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Peach Chipotle Glaze Pork Chop

A Recipe That Will Leave Your Taste Buds Screaming to Try...

I had the opportunity to speak with the owners of Simple Indulgence Catering LLC who own and operate Kool Runninz Food Truck, Richard Whitmore and Danica Bahadur-Whitmore & get this recipe to share with you! Their Food Truck specializes in Caribbean and Southern Style dishes (with their main seller and must try dish being their Jerk Chicken) but their catering business caters all different types of cuisine.  

The husband and wife team, both born in Jamaica, started catering smaller events together in 2012. It started as a side business as they continued working full-time jobs.  When Covid19 hit, Richard said it “spearheaded a lot of things for him.” It forced him to be creative in his job, as everything became remote, and businesses were being affected dramatically. He started doing consulting and seeing a lot of success, and he realized he could start a venture of his own, especially with his passion for cooking and being creative within the food industry. He delved into the idea of a food truck, in addition to his catering business, and decided to purchase a trailer and run with the idea – and it has been successful ever since.  The team has done catering of all sizes for many different occasions which even includes coming to your home and cooking a delicious, romantic meal for two.

View their Food Truck Instagram by going to @kool_runninzft 

Ingredients – Pork Brine

1 Gal Water

½ Cup Kosher Salt

4 Tbsp Brown Sugar

2 Tsp Peppercorns

2 Each Bay Leaf

3 Sprigs Rosemary

3 Tbsp Juniper Berries

2 Cloves Garlic

Directions: In a medium stock pot combine water, salt & sugar, and mix well until they are completely dissolved, add remaining ingredients, and bring to a simmer for about 15 minutes. Remove from heat & allow to cool for about 2 hours. Place in container, in cooler to finish the cooling process. Add pork to brine and brine for a minimum of 2 hours.

Ingredients – Peach Chipotle Glaze

2 Tbsp Blended Oil

1 Cup Chopped Onions

18 Oz Frozen Peaches

¼ Cup Chipotle Puree

2 Cup Orange Juice

2/3 Cup Red Wine Vinegar

2 Oz Lime Juice

¼ Cup Chopped Cilantro

2 Cup Brown Sugar

1 Tsp Kosher Salt

2 Cup Water

1 Tsp Cumin

1 ½ Cup Orange Blossom Honey

Directions: Heat oil in sauce pan then add onions and sauté until soft, add remaining ingredients and bring to a boil, reduce heat and simmer for 15 minutes. Remove from heat and blend until smooth, strain mixture using a china cap strainer in a plastic storage container.

Cooking Pork Chop

Directions: Sous Vide 14 Oz Bone in Center Cut Pork Chop for 2 hours @ 225 ̊F. Grill to desired temp and finish with Chipotle Glaze.

A Delicious Twist of Caribbean & Southern Style Food