I could eat roast chicken most any day of the week and be happy. It’s often a “Sunday Supper” around here. My darling husband says my roast chicken would be his last meal if he could choose it. Last week two fortuitous things occurred: my in-laws sent a box of Meyer lemons and Whole Foods announced a sale on organic chickens. A plan began to come together.
In the spice cabinet is a stash of Fennel Pollen from our new best friends at Pollen Ranch. My first introduction to Fennel Pollen came through Doc who found it was just the culinary find to bring me out of a funk. Now I love fennel pollen in so many ways. It’s great for chicken, pork or fish.
Chef Bernard is always cooking something new at The La Jolla Beach & Tennis Club or the Marine Room. And his creations are always nothing short of perfection. He was kind enough to take that amazing creative ability of his and give us another recipe using Pollen Ranch's Hog Heaven fennel pollen spice blend.
Yet another wonderful recipe we are please to share from Chef Bernard Guillas. Using Hog Heaven fennel pollen spice blend from Pollen Ranch he has taken the normal free range chicken to a new dimension. The flavorsmove forward and make themselves known to the palate. The juices captivate you when tearing into the meat for the first time. A dish truly made in heaven!
This recipe for Brined Pork Chops with Soft Parmigiano Polenta is from episode The Secret to Grilled Pork Chops and is courtesy of the Anne BurrellShow, Secrets of a Restaurant Chef on FoodNetwork. We love her style of cooking and how she makes the dish fun and not just another recipe. We thank her for sharing this and we hope you enjoy it as well.