Pork Chops with Cherry Compote

On April 3, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

One of the things that we found throughout Europe were meals with a fruit sauce that accompanied the meat. Often times it was something a little gamey like duck or lamb, but it is a combination that works well with chicken and pork also. Cooking the fruit down to an almost jam-like consistency provides a nice fruity counterbalance to the taste of the meat. We cooked pork chops and basted them with butter and oil as they seared in order to keep them moist and tender. This particular recipe serves two people, but it is easily adjusted to serve more. It would be great with skin-on chicken thighs as well.

INGREDIENTS

2 Pork Chops – thick cut
3 cups Cherries – pitted (we used frozen cherries)
3 tbsp Granulated Sugar
1/2 tsp White Wine Vinegar
2 tsp Dried Rosemary
1 tsp Lemon Zest
1 tsp Dried Thyme
1 tsp Garlic Powder
2 tbsp Unsalted Butter
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to Taste

INSTRUCTIONS

In a small sauce pan, combine the cherries, sugar, vinegar, 1 tablespoon rosemary, salt and pepper. Bring to boil over medium-high heat, gently stirring, until the mixture is thick, but keeping the cherries mostly intact, about 20 to 25 minutes. Stir in the lemon zest and put the compote into a bowl and let stand to cool. Refrigerate for at least 2 to 3 hours or over night. Season both sides of the pork chops with the remaining rosemary, thyme, garlic, and salt and pepper. Heat the butter and olive oil in a medium skillet over medium-high heat until the butter is melted and begins to simmer. Carefully place the pork chops into the skillet and cook until browned, about 3 to 4 minutes. Flip the pork chops and continue to cook for another 3 to 4 minutes, basting them with the butter and oil frequently to keep them moist and tender. Place the pork chops onto serving plates and spoon half of the cherry mixture over each.

Homemade Corned Beef and Cabbage

On March 20, 2019 By Isobar ExpeditionsIn RecipesLeave a comment

Every year on St. Patrick’s Day, we cook corned beef and cabbage. Usually, we will just buy corned beef from the local grocery store and slow cook it with potatoes and cabbage, but a couple of times we have made our own corned beef. The name corned beef comes from the large rock salt, also called corns of salt, that are used to brine the beef. It takes about 10 days to brine the beef brisket and give it that distinctive flavor, but otherwise it is pretty simple to do. Not only is it a great dinner, but using the leftover corned beef to make Rueben sandwiches afterwards is almost even better than the original meal.

INGREDIENTS

3 to 4 lb Beef Brisket
1 cup Kosher Salt
1 cup Brown Sugar
6 tbsp Pickling Spice
1 1/2 tbsp Black Peppercorns
1 tsp Dried Marjoram
4 Bay Leaves
1 tsp Garlic Powder
8 cups Cold Water for the brine
1/2 lb Potatoes (fingerling if possible)
1/2 head of Green Cabbage

Slow Cook the Brisket, Potatoes, and Cabbage

INSTRUCTIONS

In a large pot, combine the salt, sugar, 4 1/2 tablespoons pickling spice, peppercorns, marjoram, 2 bay leaves, and water. Heat on medium-high heat until the salt and sugar completely dissolves. Remove from the heat and let completely cool to room temperature. In a large brining bag or casserole dish, submerge the beef brisket and refrigerate for 8 to 10 days. We flipped the brisket daily in order to ensure that it brined evenly. When ready to cook, remove the brisket from the brine and rinse completely with cold water. Place the corned beef, fat side up, in a large Dutch oven and cover with water. Add the remaining pickling spices, bay leaves, and garlic. Bring to a simmer over medium heat on the stove and reduce the heat to low and continue to simmer for 3 hours. Add the potatoes and simmer for another 30 minutes. Add the cabbage and simmer for another 10 – 15 minutes or until the cabbage is tender.

Tilapia with a White Wine Sauce

On March 6, 2019 By Isobar ExpeditionsIn Recipes2 Comments

Pairing fish with a white wine sauce is quite common as they naturally compliment one another. It also works great with clams, mussels, or scallops, but we chose Tilapia as it takes on the flavor of whatever it is cooked with. We did it as a weeknight meal for two, but it certainly can be done for a larger group, although pan frying fish filets for more than four or five would require cooking them in batches. We have certainly had seafood with white wine sauce in many different European countries as well as in cities here in the United States. Any time you cook with wine, it is always important to cook with a wine that you would want to drink on its own as, even the alcohol will cook out, the flavor of the wine will clearly remain and intensify.

Clams with White Wine Sauce in Amsterdam

INGREDIENTS

2 Tilapia Filets
1/2 cup All-Purpose Flour
1 tsp Paprika
2 tbsp Unsalted Butter
1 tbsp Vegetable Oil
1/3 cup Shallots – finely chopped
1 cup Dry White Wine (we used a chardonnay)
1 tbsp White Wine Vinegar
1/3 cup Heavy Cream
1 tbsp Dried Parsley
Salt and Pepper to taste

INSTRUCTIONS

Place the flour on a shallow plate, mixing it with salt, pepper, and the paprika. In a medium skillet, melt 1 tablespoon of butter over medium-high heat and sauté the shallots for 2 to 3 minutes until they are translucent. Add the wine and vinegar and simmer until reduced by half and the alcohol has cooked off, about 6 minutes. Add the cream and cook for another 5 minutes and then add the parsley, salt and pepper. Pour the sauce into a bowl and then add the remaining butter and oil into the pan. Dredge both sides of the Tilapia with the flour and cook for about 3 to 4 minutes per side until browned and flakey. Place the fish onto serving plates and spoon the white wine sauce over top.