Creative Cooks

Root Beer Pork Chops
2 h 40 m 4 servings

Ingredients

4 (1-inch thick) pork chops
3 (12 fluid ounce) cans or bottles root beer
salt and pepper to taste
1 cup beef stock
2 tablespoons brown sugar
1/2 teaspoon chipotle-flavored hot sauce
2 teaspoons Worcestershire sauce
1 pinch salt, to taste

Directions

Place the pork chops in a dish; pour 2 cans of the root beer over the chops. Place in refrigerator to marinate at least 2 hours. Remove the pork chops from the root beer; season with salt and pepper.
Combine the remaining can of root beer, the beef stock, brown sugar, hot sauce, and Worcestershire sauce in a saucepan over medium heat; simmer the mixture until it reduces to about 3/4 cup. Set aside.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Grill the pork chops on the preheated grill until the no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Brush the chops generously with the reduction sauce and continue cooking for about 2 minutes more per side. Remove from grill and brush with any remaining sauce. Season with salt to taste before serving.

VENISON MEATLOAF

1 lb. ground Venison
1 C. Quick Oats
1 small Onion, finely diced
1/2 C. Ketchup
3 Tbsp Mustard
2 Tbsp Worcestershire Sauce
1 Tsp Tabasco
1/3 C. Brown Sugar
1 Egg
3/4 C. Milk
1/4 Tsp Seasoning Salt
1/4 Tsp Garlic Powder

Combine ingredients in a large mixing bowl. Dump onto greased baking sheet. Form into a long loaf. Squirt extra ketchup all over top of loaf. Bake at 375˚ for 1 hr. ENJOY!

Delmonico Steak
Serves 6 Total Time under 1 hour


Ingredients

Six 20-ounce prime ribeye steaks, at room temperature
Sea salt and coarsely ground black pepper to taste
1/3 cup extra virgin olive oil
3 fresh bay leaves
1 tablespoon fresh thyme leaves
2 tablespoons sea salt
1 pound (4 sticks) unsalted butter, at room temperature

Instructions

Meat Butter: Combine the bay leaves, thyme, and salt in a spice grinder and process until powdery.
Place the butter in a mixing bowl. Add the powdered mixture and, using a handheld electric mixer, blend well.
Scrape the butter mixture onto the center of a sheet of plastic film. Pull the film up and over the soft butter and, using your hands, form the butter into a roll about 1¼ inches in diameter. Wrap tightly and refrigerate for up to 1 week, or wrap in freezer wrap, label, date, and freeze for up to 3 months.
When ready to serve, unwrap the flavored butter and, using a sharp knife, cut crosswise into ½-inch-thick slices, allowing one slice per steak.
Steak: Clean, oil, and preheat the grill.
Wipe excess moisture from the exterior of the steaks using a paper towel. Season one side with salt and pepper.
Place the steaks on the hot grill, seasoned side down. Grill for 3 minutes. Season the top side and, using tongs, turn the steaks and grill for 3 minutes to just sear the exterior.
Remove the steaks from the grill and, using a pastry brush, lightly coat both sides of each steak with olive oil.
Return the steaks to the grill and cook, turning occasionally, until the exterior is nicely charred and the interior has reached the desired degree of doneness on an instant-read thermometer.
Remove from the grill and let rest for 5 minutes before serving with a generous pat of Meat Butter.

Char Sui Pork Tenderloin
Serves 4 Prep Time: 10 minutes Inactive Prep Time: 4 to 24 hours (while marinating) Cook Time: 30 to 40 minutes

Ingredients:

2-pound pork tenderloin
salt and white pepper to taste

3 tablespoons soy sauce
3 tablespoons plus 1 1/2 tablespoons honey
3 tablespoons hoisin sauce
1 1/2 tablespoons sugar
2 teaspoons oyster sauce
1 teaspoon Chinese five spice powder
1 tablespoons extra virgin olive oil
1 1/2 teaspoons sesame oil

Directions:
1. Pour all marinade ingredients, except 1 1/2 tablespoons honey, into a saucepan and stir together. Simmer over medium-low heat for about 20 minutes. Remove from heat and cool to room temperature.
2. Lightly season pork tenderloin with salt and white pepper.
3. Place pork tenderloin in a re-sealable plastic bag and pour marinade over pork, reserving 1/4 cup of the marinade.
4. Shake bag around to ensure all of the pork is covered in marinade.
5. Remove as much air from the bag as possible, seal and refrigerate for at least 4 hours and up to 24 hours.
6. Preheat oven to 350˚F.
7. Remove pork from bag with marinade and place onto a baking sheet with a rack inserted in it (or a roasting pan).
8. Pour marinade into a mixing bowl and stir in remaining 1 1/2 tablespoons honey.
9. Roast pork for 30 to 40 minutes (or until the internal temperature reaches 145 F. [with a light pink center] and160 degrees F.), generously basting with the used marinade, every 10 minutes.
10. Once pork has reached the correct internal temperature, glaze pork once more and broil on high for 1 to 2 minutes or until pork is glossy and crisp. Remove from heat and allow loin to rest for 3 to 5 minutes.
11. Slice into 1/2-inch slices, top with sliced green onion and serve over rice with reserved char sui sauce on the side.

Chorizos Uruguayos (Uruguayan Sausages) (Uruguay)

Sausage casing
4 lbs (1.8 Kg) boneless pork butt or shoulder,
cut into 1-inch (3 cm) cubes
3 lbs (1.3 Kg) boneless beef sirloin or chuck,
cut into 1-inch (3 cm) cubes
2 lbs (900 g) pork fat cut into 1-inch (3 cm) cubes
1 cup (250 ml) white wine
3 Tbs (45 ml) powdered dried oregano
3 Tbs (45 ml) salt
2 Tbs (30 ml) garlic powder
1 Tbs (15 ml) paprika
1 Tbs (15 ml) sugar
1 Tbs (15 ml) ground white pepper

Soak the sausage casing in warm water for 10 to 15 minutes and
run cold water through it to clean it thoroughly inside and out.
Combine all the remaining ingredients in a large bowl and toss to
distribute the seasonings evenly. Grind in a meat grinder on the
coarsest setting and stuff into the sausage casing. Twist at intervals
of 5 to 6 inches (12-15 cm) and place on a tray in a single layer.
Refrigerate uncovered for 24 hours to allow the sausages to dry a
bit and for the seasoning to mature. Grill or fry until cooked through.
Will keep frozen for up to 3 months. Makes about 9 pounds (4 Kg).