Spicy and Sweet Baked Pork Kabobs on Wire Skewers

"No wire hangers, EVER" is the classic line from the film "Mommie Dearest." It's campy and over-acted by actress Faye Dunaway, and I added it to my list of films that are so bad, they're good. It was Joan Crawford's world and the rest of us just lived in it, according to her daughter Christina Crawford, the author of the bestselling book "Mommie Dearest" from which the film was based.  But, I have a strong feeling that Ms. Crawford, who was a "true" star in the early days of Hollywood, did not get the respect she deserved. 

Our recipe for "Spicy and Sweet Baked Pork Kabobs on Wire Skewers" are moist and spicy with a hint of sweetness. Easy to prepare and beautiful to the eyes, this is one time Ms. Crawford would make an exception to her "no wire ever" rule!

Marinade for Pork:
Mix all marinade ingredients in a large bowl. Cover and refrigerate overnight.
1 -1/2 lbs. thick Pork Butt or Chops, cut into 1 -1/2 inch cubes
1 cup pineapple juice
Juice from 1/2 lemon
1 -1/2 tsp. Hunan Red Chili Sauce
1 Tbs. Worcestershire Sauce
4 fresh springs of thyme
1 tsp. coarse salt
½ tsp. black pepper
1/4 cup olive oil
1 Tbs. plus 1 tsp. red wine vinegar

Sauce:

2 Tbs. butter
3 Tbs. flour
3/4 cup pineapple juice
1/2 cup water
2 Tbs. lemon juice
1 tsp. Hunan Red Chili Sauce
1/4 cup Spanish Olives
Dashes salt and black pepper

Bell Peppers and Onions: 
1/2 red bell pepper
1/2 green bell pepper
1/2 red onion
Drizzle of olive oil
Dashes of salt and black pepper

Add butter to sauce pan over medium high heat. Add flour. Stir until flour turns golden brown.  Add pineapple juice, water, lemon juice, Hunan Red Chili Sauce, olives, salt and black pepper. Stir. Lower heat to a simmer and cook for 7 minutes.

Mix red and green bell peppers, onions, olive oil, salt and black pepper in a bowl.  Set aside. 

Preheat oven to 400 degrees. 

Alternate peppers, onion and pork on 4 wire skewers.  Place on baking sheet and bake for 15 minutes. Remove from oven and add sauce.  Return to oven and bake an additional 10 minutes.

Serves 4 

(1981)

Stuffed Pork Chops

"Madea's Big Happy Family" is another Tyler Perry laugh fest with a message for everyone. Madea comes to the aid of her beloved niece Shirley (Loretta Devine) who has health problems and wants to bring her children together. Our favorite mother, grandmother and all-around outrageous  lady knows just what to do - and she does it all in "Madea's Big Happy Family."

Our recipe for Stuffed Pork Chops celebrates Madea's love for all things pork and delicious. These thick cut chops are stuffed with dates, bacon, fresh herbs and spices, and lightly covered with a date sauce that brings it all together, fabulously!  

Preheat oven to 350 degrees.

Date Stuffing - Mix well in a bowl and set-aside
2 cooked strips thick cut bacon, chopped
1 Tablespoon celery, finely chopped 
1 Tablespoon shallots, chopped
1 Tablespoon fresh parsley, chopped
1 Tablespoon packaged dates, finely chopped
1/4 teaspoon cumin
1/2 cup plain bread crumbs
1/4 cup water
Dash salt and freshly grounded black pepper

2 Thick Cut Pork Chops (at least 1 1/2 lbs. total)
Season both sides of chops with dashes of 
Paprika
Cumin
Seasoned Salt
Freshly grounded black pepper

Make a deep cut in the middle and down the sides to the bone of each pork chop to make the pocket. Add half of the stuffing to each pork chop pocket. 

Add pork chops to a baking dish. Drizzle lightly with olive oil. Cover and bake for 40 minutes or until done.

Sauce for Stuffed Pork Chops
Drippings from baking dish after pork chops have been baked
1 Tablespoon flour mixed with 1/2 cup water
1 Tablespoon dates, chopped
Dashes freshly ground black pepper
Dash ground cayenne pepper

Add all the sauce ingredients to a sauce pan over high heat. Bring to a boil. lower heat and simmer for 10 minutes.

Serves .

(2011)

Pineapple Baby-Back Ribs

 

Beautiful Hawaii is the home of one of my favorite fruits, the Pineapple. She (yes I said she) is elegant and sweet with just the right amount of kick to keep things interesting. Our uniquely delicious Pineapple Baby Back Ribs' spicy sweetness elevates it out of the ordinary and into your list of very special recipes. No bottled or added reddish barbecue sauce to cover-up these bang-in' baby backs!

Our featured film, "50 First Dates" takes place in Hawaii, the land of paradise and the fabulous pineapple. Henry (Adam Sandler) is a "Player" until he meets and falls for the beautiful Lucy (Drew Barrymore). One huge problem, Lucy has short term memory loss and forgets him the next day.  If you like romantic comedies, this one is for you, and if you love Pineapple Baby Back Ribs, here is your recipe!

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2 to 3 lbs. Baby Back Ribs

Marinade:

2 -1/2 teaspoon Barbecue Seasoning
1/4 teaspoon Cayenne Seasoning
dashes Sea or other course salt
dashes freshly ground black pepper
1/2 tsp. ground cumin
1/2 cup Pineapple Juice (no sugar)


3  sprigs of fresh thyme
3 Tbs. Liquid Smoke
2 cups water

Sauce:
1/2 cup pineapple
1 Tbs. brown sugar
2 Tbs. Worcestershire sauce
1 Tbs. Dijon mustard
1 tsp. barbecue seasoning
1 Tbs. apple cider vinegar


Score the back of the baby back ribs against the bones (don't cut all the way through). Place ribs on an extra large piece of heavy duty foil. Season ribs with barbecue and cayenne seasoning, salt, black pepper and cumin. Rub both sides well. Place foil in a large dish and add pineapple juice. Close tightly and refrigerate overnight or for several hours.

Combine sauce ingredients in blender or food processor on high speed until smooth.  Set aside in refrigerator.

Preheat oven to 350 degrees.

Combine Liquid Smoke, water and fresh thyme in a roasting pan with a rack.  Remove ribs from marinade and place on rack over liquid.  Discard remaining marinade.  Cover and bake for 1 1/2 hours.

Remove from oven.  Using a pastry brush, cover ribs completely with sauce. Turn oven up to 400 degrees. Place ribs back in oven, uncovered.  Bake an additional 20 minutes.

Optional - Top with parsley, barbecue seasoning or/and grilled pineapple.

Serves 6.

(2004)

Chipotle Country Ribs with Baked Guacamole

Chipotle Country Ribs
2 - 3 lbs pork country ribs
1 teaspoon bottled Chipotle Seasoning (medium heat)
3/4 teaspoon salt
1/4 teaspoon black pepper
1 sprig fresh Rosemary
1 teaspoon olive oil

Preheat oven to 350 degrees.
Season country ribs with Chipotle Seasoning, salt, and black pepper. Add to a baking dish. Add sprig of Rosemary. Cover and bake for 1 hour. Remove cover and continue to bake for 10 minutes. Remove from oven. Drain half the liquid from dish. Drizzle with 1 teaspoon olive oil over ribs. Set aside.

Baked Guacamole
1 Avocado, mashed
1 large Golden Delicious Apple, shredded
10 cherrie tomatoes, sliced in quarters
1/4 teaspoon salt
1 Tablespoon fresh Cilantro, chopped
1 large garlic clove, chopped
1 Tablespoon red onion, chopped
Juice from 1 lime
1 cup Parmesan Cheese, shredded

Preheat oven 350 degrees.
Add to a mixing bowl. Avocado, apple, tomatoes, salt, Cilantro, garlic, red onion, and lime juice. Mix gently. Add to a small baking dish. Top with Parmesan Cheese and bake 25 minutes or until lightly golden.

Serve Country ribs and Baked Guacamole together with a light salad.

Serves 6

(2006)

"Bandidas" is a film set in 1848 with two beautiful woman who are bank robbers. Penelope Cruz and Salma  Hayek are the outlaws who have Mexico jumpin with excitement. Our recipe for Chipotle Country Ribs with Baked Guacamole brings you the delicious taste of chipotle seasoning and a new twist on guacamole. This recipe from Reel Good Recipes will give you the highest appreciation for Mexican cuisine, but with our creative new twist. Give your same ole same ole weekly menu a huge flavor boost. "Bandidas" film is fun, exciting, and sexy, the perfect compliment to our Chipotle Country Ribs with Baked Guacamole.

Video of Fried Ham and Corn Pie Recipe

 

Creamy delicious meal in one dish using two 8 oz packages of Philadelphia Cream Cheese, fresh ham, corn, tomatoes and fresh herbs

Prep time: 10 minutes

Cook time: 40 minutes
Total time: 50 minutes
Servings: 8

3 fresh corn on the cob
4 ounce(s) of sour cream
1 tsp. of jalapeno pepper, minced
1 plum tomato, cubed
1 plum tomato, sliced
2 garlic cloves, mined
3 tbsp. of red onions, chopped
1 tbsp. of fresh cilantro, minced
1 refrigerated pie crust
1 pinch of black pepper
3/4 cup(s) of Colby Jack Cheese
1 tbsp. of apple cider vinegar
16 ounce(s) of Philadelphia Cream Cheese  (2 -8oz packages)

Steps

Clean and boil corn on the corn for 10 minutes

While the corn is cooking, add the following ingredients to a large mixing bowl: Cream cheese, sour cream, eggs, cilantro, vinegar, and jalapeno pepper.

Using an electric mixer, mix until creamy, about 3 minutes.

Add dashes of black pepper and fold in the cubed tomatoes.

Drain corn and use a knife to cut the kernels and juice from the cob. Cut ham-steak into small cubes.

Preheat skillet over medium high heat, add ham and cook for 8 minutes. Stir in corn and cook another 2 minutes. Turn off heat and let rest for 3 minutes.

Add corn and ham to cream cheese mixture.

Unfold the refrigerated pie crust into a pie dish. Pinch edges. Pour in mixture and top with tomato slices.

Bake for 20 minutes. Remove from oven and add the Colby Jack Cheese. Return to oven and bake an additional 8 to 10 minutes.

Pork Steak in Pomegranate Sauce

1 Pomegranate (remove seeds, set aside)
8 oz POM Wonderful Juice
1 pound pork shoulder blade steak
1/2 cup sweet petite carrots
1/4 cup onion, chopped
2 Tablespoons Worcestershire Sauce
1/2 teaspoon season salt
2 Tablespoons fresh parsley, chopped
Dashes black pepper
1 Tablespoon butter
2 Tablespoons flour, mix with 1/2 cup water, set aside
2 garlic cloves, minced
1 Tablespoon fresh Rosemary, chopped
4 small white mushrooms, slices

Over high heat using a 2 qt. sauce pan, add Pomegranate seeds, POM juice, pork steak, onions, garlic, Rosemary, season salt, black pepper, Worchestershire Sauce, parsley, butter. Bring to a boil, cover and lower heat to a simmer. Simmer for 20 minutes. Remove pork steak from pan and use a strainer to drain sauce in a bowl. Return pork steak back to pan with the drained sauce, and add mushrooms and carrots. Cover and continue simmering for 20 minutes. Turn up the heat to high and add flour and water mixture. Bring to a boil for 1 minute. Turn off heat.

Serves 2 to 3

(2007)

Well made westerns are one of my guilty pleasures, and "3:10 to Yuma" is sure to become a classic. It is a remake of a 1957 film starring Glenn Ford. In this new version (2007) acting giants Russell Crowe and Christian Bale are the stars. One is a ruthless outlaw, and the other a family man who is trying to catch a break. Great story and action, good stuff here!

Our recipe for Pork Steak in Pomegranate Sauce is a powerhouse of flavors. The simmered Pomegranate Sauce has a hint of sweetness that works beautifully with pork. Our inspiration "3:10 to Yuma" is the perfect film to appreciate down-home hearty pork steak and vegetables. Those western guys needed a good meal that would give them the energy for all that horse riding and gun slinging.
Check out the website POM Wonderful to see all the great health benefits of pomegranates.

http://pomwonderful.com/

Chinese Noodles with Pork

Spicy Kung Fu Noodles with Pork

Heat 1 tablespoon of oil in a wok over medium high heat. Add the following ingredients:
1/4 cup green onion
2 garlic cloves, minced
1/4 cup fresh parsley, chopped
1/8 teaspoon ground red pepper (cayenne)
1/3 cup roasted red pepper, chopped (from jar)
1 Tablespoon soy sauce
1 pork chop, cut into bite sized pieces (large Pork Loin Blade Chop or End Cut)
Dashes of salt and black pepper

Stir fry ingredients for about 4 minutes, then add:
1 teaspoon soy sauce
4 cups cooked noodles, such as spaghetti or lo-mein
2 Tablespoons oyster sauce
1/3 cup water

Stir fry an additional 2 minutes.

Serve on platter with a sprig of fresh parsley (optional).

Serves 3 to 4.

"Kung Fu Panda", featuring the voice of funnyman Jack Black, is an award winning animated film. This movie is not just for the kiddies folks - it has tons of laughs for everyone. Our favorite panda, Po, is working long and hard at his family's noodle shop, but he dreams of being a great Kung Fu warrior. When he is chosen to fulfill an ancient prophecy, the "reel" fun begins! Our recipe for Chinese Noodles with Pork could have been a top seller on Po's noodle cart. With its' Asian flavors, tender pork and yummy noodles, this recipe will have you "Kung Fu Fighting" for more!

North Carolina Barbecue Pork Roast

 
PRINT THIS RECIPE 

1 Pork Shoulder Blade Roast
Apple cider vinegar (use 1/4 cup per pound)
Crushed red pepper flakes (use 1/4 teaspoon per pound)
Coleslaw, french bread or sandwich rolls dashes of salt

Preheat oven to 350 degrees.

Mix vinegar and red pepper flakes in a bowl.

Place pork roast on oven rack with attached drain pan. Baste roast with vinegar and pepper. Add dashes of salt. Bake uncovered, basting roast every 30 minutes with remanding vinegar and pepper. Cook about 35 minutes per pound. Remove from oven.

Cut about 1 pound off your pork roast. Place on a cutting board. Using two sharp knifes, chop and shred the meat.

Chopped and shredded Pork Roast

Preheat non-stick skillet over medium high heat. Add chopped meat and 5 Tablespoons vinegar, 1/8 teaspoon red pepper flakes, and salt to taste. Stir fry 3 minutes.

Barbecue Sandwich Topped with Coleslaw

Serve on sandwich rolls or french bread. Delicious with coleslaw. 1 pound of chopped barbecue serves 4

(1985)

“The Color Purple” is a beautiful film based on Alice Walker's Pulitzer-Prize winning novel. Directed by Stephen Spielberg, it stars Whoopie Goldberg, Danny Glover and Oprah Winfrey. “The Color Purple” was nominated for 11 Academy Awards, but did not win any. This movie was ROBBED because of politics and a lot of other ugly things. The Best Picture Oscar went to “Out of Africa.” WHAT! What do you think? We welcome your comments.

This movie has beautiful Cinematography, great music and Oscar nominated performances from Whoopi Goldberg, Danny Glover, and Oprah Winfrey. The video below is of the dining room scene when Celie finally breaks from Mister and how the total family dynamic changed that day.

The Color Purple is set in North Carolina, and you better believe Celie and Mister enjoyed some barbecue. They probably served it up at the “Jook Joint.” Our Guest Chef Estella (Curley) Johnson is from the heart of North Carolina, and this is a recipe that goes back decades. You will never look at barbecue the same way again. We are sharing with you the “reel” deal!

Recipe courtesy of Guest Chef Estella (Curley) Johnson

Ham and Cheese Hero Stromboli

1 Tbs. olive
1 garlic clove, minced
2 Tbs. chopped red onion
5 cups fresh spinach
Dash Salt and pepper for spinach only
2 tablespoon melted butter
1 can Pillsbury Refrigerated Crusty French Loaf bread
1 pd Deli sliced ham

6 slices Kraft Sharp Cheddar Cheese
1 egg yolk with 1 tsp. of water (whisk together for egg wash)

Garnish

2 tablespoon fresh or bottled parsley flakes

1/4 cup Kraft Parmesan Cheese (bottled)

2 teaspoons crusted red pepper

Preheat oven to 375 degrees.

In a saute pan over medium heat, add olive oil, garlic, onions, spinach, dash salt and pepper. Saute' spinach about 5 minutes. Set aside. Gently unroll refrigerated French loaf onto a greased cookie sheet, working lengthwise. Using a pastry brush, add melted butter over entire dough, then ham and cheese slices, leaving 1 inch at the short ends uncovered for closing. Spread out evenly. Add spinach over ham and cheese, spread out. Gently roll lengthwise into a log with about 2 rolls. Fold ends under dough.

Using pastry brush, cover entire loaf with egg wash. Sprinkle loaf with Parsley, Parmesan Cheese and hot crushed peppers .Bake for 20 minutes in a preheated 375 degree oven or until golden brown and remove from oven.

Serves 6 to 8

X-Men Origins: Wolverine (2009)

Our favorite mutant hero (Huge Jackman) Wolverine is back with a vengeance in the prequel "X-Men Origins: Wolverine." This superhero with the shiny knifes inspired our recipe for Ham and Cheese Hero Stromboli. This is not your ordinary hero sandwich, and we have another "two spoons up" recipe that is as mighty as our hero Wolverine. "X-Men Origins: Wolverine" is action packed excitement and so is our Ham and Cheese Hero Stromboli with every scrumptious bite!

Peppercorn and Garlic Pork Chops with Buttermilk Potatoes

No Reservations (2007)

"No Reservations" is a film about a beautiful Head Chef Kate (Catherin Zeta-Jones) who creates delicious gourmet dishes every day and runs her kitchen with precision, skill, and professionalism. Our recipe for Peppercorn and Garlic Pork Chops with Buttermilk Potatoes could definitely be one of Kate's gourmet creations, but its ours. Niece Zoe (Abigail Breslin) comes to live with Kate after her mother dies, and Kate's kitchen is invaded by a new chef Nick (Aaron Eckhart). Zoe is having a hard time dealing with her mother's death, but with Nick's help, she and Kate find happiness in and out of the kitchen. Wonderful film about the people behind fabulous gourmet dishes and why we love them both.

4 thinly cut pork chops

Marinated for pork chops

1 -1/2 teaspoons black or mixed peppercorns, cracked

2 garlic cloves, minced

2 tablespoons Worcestershire sauce

2 tablespoons red wine vinegar

2 tablespoons olive oil

1/2 teaspoon Season All

1/2 teaspoon sugar

___________________________

4 medium size red potatoes

2 tablespoons butter

1/4 cup low-fat buttermilk

1 tablespoon chopped fresh parsley or dashes of bottled parsley

Dashes of salt and pepper

Marinate pork chops (the longer you marinate the more flavorful your chops will be). At least an hour.

Preheat oven broiler. Place pork chops in baking pan and broil 9 minutes on each side. Keep a close check, since they are thin broiling time will be short.

Peel, dice and wash red potatoes. Place in 4 cups of boiling water. Cook until tender, about 17 minutes. Drain. Add potatoes, butter, low-fat buttermilk, parsley and dashes of salt and pepper to a mixing bowl. Use a potato masher or electric mixer and blend until potatoes are smooth.

Serve pork chops with buttermilk potatoes

Serves 4

Pineapple and Pork Hawaiian Shish kabobs

What do you do when you have a broken heart? You go to Hawaii, what else! Our lovable guy Peter (Jason Segel) takes a trip to paradise to forget the love of his life, Sarah Marshall, who has kicked him to the curb. In honor of this hilarious movie, our 50th state and birthplace of our President Barack Obama "Reel Good Recipes" is hosting a luau starring our recipe for Pineapple and Pork Hawaiian Shish kabobs. Broken hearted or not, bring Hawaii's flavors into your home with our fabulous recipe. Just put "Forgetting Sarah Marshall" into the DVD player, place a lei around your neck and enjoy our beautiful and super easy kabobs. For drinks, add a batch of Mai Tai's - it doesn't get much better than this!

2 pounds thick cut regular or country rib pork chops (remove excess fat). 1 package McCormick Grill Mates, Hawaiian Luau Marinade (prepare according to package instructions). Marinate at least an hour, but longer for more flavor.

After pork has marinated, cut into thick chunks.

1 each green, red, yellow and orange bell peppers - cut into large chunks

1 can pineapple chunks in heavy syrup, drain - Reserve pineapple syrup in a bowl add 1 teaspoons soy sauce, mix. You will use this to marinate kabobs once they are on the grill or in the broiler.

6 bamboo skewers brochettes (sticks) be sure to pre-soak for at least 30 minutes before use.

Alternate peppers, pork and pineapple and try to have at least 4 pork chunks on each skewer.

Grill - Preheat

Cook on your foil covered grill - cooking time varies from 30 to 40 minutes or until done, turning a few times. Use the pineapple syrup and soy sauce mixture to baste kabobs.

Broiler - Preheat

Place shish kabobs in oblong baking pan (at least 13" long), baste with pineapple syrup and soy sauce mixture. Place under broiler for 8-10 minutes on each side or until meat is thoroughly cooked.

Optional, lightly salt after cooking

6 Shish kabobs

Serves 3 to 6

Sausage Jambalaya

This jambalaya is Jammin!

Inspired by the movie "The Curious Case of Benjamin Button" (2008)

“The Curious Case of Benjamin Button” is truly an original film. It tells the story of Benjamin Buttons’ (Brad Pitt) most usual life from birth in New Orleans. I don’t what to spoil the film for those who haven’t seen it. You will be surprised, but in a very good way. Brad Pitt shows he is much more than a pretty face. This film earned several awards, including 3 Oscars and was one of the best films of 2008!

We have another winning recipe with the New Orleans spice and flair! It’s super easy to make and packs a mighty favor blast in every single bite. Make enough for leftovers because you will want more the next day. Another inspiration from the Bayou, where the great dishes keep coming!

2 Tbs vegetable oil
3 cloves garlic, minced
1 cup onion, chopped
1 cup celery, chopped
3 cloves garlic, minced
1 pkg Eckrich beef sausage
1 - 15oz can stewed tomatoes
1 cup chicken broth
1/4 tsp. cayenne pepper
1/2 tsp. Cajun seasoning
1/2 tsp. sugar
3 cups cold cooked rice


Heat vegetable oil in a large skillet over medium high heat. Add onions, celery and garlic and cook until soft. Remove from pan and set aside. Add sausage to skillet, stirring until lightly charred. Return vegetables to pan and add stewed tomaotes, chicken broth, pepper and sugar. Reduce heat and let simmer 10 minutes. Add rice to skillet, stirring well to incorporate all ingredients. Continue stirring until heated through. Serves 4 to 6.

Oriental Baby Back Ribs and Rice

Rush Hour (1998)

A sweet young Asian girl has been kidnapped and James (Chris Tucker) has interjected himself in the case with the FBI. James is on the phone with the kidnapper and he says “we want 50 million dollars,” James yells in the phone, “50 million dollars, who do you think you got, Chelsea Clinton.”

Oriental Baby Back Ribs and Rice is inspired by Rush Hour’s blend of oriental spice and soulful ribs. Just like are guys James and Lee. This dish is the very best of both worlds. Enjoy!

1 cup of rice
2 lbs pork baby back or regular ribs, cut lengthwise between each bone
2 tablespoons hoisin sauce
2 large garlic cloves, minced
1 tablespoon sugar
1 tablespoon hot sauce
1 teaspoon soy sauce
4 cups water
¼ cup rib broth water
2 teaspoons sesame seed oil and dash of salt for rice
½ teaspoon sesame seeds or 1 tablespoon sliced almonds for garnish (optional)

Prepare rice according to package directions.
Place ribs in 4 cups of boiling water, boil, uncovered for 50 minutes.
After ribs have cooked, use a nonstick skillet add hoisin sauce, broth water, garlic, sugar, hot sauce, and soy sauce. Stir constantly for 5 minutes over medium heat.
Add ribs to sauce mixture and stir the sauce to completely cover the ribs about 5 minutes. Turn off heat.
Pour rice onto platter, add sesame seed oil and dash of salt, mix. Place ribs in center of rice.

Optional, top with sesame seeds or sliced almonds

Serves 4 to 5