Peaches

By Veronica Sliva
The peach was introduced to North America by Spanish explorers in the sixteenth century.

Peaches, a sweet and juicy fruit, were mentioned in Chinese writings as far back as the tenth century B.C and were a favourite of the emperors. The Persians brought peaches from China and passed it on to the Romans. The peach was introduced to North America by Spanish explorers in the sixteenth century.

Peaches have skin that ranges in colour from white to a yellowish- brown and flesh that can be rich yellow to deep gold, reddish-orange or almost white. The skins have a soft, fuzzy surface and the fruit contains a large stone or pit in the middle. There are many different varieties of peaches grown today, all of which are generally classified as clingstone, freestone, or semi-freestone. Clingstones have stones or pits that cling to the flesh of the peach while freestones are easily separated from the flesh. Semi-freestones, are smaller sized than freestones, and are hybrids of the clingstone and freestones, but have a stone that detaches easily from the flesh.

The peach is a member of the rose family and will have a sweet fragrance when ripe. Peaches are a good source of vitamin C.

Buying and Storing
Peaches are sold fresh, canned and frozen. Choose fragrant fruits with a fresh yellow or cream background and no bruising. Avoid fruit that is overly firm. Peaches that are greenish in colour were probably picked too early should be avoided.

Most peaches sold at the supermarket are still not completely ripe. To ripen peaches place them in a brown paper bag for 2 to 3 days. Ripe peaches are soft to the touch and have a fragrant smell. Once ripe, keep peaches refrigerated for up to 2 weeks. Peaches taste best when they're eaten at room temperature.

Availability
Imported peaches are available almost year-round. Local peaches are available July, August, September.

Preparation
Peaches are used for many purposes… in desserts, pies, puddings, cobblers, shortcakes, salads, as breakfast toppings, for canning and to enjoy eaten fresh.

Wash peaches thoroughly. Rubbing them with a paper towel easily removes the fuzz on the skin. Some people prefer to peel peaches. They peel more easily if blanched first. To blanch, put peaches in boiling water for a minute and then plunge them in cold water. Peaches discolour quickly when exposed to the air. To prevent discolouration, sprinkle with lemon or lime juice.

Fresh peaches are delicious with cereal and fruit salads. Mix them with low fat cottage cheese or yogurt. Barbecued, baked, broiled, or sautéed, peach slices make a great side dish for chicken.

Easy Ice Cream Pie
Yield: 6
Ingredients:
Easy Ice Cream Pie

* 1 1/2 cups chocolate cookie crumbs
* 3 tbsp sugar
* 3/4 cup unsalted butter, melted
* 4 cups good quality chocolate ice cream
* 1/2 cup orange marmalade
* 4 cups coffee ice cream
* 3/4 cup Irish Cream Liqueur
* 3 tbsp sliced almonds, lightly toasted


Directions:
Easy Ice Cream Pie

1. Preheat oven to 350 °F and grease a 9-inch spring form pan. Pulse chocolate cookie crumbs, sugar and butter in a food processor until crumbly. Press into prepared pan and bake for 8 minutes. Cool completely.
2. Pull chocolate ice cream from freezer 15 minutes before using. With electric beaters or in a mixer fitted with the paddle attachment, beat ice cream with orange marmalade just to blend. Spread into cooled tart shell and freeze while preparing coffee ice cream.
3. Pull coffee ice cream from freezer and let sit for 15 minutes. Beat in Irish Cream until blended and spread over chocolate layer. Sprinkle with toasted almonds and freeze for at least 2 hours. Let sit out for 15 minutes before slicing with a hot, dry knife.

Ice Cream Layer Cake


Makes one 9-x-13 inch cake.
Ingredients:
Ice Cream Layer Cake

* 2 cups sugar
* 1/2 cup water
* 1 tsp white vinegar
* 1 1/3 cups whipping cream
* 3 cups gingersnap cookie crumbs
* 1 cup toffee bites (such as Skor)
* 1/2 cup melted butter
* 1 1/2 cups sliced hazelnuts
* 5 cups dulce de leche, caramel or butterscotch ice cream
* 5 cups white chocolate ice cream


Directions:
Ice Cream Layer Cake

1. For caramel sauce, bring sugar, water and vinegar up to a full rolling boil. Boil sugar, uncovered and without stirring until a rich amber colour, brushing down the sides of the pot with cool water often. Remove from heat and whisk in cream (watch out for steam). Set aside to cool, then chill until ready to use.
2. For cake, grease and line the bottom and sides of a 9-x-13-inch pan with parchment paper. Preheat oven to 350 F (180 C).
3. Combine cookie crumbs with ½ cup of toffee bits and melted butter. Press into bottom of prepared pan and bake for 12 minutes. Place hazelnuts on a baking tray and toast for 10 minutes, stirring once.
4. Soften dulce de leche ice cream on counter for 15 minutes, then beat slightly to soften. Spread into cooled pan and freeze for 30 minutes.
5. Spread half of caramel over ice cream and sprinkle with ½ cup toasted hazelnuts and remaining ½ cup of toffee bits. Freeze while preparing white chocolate layer.
6. Soften white chocolate ice cream on counter for 15 minutes, then beat slightly to soften. Spread over hazelnut-toffee layer and freeze for 30 minutes. Drizzle top cake with remaining caramel sauce and freeze for 4 hours.
7. To serve, remove cake from pan and press remaining 1 cup of toasted hazelnuts on side of cake. Let cake sit out for 10 or 15 minutes before slicing.

Chocolate Chip Ice Cream Cake
Yield: 12
Ingredients:
For Chocolate Chip Cookie Layers

* 3/4 cup unsalted butter at room temperature
* 1/2 cup light brown sugar, packed
* 1/4 cup + 3 Tbsp sugar
* 2 tbsp golden corn syrup
* 1 x whole large egg
* 1 x large egg yolk
* 2 tsp vanilla extract
* 1 1/2 cups all purpose flour
* 2 tbsp cornstarch
* 1 tsp baking soda
* 1 tsp salt
* 1 cup miniature chocolate chips

For Chocolate Chip Ice Cream Layer

* 4 x large egg yolks
* 6 tbsp sugar
* 1 tsp cornstarch
* 1 1/4 cups half and half cream
* 1 tsp vanilla extract
* 1 1/4 cups whipping cream
* 1 1/2 cups miniature chocolate chips


To Assemble

1. For chocolate chip cookie layers, preheat oven to 325 °F and grease 2 9-inch cake pans, lining the bottoms with parchment paper.
2. Cream butter, both sugars and corn syrup until smooth. Add eggs and vanilla extract and combine well. In a separate bowl, stir flour with cornstarch, baking soda and salt to blend. Add flour to butter mixture and stir until dough just comes together. Stir in chocolate chips. Divide dough evenly between the two cake pans and spread to level the dough. Bake for 20 to 25 minutes, until cookie turns a light golden brown. Allow to cool completely.
3. For chocolate chip ice cream, whisk egg yolks, sugar and cornstarch in a saucepot to combine. Whisk in half & half cream and stir mixture over medium-low heat until it thickens and become just a little glossy, about 8 minutes. Remove from heat and strain. Stir in vanilla and let mixture cool to room temperature, stirring occasionally, then chill completely. Whip cream to soft peaks and whisk into chilled ice cream. Pour mixture into an ice cream maker following manufacturer’s instructions. Just before removing ice cream, pour in chocolate chips. Scrape ice cream into a container and freeze while preparing cookies for assembly (if ice cream is still quite fluid, freeze for about 40 minutes to firm up – this will prevent chocolate chips from sinking).
4. For assembly, turn cookies out of pan and peel off parchment. Line the side of a 9-inch springform pan with plastic wrap and place one cookie layer, nice side down into lined pan. Remove ice cream from freezer and spread over cookie. Lay remaining cookie layer on top of ice cream, pressing only lightly. Wrap cake and freeze until ready to serve.
5. To serve, let cake temper (soften) at room temperature for at least 15 minutes. Remove springform pan and peel away plastic wrap. Slice into wedges and serve.

Fried Ice Cream 2
Yield: 8
Ingredients:
Fried Ice Cream

* 2 cups vanilla or dulce de leche ice cream
* 1 cup finely chopped toasted almonds
* 2-1/2 cups graham cracker crumbs
* 4 x eggs, lightly beaten
* oil for frying


Directions:
Fried Ice Cream

1. Line a baking sheet with parchment paper. Place the sheet in the freezer for about 5 minutes.
2. Using an ice cream scoop and your hands, make a 60-ml (1/4-cup) ice cream ball. Repeat with the remaining ice cream, for a total of 8 balls. Place on the chilled baking sheet and return to the freezer for 10 minutes.
3. Place the almonds in a bowl. Roll the ice cream balls in the almonds, pressing the nuts onto the balls to coat them well. Freeze for about 30 minutes.
4. Place the eggs in a bowl and the crumbs in another bowl. Turn the ice cream balls in the egg and shake to remove any excess. Roll the balls in the crumbs, pressing to coat well. Freeze for about 30 minutes.
5. Strain the eggs to remove any crumbs. Refrigerate.
6. Coat the ice cream balls in egg and crumbs a second time. Freeze for about 2 hours.
7. Preheat the deep fryer to 190°C (375°F).
8. Fry 3 or 4 balls at a time until golden, about 2 minutes. Serve immediately.
9. *Note: Instead of graham cracker crumbs, use Oreo® cookie crumbs. Freezing times will vary from freezer to freezer.

http://www.foodtv.ca/eatingwell/Blog.aspx?nwsltrfood20080805ref=F33

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Grilling Guide: Pork
7/21/2008 1:21:00 PM

Move over, beef! Pork can be king of the grill, too. From chops to ribs, roasts to tenderloins, pork grilling options are endless – and economical! And many cuts of pork are very lean, making them an excellent alternative to chicken and a super healthy grilling choice in general.

Choosing

When shopping for pork, choose meat that is even in colour and has a rich pink or peach hue. Never choose pork that is turning grey or brown. There are many cuts of pork that are suitable for grilling, including centre cut chops, butterfly chops, tenderloin, tenderloin medallions, back ribs and side ribs. Roasts can also be grilled, but should be de-boned first or they’ll take a very long time to cook. Any type of boneless pork is suitable for cutting into chunks and threading onto skewers for grilling. Ground pork and sausages made with pork are also good grill choices.

Storing, Handling and Preparing

Sealed, fresh pork cuts can be kept in the refrigerator for up to four days. Sealed, ground pork will keep in the fridge for one or two days. Well-wrapped cuts of pork will keep well in the freezer for up to six months. Ground pork can be kept for about three months in the freezer.

Always keep pork cool. Make sure your refrigerator is between 0°C and 5°C (32°F and 41°F). Never defrost pork at room temperature. Instead, thaw it in the refrigerator, in cold water, or in the microwave if you plan to cook it immediately. And always marinate pork in the fridge– and use fresh marinade to baste the meat.

There was a time pork had to be served well done, but that has changed. It’s at its most juicy and tender when cooked to medium - 160°F/70°C. (The exception is ground pork and sausage, which, like all ground meats, should be cooked thoroughly.)

A few pork grilling tips:

* Pre-heat grill to high, then reduce to medium and put the pork on a well oiled grill
* Use tongs instead of a fork to turn chops and medallions. A fork will pierce the meat and the juices will run out, making it less tender
* Don’t overcook your pork. It dries out quickly and loses a great deal of flavour when overdone. Use a meat thermometer to get your pork to medium (160° /70°C)
* If threading chunks of pork on wood or bamboo skewers, presoak the skewers in water for an hour so they don’t flare and burn.


Pork is also fantastic when smoked, and this can be done using wood chips on any barbecue. Wood chips are available in shavings or wood chunks (which are a few inches thick). If you’re using shavings, you’ll need a holding pan. This can be purchased, or a tin pie plate will do, too. Larger chunks of wood can be placed directly on a rock grate or charcoal, beneath the pork as it cooks. Before adding wood chunks to your barbecue. soak them in water for at least an hour, so the wood will smoke instead of burn.

Peaches Foster
Yield: 6

I like to make this recipe on the barbeque outside, so that if the rum ignites, flames aren’t a worry. If you are preparing this indoors, just cook this dish on medium heat.
Ingredients:
Peaches Foster

* 6 fresh peach
* 1/2 cup unsalted butter
* 1 cup brown sugar
* juice of 1/2 orange
* juice of 1/2 lemon
* 4 tbsp rum, optional
* 1/2 tsp cinnamon
* vanilla ice cream


Directions:
Peaches Foster

1. Peel and slice peaches.
2. In a sauté pan over high heat, melt butter and brown sugar together until bubbling. Squeeze in orange and lemon juices and stir. Add rum, watching for flames. Sprinkle in cinnamon and wait until foster sauce bubbles again.
3. Add peaches, stir for one minute and remove from heat.

To Assemble

1. Spoon over ice cream and enjoy!!

Kraft Chicken and Peaches Skillet Dinner
Yield: 4
Ingredients:
Kraft Chicken and Peaches Skillet Dinner

* 4 boneless skinless chicken, breasts
* 1 chopped onion
* 1 stalk celery, chopped
* 2 tsp curry, powder
* 1 can (14 oz/398 mL) sliced peaches
* 1/3 cup mango, chutney
* 1 tbsp soya sauce
* MINUTE Rice prepared for 4 servings as directed


Directions:
Kraft Chicken and Peaches Skillet Dinner

1. BROWN chicken in large non-stick frypan. Push to sides of pan
2. COOK onion and celery until tender. Stir in curry powder and heat briefly. Add peaches with juice, mango chutney and soya sauce. Bring to a boil and simmer 1 min.
3. SERVE chicken and peaches over prepared rice.


Creamy Peach Tart
Yield: 8
Ingredients:
For Crust:

* 2/3 cup unsalted butter at room temperature
* 1 1/4 cups icing sugar, sifted
* 1 large egg
* 1 large egg yolk
* 1 tsp vanilla extract
* 1 2/3 cups pastry flour, sifted
* 1/4 tsp salt

For Cream Filling:

* 1 cup whipping cream
* 1 x 8 oz package cream cheese at room temperature
* 3 tbsp sugar
* 3 tbsp honey
* 1 tbsp custard powder
* 2 tsp vanilla extract

For Fruit:

* 6 fresh peaches, white and/or yellow
* 1 tbsp lemon juice
* 1/2 cup apple jelly


For Fruit:

1. For crust, beat sugar and icing sugar until smooth. Add egg, egg yolk and vanilla and beat to incorporate. Sift in pastry flour and salt and blend just until incorporated. Shape into a log and chill for an hour.
2. Preheat oven to 350 °F. On a lightly floured surface, roll out pastry in a rectangle to ¼ -inch thick. Line an 11 –x 5-inch rectangular removable bottom tart pan and trim off excess. Freeze shell for 15 minutes. Prick with a fork and weight shell with foil topped with raw rice or beans. Bake for 20 minutes, then remove foil and weights and bake about 10 minutes more, until shell is dry. Cool completely.
3. For filling, whip cream to medium peaks and chill. Beat cream cheese with sugar, honey, custard powder and vanilla until smooth. Fold in whipped cream and spread into cooled shell. Chill while preparing fruit.
4. Peel peaches by immersing in boiling water for one minute. Remove, then shock in ice water for a minute. Peach skin should come off easily. Slice peaches and toss with lemon juice. Arrange peaches on cream filling. Melt apple jelly in microwave, then brush over peaches.

Caribbean Smoked Pork Loin
Yield: 4

EASE OF PREPARATION: Easy
Ingredients:
Caribbean Smoked Pork Loin

* 1 tablespoon firmly packed light brown sugar (15ml)
* 2 teaspoon garlic powder (10ml)
* 1 tablespoon pepper (15ml)
* 2 teaspoons ground ginger (10ml)
* 1 teaspoon cayenne pepper (5ml)
* 1/2 teaspoon ground allspice (2.5ml)
* 1/2 teaspoon ground cloves (2.5ml)
* 1/4 teaspoon ground nutmeg (1ml)
* 1/4 teaspoon cinnamon (1ml)
* 2 teaspoons orange zest (10ml)
* 6 cups of cherry wood chips (1.5 litres)
* 1 cup dark sweet rum (250ml)
* 2 teaspoons orange peel (10ml)
* 1 cup water (250ml)
* 1 tablespoon of kosher salt (15ml)
* 1 x 5-to-6 pound boneless pork loin, trimmed of excess fat
* Salt and pepper to taste


Directions:
Caribbean Smoked Pork Loin

1. For rub, in a bowl combine the brown sugar, garlic powder, ground ginger, pepper, cayenne, allspice, cloves, nutmeg, cinnamon, orange zest.

2. Score the fat cap of the pork loin creating a diamond pattern. Season the loin all over with the rub, rubbing the mixture into the scored surface. Place the seasoned pork loin into a sealable plastic bag and then place in the refrigerator over night.

3. Prepare smoke pouch. Place 2(500ml) cups of cherry wood chips into a bowl of cold water to soak for 1 hour.

4. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Add rum and orange peel to wood chips.

5. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make a second pouch.

6. Remove pork loin from refrigerator and season well with kosher salt.

7. Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source on the left side of the BBQ and a drip pan on the right side. Close the lid and wait for smoke. Once BBQ is smoking, place the pork loin on the side of the BBQ without direct heat.

8. Smoke the pork loin over indirect heat for 2.5-3 hours. Change the smoke pouch halfway through.

9. Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.


Garlic, Thyme and Rosemary Smoked Pork Loin
Yield: 4

EASE OF PREPARATION: Moderate
Ingredients:
Garlic, Thyme and Rosemary Smoked Pork Loin

* 1 x 2-to-3 pound boneless pork top loin roast (single loin) (2.2 kg)
* 2 tablespoons snipped fresh rosemary (30ml)
* 1 tablespoon olive oil (15ml)
* 2 teaspoons minced garlic (10ml)
* 2 teaspoons ground black pepper (10ml)
* 2 teaspoons oregano (10ml)
* 4 sprigs fresh rosemary
* 2 lemon zested chopped fine
* 4 sprigs fresh thyme
* 6 cups cherry wood chips


Directions:
Garlic, Thyme and Rosemary Smoked Pork Loin

1. For rub, strip thyme, rosemary and oregano from stems and rough chop, into a bowl. Dice garlic and add to bowl. Add pepper, lemon zest and oil.

2. Season the loin all over with the rub. Coat completely and place the seasoned pork loin into a sealable plastic bag and then into the refrigerator over night.

3. The next day place 4 cups (1 litre) of cherry wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups of dry cherry wood chips.

4. Prepare smoke pouch. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil.

5. Place 1 cup (250ml) of dry wood chips on top along with a bunch of thyme and rosemary sprigs. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.

6. Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking, season pork with salt and then place the pork loin on the side of the BBQ without direct heat. Remove pork and season with salt & pepper. Smoke the pork loin over indirect heat for 2-3 hours. Change the smoke pouch halfway through.

7. Remove from grill and let the meat sit at room temperature for 20 minutes under some foil before slicing and serving.

Smoked Pork Belly
Yield: 6
Ingredients:
Marinade:

* 1/4 cup Jack Daniels (60ml)
* 3 sprigs fresh rosemary roughly chopped
* 1 tablespoon garlic finely chopped (15ml)
* 1 tablespoon grainy mustard (15ml)
* 3 tablespoons olive oil (45ml)
* 2 teaspoons chili flakes (10ml)
* 1 teaspoon cracked black pepper (10ml)

Drip Tray Ingredients:

* 1 medium sized onion sliced into 1/2” slices
* 2 sprigs fresh sage, chopped
* 1/4 cup Jack Daniels (60ml)
* 2 cups water (500ml)
* 12 cups of Apple wood chunks (3 liter)

Smoked Pork Belly

* 2 pound pork belly cut into 2 x 6” squares (1kg)


Directions:
Marinade:

1. In a bowl add chopped rosemary, garlic, mustard, oil and chilies. Mix together until well combined. Place the pork in a large sealable plastic bag and pour the marinade overtop. Seal bag and toss gently to coat evenly. Place bag in the refrigerator to marinate overnight.

Smoked Pork Belly

1. Remove pork from refrigerator. Pull pork out of bag and place on to a baking sheet. Discard of marinade and pat the pork dry with a clean paper towel. Let it come to room temperature before putting it on the grill to slow smoked.

2. Prepare smoke pouch. Place 8 cups (2 liter) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 4 cups (1 liter) of dry wood chips.

3. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make 4 pouches pouches.

4. Prepare the barbecue for indirect grilling. Place the drip tray on the side of the grill that is off. Add sliced onions and chopped some sage, Jack Daniels and water to the drip tray.

5. Put the grate back over the tray and preheat the barbecue to 220ºF/110 ºC. Place the pork down on the cool side of the grill over the drip tray. Place the smoke pouch on the side of the grill with direct heat. Smoke the pork over indirect heat for approximately 4 hours. Changing the smoke pouch when smoke dissipates.

6. Remove from grill and let rest covered in foil for 15 minutes. Slice thin. Serve with a fresh tomato salad with baguette or with Pasta Salad with Citrus Dressing.

Serves 6-8

Stuffed Grilled Pork Roast
Yield: 4
Ingredients:
Stuffed Grilled Pork Roast

* 1/2 pork loin roast sliced horizontally

Marinade

* 3 tbsp rice wine vinegar (45ml)
* 1/2 cup white wine (125ml)
* 1 cup canned peaches (250ml)
* 2 tbsp ginger (30ml)
* 1 x jalapeno pepper, seeds removed
* 1 x white onion, chopped
* 1/2 cup mint (125ml)

Stuffing

* 1 cup fresh peaches, sliced ½ inch (250ml)
* 3 tbsp cilantro, chopped (45ml)
* 1 x red Thai chili pepper finely chopped
* 3/4 cup hazelnuts chopped (190ml)
* 1 x lime, zested
* The juice of 1 lime
* Salt
* Pepper

Basting Sauce

* 1/4 cup bourbon (60ml)
* 1/4 cup honey (60ml)


Directions:
Stuffed Grilled Pork Roast

1. Puree marinade and refrigerate for 5 hours or overnight.
2. Remove from marinade and wipe clean. Using a sharp knife, cut pork down the center lengthwise 3/4 of the way through the meat. Do not cut completely through side. It should open like a book.
3. Combine the stuffing ingredients in a bowl. Spoon the stuffing in the center of the pork. Close the pork around the stuffing and truss using butchers twine.
4. Preheat the grill to 350ºF/180ºC by keeping one side of the grill on low and the other on medium high. Place a drip pan underneath the low heat side of grill.
5. Drizzle pork with olive oil. Season with salt and pepper. Sear roast on medium high heat side of the grill until the meat is brown and golden on the outside. Move roast over to low heat side of the grill, over top of the drip pan. Continue to cook for 1 ½ hours or until an internal temperature of 160ºC is reached.
6. Baste the meat with a mixtures of bourbon and honey at every 10 minutes during the last 30 minutes of cooking.

Cuban Grilled Pork Sandwich
Yield: 8
Ingredients:
Cuban Grilled Pork Sandwich

* 2 tbsp vegetable oil
* 1 tbsp chili powder
* 1 clove garlic, minced
* 1/4 tsp pepper
* 1 pinch salt
* 1 pork, tenderloin
* 1 oblong bread, loaf
* 1/4 cup light mayonnaise
* 2 tsp Dijon mustard
* 6 oz sliced Black Forest ham
* 6 slices dill pickle
* 4 oz sliced Swiss cheese


Directions:
Cuban Grilled Pork Sandwich

1. In bowl, whisk together oil, chili powder, garlic, pepper and salt; add pork, turning to coat. (Make ahead: cover and refrigerate for up to 24 hours.)
2. Place pork on greased grill over medium-high heat; close lid and cook, turning once, for 16 to 20 minutes or until just a hint of pink remains inside and juices run clear when pork is pierced.
3. Transfer to cutting board; let cool.
4. Slice thinly on the diagonal.
5. Using serrated knife, cut bread loaf in half horizontally.
6. Combine mayonnaise with mustard; spread on cut sides of loaf.
7. Layer sliced ham, pork, dill pickles then cheese on bottom.
8. Sandwich with top half of loaf. (Make ahead: Wrap in foil and refrigerate for up to 6 hours.)
9. Cut into eighths to serve.

Glazed Grilled Pork Chops
Yield: 4
Ingredients:
Marinade

* 1/2 cup char siu sauce or hoisin sauce
* 2 tbsp sesame oil
* 2 tbsp Chinese rice wine or dry sherry
* 1 clove garlic, minced
* 1 x walnut size shallot, minced
* 4 x boneless loin pork chops, cut 1 inch thick

Glazed Grilled Pork Chops

* 1 tsp vegetable oil
* 1/3 cup chicken broth


Directions:
Marinade

1. Combine marinade ingredients in a medium bowl and mix well. Add pork chops and turn to coat. Let stand for 10 minutes or marinate in the refrigerator for up to 4 hours; turn occasionally in the marinade.

Glazed Grilled Pork Chops

1. Place a grill pan over medium-high heat until hot; brush with oil. Place pork chops in pan, reserve marinade. Cook, turning occasionally and basting with marinade, until meat is no longer pink in the centre, about 5 minutes on each side.
2. Combine remaining marinade and broth in a small saucepan. Bring to a boil; reduce heat and simmer until sauce has thickens slightly, about 3 minutes.
3. Brush sauce on pork chops and serve.

Honey Garlic Ribs with Grilled Zucchini, Rice
Yield: 4
Ingredients:
Honey Garlic Ribs With Grilled Zucchini, Rice

* 3 lb. lean pork or beef ribs (can double the amount to have extras) (1.350 kg)
* 1 jar V-H honey garlic sauce
* 2 x zucchini, sliced in strips
* Fresh herbs or Mrs. Dash Italian Seasoning
* Olive oil
* 1 1/2 cups basmati rice (375 mL)
* 3 cups water (750 mL)
* Cooking spray
* Ribs


Directions:
Honey Garlic Ribs With Grilled Zucchini, Rice

1. The night before…
Cut ribs into slabs and boil in water (can add onions for flavour). Boil for 30 minutes to 1 hour. Drain water completely from ribs (this gets rid of the fat).
2. Place ribs in a container. Cover with honey-garlic sauce. Refrigerate overnight.
3. The next day when you get home…
Preheat BBQ to medium (350 F) (175 C).
4. Season the zucchini with fresh herbs or Mrs. Dash Italian dressing and brush each strip with olive oil.
5. Place zucchini in a vegetable cage and place on grill. Watch carefully to see that it doesn’t burn. Munch on the grilled zucchini while the rest of the meal is cooking! Combine rice and water in a microwave-safe pot or casserole. Cover and microwave rice at high 10 minutes, then medium 10 minutes.
6. Spray marinated ribs with cooking spray and place on BBQ grill. Sear each side. Turn often, brushing remaining marinade on ribs.


Tex Mex Pork Ribs
Yield: 4

EASE OF PREPARATION: Easy
Ingredients:
Tex Mex Pork Ribs

* 2 slabs baby back ribs

For rub

* 3 tablespoons firmly packed dark brown sugar(45ml)
* 3 tablespoons chili powder(45ml)
* 1 tablespoon paprika(15ml)
* 1 tablespoon garlic salt(15ml)
* 2 teaspoons ground cumin(10ml)
* 2 teaspoons black pepper(10ml)
* 2 teaspoons oregano(10ml)
* 2 teaspoons cayenne(10ml)
* 2 teaspoons onion powder(10ml)
* salt to taste
* 6 cups hickory wood chips(1.5 litre)


For rub

1. Remove the membrane on the back of the ribs using a pair of pliers dedicated for kitchen use.

2. In a bowl combine brown sugar, chili powder, paprika, garlic salt, ground cumin, black pepper, oregano, cayenne pepper and onion powder. Rub all over both sides of the baby back ribs. Place into a resealable plastic bag and then into the refrigerator overnight.

3. Prepare smoke pouch. Place 4 cups(1000ml) of hickory wood chips into a bowl of cold water to soak for 1 hour. Reserve 2 cups(500ml) of dry wood chips.

4. To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top along with some oregano and thyme. Mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat to make second smoke pouch.

5. Prepare the barbecue for indirect grilling. Preheat the barbecue to 220ºF/110ºC. Place one smoke pouch directly over the heat source. Close the lid and wait for smoke. Once BBQ is smoking reduce heat to a temperature of 220F/110C. Place the pork ribs on the side of the BBQ without direct heat. Smoke the pork ribs over indirect heat for 2 hours changing the smoke pouch when the smoke has dissipated.

6. Remove ribs from grill and tent with foil. Serve warm.

Serves 4-6


Rotisserie Baby Back Pork Ribs with Balsamic Onion Marmalade
Yield: 4

EASE OF PREPARATION: Easy
Ingredients:
Basting Sauce

* 2 tablespoons honey (30ml)
* 1/4 cup of butter
* 2 tablespoons fresh squeezed lemon juice with zest finely chopped (30ml)
* 1 tablespoon chopped basil (15ml)
* 1/2 tablespoon fresh chopped thyme (7.5ml)
* 1 tablespoon fresh chopped rosemary (15ml)
* 1 tablespoon fresh chopped oregano (15ml)
* 2 teaspoons ground fennel seed (10ml)
* 2 teaspoons cracked black pepper (10ml)

Rotisserie Baby Back Pork Ribs

* 2 whole racks of baby back ribs

Onion Balsamic Marmalade

* 1.5 tablespoons unsalted butter (22.5ml)
* 2 cups Spanish onion chopped into medium dice (500 ml)
* 2 tablespoons sugar (30ml)
* 1/2 cup balsamic vinegar (125ml)
* 1/4 cup dry red wine (60ml)
* 1/4 cup fresh cranberries (60ml)
* 2 sprigs fresh oregano
* Salt and cracked pepper to taste


Rotisserie Baby Back Pork Ribs

1. Remove the membrane from the back of the ribs. Cut the rack into 3 or 4 rib sections. Next, thread the rib sections on to a spit. Note for each piece weave twice. Ensure the ribs are evenly distributed on the spit to allow for even rotating.

2. In a pot combine the basting ingredients. Set the pot over low heat and heat until all the butter has melted. Remove from heat.

3. Prepare the barbecue for direct grilling. Preheat the grill to medium low heat. Place a drip pan in the center of the grill. Add the spit to the rotisserie and close the lid to cook at 400°F/200°C for about an hour and a half or until ribs are tender and cooked threw. Baste the ribs frequently.

4. Remove spit from the grill and slide the ribs onto a baking sheet. Tent with foil and let them rest for approximately 10 minutes.

Onion Balsamic Marmalade

1. Heat the butter in a medium heavy sauce pan over moderate heat until hot. Add the onion, cook stirring, 5 minutes. Sprinkle with 1 tablespoon of the sugar, and continue to cook until very soft and browned, about 8-10 minutes more. Add the vinegar, wine, cranberries and oregano sprig. Reduce heat and simmer until almost all the liquid has evaporated and onion mixture is glistening and syrupy. (approx. 5 more minutes)

2. Remove from heat.

3. Stir in some pepper and salt to taste. Taste. If you would like the mixture with more sweetness stir in more sugar.

Makes 1 cup of marmalade