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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "MARINADE-PORK" "M" "2/27/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "MARINADES AND RELATED FOR PORK" "marinades, brushes, glazes and rubs for pork, generally for grilling: honey-lime-tomato glazed pork chops, ginger-honey-soy pork chops, spice rub for pork, ginger-sherry-soy pork chops, honey-mustard glazed ham, ginger-orange-soy pork chops"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
The following pages have recipes 
for various marinades, brushes, glazes and rubs for pork.
The expectation is that the meat will be grilled, 
but one can imagine using the seasoning and saucing
for other methods of cooking.
.PP
As for grilled chicken,
grilled pork goes well with rice, either white rice or a 
pilaf/risotto, or buttered egg noodles, or baked or boiled potatoes.
Add a salad to complete a great meal.
.PP
The meat generally need not be sauced if grilled.
If one insists, why not try any compatible classic or nouvelle sauce
mouldering in the freezer.
.PP
If one wants a moist condiment, then consider applesauce, 
or sour-cream cucumbers.
.PP
Equipment, unless it is unusual, 
will not be specified for a recipe.
For those recipes that require a container for marinating,
a sealable 2 quart heavy-duty plastic bag will be assumed available.
For rubs, a baking dish of appropriate size.
Grill equipment and brushes are also assumed available.
.PP
These one-line summaries give headers of the recipes:
.sp
.in +1
\fIhoney-lime-tomato glazed pork chops\fP - pork chops brushed during grilling with sauce of catsup, honey, lime and cayenne pepper
.sp
\fIginger-honey-soy pork chops\fP - pork chops or steaks marinated with ginger, honey and soy sauce, then grilled.
.sp
\fIrub for pork\fP - pork rub, \fImarinade s\*(e`che\fP, with salt, garlic, thyme, bay, allspice, rosemary and oregano
.sp
\fIginger-sherry-soy pork chops- pork chops marinated with ginger, sherry, garlic, soy sauce, oil and sugar, then grilled
.sp
\fIhoney-mustard glazed ham\fP - ham slice brushed during grilling with a sauce of honey, mustard, vinegar and pepper
.sp
\fIginger-orange-soy pork chops\fP - pork chops brushed during grilling with a sauce of orange marmalade, soy sauce and ginger
.in
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.\" .IH "?"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.\".IG "?" "?"
.\"   ---------------------------------
.\" Procedure header
.\".PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.\".SK 1
.\"?
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.\".NX
.\"?
.\"   ---------------------------------
.\" Rating
.\".SH Rating
.\".I Difficulty:
.\"?
.\".I Time:
.\"?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
HONEY-LIME-TOMATO GLAZED PORK CHOPS - pork chops brushed during grilling with sauce of catsup, honey, lime and cayenne pepper
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Brush only.
.PP
Serve with grilled corn, onion and bell peppers.
.PP
From GRILL, page 200.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "6" "center-cut pork chops,"
1 inch thick (about 2-1/2 lbs), trimmed of fat
.sp
.IG "2/3 cup" "hot-seasoned catsup"
.IG "3 Tbsp" "\fBeach\fP"
of 
.I honey
and
.I lime juice,
or more to taste
.IG "1/2 tsp" "cayenne pepper"
.sp
.IG "" "salt, pepper,"
to taste
.sp
.IG "2" "large lemons,"
cut into wedges
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
In a small bowl, combine catsup, honey, lime juice and cayenne pepper.
.SK 2
Brush tops of chops thickly with sauce.
Grill chops, turning once halfway through and brushing tops thickly with
sauce.
.SK 3
Optionally, season with salt and pepper.
Serve with lemon wedges.
.\"   ---------------------------------
.\" Notes header and notes
.NX
Upped the amounts of sauce ingredients by ca 2 fold over original recipe.
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
GINGER-HONEY-SOY PORK CHOPS - pork chops or steaks marinated with ginger, honey and soy sauce, then grilled.
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade and brush.
.PP
From GRILL, page 206.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "4" "pork shoulder steaks,
3/4 inch thick (2-1/4 lbs), trimmed of fat;
or 6 
.I pork chops, 
1 inch thick
.sp
.IG "1" "beef bouillon cube,"
dissolved in 1/3 cup hot water
.IG "1 Tbsp" "\fBeach\fP"
of
.I sugar
and
.I minced fresh ginger
.IG "1/4 cup" "\fBeach\fP"
of
.I honey
and
.I soy sauce
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the meat and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 1 hour or until next day,
turning the meat occasionally.
.SK 2
Remove meat from marinade.
Reserve marinade.
.SK 3
Grill meat, turning once and brushing with the marinade.
.SK 4
Optionally, season with salt and pepper.
Serve.
.\"   ---------------------------------
.\" Notes header and notes
.NX
Grilling: 10-12 minutes to done. 
Heat grill to 550 F, sear meat 2 minutes on each side.
Turn heat to low or medium for cooking.
.PP
Mild flavor, but tasty.
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
SPICE RUB FOR PORK - pork rub, \fImarinade s\*(e`che\fP, with salt, garlic, thyme, bay, allspice, rosemary and oregano
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
A dry rub for pork, a \fImarinade s\*(e`che\fP, usable for most pork dishs.
.PP
Other spices can be added, and of course, ones listed here dropped.
.PP
From JC, page 384, modified by the addition of rosemary and oregano, 
and by increase in the amounts of ingredients per weight of meat.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "for 3 lbs pork"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "1-1/2 tsp" "salt"
.IG "1 tsp" "freshly ground pepper"
.IG "2 tsp" "ground thyme or sage"
.IG "1 tsp" "ground bay leaf"
.IG "1/2 tsp" "allspice"
.IG "4" "cloves garlic,"
chopped and mashed
.IG "1 Tbsp" "dried rosemary"
.IG "1 tsp" "ground oregano"
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Marinate the pork.
Mix all the ingredients of the marinade together.
Rub them into the surface of the pork.
Place in a covered dish.
Turn the meat several times while marinating.
For a roast, marinate at least 6 hours, better for 24 hours.
For chops, marinate at least 2 hours, better for 12 hours.
If refrigerate, increase time by one third.
Before cooking, scrape off the marinade and dry the meat before browning.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
GINGER-SHERRY-SOY PORK CHOPS- pork chops marinated with ginger, sherry, garlic, soy sauce, oil and sugar, then grilled
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Marinade and brush.
.PP
From GRILL, page 58.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "4" "pork shoulder chops,"
3/4 inch thick (1-1/2 lbs)
.sp
.IG "1/4 cup" "fresh ginger,"
minced
.IG "3/4 cup" "dry sherry"
.IG "2" "cloves garlic,"
chopped and mashed
.IG "3 Tbsp" "soy sauce"
.IG "2 Tbsp" "salad oil"
.IG "1 Tbsp" "sugar"
.sp
.IG "2-1/2 lb" "napa cabbage"
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine the meat and marinade ingredients in a plastic bag.
Rotate to distribute marinade.
Refrigerate for at least 4 hours or until next day,
turning the meat occasionally.
.SK 2
Meanwhile, cut cabbage lengthwise into quarters,
place on a rack over steaming water,
cover,
and steam just enough until barely wilted (4-5 minutes).
If made ahead, let cool and refrigerate.
.SK 3
Remove meat from marinade.
Reserve marinade.
.SK 5
Grill meat, turning once and brushing with the marinade.
At the same time, grill cabbage until it is hot.
.SK 4
Optionally, season meat and cabbage with salt and pepper.
Serve.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
HONEY-MUSTARD GLAZED HAM - ham slice brushed during grilling with a sauce of honey, mustard, vinegar and pepper
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Brush only.
.PP
From GRILL, page 59
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "1 lb" "center-cut ham slice"
.sp
.IG "2 Tbsp" "\fBeach\fP"
of
.I honey 
and 
.I Dijon mustard
.IG "2 Tbsp" "cider vinegar"
.IG "1/4 tsp" "coarsely ground black pepper"
.sp
.IG "16" "small ripe figs,"
or 8 large,
stems trimmed, halved if large;
or 16
.I small dried figs
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine honey, mustard, vinegar and pepper in a small bowl.
Thread figs on each of 4 skewers.
.SK 2
Grill the meat,
brushing it with the honey mixture at the start of grilling,
and halfway through, when the meat is turned.
At the same time grill the figs until they are hot.
.SK 3
Optionally season the meat, then serve meat with the figs arranged around it.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.bp
.}E
.in -1i
.\" RECIPE TITLE IN CAPITALS - One-line description of it
GINGER-ORANGE-SOY PORK CHOPS - pork chops brushed during grilling with a sauce of orange marmalade, soy sauce and ginger
.\"   ---------------------------------
.in
.\" Introductory comments; use .PP between paragraphs.
.PP
Brush only.
.PP
From GRILL, page 62.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.IG "4" "pork loin chops"
or
.I center-cut chops,
1-1/4 to 1-1/2 inch thick (2 lbs)
.sp
.IG "1/2 cup" "orange marmalade"
.IG "2 tsp" "soy sauce"
.IG "1/4 tsp" "ground ginger"
.sp
.IG "" "salt,pepper,"
to taste
.\"   ---------------------------------
.\"   ---------------------------------
.PH
.\" Procedure step: SK step_number
.SK 1
Combine sauce ingredients in a small bowl.
.SK 2
Grill the meat.
brushing with the honey mixture at the start of grilling,
and halfway through, when the meat is turned.
.SK 3
Optionally season the meat, then serve.
.\"   ---------------------------------
.\" Notes header and notes
.\" .NX
.\" ?
.\"   ---------------------------------
.\" Rating
.\" .SH Rating
.\" .I Difficulty:
.\" ?
.\" .I Time:
.\" ?
.\" .I Precision:
.\" ?
.\"   ---------------------------------
