An Interview with Jamie Young of Thirty 7 North Restaurant

Despite it’s location in a rather affluent area of Virginia Beach, Thirty 7 North Restaurant and Bar is an unassuming and relaxed place to go for dinner or to meet friends for an after work drink.  Located at 2105 West Great Neck Road in Virginia Beach and known for it’s elegant farm to table American Cuisine, it’s a casual on the water restaurant headed up by executive chef, Jamie Young.

IMG_6698

Jamie is a fresh new face to us, but not to the culinary world.  A graduate of Johnson and Wales, he moved to this area in 2012 to be with his sister who was in the military.  He was immediately hired on as the sous chef with Thirty 7 North and the rest is history.

I had the pleasure of talking to Jamie not too long ago, to discuss his passionate commitment of what he does best, serving up delicious and beautiful plates of incredibly good tasting food.

What is your philosophy on food and how do you come up with your menus?

It’s all about going back to the basics.  Keep it local, create new ideas but remembering to keep it simple.

How do you come up with the menus?  What is it that you are trying to create for the public?

It’s a team effort.  We put ideas together on what is fresh and what can come from what we grow or the local farms.  We want to create a healthy and simple – again back to the basics- menu.  I want to stay away from additives and go back to braising, grilling and roasting.

What tip would you have for the home cook that would really get them the “wow” factor?

It’s all about the attention to detail.  Create texture in food, make sure the plates are wiped.  The little things matter.

Have you ever cooked for anyone famous?  If so, who was it and what did you prepare?

Everyone is famous here!  Actually, when I worked in Charlotte,  I prepared Bananas Foster Pancake for Rosario Dawson, who is a female actress.  She liked breakfast.  And Michael Jordan came in several times, but there was never anything special he asked for.

What is your favorite local food  to cook with?  What is one of your signature dishes you like to use it in?

Rockfish.  My favorite is with wilted kale, roasted pumpkins from Stoney’s and a spiced butter sauce.

What is your favorite kitchen gadget you love to use?

My Vitamix.  It’s great for creating sauces and purees.  You can get different textures with it.

Jamie is about as relaxed and friendly as anyone I know, but don’t get me wrong.  He is a whirlwind of activity having just completed the Iron Chef competition, where dishes like bacon jam on cornbread and Geechi boy grits with braised goat were served.  He is also working with Jim White on nutritional fitness and is hoping to bring healthy menus together for the community.

Listed below is one of his recommendations, “House Pasta with Charred Yuzu Salsa”,  for the home cook to try.  If you can’t or don’t want to try and make it yourself, make reservations with Thirty 7 North by calling 757-412-0203.  I bet if you asked Jamie, he would make it for you!

 

 

 

 

Scallops, Mushrooms, and Scallions

Last weekend I was getting ready to go out to breakfast with my husband and in the background was a show on PBS that I was semi listening to.  Did you ever have one of those moments when suddenly what you aren’t paying attention to suddenly becomes your entire focal point?  Lydia Bastianich was pointing a finger at me and telling me I should pay attention because it was the dinner I had waited for.  Ok,, she didn’t really call out my name but it was a dinner I could have waited for.  I could have literally licked the TV screen.  She had put together a dish of mushrooms and scallions and scallops with a beautifully caramelized crust to them and it had my name written all over it.

IMG_6821

Later that morning, we were out eating breakfast and I’m telling my husband about this dish.  He had the same reaction I did.   Conveniently, the bookstore was right next to where we were  (I know it was fate) and we ran over.  On the spot we bought her new cookbook, “Lydia’s Commonsense Italian Cooking”.  Not only did it have this recipe, but several others I will try soon.  It’s a great addition to your cookbook collection.

IMG_6826

One thing I do want to note on this recipe is that you want dry scallops.  You have to ask for them when you go to the market.  Typically you get the scallops that have sat in some chemical brine and they are slimy and won’t caramelize well.  It’s definitely worth the extra effort and your scallops taste so much better because they haven’t absorbed that chemical brine.

I also added brown rice to this recipe as a starch base.  You don’t need it, but it did add a little substance to the meal.  I just placed a large spoonful under the mushrooms before serving.

IMG_6839

I will definitely make this again.  The mushroom combination hit a home run with the garlic and butter flavors hanging on discretely to every mushroom.  The crunch of the scallion was a nice sharp bite in comparison to the sweet softness of the scallop.

The next time someone yells at you from the TV to pay attention, do it.  This really hit a 4 star YUM rating on my palate.  You need to try this!

Scallops, Mushrooms, and Scallions

Course Entree
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1/4 cup extra virgin olive oil
  • 6 cloves garlic, peeled and sliced thin
  • 8 cups sliced mixed mushrooms, (buttons, shitake, cremini and chanterelles)
  • 1 teaspoon kosher salt
  • 2 bunches scallions, trimmed and lightly chopped (approximately 2 cups)
  • 6 fresh thyme sprigs
  • 2 Tablespoons unsalted butter I used 4 Tablespoons
  • 1 1/4 pounds sea scallops, foot or side muscle removed
  • good quality balsamic vinegar for optional drizzling

Instructions

  1. In a large nonstick skillet, over medium high heat, melt 3 tablespoons of olive oil.

  2. Add garlic.

  3. Once garlic begins to sizzle, add the mushrooms and season with 1/2 teaspoon salt.

  4. Cook until mushrooms begin to wilt, about 6 to 7 minutes.

  5. Add the scallions, thyme sprigs and butter and cook until the mushrooms are tender, another 3 to 4 minutes.

  6. Transfer to a serving plate and keep warm, removing thyme sprigs.

  7. Wipe out the skillet, return to medium high heat and add the remaining tablespoon of olive oil.

  8. Season the scallops with remaining 1/2 teaspoon salt and cook, turning once, until just cooked through, about 1 to 2 minutes per side.

  9. Serve on mushrooms, drizzled with balsamic vinegar if desired.

Lobster and Corn Arancini

Clearly I am not in control of my life any longer.  Between work, the trips, my food writing class, the boot camp exercise class (that I might add is about to kill me),  and the house and all it involves, I cannot find any time to do any thing.  It’s a sad state of affairs, when I have to schedule time to complete the one thing I love to do…this blog.

This past weekend was one of the first in many that I have been able to devote a couple of hours to myself, so I decided to finalize a couple of ideas I’ve been working on.  It was me and my kitchen, alone at last.  Me and my kitchen along with cheese, rice, lobster and corn.  It can’t get any more romantic than that….just don’t tell my husband I said so.

IMG_6768

I love Arancini. You know them; they’re those cute little cheesy rice balls.  I can’t seem to ever have enough of them and a while back I got this obscure idea to add lobster to the recipe.  And what goes better with lobster than corn?

IMG_6770

With the combination of flavors, all the ingredients made for a very tasty dinner.  What I loved was the sweetness of the lobster and corn combined with the creaminess of the cheese and rice but it all had the crunch from the outside crust.  Yes, my friends, an Arancini affair had begun.  I even invited my husband to come along for the taste train of love, of which I believe he thoroughly enjoyed, given that he ate four of them.

IMG_6798

Make a date with your kitchen and try these cheesy rice balls.  You’ll love them as much as I did, with or without the husband involved.  Just don’t tell him I said so.

Star rating is a huge YUM!

Public House Field Trip

There is always that one place you can go to grab a quick bite and maybe a drink…or vice versa.  That place that everyone knows your name.

The other day, for my “Expressions of Food” class, we met at a restaurant named Public House.  Public House, located off Colley Ave in Norfolk, VA,  is a dark but homey atmosphere where I felt everyone was going to shout out my name when I walked in.  It was as though I had walked in to an American spin-off of an English Pub, although I’ve never actually been to one.

We had a rather large group, but our waiter, Matt,  made us all feel as though we were sitting alone.  I was very impressed with the speed and personal service that was given.  Public House is well-known for their Bacon and Egg Cocktail, having been featured in the national Huffington Post, however, I just ordered my usual champagne and cranberry Poinsettia to start the meal off.  It was a beautiful mixture of the two components, the champagne being bubbly and crisp and the cranberry adding just enough tartness to make it refreshing.

IMG_6687

For my meal I ordered the club sandwich which was pretty standard as far as club sandwiches go.  They were quite accommodating when I asked not to have cheddar included in the layers of cheese and meat offerings, but fell a little short when I requested to have it all between 2 slices of bread and not three.  I’m honestly not quite sure if only two slices would have supported everything that was jam-packed into the sandwich, so I made due and took the extra layer out myself.  I do wish I had been more courageous in trying something else after seeing everyone else’s plates, but I have to say that my sandwich was up in the top five for club’s that I have eaten in the past.  Rather than fries, my plate had a side of sliced apples which was a very fresh respite from the heaviness of the bread, meat and cheese.  I did try my neighbor’s fries which I have to say were quite good and the amount served on the plate was far too many for one person.

IMG_6692

Considering the large group we had, it went well and all the food brought to the table was in a very timely manner.  No one had to wait on theirs and from what I could tell all the orders were as requested, without having to send anything back.  Kudos to our Waiter Matt, for getting everything correct!

I highly recommend Public House if you’re in the Norfolk area.  I’ve decided to go back after reading several of their reviews and order the Blue collar Mac and Cheese.  Just from the comments I’ve read, I’m already drooling, thinking of a tangy blue cheese sauce over the macaroni.  I cannot wait to revisit.

Maybe next time they’ll even call out my name when I walk in!

 

The Best Meatloaf

Meatloaf.  We all have our favorites.  The funny thing is our favorite is typically the one we make ourselves.  If someone makes a meatloaf, it’s always the best and you can’t tell them any different.  I have to include myself in that segment of the population.  My husband and I each have our own meatloaf recipe and of course we each think ours, individually,  is the best.

Until last night that is.  We have thrown away our respective recipes and we now have the best meatloaf recipe.  Ev-VER-rrrrr!  Well, in our own humble opinion, that is.

IMG_6700

Meatloaf is as subjective a topic as a macaroni and cheese recipe.  We all have that recipe that our mom made, one that has passed down through the generations, or even one that we have created ourselves based on what we like and don’t like to add in.  There is not one recipe that is exactly the same as someone else’s.  Meatloaf is a personal odyssey of originality and taste, a symphony of meats, cheeses and vegetables.  That is why we all love it and we all love the one we make ourselves.

This particular recipe, adapted from a show I saw on the Food Network, was in a category of the best eaten comfort foods. The meatloaf had been selected by Ina Garten  from Tavern 1770..  Since it was meatloaf it seemed almost mandatory that I make my own personal stamp on it, and so I did.

IMG_6708

Although my husband thoroughly coated his with a layer of ketchup, we both agreed that this was the best we had ever made or had.  I will, however, have to be understanding of the fact you may not agree with our opinion..  You may not even want to try this recipe because you might still hold on to the fact that yours is the best….and perhaps it is.  But I would challenge you to give this a try….just for something different.  It’s full of flavor, moist and hearty all at the same time. And,  I can assure you, that while you may not think it’s the “best” in your home,  you will still want to keep it as a really good back-up.

Be forewarned, the next time someone asks me if I have a good recipe for meatloaf, I am going to say yes.  Yes, I actually do have the best meatloaf recipe.

The Best Meatloaf

Course Entree
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 1 pound ground veal (preferably naturally raised)
  • 1 pound ground pork (preferably naturally raised)
  • 1 pound ground beef (preferably naturally raised)
  • 1 Tablespoon chopped fresh chives, plus 1 teaspoon for the sauce
  • 1 Tablespoon chopped fresh fresh thyme, plus 1 teaspoon for the sauce
  • 1 Tablespoon chopped fresh Italian parsley, plus 1 teaspoon for the sauce
  • 3 large eggs (preferably organic)
  • 1 1/3 cups finely ground Panko
  • 2/3 cup whole milk I used goat's milk
  • 2 Tablespoons kosher salt
  • 1 Tablespoon freshly ground pepper
  • 4 cloves roasted garlic cloves, minced
  • 2 Tablespoons grated Pecorino Romano cheese
  • Olive oil
  • 2 stalks celery finely diced
  • 1 large onion, finely diced
  • 2 cups chicken or beef stock
  • 8-10 roasted garlic cloves
  • 3 Tablespoons butter, at room temperature

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko, milk, roasted garlic, Pecorino Romano, salt and pepper in a large mixing bowl.

  3. Heat a medium sauté pan over medium-high heat and film it with extra virgin olive oil. When the oil is hot, add the celery and onion to the pan and cook, stirring until softened. When the mixture is cooled, add it to the other ingredients in the mixing bowl.

  4. Using clean hands, mix the ingredients until well combined and everything is evenly distributed. Place a piece of parchment paper on a sheet pan with sides at least 1 1/2 inches high.

  5. Place the meat on the sheet pan and pat it and punch it down to reduce any air pockets. Shape the meat into a loaf (about 14 1/2 inches long, 5 inches wide and 2 inches high.)

  6. Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat thermometer indicates an internal temperature of 155 to 160 degrees. Remove the meatloaf from the oven and let rest for 10 minutes.

  7. Meanwhile for the sauce, combine the broth, roasted garlic cloves and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened. Add 1 teaspoon each of the chopped chives, parsley and thyme.

  8. Slice the meatloaf and place pieces in the sauce for 3 to 4 minutes. Place on serving plates and top with sauce.

A Toast Addiction

I watched a cooking show the other day.  There is nothing extraordinary about that, and in the opinion of my husband I probably watch them more than I should.  It was a show I had never seen before, and honestly I can’t even tell you the name of it.  What I can tell you is that after that show I acted like a pregnant woman out of control, on a quest to satisfy an overwhelming craving.  It was a craving for toast…..oh, but not just any toast.

IMG_6659

It was toast browned in a skillet with a mixture of maple syrup and butter. It was toast that was caramelized until it had a sugary, crunchy coating and then topped with a slice of creamy, yet savory cheese.  It was more than toast and I wanted to try it.

IMG_6667

I am not usually a maple syrup on anything kind of person.  Not even as a child did I like French toast or pancakes smothered in that syrupy sticky sweetness.  I do like the taste of maple syrup, but more in the one little bite kind of candy you get when you go back to New Hampshire or Vermont for a visit.

For some reason, however, this had really caught my eye.  For the next week I thought of nothing else and so finally over the weekend I decided I was actually going to make it.

I wish I hadn’t.  I was like a drug addict on crack I loved it so much.  I made it three times and went through a whole loaf of bread and a round of brie.  I did have a little help eating it all, but quite honestly,  if I didn’t have to share, I probably wouldn’t have.  It was just that good.

IMG_6672

I curse you and thank you Amy Thielen of the Food Channel.  I am now an official Maple Bread lover,  or otherwise known as a toast addict . My disclaimer is,  I cannot be responsible for you once you try this.  I will, however, welcome you with open arms to my support group.

It really is that good.

Pecan Squares and Class

No matter what we do in life, we all need to continue learning our craft.  It only makes us better at what we love..  I started this blog a year ago, jumping in and not really knowing what I was doing.  And if we’re really being honest here, I still wonder if I know what I’m doing!

A friend and local food expert teaches a class in food writing, called “Expressions in Food”.  It’s instructional in writing blogs, journals, and food reviews so I thought it might give me some insight and help improve my blog I share with all of you.  (you’re still out there….right?)

Our first class suggested we bring snacks to share.  I had a weekend of Super Bowl, moving into a new office and this class so I decided to bake Pecan Squares, courtesy of Ina Garten.  The recipe makes so many I could cover everything with one dish! So I trudged in with my plate of bars, everyone brought their food of choice and our instructor, Patrick brought wine.  Now that is my type of class!

IMG_6463

For two and a half hours, we shared our interest in the class, drank wine and ate our snacks, all while learning how to describe what we were eating.  It was a cornucopia of smells, textures and flavors, from creamy onion dip that jumped off the salty crunch of the potato chip around the plate to the sweet caramel and sandy texture of the pecan squares.  What a tasty way to spend my Sunday afternoon!

I left the class, happily anticipating the next one and I hope it helps me to relay to you my love of food and recipes in such a way that you will love to read my blog even more than you do now.

Happy reading (and eating everyone)!

IMG_6460

Pecan Squares and Class

20 large or 40 small squares

Course Dessert
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 20 large

Ingredients

  • 1 1/4 pounds unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 3 extra large eggs
  • 3/4 teaspoons pure vanilla extract
  • 4 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • Topping
  • 1 pound unsalted butter
  • 1 cup good honey
  • 3 cups light brown sugar, packed
  • 1 teapoon grated lemon zest
  • 1/4 cup heavy cream
  • 2 pounds pecan, coarsely chopped

Instructions

  1. Preheat the oven to 350 degrees.

  2. For the crust, beat the butter and granulated sugar in the bowl of an electric mixer, fitted with the paddle attachment, until light, approximately 3 minutes.

  3. Add the eggs and the vanilla and mix well.

  4. Sift together the flour, baking powder, and salt.

  5. Mix the dry ingredients into the batter with the mixer on low speed until just combined.

  6. Press the dough evenly into an ungreased 18 x 12 x 1 inch baking sheet, making an edge around the outside. It will be sticky, sprinkle the dough and your hands lightly with flour.

  7. Bake for 15 minutes until the crust is set but not browned. Allow to cool.

  8. For the topping, combine butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan.

  9. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes.

  10. Remove from heat and stir in the heavy cream and pecans.

  11. Pour over the crust, trying not to get the filling between the crust and the pan.

  12. Bake for 25 to 30 minutes, until the filling is set. **NOTE**

  13. Remove from the oven and allow to cool.

  14. Wrap in plastic wrap and refrigerate until cold.

  15. Cut into bars and serve. (at this time if you wish to make your bars a bit more decadent, dip or drizzle with warm chocolate.)

  16. **NOTE** This filling may bubble over the edge. Place a large baking sheet or aluminum foil on a lower oven rack to catch the drips.

Cream Cups with Raspberry Sauce

Several weeks ago, I had an opportunity to do a cooking demo for a smallish group of women.  The smallish group turned out to be about thirty, so I was a little out of my comfort zone.  However, they made me feel such a part of the group and were so fun, that I couldn’t be nervous!

I had put together a menu that was easy, could be prepared ahead of time and hopefully tasteful and something they would be happy to serve to their guests.  I decided upon Shrimp Toasts (recipe posting in the near future), Roasted Fennel and Sausage  (one of my earlier posts) and for dessert, Cream Cups with a Raspberry Limoncello sauce.

IMG_6411

I’ve always loved the Cream Cups. I first had them at a dinner party hosted by my former neighbor and friend Leanne Yocke.  I’m not sure where she got the recipe from but I adapted it a little and have an easy yet elegant dessert that literally could be thrown together at the last-minute.

IMG_6412

The recipe follows as I made it, but you can do so many things with this.  You could make it with just a fruit sauce or a reduced wine sauce, for just a couple of ideas.

IMG_6436

If you have unexpected guests, are planning a romantic dinner for two or stepping out of the box and wanting to do something a little different, give this a try.  I really think you’ll be glad you did!

Cream Cups with Raspberry Sauce

Course Dessert
Prep Time 15 minutes

Ingredients

  • 1 cup confectionary or powdered sugar
  • 1 8 ounce package cream cheese
  • 1 8 ounce container mascarpone cheese
  • 1 teaspoon vanilla
  • 2 Tablespoons confectionary or powdered sugar
  • 1 pint raspberries
  • 2 Tablespoons limoncello

Instructions

  1. Beat together 1 cup powdered sugar, cream cheese, mascarpone and vanilla.

  2. Spoon into muffin cups or with a #1 tip, pipe onto parchment paper in large circles.

  3. Place on a flat pan and freeze until firm.

  4. For sauce: Mix powdered sugar, raspberries and Limoncello together, mashing slightly, but trying to keep the raspberries intact.

  5. Let rest for 30 minutes.

  6. To serve: About 15 minutes before serving, remove cream cups from freezer. Top with raspberry sauce and serve.

  7. NOTE: You could also substitute Chambord or Wine for the Limoncello or omit entirely.

A New Year Begins…

I cannot believe it is New Year’s Day 2014.  How fast this last month has flown!  To be honest I have to say that I am so glad this holiday is over and even more glad we are on to a bigger and better year.  So many things to think about, some good and some not so good.

Have you ever received one of those letters over the holidays that tell you how great the year has been and how many achievements the family has had?  I will tell you that I didn’t send out any letters like that this year.  My position as a mortgage lender was not nearly as successful as it has been in the past,  financially it has been more of a struggle and I have had to realize that my children have their own lives and don’t need me like they used to.  And of course there was the devastating loss of my beloved brother Will in October. The holidays were something I always looked forward to so I needed to do something that would help bring the happiness back into our home.

IMG_6221

My husband and I had decided the end of November that we were going to have one of those Ugly Sweater Parties.  I planned, I shopped, and I systematically made food for two weeks so I would be ready and enjoy the party.  I was however, unprepared for how fast all the food was going to disappear!  I take it as a compliment that they ate everything so quickly but for the first two hours of the party I was a lunatic replenishing platters so that there wouldn’t be hungry, drinking people wandering around.  Note to self:  cook more food up front and keep warm in the oven.

IMG_6241

The party, despite my poor food serving planning was great fun and a complete success. I know this will have to become an annual event.. At this point, I do want to mention my friend Marlene Charbonneau.  Here was a woman I befriended on Facebook because I liked that she baked and wrote.  I never met her but ordered some of her beautiful cookies for the party.  They were so amazing, so beautiful and so yummy that I have to give her a shout out.  She truly is my friend and I want everyone to know that her cookies are absolutely the best!

IMG_6215

This is where I have to learn I sometimes cannot do it all.  During the planning of the party, I got a call from a friend who needed help with her husband’s work party.  Unfortunately my husband and I were leaving that day to travel to New York to visit his daughter and then to pick up my mom and bring her back for Christmas.  But then we talked about getting all the food ready and bringing it over the night before we left….and I said yes.  So the day after our party, I shopped for the food and spent the next three days making food, writing instructions and packaging the food to take over and then left the following morning for five days out-of-town.  To those of you who may be crazy like me, I have to warn you to reconsider when you think you can do it all.  Especially when you also have a day job like I have! It was so chaotic that it was only now I realized that I haven’t posted since the beginning of December.  You can never be so busy that you put aside the things you love to do and that for me is sharing my highs and lows in the kitchen with you.  New Year’s resolution number one is to never stop doing what I love.

Anyway,  we managed to get through the month.  There was sadness over the holidays knowing that my brother and Dad wouldn’t be there to share but happy in the fact that my mom and my children were there with my husband and I.  It’s true what they say…you shouldn’t be worried about what is under the tree, but be happy with who is around the tree. Now it is the new year and a time for reflection and hope for the coming months.

IMG_6332

I’ve written this blog for a year now, the end of this month.  I cannot tell you the joy that it’s brought to me and I hope that somehow I have brought a bit of joy, knowledge, new recipes or something to you.  I want to thank you all for your support and following me and I hope you will continue to as I make my way through 2014.  Tell me what you would like to hear about, what you love and what you don’t.  I will continue share no matter what but without all of you I cannot grow and I want to let you know how important your support is to me.

I know it’s going to be a better year for all of us.  2014 will be a great year and I can’t wait to find out what the future is going to bring!

Pesto Crusted Roasted Pork Rack

Thanksgiving is over.  Finally!!  I was really looking forward to the holiday but after a week of leftovers it’s about time it’s done.  Turkey, turkey gravy, turkey soup, turkey sandwiches and turkey hash.  Don’t get me wrong….I have always loved turkey but after a week of trying to use it all up, I was certain that I would not be eating turkey again for a very long time!

That being said, it is time for something different.  So I decided to do something a little out of the box….at least that was what I had thought..  I have never been one that liked pork chops, but the husband has always liked them.  Since I am the one in the kitchen most of the time, I have usually won that battle.

IMG_6139

Out shopping one day, we came across a pork rack.  A little different that the standard thick ugly pork chop I had grown up with, so I decided to give it a chance.  The husband was feeling happy.

IMG_6141

Not knowing the best way to make it, I did Google my idea and came up with a recipe from the Craig Mostyn Group.  Although I had never heard of this site I gave it a shot and oh boy, was I glad I did.  The pork was moist and so very flavorful.  Not the pork chops that I had come to know from the past.  I served it with roasted potatoes and wilted greens and it tasted like a dinner I would have served at a party for guests…but incredibly easy.

IMG_6143

I always say, when you’re tired of turkey….eat pork chops.

Pesto Crusted Pork Rack

Course Entree
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1/12-3 pound pound pork rack
  • 1 cup basil pesto (homemade or if in a pinch I use Harris Teeter’s brand)
  • 1 cup Parmesan Cheese
  • 1 cup panko bread crumbs
  • 1 Tablespoon olive oil

Instructions

  1. Preheat oven to 375 degrees F

  2. Trim pork and clean bones. Wrap bones in foil to protect.

  3. Combine pesto, Parmesan, panko and olive oil in a bowl. Mix well.

  4. Press mixture into a thick crust over the entire roast. Weigh roast and cook for 25 minutes per 1.1 pound or approximately 1 hour and 15 minutes.

  5. Allow roast to sit for at least 10 minutes prior to serving.

Pin It on Pinterest