| Chef2Chef Recipe Club - Volume 1 Number 028 - October 24, 2001. Forum, Subscribe & Unsubscribe Information are at the end of this message. ----------------------------------------------------------------------- Just a quick note before I start. The title of yesterday's shrimp recipe called for Duck Proscuitto and the recipe called for a regular proscuitto. You could use either. Duck Proscuitto is hard to find but worth the effort. Try here if you are interested, they can get it for you http://www.dartagnan.com ----------------------------------------------------------------------- Good Morning Recipe Club! I hope you have been enjoying the recipes this week. Today I'll give you a recipe to jazz up pork chops. This fun sauce can be used as an ingredient in other sauces. You might add a spoonful into a demi-glace for a grilled ribeye steak or mix a little into some mayonnaise for a smoked meat sandwich. NOTES: The recipe calls for a "Five Pepper Jelly" and I've included a recipe that we use. You can substitute a store bought jalapeno or pepper jelly if canning is not your thing. And I use Pickapepper Sauce in the recipe as well. If you don't have some just add a little more Worcestershire Sauce. I've also included a quick recipe for a delightful relish that would compliment this dish. It comes from Chef/Author John Ash's Cookbook, American Game Cooking. My favorite wild game cookbook! Bon Appetit, Chef David Nelson ----------------------------------------------------------------------- GRILLED PORK CHOPS WITH GARLIC AND SIX CHILE WET RUB Serves 2 Preparation :15 Cook :14 Stand 4:00 Total 4:29 This unique sauce may mask the flavor of the pork a little more than I like, but it just tastes so good I just had to recommend it. Use this baste on any white meat or when grilling steaks. It's also a great dipping sauce for smoked meats like Ham. Ingredients 1 teaspoon garlic, chopped 1 teaspoon salt 1 teaspoon ground cumin 2 tablespoons ancho chile powder, or chili powder 1 tablespoon ketchup 2 tablespoons Worcestershire sauce 1 1/2 tablespoons Pickapeppa Sauce 5 tablespoons NAUGHTY NELLIE'S FIVE PEPPER JELLY, or store bought jalapeno jelly 4 six ounce pork chops Preparation Mash the garlic and salt together to form a paste. In a small bowl combine the paste with the cumin, chile powder, ketchup, Worcestershire and Pickapeppa sauces and the jelly. Stir to form a paste. Can be held in a covered glass jar for a couple weeks. Arrange the 4 chops on a plate large enough to handle them in one layer. Rub the paste on both sides of each chop. Transfer the chops to a large zip lock style bag and allow them to marinate under refrigeration for at least four hours. Once the chops have finished marinating, allow them to come to room temperature. Grill the chops over a medium fire for 7 minutes on each side or until done, basting with the marinade throughout the cooking process. Remove the chops from the grill and serve to warm plates right away. Source: David Nelson Date Published: (C)1995 NAUGHTY NELLIE'S FIVE PEPPER JELLY Serves 50 Preparation :45 Cook :20 Stand 1:00 Total 2:05 Ingredients: 3/4 pound red bell peppers, 2 large 1/3 pound green bell peppers, 1 large 1/2 onion, fine dice 4 jalapenos, ribs and seeds removed, finely diced 2 teaspoons salt 5 cups sugar 1 1/2 cups red wine vinegar 1/2 cup lemon juice, fresh if possible 1/2 teaspoon ancho chile powder 1/4 teaspoon cayenne 1/2 teaspoon crushed red pepper 6 ounces liquid pectin 2 1/2 teaspoons cumin seeds, whole, toasted Preparation Remove the seeds and stems from the bell peppers and coarsely chop them. Place the chopped peppers in a food processor and process until they are finely chopped. Put the processed peppers into a colander and add the onion, jalapeno and 1 teaspoon of the salt. Allow to drain for 3 hours. Press to extract as much of the moisture as possible. Transfer the mixture to a large heavy non-reactive saucepan. Stir in the sugar, vinegar, lemon juice, chile powder, cayenne, crushed red pepper and the remaining salt. Bring to a boil, stirring, and cook for 10 minutes. Add the pectin and boil for exactly 1 minute, stirring constantly. Turn off the heat and stir in the toasted cumin seeds and allow to stand for 5 minutes. Stir to distribute the chopped peppers evenly and pour into hot sterilized half-pint jars. Wipe the rims clean with a damp towel and seal with new lids and metal rings. Place the jars on a rack, without letting them touch, in a deep canning kettle with water to cover by 1 inch. Cover the kettle and bring to a boil. Once the water comes to a boil, boil for five more minutes. Remove the jars to a cooling rack and allow them to cool completely before storing. APPLE AND SUN DRIED CRANBERRY RELISH Serves 4 Preparation :20 Cook :09 Stand :15 Total :44 You can serve this festive relish with your favorite grilled game bird too. 1 tablespoon oil 1/2 cup red onions, sliced 1/2 cup cranberries, sun dried 1/4 cup brandy 1/4 cup apples, peeled and diced red Macintosh 1 tablespoon honey 2 teaspoons balsamic vinegar Soak the cranberries in the brandy to plump them up for 30 minutes. In a small non-stick skillet, saute the onion and apple in oil for 4-5 minutes. Add cherries ,brandy, honey, and vinegar and simmer for 4 minutes stirring often. Remove from the heat and cool to room temperature. Shopping Lists Fresh garlic salt ground cumin ancho chile powder, or chili powder ketchup Worcestershire sauce Pickapeppa Sauce NAUGHTY NELLIE'S FIVE PEPPER JELLY, or store bought jalapeno jelly 4 six ounce pork chops red bell peppers, 2 large green bell peppers, 1 large 1/2 onion 4 jalapenos salt sugar red wine vinegar lemon juice, fresh if possible ancho chile powder cayenne crushed red pepper 6 ounces liquid pectin cumin seeds, whole oil 1 red onions cranberries, sun dried brandy 1 Macintosh Apple honey balsamic vinegar ----------------------------------------------------------------------- Chef2Chef Recipe Club - Simply the best daily recipe Club on the Web! Free delicious recipes delivered daily via email. 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