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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Combine the beer, basil, lime juice, 2 tblsps. hot pepper sauce, dry mustard, jerk seasoning or salt, and garlic in a large sealable plastic
food storage bag. Add the chops, seal the bag and refrigerate for 8 hours, turning the bag occasionally.
Combine the brown sugar, mustard, vinegar, molasses, and remaining tsp. hot pepper sauce in a small saucepan and bring to a boil. Reduce the heat immediately and simmer, uncovered for 2 minutes. Set aside.
Brush a grill rack with oil and place over medium-hot coals or under a medium-hot broiler. Remove the chops from the bag and discard the marinade. Place the chops on the rack and cook for 5 minutes. Turn the chops over and brush with the brown sugar mixture. Cook for 5 or to taste.
In a blender or food processor, pure the avocado with the lime juice, chili powder, garlic, salt and mayonnaise until smooth. Serve chops with the sauce.
* Try Hot, Hot, Hot Pepper Sauce.
* Try Jerk Seasoning East-West Indies style.
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Jerk Seasoning: East-West Indies
1 Tablespoon(s) curry powder
1 head (about 1 3/4 lb.) of cauliflower, cut into florets
3 Teaspoon(s) sweet paprika
2 Tablespoon(s) drained, chopped capers
1 1/2 Teaspoon(s) ground cumin
1 garlic, minced
3/4 Teaspoon(s) ground allspice
1 Tablespoon(s) shallot,minced
1/2 Teaspoon(s) chili powder
2 Tablespoon(s) red wine vinegar
4 Tablespoon(s) extra-virgin olive oil |
Directions:
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Hot Hot Hot Pepper Sauce
1 Cup(s) vinegar
6 Tablespoon(s) lime or lemon juice
2 onions,finely chopped
6 radishes,finely chopped
2 garlic,crushed
2 Tablespoon(s) hot pepper,seeded and finely chopped
4 Tablespoon(s) olive oil
1 freshly ground pepper,to taste
1 salt to taste |
Directions:
Mix everything in an non-reactive bowl and serve. Store leftover sauce in a tightly sealed glass jar.
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