Chocolate Chip Cookies

Simple and delicious but they're gone in a flash! It's easy to make these cookies turn out perfectly; just carefully follow the instructions.

Ingredients:

2 1/4 cups All-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Eggs; if you have large, extra-large or jumbo use 2. If using medium or small, use 3.
1 cup vegetable shortening (recommended - Crisco butter flavored)
1 cup brown sugar firmly packed
1 cup white sugar
1 teaspoon pure vanilla extract
2 cups chocolate chips (more or less to taste)
1 to 2 cups walnuts or pecans - meduim choped (optional)

Instructions:

1. Preheat oven to 350 F.
2. In meduim bowl whisk together flour, salt and baking soda, set aside.
3. In large mixing bowl add shortening, white sugar, brown sugar, eggs and vanilla. Blend with mixer until fluffy - at least 3 to 4 minutes. Occasionally scrape down the sides of the bowl with a rubber spatula. The longer you blend - the lighter the texture of the cookies. I use a hand mixer. If you have a stand mixer it will come in handy for the next step.
4. Combine flour mixture into large mixing bowl. At this point I switch to a large wooden spoon - combine ingredients well. If using a hand mixer be careful, mixing heavy dough can burn out the motor. If you smell smoke, unplug mixer.
5. Add nuts and combine well.
6. Add chocolate chips and combine well.
7. Prepare a heavy gauge baking sheet lined with parchment paper. Using a thin baking sheet causes uneven baking - usually burning on the bottom. Parchment paper allows them to slide off without falling apart and reduces clean up time.
8. Shape dough into balls and place on baking sheet. I scoop up a large ball of dough with the wooden spoon and break off smaller sections - about 1 1/2 inches in diameter, and press them down, but not flat. Allow adequate spacing on the sheet for expansion. I go with 3 rows across the pan and 4 rows in the long direction.
9. Bake for 9 - 11 minutes until lightly browned on the middle rack. (Some ovens are hotter near the top and bottom)
10. Remove from oven and place on cooling rack for 10 minutes. Serve with milk or coffee.

Chicken Carbonara

I first had a vision of making this dish from the sub sandwich at Quizno’s. Strangely, it’s the bacon that sets it apart. It became an instant classic. When I give my wife or daughter their choice of what to have for dinner – this one’s their favorite.

Ingredients:
1 pound of pasta; fettuccini, linguini or spaghetti
1 large or 2 small chicken breasts
6 to 8 strips of bacon browned, drained and finely chopped (I use pre-cooked)
2 to 3 cups of heavy cream, depending on your preference
1 cup grated Parmesan cheese
2 to 3 tablespoons of olive oil
3 cloves (1 tablespoon) of garlic – minced
1 shallot or ¼ of an onion – finely minced
1 teaspoon fresh chopped or dry sage (more or less to taste)
Salt and pepper to taste
Fresh chopped (or dry) parsley for garnish

Directions:

1. Prepare pasta according to directions on package and drain
2. Rinse chicken breast and dry with paper towel. Cut into ½ to ¾ inch cubes and season to taste with salt, pepper and sage.
3. Heat oil in 10 or 12 inch skillet over medium-high heat and sauté chicken until browned – about 8 to 10 minutes, adding bacon when done.
4. Add garlic and onion to pan and sauté another 2 to 3 minutes.
5. Reduce heat to low and add cream. Bring to a gentle simmer, stirring occasionally.
6. Add Parmesan cheese when cream begins to simmer. Be careful not to overheat or cream will bubble over onto stove.
7. When cream sauce has reduced to a thick gravy consistency, (about 15 to 20 minutes) add pasta to chicken and cream sauce.
8. Mix ingredients well, garnish with parsley and serve.
   

Dave's Barbecued Ribs

Everyone who makes ribs has their own recipe. Here's mine; a hint of sweetness from brown sugar and cinnamon; and cayenne pepper for heat. Throw in some ginger for a unique twist; they're irresistible.

Ribs are a labor of love. They take time and the process needs to be followed closely. But the reward is worth your effort.

Ingredients:
Pork ribs - the amount is up to you. I use boneless and typically make 5 to 8 lbs. They're great as leftovers. You might prefer baby back ribs which will work fine.
Kosher or sea salt
Fresh ground black pepper
Barbecue sauce (recomended - Cattleman's)
Dry Rub:
I make this in a 1 gallon zip-top bag. It keeps well for months in the pantry.

2 tablespoons dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons black pepper
1 tablespoon paprika
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon ground ginger
1 tsp turmeric (optional)
1 teaspoon ground mustard (optional)


Directions:

1. Preheat oven to 180 F.
2. Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. For easier cooking, you might cut ribs into smaller sections of 3 ribs each. Not needed if boneless ribs are used.
3. For boneless ribs; cut them into pieces 2 -3 inches long and 1-2 inches wide.
4. Dust ribs well with black pepper and salt.
5. Sprinkle dry rub generously on ribs and rub to coat them well.
6. Tear 2 sheets of aluminum foil at least 15 inches long. Place one on top the other. For every 2 lbs of ribs you'll need 2 sheets of foil. I typically make about 8 lbs and use 8 sheets of foil.
7. Place 4 or 5 sections of boneless or 2 sections of bone in ribs in the middle of the foil.
8. Taking the top sheet of foil from the ends lift and bring the ends together above the ribs.
9. Roll the ends of the foil downward to enclose the ribs.
10. Roll up the sides of the foil to seal the ribs inside.
11. Repeat this process with the bottom sheet of foil being careful not to puncture foil with the bones. The idea is to keep the juices inside.
12. Place the ribs on a broiler pan
13. Bake in oven at 180 degrees for 31/2 hours.
14. About 20 minutes before ribs are done, remove ribs from oven. Carefully remove them from foil. Save juices if you want to make an awesome gravy.
15. Place ribs back on broiler pan. Discard foil.
16. Baste ribs with barbecue sauce.
17. Broil about 10 minutes until sauce has darkened. Do not burn.
18. Remove pan and turn ribs over and brush on more sauce and repeat.
19. Broil an additional 10 minutes. Cut into portions and serve hot.

Gravy:
Put rib juice in blender and add about 1-2 tablespoons of flour, blend for 5-10 seconds. Transfer to sauce pan and bring to simmer over medium heat. Serve over ribs and mashed potatoes.