Category Archives: Pork

Pork, Sauces

Baby Back Ribs

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4 racks of baby-back pork ribs
BBQ Sauce for ribs (see above recipe)

Preheat the oven to 300º.  Brush sauce over the entire surface of each rack of ribs.  Wrap each rack tightly in aluminum foil and arrange the packets on a baking sheet with the seam of the foil facing up.  Bake for 2 to 2½ hours or until the meat on the ribs has pulled back from the cut ends of the bones by about ½ inch.  When the ribs are just about done, preheat your barbecue grill to medium heat.  Remove the ribs from the foil (careful not to burn yourself- the liquid inside will be hot!) and grill them on the barbecue for 4 to 8 minutes per side or until the surface of the ribs is beginning to char.  Brush sauce on both sides of the ribs a few minutes before you remove them from the grill.  Just be sure not to brush on the sauce too soon or it could burn.
Serve the ribs with extra sauce on the side and lots of napkins.

Bacon, Breakfast

Bacon

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1     pound bacon 
Cooking methods are listed from messiest to neatest.
  
To fry: Heat skillet over medium high heat.  Lay bacon slices in bottom of pan without overlapping.  You will have to do at least a couple batches to cook the whole package.  Cover with a lid to prevent getting splattered with hot grease.  Flip bacon over and cook on other side until browned nicely.  Place cooked bacon on a layer of paper towels to drain.
  
To bake:  Heat oven to 400.  Place bacon on broiler pan without overlapping slices.  Bake for 15 minutes, flip then bake approximately another 5 minutes until crispy.  Place cooked bacon on a layer of paper towels to drain.
To microwave:  Layer 5 paper towels on microwave turntable.  Place 5 slices of bacon on top without overlapping.  Place 2 paper towels over top.  Microwave on high for 3 minutes and check for done-ness.  Add more time if needed.  Place cooked bacon on a fresh layer of paper towels to drain.
Cook the entire package and place unused slices in a ziplock bag and keep in freezer until ready to use.  To make bacon bits, place cooked bacon in a food processor and pulse until chopped, or crumble by hand when cooled.
 8  Servings
Bacon, Potato Salad, Potatoes, Salads, Side Dishes

Potato Salad – Emeril’s Recipe

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14 red potatoes, about 2 1/2 pounds
8 slices bacon, crisp cooked, crumbled
6 hard boiled eggs, peeled and coarsely chopped
1/3 cup red onions, finely chopped
1/3 cup celery, finely chopped
1 –12 oz. jar ranch dressing  , Marie’s brand is good
2 tablespoons fresh parsley, chopped
Place potatoes in medium saucepan with enough water to cover by one inch.  Bring to a boil over high heat, lower to a simmer and cook until potatoes are just tender, 15-20 minutes. Drain and let cool, then cut into bite size pieces. In a large mixing bowl, combine the potatoes with all the remaining ingredients and gently toss.  Refrigerate the salad several hours before serving to allow the flavors to blend.
 8  Servings