Recipes

Sunday morning I visited the farmer's market on Ivar and Selma in Hollywood (near Amoeba Records). I am a frequent visitor to this all organic market, I work at a lovely flower shop called My Secret Garden which has a new outpost in Space 15Twenty, nearby. This week I was excited to come across fresh black eyed peas in the shell. Their pods are so interesting, ranging from cheery spring green to a deep cherry brown, some striped or color blocked. While I have never actually cooked them before, I couldn't resist their playful costume, so home they came. I also bought a nice sweet onion, crimini mushrooms, garlic, and some herbs. Turns out, after sniffing around in some cook books, these peas are delicious with ham or pork and I had some bacon on hand, perfect. You can substitute the bacon in this recipe for many things such as diced ham hocks, or prosciutto if you're fancy, (snap). Also, I realize that polenta in tube form does not sound entirely appealing, but it's yummy! Well, it ain't like mama makes it, but a nice find at Trader Joe's or other specialty grocers, so don't shy away. One last note, fried chicken is definitely the best accompaniment to these southern sides, but chicken cutlets sauteed in some olive oil is a lighter week day meal option. Have fun and enjoy!

Pan-seared Chicken Cutlets,

Black Eyed Peas &

Herbed Mushrooms over Polenta

 

  

For chicken: 

• 1 lb chicken breasts
• Olive oil
• Salt & pepper
• 1/2 lemon, juiced 

For black eyed peas:

• 1 1/2-2 lbs of fresh black eyed peas in their shells
• 2 slices thick cut bacon, roughly chopped
• 1/2 onion, sliced
• 1 cup chicken stock
• salt and pepper

For polenta & herbed mushrooms:

• Slice-able polenta (in tube form) 
• olive oil
• 1 carton crimini mushrooms, sliced 
• 1/2 cup roughly chopped fresh parsley
• 1/8 cup sliced basil
• 3 tbsp chopped scallion or chives
• salt & pepper

1. Shell peas and discard pods, set aside. Slice polenta into 1/4 inch rounds, set aside. Trim fat from chicken breasts and place between two pieces of plastic wrap. Pound chicken with mallet or small skillet until it is an even 1/4" thickness.
2. In a medium skillet heat 1 tbsp olive oil over med-high heat. Add mushrooms, reduce heat to med, and cook until they release their juices, about 10-12 minutes.
3. Meanwhile, in a medium saucepan, heat 1 tsp olive oil over medium high heat. Add bacon, cook for 3-4 minutes until edges start to curl. Next add onions, and cook about 2 minutes until beginning to soften. Add peas and toss to coat. Add chicken stock and bring to a boil. Reduce heat and simmer about 15 minutes until peas are still firm to the bite, not mushy.
4. In another large skillet, heat 1 tsp olive oil over medium heat. gently add polenta rounds to skillet and cook until moist and softened, about 4 minutes per side. Remove polenta and set aside, keep warm. Wipe out skillet with paper towel, heat 1 tbsp olive oil over med-high heat. Add chicken and saute until juices run clear, about 5 minutes per side. 
5. Toss parsley, basil, and scallions with mushrooms and season with salt and pepper just before serving. Serve mushroom mixture over polenta.

Recipes

          Stuffed Pork Tenderloin 
       with 
      Crispy Kale & Fingerling Potatoes

 

 

For Pork:

• 1 (1-lb) pork tenderloin, trimmed
• 1/4 cup chopped shallots, browned in olive oil
• 1/4 cup walnuts, toasted and chopped
• 2 tbsp chopped fresh thyme
• 1/4 cup fig jam (apricot is a good substitute)
• 2 cloves roasted garlic, crushed (recipe to follow)
• Salt & pepper to taste
• 2 tbsp olive oil

For Potatoes: 

• 1 lb fingerling potatoes, peeled
• Salt & pepper to taste

For Kale:

• 1 bunch of Kale, washed and trimmed
• 1 lemon, zested & juiced
• 1 tbsp olive oil
• salt & pepper to taste

1. Preheat oven to 400 degrees.

2. Slice tenderloin lengthwise and open like a butterfly on a flat surface. Place a piece of plastic wrap over top and pound meat until 1/2" thickness. Spread jam on tenderloin, sprinkle with thyme, shallots, and toasted walnuts. Roll up, lengthwise and secure with butcher's string or toothpicks. Sprinkle generously with salt and pepper, and spread top with roasted garlic. Refrigerate for 20 minutes.
3. Meanwhile, place potatoes in pot, cover with water, and bring to a boil. Cook for 15 minutes until just beginning to soften. Drain, set aside.
4. Spread kale on a baking sheet, drizzle with olive oil, salt and pepper, and lemon zest. Set aside.
5. Heat olive oil in large skillet over med-high heat. Place pork in pan and brown on all sides. Toss drained potatoes in skillet and coat with pan juices. Place skillet in oven and roast for 15-20 minutes, until cooked though. Remove from oven, keep warm and tent with foil. Let rest for 10 minutes.
6. Raise oven temp to 425 place prepared kale in oven for 10-15 minutes until crispy. 
7. Slice tenderloin into 1" pieces and serve with roasted potatoes and kale.