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Makes: 4 servings
Prep Time: 7 minutes
Cook Time: 12 minutes
Serve meatballs with pizza sauce, Alfredo sauce, classic red sauce or pesto sauce. Or, wrap the meatballs in bacon and serve on a toothpick. Consider topping meatballs with Italian cheeses such as provolone, mozzarella or Gorgonzola. Or, serve meatballs on a petite roll, as a “mini-meatball slider.”
Recipe generously provided by California Walnuts
A delicious way to impress your guests.
Prep time: 20 minutes
Cook time: 3 minutes
Recipe and Photo Source: National Pork Board
Chef Trey Foshee, George's California Modern
La Jolla, Calif.
Dressed up roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli.
A Paula Deen Recipe.
What a wonderful way to start the day.
Prep Time: 20 minutes
Cook Time: 35 minutes
Makes: 6 servings
Makes: 4-6 servings
Prep time: 20 minutes
Cook time: 3 hours, 45
minutes
Recipe Created by champion pitmaster Chris Lilly, Chris Lilly, the official pitmaster for the Keith Urban Summer Lovin' 2010 Tour.
For some great grill tips: Summer Grilling That's Off the Charts
Prep Time: 15 minutes
Cook Time: 1 1/2 to 2 hours
Yield: 12 to 14 (4-ounce) servings
Recipe Source: James Reichstadt @ The Seattle Restaurant Store...
Recipe courtesy of Guy FieriThe War Between the States is alive and well. Then it was North vs. South. Now it’s Red vs. Blue and Mustard vs. Tomato based BBQ sauce. It’s crazy. Can’t we all just get along? It’s all about the meat! This recipe is not a compromise by any means. This is “Peace Through Victory”. Here is a method and seasoning for Dry Rubbed Ribs, as well as a terrific BBQ sauce balanced to highlight the meat…imagine that. This is no wimpy sauce either. It's a thick, dark stick-to-your-ribs sauce. We’ve achieved just the right balance of Tomato and Mustard, sweet and spicy. If you don’t agree…change it and submit your own recipe.
