American

Ingredients rack of ribs (3 lb roughly) favorite bbq sauce (about half a bottle, or 1 cup ish) 0.33 cup brown sugar, powderized (break up the chunks well) 1.5 tbsp salt 3 tsp black pepper 1 tbsp chili powder 2.5 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp dried mustard 1 tsp oregano Instructions Break up the rack into 3 pieces. Mix all the dry ingredients together in a bowl and mix really well. Make sure there are no clumps of brown sugar or otherwise. Rub the ribs well with the dry rub both sides. Wrap each in tinfoil twice. Once one way, then rotate and wrap in tinfoil again to make sure no juice escapes. Let marinate in fridge a couple hours or all day (if you do this in the morning) Either in gas or charcoal grill (for example here), get heat on one side of the grill. In a charcoal grill, only have coals on one side and get it preheated. Position the ribs on the other, close the lid but have the vents fully open. Don’t touch for at least an hour. Then open and rotate the ribs so the opposite sides are closer to the heat now. Cook another 30-60 minutes. If you have a meat thermoteter, great. If not, takes some judgement here. Obviously if hotter the grill, less time and vice versa. Unwrap the ribs. Coat both sides thick with bbq sauce and place over the coals now to glaze the bbq sauce. This is quick, about a minute per side. Be careful to not burn or cook off the bbq wetness entirely. Serve. With bbq sauce at table if you want more. It doesn’t need it though and these are well flavored.

Ingredients olive oil 1 large onion diced large green bell pepper diced 1 sprig (6" long at least) of fresh rosemary chopped (or dried) 4 cups broccoli crowns 6 cloves garlic minced 7 eggs beaten well with 1/8 cup whole milk 0.75 cup shredded hard cheese (like swiss) salt and pepper to taste Instructions In a wide pot or large, deep frying pan, saute onion, pepper, broccoli, and rosemary for 10 minutes until tender. Add garlic and saute another minute until garlic is fragrant. Whisk the eggs with the milk in a bowl and add salt and pepper. Whisk in the hard cheese as well. Pour the egg mixture over your tender vegetables, reduce heat to low, cover and cook until done in middle. DO NOT STIR. DO NOT OVERCOOK EITHER AS IT WILL BURN.

Ingredients Cheddar pastry: 2 cups all purpose white flour 1/2 tsp salt 1/2 cup cold butter, diced 1 cup chilled, grated sharp cheddar cheese (buy a bag of shredded cheese) 4-5 tbsp ice water Vegetable filling: 1 tbsp vegetable oil 4 cups chopped leeks (use only white and light green parts of 2 medium leeks) 2 bay leaves 1 tsp dried thyme 1 tsp dried sage (or 1 tbsp fresh) 1/2 tsp salt 2 cups green beans (cut into 1 in. lengths) 3/4 cup vegetable stock 3 cups chopped green cabbage 3 cups cubed butternut squash 3 cups sliced mushrooms Cheese Sauce: ...

Ingredients 1 pound ground beef (leave out if making vegetarian) 1 russet potato diced small 2 cloves garlic 1 bell pepper diced small 1 poblano diced small 1-3 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 1 yellow onion diced small 1 tbsp vegetable oil 2 tbsp chili powder 2 tbsp cumin 2 tbsp black pepper 1 tbsp garlic salt One 20 oz can of sliced pineapple, only using the juice 1 can black beans, drained and rinsed well 1 can white beans, drained and rinsed well 1 can dark red beans, drained and rinsed well 1 can corn One 28 oz can whole peeled tomatoes Saltines, shredded cheese, and sour cream for serving Instructions In large pot, use oil and cook the ground beef over medium high heat. When about halfway (few minutes), add the potatoes, garlic, and jalapenos. When beef is nearly done (another 5 minutes or so), add the veggies and all the seasoning. Cook another couple minutes constantly stirring. Note: veggies do not need to be fully cooked at this point. Add juice from pineapple jar, but not the pineapple itself. (slices of pineapple are cook’s appetizer) Simmer 1 minute or so. Add rest of the cans, make sure to rinse the beans well. Bring to simmer, stir once and cook for 30 minutes. Serve with shredded cheese, saltines, and sour cream if you have them.

Ingredients ? cup spicy ketchup with a little sriracha added in 2 tbsp brown sugar 2 tsp white vinegar 2 tsp Vegetable oil 1 med onion diced 3 garlic cloves minced 2 large eggs 1 tsp dried thyme 3 tsp salt 2 tsp black pepper 2 tsp garlic salt 2 tsp dijon mustard 2 tsp worcester sauce 1/2 tsp hot red pepper sauce (like sriracha or hotter) 1/2 cup milk 2 pounds ground meat (half beef and half pork (can be italian sausage too)) ? cup crushed saltine crackers ? cup minced parsley Package of thick cut bacon Instructions Mix glaze (first three ingredients) and set aside Cook onion and garlic until transparent. Mix rest of ingredients (except the bacon) in bowl well using your hands. Form that onto a greased baking sheet to a meatloaf shape. Cover with and wrap with bacon. Cover that with glaze mixture. Add more spicy ketchup as needed, Preheat and bake at 350 for 75 minutes or until cooked through completely. Serve. Serving side suggestions: mashed potatoes, greens (brussels, carrots, etc.), rice, gravy, etc.

Ingredients 2 pound stew meat 2 tbsp vegetable oil 2 tbsp black ground pepper 2 tbsp garlic salt 3 tbsp Worchester sauce 2 cups water 2 large russet potato diced small 3 cloves garlic minced 1 bell pepper diced small 1 poblano diced small 1-2 jalapeno diced small (vary # on heat desired), use seeds if desired but recommended 2 yellow onion diced small 1 container of sliced mushrooms 1 stalk of celery, diced 3-5 cups water (dependent on soupiness desired) 1 can corn 1 can okra Saltines and shredded cheese for serving Instructions In large pot, use oil and cook the beef over medium high heat. Add Worchester, pepper, garlic salt and minced garlic. After seared, add a few cups of water and bring to simmer. Lower heat to low, cook with lid on for 1 hour. Check occasionally and add more water if it has boiled off. Add all the veggies. Add more pepper and salt to taste. Add water as needed (depending on soupiness desired) and all canned ingredients. Bring to simmer, set to medium low heat, stir once and cook for 45 minutes. Serve with shredded cheese and saltines if you have them. Notes Ground beef can be substituted for stew meat. Dramatically lowers the needed cook time and frankly tastes just as good.

Ingredients Burger: 1/3 cup quinoa (cook according to package instructions) 1 can black beans (drained and rinsed well) 1/2 cup bread crumbs Half bell pepper (any color) 1 large egg 1/4 onion (yellow or red) 1-2 large cloves garlic, minced 1 jalapeno (optional) 1.5 tsp cumin 1 tsp salt (or more to taste) 1 teaspoon cholula or hot sauce 3 tablespoons olive oil Toppings: Typical lettuce (or spinach), sliced tomatoes, thin sliced red onion, ketchup, mustard, sliced jalapenos (highly recommended), etc. Air fried onion rings are a nice touch and adds crunch Instructions Cook Quinoa according to package instructions Use food processor (or mince really well) bell pepper, jalapeno, and onion After steps 1 and 2, mix all burger ingredients together. Should holdl together in your hand and be moist. Only add minimal water if it feels too dry. Use a fork and smash all the beans to make them more paste like. Then, mix and mash everything together with your hands and make 4 burgers (aim to have the thickness even throughout, as they cook better). Prep skillet with olive oil and heat up. Reduce heat to medium or medium low and lay 4 patties. Cook on one side until patties are somewhat firmer together (~10 minutes or so). Be patient and if you flip too early you will have crumbles!!! If you wait long enough, use spatula carefully and flip on other side to cook another 10 minutes or so. After cooking both sides should be very brown/black and stay together reasonably well.

Ingredients 2 cups canned chicken or diced rotisserie ? cup buffalo sauce ? cup greek yogurt 2 tbsp mayo 1 tbsp ranch seasoning 1/2 cup celery diced 1/2 cup red onion diced 1/4 cup green onion sliced 2 tbsp feta Salt and pepper to taste Cottage cheese Instructions Mix together all but cottage cheese. Mix that at serving. Serve with bread for sandwiches or crackers for chips and dip. Tastes absorb and mix better with time. Refrigerate after mixing.

Ingredients 1 9" pound dough flattened 1.5 cups milk (almond, whole, or whatever) 2 tsp cajun seasoning 3 tbsp butter (or less) 1 green bell pepper diced 1 onion diced 3-4 tbsp all purpose flour (vary depending on thickness desired) 2 cups chicken broth (or water) 1 lb red potatoes (or any color) diced small 1 whole rotisserie chicken shredded well (can substitute 1 lb cooked sausage) 2 diced and seeded jalapenos Salt and pepper to taste (min 1 tsp each) Instructions Put pie dough on baking sheet, brush on some milk, sprinkly just a little bit of cajun seasoning (this is not included in amount above) and bake at 400 F for 15-20 min until crispy and golden brown. Melt butter in large skillet and cook onion and bell pepper until softened. Add cajun seasoning and flour. Stir and cook flour until raw flavor is gone (1 minute or so). Add milk and chicken broth and stir well. Add potatoes and chicken and jalapenos. Bring to simmer and cook 20 min minimum. Add water if you want it thinner. Serve in bowl and cut a slice out of the pie crust to dip in the top per serving (the pie crust makes 4 servings ideally)

Ingredients 3 lbs bone in chicken thighs 5 cups unsalted chicken stock 1 tbsp butter 1 huge russet potato, diced 3 medium carrots, diced 3 celery ribs, diced 1 humongous onion, diced 3 cloves garlic, minced 2 bay leaves Pinch dried thyme 1/2 cup all purpose flour (less not more) 1 cup frozen green peas Salt and pepper to taste Dough: 2 cups all purpose flour 1 tbsp baking powder (not soda) 1 tsp salt 3/4 cup milk 2 tbsp butter 1 tbsp olive oil Optional: salt and fish sauce for table side seasoning ...