Carol
Okay, one at a time:
They could be the so-called "pork porterhouse." A local brewpub in my vicinity makes a mean pork porterhouse teriyaki. They're good grilled, but you should brine them first (or marinate in teriyaki sauce, which is salty enough to be considered a brine anyway). If you don't feel like grilling them, they're good for making Chinese roast pork. I'll try to dig up the recipe for that when I get home in a few hours.
Recipe for pumpkin pie 7628This pie is really from a couple of different recipes. The first one I found here on rec.food.cooking (author?), and the crust is Martha Stewart's Pate Brisee (easy to make) and the nutty...
They probably *are* pork chops! Pan-fry them and serve them with potato pancakes, steamed shredded cabbage, and applesauce. Or brine them, rub them with jerk sauce, and either grill or broil them.
Sounds like you gotcherself a bone-in pork roast. The clbuttic treatment of that is the "crown roast of pork," where you make some between-the-bones incisions at the butt of the roast, then pry the roast into a circle and tie it in that configuration. If you want to get fancy, you can "french" the bone ends, i.e., scrape off all the meat and fat from the bone ends so that it looks pretty and holds those little paper caps that people put on bone ends of roasts. You roast the meat like that, while you prepare a stuffing (which is usually fruit-based) to dump into the middle. When the roast and stuffing are both almost fully cooked, you put the stuffing into the hole-part of the roast and finish cooking them together.
If that's too much trouble, you can smear the whole thing with a spice rub, put it into a roasting bag, roast it until it's done, and serve it with barbecue sauce. You could even do the Bobby Flay thing and make tamales to go alongside.
Lots o' Pork 7625Bob Terwilliger * Exported from MasterCook * Steve Kramer's Teriyaki Sauce Recipe By :Steve Kramer Serving Size : 0 Preparation Time :0:00 Categories : brines-rubs-marinades sauces...
Just a different variety of chop. THESE you can cook with sauerkraut! Or you can cut the meat off the bone and make pork vindaloo.
That sounds like the cut from which back bacon is made. If so, it's extremely rich, and I'm at something of a loss as to what I'd do with the whole thing at once. I'd cut it up into chunks somewhere between a half-pound and a quarter-pound in size and freeze them, using diced-up chunks of those parcels in things like coq au vin, rillettes, and liver with onions and bacon.
Bob
