Add 3 tsp. of the salt to a large pot of boiling water. Add the potatoes, and bring the pot back to a boil.
Lower the heat to medium once the water is boiling. Cook the potatoes for 8-10 minutes, or until the potatoes can be easily stabbed with a fork. Drain and set aside.
Fry the bacon in a large skillet until crispy. Drain bacon on a paper towel-lined plate. Do not discard the bacon grease! Chop the bacon into 1/2 to full inch pieces.
Add the onion to the pan with bacon grease. Cook over medium heat for 3-4 minutes, then turn down the heat and cook an additional 2 minutes.
Stir in the chicken stock, vinegar, mustard and sugar. Raise the heat again to medium-high, and cook 10-15 minutes or until the sauce begins to bubble.
Add cooked potatoes to skillet and fold the dressing over until the potatoes are well coated. Add the remaining 1 tsp. of salt, and return the bacon to the mixture.
Whisk together brown sugar, salt, paprika, pepper, and garlic powder in a mixing bowl.
Rub the seasoning into the pork until evenly coated.
Heat grill to medium-high heat. Grill about 20 minutes, turning occasionally, until charred or until a meat thermometer reads 145 degrees.
Let rest for 3-5 minutes before slicing to serve. Top with chimichurri sauce and enjoy!
For the Chimichurri Sauce
In a small food processor or blender, pulse the shallot, parsley, oregano, garlic, salt, and pepper until well combined. The mixture should stay slightly chunky.
Add the red wine vinegar, olive oil, and red pepper flakes to a small bowl. Stir the dressing and parsley mixture until well combined.
Place the pork shoulder in a slow cooker. Roughly chop, or mince, the garlic and add to the slow cooker too.
Sprinkle with salt, cumin, chili powder, black pepper, oregano, cinnamon and cayenne. Rub seasoning into the pork.
Add lime juice, orange juice, beer and salsa. Cover and cook on low for 8 hours.
Shred the pork with 2 forks. It should be tender and fall away easily.
Preheat broiler. Line a baking sheet with aluminum foil for easy cleanup. Place the meat and pour some sauce from the crockpot over the top. Broil for 5-10 minutes, or until charred how you prefer.
Build your tacos in tortillas with fresh cilantro, onion and other toppings!
Place beans in a large soup pot. Add enough water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, and simmer until beans are soft, making sure to cover beans, 1 1/2 to 2 hours. Drain beans again and set aside.
Over medium heat, heat the same pot adding the chorizo and bacon. Cook meat until chorizo is browned and bacon is crisp, about 10 minutes. Add onion, garlic, oregano, chili powder and cumin cooking until onion is translucent—about 5 minutes. Add 4 c. broth, tomatoes, and beans. Bring to a boil, then reduce the heat to medium, simmering for 20 minutes.
Either in batches in a food processor or with a hand-held mixer, coarsely puree the soup. Add more broth as needed to reach desired consistency. Refrigerate uncovered until cold, then cover and keep chilled until ready to heat again and serve.
To prepare to serve, bring soup to a boil. Add sherry; reducing heat to medium and simmer 3 minutes. Stir in 1/2 c. chopped cilantro. Season to taste and add preferred toppings. Enjoy!
In a large skillet, cook bacon over medium heat until brown and crisp.
Remove bacon from skillet and transfer to a plate. Leave the bacon grease in the pan.
Add a tablespoon of butter to the pan. Then place the shrimp in. Season with the Cajun salt and saute for about five minutes. Remove from pan and place on a plate.
Add garlic, paprika, parsley, bell pepper, and onions to the pan. Then add 1/4 cup of broth. Cook for about two minutes. Add shrimp and juice from the lemon and the bacon.
Add salt and pepper, to taste.
Remove and serve over grits.
Grits
Bring water, milk, and salt to a boil in a heavy saucepan.
Gradually whisk in the grits until all have been added. Keep stirring to prevent any lumps.
Reduce heat and cook at a simmer, covered, and stirring frequently until liquid is fully absorbed. This will take around 15 minutes.
Remove grits from heat. Add butter and cheese, stirring until cheese has melted.
Combine flour, sugar, cornmeal, and salt in a large bowl. Cut butter and add until mixture resembles fine crumbs. Add ice water, one tablespoon at a time until pastry is moist enough to hold together. Form dough into a disc and wrap tightly in plastic. Refrigerate at least 1 hour.
When ready to bake, preheat oven to 375 degrees F. Line a large cookie sheet with parchment paper. Roll out dough, shaping it into a circle and place on the cookie sheet,
For the filling
In a pan, fry the bacon until crispy. Chop into slices about two inches long.
Sprinkle top of the dough with the sugar.
On the rolled out pastry, spread 3 tablespoons of the goat cheese, leaving about an inch and a half from the edge.
Arrange the bacon on top of the goat cheese.
In a circular formation, start placing the fig discs on top, overlapping if needed.
Fold the edges over the filling, leaving the center open.
In the center, sprinkle the remaining goat cheese.
WARNING: Flavor explosion ahead! Indiana Kitchen Thick-Cut Bacon gets a Sichuan makeover in this Chinese favorite starring dried chili peppers, bell peppers, garlic, ginger and peanuts!
WARNING: Flavor explosion ahead! Indiana Kitchen Thick-Cut Bacon gets a Sichuan makeover in this Chinese favorite starring dried chili peppers, bell peppers, garlic, ginger and peanuts!
Prepare the Kung Pao sauce by stirring all the sauce ingredients together in a bowl until the sugar and cornstarch are dissolved. Set aside.
Heat a wok or large skillet over high heat until a drop of water sizzles and evaporates on contact. When hot enough, add bacon and cook until crisp on the outside and cooked through, about 3 to 4 minutes. Transfer cooked bacon to a paper towel-lined plate.
Drain all but 1 tablespoon of bacon grease from the wok or skillet. Add chilis and stir-fry for about 30 seconds, until the oil becomes fragrant and the chilis have begun to blacken.
Add scallion whites, garlic and ginger and stir-fry for about 30 seconds. Add the red bell pepper and stir-fry for another 30 seconds. Add bacon back to the wok or skillet. Pour in the Kung Pao sauce and mix to coat the other ingredients. Stir in peanuts then transfer to serving plate and garnish with scallion greens on top.
Recipe Notes
This dish is delicious served over a bowl of steaming rice.
Weave bacon onto wooden skewers; arrange on a foil-lined baking sheet fitted with a wire rack.
Bake, turning once, for 20 to 25 minutes or until crisp.
Transfer to a paper towel-lined plate; let cool completely.
In microwavable bowl, combine chocolate and shortening; microwave on high, in 30-second intervals, stirring between each interval until smooth. Stir in chili powder, cinnamon and cayenne until well combined.
Position bacon skewers over melted chocolate mixture; drizzle chocolate mixture over bacon, allowing excess to drip back into the bowl.
Transfer to parchment paper-lined tray. Sprinkle with pepitas. Let stand until set.
Recipe Notes
If desired, you can garnish with a variety of items, such as chopped dried apricots, candied ginger, toasted coconut, chopped pecans or crushed peanuts.
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Keep the cold at bay with this sizzling kimchi stew--a spicy Korean classic that's as easy to make as it is delicious! Featuring Indiana Kitchen pork loin!
Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
Set a large pot over medium-high heat and add the sesame oil.
Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Recipe Notes
Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.
In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce.
Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside.
After 30 minutes, drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.
Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.
