Category: Pork

Categories
Pork Sauces

Baby Back Ribs

4 racks of baby-back pork ribs
BBQ Sauce for ribs (see above recipe)

Preheat the oven to 300º.  Brush sauce over the entire surface of each rack of ribs.  Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.  Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.  When the ribs are just about done, preheat your barbecue grill to medium heat.  Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.  Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.  Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

Categories
Bacon Breakfast

Bacon

1     pound bacon 
Cooking methods are listed from messiest to neatest.
  
To fry: Heat skillet over medium high heat.  Lay bacon slices in bottom of pan without overlapping.  You will have to do at least a couple batches to cook the whole package.  Cover with a lid to prevent getting splattered with hot grease.  Flip bacon over and cook on other side until browned nicely.  Place cooked bacon on a layer of paper towels to drain.
  
To bake:  Heat oven to 400.  Place bacon on broiler pan without overlapping slices.  Bake for 15 minutes, flip then bake approximately another 5 minutes until crispy.  Place cooked bacon on a layer of paper towels to drain.
To microwave:  Layer 5 paper towels on microwave turntable.  Place 5 slices of bacon on top without overlapping.  Place 2 paper towels over top.  Microwave on high for 3 minutes and check for done-ness.  Add more time if needed.  Place cooked bacon on a fresh layer of paper towels to drain.
Cook the entire package and place unused slices in a ziplock bag and keep in freezer until ready to use.  To make bacon bits, place cooked bacon in a food processor and pulse until chopped, or crumble by hand when cooled.
 8  Servings
Categories
Bacon Potato Salad Potatoes Salads Side Dishes

Potato Salad – Emeril’s Recipe

14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 –12 oz. jar ranch dressing  , Marie’s brand is good
2 tablespoons fresh parsley, chopped
Place potatoes in medium saucepan with enough water to cover by one inch.  Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss.  Refrigerate the salad several hours before serving to allow the flavors to blend.
 8  Servings
Categories
Appetizers Dips Ham

Hot Ham & Cheese Spread

1 -8 oz. package cream cheese
1 cup cheddar cheese, shredded
3 slices smoked ham, finely chopped
Ritz crackers

Mix cream cheese, cheddar cheese and ham until well blended.  Spoon into ovenproof crock or bowl.  Bake at 350 degrees or until puffed and lightly browned.  Serve warm as a spread with crackers.

24  Servings

Categories
Appetizers Dips Ham

Cream Cheese Ham Spread

1 -8 oz. package cream cheese, softened
1/2 cup scallion tops, chopped
1/2 cup ham , chopped fine

Stir together all ingredients.  Place in serving bowl.  Chill overnight.  Serve with crackers.

24  Servings

Categories
Appetizers Bacon

Bacon and Green Chile Roll-ups

8 slices bacon
1 (9-oz.) container (1 cup) bean dip
4 oz. cream cheese, softened
6 (8-inch) flour tortillas
1/4 cup finely chopped red bell pepper
1 (4.5-oz.) can Old El Paso® Chopped Green Chiles
1 .   Cook bacon until crisp. Drain on paper towels. Crumble bacon; set aside.
2 .   In medium bowl, combine bean dip and cream cheese; mix well. Spread each tortilla with bean dip mixture. Sprinkle each with bell pepper, green chiles and bacon. Roll up each tortilla. Wrap each in plastic wrap. Refrigerate at least 2 hours or until ready to serve.
3 .   To serve, cut each roll into 8 pieces. If desired, secure each piece with toothpick. 
Categories
Barbecue Main Dish Make Ahead Pork Pulled Pork

Crockpot Pulled Pork


5 pound pork loin – fat trimmed off
1/2 cup water
1/4 cup cider vinegar
1/4 cup molasses
1 teaspoon liquid smoke
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne pepper
dash of allspice
salt and pepper

Grease the inside of your crockpot with cooking spray or use a crockpot liner.
Combine the wet ingredients and pour into the crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork.
Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool.
Strain the liquids remaining in the crockpot and pour over the pulled pork.
Serve on sandwich rolls or buttered grilled Texas toast.

Categories
Barbecue Main Dish Pork

Country Ribs In Oven

1/2 c. molasses
1.2 c. balsamic vinegar
1 rack pork spareribs (about 3 lbs.)

1. Mix molasses and vinegar. Pour 1/4 cup into a 2-gallon food bad. Add ribs; turn to coat. Refrigerate at least 4 hours.
2. Heat oven to 325°F. You’ll need a foil-lined roasting pan with a rack.
3. Place ribs on rack. Sprinkle with 1 tsp each salt and pepper. Cover with foil; bake 1 1/2 hours. Meanwhile, in saucepan, simmer remaining molasses mixture 5 minutes or until slightly thickened.
4. Brush ribs with mixture; bake, uncovered, 1 to 1 1/2 hours until tender. Cut to seperate individual ribs; drizzle with remaining molasses mixture

Serves 4

Categories
Beef Chili Dogs Hot Dog Chili Sauce Main Dish Pork Sandwiches Sauces

Hot Dog Chili Sauce

Chili Dogs

Hot Dog Chili Sauce:
1 can (15 oz.) red kidney beans, drained, rinsed and coarsely mashed
1 can (8 oz.) no-salt-added tomato sauce
2 tsp sugar
1 tsp chipotle chili powder or regular chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano

8 fat-free hot dogs
8 hot dog rolls
1/2 cup reduced-fat 4-cheese Mexican-blend shredded cheese
1 small onion, peeled and finely chopped

1. In medium-size saucepan, combine beans, tomato sauce, sugar, chili powder, cumin and oregano. Simmer on medium heat for 5 minutes, stirring.
2. Spray a stovetop grill pan or skillet with nonstick cooking spary and heat over medium-high heat. Grill hot dogs for about 5 minutes, turning halfway.
3. To serve, place hot dogs in rolls. Spoon chili over the top of each. Sprinkle each with 1 tbsp of the cheese and some of the chopped onion.

Makes 8 chili dogs

Categories
Bacon Main Dish Tomatoes Vegetables

Tomato Pie

3-4 medium tomatoes
salt
1/2 lb. bacon
1 c. mayonnaise
1 c. mozzarella cheese, shredded
1 c. cheddar cheese, shredded
Fresh Basil Leaves
Pie Crust – cook 3/4 of the way

Peel, thinly slice and seed tomatoes; place in a single layer on colander and salt. Drain for an hour. Dry on paper towels.
Fry up 1/2 lb. bacon until crispy. Place on paper towels to remove excess bacon grease.
Layer tomatoes, bacon and basil leaves in pre-cooked piecrust. Mix: mayonnaise, mozzarella, cheddar and pour over the tomatoes and bacon.
Bake at 350° – 375°F for 1 hr.