1 16 oz jar pickled mixed vegetables
¼ cup chopped pimiento stuffed green olives
1 clove garlic minced
1 tbsp. olive oil
1 16 oz. loaf unsliced French bread
6 oz. thinly sliced salami, pepperoni, summer sausage, cooked ham, prosciutto, or a combination
6 oz. sliced provolone, Swiss, or mozzarella cheese
1/8 teaspoon of coarsely ground pepper
Drain vegetables, reserving 2 tbsp. liquid, chop. Combine reserved liquid, vegetables, olives, garlic, and oil. Split bread and hollow out inside to make a shell. Top the bottom half of the bread with meats and cheese and finally top with vegetable mix then pepper to taste.
Use for injecting any piece of pork before grilling or smoking. Center cut pork chops work great.
¼ cup of water
¼ cup of Kentucky Bourbon
½ cup of white grape and peach juice
1 tsp of brown sugar
A dash of ground ginger and all spice
A dash of salt
Heat for one minute in the microwave remove and stir. Return to microwave and heat for an additional minute. Remove cover and refrigerate at least one hour before injecting meat.
copyright 2011, Todd Vick
2 Can’s Black Eye Peas
1 Ham Hock
½ cup fully cooked Andouille Sausage cut in bite size pieces
½ Green Bell Pepper diced
¼ cup Purple Onion diced
2 tsp of Creole or Cajun seasoning
salt and pepper to taste
½ tsp of Hot Sauce
1 tbsp of chopped jarred Jalapeno peppers
½ cup of water
Combine peas, ham hock, sausage, onion, creole and Cajun seasoning, hot sauce, jalapeno peppers, and water. Bring to a boil then simmer for 20 to 30 minutes. Next, add bell pepper and simmer for additional 15 minutes. Finally serve hot with corn bread.
Copyright 2011, Todd Vick