Chezlamere's profile page
Recipes
Barbecued Pulled Pork Sandwiches
By Chezlamere
To make the rub, in a small bowl combine the salt, pepper, granulated garlic and paprika
- For the rub
- 3 tablespoons salt
- 2 tablespoons black pepper
- 1 tablespoon granulated garlic
- 1 tablespoon paprika
- One 7 to 8 pound pork butt, fat cap trimmed off
- 2 tablespoons vegetable oil
- 1/2 cup apple juice or apple cider
- 2 cups Dr. BBQ’s Carolina Barbecue sauce (Recipe below)
- 12 hamburger buns
- Dr. BBQ’s Carolina Barbecue Sauce
- 1 cup vinegar
- 2/3 cup ketchup
- 2 teaspoon sugar
- 1 teaspoon salt
- 1 teaspoon Worcestershire
- 1/2 teaspoon red pepper flakes
- In a small saucepan mix together the vinegar, catsup, sugar, salt, Worcestershire and pepper flakes. Cook over low heat for 5 minutes stirring to blend.
- Makes about two cups
Slow Cooker Honey Garlic Chicken
By Chezlamere
Arrange the chicken breasts in the slow cooker so that they are not overlapping
- 3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total)
- 1/2 cup honey
- 1/2 cup low sodium soy sauce
- 1/4 cup blackberry jam
- 1/4 cup hoisin sauce
- 2 Tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup diced onion
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 Tablespoon cornstarch
- Sliced scallions, for garnish
- Sesame seeds, for garnish
Farmhand's Choice Granola
By Chezlamere
1.Preheat oven to 300 degrees
- 3 cups old-fashioned rolled oats
- 1 cup raw pumpkin seeds, hulled
- 1 cup raw sunflower seeds, hulled
- 1 cup coconut chips
- 1 1/4 cup raw pecans, coarsely chopped
- 3/4 cup pure maple syrup, preferably Grade A
- 1/2 cup extra-virgin olive oil
- 1/2 cup packed light-brown sugar
- Coarse salt
Dark & Moist Gingerbread
By Chezlamere
The splendid Tables How to eat supper Moist, dark, spicy, but not too sweet, this is classic gingerbread
- 2 cups, less 2 tablespoons, all-purpose unbleached flour (measure by spooning into cup and leveling)
- 1 generous teaspoon baking soda
- Generous 1/2 teaspoon salt
- 1 tablespoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon freshly ground black pepper
- 6 tablespoons unsalted butter, melted
- 3/4 cup dark molasses
- 3/4 cup very hot water (190 degrees)
- 1/3 cup packed dark brown sugar
- 1 large egg
Coconut Cupcakes
By Chezlamere
1. preheat oven to 325 2
- 3/4 lb unsalted butter, room temp
- 2 cups sugar
- 5 eggs, room temp
- 1 1/2 tsp vanilla extract
- 1 tsp coconut extract
- 3 cup flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp potato starch
- 1/2 tsp salt
- 1 cup coconut milk
- 14 oz sweetened shredded coconut
EGGPLANT-CHILE RELISH (AJVAR
By Chezlamere
Roast the chiles and eggplants over charcoal or a gas flame--or bake them in a preheated 475 degree F oven--until t...
- 8 to 12 fresh red New Mexico chiles
- 4 medium-size eggplants
- 1 large onion -- minced
- 3 large garlic cloves -- finely chopped
- 1/2 to 3/4 cup olive oil or corn oil
- 1 to 2 tablespoons lemon juice (or 1 tablespoon red wine vinegar)
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Potato & Winter Squash Casserole with Gruyère Cheese
By Chezlamere
have to give this a try someday
- 2 lbs potatoes, peeled,sliced in half and cut into 1/2 inch slices(choose a good mashing potato - I used Yukon Gold)
- 2 lbs winter squash, peeled,sliced in half and cut into 1/2 inch slices(I used butternut)
- 2 cups shredded Gruyere Cheese (this is about 9 ounces)
- 3/4 cups shredded Parmesan (this is about 1 ounce)
- 4 tablespoons butter
- 3 eggs, beaten
- 3-4 finely minced sage leaves
- 1/2 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt (or to taste)
Garlic Soup with Poached Eggs Soup a l'Oeuf, Provencale
By Chezlamere
Drop garlic cloves in boiling water and boil 30 seconds
- 1 separated head of garlic, unpeeled (about 16 cloves)
- 2 quarts water (I used one)
- 2 tsp salt
- Pinch of pepper
- 2 cloves
- 1/4 tsp sage
- 1/4 tsp thyme
- 1/2 bay leaf
- 4 parsley sprigs
- 1 Tbsp olive oil
- 6 eggs (I used 4)
- Rounds of hard toasted French bread
- Grated Swiss or Parmesan cheese
- Chopped parsley for garnish
Jerk Pork Chops
By Chezlamere
Slash fat around pork at 1-inch (2
- 4 pork loin centre chops
- 1 tbsp (15 mL) each soy sauce, orange juice and extra-virgin olive oil
- 2 cloves garlic, minced
- 3 green onions, minced
- 1 tsp (5 mL) each allspice and dried thyme
- 1/4 tsp (1 mL) each salt and pepper
- 1/4 tsp (1 mL) ground ginger
- Pinch cayenne pepper
Vegetable Pancakes
By Chezlamere
Heat the oven to 275°F
- 1 1/2 About 1 1/2 pounds grated vegetables, peeled first if necessary (3 cups packed), and squeezed dry
- 1/2 small onion, grated; or 4 scallions
- 1 egg or 2 egg whites, lightly beaten
- 1/4 cup white or whole wheat flour, more or less
- Salt and freshly ground black pepper
- Olive or vegetable oil or butter for greasing the pan