Market Manager

If you love cranberries, you’ve got to try this one.

Ingredients

3 cups fresh cranberries (may use frozen but you can get fresh at the NFM!)
Sliced jalapenos to taste
1 (4 oz) can sliced green chiles
1 (8 oz) can crushed pineapple
¾ cup chopped onion
1 tsp minced garlic
½ c brown sugar
hot pepper sauce

Directions

1. Drain pineapple and reserve juice.
2. Sauté onion and garlic in small amount of juice.
3. Add brown sugar and stir til melted.
4. Add rest of pineapple juice and heat through.
5. Add cranberries and cook til cranberries pop and sauce starts to thicken.
6. Add pineapple, jalapenos and green chiles.
7. Remove from heat. Add hot pepper sauce to taste.
8. The cranberries tend to dominate the flavor of this salsa the longer it is stored. Serve immediately or, if storing, re-season with hot sauce before serving.

Ingredients

6 lbs cooked prime rib roast
1 tablespoon salt
1 teaspoon black pepper
1 1/2 cups da ultimate barbecue sauce
3 large onions
1 bell pepper, chopped

Check out your local restaurant the morning after its Prime Rib Special night. Often the last 2″ to 4″ of the Prime Rib is not served. I got these from Rossario’s Italian Restaurant in Madison, Wisconsin. These pieces are delicious and make a wonderful BBQ Sandwich.

Directions

1. Trim overcooked meat and fat from meat. Grind coarsely.
2. Chop 2 of the onions, slice thinly the third and set aside. Chop bell pepper.
3. Put all into a heavy Dutch Oven.
4. Using medium high heat bring up to a low simmer for 10 minutes. Stir well!
5. Remove from heat, cover with sliced onion. Garnish liberally with da ultimate barbeque sauce.
6. Let set for 5-10 minutes and serve a heaping spoonful on each bun.