Tina Cannon Cooks | @Tinacannoncooks

During the holidays I get a lot of drop by company and @swiftmeats63 pork tenderloin is a great choice to cook when they stay for dinner.
I brined this one for two hours in apple juice with a splash of apple cider vinegar and some of my Smoked SPG. You can grill, pan fry or broil for about 10 minutes, rest, slice and serve.

Here's some ideas for when the turkey is gone or and you still have lots of sides leftover.
Make sliders with leftover rolls
Thin slices on top of salad
Top with leftover cranberry sauce
Serve with left over dressing or stuffing
Top mashed

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the weekend I grilled fajitas using @swiftmeats63 inside skirt steak .
I seasoned the steak a southwestern style rub and let it set while I heated up my @BigGreenEggHQ to sizzling hot.
I filled a pan with sliced peppers and onions tossed with salt and oil and put one one side of the grill to cook a few minutes before searing the Inside skirt steak.
Once the pepper and onions started to soften I sear the steak quickly only turning once.

👉extra flavor tip: let your steak rest on top of the peppers and onions for 10 minutes before slicing agains the grain.
👉The grain in skirt steak does not go in the direction of the length of the steak, it goes in the width.

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In a previous video
https://youtube.com/shorts/V5zj6yLHKO0?feature=shared
I had shown you how to make a flavorful sausage using swift ground pork.
I like to freeze in patties so I can make this sandwich anytime.

I fry 4 patties until nice and brown and put them on a baguette with mozzarella cheese, top with your favorite marinara sauce, top with sautéed sweet peppers and onions. Sprinkle with Parmesan cheese. I slice the baguette into 4 sandwiches

​⁠@swiftmeats63

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When you purchase eggplant, look for one that is heavy for its size and is firm to the touch but not hard.
Wash them well if you are leaving the peel on, but if you prefer to peel for to recipe, it's fine.
I use 2 Tablespoons of salt per eggplant and cover with cold water for 30 minutes. Drain and dry well.
I stack the largest slices on the bottom and stack the smaller ones on top.
Bake at 400° and until they're tender when pierced with a toothpick and the edges begin to ruffle.
Remove and top immediately with shredded mozzarella cheese .
I like to garnish with fresh flat leaf parsley and or fresh basil. Top with a dollop of harissa or Calabrian chili paste. if you don't like spicy small diced fresh tomatoes, or a good option.
Perfect vegetarian option as a main course or a side dish for us meat lovers

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You know I love cooking in my cast-iron, but my largest cast-iron will not hold an entire pound of Swift bacon so I opt for the restaurant method..
Line a baking sheet with parchment paper and lay out your entire pound of bacon. Bake at 400° until your desired crispiness .
When you're ready to clean up, simply roll up the parchment paper and throw it away.
If you want to save the drippings, they're easy to pour off of the sheet pan to save.

@swiftmeats63

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As a barbecue cook, I’m outside cooking most the time and of course it gets windy right when it’s time to wrap your pork butts, ribs or brisket so I fold my foil all around the edges about a quarter to a half inch before I bring it outside;  this seems to help keep the foil under control so I can wrap even if it’s super breezy

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I made fried rice in my wok using my Blg green egg several months ago and I had multiple comments about people telling me I was doing it wrong so I thought I would make it again and see what the trolls say.
This time I'm cooking in the house in a nonstick skillet and l'm still going to add my egg last because it works!
I left my chef hat off today to show you home cooking isn't about the technique, it how it tastes and if it makes your family happy.
The sunshine state of mind all purpose seasoning was the perfect addition to this pineapple fried rice.
I topped the fried with steamed baby peas, and my pan seared salmon that I had seasoned with my European Blend Seasoning.

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