Text 7348, 94 rader
Skriven 2011-02-18 05:10:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 890
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Chops Yucatbn-Style
 Categories: Pork, Bbq, Fruits, Breads, Citrus
      Yield: 4 servings
 
      2 c  Water
      3 tb Coarse kosher salt
      2    Bay leaves
      1 ts Whole allspice
      1 ts Whole black peppercorns
      4 lg Bone-in rib pork chops
      1 lg White onion w/skin;
           - quartered
    1/2 c  Fresh orange juice
    1/2 c  Fresh lime juice
    1/4 c  Coarsely chopped fresh
           - cilantro
           +=PLUS=+
    1/4 c  Fresh cilantro leaves
    1/2 sm Green cabbage; thin sliced
      1 lg Avocado; halved, pitted,
           - peeled, sliced
      1 bn Red radishes; trimmed,
           - sliced
           Warm corn tortillas
 
  ALSO NEEDED: 11 3/4" x 8 1/2" x 1 1/4" disposable aluminum
  baking pan (to catch drips)
  
  4 - 6" x 3 3/4" x 2" disposable mini aluminum loaf pans (for
  wood chips, if using gas grill)
  
  2 cups wood chips, soaked in water 1 hour
  
  The inspiration for this recipe comes from poc chuc, a
  grilled pork dish from Mexico's Yucatbn region. Brining the
  pork chops prevents the meat from drying out on the grill.
  
  Stir water, kosher salt, bay leaves, allspice, and black
  peppercorns in medium bowl until salt dissolves for brine.
  Arrange pork chops in 13 x 9 x 2-inch baking dish. Pour
  brine over. Cover and refrigerate 1 hour, turning
  occasionally.
  
  For charcoal grill: Remove top rack from barbecue. Place 1
  aluminum pan in center of lower grill rack for drip pan.
  Light briquettes in chimney; carefully pour onto lower grill
  rack, forming piles on either side of drip pan. Drain wood
  chips; scatter wood chips evenly over coals. Return top
  grill rack to barbecue.
  
  For gas grill: Remove top grill rack from barbecue. Prepare
  barbecue (medium heat). If using 2-burner grill, light 1
  burner. If using 3-burner grill, do not light center burner.
  Drain wood chips. Stack 2 mini loaf pans (one inside the
  other); fill with 1 cup wood chips. Stack remaining loaf
  pans; fill with 1 cup wood chips. Place pans directly on
  flame (if using 3-burner grill, place both pans on 1 lit
  side). Place aluminum baking pan on unlit portion of grill.
  Return top grill rack to barbecue.
  
  Grill onion quarters until browned (skin may burn), about 3
  minutes per side. Cool and peel. Thinly slice and place in
  bowl. Add orange juice and lime juice. Season onion mixture
  to taste with salt. Mix in chopped cilantro.
  
  Remove pork from brine; pat dry, then grill covered over
  drip pan until cooked through, 4 to 6 minutes per side.
  Transfer to plate; let rest 10 minutes.
  
  Arrange cabbage on platter. Top with pork, avocado, and
  radishes. Drain onion; scatter over pork and vegetables.
  Sprinkle chopped cilantro leaves over. Serve with warm corn
  tortillas.
  
  by Steven Raichlen, Francine Maroukian, and the Bon AppOtit
  Test Kitchen
  
  Bon AppOtit | July 2010
  
  Yield: Makes 4 servings
  
  MM Format by Dave Drum - 26 July 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

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