Thu 30 Jul 2009
Kohda’s Kickin’ Chops
Posted by Pixelated Executioner under Entrees
[15] Comments
(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!
Ingredients:
“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. 
Ingredients:
- 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.
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I’m always up for ways to make grilled meats a little more interesting and this marinade definitely looks interesting! I’ll have to put this on my list of “stuff to try”
This looks good, though, I’d probably do cinnamon instead of nutmeg. I loves me my nutmeg, but I think cinnamon would work with the heat better. I’ll just have to try it both ways.
Noms.
-Trilliad
No Brew Left Behind
Dalaran-US
How could you use boxed mac and cheese with that? Ick! Which reminds me – I still owe you that insane mac and cheese recipe!
Because I like it.
You’re not allowed to judge me, Phy.
Recipe sent.
I’ve got another batch of this marinating in the fridge right now, so I was pleasantly surprised to see this pop up today. (My own photos: http://s34.photobucket.com/albums/d126/artisticdr34ms/?action=view¤t=ChimaerokChopsBefore.jpg and http://s34.photobucket.com/albums/d126/artisticdr34ms/?action=view¤t=ChimaerokChopsAfter.jpg )
It does seem I made a typo in my submission. ^^() That was supposed to be 1/4 CUP of juice, not 1/4 TBSP. (Why would you use a quarter tablespoon? That’s just silly! What is that, 2/3 of a teaspoon?) My mistake! I suppose it would still work with that smaller amount of juice, but I like the citrusy tang.
I considered cinnamon instead of nutmeg; it was a difficult decision but I decided I wanted the earthier taste. Do it either way!
I served my chops with cornbread; it was sort of necessary — my wife’s tolerance for spicy food is very low but she really wanted to try this, so we picked a side that would help soothe the heat.
It’s too bad Nourish can’t publish the original recipe due to trademark/copyright issues; I have another version that I didn’t submit that used the original names of the ingredients and specified the “real world” ingredients as substitutions.
Yes, 1/4 tablespoon did seem a little odd, but I rolled with it.
In my opinion, the recipe worked out very well with just the small amount I put in there. I had assumed there was a typo, but I took a risk and made it as it was submitted (for the most part).
I would say that anyone preferring more of a citrus taste to the chops could make it a 1/4 cup, but for me, 1/4 tablespoon worked just to my taste.
So, again please for us non-Americans: What’s a chipotle when it’s at home?
A chipotle is a jalapeno that’s been smoked, roasted, and dried. You should be able to find chipotle powder at a store with a good selection of spices, and if you don’t you can substitute normal chili powder or paprika for somewhat different flavors.
non-NORTH-Americans I mean. Please don’t kill me. I’m sorry.
Made this tonight without the red pepper sauce as I’m a spice wimp. Tasted overwhelmingly of the rum. (And I even used the 1/4 CUP lemon juice). Does the spice take away some of the boozey taste?
What kind of rum did you use? A good-quality dark rum is what you’re looking for — spiced rum is NOT what you want.
It’s possible that the spice does cover up some of the “booze” taste, but I didn’t notice any at all even when I made it with paprika substituted for the chipotle powder.
Myer’s Dark Rum.
Myers is the cheap stuff. The general rule is “if you wouldn’t drink it, don’t cook with it.” Try Bacardi. It’s somewhat more expensive (the bottle I used was $16) but it’s much more smooth and the “booze” flavor evaporates off better.
I used Myers myself, and didn’t have the same issue. Then again, I live in the desert, so things tend to evaporate a lot quicker around here.