Jamie's pork chop relish
- Thread starter Dave/G
- Start date
Dave/G
TVWBB Emerald Member
http://www.webernation.com/channel/
You have to find it in the video library. It's called brined pork chops with sweet papaya relish, about midway in the list of videos. thanks
You have to find it in the video library. It's called brined pork chops with sweet papaya relish, about midway in the list of videos. thanks
K Kruger
TVWBB 1-Star Olympian
Took me a while to find it (and I had to join the site (hate that!) - but here we go:
3 T unseasoned (plain) rice vinegar
1.75 T sugar
4 scallions - white and light green part only, sliced very thin
1/2 medium jalapeño, ribs and seeds removed, minced very well (increase for additional heat and/or leave the seeds and placenta)
1/3 t ground cumin
salt and pepper (I would highly suggest using white pepper here, if available)
1 ripe papaya, halved, seeded, flesh diced
1 red bell pepper, halved, seeded, ribs and seeds removed, finely diced
1/3 t minced fresh thyme leaves (or 1/4 t dried)
1.5 t very finely minced fresh sage (or 1/2 t dried rubbed sage, lightly packed)
Or
1/4 minced fresh thyme leaves (or 1/8 t dried)
and
2.5 t minced fresh cilantro (do not use dried)
T = tablespoon; t = teaspoon
Combine the rice vinegar, sugar, sliced scallion, jalapeño, and cumin in a medium pot. Add a good sprinkling of kosher salt (maybe 1/2 t) and a turn or two of the white peppermill. Bring to a boil over med-high heat and, stirring often, cook till the liquid is slightly reduced and somewhat syrupy, about 3-5 min, depending on heat.
Add the diced papaya, finely diced red bell and the herbs; stir well. Reduce the heat to medium and cook, stirring often, till the juices exuded from the papaya and bell have combined with the syrup in the pot and reduced a bit - to the same consistency the juices alone were originally after cooking, i.e., a light syrup. Remove from the heat. Adjust salt and pepper. Done.
[This relish can be done ahead of time. Cool then chill. For service, rewarm slightly so the liquid is slightly viscous.]
3 T unseasoned (plain) rice vinegar
1.75 T sugar
4 scallions - white and light green part only, sliced very thin
1/2 medium jalapeño, ribs and seeds removed, minced very well (increase for additional heat and/or leave the seeds and placenta)
1/3 t ground cumin
salt and pepper (I would highly suggest using white pepper here, if available)
1 ripe papaya, halved, seeded, flesh diced
1 red bell pepper, halved, seeded, ribs and seeds removed, finely diced
1/3 t minced fresh thyme leaves (or 1/4 t dried)
1.5 t very finely minced fresh sage (or 1/2 t dried rubbed sage, lightly packed)
Or
1/4 minced fresh thyme leaves (or 1/8 t dried)
and
2.5 t minced fresh cilantro (do not use dried)
T = tablespoon; t = teaspoon
Combine the rice vinegar, sugar, sliced scallion, jalapeño, and cumin in a medium pot. Add a good sprinkling of kosher salt (maybe 1/2 t) and a turn or two of the white peppermill. Bring to a boil over med-high heat and, stirring often, cook till the liquid is slightly reduced and somewhat syrupy, about 3-5 min, depending on heat.
Add the diced papaya, finely diced red bell and the herbs; stir well. Reduce the heat to medium and cook, stirring often, till the juices exuded from the papaya and bell have combined with the syrup in the pot and reduced a bit - to the same consistency the juices alone were originally after cooking, i.e., a light syrup. Remove from the heat. Adjust salt and pepper. Done.
[This relish can be done ahead of time. Cool then chill. For service, rewarm slightly so the liquid is slightly viscous.]
K Kruger
TVWBB 1-Star Olympian
Yeah. I get the purpose I and don't disagree withi ti business-wise. I just don't like having to to go through it for one thing. At least it was Purviance's stuff. He is one of a very few cook-authors in the genre who understands flavors, flavor development and flavor profiles well.
If you make it, let me know how it goes.
If you make it, let me know how it goes.
Dave/G
TVWBB Emerald Member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger:
If you make it, let me know how it goes. </div></BLOCKQUOTE>
I made some relish last night. Didn't have all the ingredients per your recipe, but did have the basics. The red pepper and papaya are a nice combination with the chops, and this time I didn't over cook the pork chops.
Thanks for your time. Appreciate it.
If you make it, let me know how it goes. </div></BLOCKQUOTE>
I made some relish last night. Didn't have all the ingredients per your recipe, but did have the basics. The red pepper and papaya are a nice combination with the chops, and this time I didn't over cook the pork chops.