Posts from August 2016

Jerk Pork with Grilled Pineapple

08/26/2016

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

Two sweet things that took long to ripen happened this week: our pineapple was ready for picking, and our little Leo was officially adopted. It took two years for the pineapple to grow, and it took two years waiting on an adoption list to finally be chosen. Obviously one of these is far sweeter than the other, but that doesn’t mean that the grilled pineapple was any less tasty.

Ingredients:

2 pork chops
1 1/2 t ground allspice
1 t dried thyme
1 t curry powder
2 t paprika
1 t sugar
1/2 t cayenne pepper
1/4 t cinnamon
1 red onion, chopped in sections for skewering
1 red pepper
1 pineapple
Coconut oil
S&P

Instructions:

First, mix the spices together and set aside. Cut the vegetables into large chunks, and skewer the vegetables. Drizzle coconut oil on the vegetables and both sides of the pork. Then sprinkle the rub on both the vegetables and meat. Grill on medium high until cooked; 5 minutes per side for the pork, and 7 minutes per side with the skewers. Serve with rice.

Chanterelle Mushroom Quiche

08/01/2016

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

These golden chanterelle mushrooms look more otherworldly than edible, but man are they good. They were found by my friend Rayne on her run here in town; she promises to bring me to her prized spot where they grow someday soon. I’m holding her to it.

Ingredients:

For the dough:
1 1/4 c flour
1/2 t salt
1/2 c butter (cold, chopped in small pieces)
2-3 T cold water

For the quiche:
1 lb chanterelle mushrooms (or shittakes or other edible mushrooms)
2 onions, chopped
2 T butter
S&P
3 eggs
1 1/2 c whole milk
1/4 c swiss cheese, grated
1 T Dijon mustard

Instructions:

First start with the crust. Combine the flour and salt in a food processor. Add the butter pieces at a time. Add the water. Pulse until mixed. Remove the dough and form it into a ball. Chill it for at least half an hour. When ready, heat the oven to 400 degrees. Put the crust in a pie tin, and bake for 8-9 minutes, or until golden. Set aside.

To make the quiche. In a medium skillet, heat the butter on medium low heat. Add the onions. Cook for about 5-7 minutes, or until they start to brown. Add the mushrooms. Cook for another 10 or so minutes, until the mushrooms are cooked and the onions have caramelized. Add more butter if the mushrooms are dry. Next, in a small bowl, mix the eggs, milk, mustard, and S&P together. Pour this in the dough crust. Add the mushroom and onion sautee to this, and top then with the grated cheese.

If you don’t want the sides of the crust to get too brown, line the exterior with foil. Cook for 30-40 minutes, or until the top is golden brown. Enjoy!

All rights reserved © Pitchforks & Butter Knives · Theme by Blogmilk + Coded by Brandi Bernoskie

Follow

Get every new post on this blog delivered to your Inbox.

Join other followers: