Ingredients1 garlic cloves; crushed
1/2 cup chile; red, ground
1/2 teaspoon black pepper
1/4 teaspoon cloves; ground
1/4 teaspoon cinnamon; ground
1/4 teaspoon oregano; ground
1/4 teaspoon cumin; ground
1/2 teaspoon salt
1 teaspoon oregano leaves
1/2 cup vinegar
2 pounds pork; ground

Directions
Note: This recipe requires advance preparation. Combine all the ingredients except the pork in a blender and puree. Knead this mixture into the pork until it is thoroughly mixed together. Cover and refrigerate for 24 hr’s. At this point, Chorizo may be frozen. To cook, crumble the Chorizo in a skillet and fry. If desired, add eggs and/or potatoes. Drain before serving. Heat Scale: Medium

Ingredients
5 pounds Coarse ground pork butt
3 teaspoons Fennel seed
2 teaspoons White pepper
1 1/2 teaspoons Sage leaves
5 cloves pressed garlic
3 teaspoons Salt
1 cup White wine

Directions
Combine all ingredients, mix well and stuff into hog casing or make patties

Ingredients
6 pounds ribs
1 cup ketchup
1/2 cup brown sugar
1/4 cup honey
3 tablespoons soy sauce
1 teaspoon salt
1 cup Dr Pepper

Directions
Pierce meaty parts of ribs with a fork. Mix rest of ingredients. Soak ribs in marinade overnight in refrigerator. Remove from marinade and place ribs in smoker. Smoke 3-4 hours at 240-250F. – - – -

Ingredients
8 1/2 pounds spareribs
36 chicken wings
4 cups olive oil
1 1/2 cups raspberry vinegar
1/2 cup fresh lemon juice
1/2 cup honey
1/2 cup sesame seed
4 teaspoons cumin
2 teaspoons salt
8 cloves crushed garlic

Directions
Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes. Serve immediately.

Ingredients
1 pork shoulder, cut into 2 inch chun
oil
chopped onion
garlic
Mexican oregano
ground cumin
2 bay leaves
water to cover
salt to taste

Directions
Cut a pork shoulder into 2″ chunks. I use a cast iron pan. Brown the meat in a little oil. Add some chopped onion and garlic and brown the onion a little. Add some Mexican oregano, ground cumin and a couple of bay leaves. Add enough water to just cover the meat. Add some salt to taste. Simmer and keep adding water until the meat is fork tender. It should be very tender but not falling apart. Keep cooking until all the liquid is gone. After the liquid is gone, keep frying until the meat is browned again. The onion, garlic, and spices are dissolved during the long cooking time and when the liquid is cooked out, all the flavor is absorbed into the meat. This is delicious and the flavoring is difficult to describe. You just have to taste it. Serve with warm flour tortillas, some refried beans, and a little green chile sauce. I also like to fry up a batch of sliced onions to go with it. It would be interesting to smoke the meat for a couple of hours before making the carnitas.

Directions
Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes. Serve immediately.

directions
Filling of your choice: cranberry chutney, some sliced cappacolla or Genoa salami, mushroom duxelles, some sauteed fennel or leek–whatever (except, maybe, peanut butter) Allow pastry to defrost and roll out a little to be able to completely wrap the Brie in it. Slice Brie in half or in thirds horizontally and put in desired filling. Place in center of pastry and cut off the four corners of the pastry a couple of inches down. You can use these pastry scraps to make decorations for on top. Completely wrap the pastry around the Brie, brushing with beaten egg whenever you put the pastry together. Flip the assembly over and place on parchment-lined baking sheet. Brush top with beaten egg and place on pastry cutouts and brush them with the egg too. Bake at 400 until pastry is golden brown and puffed like it’s supposed to. Best if not cut into while it’s too hot–or else all the cheese will run out. Serve with water crackers.

Directions
Split, seed and wash jalapeno peppers. Spread cream cheese in each half of split peppers, either leave in halves *OR* combine the two halves to make a whole popper. Wrap each half/whole jalapeno with a bacon slice cut in half. Place each bacon wrapped jalapeno on a cookie sheet. Bake at 250F until bacon is done, cool and serve.(Cheese will boil out if oven is set to high) This is even better cold the next day!!! I should have posted these for Super bowl Sunday…good with beer, wine and margaritas. *I have used fat free and low fat cream cheese, the amount varies as to how much cheese each individual likes in their jalapeno. **I use Turkey bacon for the wrap and it is really good, less fat too.

Directions
Simmer for 30 minutes on low heat, whisking while heating.

Directions
Heat oil in large saucepan. Saute onion and green onions until translucent over medium heat. Add parsley, water and garlic; cook another 10 minutes, stirring occasionally. Add rice; blend well. Mix in pork and season with cayenne and salt. With sausage stuffer, stuff por mixture into casings. Tie into 4-to 5-inch links. To serve, prick a few holes in links to keep casings from bursting, then heat links in a pan with a little water. Makes about 3 pounds.