Split green pea and potato soup

Ingredients

8 oz split peas, washed and drained
2 med potatoes, peeled and chopped
4 1/2 cups chicken stock
2 tbsp chopped onion
3 tbsp olive oil
3 tbsp butter
3 tbsp parmesan cheese, freshly grated

How to prepare

Cook the peas and potatoes in half the stock until soft. Puree with the cooking liquid, return to a clean pot and add the rest of the stock.
Meanwhile, fry the onion with the oil and butter at a high temperature until a rich golden color. Add to the pot, bring back to the boil and stir to dissolve the oil and butter. Just before turned off the heat, stir in the cheese, and check seasoning. Serve with additional cheese and croutons. Serving size : 6

Share

Sylvia’s world-famous spareribs

Ingredients

2 slabs pork spareribs (ab 1 1/2 lb ea)
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp crushed red pepper flakes
2 to 3 cup white wine vinegar
Barbecue sauce:
16 oz red devil hot sauce
2 1/2 tsp crushed red pepper flakes
1 sm onion, sliced
1 sm stalk celery, sliced
3 cup tomato puree
1 1/2 cup water
1 1/2 cup sugar
1 lemon, slices

How to prepare

These are the real thing people come from around the corner, around the city, and around the world to eat these ribs at sylvia’s the secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs that’s described here:
To make the ribs easier to handle, cut each slab between the middle bones into 2 equal piece rub the salt, black pepuer, and red pepper into both sides of the ribs place the ribs in a deep baking dish, cover them, and refrigerate overnight preheat the oven to 450

Share

Stifado – greek stew

Ingredients

1/4 cup olive oil
1 1/2 lb boneless beef chuck – cut into 1-1/2″ cubes
2 tbsp all-purpose flour
12 sm. White boiling onions
1 lb tomatoes, peeled, seeded, chopped
3 garlic cloves; minced
2 1/2 tbsp chopped fresh thyme *
2 1/2 tbsp chopped fresh rosemary *
2 1/2 tbsp chopped fresh oregano *
1 bay leaf; crumbled
1 tsp ground cumin
2 cup dry red wine

1/2 lb feta cheese, crumbled
salt & freshly ground pepper

How to prepare

* 1 tsp dried herbs may be used instead of fresh.
Preheat over to 350 f. Heat oil in heavy 4- to 5-quart dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan.
Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (can be prepared 1 day ahead. Cover and refrigerate. Re-warm to 350 f oven before continuing.) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Servings: 4

Share

Deviled clams

Ingredients

12 large quahog clams or 25 smaller clams
1 tbsp onion, minced fine
3 tbsp dry white wine
1/2 cup water
3/4 cup dried bread crumbs
salt

Black pepper, ground
2 slices bacon
1 clove garlic, minced
1 tbsp green bell pepper, cored, seeded & minced
1/3 cup clam juice (cooking liquid)
1 tbsp parsley, chopped

2 tbsp butter
2 tbsp parsley, chopped

How to prepare

Preheat the oven to 450 degrees. Bring the water to a boil. Steam the clams in the water until they open (about 5 minutes). Cool. Reserve the liquid (see the ingredients). Remove the clams from their shells (save the shells). Chop the clams very finely. Stir in the bread crumbs, salt and pepper. Set aside. Saut

Share

Applewood smoked loin of pork

Ingredients

Brine:
2 qts water
1/2 cup kosher salt
11/4 cup sugar
3 bay leaves
1 tbsp finely chopped garlic
3-lb boneless center-cut pork loin roast
2 tbsp minced fresh shallots
1 tbsp whole allspice berries
1 tbsp hot pepper sauce

How to prepare

To make the brine:
In a lg saucepan combine the water, kosher salt, sugar, bay leaves, garlic, shallots, allspice, and hot pepper sauce and bring to a boil over high heat turn off the heat and cool oompletely submerge the pork loin in the brine, cover the saucepan, and refrigerate for a minimum of 16 hours and a maximum of 24 hours remove the pork loin from the brine, rinse under cold water, and pat dry the loin may be refrigerated, well wrapped, until ready to smoke, up to 1 day

To smoke the pork loin:
Place the brined pork loin on the top shelf of smoker follow the instructions included with the smoker and begin smoking the pork loin using the first of 3 pans of applewood chunks total rotate pans as directed when the smoking process is complete, immediately remove the smoked pork loin from the smoker the pork loin is not cooked during the smoking process and therefore must be roasted in the oven or wrapped in foil and refrigerated (the pork loin should be cooked the same day it is smoked )

To roast the pork loin:
Preheat theooven to 375f put the smoked pork loin in a roasting pan and roast for 45 mins, or until the meat has an internal temperature of 155

Share

Dutch oven sweet & sour chicken

Ingredients

3 lb chicken
1/2 cup flour
1/2 cup cornstarch
2 beaten eggs
garlic salt
oil
Sauce 888
3/4 cup sugar
1 chicken bouillon cube dissolved in 1/4 cup water
1/2 cup catsup
1 tbsp soy sauce
1/2 tsp salt

1 cup water

How to prepare

Heat oil in 12″ dutch oven over 20 coals. Mix sauce ingredients in a bowl. Mix flour and cornstarch in plastic bag. Cut chicken into pieces and remove skin and dip in beaten egg, then shake in flour mixture. Place in hot oil to brown and sprinkle with garlic salt. Brown and remove from dutch oven; set aside. Drain oil. Pour sauce mixture into oven. Bring to boil. Place chicken pieces in heated sauce and cover oven. Bake one hour with 18-20 coals on top and 14-16 on the bottom. Turn half way through; watch carefully. Remove, garnish and serve.

Share

Chinese barbecued spareribs – hot

Ingredients

2 lb spareribs
2 tbsp dark soy sauce
2 tbsp thin soy sauce
3 tbsp orange honey
3 tbsp hoisin sauce
1 clove garlic
1/2 tsp hot chili oil
1 green onion
1 tbsp dry marsala

How to prepare

Chop ribs into 2 sections mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times if you marinate overnight, keep refrigerated, and Allow to warm up before baking. baking: preheat oven to 350 drain ribs, saving Marinade place ribs on rack in roasting pan bake at 325 for 45 minutes, basting Every 15 minutes turn up heat to 375 and finish undisturbed for 15 minutes until Slightly rusty serve hot yield: 4 servings.

Share

Reuben soup

Ingredients

1/4 lb bacon, diced fine
1 cup chopped onion
1 clove garlic, minced
16 oz can sauerkraut, drained
6 cup chicken stock
2 tsp dry mustard
3 cup cooked, diced potatoes
1/2 tsp caraway seeds
2 cup diced, cooked corned beef
4 slices pumpernickel bread
1/4 cup butter, melted
1/4 cup grated swiss cheese

How to prepare

Preheat oven to 400

Share

Barbecued santa fe tri-tip

Ingredients

2 whole beef tri-tips – 2 lb each
1 1/4 cup beef broth
2/3 cup lime juice
1/2 cup olive oil
1/4 cup ground cumin
3 tbsp ground coriander
3 cloves garlic, minced
salt and pepper to taste

How to prepare

Mix all ingredients together in a non-reactive bowl. Makes about 2 1/4 cups. Remove all fat and connective tissue from the tri-tips. Place tri-tips in non-reactive baking dish, pour in marinade and cover. Refrigerate at least 6 hours, but no longer than 24 hours. Remove tri-tips from marinade and barbecue over medium-hot coals, turning occasionally, about 35 minutes for rare. Brush with oil frequently while barbecuing. To serve, cut across the grain into thin slices and season to taste. Makes 12 servings.

Share

Tumbleweed dry rub

Ingredients

2 tbsp paprika
1 tbsp cayenne
1 tsp dried thyme
1 tsp dried oregano
1 tsp freshly ground white pepper
1 tsp freshly ground black pepper
1 tbsp kosher salt

1 tbsp garlic powder
1 tbsp onion powder

How to prepare

Combine all the ingredients in a small bowl. Store in an airtight jar. It will keep in the freezer for up to 6 months. Chicken wings (6 to 8 hours); brisket (8 hours or overnight); spare ribs (8 hours or overnight)

Share