August 28, 2009

Mozzarella, hot pepper, and anchovy pizza

Recipe by Ken Wallich 8oz Mozzarella, thinly sliced 2oz Cheddar cheese 1 Habanero pepper, de-seeded 1 Serrano pepper, de-seeded 1 Jalapeno pepper, de-seeded 1/2 can Anchovy fillets Your favorite pizza dough Your favorite pizza sauce

August 28, 2009

Best blender margarita

I love my Margaritaville frozen concoction maker. Yes, it’s an unnecessary space waster. All it does uniquely is shave the ice, but the drain for the ice to keep it dry, quality of the blender. Well, it’s one of my favorite unnecessary gadgets. I’ve used it nearly every week for the 2 years I’ve owned it. But, this will work for any blended ice-in margarita. Measurements for a single serving, scale as needed.

July 29, 2009

Pasta Paprikash

Prep time: 15 mins Cook time: 20 mins Difficulty: Easy Ingredients: 1/2 lb 1"-2" long pasta (penne, noodle, pick your favorite) 1 lb ground turkey 1 medium onion, chopped 1 red bell pepper, chopped 4 cloves garlic, chopped (optional) 2 Jalapeno or Serrano peppers 1 cup chicken broth 1 cup sour cream (reduced fat works fine) 1 Tbsp olive oil 1 Tbsp butter 2 Tbsp sweet paprika 2 tsp cayenne pepper 2 tsp black pepper 1 tsp salt 1 tsp ground cumin 1 tsp marjoram or 1/2 tsp oregano 1 tsp dried dill (or 2 Tbsp fresh chopped dill) Preparation:

June 21, 2009

Kaydubs BBQ baste

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

June 21, 2009

Kaydub Rub

Recipe by Ken Wallich This dry rub is good on a variety of beef, pork and chicken dishes, or as a general seasoning. Especially good on Kaydubs BBQ’d Bones, and Kaydub’s forked pork 2 tablespoon chili powder 2 tablespoons paprika 1 tablespoon cumin 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon cayenne pepper 1 tablespoon brown sugar 1 tablespoons kosher or sea salt 1 teaspoon black pepper 1 teaspoon white pepper 1 teaspoon mustard powder

June 21, 2009

KayDubs BBQ'd Bones

Kaydubs BBQ’d Bones recipe by Ken Wallich derived from a recipe from Guy Fieri Prep Time: 10 min Inactive Prep Time: 45 min Cook Time: 4 hr 0 min Yield 4 servings Ingredients 3Lbs spare ribs Kaydub Dry Rub Kaydubs BBQ Baste Directions Place ribs onto aluminum foil. Brush the mustard onto both sides of the ribs. Cover the ribs with KayDub rub. Let sit at room temperature for 45 minutes.

June 20, 2009

Chicken Wing Pizza

Recipe by Ken Wallich A first-time test, combining pizza with the flavor of chicken wings. Simple concept, replace pizza sauce with wing sauce, add chicken, and play with the other ingredients. This version includes celery and blu cheese, and since I used my face-burning wing sauce, I also drizzled some ranch dressing on the slices as they were cut to moderate the heat. Ingredients: EVOO (Extra Virgin Olive Oil) Cayanne pepper Salt Pepper Your favorite pizza dough 1/2 lb Boneless (and I prefer skinless) chicken.

June 12, 2009

Bonterra Cabernet

Yummy

June 12, 2009

Urbano Syrah

May 26, 2009

Rice a Munee

Recipe courtesy Guy Fieri Tried this recipe from the Food Network site, and it was so good, I just had to share it. Ingredients 1 tablespoon olive oil 2 tablespoons unsalted butter 1 cup broken vermicelli 2 cups basmati rice 3 ounces prosciutto, chopped 1 cup diced yellow onions 1 red bell pepper, diced 2 tablespoons minced garlic 3/4 cup frozen peas 1/2 cup white wine 3 1/2 cups chicken stock Salt and freshly cracked black pepper Directions In a large saucepan or skillet with a lid, heat oil and butter over medium-high heat.