Thinly sliced “bone-in” pork chops are marinated in a honey-soy sauce mixture and pan-seared until just cooked through and then served over tender and sweet miso roasted kabocha squash and blistered shishito peppers providing for a light yet filling fall entrée.
The cooling flavor of the coconut milk contrasts with the taste of the nutty roasted pumpkin and the slightly spicy effect of the curry paste. The impressive bright color of this vegetarian Thai curry is perfect for a cozy fall day.
While summer unofficially ends following Labor Day, fall doesn’t officially start until September 21st. As the temperatures start to drop, cooking methods such as warm weather grilling turn to slow-cooking and to heartier comforting fare.
Beer battered fried chicken is diced and served with a vinegar and oil-based homemade buffalo sauce as a light dressing and tossed with romaine lettuce, tomatoes, celery, carrots and blue cheese – all the fixings included in a typical buffalo wing setup.
This is my twist on the noodles made famous by Xi’an Famous Foods in New York City. These noodles include cumin and Sichuan peppercorn spiced sliced lamb sirloin all coated in a slick spicy chili oil sauce.
Hatch peppers are in season starting in August through the end of September and their short seasonality leads to high demand meaning that I have to take advantage of the availability of these coveted peppers while I can.