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Harley Hawg Sandwich
6 to 8 lb. pork butt,
Rub with:
1 cup Kosher salt
1 cup course ground black pepper
1 cup paprika (sweet Hungarian is best)
2 cups hickory wood chips
1 cup apple wood chips
Hog Sauce:
2 large onions, chopped
3 tablespoons vegetable oil
1 tablespoon paprika
1 tablespoons chili powder
1 tablespoon red pepper flakes
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
5 1/4 cups (42 ounces) canned tomatoes, with juice
3 cups cider vinegar
1 3/4 cups ketchup
1/2 cup orange juice
1/4 cup dark brown sugar, packed
1/4 cup brown mustard
1 tablespoon salt
1 tablespoon coarse black pepper
large round rolls
1. Combine all of the rub ingredients. Coat the pork butt evenly with
mixture, shaking off any excess.
2. Soak wood chips in water 30 minutes. Place pork butt in a smoker on
rack
at 220 degrees for 8 hours, with smoke going for 2 hours. Let it cool
slightly. Break the meat
apart with your hands.
3. Sauté onions in oil in heavy saucepan until translucent. Add the
remaining ingredients and cook until mixture is thick and coats the back
of
a spoon. Puree the sauce and let it cool. (Sauce can be made 2 to 3 days
in advance
and refrigerated.)
4. Combine the pork and the sauce (to taste) in a heavy saucepan. Cook
until
it is heated through.
5. To serve: Pile the pork on the rolls. Serve with french fries and
cole slaw if desired.
Printable Version
DELI-IN-A-SKILLET
1/2 pound corned beef, cooked and cut into pieces*
1 can (14-ounces) sauerkraut
1 1/2 cups water
1 1/2 cups Minute Rice
1/2 cup prepared thousand island dressing
3 ounces Swiss cheese, cut into strips
Mix corned beef, sauerkraut and water in large
skillet. Bring to full boil. Stir in rice. Pour
dressing over rice and top with cheese. Cover. Remove
from heat. Let stand 5 minutes. Makes 4 servings
Printable Version
GYPSY STEW-Pink Adobe Restaurant
Serving Size : 8
3 pound whole chicken -- (3 to 4)
6 quarts water
16 ounces cooking sherry
2 onions -- quartered
3 garlic cloves -- diced (3 to 4)
1 jalapeño -- seeded and chopped
1 can whole tomatoes with juice -- (28-ounce) broken up
1 whole chilies -- (16 ounces)
(cooked) cut into 1-inch squares
3 yellow torrido chilies (from jar) -- seeded, cut into
1-inch squares
8 cubes Monterey Jack cheese -- (1-inch)
Salt to taste
In soup pot, put chicken, 8 ounces of the sherry, onions, garlic and just
enough water to cover chicken. (Note: Adding too much water will make the
soup bland.) Bring to boil and simmer for about an hour, or until chicken
is
cooked. Remove from heat and remove chicken from pot. (Keep broth in
cooking
pot.) When chicken is cool enough, pick meat from bones and discard skin
and
bones. Cut meat into chunks. Return to broth and add remaining sherry,
tomatoes and chilies. Salt to taste. Heat and serve in soup bowls over
cubes
of Monterey Jack cheese.
Printable
Version
Cauliflower-Broccoli-Carrot-Raisin
Salad
Serving Size : 12
4 c cauliflower flowerets -- cut in bite
size pieces
4 c broccoli flowerets -- cut in bite
size pieces
1 c carrots
3/4 c raisins
4 Tbsps bacon bits
1 1/2 g aspartame sweetener
2 Tbsps white vinegar
1/2 c chopped onions
3/4 c light mayonnaise
Blend all together. Refrigerate at least 2 hours. Toss again
before serving.
Source:
"Karen, one of the Taco Belles"
Per Serving (excluding unknown items): 94 Calories; 4g Fat
(31.2% calories from fat); 3g Protein; 15g Carbohydrate; 3g
Dietary Fiber; 5mg Cholesterol; 151mg Sodium. Exchanges: 0
Grain (Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fruit; 1/2 Fat;
0 Other Carbohydrates.
Printable Version
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