"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Click Here to Login
Thread Tools Display Modes
Old 12-13-2006, 12:48 PM   #11
Sous Chef
Harborwitch's Avatar
Join Date: Aug 2006
Location: landlocked
Posts: 516
We did the mole sauce, threw in some hominy - made some rice with salsa, and salad with a southwest dressing. Yummm. I think I'll have leftovers for breakfast!

I'm just lookin' for my "cheese"!
Harborwitch is offline   Reply With Quote
Old 12-13-2006, 12:50 PM   #12
Executive Chef
Half Baked's Avatar
Join Date: Jul 2006
Posts: 2,927
Don't forget the mashed potatos if you make hot roast beef sandwiches.

Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 12-13-2006, 01:04 PM   #13
Executive Chef
YT2095's Avatar
Join Date: Aug 2006
Location: Central UK.
Posts: 3,875
Send a message via MSN to YT2095
you could make a Curry also :)
Katherine Snow. xx
YT2095 is offline   Reply With Quote
Old 04-26-2008, 07:03 AM   #14
Senior Cook
meshoo96's Avatar
Join Date: Feb 2008
Location: I am home at last in SC!!!
Posts: 426
Send a message via AIM to meshoo96
We used ours, cut up, for jambalaya. It was so tender and added perfect flavoring
No beans unless they are green or jelly...
meshoo96 is offline   Reply With Quote
Old 04-26-2008, 08:47 AM   #15
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 20,488
if you can make 1/4" slices, like "steaks", hiow about a pork parmigiana? or if it's thin sliced, maybe pork and peppers.

for the parm: just simmer it in a little sauce, just enough to coat. then top slices with grated cheese, a sprinkle of parsely and basil, and shredded mozarella. pop under broiler to melt and toast cheese.


quickly fry some garlic, green pepper, and onion slices for just a minutes, add a pinch of basil and oregano, add a bay leaf, a little tomato sauce, and a tsp of fennel seeds. mix in the sliced pork, and cover just until the meat is reaheated. don't overcook the peppers and onions.
buckytom is offline   Reply With Quote
Old 04-26-2008, 09:25 AM   #16
Master Chef
luvs's Avatar
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,673
shred it & make a gravy. with bread & mashed taters, yum.
or add to spaghetti sauce. my Pap adds pork to his & it's fantastic.
you could make sammiches.
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 04-26-2008, 11:56 AM   #17
Chef Extraordinaire
babetoo's Avatar
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,341
i vote for mexican. what u came up with sounds great

"life isn't about how to survive the storm but how to dance in the rain"
babetoo is offline   Reply With Quote
Old 04-26-2008, 05:57 PM   #18
Head Chef
Jeff G.'s Avatar
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
I make this "pork salad" that is very tasty warm or cold.

Cube up the meat, place in a bowl.

Saute some onion and garlic in EVOO, add to that a bottle of chile sauce(just plain chili sauce in the bottle) and a jar of red pepper relish(sweet red pepper relish). Spice up with some cajun spice mix, a little Worcestershire sauce and a little red wine. Let that simmer for 15 minutes or so so the flavors combine. Stir into the pork.

Serve it anyway you like... very tasty on a roll, served on lettuce, in a hollowed out tomato....

Jeff G. is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:56 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.