Pork

Instructions

1. Season pork and chicken with salt and pepper.
2. Heat a heavy pot over medium high heat with 1 tbsp vegetable oil.
3. Add pork to the oil and sear about 20 minutes on all sides, stir to unstick meat from pot occasionally.
4. Add chicken to pot and sear about 10 minutes on all sides, stir to unstick meat from pot occasionally.
5. Take meat out of pot and place into a bowl.
6. Add sausage to pot and cook 10 minutes on all sides, stir to unstick from pot occasionally.
7. Remove sausage from pot and place into bowl with other meat.
8. Add onions, bell pepper, celery, garlic, and green onions to the pot, cook down vegetables about 5 minutes.
9. Add beef bouillon cubes.
10. Add 1/2 tbsp Tony Chachere's and 1 tsp salt.
11. Preheat oven to 300F.
12. Add 3 1/2 cups hot water to pot slowly and stir, making sure to scrape the bottom of the pot to release all bits stuck to the bottom. This is where a lot of flavoring comes from for the dish!
13. Add 1 tbsp Hot Sauce and 1 tbsp of Browning Sauce (I like to use Kitchen Bouquet)
14. Add all meat back to the pot.
15. Add 2 cups of uncooked rice and stir to incorporate.
16. Bring mixture to a boil and then reduce heat to simmer.
17. Cover pot with lid and simmer for 25 minutes.
18. Remove from heat and let sit for 5 minutes covered.
19. Stir the mixture in the pot, replace cover back on the pot and place pot in oven for 1 hour or until rice is cooked. Stir occasionally to check for sticking on the bottom.

Instructions

1. Cook onion in bacon grease.
2. Add sausage and potatoes and cook until sausage has browned.
3. Cover potatoes with water.
4. Add salt and pepper.
5. Bring to a boil and then reduce heat to simmer.
6. Cover with lid and let simmer until potatoes are cooked. Stirring occasionally to prevent sticking.

Instructions

1.  Combine 2 tsp Paprika, 1 tsp fresh or 1/2 tsp dried thyme, 1 tsp salt, 2 tsp Cajun seasoning, 1 tsp pepper, 1 tsp fresh or 1/2 tsp dried sage, and rub evenly over pork chops.
2. Cook bacon slices in a large, deep skillet over medium-high heat 6-8 minutes or until crisp. 
3. Remove bacon and drain on paper towels, reserve drippings in skillet. Crumble bacon.
4. Cook pork in hot drippings 3 minutes on each side or until browned and done. Remove pork from pan and keep warm.
5. Add cabbage, onions, and apple to pan.
6. Cover and reduce heat to medium. Cook stirring occasionally 15 minutes or until cabbage begins to wilt.
7. Add tomato paste, beer or cider, bacon, remaining 1 tsp paprika, 1 tsp fresh or 1/2 tsp dried thyme, 1 tsp salt, 1/2 tsp pepper, and 1 tsp fresh or 1/2 tsp dried sage, stirring to loosen particles from the bottom of the skillet and cook 15 minutes or until cabbage is tender and liquid is slightly thickened.
8. Add pork and cook uncovered 5 minutes or until heated thoroughly.

Instructions

1. Mix together blender ingredients (after blending) into the meat mixture ingredients, mix well and let mixture marinate for a few hours or overnight.
2. When ready to roll: Put 2 cups of cornmeal in a shallow bowl with 1 tsp of salt and red pepper.
3. Drop well-rounded tablespoon of meat mixture into cornmeal mix.
4. Roll lightly to shape like a tootsie roll.
5. Cornmeal will stick to meat.
6. Place roll on a wet tamale paper or coffee filter and roll securely.
7. Stack tamales in a large pan with a little water on bottom to cover pan..
8. Combine the steam mixture ingredients in a blender.
9. Pour steam mixture over tamales and add water to cover tamales.
10. Gently shake pot to distribute steam mixture.
11. Simmer on medium heat, after 30 minutes check the water/steam mix and refill pot with water to cover tamales.
12. In total, simmer on medium heat for 1 hour and 15 minutes or until cooked.
13. Can be frozen after cooked, store tamales in the steam mixture.

Instructions

1. Preheat oven to 300F.
2. Heat a pot over medium heat and add a little vegetable oil.
3. Chop up the meats of your choice and season well with salt and pepper.
4. Chop onion, bell pepper, green onion, and celery and refrigerate.
5. If using pork begin searing once oil in pot is hot. When tender, turn the heat to low and simmer for 25 minutes, stirring occasionally. 
6. After 25 minutes, raise heat back up to medium, add the chicken, let cook for 10 minutes stirring occasionally.
7. After 10 minutes, remove chicken and pork with a slotted spoon into a bowl and then add the sausage to the pot, cooking 10 minutes or until you see some browning.
8. After 10 minutes remove the sausage and put into the same bowl as chicken and pork.
9. Add the onion, bell pepper, green onion, celery, garlic, seasonings, and beef cubes and sauté until completely soft, about 30 minutes.
10. Add the water, cream of chicken, and Kitchen Bouquet.
11. Raise the heat.
12. When the mix has blended, add the pasta and meats back in and mix well.
13. Bring the mix to a boil.
14. Once boiling, cover, turn the fire off, and put the pot in the oven. 
15. Cook in oven for 1 hour.
16. After 1 hour, remove the pot, then set aside for 5 minutes before uncovering.
17. After 5 minutes, mix well and serve.
18. The bow tie pasta gets saturated for a softer noodle. If you like more of a firmness in noodles, use the penne pasta.

Instructions

1. Dredge pork in cornstarch
2. Heat 2 tbsp oil in a wok or large skillet over medium-high heat
3. Stir fry pork in batches, 3 minutes or until browned.
4. Remove pork from skillet, set aside.
5. Drain pineapple, reserving 1/4 cup juice.
6. Add reserved juice and soy sauce to skillet, stirring to loosen browned particles.
7. Add remaining 1 tbsp sesame oil to skillet.
8. Stir fry pineapple, bell pepper, and green onions 5 minutes or until bell pepper is tender.
9. Stir together hoisin sauce and chili garlic sauce.
10. Add to skillet and add pork, stir fry 5 minutes.
11. Serve over hot cooked rice.
12. Sprinkle with sesame seeds.

Instructions

1. Preheat the air fryer to 375F for 5 minutes.
2. Stir together chipotle chile powder, paprika, garlic powder, onion powder, salt, and black pepper in a small bowl.
3. Dry pork chops with paper towels, and rub all sides evenly with oil. Sprinkle pork chops evenly with chile powder mixture, and rub until well coated.
4. Working in 2 batches if needed, add pork chops to air fryer basket, and cook for 8 minutes. 
5. Turn chops, and continue cooking until a thermometer inserted in thickest portion of chops registers 145°F, 6 to 8 minutes.
6. Remove chops from air fryer, and let rest on a cutting board for 5 minutes.
7. Meanwhile, stir together maple syrup, adobo sauce, and vinegar in a small bowl.
8. Thinly slice pork against the grain, and drizzle with maple sauce. Sprinkle with scallions, and serve immediately.

Instructions

1. In a small bowl, combine garlic, salt, paprika, and Creole seasoning.
2. In a 6-quart slow cooker, place pork, and rub with garlic mixture. Add onion and stock. Cover and cook on low until meat is tender, 8 to 9 hours.
3. Meanwhile, in a medium bowl, stir together mayonnaise and mustard. Reserve ¾ cup mixture. Add cabbage, carrot, sugar, and lemon juice or vinegar to remaining mixture, and toss to coat. Cover and refrigerate slaw and reserved mayonnaise mixture until ready to serve.
4. Remove pork from cooker, and let cool slightly. Skim fat from juices. Remove meat from bone; discard bone. Using 2 forks, shred pork, and return to cooker; cook on low until heated through.
5. Spread cut sides of bread with reserved mayonnaise mixture. Fill with shredded pork, coleslaw, and pickles.