Recipes Spicy Pork Quesadillas Ingredients: 1/2 lb ground pork 1/4 cup diced onion 1 minced garlic clove 1/4 tsp ground cumin 1/2 minced jalapeno pepper(optional) 4T chopped cilantro leaves 4 10 inch flour tortillas 4T grated chedder and/or Monterey Jack cheese(s) Preparation: 1. In a 12 inch non-stick frying pan, cook the ground pork, onion and garlic until browned. Drain and place in a bowl. 2. Stir cumin, jalapeno,and cilantro into the pork mixture. If you don't have these spices, use chilie powder instead. 3. Wipe out the frying pan and return to a medium-high heat burner. 4. Place one of the tortillas in the frying pan, and evenly spread 1/2 of the pork mixture and 1/2 of the grated cheese on the tortilla. 5.Top with another tortilla and cook for about 2 to 3 minutes occassionally pressing the tortillas together. When one side is browned, flip and brown the other side. 6. Turn the tortilla out on a cutting board and cut into 8 wedges. Repeat the steps for 8 more wedges. Serve with salsa and/or your favourite dipping sauces. Roast Lamb Shanks & Orzo Ingredients 4 small lamb shanks olive oil 2 large onions sliced salt & pepper to taste 3 to 5 garlic cloves minced 1 32oz can of plum tomatoes 1 cup of dry white wine 2 cups of beef broth 1 cup of orzo Preparation 1. Preheat oven to 400 degrees 2. Roast lamb shanks, turning them until they are all browned 3. Coat a dutch oven with olive oil 4. Saute the onions in the Dutch oven 5. Take the browned lamb shanks out of the oven and lower the temperature to 375 degrees 5. Place the lamb in the Dutch oven and season with salt, pepper & minced garlic 6. Drain the tomatoes (save the juice). Add the tomatoes, wine and broth to the lamb. Stir until mixed. 7. Cover the Dutch oven and roast in the oven for about 45 minuted or until the lamb is just about tender. 8. Stir in the orzo and roast until the lamb and the orzo are tender, approximately 15 minutes. Use the saved juice by the tablespoon for extra liquid if necessary Serves 4 Jamaican Pot Roast Ingredients: Salt and ground pepper Flour for dredging 3 to 4 lbS of roast beef 3 tablespoons of fat/oil for browning 1/2 to 1 cup of chopped onion 1 finely chopped clove of garlic 1/3 teaspoon of thyme 2 cups of canned diced tomatoes with juice 1/2 teaspoon of powdered ginger Preparation: 1. Mix the flour, salt and pepper 2. Dredge/roll the roast in the mixed flour salt and pepper 3. Brown all sides of the roast in the heated fat in a Dutch oven and then discard the fat 4. Add the onion, garlic, and thyme. 5. As the onions become brown, add the ginger and tomatoes 6. With the lid on simmer for 2 1/2 hours or until the roast is tender 7. Remove the roast. 8. You can thicken the gravy with a little flour and water if you want Serves 6 Pork Spare Ribs Bake or BBQ Pork Spare Ribs Stuffed with Sage Dressing Ingredients: Strips of pork spare ribs (one strip for each person) 5 slices of stale white bread for every 2 rib strips 1/2 cooking onion for every 5 slices of bread Salt and black pepper Onion & garlic salt Sage Butter Olive oil Stuffing Preparation: 1. Cut stale bread into cubes 2. Saute onions in olive oil in a frying pan 3. Add cubed bread to the onions and season with salt and pepper 4. Add the sage to taste. I love sage so I pour on tons. 5. Put chunks of butter all over the top of the stuffing so that as the butter melts it helps to coat the bread cubes with the salt, pepper and sage (some cooks add celery, mushrooms, sausage, poultry seasoning and/or broth to their stuffing) You can substitute corn bread for the white bread. Rib Preparation: 1. Take 2 rib strips and season on both sides with salt, pepper,& onion and garlic salt 2. Lay down the first strip on the meatier side and scoop the stuffing onto the strip. Pile the stuffing up and pat it along the strip with your hands. 3. Lay the second strip on the top of the stuffing with the meatier side out. You have created two large spare rib strips with the stuffing in the middle 4. Tie the strips together. 5. Preheat the oven to 350 6. Bake the ribs for 1 hour or until the ribs are brown and a little crispy on the outside 7. Cut each strip in half. Each half is good for one person Roasted Leg of Lamb Ingredients: 1 Leg of lamb 1 sliced garlic clove rosemary lemon juice salt and black pepper Preparation 1. Preheat oven to 300F 2. Cut small slices in the deboned leg and put a garlic slice in each opening 3. Rub the rosemary, lemon juice, salt & pepper into the meat 4. Put the meat on a rack in a roasting pan in the oven uncovered and cook 18 minutes a pound for well done or 12 minutes a pound for rare A 5 pound leg serves 6