REDNECK STUFFED CHOPS

wanna cook like a redneck you will have to speak like one to pull this one off.

INGREDIENTS:
1 pkg Center Cut PorkChops
1 Butcher style HOT Link (snos'age)
1 12oz package (motz'a'rala cheez)
1 1/2 pounds of thick sliced bacon
1 LG red bell pepper

SAUCE
2 cloves of garlic
(Kay'John) Seasioning
1/2 a (eeerr'ange) orange
1 tsp ginger
1/2 of med size onion
2 tblsp (MO'las'ezzz)
5 drops of your FAV hot sauce

Take half of the red pepper and the rest of the sauce ingredients and put into a blender and pulse till a salsa thickness. put in a bowl and set in fridge to chill (covered) you can add suger to sweeten but it is not really needed.

PREP:
Using a sharp knife, on the skinny side of the chop cut a 2in slit into the chop.
Next work the knife till you have the chop hollowed out about a 1/4 in from every wall. (this might take some prak'dice)
next cut up the SNOS'AGE & other half of the red pepper into little parts
mix with cheese and start stuffin. YEEEE HAAAWWW!!!

Next wrap in bacon and hold it in place with tooth picks. This will cover the hole you made in the side.

Cook on inderect heat for 20 min ( FLIPPING TO COOK EVENLY)

After the 20 min. And about 15 min before the chops are done, take out your orange and red pepper sauce and glaze evenly (BUT HEAVY) onto both sides of each chop as you flip.

let chops rest on a covered dish for a min or two while you get yourself a BEER! and the enjoy. I KNOW I DID!!!

Chipotle Rubbed Cowboy Steak With Jalapeno Jelly


24 ounces prime bone --in short tail ribeye
--chipotle paste--
8 cloves roasted garlic
6 tablespoons chipotle powder
6 tablespoons kosher salt
1 tablespoon coarse ground black pepper
6 tablespoons peanut oil
--jalapeno jelly--
4 jalapeno peppers -- seeded and chopped
1 cup new mexican red peppers -- diced
2 cups cider vinegar
4 cups sugar
6 ounces liquid pectin
Rub paste over steak to thinly cover, refrigerate for at least 4 hours, tightly covered.
Over hot heat, grill the steak for 10 minutes on one side and 8 minutes on the other. Slather jelly on meat and allow to rest for 5 minutes.

Chipotle Paste:
Mix all ingredients in a bowl to form a paste.

Jalapeno Jelly:
In a heavy 2 quart sauce pan over high heat, combine the peppers, jalapenos, sugar and vinegar and bring to a boil. Reduce heat to medium and simmer for 20 minutes, stirring every 5 minutes. Be careful not to let the mixture boil over.
Turn off the heat and add the pectin, slowly, mixing well. Turn the heat on again to high and cook until the mixture comes back to a boil. Then let cool

Chipotle Chicken Stew


1 Whole chicken (3 lbs, cut up)
5 Quarts water
1 Large white onion (large dice, reserve peel)
2 Stalks Celery (1 cup of the tops & heart are better)
8 Red boiling potatoes (medium dice)
3 Large or 8-10 Roma tomatoes (medium dice)
4 cloves garlic (minced)
1 Can chipotles in adobo (pureed)
1 Tablespoon Lime juice
1 tsp thyme
1 tsp Mexican oregano
1 tsp lemon zest
2 Bay leaves
1/8 Cup sherry or good white wine
1 Tablespoon olive oil
Fresh cracked pepper
1 tsp Kosher salt

Directions: Pat dry chicken, season with salt, thyme and pepper. In a heavy skillet or dutch oven heat oil and brown chicken on all sides (about 10 min). Remove chicken, deglase pan with sherry, then add garlic, potatoes, onion and brown (5 minutes). Now add the chipotle, tomato, carrots celery, oregano lemon zest and cook (5 min).

In a large stock pot: 5 quarts water, bay leaf, vegie trimmings, lime juice and browned chicken. Simmer for 1 hour. Remove chicken, cool and debone. Add chicken to vegies. Heat oven to 400 F and brown bones 45 minutes. Add to stock and simmer for 2 hrs. Remove bones and strain stock into vegies. Add oregano, adjust for salt and pepper.

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