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Achiote-Basted Pork Chops with Corn Spoonbread

Ingredients

  • 4 bone-in center cut pork chops
  • To taste kosher salt and black pepper

Achiote Paste

  • 3 each ancho chiles stemmed, seeded
  • 1/4 teaspoon allspice
  • 1/2 teaspoon cumin seed toasted, ground
  • 1 teaspoon annato seed
  • 1 teaspoon extra virgin olive oil
  • 1 fl oz white wine vinegar
  • 1/4 cup orange juice

Haricot Vert Mixture

  • 1/2 teaspoon kosher salt
  • 1 teaspoon extra virgin olive oil
  • 8 each shiitake mushrooms caps
  • 2 each roma tomatoes quartered
  • 24 each haricot vert blanched & shocked
  • To taste kosher salt and black pepper

Corn Spoonbread

  • 3 TBL butter
  • 2 cups milk
  • 1/2 cup yellow cornmeal
  • To taste kosher salt and black pepper
  • 2 ears corn roasted in the husk, kernels removed
  • 3 TBL onion chopped
  • 3 large eggs seperated

Method


For Pork:
  1. Prepare a mesquite or gas grill.
  2. Brush the chops liberally with the achiote paste; season with salt and pepper.
  3. Grill to medium, brushing with more of the achiote; cover loosely and keep warm.
 
For Achiote Paste:  
  1. Toast the chiles in a skillet over medium heat for 2 minutes until fragrant.
  2. Tear into strips and combine in a blender with remaining ingredients; purée until smooth.
 
For Haricot Mixture:
  1. Heat oil in a small sauté pan over medium heat.
  2. Add the mushrooms and cook 3-4 minutes until tender.
  3. Add the beans and tomatoes; season with salt and pepper.
  4. Cook an additional 3 minutes; remove from heat.
 
For Corn Spoonbread:
 
  1. Preheat oven to 350°F
  2. Butter an 8 x 8 - inch casserole with 1 Tbsp. butter.
  3. Pour milk into a heavy-bottomed medium saucepan and bring to a boil over medium heat.
  4. Lower heat and whisk in cornmeal gradually.
  5. Cook over low heat for 10 minutes, stirring with a wooden spoon.
  6. Add salt, pepper, corn, onion and remaining butter; cook 3 minutes.
  7. Remove from heat and stir in yolks one at a time.
  8. In a bowl, whisk whites with a pinch of salt until stiff.
    Fold into cornmeal in two portions.
  9. Pour into casserole and bake 20-30 minutes until golden brown.


To serve:
Spoon 1/2 cup of the corn spoonbread in the center of each of four warm dinner plates. Spoon one quarter haricot mixture on top of each pile of spoonbread. Lean one pork chop against the spoonbread and serve.