Somehow Joe (
xray
) and I have managed to develop a dialog over the past few weeks sharing all sorts of really good stuff and ideas. One of the things I've gleaned from him is a Honey Chipotle salad dressing that is nothing short of incredible. We have eaten it on several salads over the past week and all have been outstanding. Matter of fact, I just made my 4th batch of it in the last week Friday for the salads we had with dinner. Well I got this brainstorm to marinate some pork chops in the dressing then grill them over mesquite on the SM grill. Thursday morning I put them in a vac seal bag along with a hefty dose of the dressing.
Vac sealed and ready to rest till dinner tomorrow
Out of the marinade and sprinkled with a bit of guajillo pepper
New batch of dressing made up
Chops on the grill
Had to take this one simply due to the beauty of the mesquite smoke coming off the grill
Flipped and not far from being done
Dinner plated with mac & cheese and a side salad...with the honey chipotle dressing of course and some homemade pico
Perfectly cooked chop
Chops were really, really good. I was concerned that they may have been a bit over marinated after a 30 hour soak. The dressing has a bunch of flavor but turned out I didn't need to worry. Marinade flavor was exactly as I'd hoped. Subtle but noticeable and very pleasant to the palette. Joe, you asked for an update so here it is: give this a try!! You will be very happy that you did. The chops were so tender and juicy, I was pretty amazed. Don't know if I just got lucky cooking them, if the marinade added to the tenderness, or possibly a combination of both. All I can say is that I'll be adding these to our regular rotation. Sadly I was pressed for time though and did not have time to do a really nice meal that would present better here, but the chops were the star of the meal and those are highlighted. I do plan on getting a whole pork loin this week, injecting it with the marinade, and slow cooking in on the rotisserie. I can only think that would be fantastic....but I plan to put more time into that meal for more variety and a better presentation. On a different note, Joe, you have turned me into a pico snob!! Went to a little Mexican place for lunch while I was on the road the other day. One look at their pico, and I just pushed it away. After several batches that you got me started making, there was just no appeal to anybody else's. You can't beat the freshness, the vibrancy, and the flavors of hand picking the veggies you use in it and making it exactly how you like. Thank you once again sir for all that you have shared. It's been a really good week between making what you have shared and what Chilerelleno has offered up
I did come to a realization Friday while eating this dinner however. It dawned on me that almost everything we have eaten for the past several years has been inspired by people in this forum. Sure, I change things up with my own little twists, but the inspiration has come from SMF. Thank you everybody!!
Ever eating well in Lago,
Robert
xray
) and I have managed to develop a dialog over the past few weeks sharing all sorts of really good stuff and ideas. One of the things I've gleaned from him is a Honey Chipotle salad dressing that is nothing short of incredible. We have eaten it on several salads over the past week and all have been outstanding. Matter of fact, I just made my 4th batch of it in the last week Friday for the salads we had with dinner. Well I got this brainstorm to marinate some pork chops in the dressing then grill them over mesquite on the SM grill. Thursday morning I put them in a vac seal bag along with a hefty dose of the dressing.Vac sealed and ready to rest till dinner tomorrow
Out of the marinade and sprinkled with a bit of guajillo pepper
New batch of dressing made up
Chops on the grill
Had to take this one simply due to the beauty of the mesquite smoke coming off the grill
Flipped and not far from being done
Dinner plated with mac & cheese and a side salad...with the honey chipotle dressing of course and some homemade pico
Perfectly cooked chop
Chops were really, really good. I was concerned that they may have been a bit over marinated after a 30 hour soak. The dressing has a bunch of flavor but turned out I didn't need to worry. Marinade flavor was exactly as I'd hoped. Subtle but noticeable and very pleasant to the palette. Joe, you asked for an update so here it is: give this a try!! You will be very happy that you did. The chops were so tender and juicy, I was pretty amazed. Don't know if I just got lucky cooking them, if the marinade added to the tenderness, or possibly a combination of both. All I can say is that I'll be adding these to our regular rotation. Sadly I was pressed for time though and did not have time to do a really nice meal that would present better here, but the chops were the star of the meal and those are highlighted. I do plan on getting a whole pork loin this week, injecting it with the marinade, and slow cooking in on the rotisserie. I can only think that would be fantastic....but I plan to put more time into that meal for more variety and a better presentation. On a different note, Joe, you have turned me into a pico snob!! Went to a little Mexican place for lunch while I was on the road the other day. One look at their pico, and I just pushed it away. After several batches that you got me started making, there was just no appeal to anybody else's. You can't beat the freshness, the vibrancy, and the flavors of hand picking the veggies you use in it and making it exactly how you like. Thank you once again sir for all that you have shared. It's been a really good week between making what you have shared and what Chilerelleno has offered up
I did come to a realization Friday while eating this dinner however. It dawned on me that almost everything we have eaten for the past several years has been inspired by people in this forum. Sure, I change things up with my own little twists, but the inspiration has come from SMF. Thank you everybody!!Ever eating well in Lago,
Robert
