How To make Glazed Pork Chops(Scorpio)
**For the MARINADE: 1/4 cup honey
1/4 cup white wine
3/4 teaspoon ground black pepper
2 tablespoons low-sodium soy sauce
**For the PORK CHOPS: 24 ounces pork loin chops (extra lean) -- butterflied
(4 ounces per serving) Nonstick cooking spray **For the Honey-Dijon sauce: 1 1/2 cups fat-free chicken broth -- low salt
1/2 cup Dijon-style mustard
1/2 cup honey
2 tablespoons shallots -- minced
1 tablespoon paprika
1 tablespoon cornstarch
1/4 cup white wine
In a shallow dish, pie plate or plastic sealable bag, combine all the marinade ingredients. Add the pork chops and marinate at least 1 hour.
Preheat the oven to 350 degrees. Remove the pork chops from the marinade and reserve the marinade. Spray a nonstick skillet with nonstick cooking spray and place it over medium heat. Add the marinated pork chops and brown on all sides. Place the browned chops in a baking dish and pour in the reserved marinade. Bake for 25 to 35 minutes or until the chops are cooked thoroughly. Remove from the oven and glaze each pork chop with 1/2 cup of the Honey-Dijon sauce. To make the sauce: In a medium saucepan, combine the chicken stock, Dijon-style mustard, honey, shallots and paprika. Bring to a boil, then reduce the heat and simmer 15 minutes. In a small bowl, dissolve the cornstarch in the white wine. Add to the sauce to thicken, then simmer another 5 minutes. Makes 6 servings.
- Recipe from "Skinny Sauces & Marinades," by Erica Levy Klein (Surrey Books Inc., $12.95).
Published by Ann Burger, Food Editor, Post and Courier, Charleston, SC and edited for MasterCook by patH (phannema@wizard.ucr.edu) on Apr 23, 97. MC estimates: 30.8% CFF; 350 cals, 12.2 g fat. Reduce the fat by buying extra lean pork.
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3-4 lbs Oxtail
Walkerswood Green Seasoning
1-2 onions
1-2 carrots
1-2 scotch bonnet or habanero peppers
allspice, jerk seasoning, oxtail seasoning, AP
2 tbsps ginger and garlic paste
1-2 tsps browning
1/4 cup soy sauce
fresh thyme
1/2 cup chopped green onion
1 tsp beef bouillon
2 quarts beef stock
slurry (4 tbsps water - 2 tbsps corn starch)
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Many apologies for the text latency. After this video was edited and the text was added, I forgot to include the opening theme sequence to the video, which I thought I moved the text accordingly, but it didn't line up properly with the video. Because of this, there will be a slight delay from the time I mention a web URL appearing on the screen to the time it actually does appear.
This video was made possible by the friendly folk at Spiceyrooster.com. They have supplied us with this great tasting BBQ sauce and a wonderfully spicy array of sauces and seasonings. The BBQ sauce on these pork chops were simply amazing, and we at the Oh! Pawpets! Show highly recommend them to you. They have a sauce for everyone's preference. The best thing about these sauces are that you can use a lot of it and it still doesn't mask the flavor of your meals, rather, it enhances the dish perfectly, with a solid flavor through and through. The spice is also very tolerable. Give it a try. You'll be very impressed. They do mail orders, too. The web site may still be under construction though, but if you are interested in placing an order for any of his sauces, the phone number to the Spicey Rooster is 937-581-5158. I have sampled all of their sauces, and here are the recommendations: If you don't like spicy foods, try the steak sauce with raspberry. For those that don't mind a little spice, there's the Bourbon BBQ Sauce and his BBQ Rub Seasonings, made with brown sugar to offer a little sweetness to your dish. Next up is the Buffalo Sauce, which adds a tangy bite to the spice, giving you a mouth-watering effect that you come to expect in a true southern-style buffalo sauce. The Ghost of N'awlins sauce is the next level of spicy sauce, with just the right amount of ghost pepper to safely kick it up a few notches. The Insanity Sauce is next up on the spicy scale, and it's very similar to the Ghost of N'awlins, only a tad bit spicier. Then there's the new product, Scorpion Relish, which is more sweeter than spicier. Don't let the scorpion pepper frighten you off, it'll hit you with a spice, but again, it's not unbearable...in fact, none of his sauces are unbearable. I like to describe their sauces as comfortably spicy. But don't take my word for it. Place a call to the Spicey Rooster and grab a few bottles of sauces. You'll be glad you did! Bear in mind though, the scorpion relish may not be available just yet, but keep on the lookout for this and many new types of sauces to come.
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If you’re looking for that WOW factor with beef tenderloin, look no further than the Colombian-inspired Lomo Al Trapo. The thick salt crust and red wine-saturated towel protect and gently cook the beef as it roasts directly on the raging coals. It’s primal, it’s fun, it’s delicious. Enjoy!
Chef E
Lomo Al Trapo
2-4 Pounds Center Cut Beef Tenderloin (Trimmed)
1½-2 Pounds Kosher Salt
1 Cup Lane’s BBQ Scorpion Rub
½ Bottle Red Wine
1 Large Cotton Kitchen towel
Butcher’s Twine
Method:
1. Remove the Divide and Conquer system and set aside. Build a very hot bed of coals (looking for a temp of 500F+). Do not overfill your firebox as this will stifle your air flow and slow the process. The lid and draft door should be open for the entire cook.
2. Marinate the towel and 4 strings of butcher’s twine in the red wine for 30 minutes.
3. Ring the towel out a so that it is saturated and just dripping a bit.
4. Lay the towel out and pour the salt on top. After the layer of salt has been laid down, top it with a layer of Scorpion Rub.
5. Lay your trimmed tenderloin directly on top of the seasoning. If the tapering tail piece is still on, fold it under the end of the tenderloin to match the thickness of the rest of the meat so that it will cook more evenly.
6. Tightly wrap the tenderloin in the salt-covered towel so that the entire tenderloin is covered in salt and cloth. Fold the ends of the towel over and tie the roast every 4”.
7. Place the wrapped tenderloin directly on the coals and cook for 10 minutes, then flip and cook unagitated for another 10 minutes. Look for an internal temp of 125F to 130F.
8. Pull the Lomo Al Trapo off and allow it to rest for 10 minutes, then carefully cut the strings and unwrap/discard the charred towel.
9. Using the back of a chef’s knife to crack the salt crust and discard the salt cast. Slice the beef into individual portions to share. This is the perfect dish for a chimichurri!
Where to Buy:
Lane’s BBQ Scorpion Rub -
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