A Bryce Special
Friday 3Jul09
Bryce in action at the Rocky Mountain Regional Games.
There will be a surprise WOD so be prepared for anything... Once again, you can thank Bryce for this week!
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Posted by Rudy Tapalla
Nameless....
Thursday 2Jul09
First of all, this is the first of a new series of recipes by our very own Erin O'.
Click here to learn more on her Bio.
"Here's a recipe that works well both on the stove or on the grill. It's pretty versatile and can be adapted for different proteins (pork, chicken, shrimp, etc). This recipe would work as a quick weeknight dinner, but is festive enough for a 4th of July gathering." - Erin
Spice-Rubbed Pork Chops with Mango Salsa
(Adapted from Fine Cooking)
For the spice rub: mix equal parts ground dried chiles (I used chipotle powder), cumin, dried coriander, kosher salt and pepper. (I used about 1 tablespoon of each ingredient - this was enough for 4 pork chops.)
For the salsa: Combine one mango (diced), 2 plum tomatoes (seeded and diced), 1/2 red onion (diced into small pieces), 2 green onions (thinly sliced) and 1/4 cup chopped cilantro in a small bowl. To this mixture add the juice of one orange, the juice of two limes and a tablespoon of canola or peanut oil. Season salsa mixture to taste with salt.
I used 4 bone-in pork chops that had been patted dry. Rub both sides of each pork chop with the spice-rub mixture. Heat a couple tablespoons of oil in a large saute pan over medium heat. Add the chops to the pan, careful not to crowd the pan. If necessary, cook them in batches or in two separate pans at the same time. Cook on the first side about 3-5 minutes or until well browned. Turn the chops and cook on the other side until the pork is cooked through (about another 3-5 minutes). If chops are not cooked, but outside is getting too browned, adjust the temperature of the flame under the pan. To check for doneness, I prefer to use an instant-read thermometer. The pork is done when the internal temp reaches 160F. If you don't have a thermometer, you can test for doneness by making a small cut near the bone. The meat should have a little bit of pinkness, but no redness or raw appearance. Remove chops from pan and allow to rest for 3-5 minutes (tent with foil to keep warm). Serve each chop with a couple spoonfuls of the mango salsa.
So, here's the deal. We need a name for our new special section. Post thoughts/ideas to comments.
Rest day.
Posted by Rudy Tapalla
4th of July Holiday Weekend
Wednesday 1Jul09
We will be conducting regular hours this holiday weekend. Email us if you have any questions/concerns. info@crossfitchicago.com
Tim making sure that his hands and fingers still worked somewhere under the forearm burn and numbness from "Fran".
Back Squat 1-1-1
Compare to 31Mar09.
Then, "Helen"
Three rounds, for time of:
400m run
21 Kettlebell swings
12 Pull-ups
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Compare to 6Mar09.
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Posted by Rudy Tapalla
