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meals done quicker

3/6/2023

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After a full day of activity, sometimes the last thing you want to do is prepare supper. If you’re the one cooking, you want something that is relatively quick to prepare and has minimal prep. Recently, I prepared two such meals from The New York Times.
 
The first recipe was for Pan-Seared Pork Chops with Charred Pineapple from Sam Sifton. Fortunately, I had a couple of pork chops in my freezer and only needed to purchase a small can of pineapple chunks. I considered a freshly peeled and cored pineapple from the produce section of my local food store, but none were available. As I was just cooking for two, a small can of pineapple chunks sufficed. For the recipe you’ll also need, soy sauce, white vinegar, toasted sesame oil, fresh garlic, hot red or green chile or ground cayenne pepper, salt, a neutral oil and cilantro leaves for garnish.
 ​
I started the recipe, by draining the pineapple chunks of their juice. Next, I made the sauce with the soy sauce, vinegar, sesame oil, garlic, cayenne pepper and pinch of sugar. The pork chopped are cooked over medium-high heat in a cast iron frying pan. When done, the pork chops are removed to a rimmed dish or platter and the sauce is poured over the meat. Cover the meat to keep warm. Using the same skillet, set the heat to medium and cook the pineapple until golden and charred. This should only take 2 to 3 minutes. Place the pineapple among the pork chops before serving. You can garnish with chopped cilantro, or in my case, fresh parsley. Make sure to drizzle the sauce over the pork and pineapple when serving.
 
I must say this was a delicious meal. The pork was moist and tender and the flavors were well balanced. It was a nice change to have pork with pineapple instead of the more common apple.
 
This being Lent, I prepare meat free meals on Friday’s. This past Friday, I made Citrus Skillet Shrimp with Shallot and Jalapeños from Yasmin Fahr. For the recipe you’ll need a navel orange, two limes, one shallot, one jalapeño, ground cumin, kosher salt (Diamond Crystal), fresh cilantro (I substituted parsley), fresh shrimp, smoked paprika and olive oil. I purchased fresh, wild caught North Carolina shrimp at my local Wegmans. If available, I prefer fresh over previously frozen. This recipe, like the first, starts by making a sauce using the juice and zest of both citrus items, sliced shallot, finely chopped jalapeño, cumin, salt and chopped cilantro/parsley. The clean and deveined shrimp are tossed with salt and smoked paprika. I used a non-stick skillet with neutral oil to cook the shrimp. When the shrimp are just pink, the pan is removed from the heat and placed on an empty burner. The citrus sauce is poured into the pan and tossed with the shrimp. You can garnish the dish with additional chopped cilantro/parsley before serving. I served the shrimp over rice to round out the meal. This was a wonderful dish. You had the lively flavor from the orange and lime, a bit of heat from the jalapeño and smoked paprika. Overall, this was a perfect Friday night meal.
 
My husband found a recipe he wanted me to try for Ham Hock-and-Black Bean Soup in the January/February 2023 issue of “Southern Living Magazine.” The recipe was adapted from the book, “300 Years of Black Cooking in St. Mary’s County Maryland.”
 
For the recipe you’ll need dried black beans, 6-8 ham hocks, unsalted butter, a large yellow onion, celery, a carrot, flat leaf parsley, lemon juice and zest, cold water, flour, black pepper, cayenne pepper and kosher salt.
 
At times, it can be difficult to find smoked ham hocks let alone fresh. Although not truly a quick meal, I made a few adjustments based on my experience with a split pea soup recipe that I make. Instead of fresh ham hocks, I found a freshly smoked hock at a local butcher shop. Instead of soaking the beans overnight, I did a quick soak method. You do this by placing the beans in a colander and rinsing under cold water. Check the beans for tiny stones. Place the beans in a saucepan and cover the beans by two inches of water. Bring the pot to a boil and cook for one minute. Remove from heat and let them sit for one hour. Drain and rinse before cooking.
 
The soup starts by sautéing chopped onion in butter. When softened, I added water, the beans, ham hock, celery, carrot, parsley springs, lemon zest and juice and simmered for 3-1/2 to 4 hours. I used eight cups of water for this recipe.
 
After the soup is done, a slurry of flour and water is added to thicken the soup. Also added are the black pepper, cayenne pepper and salt. Although the soup cooked for such a long time, the beans remained intact. I used my immersion blender to puree the soup. The one drawback to the soup, was that it was too spicy from the black and cayenne peppers. To tame the heat, I added a cup of chicken stock, which helped a bit.  I could have used two smoked ham hocks for additional ham flavor in my adapted recipe. Needless to say, we powered through and finished the soup. I had some leftover rice in the refrigerator that my husband added to his bowl of soup to absorb the heat.
 
An online search revealed to cut through the spiciness a  squeeze or lemon or lime juice, vinegar or dairy products, such as milk, sour cream or plain yogurt, would work. Who knew?
 ​

Citrus Skillet Shrimp with Shallots and Jalapeños
Yasmin Fahr
The New York Times, “Here to Help,”
February 28, 2023
 
Time: 15 minutes
Yield: 4 servings
 
INGREDIENTS
1 navel orange, zested and juiced (see Tip)
2 limes, zested and juiced (see Tip)
1 medium shallot, cut into thin rings
1 jalapeño, seeded and finely chopped
¼ teaspoon ground cumin
Kosher salt
½ packed cup fresh cilantro leaves and tender stems
1½ pounds large peeled, deveined shrimp (tails on or off)
½ teaspoon smoked paprika
2 tablespoons olive oil
 
PREPARATION
  1. In a small bowl, combine the orange and lime zest and juice with the shallot, jalapeño, cumin and ½ teaspoon salt; stir to combine. Roughly chop two-thirds of the cilantro and add it to the bowl; toss to combine, then set aside the citrus mixture.
 
  1. Pat the shrimp dry. Season all over with salt and the paprika. Heat a 12-inch skillet over medium-high heat until hot. Add the oil, tilt the skillet to slick the bottom evenly, then spread the shrimp in an even layer. (It’s OK if they are a little snug.) Cook the shrimp, undisturbed, for 3 minutes, until just pink underneath. Turn the shrimp over and cook until the shrimp are fully pink all over, with no grey spots, 1 to 3 minutes more, depending on the size of the shrimp.
 
  1. Remove from the heat onto an empty burner and immediately pour the citrus mixture into the skillet, gently tossing to coat the shrimp, about 1 minute. (The shrimp will continue to cook in the residual heat so you can undercook the shrimp by 30 seconds.) Lightly tear or chop the remaining cilantro, sprinkle on top and serve.
 
“Tip - To maximize the amount of citrus juice without using (or cleaning) a press, insert a fork into an orange or lime half, and move it up and down like a lever while squeezing the citrus. Pulp is welcome.”
citrus_skillet_shrimp_with_shallots_and_jalapenos.pdf
File Size: 114 kb
File Type: pdf
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​Pan-Seared Pork Chops with Charred Pineapple
Ali Slagle
The New York Times, “What to Make Next Week,”
February 25, 2023
 
Time: 20 Minutes
Servings: 4
 
INGREDIENTS
¼ cup soy sauce
1 tablespoon white vinegar
1 teaspoon toasted sesame oil
2 garlic cloves, thinly sliced
1 hot green or red chile, thinly sliced, or ½ teaspoon ground cayenne
Granulated sugar
6 thin (½-inch) boneless pork chops (about 1½ pounds total), patted dry
Salt
2 tablespoons neutral oil (such as grapeseed)
3 cups of 1½-inch pineapple pieces (from ½ a pineapple)
Handful of cilantro leaves and stems, coarsely chopped, for garnish
 
PREPARATION
  1. In a liquid measuring cup or small bowl, stir together the soy sauce, vinegar, sesame oil, garlic, chile and a pinch of sugar; set aside. Season the pork chops all over with salt and 1 teaspoon sugar.
  2. Heat the oil in a large cast-iron skillet over medium-high. Add the pork and cook until browned underneath, 3 to 4 minutes. Press the meat with your tongs or spatula so it doesn’t buckle. Flip and cook until just cooked through, 1 to 2 minutes. Turn off the heat, transfer the pork to a lipped plate or platter and pour over the soy sauce dressing.
  3. Set the skillet over medium and cook the pineapple, undisturbed, until golden and charred underneath but not soft or cooked through, 2 to 3 minutes. Nestle the pineapple in the dressing among the pork chops. Eat right away or let sit for up to 15 minutes. Serve the pork and pineapple with a spoonful of the dressing and the cilantro on top.
pan_seared_pork_chops_wth_charred_pineapple.pdf
File Size: 56 kb
File Type: pdf
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​Ham Hock-and-Black Bean Soup
Theresa Young
“Southern Living Magazine,” January-February 2023
“300 Years of Black Cooking in St. Mary’s County Maryland”
Adapted with permission from 300 Years of Black Cooking in St. Mary's County Maryland. St. Mary's County Community Affairs Committee, 1983.
 
Active Time: 45 minutes
Soak Time: 12 hours
Additional Time: 5 hours, 30 minutes
Total Time: 18 hours, 45 minutes
Servings: 8
 
Ingredients
2 cups dried black beans
6-8 smoked ham hocks
3 Tbsp. unsalted butter
1 large yellow onion, cut into medium cubes (2 cups)
2 celery stalks, cut into medium cubes (1 cup)
1 carrot, cut into medium cubes (1 cup)
2 (6-inch) flat-leaf parsley sprigs, plus fresh parsley leaves for garnish
1 Tbsp. grated lemon zest plus 2 Tbsp. fresh juice (from 2 lemons)
3 Tbsp. cold water
2 Tbsp. all-purpose flour
1 tsp. black pepper
1/2 tsp. cayenne pepper
1/4 tsp. kosher salt
Directions
  1. Place beans in a medium bowl; add water to cover. Cover bowl; let beans soak at room temperature for 12 hours. Drain and set aside.
  2. Place ham hocks in a large Dutch oven; add water to cover. Bring to a simmer over medium-low, and cover and simmer, undisturbed, until tender, 2 to 3 hours. Transfer ham hocks from Dutch oven to a cutting board, and cut meat into small pieces; set meat aside to cool, about 15 minutes. Discard bones. Place meat in a bowl; cover and refrigerate until ready to use. Set ham hock liquid aside.
  3. Melt butter in a large pot over medium-high. Add onion; cook until softened and translucent, about 5 minutes. Add reserved beans, reserved ham hock liquid, celery, carrot, parsley sprigs, lemon zest, and lemon juice to onions. Reduce heat to medium-low, and simmer, uncovered, stirring occasionally, for 3 1/2 to 4 hours, adding water as needed to keep beans covered. Remove and discard parsley sprigs.
  4. Stir together cold water and flour in a small bowl to form a paste; add to pot, stirring until thick and smooth. Add black pepper, cayenne pepper, and salt to soup. Add reserved ham hock meat, and stir until well combined and ham is heated through, about 4 minutes. Divide soup evenly among 8 bowls, and garnish with parsley leaves.
ham_hock_and_black_bean_soup.pdf
File Size: 60 kb
File Type: pdf
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