Slow Burning Voodoo Pork Ribs with Optional Red Hell Mop Sauce

Updated on 5/30/2007 at 10:37PM EST

This pork rib recipe is one of my favorite BBQ foods in the world. And it's easy to make! You just have to be patient. Cooking ribs is an art, and there are countless ways to do it. This method is based on a traditional Memphis style, with a good old fashioned Texas rub. They have a "slow burn", which means that the heat doesn't hit you right away. Basically, the ribs are rub marinated, cooked all day, and then covered in a dark, rich, sweet, tangy, spicy sauce. You won't be able to stop eating them!

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Smoked Chicken and Wild Mushroom Risotto

Updated on 2/25/2007 at 5:09PM EST

Have I said how much I love risotto? I think I have. Check the other risotto recipe(s) and make sure. Anyway, this is probably my favorite risotto recipe, other than seafood risotto, which I'll post the next time I make it. It has a great smokey, cheesey flavor. It's one of those dishes that you eat slowly, savoring each bite. It goes well with most white wines, and may also have enough body to be accompanied by a red as well. It even works with a fruity dry white wine, like my perenial favorite "Bancott Marlborough Savignon Blanc", which is a New Zealand wine with the essence of kiwi and grapefruit.

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Gwen's Caprese with Basil Vinaigrette

Updated on 2/15/2007 at 9:17PM EST

Caprese (ca-pray-zay), also known as the nectar of the gods in my house, is a staple we cannot do without. My wife came up with this incredible variation that's out of this world. I had to post it here for others to try.

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Red Wine Risotto with Bacon and Peas

Updated on 2/11/2007 at 11:37PM EST

I'm a real sucker for risotto—any kind. The following recipe is a quick and easy risotto entree that feeds four, and tastes like you picked it up at your favorite trendy fusion restaurant. Goes well with a caesar salad. Remember to sprinkle some fresh lemon juice and grated parmesan cheese on that salad before serving.

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Perfect Northern Pecan Pie

Updated on 1/25/2007 at 11:04PM EST

Here's a recipe that's a modern classic, and one of my favorite desserts. It's amazingly simple to make, and usually only takes me about 10 minutes to prepare and get into the oven. How can you go wrong? It has a smooth, sweet, nutty caramel flavor. And if you love pecans, this will send you to heaven.

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Garlic Marinated Lamb Chops with Garlic Chive Potatoes

Updated on 1/1/2007 at 8:25PM EST

What a great mixture or Eastern and Western cultures! This dish features Dijon mustard, garlic and wine marinated lamb loin chops, and a terrific, creamy garlic and chive mashed potato side.

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Pasta Alla Putanesca

Updated on 12/31/2006 at 8:26PM EST

This recipe is courtesy of my father, who recently published it, as well as many other family recipes, in a cook book entitled "Alpha and Omega", for the Westminster Presbyterian Church. You can visit www.morriscookbooks.com to find out more.

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Cliff's Crab Cakes

Updated on 10/12/2006 at 9:25PM EST

My best friend Cliff created this crab cake recipe, and it's one of the best I've ever had. I highly recommend it! Prep and cook time is about 2 hours. They're great on rolls, or served on a plate as a dinner entree. They have a great, slightly sweet crab flavor, which isn't overpowered by the seasoning.

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New England Apple, Cranberry and Walnut Stuffing

Updated on 10/12/2006 at 9:12PM EST

This tasty stuffing gets a special New England accent from apples and cranberries. It's a regular at my Thanksgiving table. Prep and cooking time is about 2 hours.

Heat the oven to 350° F. Divide the bread cubes between 2 large baking sheets. Bake until they're slightly dry; it should take about 15 minutes. Let them cool completely.

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Whipped Butternut Squash

Updated on 10/12/2006 at 9:04PM EST

One of my favorite side dishes at Thanksgiving. Prep and cooking time is about 1 hour and 15 minutes.

Cut the squash in half, lengthwise and remove the membranes and seeds. Place the cut side down in a shallow baking pan and add water to 1/2' deep. Cover and bake at 400 degrees for 40 minutes, or until tender. When done, drain and scoop out the pulp, and discard the shell.

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