Grilled Thai Basil Korean Ribs

Meat

• 1 1/2 - 3 pounds beef short ribs

Rib Marinade

• 1/4 cup brown sugar or 2 TBS honey (less if using agave)
• 1/4 cup soy sauce
• 2 tsp rice wine vinegar
• 1 garlic scape, minced
• 2 tsp sesame oil
• 2 scallions, thinly sliced
• 2 tbs Thai basil

Directions

Place the ribs in a zip top bag and pour the marinade over top. Seal and marinade in the refrigerator for at least 4 hours or overnight.

When ready to cook, heat grill to medium. Drain and discard the marinade. Grill the ribs, turning once, until cooked to one's liking, about 3 - 4 minutes per side. Serve with vegetable and/or salad.

Recipe courtesy Acme Farms and Kitchen

Catharineʼs World Famous Pork or Chicken Posole Verde (Slow Cooker)

For your easiest, slow cooker posole verde:

Chicken Posole Verde - Garnish with Your Favorites

Ingredients:

• 1 Onion,  Chopped
• 4-6  Pork  Chops,  ,  cut  into  3  pieces  each  with  bone
• 2-3  Large  Cans  Green  Enchilada  Sauce  -  Medium,  La Palmas or La Victoria  brand
• 1  Can  Green  Salsa,  Herdez
• 1 Can  Hominy,  Juanita's
• 1-2  Cans  Corn

For  Chicken  Version

• 8  Chicken  Thighs  With  Bone,  skin  removed  &  cut  into  3 pieces  each.

Toppings:

• Fresh  Cilantro
• Mozzarella, Goat Cheese, Cotija or Queso Fresco, Shredded/Crumbled
• Avocado,  chopped
• Sour  Cream
• Radish, sliced
• Purple Onion, chopped
• Lime, slice or wedge

Directions:

In  a  crock  pot  put  the  onions  in  first,  then  pork.    Add  the  rest.    If  there  is  room,  add  another  can  of corn  or  more  enchilada  sauce.      This  recipe  cannot  be  ruined. Cook  in  crock  pot  on  low  8-10  hours.  (Cook  in  garage  if  the  odor  is  too  strong  for  the  home.) Remove  bones.  Serve  with  toppings:  cilantro,  shredded  mozzarella,  chopped  avocado,  sour  cream.

Chicken  Version: 

Cook  as  above. When  ready,  push  the  chicken  against  the  side  of  the  crock  pot  to  break  it  up  into  small  pieces. Remove  bones.    Serve  with  above  toppings. It  is  almost  always  better  the  next  day.

Recipe courtesy Catharine Vader

Slow Cooker Fritattas, Thanks to Michele Scicolone - Author The Italian Slow Cooker

Slow Cooker and Breakfast or Brunch...what can be bad about that?  I've tried the first recipe and it is delicious.  I will try the second at some point, I am sure.  So easy!

From Michele Scicolone's The Italian Slow Cookbook

From The Italian Slow Cooker by Michele Scicolone

Another Tweed Kettle Pie

Bubby's in New York City - Recipe is in Bubby's Homemade Pies - A Fabulous Book

Check out the cook book here: http://www.amazon.com/Bubbys-Homemade-Pies-Ron-Silver/dp/0764576348 

Zucchini Sauce

Zucchini Sauce

For 4

from Pasta! by Evelyn Gendel, Pasta!, 1966, New York: Simon & Schuster, p. 42

1 pound zucchini

4 TBS butter

1 cup hot bouillon

1-2 tsp lemon juice

pepper, nutmeg

a handful of chopped parsley

1-2 TBS cream (optional)

1. Thinly slice or chop the zucchini. 
2. Heat the butter in a saucepan, add the zucchini and stew gently over a low heat until they are very soft, nearly melted (15-20 minutes).
3. Stir in the hot bouillon, and season with lemon juice, pepper, and a dash or two of nutmeg.
4. Add parley and simmer, covered, for another 5 minutes.
5. If you like, stir in a spoonful or so of cream, and serve at once over hot, drained egg pasta.