Sorry America, the Humvee is Back…But Only in China?

first_imgThe Hummer brand started with a bang, but ended with a whimper. When GM shut the doors on Hummer for good in 2010, fans of the rugged automaker were surely upset, but not because a good thing had come to an end. In reality, Hummer began its slide from grace after the the civilian-spec H1 stopped being sold in 2006. With only the H2 or dreadful H3 available, and with sky-high gas prices, Hummer had little hope for survival at the time.Despite its end-of-life mistakes, Americans still remember Hummer as the maker of the ultimate macho-mobile: the Humvee. It’s this passion for the original that inspired Humvee Exports, a five-man operation in Michigan, to source H1 parts and export pre-made units globally. AM General, the original H1 manufacturer, has been selling C-Series kits to Humvee Exports since 2013. The company then took each $60K and recreated the Humvee.Now that the Chinese market is interested, Humvee Exports has turned to their Detroit neighbors for help. According to Car and Driver, VLF Automotive, the company behind power-packed versions of the Karma, Mustang, and Viper, has teamed up with Humvee Exports to assemble C-Series models with GM engines and ship the products to China. VLF’s leadership team, which includes ex-GM executive Bob Lutz, automotive designer Henrik Fisker, and Boeing executive Gilbert Villarreal, has taken on some eye-opening projects in the past, but this may be their most lucrative yet.The C-Series kit, which was shown at this year’s Shanghai Auto Show, looks almost identical to the original H1 from 1990, but the front end is styled after the current military-grade version. VLF Auto will offer the Humvee in three trims — Bravo, Charlie, or Delta — with different luxury and convenience features. Engine options include a 6.5-liter diesel V8 engine in three stages of tune: 190 horsepower and 385 lb-ft of torque, 205hp and 440 lb-ft, or 250hp and 440 lb-ft. If you’d prefer a gas-powered motor, you can opt for an LS3 6.2-liter V8 with 430hp and 424 lb-ft of torque.This all sounds great, but there’s one bit of bad news: if you live in the U.S., Humvee Exports and VLF won’t sell you a Humvee. Due to the restrictions of the new Low Volume Motor Vehicle Manufacturers Act, the Humvee cannot be certified for sale in the U.S. This 1949 Barn Find Coupe Was Resurrected As a 638-Horsepower Hellraiser The Bulletproof, Million-Dollar Ramsmobile SUV Has an Optional Hookah A Breakdown of All the Major Types of Car Racing The New Land Rover Defender Is Just as Glorious as We Expected 6 Fastest Cars in the World Right Now Editors’ Recommendations last_img read more

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Throw the Meatiest Party with These Luau Food Ideas by Chef Lee Anne Wong

first_img How to Cook Steak in the Oven For this special package, Snake River Farms worked with celebrity chef Lee Anne Wong, whose credits include a top-four finish on the first season of Bravo’s Top Chef as well as producer, host, chef, and consultant for a wide variety of other shows over the last 12years. All in all, she’s a badass.The Lee Anne Wong Luau Feast package (which retails for $199, but sells separately for $276) includes 1 14-ounce American Wagyu black -grade cap of ribeye, 1 package of American Wagyu black -grade tenderloin pieces, 1 Kurobuta pork collar, 1 pack of Kurobuta short ribs, 1 package of Kurobuta bacon, and 1 package of American Wagyu hot dogs.To find out how she decided on the final package and the corresponding recipes, we sat down with Wong. Overall, she says, the cuts she chose were some of her favorites.Snake River Farms“I wanted to show how delicious non-prime cuts could be, in flavor, texture, and marbling. Cuts like the pork collar and pork short ribs take a little extra care to cook, but the end result is sure to leave you wanting more. The beef rib cap and tenderloin pieces are a fantastic introduction to the quality and taste of [Snake River Farms] Wagyu beef,” Wong explains.For the recipes — which she rates a 3-4 on a scale of 1-10 in difficulty —  Wong says that she tapped into the mélange of culinary cultures that are present on the Hawaiian islands (Wong has lived in Hawaii for the last five years). The recipes were devised so that even if you don’t have access to a grill, you can still make everything.So what of these recipes? What can you look forward to if you purchase the Luau Feast? How does char siu pork collar sound? What about Kurobuta short ribs in a guava barbecue sauce? Snake River Farms was kind enough to share with us two of the recipes, which you can find below.Char Siu-Style Pork Collar with Green Onion VinaigretteSnake River FarmsIngredients:1 4-lb Kurobuta pork collar1/3 cup hoisin sauce.25 cup honey.25 cup soy sauce3 tbsp dry sherry1 tsp Chinese five-spice powderGreen onion vinaigrette*Method:In a small bowl, combine the hoisin, honey, soy sauce, sherry, and five-spice powder, whisking until well combined. Butcher the pork collar into four pieces/loins by making a horizontal cut in half and then a vertical cut along the same.Place the pork collar in a gallon zip bag or baking dish and pour the marinade over the meat, gently massaging the marinade in with your hands. Cover and refrigerate for 12-24 hours.Remove the pork from the marinade. Add the leftover marinade to a small pot or pan and bring to a boil over high heat. Remove from the heat. Set aside.To roast your char siu, preheat the oven to 275 degrees Fahrenheit and move the rack to the upper-middle position. Set an elevated wire rack on a rimmed baking sheet and lay the marinated pork collars on the rack. Put the pan in the oven and let it roast for 45 minutes to an hour or until the meat reaches an internal temperature of 135 degrees F.Remove the pan from the oven, then move the oven rack to the top position and turn the heat up. Baste the pork with the reserved marinade, then broil it until dark and glossy with the edges just slightly charred. Flip the meat over and baste again, allowing the second side to color and char as well.Transfer the pork to a cutting board and place a piece of tented foil over the cooked pork. Allow the pork to rest for 10 minutes before slicing. Serve with the green onion vinaigrette as a condiment.*Green Onion VinaigretteIngredients:2 bunches green onion, washed, roots trimmed, sliced thin, green and whites, about 3 cups sliced.5 cup vegetable oil.5 cup toasted sesame oil.5 cup rice vinegar1 tbsp fresh ginger root, finely minced1 tbsp granulated sugar1 tsp fine sea salt1 tsp fresh garlic, minced.25 tsp ground white pepperMethod:In a small pot or frying pan, combine the vegetable oil and sesame oil and heat over high heat to 350 degrees Fahrenheit (use an oil/candy thermometer to check the temperature) or until just barely smoking.Combine the rest of the ingredients in a large deep, heatproof bowl (glass or metal, not plastic).Carefully pour the hot oil over the ingredients until it has all been added, it will spatter so be careful. Once all the oil is added, gently stir the mixture with a spoon. You may spoon the vinaigrette over the pork warm or allow it to cool to room temperature.Refrigerate to store.Allow the vinaigrette to warm to room temperature before using.Kurobuta Short Ribs with Guava Barbecue SauceSnake River FarmsIngredients:1 2-lb package Kurobuta short ribsDry rub*Guava barbecue sauce**Method:Preheat the oven to 400 degrees Fahrenheit. Pat the ribs dry. Rub the rib racks in a generous amount of dry rub. Wrap the ribs in a secure and heavy layer of food grade plastic wrap. Wrap the ribs next in a large sheet of foil, tenting the foil and wrapping the ribs loosely, though keeping an airtight seal on the foil.Place the foil-wrapped ribs on a baking sheet. Bake in the oven on the middle rack for 45 minutes, then reduce the heat to 325 degrees Fahrenheit and bake for another hour. Remove the ribs from the oven and allow to cool to room temperature while leaving the ribs still wrapped in foil (in other words, don’t open them yet!).Once the ribs have cooled down, you may refrigerate them or throw them on the grill right away to eat! Individual riblets can be cut more easily after the meat has been refrigerated. To barbecue, heat the grill on medium high. Baste as desired with the guava barbecue sauce. Alternatively, you can deep fry the cooked ribs and toss in warm guava barbecue sauce.*Dry Rub (Makes 2 cups, enough for 5-6 lbs of meat)Ingredients:1 cup brown sugar, dark.5 cup paprika2 tbsp salt1 tbsp black pepper1 tbsp chile powder1 tbsp garlic powder1 tbsp onion powder2 tsp ground cumin1 tsp fresh minced thyme1 tsp cayenne pepperMethod:Combine all ingredients in a bowl and whisk well. Store in an airtight container in a cool, dry place.**Guava Barbecue SauceIngredients:1 cup cold water1 cup guava paste or 2 cups guavy jelly/jam.5 cup apple cider vinegar1/3 cup hoisin sauce.25 cup brown sugar, dark.25 cup tomato paste.25 cup fresh lemon juice2 tbsp minced onion1 tbsp minced fresh ginger root1 tbsp soy sauce2 tsp ketchup2 tsp Worcestershire sauce2 cloves garlic, minced1 jalapeno pepper (or to taste), mincedKosher salt and pepper to tasteMethod:Place the water, guava paste, vinegar, hoisin sauce, brown sugar, tomato paste, lemon juice, onion, ginger, soy sauce, ketchup, Worcestershire sauce, garlic, and jalapeno pepper into a saucepan.Bring to a simmer over medium-high heat, whisking until evenly blended.Season to taste with salt and pepper.Reduce heat to medium-low and simmer until the sauce has slightly thickened and is richly flavored, 10 to 15 minutes. The sauce should be pourable. If it has become too thick, thin it with some water.Serve hot or cold.You can pick up the Lee Anne Wong Luau Feast here. How to Cook Ribs in the Oven (Yes, They’ll Come Out Great) Pro Chefs Dish on the Perfect Seven-Layer Dip Recipes A post shared by Koko Head Cafe (@kokoheadcafe) on Jan 25, 2018 at 2:34pm PST The Peached Tortilla’s Fried Rice Recipe Is Just Plain Delicious How to Make Loco Moco, a Hawaiian Staple Dish Jupiterimages/Getty ImagesIs there a more perfect representation of a summer party than a luau? Great food and drink, entertainment, good company. If you ask us, there is nothing better ( although a close second goes to chugging cheap beer and lighting fireworks on the Fourth of July, though).The luau, to take a step back in time real quick, is a Hawaiian ceremonial party that dates back to the early 1800s when King Kamehameha II abolished the religious laws of the land and ate with the women, a symbolic act that was the, in essence, the first luau. Since then, Hawaiians have celebrated the luau by cooking tons of grub, bringing people together, and having a hell of a party.This summer, Snake River Farms — the family-run business dedicated to producing the best pork and beef products in the U.S. — has made it as easy as possible to host your own luau by creating a package that includes every piece of meat you could need, as well as the recipes for what to do with those cuts. Editors’ Recommendations last_img read more

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