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 But experimentation is part of the fun, and something the home cook can easily put into practice.
or dipping it in beer batter before tossing it in the deep fryer.
“Try new ways of cooking, whether it’s gently cooking the ingredient, or eating it raw if you can,” he says. Cook halibut gently at moderate heat for a longer amount of time or poach it, he suggests, rather than immediately tossing it on the grill
“Just be open; search the internet or look at your favorite cookbook to find something that can be served differently,” he says. “You’ll never know what you really like or dislike unless you try it.”
Chili and Lime Glazed Pork Chops
   with Forbidden Rice
Recipe courtesy of Chef Lionel Uddipa
Serves 4
  INGREDIENTS
• 4 12- to 16-oz bone-in pork chops
Chili sauce marinade:
• 16-oz bottle of sweet Thai chili sauce
• 8-oz can chipotle adobo
• Juice of 4 limes
Coconut forbidden rice:
• 8 oz forbidden rice (cooked)
• 2 oz shallots
• 1 Tbs unsalted butter
• 8-oz can of coconut milk
• 2 Tbs sugar
• Juice of 1 lemon
• 1 oz chopped tarragon
• Sea salt to taste
DIRECTIONS
Chili Sauce Marinade
Blend all chili sauce marinade ingredients together until smooth and pour into a Ziploc bag. Marinate the pork chops for
a minimum of 24 hours in the Ziploc bag on a flat pan. After 12 hours, flip the pork chops over and marinate on other side.
Coconut Forbidden Rice
Once the forbidden rice is cooked, using
a non-stick skillet on medium heat, sauté the shallots in butter until translucent and soft. Add the rice, coconut milk, sugar and lemon juice. Cook until 80 percent of the liquid is gone. Turn the heat off and add the tarragon. Mix well. Add salt to taste.
Pork Chops
Turn on oven to 375 degrees and get your barbecue grill ready. Grill the pork chops on medium heat. Once the pork chops have some nice grill marks, place on a rack in the oven and cook until it has reached an internal temperature of 145 degrees. Let the pork chops rest at least 10 minutes before slicing into it. Enjoy with your favorite side of vegetables or a side salad of your choice.
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