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As a result, here is the full meal deal, straight from Alfa Centauri…
- Chez
Bacon-Wrapped Pig Wings (serves 4)
Spice Rub -
• 1/2 cup Sugar in the Raw
• 1/2 cup kosher salt
• 3 tablespoons chili powder
• 3 tablespoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon ground coffee
• 1/4 teaspoon cayenne pepper
Combine all the ingredients in a medium bowl and mix well. The rub may be stored in an airtight container in a cool place for up to 6 months.]
• Four 1-inch-thick boneless pork chops
• 12 slices bacon (thick sliced)
• Tooth picks
• Fresh dandelion greens
Cut each pork chop into three strips. To wrap the "wings," start by overlapping the bacon on one end of a pork strip, then wrapping it up and around in a candy-cane fashion. Secure the bacon at the top with a toothpick. If you need to use a toothpick at both ends, go ahead. Season the bacon-wrapped wings liberally with the rub.
Preheat the oven to 370F. Place the ‘wings’ directly on a wire rack, on a sheet pan and place in the center of the oven. Bake for 20 minutes. Flip over and bake for an additional 10 minutes.
Finish under the broiler to crisp the bacon, about 3-5 minutes. Place wings on top of greens.Serve with barbecue sauce for dipping.
OMG BBQ Sauce
• 1/2 cup store-bought (I like KC Masterpiece) BBQ Sauce
• 1/4 cup ketchup
• 3 tbs prepared horseradish
• 1tsp smoked paprika
• 1 tbs maple syrup
• 1 tbs lemon juice
• 1/2 coarse chopped onion
• 1 tsp cayenne pepper
Combine all of the above and simmer over low heat, uncovered, for 10 minutes, stirring as necessary to prevent burning. Serve on the side, with the ‘wings’. Serve warm.
Pasta Salad with Cherry Tomatoes and Green Olivada
• 1 garlic clove, peeled
• 1 cup coarsely chopped pitted green olives (from about 6 ounces unpitted whole olives), divided
• 3 tablespoons capers, drained
• 1 tablespoon red wine vinegar
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried crushed red pepper
• 1/2 cup plus 1 tablespoon extra-virgin olive oil
• 1 pound gemelli, pasta
• 1 pints cherry tomatoes or grape tomatoes, halved
• 1 8-ounce package small (cherry-size) fresh mozzarella balls in water
• 2 tablespoons chopped fresh oregano
With machine running, add garlic clove to processor through feed tube and process until finely chopped; turn off machine. Add 1 cup chopped olives, capers, red wine vinegar, mustard, and crushed red pepper. Using 6 on/off turns, process to chop coarsely. With machine running, gradually add 1/2 cup olive oil, forming coarse puree. Transfer to bowl; stir in remaining 1 cup olives. Season olivada to taste with salt and pepper. DO AHEAD: Olivada can be made 3 days ahead. Cover and refrigerate.
Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Transfer drained pasta to large bowl. Drizzle remaining 1 tablespoon oil over pasta; toss to coat. Cool, stirring occasionally.
Add olivada, halved tomatoes, mozzarella, and oregano to pasta; toss to coat. Season to taste with salt and pepper.
