Pacific Pork Kebabs with Pineapple Rice

Name: Pacific Pork Kebabs with Pineapple Rice


Active Time: 35 minutes
Total Time: 35 minutes
Yield: Serves 4

Ingredients:

• 1 tablespoon vegetable oil, plus more for grates
• 1 cup long-grain white rice
• 1/3 cup honey
• 1 can (8 ounces) pineapple chunks in juice, drained and coarsely chopped (juice reserved)
• Coarse salt and ground pepper
• 1 pork tenderloin (1 pound), cut into 1 1/2-inch cubes
• 2 medium red bell peppers, cut into 1 1/2-inch pieces
• 2 scallions, thinly sliced
• 1 teaspoon grated fresh ginger (from a peeled 1/2-inch piece)
• 1 lime, cut into wedges, for serving

You will also need:

• small bowl, skewers, Grill, 

Preparation:

• Heat grill to medium; lightly oil grates. Cook rice according to package instructions. Set aside.
• In a small bowl, whisk honey and 2 tablespoons pineapple juice; season with salt and pepper.
• Alternately thread pork and bell peppers onto skewers; season with salt and pepper. Grill, brushing occasionally with honey mixture, until pork is cooked through and peppers begin to char, 10 to 15 minutes.
• To rice, add pineapple chunks, scallions, ginger, and oil. Season with salt and pepper, and fluff with a fork. Serve kebabs with rice and lime wedges.

Cook's Notes:

• One can of pineapple is used two ways in this recipe. Some of the juice pairs with honey to glaze the pork tenderloin, and the chopped chunks are stirred into white rice.

recipe inspired by marthastewart.com

Memphis Style Pork Ribs

The Memphis Style pork rib is one of the most popular and mouth watering styles of rib preparation. One of the reasons for the popularity with the Memphis Style rib is its unique blend of barbeque tradition and flavorful seasonings.

The only sauce applied to Memphis Style ribs is mop sauce used for basting during the cooking process. Barbeque sauce is never used during the cooking process but rather served on the side with the ribs at the table. Because a barbeque sauce is not used, the mop sauce is an important component in keeping the meat moist. A Memphis Style barbeque sauce will be a tomato and vinegar based sauce that may also contain mustard. With this style, the quality of the meat is much more important then any sauce. The idea is to feature the meat rather then covering it up with a sauce. While some people can’t wait to dip the ribs in their favorite barbeque sauce, others enjoy the pure flavor of just the meat and rub seasoning.

Memphis style ribs are traditionally smoked and not grilled, baked or broiled. White oak and hickory are the traditional woods used however many other woods are now used. Other woods used include apple and cherry.

While the quality of the meat is extra important the Memphis Style, choosing which cut is up to the individual and the occasion. The most popular pork rib is the St. Louis Style Rib which comes from the pig’s rib section. The back rib, also known as the Baby Back Rib comes from the loin portion or back and is also quite popular. The St. Louis Style Rib is typically easier to work with and has more meat making it a favorite for the hardy eater.

However you decide to cook them, low heat and slow cooking will give you the best rib.

For the mop sauce
·1 1/2 cups cider vinegar
·2 cups apple cider
·2 bay leaves
·4 cloves garlic, finely minced
·3 tablespoons hot sauce
·1 tablespoon salt
·3/4 cup BBQ Rub, recipe follows

For the rub
·1/4 cup paprika
·1/4 cup dark brown sugar
·2 tablespoons black pepper
·1 tablespoon salt
·1 tablespoon celery salt
·2 teaspoons garlic powder
·2 teaspoons dry mustard
·2 teaspoons cumin
·1 teaspoon cayenne pepper

Preparing the ribs – Wash the ribs and blot dry with paper towel. Place the ribs meat-side up. Cut the line of fat on the base of the ribs to remove the cartilaginous rib tips. Flip the meat over and cut off the flap of meat on the inside of the ribs. This is not essentially but will help prevent them from burning. Remove the membrane on the back of each rack of ribs. You can use your fingers to pull it off but sometimes it’s easier to use a paper towel or a dishtowel to get a secure grip.

Combine the ingredients for the rub and mix well. Liberally rub the ribs on both sides with the mixture. Wrap each rib in plastic wrap then aluminum foil and let marinate for at least 4 hours, but over night is best.

Preparing the smoker – Presoak your wood chips in water for roughly an hour. Place a drip pan in the center of your smoker with plenty of water. A charcoal chimney is best to get your coals started. Once you have hot coals spread them out and put a health amount of your chips down.

Smoking the ribs – Place aluminum foil on the rack before placing the ribs down and another loose piece on top of the ribs. Place the ribs on the smoker over the drip pan and cover the smoker. Start basting with the mop sauce after 30 minutes, basting every 20-30 minutes. You will need to replenish the coals and wood chips form time to time as needed. The ribs are done when the meat is very tender and it has shrunk back from the ends of the bones. At temperatures ranging from 200-250 your ribs should take roughly 4-5 hours however every smoker is different.

Cut each slab between the rib bones and serve with your favorite barbecue sauce on the side.

Choose Your Salmon Recipe By Its Preparation Method

Salmon is one of the tastiest fish to come from the waters of the Pacific and Atlantic Oceans. Indeed, you can also find salmon in the Great Lakes of Michigan as well as several other kinds of lakes all around the world. This global presence means that you can find a good salmon recipe almost anywhere in the world.

Barbecues - A Unique Regional Specialty

Since the dawn of man's civilization, food has been a vital part of society in rituals, ceremonies and the daily living. It's been part of the development of man's complex society. It 's been noted and observed that as man's civilization developed his method and ways of preparing food has beome more complex and more tasking.

Food has also played a big role in the formation of rituals and ceremonies that man has come up with either to please the gods or to entertaion guests. There are more than a thousand superstition and traditional procedures that are connected to food. Because our society is never satiated with common things we sometimes even make our own superstition.

Cooking Ribs Is Easier Than It Seems

Until three years ago I had never cooked ribs. I do not enjoy messy eating and I never saw anyone eat ribs in a tidy fashion. Therefore, when I began cooking for my family I managed to never cook ribs for dinner. In fact, I never even knew that my husband and stepchildren enjoyed eating ribs.

Then, One day my husband asked me why I never cooked ribs for dinner. It took me a moment to realize that he was serious. This was the first time he had ever asked me to cook ribs. So, after a long pause I explained that I really saw no reason to cook ribs. I explained that I found them to be messy, annoying and really there was very little meat on the bones. He explained that he would like to have ribs cooked for dinner one day. I told him to go ahead. That conversation took place ten years ago and for seven years no ribs were cooked in my house.

Canned Pears: Always Ripe And "Pear-fect"

Milder weather not only means blue skies and blooming flowers, it's the start of outdoor gatherings. It's also a great excuse to switch up the menu. Salads and kabobs are favorites during warmer months and canned fruit can easily enhance a recipe. Canned Bartlett pears are always ripe, ready to eat and contain virtually no fat or cholesterol. So next time you host a get-together, add a little sweetness to the feast with this pantry staple. Try serving Blueberry, Pear and Apricot Salad with Almonds or Barbecued Pear and Chicken Kabobs to family and guests.

Blueberry, Pear and Apricot Salad With Almonds

Round Up Some Flavor Ranch Dressing

There's a simple and tasty way to round up healthy meals and corral great taste. Delicious ranch dressing adds a touch of the Old West to almost any meal.

Now you can get great ranch naturally. Litehouse Ranch Dressing has no preservatives, no MSG and, because it's made with heart-healthy canola oil, no trans fats, which have been linked with a greater risk of heart disease.