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Pork Loin with Parsnips and Pears

from BHG.com

Ingredients

  • 1 ½ pounds boneless pork loin
  • Salt
  • Ground black pepper
  • 3 tablespoons Pickapeppa or Worcestershire sauce
  • 1 tablespoon olive oil
  • 3 – 4 small parsnips, peeled and sliced
  • 2 pears, cored and sliced and/or chopped
  • ½ cup pear nectar or apple juice
  • Fresh Italian parsley (optional)

Directions

  1. Slice pork 1/2 inch thick; sprinkle lightly with salt and pepper. Brush with some of the Pickapeppa sauce.
  2. In a 12-inch skillet heat oil over medium heat; add pork and brown on each side. Remove to a plate; cover and keep warm. In the same skillet cook parsnips and pears, stirring occasionally, for 5 minutes or until parsnips are crisp-tender. Stir remaining Pickapeppa sauce and pear nectar into skillet. Return pork to skillet. Cook for 5 minutes more or just until done (145°F). Remove pork and vegetables to a serving platter. Continue to boil sauce gently, uncovered, until slightly thickened.
  3. Pour sauce over pork and pear mixture to serve. If desired, sprinkle with parsley.

Maple Cheesecake with Maple-Glazed Pears and Cranberries

from BHG.com

Ingredients

  • ¾ cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • ¼ cup butter
  • ¼ cup finely chopped pecans, toasted
  • 3 8 ounces package cream cheese, softened
  • 1 8 ounce container mascarpone cheese
  • ¾ cup packed brown sugar
  • ½ cup pure maple syrup or maple-flavor syrup
  • ¼ cup half-and-half or light cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 3 eggs, lightly beaten
  • 1 recipe Maple-Glazed Pears and Cranberries
  • Whipped cream (optional)
  • Pure maple syrup or maple-flavor syrup (optional)

Directions

  • Preheat oven to 350°F. For crust, in a medium bowl combine the 3/4 cup flour and the 3 tablespoons brown sugar. Using a pastry blender, cut in butter until mixture is crumbly. Stir in pecans. Pat crumb mixture onto the bottom of a 10-inch springform pan. Bake in the preheated oven for 10 to 12 minutes or until lightly browned. Cool crust on a wire rack while preparing filling.
  • For filling, in a very large bowl combine cream cheese and mascarpone cheese; beat with an electric mixer on medium speed until smooth. Add the 3/4 cup brown sugar, the 1/2 cup maple syrup, the half-and-half, the 2 tablespoons flour, and the vanilla; beat until well mixed. Add eggs all at once; stir just until combined.
  • Pour filling into the crust-lined pan, spreading evenly. Bake in the preheated oven for 35 to 40 minutes or until a 2 1/2- to 3-inch area around the outside edge appears set when gently shaken (center will be soft but will set up as cheesecake cools).
  • Cool in springform pan on a wire rack for 15 minutes. Using a small thin knife, loosen crust from side of pan. Cool for 30 minutes more. Remove side of springform pan. Cool for 2 hours. Cover and chill for 4 to 8 hours.
  • To serve, top with Maple-Glazed Pears and Cranberries. If desired, top with whipped cream and/or drizzle with additional maple syrup.

Blueberry Cornmeal Shortbread Tart

from NYT Cooking

Ingredients

FOR THE CRUST AND TOPPING:

  • 1 ½ cups/190 grams all-purpose flour
  •  cup/55 grams cornmeal
  •  cup/50 grams confectioners’ sugar
  • ¼ cup/55 grams light brown sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon kosher salt
  • ¾ cup/170 grams unsalted butter (1 1/2 sticks), melted and cooled slightly

FOR THE FILLING:

  • 1 pound/455 grams blueberries
  • ½ cup/110 grams light brown sugar
  • 2 tablespoons apple cider vinegar or fresh lemon juice
  • 2 tablespoons all-purpose flour
  •  Small pinch of kosher salt

Directions

  1. Heat oven to 350 degrees.
  2. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  3. Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  4. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust.
  5. Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  6. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  7. Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

Tip: blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.

Heirloom Tomato Tart

from NYT Cooking

Ingredients

  • Dough for a 9-inch single crust pie, or use store-bought, rolled into an 11-inch round (see Note)
  • 1 ½ pounds ripe heirloom tomatoes (about 4 medium)
  • ¼ cup store-bought pesto
  • ¾ cup shredded mozzarella (about 3 ounces)
  • 1 tablespoon finely chopped fresh basil
  • 1 tablespoon finely chopped fresh oregano
  • 3 large eggs
  • ⅓ cup heavy cream
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Directions

  1. Heat oven to 350 degrees.
  2. Make the crust and topping: In a medium bowl, whisk together flour, cornmeal, confectioners’ sugar, brown sugar, baking powder and salt. Add melted butter, then use your hands or a wooden spoon to combine ingredients until no dry spots remain.
  3. Press half of the cornmeal mixture into a 9-inch tart pan with a removable bottom (alternatively, use a 9-inch cake pan or springform pan, lined with parchment), making sure the mixture is evenly pressed on the bottom and about 1/2 inch up the sides. (Using something large and flat, like the bottom of a measuring cup, will be helpful.) Reserve the remaining mixture.
  4. Make the filling: Toss blueberries, brown sugar, vinegar, flour and salt together in a medium bowl. Pour the fruit into the crust. Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
  5. Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
  6. Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
  7. Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
  8. In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
  9. Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
  10. Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won’t jiggle when shaken, about 35 minutes.
  11. Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
  12. Crumble the remaining cornmeal mixture over the blueberries, pressing bits of the mixture together into large clumps as you go, as you would with a crisp or coffee-cake topping.
  13. Bake tart until the blueberry filling is bubbly and thickened, and both the crust and top are nicely browned, 40 to 45 minutes.
  14. Let tart cool completely before slicing into triangles and serving. The tart can be baked up to 2 days ahead and stored tightly wrapped at room temperature or refrigerated (especially if your kitchen is hot or humid).

Tip: blind bake the tart crust for a little while before adding the filling. Otherwise, the crust will be soggy in the middle. Can also add some grated lemon peel to cut sweetness.

Sour Cream Coffee Cake

from NYT Cooking

Ingredients

FOR THE CAKE:

  • ½ cup/113 grams unsalted butter at room temperature
  • 1 ¼ cups/260 grams sugar
  • 2 large eggs
  • 1 ½ cups flour/188 grams
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ¼ cups/300 grams sour cream
  • 1 teaspoon vanilla

FOR THE TOPPING:

  • ½ cup/104 grams sugar
  • 2 teaspoons all-purpose flour
  • 1 tablespoon cinnamon
  •  cup/70 grams chopped pecans or walnuts

Directions

  1. Preheat oven to 350 degrees and generously butter a 8-by-8-inch baking pan. Cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition.
  2. In a separate bowl, sift flour with baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture to the butter mixture alternately with sour cream and vanilla until just combined. Do not overmix. Pour batter into prepared baking pan.
  3. Make the topping: Combine sugar, cinnamon, flour and nuts in a small bowl and mix well.
  4. Sprinkle the topping evenly over the cake and bake 30 to 35 minutes, or until a cake tester comes out clean. Cool, cut into pieces and serve.

Honey-glazed Grilled Pork Chops

from Epicurious

Ingredients

• 4 (1½”-thick) bone-in pork chops (about 4 lb. total)
• 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more
• 1 Tbsp. crushed red pepper flakes
• ½ tsp. garlic powder
• ½ tsp. onion powder
• ½ tsp. smoked paprika
• 1 tsp. cumin seeds, divided
• ½ cup honey
• 2 ripe peaches or nectarines, cut into 1″ pieces
• ½ small red onion, finely chopped
• 1 jalapeño, finely chopped
• Juice of 2 limes
• ¼ cup chopped cilantro
• Vegetable oil (for grill)

Directions

Step 1

Trim excess fat from pork chops. Pat dry and season both sides with salt. Set aside.

Step 2

Mix red pepper flakes, garlic powder, onion powder, paprika, ½ tsp. cumin seeds, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a small bowl to combine. Heat honey in a small saucepan over medium just until warm. Remove pan from heat and stir in spice mixture. Set spiced honey aside.

Step 3

Toss peaches, red onion, jalapeño, lime juice, cilantro, remaining ½ tsp. cumin seeds, and remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt in a medium bowl to combine. Chill peach pico de gallo until ready to serve.

Step 4

Prepare a grill for 2-zone heat (for a charcoal grill, bank two thirds of coals on one side of grill and scatter remaining coals on other side; for a gas grill, set one burner to high heat and remaining burners to medium-low); oil grate. Grill reserved chops on hotter side of grill, moving to cooler side as needed to control flare-ups, until lightly charred on both sides, about 3 minutes per side. Move pork chops to cooler side of grill, cover, and grill, turning often and basting with reserved spiced honey, until an instant-read thermometer inserted into the thickest part of pork chops registers 145°, about 5 minutes longer. Transfer pork chops to a platter and let rest 10 minutes.

Step 5

Spoon peach pico de gallo over pork chops just before serving.

Shrimp Tacos with Mango-Corn Salsa

from JoEats.net

INGREDIENTS

  • For the shrimp:
  • 1/2 tsp kosher salt
  • 1/2 tsp granulated sugar
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp chili flake
  • 1/4 tsp cayenne pepper
  • 1 pound jumbo shrimp*, peeled and de-veined
  • 1 T oil (something neutral like canola)
  • For the corn and mango salsa:
  • 1 ear corn, or 3/4 C corn kernels
  • 1 jalapeno pepper
  • 1 large mango, peeled and diced**
  • 1/2 small red onion, diced fine
  • 2 scallions, sliced thin
  • 1/4 C chopped parsley (or cilantro)
  • 1/2 tsp kosher salt
  • 1 tsp honey
  • 1 tsp oil
  • Juice of one lime
  • Zest of one lime

Corn tortillas for serving

DIRECTIONS

Combine the salt, sugar, cumin, chili powder, paprika, chili flake, and cayenne. Sprinkle this mixture evenly over the shrimp and toss to combine. Set aside while you make the salsa.

Place your shucked ear of corn directly over a medium flame on your gas burner***. Turn frequently and cook until kernels begin to char, about 2-3 minutes. You’re not looking for all over char, just good color in a few places. Remove from heat, cut kernels off of the cob, and place them in a medium bowl.

Repeat this process with the jalapeno, but make sure to evenly char it all over. Remove from heat, scrape the black char off the skin and dice fine. Leave the seeds in for a spicier salsa, remove them to tame the heat. Add the diced jalapeno to the corn along with the mango, red onion, scallions, parsley, salt, honey, oil, lime juice, and zest. Mix thoroughly and season to taste. Set aside.

Char your tortillas for about 20 seconds per side over an open flame and then wrap them in a clean kitchen towel until ready to serve. You can also heat the whole stack in a low oven (250°F), wrapped in a damp paper towel and then tightly in aluminum foil.

Heat the oil in a large skillet set over medium-high to high heat, until you start to see small wisps of smoke. Add the shrimp and spread into one even layer. Let cook undisturbed for about one minute, or until they are nicely browned on one side. Flip and sear on the other side for 1-2 minutes or until the meat is just opaque all the way through. Remove from heat.

Assemble tacos with shrimp, corn and mango salsa and extra lime wedges.

Mexican Street Corn Salad

from StayHomeChef

INGREDIENTS

  • 6 ears corn shucked
  • 1/4  cup  mayonnaise
  • 1/4  cup  Mexican crema or sour cream
  • 1/2  cup  grated Cotija cheese
  • 1/2  teaspoon  ancho chili powder
  • 1/4  teaspoon  salt
  • 1/4  cup  freshly chopped cilantro
  • 1 tablespoon Mexican hot sauce

DIRECTIONS

  • Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool.
  • Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt.
  • Cut corn kernels from cob and stir into mayonnaise mixture.
  • Sprinkle with remaining Cotija cheese and cilantro. Dot with hot sauce.

Optional: add in 1-2 diced red bell peppers, and 1-2 diced avocados

Za’atar Chicken

NYT Cooking

INGREDIENTS

  • 6 garlic cloves, finely grated, pressed, or minced
  • 2 lemons, zested
  • 1 cup plain whole-milk yogurt
  • ¼ cup chopped fresh cilantro, plus more sprigs for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for serving
  • 1 ½ tablespoons za’atar, plus more for serving
  • 1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
  • 1 ¾ teaspoons salt
  • ¼ teaspoon freshly ground black pepper
  • 2 ¼ pounds boneless, skinless chicken thighs

DIRECTIONS

  1. In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  2. When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.
  3. While the chicken is cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  4. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

Tzatziki Potato Salad

NYT Cooking

INGREDIENTS

FOR THE TZATZIKI:

  • 2 Persian or mini cucumbers, coarsely grated
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice, plus more as needed
  • 2 teaspoons honey, plus more as needed (optional)
  • 1 garlic clove, grated
  •  Kosher salt and black pepper

FOR THE SALAD:

  • 2 ½ pounds small red, new or fingerling potatoes, washed and halved (or cut into 1-inch pieces, if large)
  • 3 Persian or mini cucumbers, sliced into 1/4-inch rounds
  •  cup black olives, such as Kalamata or oil-cured, pitted, and torn in half if large
  • ¼ cup chopped dill
  • ¼ cup chopped mint
  •  Extra-virgin olive oil, for drizzling
  • ½ lemon

DIRECTIONS

  1. To make the tzatziki, place grated cucumber in a colander over the sink and squeeze vigorously to remove any excess moisture. Transfer to a large bowl and stir in the yogurt, olive oil, lemon juice, honey (if using), garlic, 3/4 teaspoon salt and 1/4 teaspoon pepper. Taste and adjust seasonings; it should be tart, savory and a little sweet. Add more salt, pepper, honey and lemon juice accordingly; set aside.
  2. Bring a large pot of salted water to a boil. Add the potatoes and simmer over medium-high for 12 to 15 minutes until just tender. Drain and allow to cool for 8 to 10 minutes until they are just warm to the touch.
  3. Prepare the salad: In a large bowl, combine the cooked potatoes with the tzatziki, sliced cucumbers, olives, dill and mint; season generously with salt and pepper. Drizzle with olive oil, squeeze the lemon on top and serve. Store leftovers in a covered container, chilled, for 1 to 2 days.