1/2 cup apple cider vinegar
1/3 cup packed dark brown sugar
1 teaspoon dry mustard
2 teaspoons celery seed
1 teaspoon cayenne pepper
1/2 teaspoon dried dill weed
1 cup sour cream
3/4 cup mayonnaise
1 teaspoon prepared horseradish
salt to taste
1 SMALL head red cabbage, shredded or 1/2 head
1 yellow bell pepper, cut into 1/4 inch strips
1 green zucchini, cut into 1/4 inch strips
Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat.
12 large egg yolk
1 oz. freshly squeezed lemon juice
Pinch cayenne pepper
8 tablespoons unsalted butter (1 stick) - melted
1 teaspoon kosher salt
Set up a double boiler with a Sauce Pan with 2” of water and a glass bowl larger than the pan.
Bring water to a simmering boil. Place the bowl over the boiling water. Add the eggs and begin to whisk. When eggs begin to lighten in color and thicken, add the lemon juice. Whisk continuously. Add the butter 1 oz. at a time until the sauce reaches a silky and smooth consistency. Season with salt to taste.
Remove from heat. To reheat, put over boiling water again and whisk until consistency is achieved. A teaspoon or two of warm water may be needed to loosen the sauce.
6 lb Yukon Gold potatoes
4 cups Vegetable stock/broth
1 cup olive oil
3/4 cup lemon juice
12 garlic cloves, smashed and minced
2 T dried oregano
4 tsp. salt
2 Lemons cut into wedges and fresh oregano,for garnish
Preheat oven to 400° F.
Cut potatoes: Peel potatoes and cut large ones into thick wedges – about 1 1/4" thick – and medium ones into 3 pieces.
Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
To crisp the potatoes: Transfer potatoes to a separate tray. Tilt the original roasting pan and scoop off as much of the oil as you can (some juices are ok), then drizzle over the potatoes. Add additional oil if needed to coat.
Transfer potatoes to oven and roast for 35 – 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 – 10 minutes or so to reduce down and make the garlic golden.
Plate up: Transfer potatoes to a large bowl. Drizzle over the reduced garlic pan juices. Serve, garnished with lemon wedges and oregano if desired.
3-4 pounds baby red or gold potatoes, cut into quarters
3 tbsp olive oil
3/4 cup breadcrumbs
3 tsp Italian seasoning
1 1/2 tsp salt
1/2 cup grated parmesan cheese
Preheat oven to 425-degrees F and lightly grease a large baking sheet. Combine cut potatoes and olive oil in a large zip close bag and shake to evenly coat the potatoes.
Add the remaining ingredients and shake to evenly coat again. Place the potatoes in an even layer on the prepared baking sheet.
Bake for 20 to 25 minutes, stirring the potatoes at least once halfway through. The potatoes should be golden brown and crispy on the outside, soft on the inside.
2 LARGE Idaho potatoes cut into large fries
Canola or Vegetable Oil for frying
Heat oil to 350 degrees. Flash fry potatoes for about 2 minutes then remove to a tray with paper towels to drain. Cover and let sit until ready to prepare. Fry potatoes for a second time for 3 minutes or until golden brown and crispy on the outside and still tender inside but hot. Remove to drain on a paper towel. Salt immediately after removing from oil.
Serves 8 -16 (whole or 1/2 pepper)
4 cups cooked Spanish Rice
2 cans Black Beans, rinsed and drained
1 can Queso Blanco
Sea Salt to taste
Lime Zest to taste
8 Poblano Peppers
Preheat oven to 450 degrees.
Halve the Poblano Peppers and remove the seeds.
Mix the cooked rice and black beans together. Fill the cavity of each of the peppers with the mixture. Season the top with salt. Place in a greased 13x9 casserole dish.Bake in the oven for 30 minutes. Remove from oven and top with the queso blanco cheese sauce. Garnish with some lime zest.
1 oz. olive oil
1 T butter
1/2 onions, finely chopped
1/2 green bell peppers, seeded, ribs removed, and diced
1/2 cup whole kernel corn
1 1/23 T minced garlic
1 cup long-grain white rice
4-ounce can tomato sauce
1 cups water
1 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon cumin
Heat the olive oil in a large frying pan over medium heat, then add the onions, green peppers, and corn and sauté until soft, about 3 minutes. Add the garlic and cook for another minute while stirring. Add the rice and stir together to mix. Add the tomato sauce and the chicken stock carefully. Season with the salt and pepper, and add the cumin, if using. Bring to a boil, lower the heat, cover, and simmer for 20 to 25 minutes, until the rice is done, stirring once or twice.
Serves 19 - 3 wedges eacgh
5 large russet potatoes, cut lengthwise and then into 3 wedges per half (30 wedges)
Freshly ground black pepper
2 T garlic powder
1 1/2 T Italian seasoning
1 1/2 cups grated Parmesan cheese
15 thin slices of bacon, cut in half
Heat the oven to 400°. Place a cooling rack on a baking sheet, then spray with cooking spray. In a large bowl, whisk together salt, pepper, garlic powder, Italian seasoning, and Parmesan. Add potatoes, tossing wedges until fully coated.
Keeping as much cheese on each wedge as possible, wrap potatoes in bacon.
Place bacon-wrapped potatoes on prepared rack, then bake, turning halfway through, until the bacon is cooked and potatoes
Serves 8 - 10
4 pints grape or snacking tomatoes halved or 3 cups diced tomatoes
(Colorful or Heirloom Tomatoes are best)
1/2 cup thinly sliced red onion
2 tablespoon fresh herbs (basil)
pinch of fresh oregano
6 tablespoons olive oil
2 tablespoon red wine vinegar
salt & pepper to taste
Place tomatoes, red onion in a shallow bowl. Drizzle with olive oil and red wine vinegar. Toss to combine. Season with salt, pepper and fresh herbs to taste.
4T packed brown sugar
3 T butter, softened and divided
1 1/2 tsp ground ginger
1 1/2 tsp dark molasses
1 1/2 tsp pineapple juice
1⁄2 tsp almond extract
1 1/2 T cilantro, chopped
½ tsp Cayenne Pepper
2 lbs sweet potatoes, scrubbed and cut diagonally into 1/4 inch slices
Preheat grill for 5 minutes.
In a small bowl, combine the brown sugar, ginger, and 1 Tbsp of the butter; mix well. Stir in molasses, pineapple juice, almond extract and cilantro; set aside.
Melt the remaining butter and brush both sides of cut potato slices. Place a scant pinch of cayenne pepper over each potato. Grill for 8 to 10 minutes or until tender. Spoon the molasses mixture evenly over cooked potato slices and serve.
Makes 24 muffins or 1 - 10" cast iron skillet
Nonstick cooking spray, for spraying muffin tin
2 cup white cornmeal
1 cup yellow cornmeal
2 tablespoons baking powder
2 tablespoons sugar
1 finely diced jalapeno seeded
2 1/2 teaspoons kosher salt
1 cup milk
1 cup buttermilk
1/2 cup canola oil
1 1/2 cups frozen corn kernels
1 cup grated sharp Cheddar
1 cup finely diced yellow onion (about 1 small)
1/2 cup diced green bell pepper
Preheat the oven to 375 degrees F. Spray two 12-cup muffin tin with nonstick spray and place in the oven while you make the batter.
In a large bowl, combine the cornmeal, baking powder, sugar, and salt. Stir to combine. Add the milk, oil and corn and stir until just combined. Stir in the Cheddar, onions and green peppers and Jalapeno and stir just until incorporated.
Carefully remove the hot muffin tin from the oven and ladle the batter into it. Return to the oven and bake until a toothpick comes out clean, about 15 minutes. Let cool 5 minutes. Remove from the muffin tin and serve.