Tram Mai and the Valley Dish Crew invited me back recently to prepare my favorite fish dish. It’s easy, will impress your friends and family and it’s DELICIOUS!! Give it a try and let me know what you think. (If you have any questions on preparation or presentation, please let me know and i’ll be more than happy to help you out).
Anyone who knows me also knows of my affinity for meat! Plain and simple, a meal without some sort of meat product is a missed opportunity in my book and the green stuff that restaurants and home cooks alike put on the plate is merely for appearance.
All of that being said, I’ve recently discovered something I’m almost ashamed of. There are several vegetables (said with a sneer) from my childhood that I’ve recently eaten and (GASP!) enjoyed.
This has caused me to wonder and when I wonder culinarily I must cook! After a recent visit and tour of the Farm at Agritopia in Gilbert, Arizona with courtesy of Joe Johnston and his lovely wife Cindy, I was inspired to head into the kitchen and cook up some of the green stuff.
Brussels sprouts, parsnip, golden beets, carrot and cippolini onions from various local sources found their way onto a baking sheet destined for a nice long roast in my oven. A generous drizzle of olive oil and a dash of sea salt and pepper ensured a golden color while allowing natural flavors to shine.
You had better believe there was meat in this equation! Thinly sliced pork loin chops were sauteed in olive oil, Lemonquats, sage that I personally picked from the garden at Agritopia and a little sea salt and pepper.
The process is relatively simple, cut your vegetables so they are as uniform in size as possibly, spread them on a roasting pan in a single layer, drizzle with oil, and roast at 375 degrees for about an hour (or until the parsnips, being the hardest vegetable here, are fork tender).
1lb – Golden Beets
1 1/2lbs – Parsnips (2-3 large)
1 1/2lbs – Carrot (2-3 large)
1lb – chippolini onions (pearls will do)
2lbs – FRESH Brussels sprouts
3-4 tablespoons olive oil
3lbs thinly sliced pork loin chops (substitute chicken breast if preferred)
1/2lb lemonquats (substitute Meyer lemons if unavailable)
3-4 fresh sage leaves
If all goes well you will find that the green stuff on the plate next to your perfectly prepared meat really isn’t that bad at all. No I just have to make sure my friends and Mother don’t ever find out about this or I’ll never hear the end of it!