Oct 29, 2008 8:15 am US/Eastern
Tom's Diner Recipes
Today's the chefs from Tom's Diner cooked up some delicious pork chops and pumpkin risotto in the Pittsburgh Today Live kitchen.
Harvest Comforting Pork Chops
Ingredients: 6 Stuffing Pork Chops
1 lb. Fresh, loose, mild sausage meat
¼ cup Dried Cranberries or Cherries
¼ cup Dried Chopped Apricots
½ cup chopped onions
2 Tblsp Minced garlic in oil or fresh cloves
¼ cup Shredded Asiago Cheese
12 oz. bag. Fresh Spinach
Salt & Pepper to taste
Flour for dusting
Olive Oil for frying
Directions: 1. Heat frying pan with olive oil
2. Sautee onions, garlic and sausage in heated frying pan until thoroughly cooked adding salt and pepper to your liking.
3. Add Spinach to the sausage and mix well.
4. Cut heat and place cooked sausage mixture into large mixing bowl.
5. Add the Asiago cheese, cranberries and apricots to the sausage
mixture and cool down to at least room temperature.
NOTE: Doing this the night before makes a quick dinner the next day.
6. Heat frying pan with olive oil once again.
7. Stuff chops with mixture.
8. Dust with flour or for a crispier taste you may bread your stuffed pork chops.
9. Fry your chops until golden brown on both sides, approximately 2 minutes each side, then transfer to your baking dish.
10. Cover with foil and bake until the internal temperature is between 155 and 165 degrees.
11. Serve with your favorite harvest sides and fresh corn muffins.
Pumpkin Risotto with Sage Prep Time: 20 Minutes
Cook Time: 30 Minutes
Total Time: 50 Minutes
Ingredients:
1 3-5 lbs pumpkin peeled, seeded, and chopped into 1" cubes (3 cups)
reserved pumpkin seeds, rinsed and dried
2 tsps. canola oil
1 Tbsp. curry powder
1 tsp. ground cinnamon
2 tsps. Kosher salt
4 shallots, chopped
4 cups vegetable stock
2 cups Arborio rice
1/2 tsp. ground saffron
1 cup dry white wine
1 Tbsp. fresh sage
salt
freshly ground black pepper
Instructions:
Preheat oven to 350 degrees F. Wrap the cubed pumpkin in foil and bake for 30 min. In a food processor, puree the pumpkin and set aside. Increase the oven temperature to 400 degrees F. Toss the pumpkin seeds with oil, curry powder, cinnamon, and 2 tsp. kosher salt in a bowl. Spread the seeds on a parchment-lined baking sheet and roast until crispy, about 15-25 minutes. Allow to cool. In a pan, bring the 5 c. of stock to a boil, then reduce heat to simmer. In a large pan, sauté the shallots in 3 Tbsp. of vegetable stock. Add the rice to the shallots and cook 2-3 minutes over moderate heat stirring frequently. Add wine and saffron and cook, stirring constantly, until all the liquid has been absorbed. Add the pumpkin and 1 c. of the hot stock, stirring constantly. After the stock and pumpkin is absorbed, add the stock 1/2 cup at a time stirring constantly until absorbed and the rice is cooked (about 15-20 min). If you run out of stock add hot water. The risotto should be thick and creamy in consistency and just a little runny. When done remove from heat, add the sage, salt and pepper to taste. Garnish with the pumpkin seeds.
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