• 02Apr

    Grilled Pork Chops with Carponata for Easter Lunch

    Grilled Pork Chop, Eggplant Caponata & Spicy Arugula Spring Vegetable Salad

    Chef Paul Lewis of Cullen’s shares with the diva of dish and radio talk show host, Cleverley Stone, how to cook pork chops on the grill with caponata, a cooked vegetable salad made from chopped fried eggplant and celery. 

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    Grilled Pork Chop 

    Ingredients
    1 ea 12 oz Pork Porterhouse (or substitute Boneless Pork Loin)
    0.25 oz Fennel Spice 
    3 oz Caponata 
    1 Tblsp. Basil Torn
    1 Tblsp. Parsley Chiffinade
    0.5 ea Grilled Lemon 
    1 oz Arugula Picked & Cleaned
    0.125 oz Sliced Breakfast Radish 
    0.25 ea Orange Segments 
    0.125 oz Thinly Sliced Red Onion 
    2 dash Extra Virgin Olive Oil
    1 pinch Maldon Sea Salt 

    Preparation  1. Season the pork chop with the fennel spice, place on the hot grill, cook to desired temp & allow to rest. 2. Warm the caponata in a small pan, once hot add the torn basil & parsley & season. 3. Take the arugula & toss in the radish, orange segments & thinly sliced red onions, dress with extra virgin olive oil. Season the salad with salt, set aside. 4. Plate the caponata in the center of the plate, add the pork chop, top of with the salad & garnish with the   
    grilled 1/2 lemon.

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    Fennel Spice Rub
    Makes 1.5 cups 

    Ingredients
    1/2 Cup Fennel Seeds, Toasted
    2 Tblsp. Coriander Seeds, Toasted
    2 Tblsp. Black Peppercorns, Toasted
    1 Tblsp. Chili Flakes 
    1/2 Cup Ancho Chili Powder 
    4 Tblsp. Cinnamon 
    4 Tblsp. Kosher Salt 

    Preparation
    1. Toast spices using your preferred method 2. Cool all the toasted spices and grind to a powder in the spice mill. 

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    Caponata
    Makes 2 quarts 

    Ingredients
    2 ea. Eggplants, medium size cut into 1/2″ cubes
    1 lg. Onion, large dice
    1 Anchovy fillet, chopped
    0.33 #10 Can Tomatoes drained & coarsely chopped
    1 1/2 Celery Ribs, large dice
    1/4 cup red wine vinegar 
    1.5 Tblsp. Sugar 
    1.5 Tblsp. Tomato Paste 
    1.5 Tblsp. golden Raisins 
    1.5 Tblsp. Pine Nuts 
    1.5 Tblsp. Capers 
    12 ea. Queen Olives, Pepper Removed & Sliced
    0.25 # Picillo Peppers, Rough Chopped
    1 pinch Salt & Pepper Oil for frying & sauteeing 

    Preparation  1. Toss the diced eggplant with 1 Tblsp. salt and place in a colander set over a large bowl; let drain 1 hour. 2. Deep fry the eggplant until golden brown, drain on paper towels. Set aside. 3. Sautee the onions & anchovy until soft, add the celery and tomato paste and cook 10 minutes. 4. Add the tomatoes and cook 15 minutes. 5. Add remaining ingredients, including reserved eggplant and just warm through. 6. Season to taste. 7. Chill

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    www.CullensHouston.com, www.Cleverley.com

    For more information about food, wine and dining in Houston, catch Cleverley’s radio show,
    Saturdays at Noon on KIKK 650 AM. (PS: She gives out free restaurant gift certificates on every radio show!)

    Filed under: Cleverley Stone, FOX 26 Morning News, Features
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  • 27Oct

    Recipe: Pork and Pumpkin Stew

    Source: Chef Jason Cammack of Sur La Table

    With Halloween approaching, the perfect time has arrived to prepare spooky treats. Chef Jason Cammack from Sur La Table shares his recipe for Pork and Pumpkin Stew with decorative desserts of ‘Eyeball’ Cookies and ‘Brain’ Pudding.

    Watch Chef Cammack prepare the recipes with anchor Sibila Vargas on FOX 26 Morning News.

    Ingredients:

    • 1/4 cup vegetable oil
    • 2 pounds boneless pork shoulder, cut into 1 1/2-inch pieces
    • 2 onions, chopped
    • 1/4 cup sherry
    • 1 14- to 16-ounce can diced tomatoes, including juice
    • 1 1/2 cups chicken or vegetable stock
    • 1 tsp. dry sage
    • 1 pound turnips, cut into 1-inch pieces
    • 4 cups turnip greens or kale, washed and chopped
    • 2 pounds sugar pumpkin, seeded, peeled and cut into 1-inch pieces
    • steamed rice

    Directions:

    1. Heat oil over high heat in heavy kettle
    2. Brown the pork in kettle
    3. Pat pork dry in batches and transfer it with a slotted spoon to a bowl as it browns
    4. Add onions to kettle and cook them, stirring occasionally, until they are golden.
    5. Stir in garlic.
    6. Deglaze with sherry.
    7. Add tomatoes with juice, stock, sage and pork with its accumulated juices (if any).
    8. Bring mixture to boil.
    9. Braise stew covered for 20 minutes.
    10. Stir in greens and pumpkin.
    11. Braise stew covered for between 25 and 30 minutes or until pumpkin is tender.
    12. Season stew with salt and pepper.
    13. Serve with steamed rice.
    Filed under: FOX 26 Morning News, Features, Soups, Chilis, & Broths
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  • 27Jun

    Island Pork with Tropical Rice and Spicy Apricot Drizzle

    Source: Cleverley Stone, courtesy of Mahatma Rice

    Recipe serves 6 to 8. Click here to watch Cleverley and Debbie Jaramillo of the Mahatma Rice test kitchen prepare the recipe on FOX 26 Morning News.

    Ingredients:

    • 2 pork tenderloins, trimmed
    • 1 can (13 to 14-ounce) coconut milk (stir well before measuring), divided usage
    • 1 tbsp fresh ginger, minced or grated
    • 1 fresh lime, juiced and grated zest
    • 1 tsp black pepper, freshly ground
    • 2 tsps chili paste with garlic
    • 3 cups pineapple juice, divided usage
    • 1 tsp salt
    • 1 1/2 cups Mahatma® Jasmine Rice, uncooked
    • 1/4 cup light brown sugar, packed firmly
    • 2 tbsps soy sauce
    • 1/2 tsp dried red pepper flakes
    • 1/2 cup dried apricots, chopped
    • green onions, thinly sliced
    Directions:

    1. Butterfly tenderloins by cutting through each lengthwise about ¾ of the way through.
    2. Open like a book, pressing with hands to flatten slightly.
    3. In a large bowl, mix 1 cup of the coconut milk (reserve remainder for later use), ginger, lime juice (reserve zest for later use), black pepper and chili paste, blending well. Spoon over pork, coating well, then cover and refrigerate for at least 1 hour or as long as overnight, turning occasionally.
    4. In a large saucepan, blend remaining coconut milk with 2 cups pineapple juice (reserve remainder for later use) and salt. Bring to a boil over high heat, then add rice; stir well, cover and reduce heat to simmer. Let simmer undisturbed for 15 minutes. Turn off heat and let stand for about 10 minutes before fluffing with a fork.
    5. While rice is cooking, preheat outdoor grill to medium heat. Remove pork from marinade, discarding marinade. Oil the cleaned grill rack, then place pork on rack, close lid and cook until internal temperature reaches 160 degrees, about 10 to 15 minutes total, turning once. Remove pork to a cutting board; tent loosely with foil to keep warm. Let rest for about 5 to 8 minutes.
    6. Meanwhile, to make Spicy Apricot Drizzle, in a saucepan combine remaining 1 cup pineapple juice, brown sugar, soy sauce and pepper flakes. Bring to a boil over high heat and cook until mixture is reduced to about ½ cup, about 6 to 8 minutes (watch carefully – timing may vary). Add apricots, blending well, then reduce heat to very low and let simmer for several minutes.
    7. To serve, cut pork tenderloin into approximate ¼-inch crosswise slices. Divide rice among 6 serving plates. Top with sliced pork; drizzle with apricot mixture. Sprinkle with green onions and reserved lime zest and serve immediately.
    Filed under: Cleverley Stone, Entrees, FOX 26 Morning News, Features, Recipes
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