Barbeque Pork

 

Pork Cuts

 

 

1. Canadian-style bacon (Roast, broil, pan-broil, pan fry)

2. Loin Chops (Braise)

3. Smoked shoulder butt (roast, cook in liquid, broil, pan-broil, pan-fry)

4. Sliced Bacon(Broil, pan-broil, pan-fry)

5. Half Ham (butt end roast, cook in liquid)

6. Half ham (shank end roast, cook in liquid)

7. Center ham slice ( Broil, pan-broil, pan-fry)

8. Spareribs (Roast, braise, cook in liquid)

 

Tender ribs for finger-eating, cristy skillet-fried bacon, luscious rotisserie ham-all make pork a barbecue favorite. Be sure to cook fresh pork till well done-no pink.

Smoky Barbecued Ribs

3 pounds ribs, cut in pieces

1 to 2 tablespoons of liquid smoke

1 cub of BBQ Sauce

1/4 cup Worcestershire sauce

1/4 cup of lemon juice, fresh, frozen or 1 lemon sliced

1 teaspoon of salt

1 teaspoon of chili powder

1 cup of water

1 teaspoon of celery seed

Place ribs in a shallow pan, meaty side up. Brush with liquid smoke. Roast in a very hot oven 450 degrees for 30 minutes. Combine the remaining ingredients; heat to boiling and pour over ribs.

Continue baking in moderate oven at 350 for 1 hour, of till tender. Baste with sauce every 15 to 20 minutes. A tablespoon or two of liquid smoke gives their extra special flavor. Makes 4 servings.

 

 

 

 

 

 

Barbequed Lamb

Lamb Cuts

1. Ground Lamb (Broil, pan-broil, pan-fry)

2. Riblets (breast braise, cook in liquid)

3. Square-cut shoulder Roast

4. Shoulder Chops (Broil, pan-broil, pan-fry)

5. Shanks (Braise, cook in liquid)

6. Frenched Leg (Roast

7. Sirloin Chops (Broil, pan-Broil, Pan-fry)

Young, tender lamb is light pink in color with soft, creamy white fat. For the grill, choose lamb steaks or chops (have your meatman cut them extra thick), or ground lamb for patties. For kabob, cut lamb steaks, shoulder, or leg of lamb into hefty cubes. Leg of lamb is just right for spit roasting or your rotisserrie. Shanks need slow braising in a tasty sauce.

Broiled Lamburgers

1 1/2 pounds of ground lamb

1 1/2 teaspoons of salt

1/3 cup of milk

5 bacon strips

Combine lamb, salt, and milk. Shape mixture in five 3/4-inch patties. Circle each with a strip of bacon and anchor ends with a toothpick. Score tops with knife handle. Arrange meat patties on broiler or grill. Broil 12 minutes. Then turn patties. Broil 10 minutes longer or till patties are done. Makes 5 servings.

Barbecued Lamb Shanks

Combine 2 onions, sliced, 1 clove garlic, minced, 1 cup sliced celery, 1 cup catsup, 1 tablespoon Worcestershire sauce, and 1 cup of water. Cover, and simmer the mixture 5 to 10 minutes. Season lamb shanks and brown in hot fat. Add sauce, and cover. Simmer tender, about an hour and thrity minutes. Or bake in slow oven about two hours, or till done.

Start Relaxing for the weekend. Have the big crisp salad all tossed, the bread keeping cozy by the fire, coffe all ready to pour into big mugs. Kabobs cooks in a jiffy-now help your-self, everybody!

Cook it on a SKEWER!

Hefty squares of marinated meat wrapped in bacon. Big boys with big appetites, take note! Cut meat into 1 1/2 to 2-inch cubes. Let the meat marinate in the refrigerator for 1 hour in a Tangy Marinade. Remove meat and wrap each cube with bacon. Thread skewer with meat cubes, small whole onions, cherry tomatoes, whole mushrooms, pineapple, or what-have-you on separate skewers-and use jumbo size of course.Then you can start grilling foods that need the longest cooking first, add the other skewers later. Cook 4 to 5 inches from heat for 15 minutes; turn and cook about 15 minutes longer. Brush with a marinade while cooking. Add the cherry tomatoes for the last few minutes of cooking time.  These old school recipes called for pitted olives, chunks of Frankfurter, sausages, peach halves, a mushroom cap and even a cherry too. Serve corn on the cob and rolls in heatproof  dishes so they can keep warm at the side of the grill. Put relishes on a nearby table, away from the heat.

Tangy Marinade:

Combine 3/4 cups of hot water

1/3 cup of soy sauce

1/4 cup of honey

2 tablespoons of olive oil

2 tablespoons of lemon juice

4 cloves of garlic, minced

1/2 cup Pineapple juice

Cheese Cake Recipe

Home Made Cheese Cake:

Ingredients

Crust crumbs, add sugar, butter and mix well.press around the sides and bottom of the pan (do th sides first)

24 gram crackers

1 tablespoons of sugar

1/4 lb butter

Roll crackers to fine

(or buy a store bought pie crust)

Filling

4 eggs well beated

1 cup of sugar

A dash of cinnamon

2  8oz pkg. of cream cheese

1 tablespoon of lemon juice

Combine filing and beat until smooth. Pour into crust. Bake 325 degreese for 35 minutes. While hot add the well mixed topping on top.

Topping

1/2 pint sour cream

3 tablespoons of sugar

1/2 to 1 teaspoon of vanilla

Mix this well. Leave cream in the refrigerator until ready to eat.

Note: I was given this cheesecake and its recipe for my 16th birthday.

Figs and veggies

fig, pepper, onion, curry powder, butter

Beef Lettuce Wraps

Beef Lettuce Wraps

 

 

 

 

Ingredients:

1 head of lettuce, washed

1 tablespoon of coconut oil

1 can of light coconut milk

1 jar of yellow curry sauce

1 cup of jasmine rice, cooked

1 half onion, chopped

1 pack of mushrooms, sliced

1  lettuce wrap seasoning packet

1 slab of butter

7 leaves of basil

1 sprig of rosemary

4 steaks, marinated

1 table-spoon of olive oil

1/4 cup of Worcestershire sauce

1/4 cup of soy sauce

a dash of garlic powder

sea salt & cracked pepper

 

 

 

 

 

 

 

1. Marinate the steaks the night before in salt, pepper, soy sauce, garlic, Worcestershire sauce, chopped basil and rosemary. Chop the meat into small strips. Brown the meat in coconut oil and drain the fat. Cook the rice.

 

 

 

 

 

 

2. Add the butter, coconut milk, yellow curry sauce, mushrooms and seasoning.

 

 

 

 

 

 

3. Simmer on a medium heat for 15 minutes, stir in the water chestnuts and more fresh herbs.

 

 

 

 

 

Red Enchiladas

Red Enchiladas

2 pounds of chicken

1 can of red enchilada sauce

1 can of Jalapeño

1 can of black olives

1 bag of shredded cheese

1 sprig of cilantro, chopped

2 spoons of olive oil

Heat a large skillet until hot. Add 3 tablespoons of olive oil and cook the chicken in the jalapeños until done. Shred the chicken when cooled and set aside. In a small skillet heat 2 tablespoons of olive oil and 1/4 cup of red enchilada sauce. Add tortilla and cook on each side until it starts to bubble. Transfer the tortilla to the baking pan and the chicken, black olives and cheese. Cover with foil and bake for 15 minutes until the cheese is melted.

Spinach and Cheese Stuffed Steak

4 Spinach and Cheese Stuffed Flank Steaks

10 Baby Potatoes

5 Whole Carrots

1 Cup of Harvest Grains Israeli couscous (pearl couscous, red and green orzo, split dried garbanzo beans,  and red quinoa

1 Cup of toasted Pine Nuts

a dash of seasoning: Ground pepper, fennel, bay leaf, salt, olive oil

1 tablespoon of butter

1 Cup of water

 

Bake the spinach and cheese stuffed flank steaks in a large grilling pan on some tin foil drizzled with olive oil along with the vegetables. Add some water to steam and cover with foil. Bake on 350 for 45 minutes. Bring the wild harvest grains to a boil with the butter and seasoning. Toast the pine nuts in some hot olive oil and stir into the wild grains and simmer for 10 minutes.

 

Swai with Fig Couscous

Drizzle pan with olive oil

1 pack of Trader Joe’s Vera Cruz marinated white fish. Mild swai fillets in an olive oil marinade with tomatoes, green olives, chiles, onions and capers.

1 cup couscous

1 tablespoon of butter

1 teaspoon sun dried tomatoes

1 teaspoon pumpkin seeds

1 teaspoon pine nuts

1 teaspoon mixed beryani spices (cardamom, black pepper, cassia whole, cloves, mace, bay leaves, fennel, cumin)

12 figs drizzled with honey

1/2 cup of water

Bake in the oven 25 minutes at 375 degrees

Chicken Dumpling Soup

Bacon Pretzel Smores Cupcake