Marcus Samuelsson

1

Spice rub: In a medium bowl, combine brown sugar, soy sauce, lemon zest, smoked paprika, thyme, ground ginger, garlic powder, allspice, black pepper, salt, and cayenne pepper. Divide rub between the two slabs, and rub it all over the ribs: top, bottom, sides, and ends. Place the ribs, meat side up, on a foil-lined rimmed baking sheet fitted with a wire rack. Cover with plastic wrap and refrigerate overnight.

2

Preheat oven to 275 F. Remove ribs from refrigerator and remove plastic wrap. Pour 2 cups water into the baking sheet under the ribs. Bake 1½ hours. (Note: Total rib cooking time will be 3 hours: 1½ hours with the dry rub in this step, and an additional 1½ hours with sauce in Step 5.)

3

Sweet Q Sauce: Heat oil in a Dutch oven over medium-high heat. Add the onions, chiles, garlic, and ginger and cook, stirring occasionally, until vegetables soften, about 10 minutes. Add coffee, beer, molasses, vinegar, ketchup, chicken stock, lemon juice, cayenne, and soy sauce and bring to a simmer. Turn the heat down to medium low and cook uncovered at a low simmer until reduced by about half, 30-40 minutes.

4

When the sauce is thick and reduced, remove from heat; pour into blender. (Place a kitchen towel over the lid and hold lid down firmly when blending hot liquids, or let sauce cool 30 minutes before blending.) Purée until smooth by starting on low speed and gradually increasing to high speed, 10 seconds. Taste and adjust seasoning for salt. (Makes about 2 cups Sweet Q Sauce.)

5

Finish ribs: Remove ribs from oven. Spread ½ cup sauce onto both racks of ribs and place back in the oven for another 1½ hours. Turn oven temperature to broil; cook ribs for 10 more minutes until dark brown, crispy, and caramelized on top. Remove from oven and let rest 10 minutes before cutting into 1- or 2-bone pieces. Serve with additional Sweet Q Sauce.

1. brine the ham
2. Bring all brine to boil, in 2 qts of water.  add 4 qts of water, add to ham.
3. refrigerate 4 days
4. remove night before to dry
5. preheat oven to 225F
6. Put glaze in blender, add to ham
7. Bake ham for 7 hours
8. take ham out of oven, turn temperature up to 375
9. Mix 2 tbs of honey to pan juices and brush ham
10. Add ham back to oven and good for another 45 mins until internal temp minimum 155F
11. Leave ham to rest 20 mins, and cut/shred on cutting board

1. Start by forming the base of your sauce and add the saffron along with 1/4 cup hot water into a small bowl and let sit for 15 minutes
2. Meanwhile, in a wide, deep saute pan (or a paella pan if you have one), heat the oil over medium heat and add the rock shrimp (lightly seasoned with salt and fresh ground black pepper) and cook until golden brown. Remove the shrimp from the pan, transfer to a plate and set aside. Then, add the chorizo to the pan and saute until browned, removing and transferring to a plate once its finished cooking
3. In the same pan that had cooked in the shrimp, add the tomatoes, peppers, onions and paprika and stir often, until the onions are soft and translucent (about five to ten minutes)
4. Then, add the saffron "water" and bring to a boil. Once the pan is boiling, scatter in the rice and distribute through the pan with a large, slotted spoon. Add the fish stock and white wine and simmer for ten minutes, gently moving the pan around but barely stirring with a spoon. Be sure during that time to rotate the pan over the burner every few minutes to make sure the different parts of the pan and rice are being cooked through
5. Reduce the heat to low and then add the reserved shrimp, chorizo and calamari to the pan and continue to cook (not by constant stirring but by giving the paella a "good shake") until the rice has again absorbed all the juices and is al-dente, or firm to the bite, about ten to fifteen minutes. Remove the pan from the heat, set aside and cover with plastic wrap or aluminum foil and let sit for five minutes before eating
6. Finish the paella off with a few wedges of lemon squeezed on top and on the sides for garnish and sprinkle the chopped parsley over the whole dish for a lasting, fresh bite