Cooking Hot and Spicy

8 lb Pork spareribs, cut into

4-rib sections

——————————DRY INGREDIENTS—————————— 1 tb Powdered ginger

1 tb Powdered mustard

1 tb Paprika

1/2 tb Salt

1/2 tb Chinese five-spice powder

1 ts Black pepper

1 ts Chili powder

1 ts Powdered sage

1 ts Crushed red pepper

——————————-BASTING SAUCE——————————- 1/2 ts Tomato juice

1 c Peach preserves

2 tb Commercial barbecue sauce

2 tb Melted butter or margarine

1 tb Wine vinegar

1 tb Finely minced onion

1 tb Finely minced bell pepper

(red or green) Juice of one and one-half Limes Two or three dashes of Tabasco sauce Contributed to the echo by: Dan Perez Dan’s Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat.) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce.

1 pound loaf

1/3 c Chopped onion

1 ts Curry powder

1 tb Applesauce

3/4 c Milk

2 c Bread flour

2 ts Sugar

1/2 ts Salt

1 ts Yeast

1/4 c Coconut

1/4 c Chopped peanuts

1/4 c Raisins

Cook onion & curry powder until tender. Cool slightly. Add ing to machine. 103 cal; 3 g pro; 17 g car Better Homes & Gardens pg 24

2 Medium-ripe dark-skinned

-(Haas) avocados 2 1/4 c Vegetable stock

1 1/2 ts To 2 ts curry powder

3/4 ts Salt

1/8 ts To 1/4 ts white pepper

1/2 c Heavy cream

2 tb Fresh lemon juice

Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream, and remaining stock. Chill. When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice. Serves 4 to 6. From: SUNDAYS AT MOOSEWOOD RESTAURANT, Simon & Schuster/ Fireside, New York. 1990 Posted by: Karin Brewer, Cooking Echo, 7/92

2 lg Cooking Apples

Lemon Juice 2 ts Curry Powder

3 tb Butter Or Vegetable Oil

5 c Chicken Stock

1 ts Salt

2/3 c Apple Juice

1 1/4 c Whipping Cream

Ground Ginger Servings: 6 Cooking Time: 30 Minutes Peel and core the apples, keeping a few curls of peel for a garnish. Mince this peel and keep it in water with a little lemon juice until needed. Fry the curry powder in the butter until dark brown. Stir in about a quarter of the stock and cook until the mixture is smooth. Add the rest of the stock and the salt. Mince the apples and drop immediately into the stock in order that they do not discolor in the air. Cover and allow to simmer, gently, for 20 minutes or until the apples are soft. Add the apple juice and blend well. Chill the soup for several hours, or until needed. Add the chilled cream just before serving. Sprinkle a little ginger on top when you serve and garnish with the minced apple peel, if desired. From How To Make Good Curries by Helen Lawson Copyright 1973

1 lg Red bell pepper

1 lg Yellow bell pepper

8 Fresh serrano chilies

– (red or green) 1 c Sugar

2/3 c Distilled white vinegar

8 oz Fresh capellini

1 tb Sesame oil

2 tb Salad oil

Stem and seed peppers and chilies; slice into thin strips. In a large bowl, mix together peppers, chilies, sugar and vinegar. Transfer mixture to a nonstick frying pan. Cook and stir over medium heat until most of liquid has evaporated, about 30 minutes. Meanwhile, cook pasta according to package directions. Drain pasta completely, then transfer to a bowl and toss with sesame oil to coat. Heat a 12-inch pizza pan in a 500 F. oven until hot, about 5 minutes. Without turning off oven, remove pizza pan. Coat pan evenly with the salad oil, then spread pasta in pan. Return pan to oven and bake pasta on lowest rack until golden brown (about 20 minutes). Slide out pancake onto a serving platter. Top with pepper mixture and cut into wedges.

1 cl Garlic, halved

1/2 c Nonfat mayonnaise

2 tb Red wine vinegar

2 ts Dijon mustard

2 ts White wine

Worchestershire sauce 1 ts Anchovy paste

1/4 ts Pepper

2 ts Olive oil

3/4 ts Cajun seasoning

1 Garlic clove, minced

2 c (3/4 inch) sourdough bread

.cubes 18 c Torn romaine lettuce

1/3 c (1 1/3 oz) parmesan cheese

(fresh grated is best) Drop the garlic halves through the opening in a blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour. Combine oil, Cajun seasoning, and minced garlic in a medium microwaveable bowl. Microwave on High for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400F for 15 minutes or until golden brown. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese and top with croutons.

3 c Couscous

1/4 c Olive Oil

2 Onions Chopped

3 md Carrots Sliced

2 ts Each Ground Cinnamon,

Ground Cumin, Ground Coriander 1/2 c Corn Kernels

1/2 lb Zucchini Diced

1 1/3 c Dried Chick Peas Cooked

OR 2 cn (14-Oz) chick peas, drained

1 qt Water

1/4 c Tomato Paste

2 1/2 c Warm Water

Freshly Ground Black Pepper 1. Spread Couscous Out on a Large Deep Plate and Pour the Warm Water

Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To Separate the Grains. Set the Plate Aside. 2. Heat Half the Oil in a Large Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes, Stirring. 3. Stir in the Corn, Zucchini and Chick Peas (May Use Fava Beans instead). Then add the Water and Tomato Paste. Bring To a boil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. 4. By Now, the Couscous Will Have Absorbed the Water. Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit With Your Fingers Again as You Do So. If Your Container Has Large Holes, You May Prefer To Line It With a Piece Of Cheesecloth To Prevent the Grains from Falling Through, But I Never Found this Necessary. 5. Put the Steamer, Colander or Sieve Over the Vegetable Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minutes. 6. Season To Taste With Pepper. Stir the Remaining Olive Oil Into

the Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish With the Coriander and Serve Immediately.Serve With a Green Salad.

1/2 cup mint leaves, — picked over

1/2 cup basil leaves, — picked over

1 cup parsley, — picked over

2 cloves garlic

2 tablespoons capers, — rinsed and drained

4 medium plum tomatoes, — roughly chopped

1 tablespoon black pepper

1 tablespoon crushed red pepper

1/2 cup extra virgin olive oil

Sea salt 1 pound ziti pasta, — preferably Italian

1 cup freshly grated Locatelli Pecorino

Bring 6 quarts water to boil and add 2 tablespoons salt.

In a blender, place mint, basil, parsley, garlic, capers, tomatoes, black pepper, red pepper and half the olive oil. Process in short bursts until roughly chopped. Turn blender on full and drizzle in remaining oil and process until smooth, about 1 minute. Remove pesto and place in a large serving bowl.

Cook pasta according to package instructions until just al dente and drain well. Toss drained pasta in the serving bowl and toss like a salad to coat. Sprinkle with grated Locatelli and serve.