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Memories & Recipes Dean had great fun on Sunday teasing Auburn fans about their game on Saturday. He asked Manual (Garrick) if he was being "bull headed." He told another friend he was looking into some stocks since he heard it was a "bull market." He mentioned to Linda Kennedy during her LSG practice that the "running of the bulls" was a few months ago. But Dean got really quiet when Manual retorted something to the effect that the "hogs" were going to be hunting in Tuscaloosa next Saturday! Of course bringing up hogs has a different meaning for me than it has for Dean. I immediately thought about pork jambalaya, potatoes and ham hocks, and mini BLT sandwiches. I guess that just goes to show you that men and women really do think differently. In fact, I had planned to go see Chef Tyler Florence in person at Belks Department Store in Mobile next Saturday; but I was out voted 2 to 1. I guess I'll go tailgating instead. But I'll tell ya'll now, I'm servin up "hog!" Here are some pork (hog) recipes for your collections. Some you can use for tailgating some are just good! Crimson glazed pork roast 1 (14 oz.) jar cherry preserves 1/4 c red wine vinegar 3 T light corn syrup 1/4 tsp each, salt, ground cinnamon, ground nutmeg & ground cloves 1 three-lb. pork loin roast 1/2 tsp each salt and pepper Combine preserves, vinegar, corn syrup, cinnamon, nutmeg and cloves in a saucepan. Bring mixture to a boil, reduce heat and simmer 2 minutes. Sprinkle roast with salt and pepper. Place roast , fat side up, on rack in shallow roasting pan. Bake, uncovered, at 325 degrees for 45 minutes. Brush with (crimson) cherry mixture; turn roast and brush other side. Bake additional 20 minutes or until thermometer registers 160 degrees, basting frequently with cherry mixture. Let stand 15 minutes before slicing. Serve with mashed potatoes for the whole crimson and white effect! Super sandwich bar (good for tailgating) 1 lb. each, thinly sliced deli roast pork, deli ham, cooked bacon (hog) slices, American cheese slices, Swiss cheese slices, and mozzarella cheese slices. 2 cleaned and torn heads of iceberg lettuce 3 large tomatoes, sliced 1 medium onion, sliced and separated into rings 1 jar sliced dill pickles 1 jar mayonnaise 1 jar dijon mustard 1 jar prepared mustard 1 package onion buns 1 package wheat sub rolls 1 package white sub rolls 1 loaf rye bread Set up the sandwich bar with meats and cheeses arranged with the lettuce, tomatoes , onion rings and pickles. Serve with variety of breads and allow fans to concoct their own sandwich masterpiece. Beef and bacon twirls (Where's the hog? twirls) 10 slices bacon 2 ( 3/4 lb) top round steaks 1/2 tsp garlic powder dash freshly ground pepper 2 T fresh, chopped parsley
Place bacon on a microwaveable rack, cover with paper towels and microwave on high for 5 minutes. Place steaks between two sheets of plastic wrap and pound to 1/2 " thickness. Sprinkle 1/4 tsp garlic powder, pepper and chopped parsley over each steak. Arrange 5 slices bacon lengthwise over each steak. Starting at the narrow end, roll up steaks; secure with toothpicks at 1" intervals. Cut into 1" slices. Grill, covered, over hot coals (450 degrees) for 4 minutes on each side. This is good served with a mustard sauce or ranch dressing. The bacon provides the salt.
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