Jess's Recipes

6 bone-in pork chops course salt freshly ground black pepper 1 T olive oil 2 T unsalted butter 1 lg white onion 3 c cored, sliced apples 1 c beer, wine, cider or chicken broth 1. add 1/4 cup of table salt and cold water into a container (qt size zip lock bag for example) and brine the pork chops for @ least 60 minutes. When complete pat dry with paper towels. 2.Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch cast-iron skillet (if you have a smaller one, you'll need to work in batches) over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate. 3.Swirl the butter into the pan. Add the onion and apples. Sauté until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the beer or other li...

4 Kaiser rolls-split, toasted and buttered 4 red lettuce leaves 6 thick bacon slices, cooked until crisp 1/2 granny smith apples, cut into thin slices glaze: 1/4 c plus 2T Dijon mustard 1/4 c horseradish 2 T honey 4 6 oz. skinless salmon fillets vegetable oil for rubbing salt and pepper Light the grill. In a small bowl, mix the mustard, horseradish and honey. Rub the salmon with oil and season with salt and pepper. Grill the salmon over moderate heat, skinned side down, approx. 3 mins. Turn and grill 3 mins longer, until salmon is nearly cooked through. Spread each fillet with 1T of the glaze (reserve the remaining glaze for a sauce with the sandwich if you wish.)Grill for a bit longer to set the glaze. Spread sauce on the rolls and place a lettuce leaf, 2 bacon strips, and 3 slices of apple on each roll. Set salmon on top, close the sandwiches and enjoy! (15-16 pts. per serving, I would skip the roll to remove 4 pts from this.)

5 lbs. McIntosh or Macoun apples grated zest of 1 orange grated zest of 1 lemon 2 TBS freshly squeezed orange juice 2 TBS freshly squeezed lemon juice 1/2 cup granulated sugar 2 tsp ground cinnamon 1 tsp ground nutmeg For the topping: 1 1/2 cups all-purposed flour 3/4 cup granulated sugar 3/4 cup light brown sugar, packed 1/2 tsp kosher salt 1 cup oatmeal 1/2 lb. cold unsalted butter, diced Preheat oven to 350F. Butter a 9x14x2 inch oval baking dish Peel, core, and cut the apples into large wedges. Combine the apples with the zest, juices, sugar and spices. Pour into the dish. To make the topping, combine the flour, sugars, salt, oatmeal, and cold butter in the bowl of an electric mixer fitted with the paddle attachments. Mix on low speed until the mixture is crumbly and the butter is the size of peas. Scatter evenly over the apples. Place the crisp on a sheet pan and bake for one hour until the top is brown and the apples are bubbly. Serve warm.

For the pastry (2 parts) 2 cups all-purpose flour 1/4 cup granulated or superfine sugar 1/2 tsp kosher salt For the filling (1 tart) 1 1/2 lbs. McIntosh, Macoun, or Empire apples 1/4 tsp grated orange zest 1/4 cup all-purpose flour 1/4 cup granulated or superfine sugar 1/4 tsp kosher salt 1/4 tsp ground cinnamon 1/8 tsp ground allspice 4 TBS cold unsalted butter (1/2 stick), diced For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Be careful; the blades are sharp. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrige...