Beer for Dinner

• ½ cup water
• 1 pound ground pork (can substitute ground pork sausage)
• ½ cup beer
• 1 teaspoon dry mustard
• ¾ teaspoon ground white pepper
• 1 tablespoon sugar
• 1 pinch of salt - taste
• 6 soft sandwich buns

In a large skillet, cover ground pork (or ground pork sausage) with water. Simmer until meat is white.

Drain well.

Add beer, sugar, dry mustard, and pepper and simmer - approximately 10 minutes.

Add salt to taste.

Serve on soft sandwich buns with dill pickles, chopped onion, cheese, and/or mustard.

Thanks to Jeff

Labels: mustard, pork, sandwich, sugar

Posted by Steve at 11:10 PM | Permalink | Comments | links to this post

• 2 cups water
• 2 cups dark beer
• 1/4 cup coarse salt
• 3 tablespoons packed dark brown sugar
• 1 cup ice cubes
• 6 thick-cut, bone-in pork chops
• 7 garlic cloves, minced
• salt and fresh-ground black pepper, to taste
• 2 teaspoons dried sage leaves

For the Brine: Combine water, beer, 1/4 cup coarse salt, and sugar in a big bowl. Stir until salt and sugar dissolve. Stir in the ice cubes. Put pork chops in a large plastic bag, then pour the brine into the bag. Seal the bag and put it in the refrigerator for at least 4 hours, turning the bag occasionally.

Now heat up your grill (medium-high heat). Take the pork chops out of the brine and pat them dry. Mix the garlic, salt, pepper, and sage together. Rub this mixture on both sides of the pork chops. Grill until they have an internal temperature of about 145 (no more than 10 minutes per side ... this depends on your grill).

Remove them to a platter, cover with foil and let them rest at least 5 minutes.

Thanks to Eat Your History

Labels: garlic, pork, sage

Posted by Steve at 9:54 PM | Permalink | Comments | links to this post

• 1 tablespoon plus 2 teaspoons chili powder
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 1/2 pounds boneless pork shoulder butt, cut into 2 1/2-inch pieces or boneless country pork spareribs, cut into 2-inch pieces
• 3 bacon slices, chopped
• 1 large onion, thinly sliced
• 1 cup diced smoked ham
• 1 medium carrot, peeled, chopped
• 6 large garlic cloves, chopped
• 2 poblano chilies,* seeded, cut into 2x1/4-inch strips
• 2 cups drained canned hominy (from two 15-ounce cans)
• 1 cup canned diced tomatoes in juice
• 1 cup beer
• 1 cup canned low-salt chicken broth
• 1 teaspoon dried marjoram
• 1/4 cup chopped fresh cilantro

Mix 1 tablespoon chili powder, salt, and pepper in bowl. Rub spice mixture all over pork. Sauté bacon in heavy large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels to drain. Working in batches, add pork to drippings in pot and sauté until brown on all sides, about 10 minutes per batch. Using slotted spoon, transfer pork to bowl.

Reduce heat to medium. Add onion, ham, carrot, and garlic to pot; cover and cook 5 minutes, stirring occasionally and scraping up browned bits. Add chilies; stir 1 minute. Stir in hominy, tomatoes with juices, beer, broth, marjoram, pork, and remaining 2 teaspoons chili powder and bring to boil. Reduce heat; cover and simmer until pork is very tender, about 1 hour. (Can be prepared 1 day ahead. Cover and chill bacon. Cool stew slightly. Chill uncovered until cold, then cover and keep chilled.)

Simmer stew uncovered until liquid is slightly reduced and thickened, about 10 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with reserved bacon and cilantro.

Thanks to epicurious

Labels: bacon, carrot, chili, cilantro, garlic, ham, hominy, onions, pork, stew, tomatoes

Posted by Steve at 7:43 PM | Permalink | Comments | links to this post

"Oktoberfest, Super Bowl, tailgate party, or sports night - these chops take on the hops!"

• 4 boneless pork chops, about 3/4-inch thick, trimmed
• 1/4 cup soy sauce
• 2 Tbsp brown sugar, unpacked
• 2 tsp grated ginger root
• 1 cup beer
  

Place chops in a self-sealing plastic bag; add soy sauce, brown sugar, ginger, and beer. Seal bag. Gently massage bag to evenly distribute marinade ingredients. Refrigerate 4 to 24 hours.

Prepare medium-hot coals in kettle-style grill. Remove chops from the marinade and discard marinade. Place chops on grill directly over coals. Cover grill and grill for 10 minutes, turning once.

Thanks to Glenny's

Labels: brownsugar, ginger root, grill, pork, soysauce

Posted by Steve at 8:10 PM | Permalink | Comments | links to this post

• 5 cups Guinness stout
• 1 cup dried cherries
• 1/3 cup balsamic vinegar
• 2 tablespoons vegetable or extra-virgin olive oil
• 1 (5 1/2-pound) pork shoulder roast
• Coarse sea salt or kosher salt and freshly ground black pepper
• 3 large red onions, peeled and sliced
• 1/2 teaspoon crushed black pepper
• 4 garlic cloves, peeled and finely minced
• 1 tablespoon tomato paste
• 5 whole allspice, crushed
• 2 bay leaves
• 1/4 cup molasses
• 3 tablespoons packed dark brown sugar
• 2 pounds sweet potatoes or yams, peeled and roughly chopped

PREPARATION: Bring the stout, cherries and vinegar to a simmer in a saucepan. Transfer to a bowl, cover tightly with plastic wrap and let sit for at least 1 hour, or refrigerate it overnight.

Center a rack in the oven and preheat the oven to 300 degrees. Warm the oil in a Dutch oven over high heat. Season the pork shoulder with salt and ground black pepper and sear on all sides until golden brown, 12 to 15 minutes. Transfer the pork shoulder to a platter. Remove all but 2 tablespoons of the fat in the pot.

Add the onion and black pepper to the pot and saute for 7 minutes. Add the garlic and continue cooking until the onions are translucent, about 3 minutes. Stir in the tomato paste and cook for 2 to 3 minutes longer. Add the pork shoulder, the marinated cherries and liquid, allspice, bay leaves, molasses, brown sugar, 1 teaspoon salt and 2 cups water. Bring the mixture to a simmer. Cover the pot, transfer it to the oven and braise for 1 hour, turning the pork once during cooking. Add the sweet potatoes and continue to braise for 2 more hours, turning two more times. If the sauce is too thin or is not flavored intensely enough, ladle most of it off into another pot and simmer it until it thickens and intensifies. Then add it back to the first pot. Slice the pork and serve with the sauce on top.

Makes 8 servings.

Nutrition information per serving: 905 calories, 31 grams fat, 78 grams protein, 63 grams carbohydrate, 6 grams fiber, 259 milligrams cholesterol, 569 milligrams sodium.
Source: "Braise: A Journey Through International Cuisine" by Daniel Boulud with Melissa Clark (HarperCollins Publishers, $32.50)

Link

Labels: brownsugar, cherries, garlic, molasses, pork, potatoes, vinegar, yams

Posted by Steve at 8:50 AM | Permalink | Comments | links to this post