Tangy Jack Chops

Without even realizing it, and completely unintentionally, I managed to use three ingredients that my hunny isn’t particularly fond of… and oh wait, he LOVED it. I told him as we ate dinner last night what all was in my random marinade and he gave a very confuddled look and kept eating. I was very proud of my accomplishment.

So for you daring types, here’s an estimation of what I put in my marinade – which went over my two bone-in pork chops in a resealable bag while my roasted potatoes cooked (about 30 minutes):

3/4 c. Brown Mustard – not necessarily spicy, but would be good with a spicy or coarse ground mustard

1/2 c. Barbecue Sauce – I used a slightly sweet and spicy kind that I found at farmer’s market, but whatever your favorite sauce is would work well

1-2 tbsp. Worcestershire Sauce

1 tbsp. ground horseradish

1 tsp. each Salt & Pepper

1/2 tsp. Cayenne

1/2 tbsp. Garlic Powder

1 tbsp. Jack Daniels Tennessee Whiskey

Put it all in a bag, close the bag with some air in it, and shake like crazy. Then put in the pork chops and marinate for 30 minutes or more. Then cook in a pan, flipping twice, and dipping with each flip.

Let me know in the comments what you think!!


Finally cooking two nights in a row…

So I got a new job, and it means that I might actually be able to come home and cook more often! Go figure! I’m really excited, and I got an almost sneak peek this week, when I got to cook two nights in a row for the first time in months!

So night one. I got this seafood mix from an oriental store that a friend of mine introduced me to, hoping to make a dish reminiscent of the frutta di mare (fruit of the sea) that we had gotten in Italy. But of course, I can’t remember exactly what went into it, so I just threw some stuff together and called it good. Well the sauce rocked. The fish…well that left a little to be desired. This particular mixture had crab meat in it…I mean, imitation crab meat. Soft and gushy did not mix well with the other textures, and frankly was a little sickening. Unfortunately, the squid/octopus was chewy, but the clams were good! I think the same sauce with fresh seafood would be significantly much tastier.

The sauce though. The sauce was amazing. I used oil with garlic, tomato paste, tomato sauce, onion powder, garlic powder, oregano and hot sauce and let it simmer with the seafood. It was so so good! I think it would be good on really any kind of protein.

For my second night, I made a chicken kebab. Now this wasn’t just any chicken kebab…this had Korean BBQ sauce on it that I got at that same oriental market. I used some of the veggies from our Halloween get-together to make these that much more scrumptious, and added some very flavorful rice along with it. These kebabs had piece of bell pepper, then a pineapple chunk, and then a very sturdy carrot, and that pattern sandwich some marinated chicken tenders. Then the skewers were put in to the rotisserie and cooked for approximately 40 minutes or so. The tenders weren’t very thick, so they didn’t take long at all to cook. Let me just say, I added a little bit of chicken broth to the rice with the water, and that gave it such a good flavor! I should have cooked it just a tad bit longer though…It became like this sticky sushi rice almost. But I tend to like rice like that better. It just seems like it almost goes down smoother.

Can’t wait to keep up my cooking spree 🙂