Re: [CH] A Chile-Head's Delight
Eric Wersel (ewersel@meritind.com)
Wed, 29 Oct 2003 17:20:42 -0500
Mike,
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At 02:18 PM 10/29/03 -0800, Mike McCollum wrote:
>DO NOT SEND ME ANYMORE E-MAILS
>----- Original Message -----
>From: "T. Matthew Evans" <tmattevans@yahoo.com>
>To: "Chile Heads" <Chile-Heads@globalgarden.com>
>Sent: Wednesday, October 29, 2003 10:13 AM
>Subject: [CH] A Chile-Head's Delight
>
>
>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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