The grapefruit was quite juicy. I placed the segments in a strainer over a bowl to catch the juices before adding to the salad. Using a mandoline helped to make thin fennel slices. The salad was very good. Chef Bludorn suggests serving with fresh seafood, which would make for a light and delicious meal. The Ruby Red grapefruit were excellent, a little bitter, but they had a nice tang that worked well against the anise flavor of the fennel.
Another wonderful recipe we had was Pork Chops with Jammy-Mustard Glaze. I found this recipe in the New York Times column “Here to Help,” by Ali Slagle. For this twenty-minute recipe you’ll need fruit preserves (either fig, peach or apricot), whole-grain mustard, pork chops, kosher salt, fresh ground black pepper and a neutral oil.
I used fig preserves for my interpretation and they were fabulous. The chops, which should be between 1/2 and 3/4-inch thick, are seared on one side over medium-high heat for 4 to 5 minutes. The heat is reduced and the pork chops are turned to cook for 1 to 2 minutes more. Next, the heat is turned off as the pork rests for five minutes at which time the preserve and mustard mixture are drizzled in the pan. So easy! I made smashed red skinned potatoes and string beans to accompany this scrumptious dish. The pork was perfectly cooked and the fig preserves and mustard had the right balance of sweetness. This is a great recipe that you should keep handy; it’s perfect for families with young children that need dinner on the table in a jiffy.
Easy Winter Grapefruit Salad
Chef Aaron Bludorn, Bludorn, in Houston, TX
From “Garden & Gun Magazine,” December 2022/January 2023
“What’s in Season: Sweet on Grapefruit
Yield: 4-6 Servings
1 bulb fennel, shaved (on mandoline) or sliced thin
1 tsp. sea salt (or to taste)
1 tsp. olive oil
1 lemon, juiced and zested
2 grapefruit, peeled and segmented, and zest of 1 grapefruit reserved
1 tbsp. capers, chopped
10 oil-cured black olives, sliced
¼ bunch parsley, chiffonaded
10 mint leaves
¼ tsp. fennel pollen
1 tbsp. bottarga
TIP: You can find fennel pollen in the spice department at most specialty grocery stores. Otherwise, ground fennel seeds are a good substitute.
Pork Chops with Jammy-Mustard Glaze
By Ali Slagle
The New York Times,” Here to Help” column
December 20, 2022
Time: 20 minutes
2 tablespoons cherry, fig, peach or apricot preserves, plus more if needed
2 tablespoons whole-grain mustard, plus more if needed
4 (½- to ¾-inch-thick) pork rib chops (1½ to 2 pounds)
Kosher salt and black pepper
2 tablespoons neutral oil (such as canola or grapeseed)
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.