Double Barrel Spiced Pork Chop {37 Cooks & Lock-N-Load Java Challenge}

This is my first time participating in a 37 Cooks (an online group made up of, you guessed it, 37 Cooks) challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java. A fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

(borrowed from their website) Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet our criteria for being reputable, highly rated, fiscally responsible charities.  We look for charities that are well run… with low overhead and low fund-raising costs, so that more of their resources are used in carrying out their mission.

While many companies claim to support charities with nebulous claims of donating a “portion of profits,” we decided we would create a minimum standard for the money we commit as a company to the panel of charities we have chosen to support. We have set that threshold at the equivalent of $1 for every order shipped.  The more successful we are as a company, the more we donate back to these great organizations. We believe that this level of transparency will earn your confidence and loyalty.

This is my kind of company – great product and charity oriented!

We were sent two samples of our choice…I chose the Double Barrel Black and Snipers Choice (decaf) and were asked to create two recipes with the samples. Of course both of my entries are 100% gluten-free. Below is my first entry:

Double Barrel Spiced Pork Chop

Spice Rub:

Double Barrel Black, Ground                    2 teaspoons

Brown Sugar, Light                                     2 teaspoons

Cayenne Pepper                                      3/4 teaspoon

Salt, Kosher                                              3/4 teaspoon

Cinnamon, ground                                    1/2 teaspoon

Olive Oil                                                    1 teaspoon

Butter                                                        1/2 teaspoon

Pork Chop, boneless                                2

Method of preparation:

In a small bowl combine the first five ingredients and mix well.

Rub on both sides of the pork chops evenly and let sit for 10-15 minutes.

In a medium skillet heat the olive oil and butter over medium heat. Add pork chops and cook until internal temperature reaches 145°. Depending on the thickness of your pork chop this could be anywhere between 3-6 minutes per side.

Serve with a roasted sweet potato with butter, cinnamon and sugar, and candied pine nuts (recipe below)

Double Barrel Candied Pine Nuts

Double Barrel Black, Brewed                     1/4 cup

Sucanat                                                     1/2 cup

Pine Nuts, toasted                                     1/4 cup

Method of preparation:

In a small sauce pan combine the brewed coffee and sucanat and bring to a boil. Stir until the sucanat has dissolved. Stir in pine nuts and cook until the sucanat starts to crystallize around the pine nuts, about 5 minutes.  Continue to stir and once the sucanant starts to re-melt pour the liquid and pine nuts onto a silpat to let cool. Once cooled you ca break them apart.

Chefs Note: I choose the sucanat over granulated sugar because the sucanat goes well with coffee, it adds a hint of molasses.

Be sure to check out both 37 Cooks (find us on Facebook and Twitter) to see what everyone else created and Lock-N-Load Java (you can also find them on Facebook)

Enjoy!

Sweet Potato and Pine Nut Risotto

Below is a recipe that I created a few weeks ago while in my vegetarian cuisine lab at school. Each week we are all assigned a component of the meal and we need to create a recipe based on that and what our lecture and demo are on that day. Right before break our lecture and demo were on fruits and nuts and I was assigned the entrée portion of the meal. One thing I really love about this class is that we have the freedom to create recipes each week instead of being handed a recipe and asked to make it, or our twist on it. It took me a little while to figure out what I wanted to make that I could incorporate fruits and nuts in it.

I decided to start with my favorite “blank canvas”…a risotto! The idea just grew from there. I looked around the kitchen saw some golden raisins, pine nuts (one of my favorite nuts), baby spinach, and sweet potatoes (another favorite of mine!). I didn’t want the risotto to turn out sweet (because of the raisins), so I added a bit of cinnamon and grated Gruyere cheese instead of the traditional Parmesan cheese.

My chef and class really enjoyed the flavor combination and I can’t wait to make this again. Hope you all enjoy it.

Sweet Potato and Pine Nut Risotto

A hearty risotto with sweet potatoes, pine nuts, golden raisins, and spinach, a savory dish with a hint of sweetness.

Yield: 3 cups      Serving Size:  ½ cup     Number of Servings: 6

Ingredients

• Vegetable Stock                                                                4 cups
• Sweet Potato, brunoise                                                     4 ounces
• Shallot, fine brunoise                                                         2 teaspoons
• Garlic, fine brunoise                                                           2 teaspoons
• Olive Oil, divided                                                                4 tablespoons
• Cinnamon, ground                                                             1/8 teaspoon
• Ginger, grated                                                                     ¼ teaspoon
• Arborio Rice                                                                        1 cup
• Pine Nuts, toasted                                                               ¼ cup
• Golden Raisins                                                                    ¼ cup
• Spinach, fresh                                                                      ½ cup
• Wine, white                                                                           ¼ cup
• Pepper, white                                                                       1/8 teaspoon
• Gruyere cheese, grated                                                        ¼ – ½ cup
• Parsley, chopped                                                                  1 tablespoon

Method of Preparation

• Gather all ingredients and equipment.
• Heat vegetable stock in a medium pot to a simmer, then lower heat to keep warm.
• Wash and peel the sweet potato, then wash again.
• Brunoise the sweet potato and set aside.
• Peel the shallot and garlic. Cut brunoise and set aside.
• In a large, heavy bottom skillet, heat 1 tablespoon of the olive oil over medium heat.
• Add brunoise sweet potatoes and cook until lightly browned.
• Sprinkle the sweet potatoes with cinnamon and toss to coat. Remove from pan and drain on a paper towel to remove any excess oil.
• In the same skillet add the remaining three tablespoons of olive oil over medium heat.
• Add shallots and cook for two minutes. Add garlic and ginger and cook for an additional minute.
• Add rice and stir to evenly coat with oil. Cook for one minute, until there is a slight nutty aroma, you do not want the rice to brown.
• Add 1 cup of stock to rice and stir constantly until almost absorbed.
• When the stock is almost absorbed, add an additional cup of stock. Repeat until the grains of rice are tender with a slight bite to them. About 20 minutes.
• Add pine nuts, raisins, spinach, sweet potatoes, and wine. Stir until evenly incorporated and spinach has wilted.
• Season with pepper and stir to incorporate evenly.
• Remove from heat and add in cheese. Stir well.
• Add parsley, and stir to incorporate.
• Serve immediately.