Huli Huli Pork Chop With Scallion Mashed Potatoes
Yield: 4 ServingsIngredients:
4 each Double Cut Pork Loin Chops, 10 - 12 oz.For the marinade:
3/4 cup Soy sauce 3/4 cup Rice wine vinegar 6 each Garlic cloves, minced 1/2 cup Sugar 1 tsp. Black peppercorns, whole for service Chef Larry's Huli-Huli Sauce (recipe follows) for service Fresh Sautéed Vegetables for service Chef Larry's Scallion Mashed Potatoes (recipe follows)Method:
Prepare marinade by combining soy sauce, rice wine vinegar, garlic, sugar and crushed peppercorns in bowl. Mix well. Place pork chops in a deep-sided non-reactive container and pour marinade over. Cover and marinade pork chops for at least 6 hours. Prepare Chef Larry’s Huli-Huli Sauce per recipe, reserve. Preheat grill. Remove marinated pork chops and drain well. Place pork chops on grill preheated cook until done (approximately 15-20 minutes over medium heat . Baste with Huli -Huli Sauce during the last 2-3 minutes of cooking. Portion Scallion Mashed Potatoes and vegetables on warm serving plates. Place grilled Huli-Huli Pork Chops on plates and top with Huli-Huli Sauce. Serve immediately.Chef Larry's Huli Huli Sauce
Yield: 4 ServingsIngredients:
1/2 cup Soy sauce 2 cups Tomato ketchup 1/2 cup Brown sugar 1 1/2 cups Pineapple juice 1/3 cup Sherry 2 tsp. Fresh ginger, peeled and grated 1/4 cup Scallions, minced 1 tsp. Garlic, chopped to taste Fresh ground black pepperMethod:
Place soy sauce, brown sugar, pineapple juice, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions and sherry continue to simmer over low heat for 25 minutes.Chef Larry's Scallion Mashed Potatoes
Yield: 6-8 ServingsIngredients:
2 lbs. Russet potatoes, peeled 2 cups Milk 1 cup Cream 1/4 cup Butter 2-3 each Scallion, minced to taste Salt to taste Fresh ground black pepperMethod:
Cook potatoes in lightly salted boiling water until tender. Combine milk and cream. Bring to a simmer over low heat. Drain cooked potatoes well. Add hot milk / cream mixture to potatoes in intervals while mashing to achieve desired consistency. Stir in butter and season to taste with salt and pepper. Finish with minced scallion.
4 each Double Cut Pork Loin Chops, 10 - 12 oz.For the marinade:
3/4 cup Soy sauce 3/4 cup Rice wine vinegar 6 each Garlic cloves, minced 1/2 cup Sugar 1 tsp. Black peppercorns, whole for service Chef Larry's Huli-Huli Sauce (recipe follows) for service Fresh Sautéed Vegetables for service Chef Larry's Scallion Mashed Potatoes (recipe follows)Method:
Prepare marinade by combining soy sauce, rice wine vinegar, garlic, sugar and crushed peppercorns in bowl. Mix well. Place pork chops in a deep-sided non-reactive container and pour marinade over. Cover and marinade pork chops for at least 6 hours. Prepare Chef Larry’s Huli-Huli Sauce per recipe, reserve. Preheat grill. Remove marinated pork chops and drain well. Place pork chops on grill preheated cook until done (approximately 15-20 minutes over medium heat . Baste with Huli -Huli Sauce during the last 2-3 minutes of cooking. Portion Scallion Mashed Potatoes and vegetables on warm serving plates. Place grilled Huli-Huli Pork Chops on plates and top with Huli-Huli Sauce. Serve immediately.Chef Larry's Huli Huli Sauce
Yield: 4 ServingsIngredients:
1/2 cup Soy sauce 2 cups Tomato ketchup 1/2 cup Brown sugar 1 1/2 cups Pineapple juice 1/3 cup Sherry 2 tsp. Fresh ginger, peeled and grated 1/4 cup Scallions, minced 1 tsp. Garlic, chopped to taste Fresh ground black pepperMethod:
Place soy sauce, brown sugar, pineapple juice, ginger and garlic in saucepan and bring to a simmer over medium heat. Reduce heat and stir in tomato ketchup, scallions and sherry continue to simmer over low heat for 25 minutes.Chef Larry's Scallion Mashed Potatoes
Yield: 6-8 ServingsIngredients:
2 lbs. Russet potatoes, peeled 2 cups Milk 1 cup Cream 1/4 cup Butter 2-3 each Scallion, minced to taste Salt to taste Fresh ground black pepperMethod:
Cook potatoes in lightly salted boiling water until tender. Combine milk and cream. Bring to a simmer over low heat. Drain cooked potatoes well. Add hot milk / cream mixture to potatoes in intervals while mashing to achieve desired consistency. Stir in butter and season to taste with salt and pepper. Finish with minced scallion.
