Savor & Swirl: From the recipe box of Executive Chef Anthony Peake, The Stanford Grill

Recipes for Coffee-rubbed pork chops and Blood orange martini

Peake reflects:

During a trip to the Dominican Republic, chef Anthony Peake dined at a local Dominican restaurant that served traditional Hispaniola fare. For dinner, he was served pork chops with an orange and coffee marinade. Using inspiration from his trip, he created the Coffee-rubbed Pork Chop featured entree for The Stanford Grill.

Coffee-rubbed Pork Chops
* 8  7 oz. pork chops (bone in)
* 4 tablespoons fresh ground coffee
* 2 tablespoons kosher salt
* 1 tablespoon ground black pepper
1.  In a small bowl, mix coffee, salt and pepper.
2.  Generously rub each pork chop with mixture.
3.  Grill chops over a charcoal grill to an internal temperature of 165 degrees.
4.  Baste each pork chop lightly with orange coffee glaze (recipe follows), and reserve the remaining sauce for service.
5.  Serve with fresh steamed green beans and a hearty rice blend of your choice.

Orange Coffee Glaze
* 1 quart orange juice
* 1 quart coffee (fresh brewed)
* 3/4 cup sugar
* zest of two oranges
* 2 cups heavy cream
* 1/2 pound butter, cubed
* 3 tablespoons corn starch
* 1/4 cup cold water
1.  In saucepan, reduce orange juice, coffee and sugar by 2/3.
2.  Reduce heat to a simmer.
3.  Add cream.
4.  Slowly add butter one cube at a time while stirring constantly.
5.  Bring to a light boil.
6.  In separate bowl, mix corn starch and water.
7.  Add corn starch mixture to pot and stir.
8.  Stir in orange zest.
9.  Cover, label, date, refrigerate.

Blood Orange Martini
* 1 1/2 oz. Skyy Blood Orange vodka
* 1/4 oz. cranberry juice
* 3/4 oz. orange juice
1.  Mix ingredients in a shaker tin with ice and strain.
2.  Serve in a chilled martini glass.
3.  Garnish with a maraschino cherry and orange wheel.
4.  Add sparkling wine for a hint of bubbles.

About Stanford Grill
8900 Stanford Blvd., Columbia
11 a.m.–10 p.m. daily 

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