Cooking with Fire: Schererville Fire Department

SCHERERVILLE, Ind. - 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.