Karin's Bonus Week 14 Recipe: Lime Pork Chops with Tomato Sour Cream Garnish (but not with pork)

This recipe is from a book that we got for a wedding present, The Big Book of Backyard Cooking. I have made this recipe in the past with boneless pork chops and it was amazing.  This time, I didn't have the pork chops, but had some nice tuna steaks thawed.  I thought, hmmm, citrus and seafood usually have an affinity, I wonder what would happen if I used the tuna?

Lime Pork Chops with Tomato Sour Cream Garnish

6 - 5oz boneless centercut pork loin chops, 3/1-1" thick, trimmed of fat (I used tuna steaks instead.)
1/4 c olive oil
3 serrano peppers, seeded and minced
2.5 T fresh lime juice (2-3 limes) (I used bottled)
1.5 tsp ground cumin
Kosher salt
3/4 tsp red pepper flakes

Garnish
3/4 c sour cream
12 small cherry tomatoes, quartered & seeded
3 green onions including 3" of green stems, finely sliced
Kosher salt
3 T chopped fresh cilantro

*I ended up using 2 tsp of red pepper flakes in the marinade, as I forgot to buy the chile peppers. I also used 1 med tomato instead of the cherry tomatoes, as there were none at my market.

1. Place pork chops in a shallow glass dish that will hold them in a single layer. Whisk together 1/4 c oil, chiles, lime juice, cumin, 1 tsp salt and red pepper flakes. Pour over pork. Cover & refrigerate. Marinate 6 hr or overnight, turning several times. Bring to room temp 30min before grilling.

2. Prepare the garnish 30 min before grilling. Mix all garnish ingredients together in a small bowl. Set aside at room temp.

3. When ready to cook, oil a grill rack & arrange 4-5 in from heat source (we don't usually oil the rack). Prepare grill for a hot fire. Remove pork from marinade and pat dry. Grill until cooked all the way through, 6+ min per side. Arrange chops on a platter. Garnish with sauce, and pass extra sauce separately.

Results: Just as good with the tuna steaks. However, I would cut in half the spicy pepper if I do it again with tuna, as it was WAY spicier than with the pork, even with only half of the marinating time. We had to use the sour cream sauce to cut the spice. But, still, the tuna was a great alternative to the pork. I wonder what would happen if I used chicken? Hmmm....

Karin's Week Fourteen Recipe: Garlic, Black Bean & Sausage Soup

It was a cold, rainy, and dreary day... so I decided to make soup.  As what else would make a filling, warm comfort food - fast?  I have a book called Fresh and Simple Quick Simmering Soups, by Better Homes and Gardens, and usually I make the Red Pepper Soup out of it.  Paging through, this soup looked easy, and we had all the ingredients on hand.

Garlic, Black Bean & Sausage Soup

12 oz bulk mild Italian sausage
1.5 c chopped onion
10 cloves garlic, minced (approx 5 tsp)
1/2 tsp fennel seed, crushed
2 - 15oz cans black beans, drained & rinsed
1 - 14/5 oz can beef broth (I just measured approx amt from my box 'o' broth)
Dash ground red pepper (optional)
1/4 c sour cream
2 c chopped tomatoes (I used 1 14oz can, so approximated)
2 T snipped fresh oregano (I used Penzey's dried, approx 1 T)

In large saucepan cook sausage, onion, garlic and fennel seed over med-high heat for 10-12 min or until sausage is no longer pink. Drain well. (I didn't have anything to drain at this point.)

Stir in black beans and beef broth. Bring to boiling; reduce heat. Simmer, covered, for 15 min.

Meanwhile, if desired, stir red pepper into sour cream. Cover and refrigerate until ready to serve. (I didn't do this, as Nate does not like sour cream.)

Just before serving, stir in the tomatoes and oregano into soup; heat through. Top each serving with sour cream mixture.

This soup turned out quite nicely - it got 4 thumbs up. The only thing I might change, is to use a slightly spicier sausage, as the mild we used didn't seem to add much in flavor. I did put sour cream in mine, and liked that it made the soup thicker. I had the leftovers for lunch the next day, and it was even better after it had sat in the fridge overnight.

Chris's Week Five Recipe: Sour Cream Biscuits

We all have our own personal culinary nemesis, a Moriarty of ingredients who haunts our baking moments. Mine is leftover sour cream.

I suppose most people who found themselves with a 1/2 cup of leftover sour cream would just shrug their shoulders, pop a couple of bakers in the oven, and call it a day, but I just don't get that excited about baked potatoes with sour cream. Nor do I particularly care to make dip out of it, although I will in a pinch. So when my mother was kind enough to give me a leftover container of sour cream, I thanked her politely and came home to brood.

Seeing that I hadn't yet baked anything for this blog, I decided to make some sour cream biscuits and found this recipe at allrecipes.com. I had to retrofit for that 1/2 cup sour cream, so here is the revised recipe:

Sour Cream Biscuits

1-1/2 c flour

1/4 t salt

1/3 t baking soda

2 t baking powder

1/2 c sour cream

5 T (or so) milk

Mix dry ingredients together. Add sour cream and milk one tablespoon at a time until a soft dough is achieved. Flour hands well and roll into round biscuits. Bake 8-10 min at 450F.

Would I make this recipe again? Alas, no. They baked up well on my pizza stone, but the end product was bland and unexciting. The Professor... er, sour cream maintains its position as the Napoleon of Cooking!