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Tips, Recipes, & Reviews… From My Peeps!

Pork with Sweet Onion Marmellata

Monday Jun 30, 2008

Submitted by Americo
Serves 4-6

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)

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 consisitency & a deep mahogany color.

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.

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.


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Grilled Pork Skewers with Chilie Sauce

Friday Jun 27, 2008

Submitted by Americo
Serves 4-6

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

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.  Place the pork skewers in a large baking dish.  Pour the marinade over & turn to coat the pork.
4. Cover & refrigerate for at least 1 hour & up to 4 hours.
5. Heat grill to high.  Remove the skewers from the marinade & grill the meat on both sides until slightly charred & cooked through, about 3 minutes per side.
6. Serve with chili sauce on the side for dipping.
7. To make the chili sauce, combine all ingredients in a small bowl.  Cover & let sit at room temperature for at least 1 hour before serving.


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Sweet Corn Tomalitos

Wednesday May 14, 2008

Submitted by Trish
Serves 6-8

5 tbsp margarine, softened ¼ c. masa harina flour
1/3 c. sugar 2 c. corn kernels (fresh or frozen, thawed)
½ c. cornmeal ½ c. water
1 tsp baking powder ½ tsp salt
2 tbsp milk 1 tsp milk

1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.

3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.

Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.


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Raw Vegetable Curry Dip

Saturday Mar 29, 2008

Submitted by Happy13

1 c. mayonnaise 2 tbsp curry powder
1 tbsp grated onion 2 tbsp sugar
1 tsp Worcestershire sauce 1 tsp freshly ground black pepper
1-2 tbsp vinegar (balsamic, apple cider, or rice)

Mix together until smooth & sugar is dissolved. Refrigerate at least 2 hours. Serve with a raw veggie platter.


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Grand Cranberry Sauce

Saturday Mar 29, 2008

Submitted by Benji the Hunted

1lb. fresh cranberries (frozen okay) 1 c. sugar
½ c. orange juice (pulp is good) ½ c. lemon juice
½ c. Grand Marnier zest of whole orange

Combine all ingredients in a large sauce pot & simmer on low heat, stirring frequently until all the cranberries pop. Chill before serving.


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