15 ounces center cut boneless pork chops
salt, black pepper
1 tablespoon vegetable oil
2 tablespoons unsalted butter, melted
3 cloves garlic, minced
1 teaspoon chopped parsley
2-1/2 tablespoons honey
2 tablespoons warm water
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
pinch of cayenne pepper
In small mixing bowl, mix all ingredients in the Honey Sauce together; stir well to combine. Set aside.
Season pork chops with salt and pepper on both sides.
Heat up a cast-iron skillet on high heat. Add vegetable oil and 1 tablespoon of butter. Add the pork chops to the skillet and pan fry each side of the pork, uninterrupted, for 3-4 minutes each. Flip over and repeat.
Push the pork chops to one side of the skillet; add remaining butter. Add the garlic and saute for 10 seconds, or until garlic browns. Add Honey Sauce; cook to reduce to a thicker consistency or until the sauce turns amber brown.
Spoon the sauce over the pork chops, remove from heat, and garnish with parsley.
3 cups ground fully cooked ham
2 tablespoons finely chopped celery
4 teaspoons sweet pickle relish
2 hard cooked eggs
1 cup mayonnaise
1 tablespoon prepared yellow mustard
In a large bowl, mix together the ham, celery and pickle relish.
On a cutting board, slice the cooked eggs in half.
Remove the yolks, put them in a small bowl, and mash them. Stir in the mayonnaise and mustard until well blended.
Finely chop the egg whites and add them to the ham mixture.
Spoon the mayonnaise mixture into the ham & egg mixture and stir gently.
Refrigerate for at least an hour before serving as sandwiches or over crackers.
¼ cup bread crumbs
¼ cup finely diced onion
1 teaspoon dried parsley
1 teaspoon Worcestershire sauce
1 clove garlic, minced
1 pound ground beef
½ pound lean ground pork
2 tablespoons olive oil
1 large onion, thinly sliced
4 ounces (1/2 of an 8 ounce package) sliced cremini mushrooms (or baby bella, white or button mushrooms)
¼ cup dry red wine
2 cups beef broth (Kitchen Basics brand if you can find it)
1 tablespoon tomato paste
2 tablespoons cornstarch
3 tablespoons water
- Combine bread crumbs, diced onion, egg, parsley, Worcestershire sauce, and garlic in a large bowl. Stir well and add beef and pork. Mix gently and form 8 equal-size patties. Place patties on a plate, cover with plastic wrap, and refrigerate 1 hour or more.
- Add oil to a large skillet and turn heat to medium high. Brown patties in batches, removing to a plate when done. Add sliced onion and saute until brown, about 2 minutes. Add mushrooms and cook 2 minutes more.
- Transfer onion and mushrooms to the Instant Pot. Add wine, broth, tomato paste; stir well. Add cooked patties to the pot and turn to coat.
- Close and lock the lid. Use Manual setting and cook at high pressure for 15 minutes.
- Release pressure using the natural-release method according to manufacturer’s instructions (usually 10 minutes). Unlock and remove the lid.
- In a small bowl, whisk together cornstarch and water. Add mixture to the pot slowly, stirring constantly. Select Saute function; cook until thickened, about 5 minutes. The gravy will be fairly thin. Add an additional 1 tablespoon corn starch for a thicker gravy.
IMPORTANT: start with a COLD oven. Do NOT preheat.
Arrange the bacon slices on a sheet pan and place the pan on the center rack of a cold oven. (Try not to stretch the slices out. Just gently drape the bacon across the pan.) Close the oven door. Turn the oven on to 400 F. Walk away.
Come back 17 to 20 minutes later. As soon as the bacon is golden brown, but not excessively crisp, it’s done. The exact time will depend on the thickness of the bacon slices, and also on how quickly your oven reaches the target temperature.
Remove the pan from the oven. Transfer the bacon to a second sheet pan (or a plate or dish) lined with paper towels to absorb any excess fat.
2 pounds baby back ribs
1-1/2 teaspoons granulated garlic
1 teaspoon coarse salt
Sweet & Sour Glaze
2/3 cup apricot preserves
1 teaspoon ground ginger
1/4 cup ketchup
1/4 soy sauce
1/4 cup rice vinegar
1/2 cup molasses
1/2 cup maple syrup
1/4 cup rice vinegar
1/4 cup honey mustard
2 tablespoons Worcestershire sauce
Mix garlic and salt together. Rub evenly over meaty side of ribs.
Put in slow cooker, meaty side down, and cook on low for 5 hours. Then transfer ribs, meaty side up, to a broiler pan.
Mix together ingredients for either the Sweet & Sour or the BBQ glaze and brush the glaze over the ribs. Broil for 10 minutes or until glaze is bubbly and slightly brown.
1 (6 pound) boneless pork shoulder roast
1 tablespoon red clay Hawaiian sea salt (no substitutes)
1 tablespoon liquid smoke flavoring (Reese’s mesquite smoke flavoring, if you can find it)
Pierce pork all over with a carving fork. Rub salt then liquid smoke over meat. Place roast in a slow cooker.
Slice open a banana (leave in the peel) and set it on top of the roast while it cooks to give it the taste of actually being wrapped in banana leaves prior to cooking it underground (make sure you remove the banana after the pig is fully cooked). This gives the pork a very SLIGHT sweet taste which the islands are famous for.
Cover and cook on low for 16 to 20 hours*, turning once or twice during cooking time (remove and replace banana each time).
Remove banana and peel and discard. Remove meat and shred. Return shredded meat to slow cooker and cook 1 hour more on low.
*If you put it in at 11 pm it will be ready between 4 pm and 8 pm.
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam), cubed
1 small head napa cabbage, cut into small pieces
1/2 cup water
2 tablespoons soy sauce, or to taste
1 tomato, diced
Heat a skillet over medium heat. Add the Spam(tm) and cover; fry until browned, about 10 to 15 minutes. Turn the heat to low; add the cabbage and water. Cover and steam until the cabbage is crisp tender, about 5 to 7 minutes. Remove the lid, and stir in the soy sauce and tomato.
1 c. water
1 3-pound boneless pork loin roast
1 18-ounce bottle of Sweet Baby Ray’s Honey BBQ Sauce
1/4 c. brown sugar
2 T. hot sauce (Tabasco)
2 T. Worcestershire sauce
1 t. salt
1 t. pepper
Cook meat and water in slow cooker on high for 7 hours.
Shred meat. Add BBQ sauce and next 5 ingredients Reduce heat to low and cook uncovered an additional hour.
8 ounces broad egg noodles
3/4 of a 12 ounce can of Spam, diced
2 T. butter, melted
1/2 c. milk
1 egg, beaten
1/8 t. pepper
1/2 c. Parmesan cheese, grated
1/2 c. Cheddar cheese, grated
1 c. frozen peas
Cook noodles according to package directions; drain.
In a casserole dish, combine hot noodles with Spam and butter. Mix well.
Beat together milk, egg and pepper. Stir in cheeses and peas. Pour over Spam and noodles.
Cover and bake at 375*F for 40 minutes.
2 lbs. pound pork tenderloin
4 ounces currant jelly
1/4 c. white wine
1 T. flour
1 c. heavy cream
Brown the pork in butter over high heat. Place in casserole dish. Sprinkle with rosemary and garlic.
Mix together the currant jelly and white wine. Pour over pork. Cover and braise in 325*F for 35 minutes. Remove from oven. Pour liquids into saucepan; add the flour and cream. Blend well, stirring and bring to a slow boil. Serve the gravy on the side with white rice.