4 Kids 'n Us Recipes

Yield:
16 servings
Ingredients:
1
stick Butter
1
Spanish onion, diced small
1/2
cup Carrots, diced small
1/2
cup Celery, diced small
1
oz. Garlic, minced fine
1/3
cup Tomato paste
1
Tbsp. Curry paste
4
2/3 cups Water, hot
1
oz. Lobster base
1
1/2 lbs. Fish (any white fish i.e., grouper, mahi, snapper, etc) cut
in 1" pieces
1
cup Milk
3
3/4 cups Heavy cream
2/3
cup Flour
3/4
stick Butter
3
cups Salad shrimp (small)
Method:

1. In a large stockpot over medium heat, melt 1 stick butter. Add
onion, carrot, celery, and garlic. Saute for 5 minutes.

2. Add tomato paster and cook for 2-3 minutes. Cook
for 2-3 minutes.

3. Mix in curry paste until well incorporated (use the back of a spoon
for spatula until no lumps of curry are left).

4. Add lobster base and hot water.

5. Add fish and gently poach.

6. Turn heat to low, add milk and heavy cream and let come to a simmer.

7. Over low heat, melt remaining butter. Add flour, stir well, and
cook for about 5 minutes.

8. Take of the hot liquid from the chowder and mix it in with the
butter and flour mixture until well combined.

9. Add this mixture back into the chowder.

10. Add shrimp and cook for approximately 15 minutes or until thickened.

Yield:
4-6 servings

Ingredients

Select
2 each slabs of Raw Pork Spare Ribs (total – 4 lbs.)
Dry
Seasoning
1
cup Kosher Salt
1
tsp Celery Salt
2
TBSP Mesquite Seasoning
1
TBSP Onion Powder
1
TBSP Garlic Powder
3
TBSP Sugar
1
tsp Ground Black Pepper
Sauce

1
cup Tomato paste

1
TBSP Corn Syrup

1
TBSP Molasses

1
TBSP Dijon Mustard

2
TBSP Honey

1
cup Pineapple Juice

2
TBSP Rice Wine Vinegar
1
tsp Granulated Garlic

1
TBSP Onion Powder

1
TBSP Caramel
1/4
Tsp Smoked Liquid

Barbecue Sauce Preparation
1.
In a mixing bowl combine all ingredients and mix well
2.
Keep refrigerated

Preparation
1.
Mix all dry ingredients and season lightly the pork rib slabs
on both sides; let marinate for 12 hours.
2.
Cook the seasoned pork ribs at 325°F for 1 hour.
3.
Cut slabs of ribs while hot into individual pieces (one bone each)
and place in baking dish.
4.
Heat the barbecue sauce to a simmer and pour over the entire pork
ribs.
5.
Cover the dish with aluminum foil and place it in a warm oven
at 200° for 30-45 minutes.