Beer Enchiladas

INGREDIENTS:
1/4 head green cabbage, shredded
1 white onion, thinly sliced
2 jalapeno chiles, seeded and finely chopped
2 tablespoons white wine vinegar
Salt

Meat Sauce:
1/4 cup extra-virgin olive oil
1/4 cup chopped pancetta
1 onion, finely chopped
1 carrot, finely chopped
2 ribs celery, finely chopped
1 clove garlic, finely chopped
2 pounds ground beef
1/2 cup dry red wine
One 28-ounce can tomato puree
Salt and pepper

1/2 cup beer
1 teaspoon ground cumin
1/2 cup vegetable oil
9 small corn tortillas
1 1/2 cups shredded monterey jack cheese

DIRECTIONS:
In a medium bowl, combine the cabbage, onion, chiles and vinegar; season with salt and toss. Refrigerate until softened, about 1 hour.

In a large, heavy pot, heat the olive oil over medium-low heat.

Add the pancetta and cook until the fat is rendered, about 5 minutes. Increase the heat to medium, add the onion, carrot and celery and cook, stirring occasionally, until softened, about 8 minutes.

Stir in the garlic and cook until fragrant, about 1 minute. Increase the heat to medium-high, add the beef and cook, breaking it up, until no longer pink, about 8 minutes.

Stir in the wine and cook until the liquid is cooked off, about 5 minutes. Stir in the tomato puree and 1 cup water; season with salt and bring to a simmer. Partially cover and cook over low heat, stirring occasionally for the last 30 minutes, until thickened, about 2 hours. Season with salt and pepper.

Meanwhile, preheat the oven to 350°. In a medium saucepan, combine the meat sauce, beer and cumin and bring to a simmer over medium heat. Cook, stirring occasionally, until the alcohol cooks off, about 7 minutes.

In a medium skillet, heat the oil over medium heat. Add the tortillas one at a time and cook for a few seconds on both sides; drain on paper towels. On a work surface, lay the tortillas flat and place 2 heaping tablespoons of the meat mixture down the center. Roll up and place side by side, seam side down, in a 9-by-11-inch baking dish. Cover with the remaining meat mixture; sprinkle with the cheese. Bake until the cheese is just melted, about 15 minutes. Serve with the slaw.

Peking Pork

INGREDIENTS:
1-1/2 cups water
2 cups granulated sugar
1 cup distilled white vinegar
1/4 cup light soy sauce
1/4 cup ketchup
1/4 teaspoon toasted sesame oil
2 pounds boneless pork loin, cut into ¼-inch slices
Salt and freshly ground pepper
2 tablespoons Chinese rice wine, Sherry or brandy
2/3 cup all-purpose flour
2/3 cup cornstarch
4 cups peanut oil
Cilantro leaves, for garnish
Steamed rice, for serving

DIRECTIONS
In a large, deep-sided skillet, bring the water to a boil with the sugar and white vinegar. Cook for 1 minute, stirring frequently, until the sugar dissolves.

In a small bowl, whisk the soy sauce, ketchup and sesame oil until smooth. Whisk the soy sauce mixture into the vinegar mixture. Bring the sauce to a boil and cook, stirring occasionally, until syrupy, about 5 to 7 minutes, then lower the heat to a simmer.
Season both sides of the pork slices with salt and pepper. Pour the rice wine into a bowl and dredge the pork in the wine. In a shallow bowl, mix the flour and cornstarch until evenly combined. Dredge the pork in the flour mixture, shaking off any excess.

In a wok or large deep-sided skillet, heat the peanut oil until it reaches 350° on a deep-frying thermometer, or until a pork slice sizzles and rapidly rises to the top when placed in the oil.

When the oil is ready, carefully add 2 pork slices to it, using tongs. (Stand back from the stove when lowering the pork into the hot oil.) Fry the slices for 1 minute, then remove the pork to a paper towel–lined plate. Repeat with the remaining pork.

Put pork on cookie sheet and Broil in the oven until crispy/browned.

Transfer the cooked pork slices to the pan of simmering sweet-and-sour sauce, turning them until they are well coated. Remove the pork to a serving plate. Garnish with cilantro and serve with rice.

No Bake Peanut Butter Pie

INGREDIENTS (Nutrition)
1 (8 ounce) package cream cheese
1 1/2 cups confectioners' sugar
1 cup peanut butter
1 cup milk
1 (16 ounce) package frozen whipped topping, thawed
Mrs Richardsons Fudge
24 Nutter Butters
5 TBSP melted butter

DIRECTIONS
Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.

Crush nutter butters in food processor. Add melted butter. Press mixture into pie tins as the crust.

Spread Fudge layer over the crust.

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Top with crushed Reeses if desired.

One Hundred Thousand Calorie Bars

INGREDIENTS
1 (18.25 ounce) package German chocolate cake mix
3/4 cup butter, melted
2/3 cup evaporated milk
6 ounces semisweet chocolate chips
1 cup chopped walnuts
50 individually wrapped caramels, unwrapped

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
Combine the cake mix, butter and 1/3 cup of the evaporated milk. Spread 1/2 of this mixture into the prepared pan.
Melt the caramels with the remaining 1/3 cup evaporated milk.
Bake for 3 minutes at 350 degrees F (175 degrees C).
Sprinkle the chocolate chips and chopped nuts over the baked mixture. Drizzle the caramel over the top then pat the remaining 1/2 of the batter on top. Bake an additional 20 minutes.

Teriyaki Sauce & Marinade

INGREDIENTS
2/3 cup mirin (Japanese sweet rice wine)
1 cup soy sauce
4 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
1/3 cup white sugar
7 cloves garlic, minced
1 tablespoon minced fresh ginger
1 dash red pepper flakes
black pepper to taste

DIRECTIONS
Bring mirin to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour in soy sauce, rice vinegar, sesame oil, and sugar. Season with garlic, ginger, pepper flakes, and black pepper; simmer an additional 5 minutes. Store in a tightly sealed container in the refrigerator.

Salmon Patties

Ingredients
1 egg
1 cup plain bread crumbs or finely crumbled saltines
1 can pink salmon, drained
Sprinkle of lemon pepper, to taste

Preparation
Mix all ingredients in a bowl until thoroughly combined. Shape into 3/4" thick, tennis ball-sized patties. Lightly brown in hot oil on both sides to form a crispy crust. Serve with ketchup, lemon juice, and/or cocktail sauce.

Drunken Chicken

Ingredients
1 whole chicken
Cavender's Greek Seasoning
Tony Chachere's Seasoning
Louisiana Hot Sauce
1 can of beer

Preparation
Clean chicken and clear cavity. Leave skin on chicken. Open beer and drink or discard 1/3 of can contents. Pour 6 tblsp (+/-) Louisiana Hot Sauce into can of beer. Set can in roaster pan. Coat outside of chicken and inside of cavity with Cavender's. Add sprinkling of Tony Chachere's to taste. Place cavity of chicken over beer can and ensure chicken is propped up so as to remain standing while cooking. Cover tightly with foil. Bake upright in 350 degree oven for 4 hours. Remove foil to brown skin 10 minutes before serving.