Grilled Nectarines & Pork Chops

CHILDREN’S RECIPE: Grilled Nectarines with Sorghum, Cottage Cheese and Yogurt
Ingredients:
3 Ripe Nectarines, quartered
½ cup Sorghum (or maple syrup)
¼ cup Water
1 tbsp Butter
2 tbsp Greek Yogurt
2 tbsp Cottage Cheese
Almonds, chopped; to garnish

Method of Preparation:
In a small mixing bowl, whisk together sorghum and water and brush liberally on the nectarines. Place in hot pan and cook until brown. Add sorghum syrup and butter. Roast at 350F until tender. Remove from heat and allow to cool. Chop into medium sized pieces. Serve with Greek yogurt and cottage cheese. Garnish with chopped almonds.

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FAMILY RECIPE: Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus
Romesco Verde:
Ingredients:
1 cup Shishito Peppers
½ cup Scallions, chopped; use bulb only
¼ cup Green Grapes
½ cup Scallions, chopped; use green only
1 cup Pistachios, chopped fine
1 tbsp Sherry Vinegar
1 tbsp Honey
1 tbsp Garlic, chopped and roasted
1 cup Extra Virgin Olive Oil
Salt, Pepper to taste

Method of Preparation:
Grill shishito peppers and scallion whites until well blistered. Remove from heat and place in blender with all other ingredients. Blend until smooth. Season to taste.  

Marinade:
Ingredients:
1 tbsp Garlic, chopped and roasted
1 tbsp Rosemary, chopped
1 tbsp Thyme, chopped
½ cup Extra Virgin Olive Oil 

Method of Preparation:
In a small mixing bowl mix together garlic, rosemary, thyme and olive oil until combined. 

Bacon Wrapped Pork Chop with Grilled Nectarines and Peppercorn Jus:
Ingredients:
1 medium Bone-in Pork Chop
4 oz Thick Cut Applewood Bacon
1 cup Veal Demi Glaze
½ cup Green Peppercorns
¼ cup Butter
Grilled Nectarines, from children’s recipe

Method of Preparation:
Pre-heat grill. Wrap bacon slices around pork chops affixing with toothpicks if necessary. Allow to marinate for 30 minutes. For the Peppercorn Jus, combine veal demi glaze and green peppercorns. Bring to a simmer and slowly whisk in butter. Keep warm for serving. Grill pork chops, remove from heat and let rest. Slice and plate with romesco, and nectarines with syrup; drizzle jus over pork chop.

Noodles & Tuna

CHILDREN’S RECIPE: Broccoli Noodles
Broccoli Sauce:
Ingredients:
3 tbsp Olive Oil
1 cup White Onions, diced
2 cups Broccoli Stems, sliced 1” pieces
1 tbsp Curry Powder
1 cup Vegetable or Chicken Stock
1 tbsp Butter
Salt, Pepper to taste

Method of Preparation:
In a pot add the olive oil, sear the broccoli stems, and add the onion. Cook for about 3 minutes until onions are translucent. Then add the curry powder, steep until the vegetables are coated.  Add stock. Simmer for 5 minutes. Then blend in a blender. Put back in the pot, add butter and season to taste.

Noodles:
Ingredients:
½ box Angel Hair Pasta
Crispy Broccoli, from family recipe

Method of Preparation:
In a pot of salted boiling water add pasta, cook, strain and return to pot. Fold the broccoli sauce and the noodles together.  Garnish with Crisp Broccoli.

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FAMILY RECIPE: Spiced Yellow Fin Tuna with Crispy Broccoli
Crispy Broccoli:
Ingredients:
1 cup Broccoli, florets
2 oz Flour
¼ tsp Baking Powder
½ oz Curry Powder
1 tsp Sea Salt
6 oz Olive Oil

Method of Preparation:
Mix all dry ingredients. Coat the broccoli tops with the flour mixture. Place the broccoli, floret side down, in hot oil and cook until crispy.

Spiced Yellow Fin Tuna:
Ingredients:
5 oz loin Yellow Fin Tuna
½ oz Korean Hot Pepper Powder
½ oz Smoked Paprika
½ oz Paprika
½ oz Curry
½ oz Black Pepper
½ oz Sea Salt
2 oz Olive Oil
Broccoli Sauce, from children’s recipe
Fresh Pea Tops to garnish
1 Meyer Lemon, juice of


Method of Preparation:
Mix all seasonings and spread on a flat dish. Lay the tuna on the dry seasoning mixture and coat both sides. In a hot pan sear the tuna in the oil. Place the broccoli sauce on a plate, arrange Crispy Broccoli, slice the tuna and layer it on top. Garnish with pea tops. Finish with lemon juice.