Grilled Pork Chops and Fresh Salad
Описание:
The calendar may say it's autumn, but we're keeping the spirit of summer alive on the härth restaurant patio at Hilton Westchester in Rye Brook, N.Y.
In this segment, I prepare two beautiful eight-ounce pork chops from Sir William farm in Craryville, N.Y. The first step is to rub the chops generously with a spice mixture. My recipe consists of paprika, salt, pepper, coriander, cumin and sugar, which are mixed together, toasted and ground to a fine consistency. It's important to use enough on each chop to maximize the flavor.
Our grill is fired with oak charcoal and heated to 600 degrees, which will cook our chops medium well-done in 12 to 15 minutes. Immediately after the chops are done cooking, I move them to a section of the grill without charcoal to let them rest for about five minutes. That's the most important part of grilling -- to keeps all the juices in the meat before cutting into it.
While the meat is grilling, I prepare a fresh green salad made with diced cucumbers, sliced heirloom cherry tomatoes, chives, extra virgin olive oil and salt. When you buy tomatoes at your market, don't refrigerate them when you get home. Keep them at room temperature to maintain their juiciness and ripeness.
Once the meat is sliced and the salad is ready, I like to serve the salad cold on top to create a contrast of temperatures. Wish you were here to enjoy it with me!
http://www3.hilton.com/en/hotels/new-...
You'll Need:The calendar may say it's autumn, but we're keeping the spirit of summer alive on the härth restaurant patio at Hilton Westchester in Rye Brook, N.Y.
In this segment, I prepare two beautiful eight-ounce pork chops from Sir William farm in Craryville, N.Y. The first step is to rub the chops generously with a spice mixture. My recipe consists of paprika, salt, pepper, coriander, cumin and sugar, which are mixed together, toasted and ground to a fine consistency. It's important to use enough on each chop to maximize the flavor.
Our grill is fired with oak charcoal and heated to 600 degrees, which will cook our chops medium well-done in 12 to 15 minutes. Immediately after the chops are done cooking, I move them to a section of the grill without charcoal to let them rest for about five minutes. That's the most important part of grilling -- to keeps all the juices in the meat before cutting into it.
While the meat is grilling, I prepare a fresh green salad made with diced cucumbers, sliced heirloom cherry tomatoes, chives, extra virgin olive oil and salt. When you buy tomatoes at your market, don't refrigerate them when you get home. Keep them at room temperature to maintain their juiciness and ripeness.
Once the meat is sliced and the salad is ready, I like to serve the salad cold on top to create a contrast of temperatures. Wish you were here to enjoy it with me!
http://www3.hilton.com/en/hotels/new-...
4 boneless pork chops, about 1-inch thick
2 cloves garlic, crushed
1 tbs ground coriander
1 tbs coarsely ground black pepper
1 tbs brown sugar
3 tbs soy sauce
Procedures : Combine all ingredients in a self sealing bag; seal bag and marinate at least 30 minutes. Prepare medium-hot coal bed (medium heat on gas grill). Remove pork from marinade, discarding marinade, and grill chops over direct heat for 12 to 15 minutes, turning once
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