Chef Kevin Cottle

APRICOT AND JALAPENO GLAZED PORK CHOP & ISLAND INFLUENCED JICAMA SLAWISLAND

BY CHEF KEVIN COTTLE AND CHEF VAN HURD

Chef Kevin Cottle is an executive chef, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.

INGREDIENTS: APRICOT GLAZE

4ea Pork loin chop
3T Apricot compote
1ea Lemon zest
2T Lemon juice
1ea Jalapeņo chile grated (stop before you get to seeds)
1T Honey
1ea Garlic clove grated
1tsp Kosher salt
1/4c Extra virgin olive oil
1/4c Chopped flat-leaf parsley

PROCEDURE:

INGREDIENTS: ISLAND SLAW

1ea Jicama peeled slice thin then julienne
1ea Yellow heirloom tomato seeded cut into thin strips (julienne)
1ea Red heirloom tomato seeded cut into thin strips (julienne)
2ea Oranges peel then cut out segments save the juice with the segments
2T Chopped cilantro
1T Chopped chive
1/2ea Small red onion shaved
12ea Haricot vert blanched and sliced very thin
Peach Vinaigrette (enough to coat slaw)

INGREDIENTS: PEACH VINAIGRETTE

2oz Peach puree
2oz Honey
2oz Champagne vinegar
2T Creme fraiche (sour cream)
1T Shallots chopped
12oz Salad oil

PROCEDURE:

Happy cooking!!!

Chef Kevin & Chef Van

Fox 61 Logo


This recipe was featured on the 6/30/2010 episode of "Fox 61 Midday Chefs".

If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.


Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.



Sponsor Advertisement | Your Ad Here