Recipes

8 precooked barbecued pork ribs 

2 medium carrots

½ of a medium onion

1 small sweet yellow pepper

2 Tbsp corn oil

1 teas hot chili oil

1 teas sesame oil

2 teas Penzey’s Smoked Spanish Paprika

1 teas Penzey’s Cinnamon

1 teas Penzey’s Shallot Salt

½ teas Black Pepper

3 cups jasmine rice

15-20 large cashews

Directions

Reheat pork ribs in a 325 degree oven. 

Chop onion, pepper and carrot into medium sized pieces.

Pour corn oil, sesame oil and hot chili oil into medium sized frying pan.  Saute vegetables until onions begin to carmelize. 

Boil Water and prepare jasmine rice according to instructions on rice packaging.  Rice should be fluffy and light when ready.  (about 15-20 minutes)

As vegetables cook, toss cashews into mixture and cook until cashews begin to brown on edges. 

Season vegetable mixture with Paprika, Cinnamon, Pepper and Shallot Salt during latter part of cooking process. 

Place pork ribs and vegetable mixture over rice. 

Serve Hot.

Pulled Porkanoff

½ Pound Smoked Pork Butt (precooked)

1 small onion

2 Tbsp Olive oil

Salt

Pepper

Water

1 Package Egg Noodles

3 Tbsp Flour

1 ½ cup Chicken Stock

Directions

Chop or pull Pork into small pieces. Reheat Pork via whatever method suits you. 

Chop onion into small pieces.  Heat Olive Oil in a pan over medium low heat.  Add the onion to the pan, let onion cook until soft and beginning to brown. 

While onion is simmering, add noodles to a pot of boiling water. Cook noodles for 12 minutes or so, until done.  Strain noodles. 

Add the flour to the pan with onion, 1 Tbsp at a time, stirring it in.  Once flour is stirred in, add Chicken Stock ½ cup at a time, stirring it into the flour mixture.

Add Pork to this mixture and stir. 

Add Noodles and stir.  Season liberally with salt and pepper.  Cover and let simmer for a few minutes. 

Serve Hot. 

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