BY RICHARD MOOREY
Slightly cooler temperatures this week make for an absolutely perfect time to break out some real and rustic meal ideas. There’s still plenty of great grilling weather left yet its cool enough to fire up the oven in the house too. Mixing some hearty baked eats with a delicious cut of grilled protein is a perfect way to fill in the gaps and meet your midweek dinner needs. Add a simple vegetable from either the stove or off the grill and you’re talking happy taste buds.
As a chef I do enjoy shopping fresh for dinner and getting inspired while at the store. Finding that perfect ingredient that you can treat simply and create an amazing meal around doesn’t take long and shopping fresh for a meal always means peak deliciousness. This week I found these stunningly beautiful double thick bone in pork chops at the butchers and knew I had struck pay dirt.
Knowing I had some perfect potatoes from the farmer’s market at home already I thought I was all set but I noticed some whipped chive cream cheese on the way out and I suddenly got inspired to make a cheesy potato bake, a perfectly rustic dish for a nice cool day and most definitely a good match for the juiciness and smashmouth smoky flavours of a fire licked grilled pork chop.
Somewhere between a classic Anna potato recipe and old school scalloped potatoes my cheesy potato bake is a simple and easy way to get the best of both these dishes. A little textured crunch and that rich creaminess all in one hearty and rustic bake is a sure fire way to get the taste buds wound up. The flavoured whipped cream cheese makes it an easy to mix, no fuss type dish versus old school scalloped potatoes and is just as easy as cracking a box of Betty Crocker fake and bake. With all that beautiful cheese worked in and baked on top it will definitely make your mouth happy without eating up your evening unwind time. Quick to prep, a dish like this is great because it keeps your hands free during baking time giving you plenty of time to grill and cook the rest of your meal.
So this week embrace the cooler temps, stay inspired by fresh ingredients and break out some rustic eats that fit the season and deliver on Tastitude. Here is my simple grilled bone in pork chop and my rustic cheesy potato bake to get you started on your next flavour adventure.
Chef House Simple Grilled Bone in Pork Chop
- 4 thick cut bone in pork chops
- 4 tbsp extra virgin olive oil
- Clubhouse Chipotle Mango Seasoning to taste
Oil each pork chop with 1 tbsp of the olive oil and season to taste on each side with Chipotle Mango seasoning.
Grill each chop turning once after 2 minutes to create steakhouse grill marks and then flip and repeat.
Remove to indirect heat side of grill and then close lid, baking until desired doneness is reached. Remove and tent under aluminum foil and allow to rest for 5 minutes before serving.
Chef House Rustic Cheesy Potato Bake
- 6 medium white potatoes, thinly sliced
- 1 small onion, sliced
- 1 cup of Philadelphia whipped chive cream cheese
- 2 cups shredded cheddar
- 3 tbsp. extra virgin olive oil
- 3 tbsp. butter, melted
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- Salt and Pepper to taste
Preheat oven to 375F
In a large bowl combine potato slices, onion, cream cheese, 1 cup of the cheddar, olive oil, butter, and spices and seasoning and fold together until thoroughly combined.
Spray a 10-inch baking dish with cooking spray or grease the dish with butter.
Put the potato mixture into the baking dish ensuring the potatoes lay flat. Bake the potato mixture uncovered for 50 min.
Top with remaining cheese and bake a further 10-15 minutes or until cheese develops a bubbling crust.
Allow to set for 10 minutes then slice into wedges and serve hot.
Richard Moorey (aka Chef House) can be reached with email to firstname.lastname@example.org, through his website at www.evot.ca, or on his Facebook group Evolution of Tastitude. You can follow him on Twitter @House_74.