First and foremost, we would like to thank everyone that participated in the Grilling with Sun King Contest. The recipes submitted were innovative, unique, and not to mention delicious!
We had a blast with all of the contestants in the two night grilling excursion. After much deliberation, the Sun King Crew made their decision on who would be crowned the King Chef of the Grilling with Sun King Contest.
Drum role please…
Congratulations to Ross Katz for his killer Wee Mac Tacos Al Pastor with Habanero and Wee Mac and Pineapple Salsa!
Runner-up was Mary Grealish with her Osiris Shrimp Tease. Big cheers for our other finalists Bill Brumbach, Matt Meehan, and Sue Uhl.
Stay tuned for our fall version of Cooking with Sun King and think sweet! Our mouths are already watering.
Wee Mac Tacos Al Pastor with Habanero, Wee Mac and Pineapple Salsa
Tacos Al Pastor
2 Lbs. Boneless pork chops
8 oz. Wee Mac Scottish Ale
½ cup Pineapple Juice – (from canned Pineapple – See Salsa)
4 oz. Cider Vinegar
2 Tbsp. Chopped Garlic
¼ cup Chopped Cilantro
1 Tbsp. Ancho Chili powder
1 Tbsp. Paprika
1 Tbsp. Achiote
1 tsp. Cumin
20 – 30 Grinds Fresh Ground Black Pepper
½ tsp. Salt
1 tsp. Adobo Seasoning
1 Lime Zested and Juiced
In a large bowl combine your Wee Mac Scottish Ale, Pineapple Juice, Vinegar, and Lime Juice with all of the seasonings and spices. Whisk together until the Achiote past is dissolved, and your spices begin to bloom.
Add your pork chops, cover and let marinate for at least 2 hours. (Overnight would be best, but flavors can be achieved after just a few hours.)
To cook your pork heat your grill or grill pan to its highest temperature.
Remove the pork from the marinade and let any excess drain off. Place on the grill and cook for about 3-4 minutes per side. Do not move the pork during cooking. This will allow for char and grill marks.
After your pork is fully cooked remove from the grill and let it rest for 5 minutes under aluminum foil.
While your pork is resting take the remaining pineapple slice you have left from your salsa and grill for 1-2 minutes per side. Slice in half and reserve for service.
After your pork is rested chop into bite sized pieces and serve on warm corn tortillas, with your Wee Mac Pineapple salsa, and your grilled Pineapples. Garnish with some fresh cilantro and a squirt of lime for a fresh touch.
Wee Mac, Pineapple, and Habanero Salsa
*This salsa can be made ahead of time, or started well before you are ready to cook your pork.
1 18oz Can of Pineapple Rings in natural juice – Reserve Juice
1 large sweet onion – Chopped coarsely
2 Tbsp. Olive Oil
½ tsp Salt
10 – 15 Grinds fresh ground black pepper
¼ tsp Nutmeg
4-5 Whole Cloves – Will be removed before serving
2 -3 Bay Leaves – Will be removed before serving
8 oz Wee Mac Scottish Ale
2 Habanero Peppers Seeded, deveined, and chopped fine
In a large sauté pan on medium heat begin to sauté your onions in your olive oil. Add your salt and pepper and let sauté for about 20 minutes, or until you notice them begin to caramelize. Stir occasionally to ensure they do not stick or burn.
While the onions are cooking seed, devein, and chop your habanero peppers very fine. Wear gloves and avoid contact with your face or eyes. (THEY WILL BURN!)
When your onions begin to show a light brown add your peppers, nutmeg, cloves, and bay leaves. Let this simmer for another 10 minutes, or until the peppers are completely soft.
While those are cooking take ½ of the pineapple rings, or about 4 or 5 rings from the can. (Make sure to keep the liquid). Chop them roughly the same size as your onions and add those to your pan. Stir those in and cook for a couple minutes. When the pineapple is heated through and the temperature returns to the pan add your Wee Mac Scottish Ale and ½ of the juice from the can. Turn the heat up to Med/Low and simmer for about 15 minutes or until the liquid has reduced and the mixture is the consistency of a loose jam.
Remove the bay leaves, cloves, and serve!