N is for Nutmeg
Obviously nutmeg is widely used in all kinds of dishes, but this one appealed to me.
Grilled Jamaican Jerked Pork Loin Chops
Recipe by:Ryan Nomura
"I like to buy a whole pork loin then cut them into chops so that I can get the thickness just right. You
Ingredients
1/2 (12 ounce) bottle lager style beer
3 fluid ounces dark rum
1/4 cup molasses
1/4 cup soy sauce
1/4 cup lime juice
2 tablespoons minced garlic
2 tablespoons minced ginger
1 scotch bonnet chile pepper, minced
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh marjoram
1 1/2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 bay leaves
8 (6 ounce) pork loin chops
kosher salt and cracked black pepper to taste
Pour the beer, rum, molasses, soy sauce, and lime juice into a bowl. Stir in the garlic, ginger, scotch bonnet pepper, thyme, and marjoram. Season with allspice, cinnamon, nutmeg, and bay leaves. Place the pork chops into a zip top bag, and pour in the marinade. Refrigerate overnight.
Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
Prepare an outdoor grill for medium heat. Take the pork chops out of the marinade, place on a plate, and allow to sit at room temperature for 15 to 20 minutes as the grill heats.
Season the chops to taste with kosher salt and cracked black pepper. Grill the chops on both sides until a thermometer inserted into the center registers 145 degrees F (63 degrees C). Allow the pork chops to rest for about 5 minutes before serving to allow the juices to redistribute.
Hi Jo - love nutmeg .. still use it often - on junkets which I don't make but the family do ... and I use it in my Spanokapita ... spinach and feta filo pie ... I can 'feel' the aroma now!! Cheers Hilary
ReplyDeleteGosh, I haven't had a junket in years Hilary. I like Spanokopita but we haven't make that for a long time either. So many recipes, so little time.
DeleteI got the grating job as well.
ReplyDeleteCan be a bit hard on the knuckles if you're not careful Bob.
DeleteIt's little strong for me. I use it now and then in some recipes.
ReplyDeleteI think some recipes just can't do without it JoJo.
DeleteI use fresh grated nutmeg. It is one of those spices that must be used judiciously, not like cinnamon which I think some inexperienced cooks think it is interchangeable with.
ReplyDeleteHow very true Denise. Fresh grated does taste best I agree.
DeleteNutmeg butter, oh my goodness, that sounds wonderful.
ReplyDeleteIt does Ivy.
DeleteI think the only thing we use nutmeg for is the occasional pumpkin pie being made :)
ReplyDeletebetty
Pumpkin pie is something I have not yet acquired a taste for Betty. Nutmeg has so many other uses.
DeleteThat sounds so delicious. I have some cookie, muffin and pumpkin pie dishes that I use nutmeg for. It really does have a lot of uses.
ReplyDeleteSusan Says
It certainly does Susan. Used sparingly it is delicious.
DeleteThose pork chops look yummy! I've always associated nutmeg with desserts, like apple pie. I didn't know you can use that to season meat too.
ReplyDeleteNow you do Cynthia. It is a very versatile spice.
DeleteAs well as cloves, nutmeg oil is also supposed to be good for toothache. I love the smell of it. It reminds me of Christmas.
ReplyDeleteDidn't know that Pinky.
DeleteYou can also poison someone with it. :)
ReplyDeleteTrust you to know that Yolanda. I certainly didn't.
ReplyDeleteWe have nutmegs that are preserved like pitted prunes or raisins but sliced into little pieces. Just as nice but seldom cooked!
ReplyDeleteHank
That's interesting Hank. How do you eat them? Preserved ones have never made it into our markets as far as I am aware.
DeleteI still have whole nutmeg which I grate - and Yolanda is right in that too much nutmeg can poison you. It takes something like 2-3 teaspoons of it to make you ill, though, and even the thought of consuming that much of such a strong flavouring is hard to fathom. The small amount used for flavouring won't harm anyone.
ReplyDeleteI don't I'm afraid, only have the pre-ground but I don't use it much. I can't imagine eating that much of it either.
DeleteNutmeg comes out to play at Christmas when I bring out the eggnog:)
ReplyDeleteThat's when a lot of people use it Birgit.
DeleteI hated nutmeg as a child. My mum sprinkled it on rice pudding and I always had to scrape mine off! Now I love it.
ReplyDeleteMy other A to Z blog:
Around My Kitchen Table
Funny that Patricia, I had forgotten nutmeg on rice pudding. My mother used to do the same thing but I don't remember liking it or not. Mind you I was not that fond of rice pudding. Semolina was my favourite.
DeleteI think I only use nutmeg at Christmas in egg nog! I need to try this recipe.
ReplyDeleteSeems to be the way most people use it Stephanie.
DeleteOnce upon a time? Surely the only way to have nutmeg is in a nut so you grate it off fresh every time? I have a wonderful salad with watercress and banana that you add nutmeg to the mayonnaise for the dressing. It goes in most cakes I make, and of course, cheesecake. Love it!
ReplyDeleteJemima Pett
I bet there are very few people out there who have ever used a nutmeg to grate their spice Jemima.
DeleteI love nutmeg - it's one of my favourite spices. I love it in mashed potato.
ReplyDeleteTasha
Tasha's Thinkings | Wittegen Press | FB3X (AC)
Never tried it in mashed potato Natasha. Sounds good.
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