Tag Archives: private chef

Bourbon Pork Chop

Going Beyond the Grill

WGN Selfie June 2015

My standard behind the scenes selfie! Happy to be back at WGN!

A slew of grilled recipes seem to circulate like crazy around Father’s Day.  I have no idea why grills and grilling are always associated with dads, but I’m pretty sure that dads love many types of food in a variety of preparation methods — not just grilled!

While planning the dish that I was to prepare for a recent Father’s Day segment on WGN, I realized that dads across the county are probably sick of the same old stuff.  So, I created a dish that was special but still satisfying and easy to prepare in your home kitchen.  Dads, you can thank me later.

Before you get started, I have a quick PSA… do not overcook your pork chop!  There’s nothing worse than a tough dried out pork chop.  Trust me, there’s no saving it once it’s been overcooked.  As you’ll see in the segment, I cook the pork chop  on just one side on the stovetop and then I transfer the pan to the oven to finish cooking it for 10-12 minutes.  This will result in a perfectly cooked, juicy and tender piece of meat.   Here’s the recipe below and you can watch the full segment here.

 

Bourbon Pork Chop

A collection of shots from my segment! Photo: Kristina Miller

 

Pork Chop with Bourbon Glaze Over Spinach Greens

Ingredients
2 Tablespoons Dijon mustard
1 teaspoon packed dark brown sugar
1 Tablespoon bourbon
2 bone in 1” thick pork chops
1 clove garlic, minced

Directions:
In a bowl, mix together the mustard, brown sugar, and bourbon. Rub the pork with the garlic and any preferred house seasoning, then brush with half the glaze. Pre-heat oven to 375F. Season pork with salt, pepper or spice rub of choice. Bring burner to medium high heat, sear one side of pork for 4-5 minutes or until nice browning occurs. Then flip pork over, top with glaze and finish in oven for 10 minutes or until pork has internal temperature of 165F. Remove from oven and let rest for 5 minutes. Apply additional glaze over pork and serve over spinach greens. Garnish with Heirloom Tomato.

There you have it!  As always, I love seeing photos of your dishes, so be sure to tag me on Facebook, Twitter and Instagram.  Cheers to all the dads!

Chef Aram

Chef Aram’s WGN Recipe – Pan Seared Salmon

wgn on the set

Cooking live with the team at WGN was a blast!  Many of you have requested the recipe of my pan seared salmon dish, so here it is!  You can also watch the full segment here.

Pan Seared Salmon Over Orange Fennel Salad

Ingredients:
1/2 fennel bulb
1/4 red pepper
2 Tbs fennel fronds
1 orange, juiced and zested
2 Tbs olive oil
kosher salt
6 oz portion of salmon

Directions:
Pre heat sauté pan over medium-high heat, add olive oil to pan, place salmon flesh side down to sear about 4 minutes. Then put pan into a 350-degree oven and continue to cook the fish for about 3 minutes or until opaque. Do not flip the fish.

Using a mandolin, slice fennel bulb and red pepper into small bowl, add fronds, juice and zest and pinch of salt, toss gently. Place salad on plate, add salmon on top and serve.

Enjoy!

Chef Aram

Super Football Meatball Sammich

Meatball SammichFood is the major rival of the Big Game this Super Sunday.  Long gone are the days of chip and dip and today’s Bowl partygoers chow down on a range of dishes from gourmet pizza to Super Bowl snack stadiums.

A favorite that I like to make: The Meatball Sammich.  A delicious classic that’s sure to be a crowd pleaser.

Make this recipe your own by switching out marinara for BBQ sauce or adding your favorite cheese.  Give it a try and post a comment on my Facebook page or tweet me at @chefaramreed #Superbowl.

 

Super Football Meatball Sammich

1.5 lb of ground pork & Beef

1/2 sm onion, small diced

3 cloves garlic, minced

2 green onions, both green and white part, minced

1 egg, beaten

1/2-1 C bread crumbs

1T Thyme

1 T Rosemary

Salt/Pepper for seasoning

Place Saute pan on med-hi flame, add olive oil

Add onion, green onion, and garlic and cook until vegetables are tender, 3 ~5 min

Meanwhile in large bowl, combine remaining ingredients and begin to mix

Add onion mixture to the large bowl and combine well

Add more breadcrumbs if needed

Once combined, begin to roll out meatballs into 1″ balls, and place on sheet tray lined with parchment paper

Return same saute pan to burner, over med-hi flame, add olive oil

Brown each meatball on all sides and return to sheet tray

Once browned, finish cooking meatballs in oven at 375F, for 15-20 min or until completely cooked through

Add cooked meatballs into nice sub roll, top with your favorite marinara sauce, mozzarella and put under broiler for 2 min or until cheese is melty.  Top with fresh basil and serve.

Cheers!

Aram