Matt Abdoo
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Grill Pork Blade Chop
with Peach Habanero Jam
Serves 6-10
Peach Habenero Jam
What You'll Need
Canned Peaches and Juice | 1 Cup
Peach Nectar | 3/4 Cup
Red Pepper Small Diced | 1/4 Cup
Habenero Power | 1/8 tsp
Lemon Juice | 2 Tbsp
Apple Cider Vinegar | 2 Tbsp
Brown Sugar | 1/2 Cup
Rib Rub | 2 Tbsp
Salt | 1/4 tsp
Black Pepper | 1/8 tsp
All Spice | Pinch
Sugar | 1/4 tsp
Apple Pectin | 2 tsp
Method
Combine Pectin and White sugar in a bowl and mix. (The sugar will help prevent the pectin from clumping)
Add remaining ingredients into a 4-quart saucepot and bring to a boil
Reduce the heat to a simmer and whisk in the pectin sugar mixture
Allow simmering for 5 minutes then cool and serve
Brine
What You'll Need
Water | 8 quarts
Salt | 1 Cup
Sugar | 1 Cup
Bay Leaf | 12 Each
Fresh Thyme | 1/4 bunch
Method
Combine all ingredients
Whisk until sugar and salt dissolve
Add Clean Black Pepper 1/8 tsp Portioned Pork Blade Chops and refrigerate All Spice Pinch for 8 hours or overnight.
Allow simmering for 5 minutes then cool and serve
Crispy Firecracker Onions
What You'll Need
Lg. White Onions Sliced | 2
Butter Milk | 1 quart
Frank's Red Hot Sauce | 1 quart
All-Purpose Flour | 1 quart
Dredge | 1 quart
Method
Peel and Slice Onions 1/2 inch thick
Combine Franks Red Hot, and Buttermilk and whisk to combine
Allow sliced onions to soak in buttermilk and hot sauce for 15 minutes, then strain off and toss with seasoned Dredge
Shack off excess dredge and deep fry at 325 degrees for 1 minute or until onions are crispy
Transfer the crispy onions to a bakers rack with paper towels and season with salt and pepper. Serve right away.
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