Honey Garlic Americas Cut

Honey-Garlic America’s Cut



I always have a slight sweet tooth,

but this combination of lightly

frequency and taste of honey with

dash of garlic in this marinade

sauce. I found that this is perfect on

the grill and a perfect sizzle in your

frying pan. This sauce could be use

in chicken or pork chops. Try it out

when you want quick easy dinner.



Ingredients:

· 4 America’s Cut boneless center pork loin chops, about 1 ¼ to 1 ½ inches thick

· ¼ Cup of lemon juice ( I prefer using fresh lemon)

· ¼ Cup honey

· 2 Tablespoons soy sauce

· 1 Tablespoon dry sherry

· 2 Cloves garlic, minced

Directions

Place chops in a heavy plastic bag. Combine remaining ingredients in a small bowl. Pour over chops, turning bag to coat. Close bag; sealed and take out the air. Refrigerate 4 hours to 24 hours.

For the grilled:

Prepare covered grill with drip pan in center banked by medium-hot colas. Remove chops from marinade; reserve marinade. Grill chops 12-15 minutes, turning once and vesting occasionally with reserved marinade.

For the stove:

Place out a non stick frying pan and cooked in high heat or mid-high heat and place chops in the frying pan and pour some marinade sauce over chops. Cook till its no-longer pink before flipping over and place marinade sauce on again. Keep on cooking till chops are fully cooked. This should take about 12-15 minutes total so about seven minutes on each side.

Chicken Shaslik

Delicious with Kashmiri salad.

METHOD:

To marinate the chicken, mix the yoghurt, lemon juice, ginger, garlic, whole cumin, chilli powder, garam masala powder and turmeric powder before adding the chicken.

Set aside for about three hours, or overnight.

Soak the wooden skewers in water, then skewer on the chicken.

Grill/braai the chicken skewers until cooked through.

For the Kashmiri salad: Mix 500ml yoghurt with 30ml cumin seeds, half a chopped pineapple, a handful of raisins, a handful of chopped dried apricots and a handful of chopped mint.

Leave to infuse for an hour.

In a separate bowl, mix together 100g of chopped, mixed lettuce leaves, two chopped tomatoes, one small sliced red onion and half a chopped cucumber.

Mix the yoghurt mixture into the lettuce mixture with 100g of cashew nuts, 100g of pistachio nuts and 250g paneer (Indian cottage cheese).

Add chopped green chillies if you like.

SERVES: Four

TIME: 15 minutes + marinating

Picture and recipe courtesy of Avocado magazine. To subscribe, contact the magazine on 011-280-5420

Pulled Jerk Chicken Sandwiches Recipe

Pulled Jerk Chicken Sandwiches Recipe

TIME/SERVINGS
Total: Up to 8 hrs 40 mins
Active: 35 mins
Makes: 24 sandwiches (about 8 to 12 servings)
By Ali LaRaia

Jerk chicken normally gets marinaded forever and a day and then grilled up quickly. Here we throw it in the slow cooker so it marinates while it cooks, killing two culinary birds with one stone. Shred the meat and serve it up on rolls for your next game-day bash or just keep the thighs whole for a winner of a chicken dinner.

What to buy: A traditional jerk recipe would use Scotch bonnet chiles, but they can be really hard to find. The more common habanero pepper is a good substitute.

Game plan: You can make the jerk chicken and toast the rolls up to 1 day ahead so all you have to do is warm up and assemble the sandwiches when you’re ready to eat.

This recipe was featured as part of our Tailgating Recipes photo gallery.

INGREDIENTS
For the rub:
1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons kosher salt
1 1/2 teaspoons ground nutmeg
For the chicken:
4 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
For the marinade:
1/2 cup freshly squeezed lemon juice
1/2 cup dark (a.k.a. robust) molasses
1/3 cup distilled white vinegar
1/3 cup freshly squeezed orange juice
1/3 cup soy sauce
10 peppercorns
5 medium garlic cloves, smashed http://GarlicShope.com
3 medium scallions, trimmed and thinly sliced
1 1/2 cups cilantro (about 1 bunch), coarsely chopped
1 tablespoon finely chopped fresh thyme leaves
1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins
1 Scotch bonnet or habanero pepper, sliced into rounds
To serve:
24 (4-inch) deli French rolls or other crusty bread
Method of Preparation
Combine all rub ingredients in a small bowl. Coat chicken all over with rub and set aside. Heat oil in a large frying pan over medium-high heat. When it just begins to smoke, place 1/2 of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with remaining chicken.
Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over chicken, cover, and cook on low, turning chicken pieces every few hours, until meat is falling off the bone, about 5 to 8 hours.
When chicken is ready, remove to a cutting board. Strain sauce through a fine mesh strainer, pour back into the slow cooker, and set to warm.
When chicken is cool enough to handle, shred into bite-sized pieces (discarding skin, fatty pieces, and bones), and place back in the slow cooker with the sauce until ready to serve.
Split deli rolls in half and toast, then place 1/4 cup jerk chicken mixture on each sandwich.