Tomato Salad Daniel’s Recipe



1 lb Tomatoes, chopped up

1 Cucumber, peeled and chopped up

8-12 ounces Romaine Lettuce


1 Clove Garlic

1 tsp Dried Oregano

1/2 tsp Dijon Mustard

1/4 cup Red Wine Vinegar

1 tsp Kosher Salt

1/2 tsp Black Pepper

1/2 cup Olive Oil


Mix all and enjoy!

Note:  Add Feta Cheese and Red Onion, Bell Pepper, Carrots, Celery if desired. Add any of these proteins if desired: Chicken, Turkey, Roast Beef, Steak or Pork.

Coca-Cola Spare Ribs

Coca-Cola Spare Ribs


2 tsp Ginger, crushed

4 tsp Garlic, crushed

1 Tbsp Rosemary, finely chopped

1 Onion, finely chopped

1 Tbsp Fennel Seeds

2 tsp Ground Cumin

2 tsp Paprika

4 cups Coca-Cola

1/2 cup Sugar

3/4 cup Apple Cider Vinegar

1/2 cup Tomato Sauce

3 medium Spare-Ribs

Salt & Freshly ground Black Pepper


Pre-heat the oven to the maximum grill setting.  Place all the ingredients {except the Spare Ribs and Salt/Pepper} into a medium pot – bring to the boil, reduce the heat and simmer, stirring now and then, until reduced to about 3 cups – cool 30 minutes before use.

Place the Spare Ribs on a roasting pan – season with Salt and Pepper – brush liberally with the marinade and grill, turning regularly and basting with more of the marinade, until cooked through and caramelized.

Biscuits and Gravy done right




2 Biscuits made from scratch or Pillsbury frozen Grand Biscuits baked

4 ounces fresh pork breakfast sausage

1 teaspoon all-purpose flour

2 cups whole milk

Salt to taste

Freshly ground black pepper, to taste

Cayenne pepper, to taste


Place a medium skillet pan over medium-high heat. When the pan is hot, add the sausage and brown, using a wooden spatula to break up the sausage into bite-size pieces, 4 to 5 minutes. Note: It’s okay if some of the sausage sticks to the pan.

Reduce the heat to medium and sprinkle the flour into the pan, stirring often for 1 minute.

Pour in the milk and scrape up the brown bits from the bottom of the pan. Bring the gravy to a boil. Reduce the heat to medium and cook, stirring occasionally, until the gravy thickens, 8 to 10 minutes. It should look velvety and have the thickness of heavy cream. Season the gravy with salt, black pepper and cayenne.

Split your hot biscuits and arrange in shallow bowls. Pour the gravy over the biscuits and serve immediately.

Pork Chops with Orange Glaze for 2

Porks Chops with Orange Glaze for 2


1 teaspoon cornstarch

1/8 teaspoon ground ginger

1 tablespoon soy sauce

1 teaspoon water

1/4 cup orange marmalade

1 tablespoon lime juice

1-1/2 teaspoons olive oil

1 garlic clove, minced

2 bone-in pork loin chop (3/4 inch thick)

1 small lime, thinly sliced


In a small saucepan, combine the cornstarch, ginger, soy sauce and water until smooth. Stir in the marmalade, lime juice, oil and garlic until blended. Bring to a boil; cook and stir mixture for 1-2 minutes or until thickened.

Place the pork chops in a greased 8-in. square baking dish. Spoon glaze over pork, turn to coat. Top with the lime slices. Bake, uncovered, at 400° for 30-40 minutes or until pork juices run clear.


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¼ cup of packed brown sugar

2 tablespoons rice vinegar

2 tablespoons maple syrup

Ground black pepper to taste

1 pound thick cut bacon


Preheat oven to 350 degrees

Mix brown sugar, rice vinegar, maple syrup and black pepper in a small bowl.

Place bacon strips on cooling rack set over baking sheet.

Bake in preheated oven for 10 minutes, turn slices and bake another 5 minutes.

Remove bacon and brush both sides with brown sugar mixture.  Return bacon to the oven and bake another 5 minutes.  Repeat basting every 5 minutes until bacon is browned and crisp, about 25 minutes.

Advice for Cooking Hams

Baked Ham

Advice for Cooking Hams

Soaking a Ham

Hams, especially those to be baked, often benefit from soaking before cooking. This is because soaking removes some of the excess salt from the meat. Cover the meat completely with cold water. Stand for 12-24 hours in cold water, preferably in the fridge if you live in a hot climate.

Boiling a Ham

Weigh the ham and calculate the cooking time. Allow 25 – 34 minutes per pound. Take the ham out of the soaking water and place the ham in a large pot and cover with fresh, cold water. Bring to the boil. Add sprigs of parsley, thyme, a bay leaf, peppercorns and 1 – 2 sliced onions.

Cover the pan and simmer the ham over a low heat for the required time, or until tender when pierced. Lift out, and allow to drain. Remove the skin, glaze if required. Serve hot or cold.

Baking a Ham

Weigh the ham and calculate the cooking time for your pork recipes. Allow 25 – 35 minutes per 1 pound for hams under 13 pounds, and 15 minutes per 1 pound for hams 13 pounds and over. Soak the ham, then place on a rack in a large roasting pan. Insert a meat thermometer, if available. Bake in a preheated oven, 325 degrees F, for the required time, or until the meat thermometer reaches 158 degrees F..

Remove the skin, glaze if wished and serve the ham hot or cold.

Recipes for Curing Ham

Recipes for Curing Ham

Here are 4 different recipes for curing ham, all are different but equally good. The first two recipes are for dry curing of the ham and the other recipes are putting the legs of pork in brine. If you live in a hot climate dry curing is not a good idea as your meat will spoil and not be fit for human consumption.  However, if you are going to cure your hams when the weather is cold, for every day that the temperature reaches freezing point you should add an extra day to your ham curing process.

Air-Dry Curing Ham

20lb rock salt

6oz curing salt

2oz sage

3oz bay leaves

1 1/2 oz garlic

6oz juniper berries

3oz black pepper

2oz nutmeg

1oz chives

2oz thyme

4oz coriander


Grind all the herbs, Take 6oz curing salt and mix well with the 20lb rock salt, then add the herbs and spices and mix thoroughly. Wash the hams and dry thoroughly. Put a bed of salt in a container and lay the hams down, making sure the container has a hole in the bottom to let excess fluid run off, Cover completely with the ingredients and leave until it is a good color. After a week, break the pack, re-salt and place the hams skin down. Cover completely with salt and leave for one month. After a month take them out, wash thoroughly and tie a piece of good quality cotton twine around the hocks. Hang them up to mature for a week. After a week, take them down and insert a long needle into each ham. Withdraw the needle and smell it. The aroma should smell fresh. If it does, take a small piece of fat, cover it with pepper and block the hole up with it; this prevents bacteria invading the ham.The next thing to do is to put the hams in the smoke house and smoke them using beech, for about a week. Take out cool, and put them in a cotton bag to mature. These hams can keep for 12 months. They must be boned out very carefully and left under a press to compact the shape.

Air-Dry Curing Ham

30lb bay salt

6oz curing salt

4oz black pepper

6oz coriander

1 pint white wine vinegar

1 clove garlic


When dry curing ham cover the hams completely with a layer of salt for 3 days.  Once all the fluid has been removed, apply the curing mixture.

For the cure: mix together the curing salt, salt, black pepper and coriander, Bone out the leg of pork and then apply the ingredients inside and out. Where you have taken the bone out, put some of the ingredients in, using 1oz to 1lb and then sew up near the hock to give a good shape to the ham. Put the leg in a curing net to keep the shape. Do not hang it up but lay it down so it does not lose its shape. Cure for 10 days, then fetch it out and wash it off. Apply the garlic and wine vinegar to the dry ham and put under a wooden press. Press into shape and leave for another week or so until it is completely hard. Take out the ham, rub it with garlic and vinegar and put in a muslin cloth. Hang up in an airy place and leave for about a month.  You may find mold when you remove it from the cloth. If the mold is white that is fine, just wipe it off with a cloth. However, if it is black this is not good, Rub it off with some more vinegar and re-wrap in a clean muslin.

Simple Salt Brine

4 gallons water

8 lb salt

3/4 pound brown sugar

1/4 pound curing salt


Boil all the ingredients together for 20 minutes and cool before pouring it over the meat.  Find a large, clean container and place the meat inside and cover with the brine mixture completely. Leave it there for 3 weeks, then wash, and dry it off. Cover with a piece of muslin and hang it up to dry in an airy place. You can also place it up the chimney and allow it to be smoked from the smoke from the wood fire if your have a large enough chimney.

Sugar Ham Curing

This sugar curing ham recipe is a little different in that you salt up the ham first, and then place it into a solution that is almost like a pickle concoction. It also doesn’t contain any saltpetre so it is a safer and healthier option. Take your pork leg and rub it with salt for 3 consecutive days. Then submerge your salted pork leg in the following pickle solution for 3 weeks.

4 gallons water

8 pounds black treacle

2 pounds salt

4 pounds brown sugar

2 oz black pepper


Boil the ingredients for 20 minutes in a large pot, remove from heat and cool. Submerge your pork leg completely in the solution and leave it there for 3 weeks. Take it out, and without washing it, allow it to air-dry slowly.

Old Fashioned Recipe for Curing Ham

For every 100 pounds of meat take 5 pints of good molasses or 5 pounds of brown sugar, 5 ounces curing salt, 8 pounds of rock salt and add 3 gallons of water to a pot. Boil over a gentle heat, removing scum as it rises. Continue boiling until the salt and sugar have dissolved. With the meat cut and trimmed, pack the hams into the cask with the shank end down. Once the liquid has cooled poor over the hams in the cask making sure that they are completely covered. The hams can lie in the pickle 2 – 6 weeks depending on the size of the hams, the time of the season etc. The warmer the weather, the shorter the time. This recipe is a good substitute for curing ham rather than smoking or drying it.



The carver in cutting a ham must be guided according as he desires to practice economy, or have at once fine slices out of the prime part. Under the first supposition, he will commence at the knuckle end, and cut off thin slices toward the thick and upper part of the ham.

To reach the choicer portion of the ham, the knife, which must be very sharp and thin, should be carried quite down to the bone through the thick fat in the direction of the line from 1 to 2.

The slices should be even and thin, cutting both lean and fat together, always cutting down to the bone. Some cut a circular hole in the middle of a ham gradually enlarging it outwardly. Then again many carve a ham by first cutting from 1 to 2, then across the other way from 3 to 4.

Remove the skin after the ham is cooked and send to the table with dots of dry pepper or dry mustard on the top, a tuft of fringed paper twisted about the knuckle, and plenty of fresh parsley around the dish. This will always insure an inviting appearance.

Roast Pig.—The modern way of serving a pig is not to send it to the table whole, but have it carved partially by the cook; first, by dividing the shoulder from the body; then the leg in the same manner; also separating the ribs into convenient portions. The head may be divided and placed on the same platter. To be served as hot as possible.

A Spare Rib of Pork is carved by cutting slices from the fleshy part, after which the bones should be disjointed and separated.

A leg of pork may be carved in the same manner as a ham.



No. 1. Leg, used for smoked hams, roasts and corned pork.

No. 2. Hind-loin, used for roasts, chops and baked dishes.

No. 3. Fore-loin or ribs, used for roasts, baked dishes or chops.

No. 4. Spare-rib, used for roasts, chops, stews.

No. 5. Shoulder, used for smoked shoulder, roasts and corned pork.

No. 6. Brisket and flank, used for pickling in salt and smoked bacon.

The cheek is used for pickling in salt, also the shank or shin. The feet are usually used for souse and jelly.

For family-use the leg is the most economical, that is when fresh, and the loin the richest. The best pork is from carcasses weighing from fifty to about one hundred and twenty-five pounds. Pork is a white and close meat, and it is almost impossible to over-roast or cook it too much; when underdone it is exceedingly dangerous and you could end up with tape worm.

German Pork Hocks


This German Pork Hocks Recipe “Schweinshaxe” is perfect, not just for Oktoberfest, but anytime you want something traditionally German.  Called “Eisbein” in northern Germany and “Schweinshaxe” in the southern part, it is often cooked from fresh, rather than smoked hocks.

There are two main methods for cooking pork hocks.  This one uses both cooking on the stove and finishing off in the oven. May sound like extra work. It really isn’t and the results are worth it!


1 leek, well cleaned, diced

1 stalk celery, diced

1 carrot, diced

1 onion, diced

1 – 2 meaty pork hocks

Salt, peppercorns, cumin (if desired)


Put vegetables, 1 tsp salt, 1 tsp peppercorns, and pork hocks in pot. Add water to cover, bring to boil, reduce heat to simmer, and cook until hocks are just tender – about 2 – 3 hours. Do not overcook. Drain, keeping vegetables and cooking liquid.

Preheat oven to 425° F.

To baking dish (if cast-iron pot is use, add 2 tbsp. of oil), add drained pork hocks, drained cooked vegetables, and a small amount of the cooking liquid.

Bake 30 minutes, occasionally basting meat with cooking liquid.

Serve meat with potatoes and sauerkraut. If desired, serve the cooking liquid (thicken with corn starch if desired). Add a bit of cumin to liquid if desired.