Marinated Double-Thick Pork Chop with Sweet Habanero Glaze

Serves 6-8

2 tablespoons sweet onion
2 tablespoons garlic
2 tablespoons chopped red bell pepper
2 tablespoons chopped celery
2 teaspoons celery salt
1 tablespoon garlic salt
2 tablespoons white sugar
1/2 cup white wine vinegar
1 cup olive oil
1 teaspoon crushed red pepper flakes
1 tablespoon fresh thyme picked off stems
Plastic resealable bag
6-8 pork chops
Paper towels
1 tablespoon Old Bay® seasoning
1 tablespoon chipotle chili powder
Freshly ground black pepper

Habanero Glaze:
1-2 Habanero chiles (substitute Serrano or jalapeño chiles for less heat), seeds removed and chopped
1/2 cup white sugar
1/4 cup lime juice
1 cup water
1/2 cup very ripe, finely diced mango
3 tablespoons finely chopped Italian
flat-leaf parsley
2 tablespoons scallions, finely chopped
2 tablespoons chives, finely chopped
1 can (21 ounces) BUSH’S® Texas Ranchero Grillin’ Beans®

Combine all the marinade ingredients in a large bowl or resealable plastic bag. Mix and crush the ingredients with your hand,
directly or through the bag, squeezing them to release the maximum flavor. Put the chops in the marinade and let them absorb the flavors for 3 to 24 hours in the refrigerator. Preheat the grill to medium-high heat. Drain the chops and dry with paper towels. Combine Old Bay® seasoning, chipotle chili powder and freshly ground black pepper and coat the chops. Combine all the Habanero glaze ingredients in a large bowl. Brush the chops with the glaze while reserving some for the garnish. Put the chops on the well-oiled grill and cook until medium-well. Press the chops as needed throughout the cooking process. (An optional technique is to use a foil-wrapped brick or heavy frying pan to maintain grill contact.) Baste during the last minutes and flip the meat as needed. Continue to grill until the chops are nicely caramelized and charred on both sides, approximately 8 to 10 minutes per side total, or until the internal temperature reaches 160 degrees Fahrenheit. Garnish with chopped scallions and chives and drizzle with remaining glaze. Serve with one can (21 ounces) BUSH’S® Texas Ranchero Grillin’ Beans®.

Recipe and photo courtesy of Bush’s® Beans.

Grilled Diver Scallops with Pistachio Crumble, Cucumber and Feta Salad with Strawberry Vinaigrette

Serves 4

For grilled scallops:

8 large diver scallops

2 tbs pistachio oil*

1 tbs lemon

salt and pepper to taste

For cucumber salad:

2 English cucumbers

1/2 cup crumbled feta

2 tbs chopped red onion

1 tsp chopped oregano

1 cup olive oil

2 tbs lemon juice

salt and pepper to taste

For pistachio crumbles:

1 cup shelled pistachios

1 tbs dry oregano

1 tsp chili flakes

1 tbs sesame seeds (toasted)

For roasted strawberries:

1/2 cup strawberries (quartered)

1 tbs olive oil

1 tbs balsamic vinegar

1 tbs mint leaves (finely chopped)


For scallops:

Rub scallops with pistachio oil and season with salt and pepper. Put on grill fat side down and sear on one side on high heat (about 4 minutes). When charred, turn scallops and cook on low heat about 1 minute or until desired doneness.

For cucumber salad:

Toss all ingredients together in mixing bowl.

For pistachio crumbles:

In a food processor, combine all ingredients until a powder is achieved.

For roasted strawberries:

In a hot saute pan, add olive oil. Add strawberries. Saute 1-2 minutes or until somewhat soft. Add vinegar, turn off heat and add mint.

To Serve:

Dip warm scallops in crumble until well coated on seared side. Bake in hot oven or on hot grill to brown for about 1 minute. Arrange cucumber salad on plate with some additional crumble and crumbled feta. Drizzle with strawberry vinaigrette. Place scallops on salad and redress with fresh lemon and olive oil. Serve with toasted pita or crusty bread and a drizzle of olive oil.

*Pistachio Oil: In food processor, add 3/4 cup pistachios (shelled, preferably toasted) and 1 cup of light olive oil. Puree the mixture, until desired consistency is reached. Let it sit overnight or for several hours until the mixture settles. Skim off the oil which is now pistachio infused.

Recipe and photo courtesy of the Western Pistachio Association

Grilled Chicken Rice Salad with Pineapple and Pistachios

Serves: 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes


1 can (8 ounces) pineapple chunks (packed in juice), drained, 1/3 cup juice reserved

3 tablespoons extra virgin olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper


3/4 pound boneless, skinless chicken breast halves, grilled and cut into cubes

1 1/2 cups cooked brown rice

1 red bell pepper, chopped

1/2 cup red onion, finely chopped

4 large lettuce leaves

2 tablespoons chopped pistachios

To make the dressing: Reserve pineapple chunks for salad. In small bowl, stir 1/3 cup pineapple juice with oil, salt, and pepper.

To make salad: In medium bowl, combine reserved pineapple chunks, chicken, rice, bell pepper, and red onion. Add dressing and toss gently to mix.

Arrange lettuce leaves on 4 plates. Top with salad and sprinkle with pistachios.

Recipe and photo provided courtesy of Prevention.