6-Hour Slow Roasted Pork Shoulder

6-Hour Slow Roasted Pork Shoulder

Ingredients:

2 kg higher-welfare pork shoulder, bone-in, skin on
2 red onions
2 carrots
2 sticks of celery
1 bulb of garlic
6-8 fresh bay leaves
600 ml organic vegetable stock

Method:

1.Remove the pork from the fridge for 1 hour before you want to cook it, to let it come up to room temperature.

2.Preheat the oven to 220°C/425°F/gas 7.

3.Place the pork on a clean work surface, skin-side up. Get yourself a small sharp knife and make scores about 1cm apart through the skin into the fat, but not so deep that you cut into the meat. If the joint is tied, try not to cut through the string.

4.Rub sea salt right into all the scores you’ve just made, pulling the skin apart a little if you need to. Brush any excess salt off the surface then turn it over. Season the underside of the meat with a few pinches of salt and black pepper.

5.Place the pork, skin-side up, in a roasting tray and roast for 30 minutes, or until the skin has started to puff up and you can see it turning into crackling. At this point, turn the heat down to 170°C/325°F/gas 3, cover the pork snugly with a double layer of tin foil, pop back in the oven and roast for a further 4½ hours.

6.Meanwhile, halve the onions, carrots, and celery, and break the garlic up into cloves (there's no need to peel them).

7.Remove the pork from the oven, take off the foil, and baste the meat with the fat in the bottom of the tray. Carefully transfer to a board, then skim all but 2 tablespoons of excess fat from the tray into a jar, and pop in the fridge for tasty cooking another day.

8.Add all the veg, garlic and bay leaves to the tray and stir them into the fat. Place the pork back on top of everything and place back in the oven without the foil to roast for 1 further hour, or until meltingly soft and tender.

9.Carefully move the meat to a serving dish, cover again with tin foil and leave to rest while you make the gravy. Spoon away any fat in the tray, then add the stock (or replace with water, if you prefer) and place the tray on the hob.

10.Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray.

11.When you’ve got a nice, dark gravy, pour it through a sieve into the jug using your spoon to really push all the goodness of the veg through the sieve. Season to taste, if needed.

12.Serve the pork and crackling with the jug of gravy and all the trimmings – a dollop of apple sauce will finish this off perfectly.

Tips:
Leaving the bone in adds a bit of extra flavor and having a layer of fat helps to keep the meat nice and moist as it roasts. This isn’t the kind of joint you carve into neat slices. If you’ve cooked it right, it should pull apart into shreds with a couple of forks. If you’re worried about scoring the crackling yourself, ask your butcher to do it for you.

3 Ways To Use Ground Turkey

Here is what you'll need!

Breakfast Sausages
Servings: 8

INGREDIENTS:

1 pound lean ground turkey
¼ teaspoon pepper
½ teaspoon dried thyme
1 teaspoon ground sage
¼ teaspoon garlic powder
½ teaspoon salt
Oil

PREPARATION:

1. Add the turkey, pepper, thyme, sage, garlic powder, and salt to a large bowl and mix to combine.
2. Form the turkey meat into eight equal patties.
3. Heat a skillet over medium heat and coat with a bit of oil. Cook patties for 5-10 minutes on each side, or until the inside is no longer pink.



Turkey Tacos
Servings: 8

INGREDIENTS:

Oil
1 pound lean ground turkey
1, 1-ounce packet taco seasoning
Salt, to taste
Pepper, to taste
1 28 ounces can diced tomatoes, drained

PREPARATION:

1. Heat a skillet over high heat. Once hot, add oil to coat the bottom of the pan.
2. Add the ground turkey and break apart with a spatula.
3. Add taco seasoning, salt, and pepper and stir, cooking until meat has browned and is fully cooked through.
4. Stir in the tomatoes. Bring to a gentle simmer for about 5 minutes and remove from heat.
5. Assemble tacos with your favorite toppings, and enjoy!



Turkey Meatballs
Servings: 15

INGREDIENTS:

1 pound lean ground turkey
½ cup of Italian seasoned breadcrumbs
1 egg, beaten
½ teaspoon salt
½ teaspoon pepper
1½ tablespoons olive oil

PREPARATION:

1. Preheat oven to 400ºF (200ºC).
2. Add the turkey, breadcrumbs, egg, salt, pepper, and olive oil to a bowl and mix to combine.
3. Form the meat into 15 meatballs approximately 2-inches across.
4. Place the meatballs on a parchment paper-lined tray and bake for 15-20 mins in the oven, or until cooked through.

Honey Mustard Chicken Salad

Honey Mustard Chicken Salad

INGREDIENTS:
⅓ cup honey

¼ cup Dijon mustard

2 tablespoons olive oil

2 cloves garlic, minced

2 teaspoons salt

1 teaspoon pepper

4 boneless, skinless chicken thighs

¼ cup bacon, chopped

4 cups romaine lettuce, chopped

1 cup cherry tomatoes, halved

¼ red onion, sliced

1 avocado, pitted and sliced

PREPARATION:

1. In a small bowl or liquid measuring cup, mix the honey, mustard, oil, garlic, salt, and pepper.

2. Place the chicken thighs in a dish and pour the marinade over the chicken, reserving half for later.

3. Flip the chicken thighs over, fully covering them in the marinade.

4. Cover the dish with plastic wrap and refrigerate for 30 minutes to an hour.

5. Heat a large skillet over medium heat and place the chicken thighs in the pan.

6. Cook for five minutes on each side, or until the chicken is cooked through.

7. Remove the chicken and set aside.

8. Wipe the pan clean and place back on the heat.

9. Add the chopped bacon to the pan and cook until crispy, about 10 minutes.

10. Transfer the bacon to a paper towel-lined plate to drain.

11. Add three tablespoons of water to the reserved marinade and stir to combine.

12. Slice the chicken into strips.

13. Add the romaine, cherry tomatoes, red onion, avocado, cooked bacon, and chicken to a bowl and drizzle with the remaining honey mustard dressing.

Glazed Apple Fritters

Glazed Apple Fritters

Makes 12 fritters:
For the apple filling:
2 1/2 pounds (about 5 whole) Granny Smith apples
2 teaspoons lemon juice
3 tablespoons unsalted butter
2 teaspoons ground cinnamon
1/4 cup sugar
1/4 cup apple cider vinegar

For the dough:
1 packet of active dry yeast (2 1/4 teaspoons)
3 1/4 cups unbleached all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup whole milk
2 large eggs, lightly beaten
1/3 cup unsalted butter, softened
Vegetable oil, for frying

For the glaze:
1 1/2 cups powdered sugar
3 to 4 tablespoons milk
1 teaspoon vanilla extract

Prep the apples:
Core, peel, and chop apples into small pieces. Submerge them in ice-cold water with 2 teaspoons of lemon juice to prevent them from browning. Push the apples down and place a piece of parchment paper on top so the apples don't bob above the surface of the water. Set aside or refrigerate (for up to 24 hours) until ready to use.

Make the dough:
Whisk together the yeast, 3 cups of the flour, sugar, salt, and cinnamon in the bowl of a stand mixer. With a dough hook and the mixer on low speed, mix in the milk, followed by the eggs. Continue mixing until the dough gathers into a ball around the dough hook, 2 to 4 minutes.

1.Continue mixing the dough, and add in the butter one tablespoon at a time. Allow each tablespoon of butter to combine into the dough before adding another. If the dough starts to fall away from the dough hook, add the remaining 1/4 cup of flour 1 tablespoon at a time until dough comes back together before adding in next butter piece.

2.Transfer the dough to a lightly oiled bowl, turn to coat, and cover with a clean kitchen towel. Let the dough rise in a warm spot until doubled in size, 1 to 2 hours.

3.Make the apple filling while the dough rises: Heat the butter for the filling in a skillet over medium-high heat until butter turns brown and smells nutty. Drain the apples and add them to the pan with the butter. Sprinkle with sugar and cinnamon, and cook until tender. Add in vinegar and cook until liquid is reduced by half. Set aside to cool.

4.Assemble the fritters: Turn the dough out onto a floured surface. Using a rolling pin, roll the dough into a 1/2-inch-thick rectangle. Starting from the end closest to your body, scatter 3/4 of the apples over the surface of the dough, then roll it up into a long tube.

5.Now rotate the tube of dough so it's perpendicular to your body. Flatten the tube slightly, then scatter the remaining apples over the surface. Roll up the tube like a snail's shell — the finished dough will look like a large ball.

6.Using a rolling pin, roll out the apple-filled dough ball to a 1/2-thick rectangle. Some apples may pop out — don't worry if they do, just set them aside and pop them back in where you can. Use a bench scraper to cut the dough into 2 1/2-inch squares to make 12 fritters. Use your hand to and pull the four corners of each square towards the center. Again, don't worry about any apples falling out or if they are exposed. Pinch dough together if necessary to create a rough circle.

7.Place the shaped fritters on a parchment-lined baking sheet and loosely cover with plastic wrap. Let rise for about 30 minutes or until the fritters puff and almost double in size

8.Make the glaze: Sift the powdered sugar into a medium bowl. Stir in the milk and vanilla until smooth. Set aside; warm in the microwave in 10-second bursts if the glaze starts to harden.

9.Deep-fry the fritters: Heat 6 to 7 inches of oil to 360°F in a large Dutch oven. Meanwhile, line a wire rack with paper towels.

10.Carefully lower 3 to 4 fritters into the hot oil. Fritters will float and not sink. Fry on one side for 30 to 60 seconds or until golden brown, then flip the fritter and fry the other side for 30 to 60 seconds or until golden brown. Remove fritter with a spider or slotted spoon and drain on prepared wire rack. Repeat with the remaining fritters. (Between batches, make sure the oil temperature returns to 360°F and remove any floating pieces of dough or apples.)

11.Let fritters cool slightly, then brush the glaze on top. Serve immediately.

Jalapeño Agave Cornbread Fritters

Jalapeño Agave Cornbread Fritters

Ingredients:

1 1/4 cup cornmeal
1 1/4 cup flour
3/4 Tsp salt
1/4 cup agave nectar
3/4 cup milk
2 eggs, beaten
1/4 cup unsalted butter, melted
1 cup can corn, drained and rinsed

1 jalapeño, seeded and diced
Oil for frying

Directions:

1.In a medium bowl, stir together cornmeal, flour, and salt. In a small bowl, stir together agave, milk, and eggs. Add the wet ingredients to the dry, then stir in butter, corn, and jalapeño.

2.In a large, heavy-bottomed pot, add enough oil until it reaches 3 inches deep. Heat oil over medium-high heat to 325 degrees F. Drop in fritter batter, one Tbsp at a time, taking care not to overcrowd the pan. Cook for 3 to 4 minutes, or until golden brown, turning as needed. Remove to a paper towel-lined sheet pan to drain. Serve warm.

Grilled Cheese with Tomatoes and Bacon

Grilled Cheese with Tomatoes and Bacon

INGREDIENTS:

2 large heirloom tomatoes, sliced 1/4" thick
Sea salt (such as Maldon)
12 oz. bacon
8 slices Pullman bread, cut 1/2" thick
1/2 c. mayonnaise
1/2 lb. sliced Gruyère cheese
1/2 lb. sliced provolone

DIRECTIONS:

1.Season tomatoes with sea salt and set aside.

2.In a large cast-iron skillet over medium-high heat, place bacon in an even layer and cook until crisp, about 3 minutes per side. Transfer to a paper towel-lined plate.

3.Spread each piece of bread with a thin layer of mayonnaise. Reduce heat to medium. Place bread in cast iron skillet mayonnaise-side down. Top with layers of Gruyère on one-half of the bread and provolone on another side. Place sliced tomatoes and bacon on one side of the bread and cover skillet.

4.When cheese has begun to melt, top the tomatoes and bacon with another bread slice, mayonnaise-side up. Flip occasionally until both sides are golden brown. Serve immediately.

BBQ Bologna Sandwich

BBQ Bologna Sandwich

Ingredients:

1 (3-pound) Bologna
1 cup canola oil
1 loaf Texas toast, sliced 1-inch thick
Prepared cole slaw, for topping
Your favorite BBQ sauce, for drizzling

Directions:

1.Prepare a smoker.

2.Using a large, 2-pronged fork, poke several holes into bologna. Place bologna in the smoker and smoke for 3 hours over indirect heat, or until ends of bologna start to swell.

3.Pour oil into a heavy bottomed medium-size frying pan. Heat oil to 350 degrees F.

4.Cut bologna into 1/2-inch to 1-inch thick slices. When the oil is hot, fry bologna slices, 1 at a time, for 1 minute each. Remove each slice to a paper towel-lined plate to drain. Place each slice of bologna between 2 pieces of Texas toast, first topping with a small scoop of cole slaw and then drizzling with BBQ sauce.

Shrimp Fried Rice

Shrimp Fried Rice

INGREDIENTS:

1 Tbsp. vegetable oil
2 cloves garlic, minced
2 carrots, peeled and finely chopped
1 green bell pepper, finely chopped
1 lb. shrimp, peeled and deveined
3 c. cooked white rice
1 c. frozen peas, defrosted
2 Tbsp. soy sauce
2 Tsp. sesame oil
1 large egg, whisked
sriracha, for serving
2 Tbsp. Sliced green onions

DIRECTIONS:

1.In a medium skillet over medium heat, heat oil. Add garlic and stir for one minute. Add carrots and peppers and sauté 3 minutes, then add shrimp and cook, 4 minutes, stirring occasionally.

2.Stir in rice and peas and season with soy sauce and sesame oil. Sauté for 2 more minutes.

3.Push rice to one side of the skillet and add the egg. Stir egg constantly until almost fully cooked, then fold into rice mixture. Garnish with Sriracha and green onions and serve.

Chicken Spaghetti

Chicken Spaghetti

INGREDIENTS:

kosher salt
1 lb. spaghetti
1 Tbsp. extra-virgin olive oil
1 onion, chopped
1 red bell pepper, chopped
1 lb. chicken breasts
Freshly ground black pepper
1/2 Tsp. chili powder
2 cloves garlic, minced
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 c. whole milk
1 c. low-sodium chicken broth
2 1/2 c. shredded cheddar, divided
2 Tbsp. chopped fresh parsley

DIRECTIONS:

1.Preheat oven to 350°. In a large pot of salted boiling water, cook spaghetti until al dente, about 7 minutes.

2.In a large skillet over medium heat, heat oil. Add onion and bell pepper and cook until tender, about 4 minutes.

3.Add chicken and season with salt, pepper and chili powder. Cook until chicken is golden, about 5 minutes. Remove chicken and vegetables from heat.

4.Melt butter in the same skillet. Whisk in flour and cook for about 1 minute. Add milk and chicken broth and cook until thickened, about 3 minutes.

5.Stir in spaghetti and about 1 1/2 cups cheddar. Transfer to a baking dish and top with remaining cup cheese. Bake until bubbly, about 45 minutes.

6.Garnish with parsley and serve.

Jambalaya

Jambalaya

INGREDIENTS:

1 Tbsp. olive oil
1 Onion, finely chopped
2 bell peppers, chopped
1 lb. boneless skinless chicken breasts, cubed
1 Tsp. oregano
kosher salt
Freshly ground black pepper
6 oz. andouille sausage
2 cloves garlic, minced
2 Tbsp. tomato paste
2 c. low-sodium chicken stock
1 can crushed tomatoes
1 c. long grain rice
2 Tsp. Old Bay seasoning
1 lb. shrimp, peeled and deveined
2 green onions, thinly sliced

DIRECTIONS:

1.In a large Dutch oven over medium heat, heat olive oil. Add onion and bell peppers and season with salt and pepper.

2.Cook until almost tender, about 5 minutes. Stir in chicken and season with salt, pepper, and oregano.

3.Cook until the chicken is golden, about 5 minutes, then stir in andouille sausage, garlic, and tomato paste and cook until fragrant, about 1 minute more.

4.Add chicken broth, crushed tomatoes, rice and Old Bay seasoning. Reduce heat to medium low, cover with a tight fitting lid, and cook until the rice is tender and the liquid is almost absorbed about 20 minutes.

5.Add the shrimp to the pot and cook until the shrimp is pink and cooked through three to five minutes.

6.Stir in green onions just before serving.

Mussels with Tomatoes and Garlic

Mussels with Tomatoes and Garlic

INGREDIENTS:

2 Tbsp. butter
1 onion, chopped
3 cloves garlic, minced
1 15-oz. can diced tomatoes
1/2 c. dry white wine
2 Tbsp. freshly chopped parsley, plus more for garnish
kosher salt
Freshly ground black pepper
2 lb. mussels, scrubbed and debearded
Grilled bread, for serving

DIRECTIONS:

1.In a pot over medium-low heat, melt butter. Add onion and cook until fragrant and soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more.

2.Add diced tomatoes, wine, and parsley and stir until combined. Season with salt and pepper.

3.Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

4.Garnish with more parsley and serve with grilled bread.

Banana Pudding Cheesecake

Banana Pudding Cheesecake

INGREDIENTS:

2 blocks (16 oz.) cream cheese, softened
3/4 c. sugar
2 c. heavy cream
1 Tsp. pure vanilla extract
1 package instant vanilla pudding mix
1 3/4 c. whole milk
1 prepared graham cracker crust
3 bananas, sliced, plus more slices for garnish
30 Nilla Wafers, plus more for garnish
Whipped cream or Cool Whip, for serving

DIRECTIONS:

1.Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer fitted with the whisk attachment, beat cream cheese until fluffy and no lumps remain.

2.Add sugar and beat until combined. Add heavy cream and vanilla and beat until stiff peaks form. Set aside.

3.In a medium bowl, whisk together pudding mix and milk. Let pudding stand for 3 minutes in the fridge until thickened. Fold into cheesecake mixture until combined.

4.Pour half the filling into graham cracker crust. Add a single layer of sliced bananas and Nilla Wafers (23 total), then pour over remaining half of mixture. Smooth top and garnish with crushed Nillas.

5.Refrigerate until cheesecake is firm, at least 6 hours and up to overnight. (If the cheesecake stills feel too soft to slice, transfer to the freezer for up to 1 hour.)

6.Before serving, top with dollops of whipped cream or Cool Whip around the border of the cheesecake. Top each dollop with a banana slice and Nilla wafer, then garnish the whole cheesecake with more Nilla Wafers.

Braised Beef Shanks

Braised Beef Shanks

Ingredients:

2 tablespoons olive oil
2 pounds beef shank
salt and ground black pepper to taste
1 onion, cut into 1/2-inch cubes
2 stalks celery, cut into 1/2-inch cubes
1 cup Marsala wine
1 (14 ounce) can beef broth
water to cover
2 tablespoons dried tarragon

Directions:

1.Preheat oven to 300 degrees F (150 degrees C).

2.Heat an oven-proof deep skillet with a lid over medium-high heat on the stove; add olive oil. Season beef shank with salt and pepper. Cook beef shank in the hot oil until browned on all sides, 5 to 10 minutes. Transfer beef shank to a plate.

3.Saute onion and celery in the same skillet until onion starts to get translucent, 5 to 10 minutes. Pour wine over onion mixture and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.

4.Return beef shank to onion-wine mixture; add beef broth and pour in enough water to cover 1/2 to 3/4 the beef shank. Sprinkle tarragon over shank; cover skillet with lid.

5.Bake in the preheated oven until meat is falling off the bone, at least 5 hours. Season with salt and pepper before serving.

NOTE:
This is a very flexible recipe, you could use different meats, wines, or spices. Also, including potatoes or carrots would be good too. For an extra kick throw in some Grill Mates® Montreal steak seasoning. For the braver, the marrow in the bones is quite good.

Pan Seared Tilapia Over Indian Corn Recipe

Pan Seared Tilapia Over Indian Corn Recipe

INGREDIENTS:

1 tbsp. extra virgin olive oil
1 red onion, diced
2 cloves of garlic, chopped up
1/2 jalapeno, minced
4 ears of corn, (about 3 cups) kernels cut off the cob
1 tbsp. cumin
15 oz. can of white beans, rinsed and drained
1 cup of grape tomatoes, halved
1 lb. of tilapia
2 tsp. smoked paprika
1 tbsp. butter
Big handful of cilantro, chopped (about 1/2 cup)
Salt and pepper to taste

DIRECTIONS:

Heat a large sauté pan over medium high heat and add about 1 tsp of olive oil. Add in the onions, garlic, and jalapeno and cook for about five minutes or until the onions are translucent.

Stir in corn, cumin, and about a half a cup of water. Season with salt and pepper and pop a lid on. Cook for about three minutes.

Remove the lid and stir in the beans and tomatoes. Cook just until the beans and tomatoes are heated through.

Shut off the heat and stir in the butter and cilantro. Adjust seasonings.

In the meantime, season each side of the tilapia with salt, pepper, and paprika. Use your fingertips to rub in the spices.

Heat a separate sauté pan over a medium-high heat and add the rest of the olive oil. Once the oil is hot add the tilapia to the pan. Cook for about two minutes on each side or until the fish is opaque and is just cooked through.

Serve your tilapia over a bed of the corn and bean mixture and enjoy!

Pan Seared Scallops With Mango Black Bean Salsa

Pan Seared Scallops With Mango Black Bean Salsa

INGREDIENTS:

1 cup mango, peeled and diced
1 clove of garlic, minced
1/2 cup red onion, minced
1/2 cup of black beans, drained and rinsed
1/2 jalapeno, minced
1/2 red pepper, chopped
2 tbsp. of chopped cilantro
Juice from 1 lime (2tbsp)
1.5 lb. of scallops
1 tbsp. olive oil
Salt and pepper

DIRECTIONS:

Mango Black Bean Salsa

In a medium bowl combine mango, garlic, red onion, black beans, jalapenos, red pepper, cilantro, and lime juice. Season with salt and pepper and set aside.

Scallops

Pat scallops with a paper towel to remove any excess moisture.  Season both sides with salt and pepper.

Heat 1 tbsp of olive oil in a large saute pan over medium high heat.  Add scallops (be sure not to crowd the pan), and saute for three to four minutes on each side, depending on the size of your scallops.  You’re looking for the scallops to develop a nice brown, crusty exterior.

Scoop about 1/4 of the salsa in a wide shallow bowl and top with 4-5 scallops.  Enjoy!

Sancerre-Poached Scallops with Soft Grits

Sancerre-Poached Scallops with Soft Grits

INGREDIENTS:

1-quart chicken stock or low-sodium broth

1 cup quick-cooking grits

1/4 cup finely grated Parmigiano-Reggiano

6 tablespoons unsalted butter

Kosher salt
Pepper

1 shallot, sliced

2 garlic cloves, crushed

2 cups Sancerre
12 jumbo sea scallops 
(1 1/2 pounds)

1/2 cup hazelnuts—toasted, skinned and chopped

Snipped chives, for garnish


HOW TO MAKE THIS RECIPE

1.In a medium saucepan, bring the chicken stock and 1 cup 
of water to a boil. Gradually stir 
in the grits and simmer over moderately low heat, stirring frequently, until the grits are tender about 15 minutes. Remove from the heat and stir in the cheese and 2 tablespoons of the butter. Season with salt and pepper. Keep warm over very low heat; stir in tablespoons of water if too thick.


2.Meanwhile, in another medium saucepan, melt 2 tablespoons of the butter over 
moderate heat. Add the shallot, garlic and a generous pinch 
of salt and cook until softened, about 3 minutes. Carefully add the wine and bring to a simmer. Add the scallops and simmer until cooked through 5 to 7 minutes. Transfer the scallops to 
a plate and keep warm. Discard the poaching liquid.


3.In a small skillet, melt the remaining 2 tablespoons of butter. Add the hazelnuts and cook, stirring, until warmed, about 2 minutes. Serve the scallops over the grits, topped with the warm hazelnuts and snipped chives.


Easy Oven Roasted Potatoes

Easy Oven Roasted Potatoes

Ingredients:

2 pounds potatoes - any kind will do
1 package Lipton Onion Soup Mix
1/4 cup of oil, you can use olive or even plain vegetable oil
1 red bell pepper chopped - optional
1 medium sized onion chopped - optional

Directions:

1.Preheat oven to 450 degrees. Cube potatoes into small bite sized pieces, place potatoes into a gallon sized ziplock bag, pour oil over potatoes, and mix well. Add in optional ingredients if you like. Sprinkle in dry onion soup mix, and shake the back, so the soup mix coats the potatoes.
2.Place potatoes into a 13 x 9-inch baking dish or a baking sheet. Bake for approximately 40 to 45 minutes.

6 Ways To Reuse Leftover Pasta Sauce

6 Ways To Reuse Leftover Pasta Sauce

Chili
Servings: 12

INGREDIENTS
1 pound ground beef
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
3 cups tomato sauce
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons paprika
½ teaspoon cayenne pepper (optional)
1 16-ounce can kidney beans
1 12-ounce can black beans
Sour cream, for serving
Cheddar cheese, for serving

PREPARATION
1. In a heavy bottom pot, brown the ground beef with the onions, pepper, and garlic on medium heat.
2. Add the sauce and spices and bring to a simmer.
3. Add the beans and simmer, covered, for 30 to 45 minutes.
4. Serve warm with sour cream and cheddar cheese.
5. Enjoy

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Tomato Basil Vinaigrette
Makes 12 ounces

INGREDIENTS
1 cup tomato sauce
1 tablespoon chopped basil
¾ cup olive oil
½ cup red wine vinegar
2 teaspoons salt
1 teaspoon pepper

PREPARATION
1. Combine all the ingredients in a medium-size bowl and whisk to combine.
2. Spoon over salad, or keep covered in the refrigerator for 3-5 days.
3. Enjoy!

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BBQ Pulled Pork
Servings: 8-10

INGREDIENTS
1 pork shoulder, about 3 pounds
1 onion, chopped
3 cloves garlic, chopped
2 teaspoons paprika
1 tablespoon salt
3 cups tomato sauce
1 cup light brown sugar
¾ cup vinegar, such as apple cider vinegar

PREPARATION
1. Put all of your ingredients in a crock pot and cook on low for 8 hours or high for 4 hours, until fork-tender.
2. Shred with two forks and combine with the sauce on the bottom of the pot.
3. Enjoy!


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Minestrone Soup
Servings: 12

INGREDIENTS
1 tablespoon olive oil
1 medium onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, chopped
2 teaspoons salt
1 cup green beans, diced
3 cups tomato sauce
5 cups water
1 16-ounce can kidney beans
1 pound macaroni
Parmesan, for serving
Basil, for serving.

PREPARATION
1. In a heavy bottom pot, combine the olive oil, onion, celery, and carrots over medium heat. Cook until the carrots soften and the onions become slightly translucent.
2. Add the garlic and salt, and cook for an additional 2 minutes.
3. Add the green beans, sauce, and water, and bring to a boil.
4. Add the beans and macaroni and cook for about 9-10 minutes until the macaroni is al dente.
5. Serve warm with Parmesan and basil.
6. Enjoy!

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Penne Alla Vodka
Servings: 10-12

INGREDIENTS
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
4 ounces vodka (optional)
3 cups tomato sauce
1 cup heavy cream
1 pound cooked penne
Parmesan, for serving
Parsley, for serving

PREPARATION
1. In a large pot over medium heat, add the olive oil and onion, and cook until the onion is slightly translucent.
2. Add the garlic and vodka, and cook for about 2 minutes, stirring constantly.
3. Add the tomato sauce and heavy cream, and bring to a boil.
4. Add the cooked penne and stir until the sauce evenly coats the pasta.
5. Serve warm with Parmesan and parsley.
6. Enjoy!

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Bloody Mary
Servings: 8

INGREDIENTS
2 cups tomato sauce
2 cups water
½ cup lime juice
½ cup lemon juice
2 ounces Worcestershire sauce
1 teaspoon horseradish
1 teaspoon hot sauce
2 cups vodka
Celery, for serving
Limes, for serving
Pickles, for serving
Olives, for serving

PREPARATION
1. In a pitcher, combine all of the ingredients and stir well.
2. Serve over ice with your favorite toppings!

Smoked Green Beans

Smoked Green Beans

INGREDIENTS:

2 pounds fresh green beans
Chicken broth or stock
1 smoked turkey leg or ham hock
Salt and pepper
Cider vinegar

Hickory wood chips
INSTRUCTIONS:

1.Add the hickory wood chips to the chip box of the Digital Electric Vertical Smoker and water to the water pan at the recommended level. Preheat it for 40 minutes.

2.Meanwhile, trim the ends off the green beans, place them in a microwave-safe container with a cover, add water to cover the beans half way and microwave for 3 minutes to partially cook the beans.

3.Drain the water and add the beans to an aluminum half pan. Add enough chicken stock to cover the beans and add the smoked turkey leg or ham hock.

4.Once the smoker has preheated, set the temperature to 225 degrees and the time to 3 hours. Add the pan of beans and smoke, checking periodically to see if the beans are tender before the 3-hour smoking session is up.

5.Take the beans out of the smoker, drain off most of the liquid and remove the turkey leg or ham hock. Season the beans with salt, pepper and a healthy drizzle of apple cider vinegar. Shred the smoked meat and add it back to the beans.

Cheese Potato Pancakes

Cheese Potato Pancakes

Ingredients:

Makes about 15 pancakes
2 pounds (900g) potatoes, peeled and grated
1/2 cup (50g) Cheddar cheese
1/2 cup (50g) Parmesan cheese
3 green onions, chopped
1/2 tsp (2g) garlic powder
1/4 cup (30g) all-purpose flour
2 eggs, beaten
1 tsp (5g) salt
Freshly ground black pepper
1/4 cup (50g) oil, for frying
Dipping sauce
1/2 cup (120g) sour cream
1 tbsp (20g) chili garlic sauce

Directions:

1. Use the large holes of the grater to grate cheese and potatoes.

2. Transfer the potatoes to a kitchen towel and squeeze as much liquid as you possibly can.

3. Place the potatoes into a large bowl. Add cheeses, onion, garlic powder, flour, salt, pepper, and eggs. Stir to combine.

4. Heat oil over medium-high heat. Use an ice cream scoop to take equal amounts of potato mixture and add to the pan. Use the back of a spoon to flatten the patties. Cook about 3 or 4 patties at a time.

5. Cook until browned about 4 minutes per side.

6. Repeat with remaining potato mixture.

7. Transfer the pancakes to a plate lined with paper towel to remove excess oil.

8. Prepare the dipping sauce by mixing sour cream with chili garlic sauce.

9. Serve the potato pancakes while still warm.

Butter Chicken Mac 'N' Cheese

Butter Chicken Mac 'N' Cheese

INGREDIENTS:

15 grams butter
300 grams chicken chopped
Salt, to taste
Pepper, to taste

Sauce
1 onion, chopped
1 tablespoon plain flour
300 milliliters milk
50 grams butter chicken sauce
250 grams mozzarella cheese
250 grams cheddar cheese

200 grams elbow pasta, cooked
100 grams mozzarella cheese, grated

Coriander, to garnish

PREPARATION:

1. Preheat the oven to 180°C/350°F.
2. Melt the butter in a large skillet pan until melted.
3. Add the chicken and fry for about 5-8 minutes or until cooked through. Take out and set aside.
4. Add the onion and fry for 2 minutes.
5. Stir in the flour.
6. Gradually whisk in the milk.
7. Whisk in the butter chicken sauce.
8. Whisk in the mozzarella and cheddar cheese.
9. Once the cheese has melted into the mixture, stir in the elbow pasta.
10. Sprinkle on some more cheese on top.
11. Bake in the oven for 15 minutes, until the cheese, is brown and bubbling on top.
12. Garnish with coriander.
13. Enjoy!

Fried Egg Sandwich

Fried Egg Sandwich

Ingredients:

8 thin slices cheddar cheese
2 thick slices sourdough bread
1 tbsp olive oil
1 large egg salt and freshly ground pepper
Hot sauce for serving

Instructions:

1. Preheat the broiler.

2. Put 4 of the cheese slices on each piece of bread and put them on a baking sheet, cheese side up. Slide the pan under the broiler. Let the cheese melt while you cook the egg, but keep an eye on the broiler, because the cheese can burn fast.

3. While the cheese is melting, heat the olive oil in a frying pan over medium-high heat. After about 20 seconds, crack the egg into the pan. Reduce the heat to medium and let the egg sit until the white sets completely. Sprinkle with salt and pepper.

4. Remove the melted cheese toasts from the broiler and slide onto a plate. Using a spatula, place the egg, sunny-side up, on one of the toasts. Top with the other cheese toast, cheese side down. Eat immediately.

Eggslut

INGREDIENTS:

1 teaspoon Sriracha hot sauce
2 tablespoons Hellmann’s mayonnaise
1 1/2 tablespoons unsalted butter
1 medium yellow onion, sliced thin
3 farm-fresh eggs
2 tablespoons thinly sliced chives
Kosher salt
1 brioche bun
1 thick slice sharp cheddar cheese

INSTRUCTIONS::

To make the sauce:
1Combine the Sriracha and mayonnaise in a small bowl. Whisk until the mixture is even in color. Set aside.
To caramelize the onion:

1Set a sauté pan over medium-high heat. When the pan is hot add 1/2 tablespoon of the butter and let it melt. Add the onion and reduce the heat to low. Cook, stirring often until the onion is very soft and golden brown, about 45 minutes. Set aside.
To cook the eggs:

1Crack 3 eggs into a cold sauté pan and add the remaining 1 tablespoon of butter. With a wooden spoon, stir the egg and butter mixture well, blending the yolks and whites to a uniform color. Do not stir vigorously: Whipping the eggs will ruin the consistency of the cooked eggs.
2Place the egg mixture over medium-high heat. Stir the eggs until the edges begin to curdle. Once the eggs start to coagulate, remove from the heat and stir the curds off the edges of the pan. Place the pan back on the heat and stir the eggs until they’re the consistency of a thick custard. Add the chives and season with salt to taste. (Seasoning has to occur at the very end or the salt will break down the proteins, resulting in watery eggs.) Transfer the scrambled eggs to a metal bowl.
To assemble:

1Split and toast the bun and spread the Sriracha mayo on both halves. Pile the scrambled eggs onto the bottom half. Add the slice of cheddar to a hot nonstick sauté pan to melt it slightly, then arrange it on top of the eggs. Top with 1 tablespoon of the caramelized onions, cap with the bun top, and serve.

Giant BBQ Rib Sandwich

Giant BBQ Rib Sandwich

INGREDIENTS:

1 rack baby back ribs, membrane removed (this is essential for de-boning)

Dry Rub
2 tablespoons paprika
1 tablespoon pepper
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoons garlic powder
1 teaspoons onion powder
1 teaspoons cumin
1 teaspoons chili powder

Glaze
1 cup barbecue sauce
¼ cup honey

1 large loaf bread
¼ cup melted butter
1 tablespoon sesame seeds
2 large onions, sautéed or caramelized
2 tablespoons parsley, chopped
Pickles
White onion slices

PREPARATION:

1.Preheat oven to 300°F/150°C.
Lay the ribs on a long sheet of aluminum foil.

2.Combine the dry rub ingredients in a small bowl, then cover the ribs evenly on both sides, making sure to press the rub into any cracks and smooth out any large lumps.
Wrap the foil around the ribs, making sure they’re completely sealed. Use additional sheets if necessary. It’s important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking.
Bake the ribs for 3 to 3½ hours, until tender.

3.Unwrap the ribs carefully, then wiggle the bones out slowly. If you’re having trouble removing the bones, use a knife to make small cuts to help their removal.
Combine the glaze ingredients in a bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since they’re super tender.

4.Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown. Set aside.
Slice the bread in half into the thickness of your choice, then butter both sides of the bread. Sprinkle sesame seeds on top, then toast your bread by broiling it for a few minutes. Keep a careful eye on it as it will burn extremely quickly.

5.With two long spatulas or knives, carefully transfer the glazed ribs to the bread, then top with onions, parsley, and the top bun.
Slice into about 2-inch sandwiches, and serve!

How to Caramelize Onions Like a Pro

INGREDIENTS:

Several medium or large onions, yellow, white, or red
Olive oil
Butter (optional)
Salt
Sugar (optional)
Balsamic vinegar (optional)

Method:

1.Cut the onions root to tip: Slice 1/2-inch off the stem ends of the onions and the roots off of the root end. Place the onions cut side down on the cutting board. Cut them in half through the root end. Peel back the peels from the onions.

Lay the onions cut side down and make angled cuts into each onion, aimed at the center, cutting almost all the way, but not completely through the root end.  Make the cuts to your desired level of thickness.

The root end will help hold the onion together as you cut it, making it easier to cut. Then cut a V in the root end to cut out the tough root holding the slices together.

2.Heat olive oil and butter, add onion slices: Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan over medium-high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.

Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.

After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.

3.Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.

The trick is to let them alone enough to brown (if you stir them too often, they won't brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little and add a little more oil if you find the onions are verging on burning.

A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.

Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process, you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Store refrigerated for several days in an air-tight container.

Garlic Rosemary Salmon

Garlic Rosemary Salmon

INGREDIENTS:

3 russet or red potatoes, thinly sliced into rounds
kosher salt
Freshly ground black pepper
8 sprigs fresh rosemary
4 4- oz. fillets salmon, preferably wild
2 lemons, thinly sliced
4 cloves garlic, minced
4 tbsp. butter

DIRECTIONS:

1. Preheat oven to 400º and place a sheet of parchment on a work surface. Place 1/4 of the potatoes in the middle of parchment and season with salt and pepper. Add two rosemary sprigs, a salmon fillet, 2 slices lemon, 1/4 of the garlic, and 1 tablespoon butter. Season with more salt and pepper. Roll up parchment packs and place on a baking sheet.

2. Bake until salmon is cooked through, 15 minutes.

3. Serve immediately.

BBQ Shortribs

BBQ Shortribs

Ingredients:

4.5 lb beef short ribs
salt and black pepper for seasoning
2/3 C brown sugar
1 tsp paprika
1/2 tsp garlic powder
2 Tbsp apple cider vinegar
2/3 C ketchup
1 Tbsp yellow mustard
1 Tbsp Worcestershire sauce
1 Tbsp liquid smoke
fresh parsley, for serving

Instructions:

1.Preheat oven to 300 degrees.

2.Season the short ribs with salt and pepper and place in a 9x13 inch baking dish.

3.In a small bowl, combine the brown sugar, paprika, garlic powder, vinegar, ketchup, mustard, Worcestershire sauce, and liquid smoke. Stir until combined and pour over the short ribs, coating them completely.

4.Cover the dish tightly with aluminum foil and bake at 300 degrees for 2.5 hours. After the 2.5 hours, remove the foil, baste the short ribs with the pan sauce and bake for an additional 30 minutes to caramelize the ribs. Garnish with fresh parsley and serve.

Ultimate Quesadilla

Ultimate Quesadilla

INGREDIENTS:

1 tbsp. vegetable oil
1 Onion, finely chopped
1 lb. ground beef
1/2 tsp. ground chili powder
1/2 tsp. ground paprika
1/2 tsp. ground cumin
8 medium flour tortillas
1 1/2 c. Monterey Jack, shredded
1 avocado, sliced
2 tbsp. Chopped cilantro

DIRECTIONS

1. Heat vegetable oil in a large pan over medium heat. Sauté onions until soft. Add ground beef and spices, breaking up the meat with a wooden spoon. Stir occasionally and sauté until the meat cooked through. Remove pan from heat and drain excess fat. Season mixture with salt and pepper to taste. Clean pan and return over medium heat.

2. Meanwhile, assembly quesadillas. Sprinkle cheese onto 4 flour tortillas. Top with beef mixture, avocado and cilantro. Top each tortilla with a second tortilla.

3. Working one at a time, transfer quesadillas to the heated pan. Cook until golden-brown, about 3 minutes. When ready to flip, cover the pan with a large plate. Invert pan to transfer the quesadilla onto the plate, then slide the quesadilla back onto the pan (golden side up). Cook until golden-brown. Slice into triangles and serve warm.

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Ingredients:

Waffles:
2 cups Baker’s Corner All Purpose Baking Mix

3 tablespoons Stonemill Essentials Ground Cinnamon

¼ cup Baker’s Corner Brown Sugar

1 cup Friendly Farms 1% Milk

2 tablespoons Carlini Vegetable Oil

1 Golden Large Egg

½ cup Southern Grove Chopped Pecans

½ cup Southern Grove Raisins

1 cup grated carrot

Carlini Butter Cooking Spray, as needed

Cream Cheese Drizzle:
8 ounces Happy Farms Cream Cheese, room temperature

1 cup Specially Selected 100% Pure Maple Syrup

Directions:                  

1.For Waffles: Preheat waffle iron. In a large bowl, combine baking mix, cinnamon, and brown sugar.  Whisk in milk, oil, and egg until fully incorporated.

2.Fold in pecans, raisins, and carrot.

3.Coat waffle iron with butter spray. Ladle ½ cup of batter onto iron. Cook for 6-8 minutes or until waffle is golden brown. Serve immediately.

4.For cream cheese drizzle: Using an electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles.

TIP: Waffles can be placed in the zip-top bag, frozen for up to 3 months and reheated in a toaster.

Diner Style Restaurant Hashbrown

Ingredients:

1 (4-5 ounce or 110-140 grams) russet potato
2 Tbsp vegetable oil
1/2 Tbsp butter or margarine

Wash and peel the potato. Grate or shred on a box grater or food processor. Do so into a bowl of water to prevent oxidation. Drain and rinse until water runs clear. Spread shredded potato out onto paper towels or a clean kitchen towel. Pat dry and let air dry for 5-10 minutes. In a small frying pan, add oil and butter. Heat over medium-medium high heat. When butter solids start to brown, add shredded potatoes. Cover with a lid and cook for 5 minutes without lifting the lid. When time is up, remove lid, season with salt and pepper and flip. Continue cooking for an additional 1-2 minutes. Makes 1 serving of hashbrowns. Enjoy!

How to Make the Best Hash Browns Ever
1) Po-tay-to

Hash browns are only as good as the potatoes they’re made with, so get the right ones for the job. Russets (aka Idaho potatoes or baking potatoes) are the ‘tater of choice here, although all-purpose potatoes like Yukon Golds will do in a pinch.

Related: Guide to choosing the right potato for your recipe.

2) Shred Into Water

Use a box grater or a food processor to shred the potatoes. If you use a box grater, shred the potatoes right into a bowl of cold water to prevent them from oxidizing and turning black. Make sure there’s enough water to cover them completely. If you use a food processor, you’ll be able to process the potatoes quickly enough to plunge them into cold water right after shredding.

3) Soak, Rinse, and Repeat

Stir the shredded potatoes around in the cold water until the water gets cloudy. That’s excess starch coming off your potatoes, and you need to get rid of as much of it as possible so your hash browns crisp up just right. Pour the shredded potatoes into a colander or strainer and let the cloudy, starchy water drain away. Then you need to soak the potatoes again in fresh, cold water and rinse them out again. I know, but the extra step is worth it. Trust.

4) Dry and Dry Again

Press the potatoes in the colander or strainer to force out some of the water. Next, spread the potatoes in a thin layer across paper towels and roll them up to press out more water. Repeat with fresh paper towels until the potatoes are quite dry.

5) Fry

Heat a large, well-seasoned cast-iron skillet or heavy non-stick pan over medium heat. Add oil, bacon fat, or clarified butter or ghee. Add the potatoes and season with salt, pepper, and whatever else you like in your hash browns.

6) Do Not Disturb

Let the potatoes brown in the oil before you stir them around. You want the potatoes to have a chance to develop those crispy bits you love, so be patient and leave them to it.

7) Mix a Lot

When the crust starts to form, stir the potatoes so other shreds get to take their turn on the hot surface of the pan. Let them sit again to form a crust, then mix them up again.

Homemade Hashbrowns

Ribeye Steaks

Ribeye Steaks

Ingredients:

2 Ribeye Steaks 16-18oz ea
1 Tablespoon Killer Hogs The AP Rub
1 Tablespoon Killer Hogs The Steak Rub
2 teaspoons Killer Hogs The Hot Rub
1 stick Unsalted Butter

Instructions:

1.Prepare Charcoal or Gas Grill for direct heat. Grill Grate temperature of 500⁰.

2.Remove excess fat from sides of each ribeye along with any silver skin on the edges.

3.Season each side with Killer Hogs AP Rub and rest in a cooler for 30 minutes, then layer on Killer Hogs Steak Rub, and a light coat of Killer Hogs Hot Rub.

4.Place each ribeye on the grill grate and set the timer for 2 minutes.

5.Twist each ribeye 90⁰ and grill additional 2 minutes.

6.Turn ribeyes over and set the timer for 1 minute 45 seconds.

7.Baste with melted butter mixed with ½ teaspoon AP Rub, turn each steak 90⁰, and remove from grill when internal temperature reaches 128-130⁰ on instant read thermometer. Total cook time is approximately 8 minutes.

8.Rest ribeyes for 5-7 minutes before turning into judges.

Perfect Pot of Grits

Perfect Pot of Grits

Ingredients:

2 teaspoons kosher salt
1 qt. water
1 cup stone-ground grits
2 1/2 tablespoons butter

How to Make It:

1.Bring salt and water to a boil in a heavy saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Scrape bottom and sides of the pot.

2.Return to a boil; cover and reduce heat to medium-low. Cook 20 to 25 minutes or until tender. (For a looser consistency, whisk in 2 to 4 Tbsp. water halfway through cooking.)

3.Stir in butter until melted, and serve immediately.

Cajun Chicken Etouffee

Cajun Chicken Etouffee

What You'll Need:

2 tablespoons butter
2 tablespoons oil
1 onion, chopped
3 cloves garlic, minced
1/2 cup chopped celery
1 green bell pepper, chopped
6 boneless skinless chicken breasts
1/4 cup flour
1/8 teaspoon cayenne pepper
1-1/2 teaspoons Cajun or Creole seasoning blend
1 (14 ounces) can chicken broth
1 (14 ounces) can diced tomatoes, undrained
2 tablespoons tomato paste
1 pound small raw shrimp, deveined and peeled

How to Make It:

1. In a large skillet, melt butter and oil together over medium heat.

2. Add vegetables and stir.

3. Meanwhile, cut chicken breasts into 3 pieces each and dredge in a mixture of the flour, cayenne pepper, and the seasoning blend.

4. Remove vegetables from skillet and set aside on a plate.

5. Add coated chicken to the skillet along with any remaining flour mixture; cook and stir until browned, about 5-6 minutes.

The flour and the chicken should both be brown.

6. Return vegetables to skillet along with chicken broth, tomatoes, and tomato paste.

7. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked and sauce is thickened.

8. Add shrimp to the skillet; simmer for 3-5 minutes longer until shrimp curl and turn pink. Serve over hot cooked rice.

Southwestern Turkey Burgers with Guacamole and Spicy Mayo

Southwestern Turkey Burgers with Guacamole and Spicy Mayo

Ingredients:

Southwestern Turkey Burger:
1.25lb ground turkey
¼ cup finely diced onion
2 tablespoons fresh cilantro, diced
2 teaspoons ground cumin
1 garlic clove, minced
1 egg
salt & pepper
Guacamole:
2 avocados
juice of one lime
½ teaspoon salt
Spicy Mayo:
2 roasted piquillo peppers
1 small chipotle peppers (from a can of chipotle peppers in adobe sauce)
½ cup mayo
1 tablespoon lime juice
Roma Tomato, sliced
Red Leaf Lettuce
4 whole wheat buns

Instructions:

1.Heat grill to medium-high heat, about 400 degrees.

2.To a food processor add piquillo peppers, chipotle pepper, mayo, and lime juice. Blend until smooth and peppers are finely chopped. Set aside.

3.In a small bowl add avocado, lime juice, and salt. Using a fork, gently smash the avocado - be careful not to over smash you want it to be somewhat chunky. Set aside.

4.In a large bowl add ground turkey, diced onion, fresh cilantro, ground cumin, garlic cloves, egg, salt, and pepper. Using your hand's mix so everything is combined.

5.Form ground turkey mixture into four equal patties.

6.Place turkey burgers on grill, and grill for 4-5 minutes per side. (DO NOT push the burger with your spatula is pushes all the juices out) Remove from grill and let sit.

7.Place whole wheat buns on grill and toast for 1 minute. Remove from grill.

8.Assemble burger - bottom bun, lettuce, burger, tomato, guacamole, spicy mayo slathered onto top bun.

BLACKENED CATFISH WITH MAQUE CHOUX

Blackened Catfish with Maque Choux

Ingredients:

CATFISH
4 catfish fillets or skinless fillets of other fish
1/2 cup melted butter
1/2 cup Cajun seasoning
If you don't have Cajun seasoning, mix together:
1 teaspoon black pepper
1/2 to 1 teaspoon cayenne pepper
1 teaspoon celery seed
2 tablespoons sweet paprika
1 tablespoon garlic powder
1 tablespoon dried thyme
1 tablespoon dried oregano

MAQUE CHOUX
2 tablespoons butter
1 small onion, chopped, about 1 cup
1 green pepper, chopped
4 cups corn kernels
1 cup cherry tomatoes, sliced in half
Salt and Tabasco sauce to taste

Instructions:

1.Make the maque choux first. Heat the butter in a saute pan over medium-high heat, then add the onion. Saute the onion for 1 minute, then add the green pepper. Sprinkle salt over everything and saute for about 4-5 minutes, stirring often. Add the corn kernels and cook for another 10 minutes. Turn off the heat and cover while you make the fish.

2.Get a cast-iron frying pan hot over your hottest burner. Turn the stove fan on high, and open the windows nearby, as this creates smoke. Let the frying pan get hot for a good 3-4 minutes. While the pan is heating up, melt the butter and pour the Cajun spices into a shallow dish.

3.Dip the fish fillets in the melted butter, then dredge in the Cajun spices. Shake off any excess. Do this for as many fillets as will fit in the frying pan; I find that 4 normal fillets are as much as it will hold. Lay the fish down on the hot pan. It will sizzle up fiercely and smoke. This is normal. Let the fish cook this way for 2-3 minutes. Using a wide metal spatula, carefully flip the catfish fillets and cook on the other side for another 2-3 minutes.

4.When you flip the catfish, add the tomatoes and the Tabasco to the maque choux.

5.Serve with white rice, the maque choux, and a good beer. And revel in the fact that some idiot paid $130 for this back in 1983.

NOTE:
While this is a catfish recipe, it is a modification of a redfish recipe. And as you might suspect, you can modify this recipe for any other fish you choose to use. I've seen blackened salmon, trout, flounder, walleye, black bass, seabass... you get the point. The fish is less important than the technique. As for the maque choux (mahk-shoo), as you can see it is basically Cajun succotash. Corn, onions and green peppers are its foundation, and it usually has tomatoes and a little hot sauce, too. White rice is the perfect side dish here. Simple, kinda bland, you need it on the plate next to the spicy catfish.