Recipe: Grilled Pork with Maple Habanero Glaze and Sauteed Swiss Chard

Ingredients:

For the Pork

2 1/2 lbs. of bone-in pork chops (4 large chops)

2 cups of apple cider vinegar

1 cup of soy sauce

1 cup of bourbon

3 habanero peppers, finely minced

1 cup of maple syrup

For the Chard

2 large bunches of green or rainbow chard, de-stemmed with leaves roughly torn into pieces

4 slices of uncured, thick sliced applewood smoked bacon, diced

1/2 of a large sweet onion, diced (approx. 1 1/2 cups)

3 tbsp. minced garlic

2 tsp. black pepper

3 tbsp. of unsalted butter

Directions:

Mix the vinegar, soy sauce, and bourbon together with a wisk to make the brine. Reserve 2/3 cup of the brine. Place the chops into a large plastic bag or bowl, pour the brine over, and cover. Place in the refrigerator to brine at least 24 hours.

In a small saucepan, heat the maple syrup, habanero peppers, and 2/3 cup of the brining liquid over medium heat until it bubbles vigorously. Remove from heat and place into a heatproof glass container, seal, and place in the refrigerator for 4 - 6 hours to chill until it thickens.

Brush your grill grate with olive oil and heat the grill to medium-high heat. Before placing the pork on the grill, coat all over with the maple/habanero glaze. Cook for 4 minutes, turn over, then cover with more of the glaze. Continue cooking for 4 minutes on each side, glazing after each turn, for a total of about 18 - 20 minutes for medium-well. The glaze will produce a nice blackening on the pork as the sugar caramelizes. Place in 180 degree oven covered in foil to keep warm.

In a large pan, melt the butter. Add the bacon and saute the bacon until it starts to crisp. Add the onion and garlic and cook until the onion becomes partially translucent. Add the swiss chard and black pepper, in bunches if necessary, covering the pan to wilt the chard. Cook, covered, checking and stirring every minute or two until all the chard is fully wilted.

Serve the chard on top of or alongside the pork.

Serves 4 very hungry people.

Recipe: My Ultimate Burger

Ingredients:

Burger
3/4 lb. lean ground beef (< 7% fat)
3/4 lb. ground veal
2 tbsp. Worcestershire sauce
1 tbsp. nuoc cham (Vietnamese fish sauce)
1 tsp. onion powder
1 1/2 tsp. dried chives
1 tsp. sea salt
1 tsp. cumin
1 tsp. white pepper
1 tsp. sweet paprika
1 tbsp. brown sugar
2 tbsp. bread crumbs

Sauce
1 bunch scallions, loosely chopped
3 jalapeno peppers, loosely chopped
2 medium heirloom tomatoes, loosely chopped
2 tbsp. minced garlic

6 brioche buns
6 thick slices of sharp cheddar
12 thick slices of applewood smoked bacon

Directions:

Place sauce ingredients into a food processor and pulse until fully chopped and blended together. Set aside.

Place 12 slices of bacon on a baking sheet and place into a 450 degree pre-heated oven for 12 minutes or until crispy.

Heat grill to medium-high heat. Mix all ingredients for the burger together with your hands and form 6 equal patties. Place on the hot grill and grill for 4-5 minutes on each side for medium-well, the lid closed for each period. Add the cheese slices to each burger and continue on the heat with the lid closed for about 2 minutes. Remove the burgers from the grill. Cut the brioche buns in half and place white side down on the grill. Close the lid for about 2 minutes to toast. Remove the buns from the grill. Place the burgers on the buns. Top with 2 bacon slices each. Top with 2 - 3 tbsp. each of the sauce mixture. Serve immediately.

Makes 6 servings.

Recipe: Pepper Steak over Rice Noodles

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
8 oz. of uncooked rice noodles
1 cup chopped scallions, green and white parts
2 red jalapenos, thinly sliced
1 cup low-sodium soy sauce
1 cup mirin (Japanese cooking sake)
1/2 cup fresh lime juice
3 tbsp. rice vinegar
4 tbsp. minced garlic
1 tbsp. wasabi paste
1 tsp. salt
3 tsp. black pepper
1 tbsp. canola oil

Directions:

Whisk soy sauce, mirin, lime juice, rice vinegar, 3 tbsp. of the garlic, wasabi, salt, and pepper together into a large bowl. Submerge steak filets into the mixture, cover, and allow to marinate overnight.

Oil and then heat the grill to medium-high heat. Remove steaks from marinade and place on the grill and grill for about 6 - 8 minutes on each side for medium rare. Reserve 2 tbsp. of the marinade. Once done, thinly slice the steak and set aside.

Cook the rice noodles according to package directions. Heat the canola oil over medium high heat in a large wok. Add the scallions, the remaining garlic, and the red jalapenos to the wok, moving them about quickly to prevent sticking. Cook until the oil becomes fragrant, about 1 1/2 to 2 minutes. Add the steak, the rice noodles, and the reserved marinade to the wok. Continue cooking for another minute or two and then remove. Serve immediately.

Makes 6 servings.

Recipe: Thai Spiced Tri-Tip

Ingredients:

2 lbs. of beef tri-tip roast
3 tbsp. of minced garlic
1 cup of soy sauce
1 cup of dry sherry
3 tbsp. of olive oil
4 Thai chili peppers, diced (yes - them really hot little red things - wear gloves!!!)
1 bunch of scallions, coarsely chopped
1/2 bunch of parsley, coarsely chopped

Directions:

Mix all ingredients together and put into a large plastic bag. Put the tri-tip roast into the bag, seal, and refrigerate overnight to allow to marinate.

Heat the grill to high heat. Put the tri-tip on the grill and sear for about 90 seconds on each side. Reduce the heat to medium, close the grill lid, and continue cooking for about 12 - 14 more minutes for medium-rare to medium, turning every couple of minutes. Once done, cover in foil for about 2 - 3 minutes to allow it to rest. Cut across the grain into one inch pieces. Serve!

Makes about 4 servings.

Recipe: Zen Pepper Steak

This turned out so well it became steak sandwiches for lunch today... last night it was served with creamed spinach instead. Enjoy!

Ingredients:

1 3/4 lb. of lean flank steak, cut into 6 equal portions
3/4 cup of soy sauce
1/2 cup of mirin (Japanese cooking sake)
4 tbsp. of minced garlic
2 tbsp. of minced ginger
1 1/2 tbsp. of rice vinegar
1 1/2 tsp. of sesame oil
1 tsp. of chili oil
2 tsp. of hot sauce (I prefer Sriracha, and I up it to 3 tsp. 'cause I like the heat)
2 1/2 tsp. of yuzu juice (Japanese citrus... no yuzu? Use lime juice)
1 1/2 cup of chopped scallions (green and white parts - about 1 bunch)
1 red bell pepper, diced

Directions:

Whisk together all ingredients but the steak into a bowl. In another large bowl, place the steak cuts. Pour the mixture over the steak cuts, cover in plastic wrap, place in refrigerator, and let marinate for at least 8 hours or overnight.

Heat the grill to medium-high heat. Put the steak on the grill and grill for 7 - 8 minutes on each side (for medium-rare), basting the steak in the marinade constantly to keep it moist. Serve either as is or slice into thinner pieces and serve.

Makes 6 servings.

Recipe: Teriyaki Steak Burgers

These were just yummy! They are good grilled or pan-seared (I grilled mine) and have lots of flavor. Cut the sriracha amount in half if you can’t take the heat...

Ingredients:

2 tbsp. soy sauce
1 tbsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. rice vinegar
1 tsp. dry sherry
1 tsp. sesame oil
1 tbsp. sriracha (Vietnamese hot sauce)
1/4 cup bread crumbs
1 lb. of ground sirloin

Directions:

Combine all ingredients in a large mixing bowl. Using your hands, knead all of the ingredients together evenly. Make 4 equal patties from the mixture and place on wax paper. Heat the grill (or sautee/grill pan) to medium-high heat. Place the burgers on the grill and cook for 4 - 5 minutes on each side, turning at least once for each side. Use your spatula to press down on the burgers to flatten them as they cook. Serve on onion rolls with sharp cheddar cheese or whatever condiments you like.

Makes 4 servings.