Thursday, February 05, 2009
Hey FatBoy! Political PORK FAT?
Pork Fat!
It doesn't matter what TV channel or radio station your on all you seem to hear about is Pork Fat!! Well, if you want Pork with the fat or not, I've got recipes for you!!
And its always worth spending money on good Pork!! I had to add my $0.10 cents worth!! HA! Have a great night!
Ride safe and Always EAT WELL!
Caribbean-Spiced Pork Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Chinese Pork Chops
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
Directions: Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.
Garlic-Roasted Ham
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Now That's only a sample of what I'm talking about baby!! Pork!! Fat on or off it makes no mind to me!!
Chef Fatboy
It doesn't matter what TV channel or radio station your on all you seem to hear about is Pork Fat!! Well, if you want Pork with the fat or not, I've got recipes for you!!
And its always worth spending money on good Pork!! I had to add my $0.10 cents worth!! HA! Have a great night!
Ride safe and Always EAT WELL!
Caribbean-Spiced Pork Ribs
INGREDIENTS
2 tablespoons brown sugar
2 teaspoons fresh ginger root, grated
1/4 teaspoon cayenne pepper
1/4 teaspoon ground clove
1/2 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon dried oregano
2 teaspoons black pepper
1 teaspoon salt
2 limes, zested and juiced
1 cup orange juice
1 rack pork spareribs, cut in half
Directions: Preheat oven to 350 degrees F (175 degrees C). Mix together the brown sugar, ginger, cayenne, clove, cinnamon, paprika, oregano, pepper, salt, and lime zest; set aside. Squeeze the limes, and add the juice to the orange juice. Rub the ribs well with the spice mixture. Place into a glass baking dish, and pour in the juice. Cover the dish, and bake in preheated oven for 90 minutes. Uncover, then continue cooking until nicely colored, 20 to 30 minutes more. Brush the ribs with the pan juices a few times while they are cooking.
Chinese Pork Chops
Ingredients:
1/2 cup soy sauce
1/4 cup brown sugar
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon ground ginger
1/8 teaspoon garlic powder
6 boneless pork chops
Directions: In a bowl, mix the soy sauce, brown sugar, lemon juice, vegetable oil, ginger, and garlic powder. Set aside some of the mixture in a separate bowl for marinating during cooking. Pierce the pork chops on both sides with a fork, place in a large resealable plastic bag, and cover with the remaining marinade mixture. Refrigerate 6 to 8 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and grill pork chops 6 to 8 minutes per side, or to desired doneness, marinating often with the reserved portion of the marinade.
Cola Onion Pork Chops
Ingredients:
3 thick cut boneless pork chops
1 (12 fluid ounce) can cola-flavored carbonated beverage
1 (1 ounce) envelope dry onion soup mix
Directions: Preheat the oven to 350 degrees F (175 degrees C). Place the pork chops in a shallow glass baking dish. Pour the cola over them, and sprinkle with onion soup mix. Bake uncovered for 30 minutes in the preheated oven. Turn over, and continue baking for another 30 minutes, until sauce is thickened and chops are fork tender.
Cracklin' Roast Fresh Ham with Cider Mustard Gravy
Ingredients:
1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste
Directions: Preheat oven to 325*F (160*C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy. Serves 8 to 10.
Garlic-Roasted Ham
Ingredients:
1 (3 to 4-pound) center-cut cooked ham*
2 to 4 cloves garlic
1/3 cup molasses
2 teaspoons freshly ground black pepper
Directions: Heat oven to 300*F. Peel and slice garlic. Using the tip of a paring knife, cut slits in ham roast. Insert garlic slices into slits. Stir together molasses and pepper in small bowl. Spread molasses mixture over ham. Wrap ham with heavy-duty foil. Place foil-wrapped ham in roasting pan. Roast for 1 1/2 to 2 hours or until internal temperature as measured with a meat thermometer is 140*F. Serve warm or refrigerate until completely chilled. Slice for sandwiches or cube for salads or main dishes. Makes 10 to 14 servings.
Now That's only a sample of what I'm talking about baby!! Pork!! Fat on or off it makes no mind to me!!
Chef Fatboy
