Pan-seared pork loin with roasted corn relish

When sidekicks become stars

Originally appeared in the June 30, 2011 edition of The Southside Times.

It’s difficult to do injustice to the dynamic duo of pork and corn.  But if you’re already licking your chops, you might also be in the mood for barbecue.  Here’s an optional (and very simple) honey-barbecue pan sauce to complement your dish.  Check it out here: (more…)

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Turkey meatballs with spinach strozzapreti

Ready for turkey and strozzapreti?

Originally appeared in the June 23, 2011 edition of The Southside Times.

Ah, the humble meatball—steadfast in its penchant to please.  Meatballs have an enduring dossier:   easily identifiable, satisfying, and unpretentious.  It’s a technique that cuts across all culinary boundaries.  But during the summer, you may not be associating this ubiquitous comfort-food with warmer climes.  No worries.  Substituting turkey is a delicious (and leaner) deviation from the traditional trio of beef, veal, and pork.  Read more after the jump: (more…)

Eggplant alla parmigiana

I am the eggplant (goo goo g’joob)

Originally appeared in the June 16, 2011 edition of The Southside Times.

There are many variations of what Italians call “alla parmigiana,” often made with veal, sometimes vegetables, and I’d be remiss not to mention my wife’s favorite, chicken parmesan.  But another notable edible among parmesan permutations is the classic eggplant.

Also known as aubergine, eggplant is actually a fruit which is cooked and consumed like a vegetable.  There are diverse varieties—Thai, Western, Asian long, to name only a few—which boast an array of shapes, sizes, and textures.  But for our melanzane alla parmigiana, I’m focusing on the common eggplant.  Read more after the jump: (more…)

Grilled scallops with mango and arugula salad

Scallops:  a sea-change of pace

Originally appeared in the June 09, 2011 edition of The Southside Times.

Next time you’re at the market scanning the seafood selection, bypass the usual suspects—the salmon, the tilapia, the shrimp—and try your culinary luck with scallops, what I consider to be an underused and undersung ocean edible.  Check out more here: (more…)