Showing posts with label pork recipes. Show all posts
Showing posts with label pork recipes. Show all posts

Tuesday, October 28, 2014

Hawaiian Islanders Brine


You know when your guest are fighting for the last piece of turkey that you've made a memorable holiday turkey. The aroma is enticing and will have your guest believing that are in Hawaii waiting for a traditional Hawaiian Luau to begin.


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (42 oz.) Dole Pineapple Juice
6 cloves garlic, minced or 1 1/2 tablespoons dried
2 cup light soy sauce
1 cup rice vinegar
4 coves fresh ginger, minced or 1 1/2 tablespoons dried


1 cup brown (raw) cane sugar

Directions


In a large pot combine pineapple juice, soy sauce, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Black Velvet Brine


"Black Velvet Brine" brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable unlike JD.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups Black Velvet Whisky
2 (32 oz.) Pacific Organic Bone Broth Turkey or Chicken
6 cloves garlic, minced or 2 tablespoons dried
2 cup Worcestershire Sauce
3 tablespoons fresh ginger, minced or 1 3/4 tablespoons dried
1 cup brown sugar

Directions

In a large pot combine broth, whisky, Worcestershire, sea salt, garlic, ginger, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


Cranberry Balsamic Vinegar Brine


This "Cranberry Balsamic Vinegar Brine" recipe is by far one of my best poultry brine's brings out a nice flavor, not overpowering, that makes the poultry extremely delicious. Shockingly, the spices are mild and enjoyable.


Ingredients

1/2 gallon of cold water
1 cup sea salt
4 cups balsamic vinegar
2 (64 oz.) Ocean Spray White Cranberry Juice
6 cloves garlic, minced or 2 tablespoons dried
1 teaspoon white pepper
2 bay leaves

Directions

In a large pot combine vinegar, juice, sea salt, garlic, and bay leaves over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.


White Cranberry Brine

Brine


This "White Cranberry Brine" recipe makes a wonderfully delicious flavored and very moist poultry. It doesn't get any better than this!


Ingredients

1/2 gallon of cold water
1 cup sea salt
1 (500ML) bottle Tomasello Cranberry Wine
2 (64 oz.) Ocean Spray White Cranberry Juice
6 cloves garlic, minced or 2 tablespoons dried
1 teaspoon white pepper
2 bay leaves
1 cup white sugar

Directions

In a large pot combine wine, juice, sea salt, garlic, pepper, bay leaves and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.





Sunday, October 26, 2014

Chipotle Seasoning


Our "Chipotle Seasoning" is a mixture of spices that provide authentic southwest flavor. A delicious addition sprinkled on pork, beef, chicken, potatoes or baked beans.


Ingredients

1/4 cup Sea Salt; fine
1/4 cup ground cumin powder
1/4 cup smoked paprika powder
3 Tablespoons cinnamon powder
4 Tablespoons chipotle chili powder
4 Tablespoons garlic powder
2 Tablespoons onion powder

Directions

Pour all the ingredients in a medium bowl.

Mix carefully and without using force until blended.

Pour into a small container.

Store in a cool area for up to 6 months.





Friday, October 24, 2014

Savory Gargoyles Ribs


Gargoyles Ribs no longer have to be one of those things you only eat during the grilling season. So pull out the slow cooker and whip up a batch of “Savory Gargoyles Ribs”.

Ingredients


2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped

Directions


Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.


Pour mixture over ribs. 


Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.


Sprinkle with scallions before serving.








Sunday, October 19, 2014

German Style Pork Roast



"German Style Pork Roast" is very tasty, and if you cook on low for 6 - 8 hours you'll have hours of kitchen-filling aromas that tempt your need for tasting.



Ingredients


4 pound pork roast
2 large yellow onions, peeled and sliced
1/2 cup Pacific Organic Chicken Stock
1/2 cup white cooking wine
1/4 teaspoon dill weed, chopped
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
1/2 teaspoon sea salt
1/4 teaspoon pepper
2 (16 oz.) packages of sauerkraut


Directions



1. Put vegetables in the bottom of the crock pot.


2. Salt, pepper, and put in crock pot.


3. Add herbs.


4. Add Pacific Organic Chicken Stock and wine.


5. Cover and cook on low for 6 to 8 hours or on high 4 to 5 hours.


6. Remove the pork roast and vegetables with spatula.


7. Serve.




Friday, January 10, 2014

German Style Pot Roast


"German Style Pot Roast" is very tasty, and if you cook on low for 10 hours you'll have hours of kitchen-filling aromas. 


Ingredients


4 pound brisket, rump roast, or pot roast 
3 large potatoes, pared and slice 
3 medium carrots, pared and sliced 
2 large yellow onions, peeled and sliced 
1/2 cup water or beef stock
1 teaspoon dill weed, chopped 
1/2 teaspoon sea salt
1/4 teaspoon pepper
3-4 for medium dill pickles, diced

Directions


Put vegetables in the bottom of the crock pot.

Salt, pepper, and dill mate then put in crock pot.

Add liquids.

Cover and cook on low for 10 to 12 hours or on high 4 to 5 hours.

Remove me and vegetables with spatula.

Serve.