; by letting the meat rest after it’s finished cooking, the moisture and natural flavoring is reabsorbed into the muscle. When you cut into the meat, it will be juicy and flavorful, inside and out.

TIP 3 – CHICKEN’S INTERNAL TEMPERATURE.

Always cook chicken to an internal temperature of 160 degrees F. Undercooked chicken will make you sick.

Chicken is a great protein that easily absorbs flavor via smoke. Traeger hardwood smoke will infiltrate every inch of the bird with delicious flavor. We’ve got 9 different pellet flavors to choose from.

3. BRISKET 

National BBQ Day Traeger Grills

Summer grilling absolutely needs a taste of melt-in-your-mouth brisket, BBQ competitors have many secrets to creating amazing tasting brisket and we have created our homemade smoked brisket recipe to help you master tender, flavorful, and succulent BBQ brisket with bark. This recipe is perfect for a late night smoke or take a long nap in the hammock as it smokes all day long. This recipe is a great one to make on Father’s Day. You’ll have plenty of time to spend with your family while it smokes.

TIPS FOR MASTERING BRISKET:

You can season brisket with a dry rub or wet rub. A dry rub is simply rubbing the spices, Traeger rub or shake directly onto the meat. A wet rub is similar to the ribs tip above, use a sticky substance to coat the slab of meat, then rub or sprinkle spices onto the wet beef.

For great tips on how to select, trim, and prep your brisket, check out our video here.

TIP 1 – LET IT MARINATE.

Once you’re seasoned your beef with a wet or dry rub, wrap the meat in plastic wrap and refrigerate overnight. This will help the flavorings meld into the meat and season and tenderize it.

TIP 2 – BRISKET COOKS LOW AND SLOW.

Brisket needs about 90 minutes of smoke time per pound. Brisket can be smoked overnight.

TIP 3 – FOIL.

When the beef’s internal temperature reaches 180 degrees F, wrap the meat in foil and continue cooking until the internal temperature is 200-205 degrees F. Wrapping it in foil will help tenderize and retain the moisture and seasonings inside the beef. When your meat probe slides in and out of the beef like butter, remove the brisket and let it rest in the foil for 30 minutes. Again, this will help the moisture retract into the muscle and continue to keep the brisket moist and tender.

When the brisket is finished resting, it should have a thin crust called ‘bark’ over the top and thin ends of the meat. The bark will be the coveted trimmings that your family will fight over – Delicious.

4. PULLED PORK 

National BBQ Day Traeger Grills

Pulled pork is tender and juicy, and you don’t have to be a barbecue competitor to create delicious pork for sandwiches, burgers, or tacos. This recipe will help you master BBQ pork right on in your own backyard. Pulled pork is made from pork shoulder or a Boston butt cut. This recipe smokes for 3 hours then roasts in a foil pan on the grill for up to 8 hours more. Try this mouth-watering recipe out for your Memorial Day cookout.

TIPS FOR MASTERING PORK:

TIP 1 – ADD MOISTURE.

As the pork shoulder is smoking and roasting on the Traeger, intermittently spray it with apple juice from a spray bottle. When it’s time to roast the pork, place the meat in a foil pan with the juice on the bottom of the pan. Adding juice flavors, tenderizes the roast, and keeps the pork moist.

TIP 2 – BROWNING.

If the pork is becoming any darker that toasted brown, put foil over the roast to prevent it from drying out and overcooking.

TIP 3 – SEASONING PORK.

After you’ve shredded the Boston butt or pork shoulder, add Traeger shake or rub seasoning. This will allow the spices to mix into the moist shreds of meat flavoring every morsel.