Jack's Old South Competition Vinegar Sauce

Ingredients

• 2 cups cider vinegar
• 3 tablespoons ketchup
• 2 tablespoons paprika
• 2 tablespoons brown sugar
• 4 teaspoons kosher salt
• 1 tablespoon hot sauce
• 1 to 2 teaspoons cayenne
• 1 to 2 teaspoons ground black pepper

Directions

Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed. Transfer to a clean, sterile jar and refrigerate. Will keep for several months.

Greek Lemon Rice Pilaf

2 tbsps margarine (butter)
12 cup onion (chopped)
1 cup long grain rice
2 tbsps orzo pasta
2 cups chicken broth
14 cup lemon juice
2 tbsps chopped parsley

1 In a heavy saucepan, saute onion in butter until tender.
2 Add rice and orzo and cook, stirring, for 2 minutes.
3 Add chicken broth and lemon juice and bring to a boil.
4 Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
5 Fluff pilaf up with fork and stir in chopped parsley.

Penne with Roasted Asparagus and Balsamic Butter

INGREDIENTS

1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving

Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.

Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.

Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.

Broccoli-Spinach Soup with Avocado Toasts

• 1 tablespoon olive oil, plus more for drizzling
• 1 leek, white and pale green parts thinly sliced
• 4 cups low-sodium chicken stock or water
• 1 bunch broccoli, chopped (6 cups)
• 6 ounces baby spinach (6 cups)
• 1/3 cup freshly grated Parmesan
• 2 tablespoons tahini
• Coarse salt and freshly ground black pepper
• 4 slices rustic bread, toasted
• 2 avocados, sliced
• 1/4 cup radish sprouts
• 1 lemon, cut into wedges

Directions

1. Heat oil in a medium saucepan over medium-high heat. Add leek and cook until tender, about 4 minutes. Add stock; bring to a boil. Add broccoli and cook, covered, until bright green and tender, about 2 minutes.
2. Remove from heat. Stir in spinach, Parmesan, and tahini. Let cool slightly. Season with salt and pepper.
3. Working in batches, puree soup in a blender until smooth.
4. Top bread with avocado and radish sprouts. Season with salt and pepper, squeeze with lemon, and drizzle with oil.

Rick Bayless Pork Tinga

INGREDIENTS

1 tablespoon vegetable or olive oil
1 pound lean, boneless pork shoulder, trimmed and cut into 1 1/2-inch cubes
4 ounces chorizo sausage, removed from its casing
4 to 5 medium (about 3/4 pound total) red-skinned potatoes, quartered
1 large white onion, sliced 1/4–inch thick
1 garlic clove, minced
1 28-ounce can diced tomatoes, in juice (preferably fire-roasted)
2 to 3 canned chipotle chiles, en adobo, finely chopped
4 teaspoons chipotle canning sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano, preferably Mexican
Salt
About 1/2 cup crumbled Mexican queso fresco or other fresh cheese like salted pressed farmers cheese
1 ripe avocado, pitted, flesh scooped from the skin and diced
Warm corn tortillas

DIRECTIONS

Heat the oil in a stovetop-rated slow cooker liner over medium-high heat. (If your slow cooker liner isn’t made from a material that can be used on a stovetop, use a very large (12-inch) non-stick skillet.) Once the oil is very hot, add the pork and chorizo in an single layer and cook, stirring until the meat has browned, about 6 to 8 minutes. 

Turn off the heat and if you’re using a skillet, transfer the meat and its juices into the slow cooker. Add the potatoes.

In a large bowl, combine the onions, garlic, tomatoes, chipotles, adobo sauce, Worcestershire, oregano and 1/2 teaspoon salt. Pour mixture into the slow cooker and stir to mix thoroughly. Cook for 6 hours at the highest temperature.

After six hours, gently stir the tinga. If the sauce seems too thick, stir in a little water. Taste, and season with salt if you think the dish needs it. Scoop into a large bowl, sprinkle with the fresh cheese and diced avocado, and serve with warm tortillas.