Smoking Ribs

I've always enjoyed BBQ food. I mean real BBQ food...not the quick fire gas grill where I can sear a steak in about 8 minutes. I'm talking about the low and slow method of cooking. I'm talking about wood, smoke, beer and an afternoon of music and eating. I've embedded a powerpoint on some ribs that I made over the summer. At the end of the slide show, there is a link to visit slideshare, which was the only way I could embedd the powerpoint on Blogger.

Penne alla Mendon

1 inch chunk of Pancetta (Most Deli’s will have it)
1 Chopped onion
Couple spoons of red sauce (chunky style)
2 Tablespoons of butter
1 Cup of heavy cream
1 Cup of chicken stock
Salt and pepper to taste
Chopped parsley
Peas
Grated Cheese (I mixed Reggiano Parmigiano and Romano, but you can use either)

Directions:

-Cut up the pancetta into small pieces. (If you have big chunks of fat from the pancetta, put it aside without cutting it)
-Toss the pancetta in a pan and cook until it gets brown. (Keep tossing it, so it doesn't stick and burn)
-Once the pancetta has browned, add the onion and sauté…season with salt and pepper. (If the onion looks like it is sticking to the pan, add a little extra virgin olive oil)
-Add a cup of heavy cream with the 2 tablespoons of butter
-Cook over medium heat
-Season it with salt and pepper and add the parsley
-Add the tomato sauce and blend
-Add the chicken stock
**You don't want the cream to boil, but you want it to cook and heat up slowly**
-Add the peas and slowly whisk in the grated cheese until the sauce starts to thicken.
-Toss the pasta and mix together
**Add veal or chicken to the dish** (Cut the chicken or veal into small pieces and add it when you add the onion)
** Before mixing the pasta, cut into the chicken or the veal to make sure it is cooked through**