Author: Corey Mills

Grilled Pork and Coconut-Tomato Sauce

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Grilled Pork and Coconut-Tomato Sauce

Grilled Pork and Coconut-Tomato Sauce

By Chef Elton Ambrose, Rendezvous Resort, St. Lucia

INGREDIENTSQuantity
Pork Loin, cut into 4 boneless pork chops2 pounds
cinnamon powder1 teaspoon
chopped garlic1 teaspoon
nutmeg½ teaspoon
all spice½ teaspoon
sour orange (juice and peel)1 whole
peppercorns10 whole
lime (juice and peel)1 whole
vegetable oil, divided½ cup
chopped onion¼ cup
garlic (chopped)2 cloves
tomatoes (diced)2
cumin1 teaspoon
coconut milk16 ounces
tomato paste1 teaspoon
Salt and pepperTo taste

Pork

Combine marinate by mixing cinnamon powder, garlic, nutmeg, allspice, sour orange, peppercorns, lime and all but one tablespoons of vegetable oil. Let chops marinate for 1 hour and grill to desired doneness—about 6 minutes/side for 145 degrees F.

Coconut-Tomato Sauce

Sauté onion, garlic, tomato and cumin in 1 tablespoon vegetable oil; add coconut milk and tomato paste; simmer for 10 minutes (or longer for thicker sauce) and season with salt and pepper; serve with pork chops. Serve with vegetable stew and plantain crisps.

Grilled Veal Chops with Cilantro-Mint Chimichurri

Posted on by Corey Mills

Recipes Featuring U.S. Veal

Grilled Veal Chops with Cilantro-Mint Chimichurri
Tender sliced sous-vide beef steak from in a cast iron pan on slate board. Top view

Grilled Veal Chops with Cilantro-Mint Chimichurri

Recipe courtesy of The Beef Checkoff

Serves 4

INGREDIENTSQuantity
veal loin or rib chops4, cut 1-inch thick (about 8 ounces each)

Marinade

INGREDIENTSQuantity
low-fat plain yogurt1 cup
fresh lemon juice3 tablespoons
garlic3 cloves, minced
coriander½ teaspoon, ground
nutmeg¼ teaspoon, ground
red pepper¼ teaspoon, ground

Sauce

INGREDIENTSQuantity
fresh cilantro½ cup, packed
fresh mint½ cup, packed
fresh parsley½ cup, packed
green onions½ cup, chopped
olive oil¼ cup
fresh lemon juice2 tablespoons
garlic1 clove, minced
salt½ teaspoon
ground red pepper¼ teaspoon

Instructions

Combine marinade ingredients in a small bowl. Place veal chops and marinade in food-safe plastic bag; turn chops to coat. Close bag securely, and marinate in refrigerator 15 minutes–2 hours.  Remove chops from marinade; discard marinade. 

Caribbean Jerk Veal Chops

Posted on by Corey Mills

Recipes Featuring U.S. Veal

Caribbean Jerk Veal Chops
Tender sliced sous-vide beef steak from in a cast iron pan on slate board. Top view

Caribbean Jerk Veal Chops

Recipe courtesy of The Beef Checkoff

Serves 4

INGREDIENTSQuantity
green onions6 large (3 oz.), coarsely chopped
habanero chili pepper or scotch bonnet chili pepper 1 (1/4 oz.), seeded
clove garlic1 large, smashed
reduced-sodium chicken broth or water¼ cup
fresh thyme leaves3 tablespoons
dark rum2 tablespoons
honey1 tablespoon
apple cider vinegar1 tablespoon
ground allspice¾  teaspoon
cinnamon¼ teaspoon
nutmeg¼ teaspoon
olive oil1 tablespoon
loin veal chops4, each ¾  to 1-inch thick (about 2 pounds)

Instructions

Preheat oven to 375  F. Place green onions, chile pepper, garlic, chicken broth, thyme leaves, rum, honey, vinegar, allspice, cinnamon and nutmeg in blender; blend until smooth.

In a 12-inch skillet with heat-safe handle over medium heat, in hot olive oil, sear veal chops, 2–3 minutes, turning once.Pour jerk sauce over veal chops; place skillet in oven. Cook 8–12 minutes or until internal temperature of 145 F. Remove skillet from oven; let chops rest 5 minutes before serving.

Seared American Loin Chops with Spinach Salsa Verde

Posted on by Corey Mills

Recipes Featuring U.S. Lamb

Seared American Loin Chops with Spinach Salsa Verde
Tender sliced sous-vide beef steak from in a cast iron pan on slate board. Top view

Seared American Loin Chops with Spinach Salsa Verde

Recipe courtesy of Elizabeth Stark of Brooklyn Supper via The American Lamb Board

American Lamb

INGREDIENTSQuantity
bone-in whole American leg of lamb5–7 pound

Dry Rub

INGREDIENTSQuantity
fresh coriander1 tablespoon
yellow mustard seed1 tablespoon
cumin1 tablespoon
2 tablespoons brown sugar2 teaspoons
paprika2 tablespoons
sea salt2 tablespoons
chile powder1 tablespoon
onion powder1 tablespoon
garlic powder1 tablespoon
dried oregano1 tablespoon
black pepper2 teaspoons, fresh ground

Instructions

The night before, make the Texas-style dry rub. Set a small skillet over medium heat. Add coriander, mustard seed and cumin.  Shaking pan gently, toast ,2 minutes or until seeds are fragrant and just golden. Use either a mortar and pestle or spice grinder to grind toasted seeds into a powder, and combine with remaining dry rub ingredients.

Generously massage dry rub all over the leg. Cover and set in fridge overnight.

To smoke the leg, light charcoal and allow it to become completely gray. If you are using a gas grill, turn one side to 250 F.

Soak 1-pound hickory chips in a bowl of water for 15 minutes, then drain. When coals are completely gray, bank them to one side of grill, then place a pan of water on the other side. Cover and allow coals to cool to 250 F as measured by a grill thermometer or meat thermometer inserted through the vent in lid.

Add a handful of hickory chips to coals, or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it, and place it on the grill. Place shoulder on the grill over the pan of water and close the lid quickly.

Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25 degrees of 250 F by adding coals to bring temperature up or closing vents to bring it down.

Smoke until leg is tender with a thick crust on the outside and internal temperature of 190 F, 7 – 10 hours. (After 5–6 hours, the internal temperature may stall out as fat breaks down and meat tenderizes —continue feeding fire and monitoring temperature, it will begin to rise again eventually.) Remove to a cutting board. Slice meat from bone and serve with thick-cut toast and your favorite sides.

Notes

No matter what kind of grill you are using, it’s essential to keep the grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.

Smoked American Leg of Lamb with Texas-Style Dry Rub

Posted on by Corey Mills

Recipes Featuring U.S. Lamb

Smoked American Leg of Lamb with Texas-Style Dry Rub
Tender sliced sous-vide beef steak from in a cast iron pan on slate board. Top view

Smoked American Leg of Lamb with Texas-Style Dry Rub

Serves 4

American Lamb

INGREDIENTSQuantity
bone-in whole American leg of lamb5–7 pound

Dry Rub

INGREDIENTSQuantity
fresh coriander1 tablespoon
yellow mustard seed1 tablespoon
cumin1 tablespoon
2 tablespoons brown sugar2 teaspoons
paprika2 tablespoons
sea salt2 tablespoons
chile powder1 tablespoon
onion powder1 tablespoon
garlic powder1 tablespoon
dried oregano1 tablespoon
black pepper2 teaspoons, fresh ground

Instructions

The night before, make the Texas-style dry rub. Set a small skillet over medium heat. Add coriander, mustard seed and cumin. Shaking pan gently, toast, 2 minutes or until seeds are fragrant and just golden. Use either a mortar and pestle or spice grinder to grind toasted seeds into a powder, and combine with remaining dry rub ingredients. Generously massage dry rub all over the leg. Cover and set in fridge overnight.

To smoke the leg, light charcoal and allow it to become completely gray. If you are using a gas grill, turn one side to 250 F. Soak 1-pound hickory chips in a bowl of water for 15 minutes, then drain. When coals are completely gray, bank them to one side of grill, then place pan of water on the other side. Cover and allow coals to cool to 250 F as measured by a grill thermometer or meat thermometer inserted through vent in lid.

Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it, and place it on grill. Place shoulder on grill over pan of water, and close lid quickly.  Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25 degrees of 250 F by adding coals to bring temperature up or closing vents to bring it down.

Smoke until leg is tender with a thick crust on the outside and internal temperature of 190 F, 7–10 hours. (After 5–6 hours, the internal temperature may stall out as fat breaks down and meat tenderizes —continue feeding fire and monitoring temp, it will begin to rise again eventually.) Remove to a cutting board. Slice meat from bone and serve with thick-cut toast and your favorite sides.

Notes

No matter what kind of grill you are using, it’s essential to keep the grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.

American Lamb Burger

Posted on by Corey Mills

Recipes Featuring U.S. Lamb

American Lamb Burger
Cuban sliced pork roast topped with pineapple tidbits

American Lamb Burger

Recipe courtesy of Well Seasoned Studio via The American Lamb Board

Serves 4

Lamb Burgers

INGREDIENTSQuantity
ground American lamb (patties will be roughly 5½ ounces each, so 4 patties require just under 1½ pounds ground lamb)1½ pounds
kosher saltTo taste
black pepperTo taste, freshly ground
burger buns4

Instructions

Divide ground lamb equally into 4 portions weighing roughly 5½ ounces each. To make slider-sized patties, weigh each to 3½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty. 30 minutes before cooking, sprinkle each patty generously with kosher salt (about ½ teaspoon per burger) and freshly ground black pepper (about ¼ teaspoon each) on both sides.

Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple of tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2–3 minutes before serving on buns with herbed yogurt sauce and additional toppings.

Herbed Yogurt Sauce (tzatziki)

INGREDIENTSQuantity
Greek yogurt1 cup
fresh dill3 tablespoons, finely chopped
fresh mint2 tablespoons, finely chopped
lemon zest1 teaspoon
fresh lemon juice1-2 tablespoons
cucumber minced¼ cup
garlic minced1 clove
kosher salt1 teaspoon
black pepper¼  teaspoon, freshly ground

Instructions

Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.

Topping Suggestions

pickled red onions
arugula or mixed greens
kalamata olives
feta cheese
thinly sliced cucumbers
nonstick spray or oil for cooking

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Jerk American Lamb Ribs with Mango Chutney

Posted on by Corey Mills

Recipes Featuring U.S. Lamb

Jerk American Lamb Ribs with Mango Chutney
Cuban sliced pork roast topped with pineapple tidbits

Jerk American Lamb Ribs with Mango Chutney

Recipe courtesy of BEYOND THE BAYOU BLOG via The American Lamb Board

Serves 4

Mango Chutney

INGREDIENTSQuantity
coconut oil1 tablespoon
fresh ginger1 inch piece, minced
red bell peppers4 tablespoons, diced
serrano chile1½  teaspoons
mango diced1½ cups
sugar¼ cup
apple cider vinegar¼ cup
kosher saltA pinch
juice of a lime½
cilantro minced2 tablespoons

Instructions

Preheat oven to 350 F.

Melt the coconut oil over medium-high heat and add the ginger, bell pepper and serrano chiles. Sauté for 4–5 minutes and then add the mango and continue to cook for another 5 minutes. Add the sugar, apple cider vinegar and salt. Bring to a boil, reduce the heat and cook for another 10–12 minutes. You want the mango to start breaking down but not too much. Add the lime, cilantro stir and remove from heat.

American Lamb Ribs

INGREDIENTSQuantity
American lamb ribs trimmed of fat2 racks
brown sugar6 tablespoons
onions3 racks
fresh thyme1 bunch

Spice Rub 

INGREDIENTSQuantity
allspice ground3 teaspoons
coriander ground2 teaspoons
Aleppo pepper1 teaspoon
smoked paprika1 teaspoon
cinnamon ground¼ teaspoon
clove ground½ teaspoon
ginger ground1 teaspoon

Instructions

Preheat oven to 325 F.

Combine all the spices and rub all over the lamb racks front and back. Let rest for 20 minutes. While your lamb is resting, take a piece of heavy duty foil, large enough to wrap each lamb rack in separately and place on a sheet pan.Divide the brown sugar and rub 3 tablespoons on each rack front and back. Any seasoning and sugar that fell off the lamb, make sure to add it on the bottom of the foil. Place the lamb rack on top of the foil and lay your green onions and thyme on top. Sprinkle any left over sugar on top and wrap tightly. Repeat with the other rack of lamb.

Cook lamb for 2½–3 hours. A lot of fat should render out. You can either remove from oven, blot excess fat off and cook under the broiler for 2 minutes, or serve right away. Serve with mango chutney.

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Pineapple and Raisin Pork Loin Bundle in Mango Sauce

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Pineapple and Raisin Pork Loin Bundle in Mango Sauce
Cuban sliced pork roast topped with pineapple tidbits

Pineapple and Raisin Pork Loin Bundle in Mango Sauce

By Chef Andrea Coppola, The Beach House, Barbuda

Serves 4

Pork Loin Bundle

INGREDIENTSQuantity
boneless pork loin chops4 (4 ounces each)
crushed or finely chopped pineapple1½  cups
butter2 teaspoons
raisins4 tablespoons
cinnamon2 teaspoons
leek stalks for tying bundles (or use string)4
saltTo taste
olive oil3 tablespoons, divided

Instructions

Preheat oven to 350 F.

Sauté pineapple in pan with butter, raisins and cinnamon for 3 minutes over medium heat or until slightly golden.

Boil leek stems for 2 minutes then place in ice water to maintain green color; remove from ice water and cut in long strips to tie bundles with (or use butcher’s twine).

Wrap each pork chop in wax paper and pound meat to a thin layer with a meat cleaver; sprinkle salt over each slice. Place pineapple mixture in the center of each pork slice and pull edges of pork slice together to form a bundle and tie firmly with leek strips.

In ovenproof skillet, heat 2 tablespoons olive oil on medium-high heat; brown pork bundles; sprinkle each bundle with salt; place skillet in oven and baste the bundles with remaining 1 tablespoon olive oil; bake in oven for approximately 8 minutes.

Mango Sauce

INGREDIENTSQuantity
diced mango 1 cup (approximately one whole mango)
diced red sweet pepper4 tablespoons, chopped (about ½ whole red pepper)
lime juice¼ cup (1 large lime)
fresh oregano1 teaspoon, chopped
chopped mint bush2 teaspoons (about 2 stalks)
brown sugar2 teaspoons

Instructions

Place all ingredients for sauce together and heat for 3 minutes in sauce pan over medium heat; put aside until time to serve.

Accompany with cassava sticks.

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Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa
Baked pork meat with cranberry sauce. Christmas Winter meat recipe.

Peach & Cranberry Pork Roulade with a Corn and Pepper Salsa

Chef Graham Williams, Riddells Bay Golf and Country Club, Bermuda

Serves 4-6

Peach and Cranberry Pork Loin

INGREDIENTSQuantity
boneless pork loin chops (5–6 ounces)4 (about 1½  pounds)
white bread1 slice, crusts removed
dried cranberries (orange flavored)½  cup
peach chutney (like Onion Jacks brand)⅓  cup
olive oil3 tablespoons

Instructions

In a food processor, blend bread to crumbs and add the cranberries and peach chutney; blend for 1 minute. Place pork chops flat on a chopping board, cover with cling film and flatten out with a meat mallet or rolling pin until thin but not penetrating through the meat. Lift off cling film and thinly spread cranberry mixture.  Roll pork as tightly as you can and secure by placing 4 toothpicks through the meat. Repeat with remaining pork.

In a hot, lightly oiled pan, cook pork until lightly browned, turn onto a wire rack with a tray underneath and place in a preheated oven at 325 F for approximately 20 minutes (until firm to touch).  Place on chopping board to rest for 3 minutes before serving with corn and pepper salsa.

Roasted Corn and Pepper Salsa

INGREDIENTSQuantity
red and green bell pepper, roasted, peeled, seeded1 each, cut into ½-inch dice
chipotle pepper (canned)½, seeded and chopped
garlic1 tablespoon, chopped
fresh oregano1 teaspoon, chopped
Bermuda onion1, small dice
fresh Bermuda corn, cooked and kernels removed1 large ear (or 6 ounces canned corn kernels)
tomato1, seeded and cut into ½  dice
sugar¾ teaspoon
olive oil¾ cup
cider vinegar3 tablespoons
Salt and pepperTo taste

Instructions

Char-grill the red and green pepper over an open gas flame (or in a very hot frying pan with no oil) until the skin turns black (use a carving fork to turn the peppers), wrap in cling film for 15 minutes (to help the skin come off more easily); unwrap and scrape off skin; dice. Mix all the remaining ingredients together in a bowl, season to taste.

Serve with Crushed Bermuda Red Potatoes with Chorizo and sautéed red chard.

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Perfect American Pork Chops

Posted on by Corey Mills

Recipes Featuring U.S. Pork

Perfect American Pork Chops

By Chef Debra Sardinha

Serves 2

INGREDIENTSQuantity
U.S. pork chops 2 (1 inch thick)
oil1 tablespoon
sea saltTo taste
fine thyme2 sprigs
crushed black pepperTo taste
garlic cloves2, cut in half
cayenne pepperlight dusting (optional)
butter2 tablespoons
cumin seedsTo taste (optional)

Instructions

10-15 minutes before cooking remove the chops from the fridge and season well on both sides with the salt, pepper, cayenne and cumin seeds, rubbing gently with your fingertips to allow the seasonings to coa” the meat. Heat the skillet to medium-high, until there is a slight amount of smoke coming off the surface of the pan. Add the oil immediately, followed by the chops. Then add the thyme, garlic cloves, and butter; let sear for 1 minute, then reduce to medium heat and cook for 3 minutes, spooning the butter over the chop to add avor, color and moisture. Raise the heat back up to medium-high; turn the chop over to allow it to sear. Reduce heat to medium and repeat the process of spooning the butter over the chops for an additional 3 minutes. Cook to 145 F (63 C) doneness.

Remove the chop from the pan onto a plate, cover with foil and and let it rest for 3 minutes to allow the juices to stabilize. Serve with pan juice.

Notes

There is no need to rinse the chop. This is a food safety hazard and prevents the chop from browning in the pan. The cumin and cayenne are optional to add a Caribbean kick to the chops.