Pork
These pork chops were delicious! They took extra time, but it’s well worth it. I brined these for 6 hours and made the rub mixture in the morning making dinner time a breeze. These pork chops have a ton of flavor with a little bit of a kick. I hope you give these a try, you will not be disappointed.
INGREDIENTS
- 1/4 cup kosher salt
- 1/4 cup sugar
- 2 cups of water
- 2 cups ice
- 4 one-inch thick bone-in pork chops
RUB
- 3 Tablespoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon ground mustard
- 1 teaspoon black pepper
- 1 teaspoon chili powder
DIRECTIONS
In a large pan combine salt, sugar, and water. Cook over medium heat until the salt and sugar dissolve. Remove from heat and add in the ice to cool the brine to room temperature.
Place pork chops in a gallon-size resealable plastic bag. Add cooled brine and seal bag and refrigerate for no longer than 12 hours.
Remove pork from the brine, rinse and pat dry.
Combine all of the ingredients for the rub. Sprinkle both sides of the pork with the rub.
Prepare the grill and grill the chops over medium heat about 7 minutes per side or until internal temperature reaches 145 degrees. Serve warm.
Enjoy!
This recipe can be found at www.plainchicken.com
This recipe comes to you from a good friend of mine who is an amazing chef! Ann said this recipe is one of the best recipes she has tried in some time. Now that says a lot as Ann makes some amazing dishes. This recipe does take a little bit of time but it’s most definitely worth it!
Serves 4-6 Total cooking time 2 3/4 hours
INGREDIENTS
- 4 ounces pancetta, chopped
- 1 large onion, chopped fine
- 1 large fennel bulb, 2 Tablespoons finely chopped, stalks discarded, bulb halved, cored and chopped fine
- 4 cloves garlic, minced
- 1 1/2 teaspoons salt or kosher salt as Ann used (plus salt for pasta water)
- 1 teaspoon pepper
- 2 teaspoons minced thyme
- 1/3 cup heavy cream
- 1 (1 1/2 pound) boneless pork butt roast, well-trimmed and cut in half across the grain. You can have your butcher do this if you are unsure how.
- 1 1/2 teaspoons grated lemon zest plus 1/4 cup juice, 2 lemons
- 12 ounces pappardelle
- 2 ounces pecorino Romano cheese, grated, plus extra for serving
DIRECTIONS
Adjust oven rack to middle position and heat oven to 350 degrees. Cook pancetta and 3/4 cup water in a Dutch oven over medium-high heat, stirring occasionally until water has evaporated and dark fond forms on the bottom of the pot, 8-10 minutes. Add onion and fennel bulb, cook stirring occasionally until vegetables are softened and start to brown 5-7 minutes. Stir in garlic, salt, thyme, and pepper. Cook until fragrant, about 30 seconds.
Stir in cream and 2 cups water scraping up any brown bits on the bottom of the pan. Add pork and bring to a boil over high heat, cover and transfer to your oven and cook until the pork is tender. About 1 1/2 hours.
Transfer pork to a large plate and let cool for 15 minutes. Cover pot so fond will steam and softened. Using spatula scrape brown bits from sides of the pot and stir into sauce. Stir in lemon zest and juice.
While pork cools, bring 4 quarts of water to a boil in a large pot. Using two forks shred pork into bite-size pieces discarding any large pieces of fat or connective tissue. Return pork and any juices to Dutch oven.
Add pasta and one Tablespoon of salt to boiling water cook stirring occasionally until cooked al Dante. Reserve two cups of cooking water then drain pasta and add to the Dutch oven. Add pecorino and 3/4 cup of the reserved cooking water and stir until the sauce is slightly thickened and cheese is fully melted – 2-3 minutes. If desired stir in remaining reserved cooking water 1/4 cup at a time to adjust the sauce consistency. Season with salt and pepper to taste and sprinkle with fennel fronds. Serve warm.
Enjoy!
This recipe comes from Cooks Illustrated.
I’m always looking for new dishes that I can take on the road with us in the Motorhome. This Taste of Home recipe is a hearty snack after a busy day. I made this on the grill but the oven directions are just as easy. I have made this a couple of times. The second time I made it I added diced onions and tomatoes but left off the french fried onions. Both ways were very good, no complaints and the plate was cleaned. This can also be made with either BBQ beef or BBQ pork. I made it with pork as that’s what my grocery store had, so use whatever you can find.
INGREDIENTS
- 1 8oz. Package of cream cheese, softened (I used whipped cream cheese)
- 1 15 Oz. Package of refrigerated fully cooked barbecue shredded beef or pork
- 1 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 3/4 cup French fried onions
- 1/2 cup diced tomatoes
- tortilla chips
DIRECTIONS
Spread cream cheese onto the bottom of a greased 9-inch pie plate (I used a tin pie plate for the grill). Spread the cooked beef or pork over the cream cheese layer. Sprinkle with the cheddar cheese, diced red onion, and tomatoes.
OVEN DIRECTIONS
Preheat oven to 350 degrees. Bake until heated through, about 15 minutes. Sprinkle with French fried onions and bake an additional 5 minutes. Serve with tortilla chips.
GRILL DIRECTIONS
Turn your grill onto the lowest heat setting. For my grill, it is about 300 degrees. All grills will be slightly different so do check often as to not burn the bottom. Place the pie tin on the grill, close the grill lid and let heat through about 10-15 minutes. Add the French fried onions and continue to cook about 5 more minutes with the grill lid down. Serve with tortilla chips.
Enjoy!
This dish is so easy and so delicious. I put this in my slow cooker and let it go for the afternoon. Although I did make one change to the recipe. That was to add the pulled pork into an ovenproof dish and put it under the broiler for just a few minutes. Doing this tightens up the sauce and gets some nice crispy edges on the pork without drying it out.
I made this dish two ways. The first as it’s written on hamburger buns. The second way was making the pulled pork into BBQ quesadillas by adding some maple BBQ sauce to the pork, about a cup. Lay a buttered tortilla butter side down over a pan heated over medium heat. Add enough pork to cover the tortilla, top with sharp cheddar cheese and about 1/4 cup of your favorite coleslaw. Top with a second tortilla with it being butter side up. Cook until lightly browned on the bottom, flip and cook until the second side is lightly browned.
INGREDIENTS
- 4-6 pound pork shoulder (this will feed 6-8)
- 1 1/2 Tablespoons salt
- 1 teaspoon chili powder
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 teaspoon cayenne/ divided
- 1/2 teaspoon cumin
- 1/4 cup maple syrup
- 1/2 cup apple cider vinegar
- hamburger or slider buns for serving
DIRECTIONS
Combine spices, using only a 1/2 teaspoon of the cayenne and rub all over the pork shoulder. Place the pork shoulder in the slow cooker and cook on high for 4-6 hours, cook until it is fork tender and easily falls apart. When it’s done cooking, shred the pork and leave it in the slow cooker. Add the vinegar and maple syrup along the 1/2 teaspoon of cayenne pepper. Mix everything well in the slow cooker coating all of the pork. Continue to cook for an additional 15 minutes.
This is the point I put the pork in an oven safe dish and under the broiler for just a few minutes to tighten the sauce and get some crispy bits on the pork. This step is optional. Serve warm on hamburger or slider buns. If you have leftovers as I did, go ahead and make those delicious quesadillas.
Enjoy!
Everyone in our house loves sausages peppers and onions. I usually do them on a sheet pan in the oven but this time I wanted to try them in the air fryer. These did not disappoint at all. In fact, the sausages had such
INGREDIENTS
- 1 package sweet link sausages
- 1 package hot link sausages
- 1 onion, sliced into strips
- 1 red bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
DIRECTIONS
Pre
Enjoy!
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