Harvest Creamy Corn “Choup”

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Honey Spice-Rubbed Pork Tenderloin

Recipe & picture courtesy of Kraft Foods

Prep Time: 5 min
Total Time: 35 min
Makes: 4 servings

• 1 pork tenderloin (1 lb.)
• 1/4 cup KRAFT CATALINA Dressing, divided
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. dry mustard
• 1/2 tsp. paprika
• 1/4 tsp. dried thyme leaves
• 1 Tbsp. honey

1. Preheat oven to 425ºF. Brush meat with 2 Tbsp. of the dressing. Mix dry ingredients; rub onto meat. Place in baking pan. Mix remaining 2 Tbsp. dressing and honey; set aside.
2. Bake 15 min.; brush with dressing mixture. Bake an additional 10 min. or until cooked through (160ºF).
3. Remove meat from oven; cover with foil. Let stand 5 min. before slicing.

How to Prepare on the Grill:
Preheat grill to medium heat. Prepare meat as directed, rubbing with spice mixture. Place meat on grill; cover grill with lid. Grill 20 min., or turning occasionally. Brush with some of the honey mixture. Continue grilling 5 to 10 min. or until meat is cooked through (160ºF), turning and brushing frequently with honey mixture. Let stand covered with foil, 5 min. before slicing.

**Personal Review: No Review Yet**

North Carolina-Style Pulled Pork Sandwiches

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 5 hr

• 3 tablespoons salt
• 2 tablespoons pepper
• 1 tablespoon sweet paprika
• One 5-pound boneless pork shoulder roast
• 2 tablespoons vegetable oil
• 1/3 cup distilled white vinegar
• 1/3 cup apple cider vinegar
• 1 1/2 teaspoons sugar
• 1 teaspoon hot pepper sauce
• 8 hamburger buns, split
• 4 cups North Carolina-Style Coleslaw (optional)

1. Preheat the oven to 300°. Mix together the salt, pepper and paprika; sprinkle all over the pork and rub in.
2. In a large skillet or Dutch oven, heat the oil over medium-high heat. Add the pork and cook, turning occasionally, until browned, 8 to 10 minutes. Transfer to a 24-inch-long sheet of heavy-duty foil and double-wrap the pork.
3. Place the pork, skin side up, in a 9-by-13-inch baking dish; roast until tender, about 4 1/2 hours. Remove from the oven and carefully unwrap the top of the pork, revealing the skin. Increase the heat to 450° and roast for 20 minutes more.
4. Transfer the roast to a large bowl, along with any juices. Using two forks, shred the pork. Add the vinegars, sugar and hot sauce; toss. Serve on the hamburger buns, topped with coleslaw, if using.

**Personal Review: Letting this roast all day made our house smell wonderful – the pork was cooked to perfection!  We ended up pouring a lot of the vinegar out because it was almost overpowering flavor and added a lot more hot pepper sauce and BBQ sauce to it.  I would reccomend letting this sit overnight in order for the meat to absorb the flavor more.  It tasted great for dinner but leftovers kicked butt – the meat was so tender, so flavorful.**

Kansas City-Style Sticky Spareribs

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 30 min
Cook Time: 4 hr

• 1/2 cup plus 2 1/2 tablespoons brown sugar
• 2 1/2 tablespoons hot paprika
• 4 teaspoons onion powder
• 1 1/2 teaspoons celery salt
• Salt and pepper
• 2 racks pork spareribs (about 7 pounds total)
• 2 cups ketchup
• 1/4 cup honey
• 1/4 cup apple cider vinegar

1. Soak 3 cups wood chips in water according to the package directions or for 1 hour. Meanwhile, combine the 2 1/2 tablespoons brown sugar, the paprika, onion powder, celery salt and 4 teaspoons each salt and pepper. Run a paring knife down the length of the bone side of each rack to split the skin, then season all over with the rub.
2. Remove the grill racks. Arrange a drip pan or disposable baking sheet on one side of the grill to catch drippings. Drain the wood chips and transfer to a 2-foot-long sheet of heavy-duty foil. Wrap tightly, creating a secure pouch, then poke 10 holes at the top to create a smoker box. Place the pouch on the other side of the grill, opposite the drippings pan. Set the grill racks into place, close the grill and preheat to 325°.
3. Working quickly, arrange the ribs, meaty side up, over the drip pan. Grill, covered, turning occasionally, until the meat shrinks away from the bone and is fork-tender, about 3 1/4 hours.
4. Meanwhile, in a small saucepan, combine the remaining 1/2 cup brown sugar, the ketchup, honey and vinegar over mediumhigh heat and season with salt and pepper. Bring just to a boil, then lower the heat to medium-low and simmer, stirring occasionally, until smooth, about 5 minutes.
5. Brush the ribs all over with the sauce, arrange meaty side up and grill, turning once, at 200° for 20 minutes. Cut the racks into individual ribs and serve with the sauce on the side.

**Personal Review: No Review Yet**

Surf ‘n’ Turf Tacos

Recipe & picture courtesy of Rachael Ray

SERVES 8
Prep Time: 20 min
Cook Time: 20 min

• 1 small head napa cabbage, chopped
• Juice of 6 limes (about 1/2 cup)
• 2 cups sour cream
• Sixteen 6-inch flour tortillas
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 teaspoon chili powder
• Salt
• 1 pound trimmed skirt steak, cut crosswise into 1/2-inch strips
• 6 tablespoons vegetable oil
• 1 pound red snapper fillets, cut crosswise into 1/2-inch strips
• Pepper
• 1 cup store-bought guacamole, plus more for serving
• One 16-ounce jar salsa, for serving

1. In a large bowl, toss the cabbage with half of the lime juice. In a small bowl, whisk together the sour cream and remaining lime juice. Cover and refrigerate.
2. Preheat the oven to 250°. Spread the tortillas on a baking sheet, cover with foil and warm in the oven for 10 minutes.
3. Meanwhile, in a large bowl, whisk the garlic powder, paprika, cumin, chili powder and 2 teaspoons salt. Add the steak, tossing to coat.
4. In a large skillet, heat 1/4 cup oil over medium-high heat until rippling. Add the steak, lower the heat to medium and cook, turning occasionally, until browned, about 5 minutes. Transfer to a large plate. Add the remaining 2 tablespoons oil to the skillet. Season the fish lightly with salt and pepper. Cook, in the skillet, turning once, until golden, about 5 minutes.
5. Lay the tortillas on a work surface. Spread 1 tablespoon guacamole on each, then top with some of the cabbage. Divide the meat among 8 tortillas and the fish among 8 tortillas. Fold to form tacos. Serve with more guacamole and cabbage, the lime-sour cream and the salsa.

  **Personal Review: No Review Yet**