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Send Recipes Or Recipe Requests To: – for May. 21, 2009

RECIPE SWAP

Market closures and price drops since the outbreak of H1N1 Influenza A are eerily familiar events with memories still vivid of May 2003 when the Canadian beef industry began taking it in the jaw over mad cow disease. Canadians rallied and ate more beef than ever that summer. This year barbecues are firing up again, with free pulled pork sandwiches, and a push to eat more pork and support hog producers, as well as a reminder that the influenza virus is not a food safety issue.

If you’re trying to do your part, you’ll find loads of recipes, including a recipe of the day, plus answers to all your FAQs about buying, preparing and consuming pork on the Pick Pork link on Manitoba Pork’s website. Log on to www.putporkonyourfork.com/.

Here’s a small sampling of the kinds of recipes you’ll find on Manitoba Pork’s website.

SPICY PORK STEAKS

4 pork shoulder blade steaks about 1/2 inch thick

1-1/2 tbsp. paprika

1 tbsp. ground coriander

1-1/2 tsp. ground marjoram

2 tsp. garlic powder

1 tsp. salt

3/4 tsp. pepper

1/2 tsp. ground cumin

1/4 tsp. caraway seeds, crushed

1/4 tsp. cinnamon

1 tbsp. grated lemon rind

Place pork steaks on a cutting board or waxed paper. Combine remaining ingredients. Rub spice mixture on both sides of steaks, pressing into meat. Preheat barbecue on high; reduce heat to medium. Grill steaks, turning once, about 12-15 minutes.

Yield: 4 servings.

Don’t forget – this is a recipe swap for sharing your favourite recipes with readers too. We hope you’ll continue to send us your favourites. If you’re looking for a specific recipe and think our readers might have it, send us your request too.

3 lbs. pork back ribs

1 tsp. dry mustard

1 tbsp. molasses

1 tbsp. honey

1 tbsp. soy sauce

Mix sauce ingredients together until sauce is of spreading consistency.

For juicy and tender ribs: precook before barbecuing or barbecue very slowly over low heat with the lid closed. To precook: cut ribs into serving portions. Place in a large fry pan or kettle. Add boiling water to barely cover and simmer gently for approximately 30 minutes. Drain. Place on preheated barbecue about 8 -10 minutes per side, basting frequently with sauce.

Yield: 4 servings.

4 boneless pork loin chops, well trimmed

1 small onion, cut into pieces

1 clove garlic

1 tbsp. chopped fresh ginger root

Place pork chops in a plastic bag set in a bowl. Combine remaining ingredients in a blender or food processor. Blend or process until quite smooth. Pour yogurt mixture over chops. Seal bag; refrigerate 4 to 24 hours, turning occasionally. Remove chops from bag; discard marinade. Grill chops on oiled grill over medium-high heat, about 15 minutes or until slightly firm to the touch.

Yield: 4 servings.

1 lb. boneless pork loin strips

2 cloves garlic, minced

1/2 c. soy sauce

SUPERB BARBECUED BACK RIBS

1 tbsp. Worcestershire sauce

Dash tarragon

Dash chervil

1 tbsp. lime or lemon juice

1/2 -3/4 c. ketchup

TANDOORI PORK CHOPS

PORK SATAY

Place pork strips in a plastic bag set in a bowl. Combine remaining ingredients. Pour over pork. Close bag tightly. Marinate for 30 minutes at room temperature, or longer in the refrigerator, turning occasionally. Remove strips from marinade, discarding marinade. Weave strips on skewers. Grill or broil 3 to 4 minutes. Garnish with finely diced red and green peppers, if desired.

Yield: 8 appetizers or four servings.

2 tbsp. lemon juice

1 tsp. curry powder

1/2 tsp. salt

3/4 c. plain yogurt

1/2 c. Dijon mustard

1/4 c. honey

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

[email protected]

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