Emeril’s Citrus Glazed Pork Belly

Emeril’s Citrus Glazed Pork Belly is quite delicious for such a cheap cut of pork! The combination of flavors and textures is wonderful.

Easy, tasty and a definite keeper!

Pork belly is the same magical cut of pork that bacon is derived from. The difference is that pork belly hasn’t been cured like bacon and is still in its natural state.

Braising is an excellent cooking method when you have a tougher cut of meat to cook AND you have an excess of vegetables like carrots, onions, & celery that you need to cook.

With the vegetables in this recipe, I would not recommend eating them at the completion of the cooking. They are overdone and the flavor isn’t that great.

They add great flavor to the cooking meat though and help raise the meat up out of the cooking fluid.

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Citrus Glazed Pork Belly
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Emeril's Citrus Glazed Pork Belly
Prep Time
45 mins
Cook Time
5 hrs 5 mins
Total Time
5 hrs 50 mins
 

This Citrus Glazed Pork Belly utilizes the same magical cut of pork that bacon is derived from.

Course: Main Course
Cuisine: American
Servings: 8
Calories: 435 kcal
Ingredients
For the pork
  • 4 lbs pork belly cut into portions about 4 1/2 by 3-inches each
  • salt & freshly ground black pepper to taste
For the roasting liquid
  • 1 large onion coarsely chopped
  • 2 carrots coarsely chopped
  • 2 celery ribs coarsely chopped
  • 4 1/2 cups chicken stock
  • 2 cups orange juice
  • 1/4 cup light brown sugar
  • 4 sprigs fresh thyme
  • 4 whole cloves
  • 1/2 teaspoon whole allspice
For the glaze
  • 2 cups orange juice
  • 3/4 cup sugar
Instructions
  1. Adjust oven setting to broil.
  2. Using a sharp knife, score the fat side of the pork belly, diagonally, and season with salt and pepper on all sides, rubbing the salt and pepper into the scored parts of the flesh.
  3. Place the onion, carrots, and celery in the bottom of a large roasting pan and put the pork belly, scored side up, on top of the vegetables.
  4. Broil until golden brown, about 10 minutes. Turn the pork flesh side up and continue broiling for 5 more minutes.
  5. Reduce the oven temperature to 300°F.
  6. Turn the pork back to the scored side up and add the chicken stock, 2 cups of the juice, light brown sugar, thyme, cloves, and allspice to the roasting pan.
  7. Cover with foil and bake for 2 hours. After 2 hours, then loosen the foil to make a little steam vent and bake for another 2 hours or until the meat is very tender.
  8. While the pork is braising, prepare the glaze.
  9. Start by using a fine wire-meshed sieve to strain any pulp out of the remaining 2 cups juice.
  10. Combine the juice and 3/4 cup of sugar in a medium saucepan and bring mixture to a boil. Reduce heat to a gentle boil and cook until the glaze is thick and syrupy, about 30 to 40 minutes.
  11. Remove the pan from the oven and let the pork cool slightly in the braising liquid.
  12. Adjust oven setting to broil.
  13. Remove the pieces of pork belly from the braising liquid and pat dry. Using a pastry brush, baste the pork belly on all sides with the glaze.
  14. Place on a baking sheet lined with aluminum foil and broil for 4 to 5 minutes, or until crispy around the edges and golden brown.
  15. Drizzle pork belly generously with any remaining glaze and serve immediately.

Give Emeril’s Citrus Glazed Pork Belly a try. Enjoy!

Up Next: 

Southern Pork Neck bones And Rice

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Recipe based on one by Sackville
Photo by Sackville

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Seattle Dogs – Irresistibly Delicious!

So what to heck are Seattle Dogs? They’re basically a hot dog on a toasted bun that has been smeared with cream cheese and then topped with grilled onions!

 

I’ve never been to Seattle but it’s my understanding that every night when the bars start closing party-goers flock to the hot dog stands. What they’re after are Seattle dogs!

There are other options including jalapeños and other peppers, sauerkraut or grilled cabbage, and scallions.

Condiments such as mustard (American yellow or spicy brown), barbecue sauce, and Sriracha sauce are favorites, while ketchup is used less often.

But it’s the cream cheese and grilled onions that define the Seattle Dog! It sounds like a weird combination but it is oh so delicious!

I think it’s neat to see how different regions come up with different ways to dress up hot dogs!

If you’re just a dog and mustard kind of person you really need to give Seattle Dogs a try.

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Seattle Dogs
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Seattle Dogs
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

You really need to give Seattle Dogs a try.

Course: Main Course
Cuisine: American
Keyword: Seattle Dogs
Servings: 1
Calories: 450 kcal
Ingredients
  • 2 hot dogs
  • 2 hot dog buns
  • 1 onion halved and thinly sliced
  • 1 teaspoon oil
  • 1 teaspoon butter
  • 1/2 teaspoon brown sugar
  • salt
  • pepper
  • 3 ounces cream cheese or more, i like a lot!
Instructions
  1. Heat the butter and oil in a skillet over medium-high heat. Add the onion and sugar, cook for 20 minutes or until onions are caramelized, stirring regularly. Season with salt and pepper to taste.
  2. As the onions are caramelizing, heat the cream cheese in a pot until soft and warm but not melted. Just easily spreadable.
  3. Cook the hot dogs according to the package directions and toast the buns.
  4. Spread cream cheese on each warm bun. Top with a hot dog and onions.

 

Enjoy!

Up Next:

Amish Onion Patties – Onions On Steroids!

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Recipe based on one by sofie-a-toast
Photo by gailanng

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Classic Southern Buttermilk Cornbread

This cornbread is the classic southern buttermilk cornbread you’ll find throughout the South. There’s generally no sugar added to Southern cornbread.

 

If you prefer sweeter cornbread, add a few tablespoons of sugar.

This is an excellent cornbread to serve freshly baked in wedges with beans or greens or a big bowl of chili. It makes great stuffing, too!

For a little extra flavor, add some bacon drippings to the skillet if you have it.

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Classic Southern Buttermilk Cornbread
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Classic Southern Buttermilk Cornbread
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

This is an excellent cornbread to serve freshly baked in wedges with beans or greens.

Course: Bread
Cuisine: American
Keyword: Classic Southern Buttermilk Cornbread
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 cup cornmeal
  • 1 cup flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 egg
  • 1 cup milk
  • 1/4 cup shortening melted
Instructions
  1. Combine dry ingredients together in bowl.
  2. Add egg, milk, and shortening. Stir lightly.
  3. Pour into well-greased 9" square pan.
  4. Bake @ 425°F for 20-25 minutes.

 

Enjoy Classic Southern Buttermilk Cornbread!

Up Next: 

Chunky Turkey Barley Soup – Turkey Carcass Soup

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Recipe based on one by Lavender Lynn
Photo by Outta Here

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Homemade Salsa Recipe – Easy Fresh Salsa

This is a delicious fresh tasting Homemade Salsa Recipe. It’s simple and it’s easy and in my opinion, it’s the best salsa recipe around.

 

Salsa doesn’t just come from a tub at the grocery store. Making your own salsa only takes about 5 minutes and you’ll find that it’s much tastier than the store-bought version.

Homemade and Fresh Salsa Is Better

Most salsa recipes use canned tomatoes. This easy recipe is made with fresh tomatoes. Fresh tomatoes are a favorite summer ingredient and this recipe is a delicious way to use them.

Homemade is much better because it’s made with fresh tomatoes, onions, and other ingredients you probably have at home.

By making your own you can make it a hot or mild salsa simply by adjusting the amount of pepper used. Either way, this is an extremely easy salsa recipe that your family and friends are sure to enjoy.

Canning salsa is also an easy process. If you would like to can some just make a big batch and preserve if for future use by canning. It only takes about 15 minutes to can it in a water bath canner!

Give this homemade salsa recipe a try. It’s a snap to make and preserve by canning. A great recipe for salsa!

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Homemade Salsa Recipe
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Homemade Salsa Recipe
Prep Time
15 mins
Total Time
15 mins
 
A delicious homemade salsa recipe with fresh ripe tomatoes, garlic, jalapeno peppers and onions. Can be easily canned for future use! 
Course: Appetizer
Cuisine: Mexican
Servings: 21 jelly jars
Calories: 21 kcal
Ingredients
  • 7 cups diced plum tomatoes
  • 3/4 cup jalapeno pepper diced
  • 4 cloves garlic
  • 2 tablespoons cilantro
  • 1 teaspoon reg salt
  • 1 teaspoon hot salt
  • 1/2 cup red wine vinegar
  • 2 tablespoons lime juice
  • 1 dash crushed red pepper flakes
  • 1 teaspoon garlic powder
  • 2 cans chilies chopped
  • 1/2 can tomato paste
  • 3 cups onions
Instructions
  1. Add ingredients as listed above. Mix completely.
  2. I like to can mine.
  3. I put them in jelly jars and process according to canning instructions (leave 1/4 inch head room and process for 15 minutes).

 

Enjoy!

Up Next: 

Spaghetti Meat Sauce

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Easy Mexican Pork Pozole Recipe

This Easy Mexican Pork Pozole Recipe is not only very easy to make it’s also doggone delicious. I like to serve it with some refried beans and tortillas.

 

This is what I consider a really good Mexican meal!

Note: Sometimes you’ll see this recipe for pozole spelled “posole” but it’s the same dish!

What is Pozole?

Pozole means “hominy”. It’s also a traditional soup from Mexico and is typical of many Mexican states. It’s made with hominy and most always includes meat. Although it’s pork most often it can be any meat.

It’s typically seasoned with chile peppers, onion, garlic, and sometimes salsa or limes.

Pozole is frequently served as a celebratory dish throughout Mexico and by Mexican communities outside Mexico.

Easy Mexican Pork Pozole Recipe

This recipe for pozole does use pork. It may not be an authentic Mexican pozole but it should be close. At any rate, it’s doggone good and definitely worth a try in your kitchen. Who knows, it may just a place in your permanent recipe file!

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Easy Mexican Pork Pozole Recipe
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Easy Mexican Pork Pozole Recipe
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
A delicious combination of pork and hominy along with Mexican spices and flavorings. The soup is simmered in chicken stock with a strong hint of ancho chile powder. 
Course: Soup
Cuisine: Mexican
Servings: 10
Calories: 248 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 1 garlic clove minced
  • 1 ⁄2onion chopped
  • 1 1/2 pounds pork cubed
  • 1 teaspoon oregano Mexican if possible
  • 2 tablespoons chile powder ancho powder
  • 3 -4 cups chicken broth
  • 1 30 ounce can white hominy, drained
  • salt and black pepper
Instructions
  1. Saute the onion and garlic in the oil until clear and soft. Add the pork and sear. Add broth. Simmer until tender. (Depends on cut.).
  2. Add the remaining ingredients and cook for 30 more minutes.
  3. Add the broth or water for the consistency desired. Traditionally, it's soup, but I like it thicker – stew-like.
  4. Salt and pepper at the end to taste.
  5. Serve with cornbread or tortillas.
Recipe Notes

Chile Powder is not a mix, but powdered roasted dried chiles. I use a mix of anchos, pasillas, and guajillas that I roast and grind myself, but ancho chile powder is usually easy to find in the spice section.

 

Enjoy!

Up Next: 

Mexican Fire Rice

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Recipe based on one by Red_Apple_Guy
Photo by Mamas Kitchen Hope

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Easy cheddar cheese sauce recipe – Really Simple

This Easy Cheddar Cheese Sauce Recipe is basic and simple. It’s also the best cheese sauce recipe in my files and when made with sharp cheddar it can’t be beaten! It’s that good.

 

In fact, I won’t hesitate to say it’s the best cheese sauce I’ve ever made!

If you’re used to making your sauce from one of those cheese sauce mix packets you absolutely must give this recipe a try. My bet is that you’ll never go back to the mix!

If you have tried to make cheese sauce before and weren’t successful because it wasn’t very creamy then I’ll tell you the secret of this one. It’s egg yolks. Yep, that’s right. Egg yolks!

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Easy Cheddar Cheese Sauce
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Easy cheddar cheese sauce recipe
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
 

An easy to make homemade cheddar cheese sauce far superior to anything off the grocery shelf.

Course: Sauce
Cuisine: American
Keyword: Easy Cheddar Cheese Sauce
Servings: 6
Calories: 155 kcal
Ingredients
  • 2 cups milk
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 egg yolks
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon nutmeg
  • 2 cups finely grated cheddar cheese preferably sharp cheddar for a stronger taste
Instructions
  1. Melt the butter in a heavy-bottomed saucepan. Add in the flour and whisk for 1 minute.
  2. Slowly add in the milk and whisk until the sauce is thick.
  3. Add in the yolks and cook over low heat for 2 minutes.
  4. Add in the cheese, and stir over low heat until melted.
  5. Remove the sauce from the heat and season with salt, white pepper and nutmeg.
  6. Pour the sauce into a bowl.
  7. Cover the top of the sauce with buttered wax paper.
  8. Heat again before serving or refrigerate.

 

Tips and Tidbits about this Easy cheddar cheese sauce recipe

Be careful when you add the egg yolks to the sauce. Stir briskly so the yolks don’t cook instead of incorporating!

This is the perfect sauce for mac and cheese. Just stir together with the pasta of your choice and bingo: mac and cheese.

The sauce also has many other uses. You can use it for a topper on broccoli or for nachos. Have you ever had cheese sauce on fries? Give it a try!

You’ll find all kinds of uses for this Easy cheddar cheese sauce recipe.

Up Next:

Vanilla Cranberry Sauce

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Stewed Okra and Tomatoes Recipe

This Stewed Okra and Tomatoes Recipe is a Southern thing and it’s a natural combination because the two vegetables are ready in the garden at the same time.

 

My grandmother had a lot of okra recipes (mostly in her head) and served okra frequently during the summer. Okra and tomatoes stand out in my childhood memories along with fried okra.

How To Make Okra and Tomatoes

I mainly use fresh okra for this, but frozen okra works just as well. During the Wintertime, my grandmother would use her canned okra and tomatoes.

Some cooks add small amounts of meat for seasoning but my grandmother never did. She did use bacon fat in it though!

You can also add corn to make this a more complete dish. However, it’s really good with just the okra and tomatoes.

Okra and tomatoes are stew-like and it’s normally served as a side dish. But you can serve it over rice, hot cornbread or grits and you’ve got a Southern supper!

Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.

Stewed Okra and Tomatoes Recipe
Print
Stewed Okra and Tomatoes Recipe
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 
Fresh or frozen sliced okra cooked with tomatoes (fresh is better but canned works), bacon and onion and just salt and pepper for seasonings makes a delicious Southern vegetable side dish for almost any meal.
Course: Side Dish
Servings: 6
Calories: 94 kcal
Ingredients
  • 8 slices bacon
  • 1 large onion chopped
  • 2 16 ounce bags frozen cut okra (or 2 lb. fresh okra, sliced into 1/2 inch pieces)
  • 2 14 ounce cans diced tomatoes, undrained
  • salt and pepper
Instructions
  1. Fry bacon in a large skillet that can be covered, until crisp. Remove from skillet and drain on paper towels.
  2. Saute onion in bacon drippings until tender.
  3. Add okra and tomatoes, stir to blend. Cover, reduce to low heat.
  4. Cook for about an hour, or until okra is tender, stirring occasionally. Do not stir too much or too briskly, because the okra will fall apart. Season with salt and pepper, to taste.
  5. **Note: Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.
Recipe Notes

Nanny diced the bacon and fried it and the onion together. My family doesn't like the bacon cooked into it because the bacon becomes soft. If you do it my way, you can sprinkle the bacon on right before serving.

 

Enjoy!

Similar to Stewed Okra and Tomatoes Recipe:

Southern Okra Skillet

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Photo by Mrs. Oliver

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Almost Pennsylvania Dutch Scrapple

Authentic Pennsylvania Dutch Scrapple is a dish popular in Pennsylvania but eaten all over. It’s made from bits and pieces of pork that are leftover from butchering a hog! “Scraps”

 

This version is not authentic even though it is a great example of stretching meat to go as far as it can go.

It has the seasonings of scrapple but the meat is breakfast sausage and has far more appeal!

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Pennsylvania Dutch Scrapple
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Pennsylvania Dutch Scrapple
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 

Not quite Pennsylvania Dutch but a great imitation made with breakfast sausage. 

Course: Breakfast
Servings: 6
Calories: 308 kcal
Ingredients
  • 1 lb bulk pork sausage
  • 2 1 ⁄2 cups water
  • 1/2 teaspoon salt
  • 1/2 teaspoon sage
  • 1 cup cornmeal
  • 1 cup cold water
Instructions
  1. Crumble pork sausage in a frying pan; add 4 cups water and heat to boiling. Reduce heat, cook for 20 minutes. Then drain meat, reserving 3 cups stock.
  2. Add salt and sage to stock, bring to boiling.
  3. Combine cornmeal and 1 cup of cold water. Gradually add stock, stirring constantly. Cover and cook over low heat for 10 minutes. Stir occasionally.
  4. Add sausage, stir it all together and pour into loaf pan. Refrigerate overnight.
  5. Next morning slice and fry until set.
Recipe Notes

Cooking time does not include refrigeration over night.

 

How To Serve Pennsylvania Dutch Scrapple

The best way to serve scrapple is to pan-fry it. First, slice the scrapple block into thin slices.

The next step is to put the slices in a pan. Leave a little room between each slice otherwise they will stick together. There is no need to grease or oil the pan as there is enough grease in the scrapple for it not to burn.

Now just leave it alone! Allow it to get nice and crispy and brown. You can tell when they are done on the bottom side, as you will see the edges start to brown.

Then, flip to the other side and leave it alone until that side gets nice and crispy and brown.

Once the scrapple is brown on both sides it’s ready to eat!

Scrapple is great with eggs cooked to your liking and is also perfect with pancakes or waffles.

Enjoy!

Another Breakfast recipe you might enjoy:

Easy Breakfast Casserole

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Recipe based on one by Alan Leonetti
Photo by Alan Leonetti

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Absolute Best Fried Chicken – The Top 4 Fried Chicken Recipes

Whenever I’m craving a little down home comfort I turn to food and my top comfort food is fried chicken. But not just any fried chicken. It has to be the best fried chicken.

Best Fried Chicken

Now my opinion of the best fried chicken is not necessarily everybody’s opinion of the best. Every southern family has a fried chicken recipe and they’re all declared the BEST!

I understand that.

So I’ve compiled a list of the four most loved recipes from Foodgasm Recipes so you can pick the one that appeals to you the most.

I encourage you to try them all. They’re all good! But I expect there will be one that could become your family’s best fried chicken.

Best Fried Chicken Recipes:

Granny’s Secret Ingredient Best Juicy Fried Chicken

I never would have thought to use this ingredient for chicken batter, but this is hands down the best fried chicken ever! The chicken fries up so wonderfully. It’s juicy and moist with a crispy crunchy coating on the outside.…

 

 

Paula Deen Southern Fried Chicken

Look out KFC and a big thank you to the queen of southern cooking Paula Deen for this Paula Deen Southern Fried Chicken. The best I have ever made! I’m not saying this tastes like KFC–only that you won’t be…

Read more ›

“Flash” Fried Chicken

There is nothing I enjoy more than good ole southern fried chicken, but this little trick made me happy because I didn’t have grease everywhere… And yes, when I fry chicken like my Grandmothers did, I seem to get grease…

Read more ›

Alton Brown’s Buttermilk Fried Chicken

The crust on this chicken will really amaze you. It’s adapted from Alton Brown’s Good Eats show. Not only is it nice and crusty but Alton adds great seasonings also! Great tasting fried chicken! Alton’s technique of applying the seasonings…

Read more ›
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Grilled Cheese With Ham And Pickle Sandwiches

This Grilled Cheese With Ham And Pickle is an outstandingly tasty combination of flavors. This is the best sandwich ever with loads of ham, gooey cheese and crunchy pickles.

Grilled cheese will never be the same again!

The pickle will stay crunchy and what’s not to love in a grilled cheese with added crunch!

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Grilled Cheese With Ham And Pickle
Print
Grilled Cheese With Ham And Pickle
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Grilled cheese will never be the same again!

Course: Sandwiches
Cuisine: American
Keyword: Grilled Cheese With Ham and Pickle
Servings: 4
Calories: 225 kcal
Ingredients
  • 8 slices sourdough or white bread
  • 1/4 cup mayonnaise
  • 1 1/2 cups grated mozzarella
  • 1 1/2 cups grated Gruyère
  • 1/2 cup grated aged goat cheese such as Midnight Moon from Cypress Grove Chevre
  • 3/4 cup Bread-and-Butter Pickles
  • 3 ounces thinly sliced prosciutto
  • 6 tablespoons (3/4 sticunsalted butter
Instructions
  1. Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
  2. Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

Enjoy!

Up Next:

Emeril’s Citrus Glazed Pork Belly

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