South-of-the- boarder pork chops

Ingredients

4 pork chops
1/2 tsp seasoned salt
garlic powder, to taste
cumin, to taste
2 tbsp butter
1 cup chopped green onion
7 oz green chili salsa
1 tbsp flour
1 cup 1/2 & 1/2

How to prepare

Season chops with seasonings. Brown in butter in skillet; remove. Saut onions in pan drippings. Stir in salsa. Add chops. Simmer, covered, 1 hour or until tender; remove. Blend flour in pan juices. Cook until thickened, stirring constantly. Stir in 1/2 & 1/2. Add chops. Cook until heated through.

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Mexican crema – creme fraiche

Ingredients

1 cup heavy cream
1 tbsp buttermilk

How to prepare

Place cream and buttermilk in a clean container and cover with cheesecloth, and place overnight in a warm location to set. The consistency of the crema the following day should be of a loose sour cream. If any mold develops, toss the mixture out and start again. Once set, the crema can be stored refrigerated for about one week. Yield: 1 cup

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Mediterranean stew – ed asner

Ingredients

1 lb chuck stew, cut into 1-1/2″ cubes
1 lb sweet italian sausage
1 1/2 cups burgundy
2 cups water
6 oz can tomato paste
2 tsp salt
3/4 tsp pepper
3 minced garlic cloves
2 tsp paprika
1 lb cubed cooked ham
3 med onions, chopped
1 sweet red pepper, chopped
1/4 cup chopped parsley
2 cans drain garbanzo beans

1 tsp grated lemon rind
1 head cabbage, cut into wedges

How to prepare

In a large skillet saut

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Barbecued peppercorn pork chops

Ingredients

6-8″-thick boneless pork chops
1 tbsp bottled green peppercorns, drained
1 clove garlic, minced or pressed
1/4 tsp ground cinnamon
2 tbsp chopped fresh parsley
1/4 cup (1/2 stick) butter, softened

How to prepare

With a sharp knife, make a pocket in each pork chop, cutting horizontally from what was the bone side. Blend the remaining ingredients. Divide the mixture among the pork chops, stuffing it into the pocket of each. Press cut edge together to seal, and stick a wooden toothpick through edge to hold it shut. Place over hot coals. Cook 10 to 12 minutes per side until brown and done to your liking.

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Cajun prime rib

Ingredients

4 lb prime rib roast (10-1/2 lbs)
1/4 cup garlic powder
2 onions, thinly sliced
1/4 cup salt
1/4 cup black pepper
Seasoning mix
1 tbsp plus 1 tsp, salt
1 tbsp plus 2 tsp, white pepper
1 tbsp plus 2 tsp, fennel seeds
1 tbsp plus 3/4 tsp, black pepper
2 1/2 tbsp dry mustard
2 1/2 tbsp ground cayenne pepper

How to prepare

Remove fat cap off top of meat (butcher can do this for you) and save. Place the Roast, standing on the rib bones, in a very lg roasting pan. Then with a knife Make several dozen punctures through the silver skin so seasoning can permeate meat Pour a very generous, even layer of black pepper over the top of the meat (the Pepper should completely cover it), repeat with the garlic powder, then the salt, Totally covering the preceding layer carefully arrange the onions in an even layer On top so as not to knock off the seasoning place the fat cap back on top Refrigerate 24 hours bake ribs in a 550f oven until the fat is dark brown and crispy On top, about 35 minutes remove from oven and cool slightly refrigerate until well Chilled, about 3 hours (this is done so the juices will solidify and the steaks can Be cooked rare ) remove fat cap and discard with the blade of a lg knife, scrape Off the onions and as much of the seasonings as possible and discard then with a Long knife, slice between ribs into 6 steaks (4 will have bones), trim the cooked Surface of meat from the 2 pieces that were on the outside of the roast season and Cook in your favorite way for steaks To blacken the steaks: Combine the ingredients of the seasoning mix thoroughly in a sm bowl, you will Have about 8 tbsp sprinkle the steaks generously and evenly on both sides with the Mix using about 4 tsp on each steak and pressing it in with your hands heat a cast Iron skillet over very high heat until it is beyond the smoking stage and you see White ash on the skillet bottom-at least 10 minutes (the skillet cannot be too hot For this method ) place one steak in the hot skillet (cook only one side at a time) And cook over a very high heat until the underside starts to develop a heavy, black Crust, about 2 to 3 minutes turn the steak over and cook until the underside is Crusted like the first, about 2 to 3 minutes more repeat with the remaining steaks Serve each steak while piping hot (*note*: if you don’t have a commercial hood vent Over your stove, this dish may smoke you out of the kitchen it’s worth it! But you Can also cook it outdoors on a gas grill, a charcoal fire doesn’t get hot enough to “blacken” the steak properly yield: 6 servings

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Spicy carrots

Ingredients

4-5 lg carrots chopped
1 1/2 cup seasoned rice vinegar
1/2 cup olive oil
2+ cloves garlic, sliced
1/8 cup parsley
1 tbsp sugar
1/4 cup chopped cilantro
1/2 cup onion sliced into 1/2 rings
1/4+ cup jalapenos w/ juice sliced lengthwise

How to prepare

Bring all ingredients to a boil except carrots . Pour mixture over carrots and let sit at least 2 hrs. Enjoy! These keep for a very long time, at least 2-3 weeks, put in airtight container. Refrigerate before eating.

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Mock hollandaise sauce

Ingredients

1 tbsp vegetable oil
1 tbsp cornstarch
3/4 cup homemade chicken broth or commercial low sodium variety
1 egg yolk, lightly beaten
1-2 tbsp fresh lemon juice

How to prepare

Combine oil and cornstarch in a small saucepan. Stir well. Cook over low heat, stirring constantly, until mixture is smooth. Add broth and turn up heat to medium. Cook stirring constantly, until mixture thickens. Remove from heat and add a small amount of the sauce to the beaten egg yolk. Stir to mix well and slowly pour egg mixture into sauce. Cook over low heat, stirring constantly, for 1 minute. Remove from heat and add lemon juice. Stir to mix well. Yield: 1 cup

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