By Chef Isaac

While studying journalism at the University of Connecticut one of my favorite pastimes was eating a thick juicy steak (at least two inches), a baked potato with lots of butter and an ice cold dark beer chaser.  I ate my vegetables, too.  I specifically like the beer really cold with flakes of ice in it.  That was nearly thirty years ago and not much has changed, except for one thing.  I can no longer eat beef…sob...sob.

Not to worry though, I have found a substitute.  In this article I will start with a pork loin, slice it at least two inches thick and place it in a marinade.  Then, quarter some golden potatoes and add my own spice mixture. 

My personal preference is for hot and spicy.  So, with that in mind, I decided to start with some Serrano peppers; and then add some other ingredients to create a smoky, spicy, hot, marinade. One good rule of thumb with marinades, is, the longer the better.  At a bare minimum, one half hour to 45 minutes in the refrigerator; and for best results, marinade over night.

My wife is a travel agent and is currently off on another trip.  Prior to her leaving I cooked a meal.  The potato recipe in this article was created that night.  She tasted the potatoes and exclaimed, “That’s sure enough right!”  With that kind of endorsement, I decided to share.

Recipe

The Marinade

¼ cup Lemon juice

½ cup Italian Dressing

3 squirts Liquid Smoke

½ cup Worcestershire sauce

3 tbl sp Dijon Mustard

1/8 onion (diced)

3 Serrano peppers

3/8 cup Isaac’s Pork spice (sprinkled)

 

Potato’s-a-la-Isaac

6 golden potatoes (quartered)

Olive Oil (sprinkled)

* Granulated Garlic

* Canadian Steak Seasoning

*Red Pepper Flakes

*Original Ranch Mix

 

*sprinkled to taste

The method

Combine the lemon juice, Italian dressing, liquid smoke, Dijon mustard, onions and Serrano peppers in a zip-lock bag.  Sprinkle in Isaac’s pork spice; and mix well with your hands.  Quarter the potatoes and place in a medium bowl.  Sprinkle with olive oil and add remaining ingredients, toss; and then spread out the potatoes in a small roaster.  Bake at 375 degrees for 35 to 40 minutes. When cooking the chops, there are several methods available with which to create the final product.  My preferred method is to sear the chops at a high temperature on both sides; and then bake them in the oven until done.  The internal temperature needs to reach at least 165 degrees.

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About the personal chef service:  Chef Isaac is the executive chef for Cuisines by Isaac, LLC, a personal chef service.  A personal chefs’ service saves you time and extra work.  Enjoy your next dinner party by visiting with your guest, instead of cooking or worrying while they eat.  The company’s website is www.cuisinesbyisaac.com and you can reach Chef Isaac directly at (517) 643-4551 or isaac@cuisinesbyisaac.com.