Marinated Meats Value Package with Brined Pork Chops, Korean Beef, and Jamaican Jerk Chicken
Serving Size: 12
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.
4pork loin chopthick cut, about 1-1 1/2 inches thick
For the Korean Beef Bulgogi:
For the marinade:
5tablespoonsoy sauceuse gluten free soy sauce for GF
2tablespoonbrown sugarpacked
2stalkgreen onionfinely sliced
4clovegarlicminced
1tablespoonsesame seeds
2tablespoonsesame oil
1/2teaspoonfreshly ground black pepperfreshly ground
To marinate:
2poundrib eye steak
For the Jamaican Jerk Chicken:
For the marinade:
1yellow onionsmall, roughly chopped
4stalkgreen onionrough chop
8clovegarlicpeeled
4tablespoonfresh gingerpeeled and roughly chopped
2limejuiced
¼cupsoy sauceuse gluten free soy sauce for GF
¼cupextra virgin olive oil
2tablespoonfresh thyme
2teaspoonKosher salt
1teaspoonfreshly ground black pepper
2teaspoonground allspice
1teaspoonground cinnamon
1teaspoonground nutmeg
2tablespoonbrown sugarpacked
1scotch bonnet pepperor 2 habanero peppers, more or less to taste
To marinate:
1whole chickencut into 10 pieces
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.
Reheating Instructions
Heat in pan or oven at 350 degrees for 15 minutes or until heated through.