Deen Brothers' Summer Recipes
Grill zesty pork chops and more with Paula's boys, Jamie and Bobby.
Aug. 24, 2007 -- Paula Deen's sons, Jamie and Bobby, whip up a summer meal fit for kings and queens -- pork on the barbeque with all of the fixings!
Zesty Grilled Pork Chops
Courtesy Jamie & Bobby Deen, "The Deen Brothers Cookbook"
Ingredients:
6 ½ inch boneless pork chops, center cut
6 tablespoons olive oil plus additional for brushing
1 teaspoon grated orange zest
6 tablespoons freshly squeezed orange juice
1 tablespoon grated fresh ginger root
1 teaspoon hot sauce or to taste
1 teaspoon salt
Freshly ground black pepper
Directions:
Place the pork chops in a large non-metal dish. Whisk together the 6 tablespoons oil, the orange zest, orange juice, ginger root, hot sauce, salt and pepper to taste; pour over the pork chops. Cover and marinate in the refrigerator for 30 to 60 minutes.
Remove from refrigerator and bring to room temperature -- approximately 45 minutes. Prepare grill to temp of 350 degrees -- medium high heat. Grill about 7 minutes per side.
Makes 6 servings
Pineapple Salsa
Ingredients:
1 large tomato, diced
1 large red pepper, diced
1 tablespoon freshly chopped cilantro
1/2 large sweet white onion, chopped
1 teaspoon freshly chopped jalapeño pepper, de-seeded
2 cups fresh chopped pineapple
1 teaspoon sugar
pinch salt and black pepper
Directions:
Combine all ingredients in small mixing bowl. Mixing well until sugar is dissolved. Cover and refrigerate.
Makes 4 servings
Mango Coconut Rice
Ingredients:
1 tablespoon olive oil
1½ cups long grain rice
1 14-ounce can unsweetened coconut milk
2/3 cup water
1 teaspoon salt
1 large ripe mango, peeled and cubed
Directions:
In a large saucepan, heat the oil over medium-high heat. Add the rice and stir to coat with the oil. Add the coconut milk, water, and salt; bring to a boil. Stir in the mango. Cover, reduce heat to low, and simmer about 20 minutes or until the liquid is absorbed.
Makes 6 servings
Chopped Salad, Arthur Avenue Style
Ingredients:
2 heads romaine lettuce
2 medium tomatoes, chopped
4 ounces provolone cheese, cubed
4 ounces salami, cubed
1/2 cup chopped pepperoni pepper
2 tablespoons capers, drained
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Pinch salt and freshly ground black pepper to taste
Directions:
Remove the outer leaves from the heads of lettuce. Chop inner leaves. In a large bowl, place the chopped lettuce and remaining ingredients; toss to combine. Taste and adjust the seasonings, if necessary.
Makes 4 servings