From Sunset

Theresa Liu knows a barbecue party has been a success when she sees lots of bare rib bones on each guest's plate. Ask the butcher to cut the rack in half lengthwise for appetizer-size portions. The ribs can be rubbed with the spice mixture up to one day ahead; wrap airtight and chill. Liu uses equal parts chipotle and pasilla chili powders, both available in the spice section of well-stocked supermarkets or Latino markets.



1/4 cup chili powder
1 tablespoon garlic powder
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried thyme
3/4 teaspoon hot dry mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground cloves
1 rack pork back ribs (2 1/4 to 2 1/2 lb), fat trimmed, cut in half lengthwise
2 limes, quartered

1. In a bowl, mix chili powder, garlic powder, cumin, oregano, thyme, mustard, salt, pepper, and cloves. Rinse ribs and pat dry. Rub ribs all over with spice mixture. Wrap airtight and chill 8 hours or overnight.
2. If using charcoal briquets, mound and ignite 50 briquets on the firegrate of a barbecue with a lid. When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on firegrate between coals. If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners for indirect cooking (no heat down center) and lower side burners to medium heat. Lay ribs along center of the grill (not directly over heat). Cover the barbecue (if using charcoal, open vents) and cook, turning once midway through cooking time, until meat is browned, about 15 minutes. Wrap ribs in foil and return to grill. Cook until meat is tender when pierced, about 30 minutes longer.

3. Transfer ribs to a platter and cut apart between bones. Garnish with lime wedges to squeeze over portions to taste.

Yield: Makes about 8 appetizer servings

NUTRITION PER SERVING
CALORIES 247(69% from fat); FAT 19g (sat 6.8g); PROTEIN 16g; CHOLESTEROL 73mg; SODIUM 319mg; FIBER 1.3g; CARBOHYDRATE 3.3g

From Sunset


1 section pork spareribs (about 4 lb.)
Blackberry sauce
3/4 cup blackberries, rinsed
Mint sprigs

1. Rinse ribs and pat dry. Trim and discard excess fat.
2. Prepare barbecue for indirect heat (see below). When grill is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), lay ribs on it and turn as needed until well browned, 40 to 50 minutes.

3. Baste 1 side of ribs with half the sauce. Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes. Baste top of ribs with remaining sauce, turn over, and cook until sauce browns and forms a thick, sticky glaze, about 10 minutes longer.

4. Transfer ribs to a platter and garnish with blackberries and mint. Cut between bones to separate portions.

To prepare grill for indirect heat:

If using charcoal briquets, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When the briquets are hot, after 15 to 20 minutes, push equal amounts to opposite sides of the firegrate. Add 5 more briquets to each mound of coals now and every 30 minutes while cooking. Set a drip pan on the firegrate between the coals. Set the grill in place.

If using a gas barbecue, turn all the burners to high, close the lid, and heat for 10 minutes. Then adjust the burners for indirect cooking (heat on opposite sides of grill, not down center under food), and keep on high unless recipe specifies otherwise.

Yield: Makes 4 servings

NUTRITION PER SERVING
CALORIES 878(55% from fat); FAT 54g (sat 20g); PROTEIN 52g; CHOLESTEROL 214mg; SODIUM 383mg; FIBER 3.8g; CARBOHYDRATE 45g

Dan, Federal Way, Washington

From Cooking Light


If you don't have a grill, simply broil them. Marinating them overnight will allow the flavor to more fully penetrate the meat, but you can cook them as soon as an hour after seasoning.

4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extravirgin olive oil
1 1/2 tablespoons herbes de Provence
1/2 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt

Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
Prepare grill.

Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly with salt.

Yield: 4 servings (serving size: 1 pork chop)

NUTRITION PER SERVING
CALORIES 263(39% from fat); FAT 11.3g (sat 3.3g,mono 6g,poly 1.9g); PROTEIN 37.7g; CHOLESTEROL 105mg; CALCIUM 8mg; SODIUM 689mg; FIBER 0.3g; IRON 0.3mg; CARBOHYDRATE 0.5g

From Southern Living


3 slabs baby back pork ribs (about 5 1/2 pounds)
2 oranges, halved
1 recipe Chipotle Rub
1 recipe Smoky Chipotle 'Cue Sauce

Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (this will make ribs more tender).
Rub meat with cut sides of oranges, squeezing as you rub. Massage Chipotle Rub into meat, covering all sides. Wrap tightly with plastic wrap, and place in a zip-top freezer bag or 13- x 9-inch baking dish; chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.

To grill on a charcoal grill: Prepare hot fire by piling charcoal on one side of grill, leaving the other side empty. Place food grate on grill; position rib rack on grate over unlit side. Place slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the one closest to the heat source away from heat, moving other slabs closer. Grill 1 more hour or until meat is tender. Grill 30 more minutes over medium heat (325° to 350°), basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve with remaining sauce.

To grill on a gas grill: Light only one side. Coat food grate with vegetable cooking spray, and place on grill; position rib rack on grate over unlit side. Place rib slabs in rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) 1 hour. Reposition rib slabs, placing the ones closet to the heat source away from heat and moving other slabs closer. Grill 1 more hour or until meat is tender. Lower temperature to medium heat (325° to 350°), and cook ribs 30 more minutes, basting with half of Smoky Chipotle 'Cue Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining 'cue sauce.

Yield: Makes 6 servings

From Southern Living

2 slabs baby loin back ribs (about 4 pounds)
3 tablespoons Dry Spices
1 cup Basting Sauce
1 cup Sweet Sauce

Place ribs in a large, shallow pan. Rub Dry Spices evenly over ribs. Cover and chill 3 hours.
Prepare a hot fire by piling charcoal or lava rocks on one side of grill, leaving other side empty. (For gas grill, light only one side.) Place food rack on grill. Arrange ribs over unlit side.

Grill ribs, covered with grill lid, over medium heat (300F to 350F) for 2 to 2 1/2 hours, basting every 30 minutes with Basting Sauce and turning occasionally. Brush ribs with Sweet Sauce the last 30 minutes.

Note: Use remaining Dry Spices as a rub on pork or chicken.


Dry Spices


This recipe goes with Baby Loin Back Ribs, Basting Sauce, John Wills's Baby Back Ribs

3 tablespoons paprika
2 teaspoons seasoned salt
2 teaspoons garlic powder
2 teaspoons ground black pepper
1 teaspoon dry mustard
1 teaspoon ground oregano
1 teaspoon ground red pepper
1/2 teaspoon chili powder

Combine all ingredients in a small bowl.

Yield: Makes 6 1/2 tablespoons


Basting Sauce


This recipe goes with Baby Loin Back Ribs, John Wills's Baby Back Ribs

1/4 cup firmly packed brown sugar
1 1/2 tablespoons Dry Spices
2 cups red wine vinegar
2 cups water
1/4 cup Worcestershire sauce
1/2 teaspoon hot sauce
1 small bay leaf

Stir together all ingredients; cover and let stand 8 hours. Remove bay leaf. (Sauce is intended for basting ribs only.)

Yield: Makes 4 1/2 cups


Sweet Sauce

This recipe goes with Baby Loin Back Ribs, John Wills's Baby Back Ribs

1 cup ketchup
1 cup red wine vinegar
1 (8-ounce) can tomato sauce
1/2 cup spicy honey mustard
1/2 cup Worcestershire sauce
1/4 cup butter or margarine
2 tablespoons brown sugar
2 tablespoons hot sauce
1 tablespoon seasoned salt
1 tablespoon paprika
1 tablespoon lemon juice
1 1/2 teaspoons garlic powder
1/8 teaspoon chili powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper

Bring all ingredients to a boil in a Dutch oven. Reduce heat, and simmer sauce, stirring occasionally, 30 minutes.

Yield: Makes 1 quart


Southern Living, MAY 2001

Yield: 1 Serving

Ingredients

2 parts salt
4 parts dark brown sugar
2 parts cumin, ground
2 parts black pepper, freshly
-ground
2 parts chili powder
4 parts paprika
1 part cayenne (optional)

Instructions

Combine ingredients and store in an air-tight container.

Apply rub to ribs and leave in refrigerator of several hours to overnight.

Yield: 1 Serving

Ingredients

pork ribs
4 ts minced garlic
3 tb sugar
5 tb Koon Chun Thick Soy Sauce
1/3 c Koon Chun Hoisin Sauce
1/2 c Shaohsing Chinese Wine
2 tb Koon Chun ground bean sauce
GLAZE:
2 tb honey
2 ts sesame seed oil
3 tb thin soy sauce

Instructions

I take all the marinade ingredients and put into a bowl. I heat it up
slightly so all the ingredients combine. I add a little cornstarch and
water to thicken it up a little. I find it sticks to the ribs better this
way.

I put the ribs and marinade in a pan big enough to contain full racks.
Being as dedicated as I am, I cover and refrigerate for a week. I also
remove and switch around the ribs twice a day so all the ribs are well
marinated. I don't like using a plastic bag here since the marinating
drying slightly on the ribs works better.

I get my grill hot. I use almond/apple/maple at a 50/30/20 ratio. I hot
smoke the ribs for about 1.5 to 2.5 hours. The temperature gets to about
200 to 225F. I also brush the marinade several times while cooking.

After ribs are done, I brush the with the glaze. I scale up the ratios
here as well. I am more generous with the honey and less with the sesame
seed oil. I use just enough to give a hint of the oil flavor. I sprinkle
ribs with sesame seeds just before serving. I usually serve with a good
quantity of Thai Fried Rice or Yang Chow Fried Rice. I also like Cantonese
stir fried Brussel sprouts of Szechwan green beans.

Yield: 1 Serving

Ingredients

1 ga water
4 oz kosher salt
4 oz sugar to 8 ounces
1 5/8 oz Prague powder or Instacure

Instructions

In the cure, I adjust the sugar depending on how much sugar is in the rub
and finishing sauce I use that day.

Mix cure ingredients in water and stir until dissolved.

Remove the membrane from the ribs, wash them well and then let them cure in
refrigerator for about 18 hours.
You can then rub them if you like and let sit in refrigerator for another
2-12 hours. Remember the cure is going to add a lot of salt and some
sweetness so I don't use much of either in the rub.
Then I smoke them at 225F-250F until I can easily tear off a rib (about 3
hours).
Danny Gaulden's rib glaze (in this recipe archive) goes great with this.
Also, I tried the peach glaze from "The Ultimate BBQ Sauce Cookbook" (ISBN
1-56352-201-2) this week and it was also great.

Posted to the BBQ List on July 024 1998 by Bill Ackerman

Yield: 4 Servings

Ingredients

1 ts ground ginger
1 ts ground coriander
1/2 ts paprika
1/4 ts black pepper
1 ts salt; optional
3 lb pork loin back ribs or
1 spareribs

----------------------------------GLAZE-----------------------------------
1/2 c red currant jelly
3 tb orange juice
1 tb lemon juice
1 1/2 tb dijon style mustard
1 fresh orange slices; for
-garnish

Instructions

Combine first five ingredients and rub onto meaty side of ribs. Cover
and refrigerate for 2 hours. Take out of refrigerator and bring to
room temperature for 20 minutes before grilling.

An hour or so before serving, start cooking ribs 10-12" from coals (or
under broiler), turning from time to time. Pork will take 60-70
minutes to cook depending on thickness. Meanwhile, heat to combine
red currant jelly, orange, and lemon juice with mustard. Brush ribs
frequently with glaze during last 15 minutes of cooking. Garnish with
orange slices. Serve this with a nice Cabernet Sauvignon or a Gamay
Beaujolais. Source: My little file box.

Yield: 8 Servings

Ingredients

------------------------------PRODIGY BOARD-------------------------------
4 lb country style pork ribs
1 ts salt
1 lemon; thinly sliced
1 onion; thinly sliced

-----------------------------BARBECUE SAUCE-------------------------------
2 tb brown sugar; packed
1 tb salt
1/4 tb black pepper
2 1/4 tb chili powder
1 garlic; sml clove/mashed
1 tb lemon peel; grated
6 tb lemon juice
6 tb worcestershire sauce
2 1/4 c catsup

----------------------YOUR LINK TO THE PHILLY.INQU------------------------

Instructions

Place ribs in large dutch oven or kettle with enough boiling water to
coveR. Add 1 teaspoon salt, lemon and onion and cook 45 to 60 minutes.
Meanwhile, to make sauce, combine brown sugar, 1 tablespoon salt,
pepper, chili powder, garlic, lemon peel, lemon juice,
worcestershire, catsup and 3/4 cup water in saucepan. Bring to boil,
reduce heat and simmer about 20 minutes, or until sauce is reduced to
about 4 cups. Drain ribs thoroughly, discarding lemon and onion
slices. Brush drained ribs well with sauce and place over slow coals.
turn every 10 minutes, brushing frequently with sauce. Cook 35 to 45
minutes, or until done and well coated with sauce. Serve with extra
sauce. June the 6th at 11:56 am

Yield: 6 Servings

Ingredients

2 racks pork spareribs
8 dried new Mexican chilies
seeded
3/4 c hot water
1/2 c ketchup
2 cloves garlic
1/2 c cider vinegar
3 tb brown sugar; firm packed
2 ts salt
3 tb tequila
1/2 c veg. oil
1/2 ts cumin
1/8 ts allspice

Instructions

In a large kettle combine the spareribs with water to cover, bring the
water to a boil and simmer the ribs skimming the froth as necessary, for
about 50 min. Drain the ribs well and pat them dry.

While the ribs are simmering, in a blender puree the chilies, water,
ketchup, garlic, vinegar, brown sugar, salt, tequila. oil, cumin and the
allspice. In a jelly roll pan or on a tray coat the ribs generously with
some of the chili sauce, reserving the remaining sauce in a small bowl,
covered with plastic wrap and chilled for a least 8 hours or over night.

Let the ribs stand at room temp. for 1 hour and grill them on an oiled
rack set 5-6 over heat source for 6 min. on each side In a small saucepan
simmer the reserved chile sauce for 3 min. and serve it with the ribs.

Posted to the BBQ List by Carey Starzinger on Apr 08, 1996.

Yield: 4 Servings

Ingredients

1 rack baby back pork ribs per
- modera; tely hungry person
1 cider vinegar
1 garlic salt
1 canned black pepper

Instructions

Date: Sun, 25 Feb 1996 13:05:42 -0500

From: Kit Anderson
These are the worlds best ribs. I know. I was born in Memphis and have
lived in Texas and South Carolina. I have tried every way there is to
prepare ribs on the grill. It is dangerous muck about with this recipe. I
once even tried to use spare ribs and my wife almost cried. These are
perfect. There is a BBQ joint in heaven. It has one thing on the menu.
This is it.

One rack of baby back pork ribs per moderately hungry person

marinate in cider vinegar for a few minutes

liberal amounts of garlic salt

liberal amounts of canned black pepper

The smoker should be at 200-225F. Use a pan of water in the smoker.
Mesquite, hickory, or oak chunks on natural charcoal. Briquettes are filled
with petroleum and coal and will give you laboratory rats in your bladder.
No amount of homebrew will flush them out either. I won't even discuss the
evils of propane. Should take 2 1/2 hours. For an good afforadble smoker,
look at the Brinkmann's Porfessiona'

That's it? Yep. Don't change a thing. Don't use fresh ground pepper or
cloves of garlic. If you need sauce( you won't ), it goes on the side. And
yes, chipotles en adobo make for a great BBQ sauce.

CHILE-HEADS DIGEST V2 #251

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

Ingredients

(2 servings)

1 lb Pork spareribs cut into piec
2 Potatoes peeled and cubed
1/2 c Onion slices
1 tb Sherry
3 tb Oyster sauce
2 tb Soy sauce
1/2 ts Sugar
2 ts Oil, butter


Instructions

Lightly brown spareribs in hot skillet. Add oil, potatoes, onion and sherry and cook 5 to 10 minutes or until potatoes and onion are lightly browned. Mix in oyster sauce, soy sauce and sugar and simmer 20 to 30 minutes.

Ingredients

(4 servings)

4 lb Spareribs, or country-style pork ribs
3 lg Cloves garic, pressed
1 lg Can (20-oz.) Dole crushed pineapple, undrained
1 lg Onion
1 Bottle (12-oz.) chili sauce
1/2 c Brown sugar, packed
1 ts Ground giner
1/2 ts Dry mustard


Instructions

Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake in 350-degrre F. oven 1/2 hour. Combine remainig ingredients. Spoon over ribs. Bake, uncovered, one hour longer. S
Serves 4

Ingredients

(4 servings)

4 lb Pork ribs, cut in pieces
1 ea Lemon
1 ea Large onion
1 c Catsup
1/3 c Worcestershire sauce
1 ts Chili powder
1 ts Salt
2 x Dashes Tabasco sauce
2 c Water


Instructions

Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes.

Ingredients

(4 servings)

1 1/4 lb Pork ribs, trimmed
3/4 c Sugar
1/2 c Vinegar
5 tb Soy sauce
3 tb Sherry
4 c Cooking oil


Instructions

1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside.

Ingredients

(4 servings)

1 1/4 lb Pork ribs, trimmed
3/4 c Sugar
1/2 c Vinegar
5 tb Soy sauce
3 tb Sherry
4 c Cooking oil


Instructions

1. Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. 2. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside.

Ingredients

(1 servings)

spare ribs sauerkraut
2 c Flour
1 Egg, beaten
1 ts Baking powder
1 c Milk


Instructions

DIRECTIONS ------------------------------------------------------------ Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes.

Ingredients

(6 servings)

5 lb Pork spare ribs
1 1/2 ts Salt
1 Beef bouillon cube
3/4 c Water,boiling
1 ts Oil
1 cn Pineapple,crushed,undrained
1/4 c Brown sugar,dark,firm packed
1 ts Onion powder
1/4 ts Garlic powder
2 tb Worcestershire sauce
2 tb Cornstarch
1/4 c Water,cold


Instructions

1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt.
2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat.
3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan.
4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil.
5. Reduce heat and simmer, uncovered, 5 minutes.
6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened.
7. Spoon sauce over drained, baked ribs.
8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes.

Ingredients

(4 servings)

1/2 c Butter
1 ts Garlic powder, or more to taste
3 lb Pork spareribs


Instructions

lemon juice oregano
Combine butter and garlic. Rub garlic mixture on both sides of ribs. Squeeze fresh lemon juice all over ribs. Sprinkle oregano all over ribs. Place in oven. Bake at 350 F for 45 minutes to 1 hour. Baste lemon juice over meat several times during baking and just before serving. Makes excellent finger food! Serves 4.
Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens

Ingredients

(6 servings)

6 lb Pork spareribs
1 x Chinese dry marinade


Instructions

Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce.

4 one inch thick butterfly pork chops (trim the fat off)
1 1/2 cups of beef broth (heated)
2 tbsp. rosemary (crushed)
1/2 lb. of fresh mushrooms (sliced lengthwise)
Pepper to taste

Make 4 pockets of aluminum foil (I use double thickness) and lay one chop on each. Add rosemary to broth and let steep for about 10 minutes. Spoon 3 tablespoons of broth over the pork chop and layer sliced mushrooms on top. Add pepper, close foil pocket so that there is enough room for steam
but make sure it is tightly sealed. Put on top shelf of BBQ and cook for 1.5 hours.

Makes 4 servings

Dressing

1/2 cup minced shallots
2 tablespoons minced fresh ginger
1 teaspoon minced fresh garlic
4 ounces rice wine vinegar
2 ounces sesame oil


1/4 cup julienned red bell pepper
1/4 cup julienned yellow bell pepper
1/2 cup Granny Smith apple, cored unpeeled and diced
8 ounces mixed salad greens
Chopped peanuts for garnish, optional
6 2-ounce medallions of pork tenderloin
2 tablespoons Chef Paul Prudhomme's Meat Magic®


In a medium size mixing bowl combine shallots, ginger, garlic, vinegar and sesame oil. Whisk until well blended. Add red and yellow bell peppers and apples and toss until covered. Set aside.

Preheat a large non-stick skillet. Sprinkle both sides of each pork tenderloin with Meat Magic. Cook the pork, turning often, for 5 to 7 minutes, being careful not to overcook. Transfer to plate and set aside.

Mound the greens on each serving plate. Cut cooked tenderloins into strips and divide evenly on top of greens. Drizzle the dressing on salad. Garnish with peanuts if desired.

Makes 4 servings

Pork and apples is certainly one of the most perfect flavor combinations, and this slightly sweet apple-cider sauce beautifully enhances the taste of the hickory-smoked pork. It also reminds me of the country-fried apples we had at my grandmother Flora Holland’s house, which were served at breakfast with sausage and ham. A tart variety of apples, such as Granny Smith, works best here.


2 tablespoons each thyme, sage, and rosemary, reserve stems for Apple Cider Sauce
4 eight-ounce pieces pork tenderloin
1/3 cup pure maple syrup
1 cup hickory or other fragrant wood smoking chips
Coarse salt
Freshly ground black pepper
Apple Cider Sauce (recipe follows)
Preheat grill. Pick herb leaves from stems. Roughly chop leaves, and combine in a small bowl. Roll pork in maple syrup and then rub with herbs; set aside. To smoke inside, place wood chips in a roasting pan, and place wire rack on top. Heat the baking sheet on a burner until the chips just begin to smoke. Place pork on wire rack, and cover with foil. Allow pork to smoke 15 minutes. Season with salt and black pepper to taste. Grill 6 to 7 minutes on both sides, until pork is cooked medium-well. Serve with Apple Cider Sauce.

4 oz. minced pork
1 c. peeled cooked shrimp
1 garlic clove, crushed
2 spring onions, finely chopped
2 T. fresh chopped coriander
1 egg white, lightly beaten
1 tsp. light soy sauce
1 tsp. grated lemon rind
4 slices white bread, crusts removed
4 T. sesame seeds oil, for frying
Lemon wedges, to serve
Fresh coriander sprigs, to garnish

Place the pork, shrimp, garlic, spring onions, coriander, egg white, soy sauce, and lemon rind in a food processor or blender and pulse until the mixture is fairly smooth.

Next, flatten the bread slices with a rolling pin, then spread about 1/4 in. of the pork and shrimp mixture on each slice, pressing down well. Cut each slice of bread into four triangles. Sprinkle the sesame seeds in a
shallow bowl and coat the triangles meat side down with the seeds.

Heat 1/2 in. oil in a frying pan until a cube of bread browns in 30 seconds. Fry the toasts meat side down for 3-4 minutes, then turn them over and fry for 2 minutes. Drain on kitchen paper and serve hot, with lemon wedges, and coriander, to garnish.

Serves 4.

(Grilled Lamb or pork chops)

6 chops, about 3/4" thick
1/2 c. grated Romano cheese
4 T. soft butter
1 tsp. minced garlic
1 tsp. oregano
dash pepper
1/2 tsp. salt

Broil chops 5-6 " from medium coals, 6-8 minutes. Turn and broil 4-5 minutes, or to desired doneness. Blend remaining ingredients. Turn chops over, spread butter mixture on top of hot chops, allow to remain on grill until cheese melts, forming a "crust" on top of meat. Serves 6. (Remember, the pork takes longer to cook than the lamb chops.)

Variation:

3/4 c. grated Cheddar cheese
4-5 strips bacon, fried, drained, crumbled
1 1/2 tsp. minced fresh Greek oregano
2 green onions, finely chopped
2/3 stick butter, softened

Mix all ingredients together in small bowl using a wooden spoon. Make sure butter is evenly incorporated throughout. Follow directions as above. (You could also omit the oregano and green onions, and substitute finely chopped green chilies for a Southwestern twist...)

Have your butcher cut a boneless pork loin into 6 oz. slices.

For six slices, you will need 1 c. sour cream, 2 tsp. Bell's Seasoning (poultry seasoning), and approx. 2-3 c. of finely crushed corn flakes.

Mix the seasoning and sour cream well. Dip a slice of meat in, coating both sides. Place on top of corn flakes in a pie plate, scatter some corn flakes on top, and lightly press down. Turn meat over and repeat. Place on a greased baking sheet. Bake at 350F for 35-45 min., turning once.

2 tsp. vegetable oil
4 center-cut loin chops, 1" thick
4-8 cloves garlic, peeled and slivered
1 1/4 c. chicken broth
2/3 c. dry white wine
2 fennel bulbs, trimmed, quartered,
cut into very thin slices
2 tsp. cornstarch
salt and freshly ground black pepper, to taste

Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Pat chops dry and add to skillet. Cook 3-6 minutes on each side, or until deep golden-brown. Discard fat.

Remove skillet from heat (leave pork chops in skillet) and add garlic, Cook 1 minute in the hot skillet. Return skillet to heat and add 1 c. broth, wine and fennel, bring to a boil. Lower heat and simmer, covered, 5 minutes.

Remove the chops to a pie plate or other ovenproof dish and cover lightly with foil. Place in the oven and let them continue cooking 10-15 minutes or until an instant-read thermometer registers 160F when placed near the bone.

Meanwhile, simmer sauce 5 minutes or until reduced slightly. In a small cup or bowl, mix remaining broth (should be cold or at room temperature) with the cornstarch. Add this to the sauce and boil 1 minute or until lightly thickened. Taste, adding salt and pepper as necessary. Serve chops "smothered" with sauce. Serves 4. Good served with rice or mashed potatoes.

>From Around the Southern Table, by Sarah Belk

8 pork chops
1/2 c. apple juice
1/2 c. golden raisins
1 tsp. salt
1/4 c. brown sugar, packed
1/4 tsp. nutmeg
1/4 tsp. cinnamon
3 lg. in red apples
1/2 c. water

Pork chops should be about 3/4' thick. Cut apple into 6-8 wedges. Brown chops in greased skillet over medium heat. Arrange chops in shallow 2-qt. Baking dish. Pour apple juice over, sprinkle with raisins and salt. Cover and bake at 350F for 45 minutes. Turn chops.

Combine sugar, nutmeg and cinnamon, coat apple slices with this. Arrange apples around chops. Sprinkle apples with remaining sugar mixture, pour water over all. Cover and bake an additional 15 minutes.


By Cynthia Bowan

6 pork chops, 3/4" thick
1/2 tsp. instant chicken bouillon granules
salt and pepper
1/8 tsp. mace
1 c. cherry pie filling
snipped parsley
2 tsp. lemon juice

Trim fat from chops, brown in large skillet. Season with salt and pepper.

In crockpot, stir together pie filling, lemon juice, bouillon granules and mace. Place chops on top. Cover and cook on low for 4-5 hrs. Place chops on warm serving platter. Pour some of the sauce over top; garnish with parsley. Serve remaining sauce on the side. Serves 6.

2 medium ripe mangoes
3/4 pound Pork tenderloin
Vegetable oil spray
Salt and pepper to taste
Tabasco sauce
Slice 1 mango in half around the pit. Scoop out pulp with a spoon and puree in a food processor or blender. Cube the other mango.

Remove fat from pork and cut into 1 inch slices. Flatten slices with the palm of your hand. Spray medium pan with vegetable oil spray and heat on medium high. Brown the pork for 1 minute on each side. Season each side with salt and pepper to taste. Reduce heat and cook pork another 5 minutes to cook thoroughly. Remove to a plate and add mango puree to pan. Cook the puree about 30 seconds scraping up brown bits of pork as it cooks. Add several drops Tabasco sauce and mango cubes. Toss cubes in puree for another 30 seconds. Spoon sauce over pork and serve with pasta.
Serves 2.

boneless, center-cut pork chops
1 tsp. vegetable oil
1/2 c. cranberry sauce or favorite fruit jam
1 T. prepared mustard
1 T. vinegar

Brown chops in large nonstick skillet in vegetable oi;. turning to brown well on both sides. Stir in sauce or jam and remaining ingredients. Cover and simmer gently for 10-15 minutes, depending on thickness of chops. Good served with cornbread and a favorite green vegetable. Serves 4.

Judi Leaming is a NJ food columnist; this recipe is from her wonderful newsletter I used to receive.

Makes 6 servings

Ingredients:

1 pound pork tenderloin

Marinade:

2 tablespoons brown sugar
1 1/2 tablespoons soy sauce,
2 tablespoons sherry, optional
1 tablespoon Hoisin sauce

Dressing:

1 tablespoon extra virgin olive oil
1 tablespoon peanut oil
2 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon ginger root, grated
1 dash Tabasco sauce, optional

Salad:

6 ounces vermicelli
1 cup carrots, julienned
1 cup pea pods
4 green onions, sliced, tops included
1 tablespoon toasted sesame seeds

Preparation:

Marinade:

Cut the pork into very thin slices, suitable for stir-frying. Mix brown sugar, soy sauce, sherry and Hoisin sauce. Pour over the pork strips in heavy plastic bag. Place in refrigerator to marinate for up to 1 hour, turning bag occasionally.

Dressing:

Combine oils, sugar, soy sauce, ginger root and Tabasco or other hot sauce. Blend and put into refrigerator to chill.

Salad:

Cook vermicelli to desired doneness. Add the pea pods and carrots during last 2 minutes of cooking. Drain and immediately rinse with cold water. Put into large bowl and pour the dressing over vermicelli mixture. Add the green onions. Set aside while preparing pork.

Pork:

Remove the pork from refrigerator and put into a wok or large heavy skillet. Include some of the marinade. Stir pork strips until browned and cooked through, about 5 to 7 minutes. Drain and add to the salad mixture. Mix the salad well.

Cover and refrigerate 1 hour to allow the flavors to blend. If desired, sprinkle with toasted sesame seeds just before serving.

Makes 2 servings

Ingredients:

1/2 pound lean ground pork
1/4 cup diced onion
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano, crushed
1/2 jalapeño pepper, minced
4 tablespoons chopped fresh cilantro leaves
4 10 inch flour tortillas
4 tablespoons grated Monterey Jack cheese or 4 tablespoons grated Cheddar cheese

Preparation:

In a large (12-inch) nonstick skillet over medium-high heat, cook pork with onion and garlic until browned, drain off any drippings and remove to large bowl.

Stir cumin, oregano, jalapeño and cilantro into pork mixture.

Clean out skillet by wiping with paper towel and heat over medium-high heat. Place one tortilla in skillet, top with half of the pork mixture, spreading evenly and sprinkle with 2 tablespoons cheese.

Top with another tortilla and cook on one side until nicely browned (about 2-3 minutes), pressing down occasionally on top tortilla.

Turn and brown on other side, remove to cutting board and cut into 8 wedges.

Repeat process to make 8 more quesadilla wedges.

Serve with salsa

Note: You can substitute ground chicken in this recipe.

Makes 2 servings

More of a concept than an actual recipe.

Ingredients:

2 tablespoons corn oil
4 pork chops, less than an inch thick
corn meal for dredging
1/2 cup refried beans
3/4 to 1 cup of your favorite red chili
1 cup cheddar or jack cheese

Garnish for "tostadas":

shredded lettuce
diced tomatoes
diced red onion
sliced black olive
sour cream
guacamole
more shredded cheese
salsa

Preparation:

Take each pork chop and place it between two pieces of plastic wrap and pound it out with the flat side of a meat hammer to about 1/4 inch in thickness. Continue with each chop.

Dredge the flattened chops in corn meal. Heat oil in 12 inch sauté pan and sear on both sides, approximately 2 to 3 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a plate until all the pieces are done.

Top the pork "tortilla" with refried beans, a little chili and some cheddar cheese and place in an oven that has been preheated to 350°F just until the cheese melts and the chili and beans are heated through, approximately 8 to 10 minutes.

Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.

Makes 6 servings

Ingredients:

3/4 cup thinly sliced mushrooms
1/4 cup thinly sliced green onion
1 clove garlic, minced
2 teaspoons butter
1 1/2 pound lean ground pork
1 teaspoon Dijon-style mustard
1 teaspoon Worcestershire Sauce
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Preparation:

In medium skillet, sauté mushrooms, onion and garlic in butter until tender, about 2 minutes. Combine ground pork, mustard, Worcestershire sauce, salt and pepper; mix well. Shape into 12 patties, about 4 inches in diameter, set aside. Spoon equal portions of mushroom mixture onto center of 6 pork patties. Spread to within 1/2 inch of edge. Top with the remaining 6 patties; seal edges. Place patties on grill about 6 inches over medium-hot coals. Grill 10-15 minutes, turning once. Serve on buns, if desired.

Source: otherwhitemeat.com

Makes 4 servings

Ingredients:

2 pork blade steaks, cut 1-inch thick
2 small cloves garlic, minced
2 tablespoons finely chopped onion
2 tablespoons lemon juice
2 tablespoons soy sauce
1 tablespoon honey

Preparation:

Combine all ingredients in a zip lock style bag; seal bag and place in refrigerator 4-24 hours. Remove steaks from marinade, discarding marinade. Grill over medium-hot coals, 7 minutes per side, turning once.

Source: otherwhitemeat.com

Makes 2 servings

More of a concept than an actual recipe.

Ingredients:

2 tablespoons corn oil
4 pork chops, less than an inch thick
corn meal for dredging
1/2 cup refried beans
3/4 to 1 cup of your favorite red chili
1 cup cheddar or jack cheese

Garnish for "tostadas":

shredded lettuce
diced tomatoes
diced red onion
sliced black olive
sour cream
guacamole
more shredded cheese
salsa

Preparation:

Take each pork chop and place it between two pieces of plastic wrap and pound it out with the flat side of a meat hammer to about 1/4 inch in thickness. Continue with each chop.

Dredge the flattened chops in corn meal. Heat oil in 12 inch sauté pan and sear on both sides, approximately 2 to 3 minutes each side. Remember your chop is very thin and will only take a short time to cook. Place on a plate until all the pieces are done.

Top the pork "tortilla" with refried beans, a little chili and some cheddar cheese and place in an oven that has been preheated to 350°F just until the cheese melts and the chili and beans are heated through, approximately 8 to 10 minutes.

Remove to warm plates. Have all the toppings ready and allow your guests to garnish their "tostada" as they wish.


--------------------------------------------------------------------------------

Ingredients

(10 servings)

1 lb Franks, 1/2 " rounds
1/4 c Vinegar
3 tb Brown Sugar
1 tb Worcestershire
1 Garlic Clove, minced
1/4 ts Pepper
1 1/2 c Tomato Sauce
1 Onion, small, minced
1 tb Mustard
1/2 ts Curry Powder
1 ts Salt
Picks


Instructions

Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks.

Ingredients

(4 servings)

1/2 lb Ground Beef; Lean
1/4 lb Ground Pork
1 ea Egg; Large
1 c Bread Crumbs; Soft
1 tb Lemon Juice
1/8 ts Nutmeg
1/2 ts Salt
1 x Pepper; To Taste
4 lb Breast Of Veal; With Brisket
3 tb Shortening
2 ts Paprika
2 ea Bay Leaves
6 ea Cloves; Whole
1/2 ts Rosemary
1/2 ts Basil
2 c Water


Instructions

Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately

Ingredients

(4 servings)

3 tb Olive oil
1 lg Red bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Green bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Yellow bell pepper, cored,
Seeded and cut into thin
Strips
1 lg Onion, cut into wedges
1/3 lb Ground beef
1/3 lb Ground pork
1/3 lb Ground veal
1 lg Egg
1/4 c Fine dry bread crumbs
1/4 c Chopped fresh parsley
1 ts Fennel seeds, crushed
1 1/4 ts Salt
1/4 ts Black pepper
1/2 c Pitted black olives, halved


Instructions

In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender.Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon,blend well.Shape mixture into 1 1/4" balls.Using slotted spoon,remove vegetables from skillet to bowl; keep warm.To skillet,add remaining 2 tbsp.oil;heat over medium-high heat.Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through.Return peppers to skillet, along with olives and remaining 1/2 tsp. salt.Cook about 1 minute longer,stirring until well mixed and heated through.Makes 4 servings.

Ingredients

(4 servings)

1/2 lb Ground beef; lean
1 ea Egg; large
1 tb Lemon juice
1/2 ts Salt
4 lb Breast of veal; with brisket
2 ts Paprika
6 ea Cloves; whole
1/2 ts Basil
1/4 lb Ground pork
1 c Bread crumbs; soft
1/8 ts Nutmeg
1 x Pepper; to taste
3 tb Shortening
2 ea Bay leaves
1/2 ts Rosemary
2 c Water


Instructions

Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately.

Ingredients

(8 servings)

1 lb Ground beef
1/2 lb Ground veal
1/2 lb Ground pork
1 ts Worcestershire sauce
2 Eggs
1 1/2 c Cracker crumbs
3/4 c Ketchup
1/2 c Warm water
1 pk Dry onion soup mix
4 Bacon strips
2 pk Crescent roll dough
1 Egg white,lightly beaten
With 1 tbsp. water
Flour


Instructions

Heat oven to 350 degrees.Mix meats together by hand in a large bowl.Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.) Drape the loaf with bacon strips.Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle).Reserve the remaining 2 for decorating.Overlap the triangles on a large floured surface to make a large rectangle.Gently,press together the seams and perforations. Place over meat loaf and mold to fit.Trim off excess dough.Use remaining rectangles to make a design for the top;cookie cutters may be used.Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.Makes 6 to 8 servings.

Ingredients

(6 servings)

2 Med. apples coarsely chopped
7 Tablespoons Unsalted butter
3 Tablespoons Brown sugar
1 Teaspoon Vanilla extract
1/2 Teaspoon Ground nutmeg

SEASONING MIX:
1 Tablespoon Salt
1 Teaspoon Onion powder
1 Teaspoon Ground cayenne pepper
3/4 Teaspoon Garlic powder
1/2 Teaspoon White pepper
1/2 Teaspoon Dry mustard
1/2 Teaspoon Rubbed sage
1/2 Teaspoon Ground cumin
1/2 Teaspoon Black pepper
1/2 Teaspoon Dried thyme leaves

PORK CHOP INGREDIENTS:
6 Each 1-3/4" thick pork chops
3/4 Pound Ground pork
1 Cup Chopped onions
1 Cup Chopped green bell peppers
2 Teaspoons Minced garlic
1 Cup (4 oz) diced green chilies
1 Cup chicken stock
1/2 Cup Very fine bread crumbs
1/2 Cup Finely chopped green onions


Instructions

In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat.

Ingredients

(10 servings)

1/3 c Chopped onion
1 Garlic clove, minced
1 tb Olive oil
3 c Crumbled fruitcake
5 lb Boneless rolled pork loin roast
1/4 ts Salt
1/4 ts Pepper
2 tb Dried thyme, divided
1 c Apple juice
1/4 c Bourbon
1/4 c Honey
2 tb Butter or margarine
2 tb All-purpose flour
2 tb Bourbon
1/4 c Whipping cream


Instructions

COOK onion and garlic in olive oil in a skillet over medium-high heat, stirring constantly, until tender. Remove skillet from heat; add fruitcake, and stir well.
REMOVE pork loin from elastic net. (There should be 2 pieces.) Trim excess fat. Make a cut lengthwise down the center of each piece, cutting to, but not through, bottom. Starting from center-cut of each piece, slice horizontally toward 1 side, stopping 1/2 inch from edge. Repeat on opposite side. Unfold each piece of meat so that it lies flat.
FLATTEN to 1/2-inch thickness using a meat mallet or rolling pin.
SPRINKLE salt, pepper, and 1 tb. thyme evenly over pork. Sprinkle fruitcake mixture over pork.
ROLL each loin half, jellyroll fashion, starting with long side. Secure with string, and place, seam-side down, in a shallow roasting pan.
POUR apple juice and chicken broth around rolled pork loins in pan.
COMBINE 1/4 cup bourbon and honey. Brush lightly over rolled pork loins. Sprinkle with remaining tablespoon thyme.
BAKE at 350F for 50 minutes or until meat thermometer inserted in thickest portion registers 160F, basting with bourbon mixture at 20-minute intervals. Remove pork loins from pan, reserving pan drippings; keep pork warm.
POUR pan drippings into saucepan; bring to a boil, and cook about 10-15 minutes until mixture is reduced to 1 cup. Set aside.
MELT butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add reduced drippings and 2-tbs. bourbon; cook over medium heat, stirring constantly until mixture thickens and boils. Remove from heat; stir in whipping cream. Garnish pork, if desired with fresh grapes, kumquats, thyme sprigs, and canned crabapples. Serve sauce with sliced pork.

Ingredients

(8 servings)

2 1/2 lb Pork fat or salt pork
1 lb Pork liver; approx 3 lb
1 1/2 c Rolled oats
2 ts Salt
1/2 ts Pepper


Instructions

This New Brunswick recipe reflects a change in the traditional haggis - a change which recent Scottish arrivals consider akin to sacrilege.
Directions: Grease a 9x5x3 inch loaf pan. Cut Pork fat in cubes and fry out the fat from the pork or salt pork fat. Pour off the grease as it accumulates. When the pieces are golden brown and crisp they are called "crackin's in Ontario, or "Kips" in the Maritimes. Drain well. Cool.
Wash the pork liver and place in a large pot. Cover with boiling water and boil for about 1 hour, or until a fork can easily be inserted. Remove liver and allow to cool. Reserve liquid. Put cooled liver and 2 cups of cracklin's through the food grinder. Mix together. Stir in the oats, salt and pepper. Add sufficient cooking liquid to hold mixture together. Press into prepared loaf pan, cover with waxed paper and foil. Steam for 1 hour. Cool.
To Serve, slice 1/2 inch thick and pan fry until golden brown on both sides. Serve piping hot.
from _The Laura Secord Canadian Cookbook_

Makes 6 servings

Ingredients:

3 1/2 tablespoons unsalted butter
six pork loin chops, 1-inch-thick (about 2 pounds)
3 Granny Smith or golden delicious apples
2 tablespoons firmly packed light brown sugar
2 tablespoons applejack or calvados
1/4 cup dry white
1/2 cup heavy cream
1/4 teaspoon celery salt
1/8 teaspoon crumbled dried sage

Preparation:

In a large skillet heat 2 tablespoons of the butter over moderately high heat until the foam subsides. Pat dry and season the pork chops with salt and pepper. Brown the chops in the butter in batches for 2 minutes on each side and transfer them to a plate.

Pour off the fat from the skillet, add the remaining 1 1/2 tablespoons butter and in it sauté the apples which have been peeled, cored and cut into eighths, with 1 tablespoon of the brown sugar over moderately high heat, turning them for 3 minutes, or until they are golden.

Add the applejack, the wine, the remaining tablespoon brown sugar, the cream, the celery salt,and the sage and bring the mixture to a boil. Add the chops with any juices that have accumulated on the plate. Simmer the mixture, covered, for 20 minutes, or until the chops and the apples are tender. Remove the chops and apples to a heated platter. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples.

Makes 4 servings

Ingredients:

Rub:

1 tablespoon ground allspice
1 tablespoon brown sugar
1 tablespoon onion powder
1 1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon dried thyme
one 3 1/2 pound boneless center-cut pork loin, sliced lengthwise end to end through the center, butterfly style

Fruit Salsa:

1 cup fresh orange juice
2 small ripe tomatoes, preferably Roma
1 small ripe banana, chopped
1/2 medium onion, minced
1 fresh jalapeño, minced
2 teaspoons extra-virgin olive oil
1 teaspoon ground dried red chili powder, preferably ancho
2 garlic cloves, minced
dash cider vinegar

Filling:

6 ounces uncooked chorizo
1 egg
1/2 medium onion, minced
3 scallions, sliced

Mexicana Mop:

juice of 2 oranges
1/2 cup cider vinegar
1/2 cup water
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced

Preparation:

The night before you plan to barbecue, combine the rub ingredients in a small bowl. Massage the pork with the rub inside and out. Wrap the meat in a small plastic bag and refrigerate overnight.

Before you begin to barbecue, prepare the salsa by combining all the ingredients in a small bowl. Refrigerate it until needed.

Prepare the smoker for barbecuing bringing the temperature to 200 to 220 degrees F.

Remove the pork from the refrigerator and let it sit at room temperature for 30 minutes. In a small bowl, mix together the filling ingredients. Stuff the loin with the chorizo mixture and tie it with kitchen twine in several places.

Mix together the mop ingredients in a small saucepan and keep the liquid warm over low heat. Warm a heavy skillet over high heat. Add the loin and sear it quickly on all sides. Transfer the pork to the smoker. Cook for 2 1/2 to 2 3/4 hours, basting the loin at 30 to 40 minute intervals in a wood-burning pit, or as appropriate for your style of smoker.

After the initial cooking period, remove the pork from the smoker and wrap it in heavy-duty foil, pouring about 2 tablespoons of the mop and 1 cup of the salsa over the meat. Discard any remaining mop. Seal the edges of the foil well. Return the pork to the smoker for another 1 to 1 1/2 hours, cooking to an internal temperature of 160 degrees F. Allow the pork to sit at room temperature for about 10 minutes before slicing. Serve slices topped with spoonfuls of the salsa. Offer the remaining salsa on the side.

Makes 8 servings

Ingredients:

1 pork loin, approximately 4 pounds
salt to taste
3 tablespoons cracked black peppercorns
1 tablespoon mild paprika
4 tablespoons packed brown sugar
3 tablespoons Dijon-style mustard
1 1/2 cups lager style beer, or up to 4 cups (see note)
1 large onion, sliced
1 1/2 cups dried apricots
2 teaspoons apricot preserves
2/3 cup chicken stock
2 teaspoons ketchup
2 teaspoons Worcestershire sauce
2 teaspoons cornstarch
1 tablespoon cold water

Preparation:

Preheat oven to 350 degrees. Rub the roast generously with salt, pepper and paprika.

Spread the sugar on a cutting board. Spread the mustard over the pork and roll it in the sugar. Place the roast in a roasting pan and add 1 1/2 cups of the beer, the onion and the apricots. Roast for 45 minutes, pour the rest of the beer into the pan and continue roasting until the juices run clear when tested with a skewer and the internal temperature reads 150 to 160 degrees, about 45 minutes.

Remove the pork from the roasting pan and cover loosely with foil. Place the pan with the pan juices on a burner and add the apricot preserves, stirring to dissolve. Add the stock, ketchup and Worcestershire sauce and cook over medium-high heat until a little reduced, about 5 minutes, scraping the bottom of the pan with a wooden spoon. Reduce the heat to low and drizzle in the cornstarch mixture. Cook until the sauce thickens, about 2 minutes. Transfer to a sauceboat.

Slice the meat into thin slices and serve accompanied by the sauce.

Note:

Take a good look at the amount of liquid in the roasting pan at the halfway mark before adding more beer. Depending on your taste, the initial 1 1/2 cups provided plenty of liquid for the sauce.

For a finer more pourable sauce, chop the apricots before adding them to the pan, or purée the finished sauce in a food processor or blender (work in batches so the hot liquid doesn't overflow.)

Recipe By :Terry Henderson
Serving Size : 4
Amount Measure Ingredient
------- ------------ --------------------------------
1 pound Pork Tenderloin -- sliced into 1-inch slices
1 tablespoon butter
1 teaspoon butter
1/2 cup apricot nectar
2 sliced green onions
1/4 teaspoon dried mustard
1 tablespoon cider vinegar

Flatten tenderloin pieces by cutting them into slices, then pounding them flat between layers of saran wrap.
Melt 1 tablespoon butter over medium-high heat in a large skillet; sauté pork about 2 minutes on each side; remove pork from pan. Add 1 teaspoon butter, nectar, onion, mustard
and vinegar to pan. Cover and simmer 3-4 minutes. Add pork and finish cooking through.

Serving Ideas : serve with fresh vegetables and a plain simple rice, also goes really nicely with Rosemary herb roasted potatoes.
NOTES : A very simple dish to make





--------------------
Terry Henderson
ChefByNite
Shoot for the moon, even if you miss you will land among the stars

Recipe By :Bill Cotton, modified from Cuisine Mag.
Serving Size : 4 Preparation Time :0:10
Categories : Pork-Ham

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound pork loin cutlets
1 1/2 cups medium grain rice
2 cups yellow onions -- sliced
2 cups chicken broth
1/2 cup mirin
1/2 cup soy sauce or oyster sauce
2 tablespoons sugar
4 slices fresh ginger
6 large eggs -- lightly beaten
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1 pinch black pepper
2 1/2 cups panko (or bread crumbs)
1/4 cup oil
green onions -- chopped

1. Prepare rice according to package directions.
2. Before breading cutlets, beat the eggs in a shallow dish (like a pie plate), mix flour, salt and pepper in a second dish, and place the panko in a third dish; set aside.
3. Pound cutlets between sheets of plastic wrap until 1/4-inch thick. Bread cutlets by first dredging both sides in flour mixture, then dipping into the egg, and following with the panko. Then "double bread," dipping into the egg, then panko again. Transfer to a rack or plate until ready to fry. Heat oil over medium-high heat in a skillet.
4. Fry cutlets in batches, browning on both sides until cooked through, 6-8 minutes total. Transfer cutlets to a rack set over paper towels to drain and then to a warming plate in a low oven.
5. Simmer onion, broth, mirin, soy sauce, sugar, and ginger in a large saute pan over medium-low heat until onion is soft, 15 minutes.
6. To serve, place 2 cutlets sliced in 1/2-inch wide strips, on top of some rice, ladle with broth, and sprinkle with green onions.

NOTE: If you don't have "mirin", combine sake/sugar in a combination of 3 sake to 1 sugar. I sometimes serve the broth on the side and have guests take what they desire.