Optional Spicy Dipping Sauce

Take remaining marinade and run through a strainer to get most all spices out. Then put into a non-stick skillet. Add about 1 to 1.5 teaspoons of dried mint (crushed), 1 teaspoon Worcestershire sauce, 1 teaspoon S’RIRACHA chili sauce (or a pinch of crushed hot red peppers) NO SALT add as much fresh ground black pepper as you like.

In ¾ cup of cold water, add 2 to 3 tablespoons of corn starch, Wisk.

Heat skillet up until the marinade starts to boil, the add cornstarch mixture slowly until the sauce is you your preference of thickness

Vinny’s PORTUGUESE PORK CHOPS

Also known as Porco de Vinha de Alhos -
Rub Boneless pork loin roast well with ground cumin (crush seeds in a mortar and pestle for best flavor).
Place Roast into a glass, ceramic or stainless steel ovenproof container.

Combine:
1/4 cup white sugar
1 pint cider vinegar
two tablespoons salt.
To this mixture,
add:
1/2 cup (4 ounces) whole mixed pickling spices
one quart wine vinegar enough to cover roast
Peel, smash and mince: 4 cloves garlic.

Add to marinade. Cover tightly and place in refrigerator to marinate for 2 days. Turn pork Roast to coat evenly each day.
Bake in a preheated 350°F oven for 40-45 minutes or until 155 to 160 Degrees.
BBQ for 20 to 35 minutes off direct heat. Watch for flame-ups

Vinny’s 10 Bean Soup Recipe

Ingredients:
1 (16 ounce) package dry mixed beans
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
4 jalapeños chopped and seeds removed
4 slices smoked bacon, cut into 1 inch pieces
3 stalks celery, diced
4 carrots, diced
1 red bell pepper, diced
½ red onion, diced
½ sweet onion, diced
16 ounces smoked turkey sausage, diced or pork, or beef
salt to taste
ground black pepper to taste
0.25 teaspoon poultry seasoning
2.5 teaspoons minced garlic
Directions:

1.Soak bean mix in water overnight.

2.Place drained soaked beans, tomato sauce, tomatoes and chilies, celery, carrots, onion, bell pepper, bacon and sausage in slow cooker. Add enough water to cover all ingredients and season soup to taste with salt, pepper, chicken seasoning, onion powder, and garlic. Simmer on low for 8 to 10 hours until beans are tender.

Vinny's Syeamed Clams

1 lg. onion (chopped lg.)
3 lg. carrots, sliced
1 1/2 c. white wine
1/2 pat of butter, sliced
3 lbs. clams
4 stalks celery
3 large cloves of fresh garlic, sliced
2 roma tomatoes, diced
1 jalapeño quartered
1 tbsp. parsley
Kosher salt and fresh ground black pepper to taste.
1/2 c. water

Chop onions, carrots and celery into bite-size pieces and set aside. Place water and wine into a large Dutch oven or soup pot. Place a steaming rack into the bottom of the Dutch oven to keep the clams off the bottom. Place the clams into the Dutch oven.
Put onions, carrots and celery over the clams, sprinkle parsley over the vegetable mixture then place butter slices over the top. Cook covered on top of stove at medium temperature for 20 to 30 minutes or until clams open. Remove from heat and pour into a large casserole dish, juice and all. Then serve with bread and wine, or other drink of your choice.