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High on the
Hog (continued)
“A few farmers are raising pork the old-fashioned way for
discriminating
palates that want taste, not leanness.”
The New Orleans Times-Picayune
Thursday January 23, 2003
By Constance Snow
Emeril's
Tamarind-Glazed Pork Chops
with Molé Cream
Emeril's New New Orleans
by Emeril Lagasse and Jessie Tirsch ,
© 1993 by Emeril Lagasse,
William
Morrow, 1993
 
[The
source for this recipe is the cookbook above, rather than the
adapted
version that appeared in the Times-Picayune article.]
Makes 4
main-course servings
“In
Mexico, a green molé (MOH-lay) sauce is like a pesto, blending chile
peppers, pumpkin seeds, nuts and spices. The flavors and textures of this
dish
are so indescribable, they’re guaranteed to bring forth a string of ‘omigoshes.’
You
can thank the tamarind, that homely brown legume, for the savory
richness
that brings the molé, sweet potatoes and pork into heavenly
alignment. It’s a
new
idea – and a serious investment in pork futures.”
1/2 cup
Green Molé Sauce
(recipe follows)
4 Roasted
Sweet Potatoes
(recipe follows)
2
tablespoons tamarind paste
(see Note)
1
tablespoon minced garlic
3
tablespoons dark cane syrup (or
corn syrup,
if you can’t find cane)
3
tablespoons dark molasses
2
tablespoons ketchup
2
tablespoons water
3 turns
freshly ground black pepper
2
tablespoons plus 1 teaspoon
Emeril’s Southwest Seasoning, in all
4 large
pork loin chops (each about 8
to 10 ounces
and 2 inches thick)
1
tablespoon olive oil
1 cup Molé
Cream (recipe follows)
1. Prepare
the Green Molé Sauce up to a week ahead.
2. Prepare
the Roasted Sweet Potatoes, and keep warm.
3. Preheat
the broiler.
4. To
prepare the glaze, combine the tamarind paste, garlic, syrup,
molasses,
ketchup, water, pepper, and 1 tablespoon Southwest
Seasoning
in a food
processor or blender. Purée until pasty.
Makes 3/4 cup.
5. With
your hands, rub the pork chops on both sides with the remaining
4 teaspoons
Southwest Seasoning, using 1 teaspoon per chop. Heat the
oil in
a large
skillet over high heat. Add the chops and sear for 4 minutes
on each
side
and 2 minutes on the fat edge.
6. Arrange
the pork chops on a rack in a baking pan and place on the
middle rack of the
broiler, abut 5 inches from the flame. Broil for 5
minutes on the first
side. Brush both sides of each chop with some of
the tamarind paste, turn
the chops to the second side, and broil for 5
minutes. Turn the chops again,
baste with the paste, and broil until
brown and gooey, for about 5 minutes
longer – a total of 15 minutes.
7. While
the pork chops are broiling, prepare the Molé Cream.
8. To
serve, spoon 1/4 cup of the Molé Cream on each of 4 plates,
add 1 pork chop,
and brush with the tamarind glaze. Add a Roasted
Sweet Potato
to each plate.
Note:
Tamarind paste can be purchased in Latin American, Indian,
or Indonesian
specialty stores.
Green Molé
Sauce
Makes
about 1 1/2 cups
1/2 cup
shelled pumpkin seeds
1/4 cup
shelled pistachio nuts
1/4 cup
roasted pine nuts
1
tablespoon tamarind glaze
(see preceding recipe)
1/4 cup
(about 1 pepper) roasted,
peeled, and chopped
poblano,
New Mexican green, or
Anaheim
chile pepper
1 teaspoon
chili powder
1 teaspoon
ground cumin
1/2
teaspoon salt
1
tablespoon dark cane or corn syrup
1 teaspoon
distilled white vinegar
1 cup
olive oil
In a food
processor or blender, combine all of the ingredients, and purée
until
creamy, stopping once to scrape the sides of the bowl. This sauce can
be
refrigerated in an airtight container for up to a week, or frozen for up to
a month.
[Note:
Though this recipe yields about 1 1/2 cups, you'll only need one-half cup
of
the Molé sauce to flavor the Molé Cream that follows. You may freeze the
remainder, using it to flavor sauces for other dishes.]
Molé Cream
Makes 1
cup
1/2 cup
chicken stock
1/2 cup
Green Molé Sauce
(see preceding recipe)
1/4 cup
heavy cream
Combine
all of the ingredients in a small saucepan and bring to a boil, stirring
constantly, over high heat. Continue to cook over high heat for two minutes.
Remove from the heat. Serve immediately or store, refrigerated, in an
airtight container for up to 24 hours. Reheat in a small saucepan over low
heat.
Roasted
Sweet Potatoes
4 medium
sweet potatoes, scrubbed
2
tablespoons olive oil
1/2
teaspoon salt, in all
2 turns
freshly ground black
pepper, in all
1. Preheat
the oven to 400 degrees [F]. Line a baking sheet with
parchment or wax
paper.
2. Rub the
potato skins with the oil and sprinkle with salt and pepper.
Place the
potatoes on the baking sheet and roast until fork-tender,
for 45 to 50
minutes.
High on the Hog, Page 1
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