Friday, December 08, 2017


Chile Purée
Toast a mixture of peppers in microwave (15 second intervals); remove stems and seeds. Place 2 cups of water in a sauce pan, add a glob of BTB beef base and the peppers. Simmer on med-high for ten minutes. Cool for at least 5 minutes and then blend mixture.

Brown a pound of ground beef with some chopped onion & hot peppers, along with a few cloves of minced garlic. Season meat with salt, pepper, garlic powder, Mexican oregano, smoked paprika, chipotle powder, and cumin.

Once the meat is browned add the following: can tomato purée, can tomato paste, chile purée, and 2 cans beans (with the liquid).

Heat through and adjust spices.

Thursday, November 23, 2017

Make-ahead Mashed Potatoes

A serving of potatoes is up to 1/2 pound. The following measurements are for 1/2 pound. Multiply the recipe based on the amount of potatoes you will be making.


1/2 lb potatoes
1/4 cup milk/cream
1.5 TBSP butter


Generously grease slow cooker insert with some of your butter. Place the remaining butter as well as the milk into the slow cooker. Set slow cooker to warm. Heat water. Peel and cube potatoes. Rinse potatoes in cold water three times. Cook potatoes in boiling water until tender, about 15 minutes. Drain potatoes and rinse under hot tap water for 30 seconds. Run potatoes through food mill then dump them into slow cooker. Do not stir. Set slow cooker to low. When it's time to eat, stir potatoes and salt to taste.

Dump Cake


2 20 oz. cans crushed pineapple in juice
2 21 oz. cans cherry pie filling (see note)
1 pkg yellow cake mix
8 oz. chopped walnuts
1 stick butter, melted


Grease a 13x9 pan. Layer the following ingredients in this order: pineapple, cherries, cake mix, and walnuts. Drizzle melted butter all over the top and bake at 350 for 50 minutes (or until golden brown).

Note: Homemade equivalent to 21 oz. of pie filling (double recipe below for dump cake):

15 oz frozen tart cherries
3 TBSP lemon juice
1.5 TBSP cornstarch, sifted
1/8 +1/4 - 3/4 cup sugar
1/8 +1/4 - 3/4 water

Combine all ingredients in a 2 qt. saucepan. Heat on high until mixture comes to a boil; let the mixture continue to boil for 2-4 minutes (the longer it cooks, the thicker the syrup), stirring occasionally. Remove from heat and let cool.

Friday, November 10, 2017

Beef Stock

Yield: 4 cups/1 quart 

2 lb beef bone
1 med onion, halved 
2 lg garlic cloves, smashed
mushroom leftovers from freezer
1/8 tsp peppercorns
1/4 tsp salt
Place beef bones in a stock pot, cover with water, bring to almost a boil then simmer aggressively for 20 minutes, straining off scum as it forms.

Heat oven to 450. Place bones on sheet pan and roast for 30 minutes. Add onions, garlic, and mushrooms and roast an additional 25 minutes.

Place peppercorns in stock pot along with the roasted bones and vegetables. Cover bones with 2-3 inches of cold water. Bring to a simmer. Simmer gently for 18 hours, partially covered by lid. Strain off any scum. Add water as needed.

Strain the stock using a colander and cheesecloth. Add salt to taste. 

Place finished stock in an ice water bath to cool.

Tuesday, October 31, 2017

Pineapple Salsa

1 pineapple, diced
chiles, jalapeño and/or serrano
juice of one lime

Sunday, March 05, 2017

Pumpkin Cake This recipe is great, but needs more spices. I thought about spicing it like the King Arthur pumpkin pie: cinnamon, ginger, nutmeg, cloves, and black pepper

Tuesday, February 28, 2017


Adapted from Stella Parks recipe at Serious Eats Ingredients For the Yukone: 6 ounces cold water (3/4 cup; 170g) 3 1/2 ounces bread flour (2/3 cup; 100g) For the Dough: 12 1/2 ounces bread flour (2 1/2 cups; 355g) 1/2 ounce sugar (1 tablespoon; 15g) 2 1/2 teaspoons (10g) kosher salt; for table salt, use half as much by 1 teaspoon instant dry yeast (4g)(see note) 3 1/2 ounces water (1/2 cup minus 1 tablespoon; 100g) To Boil: 1 ounce barley malt syrup (4 teaspoons; 30g), optional Directions 1. For the Yukone: In a 10-inch skillet, whisk water and flour over medium heat until the paste is as thick as mashed potatoes, about 2 minutes. Scrape onto a plate, spread into a 1-inch layer, cover and cool until to about 75°F (23°C), around 30 minutes. 2. For the Dough: Pulse flour, sugar, salt, and instant yeast in a food processor fitted with a metal blade. Once combined, add cooled yukone and water (if using active dry yeast, first dissolve with the water). Process until dough is silky smooth, about 90 seconds. Turn dough onto a clean, un-floured surface, and divide into 6 roughly equal portions (about 4 ounces each). 3. To Shape: Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Cover with plastic and let rest 15 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 3 1/4-inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule. 4. To Boil: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Fill a stainless steel pot with about 3 inches of water, stir in malt (if using), and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working two or three at a time, boil the bagels about 30 seconds per side. Place on paper towels, then immediately transfer to a parchment-lined half sheet pan (if left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off). 5. To Finish: Bake until blistered and golden brown all over, about 25 minutes. Cool at least 15 minutes. To serve, split horizontally with a serrated knife. Uncut, bagels can be stored up to 48 hours in a paper bag (or loosely wrapped in parchment), then sliced and briefly toasted to serve.

Thursday, February 02, 2017

Pizza Dough

Recipe by Bobby Flay
3.5-4 cups (360-420 g) bread flour
1 tsp sugar
1 envelope instant dry yeast (7 g)
2 tsp kosher salt
1.5 cups (333 g) water, 110 degrees
2 TBSP oil
Combine the bread flour, sugar, yeast, and kosher salt in the bowl of a stand mixer and combine. With the mixer running, add the water and oil, and beat until the dough forms into a ball. If the dough is sticky, add additional flour a tablespoon at a time, until the dough comes together in a solid ball. Scrape dough onto lightly floured surface and knead.
Grease a large bowl with oil, add the dough, cover, and put in a warm area until it doubles in size, about an hour. Divide into two, shape into balls, and cover. Let them rest for 10 minutes.
Once the dough is ready, either shape your dough or place dough balls in a greased baggie if you wish to freeze/refrigerate.
Note: Recipe can be doubled, which is great for making ahead and freezing