1/2 cup packed brown sugar
6 peeled, sliced, black plums
7 whole allspice
2/3 bottle of Japanese Plum Wine
2 lbs of pork ribs
in slow cooker on high, melt butter and sugar together. Add allspice, plums, and just enough wine to cover the fruit. Stir, cover, and turn to low for 1 hr. Used stick blender to break up the fruit and marry all the ingrediants together into a sauce.
Turn back on high and add the pork. Stir it around a bit, coating the meat with the fruit sauce and lightly browning the pork. Then add the remaining wine and, once simmering, turn back to low and cook for 3 more hours, uncovered (to allow the alcohol to evaporate).
Makes an extremely soft, lightly spiced, fruity meat.
1 small jar salsa--any flavor
2 cups water
Boil water on hi on stove. Add rice and turn to Med. Cook for 10 min. Rice should be mostly cooked, but still have some water in the pot. Add salsa and evenly coat rice. Cook another 10 min on med-low (to keep from burning tomatos).
Serves a whole lot.
1 large red onion, minced
1 package Goya Sazon
2 cans enchilada sauce
1 cup shredded cheddar
10 large flour tortillas
2 tbsp oil
1/4 cup lime juice
Preheat oven to 375F
In skillet on stove, heat oil to med-hi. Add onion. Cook till
transluscent. Add chicken, lime juice & sazon and brown chicken, evenly
coating it and the onions with the seasoning.
In large glass baking dish, roll tortillas filled with chicken mix and
lay side by side in dish. Pour enchilada sauce over top. Sprinkle with
You can top further with jalapenos, olives, whatever suits your fancy
Cook in oven for 15 minutes and serve.