AwesomeBites

Tag: Pork

  • Smokin’ Ribs

    Smokin’ Ribs

    My hubby makes the best ribs.  How good are they?  I do not order ribs when I go out.  Always disappointed.  They just don’t do it as well.  Dennis’ are the best!

    Best Pork Ribs in the World! Just Awesome!

    Start the BBQ, and let her heat up.  We have a two sided BBQ and so hubby lights one side and uses the other side to smoke the ribs.  He leaves them on the cool side for a couple of hours and then turns them and leaves them another 2 hours.  They seem to be perfection.  His BBQ sauce creates a sticky sauce that is heaven on a rib.  Search for BBQ Sauce to find on this site.

    Pork Ribs with the Rib Tips and Tumeric Rice

    The only other BBQ sauce that comes close to his is Sweet Baby Rays.  It is nice.

  • Abby’s Posole – Pork and Hominy Stew

    Abby’s Posole – Pork and Hominy Stew

    Christmas Eve, family and friends get together to have dinner and exchange a few love notes and gifts.

    Abby made Posole for the buffet table.  Even though she was a bit late, the stew is completely gone since everyone wanted to take some home.  Excellent. 

     Ingredients

    • 2 pounds boneless pork loin or pork roast, cubed
    • 1 tablespoon salt
    • 2 (15 ounce) cans white hominy, drained
    • 1 teaspoon dried oregano
    • 2 cloves garlic, crushed
    • 2 tablespoons chopped onion
    • 4 dried hot red chile pepper pods, seeded and diced or use red enchilada sauce 

    Directions

    1. Place meat in a large kettle and add about 5 quarts of water and the enchilada sauce, enough to cover meat. (Abby says she cubes the meat after it has cooked, but you can start by cubing it first.)  Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours.
    2. Remove excess grease and set aside. Reserve liquid.
    3. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped.
    4. Mix meat, posole. Add oregano, garlic, onion, and chile pods. Let simmer for about 1/2 hour.

    Serve with garnishes:  sliced radishes, lemon slice, shredded cabbage, fried tortilla chips

    I think you should make the day ahead so the flavors blend. Delicious.

    Abby's Christmas Posole Soup
  • Breakfast Hash and Eggs

    Breakfast Hash and Eggs

    Sweet Potato, Russet Potato, Sweet Onion and Roast Pork

    As I wake up and everyone in the house is starting to stir and the chorus of “I’m hungry”, I take a gander in my refrigerator and see we have eggs and a bit of leftover meat and decide, let’s make some hash. I have a knack for using leftovers from my refrigerator and bring it together for something good to eat. Hash is great for a crowd.

    Breakfast Hash

    2 Russet Potatoes diced
    1 Sweet Potatoe diced
    1 Sweet Onion diced
    Leftover pork shoulder roast, or ham, or roast beef or chorizo
    Salt and Pepper to taste
    Vegetable oil for frying

    If you can dice all the ingredients so they are about the same size, the hash will look good and cook evenly.
    Brown the diced potatoes and set aside.
    Sweat the diced onions and set aside.
    Warm the meat, then add back in the potatoes and onions.
    Salt and pepper to taste.

    Once the potatoes are browned, crack an egg for each person on top, bake in the oven at 400 degrees for 5 to 10 minutes until the whites are set. Yell out, come and get it!

    If you want scrambled eggs, get ’em done and serve on the side. Breakfast is ready!

    Sunnyside Eggs and Pulled Pork Hash