Recipe of the Week 2/16/2011

Posted on February 21st, 2011 by host

Jerked Pork Chops

Marinade Ingredients:

  • ¼ cup allspice berries
  • 1 – inch cinnamon stick
  • 1 teaspoon freshly grated nutmeg
  • 1 Scotch bonnet chile, stemmed, halved, and seeded
  • ½ medium red onion, diced
  • ½ cup finely chopped scallions (white and green parts)
  • 3 cloves garlic, roughly chopped
  • 3 tablespoons peeled and minced ginger
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons fresh lime juice
  • ¼ cup dark rum
  • 6 loin pork chops, about 1 ½ inches thick
  • Kosher salt and freshly ground black pepper to taste
  • 1 ½ cups Golden Pineapple Chutney


Toast the allspice berries in a dry skillet over medium heat until fragrant. Finely grind them with the cinnamon stick in a spice mill. Transfer to a food processor. Add all of  the remaining marinade ingredients to the processor and blend until smooth. Season the pork chops with salt and pepper, then rub them all over with the marinade. Place on a plate, cover, and refrigerate for at least 4 hours, or, preferably, overnight. Remove the pork from the marinade, place on the grill, and grill, turning once, for about 7 minutes on each side; the internal temperature of the chop should be 140 degrees for medium, 150 degrees for well-done. The thinner the chops, the less cooking time required. Serve with the chutney.

Serves: 6

Chicken Maque Choux


  • 1 (3-pound) fryer
  • 2 cups canned tomato
  • 8 ears young tender corn
  • 2 tbsp tomato sauce
  • 1 cup flour
  • 1 cup sliced mushrooms
  • ¾ cup vegetable oil
  • 2 cups chicken stock
  • 1 cup chopped onions
  • salt and cracked black pepper to taste
  • 1 cup chopped celery
  • ½ cup chopped red bell pepper
  • dash of hot sauce
  • ¼ cup diced garlic
  • ¼ cup sliced green onions


Cut chicken into serving size pieces. Season well with salt and cracked black pepper. Dust pieces in flour on all sides until well coated. In a heavy bottom dutch oven, heat oil over medium high heat. Saute chicken and brown well on all sides. When browned, remove from pot and keep warm. In the same oil add corn, onions, celery, bell pepper, garlic, green onions and tomatoes. Saute three to five minutes or until vegetables are wilted. Add tomato sauce and mushrooms, return chicken to the pot and stir well into the vegetables. Add chicken stock, cover, reduce heat to simmer and cook until chicken is tender, approximately forty-five minutes. Season to taste using salt, cracked black pepper and a dash of hot sauce.

Serves 6

Recipes, What's New | February 21st, 2011