Grilled BBQ Glazed Pork Chops Stuffed with Bleu Cheese & Apples

Ok, so here in Washington it may be wet and rainy this time of the year, but that doesn't mean anything for those who love their Q!  Pork, apples and bleu cheese are a match made in hog heaven.  I like to contrast the deep rich flavors of the bleu cheese and bbq sauce with simply grilled squash and bell peppers.  If you don't have an outdoor grill fear not, just pick up a good quality grill pan and set it over medium high heat.

For the Chops:
4 - Thick Cut Bone-in Pork Chops
1 Cup Ole Ray's Kentucky Bourbon BBQ Sauce (Or Your Favorite BBQ Sauce)
1/2 Cup Seasoned Croutons, Finely Crushed
5 oz Crumbled Bleu Cheese
4 oz Diced Bacon Pieces
1/3 Cup Diced Peeled Granny Smith Apples
2 Tbs Denny Mike's Sublime Swine BBQ Rub (Or Your Favorite BBQ Rub)
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper to Taste
8 Tooth Picks Soaked in Water for About 1/2 Hour

For the Vegetables:
1 - Yellow Squash, 1/4" Slices
1- Green Squash, 1/4" Slices
1 - Red Bell Pepper, Seeded and Cut into 4 Pieces
Extra Virgin Olive Oil
Kosher Salt and Freshly Ground Black Pepper to Taste

Heat your grill to medium high, about 375 to 400 degrees.  Cut out a pouch on each chop, about 4" or so across and back to the bone (carefull not to tear on either end or top and bottom of chops).  Rub with a little olive oil on each chop and season liberally on both sides with the Sublime Swine Rub, set aside to marinate at room temperature while you prepare the stuffing.  In a medium sized non-stick skillet over medium heat, add bacon.  Saute till slightly crisp, about 5 to 7 minutes.  Remove bacon and drain.  Add onion and apples to the bacon fat and sweat for about 5 minutes.  Season with a little kosher salt and pepper.  Add to bacon and allow to cool (place them on a small plate in the fridge for about 5 minutes).  When the veggies and bacon are cool, mix with the bleu cheese crumbles and crushed croutons.  Stuff each pocket with about 3 Tbs or so of the stuffing.  At this point you can use a couple tooth picks soaked in water per chop to close up the pouches.

Place chops on hot grill and cook for about 4 minutes, then turn chops 180 degrees and cook for another 2 to 4 minutes.  Turn over and brush each chop with a good amount of the Bourbon BBQ Sauce.  Cook for about 4 minutes, turn another 180 degrees and finish cooking for 2 or 4 more minutes.  Remove from grill and tent with some foil to keep warm. 

For the veggies, toss in a little olive oil and season with kosher salt and pepper.  Place on grill and cook for 3 minutes.  Turn over and cook for about 2 more minutes, remove from grill.  Serve with the pork chops (remember to remove the tooth picks!!!) and pass around some more of the Ole Ray's BBQ Sauce.

Pan Seared Beef Filets with Red Wine Demi-glace

What perfect way to start off my very first blog than to make steak?  Who doesn't love steak?  Well, maybe vegans, vegetarians and fanatical animal rights activists...but seriously, when we think of all things american, a juicy, tender hunk of beefy goodness is as american as apple pie (we'll save that recipe for another time).  This recipe is as simple as it is delicious.

For The Steaks:
4 - 6 to 8oz Beef Filet Mignons
2 Tbs Buck Naked's Buck Rub (or favorite steak seasoning)
2 Tbs Extra Virgin Olive Oil
1 Tbs Unsalted Butter
1/2 Tsp Kosher Salt *(I recommend omitting the salt if you use your own steak seasoning)
1/2 Tsp Freshly Ground Black Pepper

For The Sauce:
1 Shallot, Peeled and Sliced
1 1/2 Cups Beef Stock
1/2 Cup Cabernet Sauvignon or Other Full-bodied Red
2 Tbs Veal Demi-glace (I like the one from Williams-Sonoma)
1 Tbs Unsalted Butter
1 Tsp Chopped Garlic
Kosher Salt and Pepper to Taste

I've always found that it's best to have your steaks sit at room temperature for about a half hour before using to ensure even cooking.  Start by pre-heating your oven to 375 degrees.  Pat dry the steaks so there is no excess blood.  in a small ramiken or container, combine the Buck Rub, kosher salt and pepper.  Sprinkle the steaks liberally on both sides with the rub.  Heat a large saute pan or skillet over medium heat.  Drizzle olive oil and butter in skillet, as soon as the butter melts add the steaks.  Cook for about 5 minutes and turn over, cooking for another 3 minutes.  Transfer pan to the oven and cook for about 6 to 8 minutes more, depending on the thickness of the steaks, for medium rare doneness. 

Remove the steaks from the pan and tent with some foil to keep warm.  Pour out old oil and butter and add a little more olive oil to the pan if needed.  Place the pan back on the burner over medium high heat.  Saute the shallots for about 2 minutes, add the  garlic and quickly saute for about 30 seconds more.  Raise heat to high, deglaze pan with wine and reduce by half.  Stir in demi-glace and beef broth until smooth, allow to reduce by half for about 5 to 8 minutes longer.  Taste sauce and adjust seasoning as you see fit with the kosher salt and pepper.  Remove from the heat and strain.  Add the butter, stir till melted and combined with sauce. 

I like to serve this dish with a couple of the classics, Simple Mashed Potatoes and Roasted Aspargus.  Top with a filet and spoon the lucious demi-glace around the plate.  Yum...