Category: Marinades and Rubs

Marinades and rubs

November 8, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Starters

Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!

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Baked Chilli Chicken Drumsticks. Great for the Big Game or Served Cold!
Author: 
Recipe type: Chicken / Poultry / Snack Food
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These spicy hot chicken drumsticks are perfect snack-food for the big game, or simply served cold at a picnic. Simple and quick to make, these will have your fans raving for more!
Ingredients
  • 8 Chicken drumsticks
  • 1 Medium onion, roughly chopped
  • 2 Cloves Garlic
  • 1 Tbs dried chilli flakes
  • 15ml paprika
  • Juice of 1 lemon
  • 30ml White wine vinegar
  • 15ml Worcestershire sauce
  • 100ml Oil
Instructions
  1. Place the onion, garlic, dried chilli flakes, paprika, lemon juice, white wine vinegar, Worcestershire sauce and olive oil in a jug. Using your stick blender zap these until smooth.
  2. Make three deep cuts into the thickest part of the flesh of each drumstick. Place the drumsticks in a roasting pan and pour the sauce over the chicken.
  3. Bake the chicken in a preheated oven at 180c or 350f for 75 minutes. Turn and re-coat the chicken twice during this time - after the first 30 minutes then after the second 30 minutes.
  4. Remove the chicken from the oven, allow it to stand for 5 minutes before transferring it to baskets or platters and serving.

 

November 2, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Starters

Trev’s Killer Barbecue Pork Ribs. Eastern-Style Barbecue Spare Ribs.

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Trev's Killer Barbecue Pork Ribs. Eastern-Style Barbecue Spare Ribs.
Author: 
Recipe type: Pork / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This simple barbecue pork ribs recipe will have your friends and loved ones raving for ages. Beautifully flavored with soy, garlic, ginger and roasted sesame oil, these ribs are a sure winner.
Ingredients
  • 1.5kg Pork Belly, skin on, bone in
  • 80ml Light soy sauce
  • 3 Tsp Cornflour
  • 1 Tsp Garlic powder
  • 2 Tsp Ground Ginger
  • 2 Tsp Roasted sesame oil
Instructions
  1. You will need 1.5kg of pork belly with skin on and bone in. Have your butcher cut it into short ribs of around 75mm or 3 inches.
  2. Place the ribs in your wok and cover them with boiling kettle water. Bring this to a boil, reduce the heat and simmer the meat for 10 minutes. Turn the belly over and continue to simmer for another 10 minutes.
  3. Remove the belly from the wok and cut the ribs apart.
  4. Combine the light soy sauce, cornflour, garlic powder, ground ginger and roasted sesame oil.
  5. Place the ribs in a roasting pan and pour the marinade over the meat. Toss them until everything is well coated. Allow these to marinate for 30 minutes.
  6. Over a medium hot barbecue, grill the ribs for 6 minutes per side.
  7. Turn the ribs onto the skin side then barbecue for a further 3 minutes. Remove the ribs from the heat and serve immediately with the accompaniments of your choice.

 

October 11, 2014 Chicken Recipes, Chinese Recipes, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes, Starters

KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.

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KFC Chicken Wings. How to Make KFC Hot Wings at Home. KFC Deep-Fried Wings Recipe.
Author: 
Recipe type: KFC Deep-fried chicken wings / poultry
Cuisine: American
 
KFC Chicken Wings Recipe / KFC Hot Wings Recipe. This is Part 3 of the series on KFC Chicken. This Episode covers KFC Hot Wings. If you missed Episode 1 & 2, click on the onscreen link to view them in order to understand the process. Crispy deep-fried KFC chicken wings are legendary - this is how to make them at home.
Ingredients
  • 16-24 Whole chicken wings
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
  • 1 Tbs Dried chilli flakes
Other
  • 2 Cups all purpose flour
  • 1 Tbs Cayenne pepper
  • 4-6 eggs lightly beaten
Instructions
  1. To start prepare the curing brine as we did in part 1 and part 2.
  2. Remove and discard the wing tips from the wings and cut through the center joint. Place the wings in a sterilized container.
  3. Sprinkle 1 tbs of crushed chilli flakes over the wings, then pour in the brine. Put the lid on the container and allow the chicken to cure for a full 12 hours in your refrigerator.
  4. Combine the second half of the spices with flour and add 1 tbs of cayenne pepper, then sprinkle a layer of the seasoned flour over the surface of a large platter.
  5. Lightly beat 4 eggs.
  6. To coat the wings, first dredge them in the flour, then dip then in the egg.
  7. Dredge them in the flour again to get a good solid coating. Transfer the wings to the floured platter and allow the coating to set for 20 minutes.
  8. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f. Fry the wings for a full 20 minutes turning halfway through.
  9. Remove the wings from the oil and drain on kitchen paper. Allow them to stand for 5 minutes before serving.

 

October 9, 2014 Chicken Recipes, Curing Meats, Instructional Techniques, KFC Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food, Spice Mixes

KFC Chicken Burger – Original Recipe – The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com

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KFC Chicken Burger - Original Recipe - The Real Secret to KFC Fried Chicken 1st by Whats4Chow.com
Author: 
Recipe type: KFC Fried Chicken / Poultry
Cuisine: American
 
KFC Chicken Burger Video Recipe This is Part 2 of a 3 Part series on how to make KFC Fried Chicken. Part 2 is all about fried chicken breast fillets and in particular, KFC Chicken Fillet Burgers.
If you missed Part 1 you will need to view this first in order to understand the process used. You can find Part 1 HERE
WHATS4CHOW.COM IS THE FIRST TO PUBLISH THIS METHOD - I AM SURE THAT THIS VIDEO WILL BE COPIED BY NUMEROUS WEBSITES AND VIDEO CHANNELS WITHIN A VERY SHORT SPACE OF TIME - TO THE FREELOADERS WHO INEVITABLY WILL STEAL MY HARD WORK, PLEASE AT LEAST HAVE THE DECENCY TO GIVE OUR CHANNEL AND WEBSITE THE CREDIT IT DESERVES FOR DECODING THE MYSTERY OF KFC'S INSANELY GOOD TASTE, AROMA AND TEXTURE.
Ingredients
The Chicken
  • 8-12 Chicken breast fillets (100g - 125g each)
For the Spice Blend
  • 3 Tsp Paprika
  • 2 Tsp Onion salt
  • 1 Tsp Dried sage
  • 1 Tsp Garlic powder
  • 1 Tsp Oregano
  • 1 Tsp Cayenne pepper
  • 1 Tsp Cracked black pepper
  • 1 Tsp Dried basil
  • 1 Tsp Dried marjoram
  • 1 Tsp Dried coriander
For the Curing Brine
  • 100g Dairy or Kosher salt (any non-iodated salt is fine)
  • 1 Tsp Whole black peppercorns
  • 1 Corn of whole allspice
  • 12.5g Saltpetre
  • 1 Tsp Ginger
  • 50g Sugar
  • 15g Bicarbonate of soda
Other
  • 2 Cups all purpose flour
  • 4-6 eggs lightly beaten
Instructions
  1. Mix the curing brine discussed in episode 1, bring it to a boil stirring frequently, lower the heat and simmer for 5 minutes.
  2. Remove the brine from the heat and allow it to cool completely.
  3. Take 8 to 12 chicken breasts of 100 to 125g each and place them in a large sterilized container.
  4. Pour the curing brine over the breasts, put the lid on the container and allow the breasts to cure in your refrigerator for 12 hours. The reason for time being half that of the chicken pieces is that there is no skin, and the surface area of the breast is far bigger, and the meat is thinner.
  5. After 12 hours, combine the second half of the spice mix with 2 cups of all purpose flour and lightly beat the eggs.
  6. Sprinkle a solid layer of the spice mix over the surface of a large platter.
  7. Remove the chicken from the brine and tap the breasts down to an even thickness of 10mm or just under half an inch using your meat mallet.
  8. To coat the fillets, dredge them in the seasoned flour then dip them in the egg making sure to wet all of the flour.
  9. Dredge them in the flour again making sure to get a good solid coating.
  10. Transfer the coated chicken to the floured platter and allow the coating to set for 20 minutes.
  11. Fill your pan with oil to a depth of 25mm or 1 inch and heat this to 150c or 300f.
  12. Carefully lower a few breasts into the pan and fry them for 20 minutes, turning halfway through.
  13. Remove the fillets from the oil and keep warm in a low oven until the remaining breasts are fried.
  14. To serve, butter the buns, top the lower half with shredded lettuce, then top each of these with chicken.
  15. Top the chicken with tangy mayonnaise, followed by the top of the bun then serve immediately.

 

September 27, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food

Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.

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Chinese Crispy Fried Pork Belly Rashers. Deep-Fried Pork Belly Rashers with Black Bean Marinade.
Author: 
Recipe type: Pork Belly / Deep-fried / Dim Sum
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
This is Part 2 of the Chinese Pork Ribs & Belly demonstration. To see Part 1, click the on-screen link. In this Episode, we slice the pork belly into rashers, marinate it in a rich fermented black bean marinade, coat it and deep-fry it to crispy golden perfection.
Ingredients
  • 600g Pork Belly, skin on
  • 2Tbs Rice win or dry sherry
  • 4 Tsp Caster sugar
  • 2 Tsp Salt
  • 2 Tsp Roasted sesame oil
  • 2 Tsp Garlic powder
  • 4 Tbs Fermented black beans, rinsed and finely chopped
  • 1 Tsp Dried chilli flakes
  • 4 Tsp Cornflour
Instructions
  1. Slice the belly into ¼ inch or 6mm rashers. Place these in a large mixing bowl and add the caster sugar, salt, garlic powder, chilli flakes, cornflour, black beans, rice wine and roasted sesame oil.
  2. Massage this all into the pork rashers, then allow to marinate for 2 hours in your refrigerator.
  3. Fill your wok or pan with oil to depth of 50mm or 2 inches and heat this to 190c or 350f.
  4. Working with 1 rasher at a time dip a rasher in the egg, then drench it in the cornflour. Carefully lower it into oil, then repeat until the pan or wok is full.remove the rashers from the oil using a pair of tongs as soon as they are crisp and golden.
  5. Transfer the rashers to platters and serve with the dipping sauces of your choice.

 

September 26, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Snack Food, Starters

Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs – Dim Sum Pork Ribs

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Chinese Steamed Pork Ribs with Black Bean Sauce. How to Make Chinese Steamed Ribs - Dim Sum Pork Ribs
Author: 
Recipe type: Dim Sum / Cocktail Snacks / Pork Belly
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This Chinese Steamed Pork Ribs is Part 1 of a 2 part demonstration covering Chinese Pork Belly. Part 2 will be published tomorrow. In Part 1, we separate the ribs from the belly, cut them apart, marinate them in a rich black bean sauce, then steam them to succulent perfection. In Part 2, tomorrow, we slice the belly into rashers, marinate it, then deep-fry it to crispy golden perfection.
Ingredients
  • Pork Belly, bone in, cut to 75mm / 3 inches wide
  • 1 Tbs Rice wine
  • 2 Tsp Caster sugar
  • 1 Tsp Salt
  • 1 Tsp Sesame oil
  • 1 Tsp Garlic powder
  • 2 Tbs Fermented black beans, rinsed and finely chopped
  • ½ Tsp Dried chilli flakes
  • 2 Tsp Cornflour
Instructions
  1. To start, have your butcher cut the entire belly into short ribs, about 75mm or 3 inches wide. You will use 1 of these strips for this series.
  2. Scrape the skin with the blade of your cleaver to get rid of any stray bristles.
  3. Cut the ribs away from the rest of the belly. Put the belly aside for tomorrow's episode.
  4. Cut the ribs apart and place them in a large mixing bowl.
  5. Add the caster sugar, salt, garlic powder, chilli flakes and cornflour. Add the finely chopped fermented black beans and the rice wine and roasted sesame oil.
  6. Massage this into the ribs thoroughly, then leave this to marinate in your refrigerator for 2 hours.
  7. Place a heat-proof plate in your steamer. Using 4 bamboo skewers form a bridge across the plate. Place the ribs on top of the skewers. Place the lid on the steamer and steam the ribs over rapidly boiling water for 25 minutes.
  8. Remove the steamer from the wok and serve the ribs immediately with the dipping sauces of your choice.

 

September 12, 2014 Barbecue, Chinese Recipes, Main Courses, Marinades and Rubs, Pork

How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.

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How to Make Char Siu. Cantonese Barbecue Pork. Chinese Barbecue Pork Fillet Recipe.
Author: 
Recipe type: Pork Fillet / Barbecue / Grilled
Cuisine: Chinese / Cantonese
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Char Siu is the perfect addition to a main meal, or as part of a Dim Sum feast. Marinated in a blend of Hoisin and bean sauce, char siu has a very distinctive flavor and aroma that keeps people coming back for more. Apart from the long marinating time, this Chinese barbecue pork recipe is quick and easy to make and will leave a lasting impression with your friends and loved ones.
Ingredients
  • 800g Pork Fillet
  • 45ml Hoisin sauce
  • 45ml Black bean sauce
  • 2 Cloves garlic, finely chopped
  • 2.5ml 5 Spice
  • 45ml Light soy sauce
  • 15ml Brown sugar
Instructions
  1. To start, you will need 800g of pork fillet. Place this in a stainless pan.
  2. Combine the hoisin sauce, black bean sauce, finely chopped garlic, five spice, light soy sauce and brown sugar in a jug and mix this until the sugar has dissolved.
  3. Spoon this marinade over the pork and allow this to marinate in your refrigerator for a minimum of 8 hours, preferably overnight, turning and re-coating every 6 hours.
  4. Remove the pork from the pan and transfer it to a rack in a roasting pan. Reserve the marinade for basting.
  5. Roast the pork in a preheated oven at 180c or 350f for 10 minutes.
  6. Remove from the oven and baste the pork liberally, then turn it over. Return the pork to the oven for another 10 minutes.
  7. Remove the pork from the oven and baste liberally again. Turn it over, and return it to the oven.
  8. Soften the honey in your microwave for a few seconds, then combine this with the leftover basting sauce.
  9. Remove the pork from the oven and brush liberally with the honey mixture. Turn the pork over and roast for 2 minutes.
  10. Remove from the oven brush the remaining honey mixture on and roast for a final 2 minutes.
  11. Carve the pork into thin slices at an angle and serve immediately with the accompaniments of your choice.

 

July 17, 2014 Chinese Recipes, Main Courses, Marinades and Rubs, Pork, Sauce Recipes, Snack Food, Starters

Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.

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Chinese Barbecue Pork Ribs. Tender succulent spare ribs in an aromatic Hoisin barbecue glaze.
Author: 
Recipe type: Pork
Cuisine: Chinese
 
These Chinese barbecue pork ribs are outstanding! Perfectly tender, flavored with hoisin, soy, garlic and ginger, they are truly unforgetable. This recipe is super-easy, and it is a sure winner!
Ingredients
  • 1kg Pork ribs
For the marinade
  • 125ml Hoisin sauce
  • 45ml Light soy sauce
  • 45ml Rice wine, or dry sherry
  • 30ml Sugar
  • 45ml Tomato sauce
  • 3 Tbs finely chopped garlic
  • 3 Tbs finely chopped ginger
Instructions
  1. Get your butcher to cut the rack of ribs into 3 strips of short ribs.
  2. Place the ribs in your wok, or a large pan, cover with water and bring this to a boil.
  3. Reduce the heat to a simmer, and continue to simmer for 20 minutes.
  4. While the pork simmers, combine all of the marinade ingredients and stir until the sugar has dissolved completely.
  5. Remove the pork from the pan and cut the ribs apart.
  6. Place the ribs in a roasting pan and pour the marinade in. Stir the ribs around the pan until everything is coated with the marinade.
  7. Place the pan in your refrigerator and allow the ribs to marinate for at least 4 hours, preferably overnight.
  8. Heat your oven to 180c / 350f and bake the ribs for 25 minutes.
  9. Remove the pan from the oven, stir the ribs around the pan to re-coat with the marinade.
  10. Return the pan to the oven and bake for a further 20 minutes.
  11. Remove the pan from the oven, transfer the ribs to platters and serve immediately.

 

June 7, 2014 Barbecue, Chicken Recipes, Main Courses, Marinades and Rubs, Middle East, Poutry, Snack Food, Starters

Moroccan Chicken Sundowners

Moroccan Chicken Sundowners. Moroccan chicken wings on skewers. Barbecue Moroccan chicken wings.


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Moroccan Chicken Sundowners
Author: 
Recipe type: Chicken / Poultry
Prep time: 
Cook time: 
Total time: 
 
Moroccan chicken sundowners are skewered wings, hot marinated with spicy flavored butter, then barbecued to perfection. The very strong flavor comes from the way the chicken is marinated. Check it out here!
Ingredients
  • 12 Chicken wings
  • 50g Butter
  • 10ml / 2 Tsp Garlic powder
  • 5ml / 1 Tsp Cayenne pepper
  • 10ml / 2 Tsp Salt
  • 10ml / 2 Tsp Ground cumin
  • 5ml / 1 Tsp Lemon Pepper
  • 75ml Lemon juice
Instructions
  1. Remove and discard the wing tips.
  2. Holding the wing with the inside of the wing facing upwards, press a skewer through the first section of the wing. Straighten the wing, press the skewer past the inside of the wing joint, then up through the second part of the wing.
  3. Place the wings in a single layer in a roasting pan.
  4. Heat a small pan over medium high heat and add the butter.
  5. When the butter is bubbling, add the spices and stir briefly before adding the lemon juice.
  6. Bring the pan back to a boil, boil for 30 seconds, then pour the boiling butter over the chicken wings.
  7. Use a brush to pick up the over-run butter and paint any parts of the wings you may have missed.
To Barbecue
  1. Over medium heat, grill the wings for 24 minutes, turning every 6 minutes.
  2. Place the roasting pan close to the heat in order to re-melt the left-over butter marinate. Use this to baste the wings during the cooking process.
  3. Remove the wings from the barbecue, arrange on platters and serve.

 

May 18, 2014 Barbecue, Beef, Main Courses, Marinades and Rubs

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade

Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic, Ginger Marinade - Whats4Chow.com


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Ribeye Steak Kebabs with Caramelized Peppers & Soy, Garlic & Ginger Marinade
Author: 
Recipe type: Steak / Barbecue
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These ribeye steak kebabs are what memories are made of. The steak is marinated in light soy, garlic and ginger, then threaded onto skewers with caramelized red, yellow and green peppers. Grilled to perfection, these kebabs will have your guests coming back for more.
Ingredients
  • ½ Green pepper, cut into 20mm blocks
  • ½ Red pepper, cut into 20mm blocks
  • ½ Yellow pepper, cut into 20mm blocks
  • 40g Butter
  • 400g Center cut ribeye steak, cut into 20mm cubes
For the marinade
  • 1 Tbs Cornflour
  • 1 Tsp Garlic powder
  • 1 Tsp Ground ginger
  • 2 Tbs Light soy sauce
Instructions
  1. Heat your frying pan over medium high heat, add the butter and the peppers.
  2. Fry the peppers for 8-10 minutes until they are soft and charred and caramelized on the edges.
  3. Remove the peppers from the heat and allow to cool.
  4. Cut the ribeye steak into 20mm cubes (just less than an inch)
  5. Place the cubes in a large mixing bowl and add all of the marinade ingredients.
  6. Massage the marinade into the meat, then allow the meat to stand for 30 minutes.
  7. Thread the cubes onto skewers, alternating with different colored peppers.
  8. Grill the skewers on medium high heat for 3 minutes per side.
  9. Remove from the grill and serve immediately.

 

May 13, 2014 Chicken Recipes, Main Courses, Marinades and Rubs, Poutry, Snack Food

Lemon & Garlic Deep-Fried Chicken Wings

Lemon & Garlic Deep-Fried Chicken Wings. How to make perfectly crispy deep-fried buffalo wings!


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Lemon & Garlic Deep-Fried Chicken Wings
Author: 
Recipe type: Chicken
Cuisine: American
 
These lemon & garlic deep-fried chicken wings are so good everyone will want more! Deep-fried buffalo wings have been all the craze for as long as I can remember - learn to make these crispy, tasty deep-fried wings with our simple step-by-step recipe.
Ingredients
For the Marinade
  • 1 Tbs Salt
  • ½ Tbs Sugar
  • ½ Tbs Lemon Pepper
  • 1 Tbs Garlic powder
  • 2 Lemons, zest only, finely grated
  • Juice of 2 lemons
Other
  • 24 Chicken wings
  • 4-5 Large eggs, lightly beaten
  • 300g All-purpose flour
  • Oil for frying
Instructions
To marinade the wings
  1. Combine all of the marinade ingredients in a jug and mix until totally combined and the salt and sugar have dissolved.
  2. Cut the tips off of the chicken wings and discard. Cut through the center joint of each wing.
  3. Place the wings in a large tray and pout the marinade ingredients over the wings. Using your hands, massage the marinade into the wings thoroughly.
  4. Allow the wings to marinate in your refrigerator for at least 8 hours - 18 to 24 hours is preferable.
To coat the wings
  1. Working with a few wings at a time, dredge the wings in the flour, then dip them in the egg.
  2. Dredge the wings in the flour a second time, place them on a large flat platter and allow the coating to set for 20 minutes.
To deep-fry
  1. Half fill your pan with oil. Heat the oil to 180c / 350f and deepfry the wings for 5 minutes per side. Remove the wings from the pan and drain on kitchen paper. Keep these warm while you continue with the remaining batches of wings.

 

May 3, 2014 Main Courses, Marinades and Rubs, Pork

Spicy Peanut Crusted Pork Loin Chops

Spicy Peanut Crusted Pork Chops


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Spicy Peanut Crusted Pork Loin Chops
Author: 
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These spicy peanut crusted pork chops are second to none. Juicy, tender and succulent pan-fried pork chops, crusted in spicy peanuts will have you wishing for more! Quick and easy to make, our step-by-step recipe will have you wowing your guests in no time! For more "Learn to Cook" videos like this, please subscribe to our channel!
Ingredients
  • 2 x 200g Pork Loin Chops
  • 100g Roasted, salted peanuts
  • 2 Tsp Cayenne pepper
  • 2 Tbs Butter
  • 1 Egg lightly beaten
  • 4 Tbs Sour cream
  • Salt and pepper to season
Instructions
  1. Stand the pork chops up on the fatty side and press 2 skewers through the chopps just above the fatty layer
  2. Flip the chops over and season the skin liberally with salt and pepper
  3. Heat you pan over medium high heat, add a tablespoon of butter
  4. Stand the chops up in the pan on the fatty side and fry for 8-10 minutes until the skin is crisp, well browned and the fat has rPaint the chops endered and is translucent
  5. Place the peanuts and cayenne in the your food processor or spice grinder and process until they resemble fine gravel and the peanut fragments are coated with the cayenne
  6. Remove the chops from the pan, remove the skewers, separate and allow to cool for 10 minutes.
  7. Paint the chops with eggs and press liberal amounts of the peanut mix into the surface of the chops. Turn over and repeat with the other sides.
  8. Wipe out your pan, reheat over medium high heat and the chops for 31/2 minutes per side
  9. Remove the chops from the pan and place on serving platters. Top the chops with a couple of tablespoons of sour cream and serve immediately

 

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