Looking for something that’s simple yet totally different. Combine a pineapple with pork and you have what’s called Swineapple.
1 ripe pineapple
thick cut bacon
Cut top off of pineapple. Cut the skin off the side including as much of the eyes as possible. Cut and scoop as much of the inside of the pineapple as possible. Cut pork chop meat into strips. Season with your pork seasoning of choice. Place the pork strips inside the pineapple and pack as much as you can fit inside. Take the top part of the pineapple and place back on top like a lid. With skewers attach the top so it doesn’t come off. Now it’s time to wrap it with bacon. With toothpicks wrap the pineapple with bacon until it’s covered. You can cook this on a grill, smoker or in the oven. Regardless of how you cook it you must put in a baking dish because you don’t want the bacon fat dripping on your coals or an open flame. Cook low and slow at approximately 225 degrees for approximately 3 hours. You want the internal temperature to be at least 160 degrees. After done slice it up and enjoy.
This is the 3rd year I have participated in Chilly Chili Fest in Waynesboro PA. I won it the first year and 3rd last year. This year I decided to go crazy and make a chili that is totally off the wall. My thought was to have a chili that is great but different. So I created what I call 5 meat chili because it has 5 different meats. I am not going to put measurements in the recipe because like I have always said chili needs to be tweeked to your taste and liking. I am going to give you all the ingredients but you will have to use them to your liking. I will give the approximate amount of meats which is 1 large pot of chili. When you do chili competitions the one thing which is talked about is whether you use beans or not. In my opinion if you don’t put beans in your chili it’s not chili ….. Its a hot dog topping.
2 pounds of 85/15 ground beef
1 pound of 93/7 extra lean ground beef
4 thin pork chips fat trimmed off completely nobody wants a bite of freaking fat
1 package of beef smokies
10 strips of bacon
approximately 2 pounds of boneless leg of lamb
You need to cook the lamb prior to making the chili
1 package of assorted sweet peppers
1 large sweet onion
better than bouillon approximately 4 table soons (this stuff gives you the sodium and beef flavor)
cayenne pepper for heat
Prep The Meat:
Cut the pork chops into small little pieces
quarter the smokies length wise
Cut the pre-cooked lamb into small pieces
Preparing The Chili, you need a big pot and a large frying pan
1. Fry the bacon and put your 85/15 ground beef in the pot and start cooking the beef
2. When bacon is done set aside and keep the fat, now cook the onions and peppers in the pan
3. When beef is done strain all the fat out.
4. When the vegetables are soft dump them in the pot.
5. Cook the smokies and pork in pan, when done dump in pot
6. Put the pre-cooked lamb in pan for just about a minute and dump in pot
7. Cook the 93/7 ground beef in pan when done strain and dump in pot
8. Add the cans of tomato products, broth and beans
9. Add the spices and use portions to tweek it to your liking.
10. Chop bacon into bacon bits and make it the last thing you put in the pot
Bring chili to a boil and immediately change to low heat. Great chili is simmered at a very low boil.
My tip I want to share with you is what is called the 8 bubble boil. You should look while it is simmering
for 8 bubbles. This chili to get happy and great should 8 bubble boil for approximately 4 hours.
This Meatloaf is not your mom and dad’s recipe. This is loaded with vegetables and spices topped with brown gravy along with caramelized onions and mushrooms. Serve with mashed potatoes and corn and you have a great meal.
4 lbs ground beef
1/2 cup minced green bell pepper
1/2 cup minced red bell pepper
1/2 cup minced carrot
1/2 cup minced onion
4 cloves minced garlic
3 eggs beaten
3/4 cup milk
1 tbs parsley
1 tbs oregano
1 1/2 tbs ground thyme
1 tbs ground sage
1 tbs sugar
1/2 tbs paprika
2 tbs salt
1 tbs ground black pepper
1/2 cup bread crumbs
In a saute pan sauce the onion, green and red bell pepper approximately 5
minutes. Add the carrot and garlic
saute and additional 5 minutes.
Remove and place in a mixing bowl.
In a large mixing bowl combine the
beef, eggs and milk and mix well
together. Add the remaining
ingredients except the bread crumbs
Mix very well together and when it
is mixed very well slowly add the
bread crumbs and fold in. Now it's
time to form a meatloaf in a roasting
pan. Place into a preheated oven at
350 degrees and let it cook for 1 hour
until a little longer until done.
2 tbs butter
1 tsb minced garlic
2 tbs flour
1 14 oz can of beef broth
1 tsp parsley
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp ground thyme
1/4 tsp ground sage
Melt butter, add all ingredients
flour. Bring to a boil and reduce
to a simmer for 5 minutes. Bring
back to a boil and slowly whisk in
the flour Simmer for approximately
10 minutes until it becomes thick.
With 15 minutes remaining take some
mushrooms and onions and saute. When
serving put the onions and mushrooms
on top of the meatloaf then add the
gravy. Serve with fresh mashed
potatoes and the vegetable of your
choice. CHEERS !!!
The first time I had Korean Fried Chicken was at a restaurant in Richmond called Bonchon. The wings were so crisp and the flavor of the Korean sauce just melted in your mouth. I looked at some recipes and put together one that I could get as close as possible to the ones at Bonchon with ingredients that I can actually purchase in the grocery store and the Asian market. I made them in my deep fryer but if you don’t have a deep fryer just use a large frying pan.
3 Tbs Brown Sugar
1/2 Cup Korean Red Pepper Paste
3 Tbs Soy Sauce
3 Tbs Sesame Oil
3 Tsb Minced Garlic
3 Tsb Minced Ginger
1/4 Cup Vodka
First prepare the chicken. Take the chicken and sprinkle with salt and put in a
freezer bag and let sit in the refrigerator for anywhere from 2 to 12 hours. This
pulls the water out because you want the chicken as dry as possible. Dry the
chicken in paper towels and get as dry as possible. In a mixing bowl put a very
light coating of corn starch on the chicken.
Now prepare the fryer. You need to get your oil up to 325 degrees. Place chicken
in fryer and cook at 3/4 of the way to finished, approximately 10 minutes. Remove
from fryer and let sit. You want to do this in batches not all at once. After you
have let the chicken sit about 15 minutes crank up the temperature of the oil to
375 degrees and fry them a second time, approximatel 2 to 3 minutes. This makes
them very crispy and is the secret to great Korean Fried Chicken
The Sauce, In pan place the brown sugar, garlic, ginger, soy sauce, vodka, sesame
oil and Korean Red Pepper Paste. Bring to a boil and let simmer until it gets
thick like a sauce
Combine the chicken and sauce, in mixing bowl combine chicken and the sauce.
After plating the chicken sprinkle some sesame seeds. Cheers !!!
I am always looking for a different way to make award winning chili. Yesterday my son suggested to put some Jack Daniels in it. I thought about it and decided to put together a recipe with Jack Daniels. My biggest decision was to use a staple I always use in chili and that’s beer. I wasn’t sure how mixing beer and Jack Daniels would turn out. After looking at the ingredients you will see I substituted something else for the broth than beer to let the Jack Daniels stand out in the flavor. You will also notice that I don’t use salt. I get the sodium from other ingredients.
2 Pounds Of Ground Beef
1 Pound Of Chorizo Sausage Squeezed Out Of Casings
1 Medium Onion Chopped
1 Bell Pepper Chopped
4 Jalepano Peppers Chopped
2 Cans Beef Broth
1 6 Oz Can Tomato Paste
1 12 Oz Can Crushed Tomatoes
8 Oz Of Jack Daniels
1 Tsp Beef Granules
1 Tsp Chicken Granules
1 Tsp Granulated Onion
1 Tsp Granulated Garlic
5 Tbs Chili Powder
1 Tbs Cumin
1 Tbs Ground Black Pepper
1 Tbs Brown Sugar
1 Tsp Cayenne Pepper
1 12 Oz Can Of Light Red Kidney Beans
1 12 Oz Can Of Pinto Beans
In pot or large skillet melt some butter and add onion and peppers. I call this
sweating them. After about 3 minutes add the chorizo sausage. Saute sausage and
veggies until sausage is about half done. Add ground beef and saute until the meat is done. It is very important to get the grease out so now dump everything into a
colander and drain the grease out. Put back in the pot and add all the remaining
ingredients and bring to a boil. Lower to a simmer and let it get happy for about
2 hours. If it needs to be thinned out it's ok to add some water. Cheers !!!
This recipe is a dish I had growing up but have not had in many years. It is from my grandmother Leona Benda who passed away in 1984. My mother found the recipe and emailed it to me so I just had to make it. This was like eating a piece of my childhood. It is very simple but so so good.
6 lbs Of Bone In Short Ribs
2 Stalks Of Celery Cut Into Approximately 2 Inch Pieces
2 Large Onions Into Chunks
4 Carrots Cut Into Approximately 2 Inch Pieces
2 Medium Potatoes Cut Into Approximately 2 Inch Pieces
2 Can Of Beef Broth
4 Cloves Of Garlic Chopped
1 Tbs Paprika
1 Bag Of Frozen Peas
In large pot or dutch oven brown the short ribs in a small amount of oil with salt
and pepper. Add beef broth and garlic, you may need to add some water so the ribs
are covered. Bring to a boil and lower to a simmer. Simmer ribs for approximately
2 hours. At this point you need to get the grease out of the broth. Use a gravy
separator to get the grease out. Put the broth back in the pot. Add onions,
celery, potatoes, and carrots. In addition add the paprika and salt/pepper as
desired. Bring back to a boil and lower to a simmer until vegetables are soft,
approximately 1 hour. Cook the peas as desired in a microwave or pot. Serve ribs
vegetables and peas on plate.
When I was very young my mother told me I called this Blop In A Pot. Cheers !!
What a simple and fantastic meal that will have everyone coming back for seconds. A combination of roast beef with spinach, blue cheese and mushrooms. The other great thing is it is also low carb. If you don’t like blue cheese simply substitute a cheese you prefer like cheddar.
3 to 4 lb of Boneless Rump Roast
1/2 Cup Sliced Mushrooms
2 Cloves Minced Garlic
4 OZ Blue Cheese
1 Frozen Pack Of Spinach (6 ounces)
Salt and Pepper
In a skillet saute mushrooms until tender. Add garlic and saute for another minute
or two. In mixing bowl combine spinach, blue cheese and spinach. Cut the roast
in the center to within 1/2 inch of the bottom. Make sure the uncut piece is the
fat side. You now need to pound the meat with a meat hammer until you have flattened
the meat a little bit. Season the meat with salt and pepper. Spread the spinach
mixture to the center of the meat. Roll the meat so the spinach mixture is in the
center. Tie together with kitchen string. Place in preheated oven at 350 degrees
and cook for approximately 1 hour. If you desire medium rare the internal
temperature should be approximately 130 degrees.
On December 5th I will be returning to the Mason Dixon Barbecue Chili Cook off Championships. I am the defending champion in the people’s choice division which is the category which you make it ahead of time and you can put anything in the chili you want. This year I am sticking to the same spices but going to add a few different techniques. Instead of putting all the ingredients together at the same time I am creating what you call 2 dumps. That is a combination of spices that you add at different times of creation. One other different technique is taking part of the ground beef and making a beef paste in a blender. The other technique I am trying to accomplish is to chop the onions and peppers larger so that after they cook down that you can see them. If you chop them so fine they disappear in the simmering process. So the goal here is to be able to see the veggies and to see the result of making a beef paste. Also I have said in previous recipes that the measurements are not exact, in this recipe I am following the measurements to a T.
2 LBS GROUND BEEF 90% LEAN
4 MEXICAN CHORIZO SAUSAGES SQUEEZED OUT OF CASINGS
1 MEDIUM ONION
1 GREEN BELL PEPPER
4 SERRANO PEPPERS
1 HABANERO PEPPER
1 8 OZ CAN OF TOMATO SAUCE
1 8 OZ CAN OF TOMATO PASTE
2 CANS OF BEER OF CHOICE, I USED BUD LIGHT
1 CAN OF RED KIDNEY BEANS
1 CAN OF PINTO BEANS
3 TBS CHILI POWDER
1 TBS PAPARIKA
2 TBS BEEF GRANULES
1 TBS CHICKEN GRANULES
2 TBS GRANULATED GARLIC
2 TBS GRANULATED ONION
3 TBS CHILI POWDER
1 TBS PAPARIKA
2 TBS GROUND CUMIN
3 TBS BROWN SUGAR
1 TSP CAYENNE PEPPER
1 TSP BLACK PEPPER
Directions: Take half of the ground beef and place in blender. Blend the beef until it becomes a beef paste. Chop onions and peppers and chop them into larger than you would think pieces. Keep in mind that they will cook down and in the end you want to see them. Squeeze the chorizo sausage out of the casings. In a small amount of olive oil simmer onions and peppers and cook until soft. Add the beef paste and sausage. Cook approximately 5 minutes until primarily done. Add the remaining gound beef and cook until it is done. Take the meat and dump into a colander to drain all the grease you can get out of there. Now it is time to get serious. You have the first dump ready so add it to the meat and add the beer which is your broth. Let simmer for 30 minutes. After the 30 minutes it’s time for the second dump. Add it to the chili and let simmer for another 30 minutes. After you have simmered both dumps for 30 minutes, add the beans and let simmer for approximately 15 more minutes. If you feel it gets too thick you can add beef broth to thin it out. Now you have my hopefully award winning chili 2 years in a row. CHEERS !!!!
How about a chicken recipe that’s different yet very simple to prepare. I use thighs and legs but you can use any piece of he chicken you desire. Who doesn’t like coca cola so why not mix it with chicken for a meal that will have people coming back for seconds.
Chicken Thighs and Legs, Approximately 4 pounds
1/2 Medium Onion Chopped
4 Cloves Of Garlic Minced
1 Liter of Coke (or pepsi)
1/2 Cup Brown Sugar
1/2 Cup Apple Cider Vinegar
2 Squirts Of Spicy Mustard
4 Squirts Of Ketchup
4 Shakes Of Worcestershire Sauce
4 Shakes Of Soy Sauce
4 Shakes Of Hot Sauce
In large soup pot sautee onion and garlic until soft. Add the coke and the other
ingredients. Bring to boil and lower to a simmer for approximately 30 minutes. On a grill or frying pan Brown the chicken real good. Transfer chicken into the pot and let simmer for approximately 30 minutes. Now you have some very tender and
delicious chicken, cheers !!
Chicken Chesapeake is a great meal to fix that simply takes a boneless chicken breast and combines it with what is basically a Maryland tradition of crab imperial. Like any recipe the key is to use a good quality can of crab meat. If it is from a country like Vietnam do not use it. Only use crab meat that is from the USA. This is also like my crab cakes that you need to keep the crab imperial simple and put a bunch of filler in it. This is a simple yet great dish to prepare that I guarantee will have people smiling all over.
4 boneless chicken breasts
1 can of crab meat from the USA
Old Bay Seasoning
1 tsb or worcestershire sauce
1/2 cup of mayonnaise
In a mixing bowl combine crab meat, mayonnaise, worcestershire sauce and some old
bay seasoning. Take the chicken breast and butterfly it. Take the crab imperial
and fill the breast. Fold over and sprinkle some old bay on both sides of the
breast. Lay tin foil over a cookie sheet. Spray the tin foil with pam. Place the
chicken into a preheated oven at 350 degrees. Let cook for approximately 45 minutes
Towards the end feel free to put some butter over the chicken breast. Cheers !!