Farm Fresh and Local, Tiki Style

The farmer's market opened and the CSA season has finally begun! THIS its officially my favorite time of year in terms of cooking - the quality and quantity of fresh local food is unrivaled for the next several months. This is our second year with a CSA - and if you don't know anything about a CSA, I can tell you that its a joy and a creative challenge without equal. You get the best and the freshest of everything, but you seldom have control over the variety or quantity of what you get. As such, managing and processing the weekly puzzle box of veggies, fruits, and alliums becomes the most fantastic culinary challenge this side of the Top Chef Mystery Basket. And let me tell you what - after this long cold cabbage filled winter, I'm ready to throw down.

Tonight was the first night that I had both farm fresh veg and some bitchin' local meat on hand...here's what happened between 6:20 and 7:00 in my Kismet Mess...

Farm Fresh and Local: A Tiki Feast for 2
(Read all the way through - the method is timed to have everything hot at once.)

Polynesian Pork Chops

Ingredients:
1 c. fresh pineapple juice (or the closest you can get)
1 t. red pepper flakes
1 T. chopped dried / candied pineapple (this is more important if you are using fresh pineapple juice, if you are using bottled, sweetened juice you can omit)
1 T. chopped fresh basil
1 big, inch thick 10 oz bone in, farm fresh pork chop with some nice fat left on, or two 6 oz-ers (NOTE: if you don't have a local butcher or farmer, take a closer look at the labels in Whole Foods, they're doing a great job of bringing locally produced, pasture raised meats at really nice prices)
1 T. veggie oil
s&p to taste

Method:

1. Lightly coat chop(s) in oil, season with s&p and set aside
2. Pour yourself a beer or other summery drink
   
3. Heat grill to HIGH, allow to heat closed at least 10 min or until temp is 450* to 500*
   
4. Mix juice, pepper flakes, dried pineapple, a pinch of salt and a bit of black pepper in a small sauce pan, bring to a boil and reduce the juice by half over medium heat. There is a lot of sugar in the juice, so you don't want it too high or it will burn.
5. While juice is reducing throw the chop(s) on the grill over high heat, close and cook for 2 minutes, flip and cook for 2 more over high (if your chop is thinner, smaller or does not have a bone, reduce to 1 minute per side).
6. Turn off middle burner, reduce end burners to medium high (or move hot coals to the sides of the grill) and continue cooking the chop in the middle of the grill for 8 minutes, flipping once. (smaller chops, 3-5 minutes). Check the chop for doneness...you want it a little pink still with clear juices. The chop will continue to cook while it rests.
7. Transfer the chop to a rimmed plate and tent with foil, keep out of drafts.
8. When ready to serve, spoon a healthy portion of the pineapple sauce over the chop, garnish with the basil...you really want the heat of the sauce and the acid to relate to the basil, this will make the basil pop.
   

Sesame Soy Squash Spears

Ingredients:
1 large or (preferably) 2 smallish golden squash, halved and then sliced into spears like pickles. If you don't have golden, zucchini, pattypan, or any summer squash will do.
1 t veggie oil or natural oil spray
s&p to taste
1 t soy (low sodium or gluten free)
.5 t toasted sesame oil

Method:

1. heat grill to medium / medium high (the medium high indirect heat for the chops is perfect)
   
2. lightly coat spears in veggie oil and lightly sprinkle with s&p (remember there will be soy so be thoughtful with the salt)
3. When you have 4 minutes left on your chops, carefully place the spears on the grill (over the flame, not over the middle) and cook about 2 minutes on 2 sides, until grill marked and tender crisp.
4. transfer to a bowl and cover tightly with foil (the veggies will continue to cook under the foil, so make sure you don't grill until soft)
5. sprinkle with soy and sesame oil, then toss right before serving

Baby Bok Choy with Scapes

Ingredents:
2 fresh scapes, sliced thin and on the bias
3 bunches baby bok choy, washed well, whites separated from greens
1 T veggie oil
s&p to taste

Method:

1. While the chop is resting and the squash is steaming itself through, heat the oil in a large saute pan over medium to medium high heat
2. Add the whites of the bok choy and saute until they begin to take color
3. Add the scapes and the green bok choy tops, continue to saute until crisp and golden. If you have the heat right, the greens will crisp and not wilt. If they wilt, so what??? (wink to my Ty Boyd Gang) they'll still taste great.

Notes: serve with a nice Chenin Blanc, Pino Grigio, Red Strip Lager or a a jammy red zin. If you don't do meat, a nice firm white fish or rare tuna would be a great alternative. If you don't do fish, or meat try something nice and firm and neutral like chinese eggplant or tofu.

Next up, a food based transition that happened one day in Charlotte...