tea pork

1 lb pork filet or tenderloin

sauce
7 T soy sauce
3 T sake
4 T mirin
1 lime/lemon sliced thinly

1) boil 4 c water, drop 2 red tea bags

2) put pork and boil ~20 minutes or until cooked

3) remove pork and immediately put in marinade for at least 2 hours

4) slice pork thinly before serving

pulled pork

300 degrees

5-7 lb pork shoulder/boston butt
generously rub (use baby back rib rub)

put fatty side up in over for ~6 hours. baste occasionally

rest 10 minutes. use forks to pull

baby back ribs

250 degrees

dry rub
8 T light brown sugar
3 T kosher salt
1 T chili powder
.5 t cayenne
.5 t black pepper
.5 t jalapeno
.5 t old bay
.5 t thyme
.5 t onion powder

braise
1 c hwite wine
2 T white wine vinegar
2 T worchestershire
1 T honey
2 cloves chopped garlic
* microwave 1 min to melt

1)place slabs on alum foil- shiny side out. Remove layer on bone side
Generous pat with rub and wrap

2) refridge for at least 1 hour

3) make braise. place ribs on baking sheet. Open one end of foil package and add half of the braise to each

4) 250 degrees for 2.5 hours. check for doneness by wiggling the bone

5) transfer braise to M saucepot. skim, simmer and reduce by half until syrupy

6) brush ribs with glaze. broil to carmelize

7) toss ribs with remaining glaze before serving

chicken tortilla soup

1.5 lb chicken thighs - cut into strips
large onion - chopped
2 m. poblano chiles - seeded and chopped
2 cloves garlic - crushed
1.5 t cumin
1 t coriander - ground
32 oz chicken broth
2 c water
1 c frozen corn
15-19 oz black beans (rinsed and drained)
0.25 c lemon juice/lime juice
0.25 c chopped cilantro
2 c. broken tortilla chips

1) in saucepot, veg oil over M-H. Salt chicken and saute in batches. Set aside.

2) to juicy pot, add onion, poblano and garlic.
10 min over M until tender
Add cumin & coriande - 1 min
Add broth and water. Cover and boil.

3) return chicken to pot
add corm & beans. Boil over M-H
Simmer uncovered 10 minutes
Add lime & cilantro

dark chocolate pudding cakes

350 degrees

1/2 c flour
1 T cocoa powder
3/4 t baking powder
1/8 t cinnamon
1/4 t salt
1 T softened butter
1/3 c sugar
1/4 t vanilla
1/4 c milk
1 oz chopped white chocolate

topping:
2.5 T sugar
2.5 T light brown sugar
.25 c cocoa powder
.75 c boiling water

1) batter: flour, T cocoa, baking powder, cinnamon & salt
cream butter, 1/3 c sugar & vanilla. Stir in flour mix, milk & white chocolate

2) mix topping and top each ramekin with dry topping
add 0.25c hot water in each ramekin
bake 25-30 minutes

makes 3 4" ramekins
serve hot topped with vanilla ice cream
-doubled recipe can be made in 1 9x9 pan

white chocolate frosting

6 oz chopped white chocolate
8 oz cream cheese - room temp
4 T buuter - room temp
1 t canilla extract
2.5 c powdered sugar

1) melt chocolate on low, stir
2) beat butter and cc on low 30s
add chocolate and 30 s on low
3) mix in powdered sugar

does not get as stiff and thick as buttercream

devil's food cake

350 degrees
28-30 min

1 pkg cake mix
3 T cocoa powder
1 1/3 c buttermilk
1/2 vegetable oil
3 eggs
1 t vanilla extract