I'll Share My Recipe if you Share Yours Dec.11

14 years ago

This is a spicy jerk pork chop recipe, so it's quite hot, calling for habanero peppers. The reviews were all excellent, even with some people cutting down, or out the hot peppers completely.

Spicy Jerk Pork Chops (Fine Cooking)

2 Tbs. extra-virgin olive oil; more for the pan

4 bone-in center-cut pork chops (3/4 inch thick, about 2-1/2 lb. total)

Kosher salt and freshly ground black pepper

4 medium scallions (white and green parts), coarsely chopped

2 small Scotch bonnet or habanero chiles, seeded and coarsely chopped (wear gloves)

2 small limes, 1 juiced and 1 cut into 8 wedges

2 large cloves garlic, coarsely chopped

2 Tbs. coarsely chopped fresh ginger

1 Tbs. coarsely chopped fresh thyme

3/4 tsp. ground allspice

1/8 tsp. ground cinnamon

Position an oven rack about 4 inches from the broiler and heat the broiler to high. Lightly oil a broiler pan or a rack set over a large rimmed baking sheet.

Season the pork all over with 1 tsp. salt and 3/4 tsp. pepper. In a food processor, puree the oil, scallions, chiles, lime juice, garlic, ginger, thyme, allspice, cinnamon, and 1 tsp. salt.

Coat the chops on all sides with the mixture and set on the broiler pan or rack. Broil until the pork begins to brown, about 7 minutes. Flip and cook until browned, the meat is firm to the touch, and an instantread thermometer inserted close to (but not touching) the bone registers 145F, about 7 minutes more. Serve with the lime wedges.

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Comments (3)

patti43
14 years ago
Good luck with those pork chops. Scotch bonnet peppers are supposed to be one of the hottest there is. I can't imagine two. I use habanero in adobo in my chili, but just about 1/4 of one. We can't take the heat! Do wear the gloves!!

This is a tried and true recipe. It's very pretty this time of year with the layers of green and red. Plus, it's flat delicious! Don't remember for sure now where I got it.

Goat Cheese Torte with Sun-Dried Tomatoes and Pesto

6 oz. goat cheese, room temp.
4 oz. cream cheese, room temp.
4-5 cloves garlic, peeled, smushed and chopped (more if you like)
1/2 c. pesto sauce (at least)
1/2 c. oil-packed sun-dried tomatoes, including 1 or 2 tsp. marinade, chopped

Mix goat cheese and cream cheese; add garlic. Add salt and pepper, if you need to.

Line a small bowl (2-3 c.) with plastic wrap. Spread about 1/3 of the cheese mixture in bowl. Top with the pesto. Put another 1/3 of the cheese mixture on top. Spread sundried tomatoes on top of that layer. Top with the remaining cheese.

Cover with plastic wrap and refrigerate at least 2 hours or up to 4 days.

To serve, invert the bowl on a serving dish and carefully remove the plastic wrap. Serve with baguettes or crackers. Will serve 20 if you are serving other munchies.

Note: I have 2-cup glass storage containers and they work well. I use the back of a spoon the spread the cheese mixture.
luckygardnr
14 years ago
Zucchini and Ricotta Tart
RachaelRay August 2010
6 Servings
Prep 35 min
Bake 1 hr 10 min

Ingredients:

4 zucchini (about 2 1/2 pounds), thinly sliced crosswise
Salt and pepper
1 sheet frozen puff pastry, thawed
2 tablespoons butter
1/4 cup chopped fresh dill
3 eggs, beaten
1 cup ricotta cheese
1/2 cup grated parmesan cheese, plus more for sprinkling
1/2 cup half-and-half
1 pinch nutmeg

Directions:

1. Preheat the oven to 350Ã¯Â¿Â½. Layer the zucchini in a colander, sprinkling each layer with salt; let stand for 20 minutes. Rinse, then pat dry.

2. Meanwhile, on a lightly floured surface, roll out the puff pastry to remove the creases. Press the pastry into a 9-inch pie plate and trim the excess, so the crust is flush with the rim. Prick the bottom of the pastry with a fork. Refrigerate.

3. In a large skillet, melt the butter over medium-high heat. Add the zucchini and cook, turning, until golden, about 5 minutes. Stir in the dill and remove from the heat; let cool to room temperature.

4. In a bowl, whisk together the eggs, ricotta, 1/2 cup parmesan and the half-and-half; season with salt, pepper and the nutmeg. Stir in the zucchini. Pour the mixture into the chilled pastry crust and sprinkle with more parmesan. Bake until a knife inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool slightly before slicing.
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Jasdip
Original Author
14 years ago
Hey Patti, I like heat, but couldn't handle habaneros. I figured there might be some members here who would like it.

I like the sound of the recipe, but I will cut back on the peppers! LOL

I'll Share My Recipe if you Share Yours Dec.11

Comments (3)

patti43

luckygardnr

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I'll Share My Recipe if you Share Yours Dec.11

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patti43

luckygardnr

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