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Pig of the Month BBQ

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Easter Dinner, Pig of the Month Style

Posted on by admin

Easter Dinner, Pig of the Month Style

One of the very best things about holidays is the gathering of family for a big meal or it could be the worst thing.

With so much to do on a holiday it’s tough to make a great big spread also.  Frankly I’d rather be out Easter egg hunting than spending all my time in the kitchen.

Easter is also the end of Lent, a 40 day time period of fasting, prayer and penance.   Many people who observe Lent give up meat not only on Fridays but for the entire period.  For me that’s more penance than fasting!   Easter isn’t only the end of Lent;   it is also a celebration of Spring!

Whether you are celebrating a traditional Easter or the celebration of Spring, what better way to celebrate a holiday and the end of Lent then going all out carnivore with some Pig of the Month’s Dry Style BBQ Baby Back Ribs!

They are the perfect ribs for family and friends, I know my mom isn’t super fond of overly saucy ribs, she prefers them dry so she can add just the right amount of sauce and the kind of sauce that is more suited to her taste. To make everyone happy, why not get the BBQ Sauce Sampler to serve with the ribs?

To celebrate spring how about serving this Grilled Asparagus and Egg salad (a perfect way to use some of those Easter eggs) with some Lemon and Blueberry Mason Jar cakes to finish off the meal?

Grilled Asparagus & Egg Salad with Meyer Lemon Vinaigrette

½ cup olive oil, plus extra for drizzling
1 bunch ‘fat’ asparagus, washed and trimmed
3 tablespoons Meyer or regular lemon juice (about 1 ½ lemons)
1 tablespoon minced shallot
½ teaspoon grated lemon zest
1 tablespoon minced thyme
½ teaspoon sugar
Kosher Salt and fresh ground pepper
2 hard boiled eggs, peeled and chopped
3 slices of bacon, cooked crisp and crumbled
Shaved parmesan for garnish if desired  

Spread the asparagus across a rimmed baking sheet, drizzle with olive oil and generously salt and pepper.

Roll the asparagus around until it is completely coated.

Grill asparagus on high heat, flipping occasionally until tender crisp, about 5 to 7 minutes.

Return to baking sheet and set aside to cool.  

In a small bowl whisk together the lemon juice, shallot, lemon zest, thyme, sugar and some salt and pepper.  Set aside.  Note: dressing can be made the day prior.

  Cut the asparagus into 2” pieces. In a large bowl toss together the cut asparagus, eggs and bacon with the dressing.

Garnish with parmesan shavings if desired.    

Lemon & Blueberry Mason Jar Cakes

Base cake mix: 1 box Angel Food Cake Mix 1 box Lemon Cake Mix   Per Jar: 6 tablespoons prepared dry cake mix 1 lemon zested and juiced (2 tablespoons juice) 2 tablespoons water ¼ cup blueberries (frozen is fine, no need to defrost)   In a large zipper top bag add 1 box of angel food cake mix and one box lemon cake mix, mix well. To each jar add 6 tablespoons of angel lemon cake mix, 2 tablespoons lemon juice, 2 tablespoons water and lemon zest. Stir to mix, drop in ½ the blueberries. Microwave uncovered for 90 seconds. Let cool and top with the remaining blueberries and the lemon whipped cream if desired (recipe follows).  

Lemon Whipped Cream

1 cup whipping cream 2 tablespoons sugar Juice of ½ lemon Zest of one lemon   Freeze a metal bowl and beaters for 10 minutes. Add all ingredients to the frozen bowl and whip until soft peaks form. Whipped cream can be made up to 4 hours in advance (do a quick rewhip before serving).   Note: If transporting cake, store whipped topping in a separate container and keep cool, put canning jars on cake for the perfect picnic cake!   You can read more recipes and ramblings at The Kitchen Witch, or follow on Facebook and Twitter@TKWblog.   Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of The Kitchen Witch. All rights reserved by Rhonda Adkins.   Posted in Main Dishes, Party Ideas, Recipes, Side Dishes, Sweet Endings | Leave a comment

low Cooker BBQ Beef Brisket

Posted on by admin I’m going to let you in on a little secret. The slow cooker is your friend. For those that already know this, awesomeness! For the rest of you, what are you waiting for? If it’s the beast that mine is, I know it’s a pain to lug it out of the cabinet. To clean up the pot after you’re done using it. Especially if you have to configure your other dishwasher contents to not only make sure it fits, but also that it gets clean. Every time I think “slow cooker,” I think of Ron Popeil’s popular saying “Set it and forget it.”  Of course he’s talking about his fancy rotisserie cooker thing.  That none of us needs.  But it’s still the basic concept. Put a bunch of ingredients into your slow cooker. Go to work. Forget about it. Work all day. Come home tired, spent, and ready to occupy the middle cushion of your couch and watch the newest episode of fill-in-your-blank favorite show. Open your front door and exclaim, “What IS that smell?  It smells delicious.” Oh right.  That’s YOUR DINNER.  That’s all done.  As soon as you walk in the door.

Smoky Slow Cooker Beef Brisket serves 8

3 lb beef brisket kosher salt 6 oz can tomato paste, plus 1 can water 1/4 cup molasses 2 tbsp liquid smoke 1 tbsp honey salt and pepper, to taste Rinse and pat dry the brisket. Salt well all over with kosher salt. Place into the slow cooker. In a medium bowl, whisk together the tomato paste, water, molasses, liquid smoke, honey, salt and pepper. Pour over the brisket.  (or to be even easier just throw on your favorite BBQ Sauce) Set the slow cooker to high and cook for 4-5 hours until fall-apart tender. Or cook on low for 8-10 hours until fall-apart tender. Pull the brisket out and break apart with two forks into shreds. Return to the slow cooker and stir with the sauce. Serve. Store leftovers in the fridge for up to 5 days. Posted in BBQ, Main Dishes, Recipes | Tagged , , | Leave a comment

Hearty Beef Stew

Posted on by admin The holidays are now over. Decorations are being packed away for another year, Christmas music can no longer be heard on the radio or in the shopping malls, and we are all beginning to look forward to the first signs of Spring. Instead of rushing through these first few months, anxiously awaiting to see green grass, or flowers poking through the soil, I believe it is best to embrace this time of year. It is a new year, with plenty of possibilities! And with shorter days, and the chill in the air, it is the perfect time to make comfort foods like this Hearty Beef Stew!

Hearty Beef Stew

Ingredients: 2 lbs Stew beef (cut into 1 1/2” cubes) 2 Tbsp Shortening (or canola oil) 1 tsp Worcestershire Sauce 1 Clove Garlic 1 Medium Onion (Sliced) 1 or 2 Bay Leaves 2 tsp Salt 1 1/2 tsp Sugar 1/2 tsp Paprika 1/4 tsp Pepper dash of Allspice or Cloves 6 Carrots (peeled & quartered) 4 Potatoes (peeled & quartered) 1 lb Small White Onion (I used 1 Large Red Onion) 2 stalks of Celery (OPTIONAL) 3 Tbsp White Flour Directions: 1. In a large pot, brown the stew beef in the shortening (or oil), turning often. 2. Add 2 C. hot water & the next 9 ingredients. 3. Cover & simmer (on low-med. heat) for 1 1/2 hours, stirring occasionally to keep from sticking. 4. Remove the bay leaves and garlic. 5. Add vegetables & 1/2 C. water. cut up vegetables 6. Cover & cook for 30-45 minutes, until the vegetables are tender. 7. Slowly blend 1/3 C. cold water into 3 Tbsp flour, and slowly stir this mixture into the hot stew. 8. Cook and stir until bubbly. 9. Once the stew begins to bubble, cook & stir for 3 minutes longer.   hearty beef stew     Serve this stew by itself, or with a thick slice of bread, topped with butter, and it is the ideal way to end a chilly January day.     And always remember, ʻIn Work & Play, to Savor the everydayʼ! Corinne Johnson www.iheartmondays.blogspot.com Posted in Main Dishes | Tagged , , | Leave a comment

Your Luck is Served: Foods to Bring Good Luck

Posted on by admin   Superstition has never been so delicious. Forget black-eyed peas and collard greens, let’s ring 2012 in with a meal we can look forward to! We have a 3-course-meal that will assure lady luck a seat at your dinner table.

Drink: Pomegranate Champagne Cocktail

pomegranate champagne cocktail   The ancient Egyptians regarded the pomegranate as a symbol of ambition and Persian cultures linked it to fertility. 6 tbs Pomegranate syrup 1 bottle brute Champagne 6 lemon twists Place one teaspoon of syrup at the bottom of each champagne flute or glass. Gently pour in champagne and garnish with a lemon twist.

Course 1: Cabbage Ramen Noodle Salad

lucky cabbage salad   In Germany and Ireland, rich, green cabbage is consumed on New Year’s Eve to assure prosperity and fortune is a component in the year to come. Add the Chinese ritual of eating noodles to symbolize a long life and you have quite the starter!   1/2 head cabbage, finely chopped 4 green onions, chopped 1 pkg. Top Ramen noodles (beef or chicken), crumbled 1/2 c. sliced almonds 1 pkg. sunflower seeds (optional) Mix together except the noodles and refrigerate a few hours.   Dressing: 2 tbsp. sugar 3 tbsp. vinegar 1/2 c. salad oil 1/2 tsp. pepper Flavor packet from the noodles      

Course 2: BBQ Salmon Skewers

bbq salmon skewers   Asian cultures associate fish with moving forward since fish constantly swim ahead. Throw some fresh vegetables into the mix for a fresh start to the New Year to tie your main course together. 1 pound salmon, wild, steaks or filet 1/3 cup barbeque sauce Pre heat grill to medium heat. Pat salmon dry with a paper towel, then cut salmon into large bite size pieces. Divide the salmon equally and thread on to skewers. Brush the salmon with the sauce and pepper lightly if desired. Grill kabobs for about 4 minutes per side or until done.    

Course 3: Greek Vaselopita Cake

vasilopita cake   On New Year’s Day, Greek families cut the Vasilopita to bless the house and bring good luck for the new year. It is traditional to bake a coin into the Vasilopita. The one who receives the coin is considered to be especially blessed for the year. 2 cups of sugar 8 oz of butter 7 eggs 3 cups of plain flour, sieved 4 leveled teaspoons of baking powder 1 cup almonds, ground to powder 1 tablespoon vanilla ¼ cup of brandy (or congac) 2 oranges (grated zest) I cup of milk Sieve the flour and baking powder together in a bowl. Beat the butter and sugar together until creamy. Add the eggs, one at a time, so that each egg is fully incorporated before you add the next. Add the vanilla, grated zest and brandy. Then add the almonds. Finally add the flour and the milk, a little at a time. Grease with butter and line with greaseproof paper a 30cm (12 inch) baking tin. Empty the mixture in. Add the traditional coin. Bake at 170ºC (340 F), in a well preheated oven, for approximately 1h and 10 minutes. Garnish with sieved icing sugar.     This year don’t just have luck in your corner- serve it on a platter! Fully planning on indulging in this luck feast, I embrace 2012 with open arms! Please look for my eBook, “Uplifting Reflections: Thought for the Week Soul Journal” in January! In the meantime, visit me at www.upliftingreflections.com – Kat Cowley     Posted in BBQ, Booze & Beverages, Main Dishes, Party Ideas, Sweet Endings | Tagged , , , , , | Leave a comment

Food That Will Bring You Luck: Pork Tenderloin with Apple Chutney

Posted on by admin   As the saying goes, eating pork for the new year brings you luck.  I’m not one to miss an opportunity to score some extra luck so here is my trusty recipe that we chow down on for new years. Pork tenderloin is a nice option for entertaining, because the cooking process doesn’t require very much attention. For this delicious recipe, the apple chutney can be made while the pork is cooking in the oven. Here is what you’ll need:

Pork Tenderloin with Apple Chutney

pork tenderloin with apple chutney Chutney:   1/4 cup olive oil 4 medium onions, thinly sliced 1/3 cup balsamic vinegar 1/3 cup red wine vinegar 2 small red apples, peeled, cored, cut into 1/4-inch pieces 1 tablespoon yellow mustard 1 tablespoon sugar 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice   Pork:   1 4-pound center-cut pork loin 2 tablespoons olive oil 1 1/4 cups canned chicken broth     To prepare pork: Preheat oven to 375°F. Sprinkle pork with salt and pepper. Heat oil in large wide ovenproof pot over medium-high heat. Add pork and cook until brown on all sides to lock in flavor, about 8 minutes. Add 3/4 cup chicken broth to pot. Cover pot. Transfer to oven and roast until thermometer inserted into center of pork registers 150°F, about 35 minutes. Transfer pork to platter. Tent with foil to keep warm.   Meanwhile, make chutney: Heat oil in heavy large skillet over medium-high heat. Add onions and sauté until golden, about 15 minutes. Stir in both vinegars. Add apples, mustard, sugar, ginger and allspice. Reduce heat to medium and sauté until apples are tender, about 15 minutes.   Combine cooking liquid from pork, apple chutney and remaining 1/2 cup broth. Simmer mixture 4 minutes to blend flavors. Season chutney to taste with salt and pepper.   Slice pork. Spoon apple chutney over pork and serve.   Enjoy!  Happy New Year to Everyone!! Faith http://designfixation.blogspot.com Posted in Main Dishes | Tagged , , | Leave a comment ← Older posts