There are many different combinations of things you can stuff pork tenderloin with some things like spinach and cheddar come to mind or maybe onions, bacon, and apple. My butcher sells wonderful stuffed center cut loin chops stuffed with a stuffing made with apples, cranberries and breading which is absolutely delicious. But I wanted to have an almost sweet and sour approach to the stuffing in this one so I combine sweet dried figs with sharp taste of gorgonzola cheese and then incase the whole thing in bacon to keep it moist.
With the mild winter we had in New England this year spring seems to be rushing in and with that in our area at least means grilling and barbeque season is at the door step. So I wanted to do this recipe on the grill. (Little secret I have an indoor grill) so I grill year round sorry grilling is that important to us. I know some will say it has to be charcoal but never cared too much for ash on my food and with as windy as it is here most of the time it is impossible to avoid without removing it from the equation.
No matter what your grill or barbeque of choice is there is one thing for sure it gives meat a life of its own that no other cooking method can. I mean is there any other more to our core cooking method then meat over grates cooking, I think not. So with most of use gearing up for grilling time I thought I would offer a dish that could be the focal point of any meal and then let you build the sides around it that you feel most comfortable with. Continue reading
When we think barbeque we usually first think of meat on the grill but barbequing can also refer to the spicing and that is the case in this recipe. In this recipe we slow roast pork to make barbequed pulled pork. The nice thing about using the crockpot is it slowly cooks the meat down and tenderizes it then we finish the process in the roasting pan in the oven to finish infusing our flavors into the meat for a deep down barbecued pork recipe that will be a winner.
It is nice to do barbeque on the grill but in many parts of the country including where I live you would not want to be out grilling in February considering it was -13 the other mooring I don’t think so. So what is a serious barbeque nut to do well with the use of the crockpot we can make a barbequed pulled pork that is tender and full of all the flavors except some of the smoke that we get from the grill, but short of that I think this recipe will even make a believer out of the most diehard pulled pork fan.
Now you could take and utilize a bit of liquid smoke but I am not a fan of synthetic flavors so I will forgo the smoke in favor of that wonderful barbeque taste. You could even just use the barbeque sauce recipe from here in your other barbeque recipes it is a classic sauce my kids just love and it leaves out all the chemicals of commercial sauces. If you have never made your own barbecue sauce it really is quite simple just some cooking time to reduce it until it is nice and thick but it really is much more full flavored. Continue reading
This recipe shows you how to make a delicious marinated pork shashlik dish. A shashlik is a kind of kabob popular in India, Turkey, Central India, Pakistan, Russia, and other places. They are usually sold as street food, not in restaurants. The word shashlik means skewered meat. Lamb, chicken or pork can be used, or you could even get creative with other kinds of meat. Sometimes shashliks are all meat while other times they have vegetables between the pieces of meat. When skewing the pieces, do not push them too close together. If the heat can circulate around the pieces they will cook more evenly. In the following recipe we are combining pork with onion to make these delicious treats, and our recipe is very simple.
Use pork sirloin and either have the butcher chop it up for you or cut it into 1-inch cubes yourself. The pork can then be marinated in a garlic, olive oil and red wine mixture for several hours. Give it at least 3 hours so all those flavors can really permeate the meat, but overnight would also work if you want to prepare this ahead. The kabobs will take about 15 minutes to cook on a medium-heat barbeque. Keep rotating them so they cook evenly and keep an eye on them while they cook so they do not char. We suggest using metal skewers for this recipe but you can use bamboo ones if you soak them in cold water for 30 minutes before threading on the ingredients. Use 6 long ones or 12 short ones.
What to Serve with Shashlik Recipes
Because the flavors in this recipe are relatively simple, namely meat, onion, garlic and red wine, you will find any side dishes go nicely. You might like to stick to a Middle Eastern theme and toss some hot cooked rice with shelled pistachios, chopped dates or dried apricots, minced fresh mint leaves, a pinch of Ras-el-Hanout (from the spice section in the grocery store) or cumin, and maybe some extra-virgin olive oil and lemon juice. Such a dish would be good hot, warm or chilled. If you want something more conventional, consider a homemade, creamy potato salad or macaroni salad. Grilled vegetables would also work. What about asparagus or mushrooms grilled on skewers or in foil packets with butter and lemon juice? This is not a spicy recipe so you might even want to consider a spicy side dish like potato wedges with chili, cayenne and salt sprinkled over before baking. Continue reading
These delicious kabobs could be the highlight of your cookout. They are very simple to prepare. You need to marinate the pork in a flavorful homemade marinade before threading it on to skewers along with crunchy, colorful vegetables. The kabobs are then cooked over a high heat until the meat is cooked and the vegetables are lightly charred. You can use bamboo or metal skewers for making these. If you are using the bamboo kind though, ensure you soak them in water for at least half an hour before cooking the kabobs, else they might ignite on the barbeque. This recipe is made with pork tenderloin, so get a couple of 1-pound pieces and trim off any silver skin and any excess fat you see on there before cutting it into cubes.
The marinade is the special part of this recipe, since it is how the delicious Spanish flavors get into the pork. Here we are using parsley, red onion, sherry vinegar, paprika, garlic, cumin, salt and cayenne pepper, mixed into an olive oil base. This offers a distinctive taste of Spain and really complements the taste of the meat. Marinate the pork in the refrigerator for about 6 hours, or overnight if you can plan this dish in advance. We recommend a minimum of 4 hours but the longer you marinate it the more intense the flavor is going to be. This recipe is so simple to make and if you are in the mood for pork and the weather is suitable for firing up the barbeque, this recipe is just perfect.
These kabobs can be served on a bed of rice or perhaps with boiled potatoes and homemade aioli. To make aioli, put some mayonnaise in a food processor with some peeled garlic cloves, and then whiz the mixture until the garlic is finely minced and well blended into the mayonnaise. The amount of garlic you use is up to you, and aioli is best made a day or so ahead so the flavors can mellow. Another idea is corn on the cob because the bright, sweet flavor of the corn contrasts well with the piquant taste of the kabobs, or you might simply want to serve some green salad with oil and vinegar on the side so people can dress their own. You can use long kabob skewers to make 4 large kabobs or short ones to make 8 shorter ones, as you prefer. If the weather turns bad you could even stir-fry all the ingredients together and serve the resulting dish over rice. Continue reading
Homemade kabobs are always a popular option during the summer months because you can get creative when making them, choosing how to flavor the meat and what kind of vegetables, if any, to add on to the skewers. Pork is a popular option because it cooks quite fast on the barbeque, and the following recipe pairs the meat with onions and bell peppers to introduce some crunch and color to the kabobs. We suggest you use metal skewers to make this recipe but if you only have bamboo ones soak them in water for half an hour before putting them on the barbeque. This recipe makes 8 kabobs but the recipe is easy enough to double if you are cooking for a crowd. You could even make triple the amount if you have a lot of people coming over. This dish does not take long at all for a home cook to prepare.
We are using pork tenderloin to make these kabobs. Just cut it into chunks. You also need to chop your bell peppers and onion into chunks to thread them on to the skewers. Get the pieces similar in size for a neater appearance and even cooking time. The kabobs are colorful if you use both red and green bell pepper but use whichever you prefer, or even add some yellow or orange bell pepper if you want a sweeter taste. The pork is marinated in a mixture of olive oil, balsamic vinegar, garlic, steak seasoning, rosemary, and sage. This combination of flavors works very nicely, giving the pork plenty of depth of flavor without overwhelming its own distinct taste. You can use fresh or dried herbs here, depending what you have, but if you have both then use fresh for a fresher-tasting and more aromatic result. The dried herbs are fine at a pinch though. Feel free to leave out the garlic if you do not want to use it, or swap the steak seasoning for some salt and black pepper. Any of these tweaks is fine, and the marinade will still yield a delicious result.
Tips for Perfect Pork Kabobs
If you have cut your ingredients into even sized pieces you are already halfway there in your quest to make delicious kabobs. You will see the following recipe suggests a 20 minute marinating time which might seem short but that is all you need for the flavors to infuse right into the pork, so you can literally start marinating when you light the barbeque and by the time it is hot enough for cooking, the pork will be done. This is certainly faster than having to marinate for hours or overnight, although the pork will be fine if you do marinate for longer. Have the barbeque medium-hot for this recipe and flip the pork halfway through the cooking time so it cooks evenly. You might want to flip it 1/4-turn each time for even browning. When it is done, the pork will be cooked through and the vegetables will be perfectly tender. Continue reading
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