Smothered Pork Chops

Had a few friends over for a great soul food dinner the other night. The highlight? Well, all of it. But the smothered pork chops I made were the centerpiece.

Add, to a medium hot pan:
2 Onions, thinly sliced

Cook for 8 minutes, stirring frequently.
Onions should be translucent, not brown. If you hear a loud sizzle, reduce heat slightly.

Add:
4 Cloves Garlic, smashed
2 Teaspoons Salt

Cook an additional 3 minutes.
Remove from pan.

Turn heat to high, and then brown:
1.5 Pound Pork Chops

Remove pork chops from pan.
Deglaze pan with:
1 Bottle Good Beer
     *I used Newcastle. 




Add:
1 Cup  Chicken Stock
1/2 Can Cola
2 Tablespoons Apricot Jam

1 Tablespoon Apple Cider Vinegar

2 Teaspoons Dried Thyme
2 Teaspoons Mustard
Small Handful Juniper Berries (optional)

Return pork chops, onions, and garlic to the pan.

Cover pan.
Reduce heat to low.
Let simmer 2 hours, turning occasionally.

Add:
5 Springs Fresh Marjoram
5 Springs Fresh Thyme
2 Teaspoons Worcestershire Sauce

Thicken sauce.
Impress your friends.

Chicken Soup (Of the Jews)

I hadn't been planning on posting two recipes in a row, but I have a feeling the cold spell won't last.  Yup, it's actually cold enough in Los Angeles to make soup.  (Note: It is NOT cold enough to wear a parka.  If you are an Angeleno who breaks out the mittens and scarves when the temperature drops below 65, please email me.  We're going to take a little field trip.  To Canada.)

I thought this recipe was pretty timeless, but, this time around, I actually found a way to improve it.  Amazing.

1 Big Old Chicken

5 Carrots

5 Stalks Celery, including leaves

1 Onion

2 Parsnips

1 Turnip

Salt

Big old chicken?  Indeed.  The older the bird, the more flavor in the bones.  So look for a chicken labeled 'roaster'.  

Rinse the chicken.  Place it in a large stock pot, and cover with cold water.  Bring to a boil, and let the scum rise to the top.  Remove chicken, and rinse both the bird and the pot.  Return the chicken, add remaining ingredients.  Cover with more cold water.

Simmer for about 4 hours.  Simmer, my friends, not boil.  Strain broth.  Save the chicken and carrots, they're good eating.  Compost the rest.  

If you want a really clear broth, you can return the strained soup to the pan, and add two lightly beaten egg whites. Allow to boil for a few minutes, and the extra junk will be picked up by the congealing protein in the egg.  Strain this through a cheese cloth.  The result will be a nice clear broth.  For me, the work/flavor/beauty ratio favors work waaaay to much to make this worthwhile.  But, if this sort of thing matters to you, do it!

Now for something special: Right before serving, I chopped a small handful of celery leaves and added them to the soup.  Balls.  I enjoyed this much more than adding chopped dill, which is the traditional garnish.

Pizza

Many people have opinions on what makes a perfect pizza pie.  The great debate rages on about New York pizza versus Chicago pizza.  A long standing question is, why can't one make a New York pizza outside of the New York area.  Folks dispute what is a "legitimate" topping, and what is not.

Growing up in New York, I have a real preference for the type of pizza I enjoy.  The crust should be thin, slightly chewy.  The sauce should be thin as well, with a touch of sweetness.  Cheese must be mozzarella, full fat.  The oven should be hot and old, preferably fired by coal.  It should be topped with nothing, save perhaps fresh garlic, though pepperoni, sausage, mushrooms are all acceptable.

This, however, is personal.  The debate between NY vs. Chicago is false, they're two very different kinds of pizza.  I'll admit to enjoying a ham & pineapple slice from time to time.  Though few and far between, I've had experiences with good "NY style" pizza outside of New York.

Still, there's nothing like a New York slice.  John's (photo above), Joe's, Sal & Carmine's, Arturo's, etc. fill my belly with a little bit of heaven.  Their numbers are fading, even in NYC there are a lot of crappy "NY" slices.  Happily, pizza is in the soul of a lot of people, and the tradition will continue.

A challenge I'm presenting myself for the summer, you should try it too, is to make a great pizza.  My plan is this: pizza stone, fresh tomato sauce, good cheese, and...my grill.  Yup, I think the way to do this is outdoors.  I'll use real hardwood coal, get it hot as can be, and see what happens.  The results soon.