Grilled Pork Chops with Balsamic Peaches

This is an interesting concept – grilling peaches. Let’s get fancy! One thing I like about these institutional recipe cards is they cover basic methods very clearly, so the user learns the skills needed to create delicious dishes and can transfer this knowledge to future cooking. Even though I still follow recipes for new dishes, I have created many of my own, using the knowledge gained over the years of cooking for my family.

Grilled Pork Chops with Balsamic Peaches

3 tbsp chopped fresh rosemary

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground pepper

2 tbsp plus 4 tsp olive oil, divided

5 (6 to 8 oz) bone-in rib pork chops, 1-inch thick

4 fresh peaches, pitted and halved

4 tsp light brown sugar

4 tsp balsamic vinegar

Coat grill rack with nonstick cooking spray. preheat grill to medium-high (350-400). In a small bowl combine rosemary, garlic powder, salt and pepper. Drizzle 2 tabelspoons of the oil evenly over both sides of each pork chop. Rub rosemary mixture evenly over each chop.

Grill pork, covered, 5 minutes per side or until grill make appear. Reduce heat to medium (300-350) or move chops to outer edge of grill rack over indirect heat. Grill covered, 5 minute more for medium rare (145) or to desired doneness. Transfer chops to a platter. Cover loosely with foil; let stand 5 minutes.

Meanwhile brush the cut side of each peach half with remaining 4 teaspoons oil, and sprinkle evenly with brown sugar. Place peaches on grill, cut sides down. Grill 4 minutes per side or until grill marks appear and peaches soften. Transfer peaches to a cutting board, and cut into slices. Arrange peaches over pork chops, drizzle with vinegar and serve.

Grilled Chipotle-Lime London Broil

This one seems like it’s trying for a “south of the border” flair. I like chili-lime combinations, but I’m not fond of Chipotle chili, so I’d probably try a different flavor. The picture suggests lime wedges and grilled corn, both delicious. After slicing, you may want to serve with corn tortillas, black beans, and a mixture of diced onion & fresh chopped cilantro. Bonus points for this recipe, you can substitute any marinade and follow the directions for a nicely marinaded and grilled steak dinner.

Grilled Chipotle-Lime London Broil

1/2 cup chipotle-lime marinade or light lime salad dressing

1/2 tsp unseasoned meat tenderizer (Accent, etc)

1 (1 lb) London broil (beef top round steak, 3/4″ thick)

Place marinade and (if desired) tenderizer in a large resealable plastic bag; stir to combine. Add steak; seal bag, and turn to coat. Refrigerate at least 8 hours.

Coat grill rack with nonstick cooking spray. Preheat grill to medium (300° F to 350° F) remove seal from marinade; discard marinade. Grill steak 4 to 5 minutes per side (145° for medium rare) or to desired doneness. Remove steak from grill; let stand 10 minutes. slice steak against the grain into thin slices, and serve.

Eggplant Parmigiana

When prepared well, eggplant can be a lovely addition to a dish. Eggplant Parm is very popular here, but if the ingredients are out of balance, you wind up with a bit of a slimy mess. While I have not made this particular recipe, but it seems like it might be just about right.

Eggplant Parmigiana

1 c chopped onion

2 cloves garlic

Saute in 2 Tbs oil until soft

Stir in 1 can (2 lb) Italian tomatoes, 1 can tomato paste, 1 tsp sugar

Simmer 45 min, add 2 tsp oregano – 15 min more

Slice 2 medium (1 lb each) pared eggplant

Dip in (2 eggs) beaten, 1 c bread crumbs

Brown in oil – remove – drain

Alternate with sauce, 1 lb sliced [?] mozzarella, 1/2 c Parmesan

Cover with Mozzarella, bake

350° 30 min

13x9x2 pan

Corn-Spinach Parmesan

I do love these uber 70s recipe cards we have been seeing. They are cheerful and bright, easy to find in the box. This recipe appears to be a side dish casserole. In general, spinach and creamed corn aren’t my favorite things, but maybe combined this could be good?

Corn-Spinach Parmesan (Bert)

Saute 1/4 c minced onion in 2 Tbsp butter. Combine with 1 can (1 lb) cream corn, 1 1/2 c or 1 pkg frozen chopped spinach, drained

Add

1 tsp vinegar, 1/2 tsp salt, 1/4 tsp pepper, pinch of sugar

Turn into greased baking dish. Cover with 1/4 c fine bread crumbs, 2 Tbs grated parmesan cheese. Dot with 2 Tbsp butter. Bake.

400° 15-20 minutes

Classic Braised Brisket

Brisket isn’t exactly the most tender cut of meat on the market, in fact it is sometimes rated as the least tender of the cuts of beef. It comes from a large muscle group and can be tough if not cooked well. Braising is a very good option for cooking such a cut of meat. Braising is the process of browning the meat on all sides, then cooking slowly at low heat – sometimes in a simmer sauce – until the meat fibers have loosened and are succulent and tender. A pot roast is a type of braised meat. Brisket is often used in barbecue because it can be slow roasted to capture the perfect balance of tenderness and flavor. A braised brisket as seen here is more similar to a pot roast.

Classic Braised Brisket

5 cups sliced onions

2 tbsp vegetable oil

5 to 6 lbs beef brisket

3 tbsp spicy brown mustard

1 (12 oz) bottle brown ale beer

1 tbsp brown sugar

5 cups beef broth

2 to 3 fresh thyme sprigs

2 cups sliced carrots

  1. Place onions in the bottom of a 4-quart slow cooker. In a large deep skillet heat oil over medium-high heat. Rub both sides of beef with mustard, and season with salt and pepper to taste. Add beef to skillet; cook 2 to 3 minutes per side or until well seared. Transfer to slow cooker.
  2. Return skillet to medium heat; add beer. Using a wooden spoon, stir to loosen up any browned bits. Add brown sugar and broth; stir until well combined. Pour over beef in slow cooker. Add thyme sprigs.
  3. Cover and cook on HIGH 5 hours. Add carrots to slow cooker. Cover and cook 1 more hour or until beef is fork-tender. Transfer beef to a cutting board. Thinly slice against the grain, and place on a platter. Drizzle with some of the cooking liquid, and serve with cooked onions and carrots.

Serves 10 to 12