Oh what a wonderful thread "the-teams-great-bbq-recipe-compendium" was.
I miss all those old friends ... Neurodog, lizadth, Spacehead, Drsignguy, fullmetalchocobo, rabrittain, theAnimal, RaySun2Be, chronodekar, Philipart, dajeepster, Gravity, caferace, TheBorg, ... and quite few more.
Me too, petrus, me too.
For old time sake, here's something to cook sometime:
Spiced Pork Chops with Sweet Potatoes
Ingredients:
Pork Chops
Cayenne Pepper
Smoked Paprika
Sage
Garlic
Thyme
Olive Oil
Sweet Potatoes
2 Shallots
Cream
Whole sage leaves
Butter
Pea Sprouts
Lemon Juice
Olive Oil
1) Mix cayenne pepper, smoked paprika, sage, crushed garlic, thyme, and olive oil. It should be a deep red marinade. Cover your chops and let sit for at least 45 minutes, up to 3 hours.
2) Cut your sweet potatoes in half. Drizzle with olive oil and roast until lightly brown and soft when a skewer is inserted.
3) Reduce oven to 220F/105C
3) Heat up a nice cast iron skillet on medium-high heat. Place pork chops from marinade directly into pan. Cook 90 seconds on each side to brown and then put in oven while you prepare the rest.
4) Chop one shallot. Cut the other in rings. Cook the chopped shallots in butter until translucent. Set aside.
5) Heat 1 cm of oil in a pan. Put in a few rings of shallots over medium heat until golden brown and crispy. Dry on a paper towel. Do the same for some sage leaves.
6) Wash and drain pea sprouts. Toss with lemon juice and olive oil.
7) Mash sweet potatoes with chopped shallots. Salt and pepper to taste. Add cream and butter and puree until smooth.
To plate:
Use two large spoons to make a nice round elliptical serving of sweet potatoes and place at the center of the plate. Slice a pork chop against the grain and arrange the slices around the sweet potato, leaving a little overlap for angle. Leave the top of the plate without pork. Place a nice nest of pea sprouts at the top of the plate. Place a fried sage leaf on the sweet potato and sprinkle the crispy shallots over the sweet potato and pork chop.