Cajun Bourbon Grilled Chicken Recipe

I just put this simple recipe together and tested it yesterday. Talk about layer upon layer of flavor! The brown sugar and bourbon marinade gives the meat sweetness and full flavor from within. The Creole spices provide a nice tangy surface.

While you can use pre-mixed Cajun or Creole spice blends as a substitute for my mix (described below the chicken recipe), it would be well worth your while to mix from my instructions (or tweak it a little if you'd like). In "I'm Just Here for the Food," Alton Brown describes how he bought a jar of spice mix with a full color photo of a celebrity chef on the label. At the same time he bought all of the individual ingredients that were listed in the chef's mix. He put together his own blend of the raw ingredients and, using a pharmacy scale, discovered that the markup on the chef's mixture was about 500%! It will take a little time to mix these, but if you do, you'll have plenty left over for when you make jambalaya, gumbo, blackened fish or chicken, etc.

Griff's Cajun Bourbon Grilled Chicken

Ingredients:

4 to 6 boneless and skinless chicken breasts

1 cup bourbon

1/2 cup canola oil

1/2 cup brown sugar

1/2 cup Worcestershire sauce

1/2 cup soy sauce

3 cloves minced garlic

2 to 3 tbsp. Griff's American Creole Seasoning Mix (see below)

Instructions:

Combine the bourbon the brown sugar, the Worcester sauce, the soy sauce, the minced garlic and 1/4 cup of the canola oil in a deep dish and mix well with a spoon. Add the chicken and cover. Refrigerate for four hours. Pour off and discard the marinade and place the chicken breasts on a well oiled, hot grill. When grilling each side, brush on oil (from the remaining 1/4 cup of canola oil) and sprinkle on Griff's American Creole Seasoning Mix (see below). Makes 4 to 6 servings.

Griff's American Creole Seasoning Mix

Ingredients:

4 tbsp. paprika

2 tbsp. garlic powder

2 tbsp. onion powder

1 tbsp. chili powder

1 tbsp. cayenne pepper

1 tbsp. white pepper

1 tbsp. Lawry's® seasoned pepper (or black pepper)

1 tbsp. celery seed

1 tbsp. dried oregano leaves

1 tbsp. dried basil leaves

2 tsp. kosher salt

2 tsp. dried thyme leaves

Instructions:

Mix together in a roomy plastic food storage container, put the lid on and shake everything together real well. (For best results, use fresh spices!)

Copyright © 2007 Lee Griffith. All rights reserved.

Big Green Egg Grill - Smoking and BBQ

The great thing about the Big Green Egg Grill is the diversity of cooking choices that you have available to you, including the option of smoking foods, grilling, as well as outdoor baking.

The Green Egg Grill is a well designed barbecue that's easy to set up and very simple to use.  It is available in a number of different sizes, depending on the amount of cooking that you need to do.  It comes in a mini version, what they call an original version, large, and extra large.  Obviously the more food that you tend to cook with each barbecue, or the more guests that you entertain, then the more cooking space you need.  This will usually lead you to one of the larger models.  If you're in doubt give the company a call since their customer service is excellent.

This grill is very functional in all types of weather.  So even if you live in northern climates you can obtain great cooking results even in the middle of winter when it's snowing and cold.  The key is the unique shape and construction of the BBQ which uses ceramic for the walls.  The ceramic material can withstand very cold temperatures, and it also allows the grill to heat up to as much as 1800°F.  Of course when you're outside cooking in the middle of a snowstorm your next door neighbor may think that you're a bit odd, but they won't think so the next time you invite them over to try some of your barbecued food.

The construction of the Green Egg Grill allows it to maintain a consistent temperature for a long time even though you are using traditional charcoal.  For example, if you want to slow cook ribs or other meets at a very low temperature, say 250°F for several hours you don't have to worry about temperature variations nearly as much as you would with a normal BBQ.

This barbecue is very versatile and allows you to slow cook your food, but it's also great for smoking meats and grilling different types of vegetables and fish.  You can also use this grill to simulate a brick oven to cook pizzas with exceptionally flavorful.  Everyone's heard about the famous fire cooked pizzas in New York, and this grill can simulate those conditions with the extreme heating and brick ceramic walls.

As well, there are a number of accessories that are made specifically for this grill, including a walk gadget that allows you to stir fry rice or vegetables very easily.  Another accessory that many people will find useful is the handy fish great.  Grilling fish has always been a difficult thing for many people to master, because it is very easy to overcook fish and lose all of the flavor and enjoyment.  With this barbecue even the most novice chef should be able to create tender fish dishes with the slow consistent cooking.

This is a long-lasting product, and your investment should last for many years.  Conventional barbecues cannot come close to some of the flavors that are achievable with the Green Egg Grill.

Cuban Mojo pork, rice and asparagus

I show you a quick and easy grilled pork dinner, I also how you how I make grilled asparagus and season rice in my rice cooker



http://www.youtube.com/watch?v=76dRJLiSFA4&hl=en

Bacon Chicken Sticks compound by the BBQ Pit Boys

Looking for another way to grill up some chicken? Check this recipe out. These grilled chicken kabobs are tasty, tender and juicy every time. And they're quick and easy to do on the barbecue grill with these few simple tips by the BBQ Pit Boys. Be sure to make a bunch of these Bacon Wrapped Chicken Skewers because for sure there won't be any leftovers for the Pitmaster. BBQ Pit Boys Grill Grates by Huntingdon County Customs www.huntingdoncocustoms.com



http://www.youtube.com/watch?v=Bc01MskrLgw&hl=en

D'Smith's Shrimp, Sausage & Mussels

D'Smith's Gourmet Home Kitchen presents another photo album recipe - this fast but flavorful dish features grilled shrimp, spicy pork sausage and black mussels in a savory herb butter and white wine broth. Dip the toasted garlic and herb butter French loaf for a simple, tasty meal.



http://www.youtube.com/watch?v=6PHBmYcx298&hl=en

Grilled Zucchini & Yellow Squash

Chef David Bishop teaching how to grill Zucchini & Yellow Squash. This is a great side dish with almost any grilled meat, pork chops, chicken breast and steaks. For this recipe and much, much more!! Visit www.fromthecheftoyou.com



http://www.youtube.com/watch?v=JrxR_eXJzyw&hl=en

The 3 Steps to Permanent Weight Loss Success

You might have thought that getting rid of belly fat or any excess fat in your body is as easy as one week training in the gym. This is not always the case. It may be easy but the tough part is maintaining your routine even if you have already lost all those weight. Yes, losing weight is a challenge before and after the diet and exercise process but when great results surface, everything pays off.

The shedding of pounds is just a temporary task which can be followed by a steady series of weight loss. For this reason, if you wish to lose weight you need to choose a diet plan or an exercise program than can help you have permanent weight loss.

Here are three steps that can help you on your way to permanent weight loss.

1. Exercise, exercise, exercise
Everybody knows that exercise is the best answer towards losing weight. This fact is nothing new but it is most probably a crucial judge if you have succeeded at losing weight and maintaining it. For exercise to help you lose those extra pounds, you need to take action for at least 150 minutes per week. Nonetheless, ten minutes of exercise per day is as good as 150 minutes of exercise in one week. This shorter span helps others exercise despite their excuse for not having time doing it.

Once you have tried extensive exercise training or light exercises you can always have lesser sessions but do not stop exercising because those muscles are going to sag if they are not maintained and most of your weight will be converted to water and fat weight. Discipline in exercising is the key towards permanent weight loss.

2. Lay off with the "Thin" thinking
It is a proven fact that more people become more successful in losing weight when their motivation is geared towards staying healthy rather than becoming thin. If you are one of the many who still thinks that losing weight is all about being thin then you should change your mindset as early as you can because you may be wasting so much time. When it comes to food choose the ones that a will help keep your body healthy rather than fret about foods that can affect how much you weigh. If you lay off with the "thin" goal then you are surely on your way to a healthy and permanent weight loss.

3. Eat less fat
Grilled pork chops, burgers, salad with mayo dips, fries, and pizza are some of the most delicious foods in the world. However, foods as fatty as this stuff are the worst culprits to your health. These do not only give you those extra pounds but they can bring you risks for heart diseases and diabetes. This is why if you want a steady and permanent weight loss you need to put in mind that limiting high fat foods in your diet is essential. Fats have more calories that protein and carbohydrates. Thus, it is empirical that you watch what you are eating before all your hard work for losing weight will all be gone just because of an untrimmed diet.

Grilled Sirloin Steak With Harvest Vegetable Salad

Tender steak marinated and grilled along with fresh eggplant, asparagus, sweet onion and Portobello mushrooms. Served warm or cold, this is a great dish to serve as a main dish or surrounded with side dishes such as hot orzo, and garlic pita toast.

Extra virgin olive oil, red wine vinegar, onion and garlic powders, dried oregano and basil combine to make a powerful marinade imparting wonderful Mediterranean style flavors. Steak is grilled over direct heat to create grill marks and quickly sear in flavor. The fresh sliced vegetables are grilled and removed as they finish cooking. Plate the steak and vegetables over torn Romaine lettuce pieces.

Grilled Sirloin Steak with Harvest Vegetable Salad

Ingredients:

1 cup Extra Virgin Olive Oil
2/3 cup Red Wine Vinegar
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
2 tablespoons Dried Oregano
2 tablespoons Dried Basil
Coarse Salt, to taste
Fresh Ground Black Pepper, to taste
2 pounds 1-inch thick cut Beef Top Sirloin Steak

2 pounds of Mixed Vegetables:
Asparagus Spears
Eggplant cut in 1/4-inch lengthwise slices
Zucchini halved lengthwise
Sweet Onions, quartered
Red Bell Pepper, seeded and cut in strips
Beefsteak Tomato, sliced thin
Portobello Mushroom Caps

20 large Romaine Lettuce Leaves

Preparation:

1. Add the extra virgin olive oil, red wine vinegar, onion powder, garlic powder to a large bowl. Whisk briskly to combine.
2. Add half the marinade to a resealable plastic bag or baking dish. Reserve the other half of the marinade in the refrigerator for basting later.
3. Toss the sirloin steak in the marinade to coat. Seal the bag or cover the baking dish with plastic wrap and refrigerate from 30 minutes to 1 hour.
4. Preheat the grill to medium high heat.
5. Remove the steak from the marinade and discard the marinade.
6. Grill the sirloin steak and vegetables, turning once. Baste with reserved marinade after turning.
7. Remove vegetables from the grill as the they finish cooking, remove the steak when it reaches the desired doneness.
8. Allow the steak to rest about 5 minutes before carving.
9. Arrange the steak pieces and mixed vegetables in romaine lettuce leaves.
10. Serve salad warm or cold.

Barbecued Cabbage

Paula grills bacon-and-onion-stuffed barbecued cabbage. Thisvideo is part of Paula's Home Cooking show hosted by Paula Deen . SHOW DESCRIPTION :Paula Deen, owner of Lady and Sons, a famous Savannah restaurant, is Food Network's resident southern chef. Step inside her kitchen and discover delicious food that's both uncomplicated and comforting.



http://www.youtube.com/watch?v=x8K96lXJQYI&hl=en

Kaju Burfi (Cashew Fudge) Recipe by Manjula

Kaju Burfi (Cashew Fudge) Recipe by Manjula www.manjulaskitchen.com Ingredients 2 cups of cashew nuts (kaju) 1 ½ cup sugar 3/4 cup water About 20 strings of saffron (optional)



http://www.youtube.com/watch?v=wyZ9K_f5AnE&hl=en

CURRY CHICKEN AND BBQ PORK( grilled)

Thanks Silent chic for this !!! Curry Chicken and white rice with a curry shish kabob and grilled pork shoulder!! yummy!! Enjoy! What You Will Need: Chicken Breast Jamaican Curry Powder Garlic Powder Black Pepper All Purpose Seasoning(optional) Green or Red Pepper Onion 1 Cup of Brown Rice or white rice How To PrepareMeal 1. Clean Chicken 2.Season Chicken Breast(curry powder,garlic powder,black Pepper,Onion and a lil all purpose seasoning(optional) 3.Preheat Stove On high 4. Throw Chicken In cooked (cook until it chicken catches colour) 5.Add 1/2 cup of Water or keep adding until chicken reaches it desired texture 6 .cooked 1 cup of brown rice or white rice



http://www.youtube.com/watch?v=RuFbppAxRyQ&hl=en

Pork: The Berkshire Breed

Three hundred years ago - so legend has it - Oliver Cromwell's army, discovered the Berkshire hog in winter quarters at Reading, the county seat of the shire of Berks in England. After the war, these veterans carried the news to the outside world of the wonderful hogs of Berks; larger than any other swine of that time and producing hams and bacon of rare quality and flavor.

For 200 years now the Berkshire blood has been pure, as far as the records are known today.

The excellent carcass quality of the Berkshire hog made him an early favorite with the upper class of English farmers. For years the Royal Family kept a large Berkshire herd at Windsor Castle.

The English subspecies originated, at the start of the 9th century, from the interbreeding of various other subspecies, among them the Italian "Casertana", other native breeds and certain Chinese breeds. From this original English breed many others have been derived, today widespread throughout the world such as the Duroc and the Pietrain. Large, fatty type, it is appreciated for its significant speed of growth. For this characteristic the true Berkshire are used to interbreed with posthumous breeds. It features improved meat to bone ratios and is adapted to being raised in the open.

The true Berkshire produces lean meat of excellent quality that distinguishes itself from the older breeds in that it offers both lean meat and large quantities of lard, whereas the older breeds lacked in lard production.

How to Roast a Boneless Pork Loin

There are several ways on how to cook boneless pork loin. The most delicious and popular way is to roast. Several methods are available to know how to roast loin. Whichever method is chosen, the roasted boneless pork is an all-time favorite dish.

Here are the ingredients needed to start roasting boneless pork loin:

1. A chunk of boneless loin cut. A pound of pork is usually cooked for 30 to 45 minutes. The quantity of seasonings and spices is for a two-pound pork loin cut.

2. Seasoning and/or spices of choice. For this recipe, one tablespoon each of sage, oregano and thyme will be mixed together.

3. One teaspoon of salt.

4. One-fourth teaspoon ground black pepper.

5. One teaspoon olive

Also, make sure that the following equipments are available:

1. Cooking oven

2. A roasting pan. It is better if the pan has a rack.

3. Aluminum tin foil that would be used to to cover the roasted boneless pork loin.

4. Meat thermometer.

5. Knives with sharp blade for cutting the roast.

6. A chopping or cutting board.

Now here's the step by step instruction on how to roast a boneless pork loin:
1. Select the best pork loin cut in the market. In order to select the best, get a pork cut that is easy to separate into slices. Get a loin that is coated of fat. The pork roast must be from the pork's "center cut." It is this fatty layer which will keep the moisture intact while the pork is roasting. The result will be a juicy roasted boneless pork loin.

2. Make sure that the oven is clean. Before seasoning the pork loin, pre-heat the oven. So when you will need to roast the pork, the oven is already in the necessary temperature. If the pork cut is raw, the right oven temperature should be 500. If the pork cut is already pre-browned, keep the heat at 375.

3. Now, turn the attention to the pork loin cut. Using a skewer, prick the pork cut all over. This helps the meat to absorb well the spices' flavors. Salt, pepper, sage, oregano, thyme and olive oil are blended together. The mixture is rubbed around the pork cut. After this, put the pork cut in the roasting pan. The pork cut's side with the layer of fat should be facing upward. Place the pan in the center of the pre-heated oven.

4. Continue with the baking. The temperature can be lowered to 300 after ten minutes. The roasted boneless pork loin should be cooked after an hour. Still, keep it in the oven and remove only when the temperature is down to 155. To know if the roast pork is cooked, get a knife and cut it. A translucent or pink meat means the roast is already done.

5. Baste the drippings in the roasted pork while it is in the oven. This makes sure that the flavor is absorbed.

6. Get the roasted boneless pork cut ready to be served. Set it in the cutting board. Cover it with an aluminum tin foil for 15 minutes. Then, start slicing it.

Pork is famous for having a lot of fat but its much way better than beef which has higher fat content. Roasted boneless pork is tasty and can also be served in the table all-year round and at any occasion. So, it's a good thing that one knows how to roast a boneless pork.

Grilled Nachos

GRILLED NACHOS

Ingredients:

6-cups Nacho flavored tortilla chips

1-cup Salsa

1½-cups Fajita chicken, frozen

½-cup Fresh roasted green chili's or frozen & drained

8-ounces (2-cups) Mexican cheese blend, shredded

2-cups Lettuce, shredded

½-cup Sour Cream

½-cup Guacamole

½-cup Black olives, sliced

½-cup Cashews, chopped

Instructions:

Heat up grill. Cut foil to make about a 20x20-inch sheet of heavy-duty foil; make double layer and form sides and corners. Spray foil on the inside with cooking spray and place on large platter or cookie sheet to move to grill. Spread chips on foil; top with chicken, chilies and cheese.

Place foil on grill over medium heat; cover grill. Cook 10 to 15 minutes; moving foil around until heated thoroughly and cheese is melted. Remove from grill and place back on cookie sheet or large platter.

Top nachos with lettuce, sour cream, guacamole, black olive slices, chopped cashews, and salsa; serve right away while warm.

Serves 6

Note: Sometimes for a change I substitute the green chili's with jalapenos and it gives a little different taste, but they are both good.

You can find this recipe and many more at Cristie's Cookin. Don't forget to submit your favorite recipe at Cristie's Cookin for a chance to win a free "Gotcha Covered" apron.

Grape Harvest Festival and Wine Festival

"No" - Agriculture and "Yu" - Play are the basic principles of Yairo no Mori Park. At the festival, visitors can harvest grapes and wine grapes (numbers are limited, one bunch each), and enjoy food and music in the beautiful slow-life environment. Grilled pork, Koshihikari rice balls and local food and wine will also be on sale.



http://www.youtube.com/watch?v=i08rQzK0cM0&hl=en

Grilled Chicken Breasts and Grilled Potato Medley

This is a great summer chicken recipe for the grill. It can be served with a variety of side dishes or other summer fare. We are serving it with our favorite medley of potatoes and vegetables.

Boneless skinless chicken breast halves, fresh or thawed
salt
1 tbsp onion powder
1/4 cup grated parmesan cheese
3 cloves garlic, minced
2 tablespoons chopped fresh chives
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil

Dip each chicken breast into cold water and place between two sheets of plastic wrap. Using a flat meat pounder, gently pound the chicken breast into a flat sheet about 1/4-inch thick. Season each piece on both sides with salt and pepper. Place the chicken into a gallon size ziplock bag.

Combine the minced garlic, parmesan cheese, fresh chives, lime juice and olive oil. Pour into the ziplock bag over the chicken and seal the bag. Let the chicken remain in the marinade for at least 1 hour. Refrigerate the chicken until 15 minutes before grilling.

Prepare your gas or charcoal grill for cooking. Grill each chicken breast until firm to the touch, 1 to 2 minutes per side. (It is important to pound the chicken breast to maintain a uniform thickness through the whole chicken breast. This will ensure that the entire breast is done at the same time.)

Grilled Potatoes and Vegetables

6 medium Red Potatoes
1 whole onions cut into thin wedges
Red Peppers
Banana Peppers
Garlic Salt
Pepper
Zucchini slices (optional)
1 to 2 tbsp Vegetable oil

Cut clean, washed red potatoes into cubes about 1/2 inch thick. Cut onions into wedges. Cut red and banana peppers into strips. Toss all the ingredients together in light vegetable oil. Sprinkle with garlic salt and pepper.

Place your grilling basket on the hot grill. Add the potato and vegetable mixture. Be careful of flare-ups from the vegetable oil. Begin tossing the vegetable medley immediately and as needed throughout the grilling process. The vegetables can be tossed like you would a salad or a stir fry, using one or two metal utensils. Do not let the vegetables stick to the grilling basket or they will burn. The vegetables are finished when the potatoes are tender.

Important Tips:
Place charcoal on only one side of your grill. This will give you an area to move your chicken or cooking basket if the grill gets too hot.
Cut the potatoes into small enough pieces so that they will cook quickly. You may want to add the other vegetables after you have cooked the potatoes for 3 to 4 minutes. This will prevent the onions and peppers from overcooking.

If you have a small grill, cook the potatoes first, remove from the grill and prepare the chicken. Then place the grilling basket back on the grill and add the vegetable to the potatoes and cook a few more minutes. If you have a larger grill, you may be able to keep the potatoes warm in the basket, while you cook the chicken.

Lean Budget Tips

After pounding the chicken, you may want to cut the fillets in half or in pieces. This will control the portion size of the chicken and make it easier to grill.

The vegetable medley is quite economical and can be altered with other of your favorite vegetables.

If red peppers are not in season, sprinkle red pepper flakes on the medley for a nice kick to the potatoes.

Lean and Healthy Tips

Grilled boneless and skinless chicken as prepared in this recipe offers an excellent meal that is low in calories as compared to other main dishes.

This chicken is also great served over a lettuce salad either hot or cold. The parmesan flavor to the chicken makes it quite delicious served either way.

Chilli Basil Mince Pork Cooked!

I started cooking only a few days ago, and the things I cooked were delicious so far. Today I feel that I must share my Thai chili basil mince pork recipe with you, so here is the ingredients and the recipe for this famous Thai dish.

Prepare:
-mince pork
-chicken stock soup
-chopped garlic
-chopped chilli
-chopped onion (we know that it doesn't really go well, but anyway..)
-salt, sugar, soy sauce, oyster sauce, fish sauce, no MSG
and
-basil

Lets cook!

First: Put in some oil into the pan, and put mince pork in it. Stir fry until the colour of the pork change from raw pink to grey/brown partially cooked pork.

Second: Put garlic and chilli, together with a little bit of chicken stock soup. Stir fry further until most of the chicken stock soup has eveporated.

Third: Add a pinch of salt and sugar, some soy sauce and fish sauce. Do not put in too much oyster sauce though, because after eating your this dish after a few spoons, you will feel sick (not want to throw up sick, its like when you eat something sweet for a long time sick). Stir fry until the colour of the mince pork change.

Fourth: Add a considerable smount of basil and onion, stir fry until the basil leaves are curled up. Mix everything nicely, give it a taste, if something's lagging, just add salt, sugar, or the sauce.

Fifth: Serve it while its hot

Thats all of the chilli basil mice pork. Thank you for reading

Free Online Recipes - Easy Oven Cooking Recipe

The oven has always been used for baking bread, cakes and pastry. Not many people know that oven not only can be used for baking sweet pastries, it can also be used for preparing dishes like grill fish, grilled pork, grilled ribs, warm up canned food and more. Oven dishes are easy to prepare, you simply have to put all the ingredients (i.e. meat, marinade, etc) into the baking tin, turn on the temperature knob to bake and the dish will be ready in a short time. Oven cooking are especially suitable for working women who want to have healthy dishes ready within a short span of time. Besides easy in preparing dishes, oven cooking minimize the usage of cooking utensils, thus it reduces washing and keeps the kitchen clean. Let us look at the one of the simple oven recipes - Grilled Pork Chop in BBQ Sauce.

Grill Pork Chop in BBQ Sauce
Ingredients:
Pork chop 300 gram
Butter 20 gram


Marinade:
Wine 2 tablespoon
Tomatoes Sauce 3 tablespoon
Chili Sauce 1 tablespoon
Light Soy Sauce 1 tablespoon
Barbecue Sauce 1 tablespoon
Minced Garlic 1 tablespoon
Salt 1 teaspoon
Water 3 tablespoon

Method

1.Wash pork chop clean. Mix it well with Marinade and marinate it for 30 minutes.
2.Preheat the oven to 200 degree. Glaze the baking tin with some butter and arrange the pork chop neatly on it.
3.Grill it in the oven for 10 minutes.
4.Flip the pork chop and brush it with the remaining marinade. Raise the oven temperature to 240 degree and bake it for another 10 minutes. Serve hot.

Betty's Kentucky Fried Popcorn Chicken Recipe

In this video, Betty demonstrates how to make her version of Kentucky Fried Popcorn Chicken. With 11 herbs and spices for flavor, and flour for coating, generous-sized chicken nuggets are fried in peanut oil to make a variation of KFCs Popcorn Chicken. Youll love this lighter style treat,...



http://www.youtube.com/watch?v=PRPolFbpshA&hl=en

Quick, Easy, Inexpensive Pork Recipes - Stir-Fry Pork and Barbecued Pork Steaks

Pork is known as "the other white meat" and low-fat pork is recommended as part of a healthy diet. Here we share some old-fashion pork recipes that are healthy, easy, and inexpensive to serve. The Quick and Easy Pork Stir-Fry is exactly as the name implies. Few ingredients and very little time involved. The Barbecued Pork Steaks are a tasty way to serve this inexpensive cut of pork and grilling helps to eliminate the fat.

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old Midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
1/2 cup thinly sliced (julienned) carrots

Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

BARBECUED PORK STEAKS

This recipe is from an old pamphlet from the National Pork Producers Council.

4 pork blade steaks, cut 1 to 1 1/4-inches thick
1/2 cup bottled barbecue sauce (your choice)
1/3 cup honey
1 tbsp Worcestershire sauce
1 tsp garlic salt
1/2 tsp prepared mustard

Pound steaks with a meat mallet. For sauce, in a small bowl combine the barbecue sauce, honey, Worcestershire sauce, garlic salt and prepared mustard; mix together well.

Place steaks on grill about 4-inches above slow coals.* Cook about 20 minutes on each side. Brush steaks with sauce and continue cooking 10 to 20 minutes more, turning occasionally and brushing with more sauce.

Yield: 4 servings

Note: In today's modern kitchen many cooks now have indoor grills. Adjust cooking instructions to your grill.

Enjoy!

Baked Pork Chop Recipes - Keeping it Yummy

Ever thought about the benefits of baked pork chop recipes? Limiting fried foods can benefit the body in so many ways. Whether you are trying to lose a few pounds or lower cholesterol, limiting fried foods can assist you in accomplish your goal.

Baking pork chops is a great alternative to frying. There is less mess, less fat, less cholesterol, etc.. Most people have come around to the idea of baking fish and chicken. However, pork chops are often still fried. For some reason many people assume that a pork chop can not be tasty if it's not fried.

Well, hold on to your kitchen mitts...there are some really great baked pork chop recipes out there. Here is one to get you started.

Ingredients

6 -½ inch thick center cut pork chops
½ cup of dried bread crumbs (Italian breed, white bread, French bread; whichever you like.)
¾ cup of cornflakes or corn Chex
1 egg separated
1 cup of fat free evaporated milk
5 tsp of paprika
1 tsp of oregano
½ tsp of garlic powder
½ tsp of salt
½ tsp of black pepper
¼ tsp red pepper
1 tablespoon of fine parmesan cheese
1/3 tsp of olive oil

Putting It Together

Step One: Wash pork chops- (don't forget to do this for any of your baked pork chop recipes.)
Step Two: Trim any excess fat from the pork chops.
Step Three: Only use the egg white from the separated egg. Beat egg white and evaporated milk for 1 minute.
Step Four: Place pork chops in the milk mixture and set aside. Make sure that pork chops are completely submerged in the milk mixture.
Step Five: Preheat oven to 375 degrees.
Step Six: Finely crumble bread crumbs in second large bowl.
Step Seven: Crush cornflakes until they are very fine and add to bowl.
Step Eight: Add salt, paprika, oregano, garlic powder, black pepper, parmesan cheese, and red pepper to the bowl.
Step Nine: Lightly grease a glass or metal non stick 13 by 9 inch baking dish with olive oil.
Step Ten: When oven is preheated, remove the pork chops from the milk mixture.
Step Eleven: Dip each one in the crumb and spice mixture. Coat both sides thoroughly.
Step Twelve: In a single layer, place pork chops in the baking dish
Step Thirteen: Bake for 20 minutes uncovered.
Step Fourteen: Turn pork chops and bake an additional 20 minutes.

Tips

Serve over a bed of rice or couscous. Then, add a steamed green vegetable like, asparagus or broccoli. If you want to reduce the fat content further, exchange the baking dish for a roasting pan with slats. The fat will drip through the slats and collect in the bottom of the pan. Remember, to still grease the roasting pan with olive oil to prevent sticking.

This recipe has about 250 calories and only has 65 g of cholesterol. Of course, this is just one of the many tasty baked pork chop recipes out there. Get creative, and have a healthy and tasty pork chop meal.

Grilled Boneless Ribeye Cooking Tips

Tasty dishes and capture your hubby's heart? The secret of any tasty dish is of course, a good recipe and some hard work. Cooking meat especially beef and pork is difficult at times. However, with a good recipe, even a beginner can make a perfect grilled boneless rib eye.

A dish becomes tastier, when the cook or chef follows the cooking tips exactly. The rib eye is in fact a great delicacy in America. The taste of this dish depends upon the doneness of the meat. Many people cook this delicacy as their pastime. This steak should be first marinated with flavors you want.

Then girl them on your oven at the required temperature, but keep the oven at medium heat. Once a side of the steak gets cooked, turn it on the other side and let it cook.Your tasty boneless rib eye is ready.

Cooking is not difficult at all. Even a beginner can transform himself into a good chef, if he follows some of the cooking tips carefully. A rib eye dish deserves the tips to be followed carefully. Beef cooking depends on the right temperature it has to be cooked. This is extremely important as the inner meat or flesh should be cooked properly otherwise, you may be laid down with food borne illness.

One can use accurate meat thermometer to see whether the meat has been cooked properly. You can get some tasty recipes and cooking tips from the internet. Many sites give charts which display ideal temperatures for beef and pork.They even show ideal, temperatures special pieces like rib eye or tenderloin. For example a rib eye roast requires an oven temperature of a bout 350degree Fahrenheit for a weight of about 4 to 6 lbs. Use these cooking tips for frying, roasting or cooking beef over pan also.

You can also make use of the cooking tips in the chart provided for cooking beef in different conditions like beef in an oven bag etc. Follow the cooking tips and churn out a yummy dish. Have you heard the quote "the way to a man's heart is through his stomach?" Ladies find some great cooking tips and fetch the way to your beloved ones heart.

Barbecue Ribs Dry Rub Recipes

The weather is getting perfect for grilling! We use our grill a lot but by far our favorite thing to grill is ribs. My husband makes the best grilled baby back ribs ever! They are delectable! We use a variety of marinades for grilling ribs - wet, paste and dry. The following is a list of combinations for dry rubs for you to mix in a bowl and transfer to a large, covered jar. Store your prepared rub away from heat and light and enjoy it for a few months. Make sure to rub the ribs you are going to use generously on both sides. Let the meat marinade with the rub for at least 30 minutes and up to 12 hours. Happy grilling!

PORK & BEEF:
• ¼ cup coarse salt; ¼ cup dark brown sugar; ¼ cup paprika; 3 tablespoons ground black pepper; 1-tablespoon garlic powder and 1 teaspoon cayenne pepper.
• ¼ cup coarse salt; ¼ cup dark brown sugar; 3 tablespoons chili powder; 1-tablespoon ground cumin and 1-tablespoon garlic powder.
• ¼ cup light brown sugar; ¼ cup granulated sugar; ¼ cup paprika; ¼ cup celery salt; ¼ cup coarse salt; 2 tablespoons ground black pepper; 2 teaspoons mustard powder; 1 teaspoon ground ginger; ½ teaspoon ground allspice.
• ½ cup celery salt; 2 tablespoons paprika; 2 tablespoons garlic powder; 3 tablespoons ground black pepper and 2 teaspoons mustard powder.
• 1¼ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons dry oregano; 2 tablespoons dry thyme; 1 tablespoon garlic powder; 1 teaspoon ground allspice and 1 teaspoon ground cinnamon.
• ½ cup dark brown sugar; ½ cup coarse salt; 2 tablespoons ground black pepper; 2 tablespoons garlic powder; 2 teaspoons cayenne pepper; 1 tablespoon dried thyme; 1 teaspoon dried oregano; 2 teaspoons ground allspice; 2 teaspoons ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon ground cloves and ½ teaspoon ground nutmeg.
• 3 tablespoons coarse salt; 3 tablespoons chili powder; 1 tablespoon black pepper; 2 teaspoons garlic powder; 2 teaspoons dried oregano and1 teaspoon ground cumin.

LAMB:
• ¼ cup dried rosemary; 2 teaspoons mustard powder; 1 teaspoon ground black pepper; 2 tablespoons coarse salt; 2 teaspoons garlic powder and 1 teaspoon dried mint.
• 2 tablespoons coarse salt; 1 teaspoon chili powder; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1 tablespoon brown sugar; 1 teaspoon ground cumin and 1 teaspoon garam masala (Indian spice blend found in Middle Eastern grocery stores).
• 2 tablespoons coarse salt; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon ground ginger; 1 teaspoon chili powder; ½ teaspoon turmeric powder; ½ teaspoon ground cinnamon and ½ teaspoon coriander.
• 2 tablespoons coarse salt; 1 tablespoon ground black pepper; 1 tablespoon dark brown sugar; ½ teaspoon powder lemongrass; ½ teaspoon ground ginger; ½ teaspoon ground cardamom; ½ teaspoon ground cinnamon; 1 teaspoon garlic powder; ½ teaspoon chili powder and 1 tablespoon curry powder.
• 2 tablespoons coarse salt; 1 tablespoon curry powder; 1 teaspoon onion powder; 1 teaspoon garlic powder; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ½ teaspoon chili powder and 2 teaspoons light brown sugar.

Click Here [http://www.ribcookingtips.com/] for a complete guide on cooking ribs on the grill, oven or on the stove!

How to Barbecue and Grill Tips by the BBQ Pit Boys

This is a quick introduction on how to grill like a pro at your next barbecue. See some of the basic tools and tricks required, including an explanation about the indirect grilling method required for a "low and slow" barbeque.



http://www.youtube.com/watch?v=Bjh28bWaTaA&hl=en

Sweet Pineapple Salsa And Grilled Chicken

Sweet pineapple and grilled chicken combine together perfectly to create an incredibly delicious meal everyone is sure to ask for all year round. If you want to make an easy to prepare meal that looks and tastes as if it was made by a gourmet chef, grilled chicken along with chunks of pineapple, chopped peppers, and a selection of spices may be just what you have been looking for.

When making pineapple salsa for chicken, you may want to vary your recipe by adding different types of fruits and vegetables. Experiment with the salsa using various peppers, red, orange, green, and yellow, as well as a variety of fruits such as coconut, limes, mangos, and oranges.

You may want to make this dish several times using different combinations of ingredients before you find the one that becomes your favorite. You can also add ingredients such as honey, soy, or teriyaki sauce to the chicken marinade along with different blends of spices including cinnamon, curry, and ginger.

Grilled Chicken with Pineapple Salsa Recipe

What You Need

1/4 cup lemon juice

3 tablespoons lime juice

3 tablespoons orange juice

2 tablespoons canola oil

1 teaspoon sugar

1/4 teaspoon ground cumin

1/4 teaspoon pepper

1/2 teaspoon salt

1/2 teaspoon oregano

6 boneless, skinless chicken breasts

1-1/2 cups pineapple, cut into chunks

2 large tomatoes, deseeded and chopped

1/2 cup red onion, chopped

1/2 cup red bell pepper, chopped

1/2 cup green bell pepper, chopped

1 jalapeno pepper, deseeded and chopped

1/4 cup fresh cilantro, chopped

1/2 cup lime juice

Salt and pepper to taste

How to Make It

In a large, resealable plastic bag big enough to hold all 6 chicken breasts, add the 3 juices, canola oil, sugar, cumin, pepper, salt, and oregano. Seal the bag and shake to mix well. Add the chicken breasts to the bag, seal, and shake again to coat thoroughly.

If you need to use two plastic bags, simply divide the ingredients in half and put 3 pieces of chicken in each.

Refrigerate the chicken breasts for at least 4 hours to marinate.

In a medium sized mixing bowl, add the cut pineapple, the chopped tomatoes, onion, peppers, cilantro, lime juice, and the salt and pepper and mix well together. Cover and refrigerate until ready to serve.

After preheating the grill on medium, remove the chicken from the plastic bag and discard the marinade.

Grill the chicken over medium heat for 5 to 7 minutes on each side or until the center of the breasts are no longer pink and the juices run clear. Do not pierce the chicken too often while cooking as losing too much juice will cause the meat to become dry.

Stir the pineapple salsa and spoon over the grilled chicken and serve. You may also want to sprinkle freshly squeezed lemon juice over top of the chicken and salsa. Serve with a variety of salad greens and vegetables, rice or potatoes.

Serves 6.

Teriyaki Grilled Chicken

this chicken is a huge hit. its a must to use charcoal



http://www.youtube.com/watch?v=VNZDphAsTgk&hl=en

How to abolish the BBQ Pork Ribs Membrane

Grill and Barbecue Pit Masters remove the membrane from their pork loin ribs, Baby Back, and Spare ribs so that their dry rub and sauce will permeate the meat, and produce a real tender rib. It's easy to do! Watch one of the BBQ Pit Boys show you the tips and tricks on how it's done.



http://www.youtube.com/watch?v=d_fqJcc4n_I&hl=en

Baked Pork Chops

How evocative it is to enter the kitchen and be greeted by the tantalising drift of fragrance that is floating from the oven where the heady aroma of your favourite baked pork chop recipe is reminding you how much you enjoy baked pork chops in all their guises and how hungry you are.
All meats have their own special flavours, rich cuts of tasty beef, juicy tender lamb or the mouth watering subtle flavours of poultry and game. None though can match the unique flavour of pale tender soft pork oozing with juices and edged with tasty crisp pork fat.

One of the special qualities of pork is that it combines so well with so many other flavours to offer a variety of dishes that are hard to match. Top of the list for a special baked pork chop recipe are the many dishes you can prepare that combine your chops with all different varieties of fruits. From apples and apricots to figs and prunes many types of luscious fruits will add varied and subtle flavours to your pork and multiply the ways in which you can enjoy this dish.

For even greater variety try marinating your meat in new combinations of overnight juices. Orange and cider will combine to add sweetness and a gentle acidity to your dish alternatively raisins soaked in apricot brandy produce a flavour enhanced by rich warmth which has to be tasted to be believed.

Another option is to add a special sauce to your baked pork chop recipe just before it is served. Sauces such as mustard and cream add a richness that is hard to resist and for that special dish cranberry and red wine, imagine the smell and sight of the roasted meat pale and fragrant rising out of an island of rich ruby sauce.

If you want to increase your culinary fame go that little bit further and select your pork with extra care. Modern pig producing methods will give you a good selection of chops with reasonable flavours and at a good price and available to you locally. However it should be possible for you to find a butcher who will offer you specially hand-reared pork. Often this pork is produced from specialist types of older breeds and many of the animals will have been reared in a free range method which increases the flavour and texture of the meat considerably.

Baked pork chops recipes are easy to produce in a short amount of time with a minimum of preparation. They are varied and tasty enough for you to produce many different meals from relatively inexpensive meat and each dish with a different flavour. They will look after themselves in the oven while you get on with other things and the results will arrive on your table, tasty every time. No matter how committed you are to that, no meat or vegetarian diet or how well your doing with your rabbit food weight loss its only the strongest that can resist the seductive variety and flavour of the baked pork chop.

Tiki Party Food

One of the most important aspects of any tiki party or luau is the food. Your inspiration for tiki party food should come from the tropical environment of the islands. Serve all of your food and drinks at a tiki bar for ambience.

One of the easiest ways to serve the food is to make a platter of fruit kabobs. Use tropical fruits like melons and pineapple. These will perfectly complement fruity drinks and sweet meats, such as ham, barbecued pork, or grilled chicken. Marinate the meat in barbecue, teriyaki, or sweet and sour sauce before cooking. Seafood, especially shrimp, is always popular at tiki parties. If you can find it, mahi-mahi fish would be an appropriate entrée at your party.

For your tropical party, any number of tropically-inspired foods will complete the island feeling. Though a pig roast would be traditional at a luau, it can be complicated, and you may not have the space for it. Though many Polynesian or traditional tiki foods require special ingredients, it is entirely possible to have an island-inspired feast with unique twists on ordinary foods. Barbecuing hotdogs or hamburgers will ruin the tropical ambience, but chicken, beef satay, or seafood will continue your party theme. When barbecuing tiki food, be sure to move the grill away from your decorations; many tiki decorations, such as grass skirts, are flammable.

Tiki party food is often very creative, and this creativity should continue with the way the food is served. For example, serve a fruit salad in a hollowed out watermelon, or use the various foods of your buffet to create a display of shapes or figures. Bamboo skewers and toothpick umbrellas can also be used in your party fare display.

Many traditional 'tiki party' foods are actually popular cocktail party fare from the 1950's and 1960's, when tiki culture became wildly popular in many circles. One unique dish often served at such parties was a sauce combining brown mustard and blackberry jelly, heated over low heat. The mixture becomes a thick sauce in a few hours, and is served with li'l smokies sausages. In fact, cocktail weenies served a central part of many 1960's cocktail parties, not just tropical parties. Many other foods served with toothpicks were also seen at these 1960's tiki parties.

Before planning your party menu, consider the environment you want. Do you want a party that feels authentic, or do you want to draw inspiration from kitschy 1960's tiki culture? If you plan to have a vintage-inspired party, consider finding a 1960's cookbook with tiki-inspired recipes, featuring unusual and often surprising flavor combinations.

After you've planned your menu, don't forget tiki drinks. These are just as important as, if not more important than, the food you plan to serve at your tropical party. Fruit punch and mai-tais are classic tiki drinks that are easy to make. Don't forget dessert; anything with pineapple or coconut will do. Pineapple upside down cake and coconut cream pie are just two of the tropical desserts you can serve at your tiki party.