Wednesday, April 10, 2013

Double Barrel Spiced Pork Chops and Double Barrel Candied Pine Nuts

This is my first time participating in a 37 Cooks challenge and I am very excited about it. For this challenge we were sponsored by Lock-N-Load Java, a fantastic coffee company that is run by veterans and is dedicated to our military, veterans, and those who support them.

"Lock-n-Load Java is committed to supporting our military community through regular donations to charities who meet
our criteria for being reputable, highly rated, fiscally responsible charities. We look for charities that are well run… with low overhead and low fund-raising costs, so that more of their resources are used in carrying out their mission.

While many companies claim to support charities with nebulous claims of donating a “portion of profits,” we decided we would create a minimum standard for the money we commit as a company to the panel of charities we have chosen to support. We have set that threshold at the equivalent of $1 for every order shipped. The more successful we are as a company, the more we donate back to these great organizations. We believe that this level of transparency will earn your confidence and loyalty."

This is my kind of company – great product and charity oriented!

We were sent two samples of our choice…I chose the Double Barrel Black anSnipers Choice Decaf and were asked to create two recipes with the samples. Of course, both of my entries are 100% gluten-free. Below is my first entry.

Double Barrel Spiced Pork Chops
by Jenny Manseau

Spice Rub:
2 teaspoons brown sugar
3/4 teaspoon cayenne pepper
3/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1 teaspoon olive oil
1/2 teaspoon butter
2 boneless pork chops

In a small bowl, combine the first five ingredients and mix well.

Rub on both sides of the pork chops evenly and let sit for 10-15 minutes.

In a medium skillet, heat the olive oil and butter over medium heat. Add the pork chops and cook until internal temperature reaches 145°. Depending on the thickness of your pork chop, this could be anywhere between 3-6 minutes per side.

Serve with a roasted sweet potato with butter, cinnamon and sugar, and candied pine nuts. (recipe below)

Double Barrel Candied Pine Nuts
by Jenny Manseau

1/2 cup Sucanat 
1/4 cup pine nuts, toasted

In a small saucepan, combine the brewed coffee and sucanat and bring to a boil. Stir until the sucanat has dissolved. Stir in the pine nuts and cook until the sucanat starts to crystallize around the pine nuts, about 5 minutes. Continue to stir and once the sucanat starts to re-melt pour the liquid and pine nuts onto a silpat to let cool. Once cooled you can break them apart.

Chefs Note: I choose the sucanat over granulated sugar because the sucanat goes well with coffee, it adds a hint of molasses.

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