Pol Martin Barbecue Sauce 2 Recipes

POL MARTIN-BARBECUED PORK CHOPS

Steps:

• Mix all ingredients except pork chops in a bowl.
• pour mixture into a saucepan and cook for 5 minutes over medium heat. remove from stove and let cool.
• brush pork chops with mixture and marinate 15 minutes.
• preheat BBQ to medium heat.
• oil grill and add pork chops. cook uncovered, 8 to 9 minutes on each side. baste chops with marinade 4 to 5 time durning cooking.

POL MARTIN BARBECUE SAUCE #1

Steps:

• heat butter in sauce pan over medium heat.
• add onion, green onion and garlic.
• saute for 5 minutes over low heat, (don't let onions brown).
• add remaining ingredients and mix well.
• taste for salt, add if needed.
• bring to a boil.
• reduce heat to low, and cook sauce for 18 minutes.

JAMBALAYA, WITH THANKS TO POL MARTIN

Steps:

• Preheat oven to 350F/180C (Only if you follow instructions for cooking in oven).
• Cook bacon in large pan over medium heat. Remove from pan and set aside.
• Add onion and garlic to hot pan. Cook 8 minutes over low heat, stirring occasionally.
• Stir in tomatoes, fennel and thyme. Cook 5 minutes.
• Add rice, chicken stock, ham and cooked bacon. Mix well and bring to boil. Cover and cook for 15 minutes in oven.
• (I did not cook this in the oven, I covered the pan, turned down the heat to medium for a gentle simmer, and allowed it to continue simmering on top of the stove).
• Add shrimp and peppers to pan. Mix and add hot pepper sauce. Cover and return to oven (or continue on top of stove), continue cooking for 8 - 10 minutes.

POL MARTIN- CHICKEN WITH SHALLOT SAUCE

Steps:

• heat half of butter in frying pan over medium heat.
• add chicken, and season with salt and black pepper, continue cooking for 4 minutes.
• turn chicken over and cook for 5 minutes.
• set chicken pan aside.
• in a clean saute pan add remaining butter over medium heat.
• add shallots, basil, parsley, and wine.
• cover and cook for 3 minutes.
• stir in chicken stock, brown sugar, and lime juice, cook for 6 minutes over low heat.
• dissolve cornstarch in 3 tablespoons of cold water.
• stir into the chicken broth sauce, and quickly bring to a boil, cook for 1 minute.
• place chicken in sauce and simmer for 2 minutes over low heat.
• serve.

BOEUF BOURGUIGNON

Steps:

• preheat oven to 350*F.
• heat halve of oil in ovenproof saute pan oven med heat. add half the meat and sear on all sides. season well, remove meat and set aside.
• pout remaining oil in pan and heat. add rest of meat, shallots and garlic. sear on all sides, then return first batch of meat to pan. season with salt and black pepper if needed. sprinkle flour over meat and mix well. cook 4-5 minutes over med heat.
• pour wine into saucepan, add bay leaf and bring to a boil. cook until reduced by 1/2 then pour remaining liquid into saute pan containing meat.
• add beef stock and herbs. bring to a boil. cover pan and cook 2 hours in oven.
• thirty minutes before end of cooking time, heat butter in frying pan over med heat. add pearl onions and season. cook 5 minutes. add mushrooms, season to taste and cook 4 minutes.
• add vegetables to stew and continue cooking in over.
• Serve with toasted bread.

POL MARTIN BARBECUE SAUCE #3

Steps:

• puree bell pepper and green chili pepper in food processor, set aside.
• heat butter over medium heat.
• turn heat to low, add onion, shallots, and garlic.
• cook for 6 minutes (without browning).
• pour in vinegar, bring to a boil, cook for 3 minutes.
• add remaining ingredients, except pepper puree and pecans.
• taste for salt, add if needed, continue cooking for 13 minutes on low heat.
• stir in pecans and pepper puree, continue cooking for 5 minutes.

MODERN AMERICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F.
• Put meats and seasonings(not bay leaves)in a large bowl and add onion and garlic.
• Mix well.
• Add breadcrumbs and eggs; mix and stir in cream.
• Press mixture into a loaf pan and place bay leaves on top.
• Set the loaf pan into a roasting pan of hot water and bake for 1 1/2 hours.