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Recipes
Apple-Bacon Barbecue Sauce & Mop
By stancec44
The smoky-sweet flavor of this mop and sauce is a classic complement for pork ribs
- 1/4 lb. (4 to 5 slices) bacon
- 3/4 cup apple juice
- 5 Tbs. apple cider vinegar
- 1/2 cup ketchup
- 2 tsp. Worcestershire sauce
- 1/2 tsp. ancho chile powder
- 1/2 tsp. sweet paprika, preferably Hungarian
- 1/4 tsp. ground cumin
- 1/4 tsp. celery seed
- 1/4 tsp. freshly ground black pepper
Coconut Rice Pudding with Mango
By stancec44
Put the milk, coconut milk, rice and salt into a large, heavy saucepan
- 2 cups whole milk
- 1 14-oz. can coconut milk
- 1/2 cup raw medium-grain white rice
- Pinch salt
- 2 large egg yolks
- 1/3 cup sugar
- 1/2 tsp. coconut extract
- 1/2 tsp. pure vanilla extract
- 1 ripe mango, peeled, pitted and thinly sliced
- Toasted shredded coconut, for garnish
Thai Peanut Burger
By stancec44
This burger combines seasoned beef with a Thai peanut sauce with a refreshing slaw
- For Burger
- 2 lbs. ground chuck
- 2 cloves of garlic, grated
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fish sauce
- 1 tablespoon fresh cilantro, finely chopped
- 1 tablespoon sesame oil
- salt & pepper
- For Peanut Sauce
- 1/2 cup peanut butter
- 3 tablespoons water
- 2 teaspoons sriracha
- 2 teaspoons soy
- 2 teaspoons fish sauce
- 1 teaspoon lime juice
- For the slaw
- 1 cup red cabbage, finely sliced
- 1 cup green cabbage, finely sliced
- 1/2 cup red peppers, julienned
- 1/2 cup carrots, grated
- 2 tablespoons sesame oil
- 1 tablespoon fish sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- Fresh cilantro, to serve
Homemade Fruit Leather
By stancec44
Purée the fruit in a food processor until it’s completely smooth, 2 to 3 minutes, scraping down the sides occasi...
- 2 lb. strawberries, hulled and halved (6 cups); sweet cherries, pitted and halved (5 1/2 cups); apricots, pitted and halved (6 cups); or blueberries, stemmed (6 cups)
- 2 to 6 Tbs. honey
Injera
By stancec44
The sourness of injera balances the spice of the stewed meats and vegetables it's typically used to scoop up
- 1½ cups teff flour
- 1½ tsp. baking powder
- ½ tsp. kosher salt
- Vegetable oil, for greasing the pan
Leite's Rhode Island Clam Chowder
By stancec44
1. Rinse and scrub the quahogs under cold running water
- 10 to 12 quahogs in the shell (or just a bunch of clams)
- 1/4 pound salt pork, cut into 1/2-inch (12 mm) dice
- 1/2 cup onions, cut into 1/4-inch (6 mm) dice
- 3 pounds all-purpose potatoes, peeled and cut into 1/2-inch to 3/4-inch (12 mm to 18 mm) dice
- 1/2 teaspoon white pepper
- 1 teaspoon Worcestershire sauce
Salt & Pepper Chicken Wings 1
By stancec44
Preheat oven to 450 degrees
- 3 pound party wings (approx. 36 wings)
- 3 teaspoon salt
- 4 teaspoons crushed black pepper
- 4 teaspoons sesame oil
- 5 cloves garlic, chopped
- 4 green onions, diced
- 1 jalapeno, seeded, diced (optional, I left this out)
Crispy Baked Chicken Wings
By stancec44
Buffalo Sauce Mix first 4 ingredients in a medium bowl; let stand for 5 minutes
- Buffalo Sauce
- 1 tablespoon unsalted butter, melted
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 cup hot pepper sauce (such as Frank's)
- Ginger-Soy Glaze
- 1/4 cup honey
- 2 tablespoons soy sauce
- 3 large garlic cloves, crushed
- 1 2x1' piece of ginger, peeled, sliced
- Wings
- 5 pounds chicken wings, tips removed, drumettes and flats separated
- 2 tablespoons vegetable oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Kansas City-Style Burnt Ends
By stancec44
Overnicht
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup salt
- 1/3 cup chili powder
- 1/4 cup paprika
- 6 tablespoons black pepper
- 3 tablespoons ground cumin
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 1 tablespoon cayenne pepper
- One 10- to 12-pound whole, packer trim beef brisket
BA's Best Buffalo Wings
By stancec44
Two key steps ensure extra-crisp wings: letting them sit at room temperature evens the cooking time, and the cornst...
- Blue Cheese Dressing
- 2 ounces mild blue cheese (such as Roquefort or Saint Agur), crumbled
- 1/4 cup buttermilk
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lemon juice
- Kosher salt, freshly ground pepper
- Wings and Assembly
- 2 tablespoons unsalted butter, melted
- 1/2 cup hot pepper sauce (such as Frank’s)
- 1/2 teaspoon cayenne pepper
- Kosher salt, freshly ground pepper
- Vegetable oil for frying (about 10 cups)
- 3/4 cup cornstarch
- 3 pounds chicken wings, tips removed, drumettes and flats separated
- 4 celery stalks, cut into thin sticks
- Special Equipment
- Deep-fry thermometer