Tag: pork
Tennessee Hot Fried Pork Chop Sandwich
Tennessee Hot Fried Pork Chop Sandwich
The concept of “Tennessee Hot” in the fried chicken world can be traced back as far as the 1930s. There are couple things that specifically makes Tennessee hot. The chicken is always marinated in buttermilk. The buttermilk acts as a tenderizer and adds a richness in flavor. The chicken is dredged in a heavily seasoned flour. The chicken is then pan fried. The chicken is then placed on top of slices of white bread. Some of the oil used in frying is mixed with cayenne, smoked paprika, brown sugar, garlic, and chili powder to create a hot sauce. The chicken is then brushed with this hot sauce, creating Tennessee hot fried chicken; served with a side of pickles.I took the concept and applied it to a fried pork chop sandwich. The chops were marinated in buttermilk, dredged in flour, fried, and brushed with the Tennessee style hot sauce. I placed them on toasted onion rolls and topped with a slice of mozzarella cheese. I served the sandwich with my pineapple coleslaw(the coleslaw helps balance the heat). You can also make this sandwich with chicken, and even a white fish fillet such as tilapia or catfish.
Ingredients
- 1/2 cup buttermilk
- 2-6 oz boneless pork chops hammered to 1/2” thick
- 1 cup flour
- 1 tbsp cornstarch
- 2 tsp salt
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- vegetable oil for frying
- 2 onion rolls toasted
- 2 slices mozzarella cheese
- sweet pickles
Tennessee Hot Sauce
- 1 tbsp cayenne pepper
- 2 tsp brown sugar
- 1/4 tsp chili powder
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 cup vegetable warm; use the leftover oil from frying the pork chops
Instructions
- Marinate the pork chops in the buttermilk for at least 8 hours, preferably overnight.
- Mix together the flour, cornstarch, salt, cayenne, paprika, garlic, onion, and black pepper.
- Dredge the pork in the flour on both sides, making sure that they are evenly coated.
- Heat up a 1/2” of vegetable oil in a sauté pan over medium high heat. Carefully lay the pork chops into the oil.
- Fry for 4-5 minutes a side.
- Lay the pork chops on the rolls.
- Mix together the hot sauce ingredients.
- Brush the pork chops with the hot sauce.
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec frito are a Filipino-style wonton filled with ground pork, shrimp, and Chinese sausage. The wontons get fried and are served with sweet and sour sauce. When making the filling, I recommend lightly pulsing separately the Chinese sausage and shrimp in a food processor for an even consistency. Other ingredients you can add to the filling include mushrooms, carrots, and green onions. Anything extra wontons that you don’t plan on frying that day can be frozen down on a baking sheet, then stored in freezer bags for later use.
Servings: 50 wontons
Ingredients
- 1 lb ground pork
- 1/4 lb shrimp peeled and deveined; tail removed
- 1 cup Chinese sausage finely chopped
- 1 cup Chinese parsley finely chopped
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- wonton wrappers
- vegetable oil for frying
Instructions
- Mix all of the filling ingredients together.
- Place a heaping tsp of the filling in the center of a wonton wrapper.
- Wet the edges with water. Fold over and crimp.
- You should yield about 50 wontons.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Drop in a few wontons, making sure to not overcrowd the pan. Fry for 3 minutes a side.
- Drain grease on a wire rack.
Smoked Chimichurri Spareribs
Smoked Chimichurri Spareribs
I love ribs like there’s no tomorrow. I’m always trying to come up with new ways of preparation. I’ve been on this Argentinian kick and felt that it was time to smoke some ribs and introduce chimichurri sauce to them. The ribs marinated for a day in a garlic and onion base marinade, then smoked with hickory wood for 3 hours. For the last hour of smoking, I brushed on a layer of chimichurri sauce. The ribs turned out absolutely phenomenal. Tender enough to cut in between the bones with a butter knife. I served them with my chimichurri green bean salad and some smoked provoleta in a cast iron skillet with some crusty bread.
Equipment
- food processor
- Electric Smoker
Ingredients
- 4 lb spare ribs
- chimichurri sauce
Rib Marinade
- 6 garlic cloves
- 1 medium onion diced
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp salt
- 1 tsp oregano
- 1 tsp ground cumin
Wood Chips
- hickory
Instructions
- Blend all of the marinade ingredients together in a food processor.
- Marinate the spareribs for 24 hours in a gallon sized storage bag.
- Take the ribs out of the marinade and place on a rack on a baking sheet. Let dry out in the refrigerator for a day. Then let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the ribs in the smoker and smoke for 3 hours.
- Brush a liberal amount of chimichurri sauce on the ribs. Smoke for 1 more hour.
- Let the ribs sit for 15 minutes before serving.
