Cinnamon Chipotle Honey Glazed Antelope On Whisky Braised Greens Recipes

CINNAMON CHIPOTLE HONEY GLAZED ANTELOPE ON WHISKY BRAISED GREENS

Steps:

• TO PREPARE THE RIB CHOPS: Preheat the grill to medium. Combine the ingredients for the glaze and mix well. Grill the chops, brushing well with glaze, for about 6 minutes on each side. You can also roast the chops in a preheated 425 degree oven for 10 to 12 minutes, brushing often with glaze, to an internal temperature of about 130 degrees for medium rare, which is suggested.
• TO PREPARE THE GREENS: Melt the butter in a large saute pan over medium heat. Add the shallots and leeks and cook gently for 10 minutes without browning. Add the chard and spinach, cover, and steam for 2 minutes. Uncover, stir well, and cook off the moisture. Deglaze over high heat with bourbon. Season with salt and pepper and serve with grilled chops.

SOUTHERN BRAISED GREENS

Steps:

• Remove the large stems from the collard greens, mustard greens and kale and cut the leaves into bite-size pieces.
• Heat the coconut oil in a large pot over medium heat. Add all the onions and cook until softened and translucent, 3 to 5 minutes. Add the garlic and cook for another minute, or until softened.
• Add the stock, Creole seasoning, curry powder, paprika and 1/2 teaspoon salt. Start adding the greens in batches, letting them wilt slightly before adding more; it may take about 10 minutes to get all the greens to fit. Cover and simmer, stirring halfway through, until the greens are wilted and tender, about 25 minutes. Season with salt, if desired.

CIDER BRAISED GREENS

Steps:

• Combine the onion, cider, chicken stock, and salt in a large pot and bring to a boil over medium-high heat. Reduce the heat to medium and add the chard and kale. Cover the pot and simmer for 10 minutes. Check the greens for tenderness, stir them, and add a little more salt. Re-cover the pot and cook until the greens are fully tender, about 4 minutes more.

SPICED PORK CHOPS WITH MAPLE-BRAISED GREENS

Steps:

• Combine the paprika, cumin, coriander, 3/4 teaspoon salt and a few grinds of pepper in a small bowl. Season the pork chops all over with 1 tablespoon of the spice mixture; set aside the remaining spice mixture.
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork chops and cook until browned on both sides, about 3 minutes; remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Stir in the onion and greens. Cook, stirring occasionally, until the onion starts softening and the greens wilt, about 4 minutes. Sprinkle with the remaining spice mixture and stir to combine.
• Add 2 cups water, the maple syrup, beans, tomato paste and vinegar to the skillet. Bring to a simmer, then nestle the pork chops in the mixture. Simmer until the pork is just cooked through, 5 to 7 minutes; remove to a plate. Increase the heat to medium high and simmer until the greens are tender and the sauce thickens, 3 to 4 minutes. Season with salt and pepper. Serve with the pork chops.

CHIPOTLE-HONEY GLAZED TILAPIA

Steps:

• Put the chipotle chiles, honey, scallions, 2 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper in a food processor and pulse until combined. Transfer to a large bowl, add the tilapia and toss to coat evenly; set aside for 10 minutes at room temperature.
• Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the tilapia and cook, turning once, until just cooked through, 5 to 7 minutes. Serve with coleslaw and lemon wedges on the side.