Category: Recipe

• First! Dry brine the chops for added tenderness. (see instructions in dry brine recipe included.
• Adjust oven rack to middle position and heat oven to 425 Degrees.
• Whisk eggs, mustard, salt and pepper together and pour into shallow dish.
• Spread flour in a shallow dish.
• Toss Cornflake Crumbs and Parmesan cheese together in 3rd shallow dish.
• Set a wire rack on a sheet pan and spray with vegetable oil or grease lightly with vegetable oil.
• Using a sharp knife, cut 2 inch slits , about 2 inches apart through fat on each side of pork chop.
• Pat chops dry with paper towels, and then working with one chop at a time, dredge in flour, dip in egg mixture allowing excess to drip off. Lastly, coat with toasted Cornflake Crumbs, pressing gently to adhere.
• Place pork chops on wire rack and roast chops to 145 Degrees, approximately 20-25 minutes, rotating pan half way through. Remove sheet from oven and let rest 5 minutes.
• Serve with with your favorite autumn vegetable and maybe cranberry sauce.

• Preheat oven to 375 Degrees and layer parchment paper on a cookie sheet
• In a small bowl whisk together the tomato sauce, vinegar, molasses, Buzz Savories Spicy Beer Mustard or Honey Mustard, and seasonings.
• Pour the sauce into a medium sauce pan and bring to a simmer, stirring to blend all ingredients and simmer for 15 minutes then cool
• Combine the pork, onion, egg, parsley (if using), Ritz cracker crumbs, salt, pepper into a large mixing bowl
• Add 1/3 cup of the sauce to the pork mixture and use your hands to mix the ingredients until combined.
• Using a spoon or scoop shape the mixture into small meatballs, (or medium or large) and set each one onto the cookie sheet
• Glaze each meatball with the glaze and glaze again every 12-15 minutes of baking time and final glaze when the meatballs are roasted to desired termperature.
• Bake until the meatballs are either medium well or well done aproximately 15 or more minutes according to the size of the meat balls (160 Degrees F)
• Use remaining sauce as a dipping sauce

• Combine black beans, pinto beans, corn, red pepper, green pepper, red onion

Dressing

• In a jar with a lid, add the olive oil or canola oil, vinegar/lime juice, Buzz Savories Spicy Beer Mustard, garlic powder or flakes, salt and pepper. Whisk or shake or blend with a stick blender until well combined and smooth.
• Taste and add salt and pepper if desired
• Combine the dressing with the vegetables, gently mix, cover and refrigerate. The Nebraska Cowboy Cavier may be made a day before serving and keeps well for a week refrigerated.

Hot Links

• 8 sausages, hot dogs, brats
• Make the chos chow: in a food processor, pulse the coleslaw mix until finely chopped, then scrape into a large strainless steel or glass or plastic bowl
• In th food procssor, pulse the cucumber until coarsely hopped and transfer to bowl with cabbage
• In the food processor, pulse the bell pepper, onion, jalapeno (if usoing) until coarsely hopped. Scrape into bowl with the cabbage mixture. Stir in 1 tsp of the salt, then cover tightly with plastic wtap or a lid and refrigerate 8-24 hours.
• Drain the vegetables through a fine mesh sieve, pressing on the vegetables with a spoon or your hands to squeeze out as much liquid as possible. (I squeeze the vegetables in an old t-towel to express the brine juice although pressing through the sieve works well too.)
• In separate bowl whisk together the sugar, vinegar, hot sauce, mustard, celery seed, black pepper, and the remaining 1/2 tsp salt.
• Stir in the vegetables. Cover tightly and refrigerate for 4-24 hours.
• Mzke the hot-links. Place sausages on a medium-low grill. Grill until they turn color and grill marks appear turning ocassionally, 7-10 minutes or more depending on size. Toast the buns on the grill. Top with chow chow and serve. Serve remaining chow chow on the side.