Thursday, June 23, 2011

Grilled Jamaican jerk pork chops with avocado shio-koji dip

Sunday night was our Santa Maria BBQ Grill night.
We still had about half jar of the precious Jamaican jerk seasoning paste, so we marinated thick cuts of pork chop over night and cooked on the grill.

With the corn...

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In about 8-10 minutes, the meat was ready. Smelled so nice.

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Colorful condiments. For the dip, I twisted my recipe and added my homemade Shio-koji. Mmm..the dip got upgraded with the umami-filled flavor. Sides were donabe-steamed cauliflower and chick pea in shio-koji vinaigrette, and donabe rice (infused with konbu).

Avocado and Shio-koji Dip

1 medium-large avocado
1 tablespoon tahini paste
1/2 small lime, juice only
1 tablespoon kefir
1/2 to 1 tablespoon olive oil
1/2 tablespoon shio-koji paste
salt and pepper to taste

Put all the ingredients in a food processor and puree until they become a fine paste.

This dip was so great that we enjoyed it with both pork and corn. I smothered the corn with a lot of it.

Great Sunday supper. The meat was perfectly cooked and tender.

Happy donabe life.