I’ve started mixing sweet with savory just for the thrill. It’s taught me a lot about food, made me a bit more adventurous, and aids me in cooking. With a recent bounty of figs I knew I had to come up with a few new creations before the figs went to the great fig tree in the sky, i.e. went bad. Working on something sweet, I originally made a fig sauce for dipping chicken into or pouring over fish, but the moment I tasted it I knew: This sauce was born for charring pork. My buddy tasted it and said “It’s good,” and then proceed to dunk a grilled chicken tenderloin into it. “Mmmm!…Yeah, okay,” he said while still chewing. “It would be best with pork.” Yes, padawan. I know.
1 1/4 cup roughly chopped figs
1 1/2 cup water
2/3 cup brown sugar
1 TBSP soy sauce
1 TBSP Ponzu
1 tsp red pepper flakes
3 cloves garlic, minced
1/4 cup orange juice
Throw everything into a sauce pot and cook down over medium high heat until it’s reduced by at least a third to half. It’s going to be pretty thick. Set it aside to cool.
While the sauce was marrying post simmer, I took two gorgeous, thick-cut bone in pork chops, about 6-8 ounces each, rinsed them, and patted them dry. Once the sauce cooled a bit (you can make this sauce a few days in advance if need be and keep it in the fridge in tupperware for 3-5 days) I blended it with an immersion hand blender, you can also use a potato masher. It’s fine if the sauce is still pretty chunky.
I then slathered the chops with the fully cooled sauce and let them sit at room temperature for 20-30 minutes. These were thick and needed to come to room temperature before I through them on the grill.
I operate on one speed: Fast. The also means that I generally cook on one temp: High. I preheated my grill, cleaned the grates, and slathered the pork just a bit more and cracked fresh black pepper over them before putting it on the grill. Now these chops were about 1 1/2 inches thick, so they had to cook a while, and though I wanted a char, I didn’t need dry pork. No one needs that. After 4 minutes on one side my friend gave the chops a quarter turn and left them for another 4 minutes. We dripped a bit more sauce on the top and topped with black pepper again prior to flipping them and lowered the burners to medium-high. After about 4 minutes, there was a quarter turn and they were done two minutes later. You want your pork to register at 145 degrees – YES, this is safe – and remember that as it rests, it will continue cooking a bit.
This was a lot of pork for 2 people, so I served it with simply an arugula and summer greens salad dressed with olive oil, quartered figs, and a drizzle of balsamic vinegar, which really intensifies the natural flavor and sweetness of the ripe figs. It was a perfect, protein packed, low fat dinner for a summer evening. This is great for everyone, but it’s also paleo friendly and excellent for South Beach or Atkins
The sauce and char makes ’em!
A friend of mine has a neighbor with a wealth they don’t appreciate. Or, at least, more bounty than they can eat. Two huge fig trees, lime trees, and peach trees over-flow around the edges of their yard. Recently this friend of mine had the balls to ask that we have permission to pick at their harvest, and they graciously said “Yes”.
I love figs. I grew up with fig trees, in Connecticut of all places, and the sweet and delicate fruit was always a staple as the last course of dinner. My family did not, however, cook with this rich purple marvel. Now, however, with so many figs at our disposal or, rather, on our table, I’ve been forcing myself to come up with some new uses for this favorite fruit of mine.
Pork was an obvious place to turn. What compliments pig better than sweet? So I started with an easy, quick, flavorful, high protein, and – best of all – portable pig & fig recipe.
Ham cups are easy. If you have ham or prosciutto and a muffin/cupcake tin, you can make ham cups. For the filling, I decided on making a quiche like concoction to keep everything light and fluffy. This recipe makes eight cups; I recommend 2 or 3 for breakfast and they are easy to make on Sunday to be stored in tupperware for quick breakfasts throughout the week.
8 slices deli ham or Prosciutto. I used black forest sliced on 1, though I would have used prosciutto if I wasn’t so lazy and didn’t want to wait in line.
2 eggs + 1 egg white. To make this fluffier you can use 1 egg + 2 egg whites.
1/4 cup coarsely chopped figs
1/2 TBSP Gorgonzola. I used just under a TBSP of Gorgonzola crumbles, but I like this flavor with the fig and ham. If you’re a fan use a little more than 1/2 TBSP, if not, use less.
3 TBSP plain Greek yogurt
1 tsp dried parsley
1/4 tsp kosher salt
1/2 tsp coarsely ground black pepper
Preheat your oven to 400. Spray a muffin/cupcake pan with cooking spray and lightly press a slice of ham into each muffin cup. It’s okay if your ham breaks or cracks: the egg will still setup just fine. Whisk together the eggs, figs, Gorgonzola, yogurt, parsley, salt, and pepper until blended and slightly frothy. Pour into ham cups until about 1/2-2/3 full.
Bake the cups for about 12 minutes. I baked mine for 11 only because they were cooked enough to dig into, but also so that when I reheat them later they won’t get horribly chewy and over cooked. Once finished the egg will have puffed a bit and, if slightly under cooking as I did, the very centers may jiggle slightly. Remove from oven and let sit 5 -8 minutes.
I served my cups with a trio of silver dollar honey pancakes, a recipe also on this site, and sliced figs. I topped the cups with just a little finely grated sharp cheddar, a bit more parsley, and I drizzled the figs with a little honey to bring everything together. The sweetness of the honeyed figs with the ham, creamy eggs, and bright Gorgonzola makes a great quick and easy breakfast to start the day with – and it’s healthy, too!