GD Star Rating
loading...
In Seattle, Summer has finally kicked in. For me that means cooking fun summer meals that I can eat outside with my family. For this late lunch, I cooked baby back ribs, creamed corn and seasoned French bread.
I love smoking meat in my back yard. Smoking is a long and slow cooking method. You might think it needs constant attention but you just need to check on your meat every 1 or 2 hours so it’s perfect for setting up and then hanging with family and friends.
These ribs are baked for 2 hours and finished on the smoker for about 5 hours to get that great smokey and slow cooked taste. Check out this detailed recipe for more on the ribs. If you use the recipe, notice that the order of baking and smoking was swapped. This was mostly to keep my house cool on a hot summer day.
Bursting with silky and sweet flavors this creamed corn recipe was truly amazing. It was a great partner to the salty and sweet bbq ribs. Next time, I might add some jalapenos or chipotle pepper to add some heat.
To tie everything together, this french bread was buttered and seasoned with garlic, onion, rosemary pepper, and paprika. Cooked for 15 minutes in tin foil.
GD Star Rating
loading...
Pork is one of my favorite foods to cook — and eat. It is so versatile and can be cooked many different ways. Pork tastes great paired with other sweet foods ( think BBQ, applesauce). I am always looking for new ways to exploit this tasty pairing so when I saw a bottle of carrot jam in my pantry I knew exactly what to do. This pork is roasted in sweet carrot jam and served with a carrot, roasted red pepper and tomatillo salsa. The salsa adds a sweet and sour flavor that makes it a requirement with each bite of pork.
Pork Jamman Man
Ingredients:
Prep: To prepare, mix 1 cup of the carrot jam with the brown sugar. Rub all over the pork roast. For maximum flavor, let the pork sit overnight to marinade in the wet rub.
Roasting the Pork: Place whole carrots in bottom of baking dish. Place roast on top and cover with tin foil. Cook in pre-heated 325 degree oven for 1.5 to 2 hours. Actual cooking time will vary depending on size. Use a meat thermometer to determine done-ness. I cook this pork recipe at a lower temperature than many pork recipes because I want the pork really tender. When the roast is done, let it sit for 10 minutes to allow cooking to finish and the juices to settle.
Salsa: In a sauce pan add 1/2 cup carrot jam, tomatillo’s and roasted red peppers. Bring to a boil and reduce to low for 10 minutes. Stir in butter just before serving.
Serve: Cut up pork and plate. Spoon salsa on top of pork. Serve whole cooked carrot on the side.
GD Star Rating
loading...
This is some good stuff.
Pulled pork and meatloaf sandwich with green chilie sauce and a slice of onion.
Meatloaf and Pulled Pork Sandwich
GD Star Rating
loading...
A few weeks back we ate at the Madrona Eatery and Ale House in the Madrona neighborhood of Seattle. It is only about 1/2 mile from home so it is a walkable distance, they have a great selection of beer, kid friendly (yay!) and some really good food. This particular time my wife ordered the pork medallions with a cherry sauce served on bed of asparagus and fried polenta cakes on the side. It was really, really good — hats off the the chef. Like usual, after we eat good food in a restaurant, my wife asked me if I could cook that for her. I made a few modifications but the basics are still the same — pork with a veggie and starch and served with a delicious cherry sauce.
Pork Loin with Cherry Sauce
Serves 4.
Total time: about 1 hour.
Ingredients:
- 1 1-2 pound pork loin
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic
- 1/2 teaspoon salt
- 1 cup pitted cherries
- 1 cup cherry brandy ( red wine can substitute)
- 1 cup quinoa
- 1 pound green beans
- 1 tablespoon butter.
Directions:
Rub pork loin with olive oil. Combine next 4 ingredients and rub on pork loin. This is best done hours before grilling as the pork will take on more flavor. However, the rub can be applied right before grilling as well.
Add the cherries and brandy to a sauce pan and bring to boil. Stir and reduce to low. Stir occasionally.
Next, start grilling the pork loin on indirect heat. The pork will take about 20 minutes per pound at 350 degrees. The pork will be medium when the internal temperature measures 160 degrees. Cook longer for well done. Let rest for 5+ minutes before slicing.
Cook the quinoa according the the package. It takes about 25 minutes total time.
Saute the green beans in the butter on medium heat for about 3-5 minutes. When done season with salt.
To serve, place 1/4 of the quinoa on a plate. Add 1/4 of the green beans on top. Next, add 4-5 slices of pork loin and drizzle the cherry sauce on top — be sure to get some of the cherry pieces as it adds a nice visual affect and they taste great. Repeat for remaining plates.
GD Star Rating
loading...
Serves 4
- 3 lbs Baby Back Ribs
- BBQ Sauce (use your favorite BBQ sauce)
- Rib Rub (again, use your favorite. brown sugar, paprika and salt rub always works well.)
- Apple Juice
To prepare, remove the membrane from the back of the ribs. This is an important step as the membrane is chewy and your guests will not enjoy it. To remove it, insert a butter knife between the membrane and one of the bones. Slowly pull the knife upwards to separate the membrane from the bone. Repeat this on a couple of the bones. Next, put your finger(s) under the membrane and pull the membrane from the rib.
Brine over night in 2 gallons water, 1 cup salt, 1/3 cup rib rub and 1 quart apple juice. Be sure to cover and store in the refrigerator to keep the meat cold. The next day rinse the ribs well and pat dry with a paper towel.
Cover the ribs with the rub. Be libral and apply a generous amount of rub.
Smoke for 5 hours using hickory wood chips. Turn and spray with apple juice every 1 hour.
Wrap in tin foil with some BBQ sauce and finish in the oven @ 300 degrees for 2 more hours. (If you do not have a smoker cook in the oven for 4 hours total.)
Serve with additional BBQ sauce.
Comments (0) 
Themocracy