Deen Brothers' Summer Recipes

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