This document provides the menu for a Southern Texas Dinner Party including recipes for: 1) Cocoa-and-Chile-Rubbed Pork Chops marinated in water, salt, and red pepper then rubbed with a mixture of cocoa powder, brown sugar, and ancho chile powder before grilling. 2) Texas Corn Salad made from corn, peppers, radishes, onions, picante sauce, and Italian dressing. 3) Apple Pandowdy with sliced apples baked in a molasses mixture then topped with biscuit dough and baked until browned.

1. MENU
MARCH 31, 2016
SOUTHERN TEXAS DINNER
PARTY
COCOA-AND-CHILE-
RUBBED PORK CHOPS
Pork chops with sugar, cocoa, and chile powder combined
to form a Mexican mole sauce
TEXAS CORN SALAD
A classic corn salad with pepper, onions, and radishes
APPLE PANDOWDY
Old-fashioned apple-cobbler

2. Southern Texas Dinner Party Event Menu:
Entrée: Cocoa-and-Chile-Rubbed Pork Chops
Ingredients:
2 quarts water
1 1/2 teaspoons crushed red pepper
Kosher salt
Four 1 1/2-inch-thick boneless pork loin chops
1 tablespoon unsweetened cocoa powder
1 tablespoon light brown sugar
1 tablespoon pure ancho chile powder
Extra-virgin olive oil for brushing
Directions:
In a large bowl, combine the water with the red pepper and 1 1/2 teaspoons of salt
and stir until the salt dissolves. Add the pork chops and let brine at room
temperature for 1 hour.
Light a grill and create a cool zone. (For a charcoal grill, rake the coals to one
side; for a gas grill, leave one side unlit.) In a bowl, mix the cocoa, sugar and
ancho powder with 1 tablespoon of salt.
Drain the pork chops and pat dry, removing any bits of crushed pepper. Brush
generously with olive oil. Roll the pork chops in the cocoa rub and pat to help it
adhere. Grill over moderately high heat for 4 minutes, turning the chops once or
twice until lightly browned. Transfer the chops to the cool zone, cover and grill
for about 15 minutes, until an instant-read thermometer inserted in the center of

3. the chops registers 135° for medium meat. Let the chops rest for 10 minutes
before serving
Side: Texas Corn Salad
Ingredients:
2 lg. ears fresh corn, cooked (about 2 c.) or 1 (12 oz.) can whole kernel corn,
drained
1 sm. red bell pepper, diced
1 sm. green bell pepper, diced
1/2 c. thinly sliced radishes
1/2 c. green onions, sliced with tops
1/3 c. Picante sauce or Salsa
1/4 c. bottled Italian dressing
1 tbsp. Cilantro or 2-4 tbsp. if fresh
Directions:
Combine corn, peppers, radishes and onions and mix lightly.
Combine picante sauce, dressing and cilantro; mix well.
Pour over corn mixture and mix lightly. Chill. Stir before serving with more
picante sauce on the side. 6 servings, about 3 1/2 cups salad.
Dessert: Apple Pandowdy
Ingredients:
4 apples, cored, peeled, thinly sliced
1/2 cup granulated sugar
1/2 teaspoon cinnamon 1/4 teaspoon salt
1/4 cup molasses

4. 1/3 cup hot water
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 tablespoons shortening 4 to 6 tablespoons milk
Directions:
Arrange sliced apples in a buttered 11x7-inch baking dish.
Combine sugar, cinnamon, and salt; sprinkle over the apples.
Combine molasses and hot water; stir to blend. Pour molasses mixture over the
apples.
Bake apples in preheated 400° oven for about 20 to 30 minutes, until apples are
tender.
Meanwhile, make a soft dough. Sift flour with baking powder and salt; cut in
shortening until mixture resembles meal.
Add milk, mixing with a fork, enough to make a soft dough. Knead lightly for
about 10 seconds.
Roll dough into a rectangle 1/4 to 1/2-inch thick, to fit over the 11x7-inch pan.
Fit the dough over the cooked apple mixture and pierce all over with a fork to let
steam escape.
Bake at 400° for about 20 minutes longer, or until nicely browned.