By Lisa Altobelli

	Hot Corn Dip. Micheal Heape/SI

WET MOP BASTING SAUCE

1 cup white vinegar; 1 cup apple-cider vinegar; 1 tbsp. dark brown sugar; 1 tbsp. red pepper flakes; 1 tbsp. cracked black pepper; 1 tbsp. salt.

• The night before cooking the pork, combine ingredients in a large bowl and whisk well. Refrigerate overnight. YIELD: 2 1/4 cups.

BARBECUE SAUCE

1 cup apple-cider vinegar; 1 cup ketchup; 3 tbsp. dark brown sugar; 1 tbsp. yellow mustard; 1 tbsp. molasses; 1 tsp. salt; 1/2 tsp. dried crushed red pepper.

• In bowl combine ingredients and whisk well to dissolve sugar. YIELD: About 2 cups.

HOT CORN DIP

2 tbsp. unsalted butter; 3 1/2 cups corn kernels (from 4 ears fresh white or yellow corn); 1/2 tsp. salt; 1/8 tsp. freshly ground black pepper; 1 cup finely chopped yellow onions; 1/2 cup finely chopped red bell peppers; 1/4 cup chopped green onions (green and white parts); 1 jalapeņo, seeded and minced; 2 tsp. minced garlic; 1 cup mayonnaise; 8 oz. Monterey Jack cheese, shredded; 1/4 tsp. cayenne.

• Melt half the butter in skillet over medium-high heat. Add corn, salt and pepper. Cook about five minutes, stirring occasionally, until kernels turn deep golden brown. Pour into a mixing bowl.

• Melt remaining butter in skillet. Add onions and peppers and cook about two minutes stirring often, until onions are wilted. Add green onions, jalapeņo and garlic; stir another two minutes, or until vegetables are softened. Pour mixture into bowl with corn and let cool.

• Preheat oven to 350°. Add mayonnaise, half the grated cheese and the cayenne to the corn mixture and mix well. Pour into an eight-inch-square baking dish and sprinkle remaining cheese on top. Bake until bubbly and golden brown, 10 to 12 minutes. Serve hot with homemade tortilla chips (recipe below). YIELD: 6 cups dip; 12 to 18 servings.

KICKED UP COLE SLAW

3/4 cup mayonnaise, 1/4 cup Dijon mustard, 1/4 cup packed light brown sugar, 3 tablespoons apple cider vinegar, 2 tablespoons buttermilk, 4 teaspoons celery seeds, 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1/8 teaspoon cayenne, 3 cups shredded green cabbage (about 1/2 head cabbage), 3 cups shredded red cabbage (about 1/2 head cabbage), 1 green bell pepper, finely diced, 1 large carrot, peeled and shredded, 1/2 cup grated yellow onion, 1/4 cup minced fresh parsley

• In a bowl, combine the mayonnaise, mustard, sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

• In a large bowl, combine the remaining ingredients. Toss with the dressing until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving. YIELD: 8 servings