2 slabs Baby Back Ribs (remove the casing)
1 can or bottle of cheap beer, like Coors Light or MGD
1-2 bottles of BBQ Sauce (your favorite kind)
4 stalks celery - sliced
1 onion - sliced
salt & pepper to taste
2 cloves garlic - crushed
Preheat oven to 400 degrees.
Line a large pan with heavy duty foil, place cut celery, sliced onions and crushed garlic in pan.
Rub in the salt and pepper to both sides of ribs. Place ribs in pan, bone side down.
Pour 2/3 can or bottle of beer in corner of the pan so you don't wash off the seasoning on the meat.
Cover the pan with Heavy Duty Foil VERY TIGHT!
Place in 400 degree preheated oven, immediately turn oven down to 325 degrees for 1 hour, then 275 degrees for another hour.
Remove from oven, remove foil cover and let cool for 1 hour.
Pour off all other liquid and ingredients, slather BBQ Sauce on both sides of cooled ribs and either return to a 400 degree oven for 15-20 minutes OR place on a hot BBQ Grill until browned and crisp.
1 large (approx. 6 1/2 lb.) pork shoulder (bone-in)
16 whole cloves garlic (peeled)
Rub (garlic powder, pepper, season salt, onion powder & a little olive oil)
Make 16 slits into the fatty side of the pork with a sharp knife and stuff each slit with a garlic clove.
Mix your rub together and generously cover entire pork shoulder (top/bottom/sides).
Place seasoned meat in the refrigerator for 3 1/2 hours to marinate. Let stand at room temperature for 30 minutes before cooking.
Preheat oven to 450 degrees and place pork in a roasting pan (fat side up), cover with foil and place in the oven. Immediately drop temperature to 300 degrees and roast for 4 1/2 hours. Remove foil and turn temperature back up to 450 degrees and let brown (approx 45 minutes).
***For my rub, I use 3/4 C Pappy's Seasoning and 7 oz. Pesto***
***If using pork tenderloin, season & cook the same way, but adjust the cooking times to 2 hours covered and 30 minutes uncovered***
Serve over creamy, cheesy polenta - YUMMMMMY!!!
6 boneless pork loin chops (1 inch thick)
1 Tbsp vegetable oil
1 package (6 oz) Stove Top "Cornbread" Mix
1 can (21 oz) Comstock apple pie filling
In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9x2 baking dish. Place the pork chops on top of the apples; spoon the cooked stuffing over chops.
Cover and bake at 350 degrees for 35 minutes. Uncover, bake 10 minutes longer .
salt & pepper to taste
Preheat oven to 350 degrees
Cut pork tenderloin into 3/4" - 1" medallions, salt & pepper to taste and braise (quick fry) over medium high heat in olive oil until lightly browned.
Place medallions in a 13x9x2 GREASED pan. Soften goat cheese in microwave for 10-15 seconds and dollop onto medallions.
Bake at 350 degrees for approx 30 - 40 minutes.
Serve with Bernaise Sauce (recipe below)
3 tbsp. white wine
1 tbsp. tarragon vinegar
2 tsp. tarragon, chopped
2 tsp. shallots or scallions, chopped
1/4 tsp. ground black pepper
1/2 c. butter
3 egg yolks
2 tbsp. lemon juice
1/4 tsp. salt
Pinch cayenne pepper
Combine wine, vinegar, tarragon, shallots and pepper in saucepan; bring ingredients to a boil and cook rapidly until almost all the liquid disappears.
In a small saucepan, heat butter until it bubbles. Do not allow butter to brown!
Place egg yolks, lemon juice, salt and cayenne in blender or food processor. Cover and pulse at high speed.
Gradually add hot butter while blending at high speed. Add herb mixture, cover and blend on high speed four seconds.
Makes about 1 cup sauce.
1 1/2 cups sliced fresh mushrooms
1 1/2 cups thinly sliced zucchini
1 cup chopped ham, sausage or bacon - cooked & crumbled
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons canola oil
1 (15 ounce) container part-skim ricotta cheese
1 1/4 cups egg substitute
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup crumbled feta cheese
1 tablespoon minced fresh parsley
1 1/2 teaspoons minced fresh thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 medium tomatoes, seeded and chopped
Line the bottom of a 9-in. springform pan with heavy-duty foil coated with nonstick cooking spray; set aside.
In a large nonstick skillet, cook the meat. DRAIN & Crumble.
In another skillet, sauté the mushrooms, zucchini, onion and garlic in oil until tender; DRAIN and add cooked, drained, crumbled meat.
In a large bowl, combine ricotta cheese and egg substitute. Stir in the spinach, feta, parsley, thyme, salt and pepper. Stir in mushroom/meat mixture.
Transfer to prepared pan.
Bake at 350 degrees F for 45-55 minutes or until edges are lightly browned and a knife inserted near the center comes out clean.
Let stand for 10 minutes.
Carefully remove sides of pan.
Top each serving with tomatoes.
4 tablespoons unsalted butter
2 garlic cloves, minced
4 thick-cut, boneless pork chops
1 cup mushrooms, sliced
1 tablespoon dried oregano
1 tablespoon dried thyme
1/4 cup all-purpose flour
1 to 1 1/2 cups whole milk (can use heavy cream)
Salt and pepper to taste
In a large skillet over medium-low heat, heat the butter with garlic until melted. Continue to heat until the butter foams, stirring constantly to prevent overflowing. Once the foam subsides, continue to heat until brown bits form at the bottom of the skillet and a nutty aroma is produced.
Add the pork chops and cook on each side until cooked through. (3-5 minutes per side, or until internal temperature reached 145°F) Remove the cooked chops to a clean plate and tent loosely with foil.
Lower the heat to low and add the mushrooms, oregano, and thyme to the butter mixture. Cook until the mushrooms are slightly softened and cooked.
Whisk in the flour until no lumps remain. Slowly stir in the milk until the desired gravy consistency is achieved. Season with salt and pepper to taste.
(With the heat still on low) return the pork chops to the gravy for about 5 minutes.
Serve and enjoy!