Initial import of recipes

40 Cloves and A Chicken.md

+# 40 Cloves and A Chicken
+
+Despite the fact that this is classic European peasant fare, modern cooks tend to avoid it because unless you have a chronic vampire problem, 40 cloves seems…excessive. Ah! But when cooked into the dish the result is a smooth, sweet, earthy flavor and an aroma that wraps the kitchen like a hug. Make sure you have bread on hand to spread the soft cloves onto and don’t forget to sop up that oil. Yes, all of it!
+
+[data]
+Yield Approximately 6 servings 
+
+1 3-4 pound broiler/fryer chicken, cut into eight pieces
+kosher salt, to taste
+black pepper, freshly ground, to taste
+2 tablespoons plus 1/2 cup olive oil (not extra-virgin)
+5 sprigs fresh thyme
+40 cloves garlic, peeled
+
+Heat oven to 350°F.
+Season the chicken all over with salt and pepper. Coat the chicken pieces on all sides with 2 tablespoons of the oil.
+In a 12-inch straight-sided oven-safe sauté pan over high heat, cook the chicken for 5 to 7 minutes per side, until nicely browned. Remove the pan from the heat; add the remaining 1/2 cup oil, the thyme, and garlic cloves. Cover and bake for 1 1/2 hours.
+Remove the pan from the oven and set aside for 15 minutes with the lid on. Serve family style with plenty of toasted bread to spread the softened, fragrant garlic on.
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Beef Kofta Kebabs.md

+#Beef Kofta Kebabs
+
+
+2 lbs ground beef or lamb
+1 cup grated onion
+5 cloves of garlic, finely minced or crushed
+3 tbsp parsley in tube, can use fresh flat leaf parsley
+2 tbsp fresh mint, chopped
+2 tsp or 1 tbsp ground coriander
+1 tsp ground cumin
+1/4 tsp ground ginger
+cayenne or other hot pepper to taste
+1 tsp sweet paprika
+1 beaten egg
+1 tsp cinnamon
+1/2 tsp allspice
+salt & pepper
+
+
+You can form into long meatballs and put on skewers to grill. Or form them into meatballs and fry or bake them. Make these ahead of time, roll and place in fridge before putting on skewers to allow flavours to meld and meat to firm up.
+
+[notes]
+
+Fry up a test one before you do the whole batch, you may need to add more parsley or coriander
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Beef Shawarma.md

+# Beef Shawarma
+![IMAGE](resources/1EB427B24BF5D3F4D6ECAD47994B813F.jpg =200x165)
+
+5 cloves of garlic
+1/2 cup of freshly squeezed lemon juice
+1/4 cup of apple cider vinegar
+1/4 cup of olive oil
+1 teaspoon cloves
+1 teaspoon salt
+1/2 teaspoon cumin
+1/2 teaspoon caraway (ground fennel)
+1/2 teaspoon cardamon
+1/2 teaspoon of oregano or thyme
+1/2 teaspoon cinnamon
+1/2 teaspoon nutmeg
+1/2 teaspoon crushed peppercorn
+1/4 teaspoon of cayenne pepper
+1/4 teaspoon ground ginger
+
+
+Mix everything up.... marinate. I use 1/4 inch slices of beef rib finger meat.
+pan fry or however you like
+
+
+https://www.mamaslebanesekitchen.com/meats/beef-shawarma-recipe/
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Cider-Poached Pears with Yogurt and Toasted Almonds.md

+# Cider-Poached Pears with Yogurt and Toasted Almonds
+
+![IMAGE](resources/D9E4A65431B542E729AAA3BFAE1454AE.jpg =200x165)
+It's elegant and fairly easy. Also: extravagantly spiced, just barely sweet enough, and filled with fruit flavor It's the kind of dessert you'd serve to guests after a hearty dinner, and they'd never know it was low-calorie, with pretty decent doses of protein and fiber.
+
+[data]
+ Yield 2
+Active Time 15 min
+Total Time 40 min 
+
+
+1 cup apple cider
+1/2 cup freshly squeezed orange juice
+1 vanilla bean, split lengthways
+1 cinnamon stick
+2 star anise
+2 Bosc pears, peeled, halved, and cored
+1 teaspoon orange zest
+1/2 cup 2% Greek yogurt
+1 1/2 tablespoons sliced almonds, toasted
+
+
+In a small pan over medium-high heat, bring cider, orange juice, vanilla bean, cinnamon stick, and star anise to a boil.
+Place pears face down in the pan. Lower heat and simmer gently until a knife inserted into the pears meets no resistance, about 10-20 minutes.
+Once pears are tender, kill heat and let cool in pan. Remove to serving plates and set aside.
+Over medium heat, reduce remaining poaching liquid to a glaze. Pour over pears.
+Mix orange zest with yogurt. Dollop equally on pears.
+Sprinkle almonds over yogurt. Serve.
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Da Pizza Sauce.md

+#Da Pizza Sauce
+
+This is where I'm at with the development of my pizza sauce
+
+[data]
+
+
+
+[ingredients]
+
+- 1 can Whole skinless Tomatos
+- 1 Whole onion (I use spanish)
+- 2 tbsp Butter
+- 1 Sprig of Basil on the stem
+- 1/2 to 1 tsp Oregano
+- 3 cloves of garlic
+- 1 Pinch of red pepper flakes
+- Salt and Pepper to taste
+
+
+[Prep]
+1. use a stick blender to make the can of tomatoes into a paste. We're not going for tomato juice so ease up on it. Make it look saucy
+1. Press garlic to a paste, Cut your onion in half.
+
+[Cooking]
+1. Drop your butter into a pot and melt it.
+1. Add in your garlic, oregano, salt pepperflakes and both halves of the onion, flat side down
+1. let that get aromatic.
+1. Add your tomato sauce into your pot and drop in your basil sprig
+1. simmer slightly for an hour or so. We want this to reduce by about half. Don't cook to hot. We want a fresh sauce!
+1. When it is thick enough and flavorful enough, Take out the onion and basil.
+1. Cool, Use, Enjoy
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Grandma's Polish Perogies.md

+#Grandma's Polish Perogies
+
+![IMAGE](resources/645B837372976DC5F521B78A09634CB5.jpg =200x165)
+
+[data]
+Yield:60 perogies
+
+[ingredients]
+
+[For Dough]
+4 1/2 cups all-purpose flour
+2 teaspoons salt
+2 tablespoons butter, melted
+2 cups sour cream
+2 eggs
+1 egg yolk
+2 tablespoons vegetable oil
+
+[For Filling]
+8 baking potatoes, peeled and cubed
+1 cup shredded Cheddar cheese
+2 tablespoons processed cheese sauce
+onion salt to taste (optional)
+salt and pepper to taste
+
+[instructions]
+
+1. In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended.
+2. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
+3. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
+4. Separate the perogie dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, perogie cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges.
+5. Place perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
+To cook perogies: Bring a large pot of lightly salted water to a boil. Drop perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
+
+[notes]
+http://allrecipes.com/recipe/grandmas-polish-perogies/
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Grilled Pork Tenderloin with Wild Berry Port Sauce.md

+# Grilled Pork Tenderloin with Wild Berry Port Sauce
+
+[Pork Tenderloin]
+* 2 whole Pork tenderloins trimmed and silver skin remove
+* Salt and pepper to taste
+* 2 tablespoons fresh rosemary chopped
+* 2 tablespoons olive oil
+
+[Wild Berry Port Sauce]
+* 2 cups ruby port
+* 2 sprigs fresh thyme
+* 1 shallot sliced thin
+* 2 teaspoons finely chopped fresh peeled ginger
+* Zest of 1 large orange
+* 2 cups mixed berries (strawberry, blueberry, raspberry etc.) what ever is market fresh
+* Salt and pepper to taste
+
+
+[Pork Tenderloin]
+Preheat barbecue: 2 burners set to medium high (375F) (190C), and 2 other burners set to low setting (275F) (135C). Brush grill with oil to prevent sticking.
+Season the pork with salt and pepper, sprinkle evenly with rosemary and drizzle with olive oil.
+Place the pork tenderloins directly on the grill over the medium high heat burners.
+Cook for 3-4 minutes or until nice golden char marks are achieved.
+Flip the tenderloin and continue to cook the pork until both sides are nicely charred. Roll tenderloin on its sides to get equal charring all over the loin and to provide more flavors.
+Once the tenderloin is nicely charred, place the pork over low heat, close lid and cook a further 5 - 8 minutes, or until an instant read thermometer inserted in the thickest part reads (150F) (65C). Half way through cooking, turn the tenderloins.
+Remove pork from the grill, loosely tent with foil and let rest for 15 minutes before serving.
+Slice and serve with a spoonful of the wild berry sauce.
+
+[Wild Berry Port Sauce]
+To prepare the sauce, combine the port, thyme, shallot, ginger and orange zest in a medium sized saucepan.
+Set the pan over medium heat bring to a boil then reduce to low heat and simmer.
+Simmer until reduced by half. Strain the liquid using a fine mesh strainer.
+Add the berries to the hot liquid and stir to release juices in the sauce without killing the tender berries.
+Season to taste with salt and pepper and reserve sauce for later.
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Meathead's Memphis Dust Recipe.md

+# Meathead's Memphis Dust Recipe
+
+If you are doing whole hog on a cinderblock pit over direct heat, you don't want to risk the sugar burning, so use the same recipe for Meathead's Memphis Dust but omit the sugars. As background for this recipe, please read my article on the Science of Rubs.:http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/the_science_of_rubs.html Makes. About 3 cups. Store the extra in a zipper bag or a glass jar with a tight lid. Use enough to cover the meat surface but still let some meat show through. Takes. 15 minutes. 10 minutes to find everything and 5 minutes to dump them together.
+
+
+3/4 cup firmly packed dark brown sugar
+3/4 cup white sugar
+1/2 cup American paprika
+1/4 cup garlic powder
+2 tablespoons ground black pepper
+2 tablespoons ground ginger powder
+2 tablespoons onion powder
+2 teaspoons rosemary powder
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Peppercorn Sauce.md

+#Peppercorn Sauce
+The perfect sauce to compliment any steak or kabab
+
+1 cup sour cream
+2 tablespoon coarsely ground black pepper
+2 teaspoon dry mustard
+4 tablespoons liquid beef bovril
+2 tablespoon red wine
+
+In medium saucepan combine all ingredients over medium heat. Do not let boil.
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Souvlaki.md

+# Souvlaki
+
+A delicious Greek skewer often served with Tzatziki and pita.
+
+
+Yield 4 skewers
+Active Time 30 min
+Total Time 20 min 
+
+
+1/4 cup olive oil
+1/4 cup lemon juice
+1 tablespoon oregano
+4 cloves crushed or diced garlic
+Salt and pepper to taste
+1 lb of pork, lamb, or chicken
+
+
+1/4 cup olive oil
+1/4 cup lemon juice
+1 tablespoon oregano
+4 cloves crushed or diced garlic
+Salt and pepper to taste
+1 lb of pork, lamb, or chicken
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Tzatziki.md

+#Tzatziki
+![IMAGE](resources/C955B635F26958D45515E66AB24F9A68.jpg =200x165)
+Only the best dip/sauce/condiment ever to grace the face of the Earth.
+
+[data]
+Yield 1 1/2 cups of Tzatziki
+Active Time 15 minutes
+Total Time 2-3 hours 
+
+[ingredients]
+
+  - 1 1/2 cups plain Greek yogurt
+  - 1 lb cucumber peeled and seeded
+  - 3 tbsp olive oil
+  - 1 tbsp fresh chopped mint or dill
+  - 1 clove crushed garlic (or more if you like)
+  - 1 tbsp fresh lemon juice (or more)
+  - Salt to taste
+  - Cheese Cloth for straining yogurt
+
+[directions]
+
+
+  1. Strain the Greek yogurt in cheesecloth or a thin dishtowel for 2-3 hours in the refrigerator. If you'd prefer to use plain yogurt and not Greek, you'll need to strain it for 14-15 hours to get the right consistency
+  1. Pulse the cucumbers in the food processor or hand chop to desired texture.
+  1. Cut out an 18-inch rectangle of cheesecloth and fold into two layers. Place chopped cucumbers in the center of the double-layered cloth. Gather up the cheesecloth and twist at the top to form a bundle. Squeeze the bundle several times over the sink, twisting the bundle tightly to get rid of as much liquid as possible. If you don't have cheesecloth, use a thin dishtowel instead.
+  1. Put thickened yogurt in a medium bowl, Add the drained cucumber pieces from the cheesecloth to the bowl along with the olive oil, chopped fresh mint or dill, crushed garlic, lemon juice, and salt.
+  1. Use a fork or whisk to blend the ingredients together. Taste the tzatziki; add more garlic, lemon juice, or salt to taste if desired. Serve cold. Store in the refrigerator
+
+[notes]
+
+Awesome thick Tzatziki just the way I like it 
+
+Use 3 cloves and a bit more lemon I generally use a whole tub of greek yogurt.
+
+https://toriavey.com/toris-kitchen/tzatziki/
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Zucchini Tots.md

+# Zucchini Tots
+![IMAGE](resources/FF02DB153BAB0A8370E9E49313CC7709.jpg =200x165)
+1 cup zucchini, grated
+1 large egg
+1/4 medium onion, diced
+1/4 cup reduced fat sharp cheddar cheese, grated
+1/4 cup seasoned breadcrumbs
+salt and pepper to taste
+cooking spray
+
+1 cup zucchini, grated
+1 large egg
+1/4 medium onion, diced
+1/4 cup reduced fat sharp cheddar cheese, grated
+1/4 cup seasoned breadcrumbs
+salt and pepper to taste
+cooking spray
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