Grilled avocado and shrimp salad

Ingredients:
½ pound shrimp
½ cup diced red onion
1/2 cup diced celery
1/2 cup diced red pepper
1 thai chile, minced
1 bottle togarashi
1 orange cut 1/2″ off each end, peel the orange with a knife, then cut out sections as shown in pictures.
2 tablespoons fresh orange juice
½ teaspoon orange zest, plus more for serving
2 tablespoons chopped tarragon, plus more for serving
salt and pepper to taste
1 small container of creme fraiche
2 avocados, halved and pitted

2. There are dozens of ways to cook shrimp the easiest is to boil them for a few minutes, I usually steam them, with water that has sliced garlic and ginger in it, or pan fry with diced garlic and ginger. I like a little more flavor than boiled water gives.
3. Dice the shrimp once they have cooled. I usually buy shrimp with shells on, so they have to come off before you dice. More flavor once again. Place the diced shrimp in a medium bowl.
4. Add the diced vegetables and minced thai chile. Mix it all together.
5. In a small bowl, mix together orange juice, orange pieces cut in thirds, teaspoon orange zest, and 2 tablespoons tarragon. Season with salt and pepper to taste.
6. Stir the orange mixture with the shrimp vegetable mixture. Mix in all of creme fraiche. Refrigerate.
7. Heat charcoal or gas grill to high heat (around 400 degrees).
8. Using a paper towel or dish rag, coat cooking grates with a thin layer of canola oil. Place halved avocados on grill, cut side down. Cover, and come back in about 3-5 minutes to check on them. Once the bottoms have a nice char, remove from grill.
9. Spoon shrimp salad into each of the halves of avocado. Sprinkle orange zest and tarragon on top. I also sprinkle a little togarashi because its the kind if heat i love. Then eat!
I’m lucky in that I live in a city with a Japanese market so togarashi is never far away.
Warmed avocado is one of the most delightful things ever if you’ve never tasted one before. That mixed with this incredible mixture of shrimp and vegetables.

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Un-Beef Tacos

This is a typical taco setup. But this time I switch out the ground beef for the most brilliant replacement ever.
The amounts can be up to yourself, if I’ve made too much I just keep the extra in the fridge.
1 package hard taco shells which contain taco seasoning.
If you just buy the shells, my personal seasoning consists of a bit of the following ground herbs
Coriander
Cumin
Onion
Chili powder
Hungarian paprika
That’s a bit of work so if you get the chance buy the pre made stuff from the grocery stop.
1/2 C beluga lentils
1/2 C bulgur wheat
1/2 C diced red onion
1/2 C diced lettuce (usually romaine)
1/4 C shredded cheese
1/4 C salsa
Pre heat oven to 350 F
You can boil the bulgur wheat and lentils separately or together, your choice, the lentils take about 15 minutes to cook the bulgur wheat about 10, but if you cook them both for 15 not the end of the world.
So take the boiled goods and put them in a colander and get as much moisture out of them as possible.
Heat up a fry pan with a bit of olive oil and place the lentils and bulgur wheat in there with the spices and heat them up.
Put shells in the oven for 5 minutes while your heating the goods.
Then if you’ve never made tacos before, layer in the veg, the lettuce, the cheese, the salsa, the hot sauce and enjoy.
This mixture is the closest texture to beef imaginable. All of that soy crap is nowhere compared to this. You’ll love it, I promise.

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Creole black eyed peas

First things first I don’t have a pressure cooker (yet) I just made mine in the Dutch oven I make many things in. I don’t own a “slow cooker” either I just use my Dutch oven.

If given the choice I will not buy canned beans, but fresh hard beans that need to be soaked in water over night. They taste so much better, and aren’t washed out, too soft, and kind of tasteless. You won’t get that with fresh. So go fresh!!!!

1 large onion, chopped
1 green bell pepper, chopped
1 rib celery, chopped
3 cloves garlic, minced
2 cups dried black-eyed peas, picked over and rinsed
5 cups water
15 ounce can diced tomatoes
1 can tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt (or to taste)
1/8 teaspoon cayenne (or more to taste)
1 tablespoon hot sauce (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon Liquid Smoke flavoring
Instructions
Spray the bottom of a large pressure cooker with a light film of oil. Over high heat, sauté the onion until it begins to brown; add the bell pepper, celery, and garlic and cook for another 2 minutes. Add the black-eyed peas and water, seal the cooker, and bring to high pressure. Cook at high pressure for 10 minutes. Remove from heat and allow pressure to come down naturally.
Once the pressure is down, open the cooker and add all remaining ingredients except Liquid Smoke. Cook for 15-30 minutes, until peas are completely soft and thickened. Add the Liquid Smoke and cook for another 5 minutes. Serve hot over rice with more hot sauce on the table.
To make without a pressure cooker, soak the peas overnight in cold water. Drain. Follow the directions for sautéing the vegetables. Then add all ingredients except liquid smoke to the pot, along with enough additional water to cover the peas by one inch. Cook until peas are completely tender, about 1 1/2 to 2 hours, adding more water as necessary. When they’re tender, add the Liquid Smoke, cook for 5 more minutes, and serve over rice.

In the centre of this is black wild rice, you can include any rice at all, or no rice at all. I just wanted to include a starch.

The first picture is a ring mold the second picture is of the rice minus the ring mold and the third picture is the whole shootin’ match of rice and creole black eyed peas.

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Broiled asparagus with lemon shallot vinaigrette

I had never cooked asparagus like this ever before, but now I don’t think I’ll ever cook it any other way ever again. Yes it’s that good.
– depending on how many people you are feeding, I used 1 bunch for 2 people. Cut off the last couple inches of each piece or if you’re hard core break them one by one……
- 1 TBS olive oil
- 1 large shallot
- 1 TBS lemon juice
- 1 lemon, grated zest
- 1 TBS fresh thyme leaves
- 1/2 TSP Dijon mustard
- 1/3 C EVOO

- adjust oven rack to upper most position and heat broiler
- toss asparagus with 1 TBS olive oil with salt and fresh ground pepper, then lay spears in a single layer on a heavy rimmed baking sheet. Broil about 4 inches from heating element, for 4-5 minutes, then shake pan to turn spears until spears are lightly browned on both sides.
- cool asparagus for 5 minutes on serving dish
- whisk shallot, zest, lemon juice, thyme, mustard in a bowl, slowly pour in oil and emulsify dressing.
- lay dressing across the cooked asparagus.

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Tortilla soup

For the soup:
2 tablespoons vegetable oil
1/2 medium onion, medium dice (about 3/4 cup)
1/2 small carrot, peeled and medium dice (about 1/4 cup)
1/2 medium celery stalk, medium dice (about 1/4 cup)
1/2 medium red bell pepper, medium dice (about 1/4 cup)
1 medium garlic clove, minced
1/2 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
4 cups (1 quart) stock or low-sodium chicken broth
1 cup water
1/2 cup canned crushed tomatoes
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
4 to 5 (6-inch) corn tortillas, cut into 1/2-inch pieces

For the tortilla strips:
1 1/2 cups vegetable oil
4 (6-inch) corn tortillas
Kosher salt
Freshly ground black pepper

To finish:
1 1/2 cups shredded, cooked chicken (about 8 ounces) I poach chicken breasts and add to whomever wants it.
Now I’m personally not eating meat right now, so I enjoy this as a vegetarian.
1/2 cup heavy cream
Kosher salt
Freshly ground black pepper

Optional garnishes:
Shredded Monterey Jack cheese
Thinly sliced scallions
Sour cream

INSTRUCTIONS

For the soup:

Heat the oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the onion, carrot, celery, and bell pepper and season with salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 6 minutes.
Add the garlic, chili powder, coriander, cumin, oregano, paprika, and cayenne and cook, stirring occasionally, until fragrant, about 2 minutes. Add the broth, water, tomatoes, and measured salt and pepper, stir to combine, and bring to a boil.
Reduce the heat to low, add the tortillas, and stir to combine. Simmer, stirring occasionally, until the tortillas have disintegrated and the soup has thickened, about 1 hour. Meanwhile, make the tortilla strips. There is nothing better in tortilla soup than deep fried corn tortilla strips. So authentic.
For the tortilla strips:

Heat the oil in a large frying pan over medium-high heat until shimmering but not smoking (about 350°F on a deep-frying/candy thermometer), about 6 minutes.
Meanwhile, stack the tortillas on a cutting board. Cut the stack in half, then cut crosswise into 1/4-inch strips; set aside. Line a baking sheet with paper towels; set aside.
When the oil is ready, add half of the tortilla strips and fry, stirring occasionally, until golden brown and crisp, about 2 to 2 1/2 minutes. Remove with a slotted spoon to the prepared baking sheet and season with salt and pepper. Repeat with the remaining tortilla strips; set aside.
To finish:

When the soup is ready, add the chicken and cream and stir to combine. Simmer until the flavors meld, about 15 minutes. Taste and season with salt and pepper as needed.
Serve the soup topped with the tortilla strips, passing any desired garnishes on the side.

The picture on the left does not contain chicken, the one on the right contains lots of chicken. You can’t really tell I know……I ate the one on the left of course.

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Vegetarian Chili

After watching movies like Knives over Forks, I’ve decided to try life as a fish eating vegetarian. This recipe is mega tasty and the bulgur wheat gives it a very meaty ground beef like texture. Even if you’re not vegetarian, give it a try, you won’t be disappointed I promise.

2 TBS olive oil
2 garlic cloves minced
1 cup finely chopped onion
8-10 medium mushrooms finely chopped
1/2 cup green bell pepper finely chopped
1/2 cup red bell pepper finely chopped
1/2 cup carrots finely chopped
1 jalapeño pepper seeded and minced
1 cup frozen corn
1 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons chill powder
2 teaspoons kosher salt more to taste
1/2 teaspoon black pepper
1 – 20 oz can diced tomatoes
1 – 15 oz can tomato puree
1 – 15 oz can kidney beans drained and rinsed
1 – 15 oz can black beans drained and rinsed
1 -15 oz can red beans drained and rinsed
2-1/2 cups water
1/2 cup dry bugler wheat

Add the oil to a large pot, sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes until tender. Add a bit of water if they begin sticking to the pot. Add the remaining ingredients and simmer over low heat covered for 30 minutes. Taste and simmer for another 20 – 30 minutes if desired. Season with additional salt and/or hot sauce if desired. You know me, sriracha or nothing. Left over chili freezes well

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Pan seared, thick cut steak

This will be one of the most delicious steaks you’ve ever eaten. Usually a steak is first browned in a pan and then finished in the oven. This works the other way where the inside of the steak is heated first (and dried out) and then browned in a pan. The drying of the meat is the critical part here. All the heat in a pan will go towards vaporizing the water not browning the meat.

Adjust oven rack to middle position and preheat to 275
Pat steaks dry with paper towel
Take 2 strip loin steaks (1.5″ thick minimum) cut in half
Sprinkle generously with salt and pepper
Place on wire rack on baking sheet
Roast in 275º oven for 20 minutes
Measure temp horizontally inside steak should be 95
To brown steaks take 1 TBS of oil in pan, when oil shimmers and smokes you’re good to go
Place each piece in fry pan
press down each steak to ensure all parts touch the hot pan
Lift up each piece of steak and ensure oil is under it
Cook 2 minutes first side
Flip over and cook 2.5 minutes because pan has cooled down
Lower heat to medium grab 2 steaks and brown each side x 4 sides
Transfer steaks back to cleaned wire cooling rack and let rest for 10 minutes

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Potato galette

In order for the potato cake to hold together, it is important to slice the potatoes no more than 1/8 inch (3 mm) thick and to make sure the slices are thoroughly dried before assembling the cake. Use a mandoline slicer or the slicing attachment of a food processor to slice the potatoes uniformly thin.

Ingredients

2 1/2 pounds (5-6 large) Yukon Gold potatoes , scrubbed and sliced 1/8 inch thick
5 tablespoons butter melted)
1 tablespoon corn starch
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chopped fresh rosemary leaves

1. Adjust oven rack to lowest position and heat oven to 425 degrees. Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. About 10 minutes. Spread potatoes onto kitchen towels and thoroughly dry.

2. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet (I use cast iron) swirl to coat. Place 1 potato slice in center of skillet then overlap slices in circle around center slice, -followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness, look at the picture for reference.

3.Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 10 minutes, depending on the depth of potatoes. Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights. Or any other weight you have ideally about 5 pounds. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake 20 minutes.

4. Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.

5. Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, gently cut into wedges and serve immediately.

The first picture is before cooking, the second is after cooking, the third is upside down out of the pan, and the fourth is a slice.

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Bacon bourbon BBQ sauce.

If you’ve been reading my blog, you know I love bacon and bourbon, you should have seen my bacon bourbon brownies, so this kicks it up a notch.

Why buy barbecue sauce when you can make it? Here ketchup, bacon, vinegar, brown sugar, and bourbon are mixed with lots of spices for a sweet, tart, smoky barbecue sauce. Play around with the ingredients: Add more bourbon, less vinegar, different spices, or swap out the sugar for agave nectar, honey, or maple syrup. This sauce is great on ribs but as you know, barbecue sauce has endless uses.

INGREDIENTS
1/2 cup small-dice bacon (about 2 ounces)
1/2 cup finely diced red onion (about 1/2 small onion)
2 medium garlic cloves, finely chopped
1 cup ketchup
1/2 cup cider vinegar
1/2 cup packed dark brown sugar
1/4 cup Worcestershire sauce
3 tablespoons bourbon
2 tablespoons dark or robust molasses (not blackstrap)
2 teaspoons chili powder
1 1/2 teaspoons smoked paprika
1 teaspoon ground mustard
Kosher salt
Freshly ground black pepper
INSTRUCTIONS

Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Assuming you’re using a steel pan, the bottom will get covered in browned goodness, so deglaze with some white wine and scrape up all the goodness. Using a slotted spoon, transfer the bacon to a small bowl; set aside. Reduce the heat to medium low, add the onion to the pan, and cook in the bacon fat, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds.
Whisk in the remaining measured ingredients and season with a pinch each of salt and pepper. Stir in the reserved bacon and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Season with additional salt and pepper as needed. Store in the refrigerator for up to 1 week or in the freezer for up to 1 month

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Roasted smashed potatoes

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter) I always prefer red, not sure why.
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil, or if adventurous, butter, or duck or bacon fat.
Boil
Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add lots of salt to the water salty as the sea as they say. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.

While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Flatten
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.

Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.

Roast
Heat the oven to 450°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they’re crispy and deep brown around the edges 30 to 40 minutes, turning over once gently with a spatula or tongs halfway through cooking. Serve.
This is the basic recipe if you want to kick it up a notch sprinkle herbs like chopped thyme and rosemary or whatever else tickles your fancy. Also add garlic powder or onion powder or even chili powder. The world is an oyster, do whatever you want to jazz them up. Way up. I’ve even cooked these on a gas BBQ, watching them carefully not to burn

I promise these will be a smash hit with anyone that tries them.

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Braised lamb shanks

1/2 cup all-purpose flour
2 tablespoons chile powder
Kosher salt and freshly ground pepper
6 pork shanks, about 1 1/2 pounds each
1/4 cup extra-virgin olive oil
1 medium onion, chopped
2 medium carrots, chopped
2 medium celery ribs, chopped
6 garlic cloves, minced
1 cup dry white wine
6 cups chicken stock or low-sodium broth
3 rosemary sprigs
2 bay leaves

1/2 C flat leaf parsley
1/8 C thyme leaves (this is a bit of work)
1/2 C olive oil
1 C panko bread crumbs

In a large, sturdy resealable plastic bag, combine the flour and chile powder with 1 tablespoon each of salt and pepper. Add the pork shanks, one at a time, and shake to coat thoroughly.
In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add 3 of the pork shanks and cook over moderately high heat until browned all over, about 10 minutes. Transfer the browned shanks to a deep, heavy casserole. Wipe out the skillet and brown the remaining 3 pork shanks in the remaining 2 tablespoons of olive oil; lower the heat if necessary. Add the pork shanks to the casserole.
Add the onion, carrots, celery and garlic to the skillet and cook over moderate heat until softened, about 5 minutes. Add the wine and bring to a boil. Simmer until slightly reduced, about 2 minutes. Pour the wine and vegetables over the pork. Add the stock, rosemary, bay leaves and thyme, season with salt and pepper and bring to a boil. Tuck the pork shanks into the liquid so that they’re 1/2 to 3/4 submerged. Cover and cook over moderately low heat (300 F) for 2 1/2 hours, or until the meat is very tender. Turn the pork shanks every 30 minutes to keep them submerged in the liquid. Make sure the level of liquid stays more/less constant. Transfer the braised shanks to a large, deep platter, cover and keep warm.
In a food processor mix the parsley, thyme leaves, panko and olive oil and buzz up until it forms a thick bread crumby type mixture.
Take each shank and coat one “side” with Dijon with the back of a spoon, put the herb mixture on top of that and put it back in the oven for 15 minutes.

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Slow roasted glazed pork shoulder

This one is a bit of an effort, based solely on how long you cook it. But that’s not really an effort at all now is it?? I know I always say “this and that” is one of my favourite foods, but pork, literally is one of my favourite foods. I’m sure its the fat content of pork that is my thing. This one is top drawer to die for. I mean when you have a pair or two of tongs on the table for people to rip off their own portion and eat family style, it doesn’t get much better. This thing cooks for almost 6 hours for the love of god. Low and slow sweetheart, that’s the way I roll…..

Ingredients

1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
1/4 cup kosher salt plus more
1/4 cup sugar
1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic)
1/4 cup plus 1 Tbsp. apple cider vinegar
1/4 cup (packed) light brown sugar
Freshly ground black pepper
1 large carrot
1 apple (such as Granny Smith or Fuji)
4 cups stemmed mustard greens
1 tablespoon olive oil

Preparation

Crush fennel seeds and peppercorns with the bottom of a heavy skillet, or use a mortar and pestle. Transfer spices to a small bowl; add 1/4 cup salt and sugar. Rub mixture all over shoulder. Place in a large glass baking dish, cover, and refrigerate for at least 6 hours or preferably overnight.
Preheat oven to 325°. Brush off spice rub from meat and place pork in a deep roasting pan; discard excess spice rub and any liquid in dish. Add 1 cup boiling water to roasting pan; cover pan tightly with foil. (Create a tight seal to lock in the steam and juices.)
Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant-read thermometer inserted into the center without touching the bone will read 195°), about 5 1/2 hours.
Remove pan from oven; discard foil. Increase heat to 500°. Stir 1/4 cup vinegar and brown sugar into juices in pan. Return to oven and roast, watching closely to prevent burning, until pork is browned and liquid begins to reduce, about 12 minutes.
Transfer pork to a rimmed baking sheet; set aside. Pour liquid in pan into a small saucepan. Bring liquid to a boil and cook, occasionally spooning off fat from surface, until a thick, syrupy glaze forms, about 10 minutes (there will be about 1 1/2 cups glaze and up to 1 cup fat; discard fat). Season glaze with salt and pepper; set aside.
Using a peeler, peel carrot into thin ribbons. Core, quarter, and thinly slice apple. Mix carrot, apple, greens, oil, and remaining 1 Tbsp. vinegar in a large bowl. Season with salt and pepper. Arrange on a platter. Top with pork; pour reserved glaze over pork. Serve with tongs.

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Pork Bahn Mi Sandwiches

Ingredients:

Hot Chili Mayo:

2/3 cup mayonnaise
2 green onions, finely chopped
1 tablespoon hot chili sauce, I’m big on Sriracha, but if you have another favourite, have at it.
Stir all ingredients into small bowl. Season with salt. Cover and chill.

Meatballs:

1 pound ground pork
1/4 cup finely chopped fresh basil
4 garlic cloves, minced
3 green onions, finely chopped
1 tablespoon fish sauce
1 tablespoon hot chili sauce (you know my choice….)
1 tablespoon sugar
2 teaspoons cornstarch
1 teaspoon freshly ground black pepper
1 teaspoon coarse kosher salt

Sandwiches:

2 cups coarsely grated carrots
2 cups coarsely grated peeled daikon
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt
1 tablespoon Asian sesame oil
4 10-inch-long individual baguettes or four 10-inch-long pieces French-bread baguette (cut from 2 baguettes)
Thinly sliced jalapeño chiles
16 large fresh cilantro sprigs

Meatballs

Gently mix all ingredients in large bowl. Using moistened hands and a tablespoonful for each, roll meat mixture into 1-inch meatballs. Arrange on baking sheet. I refuse to cook meatballs in a pan, its a bad idea made by someone that really didn’t know how to cook. So if you’ve ever seen my other recipes of meatballs, put them on a baking sheet and BROIL them for 10 minutes until the get browned on top, then flip them over and cook them for another 10 minutes. If you are still paranoid, put the oven at 350 and cook for another 10 minutes, but I am telling you they will be overcooked

Sandwiches

Toss first 5 ingredients in medium bowl. Let stand at room temperature 1 hour, tossing occasionally.
Cut each baguette or baguette piece horizontally in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. Spread hot chili mayo over each bread shell. Arrange jalapeños, then cilantro, in bottom halves. Fill each with 1/4 of meatballs. Drain pickled vegetables; place atop meatballs. Press on baguette tops.

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Chipotle popcorn chicken

Fried chicken? Chipotles? Does it get any better? I don’t think so. Geez home made chipotle chicken mcnuggets.

Marinating the chicken in buttermilk overnight ensures juicy, flavorful meat under the crunchy, tangy-spicy interior. Adding chopped cilantro makes it look even less like you microwaved frozen popcorn chicken.

Servings:4
Ingredients
2 chicken breasts
1 cup buttermilk
1 whole can, chipotles in adobo sauce, pureed
1/2 cup flour
1/4 cup rice flour
1/4 cup corn starch
Salt and pepper
1 bunch cilantro, chopped
Directions:
Cut chicken breasts into 1 ½-inch pieces. Place in mixing bowl and cover with buttermilk and pureed chipotle chilis.
Cover and refrigerate overnight. Once the chicken has had time to sit in buttermilk, dredge the chicken in seasoned flour and fry in a 350 degree fryer.
Once out of fryer, season with salt, pepper and chopped cilantro.

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Porchetta carbonara

Ok I recovered from my pork OD yesterday and decided to kick it up a notch and further my heart troubles. Hey when the food is this good it’s hard to pass up.

There are a couple of keys to producing a creamy sauce, not scrambled eggs.
1/ use room temperature eggs
2/ temper the beaten eggs with some of the hot pasta water

I fry the porchetta ahead of the cooking of the pasta, and keep it in a 200 degree oven. I’ve seen some recipes where you have to time the reheating of the porchetta and cooking of the pasta almost exactly. Yeah, no. That might be ok, but just fry your meat and hold it warm in a 200 degree oven for as long as you need. No worries.

- Boxes of pasta usually come in weights of 375 g. For 2 people I would use about half of that. I also prefer thicker pasta ie. linguine than spaghetti.
- I use 1 egg per person served
- 1 cup grated Parmesan cheese
- fresh ground black pepper
- 1 cup diced porchetta from what you have left over from last night.
- 5 slices of bacon, cut into 1/2″ slices. Just because I had some in the fridge.

Bring a large pot of water to a boil, add a generous amount of salt.

Heat a large sauté pan over medium high heat, add bacon and cook until about halfway done. Add diced porchetta your left over crackling (assuming you didnt eat it all in the middle of the night) and cook until almost crispy around the edges, then keep in in a 200 degree oven which keeps it warm but doesn’t continue to cook it. Check.

Place pasta in boiling water. Prepare as per package directions. Reserve at least 1/2 C of the pasta water. Check.

When pasta is al dente, drain in a colander. Check.

Beat eggs in a large bowl and add 1 tsp of black pepper. Add a couple of teaspoons of hot pasta water in the eggs to temper them.

Add pasta to bowl and mix in the Parmesan, then take the porchetta/bacon mixture out of the oven and mix that in. Use tongs to mix everything properly.

There are many versions of this recipe, some say add cream, I just add extra pasta water to get the desired consistency of the sauce. It’s fatty enough, adding cream just makes it too fatty.

The thicker the pasta, the more obvious this will be.

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Porchetta

One of the finest places to eat in this city is called Meat and Bread in Gastown. They have 4 sandwiches all of which are amazing, but the porchetta is my personal favourite. I love roasted pork more than most anything else in the world. Coupled with the golden crackling skin, it’s to die for. If you live in Vancouver, and you haven’t been yet, run, don’t walk and get in there.

There are a few recipes of this floating around now, this is similar in some ways to some of them but I throw a slant or two in there for my own effect. Guy Fieri did an episode of D D and D about this place and although I think he’s a pinhead it’s still good viewing.

Salt Rub
1/4 cup salt
2 teaspoons whole dried rosemary toasted
2 teaspoons toasted fennel seed crushed
I put them both in a spice grinder and buzz them up to dust.
2 teaspoons chili flakes
2 teaspoons black pepper
zest of 2 lemons

Herb Rub
2 tablespoons roughly chopped flat leaf parsley
2 tablespoons fresh rosemary
2 tablespoons rough chopped sage
Pork tenderloin about 3″ in diameter about 2 lbs
12 inch slab of pork belly, skin scored, and you’re going to need a real sharp knife for this.
oil -doesn’t matter if it’s olive or canola or whatever else you have on hand.

Combine the ingredients for the salt rub in a bowl. Sprinkle the inside of the pork belly with the salt.You’ll have some left over that’s ok. I used it to rim the glass of my caesar. Spread the herb rub don’t afraid to be generous.You’ll have some of this left over too, I used it in my salsa verde recipe. Place the tenderloin in the centre of the belly. Tightly roll up the belly around the tenderloin and tie together with butcher twine. Rub the skin generously with oil and a bit more of the salt rub. Place your porchetta in vessel of some kind, cover and place in the fridge for at least 12 hours. This is an important step, as we all know, salt takes the moisture out of everything and we want it to take the moisture out of the thick fat on the outside of this.

Heat the oven to 275F. Place the porchetta on a wire rack over top of a deep pan. I use a 9″x13″ x 2″ unit works great. The fat in the pork belly is substantial, you’ll need something deep enough to catch it. Roast on the centre rack of the oven for 4 hours. Use a meat thermometer to check that the internal temperature is minimum 170 F. Although after cooking for 4 hours that won’t be an issue. Crank the heat up to 450 and continue to roast for 30 minutes, keeping an eye on the skin. You want crispy golden crackling not black burnt

Remove from heat, tent with foil let rest 15 minutes.
Salsa Verde Recipe

Now at Meat and Bread the only green they use is parsley. I kick it up a notch and add more stuff in there
1 bunch parsley
1 package basil (I used Thai basil this time)
1 package mint.
I also threw in the remainder of my herb rub in there which as we know also contained sage and rosemary.
1 cup oil
2 teaspoons toasted fennel seeds ground
2 teaspoons toasted coriander ground
2 teaspoons chili flakes
1 teaspoon salt
2 cloves garlic
zest of 1 lemon
lemon juice from 2 lemons
Purée the ingredients with the oil until you get a lovely herbaceous mixture. Now this is heart attack on a plate fatty. Pork belly is what bacon is made from and if you’ve ever bought bacon you can see how fatty it is. You might be able to get leaner depending on what your butcher has in stock, but I wouldn’t count on it. The pork belly coupled with the crackling on top is what puts it into the fatty stratosphere. I mean look at this picture of this bad boy sliced open!!!

So get yourself some ciabatta buns, split ‘em open, slice the pork get lots of skin, drip on the salsa verde and enjoy that goodness. This is one of the most decadent things I have ever made and eaten in my life. I literally went into a pork coma afterwards, went to bed, passed out.

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Chickpea and lentil salad with sun dried tomato vinaigrette

For the Vinaigrette
12 oil packed sun-dried tomatoes
8 garlic cloves, minced
1/3 cup balsamic vinegar
1/3 cup red wine vinegar
1/4 cup liquid honey
1/3 cup Dijon mustard
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

For the Salad
4 cups cold water
1 cup French beluga lentils, picked through and rinsed
1 (19-ounce) can chickpeas, drained and rinsed
1 medium red onion, finely diced
1 red bell pepper, finely diced
1/2 large English cucumber, seeded and finely diced
1/2 cup fresh basil leaves, chiffonade

For the Vinaigrette
In the bowl of a food processor, puree the sun-dried tomatoes, garlic, vinegar, Parmesan, salt and pepper to a thick paste. With the motor running, add the oil slowly through the feed tube until the dressing is emulsified. Taste for seasoning; set aside.

In a large saucepan, bring the water and lentils to a boil over high heat. Reduce the heat to a simmer and cook, uncovered, for 20-25 minutes or until the lentils are tender, but not losing their skins. Thoroughly drain them in a colander then spread them out on a large rimmed baking sheet to cool slightly; transfer to a large bowl.

Add the chickpeas, red onion, bell pepper, and cucumber to the lentils; toss to combine. Pour the vinaigrette over the mixture and toss until the legumes and vegetables are evenly coated. Sprinkle the basil over the salad and toss gently to avoid bruising the basil. Taste for seasoning.

Cover and refrigerate for at least an hour for the flavors to develop. Serve chilled or at room temperature with a drizzle of additional balsamic vinegar if needed.

This mixture tastes amazingly “meaty” and I’ve even taken a corn tortilla shell and made a taco with this amazing mixture.

I’m reading a book right now by the best ultra marathoner of all time and the guy was a vegan and swears his diet improved his performance. I’ve never been a vegetarian, but with amazing recipes like this, I’m going to try going that way. Anything to improve my running performance…..

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Sriracha chicken wings

INGREDIENTS
WINGS
3/4 cup sriracha *
1 tablespoon sambal oelek or other asian chili sauce
1 tablespoon rice wine vinegar
1 stick cold butter cut into pieces
Vegetable oil for frying
1 1/2 pounds of chicken wings (about 12 pieces), cut in half with wing tips cut off

DIPPING SAUCE
1 cup sour cream
2 tablespoons rice wine vinegar
3 scallions cut into thin slices
1/2 cup diced cucumber

*This chili sauce is sweet but extremely spicy, so maybe a little less for the faint-hearted, say 1/2 cup.

PREPARATION
WINGS
Add vegetable oil to 12-inch skillet to reach depth of 1 inch. Heat over medium-high heat to 350°. Salt and pepper wings and add to skillet. Cook for 5-7 minutes. Tranfer to paper towels.
In a saucepan, bring sriracha and vinegar to boil. Whisk in cold butter gradually.

Add cooked wings to saucepan and toss to coat. Serve immediately.

DIPPING SAUCE
Mix ingredients in a bowl and season with salt and pepper.

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Halibut and mushroom succotash

This one is a winner. Fried halibut is easy to cook. Although easy to over cook. The succotash can be a zillion different items, the ones I chose are as follows:

1 package shemeji mushrooms, they are likely hard to find, there is only one grocery store where I live that carry them.
12 shittake mushrooms, stems removed and sliced thinly
3 large shallots peeled and sliced thin.
1 C corn, frozen is fine but the ultimate is grilled corn cut off the cob
1 C frozen peas
1/2 C fava beans if you can find them. You can also use edamames which can usually be found everywhere
1 C diced tomato, cut the tomato into quarters, carve out the seeds, and dice the rest into 1/8 cubes that’s called “brunoise” in the cooking world.
8 garlic cloves finely diced
1/4 cup diced sun dried tomatoes.

I cut the fish into 1″x 1″ x 5″ pieces, have them out of the fridge for at least a half an hour, season generously with salt and pepper. Take a really hot pan, cover the base in canola oil and lay the fish in it. I’d cook it for 3 minutes per side. As I said its easy to over cook it has to be mid rare in the middle.

For the succotash, heat up a pan until hot, cover in canola oil, add the shallots and cook for 5 minutes, then add the mushrooms and cook for 8 minutes, if you have some white wine, deglaze the pan with a little bit. Then I add the corn and peas, cook for another 3 minutes, then the fava beans , then add the sun dried and cook for another 3 minutes, then I add the tomatoes and garlic and cook for 3 minutes.

Lay the succotash out on a plate, top with halibut and enjoy.

Now if you can’t find shemeji mushrooms, others can be substituted. You can likely find shittakes easily enough, use whatever you have access to.

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Fish and Chips

OK if you’ve read me before you are aware of how much I love fried foods and this one really kicks it up a notch, BAM!!! Especially since the fries are fried twice. They way they should be done. I once worked in a French restaurant and we did them this way, plus we fried them in beef tallow. Holy cow fried in rendered beef fat. They best fries ever.

FRIES:
I use 2 or 3 russet potatoes, I don’t peel them, fried potatoes with skin on are way better than peeled. I sometimes wash them if they are dirty but eating a little dirt never killed me before and it won’t ever. I cut them into 3/8″ x 3/8″ x 4-5″ long. I put them in a bowl of water for an hour and that takes out the extra starch. I put the oil in a pot about 2″ deep by 330F. You may have to fry them in batches which is no big deal since you are going to keep them warm in the oven. Fry them for 10-12 minutes until soft. Put them on a rack to drain and when they are all done you have to let them cool for at least 15 minutes. We used to fry them once and then let them sit over night and fry them again the next day.

FISH:
For the batter I like to use a recipe similar to my fried chicken.

1/3 C AP flour
1/3 C corn starch
1/3 C rice flour
1 TBS paprika
1 TBS garlic powder
1 TBS salt
1 bottle COLD light beer
1/2 C AP flour for dredging the fish before frying.

I mix all the dry ingredients together and pour the beer in and start whisking and continue pouring until I get the proper consistency like thicker pancake batter. The fact the liquid must be cold is very important as this is a tempura style batter and it its made with water its made with ice water.

Preheat the oven to 350 and the oil to 375. Fry the chips in batches it won’t take long about 3 minutes until they are crispy. I tend to like mine a little extra crispy so I do them a bit longer. So do your first batch put them on a rack, do the second batch then keep on a rimmed baking sheet.

Reduce the oil temperature to 330. Season the fish with salt and pepper, dredge them in flour, coat them in batter, let the excess drip off, then put them in the hot oil for 8-10 minutes, watch them and turn them until they are golden and crunchy. Drain the fish on the rack, reheat the fries in the oven, blot the cooked fish with paper towels.

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Chicken Pot Pie

OK I admit it, I am sucker for comfort food, I mean you make a pan of this and it lasts for a few days so it makes some economic sense, well to me anyway. That coupled with the deliciousness factor and you just can’t go wrong… I’ve tried this recipe many different ways, lets face it there are likely hundreds of different versions, I like this one best.

Chicken Pot Pie

1 1/2 pounds boneless, skinless chicken breasts and/or thighs I always use both.
3 cups low-sodium chicken broth
2 tablespoons vegetable oil
1 medium onion , chopped fine (about 1 cup)
3 medium carrots , peeled and cut crosswise into 1/4-inch-thick slices (about 1 cup)
2 small celery ribs , chopped fine (about 1/2 cup)
Table salt and ground black pepper
10 ounces cremini mushrooms , stems trimmed, caps wiped clean and sliced thin
1 teaspoon soy sauce
1 teaspoon tomato paste
4 tablespoons (1/2 stick) unsalted butter
1/2 cup unbleached all-purpose flour
1 cup whole milk
2 teaspoons juice from 1 lemon
3 tablespoons minced fresh parsley leaves
3/4 cup frozen baby peas

Crumble Topping

2 cups (10 ounces) unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
6 tablespoons unsalted butter , cut into 1/2-inch cubes and chilled
1 ounce Parmesan cheese , finely grated (about 1/2 cup)
3/4 cup plus 2 tablespoons heavy cream (see note)

Now the crumble topping is lovely, but if you are sometimes lazy, or just prefer puff pastry (like me) I just buy some puff pastry, roll it out, and place it on top of the mixture. Again puff pastry is one of those amazing inventions that everyone loves.

Instructions

1. FOR THE CHICKEN: Bring chicken and broth to simmer in covered Dutch oven over medium heat. Cook until chicken is just done, 8 to 12 minutes. Transfer cooked chicken to large bowl. Pour broth through fine-mesh strainer into liquid measuring cup and reserve. Do not wash Dutch oven. Meanwhile, adjust oven rack to upper-middle position and heat oven to 450 degrees.
2. FOR THE TOPPING: Combine flour, baking powder, salt, black pepper, and cayenne pepper in large bowl. Sprinkle butter pieces over top of flour. Using fingers, rub butter into flour mixture until it resembles coarse cornmeal. Stir in Parmesan. Add cream and stir until just combined. Crumble mixture into irregularly shaped pieces ranging from 1/2 to ¾ inch each onto parchment-lined rimmed baking sheet. Bake until fragrant and starting to brown, 10 to 13 minutes. Set aside.
3. FOR THE FILLING: Heat 1 tablespoon oil in now-empty Dutch oven over medium heat until shimmering. Add onion, carrots, celery, ¼ teaspoon salt, and ¼ teaspoon pepper; cover and cook, stirring occasionally, until just tender, 5 to 7 minutes. While vegetables are cooking, shred chicken into small bite-size pieces. Transfer cooked vegetables to bowl with chicken; set aside.
4. Heat remaining tablespoon oil in empty Dutch oven over medium heat until shimmering. Add mushrooms; cover and cook, stirring occasionally, until mushrooms have released their juices, about 5 minutes. Remove cover and stir in soy sauce and tomato paste. Increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned, and dark fond begins to form on surface of pan, about 5 minutes. Transfer mushrooms to bowl with chicken and vegetables. Set aside.
5. Heat butter in empty Dutch oven over medium heat. When foaming subsides, stir in flour and cook 1 minute. Slowly whisk in reserved chicken broth and milk. Bring to simmer, scraping pan bottom with wooden spoon to loosen browned bits, then continue to simmer until sauce fully thickens, about 1 minute. Season to taste with salt and pepper. Remove from heat and stir in lemon juice and 2 tablespoons parsley.
6. Stir chicken-vegetable mixture and peas into sauce. Pour mixture into 13 by 9-inch baking dish or casserole dish of similar size. Scatter crumble topping evenly over filling. Bake on rimmed baking sheet until filling is bubbling and topping is well browned, 12 to 15 minutes. Sprinkle with remaining tablespoon parsley and serve.

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Seared albacore tuna with soba noodles and daikon

OK I admit it, I love Asian food, I eat an awful lot of it, this recipe is one of my favourites. I love the heat of the togarashi on the tuna. Its kind of a big one with lots of different components, but still pretty easy to make one step at a time…..

Step one:
Soba noodles. Easy, boil some water, these usually come rolled up in small packages, use as many as you think you’ll need usually one package per person works. They cook fairly quickly about 5 minutes. Put in a colander, drain, and rinse cold water on them to stop the cooking process. Done and done.

Step two:
Tuna. They come frozen, you can buy these loins at a few different places where I live, one loin is too big so I cut it in half, thaw one half keep the other one frozen. So I take this togarashi that you can only find locally in a few places where I live. But it wouldn’t be the same without it so you must find some somewhere, its spicy as all get out, and you know me, I love some heat as often as I can get it. The tuna loin is 3 sided, 2 sides are about the same size, the third is larger so I cover one of the the small sides in togarashi. you can either fry it in a hot pan, or put in on a grill do not close the lid you only want to cook one side. It takes about 4-5 minutes to cook one side, you want a depth of about 5 mm cooked. Cook it and let it cool then slice it as you wish, as you can see in the picture I slice mine about 20mm wide. Done and done.

Step three:
Daikon. This one takes a special piece of equipment and its called a mandoline. The best one out there is Japanese, the name of it is “Benriner” every kitchen it the world that serves sushi uses on and they come with 3 blades and you want to use the finest one. If you’ve ever eaten sushi before (and who hasn’t) you likely had fine strings of daikon and they are made using this very mandoline, guaranteed. Cut a portion of the daikon off on an angle and run the daikon through the mandoline like that. Done and done.

Step 4:
Noodle marinade. Easy as all get out here.
2 TBS soy sauce
1.5 TBS sesame oil
1.5 TBS fresh lime juice (about 2 limes-worth)
1.5 TBS sweet chill sauce

whisk it all together, put it in a bowl, and add your noodles. mmmmmmmmmmm. Done and done

Step 5:
Wasabi mayo. Again easy as all get out.
3 TBS wasabi powder
2-3 TBS water
Mayo (I always use the Japanese Kewpie because it full (and I mean FULL) fat mayo.
Put the wasabi powder in a bowl and slowly add some water in, until it forms a “slurry” which if you are not familiar with the term, its not too thick and its not too thin so although I give directions of 2-3 TBS of water, just go one at a time until you achieve the correct consistency. When you’ve reached that point start adding mayo and whisk until you have achieved a thick green mayo. I assume it will be about 1/4 of a cup more or less. if you have too much it might be a bit too thin if you have not enough it will be too thick so use you judgement and taste, taste, taste, taste as always.
Done and done.

Step 6:
Ponzu. This is an easy combination of 3 ingredients. Its a one, to one half to one half ratio
100 ML rice vinegar
50 ML soy sauce
25 ML lemon juice.

You can use however much you want depending on how much you think you’ll need but as long as you use the 1/.5/.5 ratio you’re golden.
This is a dipping sauce for the fish and a damn good one if I do say so myself. Usually with sushi its soy sauce with wasabi mixed in, this one is more acidic.

Here is a picture of the mandoline with the 3 blades. The top one is the finest teeth

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Shepherds Pie

If you like comfort food, and lets face it, who doesn’t like comfort food, this one is the bomb. It’s one of those dishes I could literally eat every day of the week. My recipe is a little different than others because I mix in old white cheddar with the potatoes (and in the case potato and sweet potato, or “yams” as they are called the grocery store.) Old white cheddar with potato is one of the best inventions ever. Trust me on this.

Ingredients

Meat and Vegetables

1 1/2 pounds (680 g) extra-lean ground beef
1 cup chopped yellow onions
2 teaspoons minced garlic
1 teaspoon paprika
1/2 teaspoon dried thyme
1 cup frozen peas-and-carrots blend
1 cup frozen corn.
2/3 cup beef broth
1 1/2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon each salt and freshly ground black pepper

Potato Topping

2 pounds (908 g) Yukon Gold potatoes, peeled and cut into large chunks
2 cups (about 1/2 lb / 250 g) peeled and chopped sweet potatoes/li>;;;
Try to make the pieces the same size so they cook at the same rate and are all cooked when you are finished
1/2 cup light (3% to 5 %) sour cream
3/4 cup grated old white cheddar cheese
1/4 teaspoon salt
Dash nutmeg

Directions

Meat and Vegetables

To make filling, cook beef first for about 6 minutes, then add onions and cook for another 5 minutes, then add garlic in a large pot or skillet over medium-high heat until meat is no longer pink and onions are tender. Stir in paprika and thyme. Cook 1 more minute. Add peas and carrots and corn. Mix well.
In a medium bowl or measuring cup, whisk together broth, flour and Worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.

Potato Topping

To make topping, place potatoes in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Add squash. Cook until both potatoes and squash are tender, about 12 to 14 minutes. Drain potatoes and squash in a colander. Return to pot. Add sour cream, 1/2 C old white cheddar cheese, salt and a dash nutmeg. Mash well using a potato masher. Try to get out as many lumps as possible. The addition of old white cheddar with the potatoes is what sets this recipe apart from any other, there is not a better mixture of textures and flavours worldwide than this one.
To assemble casserole, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with potato/squash mixture. Sprinkle remaining cheddar over the top of potatoes. Bake at 375ºF for 25 minutes, until bubbly around edges and completely heated through. Remove from oven. Let stand for at least 10 minutes before serving.

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Corn bread muffins

Well I’m not from the south, but I love the food from the south I’m having fried chicken tonight with corn on the cob and these lovely muffins. I often throw something spicy in the mix to kick it up a notch. BAM!!!!!!!!!!!!

Ingredients

1 3/4 cups cornmeal
3/4 cup all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon cayenne
1 teaspoon salt
1/4 cup white sugar
2 cups buttermilk
2 eggs
1/4 cup vegetable oil
Directions

Preheat oven to 450 degrees F (230 degrees C). Lightly grease or line 12 muffin cups.
In a large bowl, mix together cornmeal, all-purpose flour, baking powder, baking soda, salt and sugar. In a separate bowl, combine buttermilk, eggs and vegetable oil; beat well. Pour buttermilk mixture into flour mixture; stir until blended. Pour batter into prepared muffin cups.
Bake in preheated oven for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. These bad boys, warm with butter??? Ooooooooooooof!

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Ingredients

Preparation

Ingredients:

Hot Chili Mayo:

Meatballs:

Sandwiches:

Meatballs

Sandwiches

Ingredients

Meat and Vegetables

Potato Topping

Directions

Meat and Vegetables

Potato Topping

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