Tuesday, May 31, 2011

Kicking It Creole Style!

Good evening fellow bloggers! Welcome to another fiery and exciting edition of Everyday Meals. I'm your host and fellow foodie, Mandie. Tonight, I thought, what better way to kick off an early Summer than with a kick in the mouth caused by some spicy peppers? We're kicking it Creole-style tonight folks. As you all should know, but if not, Creole is a style of cooking that comes from Louisiana. It is a combination of Southern, French, Spanish, Italian, Greek, Portuguese, Asian Indian, African, and Native American cuisine. So many styles combined into one! With this little bit of knowledge, let's wonder into the vast exspanses of cooking!

Grilled Creole Pork and Peppers

You will need:

  • 4 banana peppers or 2 Anaheim chilies 
  • 2 tablespoons tomato paste 
  • 2 tablespoons water 
  • 2 teaspoons red wine vinegar 
  • 1/2 teaspoon reduced-sodium Worcestershire sauce 
  • 1/2 teaspoon Creole mustard
  • 1/2 teaspoon fresh or 1/8 teaspoon dried thyme leaves 
  • 1 butterflied pork chop or boneless loin chop, 3/4 inch thick (1/2 pound) 
  • 1 teaspoon ground Cajun seasoning blend for pork

Ready? Great!

  1. Heat the grill on low to moderate heat. 
  2. Spray the rack with nonstick cooking spray. 
  3. Place the peppers on the grill. 
  4. Grill the peppers 4 to 5 inches from the heat for about 4 minutes, turning several times, until skin is blistered and charred. 
  5. Place the peppers in a paper bag. 
  6. Close tightly and let stand for 15 minutes.
  7. Mix the tomato paste, water, vinegar, Worcestershire sauce, mustard and thyme, then set aside. 
  8. Remove the peppers from the bag. 
  9. Peel off the skin and discard. 
  10. Keep the peppers warm.
  11. Trim the excess fat from the pork chops. 
  12. Slash the outer edge of the fat on pork 1/4 inch deep to prevent curling. 
  13. Rub both sides of the pork with the Cajun seasoning blend. 
  14. Place the pork on rack and grill the pork 4 to 5 inches from heat for 4 minutes or until seasoning browns, then brush with tomato sauce. 
  15. Grill for 1 minute and turn. 
  16. Grill 3 minutes longer then brush with sauce. 
  17. Grill 1 to 2 minutes more. 
  18. Heat the remaining sauce to boiling and serve over pork and peppers.

Well folks, enjoy your dinner and I will see you all tomorrow for another wonderful edition of Everyday Meals. Good night!