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Star Fighters Rapid Fire Kickstarter Preview and Gameplay | @alleycatgames

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Live playthrough of the fast action dice rolling Kickstarter game Star Fighters Rapid Fire by Alley Cat Games. Back Star Fighters on Kickstarter . About Star Fighters: Rapid Fire combines the excitement of real-time dice rolling with tactical starship combat. Each player hops into the cockpit of their own starfighter and duels it out in a dog fight to prove who is the superior pilot. The game plays in multiple modes 1 vs 1, 3 player free-for-all, 2 vs 2, or a solo mode where a single starfighter attacks an orbital space station. In the real-time phase all players roll and re-roll their command dice simultaneously, and assign them to the various functions of their starfighter. When a player has fully charged systems and is ready to act they may end the real-time phase by hitting the big red button and yelling, “Fire!” This means all players must cease rolling and allocating dice and move to the tactical phase. In the tactical phase players then alternate activating the systems they hav

Recipe of the Day: Double-Cut Pork Chops


Recipe of the Day Header Image



Double-Cut Pork Chops
August 13, 2011

Food Network MagazineRecipe courtesy of Food Network Magazine
Coat thick chops in a peppery rub, grill and then top with a sweet
maple-bourbon sauce for a delicious dinner your family will love.
List BulletGet the Recipe: Double-Cut Pork Chops
List BulletAlso Great on the Grill: Corn
List Bullet End Your Meal With Sandra's Grilled Fruit
List BulletGo To FoodNetwork.com






Directions

Ingredients

  • For the Pork:
    • Kosher salt
    • 1/4 cup coarsely ground black pepper
    • 2 tablespoons packed dark brown sugar
    • 2 teaspoons smoked paprika
    • 4 double-cut bone-in pork loin chops (about 1 pound each)
    • Vegetable oil, for the grill
  • For the Sauce:
    • 4 tablespoons unsalted butter
    • 2 cups diced onions
    • 1 cup apple cider vinegar
    • 3/4 cup packed dark brown sugar
    • 1 1/2 cups ketchup
    • 1 1/4 cups apple juice
    • 1 cup maple syrup
    • 1/2 cup bourbon
    • 1/2 cup prunes
    • 1/4 cup Worcestershire sauce
    • 1/4 teaspoon cayenne pepper
    • Kosher salt and freshly ground black pepper
Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.

  • Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce.


Photograph by Con Poulos

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