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Although it sometimes seems like we're just a four-trick
pony, we do actually cook something besides
competition meats!
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Smoked
Pork, Green Chile and Hominy Stew
Got pork? Smoked pork really turns the flavor of
this quick stew into something special. We had some
rich turkey stock in the freezer, and a butt that had been
smoked with just salt and pepper -- this is what they
turned into.
Ingredients:
One large onion, chopped
Canola oil
4 cups of turkey stock
3 pounds of smoked, cubed pork butt
2 29-oz cans of white hominy, drained
2 C water
3 7-oz cans of diced green chiles
4 cloves garlic, minced
Salt and pepper
1 Tb
oregano
1-1/2 Tb cumin
Fresh snipped cilantro
Set the onion into a stockpot with a little oil, and let
it start sauteeing while you open cans. When the
onion is tender, put in the stock, cubed pork and hominy
and add the water to get everything to float. Add in
the green chiles, garlic, salt, pepper, oregano, cumin and
cilantro, and stir to combine. Bring it up to
just under boiling, then simmer it for an hour.
This is one of those very simple recipes where the quality
of the ingredients really shines. A touch of chipotle
tabasco in the bowl, some tortillas or chips, and you can
just imagine a snowy day outside!
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Bacon-Wrapped
Black Pepper Ranch Pork Loin
Tender, succulent pork loin is seasoned with peppery ranch
flavor, then cooks in a bacon jacket.
Ingredients:
1 boneless pork loin roast, 2-1/2 to 3 lbs
1 envelope dry ranch seasoning mix
1 Tb black pepper
1 tsp dried thyme leaves
1 lb thick-sliced bacon
Method:
Remove pork loin from packaging, and pat dry.
Combine seasonings in a small bowl, then pat onto
pork loin, coating all sides.
Wrap bacon strips crosswise around pork loin, with
ends meeting on underside. If you're feeling fancy,
you can use more bacon and do a full-on bacon weave (google
it) -- we're always in favor of more bacon!
Set
up your grill for indirect cooking at a temperature
between 375 400 degrees F (instructions below).
Place the pork loin over the drip pan and replace the lid
on your grill. Cook for approximately 60 to 70
minutes or until an instant-read thermometer reads 145
degrees in the thickest part of the loin. The bacon
should be golden and crisp. Remove the pork loin
from the grill and place on a cutting board. Tent
the loin loosely with foil and allow to rest about 15
minutes. Using a slicing knife, cut the loin into
3/8 to 1/2 slices and serve.
Serves 6-8.
How
to set up your grill for indirect cooking:
Charcoal
Grills Light approximately one full chimney of
charcoal until a light coating of ash covers all the
coals. Equally distribute the hot coals to the far
left and right sides of your grill leaving about a 15 inch
gap between the two banks of coals for a drip pan.
For an optional smoky flavor, you can add one 3 inch wood
chunk to the top of one bank of coals. (We recommend
Apple or Cherry wood for this recipe.) After placing
the wood chunk on the coals, replace the cooking grate and
then replace the lid on the grill. The air vents on
the lid should be wide open and the lower vents should be
used to control the temperature.
Gas
Grills Light one burner on your grill, either on the
far left or right side, and set to high. Leave all
other burners off. Remove the cooking grates above
the cold burners, place a drip pan there and then replace
the grates. For an optional smoky flavor, soak about
2 cups of wood chips in water for about 15 minutes and
then drain. (We recommend Apple or Cherry wood chips
for this recipe.) Place the wood chips on a sheet of
aluminum foil, fold the foil over the top of the chips and
crimp edges tightly to create a pouch. Using a fork,
pierce the foil 3 or 4 times to create holes for the smoke
to escape. Place the pouch directly over the hot
burner and close the lid.
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Grilled Popper
Packet Potatoes
Tender chunks of potato pair with the savory, zesty
flavors of bacon jalapeno poppers. Don't be wary --
the jalapenos' fiery nature is tamed by baking.
Ingredients:
1/2 lb thick-sliced bacon
3 large or 4 medium russet potatoes
3/4 C chopped sweet onion
1/2 C seeded, diced fresh jalapenos (wear gloves!)
2 Tb chopped fresh cilantro
8 oz cream cheese, softened
1/4 C butter, melted
2 tsp salt
1/2 tsp pepper
1 tsp granulated garlic
1/4 tsp ground cumin
2 tsp oregano
Method:
Cut bacon slices crosswise into 1/4 strips (kitchen
scissors work well for this).
Saute bacon strips in frying pan over medium heat
until mostly cooked, but still floppy.
Drain on paper towels, and set aside.
Peel
potatoes, if desired.
Quarter potatoes lengthwise, then cut into 1/4
slices. Place
potato slices in a large bowl.
Add bacon, chopped sweet onion, diced fresh
jalapenos, and chopped fresh cilantro; toss to combine.
In a
small bowl, stir softened cream cheese and mix in melted
butter, blending until smooth.
Add seasonings and combine well.
Add
cream cheese mixture to potatoes, and toss again to coat.
Lay a large sheet of foil on countertop, and place
potatoes on one half of foil.
Arrange potatoes into a rectangle approximately
11 x 13; you should then be able to fold the other
half of the foil over the top, and seal the open edges
with 1/2 triple folds, making a sealed packet.
Place
packet on grate in grill set up for indirect heat at 375
degrees, and let cook for 60-70 minutes, until potatoes
are tender.
Serves
4-6.
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Grilled Pineapple Cole
Slaw
This rosy slaw, crisp and colorful, is highlighted by the
smoky sweetness of grilled pineapple.
Ingredients:
1/2 C mayonnaise
1/2 C bottled chili sauce
1 Tb vinegar
1 Tb prepared horseradish
2 Tb sugar
1/4 tsp salt
1/4 tsp ground pepper
1/2 tsp celery seed
2 medium-sized fresh pineapples
1 16-oz
package coleslaw
1/2 C diced red onion
2/3 C chopped green onion, tops only
Method:
For dressing: Combine
dressing ingredients until well mixed; chill.
For
grilled pineapple: Prepare
your gas or charcoal grill for direct cooking with a hot to
medium hot fire. Using
a sharp knife, remove the top and bottom of the pineapple,
then stand the pineapple on its end and cut down the sides
to remove the skin. Repeat
for second pineapple. Cut
the pineapples into slices approximately 3/8 thick.
Place the slices on the grill and cook 3 to 4 minutes
so that each slice becomes slightly charred.
Flip slices and grill another 3 to 4 minutes.
Remove slices to a platter and allow to cool to room
temperature. Once
cooled, quarter the slices, cut out the hard core, and cut
the rest of the slice into bite-sized tidbits.
You should have about 2 cups tidbits.
For slaw: In a
large mixing bowl, combine the coleslaw, diced red onion,
sliced green onions, and pineapple tidbits; toss.
Add the chilled dressing, and toss again.
Serves
6-8.
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