Chef_Jimmy
Senior Cook
- Joined
- Nov 30, 2005
- Messages
- 294
Jerk is my favorite for quick grilled pork chops
I've Got Pork Chops For Dinner Tonight. How Should I Cook Them?
- Thread starter sydfan
- Start date
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buckytom
Chef Extraordinaire
connie, i usually go by the feel and smell to determine a ripe mango. like a melon, a ripe mango will have a slight distinctive aroma. my favourite ones have a hint of rosemary or pine in the aroma. i think they're from jamaica.
also, a ripe mango will just yield to a little pressure. rock hard is under ripe, squishy, over ripe.
also, a ripe mango will just yield to a little pressure. rock hard is under ripe, squishy, over ripe.
AllenOK
Executive Chef
A couple notes about mangoes:
You can buy under-ripe mangoes, and place them in a paper bag on top of your refrigerator. Check them daily. You'll know they're ripe by the smell.
Under-ripe mangoes, or any under-ripe tropical fruit, are often used as veggies in tropical cuisines.
Last summer, I made a Brandied-Peach BBQ sauce for some grilled pork chops. We were making the stuff at work, and I already had a copy of the recipe, so I made a small batch. Of course, I was the only one that ate any. It was great!
I also agree with Chef_Jimmy. Jamaican Jerk is great! You can either buy a mix premade, or make your own. I prefer to make my own, as you can control the heat level better.
You can buy under-ripe mangoes, and place them in a paper bag on top of your refrigerator. Check them daily. You'll know they're ripe by the smell.
Under-ripe mangoes, or any under-ripe tropical fruit, are often used as veggies in tropical cuisines.
Last summer, I made a Brandied-Peach BBQ sauce for some grilled pork chops. We were making the stuff at work, and I already had a copy of the recipe, so I made a small batch. Of course, I was the only one that ate any. It was great!
I also agree with Chef_Jimmy. Jamaican Jerk is great! You can either buy a mix premade, or make your own. I prefer to make my own, as you can control the heat level better.
buckytom
Chef Extraordinaire
allen and chef jimmy: could you please post your jerk recipes? i love jerk chicken and pork, but i've only used mixes. i'd like to try it at home. tia.
Constance
Master Chef
Thanks for the advice on mangos, guys. Next time I get to go to the grocery store, I'll pick some up.
buckytom
Chef Extraordinaire
allen, on unripe mangoes. a thai recipe that i've been wanting to try uses unripe mango sliced into a julienne, and mixed with julienned carrots, and dressed in a sweet fish sauce and cilantro. it is a mango slaw, if you will, just as you would use cabbage or even broccoli.
RDG
Senior Cook
a point of butter on an alluminium foil. The chop. Some rosemarin. A spoon of cream in which you have melted half cube of condiment, better if mushroom flavoured. Close the foil. In the oven, for...ten minutes?
