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Make tonight's dinner for me............

post #1 of 4
9/12/10 at 4:50pm
Thread Starter 
So too busy during the week and this weekend to get any provisions and I am drawing a blank as to what to make for dinner tonight, I won't be going out to pick any ingredients up either. Did make it to the farmer's market this morning, so here is what I have in hand:

Radishes
Heirloom tomatoes
Corn on the cob
Celery
Purple potatoes
Arugula
Mint
Secle pears
sweet potatoes (not yams)

In the fridge:
2 heirloom pork chops
ground sirloin
2 hanger steaks

Assume I have the typical stuff (dry herbs, onions/peppers, rice, pasta), what do I make to serve 3 people? Nothing that takes too long either, prep/cook time should be about 1 hour.
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post #2 of 4
9/12/10 at 5:00pm
Saute the pork chops. Make pan sauce using the pears and some rosemary. Roast the sweet potatoes and the corn. Done.
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post #3 of 4
9/12/10 at 5:51pm
Thread Starter 
Quote:
Originally Posted by Huntsman View Post
Saute the pork chops. Make pan sauce using the pears and some rosemary. Roast the sweet potatoes and the corn. Done.

I'm liking this idea except would substitute the hanger steak for the chops. Talk to me about the sauce, though.
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post #4 of 4
9/12/10 at 6:09pm
Quote:
Originally Posted by edmorel View Post
I'm liking this idea except would substitute the hanger steak for the chops. Talk to me about the sauce, though.
I can't really see skirt steak with pear -- too beefy. Pork, on the other hand, really responds well to fruit. If the hangar steak, I would S&P it, beat it a bit to even it out in thickness, and fry it fast in a a cast iron skillet with some canola/clarified butter. Then I would reserve it, add the tomatoes, coarsely chopped, with some green herbs (it can easily go Italian or Mexican, which might alter the sides, or just straight up and stay with the existing), and maybe some robust red. Cook them down just a bit if they're good tomatoes, and serve over the steak, which you've cut on the bias across the grain. Heck, you could even wilt some arugala in there, or serve it over -- the colors will be nice. The pork, I would S&P and dust with ground mustard, then saute in canola/clarified. When browned and done, remove and reserved. Deglaze (if you can) with Madeira, Sherry, or even marsala. Brandy if others unavailable. Add some stock and the pears, peeled and sliced. Add in crushed rosemary. Adjust seasoning to taste, and thicken (for this I really would just use a cornstarch slurry, but whatever works). Some dijon could be added to the sauce for complexity, and even a little vinegar for sharpness (carefull!). ~ H
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