Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

bourbon-maple-potatoes

Maple Bourbon Glazed BBQ Pork Chops with Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

Ingredients:
4-6 medium sized “new potatoes”, Red Pontiac, Melody, or Russet, cut in bite size pieces
6-8 large pimento-stuffed Manzanilla Olives, sliced in thirds perpendicular to the pit (optional)
4 Scallions, cut in 2-3mm pieces, white separated from the greens
1 Tbsp Green Peppercorns
1/4 cup Bourbon
1/8 cup Maple Syrup
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Ground Chipotle Pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Light Brown Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp White Pepper
Salt & Pepper to Taste

Directions:

  • In a small bowl, toss the Cumin, paprika, Chipotle, Garlic powder, Onion powder, Brown Sugar, Salt, and Black & White Pepper. Use a fork to mix well.
  • In a saute pan, on medium heat, add the Potatoes and cook until browned, about 7 minutes–you want a crust on them.
  • Toss in the white portion of the Scallions, Olives, Green Peppercorns, and Spice mixture, and stir while it cooks for 1 minute.
  • Remove the pan from the stove, and pour in the Bourbon. Replace the pan to the heat, mindful that the alcohol may flare up. To avoid injury, keep your body away from the pan, and do not have your face near it.
  • Drizzle in the Maple Syrup and adjust the seasonings. Let cook for 1 more minute, allowing the maple syrup to glaze over everything.
  • Plate, and garnish with the green portion of the Scallions.

Makes about: 4-6 servings

Notes: I cannot emphasize enough the need for caution when adding the Bourbon to the hot pan. The risk of flare up is decreased by removing the pan from the heat. I recommend you have a lid ready, just in case, and of course a working fire extinguisher. In general, if you remove from the heat to add the alcohol, the likelihood of it flaring up is much reduced, verses if you were to just add it while over the flames, the vapors could ignite like flash paper.

The Olives are optional–but I recommend trying it with them because they offer a flavor contrast to the spicy and sweet bbq glaze.

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Pork Dumplings – 猪肉饺子 – Zhūròu Jiǎozi

Steamed Pork Dumplings

Ingredients:

50 Dumpling or Wonton Wrappers
1 Nappa Cabbage (if steaming)
Safflower or Vegetable Oil (if frying)

Filling
1 lb ground Pork
2 Tbsp fresh Ginger, minced
3 cloves Garlic, minced
2-3 red Chili Peppers, de-seeded and minced (include white ribs for more heat) or Jalapeño
3 Scallions, the white portion chopped (use the green portion in the sauce)
3 Tbsp Water Chestnuts, minced
1 tsp Sichuan Peppercorns, coarsely ground (optional)
1 tsp Soy Sauce

Dipping Sauce
1/2 cup Soy Sauce
1 tsp-1 Tbsp Hot Chili Oil
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 tsp fresh Ginger, minced
1 tsp Sesame Seeds
Scallion Greens, chopped

Directions:

  • Prepare the Filling – Mix all of the ingredients together in a bowl by hand. Let rest for 1 to 3 hours.
  • Fill the Dumplings – Line a baking sheet or table with parchment paper for Dumplings to sit on before they are steamed. Fill a bowl with cold water. Use a pastry brush or rolled paper towel to coat wrspper edges of a Wraper. Take a bite-size portion of the filling and put it in the center of the wrapper. Fold* the wrapper sealing along the wet edges, set on parchment, and repeat.
  • A. Steam the Dumplings – In preparation, put the steam basket in the pan or pot you are going to use. Add just enough water to be brlow the base of the basket. Remove the basket and line with leaves of Cabbage, not closing off all the holes. Place the dumplings on top of the cabbage, leaving space so they do not touch each other or the sides. Bring the water to a boil. Carefully set the basket in the water and cover. Cook for about 12 minutes. Remove and repeat. You can cover the cooked dumplings to retain moisture before serving. They should ideally be eaten immediately, while additional batches cook.
  • B. Fry the Dumplings – Heat a wok or large frying pan on medium heat. Add a little oil. Carefully add some dumplings, and cook, lightly tossing, until the side touching the pan is a dark golden brown. Remove to a paper towel lined rack to drain excess oil.
  • Prepare the Dipping Sauce – In a small bowl, mix all the liquid ingredients of the Sauce together with a fork or whisk. Adjust the taste to your liking between salty, sweet, hot, and bitter. Stir in the Dry ingredients.
  • Serve with dipping sauce on the side as soon as the Dumplings are done, especially if steaming. If you are serving later, frying is recommended over steaming.

* Folding. There are many ways tonfold dumplings, some requiring practice and skill. Round wrappers are either folded in half and crymped along the folded edge making a slight crescent shale, or the edge bunched up to the center making a tear drop.

If using square shaped or wonton wrappers, the easiest is to fold diagonally, then pull the opposing side corners together and press against the mound of stuffing–think of a person folding their arms. Another way is to pull the corners rogether resembling a hobo sack. As you work with dumplings, play with folds that you find online and feel comfortable with. The key thing is to not tear the wrapper and to make sure the insides are sealed.

Notes: These are a Chinese version known as Jiaozi 餃子 and are either boiled (水餃 water dumpling), steamed (蒸餃 steamed dumpling), or fried (煎餃 dry-fried dumpling or 鍋貼 pan-stick). They are traditionally circular wrappers folded in half and crymped along the edge to make a crescent shape.

When cooking, I do recommend using cooking chopsticks or tongs…this helps with transfering dumplings in and out of the cooking vessels…the fillings are damn hot if you try to use your fingers…so I’m told…

I should note thst dumpling dough is different than wonton dough, though you can use the more readily available wonton wrappers. Wontons are thinner whereas dumoling dough is more like ravioli pasta. The ingredients are different…maybe I will play with dough recipes, but for now, I will stick with store bought wrappers.

Stuffed dumplings are served all around the world with various fillings–perogies, empañadas, samosas, and ravioli are just a few examples that are not East Asian.

You can play with spices and fillings to suit your palate and needs. I’ve seen some with various ground meats and seafood, or all vegetables, with bean pastes, and even fusion hybrids such as stuffed with meatloaf! Often left over fillings make great snacks fried in patties or balls.


The limits are your imagination. I hope to add a few different fillings and dipping sauces as I experiment.

Chipotle Mesquite Salmon

Ingredients
1 lb Salmon filet, boneless, skinn-on, cut into 2 to 4 pieces
1/4 tsp ground Pepper
1/4 tsp Salt
1/4 tsp Cumin
1/4 tsp ground dried Chipotle Pepper
1/4 cup BBQ flavored Potato Chips
1/4 cup Honey
Olive Oil for drizzling
Avocado for Garnish

  • Preheat Oven to 400°F.
  • Pat the Salmon dry, and remove any bones.
  • In a bowl, combine the Spices and Potato Chips.
  • Sprinkle liberally over the Salmon fillets, and press. Do not worry as much about the sides, and disregard the skin-side altogether.
  • Place aluminum foil on a baking sheet, and lightly drizzle the olive oil.
  • Place the Salmon fillets skin down onto the baking sheet.
  • Drizzle the Honey over the fillets.
  • Bake for 7-10 minutes, depending on how done you want the Salmon.
  • While cooking, slice the Avocado in half, remove the pit, and then carefully peal the skin. Set aside until Salmon is done.
  • Plate the Salmon. Slice the Avocado length-wise and thinly. Place a half of Avocado on each Salmon piece.

Makes 2-4 Servings.

NOTES: So this may be a flashback recipe from my poorer youth–but seriously the barbecue chips really add to the recipe. You can choose to use panco breadcrumbs instead, but you’ll want to add some mesquite seasonings, and really unless you have a pre-made mix, it is a pain in the butt.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Baja Shrimp and Jicama Salad

Baja Shrimp and Jicama Salad

Ingredients
1 lb Shrimp, shelled and de-veined
1 Jicama root, skinned, diced
2 Mangoes, diced
2 Avocados, diced
1 small Yellow Onion, diced
6 cloves Garlic
3 Jalapeño Peppers
1 tsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
Juice of 2 Limes
2 Tbsp fresh Cilantro, chopped coarsely

Directions

  • In a skillet, on medium heat, toast the whole cloves of Garlic and whole Jalapeño Peppers. As each side begins to brown, turn them. Do not let them over cook–you are just toasting them. Remove from heat and let cool.
  • Add the Shrimp to the skillet with the remaining Olive Oil. Toss in the Spices and let each side cook until the Shrimp are pink and cooked through. Toss them as you cook them to help coat them in the oil and Spices. Remove and set to the side to cool.
  • When the Garlic and Jalapeño Peppers are cool to touch, mince them (de-seed the Jalapeño to lower the heat). Set to the side.
  • When the Shrimp are cool to touch, chop them into bite-size pieces. Set to the side.
  • In a large bowl, combine all ingredients, and toss well. Adjust the spice level with more Cayenne Pepper if need be.

Makes about 6-8 cups.

NOTES: Jicama is one of my favorite root vegetables. It is sometimes referred to as a Mexican Turnip–but it tastes NOTHING like a Turnip. Jicama originated in Mexico and derives its name from the Nahuatl name xicamatl. If I were to describe the flavor, I’d say it is a cross between a Pear, a Potato, and a Carrot–think of it as a mildly-sweet watery root vegetable. This salad showcases it with sweet Mango, creamy Avocado, and spicy Shrimp.  I also used employed toasting Garlic and Peppers–a common Mexican cooking style that awakens the flavors.  You can use this salad as  a side dish, or as a salsa over grilled fish or chicken.

Jicama is also a great addition to any Crudités platters.

Paella de Quinua – Quinoa Paella with Chicken and Shrimp

Paella de Quinua

Ingredients:
1 lb Shrimp, shelled, de-veined
6 Chicken thighs, skinless, boneless
2 Tbsp Olive Oil
Salt & Pepper (to taste)
1 Yellow Onion, diced
1 Bell Pepper, diced
2 Jalapeños, minced
5 cloves Garlic, cut in slivers
2 Chorizo links, diced
1 Tbsp Paprika
2 tsp Cumin
1/2 tsp Saffron
2 tsp fresh Thyme
1 tsp fresh Rosemary, chopped fine
2 Tbsp Tomato Paste
2 cups Chicken Broth
1 1/2 cups Albariño or other white wine
2 cups Quinoa
1 Tbsp Capers
1/2 cup Cilantro, chopped

Directions

  • In a large skillet or (if you have one) paellera, heat up the Olive Oil on medium heat.
  • Liberally coat the chicken in Salt and Pepper and place into the hot oil. Cook both sides until golden. Remove to a plate and set aside.
  • Add the Onion, Peppers, Garlic, Shrimp, Chorizo, Herbs, Spices, and Tomato Paste to the pan. Stir well and cook till the Shrimp turn bright pink.
  • Add the Wine, Chicken Broth, Quinoa, and Capers. Reduce heat to low. Add the Chicken pieces back to the pan.
  • Cook for 10 minutes or until the Quinoa is finished cooking, adding water if needed. Quinoa forms a translucent outer casing when it is cooked well. Covering will help increase the cooking speed.
  • When the liquid has dissolved and the Quinoa has finished cooking, remove from the heat and toss in the Cilantro and serve.

Makes 4 servings.

NOTES: Paella is a traditional Valencian rice dish often with various types of seafood and or meat. Paprika, Saffron, and Chorizo are common ingredients added to the rice for flavor. Quinoa, is a grain from the Andes in South America. It has a similar consistency to Couscous, and can be used in many dishes in place of rice–though it is not a long grain. I thought it would be fun to try Paella with Quinoa–something I am sure is not a new idea, but not one I have seen that often. I chose Chicken and Shrimp, however you can add Mussels, Clams, Lobster, and/or Pork tenderloin to make it your own.

Caribbean Chickpeas

Caribbean Chickpeas

Ingredients
4 cups reconstituted Chickpeas
1/2 cup Black Olives, sliced
2-4 cloves Garlic
1-2 Jalapeño Peppers
4 Green Onions, diced (just the lower 2 inches), reserve the Green part
1 tsp Salt
1 Tbsp Curry Powder
2 tsp Turmeric
2 tsp Cumin
1 tsp Cayenne Pepper
1 tsp ground Coriander Seed
1 tsp Black Pepper
1 Tbsp Olive Oil

Directions

  • Heat a Sauce Pan on medium heat, and add the Olive Oil, Garlic, Scallion, Jalapenos, and Salt. Sweat the mixture for 1 minute, not browning anything.
  • Add the Chickpeas, and mix well. Heat thoroughly, about 2 minutes.
  • Add all remaining ingredients, and mix well. Cook for another 2-3 minutes.
  • While it is cooking, take the reserved Green part of the Green Onion, and dice for garnish.
  • Plate the Chickpeas, and garnish with the fresh Green Onion.

Makes 4 servings.

Bison Chopped Steak with Whiskey Mushrooms and Onions

Ingredients:
1 lb ground Bison
1 Tbsp Steak Spice Rub
2 tsp Salt, divided
1 Tbsp Olive Oil, divided
1/4 cup Tennessee Whiskey
1 Yellow Onion, halved and sliced
3 cups Table Mushrooms
1 Jalapeño, diced
2 cloves Garlic, diced
1 tsp dried Thyme

Directions:

  • In a large bowl, combine the Bison with the Steak Spice Rub and 1/2 the Salt. Mix well and form patties.
  • Heat he Olive Oil in a skillet on medium high heat.
  • Preheat the Oven to 300°F.
  • Place the Bison patties in the skillet and cook each side 2-3 minutes, or until they begin to brown. Make sure not to over crowd the skillet. The Bison meat will yield a greyish-reddish fat that you should discard.
  • Move the Bison to a baking sheet, and place in the oven.
  • Deglaze the skillet with the Tennessee Whiskey. Be careful, as it may flame up.
  • Add the Onions, Jalapeños, Mushrooms, Thyme, Garlic, and the remaining Salt.
  • Heat for about 7-10 minutes, or until the Mushrooms have shrunk and cooked.
  • Remove the chopped-steak and plate. Cover the steaks with the Whiskey-soaked Mushrooms and Onions mixture.

Makes about 6 chopped steaks.

NOTES: I swear I am not paid by any company, but I have to say now if you want this to taste good, use Jack Daniels Whiskey–preferably Gentleman’s Jack. By the time it comes to the table, the alcohol is gone, but the flavor still remains and has been absorbed into the mushrooms. I recommend Bison for this dish, however you can use a lean ground beef or ground turkey as well.

Pininyahang Manok – Pineapple Chicken

Pininyahang Manok – Pineapple Chicken

Ingredients:
1 Red Bell Pepper, diced
1 medium Yellow Onion, diced
4 cloves Garlic, minced
2 Jalapeños, minced
2 Tbsp fresh Ginger, minced
1 Pineapple, diced (about 4 cups)
2 links Chorizo Español picante, sliced into rounds
1 lb Chicken Breast, diced (boneless, skinless)
1 Tbsp Olive Oil
1/2 cup Pineapple Juice
1/4 cup Coconut Water
1 tsp Crushed Red Pepper
2 Tbsp fresh Parsley, chopped fine
Salt & Pepper to taste

Directions:

  • Prepare all ingredients before starting.
  • In a large pot, on medium heat, combine the Onion, Bell Pepper and Jalapeños; cooking for about minutes.
  • Add the Garlic, Ginger, Chorizo, and Pineapple.
  • You want to sauté these ingredients, letting them brown and caramelize a little for flavor.
  • Add the Chicken, Crushed Red Pepper, Pineapple Juice, and Coconut Water.
  • Let the Chicken cook through, about 5-10 minutes. You can speed this up by putting a lid on effectively steaming and poaching at the same time.
  • Add the fresh Parsley, and Season with Salt and Pepper; cook for an additional minute.

Makes 4 servings.

NOTES: Pininyahang Manok is essentially a Filipino chicken stew with pineapple. I have substituted Coconut Water for Coconut Milk, though you can retain the milk instead if you prefer. I have also added Chorizo to give it a depth of smoky, salty flavor. With regards to the chicken, you can also use bone-in chicken pieces–but I’d suggest Thighs instead of breasts.

This dish would serve well as a stew, but also can be served over rice.

The Chorizo used is a Spanish-style cured Chorizo–unlike the Mexican variety which, though flavorful, is raw and often cooked like ground beef. Spanish-style Chorizo comes in “dulce” and “picante”–with my preference for picante in this dish. Do not accidentally use a Portuguese Chouriço de Sangue, often marketed as just Chouriço, as it is VERY different.

Roasted Peppers

Roasted Red and Yellow Bell Peppers, skinned

Ingredients:
Peppers, any variety.
Olive Oil

Directions:

  • Using a basting brush, lightly coat the Peppers in Olive Oil.
  • Roasting:
    • Open Flame – Stove Top or Grill:
      • Using tongs, clasp the Pepper and slowly rotate over the flame, allowing the skin to blacken. As a side blackens, rotate to a non-blackened area.
    • Broiler:
      • Remove Stems and Seeds, and break down the Peppers into “flat” pieces. Arrange on a baking sheet, skin-side up, and broil for 5-7 minutes, or until the skin blisters and blackens.
  • Place in a bowl and cover with plastic wrap, leaving to sit for 15 minutes.
  • Peel the burnt skin off and remove any remaining stems or seeds with a paring knife.

NOTES: This is more of an ingredient supplement than a dish.  You can pretty much roast any pepper you like. The bigger the pepper, the longer it takes, and the more likely you need to break down for broiling. You can store Roasted Peppers in Olive Oil in Jars for quite a while, though I doubt they’ll not get eaten before then.  Keep in mind while roasting over an open flame, the pepper skin can pop.  Additionally, uninsulated tongs can become VERY hot. Be Careful.

Black Bean & Pineapple Salsa

Black bean & Pineapple Salsa

Ingredients:
3 cups Black Beans, drained
1 Pineapple, skinned, diced
1 medium White Onion, diced fine
6 cloves Garlic, minced
3 Jalapeños, minced
1 tsp Salt
1 tsp Cumin
1 tsp Black Pepper
1/8 cup Lime Juice
1/8 cup Pineapple Juice
1 cup Cilantro, chopped fine
1 cup Mint, chopped fine

Directions:

  • Combine all ingredients, in order listed, and mix well.

Mango & Tomatillo Salsa

Mango & Tomatillo Salsa

Ingredients:
10-12 Tomatillos, diced
2-3 Mangoes, diced
1 medium White Onion, diced fine
6 cloves Garlic, minced
3 Jalapeños, minced
1 tsp Salt
1 tsp Cumin
1 tsp Black Pepper
1/4 cup Lime Juice
1 cup Cilantro, chopped fine

Directions:

  • Combine all ingredients, in order listed, and mix well.

Smoky Baked Beans

Ingredients:
2 cups Haricot/Navy Beans
6-8 cups Water for Soaking
1/2 lb thick-cut Bacon, diced
1 Yellow Onion, diced
3 cloves Garlic, minced
1/3 cup Jack Daniel’s Tennessee Whiskey
3 Tbsp Honey
1/2 tsp Liquid Smoke
1/2 cup Tomato Paste
1 Tbsp Dijon Mustard
2 tsp Salt
1 tsp Black Pepper
2 Tbsp Worcestershire Sauce
1/2 tsp dried Chipotle Pepper, minced
2 Tbsp Brown Sugar

Directions:

  • In a large bowl, soak the Beans in the Water overnight.
  • Drain the Beans, reserving the liquid.
  • Preheat the Oven to 325F
  • In a large Pot brown the Bacon.
  • Add the Onion and Garlic and cook for 2-3 minutes, stirring well.
  • Add 1 cup of the Reserved Water, and all other ingredients EXCEPT the beans, and heat for 5 minutes, until bubbly.
  • Mix with the Beans and place in a Dutch Oven.
  • Bake for 30 minutes, covered.
  • Stir well and bake for an additional 15-20 minutes uncovered.

NOTES: I was a Boy Scout in my younger days. On camp outs I took joy in being on the kitchen patrol and cooking. Then we’d cook them in a cast-iron Dutch Oven over the campfire. Over time my Baked Beans became a request of the troop, though back then I didn’t get to use Jack Daniel’s.

So with regards to Baked Beans, there are a variety of “styles”. In Boston Style, Beans and Salt Pork are stewed with tomato paste and molasses. Southern Style incorporates Mustard and Bacon into the mix. In Vermont north through Quebec the sweetener is Maple Syrup. Cowboy Beans incorporate BBQ Sauce and Ground Beef. My beans are sort of a hybrid of baked beans with a very smoky flavor that is reminiscent of a campfire stove.

Cancun Ceviche

Cancun Ceviche on a Bed of Mescaline Greens

Ingredients:
1/2 lb Shrimp
1/2 lb Sea Scallops. diced
1/2 lb Lump Crab Meat
1 cup Mango, diced
1 cup Avocado, diced
1 medium Red Onion, thinly sliced
2 Jalapeños, minced
2 cloves Garlic, minced
1 tsp fresh Ginger, minced
2 tsp Salt
1 tsp Black Pepper
1/4 cup Cilantro, chopped
1/4 cup Mint, chopped
1 cup Lime Juice
1/2 cup Lemon Juice

Directions:

  • Steam the Shrimp in shell.
  • Peel and de-vein the Shrimp, and dice.
  • In a large bowl, combine all ingredients and mix well.
  • Cover with Cellophane and refrigerated for 3-6 hours, stirring occasionally.

NOTES: Ceviche is thought to originate in Peru, however almost every Latin-American country has their own variation on the dish. You can even vary what seafood or fish you wish to use. I suggest when using shell fish, to steam it first. The citric acid from the Lime and Lemon Juices react with the protein “cooking” the fish, but with shellfish I always use extra precaution–think you don’t usually see raw lobster or shrimp in sushi.

Creamed Corn

Dedicated to Chris C. and Andrew R. Congratulations!

Ingredients:
8 cobs of Corn (about 4 cups of Corn)
1/2 yellow Onion, minced
1 clove Garlic, minced
1 Jalapeño Pepper, de-seeded, minced
2 Tbsp Butter
1 cup Heavy Cream
1/2 tsp Salt
1/4 tsp Black Pepper

Directions:

  • Prepare the Corn: If using cobs, remove husk and silk, and boil for about 7 minutes. Use a chef’s knife to cut off one end of each cob, forming a flat edge. Place the corn flat side down, standing up on a plate. Use your chef’s knife and slice down parallel to the cob and remove the corn kernels. Rotate and repeat until the kernels are on the plate. Use the back of the knife perpendicular to the cob and slide down scrapping off any excess corn. Place in a bowl, and repeat for each cob.
  • In a skillet, combine the Butter, Onion, Garlic, and Jalapeño; heating on low-medium heat until for 3-5 minutes.
  • Add the Corn, Cream, Salt, and Pepper.
  • Stirring constantly, heat for 7-10 minutes, allowing the cream to thicken. Depending on your skillet, the time may vary.

Serves 4.

NOTES: If you opt from using fresh Corn, do not use can, but instead get frozen corn. Before using it, thaw it out, and place in a large zipping storage bag, then crush it with a rolling pin, to break the Corn up.

Variations:
Sweetened Creamed Corn
Cobb Creamed Corn

Ṽ›Ɣ – Substitute Margarine for the Butter. Use unsweetened Soy Milk for the Heavy Cream, but whisk in 2 Tbsp Corn Starch before adding to the Skillet.

Goat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Goat Cheese Stuffed Turkey PattiesGoat Cheese-Stuffed Turkey Patties with Onions & Mushrooms

Ingredients:Undercooked Warning
1 lb ground Turkey
1 medium Yellow Onion
8-12 Table Mushrooms, sliced
2 medium Jalapeño Peppers, diced
3 cloves Garlic, diced
2 tsp House Seasoning
1 Tbsp Herbs de Provence
4 oz Goat Cheese
2 Tbsp Olive Oil

Directions:

  • In a small bowl, combine 1/2 the Herbs de Provence with the Goat Cheese, mixing well. Divide into quarters and set aside.
  • In a large bowl, combine the Turkey meat with the Jalapeño, 1/2 the House Seasoning, 1/2 the Herbs de Provence, and Garlic; mix well.
  • Divide the meat in quarters.
  • Form each quarter of meat into a ball; and then using your thumbs make a pocket.
  • Place the Goat Cheese into the pocket, and then form the meat around the Goat Cheese, completely enclosing it.
  • Flatten the patties, and then place on a plate in the refrigerator for 30 minutes. Wash your hands.
  • Prepare the Onion: peel the Onion; slice in half from top to bottom; slice each half from top to bottom in 1/4″ slices.
  • In a large skillet, heat the oil and place the Onions and Mushrooms, sprinkled with the remaining House Seasoning.
  • Cook the Onions and Mushrooms for about five minutes stirring constantly. Remove from the Skillet.
  • On Medium heat, heat the patties in the skillet. Heat each side 5 minutes. If thicker, then heat longer on each side to ensure that each is cooked thoroughly
  • Serve topped with the Mushrooms and Onions.

Makes 4 patties.

NOTES: These can also be grilled or broiled.

Salsa Cruda – Pico de Gallo

Pico de Gallo
Ingredients:Vegan
3-4 medium sized Tomatoes (I prefer Roma or Plum), diced finely
2 Jalapeño Peppers, de-seeded, de-ribed, minced
1 Serrano Pepper, de-seeded, de-ribed, minced
1 medium White Onion, diced finely
2 cloves minced Garlic
1/2 tsp fresh Oregano, de-stemmed
1/4 tsp Cumin powder
1/2 cup fresh Cilantro, chopped fine
juice of 1 Lime
Salt and Pepper to taste

Directions:

  • Combine all Ingredients and mix well.
  • Let chill for at 1/2 an hour before serving.

NOTES: Salsa Cruda, Pico de Gallo, Salsa Mexicana, Salsa Fresca, and Salsa Picada all refer to the same uncooked sauce consisting of Tomatoes, Onions, and Jalapenos. Pico de Gallo means “beak of the rooster” and probably refers to the bit size kernels of rooster feed, although some same it references the time of the day to make the sauce, while other people say it references the shape of a rooster’s beak. Finally, some think that Pico de Gallo references a certain cocky machismo needed to eat hot sauces. The world may never know why it is called what it is.


Suggested Uses:

Serve with tortilla chips, use as a marinade, or use as a topping on grilled foods.

Mexican Corn Salad

Ingredients:Vegan
3 large ears of Corn
1 red Bell Pepper, diced
2 Jalapeño Peppers, diced
1 small White Onion, diced
2 cloves Garlic, minced
2 Haas Avocados, diced
1 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/2 cup Cilantro, finely chopped
Juice of 1 Lime

Directions:

  • In a large pot, bring water to boil.
  • Boil the corn for 5-10 minutes, remove from the water, let cool.
  • Using a serrated knife, remove the kernels from the cob into a bowl.
  • Combine all other ingredients and mix well.

NOTES: If you are not serving soon, hold off on adding the avocado until the very last minute, as it will go brown quickly–Citric Acid does not stop the browning like it does with Apples and Pears.

Cornbread, Texas Style

Ingredients:Vegetarian Variation
2 cups Cornmeal (if Self-Rising, omit Baking Powder and 1/2 tsp Salt)
2 tsp Baking Powder
1 tsp Baking Soda
3/4 tsp Salt
2 Eggs, beaten
2 cups Buttermilk
1/2 cup Jalapeño Peppers, diced
1/2 cup fresh Corn
1/2 cup shredded Cheddar Cheese
1/2 cup Bacon Drippings (or Shortening)

Directions:

  • Preheat your oven to 425°F.
  • Pour the Bacon Drippings into a 9-10″ cast iron skillet, and place in the oven as it preheats.
  • In a large bowl, combine all dry ingredients, corn, cheese, and peppers.
  • Add the Eggs and Buttermilk, incorporating until there are no lumps.
  • Remove the Skillet and sprinkle with some Cornmeal.
  • Pour the batter into the dusted Skillet, and return to the oven.
  • Bake 20-25 minutes, until golden brown

Variations:
Northern Cornbread
Southern Cornbread

M›Ṽ – Use Vegetable Shortening instead of Bacon Drippings.

Curry Chicken Salad on Mesclun Greens

Ingredients:
1 whole roasted Chicken
3 cloves Garlic, minced
1 Jalapeño Pepper, minced
1 cup Yellow Onion, diced
1 cup Celery, thinly cut and diced
1 cup White Grapes, diced
1 Tbsp Curry Powder
1 Tbsp Rosemary, minced
1 Tbsp Mint, minced
1 Tbsp Cilantro, minced
1 tsp Coriander
1 tsp Cumin
1 tsp Ginger powder
1 tsp Salt
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
1 1/2 cup Mayonnaise
8 cups Mesclun Greens
1 cup Cherry Tomatoes
4 hard boiled eggs, cut into wedges

Directions:

  • Prepare the chicken ahead of time. If you cannot roast your own, get a store-bought rotisserie chicken. Avoid using Canned Chicken – YUCK. Set aside. To prepare, remove the chicken mean from the bones, cartilage, and skin. Dice the chicken meat-if for sandwiches, I recommend baby-bite size pieces.
  • Combine with Garlic, Onions, Jalapeño Pepper, Celery, and Grapes.
  • In a Mortar, add the herbs and spices and crush with Pestle.
  • Add the Mayonnaise to the herbs and spices, and mix well.
  • Incorporate the herb mayonnaise into the chicken mixture, and stir well.
  • Serve upon Mescaline Greens, garnished with Tomatoes and Eggs.

Variations:
One could use the same amount of Roasted Turkey. Here are some additional recipes below that one could employ:

Curry Chicken Tea Sandwiches
Curry Chicken-Stuffed Endives

Mango Chicken

Ingredients:

2 skinless, boneless Chicken Breasts, butterfly cut
1 Tbsp Paprika
1 tsp chopped Parsley
1 cup Bread Crumbs
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/2 tsp Corn Starch
1 tsp Salt
1 medium size Yellow Onion, diced
2 cloves Garlic, minced
2 Jalapeño Peppers, minced
2 Mangoes, skinned and cubed
1 cup chopped Cilantro
juice of 1 Lime

Directions:

  • In a large freezer bag, combine Paprika, Parsley, Bread Crumbs, Black Pepper, Corn Starch, and Salt. Mix the powder mix thoroughly. Add each chicken piece, seal the bag, and shake so that it coats the chicken.
  • In a large skillet, coat with Olive Oil and saute the coated chicken pieces about 5 minutes a side on medium heat. Remove and place on paper towel to absorb oil.
  • In the same skillet, combine Onions, Garlic, and Jalapeño Peppers, and Mangoes, sauteing about 5 minutes. If the mangoes are not real ripe, you can cook longer and add a tsp of Honey.
  • Squeeze the Lime Juice over the mix, and add the Cilantro. Toss the mixture, and remove from heat.
  • Plate the chicken pieces and cover with Mango mixture.

Sourdough Dressing

Ingredients:Vegetarian Variation
1 loaf Sourdough Bread, crust removed, cut into 1/2″ cubes (stale is better)
1/4 cup Olive Oil
2 Tbsp Butter
1 large Yellow Onion, diced
4 stalks Celery, diced
5 cloves Garlic, minced
2 Apples, cored and diced
3 Tbsp fresh Sage, finely chopped
1 Tbsp fresh Thyme, finely chopped
3 Eggs
2 cups Chicken Broth (Vegetable is fine for Vegetarians)
Salt and Pepper to taste
Olive Oil for basting the bread (as needed)

Directions:

  • Preheat oven to 350˚F.
  • On a baking sheet, spread the Bread Cubes, and brush Olive Oil over them.
  • Bake for 30 minutes, or until like croutons.
  • In a large sauce pan, melt the Butter into the Olive Oil.
  • Add the Onions and Celery and cook down until Onions begin to break down.
  • Add the Apples, Garlic, Sage, and Thyme to the mixture and let simmer.
  • In a large bowl, beat Eggs and add the Broth, stirring well.
  • Incorporate the Onion-Herb mixture into the Broth.
  • Place the Bread croutons into a greased baking dish.
  • Pour the Broth over the croutons, being sure to get all of it covered.
  • Bake Covered for 30 minutes.
  • Increase temperature to 425˚, uncover and bake for another 30 minutes.
  • Salt and Pepper to taste.

NOTES: If you are pressed for time, Store-bought croutons can be substituted.


Variations:

Brown 1/2 lb Sausage and mix Drippings and Sausage into the Dressing.
Add 1/2 cup diced roasted Chestnuts.
You can make it spicy by adding a minced Jalapeno or two when cooking the Onions.

M›Ṽ: Use Vegetable Broth instead of Chicken Broth.

Texas Torte

Ingredients: Vegetarian
2 Eggs, beaten
2 Tbsp All-Purpose Flour
1/2 tsp Salt
1/3 cup Milk
1/2 cup pickled Jalapeño Peppers, drained and chopped
1/2 pound Sharp Cheddar Cheese, shredded
1/2 pound Monterrey Jack Cheese, shredded

Directions:

  • Combine Eggs, Salt, Flour, in medium bowl and combine.
  • Add the Milk to the Eggs.
  • In a large bowl combine Cheeses and Jalapeños.
  • Cover the Cheese with the Egg Mixture and mix well.
  • Pour into flat well-greased 8 x 12 inch Brownie Pan.
  • Bake at 350° for about 35 minutes.
  • Remove, and let cool.
  • Cut into squares and serve.
NOTES: This reminds me of my home church St. Simon’s. My old youth leader Debbie used to make this, and it was wonderful.

Guacamole

Ingredients:Vegetarian
5-6 ripe Haas Avocados, skinned, pitted, and cubed
2 cloves Garlic, minced
1/2 cup Yellow Onion, diced
2 large Jalapeño Peppers, seeded, diced
1/2 cup Sour Cream
1 cup Tomato, diced
1 tsp Salt
2 tsp Cumin
2 Tbsp Lime Juice
2 Tbsp Cilantro, chopped

Directions,

  • In a large bowl, mash the Avocados.
  • Add the Garlic, Onion, and Jalapeños.
  • Now add the Sour Cream, and Tomatoes, and mix until no Sour Cream can be seen.
  • Add the remaining ingredients and mix well.
  • Garnish with fresh Cilantro and Lime Wedges

NOTES: Guacamole comes from the Nahuatl word āhuacamolli meaning “avocado sauce”…well sort of. The Nahuatl word for Avocado (āhuacatl) means “testicle” because of its shape. Traditionally, Guacamole would not have Sour Cream, and would made in a Mortar and Pestle device known as a Molcajete and Tejolote which is more course than a Mortar and Pestle.  I prefer the use of Haas Avocados because they are sweeter and do not as vein-ridden.

Guacamole

Chili con Carne

Ingredients:Vegan Vegetarian Variation
2 cloves Garlic
1 Bay Leaf
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
4 Jalapeño Peppers, diced (remove ribs and seeds)
2 Poblano Peppers, chopped (remove ribs and seeds)
1 Red Bell Pepper, chopped (remove seeds)
1 Yellow Bell Pepper, chopped (remove seeds)
2 cans Red Kidney Beans, strained
1 can diced Tomatoes
4 cups Tomato Juice
1 lb. Ground Beef
2 Chipotle Peppers, dried, diced
1 lg Onion, chopped
1 cup (1 can) Corn
2 cups Tortilla Chips, crushed (like a powder)
2 Tbsp unsweetened Cocoa powder

Directions

  • Combine Ground Beef, Garlic, Onions, and all fresh Peppers into a large sauce pan. Drain grease when meat is brown.
  • Add Tomatoes, Tomato Juice, Beans, Bay Leaf and all dried ingredients (except Coco Powder) to the mixture, and cook on low heat for 30 minutes.
  • Add Coco powder, and cook for another 15 minutes.
  • Serve.

Variations:
Instead of using Ground Beef, use Turkey or Chicken.

M›Ṽ/Ɣ – Omit the Meat, using instead 1 cup Bulgar Wheat. Put the Bulgar Wheat into the sauce at the beginning so that it can dehydrate and absorb the spices.