Spicy country vegetable soup

Ingredients

6 cups chicken stock or water
3 med tomatoes, peeled and chopped (about 1 1/2 cups)
2 med carrots, thinly sliced
1 med onion, thinly sliced
1/2 med green bell pepper, thinly sliced

1 10 oz package frozen cut green beans
1 6 oz can tomato paste
2 cups fresh broccoli florets
2 cups fresh cauliflowerets
1 cup frozen whole-kernel corn
1 tsp salt

1/2 tsp ground white pepper
1/2 tsp hot pepper sauce (optional)

How to prepare

In a 6-quart pot, combine all the ingredients and place over medium heat. Cover and cook for 45 minutes, stirring occasionally. Makes 6 main-course servings

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Honey orange lamb

Ingredients

1/4 cup soy sauce
3/4 cup pinot noir or burgundy
1/4 cup orange juice
2 tbsp lemon juice
2 tbsp honey
1 tsp dry mustard
1 cup tomato puree
3 cloves garlic
1/4 tsp ground black pepper
1 half leg of lamb, butterflied

How to prepare

(1) mix together all of the ingredients except the lamb place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9×13 pan works well)
(2) pour the marinade over the lamb cover and marinate in the refrigerator for 12 hours, turning occasionally
(3) start a fire in the grill and get the coals very warm but not flaming place lamb on grill 3-4″ from the coals cook 20 minutes on each side
(4) after 10 minutes on the second side, start checking for doneness contrary to many people’s ideas, lamb should not be well done but should still be a little pink when done, slice thin and serve (serves 4-6).

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Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

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World champion barbecued ribs

Ingredients

Pork loin back ribs
dry rub 888
4 tbsp paprika
2 tsp salt
2 tsp onion powder
2 tsp pepper, black
2 tsp pepper, white

1 tsp pepper, cayenne
barbecue sauce 888
6 tbsp salt
6 tbsp pepper, black
6 tbsp chili powder
4 cup ketchup
4 cup vinegar, white

4 cup water
1 onion, large, yellow, diced
1/2 cup molasses, sorghum

How to prepare

1) barbecue sauce: combine ingredients in a large saucepan. Bring to a rolling boil, reduce heat and simmer 1 1/2 hours, stirring every 10 minutes or so. Pour into sterilized canning jars, seal and let stand 2 to 6 weeks before use. 2) dry rub: mix ingredients together thoroughly. 3) preparation: sprinkle dry rub liberally on ribs. Allow ribs to stand 20 to 30 minutes at room temperature until the rub appears wet. Prepare a smoker for long, slow (230

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String beans & tomatoes provencale

Ingredients

3 tbsp olive oil
5 tbsp cooking oil
1 large onion, chopped
1-1/2 lbs fresh string beans, trimmed
1 cup tomatoes
salt and pepper to taste

How to prepare

In a large skillet, heat the olive oil with 2 tbsp of the cooking oil. Add onion and cook over medium heat until lightly wilted. Add string beans and the remaining oil, cover, and cook at medium heat for 10 minutes, stirring occasionally. Add tomatoes, season with salt and pepper, and continue cooking for another three to five minutes. Check seasoning. Allow to cool and then refrigerate. Yield: four to six servings.

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Great babyback ribs

Ingredients

4 lb babyback ribs
1/2 cup soy sauce
1/3 cup sugar
1 tsp salt
1 tsp grated orange peel
1 garlic clove, minced
1/4 tsp freshly ground black pepper

How to prepare

In small bowl combine all ingredients except ribs. Stir until sugar is dissolved. Pour over ribs, cover and marinate overnight (at least 1 hour prior to grilling). Place ribs on grill, bone side down about 3″ from medium coals; cook 20 minutes; turn and cook about 30 minutes longer, turning frequently and basting with marinade sauce or your favorite bbq sauce.

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Split green pea and potato soup

Ingredients

8 oz split peas, washed and drained
2 med potatoes, peeled and chopped
4 1/2 cups chicken stock
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
3 tbsp parmesan cheese, freshly grated

How to prepare

Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.
Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6

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Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

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Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

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