Taco-style BLT on a Hot Dog Bun

Serves 1

Very good, quick (especially if you have left over cooked bacon), easy, hand held, version of an all time favorite food. To make it even more taco-like try adding avocado or guacamole on top. The bun can be toasted on the inside only on a grill, a griddle or dry flat pan. This eliminates the cut the roof of your mouth syndrome sometimes associated with traditional BLTs. The recipe can be multiplied as many times as you have need for.

1 hot dog bun
1 slice thick cut bacon, cooked crisp and chopped
1 oz. shredded lettuce
2 tbsp. diced fresh tomato
2 tbsp. mayonnaise
1 tbsp. minced red onion, optional

Lightly toast hot dog bun, spread mayonnaise over the bun, top with bacon, lettuce, tomato and onion if using, fold up taco-style and enjoy.

TG
10/09

Uncle Tom's Ribs

Serves 4

These aren’t the ribs the famous uncle Tom from the cabin would have served, in fact these aren’t BBQ’ed as most people in this country imagine. If you had a uncle in Tuscany, these are the kind of ribs he would probably cook. They are good and you’ll get rave reviews.

3 tbsp. extra virgin olive oil
¾ tbsp. kosher salt
¾ tbsp. fennel seeds
½ tbsp. rosemary, chopped
1 tsp. freshly ground black pepper
1 tsp. chopped sage
1 tsp. chopped thyme
1 tsp. paprika
1 tsp. ground coriander
¼ tsp. allspice
6 lb. pork sparerib rack
¼ cup balsamic vinegar, preferably not a cheap one

In a small bowl, combine the olive oil, kosher salt, fennel, rosemary, black pepper, sage, thyme, paprika, coriander and allspice. Rub the spice paste all over the spareribs and refrigerate overnight.
Preheat the oven to 325°. Arrange the ribs on a large, rimmed baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours, or until tender.
Preheat the broiler. Brush the meaty side of the ribs with the balsamic vinegar and broil until browned, about 2 minutes.

TG
08/09