December 22, 2014

Simple Mac & Cheese

Recipe by Ken Wallich Make it from scratch, it’s just as easy… Cooking time: 10 minutes Ingredients 1/2 cup small elbow macaroni (or buy some fun bite-sized pasta) 1 cup shredded cheddar cheese (I’m a huge fan of Tillamook extra sharp cheddar) 3 Tbsp butter 1/4 cup milk (can be 1% or 2% or whole) 1 tsp salt Directions: Bring 6 cups of water to a boil in a medium pot Add salt and pasta Stir occasionally for 8-10 minutes, until pasta is soft, but firm Drain water and return pasta to pot Turn heat down to low Add butter, milk and cheese Stir until all the ingredients are melted, and all the pasta is fully coated Serve it up!

December 14, 2014

Pasta Diablo

Recipe by Ken Wallich Cold windy day out? Try some nuclear pasta! You can naturally crank up, or down the spiciness, but as a chilihead, this was just about right, for a fairly spicy pasta. Prep time: 5 minutes Cooking time: 15 minutes Servings: 2 as an entree, 4-6 as a side Ingredients 1 can tomato sauce 3 thai (or other) fresh chilies, chopped 4 cloves of garlic, chopped 10 mushrooms, sliced and sauteed 1 tsp cayenne pepper 2 tsp red pepper flakes 1 Tbsp Sambal Oelek 1/3 habanero (or more, or none) 1/4 cup good red wine 1-1/2 cups of pasta Directions:

November 24, 2014

100 Island Dressing

Recipe by Ken Wallich A simplified version of an already simple recipe. Pretty easy to scale up/down too. I like my food spicy, this has a nice tang, change the Sriracha/Catsup ratio to suit your tastes. Prep time: 5 minutes Ingredients 4 Tbsp mayonnaise 2 Tbsp dijon mustard 1 Tbsp Sriracha (replace with Catsup if you can’t handle the heat) 1 Tbsp Catsup 1 Tbsp pickle relish Directions: Put all ingredients into a bowl, and stir

October 18, 2014

Chile Verde Huevos Rancheros

Recipe by Ken Wallich Had some left over Chile Verde I made with some left over Pulled Pork. It was breakfast time, was craving some eggs, so thought I’d whip this up! Great leftover recipe, and a great way to use whatever you have available as toppings, since you really can’t go wrong here. Prep time: 5 minutes Cooking time: 10 minutes Ingredients 4 eggs 1 cup Chile Verde Optional toppings 1/4 cup queso fresco or monterey jack (or any other medium-soft cheese you like) shredded 4 Tbsp salsa 2 Tbsp sour cream 2 green onions, chopped 1 Tomato, chopped 1 Avocado, sliced 1 Large tortilla and/or 1/4 cup rice Directions:

September 15, 2014

Corn dog bites

Recipe by Ken Wallich Active prep time: 15 minutes Cooking time: 15 minutes Ingredients 1 Cup all-purpose flour 2/3 Cup corn meal 1-1/2 teaspoons baking powder 1 Tablespoon sugar 1 teaspoon salt 1 cup milk 1 egg 1 Tablespoon oil 4-6 Frankfurters Long toothpicks Vegetable oil for frying (you want about 2-3″ of oil in the pan your frying in) Directions: Batter: Sift flour, corn meal, baking powder, sugar and salt together into a bowl Add milk, egg and 1 Tablespoon of oil Mix with a fork until blended Frying:

September 2, 2014

Paella Two

Recipe by Ken Wallich Prep time: 30 minutes Cooking time: Broth: 2 hours Paella: 1 hour Yield: 4-6 servings After making a lot of paella over the years, I’ve refined things a bit. But, the basics remain the same. Paella is, at its heart, a rice dish. Once you get a stock you like, and practice slowly cooking the rice with it, that alone makes a wonderful dish. Then, you can add whatever you or your guests like to it, making it an extremely healthy and versatile dish.

June 9, 2014

Bobs Blender Margarita

Bob’s blender margarita The Perfect Margarita 6 oz. Espolon Reposado Tequila (thanks, Darren!) 6 oz. frozen Limeade 2 oz. Triple Sec (DeKuypers, prob. does not matter) 1 oz. Citronge 1oz other orange 1 oz and another orange liquor Juice of 1 lime Fill blender with ice My current version makes a couple of small modifications: 5 0z. Tequila (6 seemed heavy, 4 seemed light) Juice of 1/2 fresh lemon, 1 fresh lime 3 different orange liqueurs (1 oz.

March 9, 2014

Spring Rolls

Rather than giving measurement estimates, since it depends on how many rolls you want to make, here are some guidelines. You’ll use about one spring roll wrapper (or two, if you’re nervous about them ripping), two palm sized pieces of lettuce, 4 mint leaves, 2 basil leaves, 3-4 cilantro leaves, 1/4 ounce of bean sprouts, 2 Tablespoons of rice noodles, and 4 shrimp halves per roll. Ingredients: Spring roll wrappers Rice noodles 4 cooked shrimp halves per roll Mint leaves Basil leaves Cilantro Lettuce Bean sprouts Directions:

March 8, 2014

Pork Belly Garlic Noodles

An easy to make noodle dish, reminiscent of asian garlic noodle dishes I’ve loved in resturants. You can make it spicy, add ingredients like crab, pork, sausage, or leave as a simple noodle dish. Ingredients: 1 package udon or thick egg noodles 3 Tbsp butter 2-4oz pork belly (or bacon) 4-6 garlic cloves 2 Tbsp soy sauce 1 Tbsp brown sugar 1 Tbsp oyster sauce (if you can find it) 1 Tbsp Sriracha (optional) Directions:

October 13, 2013

Bourbon Baked Beans

Sweet, hot, or both, these basic baked beans go great with anything you’re smoking, bbqing, or grilling. Ingredients: 1 16 oz cans pinto beans, drained (I look for beans that are just beans & water) 1 Tbsp tomato paste 1 Tbsp catsup 1 Tbsp cider vinegar 2 oz bourbon 1 Tbsp brown sugar 2 tsp mild chili powder 1 Tbsp yellow mustard powder 8 oz water (or ale) If you want it spicy, add… 2 Jalapenos or 1 Serrano pepper, finely diced 1 Tbsp cayanne pepper 1 Tbsp Sriracha Directions: