Ingredient - Pork
Pizza for breakfast-why not? After all, Italians love cold pizza with hot cappuccino for breakfast. But rather than cold pepperoni, I&rquo;m proposing a hearty and hot breakfast pie. Use frozen prepared dough and hash browns for easy, quick assembly.
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ
Use a very sharp boning knife and remove the T-shaped bone from the pork shoulder and any extraneous fat (or ask your butcher to do it for you). For this shoulder the trim weight came to about three pounds. Butterfly the shoulder to a three-inch thickness. Apply the cure on all the surfaces of the butterflied pork using 4 1/4 teaspoons per pound of trimmed meat.
This thick and hearty stew from Durango, one of the northern states, is another Mexican dish that closely resembles chili con carne. A very similar recipe, carne guisada, is given by Jim Peyton in his book, El Norte: The Cuisine of Northern Mexico. We use pork in our version, but beef (or even shredded beef) can be used.
This is a typical Portuguese soup, here spiced up by the piri-piris. The sausage often contains piri-piri powder and is the same as the chorizo of Spain and Mexico.
Unlike bacon that comes from the pork belly, Canadian bacon (also called back bacon or Irish bacon) is made with trimmed pork loins or tenderloins. It is traditionally wet-cured by injecting the meat with a curing solution. In England this bacon includes the fat portion of the loin. Read more about making bacon in Mike Stines' article here.
This simple but tasty dish evolved from the need to preserve meat without refrigeration since chile acts as an antioxidant and prevents the meat from spoiling. It is a very common restaurant entree in New Mexico.
Note: This recipe requires advance preparation.
(Sonoran-Style Marinated Pork)
This unusual recipe is half jerky and half grilled pork. Don't worry about exposing the meat to the air; the vinegar is a high-acid preservative.
Carnitas are "little pieces of meat," usually pork, that are often served as a breakfast side dish in Mexico or wrapped in a tortilla and eaten as a burrito or soft taco. In addition I also like to serve them as an appetizer with a selection of salsas for dipping. Carnitas are an example of how a dry rub marinade can form a tasty crust on the meat, while the inside remains tender and moist.
Chicos are dried roasted corn kernels and are also the name of a very popular dish in Northern New Mexico. Traditionally, the corn is dried in the hornos or Indian ovens, which gives it a smoky taste. Today, however, most of the chicos are dried in commercial ovens and lack the distinctive taste.