Pork Chops with Peach Chutney

It's peach season in Texas, and I just can't get enough! I made this recipe with some very ripe peaches, and I may just recreate it with all the delicious peaches my friends and I picked in Fredericksburg this weekend! While I had several burners going on the skillet, this recipe was quite simple to assemble. I served it with brown rice and very simple, yet delicious green beans - I'll definitely be making that recipe again.

Pork Chops with Peach Chutney

3 tablespoons olive oil, divided

1/2 red onion

1 clove garlic, minced

1/4 cup apple cider vinegar

1/4 cup light brown sugar

4 ripe peaches, cut into 1/2-inch chunks

4 boneless pork chops

Salt and pepper to taste

Heat a medium sauce pan on medium heat and warm 2 tablespoons olive oil. Add red onion and garlic and saute 5 to 7 minutes, until soft and translucent. Add vinegar and brown sugar and cook 2 to 3 minutes, bringing to a simmer. Stir in peaches and cook on medium-low heat for about 10 minutes.

Meanwhile, heat a large skillet on medium heat. Warm remaining 2 tablespoons olive oil. Season pork chops with salt and pepper on both sides. Cook until done, about 2-3 minutes per side. Serve with the prepared chutney.

Rosemary Parmesan Green Beans

1 pound green beans, trimmed

1/2 cup shredded parmesan cheese

3 tablespoons chopped fresh rosemary

1 tablespoon olive oil

Salt and pepper to taste

Steam green beans about 5-6 minutes, so that they maintain a slight bight. Toss with cheese, rosemary and olive oil, then season with salt and pepper to taste.

May Food Adventures

Alas, there's been a blogging drought on Apron Adventures, but that's not for a lack of food festivities! The month of May was quite busy and the summer shows no signs of slowing down. Happily munching on a delicious peach fresh from the Republic Park farmer's market, let me catch you up:

The people at Ruth's Chris were kind enough to invite me to a tasting. Having come to Austin as a poor college student, I never really envisioned RC's as within my price range, so sadly I've never been (even though I've now worked 1 block away for the past 3 years!) All I can say is wow, I didn't know what I was missing. Who knew the magical equation of a thick, juicy steak plus salt and pepper plus 1,800 degrees (yes, that's no typo) would equal decadent bliss.

If you're looking for indulgent food beyond what you could imagine, The Trailer at Gibson is the place to go. Imagine a cheeseburger sandwiched between donut slices (surprisingly the sweetness of the donut countered with the meat quite nicely) and a hot dog wrapped in bacon topped with a fried egg. Note, this is not for the weak hearted! I'd recommend coming with a hungry group to get a taste of everything. Luckily, they serve our group of food bloggers with small tastes so we could enjoy everything.

Most notably, I took a trip to Seattle with Luke where we then proceeded to eat our way through the city for 5 blissful days. Here are just a few of the culinary highlights:

• Palace Kitchen, a Tom Douglas restaurant that stays up late and serves classic cocktails and fantastic appetizers (though I've heard the burger is also to die for). We loved the lavender and goat cheese fondue!

• How to Cook a Wolf, in the charming Queen Anne district, boasts an ever-changing menu and a space with merely 6 tables and an L-shaped bar. We sat mesmerized by the executive chef slicing and dicing and were oh-so-pleased with our gnoccheti and halibut.

• Etta's, another Tom Douglas restaurant right down in Pike Place Market. We sampled an array of apps and salads, most notably the ahi tuna salad and bread salad with asparagus. We came in not that hungry but couldn't put our forks down!

• The Harbour Public House, just a 40 minute Ferry Ride over to quaint Bainbridge Island, is a surprising jewel of a pub. Serving a large list of Washington beers and wines, we once again found ourselves indulging even when we weren't hungry. The menu was quite diverse, but we went for the Canadian favorite Poutine since neither of us had tried it before. The verdict: heavy but delicious!

We happened to be in Seattle during the Seattle Cheese Festival (an annual festival that occurs in Pike Place Market - did I mention it's free?!) Besides the dozens of samples we enjoyed, we watched a session on how to make your own mozzarella. I'd long toyed with the idea of making my own, and this was just the motivation I needed! Over Memorial Day I trekked to Central Market to buy mozzarella curd and proceeded to make my own. The process is a bit tricky, however the most difficult part was reaching into scalding water and handling the cheese! My mozzarella turned out quite tasty (I made it into a margherita pizza with fresh homemade pizza crust), but I think I'll leave cheese making to the experts :)

Now grilling season is upon us and I feel obligated to tell you to go buy the June issue of Food & Wine. They feature one of my favorite grilling magazine features, grill once eat twice. I made not one, not two, but THREE of those recipes in one weekend. Do yourself a favor and check it out :)

Mango Chicken Curry

When life gives you mangos, make curry! That may not be an obvious conclusion for many, but I've recently started experimenting with making curry, and this was my best yet, which I based off of the Chicken Curry recipe in the March issue of Cooking Light. I used a smooth, ripe Ataulfo mango, but any ripe variety would be tasty in this dish!

Mango Chicken Curry

1 tablespoon olive oil

1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch pieces

Salt and pepper to taste

1/2 red onion, chopped

3 cloves garlic

1 red bell pepper, cut into 1-inch strips

1 green bell pepper, cut into 1-inch strips

2 14-ounce cans coconut milk

3 tablespoons red curry paste

2 ripe mangos, peeled, pitted and chopped

3 cups cooked Jasmine rice

Heat a large, nonstick skillet with 1 tablespoon olive oil on medium heat. Season chicken breasts with salt and pepper, then saute until browned and cooked through. Remove from skillet. Heat additional tablespoon of olive oil on medium heat and saute onion, garlic and peppers for 3 to 5 minutes, until soft. Set aside with Chicken.

Combine the coconut milk and curry paste in skillet and bring to a boil. Reduce heat and let simmer until it thickens, about 10 minutes. Stir in mangos and cook about 2 minutes, then add chicken and vegetables. Serve with Jasmine rice.

Celebrating 25 Years

This past weekend was a time to celebrate anniversaries, 25th anniversaries that is! Not only was it the 25th anniversary of the Hill Country Food and Wine Festival, but it was also my 25th birthday! I could think of no better way to celebrate than with being with my friends enjoying delicious food and wine.

I started off the weekend by having a tasty three course dinner at Hudsons on the Bend with Luke. I went with the girls for restaurant week in the fall and knew that Luke would love it for all the unique meat choices. I knew I wouldn't be disappointed when we chose the Luigi Bosca Reserve Malbec - a smooth, excellent complement to the meat (especially the pecan grilled venison Luke had for the main course).

We started with the infamous Rattlesnake Cakes - paired with a smoky chipotle sauce, they were delicious, though sadly (or maybe not!), I couldn't really tell I was eating rattlesnake. The three courses were just the right balance of flavors, textures leaving me quite full, but not disgustingly so. A wonderful birthday meal!

I'd been looking forward to the wine festival ever since the delightful time we had last year, resulting in delicious free Whole Foods produce. Last year, our stand-out favorite was Siena from Ferrari Carano Vineyards and Winery in California, and it was a favorite again. The food vendors seemed to be few and far between and the tasting sizes were disappointing, except for Spec's who definitely delivered. Overall, it was a fantastic day to enjoy local and national food and wine along with some classic Texas music and hospitality.

Herb Panko Crusted Fish

I love Luby's. It seems to be one of those polarizing places that people either love or hate. I grew up with almost weekly family meals at Luby's, and I still lament the fact that I don't go there more often even though it's changed over the years. This fish is a nod to my favorite dish there, the almondine fish. It's simple, delicious and easy :)

Herb Panko Crusted Fish

3 tablespoons olive oil
1/4 cup oregano, chopped
4-5 large basil leaves, chopped
1/4 cup shredded Parmesan cheese
1 1/2 cups panko (or plain bread crumbs)
Salt and pepper to taste
2 eggs, whisked
1/2 cup flour
1 1/2 pounds cod (or other firm white fish)
1 lemon, sliced into wedges

Preheat the oven to 425 degrees. Heat a large cast iron skillet on medium high heat with the olive oil. Combine the oregano, basil, cheese, panko and salt and pepper in a medium bowl and set aside. Whisk the eggs in a medium bowl and set aside. Place the flour in a shallow dish.

Season cod with salt and pepper. Dredge in flour, then dunk in egg so that all of the fish is coated. Dredge in panko mixture so it is thoroughly coated. Place in cast iron skillet and cook 3-4 minutes, then flip. Place skillet in oven for 8 to 10 minutes, until the fish is flaky and 145 degrees internally.

Serve with lemon wedges and with roasted potatoes and Lemon Oregano Asparagus (recipe below).

Lemon Oregano Asparagus

2 tablespoons olive oil
1 pound asparagus, woodsy ends removed and then sliced into 1-2 inch pieces
Zest of one lemon
1 tablespoon oregano, chopped
Salt and pepper to taste

Heat a medium nonstick skillet on medium heat and warm oil. Place asparagus in skillet and saute 8 to 10 minutes. Add lemon zest, oregano and salt and pepper and cook another 2 minutes. Serve!

Spicy Sausage Vegetable Pasta

I got this delicious jalapeno cream cheese at the farmer's market and knew that it needed a special purpose. Paired with spicy Italian sausage, then tempered with a creamy sauce, this was a great contrast of flavors and textures. If you can't find jalapeno cream cheese, simply dice a jalapeno and add it with the mushrooms, then use plain cream cheese.

Spicy Sausage Vegetable Pasta

1 pound whole wheat pasta
1 pound asparagus, woody ends removed, cut into 1-inch pieces
1 pound hot Italian sausage, casings removed
1 tablespoon olive oil
1/2 red onion, diced
3 cloves garlic, minced
2 cups cremini mushrooms, sliced
2 cups marinara sauce
4 ounces jalapeno goat cheese
1/3 cup cream
1/2 cup shredded Parmesan cheese
Salt and pepper to taste

Place a large pot of water to boil. Add pasta and cook 5 minutes. Add asparagus to pasta pot and cook additional 4-5 minutes. Drain and set aside in a large bowl.

Heat a large nonstick skillet on medium high heat. Add sausage and cook until browned, breaking up into small pieces. Drain fat and set aside in a bowl. Warm the skillet again on medium and heat up the oil. Add the onion and garlic and cook 3-4 minutes. Add mushrooms and cook additional 3-4 minutes. Stir in the marinara sauce and cream cheese and simmer 5 minutes. Stir in cream and simmer another 3-4 minutes. Add sausage back to skillet, and then pour entire skillet mixture into the large pasta bowl. Add 3/4 cup Parmesan and salt and pepper to taste and toss.

Serve with additional Parmesan on the table for sprinkling.

Antonelli's Cheese Shop - Good Neighborhood Cheese

Last weekend I wandered down to Hyde Park to check out Antonelli's, Austin's newest cheese shop. I'd met owners Kendall and John Antonelli at a cheese and beer pairing workshop put on by Tasty Touring last December at Independence Brewery. These newly weds have a great story that Addie Broyles captured in the Austin American-Statesman.

Walking in, the store was somewhat crowded with three customers, so I had to wait about 5 minutes to be served. No problem there, however, since John remembered me from the cheese and beer pairing workshop and greeted me - so nice to be remembered!

I told him I was looking for a good melting cheese to use on a panini, and he let me sample the Prefere de nos, which had the consistency of brie but the taste was stronger - delicious! I also mentioned I wanted a good snacking cheese, and after a few samples, I walked away with a Clothbound Cheddar from The Cellards at Jasper Hill. I think next time I'll be a bit more vague about what I'm looking for so I can sneak more samples :)

Since the shop is small, their selection isn't the largest in town. But the service they offer and the constant update of their cheese selection is well worth the visit. Go check it out next time you're near Hyde Park!

Of course I had to try out the melting cheese immediately, so here's the panini recipe that was DELICIOUS:

Turkey, Bacon and Pesto Panini with Melting Cheese

1 loaf ciabatta, sliced in half horizontally and sliced into fourths
4 ounces Prefere de nos (or brie cheese), sliced
8 ounces turkey
8 slices cooked bacon
4 ounces pesto
4 ounces lettuce

Preheat a grill pan or panini press on medium heat and spray with cooking spray.

Place a few cheese slices on the bottom pieces of the ciabatta loaf, then top with turkey, bacon and lettuce. Spread about 1 ounce on the inside of the pieces of the top loaf and place on top of sandwiches.

Grill sandwiches about 4 minutes, then turn (if cooking on a grill pan) and cook addition 3 minutes or so, until nice grill marks appear on bread and cheese is melting.