First off I need to apologize to all my SMF friends. I took on another massive yard project that has been all-consuming the past few weeks. I've barely had time to drop in here and read a couple threads let alone do much in the way of responding. I know I've missed a ton of great stuff and there's no way to catch up on everything. I think I'm finally done with big projects for this year.....maybe 
So the other day I was hanging out in the pool with my customary afternoon adult libation and thinking about dinner. Decided I wanted to do something Mexican themed with pork but couldn't think how I wanted to season the meat. All of a sudden it hit me that with all the different spice mixes I've put together, I had nothing even close to a Mexican oriented rub. That needed to change so on my next beer run to the house I whipped up a batch...and OMG is it ever good!!
The pork chops defrosted and slightly trimmed
Hit them gently with the jaccard and sprinkle on some of the seasoning I just put together. This stuff has a really bold flavor so start with caution till you get amounts dialed in.
Onto the grill at medium heat, about 800 degrees
The chipotle cream sauce
Pork chop with the cream sauce, queso fresco, and some cilantro. Plated with some Mexican rice and a really nice guacamole salad that Tracy made
That seasoning and the cream sauce were outstanding!! This was a top shelf meal with some very deep, rich, authentic flavors and it was all original. That's the type of stuff I love doing. Here is the recipe for the spice mix. there's a lot in it but the depth and complexity are well worth all of the ingredients:
1 T kosher salt
1/2 t oregano (preferably Mexican)
1 T garlic powder
1 t black pepper
1//2 t chipotle powder
1 T arbol powder
1 1/2 T pasilla powder
1 T ancho powder
1 T guajillo powder
1 T granulated onion
1/2 T chili powder
Now this has a bit of a tingle to it so if you think it might a bit more spice than you'd like, you can back off with the arbol. That's really the only thing that brings any heat. The rest of them are just a great combination of flavors.
The chipotle cream sauce was made with the Chipotle Morita Chili paste I received from our friend Jeff (
jcam222
). As is typical I didn't measure anything but here is the list of ingredients:
Heavy cream
Vegetable broth
Chipotle Morita Chili paste
Better Than Bouillon vegetable base
Black pepper
Pasilla powder
EDIT: Corn starch as a thickener
Simple stuff but man oh man does it bring the flavor. This is the second time I've made this and it continues to amaze both of us and really brings a LOT to the party. It's fast turned into a favorite for us and I can see lots of different ways to utilize it with other meals. Oh well, gonna call this one done. Y'all stay safe and enjoy the rest of your weekend.
Robert
So the other day I was hanging out in the pool with my customary afternoon adult libation and thinking about dinner. Decided I wanted to do something Mexican themed with pork but couldn't think how I wanted to season the meat. All of a sudden it hit me that with all the different spice mixes I've put together, I had nothing even close to a Mexican oriented rub. That needed to change so on my next beer run to the house I whipped up a batch...and OMG is it ever good!!
The pork chops defrosted and slightly trimmed
Hit them gently with the jaccard and sprinkle on some of the seasoning I just put together. This stuff has a really bold flavor so start with caution till you get amounts dialed in.
Onto the grill at medium heat, about 800 degrees
The chipotle cream sauce
Pork chop with the cream sauce, queso fresco, and some cilantro. Plated with some Mexican rice and a really nice guacamole salad that Tracy made
That seasoning and the cream sauce were outstanding!! This was a top shelf meal with some very deep, rich, authentic flavors and it was all original. That's the type of stuff I love doing. Here is the recipe for the spice mix. there's a lot in it but the depth and complexity are well worth all of the ingredients:
1 T kosher salt
1/2 t oregano (preferably Mexican)
1 T garlic powder
1 t black pepper
1//2 t chipotle powder
1 T arbol powder
1 1/2 T pasilla powder
1 T ancho powder
1 T guajillo powder
1 T granulated onion
1/2 T chili powder
Now this has a bit of a tingle to it so if you think it might a bit more spice than you'd like, you can back off with the arbol. That's really the only thing that brings any heat. The rest of them are just a great combination of flavors.
The chipotle cream sauce was made with the Chipotle Morita Chili paste I received from our friend Jeff (
jcam222
). As is typical I didn't measure anything but here is the list of ingredients:Heavy cream
Vegetable broth
Chipotle Morita Chili paste
Better Than Bouillon vegetable base
Black pepper
Pasilla powder
EDIT: Corn starch as a thickener
Simple stuff but man oh man does it bring the flavor. This is the second time I've made this and it continues to amaze both of us and really brings a LOT to the party. It's fast turned into a favorite for us and I can see lots of different ways to utilize it with other meals. Oh well, gonna call this one done. Y'all stay safe and enjoy the rest of your weekend.
Robert
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