Tuesday, August 23, 2011

Apple Sherry Pork, Marinara Spaghetti Squash, and Balsamic Brushetta


I was trying out some new ways to make pork and spaghetti squash.  Normally I sear my pork, transfer it to the oven, and make a pan sauce with a peach beer in the searing pan and normally I bake the spaghetti squash, scrape it out of the skin, and saute it in olive oil to finish.  This time I seared the pork, transferred it to the oven, and made a pan sauce with sherry cooking wine and chopped up apples.  I seared two sides of the pork, removed the pork, and added about a cup of sherry, two cups of chicken stock, and 2 fine chopped apples.  I let this sauce thicken and reduce while the pork baked in the oven.  For the spaghetti squash, I baked it in the oven like normal, cut open, face down on parchment on a baking sheet until soft.  Once it was baked, about 30 min, I scraped out the inside and topped with a marinara sauce that I heated on the stove.  I also made a balsamic brushetta appetizer.  In a bowl, I mixed 4 seeded Roma tomatoes, a tablespoon of balsamic vinaigrette, a teaspoon of olive oil, about a half cup of Parmesan cheese, and a fresh package of basil chopped fine.  I topped some toasted, sliced pieces of french bread in the oven with the mixture to make the balsamic brushetta.