[CH] Tonight's Dinner - Smoked Chile Pork
RisaG (radiorlg@yahoo.com)
Sun, 4 Jan 2004 17:46:58 -0800 (PST)
This was tonight's dinner - I marinated some pork in a
smoked chile marinade and then cooked it on the cast
iron stovetop grill. Served it with fried brussel
sprouts with garlic (a favorite around here).
Delicious.
* Exported from MasterCook *
Grilled Chile Pork
Recipe By : adapted from Steven Raichlen
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Low
Carb
Main Dish Meat
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
4 pork chops
Marinade:
1 tsp cumin seeds
1/2 tsp mixed peppercorns
1 lg ripe tomato
3 cloves garlic -- sliced
1/2 onion -- cut in half
2 limes -- juiced
3 tbsp fresh orange juice
2 tbsp red wine vinegar -- or pepper
vinegar*
2 chipotle pepper -- ** see note
1 tsp Atkins Ketch-A-Tomato Catsup
1 tsp mexican oregano -- crumbled
1 tsp coarse salt
For marinade: In a small cast iron pan, over medium
heat, toast the cumin seeds and peppercorns, until
they are fragrant, about 30 seconds to 1 minute.
Transfer to a small spice grinder or blender. Grind to
a fine powder. If using a blender, ground spices
should remain in blender. If using a spice grinder,
place in a large bowl.
In a large cast iron pan over medium heat, toast
garlic cloves, onion and tomato until browned all
over. For garlic, this will take 4 minutes, for onion
10 minutes and for tomatoes 10. Keep moving the
tomatoes, garlic and onions until browned all over.
Remove from pan and place either in blender or in
bowl.
Add the citrus juices, vinegar, chile, oregano and
salt. With hand blender, puree ingredients in bowl
until pureed well. If using blender, blend until
completely pureed. Might have to add extra liquid to
make a smooth puree.
Makes 2 cups puree. Enough marinade to coat 4 lb of
meat. Marinade will keep in refrigerator for up to
several weeks.
To make pork:
Place pork and 1/2 the marinade in a zip-type bag or a
large bowl. Coat pork well and keep refrigerated for
an hour or so.
Preheat cast iron grill (or George Foreman Grill).
When hot, place pork on grill and cook until cooked
through, still lightly pink, about 4 minutes or so
each side. If using George Foreman Grill, cook for 6
minutes until cooked through (might take longer).
Serve, garnished with extra marinade.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Fried Brussel Sprouts
NOTES : Risa's notes:
* I used a vinegar that was infused with chile
peppers. Salmar Pepper Vinegar - Product of Portugal.
My cousin got it at Dean & Deluca for me.
** I used a thai smoked chile that Mary Anne sent me
from Thailand. Recipe originally calls for 2-4
chipotles and 1 tsp of the adobo sauce. I omitted the
adobe sauce but used catsup instead.
Nutritional breakdown per serving (1 chop w/ a bit of
the marinade): 11.9g carbs, 1.5g fiber, 19.2g fat,
6.6g sat fat, % carb 13.9
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 12/26/03
__________________________________
Do you Yahoo!?
Free Pop-Up Blocker - Get it now
http://companion.yahoo.com/