Front Porch BBQ Sausage

I have a favorite BBQ place in my town and they are well-known. But, they can be a bit expensive, so I can only afford them every other year, or so.20200303_215852

One time, I had extra cash and was able to order the “Platter” with everything on it. Good times indeed. My favorite dish there is the BBQ Sausage with Fries, Bread and Pickles.

My Aunt Forestine made sausage that tasted just as good. I remember the small grill that she used on her front porch. Back in the good ole days, people spent more time on their front porch. I remember when we lived on Woodland and we would talk to neighbors and play with friends on the front porch. Nowadays, it 20200302_224739seems like people are more “private” and use their backyard deck for entertaining, grilling and smoking meats.

So here is my take on my town’s famous BBQ. I am using my Presto Smoker/Slow Cooker combo. I want some “sweet” flavors, so I am using the Applewood Liquid Smoke and Pecan BBQ Chips.

INGREDIENTS:

  1. Pork Italian Mild Sausage, recommended: Johnsonville, 520200302_224925
  2. Barbecue Sauce, recommended: Gates, ½ to 1 cup
  3. Barbecue Seasoning, recommended: Gates, ½ teaspoon
  4. Liquid Smoke, Applewood, recommended: Wrights, ½ cap
  5. Celery Seeds, recommended: Tone’s, ¼ teaspoon
  6. Hoagie Rolls with Sesame Seeds, recommended: Pepperidge Farm Bakery, 520200302_225032
  7. Pickle Slices, recommended: Great Value, 5
  8. Pecan BBQ Wood Chips, recommended: Weber, enough to fill “Charring” cup, or your favorite brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill.
  9. Aluminum Foil Sheets, recommended: Reynolds Wrap, 1 sheet to line the bottom of the Smoker
  10. Grilling Bags, recommended: Jaccard, 1 to line the smoker rack, for easy cleanup20200302_225201

INSTRUCTIONS:

  1. Add the Italian Sausage to a gallon storage bag. Top with the Barbecue Seasoning and Liquid Smoke. This can be done 30 minutes before cook time or a day in advance.
  2. Draw and then cut a circle in the foil sheet to match the “Charring” cup size. Then apply to the bottom of the Smoker.
  3. Add wood chips to the “Charring” cup and cover with “Charring” lid.20200303_174104
  4. Add the Italian Sausage to a Grilling Bag, or use another Foil Sheet to cover the rack.
  5. I used Combo Hot/Cold Smoke for 3 hours.
  6. Move the Sausage to Slow Cooker or covered pan with Barbecue Sauce on low for 30 minutes.

I love my new Smoker/Slow Cooker, but it is such a pain to clean it. It took hours to try to get inside cleaned near the charring cup. I think that is a major design flaw. But20200303_174710 glad that I am able to smoke food at an affordable cost.

The “smoky” flavor is what I love most when I can afford expensive BBQ. I love the sweet BBQ taste mixed with the tartness of the dill pickle.

 

 

 

THE VAMPIRE DANCER COOKBOOK IS COMING!

20200303_174724Check 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)20200303_211831

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

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

YOUTUBE:
https://www.youtube.com/user/Shalimarali20200303_215836 - Copy

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

 

 

20200303_215852 - Copy

Kung Pao Pork Chops with Teriyaki Rice & Stir Fry Vegetables

Teriyaki Rice Stir Fry 019I used to work downtown and had the opportunity to choose a different place to eat lunch every day. One of my favorites was eating General Tso’s and Kung Pao Chicken at the Panda Express. So I want to use those flavors in my Asian-inspired Dinners.

One thing that I loved about my Mom’s cooking, was that she was not afraid to try new cuisines. I remember her making an “Asian-style” dinner using La Choy products. “East Meets West, La Choy makes Chinese food – swing American!” This dinner will include the Pork Chops and Teriyaki Rice.Kung Pao Pork Chops 037

RIP: Momma Bear slow cooker. I had 3 different slow cooker sizes to accommodate large, medium and small meals. So Papa Bear, Momma Bear and Baby Bear slow cookers. The Momma Bear slow cooker somehow got grease trapped inside the cooking unit, so she had to be banished to the basement. I was searching for a 4 Quart replacement slow cooker, and came across the Presto Indoor Electric Smoker/Slow Cooker combination. I cannot be trusted with either a gas grill or wood/gas smoker. So I gave my smoker to my brother and had planned to buy an electric one to replace it. They were in the $100.00 range, so I put it on the back burner.20200211_145509 Until, I came across the smoker/slow cooker for less than $60.00. Cool! I can kill two birds with one stone. Found a cheaper smoker and a replacement for the Momma Bear slow cooker.

INGREDIENTS:

  1. Pork Loins, Chop Bone-In Brined Louisiana Style Griller, 3 lbs.
  2. Soy Sauce, recommended: Great Value, 2 teaspoons
  3. Sazón, recommended: Goya, 1 packet
  4. Kung Pao Sauce, recommended: Panda Express, ½ to 1 cup, per your preference **Teriyaki Rice Stir Fry 001
  5. Peanuts, Salted, recommended: Planters, two 1.75 oz. bags
  6. Sriracha Hot Chili Sauce, Recommended: Huy Fong Foods, 1 to 2 teaspoons
  7. Sesame Seed Oil, recommended: Imperial Dragon, 2 teaspoons
  8. Fish Sauce, recommended: Thai Kitchen, ½ teaspoon
  9. Rice Wine Vinegar, Natural & Mellow, recommended: Nakano, 1 to ½ teaspoons, as desired
  10. Liquid Smoke, Applewood, recommended: Wrights, 1 cap
  11. Hickory BBQ Wood Chips, recommended: Western, enough to fill “Charring” cup, or your favorit20200214_182823e brand. The Wood Chips are not required if you only want to pan-grill the pork chops, use a slow cooker or BBQ Grill. This is optional, depending on your preferred cooking method.

INSTRUCTIONS:

  1. Marinade the Pork Chops with the Soy Sauce and Sazón, overnight or up to 30 minutes. I had to freeze the Pork Chops after this marinade, because I was not sure how I was going to cook them yet.20200214_183421
  2. After unthawing the Pork Chops, I added the Fish Sauce and Liquid Smoke to the marinade bag, 30 minutes before cook time.
  3. Preheat a skillet and add the Sesame Seed Oil, then cook the Pork Chops for 2-3 minutes per side. I used a “grill” skillet to get grill marks on them. Add a splash of Rice Wine Vinegar to de-glaze the skillet.
  4. Next, you can use a Slow Cooker to slowly cook for 4 hours on high or 6 hours on low. At this point, you can add enough Kung Pao sauce to your preference. I am going to “smoke” the Pork Chops for 4 hours in the Smoker/Slow Cooker combo.20200214_234106
  5. Then I will put them in the Slow Cooker and cover with the Kung Pao sauce, Peanuts and Sriracha for 2 hours on low.

** You can also make your own Kung Pao (pao = peanuts) sauce using soy sauce, vinegar, sugar, garlic, ginger, scallions and/or dried red peppers. To save money and time, I preferred to use a shortcut by buying pre-made Kung Pao. I have most of those ingredients, but not all of them. So it was cheaper to buy the bottled sauce.

Side Dish: Teriyaki Rice with Stir Fry VegetablesTeriyaki Rice Stir Fry 013

INGREDIENTS:

  1. Teriyaki Rice, recommended: Knorr, 5.4 oz.
  2. Stir Fry Vegetables, frozen, recommended: HyVee, 8 oz.
  3. Chicken Won Ton Soup, recommended: Campbell’s, 10 ½ oz.
  4. Chicken Broth, recommended: That’s Smart, 2 ½ cups, divided
  5. Ponzu Citrus Seasoning Dressing & Sauce, recommended: Kikkoman, ¼ to ½ teaspoon, or use lemon or lime juice to add freshness
  6. Soy Sauce, recommended: Great Value, 2 tablespoons
  7. Stir Fry Oil, recommended: Tsang, ½ teaspoonTeriyaki Rice Stir Fry 007
  8. Butter, 2 tablespoons, divided
  9. Chinese Five Spice, recommended Tone’s, ¼ teaspoon
  10. Wonton Strips, recommended: Great Value, as desired
  11. Sriracha Sauce, recommended: Huy Fong Foods, ½ teaspoon
  12. Kung Pao Pork Chops (leftovers, including the peanuts), optional

INSTRUCTIONS:

  1. Prepare the Stir Fry Vegetables in a separate pot. Melt 1 tablespoon of Butter with Stir Fry Oil and Chinese Five Spice for 2 minutes. Add 1 cup of Chicken Broth and bring to a boil. Add the Stir FryTeriyaki Rice Stir Fry 008 Vegetables and bring to a boil. Season with Soy Sauce and a dash of Ponzu Citrus Dressing. Cover and simmer on low for 5 minutes.
  2. In a separate pot combine Rice, 2 tablespoons of Butter and 2 Cups of Chicken Broth. Bring to a boil, then cover and simmer on low for 7 minutes.
  3. Combine the Chicken Won Ton Soup with the Stir Fry Vegetables and then combine both pots together.
  4. Thinly slice the Kung Pao Pork Chops (or other meat, or keep it meatless). I warmed up the Pork Chops slices for a few minutes and then added the Rice/Vegetable mixture. Heated together for a few minutes.Kung Pao Pork Chops 033
  5. I dressed this All-in-one Bowl with Sriracha Sauce and crunchy Wonton Strips.

Since I have 4 Pork Chops, that will be 4 dinners made in advance. Then combine them with the Rice and Vegetables for the rest of the week.

It was delish and something different for a change. I usually have Salad as my side dish for 4 days out of the week. The Stir Fry Vegetables and Rice will be a great substitute, to get veggies and fiber into my diet on non-salad days.

 

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

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)Teriyaki Rice Stir Fry 014

SOCIAL MEDIA

TWITTER:
https://twitter.com/Shalimaral

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

YOUTUBE:
https://www.youtube.com/user/Shalimarali20200214_233656

BLOG:
https://learnbellydancewithshalimarali.com/

LINKEDIN:
www.linkedin.com/pub/shalimar-ali/3a/5a9/8a4/

INSTAGRAM
https://www.instagram.com/shalimarali5/