Spunky Shoulder Slices

Servings: 5-6 people

Ingredients:

1 ½ cups orange juice

½ cup vinegar

¼ cup brown sugar

2 tablespoons clove

1 tablespoon dry mustard

1 tablespoon ginger                    

1 tablespoon molasses

2 tablespoon brandy, if desired

1 ½ pound smoked boneless pork shoulder butt

Spiced apple rings

Method:

Mix all ingredients accept meat and apple rings with rotary beater. Cut meat into ¾ - inch slices. Place meat in shallow glass dish; pour orange juice mixture over meat. Cover; refrigerate at least 8 hours. Remove meat from sauce, reserve sauce.

Place meat on grill 4 inches from medium coals. Cook 15 – 18 minutes or until well done, turning and basting frequently with reserved sauce.

·        To compliment these piquant pork slices, serve mounds of potato salad and spices apple rings or Grilled Cinnamon Apples (Below)

Grilled Cinnamon Apples:

Core 6 medium baking apples; cut crosswise into thirds. Brush both sides with soft butter; arrange in hinged grill. Place on grill 4 inches from medium coals. Cook 8 minutes. Turn; sprinkle with granulated, brown sugar and cinnamon. Cook 5-10 minutes longer or until tender.

Spit-Barbecued Ribs

Serves: 4

Ingredients:

3 to 4 pounds pork loin back ribs

1 cup soy sauce

½ cup sherry or pineapple juice

2 tablespoons honey

1 clove garlic

½ cup honey

Method:

Place meat in plastic bag or shallow glass dish. Mix soy sauce, sherry, 2 tablespoon honey and the garlic; pour over meat. Fasten bag securely or cover dish with plastic wrap. Refrigerate 8 hours, turning meat occasionally.

Remove meat from marinade; reserve marinade. Lace ribs on spit-rod; secure with holding forks. Check balance by rotating spit in palms of hands. Arrange medium hot coals at back of firebox; place foil drip pan under spit area.

Cook ribs on rotisserie 1 ½ to 2 hours or until done, basting frequently with reserved marinade. Brush ribs with ½ cup honey during last 30 minutes of cooking. Add coals when necessary to maintain even heat.

·         Make a meal of succulent, honey-glazed ribs, chilled potato salad and a platter of icy crisp relishes, topped off with strawberry shortcake.

Sausage-Bean Casserole

Serves: 10-12

Ingredients:

1 packet (10 ounces) frozen lima beans

3 cans (about 19 ounces each) baked beans (6 cups)

3 cans (about 15 ounces each) kidney beans, drained (5 cups)

1 pound Italian link sausages or pork loin sausage

½ pound smoked ham, cut into ½- Inch cubes

½ cup chopped onions

¼ cup catsup

¼ cup brown sugar

1 tablespoon salt

½ teaspoon pepper

½ teaspoon dry mustard

Method:

Heat oven to 400*. Cook lima beans as directed on package; drain. Turn into ungreased 4 ½ - quart casserole. Add baked beans and kidney beans.

In covered skillet, simmer sausages in small amount of water for 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2-3 pieces; add with ham to beans.

Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake un covered for 1 hour.

·         A Bean-Fancier’s delight-wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.

Ham on a Spit

Serves: 12 - 15

Ingredients:

6 pound fully cooked boneless ham

1 can (8 ¾ ounces) crushed pineapple

1 cup brown sugar

1 tablespoon prepared mustard

2 tablespoons lemon juice

Method:

Score fat on ham in a diamond pattern. Insert spit rod lengthwise through centre of ham; secure meat on spit with holding forks. Check balance by rotating spit in palms of hands. Insert meat thermometer in center of ham, making sure it does not touch spit

Arrange medium hot coals at back of firebox; place foil drip pan under spit area. Combine pineapple (with syrup), sugar, mustard and lemon juice. Cook ham on rotisserie 2 hours 45 minutes, basting frequently with pineapple mixture. (Meat thermometer should register 130*.) Add coals when necessary to maintain even heat

·         Serve with Sweet Potato Kabobs (below)

Sweet Potato Kabobs:

Method:

Cover sweet potatoes with boiling salted water and simmer 25-30 minutes. Cool; slip off skin and cut potatoes into 1 inch cubes. On skewers, alternate potatoes cubes and pineapple chunks; brush with melted butter. Place on grill 4 inches from medium-hot coals. Cook 20 to 30 minutes or until brown.

Barbecued Country-Styled Ribs

Serves: 4

Place 4 pounds country-style ribs* in a large pan; add enough water to cover. Cover; heat to boiling. Reduce heat; cook 1 hour. Remove ribs; drain. Place bone side down on grill 3 inches from medium coals, cook about 30 minutes, turning frequently.

Prepare Orange Sauce (below). Spoon sauce over ribs; cook 5 minutes. Turn; spoon sauce over ribs and cook 5 minutes longer or until ribs are done.

Orange Sauce:

1/3 cup orange marmalade

¼ cup lemon juice

¼ cup soy sauce

1 clove garlic, minced

2 teaspoons cornstarch

2 tablespoon water

Method:

In a saucepan, mix marmalade, lemon juice, soy sauce and garlic. Mix cornstarch and water until smooth; stir into saucepan. Cook, stirring constantly, just until mixture thickens and boils.

*Thick meat from the rib end of the pork loin. If you prefer to use spareribs, decrease cooking time in water to 20 minutes; increase grill time to 50 minutes.

Note: Parboil a good supply of ribs ahead of time, wrap in aluminum foil and freeze. They’ll be ready to thaw and cook on the grill whenever you need them. 

Pork Roast In Wine

Here's one of my Favourite recipe that I just couldn't wait to give it a try.

Pork Roast in Wine

Ingredients:
1½ kg. Pork Shoulder (washed & drained )
For the Marinade:
2 tbsps. Ginger-Garlic paste
1 tbsp. dry Kashmiri Chilli paste (deseeded)
½ tsp. Pepper pwd.
2 inch Cinnamon Sticks
6 Cloves
2 Bay Leaves
1 tsp. Salt or to taste
½ cup homemade wine / Port Wine
2 tbsps. refine oil
Procedure:
In a sufficiently large bowl, combine all the marinade ingredients.
Use a sharp knife to score the top surface of the meat i.e. the fat & skin side of the meat.
Place the whole chunk of pork in the bowl and rub in the marinade. Make sure to get the marinade into the scored slits.
Keep the bowl of meat in the fridge to marinate for 8-12 hours but preferably overnight.
When ready to roast, place the scored side of the meat in a roasting tray.
Pour the remaining marinade on top of the meat.
Roast uncovered in a pre-heated oven at 180C for 2 hours and then reduce the temperature to 150C and roast for another hour.
Let the pork roast stand for about 15 mins. before you slice.