{"id":535,"date":"2009-01-18T21:42:28","date_gmt":"2009-01-19T03:42:28","guid":{"rendered":"http:\/\/codyreport.com\/blog\/?p=535"},"modified":"2009-01-18T21:57:12","modified_gmt":"2009-01-19T03:57:12","slug":"recipe-3-jamaican-jerk-pork-chops-and-potatoes-au-gratin","status":"publish","type":"post","link":"https:\/\/codyreport.com\/blog\/2009\/01\/18\/recipe-3-jamaican-jerk-pork-chops-and-potatoes-au-gratin\/","title":{"rendered":"Recipe #3: Jamaican Jerk Pork Chops and Potatoes Au Gratin"},"content":{"rendered":"

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Let me first say, sorry we have not posted in a while.\u00a0 I do not want to turn this into a cooking blog, so we will do a better job of posting more regularly about other things.<\/p>\n

Tonight I made Jamaican Jerk Pork Chops (using Pampered Chef’s jerk spice).\u00a0 I used the spice before to make jerk chicken nachos, which were delicious, so I decided I would use it on grilled pork chops.\u00a0 It also gave me an opportunity to use the grill we got from William’s cousins as a wedding gift, which I have only used twice, but I plan to use a lot more.\u00a0 There is no complicated recipe for the pork chops.\u00a0 I just sprayed with a little bit of oil, seasoned with the spice and threw them on the grill….very easy.\u00a0 However, it was nothing to write home about, so I think I will have to try another recipe with marinade since William tends to order pork tenderloin or pork chops frequently when we go out to eat.<\/p>\n

As a side dish, I made potatoes au gratin using a recipe out of B Smith’s cookbook, <\/a>Entertaining and Cooking for Friends<\/a>.<\/em> It was a supposed to be a more sophisticated version of your traditional potatoes au gratin and I am definitely adding this to the rotation.\u00a0 It used a combination of Gruyere and Parmesan cheese and was very good.\u00a0 The only modification I would make is not adding as much butter.<\/p>\n

I also made a salad using spinach, strawberries, pecans and Kraft’s Light Done Right Raspberry Vinaigrette dressing.\u00a0 I really do not care too much for pecans, but they are good in an occasional salad.<\/p>\n

As always, more pictures can be found on my flickr page<\/a>.<\/p>\n

Potatoes Au Gratin (courtesy of B. Smith)<\/span><\/strong><\/p>\n

Ingredients:<\/p>\n

\u00bd cup unsalted butter, softened<\/p>\n

1 \u00bd pounds Idaho potatoes, peeled and cut into \u00bc inch-thick slices<\/p>\n

\u00bd cup grated Gruy\u00e8re cheese<\/p>\n

\u00bd cup freshly grated Parmesan cheese<\/p>\n

1 cup heavy cream<\/p>\n

1 teaspoon salt<\/p>\n

\u00bd teaspoon ground black pepper<\/p>\n

1\/8 teaspoon paprika<\/p>\n

Preheat the oven to 350? <\/span>F. Butter a 1 \u00bd quart baking dish with about 1 tablespoon of the softened butter.<\/p>\n

Arrange a layer of potatoes in the baking dish, and sprinkle some of the cheeses over them. <\/span>Continue layering potatoes and cheeses until you\u2019ve used them all, ending with a layer of potatoes.<\/p>\n

In a small bowl, whisk the cream with the salt and pepper; pour this over the potatoes. <\/span>Dot the remaining butter over the top, and sprinkle with the paprika. <\/span>Bake for 1 to 1 \u00bc hours, or until the potatoes are tender and golden brown on top. <\/span>Let stand for 5 minutes before serving. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Let me first say, sorry we have not posted in a while.\u00a0 I do not want to turn this into a cooking blog, so we will do a better job of posting more regularly about other things. Tonight I made Jamaican Jerk Pork Chops (using Pampered Chef’s jerk spice).\u00a0 I used the spice before to […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[24],"tags":[],"class_list":["post-535","post","type-post","status-publish","format-standard","hentry","category-cooking"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pmOjo-8D","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/posts\/535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/comments?post=535"}],"version-history":[{"count":6,"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/posts\/535\/revisions"}],"predecessor-version":[{"id":541,"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/posts\/535\/revisions\/541"}],"wp:attachment":[{"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/media?parent=535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/categories?post=535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/codyreport.com\/blog\/wp-json\/wp\/v2\/tags?post=535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}