Straight outta my kitchen cookbook v1

Straight Outta My Kitchen

Straight Outta My Kitchen is a website geared towards Sustainable, Fresh Local ingredients.

www.straightouttamykitchen.co

Table of Contents

Appetizers.............................................................................. 4 Baking................................................................................. 16 Bread...................................................................................21 Cannabis Recipes................................................................... 24 Cast Iron Recipes................................................................... 34 Dessert's............................................................................... 39 Main Course......................................................................... 42 Miscellaneous Recipes..............................................................83 Salad's/Dressing..................................................................... 91 Sauce/Seasoning/Marinade..................................................... 102 Seafood.............................................................................. 131 Soup's................................................................................ 136

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Appetizers An Appetizer is part of a meal that's served before the main course. You might serve your dinner guests an Appetizer of crab-stuffed mushrooms when they first arrive for dinner.

Usually, an appetizer is a small serving of food — just a few bites — meant to be eaten before an entree, and often shared by several people. You can also call an appetizer an hors d'oeuvre. An appetizer is meant to stimulate your appetite, making you extra hungry for your meal. This is where the word comes from, literally meaning "something to whet the appetite" or "something to appetize."

Beer-Battered Oysters with Jalapeno Tartar Sauce Preparation: 30 min , Cook Time: 30 min

for oysters: vegetable oil for frying 1 cup all-purpose flour 1 cup cornstarch 2 teaspoons salt 1/2 teaspoon baking powder 11 ounces cold beer (such as lager) tabasco sauce, to taste 20 large shucked oysters, drained and

5 Makes 4 Servings

blotted dry with paper towels for jalapeno tartar sauce: 1/2 cup mayonnaise 1 tablespoon capers, chopped 1/2 teaspoon dijon mustard 1 teaspoon lemon juice 4 to 12 pickled jalapeno pepper rings (at least 4 for flavor, 12 for healthy spice) 1 tablespoon chopped fresh parsley 2 tablespoons finely chopped onions

Fill a large, heavy soup pot at least 3 inches deep with the oil and heat to 375F. While the oil heats, whisk the flour, cornstarch, salt, baking powder and a good grinding of black pepper in a large bowl until blended.

Meanwhile, make the Jalapeno Tartar Sauce: Whisk all the ingredients together in a small bowl until blended. Refrigerate until ready to serve.

When the oil is at about 325F, whisk the beer into the dry ingredients and stir until the bubbles dissipate.

Season with a few shakes of Tabasco, and stir again.

When the oil reaches 375F, dip two oysters at a time into the batter to coat completely and carefully drop them into the hot oil. Repeat with additional oysters, roughly 6 per batch. Fry for 1 to 2 minutes, or until the oysters are golden brown. Use a slotted spoon to transfer the oysters to a paper towel-lined plate to drain, and serve hot with tartar sauce. Repeat with the remaining oysters, allowing the oil to come back up to 375F between batches. (You may need to regulate the heat up and down as you fry.)

Cocotte Poached Sole Roll with Fruity SaffronPeppers Preparation: 30 min , Cook Time: 14 min

1 small yellow bell pepper 1 clove garlic 2 tablespoons olive oil juice and zest of 1 orange 75 milliliters / 5 tbs noilly prat 1/2 teaspoon saffron

6 Makes 4 Servings

400 milliliters / 3 1/3 cups fish stock salt, pepper 1 zucchini 4 sole fillets, around 60 g / 2 oz. each juice of 1/2 lemon

Cut peppers in half; remove cores. Pare pepper halves and dice very finely. Peel garlic and grate finely.

Heat olive oil in a pan; sautĂŠ garlic, peppers and orange zest. Deglaze with Noilly Brat. Add saffron, orange juice and fish stock; reduce by half. Season the stock generously with salt and pepper. Distribute 2/3 of it among four mini cocottes.

Preheat the oven to 180 °C / 350 °F. Wash zucchini and cut lengthwise into slices about 2 mm / 1/16 inch thick. Rinse sole fillets and pat dry, then season with salt, pepper and a little lemon juice. Top each fish fillet with 1-2 zucchini slices and roll up. Lay one roll into each mini cocotte, then cover with the remaining saffron-pepper stock. Put the lids on the cocottes and place them on a baking tray. Bake on the bottom of the oven for around 12-14 min.

Serve with rice.

Crab Cakes

Preparation: 25 Minutes , Cook Time: 15 Minutes crab cakes 1 lbs dungeness crab 1/2 cup mayonnaise 1/2 cup celery, diced 1 tablespoon thyme, chopped 1/2 cup panko bread crumbs Tarter sauce 1/2 cup mayonnaise 3 shallots, diced finely 1 ounce gherkins, diced finely 1 ounce capers, diced finely 1 ounce chives,diced finely 2 lemons zested and juiced tartar sauce method ensure everything that needs chopping is

7 Makes 8 Servings finely diced. put all ingredients into one bowl and mix together. add salt and pepper to taste. chill before serving. fennel salad 1/2 head fennel,shaved 1/2 cup mesclun greens 1/2 cup head frisĂŠe 2 ounces orange vinaigrette recipe 4 fennel sprigs orange vinaigrette 1 orange zested and juiced 2 ounces white wine vinegar 1 teaspoon honey 3/4 cup extra virgin olive oil

Place all ingredients, excluding the panko bread crumbs, into a stainless steel bowl and mix together remembering to season generously with salt and pepper.

Place mix into stainless steel ring molds and preheat oven to 375 degrees. On a plate, spread the panko out evenly, generously covering both sides of the crab cake.

On medium heat, place a frying pan with 10ml of canola oil. Once it has reached the smoking point, place crab cake into the pan, presentation side down until golden brown.

Flip crab cake over and place in pre-heated oven for approximately 4 minutes. Remove crab cake from oven and place on plate. Use a spoon to tap side of the ring mold until crab cake releases.

Serve with a small fennel salad, and top with 1/2 tsp of tartar sauce.

Fried Green Tomatoes

Preparation: 10 Minutes , Cook Time: 15 Minutes 3 medium, firm green tomatoes salt 1 cup all-purpose flour 1 tablespoon cajun seasoning (optional) 1/2 cup milk or buttermilk

8 Makes 4 Servings 1 egg 1/3 cup cornmeal 1/2 cup fine dry bread crumbs 1/4 cup peanut oil or other vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal.

Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.

Set the cooked tomatoes on paper towels to drain. These are fantastic with a little Tabasco sauce or remoulade.

Risotto-Stuffed Tomatoes

9

Preparation: 15 MInutes , Cook Time: 20-25 Minutes

4 large vine tomatoes 50 g / 1/2 cup dried apricots 2 to 3 sprigs basil 2 shallots 5 to 6 tbs olive oils (total) 150 g / 3/4 cup risotto rice 500 milliliters / 2 cups chicken stock

Makes 4 Servings

50 g / 1/3 cup toasted pine nuts 50 g / 1/2 cup freshly grated parmesan 50 g / 1/4 cup butter cayenne pepper sea salt, freshly ground black pepper, brown sugar

Wash tomatoes. Cut the upper quarter of each tomato off like a lid. Carefully hollow out the tomatoes with a spoon. Dice the apricots finely; pluck basil leaves and chop finely. ) Peel shallots, dice finely and sautÊ briefly in 2 tbsp. olive oil along with the rice. Pour in 1/3 of the stock; simmer over medium heat until the rice has absorbed the liquid, stirring occasionally. Add the remaining broth bit by bit. After around 18 min., when the rice is cooked but still has some bite to it, stir in the apricots, toasted pine nuts and chopped basil. Stir in Parmesan and butter; season to taste with salt and cayenne pepper. )Preheat the oven to 200 °C / 395 °F. Fill the hollowed-out tomatoes with the risotto, and cover them with the tomato lids. Place each stuffed tomato into a mini cocotte; drizzle with the remaining olive oil and season with salt, pepper and sugar. Set the cocottes onto a baking tray and bake for around 20-25 minutes.

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Rocky Mountain Oysters Recipe: Preparation: 2 Hours , Cook Time: 4 Minutes

* Be sure to ask your butcher for calf testicles, not bull testicles. Calf testicles are the size of a walnut and are much more tender than the larger bull testicles. ** Use enough vegetable oil to fill your frying container halfway to the top (to allow for bubbling up and splattering) and to completely cover calf testicles while frying.

2 pounds calf testicles* 2 cups beer 2 eggs, beaten 1 1/2 cups all-purpose flour

1/4 cup yellow cornmeal salt and ground black pepper to taste vegetable oil** 1 tablespoon hot pepper sauce

With a very sharp knife, split the tough skin-like muscle that surrounds each testicle. Remove the skin (you can remove the skin easily if the testicles are frozen, then peel while thawing). Either leave whole or slice each testicle into approximately 1/4- to 1/2-inch-thick ovals.

Place slices in a large pan or blow with enough beer to cover them; cover and let sit 2 hours. In a shallow bowl, combine eggs, flour, cornmeal, salt, and pepper to make a wet flour dredge or closer to a batter consistency.

Remove testicles from beer; drain and dredge thoroughly in the wet flour dredge.

In a large, deep pot, heat oil to 375 degrees F. Deep fry 3 minutes or until golden brown (will rise to the surface when done). Drain on paper towels.

Serve warm with your favorite hot pepper sauce.

Savory Parmesan Spinach-Artichoke Dip - Kraft Recipes Preparation: 0 hr. 10 min. , Cook Time: Total Time 0 hr. 30 min.

11 Makes 20 Servings Yield: 20 servings, 2 Tbsp. each

Watch now and dive into our tasty Savory Parmesan Spinach-Artichoke Dip! This spinach-artichoke dip takes 10 minutes of prep, great for Thanksgiving.

Read MoreRead Less Author: Recipe by Kraft Rated 5 out of 5 by petalouthitsa from This is a quick and easy dip that tastes delicious. This is a quick and easy dip that tastes delicious. I made it for a party and it was a big hit. I personally like artichokes a lot and added a lot more than the recipe called for...and it tasted great! Will definitely make this again Date published: 2014-04-07 1 package (8 oz.) philadelphia cream cheese, softened 1 jar (12 oz.) marinated artichoke hearts, drained, chopped 1 package (10 oz.) frozen chopped spinach,

thawed, well drained 1/2 cup kraft shredded mozzarella cheese 1/2 cup kraft grated Parmesan cheese 1/2 teaspoon garlic powder

Heat oven to 350ยบF. Mix ingredients until blended.

Spoon into shallow baking dish sprayed with cooking spray.

Bake 20 min. or until heated through.

Source: kraftrecipes.com

Stuffed Mushrooms

Preparation: 25 Minutes , Cook Time: 45 Minutes

12 whole fresh mushrooms 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 (8-ounce) package cream cheese, softened

12 Makes 12 Servings

1/4 cup grated Parmesan cheese 1/4 teaspoon ground black pepper 1/4 teaspoon onion powder 1/4 teaspoon ground cayenne pepper

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Stuffed Peppers

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Preparation: 10 Minutes , Cook Time: 35-40 minutes.

1 red bell pepper 2 onions 4 garlic cloves (total) 6 tablespoons olive oils (total) 250 milliliters / 1 cup vegetable stock 2 to 3 tsp. sambal olek - hot chili puree 150 milliliters / 2/3 cup cream 4 yellow bell peppers

Makes 4 Servings

150 g / 1 cup cooked rice 400 g / 1 3/4 cup ground meat (pork/beef mix) 1 egg salt, pepper, paprika 2 tablespoons chopped parsley 1 tablespoon oregano 50 g / 1/4 cup alpine cheese, finely diced

Cut the red pepper in half; remove seeds and dice. Peel two cloves of garlic and the shallots, and dice finely as well. Sauté everything in 2 tbsp. olive oil. Add stock, sambal olek, and cream, and simmer on medium heat for about 15 minutes. Then puree everything thoroughly, salt to taste and divide among four cocottes.

Meanwhile, cut the top quarter off the top of the yellow peppers like a lid. Remove the core. Mix rice with ground meat and egg in a large bowl. Peel the onion and the remaining garlic, dice finely and sauté in 2 tbsp. olive oil. Add the mixture to the meat and season everything with plenty of salt, pepper and paprika.

Stir in the chopped herbs and cheese.

Preheat the oven to 200 °C / 395 °F. Fill the peppers with the meat/rice mixture and cover them with the pepper lids. Drizzle the peppers with the remaining oil, season with salt and pepper, and put each pepper into one of the cocottes of sauce. Place the cocottes onto the bottom of the preheated oven and braise for around 35-40 minutes.

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Tangy Grilled Asparagus

Makes 3 Servings

Preparation: 30 Minuters , Cook Time: 5-7 Minutes 1/4 cup of balsamic vinager 2 tablespoons of canola oil 1/2 teaspoon of ground black pepper

1 garlic clove (crushed) 24 aspargus spears (trimmed)

In a large resealable plastic bag, combine balsamic vinegar, salt, canola oil, pepper and garlic.

Add asparagus and lightly squeeze bag to coat asparagus with marinade; seal bag. Let stand for 30 minutes. Remove asparagus from marinade. Discard marinade.

Grill asparagus over medium heat on barbeque, turning occasionally, until tender, about 5-7 minutes

Wine, Saffron and Chili Infused Mussels

2 • onions, peeled and halved 2 • red chilies, stem removed 2 tablespoons • olive oils 1/2 teaspoon • saffron threads, soaked in 2 tablespoons hot water 300 milliliters • dry white wine 500 milliliters • fish stock

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2 tablespoons • tomatoes paste • sea salt flakes and freshly ground black pepper 1 (27-ounce) package • fresh mussel, beards removed and cleaned • several thyme sprigs

1. For best results, use a KitchenAid® Stand Mixer and Food Processor Attachment.

2. Fit the Food Processor Attachment to the Stand Mixer with the slicing disc. Place the mixing bowl under the chute. Select 'thin' and turn to speed 10. Add the onions and chilies and slice 3. Add the oil to the KitchenAid® Copper Core 3.3L Braising pan. Place the pan over a medium low heat, add the onions and chilies and cook stirring for 5 minutes until the onions glisten and soften 4. Add the saffron thread mixture and cook 30 seconds. Add the wine, fish stock, tomato paste and season well with the salt and pepper. Bring to the boil, reduce the heat to low and simmer 5 minutes 5. Increase the heat to high, when the sauce is boiling add the mussels and thyme sprigs. Cover with the lid and cook 3-5 minutes, shaking the pan occasionally, until the mussels steam open 6. Serve immediately with crusty bread

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Baking Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods are baked.[1] Heat is gradually transferred "from the surface of cakes, cookies, and breads to their centre. As heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre".[2] Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit.

Because of historical social and familial roles, baking has traditionally been performed at home by women for domestic consumption and by men in bakeries and restaurants for local consumption. When production was industrialized, baking was automated by machines in large factories. The art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common and important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker.

Applesauce/Banana Bread

Preparation: 20 Min , Cook Time: 55 Min 4 ripe bananas 1 cup of C&H Pure Cane White Sugar 3/4 cup of Albertson's Apple Sauce 2 Island Farms

17 Makes 4 Servings 2 cups of Gold Medal Better For Bread Flour 1/2 teaspoon of Morton Table Salt 1 teaspoon of Schilling Vanilla Extract

Preheat the oven to 350 degrees and grease a 9� x 5� loaf pan. In a large bowl, slice the bananas and use an electric mixer to mash. Add the sugar and blend. Let mixture stand for 15 minutes. Add applesauce and eggs and mix well. Blend in the remaining ingredients. Pour into the greased loaf pan and bake for 55 minutes. Remove from the oven and let stand again for 10 to 15 minutes. Transfer to a wire rack to cool completely.

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Apple Fritter • egg 1/3 cup • milk 1 cup • flour (all purpose) 1 • 1/2 tsp. baking powder

tablespoon • sugar 1/4 teaspoon • . salt 1 cup apple (diced)

Beat egg and add milk. Sift flour, measure and sift again with baking powder, sugar and salt. Add to beaten egg and milk. Stir in apples. Drop by teaspoonfuls in shortening and fry until golden brown. Drain on paper towels. Serve with Kayro light corn syrup or sprinkle with powdered sugar.

Cookies

Preparation: 4 min , Cook Time: 18-25 minutes 1 1/3 cups of all-purpose flour 1/3 cup of sugar 2/3 cup of brown sugar 1/2 cup of butter

19 Yield: 20 Cookies 1 1/3 tablespoons of chocolate chips 1/4 teaspoon of baking soda 1/4 teaspoon of kosher salt 2 teaspoons of vanilla extract 1 egg

(1) The first step is to pre-heat your oven to 325 degrees and grease the baking sheet that you will be using. Grab a medium sized bowl and combine the 1 1/3 cups of all purpose natural flour, 1/4 tablespoon of baking soda and 1/4 tablespoon of salt. Whisk this mixture until everything is combined and the set it aside for the time being. Grab another medium sized bowl and mix the 1/2 cup of cannabutter, 1/3 cup of granulated sugar and 2/3 cups of packed brown sugar. For the best results, I like to use a mixer.Continue mixing until the contents in this bowl are creamy.

(2) Once the mixture is all set, add in the 2 tablespoons of vanilla extract and egg. Continue mixing with your hand mixture until the butter/sugar/brown sugar combination has a light consistency, and then add in the chocolate chips. Once the chocolate chips are added, gently stir in the flower mixture from the first bowl into the second. It may take awhile, but continue mixing until you have decent looking and firm cookie dough.

(3) Once the dough is ready, you will then spoon the mixture out into 1/4 cup cookies on a sheet and spread them out accordinly. Place them into the preheated oven at 325 degrees and let the cookies bake for 18-25 minutes. Remove the sheet from the oven when the cookies are a crisp golden brown and let them cool for approximately 10-15 minutes before removing from the sheet. Once the cookies have cook, sit down and enjoy your hard work! Don’t forget the milk! We’ve included a video outlining the steps listed above to help you visualize the entire process.

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GINGERSNAPS Cook Time: 10 Mintues

Yield: 6 Dozen

Wafer thin with a perfect crunch, gingersnaps are delicious alone or alongside fresh apples or pears.

1 3/4 cups firmly packed dark brown sugar 1 1/2 cups (3 sticks) unsalted butter, softened 1 large egg 1 tbsp. grated peeled fresh ginger 1 1/2 teaspoons . grated lemon zest 3 3/4 cups all-purpose flour

2 tbsp. ground ginger 3 teaspoons ground cinnamon 1 1/4 teaspoons . baking powder 1/2 teaspoon ground white pepper 1/4 teaspoon ground cloves 2 tbsp. turbinado (raw) sugar

Using an electric mixer, beat the sugar and butter until smooth. Add the egg, fresh ginger, and lemon zest and beat well.

In a bowl, whisk together the flour, ground ginger, cinnamon, baking powder, white pepper, and cloves.

Gradually add the dry ingredients to the butter mixture, beating until well combined. Form the dough into a large disk, wrap in plastic, and chill for at least 4 hours or overnight.

Preheat the oven to 350°. Scoop out 1 tsp. of the dough at a time and roll it between the palms of your hands to form a ball. Place the balls on a cookie sheet and press down hard with the base of a drinking glass that has been dipped in flour (to prevent sticking) to form thin rounds. Sprinkle the tops of the cookies with turbinado sugar and bake for 8 to 10 minutes, until crisp and browned. Transfer to a wire rack to cool.

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Bread Bread is a staple food prepared from a dough of flour and water, usually by baking.

Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture.

Proportions of types of flour and other ingredients vary widely, as do modes of preparation. As a result, types, shapes, sizes, and textures of breads differ around the world. Bread may be leavened by processes such as reliance on naturally occurring sourdough microbes, chemicals, industrially produced yeast, or high-pressure aeration. Some bread is cooked before it can leaven, including for traditional or religious reasons. Non-cereal ingredients such as fruits, nuts and fats may be included. Commercial bread commonly contains additives to improve flavor, texture, color, shelf life, and ease of manufacturing.

Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffings designed to fill cavities or retain juices that otherwise might drip out.

Bread has a social and emotional significance beyond its importance as nourishment.

It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin com "with" + panis "bread").

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Bannock 3 cups all-purpose flour 1 teaspoon salt 2 tablespoons baking powder

1/4 cup Island Farm's Salted Butter , melted 1 1/2 cups water

1. Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball.

2. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick.

3. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.

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Focaccia

Makes 8 Servings

Preparation: 30 Minute’s , Cook Time: 14 Minute’s

4 cups • of all-purpose flour 1 tablespoon • of salt

2 teaspoons • of sugar 2 teaspoons • of instant yeast 1 cup • of water 1/4 cup • of vegetable oil

1. Preheat oven to 450 degrees. Coat the bottom and sides of a baking sheet with oil.

2. In a large bowl stir together the flour, salt, sugar, and yeast. Add the water and oil, stir until a soft, sticky dough forms. Knead the dough for 2-3 folds on a flour surface. Dig a knuckle into the dough is no longer sticky.

3. Let the dough rise, covered with a cloth, for 30 minutes.

4. Turn the dough into the pan and stretch it out to fill the pan. With your fingertips, make imprints all over the dough. Brush the dough all over with oil, sprinkle with salt and pepper to taste.

5. Bake for 18 minutes or until golden brown. Let focaccia sit for 5 minutes before slicing and serving.

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Cannabis Recipes A cannabis edible, also known as a cannabis-infused food or simply an edible, is a food product that contains cannabinoids, especially tetrahydrocannabinol (THC). Although the term edible may refer to either a food or a drink, a cannabisinfused drink may be referred to specifically as a liquid edible or drinkable.

Most edibles contain a significant amount of THC, which can induce a wide range of effects, including relaxation, euphoria, increased appetite, fatigue, and anxiety. THCdominant edibles are consumed for recreational and medical purposes. Some edibles contain a negligible amount of THC and are instead dominant in other cannabinoids, most commonly cannabidiol (CBD).[4] These edibles are primarily used for medical purposes only

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Bud Rice Krispie Treats

Preparation: 15 Minutes , Cook Time: 30 Minutes 4 to 5 tbs of cannabutter 6 cups marshmallows

Yield: 10 Servings 6 cups cereal

Cook up the butter and melt the marshmallows Add cereal after and put into 13/9 dish, we recommend using the berry rice krispies as well as the original.

Cannabis Butter

Preparation: 10 Minutes , Cook Time: 60 Minutes

26 Yield: 1 Pound

The amount of cannabis you use will determine how weak or strong it will be. Some people add as little as 1/4 ounce, some more. You can also use margarine, lard, shortening, and any oil (sunflower, sesame, olive, peanut, vegetable, etc.) instead of butter. If you don’t want the house to smell like cannabis, just add 7-28 grams of whole cannabis into a jar with oil and let sit for at least a week, this is known as CannaOil. The same goes for flour, by mixing powdered cannabis into flour will leave you with a perfect flour substitute, CannaFlour. Just remember, any recipe that calls for butter, oil, or a fat can be substituted with the cannabis version 1 pound . butter (not margarine!)

1/2 ounce of finely ground marijuana

Melt the butter in a sauce pan until it's simmering Put this on VERY low heat to only warm the butter. Overheating will turn the butter black and add a burnt flavour.

Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana Pour butter through a strainer to remove all the pieces of marijuana Chill until solid Melt the butter in a sauce pan until it's simmering Put this on VERY low heat to only warm the butter. Overheating will turn the butter black and add a burnt flavour.

Add the marijuana and let simmer for 30 minutes or so until the butter has turned green from the marijuana Pour butter through a strainer to remove all the pieces of marijuana Chill until solid

Cannabis Cooking Oil

27

Preparation: 10 Minutes , Cook Time: 1 Hour 30 Minutes 48 ounces canola cooking oils 1 large-sized cooking pot 1 ounce of marijuana nuggets or a 1/4 pound brick marijuana (or as much trim

Yield: 48 oz

as you can fit in there) 1 steel or metal strainer (to filter out the oil) 1 funnel that will fit in the canola bottle

Take the bottle of canola oil and poor the whole bottle into the pot Turn the stove on and put it on medium, place the pot on the stove and keep it on there till it is hot, DO NOT LET BOIL. Now take the marijuana / shake crumble it up into small bits, put all this into your pot.

Now every ten minutes or so stir the pot for the next two hours, the trick is not to let it boil over just to keep it hot. If it starts to boil just lift the pot up and let it cool down a bit & turn your heat down a bit.

Once or twice of this you will find the exact heat.

If you let it boil over the oil will turn black and it will taste bad Keep doing this for about two hours, after a bit the oil might turn a little bit green and brown. This is all normal, and means that the resin extraction is working properly.

After two hours take the pot off the burner and let it cool for about thirty minutes. Then take the pot and pour the oil thought that metal strainer, do this a couple times to make sure no leaf bits or anything ends up in the final product.

Take the filtered oil and funnel the final product into the canola oil It's the same as regular cooking oil but try to keep out of light as the light will take some of the effect out of the THC.

Ganja Garlic Bread

Preparation: 5 Minutes , Cook Time: 20 Minutes 1 baguette or french stick/loaf 3 to 5 garlic cloves, chopped a handful of fresh basil leaves, chopped

28 Makes 7 Servings 11 ounces roughly/ 300 g cannabutter or about an 1/8 of a marijuana

The bread should be cut diagonally along the length at about 3 in / 7.5 cm intervals, not cut all the way through.

All the other ingredients can now go into a bowl and be gently mixed into a paste until there's an even spread of herbs through the butter.

The mix should be liberally spread in each cut in the bread and baked in a hot oven (400F / 200C) for 20 minutes, or until all the butter has melted and the bread starts to turn brown.

29

Grassy Knoll Guacamole

Preparation: 5 minutes , Cook Time: 5 minutes 1 fresh red chile the juice of 2 lime 1 tablespoon extra virgin olive oil

2 2/3 teaspoons finely chopped or ground marijuana 3 large ripe avocados 1/2 cup / 80 g very finely chopped onion

Everything needs to be mixed together except avocados and onion and left to stand for about an hour. The lime juice will react with the rest of the ingredients to draw out the flavors and THC. The avocados and onion can then be added and mashed up. A hand blender will give a really smooth mix.

30

Lifesaver Pizza

Preparation: 5 Minutes , Cook Time: 15 Minutes 1 pre made pizza base 2 tablespoons olive oil 1 large onion 1/4 cup tomato sauce 2 garlic cloves, minced

1 can tomato drained 1 to 3 tbls marijuana finely chopped/grated 1 tablespoon fresh basil chopped 1 teaspoon chilli flakes 5 sliced hot italian sausages 3/4 cup mozzarella cheese

Pre heat oven 180c Cook sausages in frying pan slice when cool Heat olive oil in frying pan add onion and garlic cook til tender Spread tomato sauce on dough, sprinkle with your toppings Scatter the sausage and mozzarella evenly over crust Put in oven and bake pizza for 12 to 15 minutes or til the crust is golden brown and chesse is starting to brown

31

Oreo Weed Brownies

Preparation: 10 minutes , Cook Time: 30 minutes

1 ounce 19- package fudge brownie mix 1/4 cup water 1/2 cup cannabutter, softened

2 eggs 7 oreo cookies, coarsely crumbled 1/2 cup powdered sugar 2 to 4 teaspoons milk

Heat oven to 350 degrees Fahrenheit.

Grease bottom only of 13Ă—9 inch pan with shortening.

Stir brownie mix, water, cannabutter, and eggs in large bowl until well blended.

Pour into prepared pan.

Sprinkle crumbled cookies over batter.

Bake 28 to 30 minutes. Cool completely.

Stir together powdered sugar and milk smooth and thin enough to drizzle.

Drizzle over brownies.

Store covered at room temperature

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POT BUTTER V 2.0

Preparation: 15 Minutes , Cook Time: 2-3 Hours

Yield: 1 Pound

Butter to Bud Ratios: Weed Quality vs. Weed Quantity Butter Your Bud Quality Ounces 1 lb (4 sticks) Strong/Dank/Chronic 1/4 – 1/2 1 lb (4 sticks) Medium/Mids/Regs 1/2 – 3/4 1 lb (4 sticks) Weak/Dirt/Schwag 3/4 – 1 1 lb (4 sticks) Shake/Leaves 1 – 2 1 pound unsalted butter (4 sticks / 2 cups)

1/4 ounce to 1 oz marijuana buds

Using a double boiler (or two pots), melt the butter on low heat. If using two pots, fill the larger (bottom) pot with water and the smaller (top) pot with butter. (Figure 9.1 shows a small bowl inside of a pot.)Pot Butter / Cannabutter / Marijuana butter Once the butter has melted, add the weed. *See the table below for estimated weed quantity.

Simmer on low heat for at least 30 minutes (stirring every 5 minutes.) To extract more THC from your pot, simmer for 2-3 hours.

Let the melted pot butter cool for 5-10 minutes then strain the pot butter using a strainer or cheesecloth (Figure 9.2) into a small container.Pot Butter - Cheesecloth, Cannabutter, Marijuana butter Cover and refrigerate your pot butter until semi-solid (or as required by your recipe.)

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Tinctures

Preparation: 5 Minutes , Cook Time: 4-5 Month

Yield: 750 ml

Cannabis meet Alcohol 1 fifth of hard alcohol

1/8 to 1/4 of marijuana

Grind up your marijuana decently fine then add it to your hard alcohol( example: 151) Let the mixture steep (covered) for a week to a month shaking it twice a day to mix up the solution take the cap off of the bottle to release gasses once a day, after steeping for long as you want strain out the excess plant matter through a cheesecloth squeezing the extra juices out For tinctures without alcohol follow the same recipe as above replacing alcohol with glycerin

34

Cast Iron Recipes Cast-Iron [kast-ahy-ern, kahst-] cast iron noun 1. an alloy of iron, carbon, and other elements, cast as a soft and strong, or as a hard and brittle, iron, depending on the mixture and methods of molding.

Cast iron vessels have been used for cooking for over two thousand years, Cauldrons and cooking pots were valued as kitchen items for their durability. Their ability to retain heat thus improving the quality of cooking meals. In Europe, before the introduction of the kitchen stove in the middle of the 19th century, meals were cooked in the hearth or fireplace. Cast iron pots were made with handles to allow them to be Hung Over A Fire, or with legs so that they could stand Up In The Fireplace

35

"On the Fly� Beef Gravy

Makes 6 Servings Yield: 1 quart

Cook Time: 2 minutes

1 quart water 1/2 cup beef stock base (commercial beef bouillon)

1/2 cup heavy whipping cream 1/2 cup butter 1/2 cup flour

In a 10� Dutch oven, over high heat, bring the water and beef base to a boil. While the water is boiling, melt the butter in a skillet over medium heat. Add the flour to the melted butter and stir well until smooth. Set aside after cooking for 2 minutes. To the boiling water mixture, add the cream then the flour mixture to thicken.

Makes a little more than 1 quart, enough for 6 to 8 servings.

36

Mustard Grilled Red Snapper

Makes 4 Servings

Cook Time: 8 minutes

1/2 cup Dijon style mustard 1 tablespoon red wine vinegar

1 teaspoon ground red pepper flake 4 red snapper fillets

Spray cold B.B.Q. grill with food release spray. Prepare fire, or preheat broiler.

In a medium bowl, combine all ingredients but the fish and mix well to combine. Coat fillets with mustard mixture.

Grill fish over medium high heat or broil for about 4 minutes per side until fish flakes easily with a fork.

Garnish with Italian parsley and red pepper flakes.

37

Rock Fried Fresh Fish David Herzog 1 fresh caught, cleaned fish, head on 1 Willow branch, bark removed, or bamboo skewers soaked in water 1 flat rock, not shale, sandstone, slate or

wet rock from water (these rocks can explode when heated) seasoning to taste that you like on fish, or salt and pepper

Build a fire then place a flat rock on the edge of the fire pit, and pre heat the rock. Cut Willow branch or wet bamboo into 3� pieces with a point on both ends. Place the sticks into the belly area of the fish to hold the cavity open. Sprinkle the interior of the cavity with seasoning or salt and pepper.

Place fish on the rock with the cavity facing the fire. Turn fish over onto other side to cook on rock.

Continue cooking and turning until fishes head falls off the body. Enjoy!

Chicken Gumbo Cook Time: 70 minutes

38 Makes 6 Servings

David Herzog 2 chicken breasts or 12-oz leftover chicken, bones removed 2 quarts water 1 tablespoon chicken Montreal seasoning 1/2 tablespoon chicken bouillon 1 medium onion, diced 1 cup celery, diced 2 medium tomatoes, diced 1 large green bell pepper, diced 1 cup frozen sliced okra 1 1/2 tablespoons paprika

2 tablespoons fresh garlic, minced 1 teaspoon tarragon 1 teaspoon basil 1 1/2 teaspoons black pepper 1 1/2 teaspoons A1 Steak Sauce 1 teaspoon Tabasco Hot Sauce or other red pepper sauce 1 cup uncooked white rice 8 strips bacon, diced 2 tablespoons flour

Boil chicken in water with Montreal seasoning and bouillon for 10 minutes. Add onion, celery, tomatoes, and green pepper. Boil 15 minutes longer. Add paprika, garlic, tarragon, basil, pepper, A-1, and Tabasco; reduce heat and simmer for 5 minutes.

Add rice and simmer20 minutes. While the soup is simmering, fry bacon in a small skillet until bacon just starts to brown. Add flour and stir well until flour starts to turn a light brown, set aside. After soup has simmered 20 minutes, thicken with bacon and flour mixture, bring to a boil and remove from heat. Serve hot.

Serves 6 to 8

39

Dessert's Dessert (/d??z??rt/) is a confectionery course that concludes a main meal. The course usually consists of sweet foods, and possibly a beverage such as dessert wine or liqueur, but may include coffee, cheeses, nuts, or other savory items. In some parts of the world, such as much of central and western Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal.

The term "dessert" can apply to many confections, such as cakes, tarts, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, custards, and sweet soups. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness.

Some cultures sweeten foods that are more commonly savory to create desserts.

40

1914 Butterscotch

Makes 30 Servings

From Jean Price 1/2 cup firmly packed brown sugar 1/2 cup sugar 1/2 cup water

1/4 cup butter 2 teaspoons vinegar 1/2 teaspoon vanilla extract

Combine all ingredients except the vanilla in a saucepan. Cook until mixture begins to boil. Cover saucepan and boil without stirring until mixture reaches the soft cracked stage (275 to 280). Remove from heat and add vanilla. DON'T STIR. Pour quickly into a well-buttered baking pan. It should be in a thin sheet. Cool just slightly and mark in squares.

41

Nanaimo Bar

crust 1 cup graham cracker crumbs

temperature 2 cups icing sugar, sifted

3 cocoa powder

2 tbsp vanilla custard powder

1/2 teaspoon salt

pinch of salt

1 cup sweetened flaked coconut

3 tbsp milk

1/2 cup walnut pieces

1 teaspoon vanilla extract

6 tbsp unsalted butter, melted

topping 4 ounces semisweet chocolate, chopped

1 large egg, lightly beaten filling 1/2 cup unsalted butter, at room

2 tbsp unsalted butter sea salt, for sprinkling (optional)

Crust 1. Preheat the oven to 350 °F (180 °C). Lightly grease an 8-inch (20 cm) square pan and line it with parchment paper so that it comes up the sides.

2. For the crust, combine the graham crumbs with the cocoa powder and salt, then, add the coconut & walnut pieces. Stir in the melted butter and the egg and stir until blended. Press this into the bottom of the prepared pan and bake for 12 minutes. Cool the crust completely before preparing the filling.

Filling 1. By hand, beat the butter with 1 cup (130 g) of the icing sugar, the custard powder and a pinch of salt until smooth. Add the milk and vanilla and beat in (don’t worry if it doesn’t look smooth at this point – it will smooth out), and then beat in the remaining 1 cup (130 g) of icing sugar. Do not overbeat – the filling should be smooth but not fluffy. Spread this evenly over the cooled crust.

Topping 1. For the topping, melt the chocolate and butter in a metal bowl placed over a pot of barely simmering water, stirring gently with a spatula until melted. Cool the chocolate slightly and then pour this over the filling, spreading to cover it. If you wish, sprinkle the top with a little sea salt. Chill the pan for about 2 hours before slicing into bars.

42

Main Course The main course is the featured or primary dish in a Meal consisting of several courses. It usually follows the Entrée (“entry”) course.

In the United States and Canada, the main course may be called “entrée” According to linguist Dan Jurafsky, North American usage (“entrée”) retains the original French meaning of a substantial meat course.

A Sirloin Steak dinner. This may be the main course of a meal. The main dish is usually the heaviest, heartiest, and most complex or substantial dish on a menu. The main ingredient is usually Meat, Fish or another protein source. It is most often preceded by an Appetizer, Soup or Salad, and followed by a Dessert. For those reasons the main course is sometimes referred to as the “meat course”.

In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the Palate and the Stomach, acting as a sort of Dénouement or anticlimax.

Butter Chicken

Preparation: 15min , Cook Time: 35min

for chicken & marinade: 2 1/5 lbs (1 kg) boneless, skinless chicken breasts cut in 1" - 2" cubes 2 tbsp lemon juice 2 cloves garlic, minced 1 tbsp garam masala 1 teaspoon kosher salt for sauce: 1/4 cup vegetable oil

43 Makes 6 Servings

2 1/2 cups chopped onions (about 2 medium-large) 2 tbsp coarsely chopped garlic 2 tbsp garam masala 2 teaspoons paprika 1/4 teaspoon cinnamon 2 teaspoons kosher salt, or to taste 2 cups diced no-salt-added canned tomatoes 3/4 cup heavy (35% or whipping) cream 2 tbsp butter chopped cilantro, to garnish (optional)

For marinade: Combine all ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken.

Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.

For sauce: Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.

Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).

44

Return sauce to saucepan and bring to a simmer. Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't become tough, and you don't want to overcook them.

Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.

Chicken Enchiladas with Chili Verde Sauce Preparation: 15 minutes , Cook Time: 25 minutes 2 boneless skinless chicken breasts, cut into strips 1 tablespoon olive oil 1 tablespoon cumin 2 teaspoons chili powder 1 teaspoon garlic powder 1 . 1 teaspoon salt 2 . 1 tablespoon olive oil 3 . 1 jalapeno pepper, diced

45 Makes 4 Servings

4 . 1 medium onions, diced 5 . 2 cloves garlic, minced 6 . 3 cups pepper jack cheese, shredded 7 . 1 cup sour cream 8 . 8 small flour tortillas (corn blend if you can find them) 9 . 1 jar salsa verde 10 . preheat over to 350 degrees f.

In a small bowl combine the cumin, chili powder, garlic powder, and salt. Place chicken strips on a rimmed baking sheet and drizzle with olive oil. Sprinkle with the chili powder mixture, reserving any unused mixture. Bake for 15 minutes and remove from oven, set aside to cool.

Meanwhile in a medium skillet over medium heat, drizzle a tablespoon of olive oil. Add the onions, jalapenos, and garlic. Saute until the onions are translucent and the peppers have softened, about 5 minutes. Remove from heat.

Shred the cooled chicken strips with two forks and place in a medium sized bowl. Add the onion mixture, sour cream, 2 cups of cheese, and the remaining spice mixture. Stir to combine well.

Spoon 1/8th of the mixture into a tortilla and roll it up. Place the enchilada in a 10 x 13 pan and continue with the remaining 7 tortillas. Pour the salsa Verde over the top of the enchiladas and sprinkle with the remaining shredded cheese.

Bake at 350 degrees F for 25 minutes. Remove from oven and serve with Salsa Rice.

Chicken with balsamic Vinegar, Sweet Onion & Thyme Preparation: 20 Minutes , Cook Time: 30 Minutes 3 tablespoons of all-purpose Gold Medal All Purpose Flour 3/4 teaspoon of salt 1/2 teaspoon of ground black pepper 1 pound of chicken breast 2 teaspoons of vegetable oil

46 Makes 4 Servings

1 chopped onion (thinly-sliced) 2 tablespoons of white bread 1 tablespoon of fresh thyme 2 teaspoons of butter 1 cup of chicken broth

On a plate combine flour, 1/2 tsp salt & 1/4 tsp pepper. Dredge chicken in flour mixture and turn to coat.

Shake off excess.

Heat oil in a large non stick frying pan over medium heat add chicken and cook turning once. Until golden and cooked through, about 7 minutes, remove to a serving plate and cover to keep warm.

Add onion to pan sautĂŠ over medium high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 tsp each of salt and pepper. Bring to a boil, stirring often until onions are tender about 5 minutes.

Remove pan from heat and stir in butter until melted, spoon sauce over chicken. Yields 1 chicken breast and about 1/4 cup onion sauce per serving.

NOTES Don't have fresh thyme use 1/2 tsp of dried thyme

Chicken with mushroom cream sauce 2 Boneless Skinless Chicken Breast Fillets 1/2 teaspoon of ground black pepper 1/4 teaspoon of salt 1 tablespoon of Unico 1 shallot (minced)

1 cup of white mushrooms 2 tablespoons of dry white wine 1/4 cup of Campbell's Chicken Broth Soup tablespoon of Island Farms 2 tablespoons of green onions (sliced)

47

Chicken with Truffles, Wild Mushrooms and Potatoes

3 tablespoons olive oil 1 pound chicken wings 4 shallots, sliced 1 cup dry white wine 4 cups canned low-salt chicken broth 1 6 - to 7-pound roasting chicken 8 fresh thyme sprigs 6 garlic cloves 12 slices black truffle or 2 teaspoons black

48

truffle sauce* 2 teaspoons white truffle oil** 1 1/2 pounds yukon gold potatoes, peeled, cut into ?-inch pieces 1 pound shiitake mushrooms, stemmed 3 thick bacon slices, cut into 1/2-inch pieces 1 cup frozen peas, thawed 2 tablespoons (1/4 stick) butter

Heat 1 tablespoon olive oil in large pot over medium-high heat. Add chicken wings; brown well, stirring often, about 20 minutes. Add shallots; saut 4 minutes. Add wine; bring to boil. Add broth; bring to boil.

Reduce heat and simmer until liquid is reduced to 2 cups, about 25 minutes. Strain sauce into medium saucepan. (Can be made 1 day ahead. Cover; chill.)

Preheat oven to 450°F. Sprinkle roasting chicken inside and out with salt and pepper. Place thyme and garlic in cavity. Run fingers between skin and meat on breast to loosen. Arrange truffle slices under skin or spread truffle sauce under skin. Rub 1 teaspoon truffle oil over skin. Place chicken in roasting pan.

Toss potatoes, mushrooms, bacon and 2 tablespoons olive oil in large bowl. Sprinkle with salt and pepper.

Spoon mixture around chicken. Roast chicken until juices run clear when thickest part of thigh is pierced, stirring vegetables occasionally, about 1 hour 15 minutes. Transfer chicken to platter. Mix peas into vegetable mixture; stir to heat through.

Bring sauce to simmer. Reduce heat to low. Add 1 teaspoon truffle oil, then butter and whisk just until butter melts. Season with salt and pepper. Spoon vegetables onto plates. Serve with chicken and sauce. *Black truffles and black truffle sauce are available at specialty foods stores. **Available at Italian markets, specialty foods stores and some supermarkets.

Chilean Potato Pie (Pastel De Papas) Preparation: 20 Minutes , Cook Time: 40 Minutes

5 cups potatoes, peeled and cubed 2 tablespoons butter, or to taste salt to taste 2 eggs, beaten 1/2 cup vegetable oil 1 clove garlic, minced 1 onion, diced

49 Makes 8 Servings

2 tomatoes, diced 1 tablespoon tomato paste 1 pound ground beef 2 tablespoons shredded panquehue cheese 1/2 teaspoon chopped fresh parsley salt and black pepper to taste 1 pinch cayenne pepper (optional)

Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.

Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to mediumlow, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.

Mash the hot potatoes with butter and salt. Let cool until just warm; stir in the beaten egg until smooth.

Meanwhile, heat the oil in a large skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomatoes and tomato paste; continue cooking until the tomatoes soften and begin to lose their shape. Add the ground beef and cook until browned, about 10 minutes. Stir in the panquehue cheese and parsley; season to taste with salt, black pepper, and cayenne pepper.

Spread half of the mashed potato mixture into the prepared baking dish. Cover with the ground beef mixture, then spread the remaining mashed potatoes over the beef to completely cover.

Bake in the preheated oven until the potatoes are hot and the top is lightly browned, about 40 minutes.

Chilean Steak Salad with Sherry Vinaigrette 1 1/2 pounds small red new potatoes salt 1/2 pound green beans, cut into 1 1/2-inch lengths pound two 1- strip steaks, about 1-inch thick freshly ground pepper 3 tablespoons sherry vinegar 1 teaspoon whole-grain mustard

50

1/4 cup plus 2 tablespoons extra-virgin olive oil 1 head romaine lettuce (1 pound), cut crosswise into 1-inch ribbons 1 cup grape or cherry tomatoes 4 radishes, thinly sliced 2 carrots, coarsely grated 1 avocado, cut into 1/2-inch slices

In a large saucepan, cover the potatoes with lightly salted water and bring to a boil. Cook the potatoes over high heat until tender, about 20 minutes. Drain and let cool, then quarter. Meanwhile, in a medium saucepan of boiling salted water, cook the green beans until crisp-tender, 5 to 6 minutes. Transfer the beans to a colander and refresh under cold water. Drain and pat dry.

Preheat the broiler or light a grill. Season the strip steaks with salt and pepper and broil them about 8 inches from the heat source or grill directly over the fire for 10 to 12 minutes for medium-rare meat.

Allow the steaks to rest for about 5 minutes, then slice crosswise 1/4-inch thick.

In a glass jar, combine the sherry vinegar, mustard and oil. Cover the jar tightly with a lid and shake until the vinaigrette is emulsified.

In a large bowl, toss the potatoes and beans with the lettuce, tomatoes, radishes and carrots. Pour twothirds of the vinaigrette over the vegetables, season with salt and pepper and toss to coat. Add the remaining vinaigrette and the avocado, toss gently and mound the salad on plates. Arrange the steak over the salad and serve.

Classic Beef Stroganoff

Preparation: 30 mins , Cook Time: 8 hours

51 Makes 8 Servings

Prep these beef stroganoff ingredients, cover the pot, and go! Simmering and braising beef stroganoff for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your beef stroganoff, you won't have to tend to the pot.

2 pounds beef chuck, trimmed of excess fat and cut into thin slices (about 1/2 inch thick and 3 inches long) 1 large onion, chopped (about 2 cups) 1 pound white mushrooms, trimmed and halved (or quartered, if large)

coarse salt and ground pepper 2 tablespoons cornstarch 1/2 cup reduced-fat sour cream 2 tablespoons dijon mustard cooked thin egg noodle, for serving chopped fresh dill, for garnish (optional)

In a 5- to 6-quart slow cooker, toss beef, onion, and mushrooms with 1 1/2 teaspoons coarse salt and teaspoon pepper. Cover, and cook on low until meat is tender, about 8 hours (or on high for 6 hours).

In a 2-cup glass measuring cup, whisk cornstarch with 2 tablespoons water. Ladle 1 cup cooking liquid into measuring cup; whisk to combine. Pour into a small saucepan, and bring to a boil; cook until thickened, about 1 minute. With slow cooker turned off, stir in cornstarch mixture, then sour cream and mustard. Serve beef over noodles; sprinkle with dill, if desired. Watch: How to Chop Herbs Source: marthastewart.com

52

Classic Meatloaf

Preparation: 15 Minute , Cook Time: 1 Hour 35 Minutes

Yield: 6 Servings

Classic Meatloaf just like Grandma use to make

1 1/2 lbs ground beef 3/4 cup quick oatmeal 3/4 cup milk 1 egg 1/2 cup onion, finely diced (or grate it if your kids will freak out if they see a piece

of onion) 1 1/4 teaspoons salt 1/4 teaspoon pepper 1/3 cup ketchup 2 tbsp brown sugar 1 tbsp mustard

Preheat oven to 350 degrees Combine ground beef, oatmeal, milk, egg, onion, salt and pepper in a medium sized mixing bowl.

Using your hand, incorporate everything into the meat. This only takes 30 seconds or so, you do not want to over mix.

Transfer meat into a large loaf pan and press it down evenly into the pan.

Mix ketchup, brown sugar, and mustard in a small bowl. Pour over meatloaf.Bake at 350 degrees for 1 hour and 20 minutes Remove from oven and drain off excess grease. Let stand for 5 minutes before serving.

Note add the ketchup sauce for the last 15 minutes of cooking.

Classic Steak Tartare

Preparation: 5 Minutes , Cook Time: 5 Minutes 3 medium oil-packed anchovy fillets (optional, adjust salt if added), rinsed and minced 2 teaspoons brined capers, drained and rinsed 3 teaspoons dijon mustard 2 large eggs yolks 10 ounces usda prime beef tenderloin, cut into small dice, covered, and refrigerated

53 Makes 4 Servings 2 tablespoons finely chopped red onions 2 tablespoons finely chopped italian parsley leaves 4 teaspoons olive oil 3 dashes hot sauces (such as tabasco) 4 dashes Worcestershire sauce 3/4 teaspoon crushed chile flakes (optional)

Combine anchovies (if using), capers, and mustard in a nonreactive bowl. Using a fork or the back of a spoon, mash ingredients until evenly combined; mix in egg yolks.

Use a rubber spatula to fold remaining ingredients into mustard mixture until thoroughly combined.

Season well with salt and freshly ground black pepper. Serve immediately with toast points or french fries.

54

Cocoa Cherry Pork

Makes 6 Servings

Preparation: 5 Minutes , Cook Time: 40 Minutes

2 tablespoons unsweetened cocoa powder 1 tablespoon ground ancho chile pepper 1 teaspoon ground cumin 1 teaspoon ground black pepper 1/2 teaspoon ground dried chipotle pepper 2 (1 1/4 pound) boneless pork tenderloins

kosher salt 2 teaspoons vegetable oil 1/3 cup cherry preserves 1/3 cup white vinegar 1 pinch dried oregano

Preheat oven to 375 degrees F (190 degrees C).

Whisk cocoa powder, ancho chile powder, cumin, black pepper, and chipotle pepper in a bowl. Set aside.

Generously season tenderloins with salt, then coat in the cocoa powder mixture. Heat vegetable oil in a large skillet over medium-high heat. Place tenderloins in the skillet and reduce heat to medium. Cook until browned on each side, about 4 minutes.

Transfer tenderloins to a baking dish; cook in the preheated oven until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Whisk cherry preserves, vinegar, and oregano in a small saucepan over medium heat; bring to a boil and cook 30 seconds. Remove from heat; season with salt and pepper to taste. Spoon sauce over pork tenderloin and serve.

55

Coq Au Vin

Makes 8 Servings

Preparation: 20 , Cook Time: 90 Minutes 8 chicken drum sticks 1/2 cup of all-purpose flour 2 slices of bacon 1 onion (chopped) 1 carrot (chopped)

1 celery (chopped) 1 cup of red wine 1 1/2 cups of chicken broth 10 button mushrooms (chopped) 6 thyme sprigs

(1) In a large re-sealable plastic bag combine drumsticks and flour and toss to evenly coat the chicken.

(2) Cook bacon over medium-high heat in a preheated large heavy bottom pot or Dutch oven. Remove bacon from pot and set aside. Cook chicken pieces in oil from bacon until well browned, about 10-12 minutes. Remove chicken and set aside.

(3) Add onion, carrot, and celery and cook until vegetables are tender, approx. 3-4 minutes.

(4) Return chicken to pot; add stock, mushrooms and thyme, bring to a boil. Reduce to a simmer, cover, and bake in a 325°F (170°C) oven for 90 minutes.

(5) Carefully remove chicken pieces from pot using a slotted spoon and arrange on serving platter. Spoon vegetables and sauce over chicken and serve.

56

Dinner in a Pumpkin

Makes 5 Servings

Straight Outta My Kitchen www.straightouttamykitchen.co

1 sugar pumpkin 1 small onion, diced 1 1/2 pounds ground beef Salt & Pepper to taste 1/4 cup brown sugar

1/2 cup mushrooms 2 tablespoons soy sauce 1 (10 3/4-ounce) can cream of chicken soup 1/2 cup sour cream 1 1/2 cups white rice (uncooked)

Cut a hole in the top of the pumpkin and clean it out. Put rice and water in a microwave safe dish and cook on high until rice is tender (or use a rice cooker).

Brown ground beef in a large frying pan and add onions to saute.

When ground beef is no longer pink, add the rest of the ingredients and stir until completely mixed. Mix ground beef mixture and rice together and pour into pumpkin. Put the top back on the pumpkin and bake at 350° for 1 hour.

Be sure to scoop out part of pumpkin when serving. <iframe width="560" height="315" src="https://www.youtube.com/embed/RGLMZYBvxyI" frameborder="0" allowfullscreen></iframe>

Fried Chicken

57 Makes 4 Servings

There are two ways to prep the chicken for frying: Standard prep: Remove chicken from the marinade and roll pieces in all-purpose flour and carefully place in oil.

Extra crispy: Remove chicken from the marinade but reserve the liquid. Roll the chicken in all-purpose flour, return to the marinade and roll in the flour again. Place chicken in oil, carefully.

To Serve: Season chicken with salt and pepper and serve with honey and Tabasco on the side.

1 small chicken, approx. 2-3 lbs, broken down into 10 pieces, breast cut in half 1/2 gallon buttermilk 2 tablespoons thyme leaves 1 tablespoon tarragon leaves

6 cloves garlic 2 shallots 1 tablespoon fennel seed 1 tablespoon mustard seed 1/2 teaspoon ground black pepper

Add all ingredients – except the chicken – in a blender and puree until smooth. Place chicken in a Ziploc bag with marinade and store in refrigerator overnight. Fill a medium sized sauce pot with enough of your favorite oil for frying; bring the oil to 350 degrees.

Cook in frying oil 7-8 minutes or until golden brown and cooked all the way through. Tip to check for doneness: Poke a paring knife into the chicken close to the bone then lightly place the flat side of the knife to your chin. If it’s hot to the touch, the chicken is cooked.

Garlic Fingers with Donair Sauce

Preparation: 15 Minutes , Cook Time: 15 Minutes

58 Makes 4 Servings

As every East Coaster knows, garlic fingers are a must when it’s late at night and you’re looking for a snack. But if you’re not in the Maritimes, you can rely on this quick and easy recipe to satisfy your cravings.

What makes this cheesy snack complete is the dipping sauce. If you’ve ever enjoyed a donair, you’ve licked this addictively sweet sauce off your fingers and maybe even your shirt. Creamy, thick and tangy, donair sauce is the real deal and a must-have with garlic fingers.

donair sauce 2/3 cup sweetened condensed milk 1/4 cup white vinegar 1/2 teaspoon garlic powder garlic fingers

500 g (27-ounce) packages g pizza dough (27-ounce) package 1 tablespoon garlic butter, melted 2 cups shredded mozzarella cheese

1. Preheat oven to 450°F. 2. Combine sweetened condensed milk with vinegar and garlic powder. Set aside.

3. Dust a 15-inch pizza pan with cornmeal. Turn out dough onto a lightly floured surface. Roll dough into a 14-inch circle. Transfer to pan. Brush garlic butter evenly over dough. Sprinkle with cheese.

4. Bake until cheese and crust are golden brown, about 15 minutes. To serve, cut pie in half, then rotate 90 degrees and cut pie into 2-inch strips. Serve with donair sauce.

Guinness Corned Beef

59

Preparation: 10 Minutes , Cook Time: 2 Hours 30 Minutes

4 pounds corned beef brisket 1 cup brown sugar

Makes 16 Servings

1 (12 fluid ounce) can or bottle irish stout beer (e.g. guinnessÂŽ)

Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.

Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.

Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.

Hachis Parmentier

60

Preparation: 20 Minutes , Cook Time: 15-20 Minutes

2 onions, chopped 3 garlic cloves, minced (or pressed) 1 tablespoon butter 2 tablespoons olive oil 3 tomatoes, chopped 1 1/2 lbs lean ground beef 1 tablespoon herbes de provence (or other herbs to your taste)

Makes 8 Servings

salt & pepper, to taste 1 egg yolk 2 tablespoons Parmesan cheese 4 to 5 cups mashed potatoes (instant is fine) 3/4 cup gruyere cheese, grated (can also use emmental or similar)

In a large frying pan, cook the onions & garlic in the butter & olive oil on medium heat for about 5 minutes. Stir in the tomatoes, ground beef, herbs, salt & pepper. Cook until the meat is browned thoroughly. Turn off heat & add egg yolk & Parmesan cheese, stirring to mix completely.

Spread the meat in the bottom of a lightly oiled oven proof dish (a 9x13 would be perfect). Spread the potatoes on top of the meat mixture. And finish by sprinkling the grated cheese on top.

Bake in 400 deg oven for 15 to 20 minutes, until the cheese is melted & the potatoes lightly browned.

61

Kool Fuckin Chicken

Makes 3 Servings

Preparation: 20 Minutes , Cook Time: 20 Minutes 4 tablespoons of extra-virgin olive oil 1 whole chicken 3 eggs ingredients seasoning 2 cups of white bread flour 2 1/2 teaspoons of kosher salt 4 teaspoons of paprika 1 teaspoon of poultry seasoning

1 teaspoon of black pepper 1 teaspoon of thyme 1 teaspoon of tarrogon 1 teaspoon of oregano 1/2 teaspoon of garlic salt 1/2 teaspoon of onion salt 1/2 teaspoon of celery salt

Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.

Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.

62

Korean Pork Chops

Makes 4 Servings

Preparation: 23 minutes

4 pork chops 1 tablespoon of vegetable oil 1/4 cup of soy suace 2 tablespoons of honey 4 garlic cloves (minced)

1 teaspoon of seasme oil 1 teaspoon of ginger (minced) 2 teaspoons of serracha black pepper

Preheat oven to 400 degrees a medium size bowl whisk together the soy sauce, honey, garlic, ginger, sesame oil and sriracha sauce.

Pour over pork chops and let marinade for about 20 minutes.

Heat the olive oil in a large skillet for medium high heat. Add pork chops, without marinade, and cook for about 5 minutes for the first side, or until it gets a nice brownish color. Flip the pork chops and pour the remaining marinade over them. Cook another 5 min on this side.

Place the skillet in the oven to finish cooking them. Roast for about 10 minutes, or until pork chops are completely cooked through

Mediterranean Pork Chops Sheet Pan Dinner Preparation: 15 , Cook Time: 45

3 tablespoons olive oil juice from one large lemon 2 teaspoons minced garlic 2 tablespoons fresh chopped oregano (2 teaspoons dried) 1 teaspoon ground black pepper

63 Makes 4 Servings Yield: 4

2 teaspoons kosher salt 3 to 4 thick pork chops, any kind 1 pound baby potato (cut any large ones in half) 1/2 pound asparagus parmesan cheese (optional)

In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, pepper, and salt. Place pork chops in zip-top bag, then pour all but a couple tablespoons of marinade over chops. Reserve the rest.

Seal the bag and squish around to coat. Refrigerate for one to four hours.

When ready to cook, preheat oven to 425 degrees. Combine the potatoes and vegetables in the reserved marinade. Add the potatoes to a lightly oil-sprayed sheet pan. You can line the pan with foil but Iâ&#x20AC;&#x2122;m working on developing a lovely patina on mine. I think I did the trick with that part this time around.

Place potatoes in oven and bake for 20 minutes. Remove pan and add the pork chops and vegetables then return to oven. Cook for another 25 minutes, or until pork registers 140 degrees in the thickest part of a chop. Bump the oven to broil. Since I have a bottom broiler, I have to remove the pan so at this point I decided to grate some Parmesan cheese over everything, but thatâ&#x20AC;&#x2122;s optional. Broil for a few minutes, remove from oven and serve!

MOJO-MARINATED PORK SHOULDER Preparation: 20 min , Cook Time: 3 hrs

3/4 cup of extra-virgin olive oil 1 cup of fresh cilantro (finely-chunked; lightly packed) 1 tablespoon of oreange zest 3/4 cup of fresh oreange juice 1/2 cup of fresh lime juice

64 Makes 8 Servings

1/4 cup of mint leaves (finely-chopped) 8 garlic cloves (minced) 1 tablespoon of oregano (minced) 2 teaspoons of ground cumin salt and pepper 3 1/2 pounds of pork shoulder boneless

In a bowl, whisk together all of the ingredients except salt, pepper and the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork. Whisk in 1 teaspoon each of salt and pepper. Transfer the marinade to a large resealable plastic bag and add the pork.

Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.

Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.

Roast the pork for 30 minutes, until lightly browned. Reduce the oven temperature to 375° and roast for 1 hour and 30 minutes longer, until an instant-read thermometer inserted in the center registers 160°; transfer to a carving boat

Momofuku's Bo Ssam

Preparation: 25-30 , Cook Time: 6 Hours

pork butt: 1 whole bone-in pork butt or picnic ham (8 to 10 pounds) 1 cup white sugar 1 cup plus 1 tablespoon kosher salt 7 tablespoons brown sugar ginger-scallion sauce: 2 1/2 cups thinly sliced scallions, both green and white parts 1/2 cup peeled, minced fresh ginger 1/4 cup neutral oil (like grapeseed)

65 Makes 6 Servings

1 1/2 teaspoons light soy sauce 1 scant teaspoon sherry vinegar 1/2 teaspoon kosher salt, or to taste ssam sauce: 2 tablespoons fermented bean-and-chili paste (ssamjang, available in many asian markets, and online) 1 tablespoon chili paste (kochujang, available in many asian markets, and online) 1/2 cup sherry vinegar 1/2 cup neutral oil (like grapeseed)

Place the pork in a large, shallow bowl. Mix the white sugar and 1 cup of the salt together in another bowl, then rub the mixture all over the meat. Cover it with plastic wrap and place in the refrigerator for at least 6 hours, or overnight.

When you're ready to cook, heat oven to 300. Remove pork from refrigerator and discard any juices.

Place the pork in a roasting pan and set in the oven and cook for approximately 6 hours, or until it collapses, yielding easily to the tines of a fork. (After the first hour, baste hourly with pan juices.) At this point, you may remove the meat from the oven and allow it to rest for up to an hour.

Meanwhile, make the ginger-scallion sauce. In a large bowl, combine the scallions with the rest of the ingredients. Mix well and taste, adding salt if needed.

Make the ssam sauce. In a medium bowl, combine the chili pastes with the vinegar and oil, and mix well.

Prepare rice, wash lettuce and, if using, shuck the oysters. Put kimchi and sauces into serving bowls.

When your accompaniments are prepared and you are ready to serve the food, turn oven to 500. In a small bowl, stir together the remaining tablespoon of salt with the brown sugar. Rub this mixture all over the cooked pork. Place in oven for approximately 10 to 15 minutes, or until a dark caramel crust has developed on the meat. Serve hot, with the accompaniments.

66

Momofuku's Slow Cooked Pork

Makes 4 Servings

Preparation: 30 Minutes , Cook Time: 10.5 Hours NOTES Serve with steamed rice bibb lettuce cabbage kimchi chili sauce (ior other spicy sauce) 4 lbs bone-in pork shoulder (boston butt) 1/3 cup sugar kosher salt 1/4 cup brown sugar garnish

1 1/4 cups thinly-sliced scallions 1/4 cup grated fresh ginger 2 tablespoons canola oil 1 teaspoon soy sauce 1/2 teaspoon sherry wine vinegar 1/4 teaspoon kosher salt

Rinse and pat dry the roast. Combine the white sugar and 1/3 cup kosher salt and rub all over the roast.

Slide into a plastic bag and refrigerate 6 hours or overnight.

Remove roast, discarding bag and juices. Rinse and pat dry.

Place in large slow cooker (5 to 7 qt) and cook on Low until tender, turning once - about 10 hours.

Stir together the garnish ingredients.

Remove pork from slow cooker and place on a rimmed baking sheet.

Toss together the brown sugar and 1 1/4 tsp kosher salt and rub all over the pork.

Slide into a 500 deg oven and allow to caramelize, about 10 minutes.

Serve the pork. Each diner should be placing shards of pork onto a lettuce leaf with the rice, scallion garnish and other condiments.

Moroccan Pot Roast Recipe

Preparation: PT25M , Cook Time: PT420M

67 Makes 8 Servings Yield: 8 servings

My husband loves his meat and I love my veggies, so we're both happy with this spiced twist on the beefy pot roast. With chickpeas, eggplant, honey and mint, it's like something you'd eat at a Marrakech bazaar. â&#x20AC;&#x201D;Catherine Dempsey, Clifton Park, New York Total Time: PT445M MY REVIEW [email protected] User ID: 8951057 261987 Reviewed Mar. 2, 2017 "very disappointed with this recipe where is the fruit, fresh cinnamon, cilantro..."

2 tablespoons olive oil 3 small onions, chopped 3 tablespoons paprika 1 tablespoon plus 1/2 teaspoon garam masala, divided 1 1/4 teaspoons 1-1/4 salt, divided 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained

1 can (14-1/2 ounces) beef broth 1/4 teaspoon pepper 1 boneless beef chuck roast (3 pounds) 4 medium carrots, cut diagonally into 3/4-inch pieces 1 small eggplant, cubed 2 tablespoons honey 2 tablespoons minced fresh mint hot cooked couscous or flatbreads, optional

Directions In a large skillet, heat oil over medium heat; saute onions with paprika, 1 tablespoon garam masala, 1/2 teaspoon salt and cayenne until tender, 4-5 minutes. Stir in tomato paste; cook and stir 1 minute. Stir in chickpeas and broth; transfer to a 5- or 6-qt. slow cooker. Mix pepper and the remaining 1/2 teaspoon garam masala and 3/4 teaspoon salt; rub over roast. Place in slow cooker. Add carrots and eggplant.

Cook, covered, until meat and vegetables are tender, 7-9 hours. Remove roast from slow cooker; break into pieces. Remove vegetables with a slotted spoon; skim fat from cooking juices. Stir in honey. Return beef and vegetables to slow cooker and heat through. Sprinkle with mint. If desired, serve with couscous.

Freeze option: Freeze cooled beef and vegetable mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently. Yield: 8 servings.

Originally published as Moroccan Pot Roast in Simple & Delicious December/January 2017 Source: tasteofhome.com

Pork and Fennel Choucroute with Walnut Mustard Preparation: 30 Minutes , Cook Time: 2 Hours

1/2 cup walnuts 1/2 cup whole-grain mustard 3 garlic cloves, crushed 1 teaspoon caraway seeds pound one 3- rack baby back ribs, cut into 2 equal pieces 5 tablespoons extra-virgin olive oil kosher salt and pepper

68 Makes 4 Servings

1 tablespoon unsalted butter 1 cup low-sodium chicken broth 1/2 cup pinot gris or other dry white wine 1 small savoy cabbage (12 ounces), quartered 2 medium fennel bulbs, trimmed, tough outer layer discarded and quartered lengthwise

Preheat the oven to 425°. Spread the walnuts on a baking sheet and toast for about 5 minutes, until golden. Let cool, then finely chop and transfer to a small bowl. Stir in the mustard.

On a work surface, finely chop the garlic with the caraway seeds. Rub the ribs with 2 tablespoons of the olive oil, then rub the garlic mixture all over the ribs and season with salt and pepper.

In a large enameled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Add the ribs and cook over moderate heat, turning once, until browned, about 5 minutes. Add the broth and wine and bring to a boil. Cover and braise in the oven for 45 minutes.

In a large bowl, toss the cabbage and fennel with the remaining 2 tablespoons of olive oil and season with salt and pepper. Arrange the cabbage and fennel on top of the ribs, cover and braise for about 45 minutes longer, until the ribs and vegetables are tender. Transfer the choucroute to a platter and top with the strained braising liquid. Serve with the walnut mustard.

NOTES Make Ahead The choucroute can be refrigerated overnight.

Suggested Pairing Pinot Gris from either Oregon or Alsace, France, has a spicy richness that's perfect for the tart-nutty contrast in this dish.

Pork Roast with The World's Best Rub Preparation: 10 Minutes , Cook Time: 5 Hours

1/2 cup brown sugar 1 tablespoon coarsely ground black pepper 1 tablespoon kosher salt 1 1/2 teaspoons garlic powder 1 teaspoon dry mustard powder 1/2 teaspoon ground ginger 1/2 teaspoon onion powder

69 Makes 6 Servings

1/2 teaspoon red pepper flakes 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/4 teaspoon dried thyme leaves 1 (2 1/2 pound) boneless pork loin roast

Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.

Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.

Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

70

Pork Tenderloin in Bourbon

Makes 8 Servings

Preparation: 15 minutes

1/4 cup soy sauce 1/4 cup bourbon

2 tablespoons brown sugar 2 cloves garlic, halved 3 pounds pork tenderloin

Mix together soy sauce, bourbon, brown sugar, and garlic. Pour over pork, cover, and refrigerate at least 2 hours, turning occasionally.

Preheat oven to 325 degrees F (165 degrees C). Remove pork from marinade, and place on rack of shallow roasting pan.

Bake for 45 minutes or until a meat thermometer registers 145 degrees F (63 degrees C).

Porterhouse Steak with Herbed Butter

for the herbed butter 1/4 cup mixed fresh herbs, such as chives, thyme leaves, and marjoram leaves, finely chopped 1/2 cup (1 stick) unsalted butter, at room temperature kosher salt freshly ground black pepper

71

for the steak 2 porterhouse steaks, (2-inch thick), about 4 pounds 2 tablespoons vegetable oil 2 tablespoons butter kosher salt freshly ground black pepper

Make the herbed butter In a bowl, using a wooden spoon, stir together the herbs and butter. Season to taste with salt and pepper.

Spoon mixture generously into ramekins and use the back of a butter knife to smooth the surface, removing any extra. Cover with plastic wrap and place in the refrigerator.

Cook the steak Preheat oven to 350°F. Let steak sit at room temperature for 30 minutes.

Pat steaks dry and season generously with salt and pepper. Heat a large skillet over medium-high heat, and add 1 tablespoon oil to pan. When oil begins to smoke, add the first steak and cook until brown and crusted, 3 to 4 minutes per side. Melt 1 tablespoon of butter in pan and spoon over steak to baste.

Remove steak from heat and set aside. Wipe out the skillet and repeat with the second steak.

Place both steaks on a rimmed baking sheet fitted with a wire rack and place in oven to cook until an instant-read thermometer inserted into the center of the steak registers 120°F for medium-rare, about 5 minutes (or 125°F for medium, about 10 minutes). Transfer steaks to a wooden board to rest, about 10 minutes.

To serve: Cut meat off both sides of the bone, leaving you with two pieces of steak. Slice each steak across the grain, then rearrange the slices around the bone on a platter.

Serve with herbed butter. www.straightouttamykitchen.co

72

Pulled Pork

Preparation: minutes 15

3 1/2 pounds of pork loin roast boneless sirloin 1/2 teaspoon of salt 1/2 teaspoon of black pepper 2 tablespoons of vegetable oil 2 chopped onions 4 garlic cloves (minced) 2 tablespoons of chilli powder

2 teaspoons of ground coriander 2 bay leaves 1/4 cup of tomato paste 400 millilitres of tomatoes suace 2 tablespoons of brown sugar 2 teaspoons of apple cider vinegar 2 teaspoons of Worcestershire sauce

(1) Sprinkle pork with salt and pepper. In Dutch oven heat oil over medium high heat brown pork all over.

Transfer to slow cooker (2) Add onions, garlic, chilli powder, coriander and bay leaves to Dutch oven and cook stirring often, until onions are softened about 5 minutes (3) Add tomato paste cook, stirring until darkened about 2 minutes. Add tomato sauce, sugar, vinegar and Worcester sauce, scraping up any brown bits. Pour into slow cooker. Cover and cook on low until pork is tender. 8-10 hours (4) Transfer pork to cutting board and tent with foil. Let stand for 10 minutes. With 2 forks , shred or pull pork (5) Pour liquid from slow slow cooker into large saucepan, skim off fat. Bring to a boil over high heat, boil vigorously until reduced to 3 cups , 10-12 minutes discard bay leaves (6) Add pork stir to coat warm through

Recipes

Preparation: PT30M , Cook Time: PT1H50M

73 Makes 10 Servings Yield: 10-12

I got this recipe 20+ yrs or so ago. It was presented on one of the cooking shows on PBS (before the Food Network.) I jotted it down (no home computer then.) I tweaked it to my taste, but it pretty much is the recipe shown on TV. You must be a mushroom lover to appreciate this one.

3 tablespoons evoo~extra virgin olive oil 1 or 2 sweet yellow onion (1 large or 2 small), chopped 2 green or red bell peppers, chopped 3 pounds very lean ground beef (90/10 or leaner) 1 cup fresh bread crumbs (or 3/4 cup dry crumbs) 3 large eggs, slightly whisked 1 can can(s) condensed cream of mushroom soup or bechamel sauce with mushrooms 3 tablespoons Worcestershire sauce

salt and pepper to your taste 2 tablespoons evoo 1 small yellow sweet onion, finely minced 1 or 2 clove garlic, finely minced 2 cups thinly sliced mushrooms (shitake, crimini, white, whatever kind you like) 2 cans can(s) golden mushroom condensed soup 2 cups beef stock (homemade stock is best, if you have it) salt and pepper to your taste

1~~MEATLOAF~~ Pre-heat oven to 350^. In large hot skillet add EVOO. Heat on med-hi heat till shimmery~add onions and bell peppers. Saute' for 2 min or until soft. Remove skillet from heat. In large bowl break up beef; add eggs, soup or bechamel sauce, worcestershire sauce, bread crumbs, salt & pepper, and saute'd onion/bell pepper mixture. Work the ingredients together with your hands~if this freaks you out, wear disposable vinyl gloves. Do not over work mixture or it will be tough. Spray your pan w/cooking spray of choice. Form into 13"x9" pan, leaving a 2" gap between meat and pan on all sides. Place on middle rack in oven. Bake for 1hr & 30minutes if using metal pan; bake 1hr & 10minutes if using non-stick or glass pan. While baking meatloaf, prepare gravy.

2~~GRAVY~~ In hot skillet, on med-hi, heat EVOO till shimmery. Add onions and saute' for 1&1/2 minutes or until translucent. Add garlic and mushrooms and saute' until mixture becomes brown and dry. Remove from heat. In large bowl pour in Golden Mushroom Soup and slowly add stock or broth , whisking all the while till smooth. Now stir into mushroom mixture in the skillet and s&p.

Set aside. About 10 minutes before meatloaf is done, put gravy on med-hi heat till it comes to a slow boil. Remove from heat. Take meatloaf out of oven and drain if there is fat in the baking pan. Pour hot gravy over meatloaf. Return to oven 10-15 minutes. Serve with mashed potatoes and veggies of choice. ~~ENJOY~~

74 Source: justapinch.com

Roast beef with coffee gravy

Preparation: 20 Minutes , Cook Time: 2 hours 3 pounds of chuck roast 1 tablespoon of vegetable oil 2 onions (thinly-sliced) 2 cups of beef broth 2 cups of coffee 1 tablespoon of balsamic vinager

75 Makes 8 Servings 2 bay leaves 2 fresh thyme 1/4 teaspoon of salt 1/4 teaspoon of ground black pepper 1 tablespoon of all-purpose flour 1 tablespoon of water

(1) Season the beef with salt and pepper.

(2) Heat the oil in a pan (3) Add the beef and brown on all sides and set aside.

(4) Add the onion to the pan and saute until tender, about 3-5 minutes (5) Add the beef stock and deglaze the pan (6) Add the beef back to the pan along with the coffee, balsamic vinegar, bay leaves and thyme and bring to a simmer.

(7) Cover and transfer to a preheated 325F over and bake until fork tender, about 3-5 hours.

(8) Set the beef aside, cover and let cool (9) Strain the solids from the gravy and skim off the fat.

(10) Add the flour and water mixture and simmer until it thickens, a few minutes (11) Season the gravy NOTES Reduce coffee down before adding gravy

76

Rotisserie Chicken

Makes 8 Servings

Rotisserie chicken is a universal favourite, but turn this into a crowd pleaser on a buffet table by making 3 different sauces to top it, and three different bases to put the chicken and sauce on.

rotisserie chicken 1 4 6 pound 1 4-6 free-range chicken 1 tbsp celery salt 1 tbsp paprika 1 teaspoon black pepper red lentil dal 2 tbsp vegetable oil or ghee 2 cups diced onions 3 cloves garlic, minced 1 cup red lentils, rinsed 3 cups water 1 teaspoon ground cumin 1/2 teaspoon turmeric powder 1/4 cup chopped coriander salt and pepper tonnato sauce 2 cans (80 g) tuna in oils

2 teaspoons anchovies paste 4 tbsp olive oil salt and pepper 1 head radicchio easy pepper sauce 1 jar 375 ml jar roasted peppers, drained 1 clove garlic, minced olive oil salt and pepper lemmon hummus 1 can 14-oz tin chick peas, drained and rinsed 1 clove garlic, minced 3 tbsp tahini sesame paste 2 tbsp lemon juice 2 tbsp olive oil cold water, as needed

3 tbsp minced sweet onions

salt and pepper

2 tbsp lemon juice

3 tbsp chopped flat leaf parsley, plus extra for garnish

4 tbsp capers

6 small pita, cut into thirds

1 tbsp juice from caper jar

77

Rotisserie Chicken 1. To truss, a chicken for a BBQ rotisserie, take a length of butcher’s twine (about 4 feet) and create a loop at one end. Secure loop over legs of chicken and tighten to bring them together. Wrap twine over joint of each wing and pull around back, to secure wings to chicken. Bring twine end back to legs, tie and cut.

2. Combine celery salt, paprika and pepper and rub over entire chicken. Secure chicken onto rotisserie spit. Cook chicken with rotisserie heat on bbq (with back heat, if BBQ has this function, otherwise over medium heat) with an aluminum baking tray underneath to catch drippings. Baste chicken often with drippings from tray and cook until an internal temperature of 180 F is reached. Let chicken rest for 15 minutes, before taking off the bone.

3. Alternately, chicken can be roasted in a 325 F oven for about 90 minutes until 180 F. Red Lentil Dal 1. In a medium saucepot, heat oil or ghee over medium heat. Add onion and sauté for 4 minutes, until translucent. Add garlic and sauté one minute more.

2. Add lentils, water and spices and bring up to a simmer, stirring occasionally. Simmer for about 15 minutes, until lentils are tender.

Tonnato Sauce 1. In a food processor, purée tuna with onion, lemon juice, 2 tbsp capers, caper juice and anchovy paste until smooth. Pour in olive oil in a thin stream while blending. Season to taste and chill until ready to serve.

2. To serve, peel away radicchio in whole leaves. Spoon a little shredded rotisserie chicken into radicchio leaf, drizzle with tonnato sauce and sprinkle with remaining capers.

Easy Pepper Sauce 1. Purée roasted peppers with garlic until smooth. Drizzle in a touch of olive oil while puréeing, until desired consistency (thicker than a sauce), then season to taste.

Lemon Hummus 1. In food processor, purée chick peas with garlic, tahini, lemon juice and olive oil until smooth, adding cold water as needed until desired consistency. Stir in chopped parsley and chill.

2. To serve, open cut pita and spoon in shredded chicken. Add a spoonful of hummus and sprinkle with parsley.

78

Royal Barbecued Pork Loin

Cook Time: 1 Hour 25 Minutes Plus Marinating Time

1 heaped teaspoon fennel seeds 1 heaped teaspoon allspice berries 1 heaped teaspoon coriander seeds 1 heaped teaspoon ground nutmeg 1 heaped teaspoon smoked paprika 1 heaped teaspoon mustard powder olive oil 2 (27-ounce) packages higher-welfare skinless boneless pork loin barbecue sauce 240 milliliters ketchup 40 milliliters brown sauces 1 teaspoon tabasco sauce 6 tablespoons apple cider

6 tablespoons fresh apple juice 2 teaspoons english mustard 3 tablespoons runny honey apple & beetroot salad 2 handfuls of fresh mint, flat-leaf parsley, fennel tops or dill a few sprigs of green or purple basil 200 g beetroot 200 g red cabbage 2 fresh red chillies , optional 4 granny smith apples 75 milliliters extra virgin olive oil 1 juice lemon

To make a rub, bash all the spices together with a good pinch of sea salt and black pepper in a pestle and mortar till fine (or use a blender). Muddle in 2 tablespoons of olive oil.

Trim the fat off the pork, then rub the spice mix over the pork and marinate for 1 hour.

Light your barbecue and let it calm down. Make sure you’ve got your coals high on one side and low on the other for control.

Grill the pork for 5 to 10 minutes, using tongs to turn it till charred all over. Fat will render out, so keep it moving to avoid any flames.

Once it’s looking beautiful, move it to the cool side of the barbecue, cover with tin foil and cook for 45 to 60 minutes, turning every 5 to 10 minutes – you should get gnarly pork that’s beautifully cooked. Check it by cutting in half and looking, or use a meat thermometer and stop when it reaches 72ºC inside – you don’t want it pink but please don’t cook the hell out of it.

Meanwhile, for the sauce, mix all the ingredients together. Taste it, and tweak the flavours until it tastes right for you. Whatever vibe you’re going for, you want to go slightly too far as it will mellow when it cooks. You don’t have to, but it’s nice to put it on the heat for a couple of minutes to help it along.

For the salad, pick and finely slice all the herbs. Scrub the beetroot and shred the cabbage. Finely slice the chillies (if using).

Add the herbs to a large serving bowl. Thinly slice your beets and apples (core and all), then finely slice into matchsticks (a food processor will do a fine job).

Put these in the bowl, along with the chilli (if using), and add a squeeze of lemon juice.

Just before serving, pour on the extra virgin olive oil, squeeze over the rest of the lemon juice and add a good pinch of pepper. Toss it all together with your hands and have a taste. Add a pinch of salt if it needs it and toss again.

Brush half the sauce all over the pork so it’s shiny and dark, and cook for the final few minutes till it sizzles. Put it back on the hot side if it needs help to get sticky, but don’t let it burn.

Transfer to a nice board, drizzle over the rest of the sauce and carve at the table, to eat with your lovely salad.

79

Scotch Quail Eggs

12 quail eggs 3 thick higher-welfare sausages

Makes 12 Servings

2 sprigs of fresh thyme 1 large free-range egg 100 g breadcrumbs

Preheat the oven to 180 ยบC /gas 4.

Cook the eggs in boiling water for 2 minutes, then plunge into cold water and carefully peel.

Squeeze the sausage meat into a bowl, discarding the skins, then pick in the thyme.

Beat the hen's egg in a shallow bowl, and place the breadcrumbs into another bowl.

Divide the sausage mixture into 12 pieces, then shape around the eggs and carefully roll into a round.

Roll each round in the beaten egg, then the breadcrumbs until fully coated.

Very carefully heat 5 cm of oil in a deep pan to 180 ยบC and very carefully fry the scotch eggs in batches for 1 to 2 minutes, or until golden.

Remove with caution and drain on kitchen paper, bake in oven for 5 minutes, then serve.

Slow Cooker Potluck Spareribs

80

Preparation: 10 minutes , Cook Time: 5 hours 10 minutes

6 pounds pork spareribs, cut into serving-size pieces 1 1/2 cups ketchup 3/4 cup packed brown sugar 1/2 cup vinegar 1/2 cup honey

Makes 12 Servings

1/3 cup soy sauce 1 1/2 teaspoons ground ginger 1 teaspoon salt 3/4 teaspoon ground mustard 1/2 teaspoon garlic powder 1/4 teaspoon ground black pepper

Put spareribs in the bottom of a slow cooker; top with ketchup, brown sugar, vinegar, honey, soy sauce, ginger, salt, mustard, garlic powder, and black pepper.

Cook on High for 5 hours.

Slow Cooker Short Ribs Recipe Preparation: PT30M , Cook Time: PT375M

81 Makes 6 Servings Yield: 6 servings

These ribs are an easy alternative to traditionally braised short ribsâ&#x20AC;&#x201D;you don't need to pay any attention to them once you get them in the slow cooker (that makes this one of my favorite short ribs recipes!). â&#x20AC;&#x201D; Rebekah Beyer, Sabetha, Kansas Total Time: PT405M

3 pounds bone-in beef short ribs 1/2 teaspoon salt 1/2 teaspoon pepper 1 tablespoon canola oil 4 medium carrots, cut into 1-inch pieces 1 cup beef broth 4 fresh thyme sprigs 1 bay leaf

2 large onions, cut into 1/2-inch wedges 6 garlic cloves, minced 1 tablespoon tomato paste 2 cups dry red wine or beef broth 4 teaspoons cornstarch 3 tablespoons cold water salt and pepper to taste

Directions Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs. Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender. Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables. Yield: 6 servings.

Test Kitchen tips Short ribs can be an expensive cut of beef, but they are perfect for a special occasion.

Cut your vegetables in uniform sizes to ensure even cooking.

Originally published as Slow Cooker Short Ribs in Taste of Home February/March 2014 Source: tasteofhome.com

Stout-Soaked Porterhouse with Beer Butter Preparation: 5 Minutes , Cook Time: 15 Minutes

1 porterhouse steak, 1-inch thick (about 1 1/4 lb.)

1 12 ounce bottle stout beer (guiness) 1 tablespoon dijon-style mustard 1 tablespoon Worcestershire sauce 2 teaspoons dried tarragon, crushed

82 Makes 3 Servings

1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 shallot, finely chopped 2 teaspoons olive oil 1/2 cup butter, softened

Place steak in a self-sealing plastic bag set in a shallow dish. Set aside 2 tablespoons beer; in a small bowl combine remaining beer, mustard, Worcestershire, 1 teaspoon of the tarragon, the salt, and pepper. Pour beer mixture over steak in bag. Marinate in the refrigerator for 4 to 6 hours, turning occasionally.

Meanwhile, in a small skillet over medium heat, cook shallot in hot oil 5 minutes or until tender. Stir in reserved 2 tablespoons beer. Remove from heat. Cool 10 minutes. In a small bowl combine softened butter, shallot mixture, and remaining 1 teaspoon tarragon. Transfer to waxed paper, shape into a log.

Wrap and freeze.

Preheat broiler. Drain steak; reserve marinade. Season steak with additional salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat to desired doneness, turning once, broiling 12 to 15 minutes for medium rare (145 degrees F) or 15 to 20 minutes for medium (160 degrees F). Transfer to platter. Tent with foil and let stand 5 minutes.

Place reserved marinade in a small saucepan. Bring to boiling. Reduce heat to medium and simmer, uncovered, 15 minutes (Do not overcook; marinade can become bitter).

To serve, slice steak into portions. Drizzle with some of the marinade reduction, and top each with a slice of frozen butter. Makes 2 to 3 servings.

83

Miscellaneous Recipes Welcome to the Miscellaneous Recipe Section Of Straight Outta My Kitchen. Here you will find all sorts of recipes to keep you happy and in the kitchen for hours (or days or weeks)

Bacon Jam add a recipe manual recipeBacon Jam Preparation: 30 minute

1/2 pound of bacon (sliced) 1/4 cup of shallot (diced) 1/4 cup of brown sugar 2 tablespoons of apple cider vinegar 2 tablespoons of orange juice (seeded) 2 tablespoons of bourbon

84 Yield: 1/2 cup

3 ginger (peeled; freshly-sliced) 1 bay leaf 1/2 teaspoon of honey fresh ground pepper 1 jalapino pepper (seeded; minced)

Cook the bacon in a large skillet over medium heat until browned and crisp and the fat is rendered, 7 to 10 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving 1 to 2 tablespoons of the bacon fat in the skillet.

Add the shallot and jalapeĂąo to the skillet and cook over medium-low heat until the shallot is softened, about 2 minutes, stirring often and scraping up the brown bits from the bottom of the skillet.

Return the bacon to the skillet and add the brown sugar, cider vinegar, orange juice, bourbon, ginger and bay leaf.

Cover the skillet and let come to a boil, then reduce the heat and let simmer gently, uncovered, until most of the liquid has evaporated, 10 to 15 minutes, stirring occasionally.

Remove and discard the bay leaf. Transfer the bacon mixture to a mini food processor and pulse until the bacon is finely diced but not purĂŠed, 10 to 15 times, pausing several times to scrape down the side of the bowl.

Place the Bacon Jam in a small bowl and stir in the honey and a couple of grindings of black pepper.

Serve with crackers and assorted cheese, if desired. The jam can be refrigerated, covered, for up to 1 week.

Easy Grinch Punch Recipe - Sherbet Punch Christmas punch recipes Preparation: 10 mins

85 Makes 10 Servings Yield: 10

Helping you cook for less.

Author: Eating on a DIme Total Time: 10 mins

1 half gallon of lime sherbet 1 liter 2- of sprite

1 gallon of green hawaiian fruit punch red sanding sugar (optional)

In a large punch bowl, spoon in the lime sherbet. Pour half of the sprite and half of the Hawaiian punch over the sherbet.

Stir to combine.

Completely optional but completely adorable, take a glass and dip the rim in a plate of water. Then dip the rim in red sanding sugar. It will look beautiful and will taste even better!

Spoon in your grinch punch and serve!

Source: eatingonadime.com

86

Slow-Cooker Pizza

Makes 4 Servings Yield: Serves: 4

Preparation: 0:10

The easiest way to make your favorite food.

Total Time: 3:10

cooking spray, for slow cooker 1 pound . pizza dough 1 cup pizza sauce 2 cups shredded mozzarella 1/2 cup freshly grated parmesan

1/2 cup sliced pepperoni 1/2 teaspoon Italian seasoning pinch of crushed red pepper flakes 1 teaspoon freshly chopped parsley, for garnish

Spray bottom and sides of a large slow cooker with nonstick cooking spray.

Press pizza dough into bottom of slow cooker until it reaches all edges and bottom is completely covered. Spoon over pizza sauce and spread, leaving about 1" of dough around edges. Top with cheeses, pepperoni, and spices.

Cover slow cooker and cook on low until crust turns golden and cheese is melty, 3 to 4 hours.

Remove lid and let cool 5 minutes.

Using a spatula, remove pizza from crock pot. Garnish with parsley, then slice and serve.

Homemade Flour Tortillas Using a Pasta Maker

1 3/4 cups all purpose flour (more for dusting with) 1/2 teaspoon salt

87 Yield: 16 Tortillas

1/4 teaspoon baking powder 2 tablespoons vegetable oil 1/2 cup hot water (not boiling)

Place the flour, salt and baking powder in a food processor and pulse a couple times to mix Turn the speed to low and drizzle in the oil.

Drizzle in the hot water until it is all incorporated.

Turn the dough out onto a clean surface and knead 9 or 10 times.

Cut the dough into 16 equal pieces and roll into balls.

Place the dough pieces on a clean plate and cover with plastic for 30 minutes.

To make the tortillas, take each piece of dough and flatten it into a round disc.

Dust with flour on both sides.

Run the disc through the pasta maker on the widest setting and lowest speed.

Turn the disc a quarter turn and run through again.

Turn the width setting a notch up and run through again.

Continue turning the width setting a notch higher and running the dough through until you reach the 4th width setting.

The dough should be thin enough that you can see your hand through it.

Dust each side with a little flour again and place on a plate.

Cover with a kitchen towel to keep from drying out.

Continue processing each piece of dough.

To cook, place a very dry skillet over med/high heat.

When the skillet is very hot, place one of the tortillas in by the edge.

If the skillet is hot enough, you'll hear a slight sizzle.

If not, turn the heat up a little to adjust.

Cook the tortilla on the first side until you see large bubbles appear and the dough looks like it's beginning to cook through to the top.

Flip the tortilla over and press down with a spatula to cook the other side until browned lightly.

Place the hot tortilla on a kitchen towel and cover while cooking the rest of them.

Serve the warm tortillas with your favorite taco fixin's.

Bacon-Wrapped Hot Dogs Recipe Preparation: PT25M , Cook Time: PT10M

88 Makes 8 Servings Yield: 8 servings

Here's a juicy, delicious and savory meal in a bun! I make it for picnics, barbecues and tailgate parties, and it always gets compliments. To transport, wrap the hot dogs in foil and then in paper. â&#x20AC;&#x201D;Peter Halferty, Corpus Christi, Texas Total Time: PT35M MY REVIEW damoida User ID: 5290211 243405 Reviewed Feb. 7, 2016 "Great recipe and hints! My son loved these. Perfect!!"

12 bacon strips 8 cheese beef hot dogs 8 bakery hot dog buns, split and toasted 1/4 cup chopped red onion

2 cups sauerkraut, rinsed and well drained optional condiments: mayonnaise, ketchup or dijon mustard

Directions In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cool slightly. Wrap 1-1/2 strips of bacon around each hot dog, securing with toothpicks as needed (do not wrap tightly, or bacon may tear during grilling). Grill, covered, over medium heat or broil 4 in. from heat 6-8 minutes or until bacon is crisp and hot dogs are heated through, turning frequently. Discard toothpicks. Serve hot dogs in buns with onion and sauerkraut; top with condiments of your choice. Yield: 8 servings.

Breakfast Casserole

Preparation: 15 Min , Cook Time: 35 minutes 1 package of Oscar Mayer Beef Summer Sausage 2 cups of shredded Kraft Medium Cheddar Cheese Block

89 Makes 2 Servings 9 Mountain Valley Fresh Eggs (5 Dozen) , beaten 2 cans of Pillsbury Crescent Original Rolls Roll Dough

Preheat the oven to 350 degrees. Crumble and brown the entire package of sausage and pour off any fat.

Coat a 9â&#x20AC;? x 13â&#x20AC;? baking dish with a non-stick spray and line it with one package of the crescent rolls. Put the cooked sausage on top of the rolls and top with the cheese. Pour in the eggs and top with the second package of crescent rolls. Bake 35 minutes or until the top is golden brown. Serve warm with a buttery maple syrup.

Beer Batter Fish Made Great Recipe Preparation: 15 m , Cook Time: 15 m

2 quarts vegetable oil for frying 8 (4 ounce) fillets cod salt and pepper to taste 1 cup all-purpose flour 2 tablespoons garlic powder

90 Makes 8 Servings Yield: 8

2 tablespoons paprika 2 teaspoons salt 2 teaspoons ground black pepper 1 egg, beaten 1 (12 fluid ounce) can or bottle beer

Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Source: allrecipes.com

91

Salad's/Dressing A salad is a dish consisting of a mixture of small pieces of food, usually predominantly vegetables.

[1][2] They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food.

Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word salad alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese s?men salad (a noodlebased salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product.

Salads may be served at any point during a meal: Appetizer salads - light, smaller portion-salads served as the first course of the meal.

Side salads - to accompany the main course as a side dish.

Main course salads - usually containing a portion of a highprotein food, such as chicken, salmon, beef, legumes, or cheese.

Dessert salads - sweet versions containing fruit, gelatin, sweeteners or whipped cream. https://straightouttamykitchen.co

92

Bacon Vinaigrette

Preparation: 5 Minutes , Cook Time: 5 Minutes 2 tablespoons bacon drippings 1/4 cup extra-virgin olive oil 2 tablespoons cider vinegar 1 tablespoon dijon mustard

2 teaspoons brown sugar 1 teaspoon freshly ground pepper salt to taste

Mix all vinaigrette ingredients in a small bowl and whisk until emulsified.

Balsamic Vinaigrette

Preparation: 2 Minutes , Cook Time: 10 Minutes

1/2 cup olive oil 1/4 cup balsamic vinegar 1 teaspoon honey 1 teaspoon dijon mustard

93 Makes 8 Servings

1 shallot, minced 1 clove garlic, minced salt and ground black pepper to taste

Combine the olive oil, balsamic vinegar, honey, Dijon mustard, shallot, garlic, salt, and black pepper together in a glass jar with a lid. Replace lid on the jar and shake vigorously until thoroughly combined.

94

Caesar Dressing 1 head garlic, peeled 1 50 can g of anchovy, not drained 4 tablespoons dijon mustard 1 1/2 cups olive oil

1 tablespoon Worcestershire sauce 2 tablespoons honey juice and zest of 3 lemon

In your blender or food processor pulse the garlic, anchovies and salt to a paste. Add the remaining dressing ingredients and process to a smooth dressing.

95

Ranch Dressing

1 cup homemade mayonnaise 1/2 cup sour cream 1/2 teaspoon dried chives 1/2 teaspoon dried parsley 1/2 teaspoon dried dill weed

1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon salt 1/8 teaspoon ground black pepper

In a large bowl, whisk together the mayonnaise, sour cream, chives, parsley, dill, garlic powder, onion powder, salt and pepper. Cover and refrigerate for 30 minutes before serving.

96

Raspberry Vinaigrette Dressing

1/2 cup vegetable oil 1/2 cup raspberry wine vinegar 1/2 cup white sugar

2 teaspoons dijon mustard 1/4 teaspoon dried oregano 1/4 teaspoon ground black pepper

In a jar with a tight fitting lid, combine the oil, vinegar, sugar, mustard, oregano, and pepper. Shake well.

Roasted Yellow Pepper & Basil Vinaigrette 1 pound of yellow bell peppers 1/3 cup of white wine vinegar 1 tablespoon of vegetable oil 1 1/2 teaspoons of dijon mustard 1/2 teaspoon of salt

1/4 teaspoon of sugar 1/8 teaspoon of ground black pepper 1 garlic clove (minced) 1/3 cup of fresh basil (coarsely-chopped)

(1) Roast yellow peppers and peel off the skin. Combine all ingredients except basil into the blender, process until smooth. Finely chop up basil and whisk into dressing. Chill until ready to serve.

97

98

Simple Mustard Vinaigrette 1/2 cup Bertolli Classico Olive Oil 2 tablespoons white wine vinegar 1 teaspoon yellow mustard 1/4 teaspoon salt

1 clove garlic, minced pinch paprika black pepper to taste

Pour all ingredients into a small mason jar. Put on the lid and shake vigorously (i.e. emulsify) until well blended. Store the dressing in the jar in the fridge - the oil will harden when cold so be sure to let it sit out or warm it up a bit each time before using.

99

Spicy Cilantro Dressing 1 garlic clove 1/2 tablespoon of chopped onion (grated) 1/3 cup of orange juice 3 tablespoons of lime juice 2 tablespoons of honey Put all ingredients into a jar and shake

3/4 teaspoon of ground cumin 1/2 teaspoon of salt 1/4 teaspoon of black pepper 1/2 cup of vegetable oil

100

Tarragon Russian Dressing

Preparation: 5 Minutes , Cook Time: 5 Minutes 1/2 cup home made mayonnaise 1/3 cup home made ketchup 1 tablespoon red wine vinegar 1 tablespoon grated onion

Yield: 1 Cup 1 tablespoon chopped parsley 1 tablespoon chopped tarragon 1 teaspoon Worcestershire sauce

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate.

101

Zesty Italian Dressing 3/4 cup of vegetable oil 1/3 cup of red wine vinegar 1 1/2 tablespoons of real maple syrup 1 teaspoon of salt

1/2 teaspoon of black pepper 2 1/2 teaspoons of Worcestershire sauce 4 garlic cloves

Combine all ingredients in a jar, seal tightly with lid and shake vigorously to emulsify. Store dressing in refrigerator for up to a week. As the dressing sits , it will separate (and solidify in the fridge) be sure to shake well before using

102

Sauce/Seasoning/Marinade A marinade is defined as a "sauce," typically made of oil, vinegar, spices and herbs in which meat, fish, or other food is soaked before cooking in order to flavor and soften or "tenderize" it. ... Additionally, the oil in salad dressing also helps maintains the moisture and tenderness of the meat during cooking.

Sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to another dish. Sauce is a French word taken from the Latin salsa, meaning salted.

Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavor.

103

BACON SALT

Preparation: 15 minutes , Cook Time: 25-30 minutes

Yield: 1 Cup

Like it’s umami rich friend the porcini, bacon makes everything better. Now with this recipe all your foods can be seasoned with magic yum dust. Sprinkle it over popcorn, baked potatoes, eggs, vegetables, burgers, fries, salads, dips and avocados.

1/2 cup unrefined salt

8 ounces thin cut bacon

Preheat your oven to 375F. Crinkle up your parchment so that there are grooves for the bacon grease to drip into, then lay bacon across and cook for until completely crisp. Mine took about 25-30 minutes, but you’ll want to start checking around the 15 minute mark to make sure the bacon doesn’t burn.

Once the bacon is crisp, transfer it to a paper towel and let the grease drain off. Blot it if needed and then place in the coffee grinder and pulse until it reaches the consistency you prefer.

Nearly all versions of bacon salt that I’ve found online call for it to be stored in the fridge. I’m not sure that’s necessary given that salt is used to cure meats, but because I could not find any definitive resources on the subject I decided to keep mine in the fridge just in case

104

Basil Pesto

Preparation: 5 Minutes , Cook Time: 5 Minutes Co 1 loosely packed cup of fresh basil leaves removed from stem 3 tablespoons pine nuts

1/4 cup grated Parmesan cheese 1 whole clove of fresh garlic 1 tablespoon of olive oil

Combine all ingredients in a small food processor or mini chopper. Process until all ingredients are blended together. Leftover pesto can be stored in an air-tight container in the fridge for up to one week. In addition to caprese salad, pesto can also be used as a pasta sauce or topping for crackers (with or without a slice of cheese).

Co

105

BBQ Sauce

Preparation: 10 Minutes , Cook Time: 15-25 Minutes

1/3 cup of vinegar 1/2 cup of chopped onion 2 cups of ketchup 3 tablespoons of Worcestershire sauce 1/2 cup of brown sugar 1/2 teaspoon of pepper

Yield: 1/2 Cup

1/2 teaspoon of salt 1 teaspoon of liquid smoke 340 millilitres of hermannater beer (optional) 3/4 cup of molasses 4 garlic cloves (minced)

Combine onion, garlic in a 3 quart saucepan. SautĂŠ until translucent, about 10 minutes. Add all remaining ingredients, bring to boil. Simmer uncovered until reduced and thickened, about 15 to 25 minutes.

106

BBQ Sauce 2

Makes 32 Servings

Preparation: 10 MInutes , Cook Time: 30 MInutes

1 1/2 cups brown sugar 1 1/2 cups ketchup 1/2 cup red wine vinegar 1/2 cup water 1 tablespoon Worcestershire sauce

2 1/2 tablespoons dry mustard 2 teaspoons paprika 2 teaspoons salt 1 1/2 teaspoons black pepper 2 dashes hot pepper sauces

In a blender, combine brown sugar, ketchup, vinegar, water and Worcestershire sauce. Season with mustard, paprika, salt, pepper, and hot pepper sauce. Blend until smooth.

107

Bechamel Sauce

5 tablespoons butter 4 tablespoons all-purpose flour 4 cups milk

2 teaspoons salt 1/2 teaspoon freshly grated nutmeg

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

108

Beer Dip Recipe

Makes 28 Servings Yield: 28 servings

Preparation: PT5M

Ranch dressing mix flavors this fast-to-fix mixture that's packed with shredded cheese and is made to go with pretzels. It's one of those snacks that when you start eating it, you can't stop! This dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and am always asked for the recipe. â&#x20AC;&#x201D;Michelle Long, New Castle, Colorado Total Time: PT5M MY REVIEW Lawler67 User ID: 7440221 272156 Reviewed Aug. 24, 2017 "Great flavor and easy to make."

2 packages (8 ounces each) cream cheese, softened 1/3 cup beer or nonalcoholic beer

1 envelope ranch salad dressing mix 2 cups (8 ounces) shredded Cheddar cheese pretzel

Directions In a large mixing bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheese. Serve with pretzels. Refrigerate leftovers. Yield: 3-1/2 cups.

Originally published as Beer Dip in Simple & Delicious January/February 2007, p25 Source: tasteofhome.com

Best Steak Marinade in Existence Preparation: 15 Minutes

1/3 cup soy sauce 1/2 cup olive oil 1/3 cup fresh lemon juice 1/4 cup Worcestershire sauce 1 1/2 tablespoons garlic powder

109 Makes 8 Servings

3 tablespoons dried basil 1 1/2 tablespoons dried parsley flakes 1 teaspoon ground white pepper 1/4 teaspoon hot pepper sauce (optional) 1 teaspoon dried minced garlic (optional)

Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.

Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

110

Burger Seasoning

Preparation: 2 minutes , Cook Time: 2 minutes 1/4 cup salt 2 tlbs paprika 1 tbls garlic powder 1 tablespoon garlic salt mix all together

Yield: 1 cup 1/2 tbls cumin 1/2 tbls pepper 1/2 tbls basil 1/2 tbls parsley

CHILI LIME SALT

111 Yield: 3/4 Cups

This fiery blend of red pepper flakes and tangy lime is amazing over fajitas, taco, french fries with chipotle mayo, and, um, just about everything in your kitchen.

3/4 cup unrefined salt 1 tablespoon crushed red pepper flakes

1 tablespoon fresh organic lime zest

Using the microplane zester or cheese grater, remove the outer zest from the lime. Make sure not to peel off the bitter white pith, just the outside will do. Lay zest on a towel and allow to air dry for a few hours, then combine with salt and crushed red pepper flakes. Pour salt into a pretty jar and use liberally

112

Emeril's Essence Recipe 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper

Yield: 10 Tablespoons 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme

Mix all together in a bowl then place in a air tight container

113

Fajita Seasoning Mix Preparation: 1 Minute

1 tablespoon cornstarch 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon paprika 1 teaspoon sugar 3/4 teaspoon crushed chicken bouillon

Yield: 10 Tablespoons

cube 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1/4 teaspoon cumin

Combine all ingredients in a small bowl.

Use as needed in recipes calling for fajita seasoning.

NOTES Approximately 2 tablespoons equals 1 store-bought seasoning packet.

114

Herbed Vinegar 1 cup lightly packed, fresh herbs, crushed, or 1/2 cup dried herbs (rosemary, thyme, tarragon, oregano, basil, dill, chives, mint or a combination)

1 clove garlic crushed (optional) 1/2 teaspoon peppercorn whole (optional) 1 quart cider vinegar of your choice

If using fresh herbs, place herbs in bottle or jar add optional garlic and vinegar. Tightly cap and seal.

Corks can be purchased in hardware departments or where wine-making supplies are sold. Let stand in a warm place for about 10 days to develop flavors shake occasionally. Store in a cool, dark place.

If using dried herbs, place herbs in a large bottle or jar (at least 5-cup size). Add optional garlic, peppercorns, and vinegar. Tightly cap. Let stand in a warm place for about 10 days to develop flavors shake occasionally. If desired, strain to remove herbs. Bottle in sterilized container tightly cap and seal.

Store in a cool, dark place.

Note: Herbed vinegars give special flavors to salad dressings and marinades. Use within 3 months for best flavor. A basic vinaigrette can be made using 1 part vinegar to 3 parts oil plus salt and pepper to taste.

Fruited Vinegars: Substitute berries, peeled and sliced peaches, pitted cherries or apricots, or a combination for the herbs.

Omit garlic.

Experiment by combining fruit with an herb, such as raspberries with sprigs of rosemary or mint.

Place in interesting shapes of bottles and seal with a cork or tight lid for attractive hostess gifts.

Homemade Herb Salt

115

Preparation: 5 minutes , Cook Time: 2 hours 5 minutes 1/2 cup coarse sea salt 1/4 cup packed fresh rosemary leaves

Makes 72 Servings

1/4 cup packed fresh lemon thyme leaves 1 cup sea salt

Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.

Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

116

Homemade Mayonnaise Preparation: :15 , Cook Time: :15

2 raw eggs yolks, preferably pastured.

1 cup quality oil like avocado oil or light olive oil.

Yield: 1 cup 2 tablespoons fresh lemons juice.

1 tablespoon water. sea salt.

Before you start, make sure all the ingredients are at room temperature.

Put the egg yolks in a food processor or blender. Sprinkle with salt and add water.

Start blending while slowly pouring the oil into the feed tube.

After the mayo has gotten thick, add lemon juice and gently mix with a spoon.

117

Homemade Soy Sauce

Preparation: 5 Minutes , Cook Time: 20 Minutes

Yield: 1/2 Cup

Store in fridge for up to 3 weeks. I used an old soy sauce bottle, that I have managed to hang on to for some time now. This is far less salty than the store bought soy sauce, and it still is great for marinating whole chickens in and keeping them moist as well as mixing in homemade salad dressings, or even homemade mayo. I love to dash this all over over easy eggs in the morning as well, for that extra bit of â&#x20AC;&#x153;kickâ&#x20AC;?. And, over chicken fried rice, this just canâ&#x20AC;&#x2122;t be beat!

2 cups beef bones broth 2 teaspoons apple cider vinegar 3 teaspoons molasses>

pinch black pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion salt

Combine all ingredients in sauce pan, and boil uncovered until reduced to 1/2 a cup.

Store in fridge for up to 3 weeks.

118

Jerk Marinade

Preparation: 15 Minutes , Cook Time: 2 Minutes

Yield: 3 Cups

The term jerk is said to come from the word charqui, a Spanish term of Quechua origin for jerked or dried meat, which eventually became the word jerky in English.

Jerk is also derived from the action of jerking, which referred to poking meat with holes so that flavor could more easily be absorbed.

The term jerk spice (also commonly known as Jamaican jerk spice) refers to a spice rub. The word jerk refers to the spice rub, wet marinade, and to the particular cooking technique. Jerk cooking has developed a following in United States, Canadian and Western European cosmopolitan urban centers with Caribbean/West Indian communities 5 fresh green onions 5 fresh thyme 2 teaspoons of salt 1/2 teaspoon of black pepper 2 teaspoons of ground all spice 1 tablespoon of brown sugar

1 teaspoon of cinnamon 2 habinario peppers 1/3 cup of soy suace 2 tablespoons of vegetable oil 1 chopped onion 1/2 cup of orange juice 1 teaspoon of ginger (grated)

Rough chop the scallions, peppers, garlic, onion and thyme and place in the food processor to make it a puree. Now add all the other ingredients and pulse to start. The run the puree speed for 2-3 minutes until everything breaks down to a smooth consistency NOTES Notes If using dried thyme, use 1/2 tablespoon. This makes about 3 cups of marinade and it can be stored in the fridge for 1 month. Basically all you'll be doing is making a purĂŠe with the all the ingredients mentioned above. So you'll need a blender or food processor.

119

Julia child steak spice

Preparation: 10 MInute , Cook Time: 10 MInute 1 teaspoon of ground bay leaf 1 teaspoon of cloves 1 teaspoon of mase 1 teaspoon of nutmeg 1 teaspoon of paprika

Yield: 1 Cup 1 teaspoon of thyme 1/2 teaspoon of all spice 1/2 teaspoon of cinnamon 1/2 teaspoon of savory 2 teaspoons of ground black pepper

Combine all ingredients in a bowl and mix. Then transfer to a air tight jar. Use with any type of meat or poultry

Julia Childs Hollandaise Sauce

Preparation: 5 Minutes , Cook Time: 15 Minutes

3 eggs yolks 1 tablespoon water 1 tablespoon fresh lemon juice, if needed (or more)

120 Yield: 1.5 Cups

6 to 8 ounces very soft unsalted butter 1 dash cayenne pepper salt, to taste fresh ground white pepper, to taste

Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale (this prepares them for what is to come).

Set the pan over moderately low heat and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.

To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on. (If, by chance, the eggs seem to be cooking too fast, set the pan in the bowl of cold water to cool the bottom, then continue).

As they cook, the eggs will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from the heat.

By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.

Season lightly with salt, pepper, and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning, adding droplets of lemon juice if needed. Serve lukewarm.

121

Lime Cilantro Marinade 1 cup lime juice 1/2 cup olive oil 3 jalapeno chiles, diced 1/2 onion, chopped 2 cloves garlic

Makes 4 Servings 2 teaspoons cumin 1 teaspoon salt 1 teaspoon pepper 1 bunch cilantro, minced 1 bunch green onion, sliced

Mix first 8 ingredients in blender. Stir in last 2 ingredients.

Marinade fish 20 minutes and grill.

Preheat Grill.

Cook on grill 10 minutes per inch of thickness.

122

Montreal Steak Marinade Preparation: 2 Minutes

1/4 cup of vegetable oil 2 tablespoons of soy sauce

Yield: 1/4 Cup 2 teaspoons of montreal steak spice

(1) Mix well add 1 pound steak. Marinate for 30 minutes or over night

123

Mustard Sauce for Ham Recipe

Makes 16 Servings Yield: 16

Preparation: 5 m , Cook Time: 10 m

"This sweet mustard sauce is fabulous! Easy enough for any night of the week. GREAT on baked ham or even chicken strips."

Total Time: 15 m Reviews

1 tablespoon all-purpose flour 3/4 cup white sugar 1 tablespoon mustard powder

1 cup milk 2 eggs yolks 1/2 cup tarragon vinegar

In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar.

Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.

Source: allrecipes.com

Peanut Sauce

Preparation: 5 Minutes , Cook Time: 20 Minutes

1 1 piece " ginger, peeled 1 small garlic clove 1/2 cup creamy peanut butter 2 tablespoons reduced-sodium soy sauce

124 Yield: 2 Cups

1 tablespoon fresh lime juice 1 teaspoon (packed) light brown sugar 1/4 to 1/2 teaspoons crushed red pepper flakes

With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

125

PORCINI SALT 1/3 cup dried wild porcini mushrooms, which is about 3 tablespoons ground (you can find them online, but they are often

Yield: 3/4 Cups available at whole foods for a more affordable price) 3/4 cup unrefined sea salt

Grind porcini mushrooms in a coffee grinder until they are the consistency you prefer, then mix with salt.

Sailor Clams Recipe

Preparation: 15 m , Cook Time: 15 m

126 Makes 2 Servings Yield: 2

"This is a very common recipe here in Spain. I give you my mom's Galician variation, you will love it!"

Total Time: 30 m Reviews

2 pounds fresh cherrystone clams 3 tablespoons olive oil 1 tablespoon minced garlic 1/2 onion, minced 1/2 cup dry white wine 1 pinch saffron threads

1 teaspoon crushed red pepper flakes 1/4 teaspoon vegetable bouillon powder salt to taste 1 tablespoon all-purpose flour 1/2 cup water 1 teaspoon chopped fresh parsley

Place clams and enough water just to cover them into a saucepan with a tight fitting lid. Cover tightly and bring to a boil over high heat; steam until the clams open, 3 to 5 minutes. Drain clams, reserving the water.

Meanwhile, heat olive oil in a skillet over medium heat. Add garlic and onion, cook and stir until the onion has softened and turned translucent, about 3 minutes. Pour in white wine and increase heat to high.

Season with saffron, red pepper flakes, and vegetable bouillon, then pour in the cooking liquid from the steamed clams, and bring to a boil.

Stir together flour and water until dissolved. Pour into the boiling sauce and stir until thickened. Season to taste with salt if needed. Add the clams in their shells, and toss until coated with sauce. Sprinkle with chopped parsley to serve.

Source: allrecipes.com

127

Smoked Salt Recipe

Preparation: 3 mins , Cook Time: 6 hours 1 cup coarse white salt wood chips. i recommend non-fruit and hardwood as the flavors tend to be more aggressive; we used hickory.

Yield: 1 cup supplies: a large bowl, cold smoker (described above), small bit of water, parchment paper or glass container

Fill the bowl with water and dump it into the sink. This will leave a small bit of water behind.

Working quickly, toss the salt into the damp bowl and swirl it around to absorb the water in the bowl.

Place the plug in the sink and fill with a small amount of water. Dip your fingers into it and drip the water from your fingers into the salt. Toss the salt to distribute and do a few more times - you will see the salt change texture slightly but stop before liquid forms in the bowl or the salt begins to clump.

Light your cold smoker, place parchment or glass bowl on other side of smoker and cover with salt.

Smoke for 6 hours making sure to stir the salt once per hour (this till distribute the smoke evenly)

128

SRIRACHA SALT

Preparation: 5 minutes , Cook Time: 4 Hours 3/4 cup salt

Yield: 3/4 Cups 3 tablespoons sriracha

Preheat your oven to 350F. Mix sriracha and salt together and spread over a baking sheet. Turn off the oven and then place salt inside and let it sit for 3-4 hours, or until fully dried out.

129

Tomato Sauce This sweet tomato sauce is great on pizza, tossed through pasta… there's so much you can use it for! olive oil 4 cloves garlic , peeled and finely sliced 1 bunch fresh basil , leaves picked and torn 3 x 400 g good-quality tinned plum

tomatoes sea salt freshly ground black pepper

Place a large non-stick frying pan on the heat and pour in 4 generous lugs of olive oil. Add the garlic, shake the pan around a bit and, once the garlic begins to colour lightly, add the basil and the tomatoes.

Using the back of a wooden spoon, mush and squash the tomatoes as much as you can.

Season the sauce with salt and pepper. As soon as it comes to the boil, remove the pan from the heat.

Strain the sauce through a coarse sieve into a bowl, using your wooden spoon to push any larger bits of tomato through. Discard the basil and garlic that will be left in the sieve, but make sure you scrape any of the tomatoey goodness off the back of the sieve into the bowl.

Pour the sauce back into the pan, bring to the boil, then turn the heat down and simmer for 5 minutes to concentrate the flavours. It will be ready when it’s the perfect consistency for spreading on your pizza.

Store the sauce in a clean jar in the fridge – it’ll keep for a week or so. Also great to freeze in batches or even in an ice cube tray, so you can defrost exactly the amount you need. But to be honest, it’s so quick to make, you might as well make it on the day you need it.

130

VANILLA SALT

Yield: 3/4 Cups

Served with strawberries or sprinkled over chocolate, this delicate salt adds a surprising pop of flavor to sweets and treats.

3/4 cup salt

3 to 4 vanilla beans

Using a sharp knife, cut a slit down the entire length of the vanilla bean. Then, with the tip of your knife, scrape out the seeds in the center, which should have a paste-like consistency. Place a small amount of salt in the coffee grinder with the vanilla beans and pulse until completely combined. Add the vanilla/salt mixture to the rest of the salt and thoroughly mix with a spoon.

131

Seafood Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms.

Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia (see the category of sea vegetables). In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.

The harvesting of wild seafood is usually known as fishing or hunting, and the cultivation and farming of seafood is known as aquaculture, or fish farming in the case of fish. Seafood is often distinguished from meat, although it is still animal and is excluded in a strict vegetarian diet.

Seafood is an important source of protein in many diets around the world, especially in coastal areas.

132

Baked Lemon Garlic Halibut

Preparation: 30 Min , Cook Time: 20 Minutes

3 tablespoons olive oil 1/3 cup freshly squeezed lemon juice 1 teaspoon smoked paprika 1/2 teaspoon red paper flakes 6 cloves garlic minced

1/2 teaspoon ground black pepper 1 teaspoon sea salt 1 teaspoon dried dill 1 pound halibut fillet

Halibut with Bacony Corn SautĂŠ Recipe

133 Makes 4 Servings Yield: 4 (serving size: 1 fillet and about 1/2 cup corn mixture)

Total Time: 20 Mins

1 tablespoon extra-virgin olive oil 4 (6-ounce) skinless halibut fillets 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 center-cut applewood-smoked bacon slice

2 1/4 cups fresh corn kernels (about 4 ears) 1 1/2 tablespoons butter 3/4 cup (1-inch) sliced green onions 4 limes wedges

Step 1 Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle fish evenly with salt and freshly ground black pepper. Add fish to pan; sautĂŠ 4 minutes on each side or until golden and cooked to desired degree of doneness. Remove fish from pan; keep warm.

Step 2 Reduce heat to medium. Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan; crumble. Add corn to drippings in pan; cook 3 minutes or until beginning to brown, stirring occasionally.

Stir in butter; cook 1 minute or until butter melts. Stir in crumbled bacon and green onions. Serve with lime wedges.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source: myrecipes.com

Halibut with Spicy Mint-Cilantro Chutney Recipe | MyRecipes

1 serrano pepper, halved 1/2 cup fresh cilantro leaves 1/2 cup chopped green onions 1/4 cup 2% greek-style yogurt (such as fage) 4 teaspoons 1/3-less-fat cream cheese 1 1/2 teaspoons fresh lemon juice 1/2 teaspoon minced peeled fresh ginger 1/8 teaspoon salt

134 Makes 4 Servings Yield: 4 servings (serving size: 1 fillet and 1/4 cup chutney)

1/8 teaspoon sugar 1/8 teaspoon cumin seeds 1 garlic clove, crushed 2 tablespoons chopped fresh mint 1/2 teaspoon garam masala 1/4 teaspoon salt 4 (6-ounce) skinless halibut fillets 1 tablespoon canola oil 1 tablespoon butter

Step 1 Remove seeds from half of serrano pepper; leave seeds in other half of pepper. Place both pepper halves in a mini food processor; pulse 5 times or until minced. Add cilantro and next 9 ingredients (through garlic); process until smooth. Stir in mint.

Step 2 Heat a large nonstick skillet over medium-high heat. Combine garam masala and 1/4 teaspoon salt; sprinkle evenly over fish. Add oil and butter to pan; swirl until butter melts. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. Serve chutney with fish.

If you're wary of spicy-hot food, remove and discard all the seeds and membranes from the serrano.

Source: myrecipes.com

Romaine-Wrapped Halibut recipe 3 tablespoons unsalted butter, softened 1 lemon, halved crosswise 2 tablespoons finely chopped shallots 10 unblemished large outer romaine

135 Yield: Yield leaves (from 2 heads) 4 6 pieces 4 (6-oz) halibut, cod, or other white fish fillets (1 1/4 to 1 1/2 inches thick)

Preheat oven to 450°F and coat inside of a 13- by 9-inch glass or ceramic baking or gratin dish with 1 tablespoon butter. Cut 2 thin slices from each lemon half and squeeze juice from remaining lemon.

Mash together remaining 2 tablespoons butter, 1 teaspoon lemon juice, and shallot and season well with salt and pepper. Sprinkle dish with remaining juice.

Cook lettuce in a large pot of salted boiling water 1 minute. Immediately transfer with tongs to a bowl of ice water to cool. Drain lettuce and cut out ribs, leaving top 1 inch of leaves intact.

Spread out 1 lettuce leaf lengthwise on a work surface. Place another leaf on first leaf, overlapping enough to cover any holes (use 2 extra leaves if necessary). Season 1 piece halibut with salt and pepper and place crosswise in center of lettuce. Spread top of fish with one fourth of shallot butter. Wrap lettuce over fish to form a packet (donâ&#x20AC;&#x2122;t worry if ends arenâ&#x20AC;&#x2122;t covered by lettuce) and transfer to baking dish.

Make 3 more packets in same manner, arranging them close together in baking dish.

Top each packet with a lemon slice. Cover packets with a sheet of wax or parchment paper, then tightly cover dish with foil.

Bake in middle of oven until centers of packets are just firm to the touch, 15 to 20 minutes, depending on thickness of fish. Serve with pan juices poured over packets.

Source: epicurious.com

136

Soup's

Alligator Chili

137

Preparation: 20 minutes , Cook Time: 2 hours 35 minutes

1 tablespoon olive oil 1 green bell pepper, diced 1 sweet onion, diced 2 pounds ground alligator meat 1 (28-ounce) can crushed tomato 1 (32-ounce) bottle tomato-vegetable juice cocktail (such as v8ÂŽ) 1 (15-ounce) can black beans, rinsed and drained 1 (15-ounce) can kidney beans, rinsed and

Makes 8 Servings

drained 1 tablespoon chipotle chile in adobo sauce, chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1 teaspoon smoked paprika 1 teaspoon celery salt 1/2 teaspoon ground ginger salt and pepper to taste 1 dash hot sauce, or to taste

Heat the olive oil in a large skillet over medium heat. Stir in the green bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high heat and stir in the ground alligator. Cook and stir until the meat is crumbly, and evenly browned. Drain and discard any excess grease. Stir in the crushed tomatoes, tomato-vegetable juice cocktail, black beans, kidney beans, and chipotle chile. Season with chili powder, cumin, cinnamon, smoked paprika, celery salt, ground ginger, salt, and pepper. Reduce heat to low; cover and simmer for 2 to 3 hours, stirring in water if the chili becomes too thick. Serve with hot sauce.

Flatlander Chili

138

Preparation: 15 minutes , Cook Time: 1 hour 45 minutes

2 pounds lean ground beef 1 (46 fluid ounce) can tomato juice 1 (29-ounce) can tomato sauce 1 1/2 cups chopped onions 1/2 cup chopped celery 1/4 cup chopped green bell pepper 1/4 cup chili powder 2 teaspoons ground cumin

Makes 10 Servings

1 1/2 teaspoons garlic powder 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried oregano 1/2 teaspoon white sugar 1/8 teaspoon ground cayenne pepper 2 cups canned red beans, drained and rinsed

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.

Add all ingredients to a large kettle. Bring to boil. Reduce heat and simmer for 1 to 1 1/2 hours, stirring occasionally.

139

Maltese Rabbit Stew

Preparation: 20 Minutes , Cook Time: 1 hour 1 rabbit, jointed 1 bottle full-bodied red wine, such as cabernet 3 garlic cloves, chopped 1 onion, chopped 6 8 sprigs 6-8 of thyme 6 bay leaves 1/4 teaspoon sumac 3 4 cups 3-4 chicken stock

Yield: 6-8 Cups 3 tablespoons tomato paste 16 18 16-18 cipollini or pearl onions, peeled 2 carrots, chopped 10 12 10-12 baby potatoes, cubed 1 cup peas 2 tablespoons capers, rinsed salt and pepper, to taste oil, for sauteing

Marinate rabbit in garlic, thyme, bay leaves, and 1 cup wine 1 hour to overnight In dutch oven, brown rabbit on all sides; set aside (reserve marinade) Saute chopped onion in oil; 5 min Deglaze with 1 cup wine; 3-5 min Add sumac and tomato paste, mix Add carrots, potatoes, cippolini/pearl onions, mix Add rabbit and marinade (including bay leaves, thyme and garlic) Mix in stock and remaining wine; bring to a boil Reduce heat, cover, and simmer for 1½ â&#x20AC;&#x201C; 2 hours, or until meat is tender Add peas and capers 10-15 minutes before the end of cooking Remove bay leaves before serving

Index

" "On the Flyâ&#x20AC;? Beef Gravy...... 35 1 1914 Butterscotch.............. 40 A Alligator Chili................ 137 Apple Fritter.................... 18 Applesauce/Banana Bread... 17 B BACON SALT................103 BBQ Sauce.................... 105 BBQ Sauce 2..................106 Bacon Jam add a recipe manual recipe Bacon Jam.............. 84 Bacon Vinaigrette..............92 Bacon-Wrapped Hot Dogs Recipe............................ 88 Baked Lemon Garlic Halibut......................... 132 Balsamic Vinaigrette.......... 93 Bannock......................... 22 Basil Pesto..................... 104 Bechamel Sauce.............. 107 Beer Batter Fish Made Great Recipe............................ 90 Beer Dip Recipe.............. 108 Beer-Battered Oysters with Jalapeno Tartar Sauce.......... 5

Best Steak Marinade in Existence....................... 109 Breakfast Casserole............ 89 Bud Rice Krispie Treats...... 25 Burger Seasoning............. 110 Butter Chicken................. 43 C CHILI LIME SALT.......... 111 Caesar Dressing................ 94 Cannabis Butter............... 26 Cannabis Cooking Oil....... 27 Chicken Enchiladas with Chili Verde Sauce..................... 45 Chicken Gumbo............... 38 Chicken with Truffles, Wild Mushrooms and Potatoes.... 48 Chicken with balsamic Vinegar, Sweet Onion & Thyme............................ 46 Chicken with mushroom cream sauce..............................47 Chilean Potato Pie (Pastel De Papas)............................ 49 Chilean Steak Salad with Sherry Vinaigrette............. 50 Classic Beef Stroganoff....... 51 Classic Meatloaf................52 Classic Steak Tartare.......... 53 Cocoa Cherry Pork............ 54

Cocotte Poached Sole Roll with Fruity Saffron-Peppers.......... 6 Cookies.......................... 19 Coq Au Vin.................... 55 Crab Cakes....................... 7 D Dinner in a Pumpkin......... 56 E Easy Grinch Punch Recipe Sherbet Punch - Christmas punch recipes................... 85 Emeril's Essence Recipe..... 112 F Fajita Seasoning Mix........ 113 Flatlander Chili.............. 138 Focaccia.......................... 23 Fried Chicken.................. 57 Fried Green Tomatoes......... 8 G GINGERSNAPS............... 20 Ganja Garlic Bread............ 28 Garlic Fingers with Donair Sauce............................. 58 Grassy Knoll Guacamole..... 29 Guinness Corned Beef....... 59 H Hachis Parmentier............. 60 Halibut with Bacony Corn SautĂŠ Recipe.................. 133

Halibut with Spicy MintCilantro Chutney Recipe | MyRecipes..................... 134 Herbed Vinegar.............. 114 Homemade Flour Tortillas Using a Pasta Maker.......... 87 Homemade Herb Salt....... 115 Homemade Mayonnaise.... 116 Homemade Soy Sauce.......117 J Jerk Marinade................. 118 Julia Childs Hollandaise Sauce........................... 120 Julia child steak spice........ 119 K Kool Fuckin Chicken......... 61 Korean Pork Chops........... 62 L Lifesaver Pizza.................. 30 Lime Cilantro Marinade.... 121 M MOJO-MARINATED PORK SHOULDER................... 64 Maltese Rabbit Stew......... 139 Mediterranean Pork Chops Sheet Pan Dinner.............. 63 Momofuku's Bo Ssam.........65 Momofuku's Slow Cooked Pork...............................66 Montreal Steak Marinade.. 122

Moroccan Pot Roast Recipe.. 67 Mustard Grilled Red Snapper.......................... 36 Mustard Sauce for Ham Recipe.......................... 123 N Nanaimo Bar................... 41 O Oreo Weed Brownies......... 31 P PORCINI SALT.............. 125 POT BUTTER V 2.0......... 32 Peanut Sauce.................. 124 Pork Roast with The World's Best Rub......................... 69 Pork Tenderloin in Bourbon 70 Pork and Fennel Choucroute with Walnut Mustard......... 68 Porterhouse Steak with Herbed Butter............................ 71 Pulled Pork......................72 R Ranch Dressing................ 95 Raspberry Vinaigrette Dressing......................... 96 Recipes........................... 73 Risotto-Stuffed Tomatoes...... 9 Roast beef with coffee gravy. 75 Roasted Yellow Pepper & Basil Vinaigrette...................... 97

Rock Fried Fresh Fish........ 37 Rocky Mountain Oysters Recipe:........................... 10 Romaine-Wrapped Halibut recipe........................... 135 Rotisserie Chicken............ 76 Royal Barbecued Pork Loin.. 78 S SRIRACHA SALT........... 128 Sailor Clams Recipe......... 126 Savory Parmesan SpinachArtichoke Dip - Kraft Recipes........................... 11 Scotch Quail Eggs............. 79 Simple Mustard Vinaigrette..98 Slow Cooker Potluck Spareribs......................... 80 Slow Cooker Short Ribs Recipe............................ 81 Slow-Cooker Pizza............. 86 Smoked Salt Recipe......... 127 Spicy Cilantro Dressing...... 99 Stout-Soaked Porterhouse with Beer Butter...................... 82 Stuffed Mushrooms........... 12 Stuffed Peppers.................13 T Tangy Grilled Asparagus..... 14 Tarragon Russian Dressing. 100 Tinctures........................ 33

Tomato Sauce................. 129 V VANILLA SALT..............130 W Wine, Saffron and Chili Infused Mussels................ 15 Z Zesty Italian Dressing........ 101