Pork in Ireland and Jerk Pork Chops

Is it just me or was it a little weird having the 4th of July land on a Tuesday this year? Because I didn’t have Monday off, it wasn’t a long weekend and the 4th itself was both a Holiday and a school/work night. I think the combination of these factors threw me off a bit, not that I’m complaining.  It’s always nice to have a day off.  Especially a beautiful summer day. We took the kids to a parade and then our plan was to go out to lunch but since everything was closed we just came home and fired up the grill.  I had a pork chop marinating that I needed to cook anyway.

We put our patio umbrella over the kiddie pool so we ate lunch in the shade of the garage. Happy to report that Emmett eschewed his ham sandwich for the jerk pork. Fly the W! Home Cooking 1: Toddler Diet 0.  

While millions, probably over a billion people in the world do not eat pork for religious and other reasons, our family eats a lot of it.  We eat pork for the same reasons a lot of Americans eat it: because it’s relatively inexpensive, widely available and a good source of lean protein - plus, it’s delicious. Of course, we also eat more Irish bacon, sausages, and black and white pudding than the average American household does, for obvious reasons.  

Pork has been part of the Irish diet for thousands of years.  Researchers have discovered evidence of wild boar consumption dating as early as 9000 BP, and excavations at Newgrange in County Meath show that pigs and cattle were the primary sources of animal food as far back at 4000 BP. In the 19th century, Ireland was a major importer of pork to other countries. During this time period, Ireland embraced advancements in processing and breeding.  Pig farming developed alongside dairy farming and butter production, also mainstays of the Irish diet and agricultural industry, as by-products of dairy farming, such as whey and buttermilk, could be used to feed pigs.

Today, the pork industry is the third most significant source of Gross Agricultural Output or GAO in Ireland, after dairy and cattle production. And, as you might guess, in terms of consumption in Ireland, pork still tops the list followed by poultry, beef and lamb, respectively.  I recently learned that the Food Safety Authority of Ireland recommends that pork be cooked to a minimum temperature of 75C or 167F.  This is fine for sausages but for pork chops? NO WAY!  Not unless you want tough, chewy meat that is completely lacking in juices. Fortunately, in 2011, the USDA revised its recommended cooking temperature downwards from 160F to 145F after research finding that, in terms of food safety, 145F is equivalent to 160F.  So, if you care about this sort of thing, I think you can feel fine about 145F.  Personally, intrepid pork-eater than I am, I take mine off the grill when it hits about 135F.

Here’s a pork chop recipe that Paul has requested be placed in heavy dinner-rotation.  The kids love it too.

Jerk Pork Chops

For the Marinade:

• 2-4 thick cut pork chops, I like to use bone-in
• 3 tbs jerk spice mix*
• 3 tbs soy sauce
• 1 tbs fish sauce
• ⅓ cup mirin** (or water) 
• 1-2 teaspoons Worcestershire sauce
• ¼ cup dark or light brown sugar

*I get mine from the Spice House, or sometimes I use a paste that a friend brings me from Jamaica.

**Japanese sweet rice wine.  I use this because I always  have it but water would work just fine.

1. Place all ingredients in a zip top bag and shake the bag or knead it with your hands until all ingredients are evenly distributed.
2. Place pork chops in the bag and make sure each one is coated on all sides.
3. Place in the refrigerator to marinate for 6-24 hours.  

For the glaze:

• 1 tbs jerk spice mix
• ¼ cup mirin or water
• 2 tbs soy sauce
• 1 teaspoon Worcestershire sauce
• 3 tbs brown sugar
• 2 tbs honey
• 1 tbs lime juice

Place all ingredients in a small saucepan and simmer until sauce is reduced and thick enough to coat the back of a wooden spoon.  It will thicken further as it cools. Allow to cool to room temperature and refrigerate until you are ready to cook the pork.

To Cook:

Heat your grill.  If using charcoal, push charcoal to one side, so that one side is cool and one side is hot. If using gas, light only the burners on one side.  On my gas grill I light the left two burners and leave the right one unlit.

1. Place your marinated pork chops on the cool side of the grill.
2. Cook for about 7 minutes and then flip the chops, leaving them on the cool side.  
3. Cook for about 7 minutes more or until the internal temperature hits about 110F.
4. Move chops to the hot side of the grill.  
5. Cook for a couple of minutes, then brush with glaze.  
6. Flip chops and cook for another 2-4 minutes, brushing with more glaze.
7. Remove once the chops reach your desired internal temperature.
8. Allow chops to rest for 5-10 minutes.
9. Serve with remaining glaze and lime wedges. 

We usually end up eating this with rice and whatever vegetables we have around but it would be great with grilled plantains; rice and beans; jicama, avocado and orange salad with cilantro-garlic dressing; and grilled pineapple over vanilla ice cream for dessert.

Remind me to do that. Summer dinner party!

Roasted Kabocha Squash with Thyme and Honey

Kabocha.  Please don't peel it.  Eve only has six teeth and she can eat the skin no problem. 

My father-in-law and a group from the stores recently got back from a trip to Ireland. I haven’t had a chance to catch up with them yet but it sounds like it was the trip of a lifetime. I did see a few photos and it looks like the weather held up for them, and they were kept busy traveling around the country, seeing the sights and partaking in the local fare. Jealous as I am of their adventures, it’s tough not to enjoy the summer in Chicago, especially with little kids who are so full of spirit and energy. The rainy weather put a damper on our outdoor cooking plans for a few days so we improvised with some salads other easy to throw together meals.

Are you familiar with Kabocha squash? It’s a delicious Japanese squash that is similar to a Butternut but sweeter with a creamier texture. I usually pick one up from the Korean grocery store by my house but I've seen them at all kinds of stores, even Trader Joe's.  Perhaps the best thing about Kabocha is that you can eat the skin.  Even Japanese people eat it – which is a big deal because compared to Americans, the Japanese peel everything! Kids usually love Kabocha because it’s sweet and mild tasting. Like Butternut squash, the Kabocha is a very versatile vegetable.  Sometimes I make a Kabocha cheesecake pie instead of a pumpkin pie for Thanksgiving.  It’s also good in Thai-style curries, but the most common way we eat it at my house is simply roasted.  

Greek yogurt topped with roasted Kabocha, chopped almonds and honey. A beautiful, nutritious breakfast. 

Roasted Kabocha with Thyme and Honey

1 Kabocha squash, sliced with skin left on

2 tbs fresh thyme, chopped

2 tbs honey

2 tbs olive oil

Salt and pepper to taste

Before mixing the slices up on the tray to make sure they are evenly coated. 

Preheat oven to 400F.

Place the Kabocha slices on a large baking sheet.

Drizzle oil and honey over the Kabocha slices and sprinkle with fresh thyme, salt and pepper.

Gently mix with your hands until all of the pieces are evenly coated.

Place baking sheet in the oven and cook for 12 minutes. Flip Kabocha slices and cook for another 12 to 20 minutes until Kabocha has softened (there should be very little resistance when poked with a toothpick or fork) and begun to caramelize.

If you are not eating this right away you can store it in the refrigerator for up to a week. 

There are so many ways to serve this. Here are some ideas:

Crostini - on brown bread with goat cheese, a drizzle of honey and sprinkled with sea salt

Breakfast - with granola, nuts or muesli and greek yogurt

Salad - with feta, arugula, Dijon vinaigrette and lentils or chicken

Dessert - as a topping for vanilla ice cream with miso caramel sauce

Enjoy! And enjoy your Holiday weekend! 

What I Would Do With a Day in Long Grove and the Best BBQ Chicken

The other night we were out to dinner with some friends and they mentioned wanting to come to Long Grove sometime to check out the town. Paul and I are always thinking and talking about Long Grove and the stores.  It’s so much a part of just being in this family that I don’t always experience Long Grove the way I should when I’m there.

We fall so easily into our routine of stopping by Paddy’s and the Boutique with the kids then heading straight to Grandpa’s.  I have to remind myself to take some time and hang out in Long Grove. A couple of weeks ago we were leaving Chocolate Fest and, in our attempt to avoid traffic, ended up driving around the residential areas of Long Grove. I never realized how beautiful it is.  I never took the time to really look. 

Next time I’m in Long Grove I plan on leaving myself a few hours to shop and just be a tourist. Here’s my short list of places that I want to check out.

The Olive Tap

The Olive Tap, which is right next to Paddy’s, is a place I’ve been shopping for years. They always have ten things I need and I love tasting all of the different oils and vinegars.

Broken Earth Winery

Long Grove has a winery.  I cannot believe I haven’t been there yet. Located in the Mill Pond Shops, they have wine, craft beer, cheese and charcuterie, live music and host special events. They have a shop, a tasting room, private event space and a really cute patio. Sounds like the perfect place to refuel after a morning of hitting the shops. 

Galena Canning Company

Ok. I just checked their website and it says that they have been open since 2014. See what I mean? I’ve looked in the windows of this store so many times but I’ve never been inside. It’s a treasure trove of sauces, dips, spreadables, seasonings and rubs, sauces and toppings. Just the place to stock my pantry.

Scout and Forge

Scout and Forge is a vintage store, full of beautifully restored pieces from jars and signs to lights and furniture. I love it! Have you ever watched the show “American Pickers”? Walking into Scout and Forge is like seeing the goods the guys on that show find, all shined up and restored.  Matt and Meg  breath new life into discarded American artifacts with a sound cleaning and conditioning, or by completely re-purposing something into a “new” unique, one-of-a-kind, quality piece. They get their hands dirty so you don’t have to.  Paul bought me a lantern from here for Christmas and it makes me so happy.

Besides planning my Long Grove itinerary, I’ve been cooking a bit, outdoors. The other night I made Kevin Gillespie's BBQ chicken, a family favorite.  I have never seen my kids eat so much protein in my life. You can find the recipe here. It’s so good.