Food and Recipes

Sunrise Chef: Mary Grube

Sunrise Chef: Mary Grube

ALLENTOWN, Pa. - It's time to head to kitchen where this morning we're welcoming in Mary Grube.

She's a professional cooking instructor as well as private chef and she was in the 69 News kitchen this morning.

Mary’s Kitchen Romesco Sauce
Salsa Romesco

10           New Mexico or other mild dried red chilies (2 ounces)
1 1/2+3/4 Cup water
1 1/4       Cup red wine vinegar
8              Cloves garlic Plus 4 cloves garlic
2              Teaspoon salt or to taste
2 to 3      Tablespoons brown sugar or as needed to taste
1/2          Cup slivered blanched almonds, toasted ( see instructions below)
1              Cup plain breadcrumbs, toasted (see instructions below)
1              Cup plus 3 tablespoons extra virgin olive oil, preferably  Spanish
3              Ripe tomatoes, seeded and roughly chopped

In a medium sauce pan, simmer the Chili's with the water, vinegar, 2 tablespoons brown sugar and 8 cloves of garlic until they are very soft and tender; this could take up to an hour. Set the mixture aside to cool.

Drain the chili's, reserving the water and purée the chili's and garlic in a blender until smooth. Add the almonds, bread crumbs and 4 cloves fresh garlic to the blender and purée to a paste. With the blender running, being careful not to splatter, slowly pour in the 1 cup of olive oil. Taste the mixture and adjust for both sugar and salt. (The mixture will be thick.)


To Toast the Bread Crumbs:

In a medium bowl toss the breadcrumbs with 3 tablespoons olive oil, spread on a parchment lined baking sheet and toast at 350° until just golden, about 7 to 9 minutes.


To Toast the Slivered Blanched Almonds:

Spread the almonds onto a baking sheet and toast at 350° until just golden, about 7 to 9 minutes. Alternatively, place the slivered blanched almonds in a dry frying pan, over medium heat, and toast on the stove top until just golden, tossing often.


Mary’s Kitchen Pork Chops with Heirloom Carrots, Leeks and Romesco Sauce

4              Pork Chops
2              Tablespoon oil
4-8          Heirloom carrots, cut into 3-inch matchsticks
1              Leek, finely chopped, using both the white and green    parts)
4-6          Cloves garlic, minced
1/2          Cup Romesco Sauce (recipe above)
1/4          Cup heavy cream or to taste
                Salt and freshly ground pepper to taste
                Extra Virgin Olive Oil to garnish (optional)

Heat a large frying pan over medium-high heat until it is very hot.

While the pan is heating, pat the pork chops dry and season on one side with salt and pepper to taste.

Add the oil and place the pork chops, seasoned side down into the pan. Adjust the heat to medium. Cook until the pork chops are golden brown on both sides and cooked through, about 5-8 minutes/side, depending upon the thickness of the pork chops.  (Please note, pork is cooked at 145 degrees.)

When the pork chops are cooked, remove the to dish and cover. KEEP the than pan on the heat.

In the same frying you cooked the pork, add the garlic, carrots and leeks and sauté over medium heat until the leek becomes tender, about 3 minutes. Add the Romesco Sauce and cream. Stir to combine. Return the pork chops and any accumulated juice to the pan. Serve over rice with any vegetables you wish. Enjoy!

Mary's Kitchen Whoopie Pies with Fluff and Peanut Butter Swirl Filling

Yield: 32 cakes or 16 pies

1/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening, at room temperature
1/2 teaspoon (kosher) salt
1 cup packed brown sugar
1 teaspoon pure vanilla extract
1 egg, at room temperature
1/4 cup brewed coffee, at room temperature
1 tablespoon oil
Enough additional buttermilk to make 1 cup, at room temperature
2 cups all purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda

Preheat the oven to 375°. Line  three cookie sheets with parchment paper and set them aside.

In the bowl of a heavy stand mixer, cream the butter and shortening for one minute, then add the salt, brown sugar and vanilla extract. Allow to cream for 5 to 7 minutes until the mixture lightens and becomes fluffy. Add the egg and mix one additional minute to combine well, scraping the bowl as needed.

While the butter and sugar are creaming, sift the dry ingredients over a sheet of waxed or parchment paper to combine and set aside.

Measure the wet ingredients into a glass measuring cup by first pouring the coffee then the oil and then enough additional buttermilk to make one cup total liquid. Set this mixture aside.

After you add the egg, add the dry and wet ingredients alternately, beginning and ending with the dry ingredients. (Add 1/3 of the dry ingredients, 1/2 the liquid ingredients and so on.) Scrape down the bowl as needed to make certain all the ingredients are incorporated. Clean the beater, grape the ball down one more time and cover the batter with plastic wrap. Chill the dough for one hour, preheating the oven after halfway through.

Portion the cakes into (2 tablespoon-sized) dollops using 2 spoons or a scoop and space two inches apart on the prepared cookie sheets.

Bake in the preheated 375° oven for 10 minutes. Remove and allow the cakes to cool completely on the sheets.

Fluffy Cream Filling Base:

1 cup unsalted butter, at room temperature
1/4 teaspoon (kosher) salt
1 1/2 teaspoons pure vanilla extract
2 1/2 cups Confectioner's sugar
3 tablespoons half and half

In the bowl of a heavy stand mixer, use the whisk attachment to whip the butter for one minute and then add the remaining ingredients. The mixture will become fluffy after about five minutes of additional whisking.  Remove 3/4 cup of the Fluffy Cream Filling Base and place it in a separate bowl. (This will become the Peanut Butter Filling.)

To Make the Fluff Filling:

To the mixer with the Fluffy Cream Filling Base add:
5 tablespoons marshmallow fluff
Pinch of sea salt

Whisk to combine the ingredients well.

To Make the Peanut Butter Filling:

3/4 cup Fluffy Cream Filling Base
1/3 cup smooth peanut butter (a lightly sweetened brand)
Pinch of sea salt

Whisk the ingredients until they are fluffy and well combined.

To Assemble the Mary's Kitchen Whoopie Pies with Fluff and  Peanut Butter Swirl Filling:

Cut the corner tip from a large piping bag or two, 1 gallon resealable bags (placed inside each other) and then place a 1/2 inch piping tip in the corner. Place the bag(s) inside a tall, wide glass. (This will help you to fill the bag more easily.)

Slant the bag slightly and carefully spoon the Fluff Filling into one side of the bag. Then spoon the Peanut Butter Filling into the other side of the bag so you have two types of filling inside the bag. Don't worry if the two fillings start to mix, that's the idea!

Pipe the Filling onto the bottom of half the Cakes, distributing the filling evenly and then top each with a second cake. Viola! You now have Whoopie Pies!

Store the  pies wrapped individually.


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Allentown, PA 18102




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