Recipehs, I come up with them.

Join me on twitter: Twitter.com/IgnisRecpeh

[ignisrecipeh]

Question

So to help with the expense of the recipehs, I’ve been thinking about setting up a patreon. This would include instructional videos, regular updates, as well as a poll on the next recipeh. I would just like the opinion of others. 

http://www.strawpoll.me/14728029

[ignisrecipeh]

Fluffy Chiffon Cake

5 egg yolks + 1 whole egg

½ cup corn oil

1 cup mashed sweet potato

_______________________

¾ cup cake flour

¼ tsp salt

_______________________

5 egg whites

½ cup sugar

¼ tsp cream of tartar

Use hand whisk egg yolks, 1 whole egg and corn oil until frothy then add mashed sweet potato and mix well. Sift in the flour and salt and mix again until well combined. 

Using an electric mixer, whisk egg white, cream of tartar and castor sugar until firm peaks have formed.

Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a  rubber spatula until no more streaks of meringue can be seen.

If using a spring form pan, wrap with aluminum foil to prevent water contaminating the mixture. Grease the bottom and sides of an 8 x 8 baking pan, or loaf pan with butter  before adding the mixture tapping lightly to remove air bubbles. 

Preheating the oven to 325 degrees F,  bake in a water bath for 70 minutes, or until a toothpick can be pulled cleanly through the cake. 

After removing the cake from the oven drop from a height of a couple inches to prevent the cake from sticking, and unmold as soon as possible. 

To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.

[ignisrecipeh]

Breaded Cutlet and Tomato

For the Cutlets

2 lbs chicken cutlet, ( I used chicken breast and sliced them lengthwise to get a better thickness)

2 cups Panko Bread Crumbs

1 ½ teaspoon lemon zest

1/2 cup grated parmesan cheese

1/4 cup pine nuts

½ tsp red chile pepper (optional)

1 Tbsp parsley

1 cup all-purpose flour

2 large eggs

____________________________________________

For the Tomato Sauce

2 cups halved cherry tomato

½ Tbsp Oregano

2 cloves garlic, Minced

1 shallot, Thinly sliced

½ Tbsp basil

1 Bay leaf

1/2 cup red wine

For the cutlets, place the bread bread crumbs, lemon zest, chile pepper, parsley,  and grated cheese, into the food processor, and pulse until finely blended. Add the pine nuts and blitz  until the nuts are finely chopped and dump mixture into a shallow bowl. 

Place the flour in a plastic bag and season with salt and pepper. Beat the eggs in a separate shallow bowl. Working one cutlet at a time, dredge in the flour, then dip into the eggs, and finally the breadcrumbs pressing down with your fingertips to help the crumbs adhere. 

Place the breaded cutlets on a baking sheet, and refrigerate the for at least one hour to allow the crumb coating to set. 

Adjust oven rack to center position and preheat oven to 400° F. While the oven preheats, set cutlet tray at room temperature. Line two baking sheets with aluminum foil, and 4 tablespoons of the olive oil between each. Bake until golden brown on the bottom, about 15 minutes. Turn the cutlets over, return to the oven and cook until golden brown on second side, 10 to 12 minutes longer.

_______________________________________

Heat oil in a 12" skillet or wide heavy saucepan over medium-high. Add garlic, then tomatoes, and shallot. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes. Add the red wine and reduce heat to a low simmer, stir in the oregano, basil, and bay leaf. Stirring occasionally allow to cook for another 8-10 minutes before removing from the heat.

Spoon the tomato mixture over cutlet and serve immediately.   

[ignisrecipeh]

Dry Aged Tender Roast Stew

1 3-pound beef chuck roast sliced into 2 inch cubes

Salt and pepper

4 Tbsp butter

¼ cup flour

3 Tbsp tomato paste 

1 tsp paprika

3 cloves garlic, crushed

3 Tbsp Worcestershire sauce

2 14.5-oz cans beef stock

2 ½ Cups Dry Red Wine ( I used a Pino Noir)

1 Yellow onion, roughly chopped

10-12 small Yukon gold potatoes, quartered

10  baby  carrots, cut lengthwise and then into 2″ pieces

15 brussel sprouts, bottoms cut off and outer leaves removed

4 oz portobello mushroom, finely diced

2 celery stalks, cut into 2 inch pieces

Salt and Pepper

Parsley

2 sprigs fresh Thyme

2 Bay leaves

______________________________________________________

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan. 

Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture, and cook stirring until lightly toasted. Add the stock, Worcestershire sauce, and red wine bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with  paprika, and cook the meat until just tender, about 1 1/2 hours. 

 Add the potatoes, brussel sprouts, carrots, celery, and mushroom, simmer uncovered stirring occasionally until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle, and celery stalks if desired. 

[ignisrecipeh]

Green Curry Soup

1 Cup Thinly Sliced Shallot

4 skinless chicken thigh, Sliced into bite sized pieces

Green curry paste ( recipeh below)

400ml can coconut milk / or 16 oz heavy whipping cream (in case of allergies)

1¾ cup chicken stock

1 Lime, used for both the juice and zest

2 tbsp oyster sauce

1 bunch spring onions, the white sliced on the diagonal and the green finely chopped

Small bunch basil, 3 Tbs

Red Bell Pepper, Sliced into thin strips

Salt, to taste

1 Tbsp Cilantro

1 cup Jasmine rice, cooked (optional)

Over medium high heat, add 1 tbsp olive oil, after the oil has heated, add chicken to pot stirring occasionally to brown the meat before adding red bell pepper and shallots. Sweat the vegetables until they have softened slightly.  Add the curry paste, coconut milk, stock, lime zest, and oyster sauce, lowering the heat, allow the sauce to simmer and reduce to resemble a cream consistency. (15 -20 minutes) Adding the cilantro, and salt to taste. Meanwhile, put the lime juice and basil into food processor, and blitz to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. (5 -10 minutes) This can be served with rice depending on your preference, I found it complimented nicely

_______________________________________________

Green Curry Paste

1 tbsp cilantro leaves

1 tbsp ground coriander

1/2 tbsp ground cumin

4 cloves garlic

3-4 tbsp minced lemongrass

1/2 tsp peppercorns

1/2 cup sliced shallots

1 tsp oyster sauce

6 Jalapeno Peppers

In a small pan over medium heat, toast the peppercorns until they become aromatic, You’ll hear the crackling sound when they're ready, adding the coriander and cumin for the last 5 seconds.

Preheat the oven to 350 degrees Fahrenheit, slicing the jalapeno peppers and garlic in half, seeding the peppers for desired spice. The more seeds you leave in the spicier it will turn out.  drizzling olive oil over vegetables roast for 20 minutes. Allow to cool before placing in food processor

Add peppercorn, cumin, and coriander to food processor, blitz until a powder. Place peppers, and garlic into processor and blend together. Later adding in the lemon grass, shallots, cilantro, and oyster sauce. ( the goal is to grind the items with less water first to prevent clumping early on.) Blend until it resembles a thick paste.

[ignisrecipeh]

Mother And Child Rice Bowl

4 boneless skinless chicken thigh, Sliced into bite sized pieces

1 cup jasmine rice, cooked according to instructions I substituted water in favor of chicken stock

1 large yellow onion, sliced thinly

4 eggs

½ cup chicken stock

½ cup soy sauce

½ cup sake

2 Tbs ground ginger

2 cloves mined garlic

Salt and Pepper to taste

3 Tbs white sugar 

Parsley, for garnish

Add the chicken stock to your pan or frying pan and heat before adding the sake, ginger, garlic and soy sauce plus the sugar. Bring to the boil and then simmer on medium heat. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up the onion into thin slices adding  the onion as well as salt and pepper to taste, the sauce should reduce as the onions soften. 

Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, about 1-2 minutes

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled  rice. Garnish with some parsley before serving

[ignisrecipeh]

For the folks who didnt get to see it when I posted it at 9 pm last night

[ignisrecipeh]

Memory Lane Pastry

8 small pie shells

¾ cup sweet sake

¼ cup Strawberry

¼ cup blueberry

¼ cup raspberry

¼ cup black berries

2 Tbsp  white sugar 

8 oz cream cheese

8 oz mascapone (recipeh below)

6 tsp sugar

2 tsp vanilla extract

1 egg

Confectioners sugar

Mascapone: pouring 8 oz heavy whipping cream into sauce pan, bring to a simmer. Not exceeding 190 degrees Fahrenheit about 3 minutes. Add ½ tbs lemon juice, stirring frequently until the cream begins to thicken at least another 3 minutes. Allow to cool for 30 minutes before filling a small strainer with several layers of cheesecloth with a small bowl underneath.

Pour the cooled mascarpone mixture into the cheese cloth and stick entire bowl in the fridge over night. 

Bringing about ¾ cup sake to a simmer, ass sugar and stir until dissolved

Dice all the berries, and add to pot

Allow to simmer at medium heat until soft, stirring frequently 

Let the filling cool

In a medium bowl, fold together the cream cheese, mascarpone , sugar, vanilla extract, and egg. Set topping aside.  

Using a muffin/ cupcake mold, place small pie crusts in each slot, If these do not have the aluminum tin around the base, you will need to use butter around the edges of the pan. As well as an egg wash around the dough. 

Fill with 1/3 berries, and 2/3 topping cream. It should not overflow the edges

Bake for about 30 minutes, or until golden brown, and topping almost solid

Remove from the mold and let cool down. 

Dust with confectioner sugar, serve with berried, lemon, and vanilla ice cream

[ignisrecipeh]

For the folks who didnt get to see it when I posted it at 9 pm last night 

[ignisrecipeh]

Memory Lane Pastry

8 small pie shells

3/4 cup sweet sake

1/4 cup Strawberry

1/4 cup blueberry

1/4 cup raspberry

1/4 cup black berries

2 Tbsp  white sugar 

8 oz cream cheese

8 oz mascapone (recipeh below)

6 tsp sugar

2 tsp vanilla extract

1 egg

Confectioners sugar

Mascapone: pouring 8 oz heavy whipping cream into sauce pan, bring to a simmer. Not exceeding 190 degrees Fahrenheit about 3 minutes. Add 1/2 tbs lemon juice, stirring frequently until the cream begins to thicken at least another 3 minutes. Allow to cool for 30 minutes before filling a small strainer with several layers of cheesecloth with a small bowl underneath.

Pour the cooled mascarpone mixture into the cheese cloth and stick entire bowl in the fridge over night. 

Bringing about 3/4 cup sake to a simmer, ass sugar and stir until dissolved

Dice all the berries, and add to pot

Allow to simmer at medium heat until soft, stirring frequently 

Let the filling cool

In a medium bowl, fold together the cream cheese, mascarpone , sugar, vanilla extract, and egg. Set topping aside.  

Using a muffin/ cupcake mold, place small pie crusts in each slot, If these do not have the aluminum tin around the base, you will need to use butter around the edges of the pan. As well as an egg wash around the dough. 

Fill with 1/3 berries, and 2/3 topping cream. It should not overflow the edges

Bake for about 30 minutes, or until golden brown, and topping almost solid

Remove from the mold and let cool down. 

Dust with confectioner sugar, serve with berried, lemon, and vanilla ice cream

[ignisrecipeh]

Mother And Child Rice Bowl

4 boneless skinless chicken thigh, Sliced into bite sized pieces

1 cup jasmine rice, cooked according to instructions I substituted water in favor of chicken stock

1 large yellow onion, sliced thinly

4 eggs

1/2 cup chicken stock

1/2 cup soy sauce

1/2 cup sake

2 Tbs ground ginger

2 cloves mined garlic

Salt and Pepper to taste

3 Tbs white sugar 

Parsley, for garnish

Add the chicken stock to your pan or frying pan and heat before adding the sake, ginger, garlic and soy sauce plus the sugar. Bring to the boil and then simmer on medium heat. Now is also a good time to start cooking your rice separately so that it is ready for when you finish cooking the dish.

Once the soup has been simmering for a few minutes, add your pieces of chicken and cook. Once the chicken is done, about 10-12 minutes, chop up the onion into thin slices adding  the onion as well as salt and pepper to taste, the sauce should reduce as the onions soften. 

Beat your eggs in a bowl, then pour into the pan and let it cook for a few minutes. Try not to let the egg cook too much, about 1-2 minutes

When the eggs are done, turn off the heat and pour the egg and chicken over a bowl of freshly boiled  rice. Garnish with some parsley before serving

[ignisrecipeh]

Green Chilli

2lb Pork rib, Sliced into bite sized pieces (optional)

1 lb Tomatillo, halved

3 Jalapeno peppers, Halved and seeded depending on desired heat

1 Anaheim pepper, halved and seeded

5 cups chicken stock

4 cloves garlic, peeled and  halved

1 medium red onion, peeled and cut into quarters

2 Tbsp Oregano

4 Tbsp Cilantro

Salt

Pepper

Soft flour tortilla, or tortilla chips if preferred

Preheat oven to 350 degrees F, placing the prepared vegetables on the pan drizzle with a small amount of oil, salt, and pepper. Roast vegetables for 20 minutes. Allow to cool before placing in a blender, puree until smooth.  In a large pot combine puree and raw pork, adding oregano and cilantro before bringing to a boil and lowering to a simmer. Stirring occasionally, simmer the mixture until reduced by half add salt and pepper to taste. Serve with toasted tortilla, or tortilla chips if preferred.

[ignisrecipeh]

I’ve come up with a recipe for Green Chilli

[ignisrecipeh]

Japanese Beef Stew Curry

 3lb potroast, sliced into bite size pieces 

2 russet potato, diced finely 

3 whole peeled carrot think sliced, or 10 baby carrots cut into ¼-th segments lengthwise 

1 small  sweet yellow onion, diced finely 

2  mushroom, minced 

3 cloves garlic, minced 

5 cups chicken stock 

3 Tbsp Curry Powder 

¾ cup Worcester sauce 

¾ cup soy sauce 

2 Tbsp all purpose flour 

1 Gaia apple, cored and minced 

1 Tbsp Butter 

Salt

Pepper 

2 bay leaves 

¼ tsp ground 

cayenne pepper 

2 Tbsp ground ginger 

1 tbsp garlic powder 

1 tbsp onion powder 

2 Tbsp balsamic vinegar 

 In a large pot mix the flour and butter, over high heat allow the two to mix through stirring frequently, cooking the flour. Add beef and brown, coating the meat in  the mixture. Remove from heat and rest,  place carrot, potato, onion, garlic, apple into pot, sweat the vegetables and add stock along with soy and Worcester sauce cayenne pepper vinegar, and ginger. Stir mixture together and add meat back to pot along with Curry Powder, garlic powder, onion powder, bay leaves. Bring to a boil and reduce heat, simmer for covered for 45 minutes. Remove lid and add mushroom. Simmer uncovered for 2-3 hours seasoning with salt and pepper to taste over low heat until the sauce has thickened and vegetable are tender. Serve with rice 

[ignisrecipeh]

Omurice

1 lb Thick cut bacon Sliced into strips

1 Red bell Pepper Diced finely

2 Green onion, Sliced thinly setting aside the green bits for garnish afterward

1 peeled carrot diced finely, or 5 baby carrots

1 cup rice (jasmine cook in chicken stock)

3 oz Tomato paste

4 Tbsp brown sugar

½ cup Worcester sauce

½ cup soy sauce

¼ tsp cayenne pepper

1 Tbsp garlic powder

1 Tbsp Onion powder

3 Tbsp Balsamic vinegar

½ cup chicken stock 

1 Tbsp ground ginger

Eggs

Milk

In a large pan cook the bacon until crispy, setting aside to rest and drain. In the same pan place the red bell pepper, onion, and carrot and fry, stirring occasionally to keep it from sticking to pan. Stir in cooked rice over low heat breaking up the clumps of rice that my have formed. take pan from heat and place bacon back into the pan.

In a saucepan pour soy sauce, Worcester sauce, chicken stock  and bring to a low simmer. Add tomato paste brown sugar, cayenne pepper,ground ginger, garlic powder, onion powder and stir until dissolved. Stir in Balsamic vinegar and allow to simmer until sauce has thickened.

Spoon sauce mixture into the pan with the rice, this should be enough to give the rice a more firm hold but not so much that it becomes more liquid than solid. Using a small measuring cup as a mold, spoon the rice concoction into the cup. Flipping it upside down onto the plate the rice should be able to hold itself up form the rice into a “medium sized patty” should have at least 1-2″ of height.

The eggs are the difficult part. In a non stick pan heat with oil. 3 eggs per serving mix with about a Tbsp of milk whisking thoroughly. testing the heat of the pan with a small amount of egg, pour the rest in. With chop sticks stir the egg constantly. not allowing the egg to cook more than half way remove the egg from the pan back into the bowl. The eggs should still be mostly fluid at this point. and using the chopsticks break up the bits that have cooked. Place the egg back into the pan with new oil, using a rubber spatula and the other hand tilting the egg back to one side. Using the spatula constantly push the egg, making sure it doesn’t stick to the bottom of the pan, but also folding the egg over itself until the egg is coked on the outside. 

Placing the egg over the rice, it should be firm on the outside, splitting the egg in half  it should be cooked, but slightly runny inside. its very easy to over cook, I found this out the hard way.

Use whatever remaining sauce to top the omurice if you like, and garnish with thinly sliced green onion.

[ignisrecipeh]

Peach Beer Pork Chops and Mango Salsa

½" pork chops The pork is seasoned with salt, pepper, and a pinch of coriander and cumin 

1 bottle of peach beer

one clove of garlic cracked 

 For the salsa

3 Roma tomatoes seeded 

2 jalapeno peppers Seeded and sliced thinly

2 cloves of garlic minced

1 small red onion Diced

1 Tbsp Apple cider vinegar 

1 Tbsp white sugar

1 mango skinned and diced

After seasoning the pork place into a hot pan, I use a cast iron skillet  about two minutes, or until the meat has a nice sear. Turn meat over and add  the cracked garlic along with enough beer to cover the bottom of the pan. Baste the pork until meat is cooked occasionally adding more beer to pan to keep from burning the sugars. Let rest before plating 

[ignisrecipeh]

Pork Fried Rice

1 ½ lb pork ribs, sliced to bite size 

½ cup soy sauce 

½ cup chicken stock 

½ cup Worcester sauce 

2 Tbs cider vinegar 

3 oz Tomato paste 

2tsp onion powder 

2tsp garlic powder 

Brown sugar - to taste 1 cup cooked rice - refrigerated ( I used Jasmine cooked in chicken stock) 

2 green onion - think sliced, setting the green aside for garnish 

1 Tbsp ground ginger 

1 tsp garlic powder 

1 tsp onion powder 

1 Tbs butter 

 Mixing the tomato paste 2 tsp onion and garlic powder, cider vinegar, soy sauce, Worcester sauce, chicken stock, and brown sugar in a sauce pan, bring to a boil and simmer until sauce has reduced  allow to cool and  pour into a Ziploc bag, setting aside 2 Tbs of marinade. Add pork and marinate for 2 hours. Sear the pork over medium high heat, making sure to sear the meat. Be careful not to burn the sugar. Place the butter and rice into a hot pan, stirring frequently for 30 seconds to break clumps add green onion and fry for  1 minute, stirring frequently making sure to not allow rice to burn or sick to pan. Lastly add ginger, onion powder, and garlic powder along with the 2 Tbs of marinade to pan and stir for another 30 seconds. Plate rice and top with pork. Garnish with green Portion of green onion.

[ignisrecipeh]

Salt Encrusted Tilapia and Peach Salsa

 2 Filet Tilapia 

Salt 

 3 peaches- diced 

2 Roma tomato -diced 

4 Jalapeno Peppers- thinly sliced 

1 small yellow onion- diced 

2 cloves garlic- minced 

1 lime - only juice needed

1 Red bell Pepper diced 

1 Tbsp white sugar 

 Laying the fish flat, salt both sides and allow to rest. This causes the water built up in the fish to leave the meat. In a hot pan with a small amount of oil caramelize onion and garlic, add peppers, tomato, and peach. Juice the lime over the salsa. Bring to a boil, and reduce heat. Add sugar and allow to simmer  reduce liquid to about half consistency, and rest. A hot pan sear the salt Encrusted fish, about a minute per side, make sure to check the fish is flaky inside. Serve salsa over fish with your choice of side

[ignisrecipeh]

Omurice

1 lb Thick cut bacon Sliced into strips

1 Red bell Pepper Diced finely

2 Green onion, Sliced thinly setting aside the green bits for garnish afterward

1 peeled carrot diced finely, or 5 baby carrots

1 cup rice (jasmine cook in chicken stock)

3 oz Tomato paste

4 Tbsp brown sugar

1/2 cup Worcester sauce

1/2 cup soy sauce

1/4 tsp cayenne pepper

1 Tbsp garlic powder

1 Tbsp Onion powder

3 Tbsp Balsamic vinegar

1/2 cup chicken stock 

1 Tbsp ground ginger

Eggs

Milk

In a large pan cook the bacon until crispy, setting aside to rest and drain. In the same pan place the red bell pepper, onion, and carrot and fry, stirring occasionally to keep it from sticking to pan. Stir in cooked rice over low heat breaking up the clumps of rice that my have formed. take pan from heat and place bacon back into the pan.

In a saucepan pour soy sauce, Worcester sauce, chicken stock  and bring to a low simmer. Add tomato paste brown sugar, cayenne pepper,ground ginger, garlic powder, onion powder and stir until dissolved. Stir in Balsamic vinegar and allow to simmer until sauce has thickened.

Spoon sauce mixture into the pan with the rice, this should be enough to give the rice a more firm hold but not so much that it becomes more liquid than solid. Using a small measuring cup as a mold, spoon the rice concoction into the cup. Flipping it upside down onto the plate the rice should be able to hold itself up form the rice into a “medium sized patty” should have at least 1-2″ of height.

The eggs are the difficult part. In a non stick pan heat with oil. 3 eggs per serving mix with about a Tbsp of milk whisking thoroughly. testing the heat of the pan with a small amount of egg, pour the rest in. With chop sticks stir the egg constantly. not allowing the egg to cook more than half way remove the egg from the pan back into the bowl. The eggs should still be mostly fluid at this point. and using the chopsticks break up the bits that have cooked. Place the egg back into the pan with new oil, using a rubber spatula and the other hand tilting the egg back to one side. Using the spatula constantly push the egg, making sure it doesn't stick to the bottom of the pan, but also folding the egg over itself until the egg is coked on the outside. 

Placing the egg over the rice, it should be firm on the outside, splitting the egg in half  it should be cooked, but slightly runny inside. its very easy to over cook, I found this out the hard way.

Use whatever remaining sauce to top the omurice if you like, and garnish with thinly sliced green onion.

[ignisrecipeh]

Peach Beer Pork Chops and Mango Salsa

1/2" pork chops The pork is seasoned with salt, pepper, and a pinch of coriander and cumin 

1 bottle of peach beer

one clove of garlic cracked 

 For the salsa

3 Roma tomatoes seeded 

2 jalapeno peppers Seeded and sliced thinly

2 cloves of garlic minced

1 small red onion Diced

1 Tbsp Apple cider vinegar 

1 Tbsp white sugar

1 mango skinned and diced

After seasoning the pork place into a hot pan, I use a cast iron skillet  about two minutes, or until the meat has a nice sear. Turn meat over and add  the cracked garlic along with enough beer to cover the bottom of the pan. Baste the pork until meat is cooked occasionally adding more beer to pan to keep from burning the sugars. Let rest before plating