- Baking ham (bone-in or boneless)
- purple grape juice – 2 1⁄2 cups
- cola – 2 1⁄2 cups
- sliced pineapple – 1 can (20 ounces)
- brown sugar – 2 cups
- spicy rub
- Preheat oven to 250° F.
- Rinse ham &pat dry. Coat with spicy rub. If ham is not spiral cut, then cut 2 inch deep diagonal cuts on the ham for a more decorative finish when cooked.
- Place ham in roasting pan (directly on the pan, not on a rack). In roasting pan, pour 1-1⁄2 cups of coke and 1-1⁄2 cups grape juice. Then add enough water until the liquid reaches 1⁄2-inches deep. Cover ham with foil; crimp tightly around edge of roasting pan to seal in and retain moisture.
- Place ham in oven and cook according to time specified on package.
- Prepare the glaze by pouring 1 cup of grape juice, 1 cup of cola, all of the juice from the pineapple can, and brown sugar into a small sauce pan. Simmer on low for 20 minutes until sauce is thick and shiny. Remove from heat and let sit at room temperature.
- Check ham and when it reaches 100° F internally remove from oven.
- Set oven temperature to 425° F.
- Brush ham with 1⁄4 to 1⁄2 of the glaze mixture. Place pineapple rings on ham and anchor with toothpicks (best to soak toothpicks beforehand). When oven reaches new temperature return ham (uncovered) and bake for 15 minutes or until internal temperature is 140° F.
- Remove ham and transfer to cutting board. Let ham rest for 15 minutes and then carve.
- While ham is resting, return remaining portion of glaze to the stove. Using medium-low heat, warm glaze and drizzle over carved ham slices.
Yes sir-ree it was time for some wine-infused ribeyes (a special technique of using Merlot to tenderize and flavor the meat) along with baked taters, black bean sauce, tomato/mozzarella mix and a garden salad.
For the tomato mix just grab a bowl and toss in those cherry tomatoes, pearl-size mozzarella cheese balls, and chop up some leaves off of a celery plant (use the leaves off the smaller stalks as they are more flavorful). Drizzle with olive oil and then add kosher salt and fresh cracked black pepper. Chill-n-serve!
For the black bean sauce just boil them beans till they are soft. While boiling be sure to add in the finely diced white onions and finely diced garlic. I’ll also add in Tony’s Creole Seasoning until I get that just-right salty taste I’m looking for. Once the beans are nice and soft just mash ’em up in the pan while it’s still boiling (turn down the heat a tad). Serve warm. This mixture is a dang-good additive for breakfast burritos/tacos. Heck I even like to just toast up some bread, smear on some black bean sauce and top it off with a fried egg!!
For my baked taters it’s oh so simple… Oven at 400, wash the taters and then pat dry. Coat skin with olive oil and then roll in kosher salt. Place on rack (no foil!) and put a cookie sheet underneath the taters. Bake until soft and load ’em up to your heart’s desire!!
- pork rack
- sea salt
- crushed black pepper
- cayenne pepper
- garlic powder
- pork rub
Start off by rinsing the pork rack; dry well with paper towels. Coat pork rack with seasonings listed above. I generally start with a light sprinkling of the salt and black pepper, followed by garlic powder then cayenne pepper and finally the pork rub. Rub seasonings well into the pork.
Next take some aluminum foil and cover each bone tip individually; this helps to keep those tips from burning while the rack is cooking on the grill.
Get your grill going and coat the grill rack with some olive oil or butter sprays to help keep the pork rack from sticking. Cook over low heat; turning the pork rack occasionally until rack is cooked through. I like to finish off the pork rack by cutting between each bone tip and cooking the sides of the pork to ensure that they have each been cooked thoroughly.
Serve up with your favorite sides and enjoy!!
- 15 oz. Chorizo
- 1 dozen eggs
- 4 oz. Chihuahua cheese, cut in small cubes
- 1 clove minced garlic
- 1/2 onion chopped
- 1 bell pepper chopped
- 4 oz. can chopped green chilies
- flour tortillas
1. Fry chorizo and drain.
2. Add garlic, green chilies, onion, and bell pepper cook for 3 minutes.
3. Add a dozen well-beaten eggs and mix well. Add Chihuahua cheese and mix well. (Small cubes help the cheese melt more evenly.)
4. Cook for about 5-8 minutes until eggs are done; stirring frequently.
5. Heat tortillas and spoon on egg mixture. Top with salsa if you like. Wrap burrito style and enjoy.
Now you are probably thinking this seems like a lot, but you can get about 10 to 12 burritos depending on what size tortillas you use and how much mixture you put in them. I use the large burrito size. With the leftover breakfast burritos, wrap in plastic wrap and freeze. Now you have a quick breakfast that can be microwave and enjoyed anytime!!
- 2 pounds pork shoulder, cut into large cubes
- 2 cups chopped onions
- 2 cups chopped green bell peppers
- 1/2 cup firmly packed light brown sugar
- 1 teaspoon dry mustard
- 1 tablespoon chili powder
- 1/4 cup red wine vinegar
- 2 teaspoons liquid smoke
- 6 ounces tomato paste
- 2/3 cup apple juice
- 8 sandwich rolls
1. Preheat oven to 325 degrees. Combine pork, onion and bell pepper in 3-quart casserole.
2. Blend brown sugar, mustard, chili powder, vinegar, liquid smoke, tomato paste, and apple juice and pour over meat mixture.
3. Cover and bake until meat is very tender and breaks apart, 3 to 4 hours. Shred meat with two forks and mix into sauce. Season according to taste, with salt and pepper. Spoon into rolls and serve.
- Reynolds Wrap Heavy Duty Aluminum Foil
- 3 to 4 cups round tortilla chips
- 1 can (9 oz.) bean dip
- 1 cup EACH shredded Cheddar and Monterey Jack cheese
- 2 green onions, sliced
- 1/2 cup sliced black olives
- 1 can (4 oz.) chopped green chilies, drained
- 1/2 cup picante salsa
- Dairy sour cream
Make a 12×10 inch grill pan by layering two 18×16 inch sheets of Reynolds Wrap Heavy Duty Aluminum Foil to make a double thickness (see GRILL PAN directions below).
Spread each tortilla chip with about 1 teaspoon of bean dip; place in an even layer in bottom of grill pan. Sprinkle chips evenly with shredded cheeses, green onions, black olives, and green chilies; top with 1 teaspoon picante salsa. Cover the grill pan with a sheet of heavy duty aluminum foil.
To anchor the cover, pinch foil sheet over edge of foil pan. Heat over medium-hot coals 10 to 12 minutes or until cheese is melted. Top with guacamole and sour cream; serve immediately.
Stack two sheets of Reynolds Wrap Heavy Duty Aluminum Foil (6 inches longer and 6 inches wider than desired size of pan) to make a double thickness. Fold in all edges 1 1/2 inches. Fold all edges upright, forming 1 1/2 inch sides. Pinch corners diagonally together, press corners against sides of pan.
- 1 cup chopped onion
- 2/3 cup chopped celery
- 2/3 cup chopped green pepper
- 3 tablespoons of fat (vegetable shortening)
- 2 pounds ground beef
- 2 or 3 teaspoons chili powder
- 2 teaspoons salt
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 2 (6 ounce) cans tomato paste
- 2 cups water
- 2 teaspoons worcestershire sauce
- dash (or more) tabasco sauce
- tortilla chips
- 2 cups shredded sharp cheddar cheese
- refried beans
In a large skillet, cooks onions, celery and green peppers until tender, but not brown. Add ground beef and brown slightly. Add remainder of ingredients, except chips, cheese and refried beans. Simmer uncovered for 1 hour; stirring occasionally.
Spread a thin (or thick) layer of refried beans onto the tortilla chips. Arrange on a platter. Top the chips with the meaty sauce mixture and then top the mixture with the cheddar cheese.