I mixed about a heaping teaspoon of 5-spice with a couple of aggressive dashes of Penzey's ground chipotle powder, then sprinkled it and some salt on a boneless pork loin chop that I'd dried and oiled with a little evoo. Tossed it on the grill (550-600F) for 3 minutes a side. Served with some rice that I'd steamed with a pinch of saffron and a split clove of garlic.
Total heaven. Good spice in the front; saltiness amplified by grill marks; sweetness from the anise; depth from the rest; grilled perfectly juicy.
I mixed about a heaping teaspoon of 5-spice with a couple of aggressive dashes of Penzey's ground chipotle powder, then sprinkled it and some salt on a boneless pork loin chop that I'd dried and oiled with a little evoo. Tossed it on the grill (550-600F) for 3 minutes a side. Served with some rice that I'd steamed with a pinch of saffron and a split clove of garlic.
Total heaven. Good spice in the front; saltiness amplified by grill marks; sweetness from the anise; depth from the rest; grilled perfectly juicy.
--Blair
You've invented 6-Spice Powder. GOOD GOD! "6" THE NUMBER OF SATAN! I shall prey for you my brother!!
On Mon 17 Apr 2006 08:03:43p, Thus Spake Zarathustra, or was it Rusty?
Quoted message said:
Blair P. Houghton said:
Oh man. I just had the BEST pork chop ever.
I mixed about a heaping teaspoon of 5-spice with a couple of aggressive dashes of Penzey's ground chipotle powder, then sprinkled it and some salt on a boneless pork loin chop that I'd dried and oiled with a little evoo. Tossed it on the grill (550-600F) for 3 minutes a side. Served with some rice that I'd steamed with a pinch of saffron and a split clove of garlic.
Total heaven. Good spice in the front; saltiness amplified by grill marks; sweetness from the anise; depth from the rest; grilled perfectly juicy.
--Blair
You've invented 6-Spice Powder. GOOD GOD! "6" THE NUMBER OF SATAN! I shall prey for you my brother!!
And then I'll make some and try it myself.
;-)
Rusty
For my own taste, I think chipotle is highly overrated. My loss, I guess.
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Mon 17 Apr 2006 08:03:43p, Thus Spake Zarathustra, or was it Rusty?
Quoted message said:
Blair P. Houghton said:
Oh man. I just had the BEST pork chop ever.
I mixed about a heaping teaspoon of 5-spice with a couple of aggressive dashes of Penzey's ground chipotle powder, then sprinkled it and some salt on a boneless pork loin chop that I'd dried and oiled with a little evoo. Tossed it on the grill (550-600F) for 3 minutes a side. Served with some rice that I'd steamed with a pinch of saffron and a split clove of garlic.
Total heaven. Good spice in the front; saltiness amplified by grill marks; sweetness from the anise; depth from the rest; grilled perfectly juicy.
--Blair
You've invented 6-Spice Powder. GOOD GOD! "6" THE NUMBER OF SATAN! I shall prey for you my brother!!
And then I'll make some and try it myself.
;-)
Rusty
For my own taste, I think chipotle is highly overrated. My loss, I guess.
-- Wayne Boatwright @¿@¬ _____________________
Well, I don't think I'd ever be so creative as to mix a 5-spice with a chipotle. My brain would really be confused! Dee Dee
For my own taste, I think chipotle is highly overrated. My loss, I guess.
You've smelled Penzey's and still think that?
I smelled it and asked if they had a car air freshener in that scent.
Yesterday I mixed some ancho and chipotle to make a less-spicy blend, ground up some dried minced onion and mexican oregano and dried minced garlic, then dumped it all in a zip-loc with some evoo and cubed chicken and let it marinate.
Sautee'd it and served on hot flour tortillas with lettuce and tomato and cheddar and a squirt of (sub)lime.
I thought I'd rather overdone the spicing as the chicken was positively breaded in the stuff, but it fried up nice and tasted great with all the other stuff in the tortilla.
On Mon 17 Apr 2006 10:50:02p, Thus Spake Zarathustra, or was it Blair P. Houghton?
Quoted message said:
You've smelled Penzey's and still think that?
Yes, I have a nearly full jar that I ordered several years ago and tried soon after receiving it. I don't care for the taste. Maybe it's like cilantro...you either love it or hate it. I should probably throw it out, as I'm sure I'll never use it again.
Quoted message said:
I smelled it and asked if they had a car air freshener in that scent.
On Mon 17 Apr 2006 10:50:02p, Thus Spake Zarathustra, or was it Blair P. Houghton?
Quoted message said:
You've smelled Penzey's and still think that?
Yes, I have a nearly full jar that I ordered several years ago and tried soon after receiving it. I don't care for the taste. Maybe it's like cilantro...you either love it or hate it. I should probably throw it out, as I'm sure I'll never use it again.
Mail it to me! We're all out! LOL!
Carol --
Some people are like Slinkies... they don't really have a purpose but they bring a smile to your face when you push them down the stairs.
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
For my own taste, I think chipotle is highly overrated. My loss, I guess.
Chipotle is a highly variable product. Depends on the quality of the peppers and the smoking process. Ever tried the "Sierra Turkey" sandwich at Panera (formerly St. Louis Bread Company)? They say they use a chipotle mayo; it's poetically good. I have never found a chipotle anything else that matches it.
"HiTech RedNeck" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
For my own taste, I think chipotle is highly overrated. My loss, I guess.
Chipotle is a highly variable product. Depends on the quality of the peppers and the smoking process. Ever tried the "Sierra Turkey" sandwich at Panera (formerly St. Louis Bread Company)? They say they use a chipotle mayo; it's poetically good. I have never found a chipotle anything else that matches it.
Not even your own? Why not open a can of chipotle, put it in a blender, take out a minimal amount and mix into it a little mayo until you get the right proportions. I'll bet it's not much more than that, and you could make it for your sandwiches, too. Pick up some sliced turkey and an extra baguette when you're at Panera.
Panera can vary -- although I don't know why it should unless it is the way the food is kept after it is received. On our way to CT last week, we ate at one Panera going up and a different one coming back. DH's seasme chicken salad's chicken was soo good going up that I decided to have it coming back -- wasn't very tasty.
"Blair P. Houghton" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Oh man. I just had the BEST pork chop ever.
I mixed about a heaping teaspoon of 5-spice with a couple of aggressive dashes of Penzey's ground chipotle powder, then sprinkled it and some salt on a boneless pork loin chop that I'd dried and oiled with a little evoo. Tossed it on the grill (550-600F) for 3 minutes a side. Served with some rice that I'd steamed with a pinch of saffron and a split clove of garlic.
Total heaven. Good spice in the front; saltiness amplified by grill marks; sweetness from the anise; depth from the rest; grilled perfectly juicy.
--Blair ===========
Yumm! That is similar to the meat marinade that I use on both pork and beef. My lil' sister requests pork chops when she knows that I'll make them this way:
Meat Marinade
For various types of meat :
1/2 c Teriyaki Sauce 1/4 c Honey 1/4 tsp Cayenne Pepper 1 TBSP Garlic, minced or powdered 1 tsp Black Pepper 1 tsp 5-Spice powder 1 tsp Tea Leaves, optional Worcestershire Sauce, splash of
On Mon 17 Apr 2006 08:03:43p, Thus Spake Zarathustra, or was it Rusty?
Quoted message said:
Blair P. Houghton said:
Oh man. I just had the BEST pork chop ever.
I mixed about a heaping teaspoon of 5-spice with a couple of aggressive dashes of Penzey's ground chipotle powder, then sprinkled it and some salt on a boneless pork loin chop that I'd dried and oiled with a little evoo. Tossed it on the grill (550-600F) for 3 minutes a side. Served with some rice that I'd steamed with a pinch of saffron and a split clove of garlic.
Have you ever tried Penzey's Aleppo chile?
Quoted message said:
Quoted message said:
Quoted message said:
Total heaven. Good spice in the front; saltiness amplified by grill marks; sweetness from the anise; depth from the rest; grilled perfectly juicy.
--Blair
You've invented 6-Spice Powder. GOOD GOD! "6" THE NUMBER OF SATAN! I shall prey for you my brother!!
And then I'll make some and try it myself.
;-)
Rusty
For my own taste, I think chipotle is highly overrated. My loss, I guess.
I agree. I think it's that I don't like the particular wood they use to smoke it.
On Sat 22 Apr 2006 06:42:51p, Thus Spake Zarathustra, or was it Dee Randall?
Quoted message said:
"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message news:[email hidden]...
Quoted message said:
On Sat 22 Apr 2006 03:27:01p, Thus Spake Zarathustra, or was it Food Snob?
Quoted message said:
Have you ever tried Penzey's Aleppo chile?
I have to admit that I haven't. I'm due for a Penzey's order or visit to the store sometime soon. Perhaps I'll give it a try.
Quoted message said:
> For my own taste, I think chipotle is highly overrated. My loss, I > guess. > I agree. I think it's that I don't like the particular wood they use to smoke it.
