Dustin's profile page
Recipes
Ham Wet Cure
By Dustin
This does about 30 lbs of meat
- On the Prague, see the instructions that comes with it. From the web site:
- 3 gallon Water
- 3 cup Pickling Salt (I have also used table salt)
- 1 cup Sugar / maple syrup / brown sugar (to taste)
- 2 tsp Spice to taste (thyme for lamb, black pepper & cloves for ham)
- Prague #1 Cure -optional!
- Use 1 oz. of cure for 25 lbs. of meat or 1 level teaspoon of cure for 5 lbs. of meat. Mix cure with cold water.
Isreali Couscous with Olives, Arugula and Feta
By Dustin
Bring 1 1/4 cups lightly salted water up to a boil
- 1 cup Israeli couscous
- 2 Tbsp extra virgin olive oil
- 1 bunch arugula, washed and coarsely chopped
- 1 cup pitted and chopped Kalamata or Taggiasca olives
- 1/2 cup minced red onion
- 1/4 cup minced celery
- 1 Tbsp lemon juice
- 1/2 cup crumbled feta cheese
- Salt and pepper
German Potato Salad
By Dustin
Test
- 3 pounds new potatoes
- 1 yellow onion, quartered
- 1/2 pound bacon, diced
- 1 large red onion, diced
- 3/4 cup cider vinegar
- 1 tablespoon mustard seeds
- 1/4 cup canola oil
- Salt and freshly ground pepper
- 8 green onions, thinly sliced
- 1/4 cup chopped fresh parsley leaves
Sweet Corn Humitas
By Dustin
Steamed fresh corn tamales filled with queso fresco
- 4 cups of corn (about 10 ears), removed from the cob and pureed
- 16 oz queso fresco
- 2 cups of instant white corn flour
- 2 cups corn stock
- 4 TBS sugar
- 2 TBS salt
- 2 tsp baking powder
- 1 and a half sticks butter
- 10 corn husks
Pickled Green Grapes
By Dustin
To accelerate the cure time for these unique pickles to a mere 24 hours, The Bristol calls for peeled grapes
- 1 cup apple cider vinegar
- 1/2 cup rice vinegar
- 1/2 cup granulated sugar
- 1 small cinnamon stick
- 1 1/2 pounds seedless green grapes
Chebureki
By Dustin
Never heard of chebureki? Well, if you haven't been to Eastern Europe (and particularly Russia), that's not surpris...
- 2 1⁄2 cups flour
- 1 ⁄2 cup water
- 4 tablespoons olive oil
- 1 teaspoon vodka (optional)
- 1 ⁄2 teaspoon sugar (white)
- 1 ⁄2 pound ground beef
- 1 ⁄2 onion (medium, finely chopped)
- 6 tablespoons milk
- 1 teaspoon parsley flakes (or finely chopped fresh parsley)
- vegetable oil (for deep frying)
- salt and pepper (to taste)
English Pea Griddle Cakes
By Dustin
Cook the peas in boiling salted water until tender
- 1 pound frozen peas
- 2 whole eggs + 2 egg yolks
- 1 cup Heavy Cream
- 6 Tb. All-purpose flour
- 6 Tb. butter
- 1/4 tsp. salt
- pinch of white pepper
Roasted Tomatillo Guacamole with Crunchy Chicharron - Rick Bayless | Frontera
By Dustin
Cut the avocados in half, running a knife around the pit from top to bottom and back up again
- 3 large avocados
- 1/2 cup Roasted Tomatillo Salsa (store-bought or homemade)
- 1/2 medium white onion, chopped into 1/4-inch pieces
- 2 tablespoons chopped fresh cilantro, thick bottom stems cut off
- Salt
- A 1-ounce piece of crispy chicharrón (preferably a freshly made one from a Mexican grocery store)
- A couple of tablespoons of Mexican hot sauce such as Tamazula, Valentina or Búfalo
- 1/4 About 1/4 cup grated Mexican queso añejo or other garnishing cheese like Romano or Parmesan
Cooked Water with Greens Recipe - Acquacotta di Verdure
By Dustin
The secret to its success lies in the selection of the herbs and greens used
- A loaf of day-old Italian bread
- 2 1/4 pounds (1 k) potatoes, peeled and cubed
- 1 pound (500 g) ripe tomatoes, chopped (and blanched & peeled, if you like)
- 1 pound (500 g) farm-fresh chicory, well washed and chopped
- Herbs (see below), minced
- Extravirgin olive oil
- Salt & Pepper to taste
Slow Cooker Jaci's Caribbean Chicken
By Dustin
Place chicken breasts, water, marinade, and onion in the slow cooker
- 4 Frozen Chicken Breasts
- 1 1/2 Cups of Water
- 1 Bottle of Caribbean Jerk Marinade
- 1 small onion, sliced
- 1 (8 oz) Can of Pineapple chunks, drained