Damn Ham Pork – Bam!

Pork Loin 056I LOVE Walmart! I MISS Walmart! I did not appreciate what Walmart offered, until of the slow shipping delays due to COVID.

Walmart had my favorite “cuisine” items, such as ground lamb and used to have “everyday” items like toilet paper and water bottles. I used to be able to get everything I needed in one shop.

Now, I have shop from several different stores to get what I need. Just like everyone else is, during these trying times.

Pork Loin 001I am lucky to be able shop with Aldi. They don’t have my favorite “name” brand or “cuisine” items, but hell, they have food, which is a blessing.

So I can use things from Walmart and Aldi in my next meal. I was watching The Great Food Truck Race on the Food Network and LOVED the triple pork sandwich made by The Fat Kids. They were my favorite food truck and I was so sorry to see them leave. I was drooling over their fried pork with bacon and bacon cheese. So this is my tribute to their sandwich. Also a shout out to Sunny Pork Loin 010Anderson! She made a Pork Roast on Cooking for Real that was very inspiring for this recipe. As the very wise Emeril Lagasse said: Bam! Pork Fat Rules!

INGREDIENTS:

  1. Pork Loin, Boneless, 2 ½ lbs.
  2. Ham Flavored Concentrate, recommended: Goya, two ¼ teaspoon packets
  3. Sazón (Coriander & Annatto with Garlic and Cumin), recommended: Goya, two ¼ teaspoon packets Pork Loin 011
  4. Granulated Garlic, recommended: HyVee, 2 tablespoons, divided
  5. Soy Sauce, recommended: HyVee, 1 teaspoon
  6. Worcestershire Sauce, recommended: HyVee, 1 teaspoon
  7. Liquid Smoke Applewood, recommended: Wrights, 1 cap
  8. Pork Rinds, recommended: Clancy’s, 3 ¼ oz.
  9. Panko Bread Crumbs, Italian Style, recommended: Great Value, 1 cup
  10. Cornstarch, recommended: Argo, 2 tablespoons
  11. Flour, recommended: Wondra, 2 tablespoons
  12. Eggs, 2 Pork Loin 029
  13. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1
  14. Cooking Oil Vegetable, recommended: Carlini, 2 to 3 cups

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Pork Loin 030
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke.
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. Pound it to flatten it. I am using my “Mighty Vance” hammer!
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 034
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat the Eggs and pour into bag of pork
  9. Dip Pork into the Dry mixture paper bag and shake. Let it sit for 20 minutes before cook time.
  10. Fry the Pork Loin for 5 minutes per side.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries.
  14. Season the Fries with Parmesan Cheese after they are drained.Pork Loin 038

INSTRUCTIONS:

  1. Freeze the Pork Loin 20 to 30 minutes before prep time.
  2. Cut in half, then in half again to get 4 pieces. Flatten to desired size and poke holes with a fork on both sides.
  3. Create “Dry” rub by mixing 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic.
  4. Create “Wet” rub by mixing Soy Sauce, Worcestershire Sauce and Liquid Smoke. Pork Loin 039
  5. Add Pork cuts to a storage bag and add Dry rub and then the Wet rub. Massage it in the bag to distribute the wet and dry rubs. Let it sit overnight or at least 30 minutes before cook time. I put two pieces per plastic storage bag to make is easier to pound. Then I used “Mighty Vance” hammer to flatten the pieces.
  6. Add Pork Rinds to a storage bag and crush it. Move it to a paper bag and add Panko Bread Crumbs, Flour, Cornstarch 1 packet each of Ham Flavored Concentrate, Sazón and 1 tablespoon of Granulated Garlic. Refrigerate for 20 minutes before cook time. Pork Loin 048
  7. Pre-heat the Cooking Oil in a skillet or cast iron pan/pot.
  8. Beat one Egg and put it in a bag with 2 pieces of pork. Beat the other egg and put it in the 2nd back of pork. Then massage the egg to distribute.
  9. Dip Pork into the Dry mixture paper bag and shake.
  10. Fry the Pork Loins for 25 minutes, turning as needed.
  11. Pre-heat the oven to 350 degrees and add the fried Pork Loin on a baking sheet with a wire rack.
  12. Bake for 25 minutes and then remove.
  13. While they are baking, you can use the heated oil for a side dish, such as French Fries or Steak Fries. It took 20 minutes for the fries. Pork Loin 051
  14. Season the Fries with Parmesan Cheese after they are drained.
  15. Rest the Pork for 5 to 10 minutes.

The pork smelled so good while it was marinated with the dry and wet rub. But, the flavor profile of ham concentrate, Apple Liquid Smoke and Sazón is a blank canvass for other flavors.

So tonight, I will dress it with an Asian flavor profile using Teriyaki Sauce, Sriracha and Soy Sauce. The tomorrow, I can use my Creole seasoning and the next day I can add a Barbecue flavor. Brats and Beer 079

Brats and Beer 090I am a night owl and stay up late watching TV and listening to my favorite “Oldies” music. My favorite late night snack is Hummus with Grilled Pita bread.

Hummus Pita Snack Ingredients:

  1. Pita bread, 1
  2. Butter with Garlic & Herbs, recommended: Kerrygold, ½ teaspoon
  3. Hummus, recommended: Sabra, Olive Tapenade, as desired Pork Loin 066
  4. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  5. Parchment Paper Sheets, recommended: Reynolds Kitchens, 1

How to make it:

  1. Pre-heat a grill pan or skillet for about 3 minutes.
  2. Butter 1 side of the Pita bread.
  3. Grill for about 2 minutes and flip.
  4. Top with Sumac and grill the other side for 2 minutes.
  5. Slice and top with Hummus of your choicePork Loin 069

Breakfast Smoothie Update:

Yesterday I used an ice cube in my smoothie. Duh! Why did I do that when I have my favorite ice cream flavor in my freezer: Butter Pecan? Same thing!

  1. Fill up with about 10 ounces of Orange Juice.
  2. I also added my Liquid Biotin.
  3. Add a tablespoon of ice cream, my favorite: Butter Pecan by Great Value. Pork Loin 074
  4. I used the same small “smork” to add the Strawberry Banana Yogurt.
  5. I cut the Banana into 6 pieces, then pushed it down to make sure I did not go over 20 ounces.

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!Pork Loin 078

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Pork Loin 101

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https://twitter.com/Shalimaral

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http://www.facebook.com/shalimar.ali.9

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Fritters da Diet with a “Smooth” Surprise

Fritter da Diet 065When I first started making Digger Fritters (Potatoes with Bacon and Polish Sausage), I used the Bacon Ends & Pieces that came in a box. Back in the day, that box of bacon was very cheap. However, it had a lot of fat and calories. At first, I baked the polish sausage separately to eat on the side with the potatoes and bacon. Then later I started dicing the polish sausage to fry and mix with the potatoes and bacon.

Now I use thick bacon when I make my regular Fritters. I melt cheese on top, a dollop of sour cream, and sometimes a fried Bacon Ends - Don't use this!egg. It still has a lot of calories, but it sure does taste good.

I used to make it every weekend because my family loved it. Now, I only make a few times a year.

I wanted to see if I could cut the calories by substituting Turnips for potatoes and Turkey Bacon, instead of the thick bacon. Parsnips can also be used instead of potatoes.

Fritter da Diet 006Some other changes to make would be to use a different cheese topping. Mozzarella and Feta have fewer calories than Cheddar Cheese. You can also use Yogurt, instead of Sour Cream. For Fritters Deluxe, I top it with an over-easy egg. You can also poach the egg or only use the egg whites.

INGREDIENTS:

  1. Turnips, 3
  2. Turkey Bacon, Hickory Smoked, recommended: Applegate Naturals, 3 slicesFritter da Diet 016
  3. Smoked Sausage (with Chicken, Pork & Beef), recommended: Morrell, 7 oz.
  4. Hot Jalapeno & Habanero Jack Shredded Cheese, recommended: Great Value, 8 oz.
  5. Garlic & Herb Butter, recommended: Kerrygold, ½ stick
  6. Butter, Unsalted, Sweet Cream, recommended: Great Value, ½ stick and 1 teaspoon
  7. Black Truffle Oil, recommended: Roland, ½ teaspoon
  8. Truffle Zest, recommended: Sabatino, ¼ teaspoon
  9. Porcini Mushroom Rub, recommended: Manitou, ½ teaspoonFritter da Diet 031
  10. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  11. Chicago Steak Seasoning, recommended: Weber, ¼ teaspoon
  12. Liquid Smoke, Mesquite, recommended: Wrights’, ½ cap
  13. Chicken Bouillon Cube, recommended: Knorr, 1
  14. Chopped Onions, frozen, recommended: Pictsweet, ¼ cup
  15. Chopped Green Bell Peppers, frozen, recommended: Great Value, ¼ cup
  16. Parsley Flakes, recommended: Spice World, ½ teaspoon
  17. Water, enough to fill pan of TurnipsFritter da Diet 032

INSTRUCTIONS:

  1. Cut off the Turnip top and bottom, then dice. Try to make the cuts the same size as the diced Smoked Sausage.
  2. Add Truffle Oil, Truffle Zest, Porcini Mushroom Rub and 1 teaspoon of Butter to pot and cook on low for 2 minutes.
  3. Add diced Turnips, Bouillon Cube and Water to the same pot and boil for 25 to 30 minutes.
  4. Drain the Turnips and move to colander. Season with Granulated Garlic and Chicago Steak Seasoning.Fritter da Diet 037
  5. Add ½ of Kerrygold and Unsalted Butter to a skillet and melt. Add the diced Turnips and turn until they are brown. Can take about 20 to 30 minutes, turning as needed.
  6. Dice the Polish Sausage.
  7. Fry the Bacon slices. Remove the slices and brown the diced Polish Sausage. Remove the Polish Sausage and add the Chopped Onions and Green Bell Peppers. Cook for a few minutes. Cut the Bacon into pieces.
  8. Drain excess melted Butter from the Turnip Skillet. Add the Bacon pieces, diced Polish Sausage, Chopped Onions and Green Bell Peppers. Mix together and cook on low for 10 minutes.Fritter da Diet 039
  9. Top with Shredded Cheese and cook on low an additional 5 to 10 minutes to allow the cheese to melt.
  10. You can fry or “poach” an Egg to top this. Add a dollop of Daisy sour cream and sprinkle Parsley Flakes for presentation.

Today is Shampoo Day! So I get to apply “topical” biotin on the bad spots and drink “liquid” biotin with my orange juice. Also, this week, I will take Hair & Vitamin pills as well as Biotin pills. I still use the “old school” Sulfur 8 on my braid parts, because it makes my scalp tingle.Fritter da Diet 040

Aldi messed up my grocery order and sent 8 bananas instead of 2. What to do? I thought about baking Banana Bread, but I am very short on flour. I did think ahead to order Strawberry yogurt, do why take advantage of the extra bananas and use them in a Smoothie with the orange juice?

I got this idea yesterday and ordered an Oyster Smoothie Blender from Amazon. It arrived today, so it must have been in their warehouse.

NO COOTIES ALLOWED!Fritter da Diet 042

I take special care with any incoming packages. Back in early February, I ordered 3 things from Amazon and when they arrived, I noticed they were from China. This was when we first found out about COVID. So I sent that shit back, ASAP! And used gloves and took special care in handling the packages.

Now I wear special “cootie” gloves and bleach wipes for all incoming packages. Better safe than sorry.

Fritters da Diet 004My dishwasher, washer and dryer installers did not wear masks during the install, but I did. I am not playing!

Shout out to my favorite cousin, Tony! He fixed my old dishwasher and it lasted awhile, but had to be replaced. The new Dishwasher is fantastic.

The dishes are finally being cleaned, for real this time. No fooling around!

THE VAMPIRE DANCER COOKBOOK IS COMING!Fritters da Diet 006

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Fritters da Diet 015

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

FACEBOOK:
http://www.facebook.com/shalimar.ali.9

YOUTUBE:
https://www.youtube.com/user/ShalimaraliFritter da Diet 051

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My Big Fat Greek Meat Lovers Pizza Pie

Greek Pizza 142I LOVE Gyro sandwiches, so this will have all the flavors, but in a pizza-form. Save the “Tzatziki” packages from the frozen Gyro sandwich kit, to use on top of the Pizza. I also save the Pita bread as well to dip with my favorite Hummus: Sabra Olive Tapenade. Opa!

INGREDIENTS:

  1. Pizza crust, recommended: Pillsbury Classic, 13.8 oz
  2. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Greek Pizza 067
  3. Pepperoni, recommended: Hillshire Farms, 7 oz.
  4. Soppressata, Hot uncured Salami, recommended: Vincenza’s, 4 oz.
  5. Gyro Sandwich, recommended: Opaa, two 7.35 oz packages
  6. Feta Cheese Crumbles, recommended: Athenos, 6 oz.
  7. Italian Five Cheese Blend with a Touch of Philadelphia, recommended: Kraft, 8 oz.
  8. Margherita Pizza Sauce, recommended: Ragú, 14 oz., reserve 2 tablespoons
  9. Tri-Color Tomato Wedges in Olive Oil & Italian Spices, recommended: Great Value, 10 oz.Greek Pizza 119
  10. Anchovies, recommended: Crown Prince, 2 oz.
  11. Kalamata Olives, Sliced, recommended: Great Value, ¼ cup
  12. Sumac, recommended: Zamouri Spices, ¼ teaspoon
  13. Oregano, recommended: Spice World, ¼ teaspoon
  14. Red Pepper Flakes, recommended: Spice World, ¼ teaspoon
  15. Granulated Garlic, recommended: HyVee, ¼ teaspoon
  16. Grated Parmesan Three Cheese Blend, recommended: Kraft, 1 teaspoon
  17. Red Onions, diced, ¼ cupGreek Pizza 065
  18. Flour, recommended: Wondra, as needed
  19. Parchment Paper Sheets, recommended: Reynolds Kitchens, 3
  20. Foil Sheets, recommended: Reynolds Wrap, 2-3

INSTRUCTIONS:

  1. Defrost the “frozen” Gyro Sandwich, and separate the Gyro slices from the Pita Bread, the day ahead or at least 30 minutes before cook time. Preheat the oven to 350.
  2. Greek Pizza 085Fry the Anchovies in a skillet to reduce the bones, but save as much of the Anchovy Oil as possible.
  3. Ground the Turkey Italian Sausage in the same skillet, until done. Drain and combine with the diced Red Onions, 2 tablespoons of the Pizza sauce and the diced Kalamata Olives.
  4. Prepare the Pizza crust by using two sheets of Parchment paper, flour as needed to keep it from sticking and use a rolling pin to get to the desired size for your cooking pan/sheet. For easy clean up, I line my pan with Parchment Sheets. Poke holes in the middle of the crust, using a fork, excluding the edges.Greek Pizza 093
  5. Pre-bake crust for 7 to 10 minutes and remove.
  6. Apply half of the Pizza Sauce and all of the Soppressata Salami. This is a good time for Mise en Place, a French culinary phrase which means “putting in place” or “everything in place. The Pepperoni package was already divided in half. I divided the Turkey Italian Sausage, in half, in the skillet.
  7. Add half the Turkey Italian Sausage and top with half of the Five Cheese Blend.
  8. Add half of the Pepperoni and half of the Feta Sauce.
  9. Greek Pizza 098Add the remaining Turkey Italian Sausage, Feta cheese and the remaining Pepperoni. Add the rest of the Pizza Sauce, the drained Tomato Wedges, more Kalamata Olives, Sumac, Granulated Garlic, Red Pepper Flakes, Grated Parmesan Cheese Blend and Oregano.
  10. Bake for 20 minutes and then remove from the oven.
  11. While it is baking, fry the Gyro slices in the same skillet on one side only. It fries like bacon, but don’t overcook it, as it will have additional cook time in the oven.
  12. Layer the Gyro slices and “smush” it down, if needed.
  13. Greek Pizza 105Add the remaining Five Cheese, topped with Oregano and Parmesan Cheese and bake an additional 9 to 10 minutes until the cheese melts.
  14. Let it rest for about 10 to 15 minutes before cutting. AKA: The longest 10 minutes in my life! I only had a banana and some chips so far.

Don’t get me wrong, I love ordering a Meat Lover’s Pizza from Pizza Hut, with marinara sauce, pepperoni, all-natural Italian sausage, slow-roasted ham, hardwood smoked bacon, seasoned pork and beef. Hopefully my take on a Puttanesca pizza will Greek-a-fy it!Greek Pizza 106

Laundry Day Update:

I got my new Washer & Dryer installed today. I got the Smart Wi-Fi models and connected them to my Smart Phone. Even though they are “shiny and new” I miss my old-ass ancient set already. This washer and dryer is so complicated, I hope I can figure out how to use when I wash a load tomorrow. Wish me luck!

It took me 10 minutes to figure out how to use it. And I still have Greek Pizza 115not figured out how to have it alert my phone. I can’t believe a wash load only took 20 minutes, compared to the older washer taking over 60 minutes.

My cat, Missouri Sunshine, loves the new washer and dryer! At first she was mesmerized, then afraid and then could not stop watching it spin. This is a new form of TV entertainment for cats.

Food & Toilet Paper Shortage Update:

Greek Pizza 156It’s funny how the TV Show: The Last Man on Earth, predicted COVID. Down to being set in the exact same year: 2020. It is not so funny having a food and toilet paper shortage. FOX should bring the show back, maybe we can find out how to resolve this?

I was so stressed out shopping on line to search for toilet paper. Forget about the usual suspects: Walmart, HyVee, Whole Foods and Amazon. I had to use Aldi’s instead. They had most of my stuff, but ran out of eggs, milk, liquid soap and toilet paper.

Greek Pizza 128My cat needs her milk and was almost out. So I found Dry Milk for Kittens at Amazon. Just mixed it with water and she is good to go.

I gave up on my usual suspects, as it seemed like toilet paper was nowhere to be found. So I checked at Lowes and Home Depot.

As soon as it put it in my basket, I got a notification that it was out of stock.

Greek Pizza 135I’m not playing the toilet paper game, so I ended up getting the giant roll at Home Depot. It will be ugly as hell, but at least I have TP for my bung hole. Party on Beavis and Butthead. Those dopes knew how important TP truly is.

 

 

 

Greek Pizza 062

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

Product Details

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

Product Details

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

Product Details

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

TVDS3 Front Cover JPEG

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

Front Cover ACX

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)Greek Pizza 144

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BBQ PORK & (Bacon, Bacon Cowboy) BEANS

Samsung 323Certain meals are not simply digested for nutritional value; some were in fact legendary memories.

You know, that memory of my sister making the best Liver & Onions with Gravy. That was so good, I had to lick the plate clean. Or my Aunt Forestine making, well anything, such as Green Rice, BBQ Sausage or Beans.

Everyone in our family made Beans. Back then, a package of dried beans was less than $1.00. Boil it with some Neck bones, Ham Hocks or Bacon, and you have a cheap meal that could feed a lot of hungry kids.

Samsung 242Forestine’s Beans were different. They were creamier than the normal Beans (gasp, which Mom made).

I asked her for the secret to her creamy Beans. The answer was Bacon Fat.

Emeril Lagasse did not lie when he said: Pork Fat rules!

Bacon can add that punch to most meals. Bacon is the star in my most memorable meal: Potato Digger Fritters!

You know your meal is popular when it is often requested.

I made my Bacon, Bacon Cowboy Beans last week, and had the final bowl Samsung 304on Monday. I love an All-in-One meal that has a protein, vegetable and side dish that fits inside one bowl. Instead of having everything spread out. Because I tend to eat more, when it is spread out.

Yesterday was busy, yet I had planned to make my Naan Puttanesca Pizza. Perhaps, I will blog that soon?

I was bagging some make a-head meals. BBQ Country Ribs and Greek Lemon Chicken, using Stubb’s Marinade. I put the chicken in the freezer.

I was going to freeze the ribs, but since it was so late, I decided to cook the ribs, because the pizza required more prep time.

Samsung 314And with ribs, I only had to cook them for 5 minutes per side in olive oil, then cover and cook slowly for 30 minutes with broth and BBQ sauce.

It was delicious with a side salad and toasted bread to sop up the BBQ gravy.

I also de-glaze the pan, before adding the liquids. But like a “Baby Chef” I remove the pan from the fire for a few minutes, before adding Vinegar and or Cooking Sherry. I made a mistake last year by adding the Cooking Sherry too soon, and my pot flared up. That looks dramatic, when a chef does that on a cooking show. But if you cooking alone, that could turn scary, if a fire were to happen.

Samsung 318This blog is a shout out to my Aunt Forestine, who was a fantastic chef, ahead of her time! She bought flavor, seasoning and style to all of her dishes. Her cooking went beyond just cooking the meal. She created a “gourmet” delight that you would never forget.

BBQ PORK INGREDIENTS:

1. Pork Ribs or Country Ribs, 1 lb.

2. Stubb’s Pork Marinade: Chili, Lime & Ginger 1 oz.

3. Stubb’s BBQ: Hickory Bourbon, ½ to 1 cup

4. Liquid Smoke, ½ teaspoon

Emeril Bam5. Beef Broth, 1 cup

6. Olive Oil, ¼ cup or less

7. Apple Cider Vinegar and/or Cooking Sherry, ¼ cup

8. Garlic, diced, 1 clove

9. Onions, Frozen, Diced, ¼ cup

BBQ PORK INSTRUCTIONS:

  1. Marinade the Pork with Liquid Smoke. Garlic and Stubb’s Marinade package for at least 30 minutes. I did this before, for 3 days and it was better than the 30 minute marinade. More tender, more flavor. I Pork Rulesuse a Ziploc Gallon bag.
  2. Heat the skillet for a few minutes, and then add the Olive Oil then Pork. Reserve the Garlic.
  3. Turn 5 minutes per side
  4. De-glaze with Vinegar and/or Cooking Sherry (I remove the pan from the heat for a few minutes, so I won’t get the flare up, LOL)
  5. Bacon Bacon Cowboy BeansAdd Onions, Garlic and Broth
  6. Cover and simmer for 30 minutes on low
  7. Chow down with some toasted bread and pickles!

THE VAMPIRE DANCER SAGA 5 IS COMING!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

BOOKS BY SHALIMAR ALI:

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

clip_image002

The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

clip_image003

The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

clip_image004

The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

clip_image005

Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)

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