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1
Pour the oil into a large cast iron skillet about 1/2-inch up the sides and heat to about 350 degrees F.
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2
Remove biscuits from cans, flour them and roll each one out to a 5-inch round.
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3
You should dip your fingers in egg wash and wipe around the edge of the bottom biscuit to enable it to stick to the top biscuit.
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4
Place 1 heaping tablespoon shredded pork on a round leaving a 1/2-inch edge all around.
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5
Top pork with some shredded Swiss, kosher dill pickles and a half piece of the ham.
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6
Place another rolled out round on top of the filling, pressing around the edges to seal.
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7
Dip end of dinner fork in flour and press continuously around edge to insure a proper seal.
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8
Repeat with remaining biscuits.
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9
Place 3 or 4 of the pies in the preheated cast iron skillet.
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Fry for about 2 minutes per side or until golden brown.
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11
Transfer to paper towels to drain.
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12
Serve with mustard.
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13
Recipe courtesy Daisy Fuentes
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14
In skillet over medium-high heat, add about 2 tablespoons olive oil.
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15
Once heated, add the garlic and onion, cook until pale golden brown; 2 to 3 minutes only, stirring constantly.
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16
Stir in the citrus juices, 2/3 cup water, 2 tablespoons of olive oil and all dry ingredients.
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17
Bring sauce mixture to a rolling boil.
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Remove from heat and let cool to room temperature.
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19
Preheat oven to 325 degrees F.
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20
Season the ribs with salt and pepper.
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Add enough oil to a hot large skillet to just cover.
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22
Add ribs and sear, about 3 minutes each side.
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Remove to a large shallow roasting pan.
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24
Add Mojo sauce over the country style ribs and turn to cover.
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Seal tightly with foil and roast for 3 hours.
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26
Marinate each hour with Mojo sauce.
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27
Take foil off for the last 30 minutes of cooking, or until tender.
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28
A viewer, who may not be a professional cook, provided this recipe.
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29
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
