Adobo Pork Steaks With Peach Salsa Recipes

Steps:

• Combine the steaks with the Adobo in a shallow nonreactive roasting pan and let marinate at room temperature 2 to 4 hours or overnight in the refrigerator.
• Preheat the grill or broiler. Lift the meat from the marinade, shaking off the excess, and season all over with salt and pepper. Cook over moderate heat, or 4 inches from the broiler unit, turning frequently and brushing several times with the marinade during the last few minutes, until slightly charred, about 10 minutes.
• Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Transfer the toasted chiles to a saucepan and add the vinegar and water. Bring to a boil, reduce to a simmer and cook 10 minutes to soften.
• Transfer the chiles and liquid to a blender or food processor. Puree until a smooth paste is formed, adding a tablespoon or two of water if necessary to thin. Set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Saute the onions until golden brown, 8 to l minutes. Stir in the garlic and cook briefly just to release the aroma. Then stir in the cumin and cook another minute. Add the chicken stock and reserved chile paste. Bring to a boil, reduce to a simmer and cook 20 minutes.
• Meanwhile, mix together the brown sugar, orange and lemon juices, tomato paste, salt and pepper to form a paste. Add to the simmering stock mixture and continue cooking another 15 minutes. Adobe can be stored in the refrigerator 1 week or frozen indefinitely.

Steps:

• Make salsa
• In medium bowl, toss together all ingredients. Transfer to serving dish and set aside.
• Prepare grill
• If using charcoal grill, open bottom vents. Light charcoal. Leaving about 1/4 of grill free of charcoal, bank lit charcoal across rest of grill so coals are about 3 times higher on opposite side.
• If using gas grill, open hood, light all burners, and set on high. Close hood and preheat 10 minutes.
• While grill is heating, coat chops
• Using electric spice grinder, pulse cumin seeds 2 to 3 times to crack. (Alternatively, place seeds on cutting board and crush lightly with small sauté pan, using gentle rocking motion.) Rub chops with oil, sprinkle with salt and pepper, and coat with cumin seeds, pressing firmly to adhere.
• To cook chops using charcoal grill
• Charcoal fire is medium-hot when you can hold your hand 5 inches above rack over area where coals are piled highest for 3 to 4 seconds. Sear chops on lightly oiled grill rack directly over hottest part of coals, turning over once, until well browned, about 3 to 4 minutes per side. Move chops to coolest part of grill, then cover with inverted roasting pan and grill, turning over once, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.
• To cook chops using gas grill
• When grill is preheated, sear chops on lightly oiled grill rack, turning over once, until well browned, about 3 to 4 minutes per side. Turn off 1 burner (middle burner if there are 3) and put chops above shut-off burner. Reduce heat on remaining burner(s) to moderate and grill pork, covered with lid, until thermometer inserted diagonally into center of each chop (avoid bone) registers 145°F, about 12 minutes total. Transfer chops to platter and let stand, loosely covered with foil, 5 minutes (temperature will rise to 150°F). Serve, passing salsa on side.

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.Brush the marinade on both sides of the steak. Cover the steaks with plastic wrap and refrigerate for 4 to 8 hours.TO MAKE THE SALSA: In a medium bowl mix together the salsa ingredients. Cover with plastic wrap and refrigerate until ready to serve.Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Grill over Direct Medium heat until the juices run clear, 10 to 12 minutes, turning once halfway through grilling time. Remove from the grill, loosely cover with foil, and allow to rest for 3 to 5 minutes. Slice the steaks across the grain into thin strips. Serve warm with the salsa.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.