Fix, Freeze, Feast - Kati Neville [38]
3. Seal and freeze.
RED WINE VINEGAR
The gallon jug of red wine vinegar at the warehouse clubs is a fantastic value, costing 8 to 10 times less per fluid ounce than that found in the grocery store. According to the Vinegar Institute, vinegar will keep almost indefinitely if stored in a cool, dark place. If you are tight on storage space, consider sharing the jug with friends or family.
TO COOK ONE ENTRÉE
Prepare on an outdoor grill or indoors under a broiler.
1. Completely thaw one entrée in the refrigerator.
FOR OUTDOOR COOKING
1. Prepare a medium fire in a gas or charcoal grill.
2. Cook chops, turning occasionally, until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
FOR INDOOR COOKING
Arrange chops on a greased broiler pan. Broil chops under high heat 5 inches from the heat source, turning frequently, for 15 to 18 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF. Baste the chops as desired. Do not baste during final 5 minutes of cooking. Discard remaining marinade.
When I moved back to the Portland metropolitan area, one of my first shopping excursions was to Penzeys spice store on the other side of town. It was early in the day and I had time to chat with the clerk, smell spices, and talk about cooking. I told her I was hoping to try a more exotic blend of spices from the Middle East, and she recommended their Turkish blend. If the Penzeys Turkish spice blend isn’t easily available, you can try our handmade version below—it doesn’t contain sumac like theirs does, but it still makes a mighty tasty chop. —KN
TURKISH PORK LOIN CHOPS
WITH BACON
MAKES 2 ENTRÉES, 5 – 6 SERVINGS EACH
1 TRAY (6–8 POUNDS, OR 12 CHOPS) BONELESS PORK LOIN CHOPS
¼ cup Turkish seasoning (try our handmade version on the following page)
12–15 slices bacon
15–20 toothpicks
2 one-gallon freezer bags, labeled
1. Rinse and trim chops as desired.
2. Rub 1 teaspoon of Turkish seasoning over the surfaces of each chop. Wrap one or more slices of bacon around the edge of each chop, securing with toothpicks.
3. Place wrapped chops on a rimmed baking sheet and place in the freezer for 1 hour. Divide frozen chops evenly among the freezer bags. To avoid puncturing the bags, you might wish to double-bag the chops.
4. Seal and return to the freezer.
TO COOK ONE ENTRÉE
1. Place chops in an ungreased baking dish. Cover and completely thaw in the refrigerator.
2. Preheat the oven to 350ºF.
3. Bake chops, uncovered, for 45 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of a chop reads 160ºF.
HANDMADE TURKISH SEASONING
Make your own seasoning by mixing together the following spices:
1 tablespoon salt, 1 tablespoon garlic granules, 1 tablespoon ground cumin, 2 teaspoons black pepper, 2 teaspoons dried oregano, 1 teaspoon dried cilantro, ½ teaspoon cayenne pepper
BAKING DISH SIZES
Two to four chops will fit nicely in a 9- by 9-inch baking dish. If cooking five or more chops, use a 13- by 9-inch baking dish.
A number of years ago, my friend Tamara sent me a homemade cookbook for my birthday. It was filled with all her favorite recipes and penned in her own funky handwriting. It’s one of the best gifts I’ve ever received. Unlike many of the cookbooks I own that have provided me with one or two good recipes, Tamara’s is chock-full of great ones. This one, named for her friend Cam, has been changed a bit to reflect my own tastes, but it retains its original name. —LT
CAM’S RIBS
MAKES 3 ENTRÉES, 6 SERVINGS EACH
1 TRAY (ABOUT 9 POUNDS) BONELESS COUNTRY-STYLE RIBS
3 cups ketchup
1½ cups red wine vinegar
1½ cups Worcestershire sauce
1½ cups packed brown sugar
1½ tablespoons minced garlic (about 14 cloves)
1½ tablespoons minced onion
1½ tablespoons dry mustard
1½ teaspoons