Recipes

Steve From Scratch Style Sriracha

What You Need:
(ingredients are for either recipe)

1 pound Red Fresno Peppers, stems cut off with green caps left intact
4 cloves fresh garlic, roughly smashed or chopped
3 Tablespoons brown sugar
2 teaspoons Kosher Salt
½ cup white vinegar
1/3 cup water (for non-fermented recipe only)

What You Need To Do:

To make the “Fresh” or Non Fermented” recipe you need to put the peppers, garlic cloves, brown sugar, salt, and vinegar in a medium saucepan and add a small amount of water.
Bring the mixture to a boil, then lower the heat to medium and let simmer, uncovered, for 10 minutes until everything is soft and the “sauce” starts to thicken. Take the pan off of the heat and let the mixture cool.
Put the cooled pepper mixture in a food processor or blender and pulse until it is fairly smooth but not liquefied. You want a slightly chunky consistency. Add a little more water to the mix if you think it’s too thick.
Put a fine screen strainer over top of a medium sized bowl and pour the pepper puree into the strainer. Use a rubber spatula or the back of a metal spoon to press the mixture thru the strainer. Keep pressing and scraping until you are left with a thick mass of pepper seeds and solids in the strainer. Discard this mess carefully. I usually press and scrape mine 2-3 times in small batches.
Store your sauce in a clean, sanitized, and airtight jar or container. Keep this in the refrigerator and it is good for 6 weeks, if you don’t use it all by then.

To make the “Fermented” recipe you will need a little more patience, and about a week waiting time.
Place the peppers, garlic, brown sugar, and salt into a food processor or blender and pulse until the peppers are finely chopped but not pureed. Transfer this mixture into a clean, sanitized jar with a lid and let sit on your counter or wherever you want to put it so that you don’t forget it and end up with some type of all natural gas bomb / personal protection spray. Let it sit there for 7 days to ferment.
Open the jar every day and give it a quick stir. After a few days you should see bubbles forming and the mash will start to grow in volume. This is a good thing.
After 7 days pour the mixture into a blender and add the vinegar. Puree until smooth. Place a strainer over a medium sized sauce pan and pour the pepper puree into the strainer. Use a rubber spatula or the back of a metal spoon to press the mixture thru the strainer. Keep pressing and scraping until you are left with a thick mass of pepper seeds and solids in the strainer. Discard this mess carefully. I usually press and scrape mine 2-3 times in small batches.
Once you have pressed all of the mashed peppers and garlic, bring the mixture to a boil.
Reduce the heat to medium low and simmer for 10 minutes, until the sauce clings to a wooden spoon.
Take the pan off the heat and let the sauce cool.
Pour this batch of sauce into clean, sanitized bottle or jars, airtight, and keep this one in the refrigerator as well. This type will last in your refrigerator for up to 6 months, although I doubt you will be able to keep it in there that long.

Brussel Kraut
What You Need:
4 Cups Shredded Brussels Sprouts
1 ½ Tablespoons Kosher Salt
3 Garlic cloves, crushed
1 teaspoon Celery Seeds
1 teaspoon Ground Black Pepper
1 teaspoon Crushed Red Pepper Flakes
Filtered Water

What You Need To Do:
Get yourself a clean glass jar with a sealable lid, sanitized of course!
Tear off any discolored loose outer leaves from the Brussels sprouts.
Cut the bottom stem end off of them and cut them in half from top to bottom.
Lay the cut side down and cut into strips, about 1/8” thick.
Separate the slices into shreds. You will need 4 Cups for this recipe.
Put shreds in mixing bowl and add salt. With clean or sanitary gloved hands, massage the salt into the shreds thoroughly, until the volume of the shreds is reduced by almost ½.
Layer the shredded Brussels Sprouts into the jar, a quarter of the shreds at a time. Place some of the crushed garlic on top, then sprinkle with some of the crushed red pepper, black pepper, and celery seeds. Repeat this process until all of the ingredients are in the jar, lightly packing the shreds down after each addition.
Add enough filtered water to cover the shreds. There should be about 1” between the top of the cabbage and the rim of the jar.
Loosely cover the jar.
Store at room temperature out of direct light for 7 days, or until the kraut begins to bubble (ferment).
Inspect the “sprout kraut” every day, pressing the kraut down into the juice. Remove any off colored sprouts that may appear. Smell it every day. If it smells clean but sour it’ll be good. If it smells bad or rotten it probably won’t end well. After a week or whenever you’ve reached the desired level of sourness, seal the jar, transfer to the refrigerator and continue to age for 3 to 4 weeks before eating.

Bean Sprout Kraut

What You Need:
4 Cups Mung bean Sprouts, rinsed well
3 Garlic cloves, smashed
1 ½ Tablespoons Kosher Salt
1 ¾ Cups Filtered Water

What You Need To Do:
Rinse sprouts well and place in clean, sanitized jar with sealable lid.
Top with smashed Garlic.
Combine Filtered Water and Kosher Salt and stir until salt is dissolved.
Pour this salt water in the jar to cover the bean sprouts.
Cover jar tightly and keep at room temperature, out of direct light for about 5 days.
Inspect the “sprout kraut” every day, pressing the kraut down into the juice. Remove any off colored sprouts that may appear. Smell it every day. If it smells clean but sour it’ll be good. If it smells bad or rotten it probably won’t end well. After a week or whenever you’ve reached the desired level of sourness, seal the jar, transfer to the refrigerator and continue to age for 3 to 4 weeks before eating.

February 14, 2014
Chocolate Coffee Brownies

What You Need:
2 Cups Unsalted Butter
6 ounces semi-sweet chocolate chips
1 cup cocoa powder
4 cups granulated white sugar
1 teaspoon salt
1 Tablespoon Vanilla extract
6 eggs, lightly beaten
3 Cups All Purpose Flour
1/3 Cup Kahlua

What You Need To Do:

Melt butter and semi-sweet chocolate in heavy saucepan over medium heat, strring until smooth. Remove from heat and stir in cocoa powder, sugar, salt, and vanilla extract until mixed completely. Slowly stir in beaten eggs, a little at a time. Stir in All Purpose flour until smooth. Add Kahlua and stir until combined and smooth.
Scrape batter into buttered 9×13 baking pan and bake in preheated 350° oven for 25-30 minutes or until toothpick inserted in center comes out clean. Cool completely. For easier cutting, refrigerate the brownies.

Caramel Sauce

What You Need:
1 Cup granulated white sugar
3 Tablespoons water
½ cup Heavy Whipping Cream
2 ounces of your Favorite Rum

What You Need To Do:
Add sugar and water to a small saucepan and bring to a boil. Do not stir!
Boil the syrup for 6-8 minutes or until a deep amber caramel forms.
Remove from heat and stir in cream.
Add Rum and stir until combined.
Pour the caramel sauce into a glass jar or mug and let it cool slightly.
Place in the microwave for 30 seconds to slightly warm.
When ready to serve, drizzle on top of the brownies and then sprinkle coarse kosher or sea salt on top.

January 14, 2014

Smoked Beef Summer Sausage

5 Lbs Ground Beef And Fat Mixture

3 Cloves Fresh Garlic, Minced

5 Tablespoons Morton Tender Quick Curing Salt

2 Tablespoons Brown Mustard Seed

3 Tablespoons Coarse Ground Black pepper

2 Tablespoons Garlic Powder

½ – 1 Tablespoons Crushed Red Pepper Flakes, depending on how spicy you like it

1 Tablespoon Onion Powder

 

Mix all of the ingredients into the meat and work it in until thoroughly combined.

Cover with plastic wrap and refrigerate for 3 days.  Once a day for the next 3 days unwrap the mixture and mix thoroughly.  Recover and put back in the fridge.

On the third day remove the mix from the refrigerator and mix one last time.  Separate the mix into equal parts and form into tight log shapes.

I don’t use a casing when I make summer sausage because I smoke mine and in my opinion the casing limits the amount of smoke flavor that the sausage takes on.  I use a rectangle shaped piece of plastic wrap to roll and shape the mixture into a tight log about 2 inches thick and 6-7 inches long.

Roll it tightly to the end of the plastic wrap

Twist the ends to tighten the log

Fold the twisted ends of the plastic wrap behind the log

Set the twisted logs on a sheet pan and place back in the refrigerator overnight  to firm and set.

Time to smoke the sausage.

Unwrap the logs from the plastic and set on wire rack in smoker

Smoke at 185 degrees for 3-6 hours, until the internal temperature of the sausage reaches 155 degrees.

Remove the sausage from the smoker and allow to cool on wire rack.

Once the sausage is completely cooled wrap in plastic wrap and keep in refrigerator.

 

 

December 3, 2013

Cabbage Soup
What You Need:
5 Ribs Celery, Diced
1 Large White Onion, Diced
3 Medium Carrots, Scrubbed or Peeled, Diced
1 Gallon Vegetable Broth
1 Medium Head Green Cabbage, Core Removed and Chopped, (3-4#)
15 oz. Can Diced Tomatoes in Juice
2 Tablespoons White Vinegar
2 teaspoons Ground Black Pepper
2 teaspoons Granulated Garlic
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Kosher Salt
2 tablespoons Dried Oregano Leaf

What You Need To Do:

Heat vegetable broth in a large pot over medium heat.
Add celery, onions, and carrots.
Bring to a boil, reduce heat, then simmer until slightly tender.
Stir in cabbage.
Bring to a boil and then reduce heat.
Cook until cabbage is tender.
Stir in tomatoes, oregano, red pepper flakes, garlic, black pepper, vinegar and salt.
Taste broth and adjust seasoning if needed.
Serve and enjoy!

December 2, 2013
Rueben Soup
What You Need:
1/2 cup chopped onion
1/2 cup sliced celery
2 tablespoons butter
1 cup chicken broth
2 tablespoons sweet pickle relish
2 tablespoons cornstarch
2 tablespoons water
3/4 cup sauerkraut, chopped
2 cups half & half
2 cups chopped cooked corned beef
1 cup (4 ounces) shredded white Velveeta cheese
1 cup 1000 island dressing
Salt and pepper to taste
Rye bread Croutons, if desired

What You Need To Do:
In a large saucepan, saute onion and celery in butter until tender.
Add broth.
Combine cornstarch and water until smooth; gradually add to pan.
Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat.
Add sauerkraut, half & half, and corned beef; simmer and stir for 15 minutes.
Add cheese; heat and stir until melted.
Add pickle relish and 1000 island and stir to distribute.
Add salt and pepper.
Garnish with croutons if desired.
Makes about 6 servings.

November 9, 2013
Roasted Butternut & Acorn Squash Soup
What You Need:
4 # Whole Butternut and / or Acorn Squash (about 2-3 medium), halved lengthwise and seeds removed
6 tablespoons unsalted butter
1 medium yellow onion
1 T Chopped Fresh Garlic
4 cups chicken broth
1 15oz Can Whole Tomatoes In Juice
1 1/2 teaspoons kosher salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1 teaspoon Ground Cinnamon
1 teaspoon ground nutmeg
2 cups Half & Half
2 T Cholula or your Favorite Hot Sauce

What You Need To Do:
Heat your oven to 425°F and arrange a rack in the middle.
Lightly grease or spray a baking sheet. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves or rub it on all over with your hands and fingers. Season generously with salt and pepper. Roast until tender, about 50 minutes to an hour.
Meanwhile, cut the onion into medium dice. Melt the remaining 5 tablespoons of butter in a large saucepan oven over medium heat. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 7 minutes. Remove from heat and set aside.
When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a spoon, scoop the flesh into the saucepan with the sautéed onions and garlic and discard the skins.
Add the chicken broth, canned tomatoes in juice, and salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 minutes. Process with a hand or stick blender until smooth. Remove the pan from the heat and stir in the cream, hot sauce, cinnamon and nutmeg.
Taste and season with salt and pepper as needed.

October 29, 2013
Steve From Scratch’s Popp Tarts

Chocolate Fudgy Filling
What You Need:
1/4 cup unsweetened cocoa powder
1/3 cup light brown sugar, packed
2/3 cup heavy cream
1/4 teaspoon salt
6 ounces milk chocolate chips
2 tablespoon unsalted butter, cut into small cubes
2 teaspoon vanilla extract
What You Need To Do:
Stir together cocoa powder, brown sugar, heavy cream, salt and half of the chopped milk chocolate. Place in a small sauce pan and cook over medium heat, stirring, until chocolate is melted. Cook mixture at a low boil, stirring occasionally for 5 minutes. Remove pan from heat, add remaining chocolate, butter and vanilla and stir until smooth. Set aside to cool and thicken

Chocolate Pastry Dough
What You Need:
3 1/2 cups flour
3 tablespoons unsweetened cocoa powder
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) cold butter, cut into 1/2 inch pieces
1/2 cup ice cold water
What You Need To Do:
1. In a large mixing bowl, combine the flour, cocoa powder, sugar and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment paper or on a lightly floured surface and roll out into an 1/8-inch thickness.
2. Cut the dough into rectangles, about 3 x 5inches. Place a heaping tablespoon of filling on one half of the rectangle. Brush the edges of the dough lightly with a beaten egg. Lay the other half of the dough over the filling and seal the edges by crimping with the back of a fork that has been dipped in granulated sugar, to prevent sticking. Repeat until all the dough has been used, saving the scraps and re-rolling to make more rectangles.
Bake the pop tarts for 8 to 10 minutes. Cool completely.

While the pop tarts cool make the frosting.

Chocolate Buttercream Frosting (1 ½ Cups)

What You Need:
½ cup unsalted butter (1 stick) softened but not melted
1 ¾ cups confectioners (powdered) sugar
¼ cup unsweetened cocoa powder
¼ teaspoon table salt
1 teaspoons vanilla extract
2 tablespoons milk or heavy cream
What You Need To Do:
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Spoon a thin layer of the frosting on top of cooled pop tarts. Allow frosting to harden 10 minutes and then if desired sprinkle with coarse salt or coarse sugar. Place on a baking sheet and allow the tart to harden uncovered, about 2 hours.

September 20, 2013
S F S Baba Ghanouj

What You Need:
1 Large Eggplant
2 Tablespoons Olive Oil, plus additional to brush on Eggplant
2 Garlic Cloves, Minced
1 Medium White Onion, Diced
2 Medium Tomatoes, Core Removed, Diced
1/2 Cup Fresh Basil Leaves, Diced
1/2 Cup Diced Scallions
Ground Black Pepper and Kosher Salt, To Taste

What You Need To Do:

Coat the eggplant with olive and roast, whole, skin on, in 350 degree oven until soft and wilted. Allow to cool slightly and remove skin, saving the pulp and juices that come with. Mash the pulp and juice together until it resembles chunky applesauce. Brown the white onions and garlic in the 2 tablespoons olive oil in a heavy skillet over medium high heat. When the onions and garlic become brown add in the diced tomatoes and cook until they are soft and melted. Add the mashed eggplant and juice to the pan and cook until the oil and juice is absorbed into the dish. Stir in the basil and scallions. Season with the salt and pepper. Done!

SEPTEMBER 11, 2013
Simply the Best PBC’s you will Ever Eat

What You Need:
1 Cup All Natural Peanut Butter, I like “Skippy
1 Cup White Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 Egg, lightly beaten
Coarse Sea or Kosher Salt Flakes, for sprinkling the tops (Trust me on this one, I know, I know, everyone uses sugar to sprinkle on the tops – but Ya Gotta Trust Me On This One!)

What You Need To Do:
Preheat oven to 350 degrees for conventional oven or 300 degrees for convection oven.
In medium bowl mix peanut butter, sugar, vanilla, and egg until well combined and smooth.
Divide the dough into 4 equal balls, then divide each ball into 4 more equal balls.
Put the dough balls about an inch apart onto an ungreased cookie sheet and flatten slightly, of course with the back of a fork, making the crisscross pattern just like your momma did.
Sprinkle the coarse salt lightly on the top of each cookie.
Bake until light golden brown around the edges, about 9 minutes in convection oven and 12 minutes in conventional oven, rotating the cookie sheet half way through baking.
These cookies are very tender, as they should be, so let them cool sufficiently on the pan before you try to move or eat them.

AUGUST 31, 2013
BLUE CHEESE BISCUITS

4 CUPS A/P FLOUR
½ CUP YELLOW CORNMEAL
1 ¾ TEASPOONS SALT
1 TABLESPOON BAKING POWDER
2 TEASPOONS BAKING SODA
1 TABLESPOON GROUND BLACK PEPPER
1 CUP UNSALTED BUTTER, DICED, COLD
3 CUPS BUTTERMILK + EXTRA FOR BRUSHING BISCUIT TOPS
4 OUNCES CRUMBLED BLUE CHEESE
1 CUP DICED GREEN ONIONS
1 CUP WALNUTS, CHOPPED

WHAT YOU NEED TO DO:
IN MIXING BOWL COMBINE FLOUR, CORNMEAL, SALT, BAKING POWDER, BLACK PEPPER, AND BAKING SODA.
CUT COLD BUTTER INTO CUBES. MIX BUTTER AND DRY INGREDIENTS TOGETHER UNTIL IT FORMS SMALL BALLS OF DOUGH THE SIZE OF PEAS.
MIX IN THE BUTTERMILK UNTIL JUST COMBINED.
TAKE THE DOUGH OUT AND PLACE IT ON A LIGHTLY FLOURED SURFACE. THIS HELPS TO KEEP THE DOUGH FROM STICKING. ROLL THE DOUGH OUT INO A LARGE RECTANGLE, APPROXIMATELY 1” THICK. SPRINKLE THE BLUE CHEESE, WALNUTS, AND GREEN ONIONS FOLD THEDOUGH OVER AND ROLL IT OUT TO THE SAME SIZE AND THICKNESS.
CUT INTO SQUARES OF YOUR DESIRED SIZE. YES I KNOW EVERONE MAKES BISCUITS THAT ARE ROUND. WELL GUESS WHAT? THERE ARE NO RULES TO COOKING AND I LIKE SQUARE BISCUITS. PLUS IF YOU MAKE SQUARES INSTEAD OF CIRCLES THERE IS NO WASTE AND NO RE ROLLING THE TRIM PIECES.
PUT THE SQUARE BISCUITS ON A BAKING PAN LINED WITH PARCHMENT PAPER AND BRUSH THE TOPS WITH BUTTERMILK.
BAKE IN 325 DEGREE OVEN UNTIL THEY ARE NICE AND GOLDEN BROWN, ABOUT 25 MINUTES.
SDERVE THESE WITH SOME HONEY, JAM, OR MAPLE SYRUP AND YOU WILL LOVE IT. THE SWEET AND TANGY IS A GREAT FLAVOR PROFILE.

AUGUST 29, 2013

PICKLED TOMATOES

WHAT YOU NEED:

1 ½ POUNDS GRAPE TOMATOES

2 ¾ CUP WATER

3 TABLESPOONS GRANULATED WHITE SUGAR

1 ¾ CUPS CIDER VINEGAR

½ CUP CILANTRO SPRIGS

1 TABLESPOON KOSHER SALT

1 TEASPOON CRACKED BLACK PEPPER

1 TEASPOON MUSTARD SEEDS

1 TEASPOON CELERY SEED

WHAT YOU NEED TO DO:

CUT A SMALL SHALLOW X IN THE BOTTOM OF EACH TOMATO. BRING A LARGE POT OF WATER TO A BOIL. ADD TOMATOES TO POT. TURN OFF HEAT AND LET STAND FOR 45 SECONDS. RINSE TOMATOES UNDER COLD ICY WATER UNTIL COOL AND SKINS SLIP OFF EASILY. DISCARD SKINS. PLACE TOMATOES IN GLASS JAR.

COMBINE THE 2 ¾ CUPS WATER AND SUGAR IN SMALL SAUCEPAN AND BRING TO A BOIL. COOK UNTIL SUGAR IS DISSOLVED, STIRRING OCCASIONALLY, ABOUT 92 SECONDS. REMOVE FROM HEAT. ADD VINEGAR AND REMAINING INGREDIENTS TO WATER MIXTURE AND STIR TO COMBINE. ALLOW TO COOL TO ROOM TEMPERATURE. POUR LIQUID OVER TOMATOES. COVER TIGHTLY AND LET STAND IN REFRIGERATOR TO PICKLE FOR 1 WEEK BEFORE GORGING. AFTER 1 WEEK OF WAITING AND WAITING THEY WILL BE READY. POP ONE IN YOUR MOUTH. BET YA CAN’T STOP THERE.

AUGUST 27, 2013

BLACK AND WHITE COOKIES

WHAT YOU NEED:

1 BOX CHOCOLATE CAKE MIX

½ CUP MELTED BUTTER

3 EGGS

8 OUNCES CREAM CHEESE, SOFTENED

16 OUNCES POWDERED CONFECTIONERS SUGAR

¼ TEASPOON VANILLA EXTRACT

WHAT YOU NEED TO DO:

MIX CAKE MIX, MELTED BUTTER, AND ONE EGG TOGETHER UNTIL JUST COMBINED. DIVIDE THIS “DOUGH” INTO 12 EQUAL PORTIONS. PAT EACH PORTION INTO BOTTOM OF GREASED LARGE MUFFIN TIN. IN A MIXER BOWL BEAT CREAM CHEESE UNTIL LIGHT AND FLUFFY. ADD THE 2 REMAINING EGGS TO THE CHEESE AND MIX UNTIL COMBINED. ADD THE POWDERED SUGAR AND VANILLA EXTRACT AND MIX AGAIN UNTIL SMOOTH AND ALL LUMPS ARE GONE. DIVIDE THIS MIXTURE EVENLY OVER THE “DOUGHS” IN THE MUFFIN TINS. BAKE AT 350 DEGREES FOR 45 MINUTES UNTIL TOPPING IS GOLDEN AND BUBBLY. ALLOW TO COOL BEFORE REMOVING FROM MUFFIN PANS. THESE THINGS ARE SO ADDICTING – CONSIDER YOURSELF WARNED. IF YOU’RE FEELING ADVENTUROUS AND WANT A LITTLE TRIP DOWN THE WILD SIDE TRY SUBSTITUTING OR ADDING THINGS TO THIS RECIPE – – – JUST ASK FOR SUGGESTIONS .

AUGUST 26, 2013

ROASTED ONION & GARLIC “PULL APART” BREAD

WHAT YOU NEED:

1 TUBE REFRIGERATED PREPARED BISCUIT DOUGH

1 LARGE ONION

4 OUNCES BACON, GRILLED ON BBQ GRILL UNTIL CRISPY, THEN CHOPPED

¼ CUP UNSALTED BUTTER

1 JALAPENO PEPPER, MINCED

1 ½ CUPS SHREDDED ASIAGO CHEESE

½ CUP GRATED PARMESAN CHEESE

7 CLOVES GARLIC, MINCED

CORNMEAL FOR DUSTING THE DOUGH ( CUP AT THE MOST)

12” CAKE PAN (OR AN BAKING PAN OF SIMILAR SIZE WITH AT LEAST 1” TALL SIDES

¼ CUP MELTED BUTTER

KOSHER SALT

THIS IS WHAT YOU DO:

PREHEAT YOUR OVEN TO 400 DEGREES. SPRAY OR BUTTER YOUR BAKING PAN. CUT EACH BISCUIT INTO 4’S. TOSS IN CORNMEAL AND SHAKE OFF EXCESS. SET ASIDE UNTIL FURTHER NOTICE. IN SKILLET MELT YOUR BUTTER AND ADD THE CHOPPED ONION TO THE SKILLET AND COOK OVER MODERATE HEAT, STIRRING OCCASIONALLY, UNTIL JUST SOFTENED AND STARTING TO BROWN. ADD THE MINCED GARLIC AND CONTINUE TO COOK UNTIL GARLIC AND ONION ARE BOTH GOLDEN BROWN. REMOVE FROM HEAT AND ALLOW TO COOL SLIGHTLY. STARTING WITH ENOUGH OF THE DOUGH PIECES TO COVER THE BOTTOM OF THE PAN, TOSS THEM LIGHTLY IN THE ONIONS AND GARLIC, COATING WITH BUTTER. LAY THEM IN YOUR PAN. SPRINKLE SOME BACON, ASIAGO CHEESE, JALAPENO PEPPERS, AND ONIONS AND GARLIC EVENLY OVER THE DOUGH. REPEAT THE PROCESS UNTIL THE DOUGH IS ALL USED UP. TOSS ONE LAST DUSTING OF CHEESE OVER THE WHOLE THING AND TOP WITH THE LAST LISTED ¼ CUP MELTED BUTTER AND SPRINKLE WITH ASIAGO CHEESE. BAKE THE LOAF IN THE PREHEATED OVEN FOR 30 MINUTES, UNTIL IT IS GOLDEN AND RISEN NICE AND TALL. LET THE BREAD COOL FOR 5 MINUTES BEFORE UNMOLDING, INVERTING, AND SERVING.

AUGUST 25, 2013
EDAMAME & SWEET PEA HUMMUS

WHAT YOU NEED:
10 OUNCES FROZEN EDAMAME (SOYBEANS), SHELLED
KOSHER SALT TO TASTE
6 OUNCES FROZEN SWEET PEAS
3 TABLESPOONS LEMON JUICE
4 TABLESPOONS ROASTED GARLIC CLOVES, CHOPPED
1/8 TEASPOON GROUND CUMIN
½ – ¾ CUP OLIVE OIL
1 TABLESPOON GROUND BLACK PEPPER
½ CUP FRESH CILANTRO LEAVES, CHOPPED

WHAT YOU NEED TO DO:
COOK EDAMAME IN LARGE POT OF BOILING WATER FOR 5 MINUTES. ADD PEAS AND RETURN TO A BOIL AND COOK FOR 2 MORE MINUTES.
RINSE WITH COLD WATER TO TAKE OFF THE CHILL. DRAIN WELL. WORKING IN 2 BATCHES PULSE EDAMAME, PEAS, GARLIC, AND CILANTRO IN A FOOD PROCESSOR UNTIL SMOOTH PUREE FORMS. THIS CAN TAKE 5 MINUTES OR MORE. ADD OLIVE OIL AND LEMON JUICE TO MIXTURE SLOWLY, TO HELP THE PUREE. STIR IN THE BLACK PEPPER, CUMIN AND SALT TO TASTE. COVER AND CHILL. KEEP IN YOUR REFRIGERATOR FOR 4-5 DAYS. I LIKE TO SERVE IT WITH VARIOUS VEGETABLES AND GRILLED PITA OR OTHER BREADS. EXCELLENT SOURCE OF FIBER, LOW IN SUGARS AND CHOLESTEROL. BOOM!

AUGUST 20, 2013

KIM CHEE

WHAT YOU NEED:

1 HEAD NAPA CABBAGE
¼ CUP KOSHER SALT
½ CUP RICE VINEGAR
1 TABLESPOON SUGAR
2 TABLESPOONS CHILI GARLIC SAUCE (I PREFER TUONG-OT-TOI-VIETNAM CHILI GARLIC SAUCE FROM HUY FONG FOODS)
1 DAIKON RADISH, PEELED AND JULIENNED (OPTIONAL)
1 CLOVE GARLIC, MINCED
1 TABLESPOON FISH SAUCE
2 TABLESPOONS FRESH CILANTRO LEAVES
1 TEASPOON DRIED GINGER POWDER
7 SCALLIONS, CHOPPED

WHAT YOU NEED TO DO:

REMOVE OUTER LEAVES FROM CABBAGE. CUT CABBAGE IN QUARTERS AND REMOVE THE TOUGH INNER CORE. SLICE ACROSS THE QUARTERED SECTIONS INTO ¼ INCH SLICES. PUT THE CABBAGE INTO A COLANDER, ADD SALT, AND MIX WELL. PLACE OVER A BOWL AND LET DRAIN, COVERED FOR 2 ½ HOURS.

IN A LARGE BOWL COMBINE THE VINEGAR AND SUGAR AND STIR TO DISSOLVE. ADD THE CHILI GARLIC SAUCE, GARLIC, AND SCALLIONS (DAIKON RADISH IF YOU CHOOSE) AND STIR. RINSE THE SALT OFF OF THE CABBAGE A COUPLE OF TIMES. DRY THE CABBAGE WELL, PREFERABLY IN A SPINNER, AND ADD TO THE VINEGAR MIXTURE. STIR WELL TO COMBINE. PUT INTO A STERILIZED GLASS JAR AND PACK THE CABBAGE DOWN. SEAL THE JAR WITH A LID AND LET SIT IN A COOL DARK PLACE FOR 2 DAYS. YOU MAY SEE SMALL BUBBLES. OPEN THE LID TO LET THE GASES ESCAPE THEN RESEAL. PUT IN REFRIGERATOR AND ALLOW TO FERMENT FOR AT LEAST 5 DAYS, BUT 1 WEEK IS BEST. YOU CAN KEEP THIS SAFELY IN YOUR REFRIGERATOR FOR UP TO A MONTH.

AUGUST 4, 2013

ROASTED BEET SALAD

WHAT YOU NEED:

1# ROASTED BEETS

2 GREEN ONIONS, SLICED

1 CELERY STALK, SMALL JULIENNE

GRATED ZEST FROM 1 LEMON

FRESHLY SQUEEZED JUICE FROM ½ LEMON

2 TABLESPOONS OLIVE OIL

1 TABLESPOON CHOPPED FRESH CILANTRO

SEASON WITH KOSHER SALT, BLACK AND CRUSHED RED PEPPERS

WHAT YOU NEED TO DO:

PEEL BEETS AND CUT INTO ½” CHUNKS. COMBINE WITH ALL REMAINING INGREDIENTS AND MIX GENTLY TO DISPERSE EVERYTHING. LET SIT AND MARINATE FOR 1 HOUR MINIMUM FOR FLAVORS TO MINGLE. I GARNISHED THIS PLATE WITH SOME ZUCCHINI “NOODLES”, RED PEPPER STRIPS, AND ROASTED BUTTERNUT SQUASH – A VERITABLE VEGAN DELIGHT. ENJOY.

AUGUST 2, 2013

SALSA QUEMADA (ROASTED TOMATO SALSA)

WHAT YOU NEED:

10 LARGE ROMA TOMATOES, WHOLE, NOT CORED OR CUT IN ANY WAY

2 JALAPENO PEPPERS, STEMS REMOVED

5 CLOVES GARLIC, PEELED, WHOLE

1 MEDIUM WHITE ONION, LARGE DICED

1 BUNCH CILANTRO, LEAVES ONLY, CHOPPED

KOSHER SALT, TO TASTE

WHAT YOU NEED TO DO:

PLACE WHOLE CHILES, ONION, GARLIC GLOVES, AND TOMATOES ON PREHEATED, VERY HOT,
GRILL, CAST IRON PAN, OR FLAT TOP GRIDDLE AND DRY ROAST THEM ON ALL SIDES UNTIL
WELL CHARRED AND SOFTENED SLIGHTLY. WRAP THE GARLIC, ONIONS, AND CHILE IN FOIL
POUCH AND SEAL TIGHTLY. WRAP THE TOMATOES SEPARATELY IN THEIR OWN FOIL POUCH
AND SEAL THEM AS WELL. PUT THE POUCHES IN THE OVEN AT 375 DEGREES FOR 17
MINUTES FOR THE ONIONS, GARLIC AND CHILES AND 25 MINUTES FOR THE TOMATOES.
REMOVE FROM OVEN, PIERCE HOLE IN THE FOIL POUCH TO ALLOW STEAM TO ESCAPE, AND
AFTER 6 MINUTES PLACE ALL OF THE ROASTED INGREDIENTS, ALONG WITH THE CHOPPED
CILANTRO, IN A BLENDER. PULSE UNTIL THE SALSA IS AS SMOOTH OR CHUNKY AS YOU
LIKE. SEASON TO YOUR LIKING WITH SALT. WILL LAST SEVERAL DAYS COVERED TIGHTLY
IN REFRIGERATOR.

JULY 30, 2013

BADASS BBQ RIBS

WHAT YA NEED:

2 RACKS OF YOUR FAVORITE RIBS (ME BEING A FOOD MASTER, I CHOOSE LOIN BACK RIBS – TRY ‘EM AND YOU WILL SEE WHY)

½ TEASPOON GROUND BLACK PEPPER

5 TABLESPOONS OF YOUR FAVORITE BBQ SEASONING (I AM PARTIAL TO ONE MADE HERE IN KC BY THE JACK STACKERS)

ALUMINUM FOIL

2 CUPS OF YOUR FAVORITE BBQ SAUCE

WHAT YOU NEED TO DO:

PREHEAT OVEN TO 325 DEGREES. COMBINE BLACK PEPPER AND YOUR BBQ RUB AND EVENLY DIVIDE AMONGST YOUR RIBS. RUB INTO THE MEAT ON BOTH SIDES. PLACE EACH RACK OF RIBS ON A DOUBLE LAYER OF ALUMINUM FOIL. WRAP RIBS INDIVIDUALLY AND TIGHTLY AND PLACE ON INDIVIDUAL BAKING SHEETS. BAKE RIBS UNTIL VERY TENDER, BUT NOT FALLING APART, ABOUT 3 HOURS. REMOVE FROM OVEN AND VERY CAREFULLY UNWRAP RIBS. POUR ANY JUICES LEFT BEHIND INTO BOWL AND COMBINE WITH BBQ SAUCE. LET THE RIBS COOL COMPLETELY. YOU CAN PREPARE THE RIBS TO THIS POINT UP TO 3 DAYS AHEAD OF TIME – IT WILL ONLY HELP THE FLAVOR DEVELOP THAT MUCH MORE.

MAKE A MEDIUM HOT FIRE ON YOUR GAS GRILL OR FOR THAT ADDED LAYER OF FLAVOR USE CHARCOAL. CUT RIB RACKS IN HALF. GRILL RIBS, BASTING WITH THE BBQ SAUCE / NATURAL COOKING JUICE MIXTURE FREQUENTLY, UNTIL CHARRED AND SHINY AND HEATED THROUGH, ABOUT 10 MINUTES TOTAL. TRANSFER TO YOUR SERVING VESSEL AND WATCH ‘EM DISAPPEAR.

JULY 25, 2013

EASY EASY PEANUT BUTTER FUDGE

TAKE 4 CUPS GRANULATED WHITE SUGAR AND 1 CUP WHOLE MILK AND STIR TOGETHER IN SAUCE PAN. BRING TO A BOIL OVER HIGH HEAT AND BOIL FOR 2 ½ MINUTES, DO NOT STIR. AVOID THE TEMPTATION TO “WASH” DOWN THE SIDES OF THE PAN WHERE THE SUGAR IS CRYSTALLIZING AND ACCUMULATING. LEAVE IT THERE. IF YOU DO WASH IT DOWN IT WILL PREVENT YOUR FUDGE FROM SETTING UP AS FIRM AS IT SHOULD AND COULD BE ! ! !

REMOVE FROM THE HEAT AND STIR IN 1 ½ CUPS CREAMY PEANUT BUTTER (I PREFER SKIPPY ALL NATURAL) AND 2 TEASPOONS VANILLA EXTRACT. STIR WITH A WIRE WHIP UNTIL SMOOTH AND NO LUMPS REMAIN. POUR INTO A LIGHTLY BUTTERED MOLD PAN OF YOUR CHOICE AND ALLOW TO COOL AND “HARDEN”.

ENJOY. C-I TOLD YA IT WAS EASY.

JULY24, 2013

COCTEL DE CAMARONES

THIS IS WHAT YOU NEED :

2 AVOCADOS, PEELED, SEEDED, DICED

1 MEDIUM RED ONION, DICED

1/2 BUNCH FRESH CILANTRO, ROUGH CHOPPED

1 FRESH JALAPENO, MINCED

2 TOMATOES, DICED

1 POUND LARGE SHRIMP, PEELED, DEVEINED, STEAMED

JUICE FROM 4 LEMONS AND 5 ORANGES, FRESHLY SQUEEZED

3/4 CUP CATSUP

7 SHAKES FROM A HOT SAUCE BOTTLE (MAKE SURE YA TAKE THE TOP OFF FIRST)

1 TEASPOON FRESHLY GROUND BLACK PEPPER

PINCH OF SEA SALT

THIS IS WHAT YOU DO:

COMBINE ALL INGREDIENTS IN LARGE BOW AND ALLOW TO MARINATE SEVERAL HOURS FOR FLAVORS TO MELT AND DEVELOP. ENJOY . YOU WILL BE TRANSPORTED AWAY TO A STATE OF IMAGINARY GRACE !

JULY 20, 2013

EASY STICKY CARAMEL CINNAMON STICKY ROLLS

THIS IS WHAT YOU NEED:

2 LOAVES FROZEN BREAD DOUGH (WHY NOT – MAKE IT EASY ON YOURSELF)

1-2 TABLESPOONS GROUND CINNAMON

1 ½ CUPS BUTTER (3 STICKS)

2 CUPS LIGHTLY PACKED LIGHT BROWN SUGAR

1 CUP GRANULATED WHITE SUGAR

1 ½ CUPS VANILLA ICE CREAM

THIS IS WHAT YOU NEED TO DO:

THAW THE BREAD DOUGH AT ROOM TEMPERATURE UNTIL COMPLETELY THAWED AND PLIABLE. I ALWAYS THAW MINE BY LIGHTLY SPRAYING IT WITH PAN RELEASE, VEGETABLE OIL SPRAY, ETC., AND COVER IT WITH PLASTIC WRAP. WHEN IT IS THAWED AND READY TO BE WORKED ROLL EACH DOUGH OUT WITH A ROLLING PIN ON A FLOURED SURFACE, INTO A RECTANGULAR SHAPE ABOUT ¼” THICK. TAKE ½ STICK OF THE SOFTENED BUTTER AND SMEAR IT ALL OVER EACH LOAF OF DOUGH, COVERING FROM END TO END. SPRINKLE THE CINNAMON OVER THE BUTTER. THEN LIGHTLY SPRINKLE ½ CUP OF BROWN SUGAR OVER EACH LOAF, SPREADING IT OUT AS EVENLY AS YOU CAN.

ROLL UP THE DOUGH STARTING FROM ONE LONGER SIDE, SO YOU END UP WITH A LONG TUBE OR ROLL OF GOODNESS. CUT THE ROLLS INTO SLICES ABOUT 1” THICK. YOU WILL GET ABOUT 16 SLICED ROLLS PER LOAF. TRANSFER THE ROLLS TO A GREASED 9X13 PAN (2 PANS, 16 IN EACH PAN)

IN A SAUCE PAN MELT 2 STICKS OF BUTTER AND 1 ½ CUPS VANILLA ICE CREAM. ADD 1 CUP BROWN SUGAR AND 1 CUP WHITE SUGAR. BRING TO A BOIL FOR 1 MINUTE. POUR THIS MIXTURE EVENLY OVER THE 2 PANS OF CINNAMON ROLLS. ALLOW THE ROLLS TO RISE AT ROOM TEMPERATURE UNTIL NEARLY DOUBLED IN SIZE. PREHEAT YOUR OVEN AT THIS POINT TO 350 DEGREES. BAKE THE ROLLS FOR 31 MINUTES. WHEN THEY ARE NICE AND GOLDEN BROWN REMOVE THEM FROM THE OVEN AND ALLOW TO COOL FOR 2 MINUTES. INVERT EACH PAN ONTO A COOKIE SHEET OR SERVING TRAY AND ALLOW TO COOL COMPLETELY, OR UNTIL THEY COOL JUST ENOUGH SO THAT THEY WON’T BURN YOUR MOUTH. SHAZAM! THAT’S GOOD STUFF.

JULY 14, 2013

SWEET & SPICY PICKLED GARLIC

TAKE 28 OUNCES OF PEELED GARLIC CLOVES AND TRIM OFF THE HARD END FROM EACH CLOVE. COMBINE 4 CUPS WHITE VINEGAR, 1 AND 1/3 CUP WHITE GRANULATED SUGAR, AND 3 TABLESPOONS OF CRUSHED RED PEPPER IN A LARGE SAUCEPAN AND BOIL FOR 5 MINUTES. ADD THE TRIMMED GARLIC CLOVES TO THE BOILING VINEGAR CONCOCTION AND RETURN TO A BOIL FOR 5 ADDITIONAL MINUTES. I ADD 2-3 HALVED HABANEROS TO MY PINT JARS (THIS RESSEEP MAKES ABOUT THREE PINTS) AT THIS TIME – JUST BECAUSE I LIKE TO FEEL THE PAIN! ALLOW THE MIXTURE TO COOL SLIGHTLY AND DIVIDE THE GARLIC CLOVES EVENLY AMONG THE JARS. FILL WITH THE VINEGAR MIXTURE TO COVER THE CLOVES. COVER WITH LIDS AND REFRIGERATE FOR AT LEAST A WEEK, OPTIMALLY TWO WEEKS, BEFORE EATING. TRUST ME YOU WON’T EAT JUST ONE.

JULY 13, 2013

MY “SEFFA”

PUT 1.5 CUPS COUSCOUS AND 2 TABLESPOONS OLIVE OIL IN BOWL AND STIR TO COAT THE COUSCOUS WITH THE OIL. STIR IN 2 CUPS BOILING HOT WATER AND COVER WITH PLASTIC FILM FOR 6 MINUTES 47 SECONDS. REMOVE PLASTIC FILM, FLUFF THE COUSCOUS AND ALLOW TO COOL. TOSS IN 2/3 CUP CHOPPED DRIED FIGS, 2/3 CUP GOLDEN RAISINS, AND 1 CUP LIGHTLY TOASTED PECAN PIECES. SEASON WITH 2 TABLESPOONS WHITE SUGAR, 1/2 TEASPOON KOSHER SALT, 1 TABLESPOON 5-SPICE, 1 TABLESPOON AGAVE NECTAR, AND 2 TABLESPOONS CHOPPED FRESH CILANTRO. MIX WELL, CHILL AND EAT. SERVES 4 – ISH

JULY 8, 2013

I LIKE IT HOT SO LET’S TURN UP THE HEAT TILL WE CRY…….

HABANERO SALSA

FIRE UP YOUR BBQ GRILL TO HOT, OR 375 DEGREES, WHICH EVER YOU PREFER TO CALL IT. GRILL 1 ONION THAT HAS BEEN CUT INTO FAT RINGS, UNTIL SOFT AND BROWNED. THEN GET YOUR RUBBER GLOVES, YOU SISSY, AND GRILL 20 25 HABANERO PEPPERS UNTIL THEY ARE DEFLATED LIKE A BUSTED BEACH BALL AND SLIGHTLY BROWNED AS WELL. LET THE ONIONS AND HABANEROS COOL COMPLETELY BEFORE PROCEDING. (I DON’T WANT A BUNCH OF EMAILS TELLING ME HOW YOU CREATED SOME ORGANIC- ALL NATURAL- NERVE GAS TOXIN) TRANSFER THE CHILES AND ONIONS TO A BLENDER. ADD ½ CUP FRESHLY SQUEEZED ORANGE JUICE, 1 TEASPOON OF THE ORANGE ZEST, FINELY GRATED, 1 TABLESPOON OF FRESHLY SQUEEZED LIME JUICE, ½ TEASPOON OF THE LIME ZEST, FINELY GRATED, 2 TABLESPOONS OF WHITE BALSAMIC VINEGAR, AND 1 TEASPOON OF DRIED MEXICAN OREGANO. PROCESS IN BLENDER UNTIL SMOOTH. IN SAUCE PAN HEAT 2 TABLESPOONS OLIVE OIL AND ADD THE PUREED MIXTURE TO THE PAN SLOWLY AND CAREFULLY. COOK OVER A LOW HEAT, STIRRING UNTIL SLIGHTLY THICKENED, ABOUT 5 MINUTES. STIR IN 1 TEASPOON SUGAR AND SEASON WITH KOSHER SALT. COOL COMPLETELY AND STORE IN TIGHTLY SEALED GLASS JAR. CAN LAST 4 WEEKS IF KEPT REFRIGERATED, ALTHOUGH IT NEVER DOES LAST THAT LONG AT MY HOUSE. MAKES ABOUT 2 CUPS.

CHILE FUEL

THIS STUFF WILL SPICE UP YOUR LIFE, YOUR SUMMER, YOUR WINTER, MAKE YOU CRY, AND MAKE A GOOD GIFT FOR THAT FOODIE FRIEND IN YOUR LIFE……ALL IN ONE NEAT LITTLE PACKAGE ! BOOM !

PULSE 1 ½ LBS OF STEMMED AND HALVED FRESH HOT PEPPERS OF YOUR CHOICE, ALONG WITH 2 TABLESPOONS OF KOSHER SALT, IN A FOOD PROCESSOR UNTIL A COARSE PUREE FORMS. TIP – IF YOU STICK TO USING ONLY ONE TYPE OF PEPPER FOR THIS RECIPE YOU WILL END UP WITH A NICE, BRIGHT, SEXIER COLORED SAUCE.

TRANSFER THIS MIXTURE TO A LARGE GLASS JAR AND LOOSELY SCREW ON LID. LET STAND AT ROOM TEMPERATURE FOR 12-24 HOURS TO FERMENT SLIGHTLY.

STIR IN 2 CUPS WHITE VINEGAR AND REPLACE LID, AGAIN, LOOSELY. LET THE CHILE – VINEGAR MIXTURE STAND SOME MORE AT ROOM TEMPERATURE FOR AT LEAST 1 DAY AND UP TO 7 DAYS. TASTE IT DAILY AS THE LONGER IT SITS, THE MORE FLAVORFIED IT GETS.

WHEN IT’S GOOD AND TASTY TO YOUR LIKING, PUREE MIXTURE IN BLENDER UNTIL SMOOTH. THIS USUALLY TAKES ABOUT A MINUTE, DEPENDING ON HOW MUCH OF A BEAST YOUR BLENDER IS. STRAIN THE MIXTURE THROUGH A FINE MESH SIEVE INTO A CLEAN GLASS BOTTLE OR JAR. THE SAUCE WILL LOOK THINNER AND MAY EVEN SEPARATE A LITTLE AFTER YOU STRAIN IT BUT DON’T WORRY ABOUT THAT. SHAKE IT UP BABY NOW, TWIST AND SHOUT, BEFORE EACH USE. CAN LAST UP TO 4 MONTHS IF KEPT PROPERLY SEALED AND REFRIGERATED.

JULY 6, 2013

A FEW OF MY MOST FAVORED SALAD DRESSINGS………

CAESAR SALAD DRESSING –

THIS ONE IS BY REQUEST ONLY…..YOU GOTTA ASK ME FOR IT……IT’S SO GOOD THAT THE FIVE FAMILY’S ITALIAN RESTAURANTS HERE IN KC SAY IT’S THE BEST THEY’VE EVER HAD…….EVEN BETTER THAN THEIRS……….GO AND TELL THAT HOMEBOY!!!

ORANGE AND BOULEVARD PALE ALE VINAIGRETTE

IN BOWL WHISK ½ BOTTLE (6oz) BOULEVARD PALE ALE, 2 TABLESPOONS VERY FINELY MINCED SCALLIONS, 2 TEASPOONS GRATED ORANGE ZEST, 2 TABLESPOONS HONEY, 2 TEASPOONS DIJON MUSTARD, AND 2 TABLESPOONS WHITE BALSAMIC VINEGAR. GRADUALLY ADD ABOUT 1 CUP OLIVE OIL, IN A SLOW STREAM, WHISKING CONSTANTLY UNTIL INCORPORATED. STIR IN 1 TABLESPOON FINELY CHOPPED FRESH CILANTRO. SEASON WITH KOSHER SALT AND GROUND BLACK PEPPER. TOSS WITH YOUR CHOICE OF SALAD MIX. I PREFER SOFTER AND BITTER GREENS. OH YEAH DON’T FORGET ABOUT THAT OTHER HALF BOTTLE OF THE BOULEVARD PALE ALE……YOU KNOW WHAT TO DO HERE……

BACON-SHIITAKE VINAIGRETTE

CUT 4 OUNCES MEAT CANDY INTO ¼” WIDE STRIPS. COOK IN SKILLET OVER MEDIUM HEAT UNTIL BACON BEGINS TO CRISP. ADD 3 TABLESPOONS WATER, 2 CUPS SLICED FRESH SHIITAKE MUSHROOMS AND COOK UNTIL MUSHROOMS ARE TENDER, ABOUT 5 MINUTES. ADD 5 TABLESPOONS CIDER VINEGAR, AND REDUCE TO ABOUT HALF, ABOUT 1 MINUTE. REMOVE FROM HEAT AND STIR IN 3 TABLESPOONS OLIVE OIL, SEASON WITH GROUND BLACK PEPPER AND KOSHER SALT. CAN BE MADE A DAY OR TWO AHEAD AND REWARMED. THIS ONE GOES WELL WITH SPINACH, BIBB OR BUTTER LETTUCE, OR EVEN GET CRAZY AND TOSS A LITTLE BIT ON SOME KALE. OR GO TOTALLY OFF THE PLATE AND SPOON IT OVER SOME GRILLED PORK CHOPS.

RED SANGRIA VINAIGRETTE

¼ CUP OLIVE OIL, 1 TEASPOON DIJON MUSTARD, JUICE FROM 1 ORANGE, 1 LIME, AND 1 LEMON, 1 CLOVE GARLIC, FINELY CHOPPED, 1 SCALLION, FINELY CHOPPED, ½ CUP RED WINE VINEGAR, ½ CUP RED WINE, ¼ CUP ORANGE MARMALADE

PLACE ALL INGREDIENTS IN BLENDER OR FOOD PROCESSOR AND BLEND UNTIL SMOOTH. SEASON WITH KOSHER SALT AND CRACKED BLACK PEPPER. USE THIS ONE TO DRESS PRETTY MUCH ANY SALAD OF MIXED GREENS AND TO KICK IT UP A BIT TOSS IN SOME SLICED STRAWBERRIES AND CANDIED WALNUTS.

JULY 2, 2013

THE BEST FRIED CHICKEN YOU WILL EVER MAKE…..THEN EAT…….HOT OR COLD

3 CUPS BUTTERMILK

1/3 CUP KOSHER SALT

1 TABLESPOON AGAVE NECTAR

5 CLOVES FRESH GARLIC, PEELED, AND SMASHED

ONE 2 ½ – 3 LB CHICKEN, CUT INO 8 FRYING PIECES

2 CUPS FLOUR

½ TEASPOON GROUND BLACK PEPPER

1 TEASPOON ONION POWDER

1 TEASPOON SEASONING SALT

1 CUP BUTTERMILK

COMBINE 3 CUPS BUTTERMILK, KOSHER SALT, AGAVE NECTAR, AND FRESH GARLIC IN BOWL AND MIX TO DISSOLVE ALL THE SEASONINGS. SUBMERGE CHICKEN IN BUTERMILK MIXTURE, COVER AND REFRIGERATE FOR 5 HOURS. REMOVE CHICKEN FROM BUTTERMILK BRINE, DRAIN, AND PAT DRY. DISCARD BRINE.

COMBINE FLOUR, BLACK PEPPER, ONION POWDER, AND SEASONING SALT AND MIX THOROUGHLY. DIVIDE FLOUR MIXTURE EVENLY INTO 2 BOWLS.

DIP CHICKEN INTO THE FIRST BOWL OF SEASONED FLOUR, ONE PIECE AT A TIME, TURNING TO COAT THE CHICKEN COMPLETELY. NEXT DIP THE FLOUR COATED CHICKEN INTO THE REMAINING 1 CUP OF BUTTERMILK, THEN INTO THE SECOND BOWL OF SEASONED FLOUR MIXTURE, TURNING THE CHICKEN TO GET IT COMPLETELY COATED. ALLOW THE COATED CHICKEN TO REST ON A TRAY, UNCOVERED, IN YOUR FRIDGE FOR A MINIMUM OF 30 MINUTES, JUST ABOUT ENOUGH TIME TO INHALE 2 ICY COLD BEERS.

MEANWHILE HEAT UP YOUR DEEP FRYER, OR HEAVY POT WITH 2-3 INCHES OF VEGETABLE OIL, UNTIL IT REACHES A GOOD CONSTANT TEMPERATURE OF 335 DEGREES. VERY CAREFULLY ADD A FEW CHICKEN PIECES AT A TIME INTO THE FRYING OIL. THE TEMPERATURE WILL DROP ALMOST IMMEDIATELY. THIS IS WHEN YOU WANT TO ADJUST YOUR FRYING OIL TO KEEP A CONSTANT TEMP OF 325 DEGREES. FRY CHICKEN FOR 12 – 15 MINUTES, UNTIL INTERNAL TEMPERATURE OF 165 DEGREES IS REACHED, AND COATING IS NICE AND GOLDEN. TURN THE CHICKEN ONLY ONCE DURING COOKING. DRAIN ONTO PAPER TOWELS AND ENJOY.

I WISH I COULD REMEMBER TO DATE THESE THINGS…..WHEN I POST …….DOHHHHH !!

STEVE’S FUNKED UP CATCH UP

1 LARGE ONION, CHOPPED

3 TABLESPOONS OLIVE OIL

5 CLOVES FRESH GARLIC, CHOPPED

6# CANNED TOMATOES IN JUICE

¾ TEASPOON CINNAMON

¾ TEASPOON CRUSHED RED PEPPER

¾ TEASPOON ALLSPICE

1 TABLESPOON KOSHER SALT

1 ½ CUPS WHITE VINEGAR

1 CUP LIGHT BROWN SUGAR

5 BAY LEAVES

GENTLY BROWN ONIONS AND GARLIC IN OLIVE OIL IN HEAVY STOCKPOT. ADD TOMATOES IN JUICE, CINNAMON, RED PEPPER, ALLSPICE, KOSHER SALT, WHITE VINEGAR, BROWN SUGAR, AND BAY LEAVES. COOK OVER MEDIUM HEAT, STIRRING, UNTIL ONIONS ARE VERY SOFT, ABOUT 45 MINUTES. REMOVE BAY LEAVES AND PUREE SAUCE IN A BLENDER UNTIL SMOOTH. STRAIN SAUCE THROUGH A FINE STRAINER INTO APPROPRIATE SIZED HEAVY SAUCEPAN AND COOK OVER MEDIUM LOW HEAT UNTIL THICKENED, ABOUT 30 MINUTES. TASTE AND ADD NECESSARY SALT, SUGAR, OR VINEGAR, TO YOUR LIKING. SET ASIDE TO COOL. TRANSFER TO GLASS JAR AND KEEP REFRIGERATED FOR UP TO 3 WEEKS. USUALLY NEVER LASTS FOR 3 WEEKS THOUGH.

BACON, BRIE, AND CHIVE TATER TOTS

8 MEDIUM POTATOES, BAKED ¾ WAY DONE

1 TABLESPOON CORN STARCH

½ TEASPOON BLACK PEPPER

1 TEASPOON SEASONING SALT

¾ CUP FINELY CHOPPED FRESH CHIVES

1 CUP CHOPPED COOKED BACON

1 CUP SHREDDED BRIE CHEESE

1/3 CUP FINELY CHOPPED FRESH CILANTRO

USING BOX GRATER PEEL AND SHRED POTATOES INTO LARGE BOWL WHILE STILL HOT. STIR IN CORN STARCH, SALT, CHIVES, BACON, BRIE CHEESE, AND CILANTRO UNTIL COMBINED. FORM INTO DESIRED SHAPE AND ALLOW TO REST 5 MINUTES. DROP INTO 350 DEGREE FRYING OIL AND FRY UNTIL LIGHT GOLDEN BROWN. DRAIN ON PAPER OR PAPER TOWELS.

MEATLOAF SLIDERS

1 ½# GROUND BEEF

1 CUP FRESH BREAD CRUMBS

¼ CUP CHOPPED FRESH PARSLEY

4 CLOVES FRESH GARLIC, MINCED

1 LARGE ONION, FINELY DICED

1 CUP CANNED DICED GREEN CHILES

2 EGGS

1 ½ TEASPOON KOSHER SALT

½ TEASPOON ONION POWDER

¼ TEASPOON GROUND BLACK PEPPER

1 CUP KETCHUP

4 TABLESPOONS LIGHT BROWN SUGAR

2 TABLESPOONS DIJON MUSTARD

2 TEASPOONS L&P SAUCE

½ CUP FRESH GRATED PARMESAN CHEESE

IN LARGE BOWL MIX TOGETHER GROUND BEEF, BREAD CRUMBS, ONIONS, CHILES, PARSLEY, GARLIC, ONION, SALT, ONION POWDER, BLACK PEPPER, AND PARMESAN CHEESE. IN SMALL BOWL MIX TOGETHER EGGS, KETCHUP, BROWN SUGAR, DIJON MUSTARD, AND L&P SAUCE. GENTLY WORK SMALL BOWLS MISTURE INTO GROUND BEEF MIXTYRE. FORM INTO A LOG 2-3” IN DIAMETER AND SET ON A LARGE RECTANGLE OF ALUMINUM FOIL ALONG EDGE OF LONG SIDE. ROLL ALUMINUM FOIL AROUND MIXTURE TO FORM A TIGHT ROLL, TWISTING IN OPPOSITE DIRECTIONS AT EACH END TO SEAL. POKE SEVERAL SMALL HOLES ALL THE WAY AROUND THE FOIL TTO ALLOW EXCESS FAT TO DRIP AWAY DURING ROASTING. SET ON BAKING SCREEN ELEVATED ATOP BAKING SHEET, AND ROAST AT 300 DEGREES UBNTIL INTERNAL TEMP OF 15O DEGREES IS REACHED. REMOVE FROM OVEN AND ALLOW TO COOL BEFORE UNWRAPPING ALUMINUM AND SLICING INTO “PATTY” SHAPES. BROWN PATTIES ON LIGHTLY OILED GRILL AND HEAT THOROUGHLY. SERVE ON GRILLED BUN OF YOUR CHOICE AND TOP WITH CRISPY FRIED ONIONS AND HOME MADE KETCHUP.

THE SECOND POSTING

“CRACK BROCCOLI”

1 LARGE HEAD BROCCOLI

3 TABLESPOONS OLIVE OIL

1 TEASPOON KOSHER SALT

½ TEASPOON CRUSHED RED PEPPER FLAKES

1 TEASPOON GRANULATED GARLIC

OR

1 TABLESPOON MINCED FRESH GARLIC

1 LEMON, FOR JUICE

CUT THE BROCCOLI INTO QUARTER SIZED FLORETS. TOSS BROCCOLI IN BOWL, DRIZZLE WITH THE OLIVE OIL AND TOSS WELL UNTIL EVENLY COATED. SPRINKLE WITH SALT, RED PEPPER, AND GARLIC, AND TOSS AGAIN TO COMBINE. TRANSFER THE BROCCOLI TO A SHEET PAN AND SPREAD IT IN AN EVEN LAYER, NOT CROWDING, PUT SHEET PAN IN PREHEATED 500 DEGREE OVEN SND ROAST UNTIL THE BROCCOLI IS BROWNING ON THE EDGES, ABOUT 4-5 MINUTES. TURN BROCCOLI OVER AT THIS POINT AND ROAST FURTHER UNTIL THE REST OF THE BROCCOLI SURFACES ARE LIGHTLY BROWNED, ABOUT AN ADDITIONAL 4-5 MINUTES. REMOVE FROM OVEN AND SQUEEZE LEMON JUICE OVER BROCCOLI AND ALLOW TO COOL ON BAKING PAN.

WHEN YOU START EATING THIS YOU WILL REALIZE WHY IT’S CALLED “CRACK BROCCOLI”

Kale Chips w/ Chile

8 oz Kale, washed, spun dry or patted dry, cut into desired size pieces 1 – 1 1/2 ”

Place in large bowl and toss with 2 tablespoons olive oil until all leaves are coated

Add 1/2 teaspoon crushed red pepper

1/8 teaspoon salt

1/2 teaspoon granulated (dry) garlic or 1 tablespoons minced fresh garlic

Place on sheet pan being sure to keep kale in single layer, spread out, or it will steam instead of becoming crisp.

Bake at 325 degrees until crisp around the edges and lightly brown, approximately 5-7 minutes.

Remove from oven and cool completely on sheet trays.

For a twist on this recipe Sprinkle 1/2 oz finely grated parmesan cheese on the kale before it goes into the oven.

Zucchini Pickles

  • 1 pound zucchini (about 4 medium)
  • 1 small yellow onion
  • Brine:
  • 2 1/2 cups cider vinegar
  • 1 cup sugar
  • 2 tsp. salt
  • 2 tsp. mustard seeds, crushed*
  • 1 1/2 tsp. dry mustard
  • 1 tsp. turmeric
  • First make the brine by bringing the cider vinegar, sugar, salt, crushed mustard seeds, dry mustard, and turmeric to a boil. Reduce heat to simmer and let cook for 3 minutes. Remove from heat, transfer to a large bowl, and let cool until just warm to the touch.
  • Meanwhile, slice the zucchini 1/8 – 1/16-inch thick. A mandolin, if you have one, is very handy for this but a sharp knife works just as well
    • Peel, halve, and thinly slice the onion
    • When the brine is cooled, add zucchini and onion slices. Stir to combine. Transfer mixture evenly into 3 pint jars, clean the edges, and screw on the tops. Refrigerate at least one day, and up to 6 months.

ISRAELI PEARL COUS COUS SALAD

2 TABLESPOONS BUTTER

2 CUPS ISRAELI COUS COUS PEARLS

* ISRAELI COUS COUS IS SHAPED LIKE SMALL PEARLS

AND IS MUCH LARGER THAN TRADITIONAL NORTH

AFRICAN COUS COUS

1 CUP FROZEN GREEN PEAS, THAWED

1 SMALL CAN DARK RED KIDNEY BEANS, RINSED & DRAINED

1 SMALL CAN GARBANZO BEANS, DRAINED & RINSED

½ CUP CHOPPED FRESH CILANTRO

1 TEASPOON GROUND BLACK PEPPER

1 MEDIUM RED ONION, SMALL DICED

2 TEASPOONS KOSHER SALT

½ TEASPOON ONION POWDER

1 TABLESPOON GRANULATED GARLIC

½ TEASPOON CRUSHED RED PEPPER

½ CUP OLIVE OIL

1 TABLESPOON WHITE BALSAMIC VINEGAR

2 TABLESPOONS CHOPPED FRESH PARSLEY

MELT BUTTER IN SAUCEPAN AND ADD COUS COUS PEARLS. TOAST IS SLIGHTLY WHILE STIRRING IT CONSTANTLY; THIS WILL HELP THE PASTA TO ABSORB THE COOKING LIQUID AND YET REMAIN “AL DENTE”. ADD 2 ¼ CUPS WATER TO THE PAN WITH THE COUS COUS AND COOK, COVERED, ON LOW HEAT, STIRRING OCCASIONALY. REMOVE SAUCEPAN FROM HEAT AND LET IT STAND FOR 10 MINUTES UNTIL COOL.

FLUFF COUS COUS AND TOSS IN BOWL WITH ALL REMAINING INGREDIENTS AND MIX WELL. REFRIGERATE AND ALLOW FLAVORS TO BLEND BEFORE SERVING.

DAY ONE

Spicy Party Pretzels

Ingredients—

Vegetable Oil

Ranch Dressing Mix

Garlic Powder

Cayenne pepper

Salt

Mini Pretzels

Preheat oven to 200 degrees F

In a medium bowl, mix together vegetable oil, dry ranch dressing mix, garlic salt and cayenne pepper.

Place pretzels on sheet pans. Coat with the vegetable oil mixture.

Stirring occasionally, bake coated pretzels uncovered in the preheated oven 2 hours, or until toasted and crispy.

Cool Completely and wrap very very tightly in pans.

Refrigerator Pickles

  • 1 gallon pickling cucumbers (Kirby cucumbers)
  • 1/3 cup instant minced onion (dried onion)
  • 6 fresh garlic cloves, chopped
  • 1/2 tablespoon mustard seeds
  • 6 heads fresh dill, (you want the tops-they have the best flavor)
  • 1 1/2 quarts water
  • 2 cups white vinegar
  • 1/2 cup canning salt
  • Glass Gallon Jar
  • Slice cucumbers lengthwise into quarters, or crosswise if you want slices, or leave whole, add to sterilized jars along with the dill.
  • If leaving whole, wash and scrub the outside of the cucumbers well to remove any dirt.
  • Boil liquids and seasonings to dissolve the salt then cool
  • Pour over pickles and let sit on counter for three days shaking or turning them occasionally,
  • Refrigerate
  • Do not try to use the regular grocery store cucumbers, they have wax on them and they will not turn out. You can use grocery store pickling cucumbers as they are not waxed.
  • You can vary the flavor by adding chili peppers, freshly grated horseradish, wasabi, etc. to the brine

Mini Quiche

Basic Crust

  • 1 ¼ cups all purpose flour
  • ¼ teaspoon salt
  • ½ cup shortening, chilled
  • 3 tablespoons ice water

Whisk the flour and salt together in medium size bowl. With pastry blender cut in the cold shortening until mixture resembles coarse crumbs. Drizzle ice water over flour. Toss mixture with fork to moisten until dough comes together. Gather dough into ball, wrap in plastic wrap and chill for 3o minutes before rolling. Roll out dough to 1/8” thickness. Use a biscuit cutter to cut out circles to fit into your mini muffin tins. Make sure you oil your tins REALLY WELL before lining them with the crusts.

For these beauties, I chose locally sourced Kurzweils’ bacon, scallions, locally sourced Good Acre Farms tomatoes, and parmesan cheese.

Cook anything that might need it before putting it into the quiche. Other delectable fillings would be asparagus tips, lobster or crab meat, brie cheese, shiitake mushrooms, broccoli, prosciutto ham, etc.

The basic custard filling was made using:

  • 3 eggs
  • 1 1/2 cups heavy whipping cream
  • Salt & pepper
  • Pinch of fresh ground black pepper

Whisk these ingredients together.

Place the fillings into the pie crusts in the muffin tins. This makes it easier to ensure an even distribution of filling and custard.

Pour the custard over the fillings. Bake the mini quiches at 350 F for about 30 minutes, or until set.

Cool on a wire rack, and try not to eat them all before your guests arrive.

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10 thoughts on “Recipes

  1. Hey Steve! Was copying down a few of your easier recipes for Jessie to try and I noticed that you didn’t give any ingredient amounts for the Spicy Party Pretzels. Do you happen to have those amounts?
    Thanks!
    Aunt Debbie

    • I really didn’t and don’t have any amounts for that recipe. I just used a small bit of oil, enough to coat the pretzels, and enough of the seasonings to suit your taste. Just mix a little in at a time and taste. If you want more flavor add more. It’s really that easy.

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