Delicious Pork Chops - An Oldie but Goodie

An old cookbook that is well loved will be splattered with remnants of dinners past and dog-eared with the recipes that were considered.  My grandmother Gogo was a wonderful Southern cook who moved across the south in her lifetime, ending up in the small East Texas town of Longview.  I was fortunate enough to inherit her copy of the Trinity Episcopal Church of Longview cookbook, which is one of those wonderful compilations of favorite recipes from parish members.

A well loved cookbook

This cookbook has been well used, well loved, and has put delicious meals on the table for many decades.  I love flipping through this particular cookbook as I will find little treasures like Gogo's handwriting offering suggested improvements.  After all, in her lifetime there were not blogs to document such things.  I also love finding random recipes she clipped from the newspaper which is so similar to what I do with cooking magazines.

One of the meals I can remember having at my grandparent's home is Delicious Pork Chops.  When you read the following recipe, you are going to potentially question my taste level and pallet.  However, I would ask you to withhold judgment until you have made and tasted these.  They are fantastically easy, and like the title tells you, truly are delicious.  The blend of acidity from the ketchup and lemon mixed with the sweetness of brown sugar makes a flavorful gravy when blended with the pork juices. When I announce to the family that I am making delicious pork chops, I get enthusiastic reactions.

RECIPE:  Delicious Pork Chops

4 chops, 3/4 inches thick

lemon slices

brown sugar

1/3 cup catsup, mixed with 2/3 cup water

salt, pepper, and flour

Salt, pepper and flour the chops.  Fit closely in a pan.  Pour catsup mixture over them.  Put a good pinch of brown sugar and a slice of lemon on each chop.  Cover with foil and bake in a medium to slow oven (around 300 degrees) for about an hour.  Uncover and bake about 15 minutes more to brown, but do not let all the good gravy cook away.  When doubling the recipe, use two pans.  The secret is to have all the good sauce on top of the chops flavoring and tenderizing them.  (Courtesy of Mrs. Willis M. Howard of Houston, Texas)

As a cooking note, the slower you cook these the better.  I have made them in a slow cooker in the past (on low for 6-8 hours), but when I do so, I double the catsup mixture as it will cook away.   

Last night when I made these, my chops were on the thicker side, which can lend itself to being a little tough.  I personally prefer a thinner cut, but this is up to your taste.  I love serving these on mashed potatoes as the flavorful gravy makes them even better.  A steamed vegetable is best with this dish.  I made the mistake of a salad with a vinaigrette and this made the meal as a whole too acidic.  

This recipe reminds me of happy times around the dinner table on Aden Lane in Longview.  Food doesn't have to be fancy to make life long memories.  I am so glad to continue the tradition in our home.

Weeknight Bolognese - Comfort Food

After a week of vacationing we are settling back in at home, and needed a little break from our seafood feasting.  When polling the family for ideas, there was a resounding request for pasta.  After flipping through multiple cookbooks, I came across a pasta with bolognese sauce in the Barefoot Contessa's cookbook How Easy is That?.   When I think of pasta and meat sauce, I think of comfort -- those warm flavors of tomato, basil and oregano.

RECIPE:  Weeknight Bolognese

2 Tbs good olive oil, plus extra to cook pasta

1 lb lean ground sirloin

4 tsp minced garlic (4 cloves)

1 Tbs dried oregano

1/4 tsp crushed red pepper flakes

1 1/4 cups dry red wine, divided

1 28 oz can crushed tomatoes, preferably San Marzano

2 Tbs tomato paste

Kosher salt and freshly ground pepper

3/4 lb dried pasta, such as orecchiette or small shells

1/4 tsp ground nutmeg

1/4 cup fresh, chopped basil leaves

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 2 tablespoons of olive oil in a large (12 inch) skillet over medium high heat.  Add the ground sirloin and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown.  Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.  Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.  Add the tomatoes, tomato paste, 1 tablespoon salt and 1 1/2 teaspoons pepper, stirring until combined.  Bring to a boil, lower the heat, and simmer for 10 minutes.

Meanwhile, bring a large pot of water to a boil, add a tablespoon of salt, a splash of oil, and the pasta, and cook according to the directions on the box.

While the pasta cooks, finish the sauce.  Add the nutmeg, basil, cream, and the remaining 1/4 cup wine to the sauce and simmer for 8 to 10  minutes, stirring occasionally until thickened.  When the pasta is cooked, drain and pour into a large serving bowl.  Add the sauce and 1/2 cup Parmesan and toss well.  Serve hot with Parmesan on the side.

This was a hearty and flavorful dish that has a little bit of heat from the red pepper flakes.  In reality it is probably better when the temperature outside is below 103 degrees, but it was just what we were craving.  For those that like to prepare meals ahead of time for a busy night, this sauce would lend itself well to making ahead.  All you would have to do is boil your pasta, and reheat the sauce the night you want to serve it.  This would give the sauce more time to blend the flavors, which would only improve the dish.  

Bolognese with Shells 

Baked Lemon Grouper and Key Lime Pie -- A Great Finale to a Week at the Beach

We just returned from a wonderful week in Seaside, Florida that was filled with great days in the sun, beautiful sunsets and time catching up with dear friends.  One of the best parts of a beach vacation is gorging on as much seafood as you can within the week.  Even better is eating fish that was freshly caught by your husband, son and friends.  After a successful morning of fishing, our fishermen returned with fresh grouper, snapper and trigger fish.

Now there is a little bit of pressure when cooking the fruits of a fishing trip.  These guys worked hard for their catch, and the last thing you want to do is ruin it.  I like to keep my preparation of fresh fish fairly simple.  The following recipe is something I have made for years.

RECIPE:  Baked Lemon Grouper

serves 8

2 lbs fresh grouper (or other white fish)
Salt (to taste)
1 Tbs Lemon Pepper (a blend without salt)
2 tsp garlic powder
1/2 to 1 stick of unsalted butter
2 lemons (sliced into rounds)

Preheat oven to 350 degrees.  Place grouper in baking dish that has been sprayed with nonstick spray. Sprinkle the fish with salt, lemon pepper and garlic powder.  (Spice quantities  can be adjusted to your preferences.)   Cut the butter in to pats, and place the butter on the fish (multiple pats per fillet).  On top of the butter pats, place the lemon rounds.  Any extra rounds can be placed around the fish.  Cover with foil, and bake for 15 minutes.  Remove the foil, and bake for an additional 10-15  minutes (watch the fish to prevent over cooking).  When serving, remove the lemons, and spoon the pan juices on top.

I wish I had a picture of this fish coming out of the oven.  The grouper was a beautiful white with the contrast of the yellow lemons with the lemons giving a wonderful citrus aroma.  The flavors were even better.  The slight saltiness of the fish with the lemon and butter resulted in a very clean taste.  I think our rowdy crowd enjoyed it as there were no leftovers, and I did receive a marriage proposal from a happily married man as well as a couple of requests for the recipe.

Vacation is the perfect excuse to enjoy dessert with no guilt.  In my mind, calories don't count during this brief window of time (now my bathroom scale upon my return may disagree).  Now one of my favorite summer desserts is Key Lime Pie.  We found a delicious recipe for Key Lime Pie from the myrecipes.com site.  You do need a little lead time to make this recipe, as there is some baking and chilling time required.

The filling of this pie was creamy and tart, and was not overly rich.  The light meringue  added another dimension of sweetness.  I went the easy route and purchased a pre-made graham cracker crust, which turned out well.  It is important to bake the crust for a little while before adding the filling to ensure you get the desired crispness.

Our final meal together was a wonderful way to celebrate the end of a relaxing week of fun and friendship.  Food is such a great way to bring people together and celebrate.