Yield: 1 servings
|8 \N||Pork chops|
|\N \N||Olive oil|
|\N \N||Salt and pepper to taste|
|\N \N||Maple Glaze|
|\N \N||Red Onion Marmalade|
|1½ cup||Maple syrup|
|¼ cup||Prepared horseradish|
|⅛ cup||Ancho powder|
|3 tablespoons||Unsalted butter|
|5 mediums||Red onions; sliced thin|
|\N \N||; crosswise|
|1½ cup||Red wine vinegar|
|½ cup||Creme de cassis|
|½ cup||Red wine|
|½ cup||Coarsely chopped cilantro|
|\N \N||Salt and freshly ground white pepper|
RED ONION MARMALADE
Prepare a wood or charcoal fire and let it burn down to embers. Brush the pork chops with olive oil and season with salt and pepper. Grill for 3 minutes on each side (for medium rare). Brush with Maple Glaze and serve with Blue Corn Sweet Potato Taco. Yield: 8 servings.
In a saucepan combine maple syrup and horseradish, bring to a boil, reduce heat and simmer for 10 minutes. Stirring every 30 seconds. Strain through a chinoise or a fine strainer. Put back in saucepan and add ancho powder.
Cook over low heat until mixture thickens.
RED ONION MARMALADE:
In a large saucepan over medium heat, melt the butter and sweat the onions for 3 minutes. Add the vinegar, cassis, grenadine, and wine and reduce until the liquid has almost entirely evaporated and the onions are glazed.
Add the cilantro and season with salt and pepper to taste.
Yield: about 3 cups
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW#DJ 9280 - BOBBY FLAY, JACK MCDAVID Converted by MM_Buster v2.0l.