Peachypiquantporkbakeovenbakeorbarbecue Recipes

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

Steps:

• In a bowl, mix the wine, white pepper, liquid smoke, garlic, black pepper, pepper sauce, and Worcestershire sauce. Place pork in a slow cooker, and cover with the sauce mixture. Cover, and cook 4 to 5 hours on Low, or until the meat shreds easily.
• Shred the pork with a fork. Mix in the barbeque sauce, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
• Place pork in a strainer to remove excess liquid, pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C/gas 7).
• Score the skin of the pork through the fat, the incisions should be about 1 centimeter apart. Turn over. Make a pocket for the stuffing by cutting an incision at an angle, about 3 inches (7.5 centimeters) deep in the center of the streaky part of the loin, working away from the eye meat. Starting slightly in from the side of the meat, slowly slice along the loin not quite to the end, this will ensure your stuffing won't fall out.
• Chop half the thyme with 1 clove of garlic and scrunch together with the butter, 1 tin of peaches, and a good pinch of salt and pepper. Push the butter into the pocket and pat back into shape. Lay the pancetta, bacon or Parma ham over the pork, leaving the skin side uncovered, and tie up firmly with 3 to 4 pieces of string.
• Place skin-side up in a roasting tray with the remaining peaches, the garlic cloves, thyme, and half of the white wine. Roast for around 1 hour until the skin is crisp and golden.
• When ready, remove the pork and peaches to a plate and leave to rest for 15 minutes whilst you finish the sauce. To do this, remove most of the fat from the roasting tray, then place the tray over a high heat. Squash the cooked garlic and add 1 tablespoon of flour. Stir and add the rest of the wine with a glass of water or stock. Simmer and leave to reduce for a few minutes. Strain and add any extra juices from the rested pork. Check the seasoning and consistency and serve drizzled over the sliced pork.

Steps:

• Preheat oven to 400* F.
• On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well.
• Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste.
• Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce.
• Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly.
• NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.

Steps:

• Brown pork on each side with garlic in a skillet over medium high heat, about 6-9 minutes.
• Mix preserves and salsa in a measuring cup.
• Pour over chops.
• Cover and simmer for at least 15 minutes. (The longer the better, I just don't ever have any more time!).
• Serve over rice!

Steps:

• Place roasts in an 8-qt. Dutch oven; add water and salt. Cover and cook on medium-low heat for 2-1/2 hours or until a thermometer reads 145°. , Remove roasts; let stand for 10 minutes. Shred with a fork; set aside. Skim fat from cooking liquid and discard. Drain, reserving 1 cup cooking liquid. Add the meat, ketchup, celery, steak sauce, brown sugar, vinegar and lemon juice. Cover and cook over medium-low heat for 1-1/2 hours. Serve on buns.

Steps:

• Light a fire in a fire pit with a grill, or in a charcoal grill, or set a gas grill to high. If you have a very strong vent in your kitchen, you may use your stove with a burner set to high. Place a large cast-iron pan or two-burner griddle over the heat and allow it to get hot. At this point you can let the fire die slightly with no ill effect. If using a gas grill or stove, turn heat to medium.
• Meanwhile, put the pork on a work surface and, using a meat mallet, pound to an even thickness of approximately 3/4 of an inch.
• Combine the garlic, rosemary and 6 tablespoons olive oil in a small bowl, mixing to make a rough paste. Season the pork aggressively on both sides with salt and pepper, then spread half the garlic mixture over one side and half on the other side.
• Brush the pan or griddle with the remaining olive oil, allow it to heat until it shimmers and is almost smoking, then place meat on the hot surface and cook, without touching, until it forms a good crust, approximately 10 minutes.
• While the meat cooks, surround it with the peaches, cut side down, and dot the fruit with the butter. (If you're using two cast-iron skillets, place the peaches in their own oiled pan.) Let them cook for approximately 5 minutes, or until they are soft and slightly charred. Transfer to a platter and tent with foil to keep warm.
• When the meat is well browned on the first side, use tongs to turn it over, and cook in the remaining butter for another 5 to 7 minutes. Remove the meat to a carving board and allow it to rest below a tent of foil for approximately 5 minutes. Slice the meat and serve with the peaches.

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, brown chicken in oil in batches on both sides. Return all to skillet. In a large bowl, combine the preserves, onion, barbecue sauce and soy sauce; pour over chicken. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Add green peppers and water chestnuts. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until a thermometer reads 170°. Serve immediately with rice; or cool chicken and transfer to a freezer container and freeze for up to 3 months., To use frozen chicken: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before reheating. Cover and bake at 350° for 50-60 minutes or until bubbly. Serve with rice.

Steps:

• Combine 1/2 cup olive oil and vegetable oil in a measuring cup. Combine 2 tablespoons marjoram, Dijon mustard, garlic, and vinegar in a medium bowl. Slowly whisk oil mixture into herb mixture until creamy. Season to taste with pepper. Transfer about 1/4 cup dressing to a small bowl; cover and chill.
• Season pork chops with 4 teaspoons salt. Transfer to a resealable plastic bag; pour remaining dressing over, spreading evenly to distribute. Seal bag; chill for at least 4 hours and up to 24 hours.
• Cook beans in a large pot of boiling salted water, stirring occasionally, until crisp-tender, 3-5 minutes. Drain; transfer to a large bowl of ice water to chill. Drain beans; pat dry. Transfer beans, remaining 1 tablespoon marjoram, and shallot to a medium bowl; toss with enough reserved dressing to coat and season with salt and pepper.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Remove pork chops from bag, scraping off excess dressing. Grill chops, turning occasionally on all sides, until browned and cooked through, about 20 minutes total. (Be sure to cook thick chops on the edges, too, and melt the thin strips of white fat; they'll cook more evenly.)
• Place peaches in a medium bowl; drizzle with some olive oil and sprinkle with salt. Toss to coat. Grill peaches, cut side down, until they begin to soften and char, 4-6 minutes. Transfer pork and peaches to a cutting board; let pork rest for 10 minutes.
• Slice peaches. Carve bones from pork and thinly slice meat. Serve pork and peaches with bean salad.