Tropical Salsa Pork Chops

I love the marrage of these two flavor groups, pork and Carribean citrus and spices.

Ingredients: 1-bone in pork chop-approximately 1 inch thick, per person. 1 cup black beans, 1/4 red onion-chopped, 3 large limes, 2-3 mangos, peeled,seeded and diced (number depends on number of people serving), 1 can of crushed pineapple-drained, 2 tsp. spiced or dark rum, salt, pepper to taste.

Preparation: Peel and dice 1 lime and juice of 2 limes, peel,seed and dice mangos, drain crushed pineapple. In a bowl add the limes,mangos,4 tablespoons of the pineapple and lime juice and rum, black beans and onion. Gently fold together until mixed. Refrigerate until needed.

Cooking Pork Chops: Season both sides with a little salt and pepper. Grill over high heat until done-approximately 10-15 minutes per side. Internal temperature should be 165. Remove from grill. Add a tablespoon of Tropical salsa to the pork chop and enjoy a wonderful flavor combination.

Round-Up Rice

Back in my batchelor days, this was a frequent dish at my table, helping me to make good use of leftover barbecued meat, and getting a filling meal as well.

Ingredients: 1-1.5 cups leftover barbecued meat, 1/2-1 cup frozen vegetables, 1/2 cup instant rice, 1/4 cup barbecue sauce.

Preparation: dice and slice up the meat, cook rice and veggies according to package instructions. Once rice and vegetables are cooked, transfer to a large bowl. Add meat and barbecue sauce. Thoroughly mix all ingredients and serve.

Makes 3 medium-sized servings, or 4 small servings. 

My All-Time Favorite Ham Glaze

A number of years ago, I developed this recipe at the request of a friend who needed to impress his mother-in-law. "Don't let me down Mr BBQ," he warned. I came up with this recipe, and the ham was a hit. Give it a try!

Apricot-Oriental Wings.

 A quick and tasty appetizer you can serve your guests during the holidays. Takes just a few minutes to prepare and 20-35 minutes to cook up.