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Ingredients

2 (5-lb/2.5-kg) pork butts
preferably boneless
¼ cup (50 mL) each of granulated
sugar and paprika
2 tbsp (30 mL) each of brown
sugar, ground cumin,
chili powder and Chimayo
chili powder
1 tbsp (15 mL) each of salt, freshly
ground black pepper and
cayenne pepper
1 tsp (5 mL) each of ground
ginger and allspice
½ tsp (2 mL) ground cloves

Directions

Coating the Meat - The pork should be rolled and tied so it will hold during the long barbecuing process. At least 2 hours before barbecuing, stir all the remaining ingredients together. Place a piece of cold meat on a platter or large piece of waxed paper that is larger than the piece of meat. Place almost a ¼ cup (50 mL) of the rub on top of the meat. Press into the meat and rub to cover the entire surface, turning the meat and adding more rub as needed. The platter or waxed paper will catch the rub that falls off. Repeat with the second piece of meat. Let stand at room temperature for 2 hours so that the salt can draw out the juices to form a good crust. Or refrigerate, uncovered, overnight.

Barbecuing - Before turning on the barbecue, read through these steps to be sure everything fits. (Once the barbecue is heated, you don't want to lift the lid a lot.) Turn both burners of your barbecue to high. Close the lid and leave 10 minutes. Then turn one of the burners off and turn the other to low. Since the meat will drip fat, lift the grill on the side that has been shut off and place a pan such as a large shallow roasting pan or foil pan (it must be as wide as the meat) on top of the burner. Replace the grill. Place both pieces of meat on this grill over the shut-off side. Close the lid as quickly as possible because you don't want to lose precious heat. Do not keep checking on how the meat is doing. (Kathy's advice - pull up a chair and a cooler of beer. Turn the meat every 2 hours and pull out another beer.) Cook the meat until the internal temperature is at least 180F (82C) and the meat is very tender, at least 7 or 8 hours. Don't attack the meat with a fork or a temperature probe until it cooks for at least 6 hours because you'll break the crust and the juices will flow out.

Oven Method - The results aren't as smoky tasting but still good. Preheat the oven to 500F (26oC). Put the meat in the oven on a baking sheet or roasting pan with shallow sides. Do not cover. Turn the oven down to 300F (150C) and cook for 30 minutes. Don't open the door. Turn the oven down to 250F (130C) and continue cooking for at least 6 hours or until done as specified above in the barbecue method.

Serving - Remove the meat to a cutting board or large platter. Cover each piece with a big bowl or tent of foil and leave for 15 minutes. At this stage purists take 2 forks and shred the meat, mixing it all up with the crust and a home-made barbecue sauce (see recipe below) and piling it into white fluffy buns. We sliced the meat thickly; slicing all the way through wasn't always needed because it tends to fall apart. It's terrific with baked beans or potatoes, coleslaw and a home-made salsa or applesauce.

Suggested Side Dish

It's terrific with baked beans or potatoes, coleslaw and a home-made salsa or applesauce. Barbecue Sauce This sauce does an outstanding job of complimenting Barbequed Pork Butt. This sauce is fluid and serves well from a wide-nozzle squeeze bottle or drizzled from a spoon. Preparation time 10 minutes Makes 2 cups (500 ml) 1 cup (250 mL) cider vinegar 1 cup (250 mL) granulated sugar 1 tbsp (15 mL) brown sugar 1 tbsp (15 mL) dried hot red chili flakes In a medium-size bowl, stir the vinegar with the sugars and chili flakes until the sugars are dissolved. Add salt and pepper to taste. Transfer to a sterilized jar. The sauce keeps in the refrigerator for up to 1 month.

Ingredients

4 CHICKEN BREASTS (BONELESS/SKINLESS)
1 BOX TURKEY STOVE TOP DRESSING
1 CAN CRANBERRY SAUCE (WHOLE BERRY)

Directions

PREHEAT OVER TO 400 degrees F
PREPARE STOVE TOP DRESSING
PLACE DRESSING IN 9x13 BAKING PAN
PLACE CHICKEN BREASTS ON TOP OF DRESSING
SPOON CRANBERRY SAUCE ON TOP
COVER
BAKE 45 - 50 MINUTES UNTIL CHICKEN IS COOKED THROUGH

Suggested Side Dish

I like to serve with broccoli or mixed vegetables -

Ingredients

3 boneless pork steaks
17 ml Cooking Oil
250 ml Tomato juice
150 ml Brown Sugar
15 ml soy sauce
2 Garlic cloves
125 ml Apple cider vinegar

15 ml cold water
15 ml tapioca or cornstarch

Directions

Cube pork steaks into bite sized cubes. Heat 8ml cooking oil in large skillet on med-high. Add pork (just enough at a time so it's not touching and browns, not steam cooks)Repeat until meat all browned.
Measure next 5 ingredients into a small saucepan and bring to a boil.
2 garlic cloves, pressed or small dice.Tomato juice,brown sugar,apple cider vinegar,soy sauce.
Stir water into tapioca starch or cornflour in a small bowl. Stir into tomato juice mixture until sauce is thickened, pour over pork which has been put into a large greased casserole dish.
Cover and bake at 350F (175C) oven for 35-45 minutes or until tender.

Suggested Side Dish

Steamed rice and/or stir fried greens.

Ingredients

2 Lbs of top sirloin
2 large white onions
2 large green peppers
2 large red peppers
1 lb of mushrooms (white or portobello)
1 cup of soy sauce
2 tablespoons of cornstarch
2 tablespoons of sugar
Pepper and salt to taste

Directions

Slice the meat into bite sized portions and cook over medium heat using olive oil to grease a large deep frying pan.
Remove meat when done and place in a bowl. Slice all of the vegetables into bite sized pieces. Fry up the onions and then add the mushrooms and cook until lightly browned. Add the peppers to the rest of the vegetables and cook for a few minutes to retain the crispiness. Add the meat to the mixture and continue to cook low-medium heat and add the soya sauce and slowly add sugar to taste. Mix your cornstarch in measuring cup with a 1/4 cup of warm water and whisk until completely disolved. Pour this into the frying pan and stir until sauce is thickened. Serve this over a bed of basmati rice.

Suggested Side Dish

Basmati rice Tossed green salad French baquette

Ingredients

For meatballs:
2 pounds ground turkey
2 eggs
1/2 cup plain breadcrumb
1 small onion, grated
1/4 cup grated parmesean cheese
2 Tbsp chopped fresh parsley
dash of salt and pepper

For Marinara sauce:
3 15oz cans tomato sauce
3 cloves minced garlic
1 tsp dried oregano
1 tsp dried onion flakes
2 tbsp dried parsley

Directions

For meatballs:

Combine all ingredients into large bowl. Using an ice cream scooper form meatballs (should yield 30-40 medium size meatballs). Boil in water for 5 mins to release any fat. Meanwhile make the marinara sauce.

For sauce:

Combine all ingredients in large pot. Cook over medium heat, do not boil or it could scorch.

Place cooked meatballs in the sauce. Cook another 5-7 mins until heated through.

Serve over hot cooked noodles and top with parmesean cheese.

Suggested Side Dish

Garlic bread or a tossed green salad.

Ingredients

—1 pint mini-sweet peppers
—8 ounces ground beef
—8 ounces Beer & Bratwurst Sausage, removed from casing
—1/2 cup breadcrumbs
—1/2 cup grated Parmesan
—1 tablespoon Italian seasoning
—2 teaspoons Morton’s Nature’s Seasoning
—2 teaspoons onion powder
—1/4 cup milk
—Mozzarella cheese, cut into hunks or those little balls

Directions

Put meat, Parmesan, seasonings, breadcrumbs and milk into a bowl. Mix by hand.

Remove tops and seeds from peppers, but leave otherwise in-tact. Put one bit of Mozzarella cheese into each pepper. Grab a handful of the meat mixture, wrap it around the pepper to completely cover, like a meatball.

Lay in a deep casserole dish, not touching (because they would stick) and bake at 400 degrees for 20 minutes or until the meat is done through.

Suggested Side Dish

Jasmine or Basamati Rice, or Mashed Potatoes.

Ingredients

Extra virgin olive oil
8 oz bacon, diced
4 lbs beef chuck cut into 1 inch
Salt and pepper
1 yellow onion sliced
4 cloves garlic, chopped
2 Tbs tomato paste
3 Tbs flour
1 cup cognac
1 bottle pinot noir or cotes du rhone
2 cups low sodium beef broth
1 tsp thyme
1 tsp rosemary
2 bay leaves
1 lb white mushrooms, sliced
1 bag frozen pearl onions, defrosted
1 lb carrots, sliced diagonally in 1 inch pieces
½ tsp sugar

Directions

Put a large stew pot over medium heat and add 1 tbs of oil. Cook bacon in oil until crisp and remove to drain on paper towels. Season beef with salt and pepper, then brown beef in bacon fat in batches (do not overcrowd) 8-10 minutes. Rermove beef to a plate.

Add sliced yellow onion and cook till translucent, about 8 min. Add garlic and cook another minute. Add tomato paste and flour to the pot and stir till combined. Pour in cognac and stir to scrape up brown bits from pan. Carefully light cognac with a long match and stand back until flame dies out. Whisk in wine, broth, thyme, rosemary, and bay leaves. Add beef, bacon, and carrots, Simmer for about an hour, covering the pot after about 15 min when the sauce starts to thicken.

In a small skillet cook mushrooms in 2 tbs olive oil until mushrooms start to brown and liquid has evaporated. Add defrosted pearl onions and cook until onions heated. If sauce in pot seems thin you can add 2 tbs flour to mushrooms at this time. Add mushrooms, pearl onions, carrots and sugar to stew pot and cook another hour.

Suggested Side Dish

Butterd noodles

Ingredients

1/2 c. flour
1/2 t. onion powder, garlic powder and black pepper
4-5 lb. chuck or pot roast
2 tb. oil
1/2 c. Teriyaki Sauce and Marinade
3 gloves garlic, crushed
2 small onions quarted
2 large carrots sliced

Directions

Add flour, onion powder, garlic powder and pepper to a plastic bag. When mixed add meat and coat with flour mixture. Keep leftover flour.
In an oven ready pan, add oil and brown meat slowly on all sides.
Add Teriyaki Sauce, 1 1/2 c. water and garlic. Cover and roast at 325 for about 2 - 3 hours. (depends on shape of meat)
Add 1/2 c. water to leftover flour and mix into the gravy in pan. Add vegetables and cook another half hour.
You might need to add extra water if gravy gets too thick.

Suggested Side Dish

Mashed potatoes or noodles.

Ingredients

2 skirt steaks, marinated with garlic,salt,pepper and olive oil
1 lb porchini mushrooms
4 onces cream cheese
fresh sage
fresh parsley
2 shallots
2 cups beef broth
1/2 stick butter

Directions

Slice shallots and saute in pan for about 4 minutes..butter..add mushrooms and continue to cook until browned and carmalized...add cream cheese and start to blend ...add beef broth to loosen sauce,add chopped sage and parsley
broil skirt steaks for about 5 minutes in total..and set to rest.
slice steak and serve mushroom mixture over steaks on top of a toasted garlic bread.

Suggested Side Dish

side salad or wide noodle

Ingredients

2 lb. Pork loin
2 cans peaches in syrup
1/2 cup dijon mustard
kosher salt
fresh ground pepper
2 shallots

Directions

Smear the pork loin with salt,pepper and dijon mustard. sear on all sides with in saute pan for about 5 minutes per side. remove from pan and set aside. Add shallots to pan and saute until fragrant and translucent.Add canned peaches with juices and scrape up all the bits on bottom of pan, start to smash peaches as they cook. slice prk and add back to the pan or add the loin back whole and slice and serve with chutney.enjoy !

Suggested Side Dish

Jasmine rice, roasted potatoes with rosemary, garlic mashed potato, scalloped potato