International Recipe Exchange
We are featuring summer grilling recipes this month
Maple-Marinated Pork Chops with Stone Fruit Salsa
Topping chops with a
mélange of grilled stone fruits is a fantastic way to incorporate
some of the season’s best produce into an unexpected pork
condiment. The sweetness of grilled cherries, plums, apricots,
peaches and nectarines is offset by the fiery tang of balsamic
vinegar and grilled jalapeno peppers.
4 pork chops (1 1/2-inches thick, bone-in or America’s Cut boneless)
1/4 cup maple syrup
1/4 cup balsamic vinegar
Place pork chops in
resealable plastic bag. In a 1-cup glass measure, stir together
maple syrup, vinegar and pepper. Pour over pork in bag; seal bag.
Refrigerate for 2 hours. When ready to cook, preheat grill to 400º
to 450ºF. Remove chops from bag and discard marinade. Spray chops
lightly with cooking spray; place on hot grill. Cook for 7 minutes
per side or until internal temperature reaches 160º F. using an
instant-read thermometer. Remove from grill; cover with foil and
let rest for 5 minutes. Serve with Grilled Stone Fruit Salsa.
Grilled Stone Fruit Salsa
4 to 5 fresh peaches or plums (or any mixture of additional stone fruits* such as nectarines, apricots or cherries, to yield 2 cups total chopped fruit, as directed below)
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 jalapeno pepper, membranes and seeds removed, halved
Salt and pepper
Wash and halve fruit.
Remove the pits; place fruit in bowl. Pour maple syrup and balsamic
vinegar over fruit; toss gently to coat. Allow to marinate at room
temperature for 2 hours. Reserving maple-balsamic mixture, place
fruit and jalapeno pepper on grill, cut side down.** Grill over
direct medium-high heat for 10 to 12 minutes, turning halfway
through. Remove fruit and pepper from grill and place back into
reserved marinade; cube fruit into 1-inch cubes or quarters. Peel
dark skin from jalapeno pepper (if desired); finely chop. Toss with
fruit and marinade to combine. Season to taste with salt and
pepper. Serve with Tangy Maple-Marinated Pork Chops.
Fish Tacos with a Roasted Chile and Avocado Salsa
1/2 Hass avocado, flesh removed from peel
In a blender, combine the avocado with the roasted poblano and jalapeno peppers, 1/4 cup of the olive oil, 1/4 cup of the chopped onion, 1/4 cup of the cilantro leaves, the lime juice, 1/4 teaspoon of the kosher salt and the water. Puree until smooth and set aside as you prepare the rest of the dish.
Preheat a cast iron grill pan over medium heat. Season the amberjack with the remaining teaspoon of kosher salt and the white pepper. Rub on both sides with the remaining 3 tablespoons of olive oil and place in the grill pan. Sear until just cooked through, about 4 minutes on each side. Remove from the pan and set aside.
To assemble the tacos, divide the fish (in flakes or small chunks) evenly among the tortillas. Place 1 tablespoon of the chopped onion and 1 tablespoon of the cilantro leaves over the fish. Place a half tomato slice over the onions and cilantro and spread some of the Roasted Chile and Avocado Salsa over the tomato and fish. Squeeze some lime juice over the tacos, fold over and eat. Repeat with the remaining tortillas, fish and other ingredients.
Yield: 8 tacos
Grilled Potato Parcels
3 large russet potatoes, washed, diced large
Place all ingredients in large bowl and mix well. Wrap potato mixture in two layers of aluminum foil, making sure there are no holes or unsealed edges. Place on grill or next to coals of pit fire. Turn occasionally. Cook at least 45 minutes.
6 freestone peaches, quartered, pitted
Preheat grill to medium-high.