A friend’s mom was in town from Dallas last week (via Borneo), and we had dinner at Old Lyme Country Club where Chef Dan McManamy never disappoints. One of us had this dish and we were all impressed.
Achiote is a fragrant Spanish seasoning that combines ground annatto seeds with cumin, garlic and lime. Be careful when you use it, it stains everything bright red/orange.
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Empty the packets of seasoning into a small stainless bowl. Add the oil and tequila and stir to make a paste. Wearing plastic gloves, smear both sides of the pork chops with the achiote paste, cover and refrigerate from 4 hours, overnight.
Preheat your grill to medium-hot and grill the chops over direct heat for 5 minutes per side for medium. Let them rest for 5 minutes before serving with the corn and mushroom ragout (recipe below). Serves 4.
Stand the ears of corn on end in a large bowl and cut the kernels from the cob.
In a large skillet, melt 1 tablespoon of butter in the oil. Sautee the onions, garlic, jalapenos and red pepper for 5 minutes or so over medium low heat, stirring to prevent browning. Toss in the mushrooms and continue to cook.
Add the corn after a couple minutes, turn up the heat, add the remaining butter and cook and stir for a couple more minutes before seasoning with salt and pepper. Garnish with cilantro. Serves 4.