St. Louis BBQ Pork Steak

Not as easy as the tried and true Ross bbq pork chops, but with a little effort this dinner is elevated to something special. Only 20-30 min hands on time. Serve with rice and steamed veggies for a low effort low stress dinner. Grill indoors or out.

Boston butt pork roast or pork shoulder steaks (6 steaks)
1 1/2 cups ketchup
2 cups American lager (Budweiser)
1/4 cup dark brown sugar
1/4 cup A-1
2 tablespoons cider vinegar
2 tablespoons worchestershire sauce
1 teaspoon hot sauce
1 teaspoon garlic powder (not salt)

Cut roast into inch thick steaks. Mix all sauce ingrediens together and pour into a 9x13 pan or disposable foil pan if using outdoor grill. Grill steaks until well crusted. Add meat to BBQ sauce. Cover and braise for 1 1/2 hours until tender (in oven at 325 or on your grill with all burners turned to low, grill closed.) Skim fat from sauce. Grill steaks lightly to caramelized sauce. Serve with reserved and skimmed sauce.

Chicken Con Broccoli

1 link of sausage
1 chicken breast, split flat wise
1 head broccoli, cut into small bite size florets
1 tablespoon EVOO
1 tablespoon butter
4 cloves garlic, chopped
1/4 cup minced onion
Pinch red pepper flakes
1 cup chicken stock
Parmesan to taste (about 1 cup)
1 lb. Wheat Spaghetti

Par-cook sausage in chicken stock for 5 min. , Season chicken with seasoning of your choice, brown chicken and sausage in a frying pan. Meanwhile, Reserve stock. Cook pasta according to directions, and blanch broccoli for 2 min in pasta water. Reserve 1/2 cup pasta water.. Remove from pan, let rest, and slice thinly. Add oil, butter, chile flakes, onion and garlic. Cook until garlic is golden brown. Add chicken stock scraping up any brown bits off the bottom of the pan. Add pasta, Parmesan, chicken, and any juices, sausage, and broccoli. Toss to coat and add pasta water as needed to moisten.

Carrot orzo

Though made with orzo rather than rice, this colorful dish is similar to risotto.

Prep Time: 41 minutes
Yield: Makes 6 to 8 servings
Ingredients
8  ounces  carrots, cut into 1-inch pieces (about 2 cups)
2 1/2  cups  chicken broth
3  tablespoons  butter
1  medium onion, chopped
2  cups  uncooked orzo pasta
2  garlic cloves, minced
1  teaspoon  salt
1/2  teaspoon  pepper
1  cup  freshly grated Parmesan cheese
3  tablespoons  chopped fresh chives
1  teaspoon  chopped fresh thyme
Garnish: carrot curls
Preparation
1. Process carrots in a food processor 15 seconds or until finely chopped.

2. Combine 2 1/2 cups water and broth in a microwave-safe measuring cup. Microwave at HIGH 5 minutes or until very hot.

3. Meanwhile, melt butter in a large saucepan over medium heat. Add carrots and onion, and cook, stirring occasionally, 5 minutes or until tender. Add orzo and garlic, and cook 1 minute.

4. Slowly stir hot broth mixture, salt, and pepper into orzo mixture. Cook, stirring often, 15 to 18 minutes or until liquid is absorbed.

5. Stir in Parmesan cheese, chives, and thyme until blended. Serve orzo immediately. Garnish, if desired.

Karen Brosius, Columbia, South Carolina, Southern Living, JUNE 2010
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Unbelievable slow cooker kalua pork

This pork has incredible flavor. You will be amazed what 2 little ingredients can do. Tastes very authentic.

6-10 lb. Pork butt roast
1 tablespoon natural salt (hawaiin pink or Utah "real salt" brand salt)
1 tablespoon liquid smoke

Score fat cap on roast. Rub liquid smoke and salt into pork. Cook on high for 2 hours and then on low for 5 hours. Pour off juices and remove fat. Let roast cool and then shred meat. Season with the pork jus and serve with pearl rice and sautéed cabbage. Perfect for a luau!

Chinese Chicken Lettuce Wraps

Wrapper:
head of red leaf or iceberg lettuce

Filling:
Half head of cabbage, shredded
2 carrots, shredded
1 can water chesnuts, chopped
1 can bamboo shoots, chopped
4 chicken breasts, minced in a food processor
2 tbls. hoisin

Cooking sauce:
2 tbls. hoisin
2 tbls. soy sauce
2 tsp. corn starch
1 cup chicken stock
1 tsp. sugar (to taste)
1 tsp hot chili sauce (to taste)
1 tsp sesame oil
2 tbls. water

Dipping sauce:
1 tsp. hot chinese mustard
3 tbls. rice wine vinegar
3 tbls. soy sauce
1 tsp. sriracha or sambal chili paste
2 tsp. sugar


Prep veggies and chicken. Mix all sauce components together and set aside. Add a tbls. hoisin to chicken and mix. Set aside for 10 minutes. Heat 2 tbls. oil in a large non-stick skillet. Sear meat until cooked through. Remove from pan. Add 2 tbls more oil add cabbage and carrots. Brown slightly. Add chesnuts and bamboo. Cook for a minute. Add sauce and more chicken stock if needed. Bring to boil and remove from heat. Serve with dipping sauce, extra hoisin and chili sauce, and rice. Add a whole garlic shrimp to each wrap for more flavor and texture.