Rub:
2 tbsp light brown sugar
1 tbsp chili cayenne
2 tsp dry mustard
2 tsp salish smoked salt
3/4 tsp oregano
3/4 tsp aleppo pepper
2 pound boneless pork tenderloin

Coleslaw:
1 head of cabbage (of your choice) chopped into small strips
1/3 cup buttermilk
1/4 cup of mayo
1/2 tsp salish smoked salt
1/4 tsp aleppo pepper

Apply rub to all sides of the pork. Brown in 2 tbsp of olive
oil. Place pork on baking sheet and bake in 400 degree oven
until pork reaches 155 degrees.

Let pork stand for 10 minutes.
Heat flour tortillas in oven for 5 minutes.

Assemble wraps with coleslaw and pork. Cut pork into thin strips.

3 tablespoons soy sauce
1/4 teaspoon white pepper
1 pound ground pork
1/4 cup of chicken stock
3 1/2 tablespoons hoisin sauce
1/2 teaspoon chile jalapeno
1 tablespoon rice wine vinegar
1/2 teaspoon of arrowroot
1/4 cup of peanut oil
12 ounces of green beans
3 tablespoons garlic
1 1/2 teaspoons of dark Asian sesame oil
Cooked white rice

In a mixing bowl combine 2 tablespoons soy sauce, white pepper and ground pork. Mix well to combine.

Make sauce by combining chicken stock, hoisin sauce, chile jalapeno, rice vinegar, cornstarch and 1 tablespoon of soy sauce.

Add peanut oil to wok. Add green beans and cook until they are slightly wrinkled, 3 to 5 minutes, stirring frequently. Using a slotted spoon, transfer green beans to a paper towel-lined plate.

Add garlic to wok and cook until fragrant. Add ground pork and stir fry until no longer pink, about 1 1/2 minutes. Stir in the sauce mixture. Bring liquid to a boil and cook until it thickens.

Return green beans to wok and drizzle with sesame oil. Serve with rice.

1/2 cup orange juice
1/4 cup fresh lime juice
3 cloves of garlic
1/4 cup chopped cilantro
1 teaspoon lemon salt
1 tsp cumin
1/2 teaspoon oregano
1/4 teaspoon of chili japones
1 1/4 lb skirt steak

Marinate for at least 30 minutes.

Fernet is made from a number of herbs and spices but may include myrrh, rhubarb, chamomile, cardamom, aloe, and saffron, with a base of grape distilled spirits, and colored with caramel coloring.

The Branca family conceived the original formula in 1845. “It was born as a medicine,” (great-great-grandson) Branca says, and for decades Fernet was touted for its healthful effects. As recently as 1962, Suburbia Today recommended it for “overeating, flatulence, hangovers, gas pains, [and] lifting yourself off the floor when you’ve mixed oysters and bananas.”

Back in the day — like all the good stuff — Fernet Branca was made with opiates (why do we always miss the good ol’ days?)  and it was said that a shot would make you feel like rearranging the furniture.  We tried it on New Years Day and while no furniture was rearranged, we went from feeling like hell to breezily doing some light dusting.

The key is in the combination of herbs and spices, the recipe for which remains a secret to this day.  Assuming that, like us, you will have other days throughout the year where a hangover remedy is required, do this:  Pour a shot of Fernet into a glass of Coke with ice and drink it down.  (Or into some iced coffee if you prefer but we believe the sugar is also key.)  The Argentinians do it with cola, the Italians do it with coffee and the Germans do it with Red Bull.  You will not believe what happens.  Not only is your head clear and your spirit fresh but it is instantaneous!

Strangely, Fernet Branca has a cult following in San Francisco which accounts for about 25 percent of U.S. sales. R Bar, in the Tenderloin area, goes through some 100 bottles a month, and co-owner Tod Alsman says that about 95 percent is consumed as shots, often with a ginger-ale chaser. Why so popular in San Francisco but not in other cities that historically have had large Italian-American populations? “Nothing really seems to explain it,” Alsman admits. Might we suggest that all that liberal angst and fighting for gay rights is giving everyone agita?

We should warn you about one thing which you may have already guessed…the taste.  The Atlantic Monthly says:

Your first sip of Fernet Branca, an Italian liqueur, will be akin to waking up in a foreign country and finding a crowd of people arguing in agitated, thorny voices outside your hotel window. It’s an event that’s at once alarming and slightly thrilling, and leaves you wanting to know more. Other than that, it’s hard to describe what Fernet Branca tastes like; it mostly tastes like Fernet Branca. But to give you an idea: in 1960, Betsy von Furstenberg was suspended from Actors’ Equity for spiking Tony Randall’s onstage drink with it. Randall believed he had been poisoned with iodine.

You may want to channel the lead character in Fellini’s Nights of Carbiria who consumes the stuff throughout the film.  Salute!

Allspice also goes great with lamb and Caribbean jerk dishes.  As you know, cinnamon is very friendly with the apple and apple is great with pork dishes.  Try roasting a pork loin in some apple juice and halved red apples sprinkled with cinnamon.  (If you wrap that puppy in bacon you’ll really be rolling.)  As far as cloves go, they are a must-have in a glazed ham (with brown sugar, honey and a dash of dry mustard) but those decorative pomanders (clove-studded oranges) aren’t just for the holidays — they make great sachets for drawers and cupboards all year round.  Be careful around clothing though as clove is derived from the Latin word  ‘Clavus’ which means ‘nail’.’ If you find people sniffing at you, well, take it as a compliment.  If they look like they might take a bite out of you consider making a run for it.