Roasted Asparagus

We started roasting with White Asparagus and found it to be disappointing. Louisa came up with this recipe with which we were quite pleased.

INGREDIENTS:

1 pound asparagus
2 Tbsp extra-virgin olive oil
2 garlic cloves
½ tsp fresh lemon zest
¼ tsp Red pepper
Lemon Peel strips for garnish

PREPARATION:

Wash the asparagus then trim about ½'' from the ends and peel them with a sharp vegetable peeler, starting just below the "Bud" area down the full length of the spears. Wash the lemon, using a "Strip Peeler", peel three or four 6" to 8" strips from it. Tie a knot in the middle and put them in ice water to firm up. Then zest the ½ tsp. of zest.

Peel the garlic and press it through a press into a large zipper bag. Add the oil, Red pepper and lemon zest, mix by massaging the bag. Add the asparagus and carefully massage to distribute the oil mixture over the spears. Let them rest for a 2 hour or so.

Preheat oven to 425°.

Then arrange the spears on an oven proof dish or baking sheet in a single layer.

ROASTING:

Roast just until tender, about 8-10 minutes. Check with a paring knife, you should feel some resistance while piercing them.

Serve them up with the lemon curls as garnish.

Blackened Grilled Pork Chops

Grilling Pork Chops has long been a quest for me. We buy only untreated pork (None of the additives called tenderizers - all natural) so the pork must be done properly and steps taken to keep it juicy and tender. Both my wife and I were pleased with the results. My preparation is not from any published recipe, but rather an amalgamation of tastes and spices. The flavor is not of your typical pork, so expect unusual.

INGREDIENTS:

2 Pork Chops about 3/4 " thick
2 Tbsp Balsamic Vinegar
3 Tbsp extra virgin olive oil
2 Tbsp fresh Thyme or (2 tsp dry)
1 small shallot
1 Tbsp of Honey
Pepper to taste
Sprig of thyme or sage for garnish

PREPARATION:

Peel the shallot and mince. Wash the thyme shaking off excess water, strip the leaves and chop finely.

Add the vinegar, thyme, shallot, honey and pepper to a small bowl and mix well. Add the in the olive oil and blend in with a whisk.

Wash the chops, de-bone and remove excess fat, leaving a small cap. Grind a little black pepper onto both sides of the chops. Put the pork chops in a resalable bag and add the marinade. Massage the bag to cover the chops. Let them marinate at least 4 hour, longer if you can.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

Just before the charcoal is ready, remove the chops from the marinade and pour it into a metal handled sauce pan and bring to a slow boil over medium heat. (Can be put on the grill to heat)*

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Oil the grids with olive oil to reduce sticking.

Grill the pork chops close to the coals (Don't disturber them), tuning after 6 min. and continue to grill until the internal temperature is 155 to 160 deg. Depending on the thickness this will take about 12-15 minutes total. DO NOT OVERCOOK as they will get tough! We are looking for a slight blush of pink in the center. The sauce may also be used to baste the chops while grilling.

Serve the simmering marinade as a "dipping" sauce along with the chops. Garnish with a sprig of Thyme or Sage.

*Sauce must reach 145 to 150 deg. to kill any bacteria from the meat. Reaching a boil insures that.

Oven Roasted Broccoli

Broccoli you either love it or hate it. After a while, steamed just doesn't have enough flavor, so here's a way to "spice" it up with hot red peppers and then oven roasting it. Always peel the stalks as the outer layer is tough and stringy.

INGREDIENTS:

¾-1 pounds broccoli crowns

3+ Tbsp olive oil

2 garlic cloves

½ tsp lemon zest

½ tsp dried red pepper flakes

PREPARATION:

Wash the broccoli and cut it into florets, using a vegetable peeler, peel the lower portion of the stalks. Dry thoroughly. Zest the lemon. Red pepper flakes if you can't buy them, follow the link.

Peel and press the garlic through a press into a large zipper bag, add the oil, Red pepper flakes and lemon zest, mix by massaging the bag. Then add the broccoli, tossing to distribute the oil through the florets. Set aside and let is rest for an hour. Pour into a baking dish and grind some fresh black pepper on it.

Preheat oven to 425 deg

COOKING:

Place the dish in a preheated oven and roast 10-15 min. Check for browning, continue roasting until broccoli just starts to brown. Garnish with red peppers and Serve.