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Paprika Pork Steak

Brined Porterhouse Pork Chop & Fire Roasted Salsa

Slow Smoked Ribs in Citrus Mojo Sauce

Pulled Pork Sandwiches Two Ways

Loaded Frittata

Jumbo Split Sausages

Allspice Pork Chops & Easy Sambal Vermicelli

Grapefruit Glazed Ham

Paprika Marinade

3 Cloves Garlic

Pinch of Kosher Salt

1 Tbsp Sweet Paprika

1 Tsp Dried Basil

1 Tsp freshly ground Black Peppercorns

1 Tbsp freshly grated Orange Zest 

6 Tbsp Olive Oil

Smash garlic cloves down with the side of your knife. Sprinkle just a touch of kosher salt over garlic, and begin to finely chop and smear the garlic down into a fragrant paste. Transfer to large wide bowl and add remaining ingredients. Combine thoroughly and set aside.

Pork Steak 

1 Recipe Paprika Marinade 

2 Lb Boneless Pork Shoulder

Kosher Salt to taste

Garnishes: Lime Wedges, Fresh Whole Thai Green Chilies

Cut pork shoulder, against the grain, into 1/2 inch thick steaks. Aim for 5-6 steaks, each slightly larger than the palm of your hand. (Tip: For even, clean slices, partially freeze the meat, and portion while still very firm). Evenly coat the pork steaks in the paprika marinade, refrigerated, for at least 20 mins – although overnight is best. Trust me.

In a well ventilated outdoor setting, prepare hardwood lump charcoal. Light using torch (do not use lighter fluid or any chemical starters!) and/or chimney starter, and heat for at least 20 minutes to get the proper rocking heat level. Once charcoal has ashed over, very carefully arrange in a relatively level, full layer in a preheated 12-inch cast iron pan.

Bring marinated steaks back up to room temperature before cooking. Season steaks generously on both sides with kosher salt. Shake pan to remove surface ash from the coals, then place steaks, 2 at a time (don’t crowd the pan!) at most, directly on the glowing hot coals. Sear each side for 3-4 minutes. Transfer steaks to tray or plate to rest while cooking the remainder in batches. (Reheat coal in between each batch.)

To serve Garnish with a lime wedge and a single fresh Thai green chili. 

  • 4 Porterhouse Pork Chops, 1” thick

Brine & Dry Rub

  • 1/2 C Kosher Salt
  • 4 C Water
  • 1 Bay Leaf
  • 2 fresh Garlic Cloves
  • 1 fresh Lime, peeled and juiced
  • 1 Tbsp Green Peppercorns, divided
  • 1 Tbsp Black Peppercorns, divided
  • 1 Tbsp White Peppercorns, divided
  • 1 Tbsp Brown Mustard Seed
  • 1 Tbsp Yellow Mustard Seed
  • 1 Tbsp Maple Sugar

Fire Roasted Salsa / Yields 2 Cups

  • 10 Campari Tomatoes
  • 4 Kaboom Black Jalapeño Peppers, stems trimmed
  • 2 Sweet Twister Peppers, stems trimmed
  • 10 Shishito Peppers, stems trimmed
  • 1/4 C Vegetable Oil
  • 4 Limes, cut in half width-wise
  • 1/4 C Extra Virgin Olive Oil
  • 4 fresh Garlic Cloves
  • 1/2 C fresh Cilantro
  • 2 Tsp Kosher Salt
  • flaked Sea Salt for finishing

Prepare brine.  Bring water to a boil.  Add salt and stir until dissolved.  Add bay leaf, 1 teaspoon each type of peppercorns and 2 garlic cloves, lightly crushed.  Add the lime juice and peel.  Stir well and remove from heat.  Set aside and cool to room temperature.

In a container large enough to fit the meat, place all 4 pork chops in and pour the brine over making sure the meat is completely submerged.  Cover with a tight fitting lid and refrigerate for 2 hrs.

To make the dry rub, you can use a spice grinder or a mortar and pestle to crush remaining peppercorns, both types of mustard seed and maple sugar.  Set aside.

While meat is brining, preheat grill to high heat.  Lightly toss all vegetables in vegetable oil and grill until charred but still firm enough to hold their shape.  Remove from heat and set aside.

Grill limes, cut side down for about a minute then remove from heat.  Reserve 4 halves to use as garnish.

Place all charred vegetables in a food processor, juice from half the grilled limes and pulse to a chunky salsa consistency.  Add olive oil, fresh garlic and fresh cilantro.  Pulse a few more times to puree garlic and chop herb.  Transfer salsa to a bowl and season with salt and pepper to taste.  Set aside at room temperature until ready to use.

After 2 hours in the fridge, remove pork chops from brine and pat dry.  Season well with dry rub and grill on medium heat for about 5-7 minutes on each side, depending on thickness, until internal temperature reaches 145°F.  Remove from grill.  Let meat stand for 5 minutes.

Finish with flaked sea salt, serve with a side of fire roasted salsa and garnish with cilantro  leaves and half a grilled lime.

1 1/2 Tbsp Kosher Salt

1 Tbsp freshly ground Black Peppercorns

2 Tsp Onion Powder

2 Tsp Garlic Powder

2 Tsp Sweet Paprika

2 Tsp Vegetable Oil

1 full rack Pork Side Ribs (about 3.5 lbs/1.5 kg), about 1 1/2″ thick

6 C Wood Smoking Chips (Applewood or Hickory recommended)

In a small bowl, combine salt, pepper, onion and garlic powder, and sweet paprika.

Trim any bits of gristle or hanging fat from the ribs. Pat dry with a paper towel. Lightly

coat ribs all over with vegetable oil. Evenly coat ribs all over with spice rub, patting

down firmly to adhere spices to every nook and cranny. Let ribs stand, covered, while

you prepare the bbq.

Soak 2 cups of the wood chips in water for at least 15 minutes. Using heavy duty

aluminum foil, create a large flat pouch and fill with the soaked (and drained) wood chips

and dry chips. Seal the edges and poke a few holes on both sides of your smoking pouch.

Heat your gas bbq to high heat on one side. Place the smoking pouch on the lit side of

the bbq, directly on the grill. Cover and wait until you see smoke coming out of the grill.

Turn heat down to medium low; open the cover and quickly place the ribs on the grate

over the burner not in use. Cook using this indirect heat method, maintaining a

temperature of 250º F for a total cook time of about 4 – 4 3/4 hours, depending on the

weight and thickness of the ribs. (Try not to open the lid too often to peek, as you’ll let

excess heat and smoke escape – if this happens, you may need to turn up the lit burner to

medium for a few minutes to bring the temperature back up.) When ribs are just about

done, turn the lit burner up to medium high heat for 30 mins, helping the outer surface of

the ribs form a nice rich crust. Ribs are done when they are dark brown, tender but with

still a bit of give, and meat starts to shrink slightly away from the bones.

Let ribs rest at least 10 minutes before slicing. Serve warm with a side of Citrus Mojo

Sauce.

Citrus Mojo Sauce

1/2 C Olive Oil

1/4 C finely chopped Garlic (about 10-12 cloves)

1 Tsp ground Cumin

2 Tbsp chopped fresh Oregano

1/2 C freshly squeezed Orange Juice

1/2 C freshly squeezed Lime Juice

1 Tsp Kosher Salt

In a small pot, combine olive oil, chopped garlic, cumin and 1 tbsp chopped oregano.

Bring up to a low sizzle over medium heat, stirring, for about 2-3 minutes, just until

garlic is softened slightly. Take your now aromatic oil off the heat and let cool down to

room temperature. Stir in fresh juices, reserved 1 tbsp chopped oregano and season with

salt. Set aside until ready to use.

  • 3 lbs Pork Shoulder boneless
  • 1 Tbs Kosher Salt
  • 1 Tbs Crack Black Pepper

Preheat one side of a bbq to 300 degrees Fahrenheit, you will be cooking this recipe over indirect heat so only half of the bbq is needed.

Season pork all over with salt and pepper and place on bbq over indirect heat (or “cold” side of the bbq), cover the bbq and cook for 2 hours.  Remove pork from bbq and tightly wrap in heavy duty foil or double layer of regular foil and return to bbq over indirect heat.  Cook for another 2 hours or until meat is fork tender.

Unwrap meat and place in a brownie pan.  Using two forks, shred the meat into strands making sure to incorporate all the cooking juices.  Cover and keep warm until you are ready to put it together.

Mustard Sauce

  • 1/2 C Yellow Mustard
  • 1/4 C White Wine Vinegar
  • 1/4 C Apple Cider Vinegar
  • 2 Tbsp Honey
  • 1/2 Tsp Garlic Powder

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

BBQ Vinegar Sauce

  • 1/2 C BBQ Sauce
  • 1/2 C Red Wine Vinegar
  • 1/8 Tsp Kosher Salt
  • 1/8 Tsp ground Black Pepper

Combine all in a small pot and bring to the boil.  Simmer for 1 minute and set aside till cooled to room temperature.

Putting It Together

  • 8 Buns
  • 2 Tbsp room temperature Unsalted Butter

Place butter on inside of both sides of all the buns.  Place over direct heat of bbq until the bun is warmed through and they get some grill marks.

Place a healthy portion of pulled pork on the bottom half of bun followed by a healthy portion of your sauce of choice.

For the authentic pulled pork sandwich experience, the dish is just the bun, meat and sauce. If you are looking for a little extra, then garnish with pickles, coleslaw, herbs, and/ or potato chips.  Enjoy.

  • 3 Italian Sausages (about 360 g total, mild or spicy as you like)
  • 2 1/2 C peeled and diced Yukon Gold Potatoes (about 2 medium potatoes)
  • 1 C diced Cooking Onion (about 1 medium onion)
  • 10 large Eggs
  • 1/4 C chopped Flatleaf Parsley
  • 1 1/2 Tsp Kosher Salt
  • 1/4 Tsp freshly ground Black Peppercorns
  • Vegetable Oil, for cooking
  • 1/2 C Flavor Bomb Cherry Tomatoes, halved
  • 1 1/4 C Baby Arugula
  • 1 Tsp Extra Virgin Olive Oil

 

Additional Kosher Salt and Black Peppercorn to taste

Preheat oven to 350°F.

Heat 12″ cast iron or oven-safe non-stick skillet over medium high heat.  Add 1 tablespoon vegetable oil to pan.  Remove casing from sausages (discard casing), and roughly crumble into hot pan.  Fry sausage pieces until golden brown and cooked.  Remove from pan and set aside.

Add onions to hot pan and cook until light golden and soft, about 4-5 minutes. Remove from pan and set aside with cooked sausage.  Add 2 tablespoons oil to pan and cook diced potatoes until golden brown and mostly cooked through, about 5-6 minutes.  Season potatoes with 3/4 teaspoon salt. (If bottom of pan has a lot of stuck on browned bits, remove potatoes and give the pan a quick good wipe before continuing on with adding back 1 tablespoon of oil and browned potatoes.)  Add sausage and onion back to pan and stir to distribute evenly. 

In a large bowl, whisk together eggs, chopped parsley, 3/4 teaspoon salt and 1/4 teaspoon pepper.  Pour egg mixture into pan, now over medium heat and allow egg to run over filling.  With a spatula, lift edges slightly to allow egg to run under.  Let egg mixture cook on the stovetop about 2-3 minutes, to allow bottom to set before placing the pan into preheated oven to finish cooking.  Bake in oven about 20 minutes, until center of frittata is set.  Remove from oven and allow frittata to cool 15 minutes in the pan before serving.

Just before serving, in a medium bowl, toss together halved tomatoes, arugula, extra virgin olive oil, salt and pepper to taste.  Arranged dressed salad on top of the frittata and serve straight from the pan.

  • 4 large Italian Pork Sausages (about 1.5 lb total)
  • 3/4 C shredded Smoked Cheddar
  • 1/2 Tsp Smoked Paprika
  • 1 Tsp finely chopped Jalapeño
  • 1 Tsp All-Purpose Flour
  • 4 Hot Dog Buns, toasted
  • 2 Tbsp melted Butter
  • ½ C Baby Arugula

Par-cook the sausages. In a large shallow pan, add sausages and just enough cold water to cover. (If you’re feeling fancy, you could add beer for some extra oomph here. Your call.) Bring to a gentle simmer for 10 minutes, remove sausages from liquid and set aside. Let cool on a clean foil-lined tray.

Preheat broiler to high and set rack one third from top of oven.

In a small bowl combine smoked cheddar, smoked paprika, jalapeño, and all-purpose flour. Mix well and set aside.

Score cooked sausages in a diagonal cross hatch pattern, about ½ inch deep, without cutting all the way through. The scored marks will spread open slightly as they broil and you want to leave the sausage base intact for best results. Broil on foil-lined tray until surface is golden and hatches open up slightly, about 3-4 minutes. Using kitchen towels, remove the tray from oven and carefully gently press cheese mixture into the pockets you’ve created in the sausages. (Be careful, as both the tray and the sausages will be hot to the touch.) Broil cheese-stuffed sausages for about two minutes, or until cheese is melted, bubbly and has a few crispy edges.

Served hot on toasted, buttered buns with fresh baby arugula.

Brine for Pork Chops

  • 1/2 C Kosher Salt
  • 1/4 C Brown Sugar
  • 15 whole Allspice Berries, toasted
  • 10 whole Black Peppercorns, toasted
  • 2 Bay Leaves
  • 2 sprigs fresh Thyme
  • 4 C Water

In a medium saucepan, add all dry ingredients and 2 cups of water. Bring mixture up to a low simmer, stirring to dissolve salt and sugar. Remove from heat and add remaining 2 cups of water. Set aside and let cool down to room temperature.

Allspice Brined Pork Chops

  • 2 (10 oz each) bone-in, center cut Pork Chops
  • 2 Tbsp Vegetable Oil
  • freshly ground Black Peppercorns to taste

In a large non reactive bowl, add pork chops to room temperature brine. Make sure chops are completely covered – weigh down with a small plate if needed. Cover and refrigerate for at least 6 hours – overnight is ideal.

When ready to cook, remove chops from brine and blot very dry with paper towel. Let chops come slightly up to room temperature (at the very least, remove from fridge 5 minutes before cooking to take the chill off, for more even cooking.) Preheat oven to 350 degrees F, and have a small baking sheet (with a wire cooling rack if you have one) standing by.

Heat a cast iron (or other oven ready) pan to medium high and add vegetable oil. Season pork chops with pepper and sear over high heat, pressing down very slightly, until lovely dark golden brown, about 5 minutes on one side. Flip the pork chop and place the entire pan with pork chops directly into the oven, for 10-12 minutes or until chops are cooked to desired doneness. Check with an instant read thermometer inserted sideways into the the thickest part of the chop – it should read 150 F – remembering that the chop will continue to cook as it rests.

Remove chops from oven and let rest at least 10 minutes, tended with foil to keep warm, before slicing. To serve, slice in 1/2 inch thick pieces towards bone, leaving a nice piece remaining on the bone (that’s the cook’s treat!) Serve warm with Easy Sambal Vermicelli.

Easy Sambal Vermicelli

  • 200 g (about 1/2 package) dried Chinese Rice Vermicelli noodles
  • 2 Tsp Vegetable Oil
  • 1/4 C Low Sodium Soy Sauce
  • 2 Tsp Sugar
  • 3 Tsp Sambal Oelek (use more if you like it spicy)
  • 1 Tsp Sesame Oil
  • 1 Tbsp toasted Sesame Seeds
  • 1/3 C finely sliced Green Onions

In a large bowl, place dried vermicelli and pour over enough boiling water just to cover. (Push noodles down slightly with tongs as needed.) Let stand 1-2 minutes, then drain well and rinse with plenty of cold water. Drain again and spread now cooked noodles on a clean tray. Toss lightly with vegetable oil to prevent sticking.

Meanwhile in a large bowl, combine remaining ingredients, stirring well to dissolve sugar. Add back cooled, cooked noodles and toss to evenly coat noodles with the delicious dressing. Serve with Allspice Pork Chops.

  • 1 C freshly squeezed Grapefruit Juice
  • 1/4 C Honey
  • 3 Campari Tomatoes, roughly chopped
  • 2 Tbsp Red Wine Vinegar
  • 3 whole Allspice
  • 1/2 Tsp Five-spice Powder
  • 1/4 Tsp Kosher Salt, optional
  • 1/4 Tsp freshly ground Black Peppercorns
  • 11 – 14 Lb fully cooked bone-in Smoked Ham, preferably fat cap intact

Bring ham out of the refrigerator at least 1 hour before roasting.

For the glaze, in a medium saucepan, add grapefruit juice, honey, chopped tomatoes, vinegar, allspice, five-spice, salt (depending on the saltines of the ham) and pepper. Bring to a boil, reduce to medium-low and cook, stirring once or twice, until the mixture is reduced down to the consistency of maple syrup, about 10 minutes. Press mixture through a fine mesh sieve into a clean bowl, discarding whole spices and tomato skin pulp in sieve. Set aside while you prepare the ham.

Position a rack in the bottom half of the oven. Preheat oven to 350 Fahrenheit.

Add ham to a large roasting tray with a splash of water. Score the ham’s fat cap or exterior in a crosshatch diamond pattern, just cutting until you reach the meat (don’t cut into the meat). Cover ham with a aluminum foil cover, sealing well and roast for 1 hour 30 minutes to 2 hours, or until warmed through with an internal temperature of 130 Fahrenheit when registered with a meat thermometer in the thickest part of the ham, nearest the bone.

Remove foil from ham, pull out roasting tray and evenly spoon over glaze. Add back to oven and baste with glaze every 10 minutes for 30 to 45 minutes, until sticky and shellacked. Add a splash of water to the roasting tray to loosen the glaze if it gets too thick.

Watching carefully as to not burn the exterior, turn the broiler onto high for a few minutes at the end to really get that crispy exterior. Remove from oven and rest for 15 minutes, then transfer to a cutting board to slice and serve.

Refrigerate any left overs for sandwiches, chopped in salads or for a pizza topping. Also, make sure to save that ham bone by freezing it until you are ready to make a rich flavourful stock.

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