Ingredients:
1 package bacon
1 loaf bread
1 can sweet condensed milk
about 3 cups shredded cheddar cheese
Worcestershire to taste
mustard to taste
toothpicks
Methods:
Cut the package of bacon in half (not lengthwise), take three slices of the cut bacon and lay them side by side. Remove the crust from a slice of bread. Place the slice of bread on top of the three slices of bacon and flatten it.
Next, mix the sweetened condensed milk with mustard and Worcestershire sauce to taste. The mixture is should be sweet and sour. Spoon the mix on top of the bread. Sprinkle a handful of shredded cheddar cheese over the milk mixture.
Roll the three pieces of bacon up and skewer three toothpicks through the rolls making three separate sections. Then cut the roll into thirds.
Repeat until all of the bacon is used up. When finished making the wraps, put them on a broiling pan and bake at 375°F degrees until bacon is cooked and brown.
Ingredients:
1 small onion, finely chopped
3 tablespoons oil
a pinch of saffron
1 liter (about 1 quart) fish stock
3 tablespoons rice
1 tablespoon parsley, finely chopped
16 mussels, washed, chopped
salt and pepper
Methods:
Fry the onion in a pan until brown, add the boiling stock and the saffron; let it simmer for a few minutes. Add the rice and let it simmer for ten minutes, until it becomes tender.
Wash the sand from the mussels, remove them from their shells and chop them up. Add to the soup and finish cooking the rice, keeping the pan covered.Season with salt and pepper.
Ingredients:
1 cup (250ml) extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chili in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
1/2 tsp sea salt
Freshly ground black pepper
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick
Directions:
Heat the olive oil in a medium-sized saucepan until hot.Remove from the heat and set aside. Add the remaining ingredients,except for the steak,stir,and leave at room temperature to cool and infuse for 1 hour.
Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.
Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.
Ingredients:
2-6 fresh pork tenderloins
1 gallon of water
1 cup kosher salt
1-2 cups of maple syrup (fresh is not required)
1 teaspoons hot red pepper flakes
2 tablespoons juniper berries
A small handful of pickling spices
A small handful of peppercorns
1 teaspoon whole cloves
2-4 springs of fresh rosemary
2 springs of fresh thyme
6-12 garlic cloves, smashed
2 tablespoons chopped fresh ginger
Any combination of the above that you have on hand will do fine. Salt and maple syrup are a must.
Directions:
Mix all of the brine ingredients together in a non-reactive or stainless steel pot and bring to a boil for about 1 hour.. Stir the brine a few times to ensure that the salt, sugar, and maple syrup have dissolved. Let the brine cool down then refrigerate it in a large stainless pan or a non-reactive container or the same one you cooked it in. When brine is cold, add the pork tenderloins submerged completely keep covered under refrigeration for 12 to 48 hours. The DANGER ZONE for bacteria is 40 to 140° so do not put chops in a HOT brine. When ready to grill, remove the pork from the brine and pat or shake dry (without rinsing).
Heat or light your grill to high with the grate as close to the heat as possible. Hardwood that comes from Canada is the best for grilling. If you don’t have this type of grill, gas or charcoal will do. Season pork with magic on all sides and place on grill the first side for about 1 minute. Flip a 1/4 turn at a time to score evenly and grill for 3-5 minutes until done to your likeness. Don’t kill them; cook rare to medium. Let them sit for a few minutes, slice diagonally and prepaid each dish.
Ingredients:
Dulce de Leche (filling):
2 quarts whole (cow) milk
2 quarts goat milk (an additional 2 quarts whole milk can be substituted. Goat/cow milk ratio can vary)
2 cups sugar
1/2 tsp baking soda
1 tb water
Obleas:
16 tb (2 sticks) unsalted butter
1 tsp vanilla
2 1/3 cup flour
1 cup sifted confectioners’ sugar
1/4 tsp fine salt
parchment paper
Directions:
In a heavy bottom pan or double-boiler combine milk and sugar. Bring slowly to a simmer, stirring constantly (be careful not to scorch the milk).
Dissolve the baking soda in i tb water. Remove milk/sugar from heat and stir in baking soda, then return to heat. Simmer while stirring occasionally until the mixture turns caramel brown and achieves desired consistency, 4-5 hours.
While the dulce de leche is reducing, make the Obleas. Beat butter until light and fluffy, Stir in vanilla.
In another bowl, sift together flour, sugar, and salt. Slowly beat in the butter mixture. The dough should be soft but not sticky; if sticky, work in more flour. Make dough into about 4 flattened disks; chill for an hour.
Sandwich a piece of dough between 2 sheets of waxed or parchment paper and roll as thin as you can handle–ideally less than 1/8 inch thick. Turn the dough onto a greased cookie sheet and cut into desired shapes, traditionally 2-inch circles. Obleas should be about 1/2 an inch from each other. (Form excess dough into a flat disk and re-chill).
Chill obleas on sheet for 10 minutes, then bake at 350 degrees until lightly browned around edges; this will vary by shape and thickness but generally takes 12-14 minutes. Cool on a rack. Repeat with all dough.
When cool, spread the dulce de leche on the obleas; these are popular both open-face and sandwiched.
Ingredients:
4 (8 oz.) fillets, cooked
medium
1/2 lb. crab meat
12 asparagus spears, cooked
1/2 c. chopped pimento
paprika on top
White Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. scalded milk or cream
salt to taste
pepper to taste
Directions:
Melt butter in saucepan; gradually stir in flour. Stir roux over low heat for about 5 minutes. It should not take color.Stir in milk slowly and continue to cook, stirring
until smooth and thick.Season to taste. Makes 1 cup. Place small amount of crab meat and 3 spears of asparagus on each fillet.Put white sauce over all and sprinkle with paprika.
Ingredients:
/8 c. sherry wine
1 cube margarine or butter
1 Tbsp. soy
1/4 c. lemon juice
1 tsp. Johnny’s fish seasoning
1 Tbsp. mustard
1 tsp. Worcestershire
1 tsp. dill weed
Directions:
Combine all ingredients in saucepan on top of stove.Fillet salmon and place on foil in broiler pan on bottom most rack of oven. Broil 5 minutes with nothing on salmon. Baste fish by spoonfuls with part of the sauce. Continue broiling and basting for up to 45 minutes or until fish is done. If
fish is browning too fast, cover lightly with foil. If it doesn’t brown at all, move rack up in stove for last 5 to 10 minutes of cooking. Towards the end of broiling, put the vinegar, brown sugar, white cooking wine,
Ingredients:
Mashed Potatoes (very smooth)
Powdered Sugar,approx. a 1 lb. bag,
Peanut Butter
Directions:
Pour into a large mixing bowl a large amount of powdered sugar, add mashed potatoes, very small amount at a time and mix well after each addition, powdered sugar will become thin with the mixing in of potatoes very quickly. Mix to a semi-sticky dough. Pour large amount of powdered sugar onto hard surface, cutting board or counter top and roll out dough mixture like cookie dough. When rolled out to desired shape and thickness, spread generously with peanut butter. Roll up into a log and slice. Place slices on wax paper and refrigerate till cool.
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Ingredients:
Filling:
2 medium potatoes, boiled for 5 minutes
1 tablespoon olive oil
1 pound extra lean ground beef
1 onion, chopped
1 teaspoon chili powder
3/4 teaspoon round cumin
Salt and pepper to taste
Pastry:
3-1/2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter, chilled well and cut into 1/2 inch pieces
1/2 cup vegetable shortening
5 tablespoons (or more) cold water
Chimichurri Sauce (optional)
Directions:
For filling:
(This can be made in advance and refrigerated until ready to use.)
Grate the potatoes and set aside. In a large skillet, heat the olive oil. Add the ground beef and brown, breaking up as it cooks. Add potatoes, onion, spices and salt and pepper to taste. Cook until ingredients are soft. Cool.
For pastry:
Mix flour, baking powder and salt in a bowl. Cut in shortening and butter until mixture resembles a coarse meal. Add enough cold water for the dough to come together and form a ball. Knead until smooth. Let rest 10-15 minutes.
Preheat oven to 400 degrees F. On a lightly floured board roll pastry to 1/8-inch thickness. Using a 5 to 6 inch cutter, punch out rounds. Spoon about 2 tablespoons of the filling in center of each. Fold pastry in half and seal edges, crimping with a fork. Bake on ungreased sheet for 15-20 minutes. Serve with chimichurri sauce, or eat as is.
Ingredients:
1 15oz. bottle soy sauce
1 6oz. can tomato paste
6 Tbsp.distilled white vinegar
3 tsp. garlic powder
1 1/2 tsp. cayenne powder
1 tsp. paprika
1/4 tsp. cumin
1/4 tsp. sage
Directions:
Mix all the above ingredients together. Let stand in refrigerator overnight so flavors can blend. Stir before use. Refrigerate when not in use. Makes 4 cups sauce.
Especially good marinade for steaks and pork chops. Pour amount wanted over steaks and chops, and refrigerate approximately 4 hours turning once or twice. Grill until desired doneness. Also works well as a dipping sauce for steaks or chops.
