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 Working on something sweet, I originally made a fig sauce for dipping chicken into or pouring over fish, but the moment I tasted it I knew: This sauce was born for charring pork.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!
After a nice hunk of leftover chocolate cheesecake for breakfast the task at hand for Christmas Day was to prepare dinner: Short Ribs in a red wine reduction. But you’ll hear about that later.
Of course we’d need something to nosh on while cooking the ribs, so I made some prosciutto bites. A combination of sweet pear, with sharp brie, and salty, delicate ham, makes for a snack no one can resist. As a lover of prosciutto, it was not hard for me to play around with combinations until I came up with something just right. A sacrifice of time I was happy to make and it was never hard to find willing taste testers, either.
Kayto’s Prodigal Prosciutto Pear Peaks
1 baguette, sliced into 3-4 inch thick long, 1/2 inch pieces on the diagonal
1 8oz Brie wheel, sliced into 1/4 inch thick slices
1 jar Pear preserves
12 oz Boar’s Head Prosciutto Picollo
I go with the Boar’s Head Piccolo here, because it is a very tasty prosciutto at just about half the cost of the prosciutto de parma. And it’s significantly less expensive than the pre-packaged containers of 3-4 oz of Columbus brand prosciutto and far better tasting.
Make sure the brie has been well refrigerated otherwise it’s just a total bitch to get into slices. Once sliced you can leave at room temperature until your bread is toast. Lightly toast the baguette slices on a cookie sheet in the oven under the broiler until they’re just golden brown, about 3 minutes. Take the sliced baguette out of the oven and lay a piece of brie onto each serving of bread. The brie will get warmed, but not super melty. If you want a gooeyer offering, feel free to throw the slices of brie onto the bread for the last minute or so that it’s under the broiler.
On top of the brie smear about 1 – 2 tsp of pear preserves on each. This doesn’t sound like much, but it is very sweet so a little goes a long way. Take a single slice of the prosciutto and tear in half. Fold or curl gently onto the pear preserves.
Then shove the entire thing your mouth before somebody else tries to take it from you. Then lament that you have to make a full tray of them that other people get to eat.