LifestyleSonoran Living


Chef Orlando Parker of Match Restaurant prepares summer favorites

Posted at 7:40 AM, May 20, 2019
and last updated 2019-05-20 14:20:04-04

Jerk Chicken Sauce

1 medium yellow onion (diced)
½ cup green onion (chopped)
¼ cup thyme leaves
3 tbsp fresh ginger (chopped)
8 garlic cloves
2 tbsp cinnamon power
2 tbsp allspice
2 tbsp white pepper
1 tbsp nutmeg
4 tbsp brown sugar
4 tbsp honey
4 tbsp soy sauce
2 cups pineapple
1 ½ habanero peppers (remove seeds
1 tbsp chicken stock paste
2 ½ cups pineapple juice

1) Add all ingredients to the Robo Coupe in the chopping bowl.
2) Mix until all ingredients are pureed.
3) Store, label & date.

Pickled watermelon

2 qts chopped water melon
4 cups water
4 cups white vinegar
2 cups sugar
4 T salt
2 cups whole garlic cloves
4 bay leaves
½ cup whole black peppercorns

1) Chop watermelon into 1 inch cubes
2) Combine liquids in a pot.
3) Place garlic, bay leaves, and black peppercorn in cheese cloth to make a sachet and place into the liquid.
4) Bring to a boil to get the flavor of the spices in the brine.
5) Once the brine is cooled pour over watermelon cubes, it is important to make sure the fruit is covered totally.
6) The watermelon must sit in the brine for at least 4 hours, preferably overnight.

Braised pork shoulder

2 pork shoulders
1 gallon apple juice
2 qt chopped yellow onion
1 qt apple cider vinegar

1) Cut shoulders into chunks (3 inches around)
2) Place chunks into a 400 pan
3) Add apple juice, chopped onion, and apple cider vinegar
4) Cover pan with plastic wrap THEN aluminum foil.
5) Cook in the oven at 350 degrees for four hours
6) Remove from the oven and drain most of the juice
7) Shred the pork (Tongs will work just fine, pork should be extremely tender)
8) Add Pasilla BBQ sauce and mix well (see recipe)
9) Cook in the oven for 30 more minutes.
10) Place on a sheet trey to cool

Crispy Onion Straws

1 qt red onion julienne
1 qt butter milk
1 cup sriracha
1 qt all purpose flour
1 cup smoked paprika
¼ cup white pepper
¼ cup pasilla chili powder
¼ cup cayenne chili powder1 T salt

1) cut onions as thin as possible.
2) Combine butter milk and sriracha in a mixing bowl and let onions sit in the batter while you combine the dry ingredients.
3) Combine flower and chili powders in a separate mixing bowl.
4) Add onions to the fry and toss a little at a time.
5) Fry onions till crispy.
6) Place wax paper on a sheet tray and let cool in the walk in.

German Chocolate Cake:

3 1/2 cups AP flour
3 1/2 cups sugar
1 1/2 cups cocoa
2 tsp baking powder
4 tsp baking soda
2 tsp salt
1 cup vegetable oil
4 eggs
2 cups buttermilk
2 tsp vanilla extract
2 cups fresh coffee

3 cups butter (softened)
2 cups peanut butter
6 cup powder sugar
5 tbsp milk

Coconut topping:
3 yolks
1 cup brown sugar
1/2 cup butter
1 cup evaporated milk
1 teaspoon vanilla
1 1/2 cup coconut flakes
1 cup pecans

1. Preheat oven to 350*F. Line two 9in cake pan with parchment paper and spray with cooking oil and set aside.
2. Sift together in a mixing bowl the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda and salt. Set aside
3. In the electric mixing bowl add the oil, eggs, buttermilk, and vanilla extract. Mix with whisk attachment on medium low speed for 1 minute.
4. Add 1/3 of the dry ingredient's mixture to the mixing bowl with the wet mixture and mix on medium speed until combined make sure to scrape sides and bottoms of bowl with rubber spatula. Repeat until all dry mixture is added and batter is mixed well.
5. Add coffee to the batter and mix on low speed until all things have been fully mixed.
6. Portion batter between the two cake pans and bake for 25-50 minutes checking with toothpick to make sure its cooked through.

Coconut topping:
1. Cook all ingredients EXCEPT pecans and coconut flakes on medium heat until thick. Then add flakes and pecans.
2. Layer on cakes.

For more information call 602-875-8080 or visit