Marinated and Grilled Pork Chops with Mixed Herb Chimichurri

This recipe stolen graciously from Emeril.



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The Goods
1 cup extra-virgin olive oil
2/3 cup red wine vinegar
2 Tbsp. lemon juice
4 Tbsp. chopped fresh basil leaves
3 Tbsp. minced garlic
2 Tbsp. minced shallots
2 Tbsp. chopped fresh cilantro leaves
1 Tbsp. chopped fresh oregano leaves
1 cup chopped fresh flat-leaf parsley leaves
1 jalapeno – deseeded
1/4 tsp. crushed red pepper
2 1/2 tsp. kosher salt
1 1/4 tsp. freshly cracked black pepper
4 (12-ounce) double-cut pork chops

The Gettin’
1. In the bowl of a food processor, combine the olive oil, red wine vinegar, lemon juice, basil, garlic, shallots, cilantro, oregano, parsley, jalapeno and crushed red pepper.
2. Pulse until well blended but do not puree.
3. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of the black pepper.
4. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrapand reserve at room temperature for up to 2 hours.

*If cooking pork another day, refrigerate sauce and return to room temperature before serving.*

 5. Season the pork chops on both sides with the remaining 2 teaspoons of the salt and the remaining teaspoon of the black pepper and place in a large, resealable plastic food storage bag.
6. Add the remaining chimichurri sauce from the processor into bag covering the chops.
7. Seal bag and refrigerate the pork chops for at least 2 and up to 4 hours.
8. Preheat a grill to medium.
9. Once the chops have finished marinating, remove them from the refrigerator and let them come to room temperature for 45 minutes.
10. Set the chops over the hot grill and cook for 7 to 8 minutes on each side.
11. Once cooked through, serve the chops and pour 1/4 cup of the reserved chimichurri sauce over each chop before serving.

The Take
“I didn’t know pork chops could taste this good,” Jordan. (Lauren passed out on floor.)

Total Time:  3 hours 15 minutes
Prep –  15 minutes
Inactive – 2 hours 45 minutes
Cook
–  15 minutes

Yield: 4 servings

Level: Easy

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Tuscan Mushrooms

This recipe graciously inspired, practically stolen, from Giada.

The Gettin’
1/2 cup SCD legal diced roasted red bell peppers (These add about 30 minutes if not prepared before hand.)
1/2 cup diced pitted green olives
1/2 cup grated parmesan
2 scallions, diced
2 Tbs. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lbs. white button mushrooms, cleaned and stemmed
1/4 cup finely chopped fresh basil leaves

The Gettin’
1. Preheat the oven to 400 degrees F.
2. In a medium bowl mix together the roasted red bell peppers, olives, cheese, scallions, olive oil, salt, and pepper.
3. On a greased or parchment paper-lined baking sheet place the mushrooms, cavity side up.
4. Spoon the filling into the cavity of the mushrooms. Bake until the mushrooms are tender, about 20 minutes.
5. Transfer the mushrooms to a serving platter, sprinkle with chopped basil, and serve.

The Take
EXCELLENT!

Total Time: 30  minutes
Prep –  10 minutes
Cook–  20 minutes

Yield: 4 – 6 servings

Level: Easy

Lobster Tail, We Fancy

This recipe stolen graciously from Giada.

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The Goods
1 cup water
4  lobster tails
salt and pepper
melted butter, for serving (you can clarify it if you want to be fancy)
nimble pinkie fingers

The Gettin’
1.  Add the water to a large pot and bring to a boil.
2. Rinse the lobster.
3. Open the lobster tail in butterfly form (fancy!)
4. Salt and pepper, to taste.
5. Place the lobster tail in the pot to steam (we used a steamer basket) and cover.
6. Steam cook for 8 minutes (it turns a beautiful red!)
7. Serve with hot melted butter, raise pinkies high and enjoy. 😉

The Take:
Lobster tails seem intimidating, but they weren’t hard at all!  And they were oh so tasty, despite looking a dull brown and unappetizing when we bought them from the local supermarket.  The trickiest part was the butterflying, but even a mistake still tastes good!

Total Time:  23 minutes
Prep – Realistically for Newbies like Recipe Thieves: 15 minutes
Cook– 8 minutes

Yield: 4 servings

Level: Intermediate