Welcome to our Spring edition of The Heat!. As always,The Heat! is brought to you by Chef Jay and Chile-Pepper-Sauces.com.

Chef Jay's Ramblings!

In this issue I'm going to share with you a delicious grilled boneless pork chop recipe. Lisa and I enjoyed the pork chops for a wonderful evening picnic the night before Easter. You'll love this recipe as much as we did.

Also in this issue I will update you on our quest for the perfect Red Beans and Rice. Thanks to lots of help from YOU, we are making progress!

Finally I'm going to share with you a recipe for one of my favorite Asian delights, Pho Bo (Vietnamese) Beef Noodle Soup. In Houston, as well as many other cities across the United States, Asian restaurants have become almost as popular as pizza joints. But to recreate authentic Chinese and Asian recipes is quite a task. You must go to an expert. I have found Nicholas Zhou to be the most reliable source anywhere, and he has thousands of recipes to prove it.

That is it for this issue. I hope you enjoy these recipes, we'll see you soon.

Chef Jay's Easter Dinner

I know Easter was over two weeks ago now, but Easter weekend Lisa and I made the most wonderful meal I just have to share with you. Of course no meal at our house is ordinary. The secret to these grilling recipes is in the marinades.

We started with 1 1/2" thick boneless pork chops and used Red Pepper Flakes Sauce from Chinablue as the marinade. We found the sauce at Williams Sonoma. However, if you can't find it locally I'll show you how to make a reasonable facsimile at home.

To go with the chops we also grilled a bunch of asparagus and mushrooms. These were marinated in Caesar Vinaigrette with Parmesan Dressing by Kraft. If you can't find this at your local supermarket, any Italian dressing will work fine too. But do yourself a favor and find the Caesar Vinaigrette, it is delicious.

Of course as always, I threw a couple of jalapenos on the grill too, and we served this wonderful dinner over a bed of rice. This is the perfect springtime grilling recipe and was a great outdoor treat for Lisa and me.

Boneless Pork Chop Recipe

Ingredients:
4 Boneless pork chops, cut 1 1/2" thick
1 bunch asparagus
2 cups mushrooms
Red pepper flakes sauce, for marinade
Caesar Vinaigrette Dressing, for marinade

Directions:
First off, if you can't buy the Chinablue, Red Pepper Flakes Sauce here is how you make it. Combine 2 tablespoons of red pepper flakes, 2 tablespoons of Tamari soy sauce, 1 tablespoon of honey and 1/2 cup of orange juice(fresh squeezed or not) in a one gallon Ziploc bag. Add the pork chops and allow to marinate for 2 to 6 hours in the refrigerator.

Prepare your grill so you can cook the chops and vegetables over medium heat. While the grill is heating up, marinate your vegetables with the dressing, just enough to cover them all.

After your grill is preheated, start cooking the vegetables. I use a grill basket, but you can cook them directly on the grate, just be careful not to let them fall through. Cook the vegetables for about 15 minutes or until tender, rotating them every 4 or 5 minutes. The pork chops need to cook for 6 to 8 minutes per side depending on your desired level of doneness.

So, in 15 minutes or so all your food will be grilled. You can serve this beautiful meal with rice or potatoes or just as it is. Let me know how you like it!

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Thanks for the many suggestions we have received so far in our quest for the perfect Red Beans and Rice. Our mission is not complete, but here's what we have so far. This version is based mostly off a Creole recipe we received from Johnny Lonadier, a loyal reader.

Red Beans and Rice

Ingredients:
1 pound dried red beans
1 ham bone
8 cups water
1 can diced tomatoes with green chiles (10 ounce)
2 teaspoons garlic salt
1 teaspoon hot sauce, to taste
1 teaspoon worcestershire sauce
1 pound spicy sausage, sliced
1 large onion, chopped
1 bell pepper, chopped
3 cloves garlic, pressed
2 bay leaves
salt and pepper to taste
1/4 cup parsley, chopped
2 cups rice, cooked

Directions:
Wash, sort and soak the beans overnight.

In a large pot, place the ham bone, water, diced tomatoes, garlic salt, hot sauce, worcestershire sauce, and beans. Bring to a boil, reduce heat to low and simmer uncovered.

In a skillet, saute the sausage, onion, bell pepper and garlic until soft. Add to the bean pot.

Add the bay leaves, salt and pepper and continue cooking for 3 to 4 hours or until beans are soft and creamy. Add more water if necessary.

Remove the ham bone, leaving any meat in the pot. Remove the bay leaves and add the parsley. Serve in a bowl with the rice and of course add hot sauce to taste!

As promised, this recipe for Pho Bo Beef Noodle Soup is incredible. Nicholas Zhou comes from a family of chefs and has the best collection of authentic Chinese recipes available anywhere. Be sure to check out his site here!

Pho Bo Beef Noodle Soup

Ingredients:
Beef Broth:
1 small onion, chopped
1 2-inch stick ginger
2 pounds beef bones
12 cups water
6 star anise
1 teaspoon salt
1 teaspoon sugar
1 pound lean, tender beef

Noodles:
1 16-ounce package dry, flat rice noodles (pho)

Garnish:
3 scallions, thinly sliced
1 large onion, thinly sliced
10 cilantro sprigs, finely chopped
1 cup bean sprouts
10 sprigs basil
10 sprigs fresh culantro (ngo gai)*
fresh red or green chile pepper, thinly sliced

Accompaniments:
lime or lemon quarters
fish sauce
hoisin sauce
hot chile sauce

Directions:
Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.

Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this "first boiling" water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes.

Slice raw beef into thin strips and set aside.

Remove bones from broth and strain out vegetables and seasonings.

Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh water to a boil. Add drained noodles and cook seven minutes at a rolling boil, stirring occasionally until noodles are tender.

Rinse noodles under cold running water and set aside.

Return the broth to a boil over high heat.

Combine beef, noodles and broth in a large bowl. Add your preferred garnish and accompaniments and serve!

*Culantro is a leafy herb with a similar aroma to cilantro, although more pungent. If unavailable, increase the amount of cilantro or simply leave out.

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