Capone's Garlic Artichoke Cheese Spread Recipe courtesy Tom Capone, owner Capone's Pub and Grill in Couer

d'Alaine, ID Ingredients 1 cup mayonnaise 1 cup sour cream 1 cup plain yogurt 1 cup chopped artichoke hearts 1 cup Parmesan 1 tablespoon ground white pepper 1 tablespoon onion powder 1/4 cup freshly chopped garlic Directions Mix it all together and eat up!

Mike's Fried Chicken Recipe courtesy Mike Tate, Tune Inn in Washington, DC Ingredients Breasts, wings, legs and thighs from 2 chickens 2 1/2 pounds all-purpose flour 1 cup seasoned salt (recommended: Season-All) 1/2 cup poultry seasoning 1/2 cup dill weed (for that unexpected flavor) 1/4 cup rubbed sage 1/4 cup garlic powder 1/4 cup ground black pepper Directions Preheat enough canola oil to come about 4 inches up the sides of a deep-fryer to 275 degrees F. Combine all of the dry ingredients in a large bowl. Wash and pat dry the chicken parts. Dip the chicken in the dry mixture and shake off the exc ess. Carefully add the chicken, in batches, to the hot oil and fry until golden brown, about 25 to 35 minutes. Chicken will float when done. Drain on paper towe ls, then arrange the chicken pieces on a serving platter and serve.

Baked Lemonade Pork Chops Recipe courtesy Jeff Paine, owner Gold N' Silver Inn, Reno, NV Ingredients Sauce: 5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemo nade, by all means use it! 1 1/2 cups tomato ketchup 1/2 cup soy sauce 1/2 cup cider vinegar 1/2 cup (1/4 pound) brown sugar 1 teaspoon ground black pepper 2 teaspoons each granulated garlic, onion powder, ground ginger 2 tablespoons each paprika, chili powder 2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basi l leaves, if using dried herbs use 2 teaspoons of each Pork chops: 8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess gr ease in baking pan) All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops) Directions

In a large bowl or pitcher mix all of the sauce ingredients together. Set aside Preheat the oven to 350 degrees F. Pork chops: Heat a large heavy skillet over medium heat and add enough cooking oil to coat t he bottom. Dredge the pork chops in the seasoned flour and brown for approximate ly 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan th e chops so that each chop is exposed as much as possible. Pour the sauce over the chops and cover the baking pan with heavy aluminum foil. Bake until the chops are tender about 1 to 1 1/2 hours. Transfer the chops to a serving platter and serve. Helpful Tips: For less clean up; Use a resealable plastic bag to coat the chops with flour, bu t don't shake off too much excess, as the flour will aid in the "glazing" of the chops while they bake. Use a large enough baking pan to allow for the chops to be exposed as much as po ssible; while still small enough for the sauce to mostly cover the chops. If sauce seems very thin towards the end of baking, remove the foil to help redu ce the liquid and reach the desired consistency of the sauce. It won't be real t hick but should have some "cling" to the chops. Good served with either mashed potatoes or rice, depending on preference.

Triple XXX Family Restaurant Potato Salad Recipe courtesy Greg Ehresman of Triple XXX Ingredients 4 medium Idaho potatoes 3 eggs 1 1/2 tablespoons mayonnaise (recommended brand: Miracle Whip) 1 teaspoon yellow mustard 1 teaspoon sweet relish 1/4 cup chopped onion, such as white or Vidalia Salt and freshly ground black pepper Directions Fill a large pot with cold water. Add potatoes and bring to a boil over high hea t. Test the potatoes after 15 minutes by piercing with a thin bladed knife. If i t slides in easy, the middle has softened. Remove potatoes and cool with cold ru nning water. Peel potatoes and cut into equal bite-sized pieces. Set aside. Place eggs in a large pot and fill with enough cold water to cover the eggs by 1 -inch. Bring to a boil, cover and cook for 10 minutes. Remove from heat and let rest, c overed until they are cool enough to handle. Once cool, shell the eggs and place

in an egg cutter. Slice eggs once, turn them 90 degrees and slice again, (you c an also use a knife and thinly slice the eggs). Set aside. In large stainless or glass bowl, mix together mayonnaise, mustard, relish, and onion. Mix until well blended. Fold the potatoes into the mayonnaise mixture being careful not to smash them wh ile you mix. Add the eggs to the bowl. Mix all together. Season with salt and pe pper, to taste. Cool overnight in refrigerator to increase flavor.

Old-Fashioned Potato Salad Recipe courtesy Bobby Mueller, owner Louie Mueller Barbeque Ingredients 6 eggs 4 celery stalks 10 pounds russet potatoes 3 teaspoons salt 2 tablespoons prepared mustard 3 tablespoons dill relish 5 tablespoons real mayonnaise Freshly ground black pepper Directions In a large pot, hard-boil the eggs. Drain and cool, then shell and dice the eggs . Dice the celery stalks, and place to the side with eggs. In a large pot, boil whole potatoes until fully cooked. Drain water. Let potatoe s cool and then peel. In a large bowl crumble or mash potatoes. Add all remaining ingredients, including the eggs and celery, and mix. Serve imm ediately, or refrigerate until serving time.

BBQ Pulled Pork with Carolina Sauce Recipe courtesy Andre Guerrero of The Oinkster in Eagle Rock, CA. Carolina BBQ Sauce: 2 quarts cider vinegar 1/2 quart ketchup 1/8 cup red pepper flakes 1/2 cup sugar 1/2 quart water 1/4 cup dry mustard 1/4 cup Worcestershire sauce 1/4 cup molasses 1/4 cup tomato paste 1/4 cup soy sauce 1/8 cup salt Pinch freshly ground black pepper BBQ Pulled Pork: 2 gallons water 1 1/2 cups salt 2 cups soy sauce 1/4 cup honey

1/4 cup molasses 1/2 cup sugar 2 pork butts, about 6 pounds total weight Salt and freshly ground black pepper 1 1/2 cups applewood chips, soaked Directions For the sauce: Combine all the ingredients in a stainless steel saucepan over medium heat. Brin g the mixture to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let cool before using. If not using immediately pour it into a bowl or jar. Cover and refrigerate until needed. For the pulled pork: Combine 1 quart of water with the salt, soy sauce, honey, molasses and sugar in a large saucepan over medium heat. Bring the mixture to a boil, then remove from the heat and let cool. Stir in the remaining water. Pierce the meat with a boni ng knife in several places, then add the meat to the brine. Cover and refrigerat e overnight. Remove the meat from the brine, coat lightly with salt and pepper, and arrange t hem in a smoker. Load 2 boxes filled with applewood chips into the smoker. Set t he smoker at 250 degrees F and smoke for 8 hours. Remove from the smoker to a cu tting board and shred when cool enough to handle. Arrange on a serving platter a nd serve with the BBQ sauce. The General Store Chili Recipe courtesy Gillian Clark, chef The General Store in Washington, DC Ingredients 3 pounds ground beef (80/20) 1 medium-sized onion, diced (about 1 cup) 1 habanero pepper with seeds, minced 1 jalapeno pepper, minced (with seeds) 3 cloves garlic, minced 1/3 cup chili powder 1 (16-ounce) can crushed tomatoes 1 (10-ounce) can tomato paste 1 cup chicken stock 1 (40-ounce) can kidney beans 1/4 cup bittersweet cocoa powder 2 tablespoons dark brown sugar 2 teaspoons salt 1 teaspoon freshly ground black pepper Directions In a large heavy pot over medium-low heat, add the beef and cook until browned. Make sure to stir it if it starts to stick and break up any clumps that form. Ad d the diced onion, habanero, jalapeno and garlic. When the fat has rendered from the meat, add the chili powder and stir well. Cook for about 5 minutes on low h eat, stirring occasionally. Stir in the tomatoes, tomato paste and the chicken stock. Stir vigorously to com bine and simmer for 1 to 2 minutes. Gently stir in the beans so as not to break the beans. Simmer over very low heat for 1 1/2 hours.

Turn off the heat and add the cocoa powder and brown sugar. Stir vigorously, and then add the salt and pepper. Transfer the chili to a serving bowl and serve.

Apple and Raisin Pork Chops Recipe courtesy Jean Lysius at the 11th St. Diner in Miami Beach, FL Ingredients 3 Red Delicious apples 6 ounces dried California raisins 4 ounces brown sugar 8 center-cut pork chops 6 ounces unsalted butter 6 ounces demi-glace Water Salt Corn flour Vegetable oil Apple preparation: Directions Combine 3 apples, 6 ounces of dried raisins, 6 ounces of brown sugar, and let ma rinate for a few hours. Pork In a lted ace, chops: hot pan, slowly grill the pork chops until completely cooked. Melt the unsa butter, mix in the raisin, apple and sugar mixture, add 6 ounces of demi-gl and saute until apples are soft.

Take 3 slices of apple for each serving and dip in water, sprinkle with salt, th en coat in corn flour. Deep-fry the apples and place on each plate for garnish. Serve with either sauteed fresh spinach or tropical rice and black beans.

Flying Monkey Chili Recipe courtesy Jerry Forness, Chef at Swagger in Kansas City, MO Ingredients 1 pound pork tenderloin, cubed 1 pound sirloin tip, cubed 2 pounds ground beef Salt and freshly ground black pepper 1 medium onion, chopped 1 green pepper, seeded and chopped 5 cloves garlic, chopped 1 poblano pepper, chopped 2 large jalapeno pepper, chopped 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 to 3 tablespoons chili powder 2 to 3 tablespoons ground cumin 2 tablespoons ground oregano Flour, as needed to thicken 32 ounces amber beer, (recommended: Flying Monkey Amber Ale) 1 cup dry pinto beans, soaked overnight 23 ounces smoked chipotle peppers in adobe sauce

24 ounces beef broth 16 ounces tomato sauce Shredded cheese, jalapenos, lime wedges, for serving Directions In a large soup pot over medium heat, brown the cubed pork, sirloin and ground b eef. Season with salt and pepper, to taste. Add all of the chopped vegetables and the dry spices and cook until the vegetabl es are cooked through. Add enough flour to make the roux and cook for 2 minutes. Stir in the beer of choice and cook until everything is combined and hot. Add th e beans, chipotle, beef broth and tomato sauce, and bring to a simmer. Once at a simmer, turn the heat to low and cook until the beans are soft. Ladle into serv ing dishes and top with shredded cheese, jalapenos, and lime wedges.