Dining Outside the Home: Aqua in Naples, Florida! You can’t miss this Fifth Avenue restaurant because of the stunning cobalt blue goblets placed atop white tablecloths for open-air dining. Look above them and see the restaurant name: AQUA followed by Seafood & Steak. That says it all. The Mediterranean-style gourmet dishes satisfy whatever mood you’re in. Begin with a luscious bowl of New England Clam Chowder. Follow it up with the lightly grilled Romaine Caesar Salad. Ask for anchovies; you won’t regret it. Move on to the Chilean sea bass, lobster tail, crusted snapper, king crab legs, or calamari. There is no wrong choice. Others might gravitate toward a juicy filet mignon or perhaps a Berkshire pork chop. From land to sea, the choices are endless. It’s best to make it date night so you can nibble off each other’s plates. The night simply isn’t long enough to try everything your heart desires.
What’s Cooking in Gail’s Kitchen? Timeless Classics: Quickly-Grilled Pork Loin Chops! Uncover the grill for another mouth-watering main course that is sure to please. Imagine the sound of a sizzle soon followed by an aroma-filled cloud of char-grilled pork that is enough to make your stomach growl. Within minutes, a tender moist slice is tested and savored before anything else.
QUICKLY-GRILLED PORK LOIN CHOPS
4 bone-in pork loin chops, center cut 3/4″ thick
3-4 tablespoons olive oil
1 teaspoon Mrs. Dash Herb and Garlic seasoning*
1 teaspoon seasoned salt
1 tablespoon butter, unsalted
Rosemary sprigs to garnish
Place 2 tablespoons olive oil in a shallow dish. Sprinkle with half the Mrs. Dash Herb and Garlic seasoning plus the seasoned salt. Place pork loin chops in a single layer, pressing down slightly to absorb the spices. Pour remaining olive oil over top; sprinkle with seasonings. Cover with plastic wrap and refrigerate one hour. Remove dish from refrigerator 15 minutes before grilling. Preheat grill on medium-high heat, about 375°. Cook pork loins for 6 minutes per side for 3/4″ chops. Turn only once. Cut time in half for thinner chops. Discard marinade. Do not over cook. The internal color of cooked pork is white fading to light pink in the center. Transfer pork loin chops to a serving platter; let rest for 10 minutes before serving. This results in juicier meat. Garnish with a dab of butter and rosemary sprigs.
What’s Cooking in Gail’s Kitchen? All the Buzz: Lamp Chop Lemon Thyme! Break out the grill! For a tasty alternative to beef and chicken, make today’s choice lamb. It is tender, it is lean, and most of all it has high nutritional value. Yay, low in fat! Did you know lamb is a rich source of vitamins, minerals, and protein? Think about shaking up your menu a bit with a different kind of red meat. Everyone knows grilled meats taste better!
LAMP CHOP LEMON THYME
3 lamp chops, 1″ thick bone-in
1-2 tablespoons olive oil
1/2 teaspoon kosher salt
Smidgen herb pepper
1/8 teaspoon garlic powder
1 teaspoon lemon thyme leaves
In a shallow dish, place lamb chops in a single layer. Pour olive oil over lamp chops. Sprinkle with kosher salt, herb pepper, garlic powder, and lemon thyme leaves. Coat both sides. Marinate for one hour in the refrigerator. Remove from the refrigerator and let come to room temperature for 20 minutes. Turn a gas grill on HIGH heat. Sear the chops for 3 1/2 minutes on one side. Flip over and cook an additional 2 1/2 minutes for medium-rare. Let rest for 5 minutes to absorb juices. Serve immediately.