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Video: Paste it on these recipes from "Gourmet"

TODAY
updated 6/4/2007 12:05:27 PM ET 2007-06-04T16:05:27

Recipe: Grilled Giant Pork Chops with Adobo Paste

The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.

Ingredients
  • 2‚ tablespoons olive oil
  • 2 tablespoons paprika (not hot)
  • 1‚ tablespoons dried oregano, crumbled
  • 1 tablespoon minced garlic
  • 1‚ teaspoons ground cumin
  • 1‚ teaspoons dried hot red-pepper flakes
  • 1‚ teaspoons finely grated fresh lime zest (see Tips, page 169)
  • 1‚ teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 (1-inch-thick) bone-in loin pork chops
Preparation

Special equipment: a 17- by 12- by  3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer 

Prepare grill for direct-heat cooking with medium-hot charcoal; see “Grilling Procedure,” page 168.

Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.

Oil grill rack, then grill chops over coals, turning over occasionally and moving
around if flare-ups occur, until browned, 2 to 3 minutes total.

Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.

Cook's Notes:  Pork can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chops, covered, turning over occasionally, 2 to 3 minutes. Turn off 1 burner (middle one if there are 3) and put chops above shut-off burner, then grill, covered, without turning, until thermometer registers 145°F, 12 to 15 minutes.

• Pork chops, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.

• Spice paste keeps, covered and chilled, up to 1 week.

Serving Size

Serves 4

Recipe: Grilled Chicken Breasts with North African Spice Paste

Though there are plenty of chiles in this paste, they don’t overpower it. The aromatic bite of coriander, the earthiness of cumin, and the licorice trace of caraway seeds create a pleasingly complex flavor. This paste is also delicious with pork.

Ingredients
  • 8 (2-inch-long) dried hot red chiles
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon caraway seeds
  • 2 tablespoons minced garlic
  • 1 tablespoon black peppercorns
  • 2 teaspoons kosher salt
  • 5 tablespoons olive oil
  • 4 large chicken breast halves with skin and bone
Preparation

Prepare grill for direct-heat cooking  with medium-hot charcoal; see “Grilling Procedure,” page 168.

Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.

Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total. 3Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter
and let stand 5 minutes before serving.

Cooks’ notes:  Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.

• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.

• Spice paste keeps, covered and chilled, up to 1 week.

SPECIAL EQUIPMENT:  An electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)

Serving Size

Serves 4

Recipe: Sirloin Kebabs with Southeast-Asian-Style Spice Paste

This paste showcases the layered flavors typical of Southeast Asian cooking. While the lemongrass does require a bit of work, its subtle but penetrating flavor is key. Adjust the amount of jalapeño peppers according to your heat tolerance and the heat level of the chiles you are using. We also like to use this spice paste on any type of grilled lamb.

Ingredients
  • 1 large fresh lemongrass stalk, tough outer leaves discarded
  • 1 tablespoon coriander seeds
  • 2 tablespoons minced peeled ginger
  • 2 tablespoons minced garlic
  • 1 large shallot, minced
  • 2 fresh jalapeño chiles, minced (3 tablespoons), including seeds
  • 2 tablespoons Asian sesame oil
  • 2 teaspoons kosher salt
  • 2 teaspoons white pepper
  • 3 tablespoons vegetable oil
  • 1 lb sirloin tip, trimmed and cut into 1-inch chunks
Preparation

Special equipment: An electric coffee/spice grinder or a mortar and pestle; 8 (12-inch) wooden skewers, soaked in warm water 30 minutes

Mince enough lemongrass from lower 4 inches of stalk to measure 2 tablespoons.

Coarsely grind coriander seeds in grinder or with mortar and pestle, then stir together with lemongrass and remaining ingredients except sirloin in a bowl.

Prepare grill for direct-heat cooking with medium-hot charcoal.

Toss sirloin with cup spice paste in a large bowl and thread chunks inch apart onto skewers.

Oil grill rack, then grill kebabs, turning occasionally and moving around if flare-ups occur, 5 to 6 minutes for medium-rare.

Cooks’ Notes:  Kebabs can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and grill kebabs, covered, turning over occasionally, 5 to 6 minutes for medium-rare.

• Sirloin, rubbed with spice paste, can marinate, covered and chilled, up to 1 hour before grilling.

• Spice paste keeps, covered and chilled, up to 1 week

Serving Size

Serves 4

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