Sunday, October 16, 2005

Carnival of the Recipes: No. 61

...In response to the U.K.'s banning/contemplating banning of porcine pop culture icons...



Techno Gypsy has a recipe posted for Pork & Peanuts that has sesame seeds, a splash of sherry and is served over rice.


David from Third World Country is definitely "dishing" with his Infidel Casserole.



Michele over at Meanderings has offered up a Zesty Tomato Rice recipe that calls for diced pork. Michele, like the rest of us wonders why poor Piglet is being targeted. Ideas anyone?


AFSis has submitted a yummy pork dish from Her Side of the Puddle. This recipe for Pork Tenderloin with Scallion Sauce, but be sure to read the TINS that accompanies!


World Famous Recipes has kindly submitted a plethora of recipes that call for "the other white meat" this week. There is Yankee Barbecued Spareribs, Sweet 'n' Sour Pork, Tangy Stir-Fried Pork, Seasoned Pork Roast, Smothered Pork Chops, Stuffed Pork Chops, pork chops idea, Boston Butt Pork Roast and Pork in Bourbon Maple Marinade. get them all here.


Over at Everything and Nothing you will find a lovely Spicy Spaghetti Crockpot recipe that requires some Jimmy Dean sausage. I love dinners that I can make in the crock pot!


Cat House Chat proprietor RomeoCat has difficulty getting pork dishes right (me too!), but promises this is an easy one: Apple-Horseradish Pork Chops.



CalTechGirl offers her "favorite piggy recipe": "Blasphemous" NC Barbecue (a.k.a. Crock-Pot Piggy). Great news, it's another crock pot recipe!


Boudicca has posted her family recipe for Scotch Base Pork Tenderloin. This dish has an orange marmalade glaze and sounds well worth the effort!


Richmond at One for the Road has submitted a recipe for Hickory Ham Sandwiches. She developed the recipe after having it in a restaurant. I love it when people can do that.


If Smoked Pork Loin Roast sounds good to you, head on over to Entropy Manor where Will has posted the recipe and a picture that illustrates how moist you "other white meat" will be.


I am definitely going to try the Bacon and Ham Toast that was submitted by Martin at Ego.



In the Headlights has offered up some Chateaubriand Sauce that she normally serves over steak, but that would also be decadant over a pork tenderloin.





Donna from Pajama Pundits was jonesing for some Snickerdoodles, which is good for us because now we have the recipe!


Apples are seriously my weakness. Seriously Good will be the cause of added crunches to my work out with this Dutch Apple Pie (not to mention the Pork Burgers I just found while looking through the site!)


Kewee, over at Kewee's Corner has also aided in adding torture to my workout by submitting this Brownie Cheesecake recipe. Yum!


Mensa Barbie has offered up her Raspberry Dream Puffs. They have raspberries and strawberries (and a bit of Grand Mariner) and sound devine.


Over at The Secret Life of Shoes, Tinker has posted two really cool Halloween desserts: Skeletal Hands and Creepy Witch’s Fingers. I am definitely making those witch fingers for the little one's Halloween party at school!


Two Dogs, who runs Mean ol Meany has a recipe for Bloody Mary's that includes a "big 'ol pork chop"...think that was just to get in the Carnival this week! LOL.


Emailed Submissions:
From BOQUISUCIO

"Just mention someone beating-up on Pigglet, and it makes me wanna have a
nice Quarter-inch Pork Chop. Below, is our humble contribution.

Ingredients
1 15-20 lbs. PERNIL (Fresh Leg of Pork - NOT CURED HAM but FRESH)

1 Big head of garlic
2 Teaspoons of black pepper corns
2 Tablespoons salt
1 Teaspoon of crushed oregano
2 Tablespoon of olive oil
2 Tablespoons cider vinegar

Directions:

With a Sharp Filet Knife (Neffi's favorite part), carefully de-skin the Leg
of Pork so as to finish with one continous piece of skin,
Set aside the skin on a tray/large plate,
Score the Nekkid Leg of Pork.

Now, take out your Pilón (Mortar & Pestle),
Peel all the garlic and throw the cloves into the Pilón,
Add Salt, Pepper Corns, and Oregano, and Mash to a paste,
Add Olive Oil and Vinegar to the Paste.

Now, it's time to give Mr. Piggy some lovin':
Stick your hands into the paste, and tenderly massage the paste into every
crevice of Mr. Pigglet's Hind Quarters,
Ahhhh - That feels good - Mr. Piggy - That feeeels goooood!!!
After this deep-tissue massage, the nekkid Mr. Piggy is ready to be dressed
again,
Carefully cover Mr. Piggy back into his skin; just like swaddling-up a
diddle baby.

It's best to tuck Mr. Piggy away, on top of a baking rack inside a deep
baking pan for nite-nite, so as to leave him to marinade for 8-hours or so.

Pre-heat your oven to 225º,
Bake for 12 to 15 hours at 225º. (Start checking the inside temp after the
10th hour with a thermometer),
When the internal temp reaches 165°F, that piggy is in heaven.
The best way is to cook your pernil overnight, the night before. It will be
ready when you wake up and your house is filled with the aroma of the
pernil.

My bride & I, have been making Mr. Pigglet for every Xmas since the early
90's, to a resounding success."

Anyone that would be interested in hosting The Carnival of the Recipes, please email This Address and write "HOST" in the subject line. Submission and posting times have changed to make it easier for hosts. Recipe links must be in by NOON on SATURDAYS and hosts can post on Saturday or Sunday.

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