Good lazy day sauce, add-ins with what’s on hand. Ingredients: 1 Can (15 oz) whole or crushed tomatoes 1 Can (15 oz) tomato sauce 1 Pound ground beef 4 oz mushrooms (sliced) 1 medium yellow onion (diced) 4 cloves garlic (chopped or grated) Salt and Pepper to taste Directions: Add 1 Tablespoon butter, or oil to skillet Brown beef in a large skillet with salt and pepper, set aside Add 1 Tablespoon butter to skillet Add diced onion, cook until translucent and slightly brown Push onions to perimeter of pan Add 1 more Tablespoon of butter to skillet Add sliced mushrooms, and brown on both sides Add garlic, stir in for a minute Set slow cooker to low Add both cans of tomatoes Add beef, onions, garlic and mushrooms Cook for 6-8 hours Hint, if you don’t have 6 hours, cook on high for 1 hour, low for 3+ hours An hour or two before done, taste and add salt/pepper if needed

Original recipe Ingredients: One 32-ounce cans whole peeled tomatoes 3 cloves garlic, smashed 2 sprigs fresh oregano 2 sprigs fresh rosemary Two 2-inch Pecorino-Romano rinds, cut into 2-4 pieces 1 cup grated Pecorino-Romano, for serving 1/4 to 1/3 cup extra-virgin olive oil, plus additional for drizzling 1 teaspoon red pepper flakes Kosher salt and freshly ground black pepper 8 ounces dried pasta, such as spaghetti or bucatini 4 tablespoons unsalted butter Directions:

Another relative recipe. If 1 unit is a teaspoon, this will make about 2 cups of sauce. 60 Ketchup 30 White vinegar 12 Bourbon 9 Sugar 3 Worcestershire 3 Ground Pepper 1.5 Dried mustard 1 Liquid smoke 1 Chili powder 1 Ground white pepper 0.5 Ground corriander 0.5 Cayenne

Miso dressing test notes. Combining ingredients from several found recipes, and adjusting them for my tastes and getting the texture I wanted. Tasting note, this ends up being a thick dressing, and enough for 4-6 individual salad servings. I also doubled the recipe to store in the fridge for a couple weeks, since we have a lot of salad. Items in italics are still being refined. Last version used some sweetener, but I didn’t like the result, so I’ve removed sweetener from the list.

A basic BBQ sauce recipe, I make the base with no hot ingredients so it can be used in a variety of recipes. If you want to kick it up for a particular use, just add your favorite fire enhancers. You can also eliminate the bourbon, if it’s not your thing. Also, depending on the tomato sauce and paste you used, you may need to adjust the sweet and or salt content to your tastes.

I used this with crab, but the sauce would go great on chicken, beef, or veggies. 4 Tbsp Hoisin sauce 3 Tbsp olive oil 1/4 cup soy sauce 1/4 cup white wine 2 Tbsp Sriracha sauce 1 tsp sesame oil Add all ingredients to a saucepan, warm through. Add to dish, stir together to coat.

OK, not quite instant, but if you want some marinara sauce for a quick meal, and you don’t have time to peel and cut tomatoes, cut up veggies, and reduce the sauce all day or buy overpriced pre-made marinara sauce, this one’s for you! You can get really good processed tomato ingredients in a can these days, just read the labels, and don’t get anything with added sugar (especially corn-based sweeteners), and if you can find it, without added salt.

A work-in-progress. At this point, just keeping track of the evolving experiments. 1 cup ketchup 1/2 cup Worcestershire sauce 1T brown sugar 1T salt 1T onion powder 1T garlic powder 2T red wine vinegar 1T habanero hot sauce 1T dry mustard 1/2 cup pale ale

Ingredients: 12 Tomatillos, outer skin peeled (or canned, if you prefer) 4 Jalapeno peppers, deseeded and chopped 4 Serrano peppers, deseeded and chopped 1 Habanero pepper, deseeded and chopped (optional) 2 cloves of garlic, whole 1 Medium yellow onion, chopped 1/2 bunch cilantro, chopped (optional) 2 medium limes 1/8 cup white wine vinegar 1/2 cup Chicken broth Directions: Roast Tomatillos (see my Chile Verde recipe for pictures and instructions), put in a plastic wrap covered bowl, and set aside for 20 minutes.

Recipe by Ken Wallich Excellent baste for beef and pork, especially good on Kaydubs BBQ’d Bones, and Kaydub’s forked pork 4 Tbsp white wine vinegar 4 Tbsp red wine vinegar (or) 2 Tbsp balsamic vinegar 4 Tbsp soy sauce 4 Tbsp Worcestershire sauce 4 Tbsp tequila (try beer/wine/brandy/rum) 2 Tbsp honey 2 Tbsp habanero hot sauce 2 tsp cayenne pepper 2 tsp garlic powder (or 1-2 cloves fresh) 2 tsp ground mustard

Recipe by Ken Wallich Yield: 4 lbs of wings Difficulty: Very easy Prep Time: Very fast Ingredients 1/2 cup Franks Red Hot 1/4 cup Crystal extra hot sauce 4 Tsp Habanero Tabasco 8 Tsp El Yucateco hot sauce 1-2 Tsp Dave’s Insanity (3-4 Tsp Dave’s Temporary Insanity), to taste 1/4 to 1 whole finely chopped habanero to taste 3/4 stick of butter Onion powder Garlic powder Melt butter, mix ingredients into saucepan, and simmer for 15 minutes until peppers have infused mixture.

Recipe by Ken Wallich Yield: 24 or 3 lbs of wings Difficulty: Very easy Prep Time: Very fast Ingredients: 1/2 Cup Franks Red Hot 1/2 Cup Crystal hot sauce 1/4 Cup Butter Garlic Powder Onion powder Melt butter in saucepan, mix in ingredients, simmer for 15 minutes.

Recipe by Ken Wallich Yield: 24 or 3 lbs of wings Difficulty: Very easy Prep Time: Very fast Ingredients 1/2 cup Franks Red Hot 1/4 cup Crystal extra hot sauce 2 Tsp El Yucateco Habanero hot sauce 1 Tsp Dave’s Insanity hot sauce 1/4 cup of butter Garlic powder to taste Onion powder to taste Melt butter, mix ingredients into saucepan, and simmer for 15 minutes.

Recipe by Ken Wallich Yield: 24 or 3 lbs of wings Difficulty: Very easy Prep Time: Very fast Ingredients: 1/2 Cup Franks red hot 1/4 Cup Crystal hot sauce 1/4 Cup Butter Garlic powder Onion powder Melt butter in saucepan, mix in ingredients, simmer for 15 minutes. Powered by Qumana

 Recipe by Ken Wallich Yield: 24 or 3 lbs of wings Difficulty: Very easy Prep Time: Very fast Ingredients: 1/4 Cup Franks red hot 1/2 Cup Vinegar 1/4 Cup Butter Garlic powder Onion powder Directions Melt butter in saucepan, mix in ingredients, simmer for 15 minutes Put on chicken, or whatever else your heart desires