eric_herberholz

Combine in bowl:
* 1 head cabbage, chopped
* 2 packs top ramen noodes, broken into pieces (without flavor packets)
* 1 C. chicken (optional)
* 1/2-3/4 C. snow peas (optional)
* 8 green oninons, chopped (optional)

Heat in pan until slightly brown:
* 2 T. butter
* 1/3 C. almonds, sliced or slivered
* 1/3 C. sesame seeds

Add to bowl.

Make dressing - combine and shake:
* 1 t black pepper
* 1/4 C. sugar
* 2/3 C. oil
* 1 1/3 C. rice vinegar

Add Dressing to bowl, stir, and refigerate until ready to serve/eat.

• 1- rack of fresh pork spareribs trimmed of excess fat
• 2- 4-5 cloves of fresh garlic
• 3- 1/2 c. Hoisin sauce (found in Asian markets or sometimes in Asian section of Safeway)
• 4- 1/2 c. ketchup
• 5- 1/2 c. your favorite Mexican sala
• 6- 1 Tbsp sugar

1- Wash and trim spareribs.  Cut in half.  Put pieces into big pot of cold water,
     and bring to a boil.   Simmer for ~1 hr on low heat.
2- Mince the garlic and put into medium bowl.
3- Add ingredients 3-6 to the bowl and mix well. 
4- Add just enough water to thin sauce to a spreadable consistency.
5- Prepare a roasting pan with a rack on top.   
6- When meat is tender, use tongs to carefully transfer meat to the rack.
7- Use large spoon or brush to rub sauce all over the meat.

Two finishing methods:
1- Brown the ribs on a BBQ grill until nicely toasted OR, 2-Broil in the oven:
2-1   Add 1 c. water to bottom of the pan.
2-2   Broil at 400 degrees F for ~25-35 min or until nicely browned and crisp.
2-3   Use drippings at bottom of pan for gravy, after skimming fat off.

(recipe courtesy of Rebecca)

1 (19-ounce) can black beans, rinsed and drained
1/2 c corn kernels
1/2 red bell pepper, seeded and chopped
1/4 c chopped fresh cilantro
1 garlic clove, minced
2 T fresh lime juice
2 t olive oil
1 t ground cumin
1/2 t chili powder
1/2 t salt

In medium bowl, combine ingredients. Refrigerate, covered, at least 1 hour to allow the flavors to blend.

* Baby back ribs
* Lemon juice
* Black pepper

Drench ribs with lemon juice and sprinkle with ground black pepper. Cook in oven @ 330 for ~1 hr. Set aside, or refrigerate until ready to continue...

Heat through, on medium-low, grill with meatside up . Then, brush with KC Masterpiece barbecue sauce and heat for ~5 more minutes.

CREDIT: Paul and Nita Birnbaum taught me this one. And Nita is from Kansas.

• 8-10 medium tomatoes (or 6 large)
• 2-4 Serrano chiles (med-very hot)
• 5 cloves of garlic (3 pan-fried, 2 in garlic press)
• 1 bunch cilantro, chopped
• 1 T red wine vinegar (or to taste)
• 1 t salt (or to taste)
• 4 green onions (optional; we opt out of this one :-)

In stickless pan on medium-high heat, blacken the skin of 3 cloves of garlic, chilies, and the tomatoes (don't cook them, just burn the skin). When garlic and chiles blacken, remove and mince. Add them to a bowl. When tomatoes's skins are blackened, remove from pan, chop and add to the bowl. Chop cilantro, and add to bowl.  Add vinegar and salt (to taste.)  Serve  warm or refrigerate for up to 2 days. Enjoy!

* recipe is from a former neighbor in Rocklin who formerly lived in San Francisco's South Bay, that was chosen after years of searching for the perfect salsa.  Also, we had a "Condo in Redondo"** (in LA's South Bay.)

** I have never been to Yalapa, but they say "A palapa in Yelapa is better than a Condo in Redondo."