BBQ PORK CHISLIC SANDWICH
Steps:
- For the sweet BBQ sauce: Combine tomato sauce, orange juice, granulated sugar, molasses, Worcestershire, soy sauce, fish sauce, stone-ground mustard, tamarind, garlic powder, mustard powder, onion powder, black pepper, garlic salt, paprika, kosher salt, liquid smoke and 1/2 cup brown sugar in a small stockpot or saucepan and whisk together. Heat over medium-high heat until gently bubbling. Whisk together cornstarch and 1/2 tablespoon water in a separate container to form a slurry, then add to stockpot. Continue to whisk until it begins to simmer.
- Add in honey, butter and remaining 1/4 cup brown sugar. Whisk together until butter and brown sugar have dissolved. Remove from heat and serve immediately.
- For the coleslaw: Chop green cabbage and red cabbage into 1/4-inch-thick ribbons. Add to a large mixing bowl along with the mayonnaise, honey mustard, vinegar, onion powder, kosher salt, garlic salt, parsley and white pepper and mix to combine. Refrigerate for 1 hour before serving.
- For the sandwich: Preheat oil in a large frying pan or Dutch oven to 350 degrees F. Preheat a griddle to 425 degrees F.
- Butter the insides of the hoagie buns and toast them on the griddle until browned.
- Place cubed pork in the hot oil and cook until pork reaches an internal temperature of 150 degrees F, approximately 90 seconds. Remove pork from the oil and allow excess oil to drain off.
- Place cooked pork cubes on the griddle and add 10 ounces BBQ sauce directly on the pork. Continue to cook until the sauce has caramelized, about one minute. Split pork in half and melt 2 slices Swiss cheese on each portion.
- Divide the pork between the hoagie buns. Place 3 ounces coleslaw on top of each. Place fried onions on top of the coleslaw, then drizzle the remaining BBQ sauce on top. Cut in half and serve.
LEE'S CHISLIC
This is a chislic we cook at the station that goes over very well.
Provided by Lee Kruger
Categories Main Dish Recipes
Time 1h20m
Yield 12
Number Of Ingredients 12
Steps:
- Place the beef cubes into a large mixing bowl. Season with brown sugar, garlic powder, onion powder, chili powder, ancho powder, chipotle powder, salt-free seasoning, liquid smoke, Worcestershire sauce, and black pepper. Marinate in the refrigerator at least 1 hour.
- Heat the oil in a large skillet over medium-high heat until shimmering.
- Cook the beef in batches in the hot oil until browned on all sides and cooked to your desired degree of doneness, about 3 minutes for medium. Drain the beef cubes briefly on a paper towel-lined plate before serving. Allow the oil to become hot again before cooking the next batch of beef.
Nutrition Facts : Calories 205.6 calories, Carbohydrate 9.1 g, Cholesterol 59.8 mg, Fat 9.3 g, Fiber 0.5 g, Protein 20.7 g, SaturatedFat 2.5 g, Sodium 225.8 mg, Sugar 6.4 g
EASY CHILI SAUCE
This makes a nice small batch, and it's easy to make more! Particularly tasty served with a meat-and-potatoes dinner. And if you heat it up with hot peppers or more cayenne, it can pass as a salsa.
Provided by Lennie
Categories Vegetable
Time 1h45m
Yield 7 cups
Number Of Ingredients 11
Steps:
- Use large tins (28-ounce) of plum tomatoes and do NOT drain.
- Combine all ingredients in a large heavy pot.
- Bring to a boil, then reduce heat to a simmer and cook, uncovered, until thick-- about 90 minutes.
- Tomatoes will break apart as they cook, although you can help this along by pressing them against the side of the pot with a wooden spoon.
- Stir chili sauce often as it cooks.
- Pour chili sauce into hot, sterilized jars and seal.
- Process in a hot water bath if you wish, but I store these jars in the back of my fridge-- they don't take up too much room because they seem to be eaten quickly!
- Recipe makes seven cups; I always do up 2 pint jars for my family then put the rest in 1-cup size jars to give away.
Nutrition Facts : Calories 170.3, Fat 0.6, SaturatedFat 0.1, Sodium 699.7, Carbohydrate 40.7, Fiber 4.5, Sugar 34.1, Protein 2.4
SOUTH DAKOTA'S OWN! VENISON, LAMB OR BEEF CHISLIC
Ervin Schimkat of Parker, South Dakota owned the only bar in town. Needing a snack food to feed his customers along with their beer, he remembered his childhood and how much he enjoyed the cheap and relatively simple chislic. Ever since, chislic has been a regular serving in Parker's few restaurants and only bar, as well as the regionally popular at Turner County Fair. Its fast and easy preparation made it the perfect bar snack for the German immigrants wanting a taste of the Old Country. Schimkat used the word chislic because of his and the dish's German heritage and family tradition of calling it that. Chislic literally means meat on a stick in the Schimkat family. Chislic may have originated as a derivative of shish kebabs, as the pronunciation of the word bears a close resemblance to other items in the same food family. True "bar food!" goes great with beer. Recipe is adapted from the South Dakota Outdoor Campus.
Provided by kittycatmom
Time P1DT15m
Yield 8 scewers, 4 serving(s)
Number Of Ingredients 5
Steps:
- Soak wooden skewers in water for 20 minutes. (quantity depends on size of meat pieces).
- Cut meat roast into bite size pieces.
- Marinate meat in the Dorothy Lynch and Zesty Italian dressing for 30 minutes to overnight. (the longer the better!).
- Drain dressing off meat. Place meat evenly on wooden skewers.
- Grill chislic at a high temperature until cooked to desired temperature. (most chislic is cooked to medium rare to medium).
- The chislic can also be broiled in the oven or placed in a deep fat fryer. (do not skewer meat if you are preparing it in the fryer).
- Serve with garlic salt and hot sauce.
Nutrition Facts : Calories 1221.6, Fat 125.1, SaturatedFat 39.6, Cholesterol 112.4, Sodium 1150.1, Carbohydrate 15.9, Sugar 14.9, Protein 10
CHILI SAUCE CHICKEN
Chili sauce, garlic and basil add flavor to these moist chicken thighs. We enjoy the tender grilled chicken not just in summertime, but throughout the year. -Marilyn Waltz, Idyllwild, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk the first seven ingredients until blended. Pour 1-1/2 cups marinade into a large resealable plastic bag. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain chicken, discarding marinade in bag. Place chicken on a greased grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 15 minutes. Turn; grill 10-15 minutes longer or until a thermometer reads 170°-175°, basting occasionally with reserved marinade. Freeze option: Freeze chicken with 1-1/2 cups marinade in a resealable plastic freezer bag. Freeze reserved marinade in a freezer container. To use, thaw chicken with marinade and the reserved marinade in refrigerator overnight. Drain chicken, discarding marinade in bag. Grill as directed, basting with reserved marinade.
Nutrition Facts :
UKRAINIAN SHASHLYK
Make and share this Ukrainian Shashlyk recipe from Food.com.
Provided by Olha7397
Categories Lamb/Sheep
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove the bone and skin from the meat and cut off excess fat.
- Cut the meat into 1x2 inch pieces and put them into a bowl.
- Combine all the ingredients, pour over the meat, and mix thoroughly.
- Cover and let the mixture stand for 2 hours or longer at room temperature to marinate and tenderize the meat.
- This is very important for successful results.
- Drain the meat and pat dry each piece very thoroughly to prevent sputtering during cooking.
- Save the marinade for tenderizing roasts.
- Arrange the meat cubes on a skewer.
- Brush the filled skewers very generously with cooking oil.
- Place the skewers under the broiler close to strong heat.
- Turn the skewers every few minutes and baste frequently with cooking oil or with the fat that drips into the pan.
- Total broiling time will be about 12 minutes.
- Slip the meat off the skewers onto a hot plate and season with salt and pepper.
- When steamed rice is used, place the shashlyk over it and garnish attractively.
- Serve at once.
Nutrition Facts : Calories 744, Fat 57.9, SaturatedFat 16.7, Cholesterol 152, Sodium 714.3, Carbohydrate 4.8, Fiber 0.5, Sugar 1.8, Protein 42.5
CHILI SAUCE
-Virginia Lanphier, Omaha, Nebraska
Provided by Taste of Home
Time 2h15m
Yield about 6 pints.
Number Of Ingredients 10
Steps:
- In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.
Nutrition Facts : Calories 93 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1196mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 3g fiber), Protein 2g protein.
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- Pour in about an inch of cooking oil into a large, heavy-bottomed pot. Turn on heat to high and allow the oil to heat up for about 3 minutes (to 375F). To test the temperature, take one piece of beef and dip it in the hot oil. If it sizzles right away, the oil is hot enough.
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