Country style ribs & corn

Ingredients

2 1/2 lbs meaty country style pork ribs
3 tbsp all-purpose flour
1/2 tsp garlic powder
2 tbsp butter or margarine
4 medium potatoes, pared and sliced
1/2 tsp salt
1/4 tsp black pepper

1/4 cup chopped onion
1/4 cup chopped green pepper
3/4 cup milk
1 can (16 oz) cream style corn
1 fresh tomato, diced
2 green onions, thinly sliced

How to prepare

1. Dust ribs with flour and sprinkle with garlic powder. Brown in heated butter in a heavy skillet.
2. Layer potatoes in a lightly oiled 13 x 9 baking dish. Sprinkle with salt, black pepper, onion and green pepper.
3. Pour milk over vegetables. Cover with the corn and top with the browned ribs, covering vegetables in a single layer.
4. Cover and bake at 350f for 30 minutes. Remove cover and bake 30 minutes longer or until ribs are tender and potatoes are done. Before serving, sprinkle with potato and green onions. Pork chops be can substituted. Can be made ahead, except for the baking, cover and refrigerate.

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Twice-cooked pork – Chinese Recipes – UKTV Food

http://www.youtube.com/v/rDhnq0v7ck8?f=videos&app=youtube_gdata

Rhodes cooking a Chinese sweet and spicy pork recipe from the Sichuan region of China. Gary Rhodes’ “Rhodes Across China” on UKTV Food.

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Twice-cooked pork – Chinese Recipes – UKTV Food

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Moroccan style stuffed eggs

Ingredients

6 hardcooked eggs
3 tbsp yogurt cheese (labni)
1 tsp olive oil
4 to 6 brined green olives, pitted and chopped fine
1/2 tsp ground cumin
1/2 tsp caraway seeds, ground
1/2 tsp ground coriander
Sprigs of flat leaf parsley to garnish

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth using a pastry bag outfitted with a lg Decorator tip, pipe filling into the egg white mound the filling garnish with the Flat leaf parsley

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Savory marinade for pork

Ingredients

1 cup dry white wine
3 lg cloves garlic, minced
2 tsp cumin
1/4 tsp ground black pepper
1/4 tsp salt

How to prepare

Combine all ingredients. Pour over 6 lean boneless pork chops, at least 3/4″ thick (stab pork chops with a sharp knife several times). Marinate at least 2 hours. Grill or broil (or bake) pork chops, brushing with marinade during cooking. Serves 6.

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Green bean pate with basil

Ingredients

1/2 lb fresh green beans, trimmed
1 tbsp vegetable oil
1 small onion, coarsely chopped
3 hard-cooked eggs, cut up
3 tbsp finely chopped fresh basil
1 tsp lemon rind
mayonnaise, preferably homemade

Salt and pepper
crackers or pita toasts

How to prepare

Cook beans until tender by boiling or steaming them. In a skillet, heat oil; add onions and saut

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Greek meatballs with egg and lemon sauce

Ingredients

1 1/2 lbs ground lamb or beef
1 medium onion, minced
1 clove garlic, minced
2 tbsp minced parsley
1 tsp dried basil or mint
1/3 cup uncooked rice
1 tsp dried oregano

Salt and pepper to taste
3 eggs
chicken or beef stock
2 tbsp vegetable oil
1/4 cup lemon juice
minced parsley
cooked rice

How to prepare

Put meat into a bowl with onion, garlic, uncooked rice, herbs, salt and pepper. Beat two of the egg whites until they froth and add them as well. Reserve yolks and the other egg for the sauce. Gently mix with a fork or your hands, and form walnut-size balls. Fry meatballs in vegetable oil over low heat. When lightly brown, remove with a slotted spoon to a saucepan. Add enough stock to cover meatballs, and simmer, uncovered, for 20 minutes. Pour off stock through a sieve, and measure it. You will need 1 1/2 cups for the sauce. To make the sauce, beat reserved egg yolks and the whole egg together until quite frothy. Whisk in lemon juice bit by bit, then whisk in hot stock bit by bit, beating steadily. Pour over meatballs, and cook, stirring, over low heat until sauce thickens. Do not let it come to a boil, or it will separate. Serve on a bed of rice, sprinkled with parsley. Makes four servings.

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Pomegranate salsa

Ingredients

1 large or 2 medium pomegranates (about 3/4 lb total)
1 large orange
1 tbsp chopped cilantro
1 green onion, thinly sliced
2 tbsp lime juice
1/4 tsp ground cumin
1-3 tsp minced seeded fresh jalapeno
salt to taste

How to prepare

Break pomegranate into large chunks. Immerse in bowl of water and break apart to release seeds. Discard membrane and skin. Drain seeds and pat dry. Cut peel and white membrane from orange. Holding fruit over a bowl, cut between inner membranes to free segments, adding them to bowl. Squeeze juice form membrane into bowl, discard membrane. Cut each segment into chunks. Add pomegranate and remaining ingredients. Serve or cover and chill overnight. Serve with grilled or broiled fish. Makes about 1 cup, serving 4 to 6.

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Drunken sauerkraut

Ingredients

3 lb kielbasa, cut into 3″ chunks
3 strips bacon, diced
1 cup chopped onion
2 lb sauerkraut, rinsed and drained 2 tbsp brown sugar
12 oz beer or apple cider
1 cup grated carrot

1/2 tsp caraway seed, optional

How to prepare

Combine all ingredients except kielbasa. Simmer, partially covered, on stove 1 hour or in crock pot all day. Add kielbasa last 1/2 hour on stove or last 1 hour in crock pot.

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Peas, bacon, and ricotta sauce for pasta

Ingredients

1 lb fresh, young peas unshelled weight, or 1/2 of a 10 oz package of tiny frozen peas, thawed
1/4 lb bacon, lean, slab bacon
Salt
1/4 lb fresh ricotta
1 tbsp butter
1/3 cup freshly grated parmigiano-reggiano cheese, plus additional cheese at table
Black pepper, ground fresh
1 lb pasta fusilli or rigatoni

How to prepare

1 if using fresh peas: shell them, discard the pods, rinse them in cold water, and cook them in a sm amount of simmering water until they are just tender the time varies greatly depending on the freshness and youth of the peas if using thawed frozen peas: begin the sauce at step 2
2 cut the bacon into short, narrow strips put it into a sm saut

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Red beans & rice with pickled pork

Ingredients

Pickled pork 888
1/2 cup whole mustard seed
1 tbsp celery seed 2 bay leaves
6 cloves garlic, chopped
1 tbsp kosher salt
12 peppercorns
2 tbsp tabasco

1 quart white vinegar
red beans 8888
1 lb red beans, soaked overnight
1 yellow onion, chopped
1 bunch green onion, chopped
7 cloves garlic, chopped
1/2 cup parsley, chopped

1 stalk celery, chopped
1 green pepper, chopped
1 bay leaf
1 tsp thyme
1 tbsp worcestershire sauce
2 tsp tabasco
1/2 cup tomato catsup
1 lb smoked sausage, thick sliced
1 lb pickled pork (see above), rinsed water to cover

How to prepare

To make pickled pork: combine the above and boil three minutes. Cool to room temperature. Add up to 2 lb of cubed pork butt, place in non-metallic bowl and refrigerate, covered, for three or more days.
To make red beans: combine above in a pot and cook covered on medium heat about 1-1/2 hours. Serve over rice.

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