I love Chinese Barbecued Pork! It has a wonderful spiciness and that hint of licorice flavour from the Chinese five spice. Of course, the bright red sweet glazed surface on a well marbled piece of pork butt doesn't hurt either! This recipe is designed to be smoked but you still get a great result if you do it in an oven. Some people object to using food colouring but it gives this dish the brilliant red colour that famous in Chinese barbecue. You can leave it out and it won't affect the taste.
I can't go more than a month without making a Hot Pastrami Sandwich. For me it's one of my favorite comfort foods! You can buy pastrami in most grocery store deli departments. However, the secret to a great pastrami sandwich is using really good pastrami...
I created these meatballs in the early 1970's & have never changed the original recipe because they've always gotten rave reviews. A bit labor intensive, but actually fun to make & well worth the effort. Once you taste these, mellowed in pasta sauce, you'll think you've gone to Italian heaven!
Yield: approximately 36 meatballs - serves 18 to 36
Before you say "eeeew! pork & bananas?".... know that everyone says that! However, once they taste this magnificent dish, they'll be begging you for the recipe. This is one of my Signature Dishes that I'm very proud of & love to eat. The pork is unbelievably tender, the sauce is wonderfully tasty & creamy and the bananas add just a bit of sweetness.
Serve this on a bed of Jasmine Rice, which adds a slightly nutty flavor to the mix. Believe me, you'll be making this dish for years to come. It also freezes beautifully!
Serves: 6 to 8
Madras curry is a fairly hot blend of herbs & spices that originated in southern India. While you can create your own Madras curry spice blend & sauce to cook with, this version is made with a delicious organic premade sauce that cuts your cooking time down to a minimum. Best served warm, not hot, on a bed of Jasmine Rice & accompanied by heated Naan bread smeared with my Peach Apricot Ginger Spread, making a spectacular meal!
Carne Adobado is basically chile marinated shredded pork. Mostly used as a filling for tacos, burritos, enchiladas & quesadillas, but you could also serve a pile of it on a plate with couple of side dishes like Refried Beans & so on. It's hard to say how many servings you'll get from this recipe, it all depends how you serve it. I like to make this & then freeze it in portioned containers & it'll last quite a long time... so it's well worth the effort!
A chef at a posh country club buffet gave me the ingredients for this terrific steak dipping sauce. Unfortunately, he didn't share the measurements for each ingredient. So, I made it at home & after about 5 tries I nailed it! I usually serve this with steak or prime rib, but you can also use it to add a kick to other food items (see Tip# 1).
Serves: 2 to 3
There's nothing like baby back ribs with the meat falling off the bones. I love this recipe because not only is it incredibly delicious, but it's so easy! In the summertime I like to cook ribs outdoors in my smoker grill & serve them with grilled corn on the cob, potato salad & coleslaw. In the winter, I sometimes have cravings for ribs & this is the recipe I turn to. Serve it with mashed potatoes or fries & a vegetable or side salad & you have yourself a real comfort meal. Once you try it, I just know you'll be making it over & over again.
Serves: 3 to 4
This was one of my daughter's favorite meals growing up, a true comfort food & must have recipe!
Hate to cook bacon & cleanup afterwards with all the splattering & so on? Well, I've tried every possible way to cook bacon & this is by far the easiest, takes the shortest time, gets the most consistent results & cleanup is almost non-existent. What more could you ask for?