Blackbird Pork Chops

Chef Jonathan's take on Blackbirds Pork Chops

Pan-Seared Maple-Brined Pork Chop from Blackbird Farm with Sauteed Swiss Chard from Red Horse Farm & Rosemary Roasted Peaches from Narrow Lane Orchard

Maple Brine for Pork Chops:

will brine up to 6 chops

6 cups cold water

2/3 cup kosher salt

1/2 cup maple syrup

2 tablespoons black peppercorns

Mix all the ingredients together in a pot and bring to a boil.

Once at a boil, turn off the heat and stir the brine to ensure that the salt & maple syrup have dissolved

Allow the brine to cool, then put the brine in a container large enough for the chops to be added and still covered by the brine

Add the chops

Cover and refrigerate for up to 12 hours

To cook the chops:

Remove the pork chops from the brine and pat dry (do not rinse)

Preheat the oven to 425 degrees

Heat 1 tablespoon olive oil (not extra virgin) in a large, ovenproof skillet over medium-high heat

Cook the chops until browned, about 3 minutes per side

Transfer the skillet to the oven and bake the chops until they are firm to the touch, and an instant read meat thermometer inserted through the side and into the center of one reads 145 degrees, 8-15 minutes

Remove the chops from the oven and allow to rest for 5 minutes

Serve and await the compliments of your friends & family at your amazing Chef-ness!!!

blackbird farm

"But he isn't wearing anything at all" -The Emperor's New Clothes

Naked truth through the eyes of a child 

For the last month I have seen the world through the eyes of a child. A paradigm shift in all aspects of my life has occurred. I invite those who don't believe people, marriages, and friendships can evolve and grow to have the experiences and conversations I have had over the last month. 

Over the last couple of weeks Wildwood has been challenged as a company. My family as well as myself have also found challenge and opportunity coupled with huge amounts of joy. Some of these we have accepted with open arms, some needed a return to our value system followed by truthful conversations. And some (personal challenges) still need a large bucket of bravery. ( I am now accepting donations) 

One of these awaking experiences I have had, was yesterday while touring Blackbird Farm. The Wildwood Team, piled into the car and headed to Smithfield RI. A quote from their promotional material: "Our goal at Blackbird Farm is to produce beef with consistently juicy, tender, flavorful meat" 

Blackbird allowed us to tour their farm without reservation. There were no closed doors, curtains or secret spaces. Just open farm land kissed by the sun and feed by the rain. I know about hormones and antibiotics and the role they play in modern cattle raising, I also have some very strong views about the use of such chemicals on our food community, but what really struck me is the simple fact that they won't allow the use of injestable insecticides to keep the flies off the cows. This attention to detail and loyalty to a value system will change the way I eat meat. I would rather pay a higher price for meat then to pay a price latter with my health.  

I encourage you to tour a farm and find out where food comes from, I promise you it is not grown in the isles of your grocery store.

Check our Blackbird on the web:

http://blackbirdfarmri.com/

The Way Home

The way home

The boys I spent the past week on Cape Cod. As the sun set on Old Silver Beach in Falmouth, we made our way from the beach loaded in our car with newly salted skin and the delicious faint smell of sunblock. As we traverse the Falmouth back roads, we lazily follow a rusted Volvo my eyes focuses on a faded bumped sticker "I am not telling you it will be easy I am telling you it will be worth it" The sides are peeling and the color faded but it seems to sum all things. And by things I mean all things.

Along these roads rests two farm stand spots that my family has made stops at each day we have left the beach. First being Tom CORN a farm stand that has rested along 28 since 1978. The boys love the peaches here and devour them as we make our way to the next stop. The sweet smell of flowery fruit covered their lips and the juice runs down their swim shirt. By the time they hit the pit, we have made it to the Tomato Lady, who sells flowers and herbs, but her prize product are tomatoes red as blood. It amazes me the difference in taste in a locally grown freshly picked tomato vs. a store bought. I know this can be said for all produce but for some reason a tomato seems the most pronounced. Eli and Brody each pick one, which they eat like apples for the rest of the drive and as the salty Cape wind kisses their cheeks.

This is a wonderful summer day.

Recipe for locally grown tomatoes

Bread Salad

Ingredients

1 French Baguette

1 Tablespoon Unsalted Butter

15 Local Cherry Tomatoes

15 Small Balls of Mozzarella

4 Tablespoons of Balsamic Vinegar

8 Tablespoons good Olive Oil

8 Leaves Basil

Salt and pepper

3 cloves garlic unpeeled

1 Teaspoon Dijon mustard

Bread:

Cut the bread into bite size pieces- heat a skillet and melt the butter add the bread and salt and pepper to taste, remove from heat when the bread has turned a golden brown.

Dressing:

Preheat oven to 350 place unpeeled garlic cloves on baking sheet roast for 30 minutes. Remove from heat allow to cool squeeze out roasted garlic and mash in small bowl mix with mustard olive and oil and balsamic vinegar

Tomatoes and Mozz:

Cut the tomatoes and mozzarella into bite size pieces

Add the basil

Dress the salad and add bread before you serve.