Tangy Sweet Grilled Pork Chops- Outstanding!

Table of Contents: PORK

 

One hour marinating time is required.  Use lean, average-cut chops, not thick-cut chops.

 

I cooked the chops on an indoor electric grill to reserve the drippings for the sauce.

Alternate cooking methods:

Chops can be grilled outside, while the drippings are caught

Chops can be cooked in a skillet, reserving the drippings

Chops can be served without a sauce.

 

4 to 6 lean, ½”-thick pork chops

½ cup apple cider vinegar

¼ cup molasses syrup

½ cup Dijon-style mustard

4 t. Worcestershire sauce

½ tsp. crushed red pepper

½ to 1 tsp. cornstarch

 

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Italian SHRIMP & MUSHROOMS w/ Parmesan, & FETTUCCINE

Table of Contents: SEAFOOD & PASTA

 

1-1/2 lbs. fresh medium-sized shrimp

12 oz. fettuccine pasta

¾ stick (6 T.) butter or margarine

½ large red onion; thinly sliced into rings, then cut in half

4 medium cloves garlic, minced

4 oz. fresh mushrooms, sliced

½ cup freshly grated Parmesan cheese

½ tsp. salt

½ tsp. garlic salt

½ tsp. freshly ground black pepper

 

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Hot VERDE QUESO – a Quick, Easy Appetizer

Table of Contents: APPETIZERS


For Vegetarians, use 1 T. vegetable oil instead of the sausage.

To make very quickly, use a food processor; if not available, chop and grate by hand.

 

4 oz. hot bulk sausage (I like Jimmy Dean brand)

1 large Roma tomato

1/2 red onion

1 or 2 ribs celery

¼ tsp. salt

1 cup bottled green chili (verde) salsa

1 lb. pepper Jack cheese

Tortilla “Scoops”

 

 

 

 

 

 

 

 

In a non-stick skillet, cook and crumble the sausage; then drain and discard all but a few drops of the sausage drippings.

Using a food processor, finely chop (do not puree) the tomato, onion, and celery; then add to the cooked sausage.  Slowly cook the mixture until the onions are

soft.  Add salt and the green chili (verde) salsa and mix to blend ingredients.

Do not wash the food processor bowl, just change the processor blades and shred the pepper jack cheese.

Using low heat, add the grated cheese to the sausage mixture.  Cook and stir constantly to melt the cheese and blend with all ingredients, but do not allow the

mixture to boil.

Pour the hot appetizer into a warm bowl that can be re-heated later in the microwave to keep the appetizer hot, or pour into a small chafing dish to keep hot.

Serve the appetizer with a small spoon on the side to use to fill the tortilla “Scoops”.  It is very rich, so small portions placed inside the tortilla “Scoops” taste the

very best.

 

LATIN Spiced BABY BACK “Rubbed” RIBS

Table of Contents: PORK

Like the New Orleans Voodoo Dolls guarding the ribs?

 

 

Recipe requires overnight or several hours to soak in brine.

The ribs can be cooked on an outside grill or in the oven.

 

Soak the rib slabs in the refrigerator overnight, or for several hours, in a brine of white vinegar and plenty of salt.  After the brining time, remove the slabs and pat completely dry with paper towels.

 

The “rub spices” are hot.  Adjust the amount used on the rib slabs to suit your taste.  The amount of “rub” used in the photos will make the outside crust spicy-hot -  “some like it hot”!

 

¼ cup chili powder

¼ cup ground cumin

2 T. ground coriander (optional)

1 T. ground red or cayenne pepper

2 T. freshly ground black pepper

1 T. ground cinnamon

1 T. light brown sugar

1 ½ tsp. salt

2 to 3 slabs pork baby back ribs

 

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LATIN Spiced BABY BACK “Rubbed” RIBS

Table of Contents: PORK

Like the New Orleans Voodoo Dolls guarding the ribs?

 

 

Recipe requires overnight or several hours to soak in brine.

The ribs can be cooked on an outside grill or in the oven.

 

Soak the rib slabs in the refrigerator overnight, or for several hours, in a brine of white vinegar and plenty of salt.  After the brining time, remove the slabs and pat completely dry with paper towels.

 

The “rub spices” are hot.  Adjust the amount used on the rib slabs to suit your taste.  The amount of “rub” used in the photos will make the outside crust spicy-hot -  “some like it hot”!

 

¼ cup chili powder

¼ cup ground cumin

2 T. ground coriander (optional)

1 T. ground red or cayenne pepper

2 T. freshly ground black pepper

1 T. ground cinnamon

1 T. light brown sugar

1 ½ tsp. salt

2 to 3 slabs pork baby back ribs

 

 

 

 

 

Mix all ingredients, except the ribs, in a container with a tight-fitting lid and shake to thoroughly blend the ingredients.  All of the spice mix may not be used; place extra spice mix in a tightly covered container in the refrigerator.

 

Rub the spice mix over all areas of the ribs.  If not grilling the ribs immediately, cover and refrigerate up to 12 hours.

 

1. If grilling the ribs, use a gas or a charcoal grill that has a top cover.  Heat the grill to medium-hot; then place the slabs over indirect heat.  Do not let the slabs touch or over-lap.  Cover the grill and cook for 2 hours minimum.

 

2. If using an oven, place the slabs on spray-oiled shallow pans and roast at 350 degrees for about 1-½ hours.

 

When the slabs are done, place each slab on a sheet of heavy aluminum foil and wrap tightly.  Place the foil packages into heavy paper bags and fold tight.  Allow the slabs to rest about ½ hour.

 

After the resting time, add the “Soul-ful-ly Sassy Barbecue Sauce” to the slabs or cut the slabs into individual portions; and, then, add the sauce.  Bottle and cap any extra barbecue sauce and refrigerate.

 

Serves: 6 or more.

 

Soul-ful-ly SASSY BARBECUE SAUCE

Table of Content: PORK & SAUCES

 

2 (12-oz.) bottles chili sauce

2 large cloves garlic, minced

1/3-cup ketchup

1/3-cup cider vinegar

1/3-cup light brown sugar

3 T. Worcestershire sauce

3 T. cooking sherry

2 T. Mexene chili powder

2 tsp. ground cumin

1 tsp. crushed red pepper

 

Place all ingredients in a medium saucepan, stir; then heat to boiling.  Immediately reduce the heat to a simmer and cook for 20 minutes.  Stir occasionally while the sauce thickens.

 

Serve the sauce hot over pork or chicken.  Any sauce leftover can be stored in a tightly covered container in the refrigerator after the sauce has gotten completely cold.

 

Makes: 4 cups.

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