Okay, first I'm going to show you the stuffed pork chops so we can syrup them and then put them on the oven. Okay? So right here I have nice big fresh pork chops, okay. What I'm going to do is I’ll take my boning knife I'm going to slice it. I show right there. Slice it right here, okay, real quick. And then when with my knife I'm going to go in and just until it touches that bone. You'll feel it touch the bone, okay.
And then I have my pocket, okay. So then I'm going to put that over here I'm going to show you real quick how I stuff this like that, okay. This is not a traditional stuffing it’s something very different and something that I’ve came up with myself. What I do is that is that take the spinach and just chop it. Take this spinach and just chop it.
Sorry about that. Okay, and then I take some mushrooms. I forgot my bowl I'm sorry. Then you take spinach right here maybe a little more. And that you just want to chop it. It doesn’t have to be fine it just has to be chopped. And then I want to put the whole spinach leaves in there because then this stuff going to taste like a big spinach leaf.
But anyway, so take some parmesan cheese that I have put that in there. And then the best part of this—take the grater, take the apple and just grate it. And then, you get like a apple sauce but the juice is on the cutting board so you'll see what I’ll do with that. Okay and then you take couple of mushroom and what I do I just put them on my hand and I'm just go like that so it chops it up like that, okay, a little easier and sound that simple. So then we’ll take this and walla!
Did I get—you haven’t taste it yet. So now I'm going to get my pan really, really hot. How I do that is I'm just put that over there like that and what then going to do is season these pork chops. I'm going to take some pepper, okay and when I seasons stuff just season on both side so the same stuff on both sides. This right here is paprika. Its smoked paprika so you want to get a smoked flavor from the pork chop, okay.
And the last thing I'm going to do—first you're going to wipe off your cutting board because the clean surface is just this. Okay and then take my piece of garlic over here. And then we’re going to peel that. I cut it in half and then peel it from that side, and the same thing with this one. Does everybody having a good day?
Okay and then I'll just do a quick, quick chop. And then I'm going to flip this over like I said doing on both sides and put garlic on both side but I did put everything else. I'm going to put garlic only one side. Why do I do that? It because the flavor of the garlic you don’t want it to be overpowering, but you do want to be there. So if you do it on one side it’s not going to be over powering just make sure it’s on one because a lot of times when you eat garlic it’s very powering and I don’t know about you but I don’t like that. If I have a hot date and I'm going to I don’t go—I can't have garlic on my breath but—
It is very, so you take some extra virgin olive oil half-half-ten, you see that, okay. And then,--oh, I love that sound. Smells good. Right here some Mesclun greens, some Mesclun nice and fresh from the Whole Food actually. Best still on the world. So there what we’re going to do is I'm going to take all my condiments are right out here. Again, my mise en place, mise en place everybody know what that is? No? mise en place is putting everything in its place, so it’s making sure everything is for other salad is right here. Everything from my other dishes are right over in vicinity, okay.
So what we’re going to so is we’re going to take my salad mix put it in there in this bowl and then we’ll take some fresh blueberries, fresh blackberries. I thought something you would like what he is doing. I'm going to make the salad. A dessert salad, no, you'll see.
Strawberries I'm going to slice them. I'm blocking your view, I'm sorry.
They're all the gourmet faces. You see nice color.
Very nice, you know this is nice slow that it’s easy and you can do something you know, if you have any special party at your house or special guest, it’s something that definitely attracts people’s attentions, when you stuff a pork chop especially.
Pork is very flavorful but very—it’s very strong, it’s a strong flavor, so if you put vegetables in it and stuff that is going to help coat the flavor then it’s going to be much more appetizing. And then in the oven it goes. My pork chops and I'm going to send it on the oven. Look at those.
Okay, so I'm going to is I'm going to take this pork chops and then let them seethe for a little bit. First what we’re going to do is we’re going to take this pan get hot. All your pans you want hot, hot, hot, hot, hot, okay. Put a little olive oil, again like everything else you get it hot. And what we’re going to do is we’re going to slice nice five slices, okay. This one, I'm just cut it inside like that. That came out too big so I'm just going to cut it because you want that flavor of the apple in there.
So what we’re going to do is we’re going to take the apples put a little pepper, a little salt, okay, and little lime juice. That’s going to do and make it—it’s not going to get it brown when it sitting up out in that air in the oxygen and also it’s going to give us some flavor.
Now our pan is nice and hot and you're going to—yeah. Okay, cut it down a little bit and we’re just going to get these brown. But you see these apples are getting nice and smells good. And then if it’s not good I didn’t cook it. That’s what you have to say if someone—I didn’t cook it, but then if someone says it’s good, I cook it.
Now, look at that sauce, right. You see, you really get excited about your food, you know. Okay and take these apples out I'm going to seethe them and then we’re going to do the vegetables that go with it and that’ll be done. That didn’t take that long you know. This dish is not very hard, it’s very simple but from the apples I'm just going to sauté the apples—you're going to sauté that, everything else too.
So you take carrots, I take nice whole carrots. Just like I said it’s the full carrots and celery, and onions like that are excellent. So you take some salt, pepper and then a little smoke paprika, smoked powder, okay and you're going to let those seethe. And then this sauce that’s done so we’re just going to put this on low to let that keep it’s consistency because you see—I'll show you a trick.
How I know it’s good? I didn’t do this but it coats my spoon and if doesn’t coat it all the way and you see the greens like you see that’s no spoon but then if you do it just coats it and coats nice it’s a nice film. But this sauce you want a very light you don’t want it very heavy so if you did like a cream sauce what you would do is you put it in and then you go like that and if it doesn’t run down that means it didn’t break, okay but it’s a bit more heavy.
So this sauce if I want it to make it heavy I would just adds a little cream. And then these, I'm going to get nice and hot and then let it soft, okay. And then I'm going to take the onions that I have before and the red onion make it color gold. And then, quick julienne slice. Now, those are getting hot. If it still hard so maybe put that over and then you put both onions in. They’ll get soft, like I said before caramelize so all the sugars are out.
Look at that that’s something simple, colorful you know. And then when you taste it. Okay, so now what I'm going to do with this provolone cheese I'm going to put that over my pork chops. So I'm going to put those in my oven high heat so that it melts real, real quick. You can even put it in broil if you want it too, okay.
You get this a little soft and I'm going to add a little more olive oil quick shot of olive oil and make the carrots a little tough. You don’t want them too soft but you don’t want—you just want them like al dente in Italian like pasta you just want it just enough. It’s not overly soft, not over.
Okay and then the last thing I have some fresh artichokes here that I've did before because it takes too long to do them. Okay, so we’re going to take the apples that I have before. And we’re going to take the mixture of vegetables, okay. And then, I'm going to take my sauce first this time so it sits right at the bottom. And you don’t want to overpower the sauce and you don’t want to put too much of it one you just want them just enough, okay. Oh yeah! Look at that. And then, like that—and then, there you go. Pork chops with fresh apples slices, fresh carrots onions and artichokes.
I leave it for about eight minutes and it’s on 400. But then since I'm going to let it cook slower today so what I'm going to do is I'm going to let it cook for 400 on my three or four minutes and then turn it down to 250 and then it’s going to cook the rest. Okay, so it will be nice and tender. All right, I'm going to finish this salad.
Anybody have any questions? No? Okay, I'm going to take—who knows what this is? You do. Common take the wild guess. Its start with J. Jicama, there we go. Jicama my favorite vegetable, one of. I never ate this as a kid because my parents don’t even know what this is so by the way—they are great and you know what I didn’t know how to start cooking because I never went to kind of this room I never went to --parents don’t know how to cook. My dad knows how to cook the best turkey I ever have in my life besides that.
Okay, so then what I'm going to do with these slices, o I'm just going to make Julienne strips. Anyone know what Julienne is? Okay, we need a little bit more. So what I do is I just take the skin off, it's that area. If it’s brown like that you don’t want to use it, all right. But then you just take this extra skin off and then cut it in slices, and then strips.
Okay, for the dressing we’re just going to take about a teaspoon of mustard—tablespoon, okay. And then make sure—just like that and then what I'm going to do is take half of an orange and squeeze it. But all my food is very healthy, okay I don’t use a lot of oils, I don’t use butters, a lot of chefs are sees a lot of butter, I don’t use a lot of butter and I use a lot and a lot of fruit. So I feel when you eat I want it to be healthy, okay.
So then here it’s just going to be on light dressing something very, very light. I'm going to do is add a little extra olive oil to make it more consistency and you just add it in slow, okay. It’s extra virgin olive oil. If I'm using vinegar I'll use Basalmic. I don’t like the—maybe cherry vinegar but just red vinegar maybe just for salads.
A little salt and pepper and then here we go. I'm going to plate this and just mix this around, okay. Just like that and then all my berries are mix together so I'm just going to put that on top like that. Nice in festive you know, especially if you're cooking for somebody and like the reason I choose the dishes but because of September it’s that the end of the summer, you know, it’s very light eating it’s not too heavy. You know you're getting into heavy eating which is during thanksgiving and stuff like that. So you just want it to be nice and simple, okay.
And then I'm going to put this and make it light but it look like it’s a little, okay. And then, not too much dressing because I don’t know with that—when I go to place I'm going to put so much dressing and it’s so heavy. So what I do is like that. Okay and then top it with some goat cheese and then the last thing—the last thing I’ll do is take some cherry tomatoes and Jicama. Okay, put a little more dressing on it , a little olive oil and there you go. Does it look good, appetizing? And there's a couple of more. And then the last thing you're going to do is take a nice strawberry and make a fan. Does anybody know how to make it fan? Yes, I show you how to make it.
Right here is berry salad with fresh Jicama, tomatoes, blackberries, blueberries and strawberries with fresh goat cheese on top of that, honey mustard, orange, honey mustard vinegar.
This dish is going to be the appetizer which is the citrus shrimp, okay. So what I'm going to do is I'm going to prepare the shrimp. I have fresh dill here, okay. I'm just going to cut the stems off and then just chop it, okay. You see the nice shrimp here. I'm just going to put that to make sure it covers and get some every shrimp but when it goes in the pan it’s going to start coating everything to it. It’s going to add some flavor, okay.
So pepper, salt, a little fresh thyme, dried thyme and then garlic but what I'm going to do with the garlic is I'm going to put it in the pan this time I'm not put it on the shrimp. And then the same thing I'm actually going to cut in half, okay and then I'm going to cut it again in half, okay and then I'm just going to take that and all I'm going to do is cut it again. And then I'm just going to remove the skin so how I do it is I just put it in here and then just rock your knife back and fort. And then I remove my fingers out of the way and you just slide it there.
That’s what happens. You now what you just going to keep doing it but, now it falls on the floor, don’t use it, it's okay. We’re going to do something else here. Take it easy here. So when you that it’s nice and hard like that you don’t want to buy a squash like that. You want to be a little soft but you want it to be—so now that’s nice, okay. And then, that was getting hot so I'm going to throw my garlic in there, and then shrimp.
And then we’re going to do the vegetables prep the vegetables and then we’ll sauté them and then we put the shrimp with the vegetables and have our dish, all right. Okay, I want to put it in here. Put this in oven for a minute and then we’re going to start the sauce. That leave everything—all the flavors down here from the shrimp so what I'm going to do is take my—you don’t want anything to go to waste just take my orange, lemon and a lime. You only want to use half of each because you don’t want to be too strong. You could do another segment or other half of the lemon if you wanted to, to get it more lemon flavor because I have the shrimp lemon, delicious.
All right, you get the juices it’s going to start reducing and then what I do is I'll take some balsamic vinegar, pour that in as well and that’s all going to reduce it as one. Then over here I'm going to take my butternut squash some nice hot pan. You hear it starts sizzling. So all this juice is going to reduce and then what I'm going to do is I'm going to add cream to finish it off a very, very little. So like I said I cook healthy I don’t cook fattening. But whip cream is obviously fattening but I just use a little, little bit not whole can, nothing strong just a little bit and you can see it nice flavor especially with the balsamic. The balsamic in the cream it’s nice like if you're going to do pasta the balsamic cream sauce it’s nice and very different and very good.
So here we go nice, you see that. This is going to be the last step with cherry tomatoes run the way. You see it’s getting a little brown and you want it darker than that. But you want to cook this first if you want to make this dish you want to cook this to burn those squash first so that gets softer quicker than because the onions and the spinach will wilt and get soft very, very quick so you want to do it that way.
So what I'm going to do is make you a little exciting in here because everyone looks like they know how to have fun. And that’s just pinot. There we go, we get a little excitement in here. With burning those squash and Pinot is like—it’s take a liquorish kind of taste like liquorish so that’s really with like muscles and beautiful with. Any shrimp or any —
The juice is right there, okay. A little cream, not too much, it's heavy whip cream. There we go, you see that color that’s nice color. And some onions and what we’re going to do with these onions I'm going to caramelize them and when you caramelize onions they're going to release their sugars so—You can do it, common, I’ll show you..
Take your wrist and just like quick. You want to try it? And then our shrimp I'm just going to finish my shrimp that’s going to sit in the oven but I'm just going to finish them on the stove so I get a little, little hotter, okay. And then what I'm going to do is I'm going to do when it gets hot I'm going to add a little Pinot to that so it gets with the shrimp to flavor the shrimp and then we’ll have the dish in about three minutes.
And if you taste this sauce and you don’t feel it has enough balsamic vinegar then just add a little more. And then we’re going to take some fresh spinach. Okay, maybe a little more spinach but spinach you don’t even have to—it’s going to get hot, it’s going to wilt so quick there you don’t even need to put it on the stove. And then we’re going to—
And with this, I have that tails on but you don’t have to. Okay, then I'll put maybe five on the plate or six on the plate. Look at that sauce nice. Okay, what I'll do with this is I'll take the cherry tomatoes put a couple in there. And then, what I do is take one cherry tomatoes, maybe another one, if it doesn’t fall so. Just with me I'm get very strong in presentation and then you take a little bit of that.
Okay and then the last thing to make it—avocado, boom! Walla! And a little more, boom! And here you go shrimp with butternut squash, a citrus cream sauce and spinach onions butternut squash in the bottom with fresh cherry tomatoes.
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