Stuffed Winter Squash

I love squash! It's cheap, easy to grow, easy to cook, and very tasty. The challenge is to figure out ways to prepare it creatively - you don't want to just eat it as a mashed potato substitute. I love to stuff vegetables, and squash is practically asking to be stuffed (it's hollow when you take out the seeds), so this recipe seems like a natural way to innovate.

Ingredients

• 3 delicata squash, scrubbed clean and split lengthwise with the seed cavity scraped out.
• 6 tablespoons unsalted butter cut into thin pats
• 3/4 pound (12 ounces) pork sausage (traditional sausage, not italian or hot), or plain ground pork
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 6 cups kale (one bunch), washed, stemmed and chopped (do not dry off)
• Juice of 1 lemon
• 1/4 cup white wine vinegar
• 1 1/2 cups cooked rice
• 1/2 cup toasted pine nuts
• 1 teaspoon dried oregano
• kosher salt
• black pepper

Directions

Preheat oven to 400 degrees. Place squash on a sheet pan lined with parchment paper. Sprinkle the insides of the squash with salt and place 1 tablespoon of butter in each, distributing the pats along the bottom.

Cook the sausage in a large skillet over medium heat until no longer brown. Remove the sausage from the pan and heat the oil over medium-high heat. Saute the onion, celery, and carrot until crisp-tender. Add the kale, lemon juice, and vinegar and saute until the kale is tender. Add the cooked sausage, rice, oregano, and salt/pepper to taste. Loosely spoon the filling into each squash half (do not pack it in). Bake uncovered for 40-50 minutes, or until the squash flesh is tender.

Remove the squash from the oven. Top each squash with a layer of pine nuts and return to the oven for 5 minutes more. Let cool slightly (3-5 minutes) and serve with a tossed salad.

BBQ Meatloaf

Meatloaf too often becomes a tough, overcooked mess of hamburger and ketchup. I have learned a few tricks to making it better from the scientists and cooks on PBS's America's Test Kitchen. One big improvement is to skip the dried-out canned bread crumbs in favor of freshly ground bread. The starch and moisture in the fresh bread gets in between the protein strands and keeps the texture tender, but not mushy. Another improvement that I really like is to skip the ketchup and use barbecue sauce instead for more tang and less syrupy-sweetness. Finally, I find it best to cook the meatloaf on a rack instead of a pan, allowing the grease to drain away as it cooks.

Ingredients

• 1 to 2 slices rye bread, torn into pieces (french bread, white sandwich bread, or sourdoughs also work well)
• 1 large onion, cut into chunks
• 3 cloves garlic, peeled and smashed
• 1 tablespoon butter
• 1 pound ground chuck
• 1 pound bulk pork sausage
• 2 large eggs
• 3/4 cup smokey BBQ sauce, divided
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Directions

Preheat oven to 375 degrees. Place a wire cooling rack onto a sheet pan. Fold a piece of aluminum foil so it makes a double-layer the same size as the rack. Starting about a half inch from the sides, cut 2-inch slits in the foil about 1/2 inch apart. Put the foil on the rack.Make fresh bread crumbs by processing bread in food processor. Transfer 3/4 cup bread crumbs to large bowl; set aside (any remaining bread crumbs may be frozen up to 3 months). Add onion and garlic to food processor; process until finely chopped (do not puree). Melt butter in large skillet over medium heat. Add chopped onion and garlic with a pinch of kosher salt; sweat 6 minutes or until softened, stirring occasionally (if it starts to brown, reduce heat to medium-low). Let cool 5 minutes. Add beef, sausage, eggs, 1/4 cup BBQ sauce, salt and pepper to reserved bread crumbs. Add onion mixture; mix well. Form the meat into a 9" x 6" loaf shape and transfer to prepared rack. Trim foil so it is only directly under the loaf (you want grease to run straight off the sides). Bake 30 minutes. Spread remaining 1/2 cup BBQ sauce over meat loaf; bake 30 minutes more or until internal temperature reaches 165 degrees. Let stand 5 minutes before slicing. Reserve half of the meat loaf for BBQ Shepherd's Pie (tomorrow's recipe!)

Fried Rice

So the secret to this recipe is SPAM. Before you go running and screaming, you should know that I have fed this recipe to many an unsuspecting diner, and they always believe the meat in this dish to be ham, sausage, or some other port product. Shock and wonder are the reactions when they realize that it is the infamous canned pork product that adds such a savory goodness to the other ingredients.

Ingredients

• 1 can SPAM, chopped into 1/4 inch cubes
• 1 cup diced onion
• 1½ cup fresh peas (or thawed frozen peas - do not use canned peas!)
• 4 cups cooked day old rice (freshly cooked will work, but is generally too moist)
• 1 tablespoon Canola oil
• 1/4 cup Soy Sauce (to taste, but don't go overboard!)
• 1-2 tablespoons brown sugar (also to taste)
• 1-2 teaspoons Paprika
• ½ teaspoon Freshly ground black pepper

Directions

Place oil in wok/pan. Turn stove on to medium heat. Add onions, cook until they start to become translucent, then add the SPAM. When the onions become translucent, add 2 tablespoons soy sauce. Cook 1-2 minutes, or until everything has started to brown. Turn the heat up to medium high or high. Add peas, rice, paprika, and black pepper then stir. Add remaining soy sauce in small doses until the rice is light brown in color.

Notes

If you use Aloha brand soy sauce, you will not need much (if any) sugar, since it is brewed sweeter than Japanese or Chinese soy sauce.

If you just have to skip the SPAM, here are a few alternative meats:

• 1/2 pound of diced bacon
• 1 can of tuna or salmon (use lower heat because canned fish can burn easily)
• 12 oz Ham
• 12 oz chopped chicken

Brats with Peppers and Onions

Now that fall is upon us, we must consider tailgating! Fall is my favorite time of year to be outdoors - the crisp air, the smell of leaves on the grass, the awesome power of 300-pound offensive linemen crushing a linebacker...it makes you almost giddy with excitement! Great tailgating is all about preparation: it's hard to do a lot of cooking over a portable grill. To be successful, you must do as much cooking as possible at home, then use the grill as a last-minute finisher. Brats are a great example of this technique.

Ingredients

• 4 bratwurst sausages
• 1 bottle beer (regular or non-alcoholic)
• 1 red onion, frenched
• 1 green bell pepper, julienned
• 1 red bell pepper, julienned
• 2 tablespoons canola oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper
• 4 hoagie rolls
• 1 bottle of mustard (regular or spicy)

Directions

At home: Simmer the sausages in the beer over medium-low heat for 10-15 minutes, until they reach an internal temperature of 160 degrees. Tightly wrap in plastic and store in a sealable container in a refrigerator or cooler until grill time. Put the peppers and onions on a large piece of aluminum foil. Add the oil, salt, and pepper and toss to evenly coat. Spread the veggies into a single layer and seal the foil into a packet not wider than your grill. Refrigerate with the brats and proceed to the grill location.

Grill time: Heat the grill for direct heat (all burners on high for gas grills). Put the veggie packet on the grill, flipping once per minute for 5-10 minutes, or until the veggies are cooked and caramelized (if using charcoal, you can put the packet right on the coals). Grill the brats for 2 minutes per side, until nicely browned. Toast the buns for 30-60 seconds. Place a sausage in each bun with mustard and veggies.

Note: If you're just having this at home, you can forgo the grilling and do this on a griddle or flat top. Just sautee the veggies over high heat, brown the brats, and toast the buns in the oven or broiler.

Kielbasa with Cabbage, Apples, and Sweet Potatoes

I know, the title isn't very creative, but it sure is descriptive! No "Cabbage Surprise" or other such nonsence. I like to know what I'm getting in a recipe up front, and this certainly delivers. Now, a couple of notes on this recipe: The sweet potatoes can be steamed any time from immediately before doing the rest of the dish, up to a day or two before, so don't get discouraged at the extra prep (I originally encountered this dish with canned sweet potatoes - don't be tempted to use them!) Second, if you like beer with your sausage (and if you're a beer drinker, I assume you do!), you could substitute the apple cider in the recipe for a bottle of beer for a more earthy (i.e. beer-y) flavor. I am not a beer drinker, so I'll stick with the cider for myself.

Ingredients

• 12 ounces steamed cubed sweet potatoes, cooked al dente (not all the way soft)
• 8 ounces unsweetened apple cider
• 2 tablespoons dijon mustard
• 1 teaspoon caraway seeds
• 6 cups coursely shredded cabbage (about 1/2 of a head)
• 1 teaspoon kosher salt
• 1 pound fully-cooked keilbasa sausage, cut on the bias into 2-inch pieces
• 2 granny smith apples, peeled, cored, and cut into 1-inch wedges (toss the pieces in a couple of teaspoons of lemon juice to prevent browning if they'll sit for more than 5 minutes before cooking)
• 1/2 teaspoon freshly ground black pepper (optional)

Directions

Bring the cider, mustard, and caraway seeds to a boil over medium-high in a large skillet. Add the cabbage and salt. Reduce heat to medium and cook until the cabbage starts to wilt down, 5-10 minutes. Add the kielbasa, apple, sweet potato and pepper. Gently stir to combine and cook for another 2-5 minutes, or until the apples and cabbage are crisp-tender but not raw.

Kale & Sausage Stew with Greek Flair

This is a family favorite.

1 tablespoon olive oil
1 small onion, diced
1 pound uncooked Portuguese sausage or hot Italian sausage
1 ¼ cup hot chicken broth, divided
6 cups (4 oz.) coarsely chopped stemmed washed kale
2 eggs, beaten
3 tablespoons fresh lemon juice

Heat olive oil in large pan. Add onion and cook over medium heat 5 minutes or until tender. Break sausage into bite-size pieces and add to pan. Brown sausage on all sides, about 5 minutes over medium heat, stirring frequently. Add kale and ½ cup chicken broth. Stir. Cover, reduce heat and simmer for 20 minutes or until kale is tender.

Beat eggs with lemon juice in a heatproof bowl. Gradually add remaining ¾ cup hot chicken broth to egg mixture into kale and sausage mixture. Simmer over low heat 1 to 2 minutes or until egg mixture is slightly thickened. (Do not bring mixture to a boil or eggs will scramble).
Serve over rice.

Kalua Pork

A real Hawaiian favorite, this meal is ridiculously easy (and delicious)! You can tell all your friends that you dug a pit (imu) in the back yard and cooked a whole pig with hot rocks and taro leaves!

Ingredients

• 5 lbs. pork shoulder (butt roast)
• 1/2 cup water
• 1/4 cup liquid smoke
• 2 tablespoons kosher salt

Directions

Trim off any thick fat cap off the pork (don't leave it bare - a little fat is good for flavor). Lightly rub entire roast with salt, then rub in a thin layer of liquid smoke. Place pork in the slow cooker with water, then cook on low for 8-10 hours. Shred in pot with two forks, stir to evenly distribute juices. Serve with white rice. Serves 15

Pork Spareribs with BBQ Rub #2

So I know I've posted ribs before, but these are different. The last time, they were baby back ribs, which are smaller, more tender, and a little less juicy than spareribs. Additionally, spareribs have a much higher meat/bone ratio and a bit more fat, making them more succulent and chewy as you eat them. Besides the difference in meat, this rub is sweet/savory - no heat; I think this lets the flavor of the pork shine though more. One word of warning about this recipe: the sauce is tangy! If you like a sweeter sauce, add ¼ cup brown sugar, but I don't recommend it ;)

Rub Ingredients
This makes more than enough rub for one large rack of ribs, but not enough for two, so double it if you're serving more than 4 people.

• 6 tablespoons brown sugar
• 1½ tablespoons kosher salt
• 1½ tablespoons Old Bay seasoning (a seafood seasoning, but you could use creole seasoning or chili powder instead)
• ½ tablespoon garlic powder
• ½ tablespoon onion powder
• ½ tablespoon cumin
• ½ tablespoon black pepper

Sauce Ingredients
This definitely makes enough for two racks of ribs

• one 8 ounce can tomato sauce
• 1 cup cider vinegar
• ¾ cup molasses
• 2 tablespoons prepared yellow mustard
• 2 tablespoons ketchup 
• ½ tablespoon onion powder
• ½ tablespoon paprika
• 1 teaspoon celery seeds
• 1 teaspoon dried thyme leaves

Directions

Rinse and pat dry one or two racks of pork spareribs. Lay the ribs on a large piece of aluminum foil (one piece per slab). Liberally apply rub to both sides of the ribs and pat on to adhere. Lay the ribs meaty side down on the foil and wrap tightly. Place the rib packets on a sheet pan and refrigerate at least 2 hours, but 8-16 would be best. Discard the foil and smoke the ribs low and slow for 2-4 hours (6 if you really like 'em smoky), meat side down for the first hour, then meat side up for the rest.

Preheat the oven to 300 degrees. Meanwhile mix all sauce ingredients together and heat in the microwave for 1 minute. Get new sheets of aluminum foil. Put the smoked ribs on the foil and start to fold up the sides so the sauce can be poured on. Pour on enough sauce to thoroughly cover the ribs, but not to submerge them. Seal the rib packet and cook in the oven for another 1½ - 2 hours on a sheet pan.

Combine any leftover sauce and all the liquid from the packets in a medium saucepan. Simmer over medium heat for 5-10 minutes, until thickened. Keep the ribs wrapped in foil while the sauce simmers. Rest the ribs for a total of 15-20 minutes before cutting into individual pieces and serving with sauce on the side.

Quick Pork Stir-Fry

Sometimes you don't have time to do a big production dinner. That's why I keep a few "essentials" in the freezer at all times. Some leftovers combined with frozen vegetables and some pantry staples make for a quick and tasty dinner that even kids will eat.

Ingredients

• 2 packages Ramen noodles (since you're not using the seasoning, it doesn't matter which kind)
  
• 2 tablespoons sesame oil
• 1 pound frozen stir-fry vegetables (I like Western Family's "Premium Stir Fry")
  
• 8 ounces leftover roast/grilled pork (loin, tenderloin, chops, etc.), cut into 1-inch cubes
• 2/3 cup soy sauce
• 1/3 cup chicken broth
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon white pepper (or black)
• 1 tablespoon garlic, pressed or minced fine
• 1 tablespoon finely minced or grated fresh ginger
• 1 tablespoon cornstarch

Directions

In a medium bowl, soak the Ramen noodles in plenty of hot tap water. Have a colander handy so you can drain them quickly. Mix the soy sauce, broth, vinegar, sugar, pepper, garlic, ginger, and cornstarch in a lidded jar. Seal and shake vigorously to evenly distribute the cornstarch and remove any lumps. Heat the sesame oil in a large saute pan over high heat (or use a wok if you have a wok burner, but please don't use a wok on a normal kitchen rangetop!). When the oil just starts to smoke, add the vegetables. Stir so the vegatables are a spread out as possible, to maximize evaporation of the water that melts off. Continue to cook, stirring frequently, until the vegetables are completely hot and start to soften. Add the pork and cook until heated through, 30 seconds to a minute. Give the sauce a final shake (to ensure the cornstarch hasn't settled) and add to the pan. Cook for 30 seconds, or until it has thickened slightly. Quickly drain the noodles and add to the pan. Gently toss to evenly break up/distribute the noodle bricks and coat the noodles in the sauce. Serve immediatley.

Baked Beans

I'm going to a barbecue today, and I need to bring a dish to share. I think baked beans is the best BBQ side dish ever, and in case anyone asks me for the recipe, I figured I could put it here!

Ingredients

• 1 pound Great Northern beans, picked over to remove stones and bad beans
• 1 pound bacon, chopped
  
• 1 onion, chopped
  
• 2 jalapenos, chopped (remove the ribs for milder flavor)
  
• 1/4 cup tomato paste
• 1/4 cup molasses
• 1/4 cup brown sugar
• 2 cans vegetable broth
  
• 1/2 teaspoon cayenne pepper
• 1 teaspoon fresh ground black pepper
• 2 teaspoons salt

Directions

Soak the beans overnight (no more than 12 hours) in a non-reactive bowl in plenty of water (enough to cover the beans by several inches).

Preheat oven to 250 degrees.

Drain the beans, reserving the leftover soaking water. Add enough broth to the soaking water to make a total of 4 cups of liquid, set aside. Cook bacon, onion, and jalapenos in a large dutch oven over medium heat until the onions are softened, about 5 minutes. Add the tomato paste, molasses, and brown sugar. Stir to combine and cook for 30 seconds. Add the beans and water/broth mixture and bring to a boil on high heat. Add the salt and peppers, stir, cover, and bake in the oven for 6-8 hours, until the beans are tender.

Sausage and Cabbage Stew

Slow-Cooker recipes are nice when dinnertime is busy but you've got free time earlier in the day. I especially like vegetables, which get sweet and savory when slow-cooked.

Ingredients

• 1.5 pounds savory sausage such as Andouille or Kielbasa
• 2 large carrots, chopped into 1/2 inch pieces
• 2-3 red potatoes, cut into 1-inch cubes
• 1 red onion, frenched or julienned
• 2 cups vegetable or chicken broth
• 1/2 small head of cabbage, chopped or julienned (about 2 cups total)
• 1/2 teaspoon kosher salt
• salt and pepper to taste

Directions

Brown the sausage in a skillet set over medium-high heat. When browned, remove from skillet and cut into 1/2 inch slices. Put sausage, carrots, potatoes, onion, and broth and cook in a slow cooker set on high for 3-4 hours (6-8 hours for low). In a medium bowl, toss the cabbage with the kosher salt and let sit for 2 minutes. Dump the contents of the bowl into the slow cooker and simmer for another 10-20 minutes on high.

Garlic & Ginger Soy Marinade

Full of Asian flavors like sesame, ginger, and soy, this marinade is a great way to add both flavor and moisture to more boring cuts of meat like pork tenderloin or chicken breasts. You can also use this for steak or shrimp that you are going to grill. Steaks and chops should probably marinate 30 minutes to 2 hours. Larger cuts (like roasts) can go up to 12 hours. It's a good idea to shake up the bag and stir things around every couple of hours to make sure the meat marinates evenly. This makes enough marinade for 2-4 steaks or a 1-2 pound pork tenderloin roast - double or triple it for larger amounts of meat.

Ingredients

• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 2 tablespoons seasoned rice vinegar
• 2 tablespoons chili sesame oil
• 4 cloves garlic, chopped or pressed
  
• 2 tablespoons ginger, minced or chopped

Directions

Combine all ingredients in a one gallon zip-top bag. Add the meat, squeeze out as much air as possible, and seal the bag. Place in a leak-proof container and marinate in the fridge for 30 minutes, up to overnight.

Serving Suggestion

Marinate a 1-2 pound pork tenderloin roast for 2 hours (up to all day) in the fridge. Preheat oven to 400 degrees. Thickly slice 1 onion, 1 bell pepper, and 2 small zucchini and place in a baking dish or small roasting pan. Remove the roast from the marinade, put on the vegetables, and roast for 20-30 minutes, or until the internal temperature reaches 135 degrees. Remove pan from oven, tent with aluminum foil, and rest for 5-10 minutes before slicing and serving with white rice.

Italian Sausage and White Bean Soup

Why go out and get the all you can eat soup and breadsticks at a well-known Italian restaurant chain when you can make a soup that tastes just as good for a fraction of the cost at home? All you have to do is buy some ready-made breadstick dough (and bake them!) and you've got a great Italian meal.
Ingredients

• 8 ounces hot (or mild) Italian sausage, casings removed and broken up into small pieces
• 1 small onion, diced
• 1 bell pepper, diced
• 1 cup shredded carrot
• 1 can (14 ounces) chicken broth
• 1 can (14 ounces) white beans (undrained)
• 2 cups baby spinach leaves or chopped kale (I prefer the kale)
• 2 tablespoons finely chopped fresh basil
• 1 cup shredded parmesan cheese (topping)

Directions

Cook sausage, onion, bell pepper, and carrot in a large saucepan over medium-high heat until the sausage is no longer pink. Add chicken broth and bring to a simmer. Reduce heat to medium and cook 10 minutes, or until the carrots start to soften. Add the canned white beans along with their canning liquid. Bring to a simmer and add spinach or kale. The spinach will wilt rather quickly (just a couple of minutes) but if using kale, simmer for another 5-10 minutes, or untill the kale is as cooked as you like it. Remove from heat and stir in the basil. Pour into serving bowls and top with cheese.

We leave the Parmesan cheese off the 3A's 

Microwave Meat Loaf

So I know what you're thinking: "Microwave meat loaf?!" To you I say, "Yes, meat loaf can be good in the microwave." I don't know why this works, but it's super tasty!

Ingredients

• 1 pound 90% lean ground beef
• 1/4 pound Italian sausage, casings removed
• 1/2 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 1/2 cup plus 2 tablespoons pasta sauce, divided
• 2 tablespoons lemon juice, divided
• 1/2 teaspoon ground allspice
• 1/4 teaspoon black pepper

Directions

In a large bowl, combine beef, sausage, bread crumbs, cheese, eggs, 1/2 cup pasta sauce, 1 tablespoon lemon juice, allspice, and pepper. Gently mix together (your hands are good tools for this - you don't want to be too rough). Work into a loaf shape and pat into an ungreased microwave-safe loaf pan (you can also use a glass casserole dish or similar vessel). Microwave on high for 8 minutes, covered with a double layer of paper towels. Pat/Drain off any grease. Mix remaining 2 tablespoons pasta sauce and 1 tablespoon lemon juice. Spread sauce mixture over the top of the meat loaf. Microwave, uncovered, on high for an additional 3-5 minutes, until the meat loaf reaches 160 degrees in the center. Rest for 5 minutes before serving.

Burritos

So Monday's post will make a lot of meat and beans. So many, you'll want to count on it for two meals (if you have a small family). These burritos require very little work and taste really good!

Ingredients

• 2 cups leftover Pork Chili Verde from Monday (1/5/09)
• 2 cups cooked white rice
• 1/4 cup lime juice
• 1 tablespoon extra virgin olive oil
• 1 teaspoon kosher salt
• 6 flour tortillas, warmed in the microwave
• Mexican blend shredded cheese
• Sour Cream
• Shredded Lettuce

Directions

Mix together rice, lime, oil, and salt in a bowl. On each tortilla, place rice, meat/beans, cheese, lettuce, and sour cream. Roll into burritos.

Chile Verde with Beans

The nice thing about this recipe is that it can be used with almost any kind of pork you have around. Shoulder and rib cuts work very well, but you could probably use loin or sirloin cuts or chops. Bones and other connective tissue in the meat will add moisture, body and flavor.

Ingredients

• 3-4 pounds country style pork ribs (see note above about using other cuts)
• 1 pound dried beans (great northern, pinto, or black all work well), soaked overnight and drained (check for bad beans or rocks first!)
• 6-8 cups water
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 cans (4 ounces each) diced green chiles
• 2 tablespoons kosher salt
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon black pepper
• 2 teaspoons oregano

Directions

Place all ingredients except pork and water in a slow cooker. Stir to evenly distrubute spices. Add pork, keeping the pieces evenly distributed and surrounded by beans (as much as possible - this might be difficult in a smaller slow-cooker). Add enough water to cover everything by an inch or two. Put on lid and cook on high for 8-10 hours. Check every couple of hours to ensure the food stays covered with water, adding hot water as needed to keep everything submerged.

Home Fries with Sausage and Eggs

A breakfast favorite in my home, I can even get my boys to eat these with no complaining (and I have very picky boys)! You will want to use your largest frying surface to cook the potatoes, either a 12-inch skillet or a large griddle. Cast iron works best for this, but anodized aluminum or stainless steel would also be fine. You probably don't want to use a Teflon pan - they don't brown things very well.

Ingredients

• 2 medium russet potatoes, peeled and partially cooked in the microwave for 3 minutes.
• 8 ounces of Italian or country sausage (hot or mild, your choice), casings removed and cut/broken into ½ inch cubes/chunks
• 1 onion, frenched - i.e. ends removed, peeled, cut in half longitudinally, and then sliced radially (see illustration)
• 8 eggs
• 2 tablespoons canola oil
• salt and black pepper

Illustration: How to "French" an onion

Instructions

Thinly slice the potatoes about ⅛ inch thick (you can use a mandolin slicer or food processor). Put the potato slices in plenty of cold water and soak for 5 minutes to remove extra starch. Remove potatoes from water and rinse in a collander under running water (do not just dump potatoes into the collander or all the starch in the water will collect on the potatoes as it runs over them). Dry potato slices in a spinner or with paper towels. Heat oil in your largest skillet over medium-high heat. Add the potatoes and salt and pepper to taste (about ½ teaspoon each). Fry the potatoes until deep golden brown, gently stirring them over every minute or so to ensure even cooking. Meanwhile, put sausage in a large skillet and turn on medium heat. When the sausage is just starting to brown, add the onions. Continue to cook, stirring frequently until the sausage is cooked through. When both the potatoes and sausage are done, gently fold the sausage into the potatoes and continue to cook for 2 minutes. Fry the eggs in the other pan. Serve with toast and juice.

Chinese Chimichangas

My wife Michelle plans our meals a few weeks at a time, so she can coordinate grocery lists, shopping schedules, store sales, etc. One Sunday, the meal plan called for "Mu Shu Pork," something I didn't really feel like eating. What I did feel like eating was a chimichanga (a fried burrito). I did the next best thing - I took the ingredients for the mu shu pork and put them into chimichangas. They turned out to be quite tasty - at least tasty enough to include here!

Ingredients

• 2 tablespoons sesame oil
• 1 red bell pepper cut into short strips
• ¾ pound pork tenderloin, cut into short strips
• 1 small zucchini or summer squash, cut into short strips (about ½ cup)
• 3 cloves garlic, minced fine
• 1 tablespoon fresh grated ginger
  
• 1½ cups fresh shredded cabbage or coleslaw mix
• 2 tablespoons hoisin sauce
• 4 large flour tortillas
• 1/4 cup plum sauce
• 1 gallon peanut or safflower oil

Instructions
Heat sesame oil in a large skillet or wok over medium-high heat. Add pork and brown on all sides. Move pork to a clean plate and add bell pepper to the skillet. Cook for 2 minutes and add zucchini. Continue to cook, stirring occasionally, until zucchini softens slightly (about 5 more minutes). Add cabbage, garlic, and ginger. Cook, tossing frequently until the cabbage starts to wilt (about 2 more minutes). Add browned pork and hoisin sauce, cook for one more minute.

Heat oil in deep fat fryer or large dutch oven to 350 degrees. Fill each tortilla with the stir-fry mixture, tightly roll up (securing with toothpicks, if necessary), and deep fry, 2 at a time, for 3-5 minutes, or until golden brown. Drain on a wire rack

Meatball Subs

Although I've put these yummy meatballs in a sandwich here, they would work equally well on spaghetti or baked into a casserole with noodles.

Ingredients

• 8 ounces lean ground beef
• 4 ounces italian sausage, casings removed
• 10 ounces frozen chopped spinach, thawed and squeezed dry
• 8 shredded wheat crackers (like Triscuits), about 1½ ounces
• 2 large eggs
• 1 tablespoon + 1 teaspoon basil (divided)
• 1 tablespoon vegatable oil
• 12 ounces spaghetti sauce (about 1½ cups)
• 1 french baguette, split in half lengthwise and then halfed crosswise (making 4 open-faced sandwiches)
• your favorite Italian dressing (I like the Good Seasons packets)
• 1 cup Shredded mozzarella or Italian cheese blend

Instructions

Mix together beef, sausage, spinach, crackers, eggs, and 1 tablespoon basil in a medium bowl until thoroughly integrated. Shape into 16 meatballs (I use a #40 disher). Heat a medium nonstick skillet (just large enough to hold all the meatballs in a single layer) with 1 tablespoon vegatable oil over medium-high heat until the oil is shimmery and just barely starting to smoke. Add the meatballs and brown on all sides, turning frequently. Once the meatballs are brown all over, add spaghetti sauce and remaining basil and bring to a simmer. Reduce heat to medium-low, cover and simmer for 8 minutes, or until the meatballs reach an internal temperature of 160 degrees. Cover and keep warm.

Preheat the broiler. Slightly hollow out each piece of bread (save the removed bread, it makes good croutons or breadcrumbs). Put the bread under the broiler until lightly toasted. Remove bread from broiler and brush lightly with Italian dressing. Add 4 meatballs and sauce to each piece of bread. Sprinkle the sandwiches with the cheese and toast under the broiler for 2 minutes, or until the cheese starts to bubble. Serve immediately with salad or chips.

Ribs and Greens

Here's all the fixings for a mighty weekend feast!

BBQ Baby Back Ribs

Ingredients

• 2 full racks of baby back pork ribs, weighing between 3 and 4 lbs
• 3 tablespoons kosher salt

Dry Rub

• 1/2 cup packed brown sugar
• 1 teaspoon ground cumin (freshly toasted and ground from whole seeds would be best)
• 1 teaspoon smoked paprika (regular paprika would also be OK)
• 1 teaspoon ground cayenne or chipotle chile powder (1/2 tsp if you don't like heat - wimp!)
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme

Sauce

• 1/4 cup molasses
• 1 can (14 oz) diced tomatoes with juice
• 1 cup orange juice
• 1/4 cup cider vinegar
• 2 tablespoons prepared mustard
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon red chile flakes (optional - leave it out for mild sauce)
• 1/2 teaspoon kosher salt

Preparation - 4 to 24 Hours Before Cooking

Combine all rub ingredients in a medium bowl and mix well. Rinse the ribs under cold water and pat dry with paper towels. Place each rack on a large piece of heavy-duty aluminum foil. Sprinkle ribs with salt, putting about twice as much on the meat side as you do the bony side. Liberally apply the spice rub to the ribs (you won't use it all this time - store leftovers in an airtight container in a cool, dark place), focusing on the meaty side of the rack and patting it on to ensure good adhesion. Wrap the foil up around the ribs, meat side down, and refrigerate for up to 24 hours on a sheet pan (to catch drips).

Cooking - 3 to 6 Hours
Whisk together all sauce ingredients in a medium bowl until integrated together. At this point you have a few choices:

Water Smoker Method
If you have a water smoker, you are in good shape as this is the best way to cook ribs. Get the smoker going with your desired wood, between 200-250 degrees. Mix the sauce with 1/2 gallon of boiling water and put it in the smoker's water pan. Smoke the ribs for 3 hours, meat side up, adding hot coals and/or wood as needed. After 1 hour, check the water pan every 1/2 hour, adding hot water as needed to keep the sauce liquid and prevent burning/scorching.

Hot Smoker Method
If you have a regular hot smoker you can remove the ribs from their foil pouches and smoke for 1-2 hours (depending on how smokey you like the ribs). However, you will need to braise the ribs in the oven for a couple of hours afterwards. If you totally cook the ribs in a hot smoker, they will be tough and leathery - dry heat just cannot duplicate the process that breaks down collagen into gelatin and creates the lip-smacking goodness that makes ribs so tasty. So after smoking the ribs, proceed to the oven braise method.

Oven Braise Method
Preheat the oven to 250 degrees. Unwrap one end of the aluminum foil packets (or re-wrap the ribs if joining us from hot smoking) and pour half the sauce into each. Tilt the open end up to allow the sauce to percolate through the ribs. Re-seal the foil and put in the oven (still on the sheet pan) for 2 1/2 hours. Remove ribs from oven and drain the sauce out of the packets (this is most easily accomplished by suspending the packets over a large mixing bowl and cutting holes in the middle where the ribs hang lowest). Transfer the sauce to a medium saucepan and boil for 5-10 minutes, until thickened. Activate the broiler. Leaving the ribs on the pan, unwrap the pouches and brush on the sauce. Broil the ribs until the sauce slightly caramelizes, adding a second coat of sauce (if desired). Serve with remaining sauce.

Hearty Green Saute

Ingredients

• 1 lb hearty greens (such as kale, collard greens, or swiss chard), washed, trimmed of thick stems/ribs, and chopped
• 1/2 cup chopped carrot
• 1/2 cup chopped onion
• 2 cloves garlic, pressed/minced fine
• 1/4 cup chicken or vegetable broth
• 1 tablespoon butter or olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup lemon juice
• 1 teaspoon lemon zest
• fresh ground pepper

Melt butter (or heat oil) in a large skillet over medium heat. Add carrots, onions, and salt. Saute until the carrots start to soften and the onions start to brown. Add the greens and saute until they start to wilt. Add garlic and continue to saute for another 90 seconds. Add the chicken broth. Simmer for about 3-5 minutes, or until the broth is slightly thickened and the greens are as tender as you like them (be careful - overcooking will make the greens discolored, mushy, and generally unappealing). Stir in the lemon zest and season with salt and pepper to taste.