Some of the recipes featured on the WGN-TV midday news are Berkshire pork chops, bruschetta, shrimp and grit chimichangas, lamb hash with fried or poached eggs, and shrimp tacos. Some other recipes include grilled stonefruit quinoa salad and kasha elote salad.
To make Berkshire pork chops, marinate pork chops overnight in 1 quart of cold water mixed with 1/2 cup of salt, 1/2 cup of brown sugar, 2 tablespoons of toasted peppercorns, and 5 each of bay leaves, thyme sprigs and Thai bird chilis. Meanwhile, blend together 1/2 pound of smoked bacon, 1/2 pound of smoked shallots and 2 quarts of balsamic vinegar. Pour the sauce into a saucepan, and heat it at medium until it reduces. Strain the sauce, add 2 cups of sugar, and return it to low heat until it nearly forms a syrupy consistency. Poach 4 cut peaches in white wine with 4 sprigs of tarragon and 1/4 cup of honey on low heat.
Grill the pork chops on medium-high heat for two minutes on each side, and serve them with kale and garlic sautéed in 1 tablespoon of olive oil, the poached peaches and the smoked balsamic sauce.
To make bruschetta, add 2 1/2 pounds of diced tomatoes to a perforated pan with 3/4 tablespoon of mashed garlic and 1 ounce of basil. In a separate container, add 1/4 tablespoon of parsley flakes, 1/3 ounce of olive oil, 1 1/2 ounces of balsamic vinegar, 1/4 tablespoons each of basil and oregano, and 1 1/2 cups of red onion. Season the mixture with 6 teaspoons of salt and 1/4 teaspoon of black pepper. Once the tomato mixture has drained, add it to the bowl, and mix well. Marinate for two hours before serving with croutons or chips.