Ham Fried Rice

4 cups of cooked rice
1/2 cup cooked ham, cubed
1/2 cup green onions, chopped
1 tbsp soy sauce
1 tbsp Worcestershire Sauce
2 clove of garlic, minced
Dash of favorite hot sauce
1/2 tsp salt
1/4 cup butter
1/4 cup fresh parsley, snipped
1/2 snap peas
1/2 cup carrots, chopped

In a wok or large skillet, melt butter and sauté onions, carrots and parsley for about 2 minutes. Vegetables should be tender, but still be crunchy. Add the remaining ingredients and stir until well combined. Cook until the rice is hot.

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Perfect BBQ Baby Back Ribs

Zest of 2 large oranges
1 C. fresh orange juice
¾ C. maple-flavored pancake syrup
1 Tbsp. chili sauce paste with garlic
7 lbs. Baby Back ribs
Salt
¼ C. ketchup
2 tsp. cornstarch
2 Tbsp. water

Mix the orange zest, juice, and pancake syrup. Add the chili paste in a large bowl. Divide the ribs between two 1-gallon zippered plastic bags. Pour half of the marinade into each bag and close. Marinate the ribs in the refrigerator for at least 2 hour or overnight.

Preheat oven to 350 degrees F. Remove the ribs from the marinade and arrange in a roasting pan large enough to hold them without crowding. Reserve the marinade. Lightly season ribs with salt and cover the pan with aluminum foil. Bake the ribs for 1 ¼ hours. Remove the foil and turn the ribs. Continue baking until ribs are tender, about 1 hour more.

Meanwhile, combine the reserved marinade and ketchup in a medium saucepan. Cook over high heat until the marinade is reduced to 1 C., about 10 minutes. Stir the dissolved cornstarch into the marinade to thicken it and turn it into a glaze for the ribs. Set the glaze aside.

When the ribs are tender, increase the oven temperature to 400 degrees F. Brush the ribs generously with the glaze. Bake until the glaze on the ribs bubbles, about 15 minutes. Serve hot.

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Smokin’ OJ Chops

1 tablespoon butter
4 smoked pork chops, about 1 inch thick
1/2 cup frozen orange juice concentrate, thawed
1/4 cup dry white wine
1 teaspoon dry mustard
1/4 teaspoon ground ginger
4 canned pineapple slices

Place the butter in a large skillet over medium heat. When butter has completely melted add the chops.  Cook until lightly brown about 5 minutes each side.  Remove chops and place pineapple slices in butter to slightly brown about 2 minutes per side.  Remove from skillet.  In a small bowl mix together the orange juice, wine, mustard and ginger. Be sure all the ingredients are combined together well.  Place the chops back into the skillet.  Top each with a pineapple slices.  Add the juice mixture.  Cover the skillet with a tight lid.  Simmer on low for 25 minutes.

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Peached Pork Ribs

4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 T. dry mustard
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Add two inches of water to 5 quart cooking pot and place pork ribs inside.  Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender.  Drain the ribs. Preheat grill to medium high.  Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well.  Stirring constantly, bring to a boil.  Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened.  Stir mixture two to three times while simmering.  Once ribs have grilled, brush with peach sauce and grill until well done, brushing sauce throughout grilling.  Use any remaining sauce to top ribs once ready to serve.

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Pork Tenderloin Appetizer Sandwiches

1 (3/4-pound) pork tenderloin
1/2 cup Burgundy or other dry red wine
2 tablespoons olive oil
1 1/2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
3/4 teaspoon onion powder
1/2 teaspoon cumin seeds
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/8 teaspoon ground cloves
1/4 cup mayonnaise
1/4 cup spicy brown mustard
Cocktail rolls

Place pork tenderloin in a heavy-duty, zip-top plastic bag. Combine wine and next 8 ingredients; pour over tenderloin. Seal bag; marinate in refrigerator 8 hours, turning occasionally.

Remove tenderloin from marinade, reserving marinade. Place tenderloin on a rack in a shallow roasting pan. Insert meat thermometer into thickest portion of tenderloin.

Bake at 425° for 30 to 35 minutes or until meat thermometer registers 160°, basting occasionally with marinade. Let meat stand 10 minutes.

Combine mayonnaise and mustard, stirring well. Cut tenderloin into 1/4″ slices and serve with mayonnaise mixture on cocktail rolls.

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Cheesy Sausage Strata Recipe

1/2 pound pork sausage
1/2 pound Mozzarella cheese, grated
2 cups bread cubes
4 eggs
1 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg (optional)

Grease a 10-inch deep-dish pie plate or a 9-inch square baking dish. Brown & crumble sausage in a large skillet; set aside. Spread bread over bottom of dish, top with sausage and grated cheese. Beat together remaining ingredients and pour over cheese and sausage. Bake at 350 degrees. for 45 minutes, until lightly browned. Let stand 10 minutes before cutting. Makes 8 servings.

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Beer Braised Pork Cutlets

4 pork sirloin cutlets, tenderized, about 1/4-inch thick
4 tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons butter
1 cup beer
2 tablespoons vinegar
2 tablespoons prepared mustard
2 teaspoons light brown sugar
2 teaspoons dill weed

Stir together flour, salt and pepper and coat cutlets. In a large skillet over medium-high heat, melt butter to sizzling and add cutlets. Saute until golden brown on one side; turn cutlets and add remaining ingredients to skillet. Bring to a boil, lower heat and cover. Simmer for 10-12 minutes, until pork is cooked through. Remove cutlets to a warm platter, boil and stir pan juices until thickened; serve cutlets with pan sauce. Serves 4

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Bavarian Style Pork Chops

4 boneless pork loin chops, about 1/2-inch thick
2 tablespoons flour
1 teaspoon butter
1/2 cup chopped green onion
2 garlic cloves, minced
8 ounces mushrooms, sliced
1/2 teaspoon thyme
8 ounces of your favorite beer, room temperature
Salt (to taste)
Freshly ground black pepper
Buttered egg noodles
Minced fresh parsley

Lightly flour chops. Melt butter in nonstick skillet over medium-high heat until foaming. Brown chops quickly on both sides. Remove, reserve. Add green onion, garlic, mushrooms and thyme; saute for 2-3 minutes, until onion is soft. Return chops to skillet, add beer; bring to a boil. Reduce heat, cover and simmer 7-8 minutes. Season with salt and pepper. Serve with buttered noodles, garnished with parsley. Serves 4.

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Apple and Spice Pork Roast

3 to 4 pound boneless pork roast
1 cup natural applesauce
1/3 cup packed dark brown sugar
2 teaspoons apple cider vinegar
1 teaspoon yellow mustard
1/8 to 1/4 teaspoon ground cloves
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper

Heat oven to 350 degrees. Stir together applesauce, brown sugar, vinegar, mustard and cloves in small bowl; refrigerate half of the applesauce mixture and set aside remaining applesauce mixture. Combine flour, salt, sugar, garlic powder and pepper in another small bowl. Rub flour mixture evenly over entire surface of pork. Place pork on rack in shallow roasting pan. Roast, uncovered, until internal temperature is 140 degrees. Spoon reserved applesauce mixture over roast. Roast until internal temperature is 155 degrees, 1 to 1 1/2 hours total cooking time (about 18-20 minutes per pound). Transfer roast to serving platter; cover with foil and let stand for 15 minutes before slicing. Heat chilled applesauce mixture in small saucepan until boiling; boil for 1 minute. Spoon heated applesauce mixture over pork slices. Serves 10 to 14.

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Pineapple Glazed Ham

4 cups pineapple juice
1 T. sliced, fresh ginger
4 garlic cloves, minced
1 9-pound, bone-in smoked ham
12 whole cloves
1/4 cup Dijon mustard
1 cup firmly packed dark brown sugar
1 20-oz can pineapple slices in juice, drained
10 maraschino cherries, halved

Stir together first 3 ingredients in a saucepan; bring to a boil. Reduce heat to medium-low, and simmer 25 minutes or until liquid is reduced by half. Pour mixture through a wire-mesh strainer into a bowl, discarding solids. Remove skin and excess fat from ham. Make 1/4-inch-deep cuts in a diamond design, and insert cloves at 1-inch intervals. Place ham in an aluminum foil-lined roasting pan. Spread Dijon mustard evenly over ham. Pat brown sugar on top of the mustard. Pour pineapple juice mixture into pan. Arrange pineapple and cherries evenly over mustard layer on ham; secure with tooth picks.

Bake at 325° for 1 hour. Cover with heavy duty aluminum foil after 1 hour to prevent excess browning, and bake 1 to 1 1/2 hours , basting every 30 minutes with pan juices. Let stand 15 minutes before slicing.

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