2 lbs. pork spare ribs – cut in half
1/4 cup soy sauce
1/4 cup hoisin sauce
2 Tbls. honey
2 Tbls. sake OR dry sherry
1 clove garlic – crushed
Combine all ingredients, except ribs, and spoon over ribs placed in a shallow glass dish; cover and refrigerate at least 2 hours.
Remove ribs from marinade, reserving marinade.
Arrange ribs, meaty side up in a single layer, on a rack, in a broiler pan.
Brush with reserved marinade.
Cover and bake in a 325 degree oven for 1 hour.
Brush ribs with marinade and bake, uncovered, brushing occasionally with marinade, for an additional 45 minutes.
1 ½ Tbs packed light brown sugar
Rounded ¼ tsp cayenne
Rounded ¼ tsp freshly ground black pepper
1 lb thick-cut bacon (about 12 slices)
Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the brown sugar, cayenne, and black pepper.
Arrange the bacon slices in 1 layer—not overlapping—on a rimmed baking sheet lined with aluminum foil.
Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.
4 strips raw bacon (we like maple bacon)
2 boneless center loin pork chops
2 slices Swiss, Provolone, OR Mozzarella cheese
salt and pepper – to sprinkle
2 tbls. olive oil
1/4 cup butter
1 Tbls. crushed garlic
salt and pepper – to taste
1 tsp. parsley flakes
1 cup frozen peas
Place a strip of bacon in the middle of each pork chop. Place a slice of cheese on top.
Fold over the chops and wrap a piece of maple bacon around each. Secure with a toothpick pierced through the middle.
Sprinkle with salt and pepper.
Coat a small baking dish with olive oil and lay chops on top.
Bake in 375 degree oven for 30 minutes.
Combine butter, garlic, salt and pepper, and parsley; melt in microwave.
Remove chops from oven, pour peas into baking dish, pour butter mixture over all.
Return to oven for 10 minutes.
4 Tbls. vegetable oil – divided
3 Lbs. broiler-fryer chicken parts
1/2 Lb. boneless pork – cut into thin strips
1/2 Lb. andouille OR smoked sausage – sliced to 1/2\”
1 cup sliced celery
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic – minced
4 cups canned whole tomatoes – chopped, undrained
1 cup chicken broth
3/4 cup tomato paste
1 tsp. Tabasco® sauce
1 bay leaf
1/2 tsp. salt
1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1/2 tsp. ground allspice
1 1/2 cups uncooked rice
In 5-quart Dutch oven or pot, heat 2 tablespoons oil over medium-high heat.
Add chicken and brown on all sides, about 10 minutes.
Remove chicken from pan.
Heat remaining 2 tablespoons oil in sauce pot.
Add pork, sausage, celery, onion, green pepper and garlic.
Stirring frequently, cook 8-10 minutes, or until tender.
Stir in tomatoes, broth, tomato paste, Tabasco® sauce, bay leaf, salt, oregano, thyme, and allspice.
Return chicken to pot.
Reduce heat and simmer, covered, for 10 minutes.
Stir in rice.
Simmer, covered and stirring frequently, for 40 minutes, or until chicken and rice are tender, adding additional broth if rice begins to stick to bottom of pot.