BBQ Pork Mac n' Cheese

 

 

Ingredients

• 2-3 pounds pork shoulder, cut into 3 pieces
• 1 (18-ounce) bottle BBQ sauce
• Kosher salt
• 12 ounces macaroni or other small pasta
• 1 tablespoon olive oil
• 1/2 red onion, finely chopped
• 3/4 cup half and half
• 1 1/2 cups shredded Fontina cheese or white cheddar
• Black pepper

Apple Dumpling Apples

4-5 medium size apples

2tbsp butter

Cinnamon

Korean style BBQ pork loin

• 1 pork loin any size
• 1 cup ketchup
• 1 cup rice wine vinegar
• 1/2 cup soy sauce
• 3 tablespoons sugar
• 2 tablespoons sesame seeds
• 1 tablespoon gochujang (Korean hot pepper paste)
• 1/2 teaspoon freshly ground black pepper
• 3 scallions, whites and greens, chopped
• 2 cloves garlic, chopped
• One 2-inch piece ginger, peeled and grated
• 1 tablespoon sesame oil

Heavenly Sweet Potato Casserole

Ingredients

• 2 pounds (3 large) sweet potatoes, peeled, cubed
• 3/4 cup Musselman's Apple Butter
• 2 eggs
• 1/4 cup heavy cream
• 1/4 cup honey
• 1/4 cup melted butter
• 1/3 cup brown sugar
• 1/2 cup pecans, chopped, optional
• 2 tablespoons butter, melted

Tas-tea pot roast

 

 

1 cup earl grey tea

2 tbsp minced garlic

1 tbsp worchestershire sauce

1 tbsp onion flakes

2 garlic salt

1 1-2lbs roast

Chesapeake Bay Blue Crab Cakes

Ingredients

• 1/3 cup mayonnaise
• 1 1/2 tablespoons Dijon mustard
• 2-3 extra large eggs
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Old Bay seasoning
• 1/2 cup fresh, soft bread crumbs
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons green onion, finely chopped
• 1 teaspoon zest of fresh lemon
• 1 pinch cayenne pepper
• 2 teaspoons prepared horseradish
• Salt and black pepper to taste
• 2 pounds fresh Chesapeake lump blue crab-meat, picked over to remove cartilage
• Flour
• Clarified butter or peanut oil for saute

Grilled Tri-tip with Portabella Mushrooms

Ingredients

• 1 inch butcher's twine
• 2 sprigs rosemary
• 3 sprigs thyme
• 1 thin wooden dowel or stick
• 2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons rosemary, minced
• 2 teaspoons thyme, minced
• 4 cloves garlic, minced
• 1/4 cup, plus 2 tablespoons olive oil
• 5 tablespoons Murphy-Goode Homefront Red
• 2 tablespoons balsamic vinegar
• 4 medium baby portabella mushroom caps
• 4 medium red bliss potatoes
• 2 medium zucchini, quartered
• 2 teaspoons granulated garlic
• 1 teaspoon tamari soy sauce
• 1 teaspoon Worcestershire sauce
• 2 1/2-3 pounds tri-tip, trimmed
• 1/4 pound butter, at room temperature
• 4 (6-inch) sourdough rolls, sliced lengthwise