Anybody have any good pork or chicken recipes?

Also, do you think fava beans will go with pork liver and an Italian wine say, Chianti?

How about a grilled Pork Loin

1 5-7 pound pork loin
rub with Grill Mates Montreal chicken season (coat Thickly)
wrap in 2 layers of tin foil
on the grill, low heat for about 45 minutes turning over once.

Do you think that's scalable to cook say 165lbs of pork?

side dish
Black bean salad

1 can black beans cold and drained
add 1 can yellow whole kernel corn drained
1 cup salsa
mix and chill

should work if you do it in the ground.

My easy baked chicken recipe:

Place chicken in a casserole dish.

Sprinkle with Paprika, Seasoning Salt, Garlic Powder and freshly ground pepper.

Bake at 350 degrees for one hour. It goes great with any pasta or potato dish.

Pork roulade with fig and chestnut stuffing, sun-dried cherry demi-glace.

Anything left over will be going in the ground.

Thanks guys, you have all been really helpful.

From granny here, some fav's:

Apricot Dijon Chicken
Ingredients

* Ingredients:
* 4 teaspoons sesame seeds, toasted (see recipe)
* 1 lb. long grain and wild rice blend, prepackaged
* 1 cup apricot preserves (8 oz. jar)
* 3 tablespoons Dijon mustard
* 2-1/2 tablespoons prepared horseradish
* 1 teaspoon soy sauce
* 4 (6-ounce) chicken breasts, boned and skinned

Instructions

1. Directions:
2. Preheat oven to 350 degrees F. Evenly spread sesame seeds on a lightly oiled sheet pan. Bake 5 minutes until lightly golden brown. (Can be done ahead for later use.)
3. Cook rice according to directions on package.
4. Combine apricot preserves, mustard, horserdish and soy sauce in a 1-quart sauce pan. Mix well. Warm over low heat until well blended.
5. Coat chicken with sauce and broil or grill until fully cooked, basting as needed.
6. Place a quarter of rice on plate. Top with chicken breast and ladle with remaining sauce. Sprinkle with sesame seeds. Serve with your favorite vegetable.

CUT THIS RECIPE IN HALF IF ONLY TWO OF YOU:
Chicken Divan
Ingredients

* 6 boneless skinless chicken breasts (or with bones)
* 2 broccoli heads, cut up and par-cooked
* 1 cup mayonnaise or ¾ cup + ¼ cup cream
* 2 (10 1/2 ounce) cans cream of chicken soup
* 2 teaspoons curry powder
* 1 teaspoon salt
* Juice of one lemon (or more)
* 2 cups shredded cheddar cheese, approximate
* Stove top pieces for top, buttered optional (or bread crumbs)
* butter
* white rice to serve with

Instructions

1. Boil chicken until white and then cut chicken into smaller pieces.
2. Heat oven to 350°F.
3. Butter a large deep pan and pour the broccoli into it.
4. Place chicken over top of the broccoli.
5. In a med. bowl combine the mayo, two cans of soup, curry powder, salt, and sherry.
6. Pour over the chicken.
7. Top w/ the shredded cheese.
8. Toast the pieces of bread.
9. Melt about half a stick of butter in the microwave (add enough butter to lightly soak the bread pieces) Cube the pieces of bread and throw them in the butter.
10. Lightly mix.
11. Put the bread mixture on top of the casserole.
12. Bake approx 40 minutes.
13. Serve over white/ yellow rice and homemade biscuits!

THIS IS AN ADAPTATION OF A RESTAURANT RECIPE:
* Ingredients
* o 6 butterflied chicken breasts
* o 4 garlic cloves, slivered
* o 1 (5 ounce) cans artichokes ( DRAINED)
* o 1 -2 cup sliced portabella mushrooms
* o 8 ounces cream of chicken soup
* o 5 ounces swiss cheese
* o 1/2 cup heavy cream
* o 1/2 teaspoon onion salt
* o 1/4 teaspoon poultry seasoning
* o fresh ground black pepper ( to taste)

Instructions

1. Directions
2. First grill chicken breasts till cooked totally through, or until no pink remains.
3. While chicken is cooking drain your artichokes and wipe off mushrooms and slice them finely. Remove cooked chicken on to plate.
4. Now to make your sauce, empty cream of chicken soup into iron skillet and add the cream. Stir in slivered garlic and artichokes and the sliced mushrooms; let it come to a low boil. Add seasonings. Next, pour sauce over chicken breasts.
5. Place chicken in preheated 350°F oven just to melt sliced swiss cheese.
6. serving suggestion Serve with garlic mashed potatoes and steamed broccoli.

Thats sounds like a lot, but i eat a lot of meat.

Granny sounds delicious...i mean granny's recipes sound delicious.

I prefer the choice cuts as well HTC liver and the sweet meats.

Just wanted to add

It helps before cooking most organ meats if you give them a good soak with a few changes of water, overnight, it will help flush them out of any nasty.

MORE FROM GRANNY (PORK)

Baby Back Ribs incredible ! (like the Chinese restaurants)
Ingredients

* 1/2 cup hoisin sauce
* 1/4 cup jellied cranberry sauce (freeze the leftover in can for next time )
* 3 tablespoons soy sauce
* 2 tablespoons white wine (Chardonay, or some other white wine)
* 2 tablespoons honey
* 1/2 teaspoon garlic salt
* 1/4 teaspoon Chinese five spice powder
* 4 lbs pork baby back ribs

Instructions

1. Make the sauce and set aside.
2. For the ribs:
3. Cut the long rib section in half. Pre-steam and tenderize the ribs. Put in large covered stock pot with 2 cups of water, and steam them for 25-30 minutes, medium heat. (or, pressure cooker for 8 minutes after activated, allow steam to decompress, remove ribs)
4. Place the ribs in a substantial marinating bag and refrigerate overnight (or at least for four hours)
5. Put the ribs on the barbecue and heat until hot and somewhat crusty. Or, you can place them under the broiler. Serve with a little bowl of the marinade (re-heated well to remove raw pork from....) for dipping.


Pork Tenderloin with Creamy Herb Sauce
Ingredients

* 1 tablespoon vegetable oil
* 1/2 cup minced carrots
* 1 1/2 pounds pork tenderloin medallions
* 2 teaspoons all-purpose flour
* 1 tablespoon dried basil
* 1 tablespoon dried parsley
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon beef bouillon granules
* 2/3 cup light cream
* 1/4 cup dry white wine

Instructions

1. Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
2. In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20-30 minutes, until internal temperature reaches 160 deg. stirring occasionally.
3. Serve with garlic mashed potatoes



Pork Tenderloin with Mustard Tarragon Sauce
Ingredients

* · 1/4 cup creme fraiche or whipping cream
* · 1/4 cup Dijon mustard
* · 2 tablespoons fresh tarragon, minced
* · 2 3/4 lbs pork tenderloins
* · 1/4 teaspoon salt
* · 1/8 teaspoon fresh ground pepper
* · 1 tablespoon canola oil
* · 1/2 cup white wine
*
1. Preheat oven to 400F.

Instructions

1. Preheat oven to 400F.
2. In small bowl, stir together creme fraiche, mustard and tarragon.
3. Sprinkle pork tenderloins with salt and pepper.
4. Heat large skillet over medium hig heat until hot.
5. Add oil; heat until hot.
6. Cook pork 4-6 minutes or until browned, turning once.
7. Place pork in shallow roasting pan.
8. Place same skillet over high heat.
9. Add wine; bring to a boil, scraping up browned bits from bottom of skillet.
10. Pour wine mixture around pork in roasting pan.
11. Brush pork with 2 Tbs of the mustard mixture.
12. Bake 15-25 minutes or until internal tem reaches 160 Deg.
13. Place on serving platter, cover loosely with foil Place roasting pan over low heat.
14. Whisk remaining mustard mixture into pan juices.
15. Slice tenderloin into medallions; pour sauce over pork.

+1 I brine almost everything
1 gallon water
1/2 cup rock salt
1/2 cup brown sugar
soak over night
makes even the toughest cut pallible

Indeed, i generally soak them in salt water or a drinking alcohol such as a fine cognac for at least 12 hours.

I think i may make some sausages with any leftovers i have.

1. Militant Muslim
2. 5 lb pork roast
3. Old style civil war cannon

Load cannon with pork roast and fire into ass of islamo.

Roast the stuffed no_racial_epithets_4_U over open fire till screaming ends.

Serves a family of 4 Jews.

You are a sick man, eating humans is immoral and wrong.

More from granny:

Cornish Hens Mom's
Ingredients

* Serve with rice.
* quarter two large onions and put in bag with 1/3 cup olive oil to coat with oil. Put on large baking sheet / roasting pan.
* cut 2 hens in half, and put in the bag with olive oil to spread around on. Put these on the pan.
* drizzle juice of 1/2 cup fresh lemon on them.
* spread about 1 t. jarred garlic on each hen half
* sprinkle with paprika
* a very, TINY pinch of ground thyme
* sprinkle crushed rosemary on..
* sprinkle with salt, pepper

Instructions

1. Put in oven and bake til done, occasionally basting up the liquid onto the birds and the onions.
2. Cook to temp 185 degrees about 1 hour.
3. Serve each hen with some of the onions. Drizzle the roasting juice on the hens / onions, and on the rice.

AND, THIS VERY POPULAR AND VERY TASTY CHICKEN (METHOD OF COOKING, WATCH THE TIMING,,,NEED ABOUT 5 LEMONS...)

DELISH !! LEMON CHICKEN
ngredients

note: the chicken starts BREAST SIDE DOWN,,see directions
* Make rice.
* Clean and juice two very large lemons or 5 small lemons, save skins.
* Clean a whole chicken, cut off some of the fat., sprinkle cavity with s/p.
* Put the lemon halves inside the chicken, tie feet, and tuck wings under.
* Sprinkle the chicken both sides with salt, pepper and some rosemary.

Instructions (Pre-heated oven to 350 deg.)

1. Put breast side down in open oven baker, drizzle with lemon juice.
2. Bake 30 minutes at 350 deg.
3. Turn over, breast side up, baste and bake 30 minutes at 350 deg, drizzle lemon juice again
4. Turn up heat to 400 deg. (spoon up the liquid onto)
5. Bake 30 more minutes.
6. Top browns quickly. (watch)
7. Pour off excess fat from juice, drizzle juice over rice.
8. Serve with braised garlic/butter brussel sprouts.
(cut in half, put flat side down...butter & prepared garlic in saute pan...saute / steam until browned...delish !)

So says Mr. Lecter...



Technically no_racial_epithets_4_U is still an animal with or without pork stuffing.

Fava beans sidedish would work too.

BOOO YOU ruined the thread, that was kind of the point.

Subtleties.

Oh yes. Apple cider and molasses( a little ) also make good brine additions for pork.

You guys are making me hungry.

put some pork, or chicken, in a pan, put the pan in the oven - make sure the oven is on - let it cook

Google "Brine"...if you have some time.

COQ AU VIN

4 slices Bacon, Cut Into Small Pieces
1 whole Fryer Chicken
½ whole Medium Onion, Diced
½ cups Carrots, Washed, Peeled, And Roughly Chopped
5 cloves Garlic, Minced
2 Tablespoons Butter
1 pound White Mushrooms, Sliced
2 cups Burgundy Wine
1 pound Pasta (egg Noodles Or Fettucini)
2 Tablespoons Butter
Parsley, Fresh, Minced
Salt And Pepper, to taste

Preparation Instructions
Saute bacon pieces in a large skillet over medium low heat until fat is rendered. Remove bacon from the skillet and set aside. Increase heat to medium.
Salt fat site of chicken pieces, then place chicken, fat side down, in skillet and cook in bacon grease until both sides are nice and golden brown. Remove from pan and set aside in a 2-quart baking dish, skin side up.
Saute onions, carrots and garlic in bacon grease until onions are translucent, about 3 minutes. Remove from grease with slotted spoon and set aside.
In a separate skillet, saute mushrooms in 2 tablespoons butter until golden, about 3 minutes. Set aside.
Layer half of the bacon pieces, carrot/onion mixture, and mushrooms in pan with chicken.
Drain grease from the large skillet, then place over medium heat. Pour in 2 cups Burgundy wine, using a wire whisk to scrape loose all the burned/brown bits. Lightly salt liquid and allow to cook for 3 minutes. Pour over chicken and vegetables. Cover and bake in a 350 degree oven for 1 hour 15 minutes to 1 1/2 hours.
Cook pasta until al dente. Drain and toss with 2 tablespoons butter.
Serve chicken in a pasta bowl with noodles, sprinkling minced parsley over the top. Spoon juice from baking dish over the top of everything.

Sorry, did not see it.:>)

sweet n sour pork

just buy some fettacini or whatever pasta you prefer, some pork, and some kantong sweet n sour sauce. cook the meat, add the sauce let it simmer and your done. you can add other vegies if you want. it tastes sooooooooooooooooo good! :D