Pork Chop Chile Burros

• 6 pork chops - fat removed and cut into small pieces
  
• olive oil
• approx 1 Tablespoon flour
  
• 1/4 teaspoon garlic powder
• 1/2 teaspoon Mrs Dash Extra Spicy seasoning
• 1 (16 oz) can diced tomatoes
• 1 (7 oz) small can green chile salsa
• 3/4 cup water
• 1 (7 oz) small can Herdez salsa verde

Brown pork chop pieces in olive oil until cooked. Coat with flour and put everything in crock pot, stir and simmer on low for at least 4 hours. Server with pinto beans, shredded cheese, extra salsa and of course ice cold beer.

Honey-Glazed Baby Back Ribs with Whiskey Marinade

• 3 racks baby back ribs (about 5 pounds)
• 1/4 cup plus 2 tablespoons soy sauce
• 1/4 cup plus 2 tablespoons whiskey
• 1/4 cup honey
• 2 tablespoons finely grated fresh ginger
• 1-1/2 teaspoons freshly ground white pepper
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg

Honey Glaze Dipping Sauce

• 1/4 cup honey
• 2 tablespoons hot water
• 1/2 cup fresh lime juice
• 1/4 cup fish sauce
• 1/4 cup soy sauce
• 1/4 cup red pepper flakes, preferably Korean
• 1/4 cup chopped cilantro
• 2 tablespoons sugar

1. Marinate the ribs: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
2. Make the glaze and dipping sauce: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.

Adapted from recipe on www.foodandwine.com

Bucatini Carbonara

• 6 ounces bucatini or perciatelli
• 1 tablespoon extra-virgin olive oil
• 4 ounces pancetta, sliced 1/4 inch thick and cut into 1/4-inch dice
• 1 shallot, very finely chopped
• 4 garlic cloves, very finely chopped
• 1 cup heavy cream
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese, plus more for serving
• 4 large egg yolks
• Salt
• 2 tablespoons coarsely chopped parsley
• Freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 3 tablespoons of the cooking water.
2. Meanwhile, in a large skillet, heat the oil. Add the pancetta and cook over moderate heat until most of the fat has been rendered, 7 minutes. Add the shallot and garlic and cook over moderate heat for 1 minute. Add the cream and simmer over moderate heat until slightly thickened, about 2 minutes. Add the hot pasta to the skillet and stir to coat, 1 minute. Remove from the heat. Stir in the reserved pasta cooking water, the 2 tablespoons of grated cheese and the egg yolks. Season with salt. Divide the pasta into bowls and sprinkle with parsley and pepper. Serve, passing more cheese at the table.

Adapted from recipe on www.foodandwine.com.