Buffalo Chicken Dip

(1 9-inch ceramic pie pan)

• 2 (8 ounce) packages cream cheese, softened
• 1 cup ranch dressing (your own house made if possible)
• ³⁄₄ cup hot sauce (I prefer Crystal)
• 1 pound shredded rotisserie chicken, no skin or bones
• 2 cups shredded cheddar cheese (divided)
• 2 cups crumbled blue cheese (divided)
• Potato chips (we prefer to make in house, but you can buy a quality store bought chip)
• 2 green onions sliced
• Carrot sticks
• Celery sticks

Directions

1. Beat cream cheese, ranch dressing, and red hot sauce in a stand mixer until smooth.
2. Fold in shredded chicken and half both the cheddar and blue cheese.
3. Spread mixture into pie plate sprayed with non-stick spray
4. Bake at 350 degrees for 15 minutes.
5. Add the remaining cheddar and blue cheese to top.
6. Bake an additional 15 minutes.
7. Top with sliced green onions.
8. Serve hot with potato chips, celery and carrot sticks.

Directions

1. For pepper salsa: Combine all ingredients in a nonreactive bowl. Stir well to combine and set aside. Can be made a day ahead.
2. For Fonduta: In a medium sauté pan over medium to low heat, combine the mozzarella, fontina, mascarpone cheese and milk.  Season with salt and pepper.  Heat just to melt and make a smooth sauce. Set aside
3. Pre-heat oven to 350 degrees.
4. In an oven-safe dish, arrange a layer of chips, then ½ recipe of pork neck ragout. Drizzle with cheese fonduta.  Place in the oven to heat for 15 minutes.  Remove from oven and top with salsa, fresh herbs, green onions and olives.  Serve immediately.

Pork Neck Ragu

Ingredients

• 8 tbl. olive oil
• 1# diced pancetta
• 8 lbs. pork necks
• 4 lbs. boneless pork shoulder
• 8 large onions, finely chopped
• 8 carrots, grated
• 20 cloves garlic, minced
• 4 tsp. dried thyme
• 4 tsp. dried oregano
• 4 tsp. dried basil
• 8 bay leaves
• Pinch of dried red chili flake
• 4 c. red wine
• 4 - 28 oz. can whole Italian tomatoes with juice
• 4 - 6 oz. can tomato paste
• 2 - 28 oz. can crushed tomatoes
• Kosher Salt and Freshly Ground Pepper

Instructions

1. Preheat oven to 300 degrees.
2. Trim and remove any visible fat from the pork shoulder. Using a paper towel, pat the surface of the pork shoulder so that it is dry. Season on all sides with Kosher Salt and Freshly Ground Pepper. Do the same with the pork necks.
3. Heat oil in a dutch oven over medium heat. If you do not have a dutch oven, use something that is stove-top safe, will easily hold the pork shoulder & pork necks, and has a lid. Once the oil is good and hot (dutch ovens take longer than normal pans to heat up, so be patient), sear the pork on all sides, approximately 3 minutes a side, until there is a nice golden brown crust. Once the pork shoulder is seared on all sides, remove from the pan and place on a plate to the side.
4. Add pancetta, onions and carrots to the pan and cook, stirring occasionally, until the vegetables begin to soften, about 4-5 minutes. Season with kosher salt. Add garlic, thyme, basil, oregano, chili flake, and bay leaves, and cook, stirring occasionally, for another 1-2 minutes.
5. Add red wine and stir. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add the whole tomatoes and their juice, tomato paste, crushed tomatoes, and water. Stir to combine. Add both pork neck and pork shoulder back into the pan. The liquid should be at least ? up the meat, but more is great.
6. Bring to a boil, then reduce heat to a simmer and cover.  Put into the oven and braise for two hours.  Check on the pork now and again, turning as necessary, making sure it is at a simmer, and stirring only occasionally. Cook the pork until the meat is fall-apart tender and is easily shredded by a fork.
7. When pork is ready, remove from the pan into a bowl. Using two forks, shred into desired bite-size pieces. Make sure to remove all the bones.  Look carefully sometimes tiny chards of bone remain.  Using a wooden spoon, smash apart any whole tomatoes in the pan that haven't already broken down. Remove the bay leaves and discard.
8. Return shredded pork to the pan, stir, and let continue to cook for at least 30 minutes to allow the flavors to meld. You can let it continue to cook on low until you are ready to serve. This can also be made a day or two in advance.  It tastes better the next day.

Italian Sausage Stuffed Jalapeños

Yield 44 pieces

Directions

**Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face**