Entree – Pork

Oven-Barbecued Baby Back Ribs

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 These really work when you cannot bbq – or don’t want to mess with the whole outdoor thing.

Ingredients:

  • 4 c ketchup
  • 1 c brown sugar
  • ¼ c white vinegar
  • ¼ c minced onion
  • 1 ½ Tab minced garlic
  • 1 ½ Tab dry mustard
  • 1 Tab cayenne
  • salt and pepper
  • 8 lb baby back ribs

Directions:

  1. Preheat oven to 300°.
  2. Line baking pan with foil enough to wrap and seal ribs.
  3. In a bowl combine all ingredients except ribs to make BBQ sauce.
  4. Cut racks into individual ribs. Place in single layer in foil lined pans.
  5. Brush ribs on both sides with half the barbecue sauce.
  6. Wrap well in foil and seal.
  7. Bake 2 hours.
  8. Remove from oven and open foil.
  9. Baste top with remaining barbecue sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.
  10. Serve in large chaffing dish

Serves; 40 ribs

Source: Sauce by Emeril Lagasse

Directions: from Southern Plate – posted by Christy Jordan

Comments: Costco Swift Premium Back Ribs have about 40 ribs in 3 racks.

Polish Potatoes on a Stick

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Men really go for these!

Ingredients:

  • ¼ c butter
  • 2 Tab mixed mustard plaster(See below) or brown mustard
  • 2 lbs small red potatoes, scrubbed and cut into bite-size chunks
  • 4 lbs kielbasa sliced into ½ – 3/4 inch thick rounds
  • 6 inch skewers soaked in water
  • kosher salt or other coarse salt

Directions:

  1. In a small pan, melt the butter over low heat and stir in the mustard.
  2. Par-cook potato chunks until easily pierced with a skewer but are not completely tender. (The potatoes can be cooked several hours ahead and refrigerated.)
  3. Thread 2 sausage chunks onto a skewer, interspersed with a potato chunk, avoid crowding. Thread the sausage chunks through their casing covered sides so that the cut surface will face the fire during grilling.
  4. Brush kebobs with the mustard butter.
  5. Grill on barbecue or broil in oven 5-7 minutes, turning to brown.
  6. Sprinkle moderately with salt.
  7. Serve in large chaffing dish with extra mustard for dipping

Serves: Makes about 80 pieces

Source: Born To Grill

Mixed Mustard Plaster

Combine in a bowl

6 Tab sweet hot mustard
6 Tab coarse ground mild mustard
3 Tab yellow ballpark mustard (plain old yellow mustard)
2 tsp cider vinegar

Bacon Wrapped Shrimp

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Bacon – Shrimp – What can be bad!!

Ingredients:

  • 2 lbs Shrimp, cooked (31 – 40 count)
  • 3 lbs bacon – the thinnest you can find.
  • 2 clove garlic, mashed to a paste
  • 1 c tomato based chili sauce
  • 1 large cabbage
  • small wooden toothpicks soaked in water

Directions:

  1. Remove shrimp tails.
  2. Cut bacon strips in half
  3. Cook bacon strips in a frying pan over medium heat until limp.
  4. Stir together garlic and chili sauce until well blended.
  5. Dip each prawn in the sauce to coat,
  6. Wrap a half slice of bacon around shrimp and secure with toothpick.
  7. At this point you may cover and refrigerate until next day.
  8. To cook, place shrimp on a broiler pan or rack over shallow baking pan. (Help clean up – line it with foil)
  9. Broil 6 inches below preheated broiler unit, turning once, until bacon is crisp (about 5 minutes).
  10. Insert the shrimp toothpicks into the cabbage on tray
  11. Place extra wrapped shrimp around base of cabbage.

Serves: 60-80

Idaho Nachos with Granite City Dip

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Not your abuela’s nachos!

Nachos Ingredients:

  • 1 bag waffle cut fries
  • 2 c shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 2 Roma tomatoes, seeded and diced
  • 3-4 green onion, sliced.
  • Granite City Dip

Directions:

  1. Preheat oven to 400°.
  2. Spray large baking sheet with non-stick cooking spray.
  3. Layer the fries onto the baking sheet.
  4. Bake for 10-15 minutes or until the fries begin to turn golden brown.
  5. Remove from oven.
  6. Place on oven proof platter or tray.
  7. Top with cheese, bacon, tomatoes, and green onions.
  8. Place in 400° oven for about 5 minutes to melt the cheese.
  9. Serve on a tray with bowl of sauce.

Granite City Dip Ingredients:

  • 1 c sour cream
  • 2 Tab mayonnaise
  • 2 Tab dried parsley
  • 1 tsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp curry powder
  • 1/4 tsp paprika
  • salt and pepper to taste

Directions:

  1. Combine all of the ingredients in a small bowl,.
  2. Stir until incorporated.
  3. Pour sauce into serving bowl and place on nachos tray

Serves: 10-12

Source: A Nickel’s Worth of News, Copycat Recipe by Mrs. Nick with reference to a post by Granite City Food and Brewery. (which has restaurants in Nebraska, Montana, North Dakota, South Dakota, Minnesota and other states, but not Idaho!)

Prosciutto Wagon Wheels

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Anything with puff pastry looks fancy, add prosciutto and you have a winner!

Ingredients:

  • 1 box frozen puff pastry (17 ¼ oz, 2 sheets) thawed
  • 2/3 c Dijon mustard
  • ¾ lb prosciutto, very thinly sliced, divided (easiest to use pre-packaged)
  • 2 c provolone cheese, shredded, divided.

Directions:

  1. Work with 1 sheet of puff pastry, keeping remaining sheet wrapped and cold.
  2. Roll out 1 sheet of puff pastry on floured surface to a 14 inch square.
  3. Brush with a thin layer of mustard.
  4. Cover with half the prosciutto slices, slightly overlapping and leaving a ½ inch border around the edges.  (Transfer prosciutto on paper and then remove paper.)
  5. Sprinkle with one cup on the cheese.
  6. Roll pastry tightly.
  7. Pinch seams to seal.
  8. Chill 1 hour.
  9. Repeat with remaining sheet.
  10. Preheat oven 425°.
  11. Grease large baking sheet.
  12. Cut rolls into ½ inch slices and place cut side up (discard ends) and place 1 inch apart on prepared baking sheet.
  13. Bake 10 – 15 minutes or until golden brown.

Serves: 50 pieces

Source: Bless the Cook – St Thomas Episcopal Church, Sun Valley, Idaho

Grand Junction Pulled Pork Sliders

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This makes a lot of filling and sauce, but it is great to freeze and have on hand for drop-ins (or even dinner).

Ingredients:

  • 1 tsp fennel seeds
  • 1 tsp whole black peppercorns
  • ¼ c kosher salt plus more
  • ¼ c sugar
  • 7-8 lbs pork shoulder skinless with bone in (Boston butt or picnic)
  • ¼ c apple cider vinegar
  • ¼ c packed light brown sugar
  • 6 doz small slider buns
  • 1 lb butter
  • BBQ sauce – see below

Directions:

  1. Crush fennel and peppercorns.
  2. Add ¼ c salt and sugar.
  3. Rub over pork shoulder.
  4. Place in large glass baking dish, cover and refrigerate for at least 6 hours or preferably overnight.
  5. Preheat oven to 350°.
  6. Brush off spice rub and place pork in large foil lined roasting pan.
  7. Add 1 cup boiling water.
  8. Cover tightly with foil.
  9. Roast until meat is tender and falling off the bone – about 5 ½ hours with 195° internal temperature.
  10. Remove from oven.
  11. Discard foil on top.
  12. Increase oven to 500°.
  13. Stir ¼ c vinegar and brown sugar into the pan juices.
  14. Return pan to oven until meat is brown and juice starts to thicken.
  15. Watch so it does not burn! (about 12 minutes)
  16. Transfer the meat to a rimmed baking dish.
  17. Pour the juice into a small sauce pan.
  18. Bring juice to a boil and cook for about 10 minutes.
  19. Stir and spoon off the fat (discard).
  20. Pour sauce (there will be about ½ cup) over the pork.

Yield: 18 Cups

Great Barbecue Sauce

Ingredients:

  • ¼ c oil
  • ¼ c onion, chopped
  • ¼ c ketchup
  • ¾ c water
  • 1/3 c lemon or lime juice
  • 3 Tab sugar
  • 3 Tab Worcestershire sauce
  • 3 Tab Dijon mustard
  • 2 tsp salt
  • 1/2 tsp pepper

Directions:

  1. Sauté onions in oil.
  2. Combine remaining ingredients and add to onions.
  3. Cover and simmer 45 minutes, stirring occasionally.

Yield: 2 ½ cups

To assemble:

  1. Split bun and open.
  2. Lightly butter the bottom half of the buns.
  3. Shred pork.
  4. Place 2T pulled pork on bun bottom.
  5. Add ½ Tab sauce.
  6. Cover with bun top.
  7. Secure with cocktail pick.
  8. Serve warm in chaffing dish.

Serves: 72 Pieces

Source: Pulled Pork – Bon Appétit, September 2012.  Great Barbecue Sauce – West of the Rockies – Junior Service League of Grand Junction

Pork Tenderloins with Brandied Cream Sauce

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This sauce is a real find – good on chicken or pasta too.

Ingredients:

  • 5 lbs       pork tenderloins (approximately 1 – 2 inches in diameter. Usually 2 loin  per package)
  • 1 ½ c      flour
  • 2 tsp      pepper
  • 1 c          oil
  • ¼ lb       butter (divided)
  • 7c           mushrooms, sliced (¾  lb)
  • 1 2/3 c    brandy
  • 1 2/3 c    chicken broth
  • 3 1/3 c    whipping cream
  • 5 Tab     mustard, yellow
  • 2 tsp      sage, dried, whole  (or 2 Tab  fresh)

Directions:  Pork loin

  1.  Trim fat from tenderloins
  2. Combine flour and pepper in a shallow bowl or pie tin.
  3. Dredge tenderloins in flour mixture.
  4. Cook tenderloins, uncovered in hot oil in a large skillet over medium heat 10 minutes, turning occasionally to brown all sides.
  5. Cover and cook an additional 20 minutes on low heat or until meat thermometer  reads 160 degrees.
  6. Remove from heat.

Directions:  Brandy sauce

  1. Melt 4 Tab butter in really large saucepan.
  2. Add mushrooms and cook 5 minutes stirring occasionally.
  3. Add brandy and chicken broth, bring to a boil and cook over medium high heat  until mixture is reduced by half, stirring occasionally – about 5 minutes..
  4. Stir in whipping cream and cook over medium high heat 10 or 15 minutes until  thickened.   Caution: watch carefully, stir to avoid boiling over.   (It may not thicken – still good.  Go with 15 minutes)
  5. Reheat and add remaining 4 tablespoons butter, mustard and sage and stir with a wire whisk.

Serves:  10-12

Source:  yummly.com

 

Green Bay Beer Brats

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Boiling the brats in beer makes a good, good difference.

Ingredients:

  • 2-3 bratwurst, plain (about 12 inches total)
  • 2-3 bratwurst, smoked (about 12 inches total)
  • 1 c onion, thinly sliced
  • 24 oz beer
  • 1 Tab oil or butter
  • mustard – German or yellow
  • 12 hamburger pickle slices quartered
  • 1 Trader Joe’s soft pretzel roll or small French roll (about 7 inches long)
  • 2 T ab butter
  • toothpicks

Directions:

  1. Bring the beer to a boil.
  2. Add the onions and bratwurst.
  3. Simmer about 10 – 12 minutes. (20 – 30 minutes if uncooked).
  4. Remove the bratwurst – save the beer.
  5. Brown the bratwurst in butter or oil.
  6. Return bratwurst to beer to keep warm.
  7. Cut pretzel roll into ½ inch slices, then into quarters.
  8. Toss cubes with 2 T melted butter.
  9. Bake at 450° stirring occasionally, for about 5-7 minutes minutes until toasted, but not hard. Cool.
  10. Spread pretzel squares with small dab of mustard.
  11. To serve – Cut bratwurst into ½ inch thick pieces discarding small ends.
  12. Skewer with toothpick: pickles, bratwurst and bread.

Serves: Approximately 36 – 48 pieces

Source: cdkitchen.com

 

Bacon-Wrapped Roasted Fingerling Potatoes

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Watch these disappear! And so simple.

Ingredients:

  • 24 fingerling potatoes
  • 24 slices bacon – thin sliced works best (1 lb regular sliced bacon has about 17 slices)
  • toothpicks

Directions:

  1. Wash and dry the potatoes.
  2. Microwave on high for 5 minutes or until the potatoes just begin to yield slightly when pressed.
  3. Remove from the microwave and allow to cool for a few minutes.
  4. Preheat the oven to 400°.
  5. Cut bacon slices in half crosswise.
  6. Cut potatoes in half lengthwise.
  7. Wrap each potato with half a slice of bacon and secure with a toothpick.
  8. Place wrapped potatoes with the bacon seam side down on a parchment paper lined baking sheet.
  9. Sprinkle lightly with salt and pepper.
  10. Place in the preheated oven and cook for 15-20 minutes or until the bacon is cooked.
  11. Remove from oven and cool.

Dipping Sauce

Ingredients:

  • 1 c sour cream
  • 3 Tab half-and-half or cream
  • 3 Tab finely chopped chives
  • 1 Tab prepared horseradish
  • Dash of salt and pepper

Directions:

  1. Combine all ingredients in a small bowl.
  2. Mix well.
  3. Serve with roasted potatoes.

Serves: Makes 48

Source: Never Enough Thyme when Lana is Cooking