Fun Recipes to share.

[daddyknowsbest]

They are available in groceries stores, though often dried.

I've never seen dried morels available in the UK, which is a shame (no fresh ones either). I've only ever had them in restaurants, such a gloriously flavoursome mushroom.

 

[dr_bates]

Tuna Cakes with Sauce

There was a sale and, being frugal, you filled the pantry with cans of tuna. Now as you scan the cupboards for dinner options, you secretly wonder why you bought so much cat food.

You don't want a tuna salad sandwich and noodles and tuna might not sound intriguing tonight. How about tuna Cakes?

These are often called patties. It does sound appropriate. A patties are things you avoid stepping upon in a cow pasture. I'll stick to cakes.

It's important to have an accompanied sauce to help make this special. There are many options. Here are a few:

MUSTARD DILL SAUCE
3 tbs Dijon mustard.
2 tbs lemon juice.
2 tsp dill.
2 tbs sugar.
1/2 cup olive oil.
Salt to taste.
Pepper to taste.

Mix all ingredients excluding olive oil.
Slowly whisk in olive oil.
Chill in refrigerator to blend flavor.

CURRIED SAUCE
1/2 cup mayonnaise.
1 tsp curry powder.
1/2 tsp sugar.

Whisk all ingredients together.
Chill in refrigerator to blend flavor.

HONEY MUSTARD SAUCE
3 tbs Dijon mustard.
1/4 cup honey.
2 tbs mayonnaise.
2 tsp white wine.
1/4 tsp dried mint.
Salt to taste.
Pepper to taste.

Whisk all ingredients together until blended.
Chill in refrigerator to blend flavor.

PEANUT SAUCE
1/2 cup smooth peanut butter.
1 clove garlic, minced.
2 tbs soy sauce.
2 tbs toasted sesame oil.
3 tbs apple cider vinegar.
1 tbs lime juice.
1/2 tsp red pepper flakes.
1 tbs brown sugar.
1/4 cup water.

Whisk all ingredients together.
Chill in refrigerator to blend flavor.

SRIRACHA SAUCE
1 cup mayonnaise.
1 tbs lime juice.
1 tsp garlic powder.
1/2 tsp salt.
2 tbs Sriracha (or to taste).

Whisk all ingredients together.
Chill in refrigerator to blend flavor.

POMEGRANATE SAUCE
3 & 1/2 tsp pomegranate molasses.
1/4 cup olive oil.
2 tbs balsamic vinegar.
2 tsp shallots, minced.
1/4 tsp salt.
1/2 tsp pepper.

Mix together pomegranate molasses, vinegar, and shallots.
Slowly whisk in olive oil.
Mix in salt and pepper.

for the cakes:
TUNA CAKES
10 oz tuna (2 cans) (preferably in water), drain well.
3 cloves garlic, minced.
1/4 cup onion, chopped fine.
1 tsp lemon juice.
1 tbs lemon zest.
1 large egg.
1/4 cup bread crumbs.
2 tbs mayonnaise.
1/4 cup Parmesan cheese, grated.
2 tbs olive oil.
1 tsp parsley flakes.
Salt to taste.
Pepper to taste.
1/4 cup additional each of Parmesan cheese and breadcrumbs to bread.

Drain water from tuna.
Mix tuna with garlic, onion, lemon juice, zest, salt and pepper, parsley, egg, breadcrumbs, mayonnaise, and Parmesan cheese.
Mix breading (Parmesan cheese and breadcrumbs)
Form tuna mixture into patties (cakes).
Lightly coat with breading.
Heat oil in skillet on medium heat.
Fry cakes until browned on both sides.

Serve with your preferred sauce.

 

[dr_bates]

Pupusa

It seems that whenever people in the USA think of Latin foods images of tacos, burritos, and enchiladas come to mind. While I love Mexican food, we seems to ignore numerous other banquets, like those from Cuba, Puerto Rico, other Caribbean destinations, and the entire South American continent.

Papusa is the national dish of El Salvador, which is essentially a grilled flatbread (often made of corn flour) filled with cheese, beans, squash, chicken, pork, beef, or even seafood, and often accompanied with a sauce.

Here we will examine some fillings, then the making of the breading, followed by a few sauce options.

Find a combination you like!

Fillings:

CHEESE: the easiest!
2 cups mozzarella cheese or quesillo cheese, shredded.
Divide for filling.

CHEESE AND BEAN:
1 cup mozzarella cheese or quesillo cheese, shredded
1 cup refried beans.

Heat beans to soften, blend in cheese.
Divide for filling.

SQUASH:
1 cup butternut squash, cooked.
1/4 cup jalapenos, diced.
3/4 cup mozzarella cheese or quesillo cheese.

Mix and divide for filling.

CHICKEN:
1 cup chicken, cooked and shredded.
1 cup mozzarella cheese or quesillo cheese.
Diced Jalapeno if desired.

Mix and divide for filling.

PORK:
1 cup ground pork sauteed with jalapenos.
1 cup mozzarella cheese or quesillo cheese.

Mix and divide for filling.

BEEF:
1 cup ground beef cooked with onion, minced jalapenos, and Mexican spices. (I use Taco seasoning.)
1 cup mozzarella cheese or quesillo cheese.

Mix and divide for filling.

SHRIMP:
1 & 1/2 cups shrimp, cooked.
1 shallot minched.
1 tsp olive olive.
1 tbs lime juice.
1 tbs cilantro.
Salt and pepper to taste.

Blend together till a paste.
Divide for filling.


the breading:

1 tsp sea salt.
2 cups water.
3 cups corn four.

Mix salt and flour.
Slowly stir in water.
Put on some gloves .
Mix with your hands.
Knead until a smooth dough forms.
Cover dough. Let stand for 15 minutes.
Divide in 8 equal portions.
Pat one portion into a flat disc.
Keep resting if rough covered.
Add 1/8th of allotted filling.
Fold and punch dough around filling, roll into a ball.
Gently pat and press ball into a round disc about 1/4 inch thick.
Make other pupusas, keeping dough not in use covered.
Heat griddle over medium heat.
Spray with cooking spray.
Cook on both sides till golden brown (and slightly charred) about 5 minutes per side.
Serve with sauce.

the sauces:

Curtido. (This is the most common accompaniment) This is essentially an El Salvadorian style cole slaw.

1/4 cup medium cabbage, finely shredded.
1 carrot, grated.
1/2 red onion, thinly sliced.
1/4 tsp oregano.
1/2 jalapeno, thinly sliced.
1/2 apple cider vinegar.
3/4 tsp salt.

Put shredded cabbage in a colander.
Sprinkle with salt.
Let sit several minutes.
Press out moisture.
Mix cabbage with carrots in a bowl.
Cover with boiling water.
Let stand for 5 minutes.
Drain. Dry vegetables.
Mix cabbage with onions, pepper, and oregano.
Add vinegar.
Additional salt may be added
Cover and refrigerate.
Will start to ferment, so gas may need to be released.

Salsa Roja:
3 large tomatoes.
2 cloves garlic.
4 tbs onion.
2 chilies.
1 cilantro stalk.
Sea salt
Olive oil.

Destalk chilies. Remove seeds.
Cut tomatoes in half.
Remove any green areas.
Coat ingredients with olive oil.
Place in a baking sheet.
Put under broiler for 8-14 minutes.
It'll be lightly charred.
Cool ingredients.
Put all ingredients into blender.
Blend till smooth.

Mango Salsa:
1 mango, diced.
1/2 red bell pepper, diced.
1 green onion, chopped.
1/2 jalapeno, finely chopped.
1 tbs lime juice.
1/4 cup fresh cilantro.
Salt and pepper to taste.

Stir all ingredients together.

Or use your favorite salsa.

 

[dr_bates]

Lavender Sugar Cookies

Though commonly planted in flower gardens, lavender is underutilized. It offers more than a pleasant fragrance. You can use this herb is wide range of recipes. In this case, we're going sweet with cookies.

Sugar cookies are a typ of shortbread. (To our British friends, these are biscuits.) Unlike most other types of cookies, leavening agents aren't added.

"Short" refers to proportion of fat to flour, leaving the cookie crumby. They aren't chewy. Nevertheless, the secret behind a great texture is mixing as little as possible. The less the better is worked, the more tender and crumby it will be.

There are two species of lavender frequently planted: English and French. French lavender is highly aromatic with a high oil content. English is more subtle but better for culinary purposes.


Cookie:
1 cup sugar.
1/2 tsp lavender (culinary grade). {Don't use lavender that was exposed to insecticides.}
1 & 1/2 cup flour.
10 tbs butter.
3 egg yolks.
1 tsp vanilla.

Icing:
3/4 tsp vanilla.
3 tbs whole milk.
1 & 1/2 cups powdered sugar.

Combine 1/4 cup sugar with lavender.
Process until lavender is finely ground.
Add lavender sugar with remaining sugar.
Add butter.
Beat until light and fluffy.
One at a time, beat in yolks.
Mix in vanilla.
Add flour.
Mix only to blend.
Layout on parchment paper.
Roll into a 9 inch long log.
Wrap or cover.
Refrigerate at least two hours.
Preheat oven to 350°.
Cover baking sheet with parchment paper.
Remove log from refrigerator.
Carefully cut into 1/4 inch rounds.
Place on parchment paper covered baking sheet.
Bake 12 minutes or until cookie is just beginning to turn golden brown on the edges.
Cool before frosting.
Whisk icing ingredients together until smooth.
Frost.
Sprinkle a tiny amount of lavender on top.

 

[dr_bates]

Asparagus with Hollandaise Sauce

Learning how to make a good eggs Benedict starts with perfecting a sauce, in particular hollandaise sauce.

French cuisine is famous for sauces. There are five essential mother sauces, which are the base for all the other specific sauces.
Bechamel is a white sauce.
Espagnole is a brown sauce.
Tomato is, obviously, a red sauce.
Velouté is a blonde sauce.

But today, we'll concentrate on the fifth, hollandaise, a butter sauce.

Hollandaise is an emulsion, which is a suspension of two ingredients that normally don't coexist together (water and oil). Like an emulsion, if not done right, it can "break", separate. We're going to avoid the lumpy mess.

for the sauce:
3 large egg yolks.
1 & 1/2 tbs lemon juice.
Salt to taste.
White Pepper to taste.
3/4 cup butter, melted.
4 tbs butter, chilled.

In a small sauce pan, whisk yolks with lemon juice.
Whisk for about a minute, mixture should be lemon yellow and slightly thick.
Add 2 tbs chilled butter.
Place on low heat.
Whisk continuously.
Whisk until mixture is thick (should be able to see bottom of pan between strokes).
Remove from heat.
Add 1 tbs chilled butter.
Whisk until incorporated.
Add last tbs chilled butter.
Whisk until incorporated.
Whisk whisk whisk.
While whisking very slowly add melted butter.
Mix in salt and pepper.
Serve warm.


for the asparagus:

1 lb asparagus.
1 tbs olive oil.
1/4 tsp salt.
Black pepper to taste.

Preheat oven to 450°.
Clean and trim off tough ends of asparagus.
Place an a single layer on a baking tray.
Thick ends facing the edge of pan (where it will be slightly hotter).
Drizzle with olive oil.
Roll asparagus to coat with oil.
Season with salt and pepper.
Roast for 5 minutes.
Quickly roll asparagus.
Roast for 5 additional minutes.
Put on platter, pouring sauce on top.

 

[dr_bates]

Eggs Benedict

This is a classic breakfast dish that is certainly more complicated than scrambled eggs with toast. It consists of a poached egg on Canadian bacon, sitting atop an English muffin and drizzled with hollandaise sauce.

There are many variations including:

Eggs Florentine.
With this spinach and tomato are substituted for Canadian bacon.

Eggs Zenedict.
This one uses bacon instead of Canadian bacon. Scone is often used to replace the English muffin.

Koa Benedict.
Replace the Canadian bacon with turkey to get variety, which is great after Thanksgiving.

Huevos Benedictos.
Adds avocado and salsa with the hollandaise sauce.

Mahi Benedict.
With this variation use mahi-mahi instead of ham.

Eggs Royale.
For this substitute smoked salmon for the Canadian bacon.

Eggs Neptune.
With this, replace the Canadian bacon with crab meat.

Yet another uses prosciutto instead of Canadian bacon.


Use the direction above (with Asparagus with hollandaise sauce) to prepare the sauce.


4 eggs, cold - straight from the refrigerator.
14 oz shaved Canadian bacon.
2 English muffins
1 tsp white vinegar.
Black pepper to taste
Finely chopped green onions for garnish.

Bring a pot of water to a boil.
Once boiling, reduce heat and simmer.
Crack an egg into a very fine mesh.
Besides the yolk and egg whites, eggs have a very thin watery fluid.
We need to remove that watery fluid.
Put vinegar in simmering water.
Stir simmering water to create a vortex, a whirlpool.
Drop prepared egg in center on vortex.
Cook egg for 2 minutes.
Scoop out egg.
Overcooked eggs will have a hardening yolk.
Absorb excess water with paper towels.
Toast English muffin.
Top muffin with shaved Canadian bacon.
Place poached egg on Canadian bacon.
Drizzle hollandaise sauce over top.
Garnish with green onion.

 

[dr_bates]

Béarnaise Sauce

Many people devotedly add store brand steak sauce to their freshly grilled (and often expensive) steak. This makes me sad.

The flavor is harsh, bitter, and overpowering. It essentially completely covers the flavor of the meat. (Why grill steak if you can't enjoy the true flavor?) It's like pouring ketchup over a lobster.

Béarnaise is a modified hollandaise sauce, which compliments steak. It can also be used on salmon (and other fish), vegetables (particularly potatoes and asparagus), eggs Benedict, and pizza. Yes, I said pizza.

Instead of masking flavor, béarnaise will elevate the dish.

Yes, this is a modified version of hollandaise, one of the five mother sauces. Let's get started:


2 large egg yolks.
12 tbs butter, warmed.
1/2 dry white wine.
1/4 cup white wine vinegar.
3 sprigs of tarragon, finely minced.
3 sprigs of chervil, finely minced. (You can substitute extra tarragon.)
1 small onion, finely chopped.
1/2 tsp back peppercorns.
Salt to taste.

In small sauce pan, mix wine, vinegar, tarragon, chervil, onion, and peppercorns.
Bring to a simmer.
Lower heat but keep simmering for 15 minutes.
We are reducing the liquid until there is only about 1 & 1/2 tbs of liquid left.
Keep liquid. Strain out solids. Press solids to remove as much moisture.
Combine reduced wine, yolks, and salt to small blender.
Blend.
While still blending, slowly dribble liquid butter into the mix.
Add some flakes of tarragon, if desired.
Pour sauce into a small pan.
Keep warm until ready to use.
This sauce does not cool or reheat well.

Compliment your freshly grilled steak!

 

[dr_bates]

Cuban Grilled Zucchini

This is great way to utilize your summer harvest of zucchini. It can compliment whatever meat you opt on grilling or accompany other entrees, not just Latin dishes.


5 zucchini, quartered lengthwise.
4 tbs olive oil.
1/2 tbs paprika.
1 tbs chili pepper.*
1/4 cup cilantro, finely chopped.
1/4 tsp salt.
1/4 tsp pepper.
1/4 cup queso fresco, grated or crumbled.**

* If fearing spicy heat, use less spice.

** You could use feta or cheddar.
(Technically, cheddar is a white cheese. Today many manufacturers dye cheddar orange.)

In a bowl combine olive oil, paprika, chili pepper, salt, and pepper.
Brush zucchini spears, coating well.
Grill 5-10 minutes, until slightly tender.
Remove from grill
Brush remain olive over spears.
Garnish with cilantro and cheese.

 

[dr_bates]

Char Siu

This is the meat (often sold on a stick) at oriental street vendors. For our sake, they often simply call it sticky barbecue pork. It extremely popular.

Char Siu translates to "fork burn" or "fork roast". This is a reference to how it was traditionally prepared, skewered and barbecued over a fire.

Lean pork belly is generally used. But you could use pork shoulder or other types of fillets. (Pork belly is the best.)

It can be made with extra sauce to dip in while eating. But I don't think it's absolutely warranted.


6 pork belly fillets.
1/3 cup soy sauce.
1/3 cup hoisin sauce.
2 tbs brown sugar.
2 tbs honey.
2 tbs rice wine vinegar (or dry sherry).
1/2 tsp Chinese five spice powder.
1/2 tsp red food coloring (to give it the classical look), optional.
1 shallot, chopped for garnish.

For extra sauce (optional)
1/4 cup soy sauce.
1/4 cup hoisin sauce.
2 tbs brown sugar.
1 tbs honey.
1 tbs rice wine vinegar or dry sherry.
1/4 tsp Chinese five spice powder.
1/8-1/4 tsp red food coloring.

In a bowl combine soy sauce, hoisin, brown sugar, honey, rice wine, five spice powder, and food coloring.
Whisk well to combine.
Separate half, reserving one for later in refrigerator.
Put pork in remaining sauce.
Coat well.
Cover.
Marinade several hours (or overnight) in refrigerator.
Preheat oven to broil, 350°.
Take pork from refrigerator.
Drain and discard marinade.
Cover baking sheet with parchment paper or aluminum foil.
Place pork on baking sheet, single layer.
Broil 30 minutes, rotating occasionally and coating with reserved marinade.
Remove from oven.
Allow to cool.
If you want additional glaze: combine additional ingredients in a sauce pan.
Bring to a boil.
Simmer for 5-8 minutes.
Stir frequently, as it can burn if heat is too high.
Cut pork into strips.
Garnish with the scallion and serve with glaze.

 

[dr_bates]

Fried Plantains

When you shop for apples, there are often a wide range of types available. When it comes to bananas, normally it just the common Cavendish. It's one specific dessert variety, sweet and seedless. In some areas, however, you might find shelves filled with perhaps twelve different types.

(Worldwide there are over 1,000 types of bananas.)

What we're after today is a plantain. These are bigger, thicker, and full of starch.

I like this with a sweet coconut sauce. You could use a salsa or hot sauce.

2 plantains, ripe.
2 tbs honey.
1/4 tsp cinnamon.
3/4 cup coconut milk.
3 tbs peanut butter.
Peanut oil for frying.

In a sauce pan over low heat, heat coconut milk.
When warm add the peanut butter.
Stir until fully incorporated.
Stir in cinnamon.
Add honey, then stir until fully dissolved.
Continue to simmer for about 10 minutes or until thickened.
Remove from heat. Set aside.
Add enough peanut oil to frying pan to cover 1/4 inch deep.
Remove peel of plantains.
Cut plantain in 1/4 inch slices.
When oil is hot, carefully a layer of plantain slices.
Fry until reddish brown (about 5 minutes on each side).
Remove cooked plantain.
Drain off excess oil from cooked plantain.
Serve warm with sauce.

 

[Yowie212]

"The flavor is harsh, bitter, and overpowering. It essentially completely covers the flavor of the meat. (Why grill steak if you can't enjoy the true flavor?) It's like pouring ketchup over a lobster."

I've got several family members that if I poured gravy over a boot, they'd be happy.

 

[dr_bates]

"The flavor is harsh, bitter, and overpowering. It essentially completely covers the flavor of the meat. (Why grill steak if you can't enjoy the true flavor?) It's like pouring ketchup over a lobster."

I've got several family members that if I poured gravy over a boot, they'd be happy.

Perhaps instead of cooking, these people might be better off to just serve condiments.

 

[dr_bates]

Grilled Calamari

You've seen calamari on the menu. Perhaps you even tried it. More than likely it was thickly breaded, so it's doubtful you tasted much of the actual calamari.

All too often it's over cooked, making the flesh tough and rubbery. It's like eating a Goodyear tire. No amount of lemon juice will fix that.

But don't be fearful of trying this yourself!

It's classically cut in small segments, making numerous rings. For grilling purposes, we're going to first cut them into sheets - fillets. Once done grilling, additional cuts will create spirals.

1 lb calamari. (Small)
5 tbs olive oil.
1 tbs lemon juice.
1 clove garlic, finely minced.
2 tsp parsley.
2 tbs baking soda.
2 tbs salt.
1/2 tsp Pepper.

Combine 3 tbs olive oil with lemon juice, garlic, 1/4 tsp pepper, and parsley. Mix and set aside.
Cut squid bodies lengthwise down one side.
Flatten into planks.
Dissolve baking soda and salt in 3 cups cold water.
Submerge planks and tentacles.
Cover and refrigerate for 15 minutes.
Remove from brine, laying on a towel.
Place another towel on top.
Gently press down to blot out excess moisture.
Let it rest between towel for 10 minutes.
Toss squid with remaining oil and pepper.
Skewer tentacles so they won't fall through the grill.
Clean and condition grill.
Heat on high.
Cook about 2 & 1/2 minutes on each side.
Flesh will turn opaque.
Tentacles will take more time, roughly two more minutes.
Slice planks into 1/2 inch strips.
Remove skewers.
Coat with olive oil mixture.
Serve.

 

[dr_bates]

Peas with Pancetta

Everybody has their fears. While growing up, one of mine was peas. That pile of overcooked green mush was brutally intimidating. Mother seemed to boil those brutal blobs nearly every night. I was afraid of what cruelties dinner had in-toll.

Eventually she started cooking peas in the microwave, which meant she was more time efficient spreading the banquet of misery. There were never any spices. I'd like to say butter was scant; but instead she used margarine, which probably isn't much healthier than eating paint. How did I survive!?

Canned peas offer an even faster way to make mush. Put the can opener away. Save those cans for apocalyptic days.

Mushy peas are for babies and toothless senior citizens. They shouldn't be on our menu!

Even though peas are relatively easy to prepare, few things give me more satisfaction than preparing perfect peas.

If you can't find pancetta, substitute bacon. They're quite similar. If you substitute it for ham, I won't yell. I will only judge you silently. I would, however, probably voice discontent if you used Spam, followed by checking if the house was on wheels.

1 lb peas. (If using frozen, let them thaw for a couple hours.)
4 oz panchetta.
1/2 onion, finely diced.
2 cloves garlic, minced.
1 tbs lemon juice.
1 tsp lemon zest.
Pinch of red pepper flakes.
Salt to taste.
Pepper to taste.
Parmesan cheese.

Drizzle a little olive oil in a skillet.
Add panchetta, cook until gold brown and crispy (5-7 minutes).
Remove panchetta to paper towels to absorb excess oil. Set aside.
In the same pan, now without panchetta, add the onion.
Cook for a few minutes on medium heat until translucent.
Add garlic, lemon zest, red pepper, pinch of salt, and a pinch of black pepper.
Cook for a minute or two until garlic is softened.
Add the peas. Cook for about five minutes, stirring often. (Frozen peas may take longer.)
Add 3/4 of the panchetta. Stir.
Pour into serving bowl.
Sprinkle remaining panchetta on top.
Sprinkle with Parmesan cheese.

Did you notice that these peas weren't boiled?

Do your part to stop mushiness.
Stop scaring people with peas!

 

[dr_bates]

Scalloped Potatoes

I sense there is confusion between scalloped potatoes and au gratin. There is a difference. The stupefaction might stem from processed boxed versions. Beyond the artificial ingredients, they've blurred the distinction of cheesy potatoes.

Au gratin potatoes were traditionally made from layering thinly sliced potatoes with cheese, often topped with a crispy crust of breadcrumbs. (Technically, the term au gratin can refer to any dish topped with crispy breadcrumbs.)

Scalloped potatoes were made from thicker potatoes wedges in a cream sauce, often without a topping.


5 lbs russet potatoes, peeled and thinly sliced.
3 slices prosciutto, crisped and chopped.
1 & 1/2 cups gruyere cheese, grated.
1 & 1/4 cups Parmesan cheese, grated.
2 tbs butter.
1 cup shallots, finely chopped.
4 cloves garlic, minced.
2 & 1/2 cups heavy whipping cream.
1 tsp salt.
1 tbs thyme, chopped.
Fresh sage - fried for garnish.


Preh at oven to 400°.
Spray a 3 qt baking dish with cooking spray.
Combine cheeses for n a bowl, reserve 1/2 cup for topping.
Melt butter in a sauce pan.
Add shallots and garlic.
Cook until softened.
Add cream, the unreserved cheese, thyme, and salt.
Stir over low heat until cheese is melted.
Place 1/2 of the potatoes in baking dish.
Add 1/2 the cheese mixture.
Place the other 1/2 of the potatoes on top.
Add remaining cheese mixture.
Sprinkle reserved cheese on top.
Cover and bake 30 minutes.
Uncover and bake an additional 30 minutes or until potatoes are tender.
Remove from oven.
Let cool for ten minutes.
Garnish with prosciutto and sage.

 

[dr_bates]

Beef Jerky

Let's jerk your meat!

The term jerky is derived from "ch'arki" of the Quechua people of South America. It means dried and salted meat.

Flank steak works well; however, you can use any lean meat. -leaner the better. Cut off any fat.

Slice the meat as thin as possible, 1/8 to 1/4 inch thickness. If you want chewier jerky, slice with the grain. For more tender jerky, slice against the grain.

Select your marinade.
Here are two options:


"Original"
1/2 cup soy sauce.
2 tbs Worcestershire sauce.
2 tsp ground pepper.
1 tsp liquid smoke.
1 tsp onion powder.
1/2 garlic powder.
1 tsp salt.


"Teriyaki"
3/4 cup soy sauce.
1 clove garlic minced.
1-2 tbs ginger, grated.
2 tbs sesame oil.
1 cup rice wine.
1/2 cup honey.
1/2 cup brown sugar.
2 tbs rice vinegar.
Red pepper flakes to taste.


Both marinades are for 2 pounds of meat.

Mix marinade ingredients.
Put meat in marinade.
Using a large ziplock bag can help.
Cover. Refrigerate over night.
If you have an air drier, use it.
For ovens, turn on lowest setting, around 150°.
If the lowest is 170°, keep oven door cracked open.
Line a baking sheet with foil.
Put a wire rack on baking sheet.
Arrange meat in a single layer.
Dry for several hours.
Can take 5 hours, check periodically to ensure it isn't baking. For air-driers it might take 8 hours.

Share your meat!

 

[dr_bates]

Breakfast Muffin

These are also called morning glory muffins. Though they can be eaten throughout the day, it's a great addition to your breakfast.

To help fuel you through the day, you can load this up with all sorts of wonderful things.

Apple
Banana
Blueberries, dried
Bran
Carrot
Coconut
Cranberries, dried
Flaxseed
Pecans
Pineapple
Pumpkin seeds
Raisins
Strawberries, dried
Sunflower seeds
Walnuts
Zucchini

Perhaps you can even expand this list.

These were first made in 1978 on Nantucket Island in the Morning Glory Cafe. Essentially it's made from a dense spice cake batter with nuts and fruits added.


2 cups while wheat flour.
1/2 tsp salt.
1 & 1/2 tsp baking soda.
1/2 tsp ground ginger.
2 tsp cinnamon.
1/2 tsp nutmeg.
1 cup brown sugar.
1/4 cup ground flaxseed.
2 cups carrots, shredded.
1/3 cup coconut, shredded.
1 tart apple, shredded.
1/2 cup raisins.
1/2 cup walnuts, chopped.
1/4 cup pumpkin seeds, shelled unsalted.
1/2 cup vegetable oil.
1/4 cup pineapple juice.
3 eggs.


Preheat oven to 400°.
Line muffin pan with liners.
Typically this will make 14-16 muffins.
Spray liners with cooking spray.
Set aside.
In a large bowl mix together the flour, salt, soda, spices, brown sugar, and flaxseed.
Add the apple, carrot, coconut, raisins, walnuts, and pumpkin seeds. Mix to combine.
In a different bowl, mix together the pineapple juice, oil, and eggs.
Add wet ingredients to dry ingredients.
Mix only to combine.
Scoop into muffin liners.
Bake 5 minutes.
Reduce oven to 350°.
Bake an additional 16 minute or until inserted toothpick comes out clean.

Enjoy your breakfast.

 

[dr_bates]

Peri Peri Chicken

Let's turn up the heat!

Peri peri is a spicy marinade and rub that was created in Mozambique. When the Portuguese encountered it in South Africa, they spread the recipe.

Some of the original ingredients can be difficult to secure. While some changes have been made, the integrity remains. It's robust, flavorful, and very spicy. If you wish, more mild versions can be made.

One key ingredient of classical peri Peri is bird's eye chili peppers. They're quite hot but can be difficult to find. Other hot peppers, of course, can be substituted. (Here we are using habanero.)

You can use the marinade on wings, breasts, and legs. Here we're using it on quarters. Cooking time will vary on type and thickness.

for the rub (marinade):
6 cloves garlic.
4 red fresco peppers seeded, seeded (jalapeno can be substituted).
1 habanero pepper, seeded.
1 red bell pepper, seeded and diced.
1 tbs smoked paprika.
1 tbs thyme.
1 tsp cayenne pepper.
1 & 1/2 tsp salt.
1 tsp black pepper.
1 tbs lemon juice.
1/3 cup sherry vinegar.
1/2 olive oil.
1/2 tsp onion powder.
1 tsp sugar.

for the chicken:
4 leg quarters
Salt.

The easiest way to combine the rub (marinade) is using a blender.
Add all marinade ingredients to blender.
Mix until smooth.
Reserve 1/4 marinade for later.
Make several cuts into chicken skin (to help marinade penetrate).
Season chicken with salt.
Put chicken quarters and 3/4 of marinade in a large ziplock bag.
Seal bag. Ensure all chicken is covered.
Marinade in refrigerator for 24 hours.
Preheat oven to 400°.
Roast chicken for 50-60 minutes.
Internal temperature needs to be 165°.
Just before roasting is complete, heat reserved marinade in a sauce pan.
Serve as a dip with chicken or sprinkle some on top.

Get spicy!

 

[dr_bates]

South African Picnic Bread

I found this protein rich quick bread some time ago, while searching for new and fun things to try. This isn't your typical bread; it's quite savory.


2 & 1/2 cups flour.
4 tsp baking powder.
1 cup green onion, finely chopped.
3 cups cheddar cheese, coarsely grated.
8 large eggs, beaten.
1 lb lean bacon, finely chopped.
1 tbs chili sauce.
2 tsp seasoning salt.
1/4 tsp black pepper.
3 tbs butter, melted.
(up to) 1 cup buttermilk.

Preheat oven to 350°.
Spray two bread loaf pans.
Do not fry bacon, just ensure it's chopped finely.
Mix all ingredients except the buttermilk.
Add just enough buttermilk to make batter soft, as if you're making scones.
(It is doubtful you'll need much.)
Divide batter between the two tins.
Bake one hour or until toothpick comes out clean from center.
Remove from oven.
Let cool 10 minutes before removing from tin.
Cool on a wire rack.

This is clearly not a low-fat food.

 

[dr_bates]

Baklava

This is a classy Greek and Middle Eastern treat. It's decadently sweet.

While it appears complicated, it is actually not terribly difficult to make. There is a degree of repetition. If you zone out and if your counting is off a little. Fear not. Nobody is going to notice.

The phyllo sheets are delicate. They will readily tear. Fear not. Apply them the best you can. It'll work out.


for the syrup:
1 cup honey.
1 cup water
1/2 cup sugar.
1 tbs lemon juice.

for the substance:
16 oz phyllo dough, thawed.
1 lb walnut, chopped. (or pistachios).
1/4 cup sugar.
1 tsp cinnamon.
3/4 cup butter, melted.

Start with making the syrup.
Combine honey, water, and sugar in a sauce pan.
Boil for 10 minutes, while stirring occasionally.
Stir in lemon juice.
Remove from heat.
Set aside. Syrup needs to be cooked before using.
Preheat oven to 350°.
If nuts are not finely ground, pulse in a processor.
Put ground nuts in a bowl with sugar and cinnamon.
Stir to combine.
Phyllo sheets are very thin. They dry out quickly. Keep a damp towel handy to cover sheets not being worked on.
Sheets should fit a 9x13 inch baking pan, if not trim.
Brush bottom and sides of pan with butter.
Lay a sheet of phyllo in pan.
Brush with melted butter.
Repeat until it's 10 layers deep.
Evenly spread a third of the nut mixture on the ten buttered layers.
Top with a sheet of phyllo.
Brush with melted butter.
Repeat adding sheets and brushing with butter till there is 6 sheets added.
Of the remaining nut mixture, even spread half on top.
Top with a sheet of phyllo.
Brush with melted butter.
Repeat adding sheets and brushing with butter till there is 6 sheets added.
Spread the remaining nut mixture evenly on top.
Spread a phyllo sheet on top.
Brush with melted butter.
Repeating adding sheets and brushing with butter until topped with 10 sheets.
Brush the top with butter.
Using a sharp knife, cut baklava into 2 inch strips.
Next cut at a diagonal, making a series of diamond shapes.
If any butter remains, drizzle it on top.
Bake for 50 minutes or until a golden brown.
Remove from oven.
Immediately pour syrup over hot baklava.
Let it rest for 6 hours, letting syrup to soak in.

You can garnish with some nuts.
You could be extra fancy by dribbleling a little melted chocolate over the top

Enjoy with friends.