Bourbon adds sweetness to the honey-hoisin-chili glaze.
Yield: Makes 6 servings
5 tablespoons honey
1/4 cup bourbon
1 1/2 tablespoons hoisin sauce
1 tablespoon Dijon mustard
1 tablespoon plum sauce
1 1/2 teaspoons mild-flavored (light) molasses
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Worcestershire sauce
3/4 teaspoon hot chili paste (such as sambal oelek)*
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 2 1/4- to 2 1/2-pound racks baby back pork ribs
1 cup unsweetened pineapple juice

Whisk first 11 ingredients in small bowl.

Do ahead: Glaze can be made 1 day ahead. Cover and refrigerate.
Preheat oven to 350°F. Place long sheet of heavy-duty foil on each of 2 large rimmed baking
sheets. Sprinkle rib racks on all sides with salt and pepper. Place 1 rib rack on each foil sheet.
Fold up sides of each foil sheet around rib rack to form boat-like shape. Pour 1/2 cup
pineapple juice over each rib rack. Fold up foil to seal packets. Bake until ribs are tender,
about 1 hour. Remove ribs from foil packets. Transfer to roasting pan; pour any juices from
foil over and cool.

Do ahead: Can be made 1 day ahead. Cover with plastic wrap; refrigerate.
Prepare barbecue (medium heat). Cut each rib rack in half. Grill until browned, brushing
frequently with glaze and turning often, about 10 minutes. Serve once complete! Yummy!

Known as bifteck haché in France, this dish would go well with potatoes au gratin from the freezer case and buttered, lightly steamed spinach. End with chocolate mousse.

Yield: Makes 2 servings; can be doubled

Ingredients:
1 tablespoon plus 4 teaspoons butter
1/2 cup chopped onion
8 ounces ground sirloin
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons all purpose flour
1 cup dry red wine
1/4 cup whipping cream

Directions:
Melt 1 tablespoon butter in medium skillet over medium heat. Add onion; sauté 5 minutes. Transfer to medium bowl. Mix in sirloin, thyme, salt, and pepper. Shape meat into two 3/4-inch-thick patties. Coat patties with flour, shaking off excess.

Melt 4 teaspoons butter in same skillet over medium-high heat. Add patties and cook about 3 minutes per side for medium-rare. Transfer patties to 2 plates. Pour off any fat from skillet. Add wine and boil until reduced by half, about 2 minutes. Add cream and boil until slightly thickened, whisking constantly, about 2 minutes. Season sauce with salt and pepper; pour over patties.

Makes enough for 3 or 4 servings

Ingredients:
3 pounds short ribs
Salt, pepper and garlic powder to taste
2 tablespoons all-purpose flour
Petosa's own olive oil
4 cloves chopped garlic
Water
Beef Broth
1 onion
White rice

Directions:
Preheat oven to 350° F.

Season ribs liberally with salt, pepper and garlic powder. Lightly dust with 2 tablespoons flour.

In a Dutch oven, on the cooktop, place a small amount of olive oil. Add 2 garlic cloves and cook until lightly browned. Add the ribs and brown on each side. Add water and beef broth to cover ribs. Bring to a boil. Remove the ribs from the Dutch oven and place in a casserole dish. Add the remaining garlic, salt and pepper, onions, and about 1 cup broth to the ribs. Roast ribs for 2 hours. Serve over buttered white rice.

As a side, pick up some of our own coleslaw, on sale in the deli this week!

Ingredients:
1 cup firmly packed golden brown sugar
1 tablespoon ground cinnamon
3 1/2 pounds Washington Braeburn Apples,
peeled, cored and sliced
1 cup all purpose flour
1 cup sugar
1 cup (2 sticks) chilled Western Family butter, cut into pieces

Directions:
Preheat oven to 450°F. Butter a 13x9x2-inch glass baking dish. Combine brown sugar and cinnamon in large bowl. Add apples and toss to coat. Transfer apple mixture to prepared dish.

Combine flour, 1 cup sugar and butter in medium bowl. Using pastry blender or fingertips, blend ingredients until coarse meal forms. Spread flour mixture evenly over apples.

Bake crisp 20 minutes. Reduce oven temperature to 350°F. Bake crisp until apples are tender and topping is golden brown, about 30 minutes. Let stand 15 minutes before serving. Best served with Vanilla Ice Cream. Yummy!!

Just a sprinkle of zest and a dab of lime butter sauce beautifully highlight the flavor of grilled salmon.
Yield: Makes 6 servings
Active Time: 15 min
Total Time: 45 min

Ingredients:
6 (6-oz) pieces center-cut salmon fillet (about 1" thick) with skin
1 1/2 teaspoons finely grated fresh lime zest
6 tablespoons lime butter sauce

Directions:
Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
Season salmon all over with salt and pepper, then grill, flesh sides down, on lightly oiled grill rack (covered only if using gas grill) 4 minutes. Turn fillets over and grill (covered only if using gas grill) until just cooked through, 4 to 6 minutes more. Sprinkle fillets with zest and top each with 1 tablespoon lime butter sauce.

Cooks' Note:
If you aren't able to grill outdoors, salmon can be cooked in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.

Yield: Makes 4 servings

Directions:
1/4 cup golden raisins
3/4 cup Riesling (or Gewürztraminer)
1 1/2 Fuji apples, peeled, cored and cut into 1/2-inch cubes, peel and core reserved
Pinch of cinnamon
2 lb center-cut boneless pork loin (ask butcher to make a 1-inch incision in the center all the way through)
Sea salt
Vegetable oil cooking spray
1 medium onion, diced large
1 carrot, diced large
1 celery stalk, diced large
4 stems fresh rosemary
1/2 cup balsamic vinegar

Ingredients:
Heat oven to 375°F. Soak raisins in cup wine for 10 minutes. Combine raisins (including wine not absorbed), apples and cinnamon in a bowl. Fill pork-loin cavity with apple-raisin mixture. Season pork with sea salt and pepper; set aside 15 minutes at room temperature. (If loin splits, tie with kitchen twine).

Meanwhile, coat a roasting pan with cooking spray and heat over medium-high heat. Sear pork on all sides until golden brown, about 4 minutes total, turning frequently so it doesn't stick. Place onion, carrot, celery, rosemary and apple peels and cores in pan; place pork on top. Cook 25 minutes or until pork reaches 150°.

While meat cooks, reduce vinegar and remaining 1/2 cup wine in a small saucepan 15 to 20 minutes on high heat until thick and syrupy. Remove pork from pan; let rest 10 minutes. Slice pork and divide among plates. Drizzle reduction over pork.

Reduced-fat cream cheese gives this dish a nice texture. Put out some sliced melon with grapes, and offer coffee and orange juice.
Yield: Serves 4

Ingredients:
8 large eggs
1 tablespoon coarse-grained mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons butter
4 ounces fully cooked smoked turkey sausage (such as kielbasa), quartered lengthwise, thinly sliced crosswise
3/4 cup chopped green onions
2 teaspoons dried thyme
4 ounces Neufchâtel cheese (reduced-fat cream cheese), cut into small pieces
Fresh thyme sprigs (optional)

Directions:
Whisk eggs, mustard, salt and pepper in large bowl to blend well. Melt 1 tablespoon butter in 12-inch-diameter non-stick skillet over medium heat. Add sausage and stir until brown, about 3 minutes. Add green onions and thyme and stir 1 minute. Transfer mixture to bowl.

Add 2 tablespoons butter to same skillet; melt over medium heat. Add eggs and cheese; stir until eggs are softly set and cheese begins to melt, about 3 minutes. Add sausage; stir until eggs are just set, about 2 minutes longer. Transfer to platter. Garnish with thyme sprigs, if desired.

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

Yield: Makes 4 servings
Active Time: 30 min
Total Time: 35 min

Ingredients:
1 1/2 lb flank steak
1 1/4 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons olive oil
1 large garlic clove, minced
1/2 teaspoon chopped fresh rosemary
3/4 teaspoon dried hot red-pepper flakes
12 oz sliced fresh mushrooms (6 cups)
1 (14-oz) can diced tomatoes in juice
Pinch of sugar

Directions:
Put oven rack in middle position and preheat oven to 200°F.

Pat steak dry. Mix together salt and pepper in a small bowl, then rub three fourths of salt mixture on both sides of steak.

Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté meat, turning over once, 6 to 8 minutes total for rare (depending on thickness of steak). Transfer to a baking pan and keep warm in oven while making ragout.

This time around the dish of choice is tender chicken thighs filled with a tasty stuffing made with soft bread, onions, crab meat, celery and some more things.

Ingredients
1 tbsp vegetable oil
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 (6 ounce) can lump crabmeat, drained
2 tbsp dry sherry
1/2 tsp poultry seasoning
1/4 tsp ground black pepper
2 1/2 cups white bread cubes
1 1/2 tbsp minced garlic
6 boneless chicken thighs, with skin
1/2 tsp garlic salt
1/2 tsp onion powder

Directions:
Heat the vegetable oil in a large skillet over medium heat. Add the celery and onion and cook and stir until soft or for about 5 minutes. Remove the pan from the heat and season with poultry seasoning and pepper. Add the crab meat, sherry and bread cubes and stir until everything is well blended.

Preheat a grill to medium heat.

Lay the chicken thighs out on a clean surface with the skin side down. Spread the crab meat evenly on top of each one. Roll up the chicken and secure with toothpicks.

Now place the stuffed thighs seam side down onto the grill and season with garlic salt and onion powder. Cover and allow to cook for 20 minutes to half an hour, turning it occasionally to allow it to cook. When the juices begin to run clean when pierced with a fork is when the chicken is done. It can now be removed from the grill ad served.

You can put a slightly smaller amount of bread cubes into the mixture if the thighs are small. You could also use breast pieces for this dish. They would work just as well.

Yield: Makes 8 servings

Ingredients:
2 pounds lean ground beef (15 percent fat)
1 pound coarsely grated whole-milk mozzarella cheese
1 pound sweet Italian sausages, casings removed, meat crumbled
2 cups chopped fresh basil
2 cups fresh breadcrumbs made from crustless French bread
1 medium onion, chopped
1 cup chopped drained oil-packed sun-dried tomatoes
5 garlic cloves, minced
1 1/2 tablespoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
1 cup tomato sauce, divided
3 large eggs, beaten to blend
1/2 cup dry red wine

Directions:
Preheat ove to 375°F. Combine first 11 ingredients in large bowl. Gently mix in 1/2 cup tomato sauce, eggs, and wine. Place meat mixture on large rimmed baking sheet and shape into 16x4-inch loaf. Brush with remaining 1/2 cup tomato sauce. Bake meat loaf until cooked through and thermometer inserted into center registers between 160°F and 170°F, about 1 hour 15 minutes.