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Girasole
A California Latin Grill
Chef Roberto "Bert" Ortiz
"Jamaican Jerk" Double Cut Pork Chop
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With sweet potato mashed and a Habanero Apple Chutney
best served with White Crane Winery 2002 Cabernet Franc Reserve.
Pork Chop
- Use 14oz to 16oz double cut prime pork chops with bone in, "French Cut" (double clean).
- Rub with web jerk sauce. you can marinate over night to enhance flavor.
Jerk Spice Sauce
- Use your favorite jerk spice. Add warm water to make a wet sauce.
- Jerk spices are made with a variety of spices with different combinations of:
cumin,
chili powder, cayenne, garlic powder, dehydrated chives,
onion powder, salt, pepper, etc.
Sweet Potato Mashed
Ingredients
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| 4 |
Sweet potatoes, peeled and cut in pieces |
| 1lb. |
Unsalted butter |
| 1/4c. |
Sugar |
Procedure
| 1. |
Boil sweet potatoes until soft. |
| 2. |
Drain and add butter & sugar. Whisk until smooth. |
Habanero Apple Chutney
Ingredients
| 4 |
Fuji apples, peeled & cut into 2" pieces. |
| 1/4c |
sugar |
| p |
cinnamon |
| 1/4c |
hot habanero chili, sliced |
| 2oz |
dark rum |
| 1/4lb. |
butter |
| 1/2c |
finely chopped white onion |
| 1/4c |
chopped fresh mint |
Procedure
| 1. |
In sauté pan add butter & onions. |
| 2. |
Saute with high heat until onions are translucent. |
| 3. |
Add apples & cook for 5 minutes, or until soft (stir often). |
| 4. |
Add sugar, cinnamon, rum & chile. |
| 5. |
turn off heat & mix. |
| 6. |
Add mint and set aside to cool. |
| 7. |
Serve warm, room temperature or chilled. |
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