A Chef's Simple Menu

Southern Living, Jun 1998 by Hurst, Andria Scott

Chef Kenneth Gilbert is quite challenged and inspired by the ever-changing appetite of his 4-year-old daughter, Abrienna. Often her palate dictates their cuisine of the day. Kenneth is in control when he serves an elaborate and varied menu to guests of The Grill at The Ritz-Carlton, Amelia Island. However, at home, he has to please a little girl. Try some of Kenneth and Abrienna's weeknight creations.

Andria Scott Hurst

FRIED PORK CHOPS WITH ROASTED VEGETABLES

Just add rolls and iced tea to complete this meal.

4 medium-size red potatoes, cut

into 8 wedges

1/4 cup olive oil

4 garlic cloves, pressed

1 tablespoon dried thyme

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 purple onion, sliced

1 zucchini, quartered

1 yellow squash,

quartered

1 portobello mushroom,

quartered

1/4 cup all-purpose flour

1 1/2 teaspoons dried

thyme

1 tablespoon Cajun

seasoning

4 (3/4-inch-thick) bone-in

pork loin chops

1 1/4 cups vegetable oil

Toss together first 6 ingredients in a 15- x 10-inch jellyroll pan.

Bake at 4000 for 20 minutes. Add onion and next 3 ingredients, and bake, stirring occasionally, 15 more minutes. Keep warm.

Stir together flour, thyme, and Cajun seasoning in a shallow bowl. Dredge pork chops in flour mixture.

Fry pork chops in hot vegetable oil in a large heavy skillet over medium heat 3 minutes on each side or until done. Serve pork chops with roasted vegetables. Yield: 4 servings.

WARM BLUEBERRY COBBLER

1 2/3 cups sugar, divided

1/2 cup butter or margarine,

softened

1 1/2 cups self-rising flour

1 1/2 teaspoons ground cinnamon,

divided

3/4 cup half and-half

4 cups fresh blueberries

1/2 cup butter or margarine,

melted

Beat 1 cup sugar and / cup softened butter at medium speed with an electric mixer until creamy. Add flour, 1/2 teaspoon ground cinnamon, and half-and-half, beating at low speed until blended.

Stir together blueberries, 1/2 cup melted butter, remaining 2/3 cup sugar, and remaining 1 teaspoon ground cinnamon. Spread half of blueberry mixture in bottom of a lightly greased 13- x 9-inch baking dish. Spoon flour mixture in mounds over blueberry mixture. Spoon remaining blueberry mixture over mounds.

Bake at 400 deg for 35 to 40 minutes. Serve cobbler warm with vanilla ice cream, if desired. Yield: 8 to 10 servings.

CHARLETTAS POTATO SALAD

4 large baking potatoes

1/4 cup mayonnaise

2 tablespoons Dijon

mustard

2 hard-cooked eggs,

chopped

2 teaspoons sugar

3 tablespoons diced green

bell pepper

3 tablespoons diced

celery

3 tablespoons diced onion

2 tablespoons sweet

pickle relish

2 tablespoons chopped

fresh parsley

2 teaspoons paprika

1/2 teaspoon salt

1/2 teaspoon pepper

Peel baking potatoes, and cut into 1-inch cubes. Cook in boiling water to cover in a Dutch oven 25 minutes or until tender; drain and cool.

Stir together potato and remaining ingredients; cover and chill. Yield: 6 servings.