Chili Maple Mustard Ribs 1
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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-18-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 4
This wonderful glaze takes only 20 minutes to make.  Grill ribs using the offset method, which means on low heat, not directly
over coals or heat source, and covered.
4 pounds pork spareribs
1/2 teaspoon salt
1 tablespoon vegetable oil
1 small onion, coarsely chopped
1/2 cup Atkins Sugar Free Pancake Syrup
3 tablespoons vinegar
2 tablespoons dijon mustard
2 teaspoons chili powder
Sprinkle ribs with salt.  In a medium saucepan, heat oil over medium heat.  Cook onion 5 minutes, until tender.  Stir in syrup,
vinegar, mustard and chili powder.  Reduce heat to low and simmer 20 minutes, until slightly thickened.
Prepare a low-heat grill; arrange a foil-drip pan between coals.  Place ribs on grill.  Grill ribs covered, 1 1/2 hours, turning once
or twice.  Brush ribs with glaze during last 45 minutes of grill time.
This recipe yields 4 servings.
Carbohydrates: 12 grams
Net Carbs: 11 grams
Fiber: 1 grams
Protein: 63 grams
Fat: 69 grams
Calories: 934
Main Dish, Pork
Per Serving (excluding unknown items): 857 Calories; 70g Fat (74.9% calories from fat); 49g Protein; 4g Carbohydrate; 1g Dietary Fiber; 220mg
Cholesterol; 588mg Sodium.  Exchanges: 0 Grain(Starch); 7 Lean Meat; 1/2 Vegetable; 10 1/2 Fat; 0 Other Carbohydrates.		   Chilled Veal With Tuna Sauce - {vitello Tonnato}
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Atkins Cookbook at http://atkinscenter.com
Formatted for MC6: 06-13-2003  by Joe Comiskey - Mad's Recipe Emporium
Servings: 6
Veal with tuna sauce may sound like a crazy combination, but its a classic dish from Northern Italy and very easy to make at
home.  Tuna sauce is also delicious over cold roast chicken or turkey.
2 pounds veal loin, tied for roasting
1 can Italian tuna packed in oil - (7 oz), drained
1 cup mayonnaise
2 tablespoons capers
2 canned anchovies, patted dry
2 tablespoons fresh lemon juice
Heat oven to 400 degrees.  Season veal roast with salt and freshly ground black pepper.  Roast 40 minutes, until medium (130
degrees internal temperature).  Chill the veal.
In the bowl of a food processor puree tuna, mayonnaise, capers, anchovies and lemon juice until smooth, scraping down sides as
needed.  Adjust consistency with water until sauce pours like a thick salad dressing.  Transfer to a bowl; fold in mayonnaise.
Remove strings from veal; thinly slice.  Spread some tuna sauce on a platter, top with a layer of veal, repeat layering, ending with
a layer of sauce.  Cover and refrigerate 4 hours for flavors to blend.
This recipe yields 6 servings.
Carbohydrates (with 2 tablespoons tuna sauce): 1.5 grams
Net Carbs: 1.5 grams
Protein: 44.5 grams
Fat: 52 grams
Calories: 660
Main Dish, Veal
Per Serving (excluding unknown items): 267 Calories; 31g Fat (98.3% calories from fat); 1g Protein; trace Carbohydrate; trace Dietary Fiber; 14mg
Cholesterol; 283mg Sodium.  Exchanges: 0 Lean Meat; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates.


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