Pomegranate Cabernet Braised Short Ribs

Beef short ribs become extremely tender when braised and I like to use the English Cut; which is when the ribs are separated from one another along the bone and the meat sits on the top. They come in either a long slab or cut in half into 2" pieces; which is what I prefer using as I feel it's easier for portion control. I've made two other variations of short ribs including Braised Short Ribs made with two types of mustard, fresh rosemary and red wine and Beer Braised Short Ribs. Both were phenomenal and it had to do mostly with the cooking method. Low and slow = perfect every time! 

Pan Seared Pork with Pear & Pomegranate Salsa

Since we don't eat seafood, except for an occasional shrimp dish for the hubby and kids, my main meat is either chicken, turkey or center cut pork chops, so I'm always trying to think up new and interesting ways to prepare them. Hubby and I were having an argument discussion last week about why I always put the majority of the whole fruit I buy each week into the refrigerator instead of putting it all in the basket I have on the kitchen counter. I KNOW you're supposed to keep it out; however, when I do, it doesn't get eaten quick enough and it starts to bruise and turn bad. 

So to prove my point compromise, I put some of the pears I had recently purchased in the basket and waited. Two days, that's all it took and they started to soften so I had to make something with them quick or they would be trash. I had recently seen a recipe for a pear compote in a magazine and decided to cut them up, mix them with some rosemary and a lone pomegranate that had yet to be eaten and voila! This salsa was EXCELLENT on the seared pork chops. They were light, refreshing and not overly sweet. And the little crunch of the pomegranate seeds gave the meal a nice texture as well. This Pear & Pomegranate Salsa would also pair nicely over grilled chicken or fish too! 

Pan Seared Pork with Pear & Pomegranate Salsa
4-4oz. Boneless Center Cut Pork Loin Chops, fat trimmed
1 tbsp. Extra Virgin Olive Oil
1 tbsp. Fresh Rosemary, chopped
Prepared Pear and Pomegranate Salsa, recipe below

Directions:
1. Heat a nonstick large saute pan over medium heat and add the oil. 
2. Pat some of the fresh rosemary on each pork chop, then add to the pan. 
3. Cook 5-7 minutes per side, depending on the thickness so that they get a caramelized color. 

4. Remove from the pan and place in an oven safe baking dish to finish off the cooking in a 350 degree oven. Pork is done when it has reached optimal internal temperature. Cooking times may vary depending on the thickness and your personal preference, but check after 10 minutes. 
5. Top with prepared salsa. Serves 4. 

*Nutritional Information per Serving: Calories 331, Carbs 21g, Fat 11.3g, Protein 36g, Fiber 2.8g, Sugar 15.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Did you know...
That the pomegranate was considered the symbol of married love in ancient Greece?  According to Greek mythology, Aphrodite planted a pomegranate tree and it was expected to be a gift received from guests to your new home. Since Aphrodite was the symbol of love, giving a pomegranate still is given as an ideal wedding gift today.

Pear & Pomegranate Salsa
2 Bosc Pears, peeled, seeded and diced small
1 Pomegranate, seeds only 
1/2 Lemon, juice only
1 tbsp. Shallots, minced
1 tsp. Granulated Sugar
2 tsp. Rosemary, chopped
1/2 tsp. Kosher Salt

Directions:
1. Mix all ingredients together in a bowl. 
Serves 4. 

*Nutritional Information per Serving: Calories 81, Carbs 21g, Fat .2g, Protein .7g, Fiber 2.8g, Sugar 15.6g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Enjoy!

On another note...Did you get your March newsletter? 

It went out yesterday so check your spam folder just to be sure. If you're not signed up, you can still do so by entering your email address into the box to the right over here on the right side of this page (well, you have to be reading this from my actual blog!) >>>>. 

You don't want to miss out! The Newsletter only comes out once a month and I will not sell your information to any 3rd parties. This months' newsletter contains:

• Upcoming interviews, events and reviews 
• How to Make the Perfect Holiday Roast
• A recipe for Baby Fruit Punch (perfect for all of those upcoming baby showers!) and Irish Soda Bread; not to mention the Top 5 Most Viewed Recipes last month
• AND...I'm giving away 10 copies of Carrie's Experimental Kitchen eCookbook (you have to be a newsletter subscriber!)

Farro Salad with Pomegranate, Goat Cheese and Walnuts

Welcome to Day 2 of Thanksgiving Recipe Week. 

Today we're talking about salads and since pomegranate is in season from September through February, this salad would make a nice addition not only to your Thanksgiving Day menu, but any seasonal get together. 

Farro is a type of wheat which was believed to be the original grain that fed the Mediterranean regions for thousands of years. It was used as the primary ingredient in polenta, which was commonly eaten by the poor in Roman times. Farro, once cooked, has a firm chewy texture and is popular in salads and soups. Sometimes, it is also found in ground form to be used in making pasta or bread. I found the flavor to be similar to quinoa without the grainy texture and I really enjoyed this deliciously, hearty salad. 

Farro Salad with Pomegranate, Goat Cheese and Walnuts
1 c. Farro, uncooked
1 Pomegranate, seeds only
1/4 c. Crumbled Goat Cheese
1/2 c. Chopped Walnuts
3 tbsp. Aged Balsamic Vinegar
2 tbsp. Extra Virgin Olive Oil
1 1/2 tsp. Fresh Rosemary, chopped
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare farro according to package directions and cool. 
2. In a bowl, add all of the ingredients and mix well. Makes 8-1/2 cup servings. 

I have posted how to get the seeds out of a pomegranate before but just in case you missed it, here is what you have to do:

1. Cut the top of the pomegranate in half about halfway down. 

2. Break the fruit apart with your fingers. I found it easier to place in a bowl with a little water. 

3. The seeds drop to the bottom while the fleshy part floats to the top, making it easier to separate. 

*Nutritional Information per Serving: Calories 207, Carbs 23.5g, Fat 10.6g, Protein 6.3g, Fiber 3.1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Click here for more SALAD ideas? 

Enjoy!

Thanksgiving Tip

An unstuffed turkey will roast approximately 15 minutes per pound in a 325 degree oven. Do not stuff your turkey during the cooking process as it slows the cooking down the cooking time and is unsafe to eat as the internal temperature doesn't get hot enough to kill any bacteria that may form. Place your stuffing in a separate dish and bake it instead. 

Roasted Chicken with Fresh Pomegranate, Lime and Cilantro

If you follow me on Facebook, this is the roasted chicken I made last night for dinner. It had such a refreshing flavor and the kids LOVED the pomegranate seeds. 

They had never tried pomegranate before and got a kick out of pulling the seeds away from the membrane. It's actually quite easy if you've never done it before yourself. Cut the top of the pomegranate in half about halfway down, then break it apart with your fingers. I found it easier to place in a bowl with a little water. The seeds drop to the bottom while the fleshy part floats to the top, making it easier to separate. Just be careful..pomegranate juice STAINS, so you might want to put on an apron or an old shirt. :) Also, don't be afraid if your little bird is pink while marinating. It will turn to this golden brown color once roasted. 

Roasted Chicken with Fresh Pomegranate, Lime and Cilantro
3-4lb. Roaster Chicken, insides removed

Marinade
1/2 Fresh Pomegranate, seeds only (about 1 cup)
1 Lime, zest and juice
1 tbsp. Fresh Cilantro, chopped
1 Clove Garlic, minced
1/3 c. Canola Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper
1 c. Low Sodium Chicken Broth

Add pomegranate seeds to a blender and pulse. Strain the mixture to remove all of the seeds with a sieve. Add the juice to a bowl and whisk in the lime zest, lime juice, cilantro, garlic, oil, salt and pepper. Add the chicken to resealable bag and pour in the mixture. Seal the bag and coat the chicken. Refrigerate for at least 2 hours. Place chicken in a roasting pan, add the chicken broth then bake chicken at 350 degrees until proper internal temperature is reached, basting the chicken every 20 minutes to achieve the golden color. Let rest 15 minutes before slicing. 

Enjoy and GO GIANTS!...Sorry, I couldn't resist! :)