https://twitchinkitchen.com/ Wed, 06 May 2026 12:07:40 +0000 MyBB https://twitchinkitchen.com/thread-592.html Wed, 26 Jul 2017 17:00:32 -0400 https://twitchinkitchen.com/thread-592.html
We can thank Arby's commercials about their thick cut brown sugar bacon for this. I got tired of looking at that commercial and decided to try my hand at this. Success is mine!

Candied Bacon

pre heat oven to 325ºF

ingredients:

• 1 pound thick cut bacon
  
• 1/2 cup dark brown sugar
  
• 2 Tbsp maple syrup - do NOT use the fake stuff! Get REAL syrup.
  

Mix the syrup into the brown sugar. You may need to add more to get it loose enough to maneuver.

Dredge the bacon in the mixture.
Lay the bacon out on a cooling rack set inside a foil lined pan. DO NOT overlap the bacon.
Sprinkle a little more brown sugar on top of the bacon slices and bake for about 25 minutes or until it looks done.

Lay these out on another cooling rack until they cool down and firm up.

Try not to eat the entire pound at once.


  bacongasm.jpg (Size: 1.27 MB / Downloads: 3) ]]>
We can thank Arby's commercials about their thick cut brown sugar bacon for this. I got tired of looking at that commercial and decided to try my hand at this. Success is mine!

Candied Bacon

pre heat oven to 325ºF

ingredients:

• 1 pound thick cut bacon
  
• 1/2 cup dark brown sugar
  
• 2 Tbsp maple syrup - do NOT use the fake stuff! Get REAL syrup.
  

Mix the syrup into the brown sugar. You may need to add more to get it loose enough to maneuver.

Dredge the bacon in the mixture.
Lay the bacon out on a cooling rack set inside a foil lined pan. DO NOT overlap the bacon.
Sprinkle a little more brown sugar on top of the bacon slices and bake for about 25 minutes or until it looks done.

Lay these out on another cooling rack until they cool down and firm up.

Try not to eat the entire pound at once.


  bacongasm.jpg (Size: 1.27 MB / Downloads: 3) ]]> https://twitchinkitchen.com/thread-391.html Sat, 29 Aug 2009 08:25:52 -0400 https://twitchinkitchen.com/thread-391.html
Snitz is the dried apples and knepp is the dumplings.

Snitz und Knepp

3 pounds smoked ham with bone

4 cups dried tart apples (Snitz)
You can increase or reduce this amount according to taste. Also, make sure you get TART and not sweet dried apples.

3 tablespoons brown sugar

1 large onion, finely chopped
(Again, vary according to taste)

2 medium potatoes, cut into 1/2-inch cubes (optional)

Dumplings: (Knepp)

2 cups sifted flour or you may use Bisquick (my choice)

1/2 teaspoon salt

4 teaspoons baking powder

3 tablespoons unsalted butter

1 egg, beaten

1/2-2/3 cup milk

Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return pieces to liquid. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.

For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done.


To serve:

Place some knepp on a plate or if preferred in a bowl and ladle the snitz mixture over the top.]]>
Snitz is the dried apples and knepp is the dumplings.

Snitz und Knepp

3 pounds smoked ham with bone

4 cups dried tart apples (Snitz)
You can increase or reduce this amount according to taste. Also, make sure you get TART and not sweet dried apples.

3 tablespoons brown sugar

1 large onion, finely chopped
(Again, vary according to taste)

2 medium potatoes, cut into 1/2-inch cubes (optional)

Dumplings: (Knepp)

2 cups sifted flour or you may use Bisquick (my choice)

1/2 teaspoon salt

4 teaspoons baking powder

3 tablespoons unsalted butter

1 egg, beaten

1/2-2/3 cup milk

Cover ham in large pot with cold water. Bring to boil, reduce and simmer for 2 hours, or until ham is tender. Meanwhile, put apples in bowl and cover with water. Soak for at least 2 hours. Remove ham from bone and cut into medium pieces. Return pieces to liquid. Add apples, with most of apple liquid, to ham. Add brown sugar and onion. Cover and simmer for 30 minutes. Add potatoes and simmer 30 additional minutes.

For dumplings, sift together sifted flour, salt and baking powder. Cut in butter with two knives or pastry cutter. Stir in eggs. Gradually add enough milk to make a moist, fairly stiff dough. Drop dough by tablespoons into gently boiling ham and apple liquid. Cover tightly and simmer for 12-15 minutes, or until dumplings are done.


To serve:

Place some knepp on a plate or if preferred in a bowl and ladle the snitz mixture over the top.]]> https://twitchinkitchen.com/thread-368.html Thu, 11 Jun 2009 14:05:56 -0400 https://twitchinkitchen.com/thread-368.html

This is a recipe from the Pennsylvania Dutch country. It's simple and tasty.

Pork Chops & Sauerkraut

ingredients:

• 6 - 8 medium / thin center cut pork chops
  
• 1 quart sauerkraut
  

Brown the chops in a very hot pan so they brown nicely on both sides.
Remove from the pan and put the whole bag of sauerkraut in allowing the juices to deglaze the brown goodness from the chops.

Return the chops to the pan on top of the sauerkraut and cover just a little with some of the sauerkraut.

Cover and lower the heat to a simmer and let this cook for about half hour / 45 minutes until the chops are tender and the 'kraut is brown and has absorbed the liquid.

*I'll add a pic to this post later. I'm making this for dinner tonight! ]]>

This is a recipe from the Pennsylvania Dutch country. It's simple and tasty.

Pork Chops & Sauerkraut

ingredients:

• 6 - 8 medium / thin center cut pork chops
  
• 1 quart sauerkraut
  

Brown the chops in a very hot pan so they brown nicely on both sides.
Remove from the pan and put the whole bag of sauerkraut in allowing the juices to deglaze the brown goodness from the chops.

Return the chops to the pan on top of the sauerkraut and cover just a little with some of the sauerkraut.

Cover and lower the heat to a simmer and let this cook for about half hour / 45 minutes until the chops are tender and the 'kraut is brown and has absorbed the liquid.

*I'll add a pic to this post later. I'm making this for dinner tonight! ]]> https://twitchinkitchen.com/thread-344.html Fri, 23 Jan 2009 08:40:08 -0500 https://twitchinkitchen.com/thread-344.html Last week while shopping I saw these lovely super thin cut pork filets. They were perfect for rolling and stuffing so I grabbed a couple of packs and created my own dish.
What's nice about these is they are CHEAP! About 3 to a package for around $3 a each pack, you can grab a bunch of these and make a cheap meal look 'fancy' with very little effort and cost!

Twitchy's Stuffed Pork Rolls

Ingredients:

Pork filets - pounded out very thin. (these already come thin but pound them thinner anyway) - these usually come 3 to a pack so make as many as you want. Keep in mind these are not very big in size each.

Butter or OLIVE oil for frying. I like to make half and half mixture of this for flavor.

Bread crumb cubes - like the kind you buy in a bag for stuffing turkey.
vegetables - this is your choice. I used peppers, onions, corn, broccoli - chopped small.

White wine.
Onions - sliced
Mushrooms - optional

Mix the vegetables with the bread crumbs and add enough water to soak (not cover) the mixture. Let sit until it's all soft and mushy. Add water if necessary.

While this is soaking pound out your chops very thin. Set aside on a plate.

Now prepare your sliced onions and mushrooms.

Start stuffing your pork filets. Take a good handful of the stuffing mixture and place it in the middle of the filet and then from one end to the other roll the stuffing into the pork, making sure this is tight. You will see any extra water squeeze out of the stuffing mix... this is OK.

Set each rolled filet on a plate seam side down. If you rolled them right they should not unroll. If you don't pound them out first, this will not work. Continue until you have all the filets rolled.

Season the outside with salt and pepper.

Heat a large skillet and once a drop of water dances on it's surface add the butter and oil.
Place the rolls carefully in the oil, seam side down first, and brown on all sides.

Doing this is going to make a nice brown gunk on the bottom of the pan and sides.... you want this!

Once you brown all the filet rolls, remove them from the pan and drain the oil. KEEP THE GUNK.

Put the pan back on the fire and deglaze the pan with white wine, stirring and scraping all the gunk off the bottom.
Add the rolls back in, your sliced onions and mushrooms and then add 1/4 cup water and half cup more wine, cover and simmer 20 minutes or until the onions are done and the rolls are cooked through.

You can thicken this wine sauce or not. We chose not to.
Serve with salad and your choice of sides.

Variations:
Stuff with procuitto, provolone and spinach for an Italian flair!
You can go wild with your imagination with the different stuffings with this dish.]]> Last week while shopping I saw these lovely super thin cut pork filets. They were perfect for rolling and stuffing so I grabbed a couple of packs and created my own dish.
What's nice about these is they are CHEAP! About 3 to a package for around $3 a each pack, you can grab a bunch of these and make a cheap meal look 'fancy' with very little effort and cost!

Twitchy's Stuffed Pork Rolls

Ingredients:

Pork filets - pounded out very thin. (these already come thin but pound them thinner anyway) - these usually come 3 to a pack so make as many as you want. Keep in mind these are not very big in size each.

Butter or OLIVE oil for frying. I like to make half and half mixture of this for flavor.

Bread crumb cubes - like the kind you buy in a bag for stuffing turkey.
vegetables - this is your choice. I used peppers, onions, corn, broccoli - chopped small.

White wine.
Onions - sliced
Mushrooms - optional

Mix the vegetables with the bread crumbs and add enough water to soak (not cover) the mixture. Let sit until it's all soft and mushy. Add water if necessary.

While this is soaking pound out your chops very thin. Set aside on a plate.

Now prepare your sliced onions and mushrooms.

Start stuffing your pork filets. Take a good handful of the stuffing mixture and place it in the middle of the filet and then from one end to the other roll the stuffing into the pork, making sure this is tight. You will see any extra water squeeze out of the stuffing mix... this is OK.

Set each rolled filet on a plate seam side down. If you rolled them right they should not unroll. If you don't pound them out first, this will not work. Continue until you have all the filets rolled.

Season the outside with salt and pepper.

Heat a large skillet and once a drop of water dances on it's surface add the butter and oil.
Place the rolls carefully in the oil, seam side down first, and brown on all sides.

Doing this is going to make a nice brown gunk on the bottom of the pan and sides.... you want this!

Once you brown all the filet rolls, remove them from the pan and drain the oil. KEEP THE GUNK.

Put the pan back on the fire and deglaze the pan with white wine, stirring and scraping all the gunk off the bottom.
Add the rolls back in, your sliced onions and mushrooms and then add 1/4 cup water and half cup more wine, cover and simmer 20 minutes or until the onions are done and the rolls are cooked through.

You can thicken this wine sauce or not. We chose not to.
Serve with salad and your choice of sides.

Variations:
Stuff with procuitto, provolone and spinach for an Italian flair!
You can go wild with your imagination with the different stuffings with this dish.]]> https://twitchinkitchen.com/thread-217.html Thu, 01 May 2008 16:27:46 -0400 https://twitchinkitchen.com/thread-217.html

Although designed to use up leftovers, Jambalaya has evolved into one of the more recognizable dishes from our Cajun South. There are many variations of this dish and one is no better than the other!

Jambalaya

Ingredients:

2 pounds pork spareribs, cut into single bone pieces
3 Tbsp peanut oil
1 large yellow onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped fine
4 ribs of celery, chopped
6 scallions (green onions), chopped
1 can (28 oz) whole tomatoes crushed with your hands
3 1/2 cups chicken stock (canned if you don't keep any handy)
1/2 pound smoked hot-link sausage, sliced in 1/4 inch pieces
1 cup diced ham
3 Tbsp chopped flat leaf parsley
2 tsp Tabasco sauce
1/4 cup Worcestershire sauce
3 tsp whole thyme leaves
Salt and fresh ground pepper to taste
2 cups uncooked converted rice

Place the spareribs on a broiling rack and bake themn in a 400°F oven until brown, about 15 -20 minutes then set aside.

While those are cooking, heat a large frying pan and add the oil. Saute the yellow onion, peppers, garlic, celery and green oinion until it's all tender. Place the vegetables and the ribs in a 12 quart stock pot and toss in the tomatoes and chicken stock. Cover and simmer for 1 hour.

Pan fry the sliced sausage until it just begins to brown. Deglase the pan with a bit of the broth and add this to the stockpot. Set the sausage aside.

Add the remaining ingredients except the sausage and rice and simmer, covered for another 20 minutes.
Add the sausage and rice, simmer another 25 minutes. correct the seasonings if you want and enjoy!

Are you drooling yet? ]]>

Although designed to use up leftovers, Jambalaya has evolved into one of the more recognizable dishes from our Cajun South. There are many variations of this dish and one is no better than the other!

Jambalaya

Ingredients:

2 pounds pork spareribs, cut into single bone pieces
3 Tbsp peanut oil
1 large yellow onion, chopped
2 green peppers, chopped
3 cloves garlic, chopped fine
4 ribs of celery, chopped
6 scallions (green onions), chopped
1 can (28 oz) whole tomatoes crushed with your hands
3 1/2 cups chicken stock (canned if you don't keep any handy)
1/2 pound smoked hot-link sausage, sliced in 1/4 inch pieces
1 cup diced ham
3 Tbsp chopped flat leaf parsley
2 tsp Tabasco sauce
1/4 cup Worcestershire sauce
3 tsp whole thyme leaves
Salt and fresh ground pepper to taste
2 cups uncooked converted rice

Place the spareribs on a broiling rack and bake themn in a 400°F oven until brown, about 15 -20 minutes then set aside.

While those are cooking, heat a large frying pan and add the oil. Saute the yellow onion, peppers, garlic, celery and green oinion until it's all tender. Place the vegetables and the ribs in a 12 quart stock pot and toss in the tomatoes and chicken stock. Cover and simmer for 1 hour.

Pan fry the sliced sausage until it just begins to brown. Deglase the pan with a bit of the broth and add this to the stockpot. Set the sausage aside.

Add the remaining ingredients except the sausage and rice and simmer, covered for another 20 minutes.
Add the sausage and rice, simmer another 25 minutes. correct the seasonings if you want and enjoy!

Are you drooling yet? ]]> https://twitchinkitchen.com/thread-208.html Tue, 22 Apr 2008 11:45:42 -0400 https://twitchinkitchen.com/thread-208.html

This recipe comes with a warning! ITS SPICY! So beware if you're not used to very spicy food! The "Jerk" comes from the way it makes your head 'jerk back' from the flavor and spice!

Jamaican Jerk Pork

Ingredients:

1/4 cup whole, fresh allspice berries
1 1/2 inch piece of cinnamon
1 tsp grated nutmeg
6 scallions, including the green tops, sliced
1 habanero chili
Salt to taste
freshly ground black pepper
1 Tbsp dark Jamaican rum
1 (about 4 pounds or so) bonless pork loin or roast.

Preheat your oven to 350°F

Place the allspice berries in a tin and place in the oven and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg.
Place this mixture now in a food processor. Add the scallions and the chili pepper. Season with salt and pepper to taste and process until a paste is formed. Add the rum and mix well.
Rub this mixture all over the pork loin. Rub it good! Use lots of it if you like it to burst with flavor!

Cover this meat in a dish and allow to marinate for at least 1 hour at room temperature.

Increase your oven temperature to 400°F.

Remove the meat from the marinade pan and put in a roasting ban and roast for 30 minutes. Then reduce the oven temperature to 350°F and continue to roast for 1 1/2 hours basting every 30 minutes or sooner.

Remove the roast when done and let it "rest" for 5 minutes before slicing.

Goes well with my Tropical Rice!]]>

This recipe comes with a warning! ITS SPICY! So beware if you're not used to very spicy food! The "Jerk" comes from the way it makes your head 'jerk back' from the flavor and spice!

Jamaican Jerk Pork

Ingredients:

1/4 cup whole, fresh allspice berries
1 1/2 inch piece of cinnamon
1 tsp grated nutmeg
6 scallions, including the green tops, sliced
1 habanero chili
Salt to taste
freshly ground black pepper
1 Tbsp dark Jamaican rum
1 (about 4 pounds or so) bonless pork loin or roast.

Preheat your oven to 350°F

Place the allspice berries in a tin and place in the oven and roast for 10 minutes. Pulverize them in a spice mill with the cinnamon and nutmeg.
Place this mixture now in a food processor. Add the scallions and the chili pepper. Season with salt and pepper to taste and process until a paste is formed. Add the rum and mix well.
Rub this mixture all over the pork loin. Rub it good! Use lots of it if you like it to burst with flavor!

Cover this meat in a dish and allow to marinate for at least 1 hour at room temperature.

Increase your oven temperature to 400°F.

Remove the meat from the marinade pan and put in a roasting ban and roast for 30 minutes. Then reduce the oven temperature to 350°F and continue to roast for 1 1/2 hours basting every 30 minutes or sooner.

Remove the roast when done and let it "rest" for 5 minutes before slicing.

Goes well with my Tropical Rice!]]> https://twitchinkitchen.com/thread-72.html Sat, 05 Apr 2008 18:33:13 -0400 https://twitchinkitchen.com/thread-72.html 1/3 cup Worcestershire Sauce
3/4 cup light brown sugar
1/2 tsp salt



Preheat oven to 400 degrees. Place pork in pot with a lid. Sprinkle pork heavily with Worcestershire Sauce. Turn it over and sprinkle other side heavily as well.

Take handful of brown sugar and "smush" brown sugar crust all over meat. Turn meat over and "smush" brown sugar all over the other side.

Pour Apple Juice in bottom of pan. NOT over the meat.

Cover and place pot in oven. Turn oven down to 200 degrees and cook 4 hours or until meat literally falls apart when you try to lift it with a fork.

Break meat apart a little and push it down into drippings. Sprinkle with salt.

(This salt cannot be omitted; it is vital to bring out meat flavors.)

Serve hot or at room temperature. Excellent with potato salad and baked beans.]]> 1/3 cup Worcestershire Sauce
3/4 cup light brown sugar
1/2 tsp salt



Preheat oven to 400 degrees. Place pork in pot with a lid. Sprinkle pork heavily with Worcestershire Sauce. Turn it over and sprinkle other side heavily as well.

Take handful of brown sugar and "smush" brown sugar crust all over meat. Turn meat over and "smush" brown sugar all over the other side.

Pour Apple Juice in bottom of pan. NOT over the meat.

Cover and place pot in oven. Turn oven down to 200 degrees and cook 4 hours or until meat literally falls apart when you try to lift it with a fork.

Break meat apart a little and push it down into drippings. Sprinkle with salt.

(This salt cannot be omitted; it is vital to bring out meat flavors.)

Serve hot or at room temperature. Excellent with potato salad and baked beans.]]> https://twitchinkitchen.com/thread-43.html Thu, 03 Apr 2008 09:20:36 -0400 https://twitchinkitchen.com/thread-43.html

Have you ever tried apples, pork and onions and garlic in the same dish? Well I bet you haven't! This dish is absolutely delish and I encourage you to make it and enjoy it fully!
We make this dish often in my house. We absolutely love it!

*This recipe was taken from:
The Frugal Gourmet Cooks American ~ by Jeff Smith

Apple Stir Fried Pork

Ingredients:
2 pounds pork steak, deboned and sliced into thin strips
2 tablespoons light soy sauce
2 tablespoons dry white wine
1/4 teaspoon freshly grated ginger
3 tablespoons peanut oil
4 cloves of garlic, peeled and sliced paper thin
1 to 1 1/2 large yellow onions, sliced thin
3 to 4 golden delicious apples, cored and sliced into half moon shapes
1 tablespoon sesame oil
1/4 teaspoon pepper (fresh ground preferred!)
4 chopped scallions (spring onions) for garnish

Cut the pork into thin strips and marinate for 15 minutes in the soy, wine, and ginger. Take out your wok!
*if you don't have one, go buy one!

Heat the wok or a large, and I mean large - frying pan and all the oil and garlic. Drain the marinade from the meat and saute the meat over very high heat until done to your likiing, about 6 minutes.
Remove the meat from the pan and add the onion slices. Saute until tender and then add the apple slices. Saute just until they begin to brown. Return the meat to the pan, add the sesame oil and pepper, and toss.

Top with the chopped scallions as garnish. Serve immediately.

They say this goes well with macaroni and cheese. We just have tossed salad with ours and usually there are no leftovers!]]>

Have you ever tried apples, pork and onions and garlic in the same dish? Well I bet you haven't! This dish is absolutely delish and I encourage you to make it and enjoy it fully!
We make this dish often in my house. We absolutely love it!

*This recipe was taken from:
The Frugal Gourmet Cooks American ~ by Jeff Smith

Apple Stir Fried Pork

Ingredients:
2 pounds pork steak, deboned and sliced into thin strips
2 tablespoons light soy sauce
2 tablespoons dry white wine
1/4 teaspoon freshly grated ginger
3 tablespoons peanut oil
4 cloves of garlic, peeled and sliced paper thin
1 to 1 1/2 large yellow onions, sliced thin
3 to 4 golden delicious apples, cored and sliced into half moon shapes
1 tablespoon sesame oil
1/4 teaspoon pepper (fresh ground preferred!)
4 chopped scallions (spring onions) for garnish

Cut the pork into thin strips and marinate for 15 minutes in the soy, wine, and ginger. Take out your wok!
*if you don't have one, go buy one!

Heat the wok or a large, and I mean large - frying pan and all the oil and garlic. Drain the marinade from the meat and saute the meat over very high heat until done to your likiing, about 6 minutes.
Remove the meat from the pan and add the onion slices. Saute until tender and then add the apple slices. Saute just until they begin to brown. Return the meat to the pan, add the sesame oil and pepper, and toss.

Top with the chopped scallions as garnish. Serve immediately.

They say this goes well with macaroni and cheese. We just have tossed salad with ours and usually there are no leftovers!]]>