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Reply
| | From:  Genie· (Original Message) | Sent: 1/6/2008 9:04 PM |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:32 PM |
Grilled Blade Steak & Sauce 4 blade steaks, pork shoulder ¾-1" thick
½ cup bar-b-que sauce
1/3 cup red wine vinegar
1 tbsp. liquid smoke
1 tbsp. WOR sauce
1 tsp. garlic salt
½ tsp. prepared mustard Combine all ingredients except meat. Mix well. Place meat in plastic bag. Pour marinade over steaks. Marinate for 6-24 hours in refrigerator. Grill on medium temperature for 10-15 minutes per side. Baste occasionally. | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:32 PM |
| Grilled Pork Steaks -- 4 pork steaks -- 1/2 can beer -- 2 tbsp of margarine -- salt, white pepper, ground garlic and 3 bay leafs -- 1/2 cup barbecue sauce -- Pour 1/2 can of beer into a sauce pan, add margarine, bay leafs and pinches of salt, pepper and garlic -- allow the mixture to simmer. Trim away all but a small amount of fat from the edges of the meat and score the edges in several places (prevents meat from curling). Cook steaks for 15 to 20 minutes over medium-high heat, turning frequently (mop on basting sauce after each turn). Brush Buck Creek Hickory barbecue sauce on both sides immediately before removing from grill. Yield: 4 servings | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:33 PM |
Pork Barbeque Teriyaki Marinate 1/4 to 1/2 inch thick pork steaks overnight in a mixture of 1/2 cup soy sauce, 1/4 cup honey (or 2 tablespoons sugar), 1/2 teaspoon ginger and 2 teaspoons minced onion. Marinate overnight, turning occasionally at night and again the next morning. Put pork on hot grill 6 to 8 inches from coals. Grill about 30 minutes, turning every 5 minutes. Can be baked in a 350 degree F oven for 50 minutes on a wire rack. Turn and baste with drippings from pan under steaks in oven. | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:34 PM |
GRILLED PORK STEAKS WITH CORN SALSA SERVES 4 The day I made this recipe, I had taken pork steaks out of the freezer before I went to work, having no idea how I would prepare them. I was so busy throughout the day that I never thought about it. When I got home, I figured I would just use my usual marinade with a garlic and lemon base. My mother was nearby, reading a new cookbook, as she often does, and mentioned a recipe for Pork Steaks with Corn Relish. The more I thought about it, the better it sounded because it would be something new and different. To help the situation, I had an ear of leftover cooked corn from the night before. I knew I wanted to season the pork and relish differently than the book, but still wasn't sure how. So, I just got started, added this and that, and a new recipe was born. That's the fun way to cook. The result is a quick, easy and delicious dinner entree. Unlike me, you can plan ahead, defrost the pork the night before, add the marinade then or in the morning, and keep refrigerated until you get home. The salsa can also be prepared up to a day in advance. By the way, the original recipe is from a Pillsbury cookbook. INGREDIENTS - 4 boneless pork steaks
- 1/2 teaspoon Dijon mustard
- 1/4 cup dry white wine
- 2 teaspoons white or red wine vinegar
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon minced fresh garlic
- 1/4 teaspoon ground cumin
- 1 teaspoon dried tarragon
- Pinch of mace
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- corn sulsa (for garnish)
Place the pork steaks in a shallow baking dish in one layer. Mix all the remaining ingredients in a small bowl. Whisk until well combined. Pour over the pork, turning the steaks until both sides are coated. Marinate for at least one hour, or cover and refrigerate as long as overnight. Heat an outdoor grill, grill pan or skillet over high heat. Add the pork steaks and grill, turning once, until very brown on both sides and cooked through, about 5 minutes per side depending on thickness, adjusting heat as needed so they don't burn. Serve with Corn Salsa on the side. | |
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Reply
| | | From: Genie· | Sent: 9/21/2008 8:34 PM |
Spicy Glazed Pork Steaks
4 pork steaks, about 1/2-inch thick
1/2 cup ketchup
1/4 cup orange marmalade
1 tablespoon cider vinegar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
Hot pepper sauce, to taste Prepare a medium-hot fire in grill. In small bowl stir together catsup, marmalade, vinegar, celery seed, chili powder and a few shakes of hot pepper sauce. Grill pork steaks directly over fire, turning to brown evenly, about 12-15 minutes, brushing with sauce during last 4-5 minutes of grilling. Serves four. | |
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Reply
| | | From: Genie· | Sent: 9/27/2008 8:31 PM |
Grilled Black-Olive Pork Brochette 4 pounds pork tenderloin, trimmed of fat and sinew, cut into 11�?-inch cubes
2 large red onions, cut into 1-inch cubes1�? cup plus 3 tablespoons olive oil
3�? cup balsamic vinegar1 bunch fresh sage, leaves torn
6 cloves garlic, smashed
Salt and freshly ground black pepper
2 small lemons, halved
Black-olive tapenade
2 cups kalamata or nicoise olives, pitted
3 cloves garlic, coarsely chopped
5 anchovy fillets
2 tablespoons pine nuts
1/2 cup olive oil
Salt and freshly ground pepper
Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.
Soak the bamboo skewers in water for about 1 hour (metal skewers can be substituted). Thread the skewers, alternating pork and red-onion cubes. Combine 1�? cup of the oil, vinegar, sage, and garlic in a large casserole. Add the brochettes, turning to coat the meat on all sides. Cover, and marinate in the refrigerator for 1 hour.
Light the coals, or preheat the gas grill to medium-hot. Remove the brochettes from the marinade, shake off most of the sage leaves, and pat the brochettes dry. Brush the pork with the remaining olive oil, and season with salt and pepper.
Grill the brochettes, turning, until fully browned all over, about 8 to 10 minutes altogether. Brush with the tapenade (recipe below), and squeeze a few drops of fresh lemon juice over the pork.
Serves 6. | |
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:34 PM |
Barbecued Pork SteaksA recipe provided by the National Pork Producers Council
- Makes 4 servings - | | | Ingredients | - 4 pork blade steaks, cut 1 to 1-1/4-inch thick
- 1/2 cup bottled barbecue sauce
- 1/3 cup honey
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon garlic salt
- 1/2 teaspoon prepared mustard
| Directions | | Pound steaks with meat mallet. For sauce, in a small bowl, combine remaining ingredients; mix well. Place steaks on grill about 4 inches above medium-slow coals. Cook about 8 minutes on each side. Brush steaks with sauce and continue cooking 5 minutes more, turning and brushing with sauce. | | |
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Reply
| | | From: Genie· | Sent: 9/30/2008 8:35 PM |
Baby Back Ribs with Cranberry Barbecue Sauce - Makes 4 servings - | | | Ingredients | - 1 can (12 oz.) beer
- 1 packet onion soup mix
- 2 slabs baby back pork ribs
- 1 can (20 oz.) whole cranberry sauce
- 1/2 cup honey
- 2 Tablespoons vinegar
- 1 teaspoon chili powder
- 1 teaspoon Old Bay seasoning
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon garlic powder
| Directions | | Mix beer and onion soup mix in bottom of baking dish. Place ribs on top of the mixture and cover with foil. Mix cranberry sauce, honey, vinegar and spices in bowl and stir. Bake ribs for 1 hour at 350° F, then remove and place ribs in new foil wrapping and coat with 1/2 of the cranberry barbecue sauce mixture. Refrigerate wrapped in foil overnight. Grill the unwrapped ribs on medium-low heat for 5 minutes on each side or until done. | | |
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Reply
| | | From: Genie· | Sent: 10/14/2008 3:05 AM |
| Honey-Ginger Barbecued Ribs
From Taste of Home's Holiday & Celebrations Cookbook
Grilling season just wouldn't be the same without these tender,
finger-licking-good ribs. My family loves how ginger enhances the
slightly sweet marinade. —Linda Tuchband, Overland Park, Kansas
INGREDIENTS
4 to 5 pounds pork spareribs
2 cups chicken broth
1 cup soy sauce
3/4 cup ketchup
1/2 cup pineapple juice
1/2 cup honey
1 garlic clove, minced
1/2 teaspoon pepper
1 teaspoon minced fresh gingerroot
GLAZE:
2/3 cup honey
2 tablespoons soy sauce
1 teaspoon minced fresh gingerroot
SERVINGS 8
CATEGORY
Main Dish
METHOD Grill (gas or charcoal)
PREP 100 min.
COOK 20 min.
TOTAL 120 min.
DIRECTIONS
Place ribs on a rack in a shallow baking pan; cover with foil. Bake at
325° for 1-1/2 hours; cool. In a bowl, combine the broth, soy sauce,
ketchup, pineapple juice, honey, garlic, pepper and ginger. Place ribs
in a gallon-size resealable plastic bag; add marinade. Seal bag and turn
to coat; refrigerate overnight, turning occasionally.
Coat grill rack with nonstick cooking spray before starting the
grill. In a small bowl, combine glaze ingredients; set aside. Drain and
discard marinade. Grill ribs, uncovered, over medium heat for 20-25
minutes or until heated through, brushing with glaze during the last 10
minutes. Yield: 8 servings.
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