Do you supersize your thunder thighs at the drive up?

Apple-Horseradish Sauce

3 tart apples, peeled, cored, and cut into wedges
1 cup water
2 tablespoons lemon juice
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon red cinnamon candies
3 tablespoons prepared horseradish

Cooking Directions
Heat apple wedges with water and lemon juice in medium-sized saucepan to boiling. Stir in sugar, cinnamon and red cinnamon candies. Cook, stirring constantly, until sugar and candies dissolve. Remove from heat, cover and refrigerate. Stir in horseradish before serving. Serve cold or at room temperature. Sauce can be made up to three days ahead of time, covered and refrigerated. Makes 2 cups.


Serves 8
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Cajun Rub

2 tablespoons paprika
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons cayenne
1 1/2 teaspoons ground white pepper
1/2 teaspoon ground black pepper
1 teaspoon dry thyme leaves
1 teaspoon oregano leaves

Cooking Directions
In a jar with a tight sealing lid, shake together all the ingredients. Store in jar. Can be used on pork chops, small roast or tenderloin. Makes about 1/2 cup. Serving size is 1 tbsp.
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Caribbean Jerk Rub

2 tablespoons dried minced onion
1 tablespoon garlic powder
4 teaspoons crushed dry thyme leaves
2 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 tablespoon sugar
2 teaspoons black pepper
1 teaspoon cayenne pepper

Cooking Directions
In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temperature. Makes about 1/2 cup, enough for 4-6 pork chops.
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Mediterranean Rub

Zest of 2 lemons
1/3 cup thinly sliced garlic cloves
1/3 cup fresh rosemary
1/4 cup fresh sage leaves
1/4 cup coarsely ground black pepper
1 tablespoon salt

Cooking Directions
Place all ingredients in the bowl of a food processor and process until garlic, herbs and lemon zest are chopped finely and ingredients are thoroughly combined. Store covered in refrigerator. Makes about 1 cup, enough for 2 pork roasts.
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starrynightin64 said:

I don't know how...
but I just kicked some ass with a VERY nice email to a media outlet
who showcased ANOTHER little old lady sending out rhymon noodles as troop support

Click to expand...

koalabear said:

Geeeeesh addy please, I may need to steal herbs........ Most people keep the canned dry junk far too long and wonder why things taste bad...

Click to expand...

I rarely use the dried stuff, but when I do, I use only Frontier herbs or Simply Organic. We go through the stuff quickly though. I do a lot of rubs for meats instead of sauces, so they don't go far.
My herb garden was the first thing that I planted when we moved here. I had to have my fresh herbs. They taste so different from the dried stuff. (yes - there are some things that taste better with the dry like when you will be cooking something a long time)

Butters

Honey-Lime Butter

4 tablespoons butter, softened
1 tablespoon honey
1/4 teaspoon black pepper
2 teaspoons fresh lime juice

Cooking Directions
In small bowl, stir together all ingredients well. Cover and refrigerate until serving.
Makes 1/4 cup. Serving size about 1 teaspoon.
Serves about 12.
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Garlic-Mustard Butter

1/4 cup butter (1/2 stick), softened to room temperature
2 teaspoons Dijon mustard
1 clove garlic, minced

Cooking Directions
In a small bowl, stir together ingredients until well mixed. Wrap in waxed paper to shape like a stick of butter. Chill while pork is cooking. When ready to serve, cut into fourths and top each pork mignon before serving.
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Irene's Steak Butter

1/4 pound butter
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon liquid smoke seasoning
1/8 teaspoon garlic powder
1/8 teaspoon hot pepper sauce

Cooking Directions
Cream all ingredients together well with a wooden spoon or with an electric mixer. Cover and refrigerate. Makes 1/2 cup. Serve 2 teaspoons on grilled pork chops or pork burgers. beef.
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Lime Butter

4 tablespoons butter, room temperature
1 teaspoon lime zest
2 teaspoons fresh lime juice
1/2 teaspoon ground black pepper

Cooking Directions
In a small bowl, beat together all ingredients until well blended.

Serves 6
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AboutFace said:

I rarely use the dried stuff, but when I do, I use only Frontier herbs or Simply Organic. We go through the stuff quickly though. I do a lot of rubs for meats instead of sauces, so they don't go far.
My herb garden was the first thing that I planted when we moved here. I had to have my fresh herbs. They taste so different from the dried stuff. (yes - there are some things that taste better with the dry like when you will be cooking something a long time)

Click to expand...

fresh is no doubt the best.......I sub 2 fresh for one dry in recipes. some say 3 to 1.....I like 2...

koalabear said:

fresh is no doubt the best.......I sub 2 fresh for one dry in recipes. some say 3 to 1.....I like 2...

Click to expand...

I rarely measure my fresh herbs. I know how they taste, and I know how much I like in things. Also - by using fresh herbs, you can cut back on salt in a lot of things because they add so much round flavor.

more salsa

Pineapple Salsa

1 8-oz. can crushed pineapple, drained
2 tablespoons orange marmalade
1 tablespoon chopped cilantro
2 teaspoons seeded and finely chopped jalapeno chile *
2 teaspoon lime juice
1/4 teaspoon salt

Cooking Directions
In a medium bowl combine all ingredients well. Cover and refrigerate until ready to serve. Serve cold or at room temperature.
Makes about 1 cup. Serving size about 1 tablespoon.
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Roasted Fresh Chile Salsa

4 ounces fresh hot green chiles (about 4 medium jalapeños, 16 medium serranos
2 medium hot banana /Hungarian wax, or 12 medium green or yellow-orange habaneros
4 garlic cloves, peeled
2 tablespoons fresh lime juice
Salt

Cooking Directions

Turn on the broiler and adjust the rack to its highest level. Break the stems off the chiles; cut them in half lengthwise and lay them, cut-side down, on a baking sheet. Sprinkle the garlic cloves among the chiles. Slide under the broiler and roast until the chiles are soft and blotchy black in places, about a minute or two. Scrape into a blender or food processor and add the lime juice and ¼ cup water. Process until nearly smooth. Pour into a salsa dish and thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste (cautiously) and season with salt, usually about ½ teaspoon. Cover and refrigerate (for up to 5 days) if not using right away.

Makes ½ cup

Recipe courtesy of Rick Bayless, “Mexican Everyday”
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Crown Roast of Pork

The secret to this herb-crusted roast is a good searing to start with. Then it’s slowly roasted to perfection. Be sure to cover and rest the meat so it reaches a safe finished temperature of 160ºF.

For the rub:

10 garlic cloves
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage leaves
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper

1 crown roast of pork, 7 to 8 pounds, tied in a circle


To make the rub: Press the garlic cloves through a garlic press into a small bowl. Add the rosemary, sage, salt, and pepper and blend with a fork.

Spread the rub all over the roast and in the crevices. Let stand at room temperature one hour before grilling.

Grill the roast, over Indirect High heat for 30 minutes. Then, reduce the grill temperature and continue grilling over Indirect Medium heat until the internal temperature reaches 145°F, about 2-1/2 hours longer. Remove from the grill, lightly cover with foil and let rest 20 minutes before carving.

Cut and remove string from the roast and slice the roast between the rib bones. Serve with grilled seasonal vegetables.

Makes 8 servings.

how come you're naked & no AV????

Dry-Rubbed Pork Tenderloin with Fire-Roasted Tomato Sauce

The truth is, the rub in this recipe is so good that the meat doesn’t even need a sauce, but if tomatoes are in season, whip up this cooked salsa for a colorful flourish. Fire-roast the vegetables over Direct High heat, then cook the meat over Direct Medium heat.

For the sauce:

8 ripe, plum tomatoes, stems removed
1 jalapeño, stem removed and seeded
1/2 cup tightly packed fresh basil leaves
1/3 cup roughly chopped red onion
1/4 cup tightly packed fresh cilantro leaves
1 tablespoon fresh lime juice
2 teaspoons minced garlic
Kosher salt
Freshly ground black pepper

For the rub:

1 teaspoon paprika
1 teaspoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon chile powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground allspice

2 pork tenderloins, about 1 pound each
Extra-virgin olive oil


To make the sauce: Grill the tomatoes and jalapeno over Direct High heat until black and blistered in spots, turning as needed. The tomatoes will take 4 to 6 minutes and the jalapeno will take 2 to 3 minutes. Put the tomatoes and jalapeno in a food processor along with the other sauce ingredients, including salt and pepper to taste, and process until smooth. Transfer the sauce to a medium saucepan and bring to a boil. Reduce to a simmer and allow to cook until the sauce has thickened slightly, 5 to 10 minutes, stirring occasionally.

To make the rub: In a small bowl combine the rub ingredients and crush them together with your fingertips.

Trim excess fat and silver skin from the tenderloins. Lightly brush or spray the tenderloins with olive oil. Spread the rub all over the tenderloin and press the spices into the surface of the meat.

Grill the tenderloins over Direct Medium heat until the centers are barely pink, 15 to 20 minutes, turning once halfway through grilling time. Remove the tenderloins from the grill and cover loosely with foil. Allow to rest for about 5 minutes before slicing. Serve warm with the sauce.

Makes 4 servings.

starrynightin64 said:

how come you're naked & no AV????

Click to expand...

white apron.........

Pulled Pork Barbecue with Hot Pepper Vinegar Sauce

Tender shreds of spiced pork are all the more delectable when drenched in this hot pepper vinegar sauce.

For the rub:

2 tablespoons paprika
1 tablespoon packed brown sugar
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon sugar
1-1/2 teaspoons coarsely ground black pepper
2 teaspoons salt
1 teaspoon ground red pepper

1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds

For the sauce:

3/4 cup apple cider vinegar
3/4 cup white vinegar
2 tablespoons sugar
1/2 teaspoon red pepper flakes
1 teaspoon hot pepper sauce
Salt and pepper

Hamburger Buns
Coleslaw (optional)


To make the rub: In a small bowl combine all rub ingredients. Rub mixture over pork roast, pressing into surface.

Place pork in center of cooking grate. Grill 2-1/2 to 3-1/2 hours for well-done (170° F/77° C), or until very tender. Remove meat from grill; cover and let stand for 10 minutes.

Meanwhile, make the sauce: In a medium saucepan combine apple cider vinegar, white vinegar, sugar, red pepper flakes, hot pepper sauce, and salt and pepper to taste. Bring to a boil; reduce heat to low and simmer 10 minutes. Keep warm.

Shred, chop, or "pull" pork into shreds with two forks. Add hot pepper vinegar sauce; mix well. Serve on buns with extra sauce and coleslaw, if desired.

Makes 12 to 16 servings.

Sausage Burgers with Grill-Roasted Peppers

Pork shoulder has a richness and depth that most ground chuck just can’t match. Grilled until the juices run clear, it still makes a succulent burger every time.



1 medium red bell pepper

For the burgers:

2 pounds coarsely ground pork shoulder
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground red pepper
1 teaspoon ground fennel

4 hamburger buns
4 slices fontina cheese
1 bunch arugula or soft lettuce


Grill the bell pepper over Direct Medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag: close tightly. Let stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into strips. Set aside.

To make the burgers: In a small bowl combine the burger ingredients. Add 1/4 cup of water and mix. Shape the meat into four patties of equal size and thickness. Grill over Direct Medium heat until the juices run clear, about 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over Direct Medium heat until lightly toasted.

Serve the burgers hot on the toasted buns and top with cheese, grilled peppers, and lettuce.

Makes 4 servings.

Tenderloin Wrapped in Pancetta

From: Weber's Big Book of Grilling

Pancetta, a salt-cured Italian bacon, adds rich flavor here and, if crisped over Direct heat at the end, it creates a compelling contrast to the tenderloin.

For the rub:

1 tablespoon minced garlic
2 teaspoons minced fresh rosemary
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper

2 pork tenderloins, about 1 pound each
1/4 pound thinly sliced pancetta


To make the rub: In a small bowl combine the rub ingredients.

Trim any excess fat and silver skin from the tenderloins and spread the rub evenly all over, pressing the spices into the meat. Cut six 12-inch pieces of cotton string, three for each tenderloin. Wrap the tenderloin with the slices of pancetta and secure the pancetta with the string. (The tenderloins do not need to be completely covered.) Allow to stand at room temperature for 20 to 30 minutes before grilling.

Grill the tenderloins over Indirect Medium heat until the centers are barely pink and the internal temperature reaches 155°F, 25 to 30 minutes, turning once halfway through grilling time. Move the tenderloins over Direct Medium heat for the last 3 minutes if you want to crisp the pancetta. Allow the tenderloins to rest for 3 to 5 minutes, then snip the strings with scissors and remove them. Cut the tenderloins in thin slices on the bias and serve warm.

Makes 4 to 6 servings.

Coffee-and-Pepper-Crusted New York Steaks

From: Weber’s Art of the Grill

In this unusual recipe, the piquancy of peppercorns meets the mellowness of coffee beans with stellar results. Turn the steaks when you see beads of juice on the surface.



2 tablespoons whole coffee beans
2 tablespoons whole black peppercorns
4 New York strip steaks, each about 3/4 pound and 1" thick
Vegetable oil spray for spraying steaks
Kosher salt


Coarsely grind the coffee beans and peppercorns in a food processor or coffee grinder. Press the mixture evenly on both sides of the steaks.

Spray steaks lightly with oil then grill the steaks over Direct High heat for 8 to 10 minutes, turning once halfway through grilling time, or until desired doneness.

Remove the steaks from the grill. Season both sides with salt. Allow to rest for 2 to 3 minutes before serving.

Makes 4 servings.

meat & a white apron...
I'm getting hungry

New York Steaks with Roquefort Butter

Butter is great on a steak but butter blended with blue cheese and garlic takes steak to the level of America’s great steakhouses. Prepare to dine.

For the butter:

4 tablespoons (1/2 stick) unsalted butter, softened
2 ounces (about 1/3 cup) crumbled blue cheese, such as Roquefort
1/4 teaspoon granulated garlic
1/4 teaspoon freshly ground black pepper

4 New York strip steaks, about 3/4 pound each and 1 inch thick
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
4 lemon wedges


To make the butter: In a small bowl combine all the butter ingredients. With the back of a fork mash the butter mixture together until evenly distributed.

Allow the steaks to stand at room temperature for 20 to 30 minutes before grilling. Lightly brush or spray both sides of the steaks with olive oil. Season them with salt and pepper to taste. Grill over Direct High heat until the internal temperature reaches 145°F for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for about 5 minutes. Serve warm with the butter smeared over the top and lemon wedges served on the side.

Makes 4 servings.

Beef Tenderloin

Wrap a tender beef roast in garlic, rosemary, and pink peppercorns and you’ve got a dinner party. Hint: You can roast the garlic a day or two ahead of time while you are grilling something else.

For the paste:

1 whole head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, divided

1 beef tenderloin, 3-1/2 to 4 pounds

3 tablespoons whole pink peppercorns
2 tablespoons chopped fresh rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper


To make the paste: Remove the loose, papery outer skin from the head of garlic. Cut about 1/2 inch off the top to expose the cloves. Place the garlic head on an 8-inch square of aluminum foil and drizzle 1 teaspoon of the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl. Add the remaining 3 tablespoons of olive oil and mash the garlic and oil together with a fork to form a paste.

Trim the tenderloin of any excess fat and silver skin. Spread the paste on the tenderloin, rubbing it into the meat.

In a small bowl combine the peppercorns, rosemary, salt, and pepper. Mix well and press into the paste on the top and sides of the tenderloin.

Allow the tenderloin to stand at room temperature for 20 to 30 minutes before grilling. Grill over Indirect Medium heat until the internal temperature reaches 135°F for medium rare, 30 to 40 minutes.

Remove from the grill and allow to rest for 5 to 10 minutes. The temperature will rise 5°F to 10°F during this time. Cut into 3/4- to 1-inch slices and serve warm.

Makes 8 to 10 servings.

starrynightin64 said:

meat & a white apron...
I'm getting hungry

Click to expand...

get a good grill....then you can pull my pork.......

good recipes ... yummy!

Beer Can Chicken

From: Weber's Big Book of Grilling

Here’s a technique that delivers great-tasting chicken and makes a lively conversation starter as well. We’ve used one of our special rubs, but you can sub in 2 to 3 tablespoons of your favorite one. Bottoms up!

For the rub:

1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1/2 teaspoon granulated garlic
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil

1 can (16 ounces) beer (tall boy)


To make the rub: In a small bowl combine the rub ingredients.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.

Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully balance the bird on its two legs and the can. Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being careful not to spill the beer – it will be hot. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.

Makes 4 to 6 servings.

Gypsybyrd said:

good recipes ... yummy!

Click to expand...

starry is going to pull my pork..wana help?.....

Boneless, Skinless Chicken Breasts

The basic how-to for the indispensable chicken breast.



4 boneless, skinless chicken breast halves
1 tablespoon olive oil
Salt and pepper


Rinse chicken breasts and pat dry. Brush with oil and season with salt and pepper to taste. Place chicken breasts in center of cooking grate. Grill 10 to 12 minutes or until tender and no longer pink inside, turning once halfway through cooking time.

Makes 4 servings.

Note: Tasty variations:
# Grilled chicken breasts can be sliced and served on top of a tossed green salad with a light vinaigrette dressing.
# Grilled chicken breasts make delicious sandwiches. Place grilled breast on a bun and top with lettuce and sliced tomato or a grilled red pepper half. Serve with your favorite dressing.
# For a quick salad, cube grilled chicken breasts, combine with chopped walnuts, celery, apple cubes, and mayonnaise or salad dressing; season to taste.
# Grill up a couple extra to toss into tomorrow night’s pasta dish!

Three-Lemon Chicken

From: Weber's Big Book of Grilling

Bright lemon and roasted garlic make this chicken a wonderful start to a summer picnic or the perfect ending to a relaxing weekend.



1 head of garlic
1 teaspoon extra-virgin olive oil

For the paste:

Lemon zest from 2 lemons
2 tablespoons fresh lemon juice, divided
1-1/2 teaspoons finely chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1 whole chicken, 4 to 5 pounds
Kosher salt
Freshly ground black pepper
4 sprigs fresh rosemary
1/4 cup dry white wine

1 whole lemon, thinly sliced (optional)


Remove the loose, papery outer skin from the head of garlic. Cut about 1/2-inch off the top to expose the cloves. Place on a large square of aluminum foil. Drizzle the olive oil over the cloves. Fold up the foil sides and seal to make a packet, leaving a little room for the expansion of steam. Grill over Indirect Medium heat until the cloves are soft, 30 to 45 minutes. Remove the garlic from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.

To make the paste: In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt and pepper. Mix well.

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Loosen the chicken skin gently with your fingers and spread half of the paste under the skin on the breast. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs. Truss the chicken with cotton string. Pour the remaining 1 tablespoon of lemon juice and the wine into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.

Grill the chicken, breast side up, over Indirect Medium heat until the juices run clear and the internal temperature reaches 170°F in the breast and 180°F in the thickest part of the thigh, 1-1/4 to 1-1/2 hours. Halfway through grilling, slide three lemon slices under the string on top of the breasts

Transfer the chicken to a platter, loosely cover with aluminum foil, and allow to rest for about 10 minutes before removing the string and carving. Serve warm.

Makes 4 to 6 servings.

koalabear said:

starry is going to pull my pork..wana help?.....

Click to expand...

I didn't know she'd agreed ... but I'm game to help her out.