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> Pork The Other White Meat, Not to be confused with long pig!
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Shadows 
Posted: 05-Apr-2004, 01:03 PM
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Recipe Name: CROCKPOT ROAST DIABLO / BLACK FOREST
Category: Crockpot
Serves: 8

4 pounds boneless pot roast trimmed
3 large potato peeled and sliced
1 large onion sliced
2 tables flour
1 tables prepared mustard, I used Grey Poupon
1 tables chili sauce or barbeque sauce with 1 tsp cayenne
1 tables Worcestershire Sauce
1 teaspo vinegar
1 teaspo sugar
2 teaspo minced garlic
1 rib celery, chopped fine, including greens
1 pound of small white mushrooms, whole
2 whole large peppercini peppers
1/8 cup liquid

Roast should have as little fat as possible.
Place sliced potatoes, garlic and onions in bottom
of crockpot. Add celery. Combine remaining ingredients and
spread on roast. Place roast on top of
potatoes. Add mushrooms and peppers. Cover; cook on low for 10-12 hours
or on high for 5-6 hours.

This is for a 6 qt oval crockpot!


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Raven 
Posted: 27-Apr-2004, 11:53 PM
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For the Grill

Take a 1 1/2" butterfly cut and marinate it for 45 minutes in the following concoction.

Ginger Soy Sauce a goodly amount
Teriyaki Sauce - an equally goodly amount
1 tblspn of meat tenderizer
4 well ground cloves of garlic
Lemon Pepper - 1 tblspn
Honey - maybe 2 tblspn

Blend mixture with a whisk and ad pork chops then ad Apple Juice - enough to make sure the chops are covered.
I like to then take the whole mess and put it in a flat tuperware bowl and shake it to mix it thoroughly over the meat after I ad the apple juice.

Grill preperation.

Nice and hot then put mesquite chips on the edge just close enough to get them smoking good. Put the chops on to sear on one side and ad lemon pepper to the upside and baste with marinade. Continue this turning and basting until done. (that means no red - we are talking pork here people)

Peace

Mikel


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Shadows 
Posted: 09-Jun-2004, 10:56 PM
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Bangers (Oxford)

3 sl Of white bread with crust
1/2 lb Lean pork, ground 1/2 lb Lean veal, ground
6 oz Pork fat, ground 1/4 ts Minced fresh thyme or 1/8 ts Dried thyme
1/4 ts Minced fresh marjoram or 1/8 ts Dried marjoram
2 ts Minced fresh sage or 1 ts Dried sage 1 ts Salt
1/4 ts Black pepper 1 ts Loosely packed finely grated lemon peel
1/4 ts Cayenne pepper 1/8 ts Mixed grated nutmeg 1 lg Egg
1/8 ts Mace Prepared Hog Casings


Knead together the pork, veal, fat, and bread. Stir the salt, pepper, cayenne, nutmeg and mace, thyme,marjoram,
sage, and lemon peel into the egg, then knead into the meat mixture. Firmly stuff the mixture into
prepared hog casings. Prick any air pockets with a pin. Poach, braise, or fry them before serving.The raw
sausages can be refrigerated for 3 days, poached or braised sausages for 1 week.They can also be frozen,
raw, poached, or braised, for 3 months Makes 2 lbs raw sausage.
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Shadows 
Posted: 09-Jun-2004, 11:00 PM
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Andouille 1
Recipe: Chef John Folse

Andouille is the Cajun smoked sausage so famous nationally today.True andouille is stuffed into the
beef middle casing which makes the sausage approximately one and a half inches in diameter.When
smoked over pecan wood and sugar cane, it becomes very dark to almost black in color. It is not uncommon
for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.
Traditionally, the andouilles from France were made from the large intestines and stomach of the pig,
seasoned heavily and smoked. In parts of Germany, where some say andouille originated, the sausage was
made with all remaining intestines and casings pulled through a larger casing, seasoned and smoked. It
was served thinly sliced as an hors d?oeuvre.
It is interesting to note that the finest andouille in France comes from the Brittany and Normandy
areas. It is believed that over half of the Acadian exiles who came to Louisiana in 1755 were originally
from these coastal regions.


5 pounds pork butt 1/2 pound pork fat
1/2 cup chopped garlic 1/4 cup cracked black pepper
2 tablespoons cayenne pepper 1 tablespoon dry thyme
4 tablespoons salt
6 feet beef middle casing (see butcher or specialty shop)

Cube pork butt into one and a half inch cubes and grind through a 1/4 cup plate, or hand chop coarsely.
Blend in all remaining ingredients. Stuff meat into casings in one foot links.Tie both ends of the sausage
securely using a heavy gauge twine. Smoke andouille at 175-200ºF for approximately four to five hours
using pecan or hickory wood.The andouille may then be frozen if desired
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Shadows 
Posted: 13-Jun-2004, 11:03 AM
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Recipe Name: SMOKED PULLED PORK IN HOT CHILE SAUCE
Category: GRILL
Serves: 12

SOURCE: Shadows

For the rub:

1 tables light brown sugar
1 tables chili powder
1 tables kosher salt

1 5 pork shoulder roast (Boston butt) bone-in
2 handfu hickory/mesquite chips soaked for at least 30 min.

For the sauce:

1 cup cider vinegar
1 cup ketchup
3 tables granulated sugar
1 teaspo Worcestershire sauce
1 teaspo kosher salt
1/2 teaspo cayenne
1/4 teaspo freshly ground black pepper
12 hambur buns lightly toasted
Mayonnaise


To make the rub: In a small bowl combine all the rub ingredients. Press the rub mixture all over the pork roast. Allow to stand at room temperature for 30 minutes before grilling.

Grill the pork over Indirect Medium heat until the meat is very tender but still juicy (the internal temperature next to, but not touching, the bone should be 180°F to 190°F), 4 to 5 hours, turning every hour or so. Add the soaked wood chips to the smoker box or coals about halfway through cooking. When done, remove the pork from the grill, cover lightly with a piece of aluminum foil, and allow to stand for 30 minutes.

To make the sauce: In a medium saucepan combine the sauce ingredients with 1 cup of water and bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer for 10 minutes. Keep warm.

Pull the pork into shreds with two forks or your fingers. Discard any outer sections that may have burned or any large bits of fat inside. In a large bowl moisten the shredded meat with the sauce (you may not need all of it) and mix well. Serve warm or at room temperature on toasted buns brushed with mayonnaise.

Makes 12 servings
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Kamchak 
Posted: 23-Jun-2004, 09:03 PM
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Isabell's Creole Pork Roast

1 five lb. pork roast
1 onion
Tony Chachere's Creole Seasoning
2 ribs celery
? bell pepper
1 clove garlic

Make 10 slits in roast. Add 1 tablespoon of Tony Chachere's Creole Seasoning to vegetable mixture, stuff vegetable mixture into slits equally. Rub seasoning all over roast.
Place roast in Dutch oven. Cook 350 degrees until roast is brown. Cover, reduce heat to 300 degrees and cook for 3 hours or until roast is tender. You may thicken the gravy with a mixture of water and flour. Skim off excess fat. Yields 10 servings.


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Kamchak 
Posted: 23-Jun-2004, 09:05 PM
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Pork Rib Jambalaya

2 lbs meaty pork ribs, cut about 2-3" long
1 large onion, chopped
1/2 bell pepper, chopped
1 stalk celery, chopped
1 1/2 tsp minced garlic
2 1/2 cups water
2 cups chicken broth or stock
Tony Chachere's Original Seasoning
2 cups rice
1/2 cup chopped green onion tops
1 sprig parsley, finely chopped

In a Dutch oven, cook pork ribs about 30 minutes over medium heat, adding a little water at a time to aid in browning. Add onion, bell pepper, celery and garlic. Cook about 15 minutes until seasoning vegetables are very soft. Add water, broth and seasoning to taste. Bring to a boil, then reduce heat and allow liquid to reduce by nearly 1/3, about 45 minutes. Skim fat or chill overnight and remove fat. Add rice and bring to a boil. Reduce heat, cover and simmer 25 minutes or until rice is tender. Stir in onion tops or parsley before serving. Yields about 8 jambalaya servings.
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Kamchak 
Posted: 04-Jul-2004, 03:14 PM
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Smothered Pork Chops

2tablespoons cornstarch
1 can (14.5 oz.) beef broth
1/4 teaspoon black pepper
1/4 teaspoon salt
Garlic flavored vegetable cooking spray
6 pork chops, 1/2 inch thick
2 onions, sliced

Mix cornstarch, broth and pepper until smooth and set aside. Spray a skillet with the garlic cooking spray and heat over medium heat.

Season chops with salt and pepper and cook chops in 2 batches if necessary for 10 minutes or until well browned on each side. Remove chops and set aside. Remove the skillet from the heat and spray again with cooking spray. Add the onion and cook over medium heat just until tender crisp. Stir cornstarch mixture and add to skillet. Cook until boils and thickens, stirring constantly. Return chops to pan, cover and cook over low heat for 10-12 minutes or until the chops are done.

Serves 6.
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Shadows 
Posted: 05-Jul-2004, 09:30 AM
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Recipe Name: TOURTIERE DE QUEBEC (QUEBEC PORK PIE)

Serves: 6

1 1/4 Pound Ground pork
1/4 ts Dried rosemary
1/2 Each To 3/4 cup cold water
1/4 ts Grated nutmeg
1/2 Cup Onion, finely chopped
1/4 Cup Celery, finely chopped
1/2 ts Ground black pepper
1/4 Cup Old-fashioned rolled oats
1 Each Bay leaf
1/2 ts Dried savoury

This is considered Quebec style, using rolled oats instead of potatoes to
thicken the filling shows a Scottish influence.

Servings: 6

In a large, heavy frying pan, combine pork with cold water and heat to
boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary,
nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours,
adding more water if mixture dries out. Halfway through cooking time,
season with salt to taste. Stir in rolled oats and cook, stirring, for 1
to 2 minutes. Remove bay leaf.

Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is
lukewarm, spoon into pie shell and cover with remaining pastry. Trim
pastry, seal edges and cut steam vents in top crust. Decorate with pastry
cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then
reduce heat to 375 deg F and bake another 25 minutes or until crust is
golden.

Source: A Taste of Quebec by Julian Armstrong


I have made this in a dutch oven while in 18th century camp. Place small stones on the bottom of dutch oven and place pie plate on top of stones. Cover and place majority of coals on lid of dutch oven and follow the times above.
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Shadows 
Posted: 05-Jul-2004, 09:36 AM
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Recipe Name: OLD-FASHIONED SCRAPPLE
Category: PORK
Serves: 12

1 pound boneless cooked pork loin chopped
1 cup cornmeal
14 1/2 ounce can chicken broth
1/4 teaspo dried thyme
1/4 teaspo salt
1/2 cup all-purpose flour
1/4 teaspo pepper
2 tables vegetable oil or as needed

In a large saucepan combine pork, cornmeal, chicken broth, thyme and salt. Bring to a boil, stirring often. Reduce heat and simmer about 2 minutes or until mixture is very thick, stirring constantly. Line an 8x8x2-inch baking pan or a 9x5x3-inch loaf pan with waxed paper, letting paper extend 3-4 inches above top of pan. Spoon pork mixture into pan. Cover and chill in the refrigerator 4 hours or overnight. Unmold; cut scrapple into squares. Combine flour and pepper; dust squares with flour mixture. In large skillet brown scrapple on both sides in a small amount of hot oil. Serves 12.

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Shadows 
Posted: 21-Aug-2004, 12:11 PM
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A modern Sage Sauce, excellent with Roast Pork is:

Sagina Sauce

Take 6 large Sage leaves, 2 onions, 1 teaspoonful of flour, 1 teaspoonful of vinegar, butter the size of a walnut, salt, pepper, and 1/2 pint of good, brown gravy. Scald the Sage leaves and chop them with the onions to a mincemeat. Put them in a stewpan with the butter, sprinkle in the flour, cover close and steam 10 minutes. Then add the vinegar, gravy and seasoning and simmer half an hour.
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Angel Whitefang (Rider) 
Posted: 22-Aug-2004, 04:36 PM
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Slow Grilled Pork Roast

The size of the group of people will determine the size of the roast you buy.
Figure 1- 1 1/2 pounds of meat per person. My Family eats alot of this so I buy a larger Roast.

Ingredients:
2 - 7-8 LB Pork Roasts
8 - Cloves Fresh Garlic ground in to a paste
2tsp. Freash Rosemary slightly bruised
1-can Frozen Orange Juice - Thawed
4-Bottles of your favorite BBQ Sauce

Mix together The Garlic Paste, Rosemary, Orange Juice & BBQ Sauce.
in a Large Bowl place the Roasts and smother with Half the Sauce, Cover and let sit in the fridge for 24 hours. (Make sure to rotate the roasts ever 8 hours)

Heat up your Grill so that it is medium hot. This is a Slow Grill recipe!
Smother the Roasts with the sauce and place on the grill.
Turn roasts every 10 - 15 minutes to ensure even cooking.
After each Turn brush more Sauce on the roasts.
Do this for 2-3 hours
once the Roasts are done remove and slice. heat up the remaining Sauce and serve with the meat.

Add your Favorite Side dish.

I always Serve My Mothers Potato Salad, Fresh Grilled Pineapple Chunks & home made Pork n' beans.

if having a pot luck type setting that's even better because there are more flavors to savor!

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Gordon 
Posted: 26-Sep-2004, 10:26 AM
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Just got ahold of an awesome stuffed pork recipe from my chef instructor. We used this recipe last saturday in one of our 'I Love To Cook' series that we host at school for those who don't want to be a fulltime chef but would like to learn a few techniques and recipes that can be considered gourmet.

Hope ya'll will enjoy it

Pork Loin with Dried Cranberry and Chestnut Stuffing

Temp: 350 degrees fahrenheit

4 pounds Pork Loin, trimmed and pounded flat
16 ounces Canned or Freshly Roasted and Peeled Chestnuts
8 ounces Dried Cranberries, soaked in cider until plump
16 ounces French Bread, diced and toasted until brown
2 Shallots, peeled and minced
1 Bunch Fresh Sage, slice 1/2 and leave other half whole for garnish
1 teaspoon Dried Thyme
6 ounces Smoked Bacon, chopped and rendered
1 Tablespoon Butter
2 Tablespoons Oil
Salt and Pepper to taste
Butchers Twine

Method:
In a hot pan. quickly sear both sides of the pork loin until browned then place in cooler until ready to stuff.
In a seperate pan, add the bacon and render on low heat until crisp. Reserve bacon and drain grease.
Meanwhile, toast the bread in a 350 degree Fahrenheit oven until golden brown (about 10-20 minutes) and reserve.
Next, in a saucepan, add cranberries and enough cider to just cover and simmer over low heat until they plump back up.
Next, add the oil, butter, and shallots to the pan and sweat until shallots are translucent. Add the chestnuts, cranberries, cider, and reduce.
Add bacon, bread cubes, thyme and stir thoroughly, cooking until heated through. Finally, add the sage and season to taste.
Pour stuffing on a sheetpan and allow to cool to room temperature.
To assemble, season both sides of the pork and place flat on a cutting board. Spread stuffing over pork, leaving a 1 inch border. Roll the pork loin tightly and secure with the butchers twine. Roast in oven (350 Fahrenheit) for about 15-20 minutes or until cooked through ( insert thermometer in pork near center and if a reading of 170 degrees F, then it is done). Let it rest for 15 minutes at room temp before slicing.

This will make 10-12 servings


Enjoy!!


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Lay you down in green meadows amongst the heather for it is there the music calls to your soul and beckons you home.
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Avonlea22 
Posted: 26-Sep-2004, 10:30 AM
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That sounds awesome. When you say cider, do you mean apple cider? And what do you mean by "render"? That is a term I've heard, but I don't know what it means.

I may actually try this. Sounds like a good Turkey alternative for Thanksgiving.


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capttrk1 
  Posted: 26-Sep-2004, 10:54 AM
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THIS SOUNDS GREAT IS A POSITIVE MUST TRY
FOR A SUNDAY DINNER ALSO BUTTERNUT SQUASH WILL GO GOOD WITH IT AND A NICE SLICE OF HOMEMADE APPLE PIE
MADE ME HUNGRY! wink.gif beer_mug.gif thumbs_up.gif


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may the sound of the pipes make your blood boil and rise you up
my brothers. 9/11 Never Forget
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