Yield: 4 Servings

1 cn (7-oz) ortega green,Diced
-chiles
2 T olive oil
1 T chili powder
1 t cumin,Ground
1 t garlic,Minced
4 (8-oz. ea) pork chops
1 pineapple salsa (recipe
-below)

In bowl, combine 1/4 cup chiles, oil, chili powder, cumin and garlic.

Rub onto both sides of pork chops. Cover: chill at least 1 hour.

Grill or broil cooked pork chops for 6 to 8 minutes per side or until
done. Serve with Pineapple Salsa.

PINEAPPLE SALSA: In small bowl, combine remaining chiles, 1 (8-oz.)
can crushed pineapple, drained; 1/2 cup EACH diced red pepper and
chopped green onions; 2 tablespoons chopped cilantro or parsley; and
1 teaspoon lemon juice.

Let stand 1 hour to blend flavors.

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Yield: 1 Servings

4 pork loin chops (8 oz each)
1 1/2 c apple cider
1/4 c lemon juice
1/4 c soy sauce
2 T honey
1 clove garlic,minced
1/4 t pepper

Combine all ingredients, EXCEPT pork chops. Mix well. Place chops
in a shallow dish; pour marinade over chops. Cover and refrigerate
overnight, turning meat occasionally.

Remove pork chops from marinade. Place on grill approximately six
inches above low to medium coals. Grill for 40 to 50 minutes, turning
and basting with marinade every 10 to 15 minutes.

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:yogurt marinade:

1 ts toasted and crushed cumin seed
1/2 ts red chile flakes
2 ts roasted garlic
1/4 c minced scallions, — white part only
1 c plain yogurt
1 ts paprika
1 TB fresh lemon juice
6 boneless, skinless chicken
:breast halves
:Lemon-Tarragon Vinaigrette:
1/2 c fresh lemon juice
1 ts grated lemon zest
2 TB white wine vinegar
1 TB minced shallots
2 TB minced fresh tarragon
2 ts honey — (or to taste)
1/2 c olive oil or — 1/2 cup
:defatted chicken stock
:Kosher salt and freshly
:ground white pepper

In a medium bowl, combine the marinade ingredients. Add the chicken
and marinate in the refrigerator for at least 2 hours. In a bowl,
combine the lemon juice, lemon zest, vinegar, shallots, tarragon and
honey and mix with a hand blender. Slowly incorporate the olive oil
or stock, either by whisking by hand or pulsing 2 to 3 times with
hand blender. The vinaigrette should not be emulsified but remain
very light in body. Season to taste with salt and pepper. Store
covered in the refrigerator for up to 3 days. Makes approximately
2 cups.

Preheat the broiler or stove top grill. Wipe any excess marinade from
the chicken. Grill or broil until the chicken is just done and juicy,
about 3 to 4 minutes on each side. While the chicken is cooking, heat
the olive oil in a large saute pan and quickly saute the savory
greens until just wilted. Serve the chicken on top of the greens and
drizzle with the vinaigrette to taste.

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Yield: 4 Servings

1 stephen ceideburg
3 T cilantro root,Minced
3 T fish sauce
3 T chinese light soy sauce
2 T fresh lime juice
1 T black pepper,Freshly Ground
1 T garlic (3 cloves),Minced
2 lb chicken legs (or breasts)
-skin and f,at removed

Combine cilantro root, fish sauce, soy sauce, lime juice, pepper and
garlic in a blender or food processor. Blend until smooth and pour
into a shallow, non aluminum dish. Add chicken and turn to coat
evenly with marinade. Cover and marinate in the refrigerator for at
least 1 hour or up to 8 hours, turning occasionally.

Preheat the broiler or prepare a charcoal or gas grill. Drain the
chicken and reserve the marinade for basting. Broil or grill the
chicken on a lightly oiled rack approximately 3 inches from the heat
for 10 minutes. Turn the chicken and baste with the reserved
marinade. Discard any leftover marinade. Cook for 10 to 15 minutes
longer, or until the outside is browned and the inside is no longer
pink.

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Yield: 6 Servings

10 chicken breast halves,*
1/4 c achiote sauce base,below
1 c orange juice
2 T vegetable oil
1 t basil leaves,dried
1 t cinnamon,ground
1/2 t salt
ACHIOTE SAUCE BASE =============
1/3 c achiote seeds
-(annottoseeds)
1/3 c orange juice
1/3 c vinegar,white
1 t red chiles,ground
1/2 t pepper
1 clove garlic

* There should be 10 breast halves (about 3 1/2 lbs) which should
be boneless and skinless. Place chicken breasts in shallow glass or
plastic dish. Mix remaining ingredients and pour over the chicken. Cover and refrigerate for at least 2 hours. Remove chicken from marinade and set the marinade aside. Cover and grill the chicken t to 6 inches from medium coals for 10 to 20 minutes. Turn the chicken; cover and grill, turning and brushing with the marinade 2 to 3 times, until done, about 10 to 20 minuteslonger. Heat remaining marinade to boiling; boil uncovered until thickened, 8 to 10 minutes. Serve with the chicken.

ACHIOTE SAUCE BASE:

Cover the achiote seeds with boiling water. Cover and let stand at
least 8hours. Drain seeds. Place seeds and remaining ingredients in
food processor workbowl fitted with steel blade. Cover and process until the seeds are coarsely ground.

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