HOW TO MAKE A SPIT RECIPES

Steps:

• 2 sl Bread Creamy peanut butter 2 lg Marshmallows TOOLS: Butter knife Plate Spread each slice of bread with peanut butter. Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces. Press the marshmallow wads onto the peanut butter. Put together, wad sides facing, and enjoy. Serves 1 who loves spit wads. Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests names on torn pieces of notebook paper with a pencil. Place a small amount of vegetable oil in a bowl and dippaper pieces into it until completely covered. Crumple papers into balls and From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0

Steps:

• Heat a medium saucepan over medium heat and add the ancho chiles. Toast, turning halfway through, until fragrant, 3 to 5 minutes. Add the orange juice, honey, tomato paste, garlic, yellow onion, chipotle, 1 tablespoon salt and 1 cup water. Bring to a boil and then reduce to a simmer. Cook until the peppers and onions are soft, about 10 minutes. Transfer to a blender and blend until smooth. Cool completely.
• Combine the cooled marinade with the pork chops in a large resealable bag and massage to coat the meat. Marinate for at least 1 hour and up to overnight. 
• Preheat the oven to 400 degrees F. 
• Cut off the top of the pineapple and reserve. Cut the remaining pineapple in half crosswise. Peel both halves with a knife. Slice three 1/8-inch-thick rounds from the top half of the pineapple and set the rest aside. Place the bottom half of the pineapple in a medium cast-iron skillet and insert a long wooden skewer pointed tip up into the core of the pineapple. Thread one-quarter of the pork chops on the skewer, then slide on 1 cube of butter. Repeat with the remaining pork chops and butter, ending with the meat on top. Top with the 3 pineapple rounds and press the meat down firmly to compress the layers. 
• Carefully transfer to the oven and cook until a thermometer inserted in the thickest part of the meat stack registers 160 degrees F, about 1 hour 30 minutes. 
• Meanwhile, core and dice the remaining pineapple. Combine with the cilantro, red onion, lime juice, habanero and a pinch of salt in a medium bowl. 
• Transfer the stack of pork and pineapple to a cutting board and thread the reserved pineapple top on the skewer. Holding the pineapple top to stabilize the stack, use a sharp carving knife or electric knife to shave off thin pieces of meat. Serve with the tortillas and pineapple salsa.