Louisiana-style Hot Sauce

Dave DeWitt Recipes Leave a Comment

This sauce is seriously hot! Recipe by Mike Stines, Ph.B.

Ingredients

1/2 cup diced habanero and birdseye chiles
2/3 cup white wine vinegar
2 teaspoons coarse kosher salt

Instructions

Rinse the chiles under cold water to remove any dirt and pat dry. Cut the stems off of the chilis and finely dice (remove seeds if desired). Place the chiles and vinegar in a two-quart non-aluminum saucepan. Add the salt and bring to a low boil over medium-high heat. Reduce the heat to medium and simmer the chiles for five minutes. Transfer the liquid to a food processor and blend until smooth. (Be careful not to inhale the fumes during processing!)

Pour the sauce into a sterilized bottle and refrigerate for at least three weeks, inverting and shaking every few days, to develop its full flavor. (If refrigerated, this sauce will keep for about three months.)

Adobo Pork

Dave DeWitt Recipes Leave a Comment

This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. If desired, boneless chicken breasts could also be added (or substituted) to the recipe. (This recipe requires advance preparation.)

Ingredients

2 (10-ounce) bone-in pork chops, about 3/4 to one inch thick
Coarse kosher salt
Freshly ground black pepper

For the marinade:

1 cup homemade or low sodium chicken stock
1/3 cup finely chopped yellow onion
2 tablespoons cider vinegar
2 cloves garlic, minced (about 1 1/2 teaspoons)
1 1/4 teaspoons ancho chile powder
1 teaspoon dark brown sugar
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon dried oregano
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon ground allspice

Instructions

Prepare the marinade by combining all of the ingredients in a mixing bowl.

Trim most of the fat from the pork chops and score the remaining fat. Place the chops in a resealable plastic bag and add the marinade. Squeeze the air out of the bag and marinate the chops, refrigerated, at least four hours or up to eight hours.

Remove the chops from the marinade and pat dry. Discard the marinade. Season the chops with salt and pepper.

Prepare the grill for medium-high direct cooking. Place the chops on the grill and cook, covered, about six minutes per side or to an internal temperature of 145 degrees F.

Remove the chops from the grill and bring into the kitchen. Tent with foil and allow the chops to rest for five minutes before serving.

Grilled Dijon New Potatoes

Dave DeWitt Recipes Leave a Comment

Double this recipe if you’re serving four people.

Ingredients

6 small Red Bliss potatoes about 2-inches in diameter
Salted water
2 tablespoons Dijon-style mustard
3 tablespoons olive oil
1 green onion, finely chopped
1 tablespoon chopped fresh rosemary
2 cloves garlic, crushed
1 teaspoon granulated sugar
1 teaspoon hot Hungarian paprika
Kosher salt and black pepper, to taste

Instructions

Scrub the potatoes. In a medium saucepan over medium heat, boil the potatoes in salted water until barely tender, about 8 to 10 minutes. Drain and cool. When cool enough to handle, slice the potatoes in half.

In a medium mixing bowl, whisk together the mustard, olive oil, onions, rosemary, garlic, sugar, and paprika. Add potatoes and toss to coat.

Preheat the grill for medium-high direct cooking. Cook the potatoes for eight to 10 minutes or until browned, turning often.

Yield:  2 servings
Heat Scale: Mild

Cajun-Style Roast Chicken

Dave DeWitt Recipes Leave a Comment

An elegant presentation but easy to prepare even in the dead of winter…A perfectly roasted chicken, tender and juicy, with crispy skin makes a wonderful Sunday dinner when accompanied with roasted garlic mashed potatoes and a green vegetable or tossed salad.

Roast Chicken

Ingredients

1 (5-pound) roasting chicken
2 tablespoons olive oil
3 tablespoons Cajun spice
1 tablespoon crushed rosemary
2 carrots, peeled and chopped
2 yellow onions, peeled and chopped
2 stalks celery, chopped
2 cups chicken stock
1 tablespoon whole black peppercorns

Instructions

Preheat the grill to medium high (375 degrees F) and set up for indirect cooking.

Rinse the chicken well, and dry thoroughly with paper towels. Rub olive oil over the outside of the chicken. Rub the Cajun spice and crushed rosemary all over the outside of the chicken.

Put the chopped vegetables in the bottom of a roasting pan. Add two cups of chicken stock and the peppercorns. Put the chicken on a roasting rack in the pan, put the pan on the unheated side of the cooking grate, and roast for 20 minutes per pound or until the thigh has an internal temperature of 175 degrees F.

Let the chicken rest for 10 minutes before carving.
Yield: 2 to 4 servings
Heat Scale: Mild

Grilled Vermont Mustard Pork Chops

Dave DeWitt Recipes Leave a Comment

The combination of sharp mustard and rich, mellow pure maple syrup creates a unique flavor for these juicy bone-in pork chops. Be sure not to overcook the chops or they will become tough and chewy. Use an instant-read thermometer for perfectly cooked chops. Note: This recipe requires advance preparation.

Ingredients

4 tablespoons pure maple syrup
1/3 cup coarse-grain Dijon-style mustard
1 tablespoon fresh lemon juice
1 teaspoon cracked black pepper
2 (8-ounce) bone-in pork chops, trimmed
Kosher salt and black pepper, to taste

Instructions

In a small bowl, combine the maple syrup, mustard, lemon juice, and black pepper. Mix together well.

Arrange the chops in a shallow casserole dish. Spread the mustard mixture over the chops and marinade, refrigerated and covered, at least four hours, turning often. Remove chops from marinade, reserving marinade. Season chops to taste with salt and pepper.

Preheat the grill for medium high direct cooking and grill the chops six to eight minutes per side or to an internal temperature of 155 degrees F. Tent with foil and keep warm in a low oven until service.

Yield:  2 servings