Baby Pork Ribs with Hot to Trot Spice
1 lb. (454 g) baby pork ribs
2 tbsp. (25 mL) Summer Kitchen Pear and Ginger Jelly
2 tbsp. (25 mL) red wine
2 tbsp (25 mL) Hot to Trot Spice Mix
salt to taste
In a stockpot large enough to accommodate the ribs, bring salted water to a boil and parboil the ribs for 10 minutes. Drain well.
In the meantime, in a small bowl, mix Pear Ginger Jelly, red wine and Hot to Trot Spice Mix. Transfer the ribs to an oiled ovenproof dish and brush with the glaze. Bake in 325 F oven for 45 minutes to 1 hour. Uncover and cook for an additional 15 minutes to dry the glaze. Serve immediately.
Serves 2-3.
Hot To Trot Chicken Chili
¼ cup (50 mL) olive oil
4 single boneless chicken breasts, slice into ¾ inch dice
1 large onion cut in ½ inch dices
½ red pepper cut in ½ inch dices
½ green pepper cut in ½ inch dices
½ yellow pepper cut in ½ in dices
1 cup (250 mL) diced canned tomatoes
3 cloves garlic, minced
4 tbsp (50 mL) fresh coriander, finely chopped
2 tbsp. (25 mL) Hot to Trot Spice Mix
1 cup (250 mL) chicken stock
lime to taste
salt to taste
grated white Cheddar or Jack Cheese
Heat oil in skillet on medium high heat. Add chicken and sauté until chicken is slightly browned, about 2 minutes.
Add onions and peppers and sauté until onions are softened, about 2 minutes. Add tomatoes, garlic, , Hot to TrotSpice Mix and chicken stock. Bring to boil, reduce heat and simmer 15–20 minutes or until chicken is cooked through. Add lime juice and coriander and salt to taste.
Serve with cornbread.
Optional:
Add cheese, stirring until melted, season with salt and pepper and a squeeze of lime.
Place chicken/cheese mixture on warm tortillas and wrap up into a cylinder. Top with favorite toppings. (sour cream, tomato salsa, guacamole, onions, jalapenos, etc.
Serves 6.
Sweet Corn w. Hot To Trot Spice Rub Flavoured Butter
4 corn ears, cleaned
4 tbsp. (50 mL) unsalted butter, softened
1 lime, washed, zest grated and juiced
1 tbsp. (15 mL) Hot to Trot Spice Rub
salt to taste
Fill a large saucepan with water and season with 1 tsp. (5 mL) of salt. Bring to a boil and add corn. Cook for 5-7 minutes or to desired doneness.
Meanwhile in a small bowl, add butter, lime zest, juice and Hot To Trot Spice Rub. This can be done days in advanced to help the flavours to develop. Keeps for 5 days.
Serves 4.