Member Recipes

Stuffed Suckling Pig Roast





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DM

T-Bone steak, whole and dismantled / stuffed





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The Burger of your dreams





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Don Marcos "Jalapeno Cheddar Texasbbqrub and Beer Brats






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Apricot and Plum stuffed pork tenderloin






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This is for a butterflied leg.
My Mother In Law won't let me cook it any other way!

Herb and Garlic Marinated Lamb


1cup Extra virgin olive oil
1 medium yellow onion, halved and sliced thin
1/3 cup dry white wine
1/3 cup fresh lemon juice
1/3 cup chopped fresh Italian parsley
6 cloves garlic minced
1½ T. dried rosemary, crumbled
2tsp. Dijon mustard
1/2tsp. Kosher salt
1/2tsp. fresh ground pepper
1/2tsp. crushed red pepper flakes
5-6lb. leg of lamb, boned, butterflied and trimmed of silver skin and hard fat.


Combine First 11 ingredients.
Place lamb in non reactive container or large zip bag.
Reserve ½ cup of marinade.
Pour remaining marinade over lamb and refrigerate overnight, turning at least once.
Light grill for 2 zone fire.
Add ½ cup white wine to reserved marinade for basting.
Oil grates and cook, covered to prevent flare ups,15 min per side for rare.
Baste occasionally with the marinade.
Let stand tented loosely with foil for 10 minutes.
Slice across the grain.

A simple, but really tasty hot sauce:

Well here goes, my 1st recipe (only because I usually don't follow recipes too well... kind of throw everything in and hope kind of guy ).

3 x Cups Chillies (a mixture of "birds eye and a milder one is best).
1.25 x Cups of peeled garlic cloves (the smellier the better).
1 x Cup white wine vinegar
1 x Cup olive oil
3 x Tsp Tumeric
1 x Tsp Ground coriander
1 x Tsp Paprika
1 x Tsp mixed spice
2 x Tsp whole pepper corns
2 x Tablespoons soy sauce
1 x Cup Freshly squeezed lemon juice
1 x Large Onion

Fresh herbs as required

Pop the whole lot into a blender and whizz around until you get good consistency (I like mine quite chunky).

The amount of chilli can be varied, to suit.

Enjoy

I thought I'd better add that I named this sauce......... Mack's Red Rectum Chilli sauce, just in case there are some tenderlips out there

Spinach and Goat cheese stuffed Pork Tenderloin, wrapped in Bacon, Cabbage and Puff Pastry





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Hi,

As a travel agent I get to meet and speak to a wide variety of wierd and wonderful people.

Last week, i got chatting to this guy from Morroco about life etc. As most of my conversations with my passangers always seem to come round to food at one point as I speak to many people from different nationalities, he told me about his uncle's famous grilled chicken, well famous within his family ... He couldn't remember the recipe off the top of his head but he popped back the next day and gave me the recipe which I tried to re create last nite.. (actually can not remember that guys name) ........

His uncles recipe is as follows

1 whole chicken spatchcocked
a pinch of saffron threads
sea salt
2 garlic cloves chopped
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
2 teaspoons cumin powder
fresh ground black pepper
juice of 1 lemon
olive oil

1. make some slashes into the breast and legs of the chciken.
2. put the saffron into a mortar with a pinch of salt and grind together.
3. add garlic and pound to a paste.
4. add paprika, cayenne pepper, cumin, black pepper, lemon juice and a tad of olive oil. ( i added one and worked in, before adding next ingredient)
4. rub spice mixture into chicken, rubbing into the slashes. Leave for 2 hours or overnight.
5. Cook directly over coals for about 20 minutes moving often. Mopping with any marinade that is still left.

I only did us a leg each and it was delishhh ... Served with some bread and middle eaastern pickles .......










Hope these came out the right way ......[/img] ........

So please egive it a try and enjoy "Uncle Mahmoods Spiced Moroccan Chicken" .......

Have to say it was great, really nice taste of cumin in there, i added a bit more cayenne as i like things hot ......

Enjoy

Dave

Sorry for the re-post but I think this is a better spot for my pork loin salad than the original category

http://www.freewebs.com/dawgbytez/pork.html

http://www.freewebs.com/dawgbytez/pork.html

i made a plum bbq sauce came out very tasty , made a small batch to start with in case it was a failure, needless to say it wasnt

and for the fans that wanna try here is the recipe

i used off the shelf ingredients since fresh plums are a very rare commodity here

1/4 cup of plum sauce
1/4 cup of hoisin sauce
just shy of a 1/4 cup of apple cider vinegar
one large tablespoon finely diced red onion
1 teaspoon of garlic sauce
1 teaspoon of adobo sauce from a can of chipoltes( didnt wanna kill the kids, and the chipoltes didnt fit the taste i was going for)
a sprinkle of black pepper while it was simmering
1 tablespoon tomato paste (for body and as a thickener)
and about a 1/3 cup of beer
simmered to reduce for a while

i thought i would need maybe some molasses or brown sugar , but it was more than sweet enough on its own

of course i will be tweeking it a hair in the future but not much cause it came out so gosh YUMMO

my blackberry based bbq sauce came out great according to the peanut gallery
so for yalls edification is the recipe , course i gotta tweak it a bit , next up using real blackberries or frozen , store was out so i had to settle for a jar


i started with 2 tablespoons of finely diced onion , and one large chipolte pepper out of the can diced fine , sauteed them in about a teaspoon of bacon grease to get it all tender

next up a 1/4th cup of beer to deglaze then reduced it out ,took it off the heat then and let sit for a minute

to that i added a 1/4th cup of cider vinegar , a healthy shake of lemon pepper
and put in one half cup of blackberry jam and 1 tablespoon of tomato paste, stirred it ,put it back on the heat to incorporate

once at a simmer the taste test , well i had to add a good teaspoon of the adobo sauce from the can of chipoltes , and 2 smaller peppers from it cause it was 2 tame and then a splash of beer so i could use the motor boat ,aka stick blender or immersion blender

cooked it down by a 1/3rd and let my helper with the most sensitive taste buds try , she says nice and tasty , i could still detect the underlying chilli which was nice


came out good , needs a touch of tweaking but it is almost there

I start with wings.... obviously
mix one part of each of the following
Pepper
Garlic Powder
Smoked Paprika
and one part total (mixed)
salt
onion powder
ground chilli pepper

rub down the wings and let sit for an hour or two

prepare a mop/baste while you wait. This stuff works on brisket too. Add or subtract whatever you want, this is a pretty flexible mop:
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup cider vinegar
1/4 cup olive oil
1/4 cup worschestershire sauce
1 tablespoon lemon juice
1 tablespoon hotsauce (optional)
2 teaspoons powdered mustard (optional)
mix together over med high heat
Bring mix to a boil then reduce to a simmer for 20 mins

Smoke chicken on one side for an hour at 230-250 with flip and baste. When you get about 45 mins on the other side flip and baste again. Let the baste set up and then sear on both sides over high heat to make the skin a little crispy.

Serve with blue cheese or ranch.

Boneless Pork Roast

2 boneless pork roasts (about 3-4 lbs each). With them, I make alot of holes in them w/knife & poke in my finger. Stuff in the holes w/a sort of Puerto Rican concoction (even though I'm sort of a mutt - Irish/German/French/Cherokee, but luv that P.R. cookin)... mix in a bowl 2-3 packets of Sazon, some minced garlic, a little Adobo, splash of vineger, a little olive oil, dash of oregano (if I have some Sofrito, I add about a Tblsp.) Smoke them babies w/briquets & some Mesquite chunks about 1½ - 2 hrs. at 225 (indirect over drip pan =add more briquets & wood after an hour or so)... out of this world!!! My hubby luv'd it... said it was the juiciest/tastiest pork he ever ate.