Pork Chops with Vinegar & Peppers

This recipe is substantially de-convoluted from the Cook's Illustrated version. The original called for browning the chops on the stove, then finishing the whole dish in the oven.  However, this easily adds 20 minutes to the cooking time.  It's much more practical on a weeknight to pre-cook the chops fully, then bring them back together with the peppers at the end.

Pork Chops with Vinegar & Peppers
serves 6

Cook over medium high heat until done, 4-5 minutes per side:
6 pork chops (pref. bone-in and thick cut)

While chops are cooking, saute for 2 minutes:
1 small white onion, chopped finely

Add, and saute 4 minutes more:
3 large bell peppers red/orange/yellow mix, cut into a large dice
2 anchovy fillets, minced
1 sprig fresh rosemary (about 5 inches long)

Add and simmer for 6-8 minutes, until reduced to 1/3 cup liquid:
1/2 cup white wine vinegar
3/4 cup water

Discard rosemary sprig. 

Turn off heat and add: 
1 tbsp. garlic olive oil
2 tbsp. butter
salt and pepper to taste

Return pork chops to pan to heat through, then serve.

Shopping list:
6 pork chops
1 large white onion
2 sweet bell peppers, pref. red and yellow
fresh rosemary
anchovy fillets, or anchovy paste (1 tsp = 1 fillet)

Check pantry:
garlic
butter
white wine vinegar

How to cook a steak

This method was introduced to me by my friend Joe.  It's most suitable for fattier cuts like rib-eye and works best with really good cuts of beef, e.g. USDA prime.


How to cook a steak

1. Take the batteries out of your smoke alarm.
2. Turn the oven up to 500 and put an empty cast-iron skillet in the oven to pre-heat.
3. Place the steak on a cutting board and blot off all the moisture with a paper towel.
4. Rub kosher salt (as much as you can hold between two fingers and your thumb) into each side of the steak.  Let it stand for 3 minutes, then dab all the moisture off again.
5. Sprinkle with pepper to taste, then cover the steak in peanut oil (or canola oil, although it has a lower smoke point).
6. Turn on the largest, hottest stove burner to high.
7. Take the pre-heated pan out of the oven and put it on the hot burner, and put the steak on the pan. The house will start to fill with smoke, so get fans going.
8. After 1 minute, flip it over and sear the second side for 1 minute.
9. Then flip it back over and put the pan into the hot oven.
10. After 2 minutes, flip the steak over and cook for 2 more minutes.
11. Place the steak on an elevated cooling wrack to drip and tent it with aluminum foil.  Let rest for 5 minutes.

Shrimp Fra Diavolo

Shrimp Fra Diavolo
serves 4-6

Serve over 1/2 lb. linguini or spaghetti.

Shrimp
Toss together, then saute on high for about 30 seconds:
1 lb. medium-large shrimp, peeled (can also substitute 1 lb. sea scallops)
1/2 tsp. red pepper flakes
3/4 tsp. salt
2 tbsp. olive oil

Turn shrimp and add 1/4 cup cognac (or brandy).  Set cognac on fire, then pull pan off the heat.  Set shrimp aside.

Sauce
Saute over low for 7-10 minutes:
3 tbsp. olive oil
3 tbsp. raw garlic, minced (about 9 cloves)

Add, then increase heat to medium for 8 minutes:
1/2 tsp. red pepper flakes
3/4 tsp. salt
1/2 tsp. sugar
28 oz. diced tomatoes, drained
1 cup dry white wine

Add and heat through:
reserved shrimp
1 tbsp. raw garlic, minced (about 3 cloves)
1/4 cup minced parsley leaves
1 tbsp. olive oil