Bobby Lovera's BBQ Spare Ribs by Bobby Lovera

So tender and easy. Use the oven first then go to the grill and smoke them for 30 minutes.

CHA SIU BAO - STEAMED BBQ PORK BUNS by Linda Tay Esposito

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun. The secret to creating that char siu bao taste is to use dried onions (McCormicks). Please look up the Basic Yeast Dough for Steamed Buns that accompanies this recipe. If you don't have steamer baskets, use a wok…

Roasted pig's snouts and ears by Arturo Féliz-Camilo

I know this will be literally “hard to swallow” for many! LOL! But staying true to the site theme (Traditional Dominican food) Believe me when I say that even though I myself have a bit of a hard time eating it, the taste is great! This is one of the most popular and favored street foods. In the street it is generally fried instead…

Creole Pickle Meat by Amos Miller

Folks ask if they can use smoked sausage, andouille sausage, ham, smoked butt and all kinds of other meats. The answer is, sure - its a free country. This recipe will also work with venison. But you will not truly experience Creole cooking if you do not use 'Pickle Meat', especially pickled pork, when you make Red Beans to go…

Four Cheese & Sausage Stuffed Manicotti by Salad Foodie

Cheese-stuffed manicotti personifies comfort food anytime, but take it up a notch with a cheese four-some and Italian sausage and it’s a guaranteed crowd-pleaser. This was inspired by a few pasta manufacturer web site recipes, but I added my own spin here and there and was pleasantly surprised how well they worked. Oh Mama-Mia, this…

Pork feet and red beans by Arturo Féliz-Camilo

A traditional Puertorican recipe. Enjoy!

Grilled Turkey Breast Tenderloins (or Pork Tenderloins) with Asian Marinade by Salad Foodie

Turkey breast tenderloins are the long strip of white meat under the turkey breast. An underused muscle of turkey, it's very tender and perfect for recipes. However this lean poultry meat is easy to overcook, becoming dry and tough. The task in…

Pork Chop & Vegetable Foil Packet Dinners for Grilling & Cookouts by Salad Foodie

Foil pouches cook meal-in-one dinners for cookouts, camping and RV. Simple prep, quick cooking and easy cleanup guarantee the chef can enjoy company with few distractions. This light and healthy meal, low in fat and calories, is nonetheless…

Pork w/ Apple, Onion & Hard Cider Sauce by Amos Miller

Leaves turning, cooler breezes blowing - time for a comforting pork roast with onions, apples and hard cider. This is a deceptively simple dish that Claire Robinson turned me on to, and is loaded with country flavors. The hard cider reduces down to a savory sauce after Granny Smith apples and sliced onions are caramelized. A very…

Sweet and Sour Pork by Chez la mere

Pork Adobo, Hawaiian Style by Bernard Dahilig

I decided to post this recipe for those of you that do not know or are not familiar with Filipino Foods. being borne Filipino by choice, this recipe reminds me of my Mom's & Lola's kitchen. The fragrance of soy sauce, apple ciider vinegar, frech crushed garlic, laurel leaves - served with hot steamed white rice? How can you not get…

3 Ingredient Smoked Ham by Patti Fisher

We had a request for an extra easy ham dinner. So, we made a ham with just three ingredients including the ham! It was extra simple and extra delicious. The sweet comes from brown sugar. The spicy comes from the mustard. Ken prefers the horseradish or jalapeno mustard, Patti likes the spicy brown or Dijon. Patti and I have set one…

Breakfast Bacon Explosion by Patti Fisher

Breakfast Fatty, we haven’t done a Fatty or AKA Bacon Explosion for some time and I was feeling the need. I dreamed of this one night a Breakfast Fatty and the next few days gave some thought as to how to put eggs in it. All said and done this one was a dream come true. I stuffed this big guy with O’Brien potatoes, eggs, garlic,…

Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

SHANGHAINESE LION’S HEAD by Linda Tay Esposito

They call it Lion's Head because the meatballs are ye big with manes of soft, tender napa cabbage...looking like a lion. Seriously, in Shanghai, the meatballs are the size of a tennis ball - let's call that a quarter pounder meatball. Slowly braise or steam to get a tender, melt-in-your-mouth meatballs. If you have a small…