Heating Up the Kitchen with the Schererville Fire Department

This week, we're "Heating Up the Kitchen" with the Schererville Fire Department and making firefighter Coliln Zackavec's chimichurri braised pork chops and sweet potato hash!

CHIMICHURRI SAUCE:

Ingredients:

  • 1 cup flat-leaf parsley, chopped
  • 1/2 cup cilantro, chopped
  • 1 shallot, chopped into quarters
  • 1-2 jalapeños, seeds removed for milder taste
  • 4-5 cloves of garlic
  • 3 tablespoons dried oregano
  • 3/4 cup extra virgin olive oil (EVOO)
  • 3/4 cup red wine vinegar
  • Salt and pepper to taste

Instructions:

  • Combine all ingredients in a food processor.
  • Blend until smooth, then add equal parts oil and vinegar until the sauce reaches a smooth consistency.
  • Split the sauce into 2 bowls. Use one half to baste pork chops while grilling, and reserve the other half as a finishing sauce.

SOUTHWEST SWEET POTATO HASH:

Ingredients:

  • 6-8 sweet potatoes, peeled and cut into 1-2 inch pieces
  • 4 tablespoons chili powder
  • 2 tablespoons cumin
  • 2 tablespoons paprika
  • 2 tablespoons Tajin seasoning
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1/2 tablespoon salt
  • 1/2 tablespoon pepper
  • 1/2 tablespoon cayenne pepper (for spicier taste)
  • 1 large red onion, halved and thinly sliced
  • 16 oz frozen corn
  • 1 bunch of cilantro, stemmed and chopped
  • 2-3 jalapeños, sliced (remove seeds for milder taste)
  • 1/4 cup extra virgin olive oil (EVOO)
  • 1-2 limes, halved
  • 8 oz queso fresco, crumbled

Instructions:

  • In a large bowl, combine all seasonings and mix well.
  • Toss sweet potatoes in the seasoned mixture until evenly coated.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Spread the seasoned sweet potatoes onto a greased baking sheet. Bake for 30-45 minutes or until fork-tender.
  • In the same bowl used for sweet potatoes, add onions, jalapeños, and corn. Coat with remaining oil and seasoning.
  • Once sweet potatoes are soft, add the onion, jalapeños, and corn mixture on top. Return to the oven for 15 minutes or until corn is cooked.
  • Remove the sweet potato hash from the oven and let it cool for 5 minutes.
  • Garnish with chopped cilantro and crumbled queso fresco. Squeeze fresh lime juice over the top before serving.