Grilled Pork Chops with Basil-Garlic Rub

This "wet" rub is bright and flavorful - not normally a combination I might associate with pork chops, but it was delicious. It would also be great on chicken or a whitefish. I served it with smashed red potatoes.

From World's Best Recipes

Ingredients:
~4-6 pork chops (use whatever cut you like - we had some really thin ones we had gotten on special, and they ended up being a little more like cutlets than chops)
~2 garlic cloves, peeled
~1 cup fresh basil leaves
~2 tbs lemon juice
~2 tbs extra-virgin olive oil
~1 tsp salt
~1/2 tsp freshly ground black pepper

1. Using a food processor, mince garlic. Add basil and process until chopped.
2. Add lemon juice, olive oil, salt, and pepper, and process until combined.
3. Spread both sides of chops with basil mixture and let stand at least 15-30 minutes. (I marinated mine in the fridge for about 3 hours)
4. Heat grill pan over medium/medium-high depending on thickness of chops. Grill for a few minutes per side or until internal temperature reaches 145 degrees. Let rest for 3-5 minutes.

Chilaquiles

Our Version

I first met chilaquiles at a taco truck at the Highline Park in New York City. It's a mix of chips, chicken, and cheese simmered in a salsa sauce. This version is a spicy, cheesy, one-pot meal. You will want sturdy chips so they don't lose their crunch in the cooking process.

From Rick Bayless

Ingredients:
~3 tbs. vegetable oil
~1 small white onion
~3 16oz. jars of salsa, preferably a tomatillo salsa
~1 32oz box chicken stock
~24 oz. sturdy tortilla chips
~2 cups shredded Chihuahua cheese or Monterey Jack
~2 to 3 cups shredded cooked chicken (I used a rotisserie chicken)
~3/4 cup Mexican crema or sour cream

The Highline Version

~1/2 cup freshly grated queso Anejo or Parmesan (I know that sounds weird, but you're looking for a slightly salty finish)
~cilantro for garnish

1. In a large (6-quart) Dutch oven or pot, heat oil over medium-high. Add onion and cook, stirring regularly, until browned.
2. Add salsa and broth and bring to a boil. When it is at a rolling boil, turn off heat and stir in chips and shredded cheese. Make sure chips are submerged in liquid.
3. Add chicken to top, cover, and let stand for 3-4 minutes. Gently stir to combine. Serve in shallow bowls and top with crema, queso Anejo and cilantro.

Roasted Blueberry Tart

Creamy, a little tangy, and fresh with the basil on top. The roasted blueberries have an almost pie-filling-like consistency and are so delicious. It's an easy recipe - the hardest part is spreading the cheese mixture onto the pastry because it's so flaky. This would be great as a dessert or even as a brunch item.

From Lemons for Lulu

Ingredients:
~1 puff pastry (they usually come in boxes of 2, so you'll just need one - keep it in the freezer for next time!)
~4 oz. mascarpone cheese, softened
~2 oz. goat cheese, softened
~1 tsp vanilla
~4 tbs sugar
~1 and 1/2 cups blueberries
~1/4 cup fresh basil, chopped for topping

1. Preheat oven to 400. Roll out puff pastry onto floured surface and roll into 11x13 rectangle. Bake for 12-15 minutes or until golden brown. Remove from oven and let cool. (It will be VERY fluffy when it comes out of the oven but will deflate as it cools)
2. Raise oven temperature to 450. In a small bowl, combine blueberries, sugar, and vanilla and mix to coat berries. Spread them out on a baking sheet and roast for 10-12 minutes. It will create a bubbly sauce that surrounds the berries.
3. Combine cheeses in a bowl. Very carefully spread cheese onto puff pastry. I found that the easiest way to do this was to put small dollops of cheese all across the pastry and spread them out with a small spatula. If you dump it all in the middle it will be very hard to spread and the pastry will flake apart.
4. Top with roasted berries.
5. Sprinkle with fresh basil just before serving.