Thu 30 Jul 2009
(An approximation of Dirge’s Kickin’ Chimaerok Chops – It’s got a little fire to it!)
I have to say that when I saw this recipe, I was excited about it. I love spicy food, and this promised to have a bit of a kick… no pun intended. I made some modifications to the submitted recipe based on my own preferences, and any changes I made will be listed to the side in parentheses. On to the food!
“Rocket Fuel” Marinade -
- 1/2 cup of dark rum
- 1/4 tbsp. of lemon or lime juice (I used lime.)
- 2 tsp. red pepper sauce (I used habanero Tabasco. What?)
- 2 tsp. chipotle powder
- 1 tsp. ground nutmeg
EDIT: The original recipe creator claims that he meant 1/4 cup of juice, but the amount shown works if you don’t want too much citrus in your marinade.
- 4 veal or pork tenderloins (I went with two – gave the loins a chance to really soak in the marinade)
- “Rocket Fuel” marinade
- 2 tsp. sea salt (I recommend coarse sea salt)
- 1 medium onion, coarsely chopped (I used a food processor – minced works better, I think)
- 1 clove garlic, finely minced
- 1/2 teaspoon dried thyme or several fresh sprigs
- 1/2 teaspoon dried oregano, or several fresh sprigs – bruised
Allow the tenderloins to marinate for 8 hours before cooking.
Marinades and I have kind of a strange love affair. I’ve always been a firm believer that if you’re going to add ingredients to a marinade after it’s already been made, then you might as well mix the whole thing together before marinating what you’re about to cook. So I did, and it looked a little like this:
After marinating, discard the marinade and bake at 350 for 20 minutes, or grill over flame.
Serve with a side.
The recipe was simply delicious, and it had a subtle zing to it – definitely not overwhelming, but you knew it was spicy! Thanks, Kohda!
Recipe courtesy of Kohda, Malfurion server.