I'll share my recipes, if you'll share yours June 6, 2010

13 years ago

This looked so darned good when I saw Matt Dunigan make it that I had to look up the recipe!

Maple Apple Brined Pork Chops

Matt Dunigan

Brine

Â 1/2 cup salt

Â 2 teaspoons whole peppercorns

Â 1 cup maple syrup

Â 2 cinnamon sticks (2 inches in length)

Â 2 cloves of garlic sliced

Â 12 thin slices of ginger

Â 2-4 juniper berries

Â 2 cups apple cider

Â 2 cups water

Pork Chops

Â 8x1 1/4 inch pork chops bone in center cut

Â Pepper to taste

Â Olive oil from drizzling

Â 1 tablespoon freshly chopped rosemary

Â 1 cup dry apple wood chips

Â 2 cups apple wood chips soaked in cool water for 1 hour

Brine

1. Combine the brine ingredients in a large pot and bring it to a boil over medium heat. Reduce heat and simmer for 10 minutes.

2. Remove the brine from the heat. It is now important to allow the brine to cool completely.

3. Place pork chops in a sealable plastic bag and pour the cool brine overtop.

4. Seal the bag and place the chops in the refrigerator to marinate for 12 hours.

Pork Chops

1. Remove chops from brine and place them on a clean baking tray. Pat them dry.

2. Season the pork with pepper Âno salt as the brine as salted the meat already and drizzle them with olive oil. Sprinkle the chops with fresh rosemary

3. Prepare a smoke pouch. Lay out a large sheet of tin foil. Place 2 cups of the drained, well soaked wood chips and one cup of the dry chips at the center of the foil. Wrap the foil around the wood chips to make a sealed pouch slightly smaller than your barbeque burner. Using the tines of a fork poke holes into both sides of the package through which the smoke will escape.

4. Prepare barbeque for indirect smoking AND direct cooking. Remove the grate from one burner to the far side of the grill and turn this burner on high. Place the smoke pouch here.

5. Turn on the middle burner on to medium high 375F temperature. Oil the grill grate.

6. Leave the 3rd burner off.

7. Close the lid of the barbeque and wait for smoke.

8. Place pork chops over the direct heat first and grill for two minutes per side until nice char marks are achieved.

9. Shift the chops over to the far grate where there is no direct heat Â the furthest point from the smoke pouch.

Turn off the middle burner so you have one burner on with the smoke pouch and 2 burners off.
Close lid. Adjust heat to read 220Â°F (104Â°C).
Smoke for 30 minutes.
Remove the meat from the grill. Tent loosely with tin foil and rest the pork chops 10 minutes.
Serve with peach or apple chutney.

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Comments (5)

tobygirl
13 years ago
Here is a delicious and easy one-dish meal:

BAVARIAN SUPPER

4 beef cube steaks
1 T. oil
1/3 c. chopped onion
2-1/2 cups water
2 envelopes mushroom gravy mix
2 T. brown sugar
2 T. vinegar
1 t. caraway seed
2 med. potatoes, pared and cubed
3 cups coarsely shredded cabbage

In lg. skillet, quickly brown steaks in hot oil. Add onion; cook till almost tender, about 5 minutes. Combine water, gravy mix, brown sugar, vinegar, and caraway seed; pour over steaks. Cover; simmer for 15 minutes. Meanwhile, cook together potatoes and cabbage, covered, in boiling salted water for 5 - 7 minutes; drain. Pile cabbage and potatoes onto serving platter. Arrange steaks atop vegetables. Serve with gravy. Makes 4 servings.

~A prize-winning recipe from Karen Rowell, Berne, IN c. 1970
Jasdip
13 years ago
The other nite hubby wanted pancakes and sausage for dinner.

So I cooked up the whole package of breakfast sausage (links) and kept the extras for last nite's dinner:

Polynesian Sausages

1 lb breakfast sausages
1 medium green pepper, cut into strips
2 stalks celery, thinly sliced
1 small onion, thinly sliced
1 14oz can pineapple tidbits
mushrooms, sliced
1/4 cup vinegar
1 tbsp soy sauce
2 tbsp cornstarch
1/4 cup brown sugar

In a lightly greased pan, fry sausages over moderately low heat 20-25 minutes until nicely browned. Remove from pan, and keep warm.

Drain off all but 2 tbsp fat from pa. Add green peppers, celery, onions and mushrooms. Saute vegetables until lightly browned.

Drain pineapple chunks, reserving liquid. Add pineapple to vegetable mixture.

Combine juice, vinegar and soy sauce and mix with combined cornstarch and brown sugar. Slowly add to frypan and cook, stirring constantly until thickened and clear. Add sausages, heat, and serve over hot fluffy rice.
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I'll share my recipes, if you'll share yours June 9, 2010
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The touch of the vanilla in these chops is very interesting. It really makes the recipe. Whiskey-Glazed Pork Chops 1/2 cup sour mash or bourbon whiskey 1/2 cup apple cider 2 tablespoons light brown sugar 1 tablespoon Dijon mustard 1/8 teaspoon cayenne pepper 1/2 teaspoon vanilla extract 4 teaspoons cider vinegar 4 bone-in center-cut pork chops, about 1 inch thick I used boneless chops 2 teaspoons vegetable oil Salt and pepper 1 tablespoon unsalted butter 1. Whisk the whiskey or bourbon, cider, brown sugar, mustard, cayenne, vanilla, and 2 teaspoons of the vinegar together in a medium bowl. Transfer 1/4 cup of the whiskey mixture to a gallon-sized zipper-lock plastic bag, add the pork chops, press the air out of the bag, and seal. Turn the bag to coat the chops with the marinade and refrigerate for 1 to 2 hours. Reserve the remaining whiskey mixture. 2. Remove the chops from the bag, pat dry with paper towels, and discard the marinade. Heat the oil in a large skillet over medium high heat until just beginning to smoke. Season the chops with salt and pepper and cook until well browned on both sides and a peek into the thickest part of a chop using a paring knife reveals still-pink meat 1/4 inch from the surface, 3 to 4 minutes per side. Transfer the chops to a plate and cover tightly with foil. 3. Add the reserved whiskey mixture to the skillet and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until reduced to a thick glaze, 3 to 5 minutes. Reduce the heat to medium-low and, holding on to the chops, tip the plate to add any accumulated juices back to the skillet. Add the remaining 2 teaspoons vinegar, whisk in the butter, and simmer the glaze until thick and sticky, 2 to 3 minutes. Remove the pan from the heat. 4. Return the chops to the skillet and let rest in the pan until the sauce clings to the chops, turning them occasionally to coat both sides, and a peek into the thickest part of the pork chop using a pairing knife shows completely cooked meat (145ÂºF on an instant-read thermometer), about 5 minutes. Transfer the chops to a platter and spoon the sauce over the meat. Serve.
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I'll share my recipes, if you'll share yours June 19, 2010
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Grilled Pork Chops with Garlic Butter (Real Simple) Total Time: 25m Ingredients * 4 tablespoons (1/2 stick) butter, at room temperature * 1 clove garlic, finely chopped * 1 teaspoon fresh thyme * 4 1-inch-thick bone-in pork chops (about 2 1/2 pounds) * Kosher salt and black pepper * 2 pounds cherry tomatoes Heat grill to medium-high. In a small bowl, combine the butter, garlic, and thyme; set aside. Season the pork with 1/2 teaspoon each salt and pepper and grill until cooked through, 6 to 7 minutes per side. Meanwhile, divide the tomatoes among 2 pieces of heavy-duty foil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Close to form 2 pouches. Grill the pouches alongside the pork, gently shaking occasionally, for 8 minutes. Top the pork chops and tomatoes with the garlic butter just before serving.
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I'll share my recipes, if you'll share yours - June 26, 2010
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We really like this salad, and I've served it for company, and just for us. Takes time, because of the roasting of the veggies. Orzo With Roasted Vegetables (Barefoot Contessa) SERVES 6 * 1 small eggplant, peeled and 3/4 inch diced * 1 red bell pepper, 1 inch diced * 1 yellow bell pepper, 1 inch diced * 1 red onion, peeled and 1 inch diced * 2 garlic cloves, minced * 1/3 cup olive oil * 1 1/2 teaspoons kosher salt * 1/2 teaspoon fresh ground black pepper * 1/2 lb orzo pasta or rice-shaped pasta For the dressing * 1/3 cup fresh lemon juice (2 lemons) * 1/3 cup olive oil * 1 teaspoon kosher salt * 1/2 teaspoon fresh ground black pepper To assemble * 4 scallions, minced (white and green parts) * 1/4 cup pignolis, toasted (pine nuts) * 3/4 lb good feta, 1/2 inch diced (not crumbled) * 15 fresh basil leaves, cut into julienne Preheat the oven to 425 degrees F. Toss the eggplant, bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl. For the dressing, combine the lemon juice, olive oil, salt, and pepper and pour on the pasta and vegetables. Let cool to room temperature, then add the scallions, pignolis, feta, and basil. Check the seasonings, and serve at room temperature.
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I'll share my recipes, if you'll share yours - June 28, 2010
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I'm going to try making Artisan No-Knead bread very soon. This particular recipe (tried and true on another forum) takes **18 hours** to rise, so plan the day before to make it. The result is a nice round loaf, with a chewy texture inside, which we like. No Knead Bread Time: About 1Â½ hours plus 14 to 20 hoursÂ rising 3 cups all-purpose or bread flour, more for dusting 1/4 teaspoon instant yeast 1 1/4 teaspoons salt 1 5/8 cups water ( 1 1/2 cups plus 2 tbsp) Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes. 3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with wheat bran or cornmeal; put dough seam side down on towel and dust with more bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. 4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
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Marilyn Sue McClintock
13 years ago
Peanut Butter Fingers

15 Min
Cook Time:
20 Min
Ready In:
45 Min.

Original Recipe Yield 1 - 9x13 inch pan
Ingredients

* 1/2 cup butter, softened
* 1/2 cup white sugar
* 1/2 cup packed brown sugar
* 1 egg
* 1/3 cup peanut butter
* 1/2 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup rolled oats
* 1 cup semisweet chocolate chips
*
* 1/2 cup confectioners' sugar
* 1/4 cup peanut butter
* 3 tablespoons milk

Directions
1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup peanut butter and vanilla. Combine the flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the rolled oats. Spread the dough evenly into the prepared pan.
3. Bake for 20 to 25 minutes in the preheated oven, or until edges are firm. Remove from the oven and sprinkle the chocolate chips in a single layer over the top. Let stand for 5 minutes, then spread to cover. Allow to cool. In a small bowl, mix together the confectioners' sugar, 1/4 cup peanut butter until smooth. Stir in milk one tablespoon at a time until a drizzling consistency is reached. Drizzle over bars when cool. Cut into bars.
Sue
glenda_al
13 years ago
Fig and Goat Cheese Canapes

INGREDIENTS:
1 baguette
1 cup fig jam
12 ounces goat cheese, crumbled
Honey, to drizzle (optional Â¡Âª very sweet!)

DIRECTIONS:
1. Cut baguette into 1/2Â¡Ã¥ slices, discarding the ends.
2. In a large toaster oven set to low heat, or conventional oven heated to 275 degrees, toast bread for about 5 minutes, just for crispness.
3. While the bread is still warm, spread each slice with about a tablespoon of jam.
4. Drop goat cheese crumbles on top of all the slices, roughly evenly.
5. Drizzle with honey if desired, and serve!

Serves 6-8 as an appetizer
linda_in_iowa
13 years ago
I can't find my recipe for Rhubarb Sour Cherry Pie that I made last summer. I looked up a recipe for rhubarb pie and just changed it to what I remembered about the recipe. I made it late Friday night and just had the last piece. I ate the whole thing!

Rhubard Sour Cherry Pie

2 C rhubarb chopped 1/2" thick
1 can tart cherries, drained
1 C sugar
1/4 C flour
1 tsp almond extract
1/8 tsp salt
1/8 tsp cinnamon
top and bottom pie crusts

Put the rhubarb and drained cherries in a bowl. Drizzle the almond extract over the fruit. Mix the dry ingredients with the fruit. Spread over the bottom crust. Dot with butter and then add the top crust or lattice crust. Bake at 350 for 35-40 minutes or until the crust is golden and the pie is bubbly.

I'll share my recipes, if you'll share yours June 6, 2010

Comments (5)

tobygirl

Jasdip

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glenda_al

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