A cumin/coriander spice rub adds big flavor without heat to pan-seared pork chops; this lively, vinegary, fiery (or not) giardiniera aioli is great with pork, fish, chicken, tofu… Recipes below.

We went to an underground dinner last week hosted by Tuesday Night DInner. The TND crew creates pop-up dining events throughout the year, each in a different location and each with a different theme. This one was held at No Sandbox Studios, just west of Chicago’s Loop, and the theme was ”Off the Boat, Into the Kitchen,” an interpretation of immigrant fare reimagined by the TND chefs.

The four courses were delicious and inventive, but the thing that caught my eye—or more accurately, my taste buds—was an accompaniment for one of the courses, a giardiniera aioli. Usually, aioli is a sauce made of fresh mayonnaise and garlic, but chef Jeremy Leven substituted spicy giardiniera for the garlic. The result was amazing. Continue reading “Fire is optional, flavor isn’t, with Giardiniera Aioli and Cumin Coriander Pork Chops” →