BBQ Magic Rub

Great for chicken and pork chops. Apply rub at least an hour before cooking, up to a day. 1/2 cup paprika 1/4 cup kosher salt 1/4 cup sugar 2 tablespoons mustard powder 1/4 cup chile powder 1/4 cup ground cumin 2 tablespoons ground black pepper 1/4 cup granulated garlic 2 tablespoons cayenne (or less to taste) Courtesy of Mike Mills via http://www.thepauperedchef.com/article/how-make-proper-barbecue-chicken

Hussar Rounds (Hussaren Krapferl)- Thumbprint Cookies

Mom's Hungarian Hussar Round Christmas Cookies. A Grossman family staple for years.

Ingredients:

• 1 Cup unsalted butter, softened
• 1/2 cup white granulated sugar
• grated zest of 1 lemon
• 1/2 tsp. vanilla extract
• 3 egg yolks
• 3-3.5 Cups white flour
• 1 egg white
• 3 Tbs. white blanched almonds, chopped
• 2 Tbs. jam, apricot, strawberry, blackberry or raspberry 

Garnish

• Powdered sugar

Cooking:

1. Preheat oven to 350
2. Cream butter and sugar until smooth
3. Add lemon zest and vanilla 
4. Mix in egg yolks
5. Mix in flour 1/4 cup at a time, work in until dough is firm but not crumbly
6. With hands, roll spoonfuls of dough into 1 inch balls 
7. Place balls onto an 11x17 greased cookie sheet
8. Make small indentation in each ball with thumb, should create small fissures in the sides of the dough
9. Beat egg white and lightly brush rim of each cookies with egg white
10. Place a dab of jam in each cookie, should fill the thumb print
11. Sprinkle each cookie with almonds
12. Bake for 20-25 minutes, rotating cookie sheet half way through.
13. When cool, garnish with powdered sugar.

Pork Chile Verde

Prep Time:

90 min

Inactive Prep Time:

--

Cook Time:

3 hr 0 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Pork Chile Verde

• 4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes
• 2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• Flour for dredging
• 1/4 cup vegetable oil
• 3 yellow onions
• 1 green bell peppers, cut into 1-inch cubes
• 2 Anaheim chiles, roasted and skin removed, cut into 1-inch cubes
• 2 Poblano chiles,  roasted and skin removed, cut into 1-inch cubes
• 2-3 jalapenos, seeds removed, and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 1/2 pounds tomatillos, roasted, peeled and chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander crushed
• 2 bay leaves
• 1 bunch cilantro leaves, cleaned and chopped (about 1.5 cups)
• 4 cups chicken stock

Garnish:

Sour Cream

cilantro

corn tortillas

Directions

(Roasting Tomatillos and peppers can be done while pork is being trimmed and browned)

Husk and rinse tomatillos and place in oven safe roasting pan with Anaheim and Poblano chiles. Roast at 400 degrees   for 30 minutes. Turning every 15 minutes. Remove tomatillos when skins have browned but fluid does not leak out too much. Let chiles roast for another 10-15 minutes. Let everything cool before removing pepper skins.

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours covered on low or until the pork is fork tender, stir and scrape the bottom of the pot every 30 min to keep bottom from burning.

Adjust the seasoning to taste with salt and pepper. Garnish with Sour cream and serve with red rice or corn tortillas.

Recipe adapted from - Food Network 's c.1997, M.S. Milliken & S. Feniger, all rights reserved

Hearty Beet, Mixed Veggie and Quinoa Salad

Serves 10-12


Ingredients:

• 4 medium sized red beets (~3 lbs)
• 4 medium sized golden beets (~3 lbs)
• 1 bunch broccolini 
• 3/4 cup white quinoa
• 2 oranges (cara cara, navel work well, one red grapefruit also works well)
• 1 lb. grape tomatoes (mixed color is nice)
• 3/4 cup toasted almonds
• 3/4 cup crumbled mild goat cheese
• 2 Tbs. Olive Oil
• 1/2 tsp. coarsely flaked salt
• 1/2 tsp. ground black pepper

Dressing:

• 4 Tbs. high quality Olive Oil
• 3 Tbs. balsamic or red wine vinegar
• 1 tsp. coarsely flaked salt
• 1 Tbs. lemon juice

Prep:

1. Note: beets and quinoa can be done a day before hand. 
2. Trim, wash and halve beets. Leave skin on for flavor.
3. Pre heat oven to 400.
4. Coat beets with olive oil, salt and pepper. 
5. Line a large roasting dish with tin foil, place beets in dish and cover with foil.
6. Roast beets until tender in the middle. ~ 60 minutes (test beets with a fork) 
7. While beets are roasting, boil 1.5 cups of water in a medium sauce pan
8. Add 1 Tbs. olive oil and quinoa. Cover and simmer on med. low heat for about 20 min. (stir after 15 min so not to over cook or have the quinoa stick to the pot
9. Let quinoa cool to room temp. 
10. Let beets cool at room temp, then peel and cut into 1-inch cubes 
11. Cut broccolini into 1 inch lengths. Steam in med. sauce pan for about 4 minutes, until slightly under cooked. Then run under cold water to halt cooking process. 
12. Peel orange and deseed. Cut into 1-inch cubes. 
13. Mix dressing 
14. Mix all ingredients with tomatoes, cheese, almonds and dressing 

Homemade Pancake Mix

Serves 3-4 people

Ingredients:

• 1 1/2 cup all-purpose flour
• 1 Tbsp and 1/2 tsp baking powder
• 1 tsp salt
• 1 Tbsp sugar
• 1 1/4 cup milk
• 2 large eggs
• 2 Tbsp butter, melted

Prep:

1. Mix dry ingredients then add in wet ingredients until smooth
2. Grease a skillet or griddle and bring to medium heat
3. Ladle batter in 1/3 - 1/2 cup portions depending on desired size
4. Flip when batter starts to bubble
5. Keep warm in oven at 200 degrees until all cakes are done.