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Recipe 1: black ham grills.
This is a very easy recipe to carry out, as the only challenging part is that it involves two separate cooking processes.
You will need slices of both bacon and cold ham, about two or three of ham for each one of bacon. To start with, grill the bacon on a strong flame until it is black all the way through and crumbles easily to the touch. This is likely to cause a lot of smoke, so make sure your kitchen is well ventilated first. Give the bacon time to cool down before you remove it from the grill, and then butter the top of the ham lightly but consistently before sprinkling fine fragments of the burnt bacon onto the butter, which ensures that it will not fall off. In addition you may wish to add seasoning, cajun or salsa in particular are excellent. Finally, put the ham on a weak grill for about thirty seconds to ensure that the butter is melted and the bacon saturates the taste of the ham. Then eat it either hot or cold, excellent as a sandwich filler.
Recipe 2: Cajun Pork Pockets
A similar recipe to mexican fajitas, but different in the scale, this involving wrapping large chunks of meat individually rather than bundles of smaller chunks.
You will need joints of pork, yeast-free pancakes and the equipment for making a sauce.
The beauty of this recipe is that it is applicable to any sauce you may want to cook your meat in, but generally a spicy one is best, it is possible to make a basic cajun sauce simply by mixing cajun seasoning, salsa, flour and chopped vegetables with as much water as you feel is suitable, for 20 grams of flour about two teaspoonfuls of water is a good guide.
Simply create the sauce, by simmering and stirring it until it reaches a good consistency, fold the ends of the pancake around the joint of pork so as to create a watertight pocket. This may be difficult with large slices of pork, so you may wish to cut the meat in two. Once this is done, fill the pocket with sauce until it is about half full. then put the meat in again, and cook in an oven for about twenty minutes if the meat is precooked, and up to forty if it is not. This wiill result in a pocket of meat which is cooked enough not to be messy, but still to be soft and not burnt.
Recipe 3: Bacon for salads.
Bacon is a notoriously junk food kind of meat. It is very rarely that it is eaten outside of a sandwich, or with eggs for breakfast, or in a burger. However, it is possible to cook bacon so that it provides an interesting alternative to ham or luncheon meat for presentation with salads.
To cook bacon in this way, however, it is essential that you use low fat, preferably rasherless, bacon. The secret is to cook the bacon in stages, as slowly as possible and with as many turns as possible. It is best to cook it on a grill, as this allows the fat to drain off better, but this may prove problematic because the bacon needs to be grilled at as low a temperature as possible. If it either goes brown or starts curling at the edges within eighteen or twenty minutes of the start then it is probably being cooked too hot. Ideally the bacon should be cooking for about half an hour, and should begin to go brown and curl after twenty five minutes. It should be turned over once a minute, maybe even more often, and the end result is bacon which, although still pale and tender, is cooked all the way through and almost fat free. In this way it can be served with salads and remain suitably soft, and is indeed best served cool. It is aprticularly apt to eat with radishes, although it doesn't really fit with onions, so lower the onion quotient of your salad before you think of serving bacon with it.
Pig meat is almost uniquely versatile in the ways in which it can be cooked, and there is no reason to stop at following any available recipe. The heart of meat cookery is in following your own convictions as to what will taste good, and after an inevitable period of trial and error, this can be very rewarding
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