Grilled Marinated Pork Chops With Habanero Recipe

 
 Yield: 6 Servings
 
    1/4 c  brown sugar
    1/4 c  dijon mustard
    1/8 c  soy sauce
      6    centercut pork loin chops
      8 oz butter
      1    finely carrot,Chopped
      1    stalk celery,chopped fine
    1/2 md onion,chopped fine
      1 T  fresh ginger,Grated
      2    sprigs fresh thyme
      1 T  shallots,Minced
      1 T  garlic,Minced
      1    bay leaf
      3    black peppercorns
    3/4 c  port wine
      1 lb fresh cherries,stems and
           -pits rem,oved
      1    habanero chile,stems and
           -seeds rem,oved, minced
      3 c  rich pork (or chicken stock)
      2 T  cornstarch
      1 T  water
      1    salt and pepper,To Taste

Combine the brown sugar, mustard and soy sauce and mix well. Spread
the mixture evenly over the chops and marinate, covered, in the
refrigerator for 4 to 5 hours.

Melt 1 ounce of butter in a non-reactive pan and saute the carrot,
celery, onion, ginger, thyme, shallots, garlic, bay leaf, and
peppercorns until the onion turns golden brown. Add the port wine,
heat and reduce until thick.

Add the cherries and the Habanero and cook until all the juices are
extracted from the cherries.  Add the stock, bring to a boil, then
reduce the heat and simmer for 45 minutes.

Remove from the heat and strain through a very fine seive, pressing
with a kitchen spoon to extract all the juices.

Return the strained liquid to a pan over low heat and whip in the
remaining butter, 1 ounce at a time. Dissolve the cornstarch in the
water and add it to the sauce. Heat and stir until the sauce thickens
enough to coat the back of a spoon.  Season the sauce with salt and
pepper to taste. Keep the sauce warm.

Grill the pork chops to desired doneness and serve with the sauce
ladled over them.

Heat Scale: Medium

Grilled Marinated Portobellos
 
      Yield: 2 Servings
 
      1 lb portobello mushrooms,sliced
           - thick
    1/2 t  salt,or to taste
      1    white pepper,freshly ground
      1 T  olive oil
  MARINADE  =======================
      3 oz extra-virgin olive oil
      2    limes,juice of
      1    clove garlic,minced
      1 sm shallot,chopped
      1 t  fresh rosemary,chopped
      1 t  fresh parsley,chopped

Season mushrooms with salt, white pepper and olive oil to taste.
Grill over high heat for 4 min or until soft. Let cool.

MARINADE:  In shallow platter, mix together marinade ingredients. Add
mushroom slices.  Marinate at least one hour. Serve chilled.

Grilled Marinated Seafood
 
      Yield: 1 Servings
 
      2 c  olive oil
    1/2 c  fresh lemon juice
      2 T  fresh dill,Chopped
    1/8 c  fresh horseradish
    1/8 c  dijon mustard salt and
           -freshly grou,nd black pepp
      1 lb fresh salmon fillet
           -boneless,skin,less
      1 lb fresh tuna
      1 lb fresh swordfish
      1 lb large shrimp,peeled and
           -deveined
     20    long bamboo skewers

Make two marinades as follows:  Place 1 cup of the olive oil and 1/4
cup of lemon juice in each of two bowls. Add the dill to the first
bowl and the horseradish and mustard to the other.  Add salt and
pepper to both marinades.

Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces.
Place the salmon and the swordfish in the horseradish-mustard
marinade and the shrimp and tuna in the dill marinade for about 30
minutes.

While the seafood marinates, soak the bamboo skewers in cold water.

Thread the seafood on the skewers, alternating fish, and beginning and
ending with a shrimp. Grill over hot coals for about 2 minutes,
turning occasionally. Makes 10 servings.