"Amuse bouche" (pronounced /amoos boosh/) is a French term that means "mouth amuser". An amuse bouche is a small, single-bite hors d'œuvre, typically served as a free appetizer, where the Chef can showcase their skills. This amuse bouche is relatively easy to make, and provides a nice palette cleanser to start your meal. Construct the bird nests in mini-sized muffin cups, lined with parchment paper mini cupcake liners. Use a paper towel or a clean kitchen towel to squeeze out any excess moisture from the shredded potatoes. Pack the parchment cups with the shredded potato, shape into a nest, and bake. Then add the bacon and bake again. Garnish the finished nest with a slice from a Cherry Tomato, and a strip or 2 of chiffonade basil leaf.
Green Harissa Potatoes are a great side dish to accompany shawarma or any mid-eastern dish. The addition of Greek Yogurt will provide a creamy texture and will further reduce the "already mild" heat level of the Green Harissa. Par-boiling the potatoes will cut the overall cooking time in half, while the final bake will ensure a nice golden brown texture.
Green Harissa paste is much milder than the traditional Tunisian red cousin. Green Harissa is similar to Chimichurri, but with a little added heat. This versatile flavorful paste can be used to flavor white meat and fish, or as a flavor enhancer for vegetables.
Harissa is a traditional pepper paste, originating from North Africa. While the heat level of Harissa can vary, based on the type (and the amount) of chiles that are used. For best results, you can use ancho chiles, or for a little more heat, guajillos chiles. Even more heat can be added by using chipotle peppers. Ancho chiles are dried/smoked poblano peppers. Guajillo peppers are dried/smoked mirasol peppers. Chipotle chiles are dried/smoked jalapeno peppers. Additional smokiness can be added with the inclusion of smoked paprika. Similarly, you can add more complex overtones with the inclusion of orange juice and a small handful of dried cranberries.
Dutch Baby Pancakes are a fun and tasty breakfast treat. But adding a drizzle of Raspberry Syrup, just before it goes in the oven will create the perfect sweet breakfast. A proper rise is accomplished by cooking the Dutch Baby rapidly. For best results, ensure that the pan is well heated, and that the batter is room temperature, before it is poured into the pan.
Thinly sliced beef with a sweet orange sauce is a favorite traditional Chinese dish. This recipe provides an orange flavor through the inclusion of orange marmalade. The Beef should ideally be a lean cut. You should try to use something like boneless short ribs (not boneless country style ribs), rib eye, flat iron steak, or top sirloin. Additionally, you can substitute a cheaper cut, such as boneless chuck ribs or flank steak, but ensure that you slice across the grain for a more tender piece of beef.
Ćevap Lepinje (pronounced /'Che-vap Lay-'pin-yay/) are "Balkan Kebab Buns". A quick and easy bread that can be eaten alone or with any meat dish. Serve the Ćevap Lepinje with kebab meat, burgers, pulled pork, or shredded chicken.
Verde sauce is a Cilantro/Tomatillo sauce that provides the perfect finish to Mexican Chicken or Pork dishes. The addition of an avocado provides a creamy consistency that makes this the perfect finishing sauce.
Achiote Paste is a traditional Mexican rub that can be used to flavor meat. Achiote (also called annatto) is a redish-orange powder that is ground from the seeds of the achiote plant. Achiote has a mild, nutty, sweet flavor, with a slight taste of pepper. Achiote paste can be made by mixing achiote powder with other ingredients. Achiote paste can be used to season chicken, pork, beef, or fish.
"Pork Tenderloin" is NOT the same cut of meat as "Pork Loin." The Pork Tenderloin is the Pork version of Beef Tenderloin, which would be used to make the Chateaubriand or, when cut into steaks, the Filet Mignon. This Pork Tenderloin preparation is fast, easy, and tasty, with a time to table of less than 2 hours. And Chimichurri is the perfect flavor enhancement for the a juicy Pork Tenderloin.
It always seems like the best potato side-dish recipes require far more effort than any side dish ever should. Until now. This recipe takes minimal effort and results in perfect potato wedges with a garlic-lemon taste.
Locro is a flavorful stew that utilizes fall vegetables, like corn (hominy) and acorn squash. Traditionally, Locro de Argentina includes veal shoulder, pork shoulder, and Argentine chorizo. In this recipe, the veal has been replaced with beef shoulder, as it is easier to find. Argentine chorizo is an uncured (raw) sausage, made with a blend of ground beef and ground pork. The ground meat is often seasoned with garlic, paprika, and occasionally red wine. Argentine chorizo is typically grilled or occasionally smoked. In this recipe, Argentine chorizo can be replaced with any uncured, garlic sausage. Locro can be easily prepared and then put together in a slow cooker to tenderize the hominy, the legumes and the meat. The squash, legumes, and hominy are mashed to provide a creamy, thick stew. A flavored oil is drizzled on top for serving.
This Hawaiian Coconut Pineapple Rice is the perfect side dish for Hawaiian Huli Huli Chicken. Or you can shred the Huli Huli Chicken and mix it in directly with this rice for a tasty Polynesian meal, without opening a can of Spam. Note that the Instant Pot method requires less liquid, so you will need to adjust the recipe accordingly.
Burek (pronounced /booˈ-ɾec/) is a traditional meal, where an unleavened dough, similar to phyllo, is filled with meat, potatoes, spinach, cheese, or other fillings. Burek is common throughout the region previously controlled by the Ottoman empire. In the Baltics, Burek is rolled into a large spiral pastry and baked. It is often cut into pie wedge sections for serving. A Bosnian cheese-filled Burek is called "Sirnica" (pronounced /Seer'-nitz-a/), meaning "cheesecake" or "cheese pie". Sirnica is filled with a Bosnian soft cheese, "Sitnog sira", which is similar to cottage cheese. I like the nice "soft, tangy" flavor profile caused by using a mixture of cottage cheese, feta cheese, and neufchatel cheese. Make this into a tasty Sirnica dessert by adding Homemade Raspberry Syrup into the cheese filling.
Country Style Pork Ribs come from the same cut as the Boston Butt or the Picnic Roast and does not contain any actual rib meat. Country Style Ribs can be boneless or they can be bone-in when the shoulder bone is included. Like the Boston Butt, Country-style Pork Ribs should be cooked at a low temperature, for several hours to render the fat and add flavor to the meat, while providing the "fall-apart tenderness" rib-like experience. Choose your favorite store-bought or home-made BBQ sauce and finish the meat with a final low bake to form the perfect bark.
The meat of choice for the new San Antonio style BBQ is Chicken. This culinary delight, also called Pollo de Norteña, originates from Monteray, Mexico (located in northern Mexico). Preperation of San Antonio BBQ Chicken involves both a rub (Achiote Paste) AND a citrus-based marinade. The rub is a traditional paste that is available at many grocery stores or Latino grocery stores. If you cannot find a commercially available Achiote Paste, a "from scratch" rub recipe is also provided below. Cover the meat with the rub and refrigerate for about 24 hours. Then add the marinade and refrigerate for another 4 to 6 hours. Traditionally, this BBQ would be cooked over a wood-fired grill, but a standard oven can be used as a suitable replacement with the addition of a vertical spit. Serve with Corn Tortillas and lots of Verde Sauce.
How do you improve on the perfect Cinnamon Roll recipe? By making a single large Roll. This recipe is a variation of Grandma's Famous Cinnamon Rolls recipe. The finished Cinnamon Roll will contain around 4 pounds of cinnamon-sugary goodness.
Carne Guisada is a traditional Mexican beef Stew. Carne Guisada is a Mexican Style Pot Roast with lots of sauce. You can serve Guisada as a stew, as taco filling, or even a meat-sauce served over rice. Using a slow cooker will produce meat that is fall-apart tender, with very minimal effort. This dish is so tasty, that you might want to double it, just to ensure that you will have leftovers.
"Pork Tenderloin" is NOT the same cut of meat as "Pork Loin." The Pork Tenderloin is the Pork version of Beef Tenderloin, which would be used to make the Chateaubriand or, when cut into steaks, the Filet Mignon. This Pork Tenderloin preperation is fast, easy, and tasty, with a time to table of less than 2 hours.
(Pronounced /brä-chē-ˈō-lə/) - The "Pork Loin" is not the same cut of meat as a "Pork Tenderloin." This pork loin recipe is easy to make and provides a lot of flavor. The Pork Stuffing will help give the Pork Loin a more mature flavor, so that you don't end up with a dry, tasteless Loin Roast. Serve with a side of roasted potatoes or over a bed of Basmati Rice. When cooking any type of roast, you should use a Meat Thermometer or an Instant Read Thermometer to ensure doneness. Slice the finished Brachiola into Pinwheels and serve with rice or potatoes.
This syrup can be made with any type of berries. I prefer to use frozen berries, but you can also use fresh berries. Use this syrup as a Grenadine replacement, drizzle it over your favorite desert, or use as a Pancake Syrup replacement. This recipe will yield about 14 to 16 ounces of Raspberry Syrup.
"Moh Gu Gai Pin", or the Americanized version "Moo Goo Gai Pan" is a less traditional Cantonese dish, which translates to "button mushroom and chicken slices". Moh Gu Gai Pin is a Chicken Stir Fry dish, that includes mushrooms and an abundance of vegetables. Moh Gu Gai Pin typically includes a Chicken-based sauce that is thickened with corn starch. It is a flavorful, healthy, dish that is easy to make with ingredients that are readily available from nearly any grocery store. Although Moh Gu Gai Pin typically includes Shaoxing Wine in both the marinade and the sauce, this recipe is alcohol-free.
Manicotti is a type of pasta, shaped into large tubes and are usually filled with a ricotta or cottage cheese filling and then covered with pasta sauce. Manicotti can provide a nice variation to the typical "Plate of Noodles and Red Sauce".
Pickled Onions are a versitile condiment that can go on your Hot Dog or your Tacos. Use them on Burgers, Nachos, you name it.
Okra has a bad reputation as a slimy, strange tasting vegetable. However, this roasted Okra is a crispy side dish that is easy to make and tastes so good that you will want to add it to every meal.
This steakhouse favorite is a sweet and tasty side to accompany the finest steak or roast dishes.
Jumbo-sized (3.5 inch diameter) silicone cupcake liners become the perfect cooking pan for baking these single-serving deep dish pizzas.
‘Three cups’ refers to a traditional Taiwanese chicken recipe that uses three key ingredients: 1 cup of soy sauce, 1 cup of rice wine, and 1 cup of sesame oil. Most modern chefs will adjust the amounts of the various ingredients to maximize the flavor. Traditionally, this recipe would be made with a whole skin-on bone-in chicken, that has been divided into cuts. However, you can use drumsticks, chicken wings, chicken thighs, or even chicken breasts. If using boneless thighs or breasts, go ahead and divide the cuts into bite-sized pieces. This recipe replaces the rice wine with an alcohol-free substitute.
Everybody loves a good loaded baked potato. This is a quick and simple recipe to give all the flavors of stuffed potatoes, in a hearty soup. This gluten-free recipe uses mashed potato to thicken the soup.
Cottage Pie is the same as Shepherd’s Pie except that Shepherd's Pie is made with ground lamb, and Cottage Pie is made with ground beef. This recipe is simplified and scaled down for an easy 4 serving meal.
Hainan is an Island in Southern China, located off the coast of Vietnam. Hainanese Chicken Rice has become a popular dish in Singapore, Malaysia, Indonesia, and other countries. Traditionally, Hainanese Chicken Rice includes pork-bone and chicken-bone broth, while several nearby countries have adapted the dish to exclude the pork-bone broth. The traditional recipe typically has a long preperation time, that includes boiling a whole chicken. This simplified Hainanese Chicken Rice recipe has a complex Ginger Garlic flavor without having to spend the entire day in the kitchen.
(Pronounced /brä-chē-ˈō-lə/) - a Braciola is a bundle of food wrapped in a large cut of meat, then sliced crosswise to make individual pinwheels. Flank steak comes from the bottom abdominal area of the cow, contains tough muscle fibers with very little fat. Flank Steak can be tenderized by using an acidic marinade and then cutting the final steak across the grain, making it the perfect cut for these pinwheels.
Pesto is a tasty replacement for Marinara sauce when you are want some variation from the standard tomato-based sauce. However, Pesto can be expensive to make. This Pesto recipe is a tasty, cheaper option, that can be made easily in less than half an hour. Leaving out the Parmasan Cheese will significantly lower the cost. Using a small amount of Marmite will replace the Umami falvor that typically came from the Parmasan, and the reduced price makes this Pesto fit better in your budget. The cost can be further reduced by replacing Pine Nuts with raw, chopped Almonds. Pesto can be a great addition to any pasta dish, a tasty relish for an italian sandwhich, or a Pizza sauce. The Olive Oil should be integrated by hand, since using a blender to mix in the Olive Oil can cause the Oil to break down and result in a bitter flavor.
The Quesadilla Crunchwrap (commercially marketed under a similar name) could be easily obtained at a well-known fast food chain. However, this recipe will allow you to replace the "fast food" ingredients with better quality and better flavor. This Quesadilla Crunchwrap can be cooked in a frying pan, or (ideally) with a Panini Press. The Quesadilla Crunchwrap is an extremely flexible dish that can be filled with pretty much any kind of Meat that you have on hand.
Koláč or Kolach /kəˈläch/ (the singular form), meaning a "cake", is a traditional Czech pastry, filled with fruit compote and/or quark cheese or soft new cheese. Koláčé or Kolache /kəˈlächē/ (the plural form) was brought to the United States during the European Texas migration of the late 1800's. Contrary to the menu at any donut shop in Texas, there is no dish called a savory Kolach. A savory Kolach should be called a Klobásník /kləˈbäsnik/ (the singular form), meaning a "small sausage" or Klobásníky /kləˈbäsˈnik ē/ (the plural form). Surprisingly, the Klobásník is not a traditional Czech dish, although it was invented by a Czech immigrant, living in Texas. This dough recipe can be used to make both Kolache and Klobásníky.
This is an easy BBQ dish that requires very little effort and can be on the table in less than 1 hour. I am not a fan of cooked Chicken Skin, so I typically remove the skin. This allows all the flavor of your BBQ to soak into the meat and not just the skin. Cooking the drumsticks with the skin on may require additional cooking, so if you don't want to remove the skin, you may need to experiment with the cooking time. I like to use a Carolina Mustard style sauce, but you can use any store bought or homemade BBQ sauce.
This flavorful single-pan meal is easy to make.
Feta Cheese is a staple of Mediterranean food. Mixing Feta Cheese with Greek Yogurt results in a tangy, creamy texture for a flavorful dipping sauce, or a tasty topping to any Mediterranean dish. Use this dip as a healthy and fresh Mediterranean replacement for 7 Layer Nacho dip.
This is an easy recipe to use leftover White Rice that will compliment any Asian meat or vegetable dish. While I frequently use black sesame seeds for this recipe, white sesame seeds would work just as well. For best results in forming the Rice Cakes, use a "Slider" sized Hamburger Patty Press. Use pressure to press the rice into tightly-compacted cakes.
Herbed compound butter is an easy method for introducing a complex flavor to your meal. Use compound butter to saute vegetables, or for finishing a high quality steak.
/Fuwa fuwa/ is Japanese for "light and fluffy". /Pankēki/ of course, is the Japanese word for "Pancakes". Surprisingly, this Japanese breakfast treat originally came from the United States. Fuwa fuwa Pancakes originated from a restaurant in Waikīkī Hawai'i. In order to achieve the tall cakes, you will need Pastry Rings or Ceramic Ramekins. I prefer to use pastry rings that are about 2.5 inches across and at least 2.5 inches tall. In order to cook the center without burning the bottom, Pankēki should be cooked with relatively low heat.
These Cheese Steak Stuffed Bell Peppers provide a low carb alternative to the Cheese Steak Sandwich.
Making the perfect hamburger is a balance between art and science. Adding Pico de Gallo to your ground beef adds a nice flavor that creates the perfect Southwestern Burger. For a Keto version of this recipe, simply replace the hamburger bun with a lettuce wrap.
A traditional Bechamel sauce is thickened with a roux, using butter and flour. This keto friendly sabayon utilizes egg yolk as the thickening agent, providing a smooth, silky texture that provides a tasty finish to your dish. This Bechamel Sabayon is easy to make, but requires your undivided attention. Boiling will curdle the egg and break the sauce. For best results, stir the mix constantly while cooking over medium-low heat. This will help ensure that all the ingredients melt together, without coming to a boil. To add the yolk, temper it first by adding it to a small bowl, then mixing with a few scoops of the sauce before integrating it back into the saute pan. This basic sauce can be modified in countless ways to finish your meal; Add 2 cups of shredded cheese; Add 1 finely chopped roasted pimento; Add shredded parmesan cheese for an alfredo sauce.
This is an easy recipe with that is flavorful, healthy, and filling. Most of the ingredients can be prepared before-hand and refrigerated.
The non-traditional orange/soy marinade results in a uniquely flavorful roast. This recipe is easy to make and has been a favorite in our home for many years.
Perhaps the perfect meal to celebrate St. Patrick's day, is Irish Stew. While Irish Stew typically requires the inclusion of a "pint of stout" for additional flavor, I have found that the deep complexity can be easily accomplished by replacing the stout with a tablespoon of Marmite. We dissolve the Marmite in hot water to ensure that it is fully integrated throughout the final stew.
As with any Stir Fry, there are 2 distinct phases of making this meal: the preparation phase and the cooking phase. In order to ensure the that the various ingredients are not overcooked, all of the ingredients should be prepared and measured during the preparation phase, before you begin cooking. Stir Fry is supposed to be a high heat process; ensure that the wok is well heated so that the oil begins to smoke before you begin cooking. Otherwise, the food will stick to the wok.
Potstickers or Chinese dumplings are typically available in the freezer section at your local grocer, or you can easily make them, from scratch, in your own kitchen. Potstickers can include any meat, or only vegetables. This recipe used ground pork to provide a tasty dish that can accompany any bowl of noodles, or stand on its own as a main dish. This recipe will yeild enough filling for about 50 Potstickers.
Turkish Pide is a boat-shaped Turkish bread that can be served plain or stuffed with meat, vegetables, cheese, and/or herbs. Pide is a versatile dish that can be a snack, an appetizer, or a main course.
Dutch Baby is the sweeter, more pancaker version of Yorkshire pudding. The batter can be made as much as 3 days in advance. The finished Dutch Baby can be topped with fresh fruit, maple syrup, or even powdered sugar.
Although it is difficult for me to understand, some people do not like sushi. This "Sushi Roll replacement" is made with stuffed Chicken and wrapped in bacon, for all the fun of sushi, without the raw fish. This is an easy recipe, with less than an hour of total time to table. First start with Feta Cheese and a few vegetables. Then wrap the cheese and veggies in chicken, and finally wrap the chicken in bacon and bake. The result is an easy, flavorful dish, that is fun for everyone.
The Flanken Rib cut is typically about 1/4 inch thick, cut as a cross-section of the ribs so that you end up with a cut of meat that is embedded with medallion-shaped bones. "Flanken Ribs" can be cut from two VERY different cuts: the Chuck primal - which the top of the ribs near the shoulder or the Plate primal (typically called Flanken Cut Short Ribs) - located closer to the underside of the chest, usually ribs 6, 7, and 8. Chuck Ribs will typically require a much shorter cook time than their Plate counterparts, so make sure that you are using Chuck Ribs, NOT Short Ribs for this recipe. In my experience, the Sous Vide preparation results ribs that are much juicier and far more flavorful.
Soutzoukakia (pronounced /soot-zoo-KA-key-ah/) are Greek meatballs, that are traditionally oven-baked in a tomato sauce. Soutzoukakia is similar to a Turkish dish called Kofte. This recipe is prepared on the stovetop and includes a loosely defined Arabic spice mix called Ras El Hanout. If you do not have this mix on hand, you can make your own mix. Serve with Tzatziki over a bed of basmati rice or with roasted potatoes. Poblano or jalapeno peppers will add heat to the dish. For a Keto version of this recipe, serve with a medley of Keto-friendly roasted vegetables.
Barbacoa (Shredded Beef Roast) is the classic Sunday afternoon family dinner meal. However, roast beef is not always the easiest meal to make. An under-cooked roast won't shred properly, and an overcooked roast will be dry and tasteless. But fear not! With this simple recipe, a consistently perfect shredded Chuck Roast is easy to achieve. Marinade the roast, give it a nice sear, and add it to the Slow Cooker for about 8 hours. Shred the finished beef and add back into the flavorful au jus for the perfect Barbacoa, every time!
Udon Noodles is a traditional Japanese dish, but the noodles have a thicker, more silky texture than their more popular Ramen cousin. Traditional Udon Broth calls for Light Soy Sauce (that is different from the low-sodium "Lite" Soy Sauce) and Dark Soy Sauce. The inclusion of both types of Soy will provide a more full savory flavor. If Dark Soy Sauce is not available, replace the Dark Soy Sauce with 2 additional Tablespoons of Light Soy Sauce (frequently labeled "Soy Sauce"). Additionally, Mirin (containing alcohol) is also a traditional ingredient. This recipe replaces the Mirin with Rice Wine Vinegar.
This reduction was inspired by Cheerwine Soda, a super sweet soft drink that is commonly found in North Carolina. Like Cheerwine, this homemade cherry reduction can be used in a wide range of recipes, such as BBQ sauce, cherry topping for deserts, a replacement for grenadine, or as a flavoring for soda water. In addition to the frozen cherries, this recipe also calls for bottled cherry juice. For best results, ensure that the juice has no additional sugar added and contains 100% cherry juice. Do not settle for a cheaper mix that includes other filler juices, such as pear juice or grape juice. In order to make into Cherry Syrup, dissolve an additional 1.5 Cups of Sugar.
This is a fun and tasty frittata that is easy to make. For a little variation, you can add finely chopped onions, tomatoes, and peppers, or baby spinach.
Butternut Squash (also called Autumn Squash) soup is the perfect fall-time comfort food. Using the pressure-cooking option in your Instant Pot reduces the time-to-table from about 6 hours to less than 2 hours. Using a Coconut Yogurt provides a nice creamy consistency, without adding heavy cream.
This fresh summer salad is a perfect companion for any BBQ. Putting it together the day before and refrigerating overnight will permit the flavors to blend throughout the salad.
Toad in the Hole is a traditional British dish where sausages are cooked in Yorkshire pudding. The various steps required to successfully create Yorkshire pudding are oftentimes approached with all the fervor of religious dogma. However, good Yorkshire Pudding is actually quite easy to make. The batter can be made 30 minutes to 3 days in advance. The heated oven and preheated pan causes the Yorkshire pudding to rise and then crisp, as it turns a golden brown color. As a side note, if the pudding fails to rise properly, the dish is called "Toad in the Bog". Toad in the Hole is traditionally topped with grilled onions and a few scoops of beef or chicken gravy.
Flognarde or Flonarde (pronounced /floo-nyard/) is a French fruit dessert, traditionally made with a stiff custard, almost like flan. Flognarde can include wheat flour, or corn starch. While Flognarde is traditionally made with milk and cream, I have found Greek Yogurt to provide the perfect low-fat replacement. For additional flavor variations, you can also replace the raspberries with other fruits or berries, like apples, pear, blackberries, etc. If you use black cherries, the dish is called Clafoutis (pronounced /kla-fu-ti/).
Using the Sous Vide to prepare Corn can save time. The Corn can be prepared before-hand, then easily re-heated when it is time to serve.
This Kielbasa and Pasta Stew recipe is hearty and comforting. The flavor from the vegetables and seasoning provides the perfect mix to warm you on a winter night.
Ricotta "Cheese" is not technically a cheese, but actually a cheese byproduct. Fresh Ricotta is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from Whole Milk to fresh Ricotta. And using a Sous Vide, makes this process even easier. Use only Whole Milk in this recipe. Milk containing less fat will result in a lower ricotta yield.
Strombolis and Calzones, for the uninitiated, are like a pizza, that is wrapped up like a burrito. Calzone purists claim that a Calzone should be made without sauce as an ingredient. Instead, the sauce is served on the side. In my opinion, a sauce-free Calzone is unecesarily dry, even with the inclusion of a marinara dipping sauce. Additionally, the Calzone is typically folded over, while a Stromboli is rolled up. This recipe includes sauce as an ingredient. Similar to pizza, the possible options for filling your Calzone is endless. You should note that the order that toppings go onto the Calzone is different from a pizza. Start with cheese, then add sauce, then a layer of meat and/or vegetables, and finally top it all off with the seasonings.
Chuck Roast is a less expensive cut of Beef that can be flavorful, but tough if not cooked properly. With this long slow preparation, the humble Chuck Roast can be elevated to compare with a much more expensive cut. If desired, use 3 or 4 lengths of Butcher's Twine to truss the roast. Although not necessary, this can provide a roast with a more uniform look and a better finished presentation.
Pork Ribs come in two different cuts: Baby Backs and Spare Ribs. Baby Back Ribs are pork ribs that that are found near the spine. This meat is leaner and more tender. St Louis Ribs (also called Spare Ribs) are found nearer to the belly of the pig. They typically include more meat but they are also more fatty and the meat is more tough, requiring a longer cook time. These Ribs can be cooked in the Slow Cooker or a Sous Vide and then finished under a broiler.
This is another flavorful recipe that is easy to make.
This tangy sauce works well over tacos, grilled chicken, or steamed fish. This sauce can be made with either Greek Yogurt or with Crème Fraîche. Both of which can be homemade (see the related links) or store bought.
"Primavera" is Italian for "Spring". A Primavera Pasta is traditionally a Pasta dish served with Spring vegetables. This quick and easy recipe is somewhat of a "peasant" dish, meaning that it can be made with whatever ingredients that you have available. While you can use any type of pasta, I prefer to use a small-shaped noodle, such as Bowtie (Farfalle) or Penne Pasta. Using the Instant Pot, you can put dinner on the table in less than 30 minutes.
These oven-baked sheet pan Pancakes are the perfect versatile breakfast treat. If you are using Blueberries, mixing them into the batter will dye your batter a blueish-gray color. This can be prevented by dropping in each Blueberry after all the mixing and pouring is complete. The Flavorings in this recipe can be replaced with any other Pancake add-in: Strawberries, Chocolate and Caramel, Candies, whatever you like.
Contrary to popular opinion, the Caesar Salad was not named for Julius Caesar. Instead, it is named after the Chef from Mexico City who first concocted this savory lemon-flavored egg yolk emulsion. A Caesar Salad is traditionally made with romaine lettuce, croutons, shredded Parmesan cheese, and occasionally diced tomatoes, all coated with a serving the famous dressing. Caesar Salad is a great companion to any meal.
Marquis Potatoes are a versatile dish that can be eaten as a finger food or served as a side with a Beef Roast. This French potato recipe is made by piping mashed potatoes into donut-shaped rings, then baking the mashed potato donuts. The open center of the baked potatoes are filled with a savory sauce. This recipe uses a Tomato-based sauce. You can make mashed potatoes from scratch for this recipe, but instant mashed potatoes will reduce the prep time by more than an hour, with no real benefit to the recipe.
This easy recipe can be made entirely within your Instant Pot, making for a quick dinner with an easy cleanup.
This creamy cheese sauce is a great addition to a medium rare London Broil or as a filling for stuffed hamburgers patties. Adding the horseradish paste will provide additional flavor and complexity. The amount of Horseradish can be adjusted to provide a stronger or weaker flavor, as desired.
Enchilada Casserole is more Tex-Mex than Mexican food. This is an easy recipe that can be prepared in advance and then refrigerated in the casserole dish, up to 1 week. The crème fraiche or Greek yogurt will make the sauce creamy, while the jalapeno peppers will bring just a hint of heat.
These Sous Vide Eggplants can be cooked ahead of time and then refrigerated (unopened) up to 1 week, or frozen up to 6 months. For the final preparation, just toss the bag back in the Sous Vide at a lower temperature (while preparing a meat dish) and heat for 30 minutes to 1 hour.
Turkish Flatbread is a flavorful pita. It can be filled with hummus, fresh tomatoes and feta cheese, or shawarma.
Although potatoes cooked in the Sous Vide take about 30 minutes longer than baking in the oven, using the Sous Vide to cook potatoes is an easy option that ensures that the oven is available to prepare other parts of the meal. And if you set the Sous Vide to the correct time and temperature, you will end up with perfect potatoes, every time.
Commercially available lunch meat is full of preservatives. You can make tasty sliced roast turkey lunch meat with none of the unhealthy additives.
Commercially available lunch meat is full of preservatives. You can make tasty sliced roast beef lunch meat with none of the unhealthy additives. The perfect roast beef cold cut is obtained through a "low and slow" cook. Ensure that the meat is Pasteurized throughout the cooking process by cooking at 131° F.
Commercially available lunch meat is full of preservatives. You can make tasty sliced pork lunch meat with none of the unhealthy additives. Sliced pork can be chopped and added to pasta or it is perfect for homemade deli sandwiches. Add swiss cheese, yellow mustard, and a slice of ham for the perfect Cuban.
Fideo Soup is a traditional Latino dish from Mexico. This Soup can be made with a variety of ingredients, with the only real requirement being the inclusion of fideo pasta, (short vermicelli noodles).
Pork Tenderloin is not the same as Pork Loin. The Tenderloin is a tender cut of meat, taken from the lower back of the pig. The Sous Vide will produce a juicy roast. Marinading the Tenderloin, then slathering with a finishing sauce will produce a flavorful roast.
Lomo Saltado is a traditional Peruvian sauteed beef stir fry. The beef is marinated in a soy sauce and Chinese vinegar mixture, stir-fried with onions and peppers, and then served with white rice and french fried potatoes.
Whether you call them Hoagies, Grinders, Po Boys, or Submarine Sandwiches, a good sandwich starts with the bread. This from-scratch bread is easy to make. The bulk of the "Prep" time is spent waiting for the bread to rise. If desired, a cold-ferment, (refrigerating the dough for 1 to 5 days) will produce a final bread with a more mature flavor.
When I was young, Brussels Sprouts had a foul, bitter, sulfurous taste. In the interest of extending the shelf-life of Brussels Sprouts, growers had opted to sacrifice the flavor for a more durable product. However, in the mid 1990's, researchers selectively bred a Brussels Sprout that had a long shelf life, without the horrid flavor. As a result, Brussels Sprouts today are quite flavorful and can provide a tasty addition to any meal.
The "whole brisket" can be divided into two sub-primal cuts: The "flat" brisket and the "point" brisket. A flat brisket is a more fatty cut. The point brisket is a lean, tough, cut that is ideal for a long cooking interval at a low temperature. While both cuts can be perfectly prepared in a Sous Vide, the higher fat content of the flat brisket sub-primal works better with a slightly higher temperature, to render the fat. The brisket is finished by slathering it with sauce, then baking it for 3 hours to produce the traditional "bark" that covers the meat. Serve with more sauce.
This recipe is similar to the Turkey Breast Wrapped in a Bacon Quilt En Cocotte, but since it is made with Chicken Breasts instead of Turkey, it will provide fewer servings. The chicken breasts are stuffed and then wrapped in bacon.
Magic Cake is a easy recipe that you can create in less than 90 minutes. As the cake bakes, the heavier egg yolks and milk will settle to the bottom of the pan, creating a rich, custard-like texture, while the lighter egg whites will float to the top and provide a lighter, fluffy topping. The powdered sugar, cacao powder and berries provide an additional complexity to the flavor. The final result is a simple desert that tastes like you spent hours in the kitchen, creating a complicated dish. The initial recipe, using only vanilla extract for flavoring, is an excellent desert. However, you can optionally add additional flavorings and make it chocolate flavored, butterscotch, cinnamon, butterscotch, even Nutella.
Carnitas (meaning "little meat") is a traditional Latino pork dish made using a French cooking method called "confit", where the meat is slowly deep fried (over several hours) in seasoned hot oil (usually lard). Alternatively, you can make Carnitas by cutting the meat in to smaller pieces and then slowly stewing (or braising) the meat, then frying in lard. The Sous Vide produces a tender and juicy meat. And then frying the pork will provide the crispy crunch associated with traditional Carnitas. After the Carnitas have been fried, allow them to cool and then shred (pull) the pork. Lard can be refrigerated for a few weeks or frozen for 6 months and reused across multiple batches of Carnitas.
Baked Zucchini Rounds are a tasty snack that is easy to make and relatively healthy.
Mayonnaise is an emulsification; egg yolk and flavorings are emulsified in oil, creating a thick, creamy, flavorful condiment. In Latin American, mayo is used for much more than an occasional condiment on your deli sandwich. But to be fair, mayonesa (Spanish for Mayonnaise) has a very different flavor than the Mayonnaise that can be commercially purchased in the United States. Mayonesa can be used to hold together a Tuna Fish Sandwich, as a dipping sauce for Fried Yucca (Cassava), or even as a finishing sauce for Roast Chicken. Pasteurizing the eggs will kill any potentially dangerous bacteria, making the mayonnaise safe to eat without cooking. I would strongly discourage using unpasteurized, uncooked eggs in any recipe.
Boneless Beef Ribs should not be confused with Country Style Boneless Beef Ribs. BBQ boneless ribs have all the benefits of a good rack of ribs, without the bones. Country Style "Ribs", also called Shoulder Cut Ribs are not actually rib meat, but typically strips of beef cut from the tougher Chuck Eye Steak. Country Style ribs require a considerably longer cooking time.
This is an easy meal that uses fresh ingredients. Serve as a main dish, or as a side with grilled chicken.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Ricotta, strictly speaking, is not cheese. Ricotta is technically a cheese by-product. Ricotta can be made by straining any remaining solids from the whey, while making cheese. Although Ricotta is commonly used as a filling for lasagna, it can also be used as an ingredient for bread. The Ricotta in this bread recipe produces a soft crumb.
Roasted Spaghetti Squash has a flesh that naturally resembles spaghetti strands. Spaghetti Squash can be served with marinara sauce or with nothing more than a pinch of salt. Additionally, the seeds can be reserved and roasted, much like roast pumpkin seeds.
(Pronounced /brä-chē-ˈō-lə/) - Strictly speaking, a Braciola is a bundle of food wrapped in a large cut of meat, then sliced crosswise for individual servings. Since each bundle in this recipe is a single bite-sized serving, one could reasonably argue that this is actually a Beef Involtini. Regardless, there are many different cuts of steak that can be used for this dish, including Milanesa Steaks, Top Round, or Flank Steak. Eye of Round can work in a pinch, but will likely be a more tough cut.
This is a sweet tasting dipping sauce that is great with chicken (or pork) nuggets, or a finishing sauce for Roast Chicken, Roast Pork, or Honey Ginger Chicken.
"Involtini" (plural for Involtino) are small, bite-sized (usually) appetizers, with an outer layer and some sort of filling. Involtini could include Armadillo Eggs, to mini-Pizza Rolls, to bite-sized Twinkies. Eggplant Involtini makes a nice addition to a Beef Roast, Pork Roast, or Grilled Chicken. This recipe specifies canned whole tomatoes. Canned diced tomatoes usually contain preservatives that prevent the tomatoes from breaking down into a nice sauce. Canned whole tomatoes, on the other hand, will break down better when simmered and provide a smoother, thicker sauce.
Canned diced tomatoes usually contain preservatives that prevent the tomatoes from breaking down into a nice sauce. Canned whole tomatoes, on the other hand, will break down better when simmered and provide a smother, thicker sauce. The caramelized sugars from the roasted tomatoes make this roasted cauliflower side-dish pair perfectly with Pork or with Chicken. Just make sure that you reserve some of the flavorful tomato sauce to use as a finishing sauce for the accompanying meat. To make this meal Keto compatible, leave out the Brown Sugar and the Raisins.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Pork recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze uncooked in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later. For a Keto recipe, use an Italian dressing with a low carb count (less than 3 carbs per serving) and serve with a Keto approved vegetable medley.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
The Holidays just aren't the same without a glass of Egg Nog. It is surprisingly easy to make at home, with ingredients that you probably already have. From-scratch G'Nog tastes better than the stuff you buy in the store, and it doesn't have all the high-fructose corn syrup and added thickening agents. Eating raw, unpasteurized eggs can pose a potential health risk of salmonella contamination, but you can easily pasteurize eggs using your Sous Vide.
When the weather starts to cool down, I like a spicy chowder to warm me up. This is a fairly easy recipe that can be made in advance and refrigerated.
This easy relish provides a spicy and flavorful addition to spice up your meal. Use it on sandwiches, burgers, or eggs.
This recipe calls for either Russet potatoes or Yukon Golds. They each have a unique texture and can provide nice character to this dish: Russets will have a better crunch, while the Yukon Golds have a more creamy inside. In order to save time, the potatoes can be par-boiled up to a day in advance.
Menemen (Turkish Eggs) is a made with tomatoes and scrambled eggs. The pan roasted tomatoes from the bottom of the pan provide a beautiful presentation and the smokey flavor of the Aleppo peppers, paired with the Jalapeño pepper, provides the perfect amount of heat. This quick and easy dish provides a single serving. To make multiple servings, just wipe out the inside of the pan with a paper towel and start again.
Bagels are easy to make. This easy recipe can produce a finished Bagel in less than 1 hour. This recipe makes 1 single bagel.
This is an easy Chicken recipe, designed for the Sous Vide. You can prepare beforehand and freeze in a vacuum-sealed bag up to 6 months. Just drop the bag in your Sous Vide pot and walk away. Your main course will be ready to eat a few hours later.
Ginger Ale can be easy and fun to make at home. Using Lime Simple Syrup or even a splash of grenadine can personalize your Ginger Ale recipe.
Risotto is easy to make, but it requires constant stirring. Cooking Risotto in the Sous Vide removes the need for such focused attention: Just prepare the ingredients, seal them in a heat safe bag, and drop it in the Sous Vide. 45 minutes later, you will have a perfect Risotto. Just watch the time so that you do not overcook it.
Pulled pork is usually quite dry, requiring a high quantity of BBQ sauce to make it edible. Cooking the pork in a Sous Vide will produce a tender and juicy pulled pork that is full of flavor and fall-apart tender. If you don't have a Sous Vide, you can roast the pork in a Dutch Oven for similar results. Pulled pork can be used in a variety of dishes, from tacos, to nachos, or pulled pork sandwiches.
Pork Loin is a flavorful meat, but it can easily become too dry while roasting. Sous Vide is the perfect solution. The roast is cooked in a juicy environment, ensuring that the meat does not dry out. If you do not have a Sous Vide available, you can also accomplish good results using the "En Cocotte" (meaning: "in a casserole dish") method instead.
Sous Vide (pronounced /Soo·Vee/) is a cooking process that involves placing the food in a hermetically sealed bag and submersing it in water. The water can be heated to a specific temperature for long periods, resulting in a final product that is juicy and tender. This article provides general guidelines on using a Sous Vide to prepare various cuts of meat. The Cooking Temperature will determine the "doneness" of the meat. To ensure food safety, never use a cooking time/temperature that is lower than the value on the Pasteurization Chart listed below. Any whole fowl should be spatchcocked or quartered before cooking by Sous Vide. The recommendations listed here are based on my own experiences. Your mileage may vary.
Basmati Rice has a fresh, nutty flavor. The spices in this recipe, along with the Pistachios, make a tasty rice pilaf that can accent any meat dish.
This sauce goes well on roast pork or roast chicken. Drizzle over the Roast just before serving for a sweet/sour fruity finish. For a variation, replace the Pomegranate Molasses with something like Raspberry Jam.
Gyro (pronounced /yee-ro/) is a traditional Mediterranean dish made with a Beef/Lamb mixture. Due to the high cost of lamb, pork can be used as a good substitute. The meat is traditionally put on a large vertical rotisserie and cooked over a flame. This recipe provides a simple process to re-create tasty Gyro meat without the expensive and time consuming equipment. For a Keto version of this recipe, just leave out the Pita Bread.
Ekmek, meaning "bread" in Turkish, is a traditional Turkish Flatbread. Ekmek is typically made into round flat loaves and eaten as an accompaniment to any meal.
When you need an immediate fix of Pumpkin Bagels, but the local Bagel Shop is sold out, this easy recipe can give you a finished Bagel in less than 1 hour. This recipe makes 1 single bagel.
We all know about Buffalo Wings. But what about the rest of the animal? This recipe gives a similar treatment to the familiar Drumstick. Simply marinate, load the Drumsticks into the instant pot, then finish them in the oven. While this recipe uses a traditional medium-mild "Hot Wings" marinade, you can mix it up and make any style you want.
The London Broil is not a cut of meat. Instead, it is a specific preparation for a roast. The London Broil is typically made with a lean cut, usually the Top Round, or sometimes the Bottom Round. However, these cuts can become tough if they are cooked improperly. The secret to the perfect London Broil is a good marinade, with a high acidic content, and then a quick broil under high heat. While the London Broil can be prepared using the Sous Vide, the ideal preparation utilizes the high heat of the broiler.
This spicy/sweet nectar is the perfect finishing sauce. Use a silicone basting brush to paint liberally around the edge of your Pizza, across the top of your bread loaf, or on chicken before putting it in the oven. If you are unable to find Aleppo Pepper, any other Ground Hot Peppers or Hot Pepper Flakes can be substituted in a pinch. Optionally, you could also replace the Pepper with 1 Tablespoon Tabasco Sauce or 1 Tablespoon Franks Hot Sauce, and reduce the Vinegar by half.
This spicy orange sauce is great with beef and stir-fry vegetables, over chicken, or even whitefish.
This recipe provides a pretty exact flavor match to the white rice served at a certain fast food burrito chain, but without the salmonella. Rice is a staple for Mexican food. It can turn nearly any snack into a meal. This is an easy, traditional Mexican Rice that will accompany any Latino dish. You can add chopped, roasted Jalapeños for additional flavor. In order to scale, measure 1/4 cup dry Rice per serving. Measure out the Rice to Water ratio at 1:2. This recipe provides a pretty exact flavor match to the white rice served at a certain fast food burrito chain, but without the salmonella.
Chicken Souvlaki is a flavorful meal. Oftentimes served with a Pita, Basmati Rice, and Tzatziki. This recipe follows the the Keystone Approach diet. As a result, the Yogurt-based Tzatziki has been replaced with an Avocado-based sauce.
Naan is an Indian flatbread, traditionally cooked in a Tandoori, a large brick oven, reaching temperatures near 800° to 1000° Fahrenheit. Naan is difficult to make at home, since the heat requirements are typically beyond the capability of the average Conventional Oven. This recipe uses a conventional oven, utilizing a Pizza Stone to provide the perfect finish to your Naan. In order to ensure maximum heat, I typically re-heat the oven between each batch.
Garbage Bread is the ultimate brunch food. Variations of this recipe can be found in Brooklyn Delis, called Proscuitto Bread.The yield for this recipe is 2 medium-sized loaves. They can be cut into 2 inch cubes and served with a charcuterie board or eaten as a snack.
Stuffed Mushrooms are a largely underrated and versatile meal. This recipe uses only ingredients that are included in Phase 3 of the Keystone Approach diet. Variations to this recipe could include non-Keystone foods, such as tomatoes and peppers.
Strictly speaking, Curry is not Indian food, it is British food. With that said, Curry is a great "feel good" meal. Due to the typical long cook times, creating a good Indian Curry can be an all day process. In order to reduce the overall cook time, this recipe prepares the various ingredients separately, then puts it all together for a final simmer. While this is not a traditional preparation for Indian Curry, the flavors are all there to knock the final result out of the park. Serve with Basmati Rice and Naan.
This is a simplified version of Beef Wellington, using a cheaper cut of meat, and a flavorful vegetable stuffing inside the meat. A few easy modifications could be used to make variations on this dish: Stuff the meat with an asparagus spear, replace the Pimento with roasted Jalapeño slices and use a sharp Manchego or Asiago cheese, or marinate the meat with Soy Sauce and stuff with grilled vegetables.
Quiche Meringue is a unique breakfast dish that is relatively easy to make. Phyllo Dough is available from most grocery stores, in your refrigerated section. To reduce preparation time, you an replace the Phyllo Dough with Canned Refrigerated Croissant dough.
You can replace the Ham with Chicken cubes or even Steak cubes. Additional vegetables could be added, like grilled tomatoes or chopped peppers.
"Involtini" (plural for Involtino) are small, bite-sized (usually) appetizers, with an outer layer and some sort of filling. Involtini could include Armadillo Eggs, mini-Pizza Rolls, or even bite-sized Twinkies. Eggplant Involtini makes a nice addition to a Beef Roast, Pork Roast, or Grilled Chicken. This recipe specifies canned whole tomatoes. Canned diced tomatoes usually contain preservatives that prevent the tomatoes from breaking down into a nice sauce. Canned whole tomatoes, on the other hand, will break down better when simmered and provide a smoother, thicker sauce. This recipe has been modified for the Slow Cooker.
When I cook for others, I typically can't add my preferred level of heat. This Instant Heat Hot Sauce is a homemade Tabasco replacement. The heat level on this Sauce can be intensified by adding Serrano Peppers or even an Habanero Pepper in addition to the Jalapeños. Conversely, you can mellow the heat by Oven-Roasting the Jalapeños before adding them to the blender. This recipe will yield about 12 Ounces of "Instant Heat" Homemade Smoked Jalapeño Hot Sauce.
This is an easy roux-based sauce with a strong Paprika flavor. Use it over Baked Potatoes or Grilled Chicken.
This Marinara Sauce is a long, slow cook, taking about 3 and a half hours, but the complexity of the flavor makes it well worth the wait. Long and slow heat applied to the tomatoes helps to caramelize the sugars and provide a savory sweetness that cannot be produced any other way. This Marinara is a great addition to pasta. Serve with meatballs and grilled pimentos to finish out the plate.
Brown Butter or "Beurre Noisette" (meaning: "Hazelnut Butter") does not actually contain hazelnuts. This single ingredient sauce can add complexity and a "nutty" flavor to any sweet or savory dish that calls for butter. Brown butter is made by heating the butter to brown the milk solids and reduce the water. Brown Butter can replace the butter in any recipe, tablespoon for tablespoon.
Rice is a staple for Mexican food. It can turn nearly any snack into a meal. This is an easy, traditional Mexican Rice that will accompany any Latino dish. You can add chopped, roasted Jalapeños for additional flavor. In order to scale, measure 1/4 dry Rice per serving. Measure out the Rice to Water ratio at 1:2.
Au Jus (pronounced: \aww-zhoo\) is a French term meaning "at juice" or "with juice". Au Jus is a finishing sauce, served alongside something like Beef Roast or Prime Rib, or a dipping sauce (also called French Dip) for something like a Roast Beef and Cheese Sandwich. Au Jus is traditionally made by mixing pan drippings (including the fond), with meat broth, and wine. Au Jus can also be used as a base to make a tasty Mire Poix, by adding Onions, Celery, and Carrots before reducing for an hour. This recipe is designed to be an "Instant" Au Jus, when actual Meat Drippings are not available. Although Red Wine is a common ingredient in Au Jus, this recipe is made without any Wine.
If Canada has a national dish, this is arguably it. I first tasted good Poutine on a visit to Montreal a few years ago. While the origins of this dish are not entirely known, there are multiple sources who claim to have invented the dish. Poutine is simple to make. The traditional recipe contains French Fries, White Cheese Curds, and Brown Gravy. A widely accepted variation is to add cooked meat. If Cheese Curds are not available, you can use shredded Oaxaca Cheese or (in a pinch) Shredded Mozzarella.
When you want the taste of Mexican Street Corn, but Corn on the Cob is not in season, this handy recipe provides a year 'round solution using canned Sweet Corn. The Corn kernels turn a nice golden brown color as the sugars in the corn begin to carnalize. Although the addition of Ranch Dressing makes the recipe "less than authentic", it elevates the flavor profile in a unique way. This Street Corn is a tasty side dish for Tacos, Fajitas, or Mole.
This is an easy side dish to add some green to your meal. The Pomegranate and Lemon Juice will turn Brussels Sprouts into a tasty side dish that will equally accent a Steak or a plate of Shawarma.
Vinegar has been used for centuries to preserve food and provide a zesty flavor. Pickled vegetables are easy to make. They can be a nice addition to Stir Fry, Korean Bibimbap, or even as a Pizza topping.
Lavash is a traditional Armenian Cracker or Flatbread that has become popular throughout the Mid-East. The earliest Lavash recipes were more cracker then bread, but many regional Lavash variations do include yeast. This Lavash recipe stays true to the original Armenian tradition, providing a tasty cracker that is easy to make. In order to reach the desired consistency, bake for 10 minutes with a pot of boiling water in the oven, then remove the water and bake again to get the ideal browned and crisp texture.
Lavash is a traditional Armenian Cracker or Flatbread that has become popular throughout the Mid-East. The earliest Lavash recipes were more cracker then bread, but many regional Lavash variations do include yeast. This Lavash Flatbread includes yeast, providing a flatbread that is great as a wrap or as a rustic pizza dough.
Pico de Gallo (meaning "rooster beak" or "rooster's peck") is a common vegetable blend that is frequently added to Latino food. I have taken the original Pico de Gallo recipe, added chopped grilled beef, and named it "Pico de Toro" ("pico" also means "lip" or "edge"). This is not a traditional Latino recipe, but it is great with tortilla chips or even as a filling for tacos.
This family fudge recipe was developed and refined by Grandpa. It can be modified by adding Mint extract, Orange zest, Cherry extract, or a plethora of other flavorings. The initial recipe from Grandpa yielded 5 pounds of fudge. This recipe has been adjusted to yield 1 pound of fudge.
To be clear, this is not a traditional Korean recipe. This Roasted Corn recipe is a great addition to any Asian BBQ.
Baba Ganoush is a traditional Mid-Eastern made with Roasted Eggplant. This flavorful sauce can provide a a dip for Pita Bread, as a Marinara replacement, or as a topping for Roasted Chicken. This recipe calls for Tahini, a paste made from roasted Sesame Seeds.
Creamy Avocado Salsa is great with Tortilla Chips, served over Grilled Chicken, over Poached Whitefish, or over Grilled Vegetables.
It seems like good Latino food always begins with Sofrito, a flavorful sauce base that is traditionally made by mincing Garlic, Onion, and Pimentos Verde (Green Bell Pepper). I like to further accentuate this soup with fresh Cilantro with fresh Lime. This soup includes a single chopped Jalapeño pepper to provide just a hint of heat. I prefer to use Chicken Thighs over Chicken Breasts as the dark meat is typically more flavorful and juicier when poached. Serving the soup over a pile of Rice makes this into a hearty meal.
This flavorful dipping sauce is easy to make and is perfect for Honey Balsamic Soy Chicken Wings, Cauliflower Crowns, or Grilled Chicken Breasts.
These fried potatoes are better then any restaurant fries. Using Golden Potatoes, instead of Russets or Red potatoes, will provide a soft, creamy side-dish that serves equally well with Roast Chicken or on the side of Cheeseburger Sliders. These potatoes can be sprinkled with fresh Scallions, Chopped Parsley, Smoked Paprika, or served with Shredded, melted Cheese on top.
This Turkish Pita Bread is a simple recipe, with a "time to table" of only about 1 hour. Pita is a great addition to Shawarma, just make sure that you have plenty of Tzatziki.
Breadsticks can be served as a side dish or as an appetizer. These buttery, tasty Breadsticks can escalate the quality of any pasta dish. Serve them with your favorite dipping sauce.
Pomegranate Molasses is a traditional Middle-Eastern cooking and finishing sauce for lamb and other meats. Most recipes add sugar (and then lemon juice, to offset the super sweetness) in order to thicken the molasses more easily. This recipe is the traditional method for Pomegranate Molasses, containing only a single ingredient: Pomegranate Juice. A few drops of Pomegranate Molasses can be added to Ginger Ale to make a sweet-sour Shirley Temple or it can be drizzled over vanilla ice cream for a fruity treat.
Roast Lamb can be easy to make. This light and zesty marinade will enhance your Lamb Roast with a sweet orange-lemon flavor. The Vinegar will help the flavor to work into the meat. Marinate for 12 to 24 hours. This recipe will yield enough marinade for a Lamb Roast up to 8 pounds.
The traditional Peruvian potato is purple in color. Although purple potatoes provide a beautifully unique presentation for your finished meal, there is not a lot of difference, taste or nutritionally, between purple potatoes and their North American cousins. If Purple potatoes are available, they are great in this recipe. However, then can be easily replaced with Gold or Red potatoes. However, the high starch content found in Russet potatoes make them less than ideal for this recipe. So stick with Purple, Gold, or Red.
Peperonata is a classic Sicilian stew recipe made by stewing together bell peppers, onions, and tomatoes. This dish is great as a side dish with grilled chicken, an appetizer with toasted bread, an accompaniment to polenta, a Bruschetta replacement, or as a sauce over pasta.
Khobz is a Moroccan White Bread that is best eaten the same day it is baked. In order to ensure that you have "freshly baked bread", the dough can be refrigerated for up to 5 days. This easy bread recipe is great for making sandwiches or eating with Shawarma.
Polenta is a dish from Northern Italy, similar to Grits from the US South. Polenta (and Grits) are made from coarsely ground yellow corn. Polenta can be cooked, poured into a mold and shaped. Refrigerating the polenta for a few hours, or overnight, will set the shape. Then, you can grill or pan sear the Polenta and serve it warm.
This flavorful dipping sauce is easy to make and is perfect for a roast turkey, roast pork, mild chicken wings, grilled chicken, or cauliflower crowns.
This is a great rub for Chuck Roast. For best results, rub this onto the meat, then cover and refrigerate for 48 hours. before freezing or cooking.
I discovered Garbage Bread at a restaurant in Manhattan's Financial District. Garbage Bread is like a Pizza, rolled up into a Burrito. It is better than any Calzone or Stromboli. Garbage Bread is great as a Game-Day appetizer, or it can be served as a Main Dish. This recipe can be modified by using a wide range of alternate fillings. You can replace the hamburger with Italian Deli Meats. You can include sliced Sweet or Spicy Sausages. You can even use Marinara sauce inside the bread, cover it with Sliced Pepperoni, and throw down a layer of shredded Mozzarella Cheese.
I have been making my Roasted Feta Cheese dessert for years. This is my variation, based on a recipe that became all the rage recently. It reportedly even caused a Feta Cheese shortage in Scandinavia. My version of the Pasta with Roasted Feta Cheese integrates components from my desert recipe. This is a quick and easy meal to make, with a ton of flavor. The roasted Feta Cheese mixed with the blended Roast Tomatoes and Roasted Garlic to make a creamy garlic sauce.
This spicy dipping sauce is easy to make and is perfect for Peruvian Roast Chicken, Peruvian Chicken Wings, Cauliflower Crowns, or Baked Cheese Balls. Although this Dipping Sauce would traditionally include Mayonnaise instead of Greek Yogurt, the Yogurt is healthier, and in my opinion, will provide a better flavor. Traditionally, this dipping sauce would include a pepper called Aji Amarillo that may prove challenging to find in the US. As a replacement, I am using Srirachi Garlic sauce instead. Like most yogurt sauces, this sauce will taste better if it is refrigerated overnight so that the flavors can mix together.
These Cheese Balls are baked, not fried, and can be coated with a Dipping/Finishing Sauce (multiple recipe's are linked below). The Cheese Balls are a great game-day appetizer or to accentuate any full Holiday spread.
This flavorful stock can be used as a vegetable base for any soup or stew. The Mushrooms, Tomato Paste and Steak Sauce provides a rich Umami flavor that is not commonly found in a Vegetable Stock. Surprisingly, this Vegetable Stock is NOT Vegetarian. In order to make this as a Vegetarian Stock, leave out the Steak Sauce and the Worcestershire Sauce.
Peru has a fairly large Chinese Immigrant population. As a result, Soy Sauce has become a common ingredient in Peruvian food. This savory Chicken would traditionally be served with Potato Fries or Yucca (Casava) Fries. The Finishing Sauce would traditionally include Mayonnaise instead of Greek Yogurt. However, South American Mayonnaise has a different flavor and consistency from the Mayo available in the US. The Yogurt is healthier than Mayo, and in my opinion, will provide a flavor that is better than US Mayo.
Although the Chicken requires a 12 to 24 hour marinade time, this meal is easy to prepare with only about 30 minutes active preparation required.
Beef Brisket is a cut of meat taken from the chest of the cow. The Brisket can be a tough meat and should typically be cooked for a longer period to become more tender. Instead of 7 to 10 hours in the Oven, Slow Cooker, or BBQ Pit, this recipe provides a tasty, juicy meat after only about 75 to 90 minutes in the Instant Pot. This recipe also includes a Finishing Sauce, which is a sauce that is used in the final preparations of a meal, or prepared and then used when serving the meal.
Kimchi is one type of side dish (or Banchan) that is traditionally served with a Korean meal. This Kimchi is surprisingly easy to make and adds considerable depth to your meal. This dish can be prepared in a few minutes, then refrigerated a few hours to overnight.
This soft and fluffy "Milk Bread" is a wonderful compliment to Shawarma or with a bowl of Chili. The finished bread has a soft, spongey texture that holds its shape and bounces back when squeezed.
This is possibly the easiest bread you will ever make. This flatbread is a nice and easy addition to Shawarma.
This Cheesy Sauce can be a versatile addition to any meal. Use it as a sauce on Chicken, on White Fish, Baked Potatoes, or over Steamed Vegetables. Adding a variety of different seasoning options to this basic Cheesy Sauce can produce very different flavor profiles.
This recipe will produce the perfect Jasmine Rice. The Ginger, Garlic, and Cilantro flavors will perfectly compliment your favorite Asian dishes.
Enhance your Chicken Breast by stuffing it with Ham and Havarti Cheese. This is similar to the classic Chicken Cordon Bleu, but without the breadcrumb coating. This recipe works especially well when topped with a tasty Cheesy Sauce.
Bulgogi Beef (meaning "fire meat" ) is a tender, flavorful dish that is traditionally cooked on a grill. In this recipe, the Baking Soda is used to tenderize the meat, without turning the outer layer into mush as a longer exposure to acid based tenderizers tend to do. The Soy Sauce, garlic, and sugar adds a wonderful Bulgogi salty sweetness. Traditionally, Bulgogi Beef uses the Rebeye cut, but I have had equal success with Top Sirloin, Flank Steak, Skirt Steak, or even Shoulder Roast. The meat should be sliced paper thin while still raw.
This easy dish is based on a recipe originally developed by Julia Childs. With a prep time of less than 30 minutes and then 45 minutes in the Oven, this tasty meal is perfect when you suddenly realize that it is nearly dinner-time. Again.
A Hasselback Potato is a potato that is opened at the top, through a series of thin slices, then baked. The slices provide greater surface area. When coated with butter/oil and seasoning, the additional surface area provides a crispy, tasty finish for your baked potato.
Potato Cakes are a great side dish, appetizer, or even a tasty snack to use leftover Mashed Potatoes. Potato Cakes can be pan-fried or oven-baked.
"Char Siu" (or "Chashu") is a Cantonese word meaning "fork roast". The meat is traditionally skewered with long forks and rotated over an open fire or in an oven. Char Sui Pork Roast is traditionally dyed red (as the color red symbolizes good luck) using a red bean paste or even red food coloring.
I recommend using a boneless Boston Butt, or another fatty pork cut, for this recipe. The Boston Butt, sometimes called just "Pork Butt", comes from the front shoulder of the pig and provides a juicy, flavorful roast. The Pork Tenderloin is too lean and will not give the same end result.
For a cheaper and easier marinade, simply add 1 Apple Cider Vinegar and Red Food Coloring to 2 Cups of a commercial Hoisin/Soy sauce mix.
Taco Stew is an easy to make dish without a long preparation time.
I have always found Roast Turkey to be dry and tasteless, making it necessary to cover with a large amount of gravy. This recipe will produce a flavorful, moist turkey full of complex flavors.
The bacon will act as a protective skin while roasting and will prevent the Turkey meat from drying out. Additionally, the roast can be prepared early and stored in the Refrigerator for up to 24 hours before Roasting.
This is a favorite recipe at our house for leftover Thanksgiving Ham, although you could also use Spam instead of Ham. For best results, prepare the Rice beforehand (by following the package instructions) and then refrigerate for at least 8 hours and up to 3 days.
There are two distinct phases when making Stir Fry:
1. Preparation
2. Cooking
The key to successfully implementing any Stir Fry recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
Leftover Mashed Potatoes are often left to sit in the refrigerator for a few weeks until they are eventually discarded. This is an easy, tasty, and fun way to use the leftovers that might ordinarily go to waste. Eat warm or drizzle with leftover gravy.
This recipe can be prepared using a Slow Cooker (for about 3 hours) or using a Ceramic-Lined Cast Iron Dutch Oven (for about 30 minutes). The benefit of using the Slow Cooker, is that you can mix the recipe and then start the Slow Cooker before Dinner starts.
This is an easy side dish to add some green to your meal. The Lime and Pecorino Cheese will kick your Brussels Sprouts to the next level.
This marinade is a great for chicken, whitefish, or grilled vegetables. Marinade before cooking, then Apply more, liberally, for the final cooking phase and even more, as soon as it is removed from the oven.
The sweet salty flavor of this BBQ sauce works particularly well with pork.
Jammie Dodgers are a common British desert sandwich using short-bread biscuits (called cookies in the US), with a raspberry jam filling. Based on the size of the cookie cutters used, this recipe yields about 6 to 8 finished Jammie Dodgers, depending on the size of your cookie cutters.
Chinese Style BBQ Ribs are a traditional dish that can take hours to prepare. Fortunately, with the inclusion of an Instant Pot to cook the ribs, you can make tender, fall off the bone ribs, without sacrificing flavor or time.
Minestrone is a hearty, flavorful soup made with vegetables and pasta. This Minestrone includes Kielbasa, but you could use Sweet Italian Sausage, or leave out the meat altogether for a vegetarian version. This soup can be eaten the same day it is prepared, or it can be prepared and then stored in the refrigerator or freezer for a meal on another day.
This recipe integrates a Persian dish called "Chelow" (pronounced \che-lau\), a soft fluffy Basmati Rice, with another Persian dish called "Tahdeeg" or "Tahdig" (pronounced \ta-deeg\), a crispy crunchy Basmati Rice, to make a soft and crunchy mix. It accentuates the nutty savor that makes Basmati so good. This is the perfect side dish for Shawarma.
This marinade provides a full flavor for Shawarma meat, steak, chicken, or turkey. The flavors in this marinade will permeate about 1/4 inch every 12 hours. However, due to inclusion of lemon juice and vinegar, do not marinate for more than 24 hours or the meat will take on a mealy texture or dissolve completely.
Harissa is a traditional Middle-eastern marinade that works well with Beef or Chicken. Cut the meat into thin slices and marinate for a few hours to several days.
Cheese Fondue is a fun dish to serve for special occasions or when entertaining company. Cheese Fondue, however, can be temperamental: one wrong move and the cheese can "seize". Instead of delicious Fondue, you can end up with a pile of useless semi-melted cheese in a pot full of milky apple cider. Some folks may make the claim that Cheese will never Fondue properly without adding alcohol to the mix. This recipe proves otherwise. This recipe can serve as a starting point for a large number of Cheese Fondue variations, including sweet and savory herbs and spices.
Asian Cucumber Salad is a great side for any Asian dish. AND you can put this all together and have it ready to eat in about 15 minutes.
Aleppo Peppers are originally from the Mid-East, named after a city in Syria. Aleppo is also known regionally as the Halaby pepper, pul biber, or Turkish red pepper flakes. Most Aleppo available in the U.S. is imported from Turkey or grown in the United States.The Aleppo Pepper is typically smoked and dried and then ground into flakes. It is similar to Hot Paprika, but with a slightly higher heat level.
Stir Fried Eggplant is a great Side Dish for any Asian dish. AND you can put this all together and have it ready to eat in about half an hour.
Confit (pronounced /kon-'fi/) is an ancient food preservation method that involves cooking food at a low temperature, usually in oil or grease. Garlic Confit can be refrigerated for a few weeks and used as a spread on French Bread or as garlic seasoning. The oil carries a delicious roasted garlic/rosemary flavor and can be used as a replacement for any savory dish that calls for Olive Oil. WARNING: Due to the risk of botulism growth, the finished Confit should be stored in the refrigerator and should be kept no more than 3 weeks.
These single serving quiche cups use baked Hash Browns for the crust. This quiche can be easily made in a single large pie tin, however, the individual cups provide a convenient way to accommodate for "less adventurous" eaters: each eater can choose their own ingredients.
For this recipe, I use large (12 oz) silicone Cupcake Baking Cups. You could also use a large muffin pan, with disposable paper muffin pan inserts.
This recipe is currently written to make One (1) 12 oz. serving, but it can be easily scaled.
The filling can include any ingredients from your favorite omelet recipe.
The Ratatouille dish served at the end of the Pixar movie Ratatouille, is a Confit Byaldi that requires two different preparations:
1. Pipérade is a thin sauce, with Basque origins, traditionally made with onions and a "mildly-hot" red pepper called Espelette pepper. Since Espelette peppers may not be readily available, this Pipérade recipe uses even milder peppers, the Poblano and the Red Pimento.
2. The Pipérade is spread across the bottom of a casserole pan and then covered with thinly sliced vegetables and slow roasted for several hours.
Refrigerating the dish overnight will allow the flavors to mature. Reheat in the oven before serving.
Traditionally, this dish could be served hot as a side-dish with meat (like Rosemary Chicken), Basil Rice, or with a sliced baguette.
Store the leftovers in an airtight refrigerator dish. The leftovers only get better.
The term "BBQ" can mean a lot of different things, depending on the region. There is Carolina BBQ, Memphis BBQ, St Louis BBQ, Kansas City BBQ, Kentucky BBQ, and about 4 or 5 variations called Texas BBQ. Variations can include a Dry Rub or a Wet Sauce, various cuts of Beef or Pork, the type of wood used to smoke the meat, the presence of vinegar in a Wet Sauce, the use of Tomato sauce or Mustard as the base for a Wet Sauce, the inclusion of Hot Peppers... the variations seem unlimited. This recipe is for a sweet Tomato-based Wet Sauce with a mild vinegar taste.
This simple dry rub can provide a nice smoky, sweet replacement for marinade. Simply rub it on the meat, cover, and refrigerate for 24 hours.
This recipe will produce enough Rub mix to treat 2 pounds of meat.
This handy recipe will take less time to mix than it would take to run to your corner grocer and grab a box of cake mix. Additionally, you can skip all the dyes and preservatives that are usually included in your box.
This flavored Simple Syrup is easy to make and can be used to flavor home-made sodas. Additionally, you can add a splash to Ginger Ale, Lemon-Lime soda, or Coke.
In most Latin American Countries, a "Limon" can be yellow OR green; they consider it to be the same fruit. This super sweet "Lemonade" is made with (green) limes. This Brazilian drink called Swiss Lemonade, as it uses "Swiss" Sweetened Condensed Milk as an ingredient, is a super-sweet thirst quencher on a hot day. Many recipes incorporate the entire fruit from the Lime into the blender, however, I have found that inclusion of the pith results in a bitter flavor. This is why I include only the zest and the juice from the Lime.
Although this is vegetarian recipe, Bibimbap goes will with Korean Short Ribs, shredded Pork, or even grilled ground beef. Just like any Stir-Fry, there are two distinct phases:
1. Preparation
2. Cooking
The key to successfully implementing this recipe is the timing. Ensure that all your preparation work is complete before you begin the cooking phase.
Phở Bo (Phở is pronounced with a short shwa sound like the vowel in the word "bud" and seem to translate as "noodle soup". "Bo" translates as "beef") is a Vietnamese noodle stew, resulting from the fusion of Asian and French Cuisine. Pho is a savory noodle dish that is generally served as a main course. This broth normally takes about 24 hours in a Slow Cooker in order to develop the deep mature flavors found in a Pho broth. However, this time can be shortened significantly, without loss of flavor, by using a pressure cooker or Instant Pot.
This red sauce will provide a nice change when you want something other than the standard marinara sauce.
The traditional Southern Style of Corn Bread uses Lard. The traditional Northern Style of Corn Bread is more of a sweet cake than bread. My Corn Bread recipe is neither of those. The Creamed Corn will provide a sweetened taste, and the Greek Yogurt will provide a nice tang.
Here it is as last! This is my award winning Chile Stew... I made this recipe for the first time more than a decade ago and it has since become a staple in our house. My Wife once entered it in a Chili contest (sans the beans) and won the ribbon. I prefer my stew with a lot of spice, but then no one else in our Family can eat it. So I usually tone the heat way down (as printed here) and add more peppers to my own bowl.
Serve with a handful of Shredded Cheese and a pile of Tortilla Chips.
Bake your favorite Ice Cream into a flavorful cake using this fun and easy recipe.
Jalapeño Peach Preserves provide a spicy and sweet/savory meat sauce to add complexity to a wide range of meals. Use this as a finishing sauce for roasted beef or roasted chicken. Use it as a topping for Shawarma, for an Omelet, eat it on Vanilla Ice Cream, use it as a dip for Soft Pretzels, drop some on your waffles, or spread it on a piece of toast.
This cool refreshing drink is perfect for a hot Summer Day
This flavored Simple Syrup is easy to make and can be used to flavor home-made sodas.
These Pretzels are easy. It is fun to try and make the "traditional Pretzel knot" with a single hand motion. This recipe should make 15 Pretzels.
Sometimes, you just want to make a basic loaf of bread. This bread is a great companion to serve with Stew or to make a Grilled Cheese Sandwich.
These Boneless Beef Short Ribs are easy to prepare. The sweet spicy flavor will make this a favorite dish.
Ricotta "Cheese" is not technically a cheese, but actually a cheese byproduct. Fresh Ricotta is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from a Gallon of Whole Milk to fresh Ricotta.
Fresh Mozzarella Cheese is surprisingly easy to make, once you learn a few tricks. In less than an hour, you can go from a Gallon of Whole Milk to Mozzarella. And as an added bonus, Ricotta Cheese is also a natural byproduct of the Mozzarella making process.
This quick and easy red sauce can compliment pasta, be served over grilled vegetables, or used as a pizza sauce. Enjoy the convenience of a flavorful marinara sauce that can literally be put together in minutes and requires no cooking, before adding it to the pizza.
This convenient meal is easy to prepare and provides a flavorful variation using ground pork and a few other ingredients. In a pinch, ground beef patties could be used in place of the ground pork patties.
You can save additional time by replacing the patties with loose ground meat, added to the wok after the garlic and nuts.
Shawarma is a mid-eastern meat based dish that has become a favorite in our home. Shawarma is traditionally made from large cuts of marinated beef, chicken, or lamb. The meat is slow roasted on a vertical rotisserie and then the outer layers are shaved off and served as they finish cooking.
If you don't have a vertical spit handy, this recipe will allow you to prepare shawarma in your own home.
Autolyse (it rhymes with "auto-cheese") is a relatively new theory that was introduced into bread-making in the 1970's. The purpose of autolyse is to allow the flour to absorb the water and begin to form gluten strands and mature without any foreign components.
This easy to make semi-flat bread recipe is ready to go in only 15 or 20 minutes. It will add a rustic dimension to any meal.
Generally, Pizza Dough is best cooked at high temperatures, like 800° to 1500° F. However, most in-home ovens can only reach temperatures of 500° or 550° F. Although a Pizza Stone or a Cast Iron Pan does not increase the heat levels in your oven, it will hold the heat within your oven longer, allowing the dough to cook into a perfect crust. Add sauce to this dough, some meat and vegetable toppings, and a freshly shredded Mozzarella. 10 minutes later, it is Pizza time! Sugar is a commonly used to help yeast growth. Diastatic Malt Powder (NOT malted milk powder) is modified flour that can replace the sugar (3:1) and produce more active yeast with a higher rise and a finer crumb.
Baby Back Ribs are pork ribs that that are found near the spine. This meat is leaner and more tender. St Louis Ribs (also called Spare Ribs) are found nearer to the belly of the pig. They typically include more meat but they are also more fatty and the meat is more tough, requiring a longer cook time. These Ribs can be cooked in the Slow Cooker or a Sous Vide and then finished under a broiler.
This is a simpler recipe for Cheese Fondue that is more of a roux based "Cheese Sauce" than an actual Cheese Fondue, but it is still a delicious Cheesy Dipping Sauce that is easier to make, takes less time to make, and there is no risk that your cheese will seize and ruin the mix.
This Fondue recipe contains no alcohol.
This salsa is made from scratch. The fresh ingredients add a sweet spice and the oven roasted ingredients provide a smokey spice. The heat level of this recipe is non-existent, but this salsa can be "heated" with anything from Poblano peppers, for a very mild heat, to Ghost Chilis that will knock your socks off.
This sauce originally comes from Spain with local versions found in nearly every Latin country. There are likely as many variations to Sofrito, as there are people who make it. The core ingredients are Onions, Greeen Bell Peppers, and Garlic. Sofrito can be prepared beforehand in large quantities, then refrigerated or frozen until needed.
This is a great dip to eat with vegetables or with a pita. Similar to Baba Ghanoush, however, Mama Ghanoush replaces the Eggplant and Tahini with tomatoes and Grilled Zucchini for a fuller and more hearty dip.
I have eaten this sauce for years in various Thai Food restaurants. I am not sure what the sauce is actually called, but the various Waiters usually refer to it as "Little Bit Sweet, Little Bit Spicy" Sauce. Start by making a rich simple syrup (with a sugar:water ratio of 2:1). Allow the syrup to cool, then add Apple Cider Vinegar and Chili Garlic Sauce.
Spatch-cocked Chicken is a preparation method for whole Chicken. Spatch-cocked chicken can then be baked, grilled, poached or cooked any number of cooking methods. Spatch-cocking a chicken will help it to cook at a more uniform rate as it flattens the bird.
Jambalaya is a traditional recipe from New Orleans that is similar to Gumbo, but it is not a soup. Jambalaya is typically made in a single pot and comes in a couple of variants: "Red" Jambalaya (also called "Creole" Jambalaya) or Cajun Jambalaya. Each Jambalaya also incorporates a different set of seasonings. Red Jambalaya includes tomatoes. Cajun Jambalaya is typically a more spicy (hot) dish, and may also contain meats with blackened pepper. Here is a great recipe for a traditional Red (or Creole) Jambalaya. This recipe has a pretty large yield. The leftovers can be stored in the refrigerator for up to 1 week. But it seems like that is never a problem. In my experience, the leftovers will be eaten long before it has time to go bad.
Gumbo is typically a "peasant dish" meaning that it is constructed with whatever you have on hand. With one exception: the word "Gumbo" is said to come from an old African word for Okra. As a result, true Gumbo should always include Okra. There are a few different types of Gumbo. This recipe will focus on Creole Gumbo and would traditionally include seafood and tomatoes. For a more spicy, darker colored Gumbo, try Cajun Gumbo.
First of all, there are NO actual Oreo Cookies used in this recipe. In case you have never seen the inside of a Sports Bar, Sliders are small, bite-sized burgers. This recipe makes Sliders that are stuffed with cheese. As they cook, sometimes the cheese leaks out and they look like Oreo cookies, made with meat. You'll understand when you make them...
This savory casserole-like custard dish makes a great side dish. Although the original recipe included only corn, and considerably more sugar (more than double what I listed here), I find this recipe to be amply sweet and provide a nice addition to any meal.
Although I am not really a fan of desserts, this is a great high-yield recipe with minimal effort. If you have a sweet tooth, this will satisfy it.
Beef Jerky is surprisingly easy to make. You can make your spice mix with any variety of flavorings. It can be fun to experiment with different variations. You can marinade your meat with a spice rub or with a liquid marinade. For Keto-friendly Beef Jerky, do not add sugar.
This Thai soup includes Bok Choy and can be prepared in less than half an hour.
Poached Chicken is similar to boiling chicken, but produces a much better result. Boiling involves cooking the chicken in rapidly boiling water. This will result in a dry and tough final product. Poaching chicken involves reaching a high initial temperature, then cooking at a lower temperature until the meat is cooked. Poaching chicken results in moist, flavorful meat.
Mole is a Spanish word meaning "sauce", as used in the word "guacamole". Traditional green mole is typically made with roasted pumpkin seeds. This peasant dish can be made with nearly any other available ingredients. Here is my favorite Green Mole Sauce...
This traditional Thai dish makes a great appetizer to go with nearly any oriental dish or as a stand-alone meal. Although the title of this recipe calls for Chicken, this sauce works just as well for beef. In order to use Beef for this recipe, trim the fat and slice the beef thinly. Otherwise, follow the recipe exactly the same.
This soup was inspired by a Thai Sour Coconut soup. It has a short preparation time and can be served as an appetizer or a main course.
The name of this dish has nothing to do with the spice level of the meat. As the legend goes, a tiger finished eating this tasty meal, and cried when he realized that it was gone and he would not be able to eat any more. This meat will go well with rice, with noodles, or on a Thai Steak Salad called Yum Nua. This recipe includes instructions for grilling or for using the Sous Vide. Either recipe requires about 20 minutes preparation the day before.
Roux (pronounced: /roo/ like in "Kangaroo" in English, or in French: /rahoe/ where "ra" is like the vowel sound in "rough" and "ho" sounds like "hoe". The emphasis is on the first syllable) is a standard sauce of French Cuisine and is a base for 3 of the 5 French Mother Sauces. It is made with butter and flour, allowing the gluten to thicken your dish.
This sweet and savory sauce is easy to make. This tasty reduction goes well with any white meat. It is a versatile base that can be mixed with a wide range of flavors, including Soy Sauce, Oyster Sauce, Greek Yogurt, Creme Fraiche, and other flavors.
Baked Potato Skins make a great appetizer or snack. While 5 pounds might at first seem like a lot of potatoes, it will never seem like you made enough. Additionally, these can be prepared before-hand and then refrigerated in an air-tight container for up to 7 days. Simply reheat for 10 minutes at 375° to serve warm or serve at room temperature.
Measuring flour by volume can produce a wide range of results, depending on how tightly or loosely the flour is packed in the measuring container. A more consistent method for measuring flour is by weight. However, this becomes even more complicated because the weight of the flour will vary by brand and by type of flour.
I initially discovered Pitot at a Jewish Vegetarian restaurant in Lower Manhattan. It is the perfect companion for Shakshouka, Hummus, or as a wrap for a tasty Gyro.. After a bit of trial and error, I have reverse engineered the recipe so that you can create these in your own kitchen.
Tomatillos may look like green tomatoes, but they are more closely related to peppers than tomatoes. Tomatillos have a slightly sour but very smooth flavor, Oven roasting them will produce a smoky counterpoint to the sour. A tasty addition to sauces, soups, stews, and chilis.
This salsa can be used as a dip with chips at the dining table, while watching the game, or as a sauce for tacos or enchiladas before cooking.
Chimichurri is the quintessential Argentine Flavor. Chimichurri can be used to flavor roasts and steaks before cooking or it can be used as a sauce for meats at the dining table. Red Chimichurri adds roasted pimento for a fuller, smokey flavor.
Chimichurri is the quintessential Argentine Flavor. Chimichurri can be used as a marinade to flavor roasts and steaks before cooking and it can be used as a finishing sauce for meats at the dining table.
You can save effort by preparing a few pounds of Ground Beef in a Slow Cooker. The meat can be refrigerated for about a week or frozen for up to 6 months. Store in a freezer grade zip-top bag or an air-tight refrigerator dish.
The Buckaroo Banzai DVD included an Easter egg with a recipe called Chicken Cooked in a Watermelon. I have had great success in making that recipe many times, but as Fall rolls around, I have often wondered about cooking Chicken in a Pumpkin. As far as I can tell, this appears to be another original recipe. It has taken me a few years to get this one ready for prime-time, but finally, here it is...
This is NOT the "Instant Noodles" that kept you alive in college. If you make the Tonkotsu Stock from scratch, it will take about 16 hours. In spite of the long preparation, the complex flavor of this recipe makes it worthy to serve in the finest Ramen Noodle House of Tokyo, New York, or even your own kitchen.
Trust me, it is worth the preparation time.
This recipe contains instructions for a single serving. Simply scale this recipe for the number of servings desired.
Roasted Pork Belly is a flavorful addition to any oriental dish."Char Siu" or "Chashu" means "fork roast" since the meat is usually skewered with long forks and roasted over an open fire or in an oven. This Char Siu recipe is roasted in the oven. I use Char Siu Pork Belly primarily with Ramen Noodles, but it can add flavor to any rice or noodle dish.
This soft-boiled egg preparation provides a creamy, rich addition to Ramen Noodles. While the traditional Japanese marinade is normally made with Sake and Mirin (both contain alcohol), this version is alcohol free.
This slightly bitter concoction will provide a garlic super-kick for any soup or noddle dish. It can also be added to salads, sauces, dips, glazes, you name it.
This simple recipe provides a tangy yogurt that is great for tzatziki or to eat plain. You can use any fat content, from Skim to Whole Milk. I prefer a lower fat yogurt, with Skim Milk. This recipe yields about 4 Cups of Greek Yogurt.
This traditional Japanese stock is used for Tonkotsu Ramen Noodles. The name comes from "Ton" meaning "Pork" and "Kotsu" meaning "Bone". Traditionally, this recipe has a long preparation time (12 - 20 hours), however, the maturity of the flavor is well worth it. Alternatively, you can use an Instant Pot and get the same results in only about 6 hours.
Whether it is spelled "quark", "quarg", or "kvarg", the German word for "curd" is a common soft cheese in Slavik, German, and other Northern European countries.
Quark is a creamy, soft cheese, with an extremely mild flavor. It can be made from any milk, from whole to skim, although a whole milk will provide a slightly larger yield. Quark works well as a rich and creamy butter replacement, as a base for cheesecake, or for a variety of other savory uses. This recipe uses the "Yogurt" setting on an "Instant Pot" to incubate the culture into Quark Cheese. The yield for this recipe (using 2% Milkfat) is about 4 ounces (1/4 Cup) of Quark.
This is a simple recipe that is easy to prepare but will impress everyone with a great flavor.
Pair this dish with a nice salad.
Sauce has the ability to impact any meal. The main difference between a $20 meal and a $60 meal is typically the quality (and flavor) of the sauce. The major distinction between various sauces is the base and the thickening agent. There are many different kinds of sauces. Learning to master each of them will transform your ability to cook.
Making cheeses or yogurts requires sterile tools. Your Instant Pot can be easily sterilized to limit the "bad" bacteria so that the "good" bacteria, which produces the desired flavors, can flourish and grow and will not be overrun by colonies of "bad" bacteria.
Always use unspoiled milk products when making yogurts and cheeses.
Crème Fraîche is a traditional creamy French sauce, made by mixing cultured Buttermilk and Heavy Cream and then incubating the culture to thicken the cream. Crème Fraîche can be a tasty addition to fresh fruit, a thickener for sauces, or even added as a creamy thickener for soups. Because of the high percentage of milk fat, Crème Fraîche can survive high heat, even boiling, without breaking down. This recipe can be easily scaled to produce a larger yield by maintaining a buttermilk/cream ratio of 1:8. Note: Buttermilk that does not have an active culture will fail to incubate properly. The Borden brand "Country Store Bulgarian Cultured Whole Buttermilk" seems to be available most places across the US.
Nothing beats a good bowl of soup on a cold day, and the only proper way to eat a grilled cheese sandwich is by dipping it in a bowl of good Tomato Soup. Tomato is perhaps the most basic of soups, but this is the best Tomato Soup I have ever eaten. To make this recipe compatible with the Keto diet, use Chicken Stock instead of Mire Poix, and leave out the Bread Crumbs.
Wassail is a festive holiday fruity drink that is typically consumed warm. This drink has the added benefit of making the whole house smell like Christmas exploded in your kitchen. This Wassail can simmer all day long. Just spoon the servings directly into mugs, while the pot continues to simmer.
This is the best cinnamon roll recipe in the world. My Mother made these rolls for years, as an "undocumented" family recipe. Here it is at last, recorded for posterity. I have made a few minor refinements to simplify the preparation. The Prep time for this recipe is only about 30 minutes, with a 4 hour to 12 hour wait time while the dough rises.
This is possibly the best Jalapeño Popper that you will ever eat. Think Jalapeño Poppers on steroids. The cheese filling is a flavorful blend of equal parts of Gorgonzola Cheese (a pungently flavorful Italian Blue Cheese) and Neufchatel Cheese (Cream Cheese with lower milkfat). Each Armadillo Egg is wrapped in bacon. 'Nough said...
This is the way that Feta Cheese was meant to be eaten. This sweet, salty, nutty flavor goes great with Lavash Crackers and matches well with any Mediterranean food as an appetizer.
Oven Roasted Cauliflower is a non-traditional cauliflower use that makes a great appetizer or even a main dish.
You can use a variety of seasonings to flavor Roasted Cauliflower
A Slow Cooker is useful is preparing meats and stews. Slow Cooker Chicken is a great preparation that can simplify and reduce the preparation time for any meal.
Mole is a Spanish word meaning "sauce", as used in the word "guacamole".
Red or Brown Mole includes unsweetened cocoa.
This peasant dish can be made with nearly any other available ingredients. Here is my favorite Brown Mole Sauce...
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. This recipe is specialized to make in a slow cooker.
Shakshouka (sometimes called Saksouka) is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. It is also a common breakfast and dinner food in Israel and often eaten with bread to soak up the sauces. The word "Shakshouka" comes from Arabic and means "to mix or shake"
Tzatziki (pronounced /zat-ziki/) is a traditional Greek Yogurt Sauce. Cacik (pronounced /jah-'jik/) is the same sauce, but from Turkey. Tzatziki can be used with meat dishes or as a dip for Crudites.
Baked potatoes can be used as a great side dish or as a tasty main dish. This recipe will produce the perfect baked potatoes, every time.
Pimentos are Bell Peppers that are ripened to a Red color. Pimentos are sweeter than the unripened green bell peppers. Pimentos (especially when roasted) can be used as a base for sauces, flavoring for mashed potatoes, added to rice dishes, stews, or other applications.
Any pepper can be roasted using this same method. Roasting a pepper will mellow the heat (for hot peppers) and caramelize the sugar to sweeten the flavor. Roasting a pepper will also give a slightly "smokey" flavor.
Roasting the tomatoes brings out a sweetness and a maturity of flavor that will build on the flavor of any recipe that calls for tomatoes.
Huli Huli - Hawaiian for "Turn turn" refers to the need for the Chef to constantly rotate the chicken over the fire to ensure it cooks evenly. Huli Huli Chicken is a staple of traditional Hawaiian cuisine. Serve with Hawaiian Coconut Pineapple Rice.
As we all learned from watching the movie of the same name, ratatouille (pronounced /rat-a-too-ee/) is a generally regarded as a "peasant stew". This means that it was typically made with whatever ingredients the cook had on hand. I have seen many different recipes for ratatouille. It seems that the only ingredient that is required to make ratatouille, is eggplant. Here is my ratatouille recipe..
Mire Poix - (pronounced /mir pwaw/) is a classic base for soups and stews in French Cuisine. In the traditional form, this is a vegetarian base, however, you can add a few slices of fatback (also called salted pork) for a more complex flavor.
This pasta-free dish is full of flavor without all the carbs or gluten of a traditional lasagna. This dish is somewhat similar to the Middle-Eastern dish Moussaka, but without the béchamel. While this dish has a fairly long time-to-table, the flavor is worth the effort.
Traditional Bolognese Sauce uses Italian Pork Sausage (both Hot and Sweet) with the sausage casings removed and milk to tenderize the meat.
After creating this recipe a few times, I realized that the ingredient list is a lot like Bolognese, however, this Red Sauce is made with Ground Beef and does not include milk.
Although eggplant is not an overly nutritious fruit, eggplant can be useful in a variety of cuisines.
Here is basic information for selecting and using eggplant.
Pico de Gallo (meaning "rooster beak" or "rooster's peck") is a common vegetable blend that is traditionally added to Latino food.
