Text 10757, 93 rader
Skriven 2014-03-10 16:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hot Stuff 302
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 DD> As I said in one of my chilli recipes - "add cayenne or whatever until
 DD> your lips turn numb and your sinuses drain" especially if you are of
 DD> the  opinion that it ain't hot enough unless it makes your eyelids
 DD> sweat. 

Sinus drain is a good thing. Lip numbness, I don't know.

 DD> Then there are the mostly heatless jalapeños developed for Pace by Dr.
 DD> Bosland and the Chile Pepper Institute.
 
I could see that if the flavor of jalapenos were worth the
trouble; but as far as I can tell, they taste like hotter
bell peppers. You do realize that in our lifetimes bell
peppers sported some heat, especially in the placentae?
As recently as the '40s and '50s cookbooks warned you to
completely remove the white part unless you wanted a
painful experience.

Pork chops al pastor
categories: main, hotel, Mexican
Serves: 6

6 center-cut bone-rib pork chops
h - For the al pastor marinade
1 c chopped fresh pineapple
2 Tb achiote
3 cloves fresh garlic
2 limes, juice only
1/4 c dark brown sugar
1 ts sea salt
1 Tb ground black pepper
1 Tb sriracha
1/2 c grapeseed oil
h - For the grits
1 c coarse ground grits
3 c chicken stock
1 c grated Cheddar cheese (sharp, white
- bandage-wrapped if possible)
1 stick butter
Sea salt, to taste
Ground black pepper, to taste
h - For the jalapeno-onion relish
1 c rice wine vinegar
1/2 c light brown sugar
3 garlic cloves
1 ts whole black peppercorns
1 Tb pickling spice
1 Tb salt
4 lg green jalapeños
1 lg white onion, finely diced
1 Tb olive oil
1/4 c red onion, finely diced
2 Tb chopped cilantro stems

Pork chop al pastor with stone-ground grits,
jalapeno and caramelized onion relish

Combine the first 8 marinade ingredients in a blender.
Process on high until fully incorporated. Slowly drizzle
in oil while blending until fully emulsified.

Toss the pork chops and the marinade in a zip-lock bag.
Refrigerate for 1 hr. Grill the pork chops over mesquite
coals to desired doneness, basting with remaining
marinade once on each side while grilling.

For the grits. Combine chicken stock and butter in a
saucepan; bring to a boil. Stir in grits, cover and
reduce to a simmer. Cook until all liquid is absorbed
and grits are tender. Stir in grated cheese and season
with salt and pepper to taste.

Relish. Combine first 6 ingredients in a nonreactive
saucepan and slowly reduce to a syrup consistency.
Strain and reserve.

In olive oil over low heat, slowly caramelize the white
onion. Roast the jalapenos over an open flame (grill or
burner) until skin is blistered. Remove from heat. Cover
and chill. When they are cool, peel and seed the jalapenos,
then dice them to a fine consistency. Combine the
caramelized onion, jalapenos, raw red onion, cilantro
stems and syrup.

Place a spoonful of grits onto each plate. Place a pork
chop on top of the grits. Serve with relish.

Bernard McDonough, Hotel Matilda, San Miguel De Allende


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