Devils on Horseback

INGREDIENTS

· 18 Medjool dates

· 1/2 cup cheese (goat.. blue)

· 9 slices bacon (I use Applewood Smoked)

· 3 tablespoons pure maple syrup

· 2 teaspoons Sriracha sauce, to taste

INSTRUCTIONS

1. Soak 18 plain wooden toothpicks in water for 20-30 minutes.

2. Preheat oven to 400 degrees F with rack in middle position. Line a baking sheet with foil and place an oven-safe wire rack onto the pan.

3. Using a paring knife, cut a lengthwise slit into each date to open (don't slice in half entirely). Remove and discard pits. Fill each date with 1/2 to 1 teaspoon crumbled blue cheese (depending on date size), pressing to stuff. Close dates and press edges together to seal.

4. Cut each slice of bacon in half. Wrap dates in bacon, overlapping edges and securing with a soaked toothpick. Transfer to the wire rack.

5. Stir together maple syrup and Sriracha and lightly brush each wrapped date with glaze. Bake 15 minutes. Remove from oven and brush with a second coating of glaze. Continue baking for 5-10 minutes, until bacon is crisp (depending on the thickness of your bacon). Serve hot or warm.

Eggplant Tapis

Marinate eggplant (cut in half, and slits every 2 inches) in olive oil, thyme, salt, pepper and garlic for three hours. Bake at 350 for one hour for a lovely tapis!

Alpine Veggie Stew

½ small head of cabbage

2 large leeks (onions work too)

2 tbsp of butter

1 large onion

2 stalks of celery finely chopped

4 cups of veg stock

5 medium potatoes

3 turnips (or one rutabaga)

Salt, pepper and fresh grated nutmeg ( I do not add salt, the cheese has enough)

Parmesan cheese to taste

Fresh chives and cracked pepper for garnish

Cut up cabbage and leeks, and rinse well. Set aside

In a large pot, melt butter over medium heat, and add in onion and celery. Cook for 5 minutes, stirring now and then. Reduce heat, and cook stirring until soft. Add veg stock and other veg except turnips and leeks, then add salt, pepper and nutmeg. When boiling, add turnips and leeks, and return it to a boil.

Reduce to simmer, and cook until potatoes and turnip are tender. Serve in bowls, and add cheese to taste. Garnish with fresh chives and cracked pepper. Wine pairing, a nice white with a higher acidity to complement the smooth richness of the cheese.

Dirty South Gumbo

4 lbs boneless skinless chicken thighs

1 tbsp creole seasoning

2 tsp salt

1 cup veg oi (we use less)

1 cup flower

1 chopped yellow onion

2 chopped peppers

4 chopped celery stalks

4 chopped garlic cloves

8 cups chicken stock

1.5 lbs of Kielbasa sausage

2 bay leaves

1/3 cup parsley copped

1 bunch green onions

¼ cup hot sauce or less (to taste)

White rice to serve

Season chicken with creole and salt, then brown in a dutch oven (5 min)

Remove chicken, and add oil and flour to make a roux Stir til is brown

Chop all the veg really fine.

When the roux is dark brown, add vegies, cook til vegies soft (5 min) then add chicken stock and boil.

Add in the other ingredients, simmer for 1 hour

Serve with green onion garnish. Remove bay leaves.

Hofferflocken Imitation Soup

4-5 cups fresh green beans (cleaned and snapped into 1" pieces)
7-10 large Yukon Gold potatoes (peeled and cubed)
2 medium yellow onions, thinly sliced
Leafy bok choy or spinach (amount not specified)
6 tablespoons flour
4 tablespoons butter, melted and slightly cooled
6-7 cloves garlic
1 teaspoon paprika (for roux)
Salt and fresh pepper to taste

Preparation

Step 1: Cook Vegetables

Place green beans, potatoes, and onion in a stock pot.
Add enough water to cover all vegetables.
Bring to a boil over medium heat.
Cook until vegetables are tender.

Step 2: Make the Roux

In a separate pan, combine flour and slightly cooled melted butter until well mixed.
Add whole garlic cloves to the mixture.
Turn on heat and cook the mixture.
Watch carefully and remove garlic cloves when they begin to brown (to prevent burning).
Continue cooking roux until it reaches a deep golden brown color.
Remove from heat and let cool slightly.

Step 3: Combine and Season

Add the roux to the pot with the cooked vegetables.
Stir until the roux combines with the water.
Season generously with salt and pepper (approximately 1 tablespoon salt and 3 teaspoons pepper, adjust to taste).
Add paprika and leafy greens (bok choy or spinach).

Step 4: Rest and Serve

Remove pot from heat and let soup rest for several hours (or overnight in refrigerator) to develop flavors.
When ready to eat, return pot to stove and reheat until hot.
Adjust seasoning if needed.
Serve with fresh bread or rolls.

Note: This soup improves with time as the flavors combine, so making it ahead is recommended.

Hot and Sour Soup

8 cups chicken stock

2 boneless chicken breasts / thighs /legs

3 leeks, white areas only

2 tbsp fresh ginger

5 tbsp black Chinese vinegar, or Worchestershire sauce

2 tbsp apple cider vinegar

2 cups bok choy sliced

1 finely sliced carrot

2 tsp sesame oil

½ jalapeno pepper

4 radishes (water chestnuts also work!)

Salt and pepper to taste

1 lemon for serving

1 tbsp sambak olek / siracha can also be used.

In pot, lightly fry jalapeno pepper in 1 tbsp sesame oil, remove and reserve

Cut chicken in strips and brown, then, combine the chicken and stock bring to boil, then simmer for 10 minutes

Remove chicken let cool and shred when cool

Add the leeks, carrot, ginger, vinegars and peppers reboil

Simmer til leeks tender, 15 minutes, add the bok choy, radishes, and sambak olek Simmer 5 more minutes

Add the chicken and sesame oil.

Simmer and serve when ready. Place red pepper flakes and lemon slice on plate and add in just before eating to taste.

Mulligatawny Soup

1 tbsp butter

2 chicken thighs.. legs.. a breast whatever

1 onion diced small

2 stalks celery diced

2 carrots diced (small bits)

3 cloves garlic minced

2 tbsp curry powder ( I like Sharwoods)

½ tsp each ground cumin, coriander and ginger

Salt and pepper to taste ( I don’t bother with salt)

1 sweet potato, 1 apple firm

5 cups chicken broth (if salted don’t add more salt)

½ cup white rice uncooked

6 large mushrooms sliced or half a pack of button halved

1 tin coconut milk

1 fresh squeezed lime

¼ tsp pepper

3 cups baby spinach diced so fine it disappears (so kids don’t notice it heh)

½ cup slivered almonds

Chopped fresh parsley for garnish

Melt butter in fry pan.. brown chicken about five minutes a side

Remove chicken

Sauté onion, celery, carrot and garlic in same pan, medium heat for five minutes or til softer

Add spices and cook two minutes.

Move to large pot and deglaze pan a little with broth

Add cored and diced apple, sweet potato, remaining broth and rice to saucepan. Boil and cook for 20 minutes then add to pot

Take skin off chicken…Cut and shed chicken

Add chicken and mushrooms to pan, return mix to simmer. Put chicken bones back in for flavour

Add everything to pot and add coconut milk, spinach, almond, lime juice, salt and pepper. Remove bones

Sprinkle on a few more almonds and parsley to serve.

Coleslaw

1 cup mayonnaise

1½ Tbsp. apple cider vinegar or white vinegar

1 Tbsp. honey

¾ tsp. celery seeds

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

½ tsp. freshly ground black pepper

½ medium green cabbage, very thinly sliced (about 4 cups)

½ medium red cabbage, very thinly sliced (about 4 cups)

2 medium carrots, peeled; julienned or grated

1. Step 1

Whisk 1 cup mayonnaise, 1½ Tbsp. apple cider vinegar or white vinegar, 1 Tbsp. honey, ¾ tsp. celery seeds, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ½ tsp. freshly ground black pepper in a large bowl to combine.

Step 2

Add ½ medium green cabbage, very thinly sliced, ½ medium red cabbage, very thinly sliced, and 2 medium carrots, peeled; julienned or grated to dressing and toss to coat. Cover and chill until ready to serve.

Do Ahead: Coleslaw can be made 8 hours ahead. Keep chilled.

Warm German Potato Salad

½ pack Bacon
Potatos
Onion or scallion
Salt and pepper to taste
½ cup broth
¼ apple cider vinegar
1 tsp mustard seed
1 tsp kudzu to thicken if wish

Boil potatos til soft

Fry bacon in pan til crisp, remove

Soften onions in bacon fat add spice and liquid

Crumble bacon and put mix over potatos in casserole dish. Heat til needed.

Thai Peanut Noodle Salad·

½ cup creamy peanut butter(120 g)
· ¼ cup soy sauce(60 mL)
· ¼ cup rice vinegar(60 mL)
· 1 tablespoon sesame oil
· 2 tablespoons sriracha sauce
· 1 tablespoon ginger, minced
· 3 cloves garlic, minced
· 2 tablespoons brown sugar
· ¼ cup water(60 mL)
· salt, for water
· 1 box pasta of choice
· 1 cup large carrots, julienned
· 2 cucumbers, shaved
· 1 red bell pepper, thinly sliced into strips
· 1 yellow bell pepper, thinly sliced
· 3 green onions, sliced
· ¼ cup chopped fresh cilantro(10 g)
· ¼ cup peanuts(30 g), chopped

In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, ginger, garlic, brown sugar, and water.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions. Drain and run under cold water to cool.
Combine pasta with the sliced vegetables in a large bowl.
Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least 1 hour, or overnight. To serve, garnish with chopped cilantro and peanuts.
Enjoy!

Carrot Cake

· 1 ¾ cups all-purpose flour (250g)
· 1 tsp fine sea salt (4g)
· 1 tsp baking soda (4g)
· 1 ½ tsp baking powder (6g)
· 3 Tbsp Bombay blend (20g)
· 1 ¼ cups vegetable oil (250g)
· 1 ½ cups light brown sugar (300g)
· 4 eggs
· 2 ½ cups grated carrot, 3-4 medium size (250g)
· ¾ cup grated gala apple, 1 medium skin on (125g)
· 1 ½ cups chopped walnuts (175g)

Cream Cheese frosting

· 1 (8oz package) cream cheese (227g)
· 1 stick butter (8oz or 113g)
· ½ tsp fine sea salt (2g)
· 1 Tbsp vanilla extract (15g)
· ½ vanilla bean, scraped for seeds and skin reserved (see Recipe Notes below)
· 2 ½ -3 ½ cups powdered sugar (283g-400g), plus more if needed

Directions

1. Preheat the oven to 325F and set an oven rack in the middle position. Prepare a 15x10x1 sheet pan by generously greasing with nonstick spray.

2. In a large bowl combine the flour, salt, baking soda, baking powder and Bombay spice blend.

3. In a separate bowl, whisk the oil, sugar and eggs until well combined.

4. Pour the egg mixture into the flour mix, whisking until well combined.

5. Fold in the grated carrots, apples and chopped walnuts.

6. Pour the batter into the prepared sheet pan and tap the pan on the counter to remove any air bubbles and even out the batter in the pan.

7. Bake the cake for 35-40 minutes, or until a small knife inserted in the middle comes out clean.

8. Allow the cake to cool for 15 min then unmold onto a rack.

9. Let the cake cool completely before adding the frosting.

Cream Cheese frosting

1. Soften the cream cheese and butter at room temperature to have the same spreadable consistency.

2. Using the whisk attachment of a mixer, whip the softened butter and cream cheese, adding the vanilla extract, vanilla bean seeds, and salt,

3. Beat in the powdered sugar, adding additional sugar if the mixture seems thin.

4. Place the cake onto a board or platter that will fit into the refrigerator.

5. Frost the cake as you wish: stripes, dots, piping bag, no piping bag - it's up to you! Just do your best to keep an even layer across the cake.

6. Place the cake into the refrigerator to chill for at least 1 hour to set the frosting.

7. Cut the cooled cake into 24 square bites.

Classic Pie Dough

2 ¼ cups flour

1 tbsp sugar

1 tsp salt

3 tbsp veg oil

1 cup cut up butter

¼ cut cold water

1 tsp lemon juice

Combine dry by stir flour salt sugar together, add in the oil and mix until crumbly. Cut In butter til dough is rough and crumbly, can still see pieces of butter. Add in liquids Roll out, can store in fridge for 2 days, or freezer for 2 months. Thaw overnight before using.

Dark n Stormy Cookies

1 packed cup/160 grams finely chopped crystallized ginger or candied ginger

2tbsp apple /orange juice and 1tbsp Crosby’s molasses
3cups/384 grams all-purpose flour
2teaspoons baking soda
2teaspoons ground ginger
1teaspoon ground cinnamon
½teaspoon ground cloves
½teaspoon fine kosher salt
1cup/220 grams lightly packed dark brown sugar
½cup/100 grams granulated sugar, plus about ½ cup/100 grams more for rolling
½cup/113 grams unsalted butter, softened and cut into 8 tablespoons
⅓cup/80 grams Crosby’s molasses
2 large eggs

For the Glaze

2cups/244 grams powdered sugar
Kosher salt
2limes zested / juiced
Apple/orange juice molasses (saved from Step 2)

Step 1 Heat oven to 350 degrees and line 3 baking sheets with parchment paper.

Step 2 In a small bowl, combine the chopped crystallized ginger, apple or orange juice, and 1tbsp of molasses, and cover with plastic wrap. Set aside.

Step 3 To a large bowl, combine the flour, baking soda, ground ginger, cinnamon, ground cloves, and salt.

Step 4 To a second large bowl, add the brown sugar, granulated sugar, butter and molasses. Use a wooden spoon to beat until the mixture becomes light in color, 4 to 5 minutes.

Step 5 Add the eggs to the large bowl one at a time, mixing each time. Add the dry ingredients in 3 batches, stirring after each to combine.

Step 6 Strain any liquid from the bowl of crystalized ginger and keep for icing!!, then add the ginger to the cookie dough and stir to evenly distribute.

Step 7 Place about ½ cup granulated sugar on a plate. Roll small ball of cookie dough in the sugar to coat it completely. Transfer to the baking sheet and gently press to slightly flatten. Repeat with the remaining dough, leaving 1 inch of space between cookies, with 15 cookies total on each baking sheet. Bake for 12 to 15 minutes – depending on size of cookie, and let cool on the tray for 5 minutes before transferring to a rack to cool completely.

Step 8 Make the glaze: To a medium bowl, add the powdered sugar, apple/orange and molasses juice mix, lime juice and a big pinch of kosher salt. Whisk until smooth. Add more sugar if too drippy. Place the cooling rack on top of the parchment-lined baking sheet and line up all cookies so they touch. Dip the cookies face down into the glaze, then zest limes over to finish. Allow the glaze to dry fully before serving.

Peanut butter and jelly cookies

ingredients

1 cup Flour
1 tsp salt
1/2 tsp baking soda
1/2 cup creamy peanut butter
1/4 cup butter, melted
1/2 cup brown sugar
1 large egg
1 tsp vanilla
white sugar for rolling
1 jar of your favourite jam, jelly, or marmalade

instructions

Preheat your oven to 375F.
Whisk the flour, salt and baking soda together. In a separate bowl, whisk together the peanut butter, butter, brown sugar, egg and vanilla. Add the dry ingredients to the wet and stir together until smooth. Using a spoon, form 1-inch balls. Roll each in granulated white sugar then place on a baking tray. Bake for 5 minutes.
Gently push each cookie down with the back of a small spoon, flattening it and forming a small depression in the center. Fill the center with a small spoonful of your favourite jelly. Return to the oven and bake for another 10 minutes or so.

Mocha Triple Chocolate Brownies

· 1 c flour

· 2 tbsp coco

· 1 tbsp instant coffee

· ¼ tsp salt

· ½ tsp baking powder

Mix together in bowl

Melt together in pot

· 6 oz butter (16 oz in 1LB… so 3/8 of a lb)

· 6 oz chocolate

Cream in bowl

2 c brown sugar

4 eggs

2 tsp vanilla

Add wet to wet, then dry to dry

Put in buttered pan with parchment paper

Bake 40 minutes at 350 degrees

Icing

Mix cream cheese, 1/4 lb butter, vanilla and powdered sugar with 6 oz chocolate.

Bacoffee

Take a 26er of cheap white bacardi rum. Put half in an empty bottle. Add 1/4 cup of good unground coffee beans into each bottle. Put the lid back on, for the next five days, shake once a day. Strain out coffee beans (we use a coffee filter) and recombine liquid into one bottle. Save beans.. .they make excellent coffee or expresso! Top up bottle with 1.2 cup coconut rum and a dash of vanilla. Voila.. Bacoffee!

Chicken Caccatorie

Cut up and brown chicken in oil

1 sliced red pepper
1 sliced yellow pepper
½ small yellow onion chopped
8oz sliced mushrooms
½ cup white or red wine. I like using red for this hearty Italian Stew
3 cloves of garlic
¼ cup sliced kalamata olives
28 oz can of crushed San Marzano tomatoes
sprig of Oregano
5 leaves of fresh basil leaves
Chopped Italian parsley
Salt and pepper to taste

Serve over rice or pasta

Andy’s Blackened Chicken Fettuccini

Blackening spice

Hot paprika 1tsp
smoked paprika 2 tsp
urfa pepper / black pepper 1 tsp
thyme 2 tsp
oregano 2 tsp
garlic powder 2 tsp
onion powder 2 tsp
salt (optional to add salt in cheese)
Other
Boneless chicken
Red onions medium(2)
Roma tomatoes (2)
Spinach
Mushrooms (3 cups)
Olive oil
Fettucini Noodles
4 lbs cheese, mozzarella, asiago, parmesan, cream cheese, ricotta etc.
Medium container heavy cream
White pepper / Basil

To Prepare

Coat chicken in blackening spice, cook half way in oil
Add onions, tomato, mushrooms, cook until chicken is done
Add spinach, and basil.
Sauce
Note, never let sauce boil or simmer as will burn
Grate cheese
Heat cream in large pot, stirring continuously
Add cheese one cup at a time to avoid clumping, and stir constantly.
Add white pepper / basil to taste

To serve, cook noodles al dente, then add sauce and chicken mix

Greek chicken and potatos

1 whole chicken, cut into pieces
10 large potatoes cut into small pieces
1 tbsp oregano, 1 tbsp rosemary
salt and pepper, pinch of cayenne
4 cloves of garlic
1 cup chicken broth
1/2 cup oil
1/2 cup freshly squeezed lemon juice.

put chicken and potatoes in a bowl.. put in everything except the chicken broth and mix well. Place parchment paper on an oven tray and spread over thinly, then cover with chicken broth. Cook for 1.5 hours at 350, or until done.

Chicken over Apples·

4-6 chicken thighs (bone-in, skin-on)
1 Tbsp onion, mustard garlic powder mixed with salt
Oil
2-3 potatoes or sweet potatoes, diced
1 large onion diced
2-3 medium apples, peeled, diced, and placed in water with a bit of lemon or vitamin C to prevent discoloration
1/2 cup chicken stock , 1/2 cup white wine

Directions

1. Preheat your oven to 375°F. Place the potato and onion in a microwave safe bowl and cook, covered, for 6 minutes, stirring once halfway through, to soften them.

2. Pat the skin of the chicken dry and rub with salt, OMG, and a light coat of oil. Place skin side down in a cold skillet and bring the heat up to medium . Cook until the skin is brown and mostly crisp (about 8-10 minutes).

3. Remove the chicken to a plate skin side up, drain the apples and add them along with the potatoes and onions to the skillet, making an even layer.

4. Combine the wine, stock, a pinch or two of salt, and the remaining OMG in the same bowl you used for the vegetables, and heat in the microwave until warm (about 3 minutes). If you don't have a microwave you can do this in a small pot.

5. Add the liquid to the pan, stir to coat the vegetables and apples, then place the chicken pieces on top skin side up

6. Place in the oven and cook until an instant read thermometer reads 165°F in the thickest part of the chicken (about 15 minutes). Turn off your oven and allow the chicken to rest with the oven door open for about 5 minutes.

7. Serve in individual bowls or eat straight from the pan. Great with toasted bread or fluffy rice, and the rest of your bottle of wine.

Sausage Rolls

olive oil
1 red onion , peeled and finely sliced
1 sprig fresh sage , leaves picked
Pork or pork sausage
1 handful breadcrumbs / hemp hearts
fresh nutmeg , for grating
250 g ready-made puff pastry
1 egg
a little milk

1. Preheat the oven to 180ºC/350ºF/gas 4. Heat the olive oil in a saucepan and add the onions. Cook gently for about 20 minutes until soft and golden brown. Add the sage leaves, cook for a couple of minutes more and then spread out on a plate to cool.

2. With a sharp knife, slit the skins of the sausages and pop the meat out. Put it in a mixing bowl with the cooled sage and onion mix and the breadcrumbs. Add a good grating of nutmeg, then mix together.

3. On a floured work surface, roll the pastry out into a big rectangle as thick as a pound coin and cut it lengthways into two long, even rectangles. Roll the mixture into sausage shapes with your hands and lay along the centre of each rectangle.

4. Mix the egg and milk and brush the pastry with the mixture, then fold one side of the pastry over, wrapping the filling inside. Press down with your fingers or the edge of a spoon to seal the join.

5. Cut the long rolls into the sizes you want and space them out on a baking tray. Brush with the rest of the egg wash and bake in the preheated oven for 25 minutes or until puffed, golden and cooked through.

Greek Rice

Saute in 1/4 cup olive oil / 3 tbsp butter:
1/2 cup onion (small dice)
1/2 cup celery (small dice)
1/2 cup carrot (small dice)
shake of tumeric

1 Tbls. garlic (minced)

salt and pepper to taste

when translucent add 2 cups long grain rice
and stir to coat
top with 3 1/2 cups BOILING stock (or water)

place in baking pan and tightly cover with foil
bake in preheated 400 degree (F) oven, for 18 minutes.

African Peanut Stew

Ingredients

1 tsp extra virgin olive oil
2 medium sweet onion
3 cloves garlic, minced
1 red bell pepper, diced
1 jalapeño, seeded, if desired, and diced (optional)
1 medium sweet potato, peeled and chopped into ½-inch pieces
1 (28-ounce) can diced tomatoes, with their juices
Fine-grain sea salt and freshly ground black pepper
⅓ cup natural peanut butter
4 cups vegetable broth, plus more as needed
1½ tsp chili powder
¼ tsp cayenne pepper (optional)
1 (15-ounce) can chickpeas, drained and rinsed – if no salt just add with liquid
2 handfuls baby spinach or destemmed, torn kale leaves
Roasted peanuts, for serving

Preparation

1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, or until the onion is translucent.

2. Add the bell pepper, jalapeño (if using), sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3. In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups broth, chili powder, and the cayenne (if using).

4. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 10 to 20 minutes, or until the sweet potato is fork-tender.

5. Stir in the chickpeas and spinach and cook until the spinach is wilted. Season with salt and black pepper to taste.

6. Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

Tip:

Have some leftover cooked rice? This soup is fabulous with some stirred in.

Rob’s Baked Beans

1 onion finely diced

5 thin slices jalapeno pepper

3 garlic cloves finely chopped

2 cans cannellini beans drained and rinsed

½ package bacon

Bok choy leaves / spinach / green stuff that can be chopped finely

3 tbsp tomato paste or ketchup

1 tbsp Dijon mustard

½ cup maple syrup.. or molasses and maple syrup mixed to suit

3 tbsp brown sugar (can omit)

Salt and ground black pepper to taste

¼ tsp red chili flakes

½ tsp hot red Hungarian paprika (for variety try smoked paprika!)

¾ cup water

¼ cup of rum (Kraken is a nice sweet cooking rum.. but do not dare use the 23 year old Zacapa)

Fry bacon in high sided skillet. Remove from skillet. Take all but 1 tsp of fat out, and fry onion. pepper, garlic a few minutes, then add and greens and fry until soft (about five minutes) . Add in spices and stir for a minute. Add in tomato and fry for another three minutes. Finally add mustard, maple syrup, beans and water with rum. Bring to a boil, then simmer covered for at least one hour. Serve over home made beer bread!

Smashed Potatos

We start with the small potatoes, but, have also done this with normal large ones. Supposedly Russet are best for baking... not sure why?

Take your potatoes, wash them, sort of dry them, does not have to be perfect.

I put them in a bowl, add a little bit of olive oil to coat them, and swish the bowl around.

Next, I sprinkle salt in the bowl, swish the potatoes around to coat them with the salt.

Roast until fork tender ( uncovered ) on a tray.

Remove and let them cool.

When cool, or mostly cool, flatten them with the bottom of a coffee mug or measuring cup, until around 1/2" thick.

Use cheese, Boursin works great, and cover the of the flattened potato.

Rebake for 1/2 hour.

You can put in bacon pieces, bacon bits, some green onion cut into small pieces.

Crispy Fried Potatoes

INGREDIENTS

1 pound medium red or Yukon Gold potatoes (3 to 4)
1 1/2 to 2 tablespoons vegetable oil
1 teaspoon kosher salt, divided, plus more as needed
Freshly ground black pepper
Finely chopped fresh herbs, such as 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary
1 tablespoon unsalted butter (optional)

INSTRUCTIONS

Quarter 1 pound red or Yukon gold potatoes lengthwise, then cut each piece crosswise into 1-inch wide chunks. Heat 2 tablespoons vegetable oil in a 10 to 12-inch cast iron skillet over medium heat until shimmering. (Alternatively, use a nonstick skillet and 1 1/2 tablespoons oil.) Add the potatoes, arrange in a single layer cut-side down, and season with 1/2 teaspoon of the kosher salt.
Cover with a tightfitting lid and cook undisturbed until the potatoes are tender and the bottoms are golden brown, about 20 minutes. Meanwhile, finely chop the herb of your choice, 1 teaspoon thyme or oregano, or 1/2 teaspoon rosemary.
Uncover and flip each piece with tongs to a second cut side. Season with the remaining 1/2 teaspoon kosher salt and a few grinds of black pepper. Increase the heat to medium high and cook uncovered until the second side is golden brown, 5 to 10 minutes more, moving the pieces around as needed so they brown evenly.
Add the herb and 1 tablespoon unsalted butter if desired and cook, tossing occasionally, until the butter is melted and the herbs are fragrant, about 1 minute. Taste and season with more salt as needed.

Stuffed Mushrooms

Ingredients

8 White large Mushrooms (about 2 per person)
1 tsp bacon fat
1/3 lb. Hot Pork Sausage or 1 inch Pate
1/2 whole Medium Onion, Finely Diced
4 cloves Garlic, Finely Minced
1/3 cup Dry White Wine
1/3 pack Cream Cheese or Bourisin ½ a pack
1/2 cup Parmesan Cheese, Grated
Salt And Pepper, to taste

Directions

Wipe off or wash mushrooms in cold water. Pop out stems, reserving both parts. Hollow out without puncturing

If using sausage, cook, brown and crumble sausage. Set aside in bowl cool. If using bacon, cook til crisp and crumble. If using pate, just put in bowl

Chop mushroom stems finely and fry lightly in bacon fat. Add onions and garlic to the same skillet; cook for 2 minutes over medium low heat. Remove to bowl.

Pour in wine to deglaze pan, add to bowl.

Add salt and pepper to taste. Allow to cool a bit.

In a bowl, combine meat / mushroom mix, cheese and parm

Smear mixture into the cavity of each mushroom, creating a sizable mound over the top.

Put some Jarlsberg cheese on top.

Bake at 350 degrees for 20 to 25 minutes, or until golden brown.

Allow to cool at least ten minutes before serving; the stuffed mushrooms taste better when not piping hot.

Waterless Carrots

Peel carrots slice long thin strips, put in saucepan with

2tbsps of butter
½ tbsp sugar
½ tbsp salt
1 tbsp chopped parsley
3 tbsp chopped onion

cover and simmer for 20 minutes

or in oven at 350 til done

Chili Recipe 2015

1 lb ground pork or beef

1 big onion, red is better, white or Vidalia will do

1-2 cloves garlic

1 big can tomatoes, diced

1 can red kidney beans

1 can chick peas, black beans white beans or mixed bean

1 can Clark Bean

1 heaping TBSP Oregano

2 TSP salt or to taste

6 TBSP chili powder

1 / 2 TBSP Smoked Paprika, not hot

1 TBSP Molasses

2 pieces dark chocolate

1 / 2 TBSP Crushed Chili Pepper seeds

1 / 2 lb Bacon

2 TBSP cornstarch

Brown the meat, and drain any extra fat, remove from pot.

Fry bacon, once done remove for chopping into chunks.

Discard extra fat.

Add onions and garlic, fry a few minutes until soft. Add bacon back into pot.

Add all the chili powder, stirring to prevent sticking, making a paste. Heat the chili powder thoroughly.

Add the meat, coat with chili powder, stirring thoroughly.

Add everything else except molasses before it burns on.

Bring to a boil, and stir constantly. Boil a few minutes.

Add cornstarch mixture, usually 2 TBSP dissolved into cold water This is optional.

Turn down heat and add molasses.

Simmer for 1/2 hour with lid on.

OPTIONALLY add red, green or yellow peppers in chunks

Curry Recipe

¼ cup Olive oil

Pork (I cut up a roast) or beef

1 or 2 Onions

Sharwoods curry powder (if MILD) add hot Hungarian paprika

½ lemon

Tomato paste

Beef stock 1 cup

3 spoons chutney ( I like sharwoods mango chutney best)

1 cup rice per person

In large pan…

Heat oil and brown onions til golden, add meat and brown.

Add curry powder to taste, if mild add a little paprika to spice it up

Add in beef stock, lemon and tomato paste and chutney

Simmer covered until meat is cooked.

Precook rice and add before serving so can mix well

Chinese Food

Garlic Noodles

Sauce

2 tsp brown sugar

1 tsp oyster sauce, soya, fish

2 tsp sesame oil

Parmagan cheese grated

Boil pasta and drain.

In wok add 1 tsp olive oil, 4 tsp butter

Add 6 cloves crushed garlic

Cook 2 to 3 minutes, add chilli flakes

Add pasta Add sauce.

Sprinkle on green onions

Izak Chicken and Broccoli

2 Tbsp vegetable oil
2 pounds boneless, skinless chicken cut into 2” pieces and blotted dry
½ tsp fine sea salt
2 Tbsp Izak Sweet Chili Honey Butter
4 cups broccoli florets
¼ cup white vinegar
¼ cup soy sauce
2 Tbsp corn starch dissolved in 2 Tbsp water to make a slurry

Izak - Sweet Chili Honey Butter

Mix the ingredients to combine well

2 sticks of butter, softened (1 cup)
½ cup olive oil
½ cup honey
2 Tbsp Izak blend
½ tsp fine sea salt

Directions

In a heavy bottom skillet add the cooking oil over high heat.
Brown the chicken in the hot pan, seasoning lightly with the salt.
Add the Izak Sweet Chili Honey Butter and stir to combine.
Add the broccoli and ¼ cup of water and close the lid to steam the broccoli for 2 minutes or until al dente.
Add the vinegar, soy sauce, and slurry and stir well to combine bringing up any browned bits in the pan to stir back into the sauce. The sauce should thicken quickly for a savory, sauce finish.

Eggplant Stir Fry optionally with Pork

For the Pork Marinade:

1 pound of pork tenderloin, cut into strips
2 teaspoons of cornstarch
¼ cup of water
¼ cup of soy sauce
1 teaspoon of toasted sesame oil

For the Stir Fry:

2 Chinese Eggplants, halved and cut into strips
4 cloves of garlic, sliced thin
4 green onions chopped, white and green separated
1 inch piece of ginger, julienned
1 red bell pepper, sliced
1 stalk of celery, cut into strips
1 carrot, julienned
2 tablespoons sambal oelek (or any chile paste available)
¼ cup fermented black beans
1 tablespoon rice vinegar
2 tablespoons of Shaoxing wine
¼ cup water
½ teaspoon of honey
5 tablespoons of neutral oil

Directions

Cut the pork and vegetables
Place the pork in a large mixing bowl. Add the cornstarch, water, soy sauce, and toasted sesame oil and mix until the liquid has been absorbed into the meat. Allow the pork to marinate for 30 minutes.
Place your Wok over medium heat. When the pan is hot, add two tablespoons of neutral oil and spread it evenly throughout the pan.
Add the pork and quickly spread the meat in one even layer. Allow it to cook for 2 minutes.
Swiftly flip the pork in the pan and cook the other side for 2 minutes or until just cooked. Turn off the heat, transfer the pork to a dish and set aside.
While the pan is hot, add two more tablespoons of oil to the pan. Place the cut eggplant in the pan and allow it to fry for 3 minutes.
Then, begin flipping the eggplant and cook for an additional 4 to 5 minutes or until softened and cooked through. Remove from the pan and set aside.
Heat one more tablespoon of oil over medium heat using the same wok. Place the celery and carrots in the pan and cook for one minute.
Then, add the peppers and continue to cook for another minute.
Add in the black beans, sambal oelek, ginger, garlic, and scallion whites. Continuously cook and move the ingredients around the pan for an additional 30 seconds.
Pour in the white wine to deglaze the pan, and then add the honey, salt, pork, eggplant, and water. Quickly stir fry, coating everything together in the sauce until thickened together. Garnish with the scallion green onions and serve.

Pro Tip:

You can easily substitute the protein for another, such as chicken, tofu, or beef.

Dragon Meat

two chicken breast cut up bite sized
1/8 cup peanut oil / sesame oil
one cucumber
1 cup peanuts
3 green onions
7 garlic cloves
thai chili sauce
hot pepper to taste

Brown chicken in pan in oil. Drain excess water and put in a smidge more oil.. perhaps sesame. Saute onions and garlic until cooked.Add peanuts and chili sauce. Add cucumber cut up just before serving.

Dan Dan Noodles

Serves 4 to 5

Sauce

2 tbsp Chinese white sesame paste
1/2 cup aromatic Sichuan chili oil
¼ cup light soy sauce
4 tsp granulated sugar
1 tbsp Shanxi black vinegar

Pork mixture

1 tsp vegetable oil
200 g ground pork
2 tsp dark soy sauce
1 tbsp plus 2 tsp granulated sugar
Heaped ¼ cup (about 40 grams) fermented mustard greens, rinsed
450 grams (1 lb) fresh ramen noodles

Garnish

1 small bunch thinly sliced green onions
½ cup (75 gram) toasted and ground peanuts

Whisk together sesame paste, chili oil, light soy, sugar and vinegar until mostly emulsified. Reserve. Heat a wok over high heat. add vegetable oil. Add pork and stir fry until pork is crispy, about 5 to 7 minutes. Add in dark soy, sugar and rinsed mustard greens and combine with the pork. Reserve. Boil water in a large pot and add noodles. Cook f until they are tender but with some texture. Drain. Place sauce in bottom of bowl. Place noodles on top of sauce and garnish with pork mixture, toasted peanuts and green onions. Substitutions and shopping tips For Chinese white sesame paste substitute tahini. For Sichuan chili oil use a chili oil available at your store. It may contain other ingredients but should mostly be just chilies. If you have a chili crisp, it will work but not be quite as authentic. A word of caution. Some chili oils are hotter than others. You can make your own by toasting about ¼ cup Chinese or other chili flakes in a pan until you can smell them. Cover with about 1 cup of neutral oil and let steep for a few days before using. Shaanxi black vinegar is delicious but difficult to find. Best substitute: Chinkiang vinegar.

Breakfast Baking

Bikkies

Place butter in freezer a day ahead

Preheat oven to 400

Mix dry ingredients

3 cups all purpose flour
1 cup whole wheat flour
2 tbsp baking powder (double acting)
2 tsp salt

Add to dry 1 cup of frozen butter grated in

1 ½ cups of milk

Kneed enough to get dough.

Roll out and cut into circles with a glass, place on baking sheet bake til golden and risen – usually 12 to 15 minutes.

Options

Add cheese to dough!

Add honey and mix in!

Savoury Ham and Cheese Breakfast Muffins

Makes 18 muffins

Ingredients

¼ cup unsalted butter
2 green onions, more is good
1 cup finely diced ham
2 cups baby spinach
2 eggs
1 cup 2% milk
1 tbsp grainy mustard
¾ cup diced firm cheese, raciette or white cheddar
2 cups all purpose flour
1 tbsp baking powder

PREPARATION

Melt butter in a pan, add diced green onions and diced ham, cook for 3 minutes. Add Spinach, cook until spinach is wilted. Remove from heat, season with pepper, let cool completely.

Mix in large bowl eggs, milk and mustard. Stir in ham / green onion mixture.

In a separate bowl mix flour and baking powder, and then add to wet mixture. Don’t over mix.. just combined.

Put in greased muffin cups, Oven Temp is 350F, around 25 -30 minutes. Grate cheese on and melt.

Can be stored in air tight container in fridge for 4 days, frozen for 3 months.

Ham and Cheese Puff Pastry

2 sheets frozen puff pastry, thawed in the refrigerator
1 egg, beaten
2 tablespoons olive oil mayonnaise
Honey? Mushroom?
2 tablespoons grainy dijon mustard
2/3 cup grated sharp cheddar cheese
5 slices black forest or honey ham
Sesame seeds

· Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Crack an egg into a small bowl and add one tablespoon water. Using a fork, mix well until the egg and water are well-combined.

· Gently unfold the puff pastry and set one aside. Lay the other pastry on the prepared baking sheet, gently pressing it flat and smoothing it out. Lightly brush the one sheet with egg wash and save the remaining egg wash for the top of the croissants.

· Combine the mayonnaise and mustard in a small bowl, mixing well to combine. Gently coat the puff pastry with the mustard sauce and then layer on the cheese and ham.

· Gently drape the other puff pastry over the first. Use your fingers to firmly press the edges of the pastry down and around the filling so both pieces of puff pastry meet and seal as much as possible.

Brush the egg wash on the tops of the pastry and sprinkle on the sesame seeds.

· Bake in the oven for about 20 to 25 minutes or until the top is golden brown and the cheese is melted and bubbling on the sides. Remove from the oven and allow to cool for at least 10 minutes before serving warm. Cut into 9 square croissants.