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Showing posts from April, 2020
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Pork Belly Burnt Ends

We love burnt ends. Being confined to home due to the virus, it's not practical to smoke a full brisket for just the two of us. This recipe is a great substitute. Begin by making the rub. This is my standard rub for pork. It makes more than you will need, but stores well in an air tight container. It's great for ribs, pulled pork, and even pork chops, so you will love having the extra for future use. Rub Ingredients: 1/4 cup brown sugar 1/4 cup white sugar 1 tablespoon garlic powder 1 tablespoon onion powder 1 1/2 teaspoons paprika 1 1/2 teaspoons smoked paprika 2 tablespoons Lawrey's seasoned salt 2 tablespoons mustard powder 1 tablespoon chili powder  or for more heat, 1 teaspoon chili powder and 2 teaspoons chipotle powder 1/4 teaspoon red pepper 1 teaspoon black pepper Begin by cutting two pound of pork belly into one and a half inch cubes. Although this seems large , they will shrink as they render out fat. Place cubes into a disposable a

Pork Belly and Black Beans

My wife and I love the Food and Wine festival at Epcot. Every year, we head straight to the Brazilian booth for pork belly and black beans. This is my version of the dish. I have a huge selection of spices. This uses Florida Sunshine Blend and Pirates Bite from St Augustine Spice and Tea Exchange. Also Blood Orange Olive oil from the Galley in New Smyrna Beach. If you have an olive oil and vinegar store near you, stop in, you won't be disappointed. We have a large inventory of oils and vinegars here at the house and we use them a lot. Ingredients: 1/2 teaspoon Florida Sunshine Blend 2 grinds Pirates' Bite zest of one lime juice of one lime 2 teaspoons low salt taco seasoning 1/2 teaspoon dried cilantro (or1 teaspoon fresh cilantro chopped finely) 1 tablespoon blood orange olive oil 1 pound pork belly sliced 1/2 to 3/8 inches thick Begin by slicing the pork belly into thick slices. Think thick sliced bacon and cut the slices about three times as thick. Place s

English Muffins

We enjoy breakfast at our house. English muffins are always a treat, however, the store bought muffins seem to get thinner every year. This recipe will give you control over how thick your final product is. Ingredients: 1 3/4 cups lukewarm milk 3 tablespoons softened butter 1 1/4  teaspoons salt 2 tablespoons  sugar 1 large egg, lightly beaten 4  cups  bread flour 1/2 cup wheat flour 2 teaspoons instant yeast cornmeal for dusting griddle Begin by mixing all ingredients in your stand mixer. I use the flat paddle and mix until shiny.  Then change to the dough hook and knead for about 5 minutes. Remove dough and place it in a well oiled bowl . It will be sticky. Cover and allow to rise about 2 hours. Lightly punch down and divide into 16 equal dough balls. Cover and allow  to rest about 15 minutes. Place a few balls on a grill preheated to medium low. Toast on for 10 to 15  minutes, until bottoms are nicely browned. Flip and toast other side. Internal tempe