Category Archives: Pork

The Amazing Dancing Sausage!

I was making breakfast for dinner tonight and put some Johnsonville sausage links in my frying pan and one little guy started to dance to music of Cee Lo Green that American Idol contestants were singing tonight.  This just makes me giggle!  Love it!  Hope you enjoy!

Here’s the link: http://www.youtube.com/watch?v=NUj8jeFlDhY

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Sticky Balsamic Ribs

These ribs are simply delicious. I was having our neighbors over for a nice dinner and decided to make them.  I would have to say that of all of the ribs I have made these are the easiest to prepare and the taste is out of this world.  Our guests just gobbled them up.

ingredients 

For ribs: 

For glaze:

  • 2 cups hot water
  • 1 cup balsamic vinegar
  • 1/2 cup packed dark brown sugar
Equipment: 2 large roasting pans

preparation

Marinate and roast ribs:
Mince and mash garlic to a paste with 1 teaspoon salt. Stir together with rosemary, brown sugar, vinegar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper. Rub evenly all over ribs and transfer to roasting pans. Marinate, chilled, 8 to 24 hours. 

Preheat oven to 425°F with racks in upper and lower thirds.

Pour 1/2 cup water into each roasting pan and tightly cover pans with foil. Roast ribs, switching position of pans halfway through, until meat is very tender, about 1 3/4 hours. Remove pans from oven and transfer ribs to a platter.
Make glaze and grill ribs:
Add 1 cup hot water to each roasting pan and scrape up brown bits. Skim off and discard fat, then transfer liquid to a 10-inch skillet. Add vinegar and brown sugar and bring to a boil, stirring occasionally. Boil until reduced to about 1 cup, about 15 minutes.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure .

Brush some of glaze onto both sides of racks of ribs. Grill, turning occasionally, until ribs are hot and grill marks appear, about 6 minutes.

Brush ribs with more glaze and serve remaining glaze on the side.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Sticky-Balsamic-Ribs-354213#ixzz168CpyQOR

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Kalua Pork


mmm...pork butt

My husband just loves pork, any cut, any preparation, anytime. He just loves it.  I bought a 5lb pork butt and simply put some Alaea Red Hawaiian sea salt that I got from my friends after their trip to the Hawaii. on it. I roasted the pork butt for 12 hours until it registered 190F on the meat thermometer. It is at this temperature that the meat just falls off the bone and is easily shredded. Simple and simply delicious. We usually make pork tacos with the shredded pork. It’s a great meal that lasts for several days around my house.

shredded pork

pork tacos

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