Pork with Sweet Onion Marmellata

Submitted by Americo
Serves 4-6

Ingredients

1 tbsp fresh rosemary, chopped 1 tbsp fresh thyme, chopped
2 cloves garlic, minced 1 tsp kosher salt
1 tsp black pepper, freshly ground 4-6 pork chops
¼ c. fresh flat-leaf parsley, chopped

Onion Marmellata

¼ c. olive oil 4 large onions, thinly sliced (~3 lbs.)
¼ c. orange marmalade 1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped 1 tsp kosher salt
1 tsp black pepper, freshly ground 2 tbsp balsamic vinegar
1 tbsp sugar (to taste)

Directions

  1. For the onion marmellata, place a large, heavy pot over medium-high heat.  Add the olive oil & the onions.  Stir to combine & cook until starting to sizzle, about 2 minutes.  Add the remaining ingredients.  Reduce the heat to low.  Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits.  The onions should be a soft, jam-like consistency & a deep mahogany color.
  2. Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl.  Using your fingers, work all the ingredients together until well combined.  Rub the herb mixture over the pork chops.  Cover with plastic wrap & reserve in the refrigerator.
  3. About 20 minutes before the onions are finished, remove the pork chops from the refrigerator.  Place a grill pan over medium-high heat or preheat a gas or charcoal grill.  Grill the pork chops to medium, about 7 minutes a side depending on thickness.  To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley.  Serve immediately.

Guacamole

Submitted by Americo

Ingredients

4 ripe avocados, peeled, pitted, & chopped ½ red onion, chopped
1 jalapeno pepper, minced 2 limes, juiced
salt & pepper (to taste) fresh cilantro, chopped (to taste)

Directions

  1. molcajete by Eporama on FlickrCombine all ingredients in a molcajete & mix to a chunky consistency.  
  2. Season to taste with salt, pepper, & cilantro.  
  3. Serve immediately with Cumin Dusted Tortillas.

Cumin Dusted Tortillas

Submitted by Americo

Ingredients

12 flour &/or blue corn tortillas, quartered 1 tbsp ground cumin
1 tbsp kosher salt peanut oil (for deep frying)

Directions

  1. Cumin by artizone on FlickrHeat 2″ of peanut oil in a high-sided pan to 360°F.
  2. Fry the tortillas, in batches, until light golden brown.  Drain on paper towels & season immediately with cumin & salt.

Chef’s Note: Goes well with Guacamole.

Grilled Pork Skewers with Chilie Sauce

Submitted by Americo
Serves 4-6

Ingredients

¼ c. low-sodium soy sauce ¼ c. oyster sauce
3 tbsp cilantro leaves & stems, finely chopped 2 tbsp garlic, finely chopped
2 tbsp sugar 1 tsp black pepper, freshly ground
1 ½ lb. pork tenderloin, cut into 16 pieces 16 (6″) wooden skewers

Chile Sauce

½ c. fresh lime juice ¼ c. fish sauce
1 tbsp soy sauce 1 fresh Thai red chilie, finely diced
2 tsp sugar 1 shallot, finely diced

Directions

  1. Soak the skewers in cold water for 30 minutes prior to use.
  2. Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, & black pepper in a bowl.
  3. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat.