Feeds:
Posts
Comments

Archive for the ‘Fruits’ Category

I’ve moved! See the rest of this post at my new home.

Advertisements

Read Full Post »

**I’ve moved!  Read the rest of the post at my new home**

Read Full Post »

**I’ve moved! Read the rest of this post at my new home**

Read Full Post »

**I’ve moved! Read the rest of this post at my new home**

Read Full Post »

**I’ve moved! Recipe is at my new home**

Read Full Post »

Despite pork being the national meat of the Chinese (the word for meat in Chinese is “yook” – which is synonymous to the word for pork), I don’t really eat a lot of pork. Nothing against the pig, its just that I like the taste of chicken, seafood and expensive fatty steak.

But this recipe for Tandoori Orange Spiced Pork Chop ROCKS! The chops are seasoned with Tandoori seasoning (or, if you don’t have, make your own) and a pan sauce is made with carmelized onions, mushrooms, a quick squeeze of orange, white wine, orange sections and broth. The cardamom, ginger and cinnamon from the Tandoori seasoning just goes so well with orange. It’s seductive-spicy-sweet-fragrant. Serve with Saffron Basmati Rice and you’re in belly-dancing heaven.

Inspired by Simply Recipe’s Grilled Pork Tenderloin with Orange Marmalade Glaze but I didn’t have tenderloin nor marmalade. Instead I had chops and 1 orange…so I improvised.

Tandoori-Orange Spiced Pork Chops

serves 4

4 pork chops
1/2 cup kosher salt (for brine)
1/2 cup brown sugar (for brine)
1 tablespoon Tandoori spice
1/2 teaspoon ground pepper
1 orange, sectioned (see Beyond Salmon’s cool step by step), reserving the 2 ends & the middle membrane for juice
1 medium onion, sliced
1 pint sliced mushrooms
1/2 cup white wine
1/2 cup chicken broth
1 tablespoon unsalted butter

Brine the Pork Chop
This step is purely optional, but I’ve found that when I brine chicken or pork chop, it never dries out even if I accidentally overcook the chops. But I understand if you don’t have time, no big deal, just skip this step. Or, if your chops are really thin, don’t bother. Grab a big pot. Take the salt and brown sugar, dissolve in 2 cups of hot water. Add cold water and ice cubes to make total of gallon total of brine. Place pork chops in the cooled brine, refrigerate between 1 hour-2 hours. Rinse and pat dry. Season with Tandoori spice and ground pepper (no salt! its salty enough from brine) Note: If you want the chops to be brined for a longer period of time, just use less salt/sugar. Sometimes I put the meat in brine in the morning, go to work and come home to cook. I’ll just use half the amount of salt/sugar.

Fry the Pork Chop
In a pan large enough to hold all chops without touching each other, heat over high. Add 1 tablespoon of canola oil. When hot and shimmering, add pork chops to pan. Fry 2 minutes without moving, touching or peeking. Ok, now look – a nice brown crust! Flip the chops, turn the heat to medium-low and let it finish cooking through (internal temp 125.) Timing really depends on how thick your chops are. Really thin chops – just a couple of minutes. Thicker chops – cover the pan after flipping to get more heat in the pan. Really thick chops – best to stick it in the oven after flipping, 375 degrees for 8-10 minutes. Check the internal temp.

Remove chops from pan, let rest on plate while you make sauce.

Make the Sauce
Pour out all but 1 tablespoon of the pan drippings (most of it is fat). Place back on stovetop on medium heat. Add onions and cook until golden, soft and totally fragrant, about 3 minutes. Add mushrooms, cook another 2 minutes. Turn up heat to high and add wine. Stir and scrape up the bottom of pan. Cook 1 minute. Add chicken broth and the orange sections. Take the orange ends and membranes, squeeze whatever remaining juice remains into the pan and discard. Cook 1 minute. Swirl in the 1 tablespoon of butter. Season with salt and pepper to taste. Reduce the sauce until it becomes thick, coating the back of a spoon. Pour on top of the chops.

Read Full Post »

Baby back ribs with asian orange-ginger glaze

YUM! These are finger-lickin good baby back ribs – the meat is so tender that it falls off the bone as you lift them out of the pan. The sauce is sticky, sweet, tangy, with a little hit of chili – the Asian version of BBQ sauce.

The secret to cooking the very best ribs is “low and slow.” Its so incredibly easy too – this recipe is practically fool-proof. You just have to try this out. The only drawback is that the ribs cook for 4-6 hours, so you have to pick a day when you’ll be home for that long. I guess you could cook these overnight, but I guarantee you that you’ll be dreaming of these ribs all night long as the amazing aroma of the ribs will sneak into your room and seduce you. My friend Lisa shared the low & slow technique with me and I’ve never made ribs any other way since.

My recipe includes a sticky Asian BBQ sauce – however, I’ve also made these ribs with my husband’s favorite store-bought BBQ sauce “KC Masterpiece.” Either way, I know you’ll love these ribs…and I know you’ll never ever order ribs from a restaurant again because yours is going to taste so much better.

If there was only one recipe that I had to choose as a “must try” – this is it!

Baby Back Ribs with Asian Orange-Ginger Glaze

Baby Back Ribs (the quantity is up to you – although these ribs are SO delicious that everyone will want seconds, so budget accordingly! I usually go to my local warehouse store, BJs and purchase the “big momma” pack that includes 3 or 4 whole massive slabs and feeds 8. Plan on 6 ribs or more per person)

garlic salt & pepper

Asian Orange-Ginger Glaze

1 tsp grated ginger (use a microplane rasp grater)

1 Tb minced garlic

1/4 cup minced red onion

1 cup hoisin sauce

1 orange, peel zested with rasp grater & juiced (you should have 1/4 c of juice and about 2 T zest)

1 T mirin

1 T sambal (asian hot chili/garlic paste)

1 T yuzu sauce (you can substitute with lemon juice)

1. Preheat oven to 250. Pat the ribs dry and season both sides liberally with garlic salt and pepper. Place the ribs in a large roasting pan, overlapping is ok. Cover tightly with aluminum foil and place in oven. Roast 4-6 hours. If you are feeding less than 4 people, then check the ribs after 4 hours, they should be done.

2. To make the glaze: Heat a small saucepan over medium heat. Add 2 T canola oil, and when hot, add the red onion. Cook until the onion is soft, about 2-3 minutes. Add the garlic and the ginger. Cook another minute. Add the remaining ingredients, except for the yuzu sauce. Lower the heat to low and cook down the sauce until it thickens and reduces about 6-8 minutes. The sauce should be sticky and thick. Remove from heat and add the yuzu sauce (or lemon juice). You can also add more freshly grated ginger if you like for the extra kick.

3. The ribs are done when they fall off the bone. Trust me, you’ll know. Try picking up a rib and see how the meat just falls off. Place the ribs in a single layer – you may have to use a baking sheet. Brush the Asian Orange-Ginger Glaze on the tops of the ribs. Broil on high until the sauce bubbles and carmelizes, about 3-5 minutes. Keep a watch on the ribs – don’t burn them!

Instead of the Glaze, you could just use your favorite BBQ sauce – the results will be outstanding.

Read Full Post »

Older Posts »