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# 6 thin boneless pork chops
# 4 tablespoons apricot jam
# 4 tablespoons tomato ketchup
# 2 tablespoons hot chilli sauce
# ground black pepper
1 tablespoon olive oil
2 cloves garlic, peeled and crushed
1 tablespoon coarsely ground black pepper
2 pounds round steak, 1 1/2 inches thick
3 tablespoons vegetable oil
2 tablespoons sherry
2 shallots
6 cloves garlic
2 tablespoons fresh ginger
2 tablespoons Chinese five-spice powder
1 serrano pepper
2 tablespoons brown sugar
1/2 teaspoon ground anise seed
1/2 teaspoon salt
2 pounds bone-in chicken parts
1 pound ground turkey
1 cup crumbled feta cheese
1/2 cup kalamata olives, pitted and sliced
2 teaspoons dried oregano
ground black pepper to taste
3 ea young ducks, quartered
1 tsp ginger, fresh, grated
1 tsp dry mustard
1 cup red wine
1/4 cup brown sugar
8 fresh figs
1/2 cup goat cheese, softened
8 grape leaves, drained and rinsed
1/2 cup honey
skewers
1 32 ounce bottle catsup
1 cup dark molasses
1 1/2 tbsp or to taste tabasco sauce
1 cup finely chopped onions
1 mediun green bell pepper, finely minced
1/2 cup lemon juice
1 tsp. garlic powder
2 1/2 tbsp dry mustard
3 tbsp white vinegar
3/4 cup brown sugar
1 tbsp liquid smoke
1/2 cup water
1/4 cup Worcestershire sauce
3 lbs. Boston pork butt (center or end cut)
1/2 bottle catsup
1 1/2 bottle water
1 tsp. celery salt
1 tbsp. chili powder
1 tsp. onion salt
1 tbsp. butter
1 tbsp. vinegar
1/2 tsp. salt
Dash of pepper
1 1/2 pounds flank steak
1/2 cup balsamic vinegar
1 (10 ounce) bag spinach, stems removed, leaves sliced into strips
Salt and ground black pepper
4 tablespoons Filippo Berio Extra Virgin Olive Oil
1 1/2 ounces Parmesan cheese
Crusty Italian Bread