Mix 1-4 and let rest for 10 minutes. Meanwhile, cook pasta; reserve 1-1/2 cooking water.
Add 1tsp garlic, 3/4tsp each rosemary and pepper, and nutmeg to pork. Form a 6in patty and cook for 2-3 minutes per side; pork will not be fully cooked. Chop, add to cream and set aside.
Cook mushrooms for 5-7 minutes. Add remaining 7-9 and cook for 1 minute. Add wine and reduce until almost evaporated. Add pork/cream mixture and 3/4 cup pasta water and simmer for 1-3 minutes or until pork is cooked. Set aside, stir in 13-15 and toss with orecchiette, adding pasta water as necessary. Serve.
Season pork with 2-4, sear on each side and set aside.
Add 5-6 for 3 minutes. Add garlic for 1 minute. Deglaze with 1-1/2 cups broth and simmer for 5 minutes. Add thyme, top with chops and transfer to a 400 degree oven for 5-7 minutes.
Set chops and veggies aside, leaving thyme in skillet. Reduce until almost evaporated. Add remaining 1 cup broth and vinegar and bring to a boil. Remove thyme stems and whisk in butter. Reduce for 2-3 minutes, add chives and serve.
Soak 1-3 for 30 minutes and puree. Reserve 1/2 cup mixture in the fridge and set aside the remaining. Add 1/2 cup water to now-empty container to combine with any remaining mixture, toss with pork and chill for 1 hour.
Cook onions for 10 minutes. Add 6-10 for 1 minute. Add 1/2 cup water, larger amount of chile mixture and pork. Cover and transfer to a 325 degree oven for 2 hours.
Uncover, stir and continue cooking for 1-1/2 hours. Transfer to stovetop and simmer until thickened, about 10 minutes. Add in reserved 1/2 cup chile mixture and molasses and serve with 12-16.
4 ancho chiles, stemmed and seeded and torn into 1/2in pieces
2tb chipotle in adobo sauce
6 cloves garlic, crushed
3 bay leaves
2tsp dried oregano
1 onion, cut into 1/2in slices
3lb boneless short ribs, cut into 2in pieces
1/2 cup water
Half a head or 6 cups shredded green cabbage
1 red onion, thinly sliced
1 carrot, shredded
1 jalapeno, minced
1 cup cilantro
18 6in tortillas
4oz queso fresco
4 limes, cut into wedges
Add 1/2 cup cider vinegar and 2-10 to dutch oven. Add onions in a single layer, top with beef, cover and add to the lower-middle of a 325 degree oven for 2.5-3 hours.
Meanwhile, whisk remaining 1 cup vinegar with 13-14. Toss with 15-18 and chill for at least an hour. Drain and add cilantro.
Set beef aside and strain liquid, discarding onions and bay leaves and reserving any remaining solids. Shred beef and set aside. De-fat liquid, process with reserved solids and add back to pot. Bring to a simmer, add back beef and serve with slaw and 20-22.
1lb frozen hash browns, thawed overnight or microwaved for 4 minutes and dried
Cook sausage in a 10in skillet until no longer pink, about 3 minutes. Add hash browns for 15 minutes, turning occasionally, until slightly brown.
Beat 3-4, fold in hash brown mixture and cheddar and add back mixture. Cover and cook for 4 minutes, shaking slightly occasionally. Slide onto plate, use a second plate to invert it and add back to skillet to cook other side for about 2 minutes. Serve.