2 racks of ribs – cut to 3 or 4 bone pieces
1/3 cup soy sauce
1/2 cup brown sugar
1/4 cup ketchup
2 cloves garlic, crushed
1 tbsp flour
3 tbsp warm water
Mix soy sauce, sugar, ketchup and garlic together and pour 3/4 over ribs in casserole dish. Bake, covered at 250°F for 2 to 2 1/2 hours, until the meat is just pulling away from the bones.
Transfer ribs to a BBQ, heated to medium. Baste with remaining 1/4 of mixture and finish off the ribs by charring the sugars in the sauce.
If desired, transfer the broth left in the casserole to a saucepan. Make a smooth paste from the flour and water and slowly whisk into the broth as you bring it to a slow boil until desired thickness is attained. Use as a “gravy” or dipping sauce.
Tangy Grilled Pork Steaks
2 to 3 pork steaks
2 tbsp brown sugar
2 tsp. curry
1 clove crushed garlic
1/4 cup soy sauce
1/2 cup tomato sauce
1/2 cup shredded onion
Blend brown sugar and curry powder in small, heavy saucepan. Over medium heat, add soy sauce, tomato sauce, garlic and onion, stirring until well blended. Bring to a boil, reduce heat and simmer for 5 minutes. Cool.
Place steaks in a large zipper bag, and pour marinade over and ensure that air is pressed out of bag before sealing. Marinate 4 to 6 hours or overnight in refrigerator.
Preheat grill to medium high. Remove steaks and add to grill. Lower temperature to medium and grill approximately 15 minutes per side.
Pork steaks want to be cooked longer than other pork cutlets, as they are more marbled and the fats need to be rendered longer to tenderize the meat. Do not undercook a pork steak. It will be a sad waste of a Schinkels’ pork steak.
Jalepeño Cheddar Burritos
4 Schinkels’ Legacy Jalapeño Cheddar Smoked Sausages
4 – 10 inch flour tortillas
1 cup shredded lettuce
1 cup diced tomatoes
1/2 cup slice avocado
1/4 cup chopped cilantro
Grill sausages on BBQ on medium heat until puffed or split
Warm tortillas in microwave or in a large, dry skillet.
Top each tortilla with a grilled sausage. Sprinkle with lettuce, tomatoes, avocado, cilantro and sour cream.
Fold in sides and roll to enclose filling.
Serve with salsa.
1. substitute prepared guacamolé for the avocado/sour cream if not in season
2. Warming the tortillas in a dry pan before warming brings back a “fresh baked” texture and flavour.
Pork Loin with Peppers
4 individual cloves of garlic, crushed
4 lb pork loin roast
1 link Italian sausage, casings removed
1 onion, sliced
1 tomato, sliced
1 cup chicken broth
4 peppers – red, orange, yellow – sliced
salt and pepper
2 tbsp flour
1/4 cup warm water
Heat butter in large heavy saucepan. Add the garlic and sausage, stirring and breaking up, until sausage is no longer pink. Remove the sausage and set aside. In remaining butter and sausage juices, brown the pork loin on all sides over medium high heat. Drain off excess fat.
Add about 1/2 the onions, all the tomatoes, chicken broth, and reserved sausage to the saucepan with the loin. Add salt and pepper to taste. Cover and simmer for about 2 1/2 hours on low.
In a skillet, over medium heat, sauté remaining onion and peppers in butter, until tender-crisp. Season with favourite vegetable mix or just salt and pepper.
Remove the pork loin and slice, setting aside while you make the gravy.
Separate the sausage, onions and tomatoes from the remaining broth using a slotted spoon and set aside. Combine the flour and warm water until smooth, Stir the flour mixture into the pork juices in saucepan over medium heat, a little a time, until thickened. Pour gravy over the pork loin on a warmed serving tray and serve with the sautéd onions and peppers.
Herbed Butterfly Pork Chops
4 Butterfly pork chops
2 tbsp lemon juice
2 tbsp chopped parsley
1/2 tsp crumbled rosemary
1/2 tsp crumbled thyme
1/4 tsp ground pepper
Brush chops with lemon juice.
Combine remaining ingredients and mix well.
rub herb mixture on both sides of chops.
Grill over medium low heat for 5 minutes each side or until juices run clear.
Do not over cook. It will be a waste of a good Schinkel butterfly. Low and slow is the work for butterflies.
If you have different herbs available, obviously, you can change things up a bit.
Grilled Pork Tenderloin
with Garlic-Cilantro Butter
1 1/2 lb pork tenderloin
1/2 cup olive oil
1/4 cup chopped fresh cilantro
3 tbsp lime juice (fresh is best)
1/4 tsp fresh ground pepper
1 cup butter, softened
1/4 cup chopped cilantro
2 tbsp minced roasted garlic (about 12 cloves)
2 tbsp lime juice (again, fresh if you can get it)
Cut tenderloins into 1 inch medallions, flatten slightly.
Combine next four ingredients with medallions in large zipper bag, sealed after squeezing air out. Refrigerate at least 4 hours.
Remove pork from marinade, grill over low-medium heat BBQ 3 – 4 minutes each side, until light in colour.
Whip together ingredients with blender until smooth and creamy.
Top tenderloins with dab of butter before serving.
Braised Italian Sausage Stew
2 lb mild Italian Sausage
2 tbsp olive oil
2 Coarsely chopped onions
2 Coarsely chopped carrots
8 oz mushrooms
2 stalks celery
1 – 28 oz can tomatoes
1 1/2 cup chicken stock
1 cup white wine
1 tsp Italian seasoning
1/2 tsp ground pepper
1/2 tsp salt
Heat oil in a large Dutch oven over medium heat.
Add onion; cook 3 minutes or until slightly soft.
Add sausage links to pan; cook 12 – 14 minutes or until sausage is browned and almost cooked through.
Remove sausage links to cutting board and allow them to cool before coin slicing.
Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven.
Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper.
Add sliced sausage to the pot. Stir to combine all the ingredients.
Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until root vegetables are cooked. Serve with crusty Italian bread.