Gettin Figgy with It

Ok, super cheesy I know. However, I spent the weekend sampling figs at Central Market for a client of our California office's, the California Fig Advisory Board. Now, I'm already a HUGE fig fan. I discovered fig jam several years ago and put it on just about anything. Later on I found out just how delicious and succulent fresh figs are. So after a weekend of sampling them, of course I picked up some to take home for cooking!

Since Luke is out this week, I'm taking it a bit easy on the cooking (because of cooking for one and the fact that it's 100+ degrees out, and who wants to be burning up the kitchen?!). So, it's paninis for me. I love paninis because they're so simple to make, require only a few quality ingredients, but are such a TREAT!

Fig and Prosciutto Paninis

1/2 loaf ciabatta bread

2 ounces brie, at room temperature

4-6 thin slices prosciutto

4 ripe figs, any variety (I used calimyrna and black mission)

Arugula

Slice the bread horizontally, then remove excess bread from the middle if it's too thick. Spead brie over top and bottom layers, then top with prosciutto. Slice the figs and layer over the prosciutto, then top with arugula. Then either place in toaster oven (which I did because I was at work) or press on a panini grill until the bread is toasted and cheese is melting. Note the before and after pictures and that ooey gooey goodness!

I forgot the arugula on my panini today, so it's no in the picture. But know that it adds a bit more veggie appeal and lovely green color!

Please note that this post is my own and is in no way associated with my agency or the California Fig Advisory board. I just love figs! :)

Orange Mustard Glazed Pork Chops

Apron is back! my apologies for being MIA, the past few weeks have been filled with work, travel, tennis, fun and of course, cooking! This was a meal that I whipped up after a night of tennis in no time. It's simple, but the flavors really pop.

Orange Mustard Glazed Pork Chops

4 boneless pork chops, 1 inch thick
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1/2 cup shallots, diced
1/2 cup orange juice
1 tablespoon dijon mustard

Heat a large skillet on medium heat. Season pork chops with salt and pepper. Warm olive oil in pan, then place pork chops in skillet, cooking 4 to 5 minutes on each side until cooked through. Remove from heat and keep warm.

Heat butter in skillet and saute shallots about 3 minutes. Add orange juice, mustard and salt and pepper to taste to deglaze plan. Place pork chops back in pan for another minute, then serve with sauce

I served this with a simple side salad dressed with some of the marinade from my Fresh Fig and Brie Stuffed Pork Tenderloin. I tossed the figs with spring greens, the marinade and pistachios. Yum!

Fresh Fig and Brie Stuffed Pork Tenderloin

I made my trip to the farmer's market this weekend in search of fresh figs, and I was not disappointed. I love fresh figs, but somehow had never cooked with them myself. These plump delights were the perfect inspiration and appear twice in this meal.

Fresh Fig and Brie Stuffed Pork Tenderloin

12 figs
2 cups red wine
1/4 cup fig jam
1 tablespoon brown sugar
4 ounces brie cheese (1/2 of a small wheel of brie)
2 pounds pork tenderloin
Salt and pepper to taste

Place about 12 figs in a medium sized bowl and cover with red wine. Marinade about one hour. Half figs lengthwise and set aside,. Use marinade and stir in 1 tablespoon brown sugar and 1/4 cup fig jam and microwave for 30 seconds.

Preheat oven to 375 degrees. Slice about 4 ounces of brie cheese into strips. Butterfly pork and place brie and fig slices down the length. Next tie pork together with kitchen twine to secure and place in a greased baking dish. Season with salt and pepper to taste. Spoon marinade over the pork. Cook about one hour, until the pork measures 150 degrees with a meat thermometer. Let cool 5 minutes then slice and serve.

Fig and Caramelized Onion Salad

1/2 small red onion, sliced
1 tablespoon sugar
1/4 cup olive oil, divided
4 ounces fresh spinach
5 figs, halved and marinaded in red wine
Red wine fig marinade (reserved from pork tenderloin recipe above)
Salt and pepper to taste

Heat a small skillet on medium heat. Toss onion in sugar, and then cook in 1 tablespoon oil, about 6 minutes. Add to a medium bowl with spinach and fig halves. Then toss in 1/4 cup marinade and remaining oil. Season with salt and pepper and serve.