Category: Recipes

Chicken Sandwich

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Chicken Sandwich

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Ingredients

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Marinade

  • 2 ea boneless skinless chicken thighs
  • 1 cup buttermilk
  • 1 tsp Paprika
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1 tsp Black Pepper

Breading

  • 1 cup flour
  • 1/2 cup corn starch
  • 1 tbsp Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Black Pepper
  • 1 tsp Salt

Instructions

  • Prep Time: 0 hours
  • Additional Time: 0 hours
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Churro

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Churro

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Ingredients

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Version 1

  • 1 cup water
  • 1/4 cup oil
  • 1/2 tsp salt
  • 3 tbsp Brown Sugar
  • 1 cup flour

Version 2

  • 1 cup water
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

    4.5 to 5 minutes at 375

  • Prep Time: 0 hours
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Ranch Dressing

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Ranch Dressing

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Ingredients

Units Scale
  • 3/4 cup Buttermilk, or regular whole milk
  • 1/2 cup Mayonnaise
  • 1/2 cup Sour Cream, or Greek yogurt
  • 1 tsp Dried Dill
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Chives
  • 1/2 tsp Dried Parsley
  • 1/2 tsp Onion Powder
  • 1/4 tsp Salt
  • 1/4 tsp pepper

Instructions

  1. Mix all ingredients and let rest in the fridge for at least half an hour.
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours

Bolognese Bianco

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White Bolognese

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Ingredients

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  • Extra virgin olive oil
  • 1/2 sweet onion, peeled and finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 1 stalk celery, finely chopped
  • Sea salt
  • Freshly ground black pepper
  • 1 pound mild Italian pork sausage meat, removed from casings
  • 1 pound ground beef (not lean)
  • 1 1/2 cups dry Italian white wine
  • 1 cube beef bouillon dissolved in 2 cups simmering water
  • 1 1/2 ounces dried porcini mushrooms rehydrated in 3 cups lukewarm water
  • 1/3 cup heavy cream
  • 1 pound rigatoni
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Add enough oil to a large, deep sauté pan to coat the base and place over medium-high heat. When the oil shimmers, add the onion, carrots and celery and sauté until glassy and just tender, about 5 minutes. Season lightly with salt and pepper. Add the sausage and beef to the pan, breaking it into walnut-size pieces, and brown well.
  2. Pour in the wine and keep at a rapid simmer until the pan is almost dry. Then pour in 1½ cups beef bouillon and lower the heat to medium. Simmer gently, uncovered, until the bouillon is nearly gone, stirring now and then. Meanwhile, chop the rehydrated porcini into small pieces, reserving the liquid.
  3. Bring a large pot of salted water to a boil. Add mushroom liquid to the sauce to cover the meat halfway (about 1 cup) along with the porcini and continue simmering until the sauce is loose but not soupy, about 10 minutes. Taste and adjust salt and pepper; it should be highly seasoned. When the consistency is right, fold the cream in. Remove from the heat and cover.
  4. When the pasta water is at a full boil, add the rigatoni and cook until still firm, but not hard, in the center. When the pasta is almost done, scoop out 1 cup of pasta water and reserve. Drain the pasta and then return it to the pot. Pour the pasta sauce on top and fold in with a wooden spoon. The pasta should not be dry. Add a little pasta water or mushroom liquid to loosen it. (It will continue to soak up sauce on the way to the table.) Serve in one large bowl or in individual bowls, passing the cheese at the table.
  • Prep Time: 0 hours
  • Additional Time: 0 hours
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Pickled Pineapple Ice Cream

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Pickled Pineapple Ice Cream

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  • Author: BruceHartman.net
  • Total Time: 24 hours 35 minutes
  • Yield: 24 ounces (Creami Deluxe Container) 1x

Description

You need more? That title isn't enough to have you drooling? Make it yourself and see.

Ingredients

Units Scale
  • 2 tbsp Cream Cheese
  • 1 tbsp Magical Salt Butter (optional, see notes) or 1/2 tsp Salt
  • 1/2 cup Sugar
  • 2 tsp Vanilla Extract
  • 1–1/8 cup of Heavy Cream
  • 1/2 cup Evaporated Milk
  • 1/2 cup Frozen Pineapple Juice Concentrate
  • 1/2 cup Pureed Pickled Pineapple
  • 2 tbsp Pineapple Pickle Brine

Instructions

  1. Measure the frozen pineapple juice concentrate into a small bowl and let it sit on the counter while you begin to work allowing it to thaw somewhat.
  2. In a large microwave-safe bowl, microwave the cream cheese and Magical Salt Butter for 10 seconds on high. Add the sugar, and beat with a whisk for a minimum of 60 seconds. The goal is to mostly dissolve the sugar into the cheese and MSB. Once incorporated, add the vanilla extract and mix.
  3. Slowly mix in the heavy cream until the sugar mixture is fully incorporated.
  4. Add the slightly thawed pineapple juice concentrate to the batter and mix it in slowly until it's fully incorporated. Add the pureed pickled pineapple and brine, and mix.
  5. Pour the batter into your Creami Deluxe Container. Place the lid on the container and put in the freezer for 24 hours.
  6. Process with your Creami Deluxe as you would for a full container of ice cream.

Notes

Magical Salt Butter is the by-product of my ghee making process. See the recipe for ghee and MSB, here. This is a magical umami substance that adds depth, richness, and body. If you don't want to trouble yourself, a half teaspoon of salt will get you part of the way there.

We've tried everyone's heavy cream, and and somehow Kroger's store brand is the best we've ever found. Compare it to any other and you'll see why we only get our cream from Kroger.

  • Prep Time: 20 minutes
  • Additional Time: 15 minutes
  • Cook Time: 24 hours
  • Category: Dining Out

Crab Cakes

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Crab Cakes

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Ingredients

Units Scale
  • 1/2 pound Lump Crab Meat
  • 1 each Egg
  • 2 tbsp Duke’s Mayonnaise
  • 1 tsp Dijon Musard
  • 1 tsp Worcestershire Sauce
  • 1/8 tsp Salt
  • 1/8 tsp Old Bay Seasoning
  • 1 tbsp Celery, finely chopped

Instructions

  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours