This is a link to some great sounding recipes, granted they are not necessarily for 9/11, but there’s a fair amount of pork in many of the ingredient lists.
enjoy.
Roast Koran Flambe a la Gainesville was what I was looking forward to.....
Grilled Lemon Herb Pork Chops
I like thick cut pork chops, an inch and a half thick should do it. Don’t cook them beyond medium rare or they’ll start to dry out. A temperature probe is your friend, 130 degrees is nice, you can always throw one back on the grill for your anti-culinary mother in law.
Ingredients
* 1/4 cup lemon juice
* 2 tablespoons vegetable oil
* 4 cloves garlic, minced
* 1 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/4 teaspoon pepper
* 6 boneless pork loin chops
Directions
1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.
Accompany with the potatoes of your choice, summer squash sauteed with chopped onion and red pepper, and sliced ripe tomatoes with cubed mozzarella and fresh basil. Add a bottle of Edna Valley Paragon Vineyard Syrah or a Bavarian dark beer and accept all compliments with modest but appreciative grace. Speaking of grace, don’t forget to offer an appropriate blessing.
The 9/11 Cookout
Pulled pork, what else?
Log Cabin All Natural Syrup not the real deal
A new Log Cabin syrup touted as "all natural" looks a lot like the pure, 100 percent maple product that's the pride of Vermont, right down to its packaging in a plastic beige jug.
But Vermont officials, seeking to protect the state's signature commodity, contend that Log Cabin All Natural Syrup is not what it seems, enticing consumers into dousing their pancakes with ingredients that include caramel color, xanthan gum — a natural thickener — and a paltry 4 percent maple.
Don’t forget the bacon in the side dishes:
Bacon-Chive Potato Salad
2 1/2 lbs small red potatoes
1/2 cup bacon bit
1/4 cup chives, minced
3/4 cup mayonnaise
3/4 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1 Place potatoes in a large saucepan and cover with water. 2 Bring to a boil.
3 Reduce heat; cover and cook for 15-20 minutes, or until tender.
4 Drain and cool.
5 Cut into wedges; place in a serving bowl.
6 Add bacon and chives.
7 In a small bowl, combine the mayonnaise, mustard, salt and pepper.
8 Spoon over salad; toss to coat.
9 Refrigerate for at least 1 hour before serving.
My son who just returned from Iraq makes a wonderful dish. He takes jumbo shrimp, adds a slice of jalapano pepper (seeds removed), wraps this is bacon, and while it cooks on the grill, he bastes it with honey. Depending on how long the skewer is one can fit 8 to 10 shrimp on a single skewer. This is an easy dish, and one can substitute beef, chicken, or pork in place of the shrimp. God Bless.
Is it coincidence that both local grocery store fliers today were prominently featuring PORK as their eye-catcher front-page special?
I have to work all day Saturday, so I am going to stop by Fire Fresh BBQ tomorrow afternoon and pick up a tray of pulled pork and some ‘Bama Red Ribs.
Pigs in a Blanket
Kosher all beef franks
1 tube of refrigerated crescent dinner rolls
Heat oven to 350 degrees. Separate dough into triangles, wrap dough around each hotdog. Place on cookie sheet. Bake at 350 for 12 to 15 minutes. Serve with mustard.