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Interlude BBQ Glazed Pork Chops and Drunken Cheddar Grits with Apple Jicama Slaw

2012 Winner
Recipe by Davina Thomasula

Yield 6 servings

Ingredients & Instructions

Interlude BBQ Glaze

  • 1 cup Allagash Interlude
  • 1 cup ketchup
  • 1 teaspoon crushed black pepper
  • 6 tablespoons packed light brown sugar
  1. Combine all ingredients in a medium saucepan over medium heat
  2. Bring to a simmer
  3. Simmer 10-12 minutes while stirring until thick

Apple Jicama Slaw

  • jicama, peeled and julienned
  • 2 Gala apple, julienned
  • ¾ cup mayonnaise
  • ½ head green cabbage, finely sliced
  • 2 teaspoons Sriracha chili sauce
  • 1/8 cup pineapple juice
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon celery seed
  • Salt and pepper to taste
  1. Combine mayonnaise, sriracha, sugar, pineapple juice and cider vinegar in a mixing bowl
  2. Peel jicama and julienne
  3. Core and julienne apples
  4. Slice cabbage
  5. Add all ingredients together and toss to coat. Add celery seed and salt and pepper. Cover and set in refrigerator

Allagash Drunken Cheddar Grits

  • 1 cup old fashioned grits
  • 4 cups water
  • 1 cup Allagash Interlude
  • 6 oz yellow sharp cheddar cheese, cubed
  • ¾ stick of unsalted butter
  • 1 dash hot sauce
  • ½ teaspoon Worcestershire sauce
  • Salt and white pepper to taste
  1. In a medium saucepan bring water and Allagash to a boil
  2. Slowly add grits to boiling water and cover and simmer 18-20 minutes until thick
  3. Stir in cheese, butter, salt, pepper, hot sauce and Worcestershire while stirring

Bone-in Grilled Pork Chops

  • 6 Bone-in, center cut pork chops
  • Salt and pepper
  1. Wash and dry chops
  2. Generously season with salt and pepper
  3. Grill over medium heat about 3 minutes each side to make grill marks, then grill about 20 minutes longer until internal temperature reaches 155°F.
  4. Remove from heat and let rest 6 minutes

Interlude Soaked Cheddar Lace Chip Garnish

  • ½ pound cheddar cheese
  • 1 cup Allagash Interlude
  • Non-stick cooking spray
  1. Soak Cheddar in Allagash Interlude for about 2 hours
  2. Line a half sheet pan with parchment and spray with cooking spray
  3. Grate cheese and sprinkle in about 2 ½ inch rounds onto sheet pan
  4. Bake on 350° about 10-15 minutes or until golden brown
  5. Remove and let cool and gently peel off paper and use as garnish

Equipment

  • Parchment paper
  • ½ Sheet pan
  • Cheese grater
  • Grill pan
  • Heat-proof tongs
  • Medium sauce pans with covers
  • Wooden spoon
  • Large mixing bowl
  • Plastic wrap
  • Knives
  • Thermometer
  • Measuring cups and spoons
  • Paper towels
  • Medium bowls
  • 6 Serving plates

Plating

Grits go down onto heated plate first, then the chops. Cover with the glaze and add jicama and apple slaw on top and garnish with beer soaked cheese lace. Done!


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Allagash Brewing Company