• 4 Porterhouse Pork Chops, 1” thick

Brine & Dry Rub

• 1/2 C Kosher Salt
• 4 C Water
• 1 Bay Leaf
• 2 fresh Garlic Cloves
• 1 fresh Lime, peeled and juiced
• 1 Tbsp Green Peppercorns, divided
• 1 Tbsp Black Peppercorns, divided
• 1 Tbsp White Peppercorns, divided
• 1 Tbsp Brown Mustard Seed
• 1 Tbsp Yellow Mustard Seed
• 1 Tbsp Maple Sugar

Fire Roasted Salsa / Yields 2 Cups

• 10 Campari Tomatoes
• 4 Kaboom Black Jalapeño Peppers, stems trimmed
• 2 Sweet Twister Peppers, stems trimmed
• 10 Shishito Peppers, stems trimmed
• 1/4 C Vegetable Oil
• 4 Limes, cut in half width-wise
• 1/4 C Extra Virgin Olive Oil
• 4 fresh Garlic Cloves
• 1/2 C fresh Cilantro
• 2 Tsp Kosher Salt
• flaked Sea Salt for finishing

Prepare brine.  Bring water to a boil.  Add salt and stir until dissolved.  Add bay leaf, 1 teaspoon each type of peppercorns and 2 garlic cloves, lightly crushed.  Add the lime juice and peel.  Stir well and remove from heat.  Set aside and cool to room temperature.

In a container large enough to fit the meat, place all 4 pork chops in and pour the brine over making sure the meat is completely submerged.  Cover with a tight fitting lid and refrigerate for 2 hrs.

To make the dry rub, you can use a spice grinder or a mortar and pestle to crush remaining peppercorns, both types of mustard seed and maple sugar.  Set aside.

While meat is brining, preheat grill to high heat.  Lightly toss all vegetables in vegetable oil and grill until charred but still firm enough to hold their shape.  Remove from heat and set aside.

Grill limes, cut side down for about a minute then remove from heat.  Reserve 4 halves to use as garnish.

Place all charred vegetables in a food processor, juice from half the grilled limes and pulse to a chunky salsa consistency.  Add olive oil, fresh garlic and fresh cilantro.  Pulse a few more times to puree garlic and chop herb.  Transfer salsa to a bowl and season with salt and pepper to taste.  Set aside at room temperature until ready to use.

After 2 hours in the fridge, remove pork chops from brine and pat dry.  Season well with dry rub and grill on medium heat for about 5-7 minutes on each side, depending on thickness, until internal temperature reaches 145°F.  Remove from grill.  Let meat stand for 5 minutes.

Finish with flaked sea salt, serve with a side of fire roasted salsa and garnish with cilantro  leaves and half a grilled lime.

Cheesy Roast Wings and Potatoes

• 2 Lbs Chicken Wings, split (drumettes and flats only; save wings for stock or another use)
• 1/2 Tsp Sweet Paprika
• 1/4 Tsp ground Coriander 
• 1/2 Tsp Kosher Salt
• 1/4 Tsp freshly ground Black Peppercorns
• 3 Tbsp Olive Oil
• 2 C roughly diced, skin-on, Yukon Gold Potato (about 1 inch cubes)
• 1/2 C grated Smoked Cheddar
• 1/2 C grated Medium Cheddar
• Additional Kosher Salt and freshly ground Black Peppercorns to taste
• Garnish:
• Campari Salsa (recipe below)
• 2 Tbsp chopped Flat Leaf Parsley
• 1 Jalapeño, finely sliced into rings
• Lime Wedges, optional

Preheat oven to 450°F.  Set rack to middle of oven.  Line a baking sheet with parchment paper.

Pat wings very dry with paper towel – this will help wings crisp up, rather than steam in oven.  In a large mixing bowl, gently toss wings with paprika, ground coriander, salt, pepper and 2 tbsp of olive oil to evenly coat all wing pieces.  Arrange wings in a single layer on prepared baking sheet, leaving about 1/4 tray open to add potatoes. 

Using the same (now empty) mixing bowl, toss cubed potato with remaining 1 tbsp olive oil and a generous pinch of salt and pepper.  Arrange potato cubes in a single layer on remaining area of baking sheet.  Roast in oven for 40 minutes, flipping wings and turning potatoes at the halfway mark.  Both wings and potatoes will be golden and cooked through.

Remove tray from oven and using tongs, carefully arrange wings and potatoes so they are evenly mixed up on tray.  (If desired, for presentation purposes, you can line a round metal pizza tray with parchment and mound cooked wings and potatoes in a golden pile at this point.  Your choice!)  Generously cover the wings and potatoes with the grated cheese and return to oven.  Bake until cheese is melted and bubbling, about 4-5 minutes.

To serve, top the hot cheesy wings and potatoes with dollops of Campari salsa and sprinkle chopped parsley over top.  For the heat lovers, top one half of the tray with jalapeño slices.  Serve with additional lime wedges.  Roll up your sleeves and enjoy while hot!

Campari Salsa

• 1 C diced Campari Tomatoes
• 1/4 C finely diced White Onion
• 1 Tsp minced fresh Garlic
• 2 Tsp fresh Lime Juice
• Kosher Salt and freshly ground Black Peppercorns to taste

Gently combine all ingredients in a medium mixing bowl.  Let sit for at least 10 minutes to allow flavours to get to know each other.