After not being able to find restaurant ribs that satified my hot sweet appetite, I carefully attempted various combinations of flavors until I found one that I and my family thought was perfect. Hope you enjoy them too.
One of our everyday dish. If you don't have a clay pot, use a normal saucepan, big enough to hold about 1 1/2 lbs. pork and some sauce. I prefer pork tender loin with a bit of fat, but many people like pork shoulder or pork chops. If you use pork chops, change to about 1 3/4 - 2 lbs.
My grandmother used to make this bread as an appetizer for holiday dinners. Its also a great dish for a light supper or super bowl parties, etc. It is not as difficult to make as it may sound. Each loaf will yield 6-10 servings depending on how large you mke the slices.
This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.
This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Can be made with chicken breasts and then it is called Sate Ayam. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.
In the early sixty's I lived in Yuma Arizona. I was "adopted" by my friend Rick Ramirez's Family. His Mom, Irma, pronounced 'ear-mah' was world champion at making simple ingredients taste Heavenly. This is one of her's.
A succulent roast pork using the ingredients of a Cuba Libre - rum, cola, and lime juice - in a brine of kosher salt, brown sugar and honey. The brine smells a little boozy, but the flavors are subtle and delicious! This brine works for other pork cuts, too, such as tenderloin or even thick pork chops, and meat can also be grilled (so cook time is approximate for that variable, and also according to which cut of meat used). Prep time is the brining time.
These are SO good! Wonderful for buffets, entertaining, luncheons or picnics, or even as a late night snack. This recipe makes 42 roll-ups, so no need to double, unless you are serving a really big crowd. Make sure that the cheese and ham are sliced paper-thin, have your deli slice it for you. You'll love these!
These are by far the best ribs I've ever had. They are so tender that the meat literally falls off the bone. The Bone Dust seasoning (see Recipe #50639),is an easy-to-make mixture of herbs and spices. This is from the "Hot Sticky and On Fire " recipe book by Ted Reader. It calls for 4 cans of Guinness, but two are for the chef!!!
This recipe sounds like a lot of work, but it just the old fashion method of braising. The meat is so tender, and the onions, are sweet in taste. A really large electric fry pan, works the best. I sometimes add sour cream to the liquid, the last 10 minutes or so, for an even richer taste.