Huesos

Huesos

2 racks pork spare ribs ribs, cut down the middle by the butcher, then cut into serving size pieces

Salt and pepper to taste

Oil as needed

2 large cans or more of red chili sauce, preferably hot, can substitute enchilada sauce

2 Tbsp oregano

6 cloves garlic, minced

2 Tbsp flour

Salt and pepper  the pork rib pieces then brown them in a small amount of oil. Place in a large pot and cover with the red chili sauce. Add oregano and garlic. Let cook on low heat for several hours until meat is almost falling off the bones. Just before you are ready to serve remove a small about of sauce and blend in flour. Add mixture back to the pot and allow to thicken for a few minutes.

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Asian Chicken with Broccoli and Noodles

Asian Chicken with Broccoli and Noodles

1 (12 oz) box linguine, prepared according to package directions
1 lb boneless, skinless chicken pieces, cut into bite size cubes
1 Tbsp oil, divided
1 medium onion, sliced
2 large carrots, sliced
1 small head of broccoli chopped
1 C chicken broth
1 tsp. cornstarch
1 Tbsp. oyster sauce
1 Tbsp soy sauce
1 tsp. ginger, minced
1 clove garlic, minced
6 green onions, sliced
crushed hot pepper flakes, to taste

In a small bowl, whisk together the chicken broth, cornstarch, oyster sauce and soy sauce; set aside. Heat a large skillet or wok 1-2 minutes. Add 1 1/2 tsp. oil and heat at least 1 minute. Stir in chicken cubes and cook until about 2 minutes. Add remaining 1 1/2 tsp. oil to pan and stir in sliced onion and carrots; stir-fry until onion is slightly softened, about 2 minutes. Stir in broccoli and add about 1/3 of the chicken broth mixture. Cover and cook over medium heat for about 2 minutes. Add remaining chicken broth mixture, ginger, garlic, and sliced green onions. Stir in crushed hot pepper flakes. Stir fry over medium high heat until chicken is thoroughly cooked and broccoli is crisp but tender. Serve at once over noodles.

Refrigerator Pickles

Refrigerator Pickles

2 C white vinegar
½ C sugar
2 Tbsp sea salt
1 tsp freshly ground black pepper
12 whole cloves
4 bay leaves
1 tsp crushed red pepper flakes
2 tsp dill seed
8 small cucumbers or more as needed to fill the jars, peeled in stripes and sliced into thin rounds
1 small white onion, thinly sliced and broken into rings

Combine the vinegar, sugar, salt, black pepper, cloves, bay leaves, red pepper flakes, and dill seed in a quart jar. Place the lid on the jar and shake until the sugar has dissolved. Divide between the 2 jars. Layer the cucumbers and onions in the jar using a wooden spoon to press them tightly into the jar. Place the lid on the jar, shake it well, and refrigerate, shaking the jar occasionally to keep the ingredients mixed. The pickles should be ready to eat within a couple of days. These pickles should keep in the refrigerator for about a month.
Makes about 2 qts.

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