Porkmeister Recipes

PORKMEISTER CHEESY POTATOES

8 lbs potatoes or Canned sliced potatoes**
1 1/2 stick butter
1 cup sour cream
2 cups shredded cheese, more if you like cheese, whatever kind you like best
1 cup chopped cooked bacon

1 can cream of mushroom soup

1 can cream of chicken soup

1 cup diced onion

4-5 TBS granulated garlic

4 TBS of Porkmeister Wonder Rub (optional)

Peel and cut potatoes. Boil in salted water until tender. Drain and slice.

Mix in butter. Mix in sour cream and 3/4 cup of bacon, and 11/2 cup of the cheese.

Add the rest of the ingredients and mix gently

Spread potatoes in casserole dish or pan. Sprinkle with remaining cheese and bacon.

Bake in 350 degree oven for 20 minutes.

**Adjust amounts of ingredients if you use fewer potatoes. Don’t ask, just guess and taste.

** Add ham or any left over cooked chicken or meat for another layer of flavor.

Porkmeister Reuben Burger

These open-faced burgers are placed on rye bread, topped with sauerkraut, Swiss cheese, and onion, then broiled. Top these burgers off with Thousand Island Dressing and dill pickle slices.

Ingredients:

1 small onion, sliced
1 tablespoon butter
1 pound lean ground beef or ground chuck
4 slices rye bread
8 to 16 ounces sauerkraut, drained and rinsed
4 slices Swiss cheese
Thousand Island Dressing, optional
dill pickle slices, optional

Preparation:

Sauté the onion slices in butter; set aside. Shape ground beef into four patties; Put on hot grill, turning to evenly brown. Cook to desired doneness. Place hamburger patties on the rye bread slices on the grill. Top burgers with sauerkraut, onion, and cheese. Grill until cheese is melted. Serve with Thousand Island dressing or pickle slices if desired.

Malibu Chicken

The breasts are marinated in a dry rub, grilled with a pineapple mustard
mop sauce, then topped with sliced deli ham, Swiss cheese and a
pineapple ring. It's almost like an inside-out cordon bleu that can be served
plated, or as a sandwich on a hearty bun.

Ingredients
6 Boneless/skinless chicken breasts
12 slices Deli ham (thin)
6 slices Canned pineapple
6 slices Swiss cheese
1/2 cup Pineapple juice
4 Tbsp Unsalted butter, melted
2 Tbsp BBQ seasoning (I used Porkmeister Wonder Rub)
1 Tbsp Plain yellow mustard
1 Tbsp Honey
1 Tbsp Molasses
2 tsp Worcestershire sauce
1 tsp Chili powder

Method
Put a breast in a gallon zip-top bag and pound the thick end until the
entire breast is uniform in thickness, then move to a platter or rimmed
sheet pan.

Repeat with the remaining breasts.

Season both sides of each breast with the BBQ seasoning, cover and
refrigerate at least an hour.

Combine the butter, pineapple juice, mustard, honey, molasses,
Worcestershire sauce and chili powder a medium mixing bowl and whisk
until smooth, then set aside.

Prepare your grill for two-zone cooking (direct and indirect) at medium-high
heat (about 400º).

Quickly grill one side of each breast and each pineapple ring over direct
heat until they are seared and have nice grill marks, about two minutes.

Flip each breast and ring, brush with the sauce, and cook another two
minutes.

Move the chicken to the indirect part of the grill and brush the top of each
with the sauce.

Top each breast with two slices of ham and drizzle the ham with the
sauce.

Put a slice of cheese then a pineapple ring on each breast and drizzle yet
again with the sauce.

Continue cooking with the grill lid down until the internal temperature
reaches 160º, about 10 minutes.

Serve with, yes, you guessed it, a drizzle of sauce.

Enjoy!