The acclaimed chef-owners behind Bluestem and Rye are releasing their second cookbook on April 12.
“Made in America: A Modern Collection of Classic Recipes” includes 50 handcrafted recipes inspired by Megan and Colby Garrelts’ Midwestern backgrounds and family favorites, often offered up with childhood memories that describe the roots and evolution of the dish. Add in mouthwatering images by local photographer Bonjwing Lee, and you get a cookbook we know you’ll want to snag for your kitchen.
But of course you’ll also want to taste how they would make the meals featured in the pages. To celebrate the debut of “Made in America,” the Garreltses are hosting a dinner at Rye showcasing recipes from the book Tuesday, April 14. The evening begins with a cocktail, corn fritters, chipped beef on toast and pulled pork sliders. The first course of fried green tomatoes will be followed by steak, fried chicken, Yukon gold potato salad Dutch oven roasted carrots, slow-cooked pale ale barley and fried okra served family style. Lemon cake with white chocolate buttercream brings the dinner ($60/person or $100/couple; add Boulevard beer pairings for $15) to a sweet conclusion. Call (913) 642-5800 to reserve your spot.
Can’t make it to the dinner? An April 25 cookbook brunch event at Rye is up next on the couple’s schedule, followed by a Sunday Night Supper at Bluestem on May 17. In the meantime, you can try out one of the dishes featured in Made in America right now, complete with an intro from Megan.
Panfried BBQ Pork Chops with Tomato-Horseradish Sauce
Pork chops are the go-to dish in the Midwest for an easy, inexpensive, and satisfying meal. My mom often cooked pork chops with apples and sauerkraut in the fall and with preserved tomatoes and rice in the late winter. School nights and hectic evenings slowed down around the table, where my family recounted the day’s activities. My dad checked on homework assignments, and my twerpy older brother took a break from annoying me so we could all enjoy mom’s cooking. Now my mom’s pork chop recipe, updated through Colby’s Kansas barbecue roots and paired with Dutch Oven–Roasted Carrots with Brown Sugar and Carrot Top Crumble, creates new memories for our kids at the dinner table. Note that the sauce needs to be refrigerated overnight in order to bring all the flavors together.
2 (14-ounce) jars home-preserved tomatoes or good-quality canned, chopped tomatoes
1 cup sherry vinegar
1/4 cup prepared white horseradish
1/4 cup honey
4 cloves garlic, smashed and chopped
2 fresh bay leaves
4 (6-ounce) pork loin chops
1/4 cup BBQ Dry Rub (page 30)
1/4 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, softened
4 small shallots, sliced
8 cloves garlic, peeled
2 bunches thyme
For the sauce, place the tomatoes, vinegar, horseradish, honey, garlic, and bay leaves in a small sauce pan. Bring to a simmer over medium-high heat and cook until reduced by half, about 20 minutes. Let cool, uncovered, then refrigerate overnight. Bring to room temperature before continuing with the rest of the recipe.
For the pork chops, generously rub the chops with the dry rub. Heat the oil in a large cast-iron pan over medium-high heat. Add the seasoned pork chops and brown on each side, about 4 minutes total. Add the butter, shallots, garlic, and thyme. Cook, basting the pork chops frequently with the warmed tomato sauce, until the internal temperature hits 140ºF on an instant-read thermometer, 2 to 3 minutes longer. Serve with the extra sauce alongside.
—Excerpted from “Made in America: A Modern Collection of Classic Recipes” by Megan and Colby Garrelts / Andrews McMeel Publishing, LLC