Epicurean Charlotte

Food & Wine Magazine


September/October Recipes

Saucy Salsa Pork Chops
courtesy www.porkbeinspired.com

• 8 bone-in rib-eye (rib) pork chops, ¾-inch thick
• 2 tbsp olive oil
• 1 c white onion, diced
• 1 c green bell pepper, diced
• 1 c red bell pepper, diced
• 2 cloves garlic, minced
• 3 8-oz cans salsa, such as LaPreferida or Goya
• 1 tsp chili powder

Prepare grill to medium-high heat (about 450°F). Heat the olive oil in a large skillet over medium heat. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add salsa and chili powder, cook 5 minutes. Reduce heat to low.

Oil grill grate. Grill chops over direct heat 4 to 5 minutes per side until the internal temperature reaches between 145°F (medium rare) and 160°F (medium) on a meat thermometer. Remove chops from the grill and let rest for 3 minutes. Serve with salsa mixture.

Spooky Witches Fingers
heather goldberg and jenny engel • spork foods

• 6 Setton Farms Pistachio Chewy Bites
• ¼ c almond milk
• ½ c non-dairy dark chocolate chips
• dash sea salt
• 12 dried cranberries
• ½ c roasted pistachio kernels, finely ground

Unwrap all chewy bites and cut each in half lengthwise. Gently press the two halves together, with the stickiest sides facing each other, creating one long strip. Leave two halves short to create the thumb and pinky fingers. Set aside.

Place chocolate chips in a heat-proof bowl. In a small pan, bring the almond milk to a boil. Pour over the chocolate chips and let sit for about 20 seconds to melt the chocolate. Add sea salt and whisk until smooth.

Dip the long pistachio chewy bite strips into the chocolate mixture and then sprinkle or roll in pistachios immediately. Place on a wax paper-lined plate and top each strip with two overlapping dried cranberries at the tip. Set aside for about 20 minutes to firm up and serve.