[CH] A Chile-Head's Delight
T. Matthew Evans (tmattevans@yahoo.com)
Wed, 29 Oct 2003 10:13:39 -0800 (PST)
Hey now, CHs --
As we move towards the end of the season, I find myself trying to squeeze
chiles into every dish in every way possible. To that end, I made a
chile-lover's dinner for my wife and I last night and thought I would pass it
along. Everything turned out well and was quite hot.
I had a 1.5-lb. portion of a pork loin that I rubbed with a 50-50 mixture of
red seasoning and toasted, ground orange habanero. After rubbing, I injected
the loin with about 0.5 cup of homemade Red Savina hot sauce (thin, vinegary,
and garlicky) and allowed it to sit for about an hour before cooking. I seared
the loin on all sides in a hot skillet and then transferred the whole
kit-and-kabootle to a 375 F oven to finish. I cook my pork loins to 147 F --
after resting for 10 minutes, it will be slightly pink when you slice it.
I served the loin with lumpy mashed potatoes and butter beans. For the
potatoes, I diced and boiled four red-skinned potatoes until soft then mashed
them with a bit of heavy cream, some white seasoning, six large Carolina hot
chiles, and a caramelized yellow onion. The butter beans were straightforward
but served with chile relish. A spinach salad with a creamy parmesan-chipotle
dressing would have also been nice, but I ran out of motivation.
Overall, the meal was super-easy to make and was good comfort food for a cool
night in the South. Specifically, I was pleased with the results from the hot
sauce injection.
Good luck.
Matt
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