michael-in-phoenix
Well-known member
...my new grill pan. (I finally bought CI's top rated pan and told the family they got it for me for Father's Day -he he!).
Grill Pan Achiote Pork Cutlets and Potatoes
4 boneless pork chops, cut 1" thick
Marinade:
1 1/2" cube achiote paste (avail. in some supermarkets in the mexican food section, or in any mexican market)
1/3 cup olive oil
4 large garlic cloves, minced
juice of 2 limes and one lemon
fresh ground pepper, to taste (generous)
1/2 tsp. kosher salt
4 russet potatoes, scrubbed and par-cooked in the microwave until almost done, but still firm in the middle
1 Tbsp. minced garlic
Olive oil
1/2 cup red salsa, or a few squirts of Tabasco sauce
kosher salt
fresh ground pepper
Mash achiote paste in a non-reactive bowl with citrus juices. Add olive oil and the rest of the marinade ingredients and stir well. Put pork into a ziploc bag and add marinade. Squoosh it all around so the pork gets well coated and let it ruminate in the fridge for at least an hour, or up to 4 hours, turning the bag when you remember.
Slice cooked potatoes cross-wise into 1/4" to 1/2" rounds. Place in a bowl and drizzle with olive oil; toss in the garlic, salt and pepper, and salsa; gently stir to coat.
Heat grill pan until a drizzle of olive oil smokes. Place pork in pan (should sizzle) and cook for about 4 to 5 minutes on each side, turning once. When cooked almost through, remove to a platter and tent loosely with foil for 5 minutes, while potatoes finish cooking. Arrange potatoes around pork and grill until browned on both sides and cooked through.
Serve with a sqeeze of lime and fresh salsa and a dollop of mexican crema or sour cream.
Enjoy!
Michael
http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=A&tid=2435
Grill Pan Achiote Pork Cutlets and Potatoes
4 boneless pork chops, cut 1" thick
Marinade:
1 1/2" cube achiote paste (avail. in some supermarkets in the mexican food section, or in any mexican market)
1/3 cup olive oil
4 large garlic cloves, minced
juice of 2 limes and one lemon
fresh ground pepper, to taste (generous)
1/2 tsp. kosher salt
4 russet potatoes, scrubbed and par-cooked in the microwave until almost done, but still firm in the middle
1 Tbsp. minced garlic
Olive oil
1/2 cup red salsa, or a few squirts of Tabasco sauce
kosher salt
fresh ground pepper
Mash achiote paste in a non-reactive bowl with citrus juices. Add olive oil and the rest of the marinade ingredients and stir well. Put pork into a ziploc bag and add marinade. Squoosh it all around so the pork gets well coated and let it ruminate in the fridge for at least an hour, or up to 4 hours, turning the bag when you remember.
Slice cooked potatoes cross-wise into 1/4" to 1/2" rounds. Place in a bowl and drizzle with olive oil; toss in the garlic, salt and pepper, and salsa; gently stir to coat.
Heat grill pan until a drizzle of olive oil smokes. Place pork in pan (should sizzle) and cook for about 4 to 5 minutes on each side, turning once. When cooked almost through, remove to a platter and tent loosely with foil for 5 minutes, while potatoes finish cooking. Arrange potatoes around pork and grill until browned on both sides and cooked through.
Serve with a sqeeze of lime and fresh salsa and a dollop of mexican crema or sour cream.
Enjoy!
Michael
http://www.gourmetsleuth.com/equivalents_substitutions.asp?index=A&tid=2435