Home' Trinidad and Tobago Guardian : October 10th 2015 Contents A28
Guardian www.guardian.co.tt Saturday, October 10, 2015
Sometimes restaurant meals really
stun you. You experience a dish so
amazing you find yourself saying,
"Oh, I could never make that at
home." But then you pause for a
moment and think, "Or could I?"
Here s an easy pork chop recipe that
you can re-create easily in your kitchen.
Stampede Pork Chops with Black-
Eyed Peas and Caramelised Apples
FOR THE PORK CHOPS:
1 tbsp chili powder
1 tsp paprika
½ tsp cayenne pepper
1 tsp brown sugar
1 tsp kosher salt
Four 1-inch-thick pork chops (about 3
1 tbsp olive oil
For the black-eyed pea salad:
1 cup diced tomatoes
½ cup minced red onion
15½ -ounce can black-eyed peas,
drained and rinsed
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
Kosher salt and ground black
pepper, to taste
2 tbsps butter
2 Granny Smith apples
2 tbsp brown sugar
2 tbsp brandy
To prepare the chops, in a small
bowl combine the chili powder,
paprika, cayenne, brown sugar
and salt. Rub the mixture on both
sides of the pork chops.
Heat a grill pan or heavy cast-
iron skillet over medium-high.
Add the olive oil and heat until it
shimmers. Sear the pork chops
on both sides until nicely
browned and cooked through,
about 4 to 5 minutes per side.
The middles should still be very
slightly pink, with an internal
temperature of 145 F. Transfer
the chops to a plate and cover
with foil to keep warm. Reserve
While the chops are cooking,
make the black-eyed pea salad. In
a medium bowl, toss together
the tomatoes, onion, black-eyed
peas, red wine vinegar and olive
oil. Season with salt and pepper,
then set aside.
To make the apples, add the
butter to the pan you cooked the
pork chops in and set over
medium heat to melt. Add the
apples and cook for 2 minutes, or
until they just start to soften.
Sprinkle the brown sugar over
the apples and cook, stirring
often, for another minute or two,
or until you can smell the sugar
caramelising. Add the brandy and
bring to a simmer, using a spoon
or tongs to scrape the bits off
the bottom of the pan.
Serve each chop on a plate
with a generous scoop of the
black-eyed pea salad. Heap some
of the apples on top of the chops.
You can master a restaurant-quality pork chop
1,030 calories; 550 calories
from fat (53 percent of total
calories); 61 g fat (20 g
saturated; 0.5 g trans fats);
215 mg cholesterol; 1270 mg
sodium; 38 g carbohydrate; 7
g fiber; 18 g sugar; 78 g
NUTRITION INFO PER SERVING
I first made peanut brittle as a child
with my grandmother. It was simple,
crunchy and delicious. She loved to
make homemade candy and her
peanut brittle was my favourite,
though her fudge and pecan divinity
were close behind.
Back when the nose-to-tail dining
trend began, I was asked to create a
dinner featuring pork. For a treat, I
embellished my grandmother s brittle
recipe to make a bacon-peanut brittle
that was handed out as the parting gift
at the end of the meal.
And it was the hit of the evening!
Of all the wonderful dishes that I cre-
ated for that dinner, this is the only
one that has become a staple in my
Peanut brittle is easy enough for kids
to make, though working with molten
sugar requires adult supervision. Once
you start cooking, the recipe moves
rapidly along, so make sure you have
everything set out next to the stove
before you start. You also will need a
large, heavy-duty saucepan, as the brit-
tle foams up and expands at the end
of the process.
You can use a candy thermometer
to know when you ve cooked the sugar
to the so-called hard ball (255 F to 260
F) stage, or you can just use a cup of
ice water. This is what my grandmother
did and what my mother and I still do.
Just fill a two-cup measuring glass with
water and ice. Keep it close to the stove.
When you think the sugar is ready,
drizzle a few drops into the ice water.
If the small drops of the sugar syrup
instantly turn into candy balls, the sugar
base of the peanut brittle is done.
Once the sugar reaches the hard ball
stage, the fun begins. You quickly add
the peanuts, bacon and a bit of butter,
then stir quickly. Next up, cook this
delicious mixture to a light caramel. It
should be lightly golden brown---the
color of peanut brittle---and reach 300
Next, add the baking soda, stir vig-
orously and immediately pour onto a
buttered baking sheet. Don t be afraid
of the frothing mass in the saucepan.
The baking soda makes the brittle bub-
ble up to create the tiny bubbles in the
peanut brittle, making it crunchy
instead of just plain hard.
BACON-PEANUT BRITTLE (PIG
This brittle is crazy good and every-
one loves receiving it. The trick is to
buy thick, meaty apple wood-smoked
bacon, then dice it and cook the bacon
slowly until the fat is fully rendered
and the meat is a reddish mahogany.
Press the bacon pieces between paper
towels to make sure all the excess fat
is absorbed. If you don t do this, the
candy will have a cloudy appearance.
2 tbsp butter, divided
2 cups sugar
1 cup light corn syrup
1 tbsp ancho chili powder
Pinch cayenne pepper
1 cup salted, roasted peanuts
2 cups cooked, crumbled apple wood-
1 tsp baking soda
Use about 1/2 tbsp of the butter to
coat a rimmed baking sheet.
In a large, heavy saucepan over medi-
um-high, combine the sugar and corn
syrup. Stir until the sugar dissolves and
the mixture is bubbly and slightly thick,
three to four minutes. Add the ancho
chili powder and cayenne, then cook
for another two to three minutes. The
sugar mixture should now be at the
hard ball stage, or 255 F to 260 F.
Stir in the remaining butter, as well
as the peanuts and bacon. Continue
cooking until the mixture is golden
brown and reaches 300 F to 305 F. Stir
well, then add the baking soda and stir
again. Immediately pour onto the pre-
pared baking sheet and use a silicone
spatula to spread evenly. Set aside to
cool, about 30.
Once the brittle is cool, break into
pieces by hitting the bottom of the
sheet pan on the counter. Store in an
airtight container at room temperature
or in the freezer for up to 1 month.
Makes about one pound
Nutrition information per serving (a
480 calories; 190 calories from fat (40
per cent of total calories); 21 g fat (6
g saturated; 0 g trans fats); 25 mg
cholesterol; 580 mg sodium; 74 g
carbohydrate; 1 g fiber; 70 g sugar; 12
Written by Elizabeth Karmel, barbe-
cue and Southern foods expert. (AP)
Peanuts just aren't enough.
Jack up your brittle with bacon!
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