Abby Robertson’s recipes
Not Your Average Pork Chops
4 cups vegetable oil
8 (8 ounce) bone-in pork chops, about 1-inch think
1 and 1/4 teaspoons celery salt
1 and 1/4 teaspoons freshly ground black pepper
3 teaspoons garlic powder
1 pinch cayenne pepper
2/3 cup buttermilk
1 and 1/3 cups all-purpose flour
Directions: Heat oil in a deep skillet to 350 degrees. Arrange pork chops in a large shallow dish. Season each pork chop with celery salt, black pepper, garlic powder and cayenne pepper. Pour the buttermilk over the chops and turn to coat.
Place flour into a large shallow dish. Dip each pork chop into the flour mixture and coat well, shaking off the excess.
Using tongs, carefully lower the chops into the deep skillet in batches if necessary. Fry for 8 to 10 minutes or until golden brown, turning once. Transfer chops to a paper towel-lined plate to drain.
Stuffed Twice-Baked Potatoes
4 medium russet potatoes
8 ounces lean ground beef
1 cup broccoli florets, finely chopped
Water to steam broccoli
3/4 cup cheddar cheese
3/4 cup mozzarella
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 scallions, sliced
Directions: Wash potatoes and pierce with a fork. Place in microwave and cook until potatoes are soft, about 20 minutes. Or if your microwave has a “potato” setting, it can be used. While potatoes are cooking, brown ground beef in a large skillet over medium-high heat, stirring often, about 3 minutes. Transfer to a large bowl. Increase heat to high and add broccoli and water to skillet. Cover and cook until tender, 4 to 5 minutes. Drain broccoli and add to meat.W hen the potatoes are cool enough to handle, carefully cut off the top third of the potatoes. Save for another use. Scoop the insides out and place in a big bowl. Place empty potato shells onto a microwave safe plate. To the bowl containing the inside of the potatoes add 1/2 cup of cheddar, 1/2 cup of mozzarella, sour cream, salt and pepper, mash with a fork or potato masher. Add scallions and the potato mixture to the broccoli and meat; stir to combine. Fill each potato shell with the potato mixture. Mix remaining cheeses together and top each potato. Microwave until filling is hot and cheese is melted, 2 to 4 minutes.
Roasted Asparagus with Lemon Mustard Vinaigrette
3/4 pound fresh asparagus, woody ends trimmed
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/2 teaspoon Dijon mustard
1/2 lemon, juiced
1 tablespoon olive oil
A dash of sugar
Kosher salt
Freshly ground black pepper
Directions: Preheat oven to 400 degrees. In a large bowl toss the asparagus with 2 tablespoons of olive oil. Spread onto a baking sheet and season with salt and pepper. Roast until tender but still firm, about 10 minutes. Meanwhile, make the vinaigrette: In a small bowl vigorously whisk together the mustard and lemon juice. Slowly drizzle in the olive oil, whisking quickly to emulsify the olive oil into the mustard mixture. Season to taste with salt and pepper. Transfer asparagus to a serving platter, toss with the vinaigrette or serve on the side. Note: This dish may be eaten warm or cold.
ROSS — A Ross High School graduate is one of 11 students in the running to be named “Best Teen Chef 2010” by the International Culinary School at The Art Institute of Ohio — Cincinnati.
Abby Robertson of Ross Twp. will compete Sunday, April 18 for the title and a $3,000 scholarship to the school. The winner will progress to the national competition, where he will compete for a full-tuition scholarship and, in partnership with Food Network, serve as “Intern for a Day” at Food Network Kitchens in New York City.
The national winner will also receive a tour of Food Network’s studios, dinner for two at a Food Network chef’s restaurant and a library of Food Network Kitchens cookbooks.
Robertson’s meal recipe that earned her a spot in the upcoming competition included deep fried pork chops, twice baked potatoes and roasted asparagus with a lemon vinaigrette.
Her love of cooking, she said, grew when she went into a more motherly role within her family.
“I had always had dreams of going into the Air Force, but I couldn’t do that because of medical problems,” said Robertson, who graduated from high school in January.
Three of her grandparents and her aunt had cancer, and her mom, Janeen, spent a lot of time caring for them and unable to cook for her husband and children. Robertson took on some of her mom’s duties at home, including cooking.
She and her dad, Steve, often work together to create their own versions of recipes.
“I love cooking and taking care of others. My dad loves it too, and we’ll go to the grocery together to pick things out and modify recipes,” she said.
The competition includes two practice rounds, and Robertson has already attended one. She will make pan seared chicken, rice pilaf and broccoli sauté.
“It’s great to see the passion and enthusiasm for food in the eyes of the Best Teen Chef competitors,” said Chef Laird Livingston, Culinary Director of The Art Institute of Ohio — Cincinnati. “They have a drive, focus and an understanding of food that produces beautifully presented and great tasting results.”
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