Extreme Cuisine

5 lb Beef short ribs

3 c Black Jack BBQ Sauce

Place ribs in a flat pan or dish.
Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork.
Marinate 8 hrs.
turning once.
Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins.
Brush with marinade and cook 4-5 mins.
more.
Heat remaining sauce and serve with ribs.(Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired.)

6 Scallions; finely chopped

1 Red/green/yellow pepper

-seeded finely chopped -may use a comb of 3 peppers 1 c Whole wheat bread crumbs;

-fresh Salt to taste Pepper to taste 2 Eggs

8 oz Cn pineapple; in natural

-juice; drained 1/4 c All-pupose flour

1 tb Water

1/4 c Dry bread crumbs;

2 c Shredded sharp Cheddar

-Cheese 1/4 ts Red pepper sauce

1/3 c Dry white wine

5 oz Lobster cut into small

-pieces (you can use canned -but drain well) Serve this hot cheese dip and offer crisp cracker dippers.
Melt butter in pan over low heat.
Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated.) Add red pepper sauce slowly add wine, stirring until mixture is smooth.
Add lobster; stir until heated.
Makes about 1 1/2 cups.

1/3 c Dry roasted cashews

3 tb Peanut oil

1 md Onion, slivered

1/2 c Celery sliced

6 oz Mushrooms sliced

1 Clove garlic, minced

1 ts Cornstarch

2 tb Soy sauce

1/4 c Chicken stock

2 c Shredded fresh spinach

1/4 lb Pea pods

Cooked brown rice 1) Shell and devein the shrimp, set aside.

2) Stir cashwews in heated oil in a large frying pan until they give off a

nutlike aroma and begin to brown.
Remove with a slotted spoon and reserve.
To same oil add onion and celery.
Cook, stirring occasionally, over medium-high heat until onions are translucen, about 3 minutes.
Add mushrooms and cook until they become brown. Mix in garlic and shrimp, stirring until shrim turn pink.
3) Mix cornstarch smoothly with soy sauce and chicken stock.
To shrimp

mixture add the spinach and peas sit 30 seconds.
Mix in constarch mixture, stirring just until thicken.
Taste, add salt, if needed.
Sprinkle with reserved cashews.
4) Serve shrimp over brown rice.

1Turkey, about 20 pounds 2 x Oranges, cut in half

1 ts Dried thyme

Salt, Freshly ground black pepper, 4 x Sticks of butter
1 c Diced dried apricots

2 c Grand Marnier

1 Turkey liver and heart

2 x Sticks unsalted butter

2 c Coarsely chopped celery

Lg yellow onion, chopped 1 lb Bulk pork sausage

1 lb Herb stuffing mix

1 c Slivered almonds

2 c Chicken stock

1/2 ts Dried thyme

Salt, to taste Black pepper, to taste FOR TURKEY: Make the stuffing.
Preheat oven to 450 degrees F.
Rinse the turkey inside and out and pat dry.
Squeeze the juice of the oranges all over the turkey and in teh neck and body cavities.
Spoon the stuffing loosley into the cavities.
Set aside any extra stuffing.
Sew up the cavities or close with small trussing skewers.
Place the turkey on a roasting rack in a roasting pan.
Sprinkle all over with thyme, and salt and pepper to taste.
Spread the butter all over the turkey.
Turn breast-side up in the pan and cover the pan with aluminum foil.
Place the turkey in the oven and reduce the heat to 325 degrees F.
Roast for 3 hours.
Remove the foil and roast, basting occasionally, until the juices run clear when the meaty part of a thigh is pierced with a sharp skewer., about 2 more hours.
Bake the leftover stuffing in a baking dish at 325 degrees F for 30 minutes.
Let the turkey stand, covered with foil, for 15 minutes before carving.

GRAND MARNIER APRICOT Filling:

Place the apricots and 1 cup of the Grand Marnier in a small saucepan.
Heat to boiling.
Remove from heat and set aside.
Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside to cool.

Melt 1/2 cup of the butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes.
Transfer to a large mixing bowl.
Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink.
Remove from the heat and add to the celery mixture.
Add the stuffing mix, apricots with liquid, and almonds.
Finely dice the turkey livers and heart and add to the stuffing mixture.
Stir to combine.
Heat the remaining 1/2 cup of butter and the stock in a small saucepan just until the butter melts.
Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier.
Stir well to moisten the stuffing.
Season with the thyme and salt and pepper to taste.

3 cloves garlic minced

1/2 teaspoon ground red pepper

1/2 teaspoon salt

1 can tomato paste (6 oz)

1 pound ground beef, browned

2 cups old cheddar cheese — shredded

10 corn tortillas

Prepare sauce: blend tomato and their liquid with onion and garlic in a blender or food processor.
Pour into medium sized sauce pan.
Add red pepper, salt and tomato paste .
Heat to a boil; then simmer for 5 to 10 minutes.
Place 3 tortillas in bottom of Crock Pot.
Layer on tortillas 1/3 of the ground beef, 1/3 of the tomato sauce and 1/3 of the chedder cheese.
Repeat each layer two more times .
Cover and cook on Low 5-6hours.

1 teaspoon Worcestershire sauce

1/4 teaspoon hot pepper sauce

1 quart water

1/2 pound fully cooked ham — diced

1/2 pound fully cooked smoked sausage — diced

1 cup chopped onion

1/2 cup chopped celery

3 cloves garlic — minced

1 can (8 oz.) tomato sauce

2 bay leaves

1/4 cup minced fresh parsley

1/2 teaspoon salt

1/2 teaspoon pepper

Hot Cooked Rice Additional parsley — optional

Place beans in a Dutch oven or kettle; add water to cover by 2 inches.
Bring to a boil boil for 2 minutes.
Remove from the heat; cover and let stand for 1 hour.
Drain beans and discard liquid.
Add garlic salt, worcestershire sauce, hot pepper suace and water; bring to a boil.
Reduce heat; cover and simmer for 1 1/2 hours. Meanwhile, in a skillet, sute ham and sausage until lightly browned.
Remove with a slotted spoon to bean mixture.
Saute onion, celery and garlic in drippings until tender; add to the bean mixture.
Stir in tomato sauce and bay leaves.
Cover and simmer for 30 minutes or until beans are tender.
Discard bay leaves.
Measure 2 cups of beans; mash and return to the bean mixture.
Stir in parsley, salt, and pepper.
Serve over rice.
Garnish with parsley if desired.
Yield 8-10 servings.