Thursday, July 23, 2009

Pork with Blueberry Wine Sauce

I have a TON of blueberries right now, and usually I just snack on them but I was reading about a blueberry reduction (usually you see these on beef or lamb) and saw some delicious pork chops so I thought I'd try it out. This dish is tangy and quick!

This is a one pan meal (aka, less dishes to wash), and relatively healthy. You can always broil the pork if you prefer, but the sauce will be a little less robust. I used a pretty bold cab, and if I made this again I'd probably use something sweeter. This could be a good way to use up those fruit bombs they call Merlot that your friends bring over for dinner parties....

What you'll need:
  • olive oil
  • 2 pork chops
  • 2 cloves minced garlic
  • 1/2 cup red wine
  • 1 cup blueberries
  • Place a drizzle of olive oil in skillet and heat until almost smoking
  • salt and pepper pork chops (both sides) and place in pan, you should hear a sizzle
  • cook until done, the internal temperature should be about 145 degrees for medium
  • remove chops and place on a plate
  • in the same pan, add minced garlic and sautee for a minute
  • add wine to deglaze pan, scraping up the bits
  • let wine reduce to about half and add blueberries, let simmer for 3-4 minutes
  • pour sauce over pork chops and serve!

Wednesday, July 22, 2009

Brussels Sprouts, simple & delicious

I like eating Brussels sprouts. We ate them a lot growing up and I remember Dad putting apple cider vinegar on them, or Mom dipping them in mayo. I think this recipe is by far the easiest and tastiest way to have them, as well as much healthier than mayo. There are many people who would rather have teeth pulled or fight a rabid dog than eat these folate packed flora from the cabbage family, so this is a great way to bring them on board.

The citrus makes this a great dish year round, and the almonds add a great finishing crunch. No soggy bland sprouts here!

When you're selecting Brussels sprouts, look for ones that are uniform in size (so they'll all cook evenly) and try to pick the smallest ones out of the bin (the bigger ones tend to be bitter - not wise if you're trying to convert someone!). They're packed with iron, vitamin C, folate, thiamine and fiber. This is a recipe you can throw together in less than 15 minutes!

What you'll need:
  • olive oil
  • Brussels sprouts - about 4 per person if served as a side
  • 2-3 garlic cloves, minced
  • 1 fresh lemon
  • sliced almonds
  • Remove small outer leave from Brussels sprouts and cut in half
  • Mince garlic cloves
  • Drizzle pan with olive oil and add garlic
  • Turn heat on low and saute garlic for 1-2 minutes
  • Add Brussels sprouts to pan with a pinch of salt and cook until tender
  • Squeeze one lemon over pan and toss
  • Garnish with slivered almonds and serve
You can also add a splash of balsamic vinegar when you are finishing the Brussels sprouts, or garnish with walnut pieces or pecans.

Friday, July 10, 2009


Welcome to the Seaside Kitchen blog! This started with my love for food...I mean, LOVE. I love everything about it! From seed to table, I am enamored by the whole process. I also enjoy helping other people to love food too! I offer private event catering, event assitance, and cooking classes.


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