Below you will find pages that utilize the taxonomy term “recipe”
March 23, 2023
Mapo Tofu New
Original recipe from The Woks of Life You’ll find a couple other recipes for Mapo Tofu here, I really like this version, although I had to modify it to add a smaller amount of hot ingredients at the end, since I’m the only one who eats spicy food. Ingredients: 1/4 cup oil 2 tablespoons chili oil 1 fresh Thai chili pepper, sliced 3 dried red chilies, chopped 1 Tablespoon ground Sichuan peppercorns + some for finishing 3 Tablespoons ginger (grated) 3 Tablespoons garlic (grated) 8 ounces ground pork 2 Tablespoons spicy bean sauce, divided in half 2/3 cup chicken broth (or water) 1 package (16 ounces) tofu (cut into 1 inch cubes).
March 22, 2023
Original recipe by Katie Lee Biegel Ingredients: One 4- to 5-pound chicken, cut into 8 pieces Kosher salt and freshly ground black pepper 1/2 cup olive oil 1/2 cup balsamic vinegar 1/2 cup pitted dates, quartered 1/2 cup pitted Cerignola olives, halved 1/4 cup capers with brine 1/4 cup chopped fresh Italian parsley 1 tablespoon dried oregano 8 cloves garlic, peeled and finely pureed or grated 2 bay leaves 2 tablespoons light brown sugar 1/2 cup white wine Directions:
October 25, 2022
Since getting a pellet grill, I’ve been doing a lot more smoking than grilling. Here’s my favorite way to do wings on the smoker. I make the sauce optional, since after making these for years, about 10% of my guests prefer unsauced wings. I often make some unsauced, and 3 different sauce heat levels when cooking for a crowd. Ingredients: 2 pounds wings Dry rub (I use this one) Wing sauce (like this one, optional) Directions:
April 4, 2022
Beef and Broccoli
I make this at least twice a month. I’ve found no better version than this, and wanted to make sure I stashed a copy here… Original came from: https://thewoksoflife.com/beef-with-broccoli-all-purpose-stir-fry-sauce/#recipe I did some editing and minor changes to simplify measuring and cooking, and my flavor/cooking preferences… Ingredients For the beef and marinade: 1 pound flank steak (sliced 1/4-inch thick). Hint, take flank steak, cut 3 equal slices with the grain, then cut each slice against the grain at an angle.
April 26, 2021
These proportions make a very tart sauce, which I loved. Halve the lemon juice, or add more honey to taste. Ingredients: 2 boneless/skinless chicken thighs 4-6 cloves of garlic chopped finely (depending on size) 6 whole cloves of garlic Equal amounts of lemon & honey (about 1/4 cup). This made it tart, which I loved, but if you want it on the sweeter side, use more honey, or less lemon juice!
September 9, 2019
Jamaican Jerk Chicken and Rice
Servings: 4 Difficulty: Medium Prep time: 2 hours Cook time: 15 minutes Ingredients: 8 skinless, boneless chicken thighs 2 cups white rice 1/2 teaspoon red pepper flakes 1 clove garlic, grated 2 sprigs fresh thyme, or 1 teaspoon dried 2 teaspoons parsley, or 1/4 cup chopped Jamaican jerk sauce (recipe follows, or 1-1/2 cups store bought) Jerk sauce: 1/2 cup Soy sauce 1/2 cup white or cider vinegar Juice from one lime 2 Tablespoons olive oil 1 red onion, chopped 12 garlic cloves, roughly chopped 4 scallion stalks chopped 8 scotch bonnet peppers (or hot peppers to taste) 1 Tablespoon grated ginger 2 Tablespoons brown sugar 2 teaspoons cinnamon 2 teaspoons allspice 2 teaspoons nutmeg 2 teaspoons of thyme (fresh if possible) 1 teaspoon salt (or to taste) 2 teaspoons black pepper (or to taste) Directions:
July 15, 2018
Instant Pot Chicken Vindaloo
Servings: 4 A dish I’ve loved for years, now I can make it at home in an hour! Adjust the cayenne and peppers to taste, mild to face-melting. Ingredients: 2 lbs chicken thighs (or breasts, or a mix of both. Bone in or boneless) 1 Cup diced onion 5 cloves garlic, diced 3 slices ginger 2-4 dehydrated hot peppers (optional) 1 Tbsp oil 1/2 cup red wine vinegar 2 Tbsp Garam Masala 2 tsp salt 2 tsp paprika 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground cinnamon 1/2 tsp – 2 Tbsp Cayenne pepper 1 tsp turmeric 1/2 cup water Directions: Add peppers into a bowl of water, rehydrate for 10 minutes Put oil, onion, ginger and garlic in a small pot, and slightly brown veggies Add vinegar, veggies, peppers, all spices EXCEPT turmeric into a blender or food processor I don’t add turmeric yet, so I don’t stain the blender/food processor, if you have a glass blender, you can add the turmeric at this step.
June 23, 2018
Big Moe's Memphis-Style Chicken
Big Moe’s Memphis-Style Chicken Recipe courtesy of Moe Cason Level: Easy Total: 5 hr 10 min (includes cooling, chilling and brining times) Active: 20 min Yield: 8 servings Level: Easy Ingredients: 8 chicken thighs 2/3 cup brown sugar 1/2 cup coarse kosher salt 1/4 cup canola oil BBQ Chicken Rub, recipe follows BBQ Sauce, recipe follows BBQ Chicken Rub: 1 cup sugar 1/2 cup paprika 1/4 cup pink sea salt 1/4 cup celery salt 3 tablespoons granulated onion 3 tablespoons chili powder 2 tablespoons dried mustard 1 teaspoon cayenne pepper BBQ Sauce: 12 ounces ketchup 3/4 cup white vinegar 1/2 cup sugar 1 tablespoon Worcestershire sauce 1 tablespoon coarsely ground black pepper 1 1/2 teaspoons dried mustard 1 teaspoon hickory liquid smoke Directions Special equipment: a needle tenderizer; hickory chips or chunks; a smoker or a gas grill with a smoke box or foil pan for the wood chips
February 27, 2018
Instant Pot Chicken Sorta Shawarma
Servings: 2-4 This is not shawarma. Shawarma is multiple meats, roasted on a spit. But the spice mix is reminiscent of meats cooked with the shawarma method. I’m only slightly familiar with Middle Eastern food (as an occasional consumer, seldom as a cook), but most of the “make shawarma at home” recipes used a nearly identical list of spices. In any case, it tasted great, so I’m keeping the recipe.
December 11, 2017
Not so Sloppy Joes
Servings: 4-6 I keep trying different methods and improving my sloppy joe game. Here’s a really good version, a bit more work than some of the others, but worth it. Ingredients Olive oil (3 turns on the skillet) 1 yellow onion, finely diced (1/4″ cubes) 1 large, or two smaller carrots, finely diced 2 celery stalks, finely diced Feel free to add other firm saute veggies to the mix: bell peppers, beans and the like
September 9, 2017
Bourbon BBQ Sauce #1
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.
May 6, 2017
Slow Cooker Carnitas
Ingredients: 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in) 2 Tablespoons bacon fat (optional) 1 teaspoons cumin 2 teaspoons oregano 2 teaspoons ancho chili powder 1 teaspoon salt 1 teaspoon pepper 2 oranges 1 lime 1 large onion 4 cloves of garlic (or more!) Directions: Coat bottom of slow cooker with bacon fat (optional) Trim fat, and cut pork into 2" cubes Cut onion into 8 slices Cut 1 orange into 4 slices Cut lime into 4 slices Peel and crush garlic cloves Mix dry ingredients Fill bottom of slow cooker with meat Sprinkle half the dry spices on the meat If necessary add remaining meat, sprnkle with spices Put onion, garlic, orange and lime slices on the meat Sprinkle remaining dry ingredients on top Squeeze the juice from the 2nd orange over the food Cook for 8-10 hours on low, or 4- -6 hours on high Remove meat to a cutting board, shred with two forks Strain liquid into a saucepan, reduce liquid by half Place shredded pork on a cookie sheet Drizzle reduced sauce over shredded meat Brown under broiler for about 4 minutes, flip meat, broil for about 4 more minutes until brown Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes
January 26, 2017
Mongolian Beef (slow cooker)
Prep Time: 10 min Cook Time: 4 hours Yield: 4 servings Ingredients 1 pound flank steak or tri-tip, cut in thin strips on the bias 1/4 cup cornstarch 2 tablespoons olive oil 3/4 cup soy sauce 3/4 cup water 1 tablespoon brown sugar 1″ thin sliced or minced fresh ginger 1 cup grated carrot 3 scallions, chopped (for garnish) Orange zest (optional) Sesame seeds Directions Take thin cut steak, coat with cornstarch in a bowl or ziplock bag Put all ingredients, except meat, in slow cooker.
January 4, 2017
Spicy Hoisin sauce
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.
December 21, 2015
Simple Shepherds Pie
Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better. And yes, the picture is terrible. I'll update next time I make this Prep time: 15 minutes Cooking time: 1 hour Ingredients: 1-2 lbs ground lamb (or ground beef for cottage pie) 1 medium yellow onion, diced 4 cloves of garlic, diced 2 Tbsp flour 4 Tbsp Tomato Catsup 2 Tbsp Worcestershire sauce 1/2 cup of beef (or chicken) broth (or more, if you like the results more liquid) 1/2 cup frozen (or fresh) peas.
May 30, 2015
Recipe by Ken Wallich Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great! Prep Time: 15 minutes Cooking time: 20 minutes Ingredients 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks 1/4 onion, chopped (if you have it) 2 cloves garlic, chopped (if you have it) 1 small can chopped chilies (any kind) Additional ingredients if desired/available (chopped olives, jalapenos, beans) 1 cup shredded cheese (I used cheddar, use what you’ve got) 5-6 Tortillas (depends on the size of your baking dish) Sauce: 16 Ounces (or one can) chicken broth 2 Tablespoons oil 3 Tablespoons flour 3 Tablespoons warm water 4 Tablespoons red pepper (not hot) 1 Tablespoon hot pepper (if desired) 1 Tablespoon garlic powder 1 Teaspoon salt 1/2 Teaspoon cumin 1/2 Teaspoon oregano OR a jar/can of store bought enchilada sauce Instructions:
May 8, 2015
Sous Vide Shortribs
Sous Vide and Short Ribs go together like, well, good things that go together. I’ve prepped this a lot of different ways, using many of the different time/temp calculations found on the web. You probably should too. This recipe is my favorite version for time/temp. I’m not going to go crazy with directions on this one, since I’m really just posting it to remember my favorite time/temp. For sous vide it’s pretty much the same, put in a bag, cook for a while, take out, lightly season, sear.
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 2, 2014
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 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:
June 21, 2013
Lemon Caper Chicken Breast
A light, tasty summer treatment. And, if you want, you can make this whole thing sans oil, for those of you (oh, come on, no one reads this site except me) who don’t like to marinade things in oil. Once or twice a year I do a short sort-of cleanse. Low-fat, low-carb, low-everything, lots of water, no alcohol. A few challenges I toss in, little to no use of oils or fats, very lean meat, which increases the difficulty of getting moist and flavorful results.
June 17, 2013
Beer Can Chicken
Moist chicken, every time. For some reason, I’d never tried this. Perhaps because I generally drink bottled beer? Finally gave it a shot, and it’s now my favorite way to cook chicken! The beer can really just provides fluid to make sure the chicken doesn’t dry out, and it results in a super-moist bird in about 90 minutes on the grill. In fact, you can buy sturdier cylinders that provide better stability, which is the way to go if you also fall in love with this method of cooking.
June 10, 2013
Wine braised shortribs
There’s nothing quite like slow cooked meat. Similar to Boeuf Bourguignon, veggies, meat, wine, broth, time. Prep time: 10-20 minutes Cooking time: 3 hours Ingredients: 2 lbs Beef shortribs (preferably bone-in) 1/2 cup of flour 2 cups red wine 2 cups beef, chicken, or veggie stock 2 slices of bacon 4 cloves of garlic, diced 1 medium onion, diced 2 medium carrots, rough cut 1 stalk celery, rough cut 1 tsp salt 2 tsp pepper 1 tsp thyme (or 1 sprig fresh) 1 tsp rosemary (or 1 sprig fresh) I’ve found shortribs at the store available a couple ways, one is bone in about 2″ long (my favorite cut), one is bone-in about 4″ long, and boneless strips, which you can just cut into 2″ sections.
March 29, 2013
Five by Five Chili
5 meats, 5 chilis, all delicious. Add, remove, or substitute your favorite meats and chilis… Prep time: 15 minutes Cooking time: 3-8 hours (this is an ideal slow-cooker dish) Resting time: 24 hours Ingredients: 1 lb chuck roast, cut into 1/2″ cubes 2 Lousiana hot links 2 spicy italian sausages 1/2 pound ground beef 3 strips of bacon 4 jalapeno peppers, roasted, (optionally deseeded) and roughly diced 4 serrano peppers, roasted, (optionally deseeded) and roughly diced 3 tomatillos, roasted 2 anaheim peppers, roasted, de-skinned and roughly diced 2 pasilla peppers, roasted, de-skinned and roughly diced 5 garlic cloves (or more if you want!
February 26, 2012
Home Dry-Aged Ribeye
My first home dry aged roast. The sample I cooked up was spectacular. Fork tender, complex, intense flavor. Here’s what I did… Bought a whole USDA Prime Ribeye. You need a large piece of meat, I tried dry aging individual steaks, but you can’t leave them in for 2 weeks, you’ll loose too much material, and end up with an amuse-bouche. Ribeye is my favorite steak, there’s enough fat to keep the steak tender when searing, and for my palette it just has the richest flavor.
December 21, 2011
Chicken, lemon, butter and olive oil. Come on, you know you want it. Who knew it was so easy? Well, I guess a lot of people, but I just figured it out.
November 6, 2011
Instant marinara sauce
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.
September 11, 2011
Inspired by the Joe’s Special from all of the local Original Joe’s resturants, this is a simple combination of veggies and ground meat. The fixtures are onions, spinach, and meat, and then, mix up the rest to your own tastes! Prep time: 15 minutes Cooking time: 15 minutes Yield: 6-8 servings Ingredients: 2 pounds ground meat (I used ground beef, but feel free to mix it up) 1 large bunch of spinach 2 red onions 2 jalapenos 2 serranos 1 habanero (optional) 2-4 cloves of garlic 1 tsp salt 2 tsp fresh ground black pepper 1 tsp cumin 1 tsp spicy paprika 1 tsp cayanne pepper or hot pepper flakes 2 tsp Olive Oil 1 Tbsp Parmasean Directions:
July 29, 2011
Smokey The Brisket
There are tons of recipes for great brisket, so I grabbed a few of the ones I liked best, and tweaked them to suit the brisket, equipment, and time I had to make it. It turned out really well, worth sharing… Ingredients: Beef Brisket (I used a very small 1.5 lb brisket) Olive oil (enough to cover the brisket) Rub (adjust amount based on size of brisket): 2 Tablespoons Paprika 1 Tablespoon Brown sugar 1 Tablespoon Garlic powder 1 Teaspoon Cayenne pepper 1 Teaspoon Mustard powder Mop (again, adjust amount to the size of your brisket): 1 Tablespoon white wine vinegar 1 Tablespoon soy sauce 2 Teaspoons brown sugar Directions:
April 9, 2011
December 5, 2010
Chicken and Pasta in Adobo Sauce
A creamy, spicy chipotle in adobo sauce accompanies pasta, chicken and hot sausage for delicious meal. Paired with a crisp cool salad, it makes a wonderfully simple meal. Note that using buttermilk makes for a very creamy and rich pasta sauce, but adds very little fat or calories. It’s an exceptionally good cream/milk/half-and-half substitute. Sour cream is also a good substitute. Difficulty: Easy Prep Time: 10 minutes Cook time: 15 minutes
June 26, 2010
BBQ Baby Bones
<![CDATA[ Kaydubs BBQ’d Baby Bones recipe by Ken Wallich Prep Time: 10 min Inactive Prep Time: 4-8 hours Cook Time: 3 hr Yield 4 servings Ingredients 3Lbs pork baby-back ribs Kaydub Dry Rub Kaydubs BBQ Baste Kaydub’s Dragon Drool BBQ sauce Yellow mustard, enough to coat ribs on all sides 1/4 cup tequila Directions Place ribs on in a cookie sheet or other flat surface . Brush the mustard onto both sides of the ribs.
June 16, 2010
One of my Mom’s staples, this is a version from my sister, Vicki. I wasn’t crazy about the results, to be honest. I’m not a fan of runny sauces, even though one definition I found for slumgullion was “watery tomato broth”. I’ll be trying it again, but changing it up a bit, and adding some spices since for me this was pretty bland, except for the salt from the canned tomatoes.
June 10, 2010
<![CDATA[ A fun recipe to play with the ingredients. You can make it totally mild or extra hot depending on how you feel, add more veggies, beans, rice, corn, olives. Ingredients: 1 lb ground beef, turkey, or chicken 1/2 lb chorizo 1 yellow onion, chopped 2 cloves garlic, chopped 2 jalapenos, seeded and chopped, or 3 oz of canned chopped jalapenos 1 habanero seeded and chopped (optional) 1 bell pepper, seeded and chopped 1 Tbsp salt 1 Tbsp black pepper 1 Tbsp Cayanne pepper 2 tsp garlic powder 2 tsp cumin 1/2 can (6 oz) stewed or fire roasted tomatoes 6oz hot sauce or taco sauce (or just use the entire can of tomatoes for a milder version) 6-8 medium tortillas (I use flour, but try corn too!
April 30, 2010
<![CDATA[ Pulled Pork and Pepper Pizza! Take pulled pork, bbq sauce, hot peppers, and top with some cheese for a spicy and different pizza! Ingredients: Pizza dough (make your own, or buy some. I use Trader Joes, because I’m not good at making dough yet) BBQ Sauce (try my current favorite, Dragon Drool) Pulled pork (learn how to make Kaydub’s forked pork here) 2 Jalapeno peppers, seeded and diced 1 Serrano pepper, seeded and diced 2 oz soft cheese, shredded (cheddar, mozzarella, jack, a mixture, go wild!
April 13, 2010
An easy to prepare, and very flavorful dish. There are a variety of ways to prepare, I consolidated my favorite ideas from a bunch of different recipes. Note, timings are really approximate. You can start this dish in the morning, and cook it for 8 hours if you like, as long as you keep the temp low, and don’t let the sauce turn into paste. Ingredients 4 Pounds beef roast (whatever’s cheap or on sale) 2 Slices bacon 2 Medium onions, chopped 4-6 Garlic cloves, chopped 4 Carrots, roughly sliced (2-inch slices) 1 Bottle of strong red wine.
April 6, 2010
Chicken in Red Wine sauce
<![CDATA[ A quick, simple and tasty chicken dish. Ingredients: 2-4 boneless chicken breasts 1 cup red wine, the more flavorful the better 4 cloves garlic, finely chopped 1 Tbsp Extra Virgin Olive Oil 1 tsp salt 1 tsp ground black pepper 1 tsp cayenne pepper Directions: Add EVOO to a large skillet Brown chicken breasts on both sides for 4 minutes Remove chicken from skillet, set aside Add garlic to skillet, brown slightly Slice chicken into 1/2 inch strips Add chicken back to skillet along with remaining spices Cook for about 2 minutes, flip, cook on other side Cover, cook for another 5 minutes, or until done Serve over rice or pasta, or with your favorite side dish ]]>
March 23, 2010
Corned Beef Sandwich Spread
My Mom used to make sandwich spread from bulk bologna, pickles, onions, and I’m not sure what else. I never got her recipe, but it’s a common food in the midwest, so I made something up from the basic recipes I found. I got the idea, because looking at the ground corned beef I made to create the Corned Beef Sliders, it reminded me of Mom’s old lunch favorite.
March 20, 2010
Corned Beef and Cabbage
A St. Patrick’s Day staple at our house, not because we’re Irish, but because it’s so tasty! Ingredients: Corned Beef (just make it yourself, it’s easy, and you’ll know what’s in it!) 6 Red Potatoes, quartered 1/2 head of shredded cabbage (or a whole head, if cabbage is small) 6 carrots, peeled and chopped 1 onion, quartered Directions: If using pre-brined corned beef, cook until fork tender per package recommendations If making your own Corned Beef, when done: Add potatoes and carrots to the pot with the corned beef Add water if necessary, and increase heat slightly After 30 minutes, add cabbage Cook an additional 15 minutes Serving
March 20, 2010
This is usually made with Beef Brisket, but feel free to mix it up a bit and use a tri-tip, or some other large cut of beef. Often combined with cabbage, potatoes and carrots for Corned Beef and Cabbage, for which I’ll do a recipe on it’s own. Ingredients: 3-4 pound piece of beef (brisket or tri-tip) 1 Onion, quartered 4 large garlic cloves, finely chopped 2 tsp ground pepper 2 tsp salt 1 tsp Allspice 1 tsp whole cloves 1 tsp cardamom 1 tsp peppercorn 1 tsp coriander 1 tsp ground red pepper 1 tsp mustard seed (or substitute 1 tsp ground mustard) 1 bay leaf 1 stick of cinnamon Directions:
March 1, 2010
Sloppy Joes (meat or vegetarian or vegan)
Based on a Recipe by Guy Fieri Servings: 4-6 I like sloppy joes served over potatoes. They hold up better to the moisture than buns do. Serve the sloppy joe mixture on anything you prefer. Rice is also a great option. Ingredients 1/4 cup canola oil 1 red bell pepper, seeded and diced 1 green bell pepper, seeded and diced 1 jalapeno pepper, seeded, deveined and diced 1 red onion, diced Either: 1 pound ground beef 1 pound ground pork OR 1/2 package of extra firm tofu, cut into 1/2 in cubes 1/4 cup sliced mushrooms 2 tablespoons minced garlic 1/4 cup red wine 1/4 cup red wine vinegar 1 tablespoon paprika 1 teaspoon cayenne pepper 1 teaspoon ground cumin 1 teaspoon dry mustard 1 teaspoon salt 1 teaspoon pepper 1 6-ounce can tomato paste 1 1/2 cups tomato sauce 2 tablespoons packed brown sugar 1/4 cup Worcestershire sauce Kosher salt and freshly ground pepper 3 large or 6 small russet potatoes 1Tbsp butter 4Tbsp sour cream Directions In a large saute pan over medium-high heat, combine the canola oil, bell peppers, jalapeno and onion; cook for 5 minutes.
January 16, 2010
A great cold day stew. Chunky veggies, simple broth. Difficulty: Easy Prep time: 15 minutes Cook time: 90 minutes Ingredients: 2 boneless, skinless chicken breasts, cut into bite-sized pieces 6 new potatoes, quartered (or other potatoes, cut bite-sized) 2 carrots, roughly chopped 2 stalks of celery, roughly chopped 1 onion, diced 2 cloves of garlic, chopped 2" piece of ginger (about 2 Tbsps), chopped 1/4 cup of mushrooms (I used portabella, but pick your favorite), sliced 1 cinnamon stick 1 tsp salt 1 tsp thyme 1 tsp basil 2 tsp black pepper 1/2 cup water 1/4 cup white wine vinegar 1/4 soy sauce Directions:
January 13, 2010
Dutch oven pulled pork
I was a little dubious about this recipe, since I’ve been making pulled pork by coating with KayDub Rub overnight and then smoking the pork shoulder for 12 hours until it falls off the bone. This recipe didn’t have a dry rub step at all, and the pork shoulder both had the fat removed, which is what tenderizes it when you smoke it, and sits in broth for 5 hours to cook.
November 26, 2009
Prep Time: 20 min Cook Time: 25 min Serves: 4 servings Ingredients 1-ounce olive oil 1/2 pound ground beef 1/2 pound ground pork/turkey/chicken 12 Oz tomato sauce 6 Oz tomato paste 1 Jalapeno pepper, deseeded and chopped 1 Serrano pepper, deseeded and chopped (optional) 1 medium onion, finely chopped 4 cloves garlic, finely chopped 1/4 cup pitted green olives, finely chopped 1/4 cup red wine 1/4 cup red wine vinegar 1/4 cup Worcestershire sauce 1 tsp salt 1 tsp ground black pepper 1 tsp cayenne pepper 1 tsp dry yellow mustard 1 tsp cumin 1 tsp garlic powder 1 tsp onion powder Directions
November 26, 2009
Caribbean Chicken Recipe courtesy Guy Fieri, 2008 Ingredients 1 teaspoon allspice 1/4 cup red onion, chopped 1/2 cup green onions, chopped 2 tablespoons extra-virgin olive oil 1/4 cup orange juice, fresh 1 tablespoon lime zest 2 tablespoons soy sauce 2 tablespoons freshly chopped thyme leaves 2 tablespoons jalapeno, seeded, diced 2 teaspoons freshly grated or chopped ginger 1 clove garlic Salt and pepper 4 chicken breasts, bone and skin on Lime wedges Directions Puree all ingredients except chicken in food processor.
November 9, 2009
Chicken Fettucini Alfredo-lite
Prep Time: 15 mins Cook Time: 30 mins Serves: 2 Rather than the traditional heavy cream sauce, I substitute light sour cream, blended with white wine for a lighter, very flavorful alternative. Ingredients: 2 deboned, skinless chicken breasts 1/2 cup Kaydub Rub 2 Tbsp Extra Virgin Olive Oil (EVOO) 2 Tbsp Canola oil 2 Tbsp minced garlic 1/4 Cup chopped sundried tomatoes 1/4 Cup chopped green olives 1/4 Cup chopped artichoke hearts 1/4 Cup chopped oyster mushrooms 1/4 Cup white wine 1 Cup Low Fat Sour Cream 1/2 Cup shredded parmesan cheese 1/2 Pound cooked linguini Salt and Pepper to taste Directions:
November 5, 2009
Pasta with Chipotle sauce
Based on another Guy Fieri winner! Prep Time: 20 min Cook Time: 15 min Serves: 4 servings Ingredients 1-ounce olive oil 4 hot links, all beef, cut in 6 bias slices 20 (21/25 shrimp), deveined, shelled and butterflied 2 cups 1/2 and 1/2 (original called for heavy cream) 1 cup Chipotle Sauce 1/2 teaspoon sea salt 1/2 teaspoon ground black pepper 1 pound cooked pasta. (original used Penne, I prefer fusilli or rotini) 1/2 cup Parmesan, grated plus more for serving 1 tablespoon diced tomato 1 tablespoon diced scallion directions
November 5, 2009
Spicy Tangerine Beef
Recipe courtesy Guy Fieri Original recipe from the Food Network is here Prep Time: 20 min Inactive Prep Time: 20 min Cook Time: 5 min yield: 4 to 6 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 3 tablespoons soy sauce 1 tablespoon cornstarch 1 pound flank steak or tri-tip, cut in thin strips on the bias 2 tablespoons dry sherry 2 tablespoons hoisin sauce 2 tablespoons honey 1 tablespoon chili sauce 2 tablespoons soy sauce 1/4 cup freshly squeezed tangerine juice 3 tablespoons canola oil 2 tablespoons minced fresh ginger 3 scallions, chopped 1/4 tangerine, zested 2 tablespoons toasted sesame seeds Directions
October 14, 2009
KayDubs DeLux Pulled Pork Sandwich
1/2 cup Kaydub’s Forked Pork 1/2 cup Cole Slaw 1/2 oz cheddar cheese, shredded 1/2 oz jalapenos, sliced 2 Tbsp Kaydubs BBQ Sauce 2 slices of your favorite bread, roll, or bun Directions: Really? OK, just to be complete. Put pork on bread, roll, bun. Top with BBQ sauce, top with cheese. Put extra slice of bread, and bread topped with BBQ in a toaster oven for about a minute until cheese melts.
October 14, 2009
1 head of cabbage, hard center removed, shredded 1 medium carrot, shredded 1/2 lemon, juiced 2 Tbsp dijon mustard 2 Tbsp horseradish 1 Tbsp sugar 1 tsp salt 1 tsp pepper 1/2 cup mayonnaise Directions: Blend lemon juice, mayonnaise, mustard, horseradish and dry ingredients in a bowl, mix with shredded carrot and cabbage. Goes great with Kaydub’s Forked Pork to make a KayDub DeLux Pork Sandwich
September 14, 2009
Enchilada Verde Sauce
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.
September 13, 2009
Ingredients: 2 lbs pork butt/loin, cut into 1 in cubes 12 Tomatillos, outer skin removed 4 Jalapeno peppers, seeded and chopped 4 Serrano peppers, seeded and chopped 2 Anaheim peppers, seeded and chopped 1 Habanero pepper, seeded and chopped 2 medium yellow onions, chopped 4-6 cloves of garlic, peeled and chopped 1Tbsp Ground Cumin 1Tbsp Mexican Oregano 1Tbsp salt 1Tbsp pepper 1/4 cup white wine vinegar 1/2 cup white wine 1 cup chicken stock 2 Tbsp Extra Virgin Olive Oil (EVOO) Directions: Peel papery skin from Tomatillos.
September 2, 2009
Kaydub's Forked Pork
Recipe by Ken Wallich Active prep time: 15 minutes, and a day of monitoring / basting Inactive prep time: 12 hours Active cooking time: 12 hours Ingredients 3-6 lbs Boston Butt or Picnic Pork Roast 1/2 cup Kaydub Rub 1 cup Kaydub BBQ Baste 2 cups Salt 2 cups Sugar 2-3 Quarts water Directions Step 1: Brining – Put roast in a stainless steel or glass container, large enough to immerse it in water.
September 1, 2009
Pulled Pork via Alton Brown/Food Network
Pulled Pork Recipe courtesy Alton Brown Prep Time: 20 min Inactive Prep Time: 13 hr 0 min Cook Time: 11 hr 0 min Level: Easy Serves: 8 to 10 servings Ingredients Brine: • 8 ounces or 3/4 cup molasses • 12 ounces pickling salt • 2 quarts bottled water • 6 to 8 pound Boston butt Rub: • 1 teaspoon whole cumin seed • 1 teaspoon whole fennel seed • 1 teaspoon whole coriander
June 21, 2009
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
May 26, 2009
Pan Seared Airline Chicken Breast
Recipe courtesy Guy Fieri Tried this recipe from the Food Network site, and it was so good, I just had to share it. Ingredients 4 full chicken breasts, (ribs removed and wing intact) 1/2 teaspoon paprika 1/2 teaspoon granulated garlic 1 teaspoon salt 1 teaspoon freshly cracked black pepper 1 1/2 tablespoons olive oil 1 cup julienned yellow onion 1 cup trimmed julienned leeks 2 tablespoons roughly chopped garlic 1 cup jarred pitted Spanish olives, plus 1 tablespoon olive juice 1/2 cup white wine Pinch freshly chopped thyme leaves 2 tablespoons butter Directions Preheat oven to 350 degrees F.