Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken » Foodom

Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken

$37.92 Cooking Fee
Serving Size: 5 ounces
Recipe by:
Mayumi Tavalero
Like to cook, but need a little help getting started? Let your Foodom cook marinate a variety of meats for you to cook later. Each recipe serves 4 people for a total of 12 servings.
Customer cooking Instructions:
On day 1 cook the beef. Remove meat from refrigerator 30 minutes before cooking. Heat a pan or grill to medium-high. Add 1 tablespoon oil to a heavy pan and place steaks in pan when hot. Turn after a couple minutes, then turn heat down to medium and cooked to desired doneness. Rare: 120-130 degrees, Medium-Rare: 130-140 degrees, Medium: 140-150 degrees, Medium-Well: 150-160 degrees, Well-Done: 160-170 degrees
On day 2 cook the pork chops. Remove meat from refrigerator 30 minutes before cooking. Remove chops from brine and pat dry. Heat a heavy pan over medium heat and add 1 tablespoon of oil. Add chops and cook for several minutes on each side. Turn heat down to medium-low and continue cooking for a total of 10 minutes or until the temperature reaches 135 degrees.  Allow chops to rest in the pan until pork reaches 140-145 degrees. Be creative and top with whatever you wish, such as sauteed onions, apricot jam, or herb butter.
On day 3 cook the chicken: Remove chicken from the refrigerator 30 minutes before grilling. Heat grill to medium-high and grill chicken to the desired doneness, about 15 minutes total time, basting occasionally with reserved jerk marinade during last 5 minutes of cooking. 
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*No time to shop? For an additional fee, ask the cook to buy the ingredients for you, during checkout.

 

Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 12

Instructions

Make the brine for the pork chops:

  • To a large pot set over high heat, add the brine ingredients with the 4 cups room temp water. Bring to a boil, then turn down to a simmer. Allow to simmer 5 minutes, then remove from heat. Add remaining cold water and allow brine to cool to room temperature.

Make the marinade for the beef:

  • In a small bowl mix all the marinade ingredients together. Place steaks in a storage container and pour marinade over meat, turning to make sure all pieces are coated. Cover and marinate for several hours in the refrigerator.

Make the marinade for the chicken:

  • Put all the marinade ingredients in a blender and blend until you have a fine puree. Place chicken in a large bowl and add just enough marinade to thoroughly coat. Reserve unused marinade in a separate container.

Cook Times

Active Prep35
Total Time35 minutes
Recipe Serving Size12

Ingredients

Ingredients

For the Brined Pork Chops:

    For the brine:

    • 8 cup water 4 cups room temp, 4 cups cold
    • ¼ cup Kosher salt
    • 2 tablespoon sugar
    • 1 teaspoon whole peppercorn
    • 1 clove garlic smashed

    To marinate:

    • 4 pork loin chops thick cut, about 1-1 1/2 inches thick

    For the Korean Beef Bulgogi:

      For the marinade:

      • 5 tablespoon soy sauce use gluten free soy sauce for GF
      • 2 tablespoon brown sugar packed
      • 2 stalk green onion finely sliced
      • 4 clove garlic minced
      • 1 tablespoon sesame seed
      • 2 tablespoon sesame oil
      • 1/2 teaspoon ground black pepper freshly ground

      To marinate:

      • 2 pound rib eye steak

      For the Jamaican Jerk Chicken:

        For the marinade:

        • 1 yellow onion small, roughly chopped
        • 4 stalk green onion rough chop
        • 8 clove garlic peeled
        • 4 tablespoon fresh ginger peeled and roughly chopped
        • 2 lime juiced
        • ¼ cup soy sauce use gluten free soy sauce for GF
        • ¼ cup extra virgin olive oil
        • 2 tablespoon fresh thyme
        • 2 teaspoon Kosher salt
        • 1 teaspoon ground black pepper
        • 2 teaspoon ground allspice
        • 1 teaspoon ground cinnamon
        • 1 teaspoon ground nutmeg
        • 2 tablespoon brown sugar packed
        • 1 scotch bonnet pepper or 2 habanero peppers

        To marinate:

        • 1 whole chicken cut into 10 pieces

        Cooking Tools Required

        Blender, Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Sharp Knives
        Reheating/Serving Instructions

        Heat in pan or oven at 350 degrees for 15 minutes or until heated through.

        Get the most out of your order

        You can get some side dishes for free.

        • Start with the main dish, then add the sides.
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        • You'll only pay for the total time it takes to prepare everything.