Art of Culture and Creation

Ingredients Makes 4 servings. 4 green onions, thinly sliced  1 large carrot, shredded  1 red bell pepper, cut into 1/2 inch pieces  1/2 pound sugar snap peas, halved  2 cups chopped, cooked chicken breast meat  1/2 cup fresh cilantro leaves  1/2 cup blanched slivered almonds, toasted  2 tablespoons white sugar  2 tablespoons distilled white vinegar  1 1/2 tablespoons sesame oil  1 tablespoon teriyaki sauce  1 tablespoon ground dry mustard Directions In a large bowl, mix together the onions, carrot, red pepper, peas, chicken, cilantro and almonds. Set aside. In a small bowl, whisk together the sugar, vinegar, sesame oil, teriyaki sauce and dry mustard until smooth. Pour over salad mixture and toss until coated. Serve in pita pockets or on a bed of lettuce.

Ingredients 2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs Kosher salt 6 tablespoons Rub Number Nine, recipe follows 1/2 cup orange juice (not fresh squeezed) 1/2 cup margarita mix 1/3 cup honey 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon espresso powder or instant coffee powder 1/8 teaspoon cayenne pepper Rub Number Nine: 1 1/4 cups dark brown sugar 3/4 cup chili powder 1/4 cup garlic powder 2 tablespoons ground thyme 1 tablespoon cayenne pepper 1 tablespoon allspice Directions Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight. The next day, heat the oven to 250 degrees F. Combine the orange juice and margarita mix in a liquid measuring

Makes 12 servings Ingredients 1 /4 cup vegetable oil           2 cloves garlic 1/3 cup honey                    5 small onions cut into 2 inch pieces 1/3 cup soy sauce               2 red bell peppers cut into 2 inch pieces 1/4 teaspoon of ground black pepper 8 skinless, boneless chicken breast halves - cut into 1 inch cubes skewers Directions 1.In a large bowl, whisk together oil, honey, soy sauce, and pepper. before adding chicken, take out a small amount of marinade to brush onto the kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator for at least 2 hours longer is better. 2. preheat the grill for high heat 3. drain marinade from the chicken and vegetables, and discard marinade. thread chicken and vegetables alternately onto the skewers. 4.Lightly oil the grill grate. Place the skewers on the grill. cook for 12 to 15 minutes, until the chicken juices run clear. turn and brush with reserved mar