Jalapeño-Basil Pork Chops
1 (10-ounce) Tabasco Spicy Red Pepper Jelly
1⁄2 cup dry white wine
1⁄4 cup chopped fresh basil
4 (11⁄2-inch thick) bone-in loin chops, well trimmed
4 small slices smoked Gouda cheese
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
Fresh basil and green onions, for garnish
In a small saucepan over low heat, combine jelly, wine and basil, whisking for about 5 minutes or until pepper jelly melts. Remove from heat, and let mixture cool completely.
Cut a pocket into loin side of chop, large enough to insert and hold cheese, and insert as close to bone as possible; avoid too large of a piece to prevent melting during cooking. Skewer pocket closed.
Pour 3⁄4 cup pepper jelly mixture into a large ziptop plastic freezer bag and reserve remaining mixture; add pork chops to ziptop, turning to coat. Seal and let marinate for 11⁄2 to 2 hours in the refrigerator.
Allow chops to come to room temperature 30 minutes before grilling, turning pork chops occasionally. Remove chops from marinade. Discard marinade. Sprinkle chops evenly with salt and pepper to taste.
Grill, covered with grill lid, over high heat (400 to 450 degrees) for 3 minutes, then turn a quarter turn and cook another 3 minutes, then repeat on the other side, or until a meat thermometer inserted into thickest portion register 145 degrees (temperature should rise another 10 degrees at rest).
Strain and discard basil from remaining 11⁄4 cups reserved pepper jelly marinade. Boil marinade 2 minutes. Pour pepper jelly sauce over pork chops and garnish with fresh basil and green onions.
Makes 4 servings.
Braised Short Ribs
4 (8-ounce) English cut beef short ribs
Salt and freshly ground black pepper
3 tablespoons butter, divided
4 cloves garlic, peeled and mashed
1 bottle red wine, such as Cabernet
4 cups low-sodium vegetable stock
Preheat oven to 325 degrees.
Pat ribs dry and season with salt and pepper.
Heat 2 tablespoons butter in large Dutch oven over medium heat. Add ribs and brown on all sides. Transfer ribs to plate, add garlic to Dutch oven and stir until soft but not brown, about 1 minute. Pour in wine and boil and cook until reduced to about 1 cup. Add the ribs and juices back to Dutch oven along with the vegetable stock. Reduce heat and bring to simmer. Cover and transfer to oven and cook until meat falls off the bone, about 3 hours.
Carefully remove ribs and cover with foil to keep warm. Strain braising liquid into a saucepan set on medium heat. Simmer the liquid until thick, about 10 minutes. Remove from heat and whisk in remaining 1 tablespoon butter. Taste and add seasoning if necessary. Pour sauce over ribs and serve.
Serve with cheesy grits or mashed potatoes and a green salad.
3 cups all-purpose flour
1⁄8 teaspoon salt
1⁄2 teaspoon baking powder
2 sticks butter (no substitute), room temp
1⁄2 cup solid shortening
3 cups sugar
6 large eggs, room temp
1⁄2 cup Amaretto
1 cup whole milk
1⁄2 cup sugar
1⁄4 cup water
2 tablespoons Amaretto
Grease and flour a 10-inch Bundt pan. Preheat oven 350 degrees.
Place flour in a bowl and stir with a whisk several times. Add salt and baking powder, stir to combine, and set aside.
Cream butter, shortening and sugar until fluffy. Beat in eggs one at a time; add Amaretto.
Add milk and flour mixture alternately, beginning and ending with flour mixture. Pour batter into prepared pan and bake for 1 hour and 15 to 25 minutes. Cool in pan 10 minutes, then turn cake onto cake plate and poke with skewer. Pour hot glaze on cake.
For the glaze: Bring sugar and water to a boil. Boil 2 minutes. Remove from heat and let rest 1 to 2 minutes. Sir in Amaretto.
2 cups crushed graham cracker crumbs
1⁄2 cup sugar
3⁄4 stick butter, melted
11⁄2 cups sugar
3 (8-ounce) blocks cream cheese, softened
1⁄8 teaspoon salt
4 eggs, room temp
1 teaspoon vanilla
2 cups sour cream
1⁄4 cup sugar
2 teaspoon vanilla
Combine crust ingredients and press into an 8-inch springform pan; set aside.
Blend sugar and cream cheese with a mixer; add salt. Beat until creamy and all lumps are gone, but don’t overbeat. Add eggs one at a time until just combined; add vanilla. Make sure mixture is lump-free and smooth. Pour into springform pan.
Place springform pan in oven on a high rack. Place a 9×13-inch casserole dish half-filled with water on a lower rack. Bake cheesecake for 50 minutes at 350 degrees. (The top will change from shiny to matte when done. If cooked too long, it will crack, but the topping will cover.)
Remove from oven and let stand 10 minutes, then combine topping ingredients and spread on top. Return cheesecake to oven set to 425 degrees for 10 minutes. Cool completely before refrigerating. Refrigerate 8 hours before slicing.
Buffalo Chicken Dip
11⁄2 cups sour cream
1 cup mayonnaise
1 (8-ounce) block cream cheese, softened
1⁄2 cup crumbled blue cheese
2 teaspoons plus 1⁄4 cup Frank’s hot sauce
2 cooked chicken breast halves, finely diced or shredded
Shredded Cheddar cheese
Combine sour cream, mayonnaise, cream cheese, blue cheese and 2 teaspoons hot sauce. Spread in small casserole dish. Top with chicken tossed in remaining 1⁄4 cup hot sauce. Top with Cheddar and bake at 350 degrees until heated through.