Kirk's Recipies

  • Bleu:up to 113° (beef).

  • Rare: 113°-122° (beef, game).

  • Medium-rare: 122°-129° (beef, game, veal, lamb).

  • Medium: 129°-136° (beef, game, veal, lamb)

  • Medium-well: 136°-149° (beef, game,veal, lamb)

  • Well done: 149°-162° (beef, game, veal, lamb, pork, poultry)

 

 

Sea Water = 35g salt to 1,000ml (grams) water (Ratio=1 to .035)

 

 

1 cup Bread Flour = 120 grams

1 cup AP Flour = 120 grams

1 cup Whole Wheat = 113 grams

1 cup Spelt = 99 grams

1 cup Sour cream = 230 grams

1 cup Semolina = 167 grams

 

 

SOFT BOILED EGGS

 

Duck eggs 4:45

Chicken Eggs 4:15

 

 

PASTA

 

1 egg per person

3:2 flour to egg ratio by weight

Flour mix: 60% Semolina, 40% AP (3:2)

 

(Sicilian Pasta Recipe)

 

3 C. Semolina 

3 eggs

1 yolk

1 tsp. Salt

1 TBSP. Olive Oil

 

 

 

 

BUTTER WEIGHTS

 

1 stick - 113g

1 TBSP. - 14g

 

 

CREAM FRAICHE

 

1 cup heavy cream

3 TBSP Buttermilk 

 

Cover with a breathable cover and let sit at room temperature for 24 hours. Refrigerate an additional 24 hours. 

 

AMATRICIANA

Olive oil

guanciale or pancetta 

(Onion)

White wine

Crushed tomatoes 

Romano

Rigatoni 

 

CACIO E PEPE

Pasta water

Butter

Black pepper

Olive oil

Romano/parmesan 

Spaghetti   

 

PASTA ALLA GRECIA

guanciale or pancetta

Olive oil

Pasta water

Romano 

Black pepper  

 

 

CARBONARA

guanciale or pancetta

Olive oil

Pasta water

Romano 

egg

Black pepper  

(Onion)

 

RAGU ALLA BOLOGNESE

Veal, beef or lamb

Guanciale or Pancetta 

Onion 

Carrot

Celery 

Olive oil

Beef broth

Tomato paste

White Wine 

Salt/pepper

Cream

Garlic

Parsley 

Parmesan 

Fettuccine 

 

ALFREDO

1 lb fettuccine noodles dry 

1 stick unsalted butter 

4 oz Parmigiano-Reggiano cheese, freshly grated * 

¾ - 1 tsp salt (to taste) 

 

Instructions Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes. While the pasta heats, gently melt the butter in a large skillet with high sides. Drain the pasta (reserving the water) and transfer it to the skillet with the melted butter. Add a ¼ tsp salt and mix with a fork or tongs. Add a handful of grated cheese and a ladle of pasta water, mixing continuously. Add more cheese, a little at a time, mixing between each addition, until all the cheese has been used. Add more pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.) Taste and adjust the salt as necessary. Serve immediately. 

 

NEOPOLITAN RAGU

Whole beef flank/pork

Onion 

Carrot

Celery 

Butter

Tomato sauce

Diced tomatoes 

Red Wine 

Salt/pepper

Olive oil

Garlic

Parsley 

Basil

Penne 

 

MEAT MARINADE

soy sauce

Worcestershire sauce

adobo sauce

rice wine vinegar

canned chipotle

dried chipotle

fresh bay leaf

fresh leek

dried onion

dried garlic

dried rosemary 

dried tarragon

white wine

sesame oil

salt

 

 

QUICHE CUSTARD (10 inch) 

with pastry on top only, not underneath

 

One pie pastry or puff pastry (to use on top instead of underneath)

9 Eggs (6 + 3 yolks)

1.5 c heavy cream or crèame fraîche (or 3/4 c cream + 3/4 c sour cream (173 g))

3/4 c whole milk

8 oz shredded cheeses

Onion powder, garlic powder, fresh parsley 

1/4 tsp fresh nutmeg

Pinch of cayenne, salt and pepper 

Shred into small bits any meats or veggies!

Mix eggs, cream, sour cream, milk, spices in a large bowl.

Put shredded cheese, meats, & veggies in 10-in well-buttered pie dish (remember, do not use pastry underneath).

Pour liquid egg mixture gently on top of goodies.

Unroll and carefully place the puff pastry (or pastry) on top of the quiche mixture.

Softly spread room temperature butter over pastry top. 

Cut tin foil circle and place on top, then place pie ring over to hold.

**Don’t forget pie ring**

 

Bake 35 minutes at 425°. Check and continue cooking until it’s firm in middle and it passes the clean toothpick test.

 

PIE CRUST

 

250 g sifted pastry flour

125 g butter 

1 egg yolk

50 g cold water 

Pinch of salt

Pinch of sugar

 

 

SALSA (Medium)

 

2 Large Field Tomatoes 

1 Medium Onion

1/2 Bunch fresh cilantro 

1 jalapeño (1/2 de-ribbed

1/2 cob of fresh uncooked corn

Juice of 2 limes 

Salt to taste

 

 

POTATO LEEK SOUP

    • 3 tablespoons butter

    • 3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)

    • 2 large russet potatoes (about 18 ounces total), peeled, diced

    • 4 1/2 cups (or more) chicken stock or canned low-salt broth

    • 2 tablespoons chopped fresh chives

 

  • Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.

 

  • Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.

 

 

VANILLA ICE CREAM 

 

Ice Cream (Custard) Base:

3 cups half-and-half

1 cup heavy cream

8 large egg yolks

9 ounces sugar

2 teaspoons pure vanilla extract

 

1 vanilla bean (Vanilla Ice Cream)

1 Qt. Frozen Strawberries (Strawberry Ice Cream)

 

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat. 

 

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid. Add extras (strawberries), cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

 

Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

 

 

TABOULI

 

Parsley

Celery 

Tomato 

Bulgar wheat

Sprouted quinoa 

Salt

Lemon juice 

Red onion 

Cucumber 

 

 

CRAB CAKES

 

8 oz. Crab Meat

1 Egg

1 tsp. Worcestershire

1/8 tsp. Dry Mustard

1 TBSP. Mayonaise

1/2 tsp. Lemon Juice

1 1/2 tsp. Mustard

1 1/2 tsp. Melted Butter

1/2 tsp. Parsley Flakes

1/2 tsp. Chesapeake Seasoning

1/4 cup Bread Crumbs

 

 

NEW ENGLAND CLAM CHOWDER

 

    • 3 8-ounce bottles clam juice

    • 1 pound russet potatoes, peeled, cut into 1/2-inch pieces

    • 2 tablespoons (1/4 stick) butter

    • 3 slices bacon, finely chopped

    • 2 cups chopped onions

    • 1 1/4 cups chopped celery with leaves (about 2 large stalks)

    • 2 garlic cloves, chopped

    • 1 bay leaf

    • 1/4 cup all purpose flour

    • 6 6 1/2-ounce cans chopped clams, drained, juices reserved

    • 1 1/4 cups half and half

    • Cream Sherry

 

 

CHICKEN SALAD

 

  • Rotisserie Chicken

  • Mayonaise

  • Dijion Mustard

  • Green Onion

  • Celery

  • Fresh Parsley

  • Dried Tarragon

  • Black Pepper

  • Garlic Powder

  • Onion Powder

  • Mrs. Dash Table

  • Smoked Paprika 

  • Lemon Juice

  • Salt

 

 

POTATOES AU GRATIN

 

Enough sliced potatoes for a small square baking dish

Sauce Infusion:

1 Pint of heavy cream

1 TBSP fresh minced garlic

1 heaping tsp herb de Provence

1 bay leaf

1/2 tsp fresh ground nutmeg

Dash of cayenne pepper

Salt and pepper to taste

Freshly grated parmesan cheese to taste

Finish with 1 TBSP butter

Finish: 

After sauce is finished, remove bay leaf, add potatoes to sauce and stir gently to combine. Pour in to the small baking dish and bake covered at 350º for 1 hour. Top with breadcrumbs, cold butter pats, and gruyere and or cheddar cheese, then broil until top begins to brown. Let rest for 15 minutes before serving.

 

 

KIRK’S MAC ’N’ CHEESE

 

1 pound pasta

1 pound sharp cheddar 

1 cup velveeta

1 cup Parmesan 

1/2 cup sour cream

1/2 cup cream

6 eggs

Milk

Pinch Cayenne  

Smoked Paprika 

Dash dry mustard 

Dash fresh nutmeg 

Pinch of garlic

Salt and pepper

Dash of Worcestershire 

One onion

4 strips of bacon diced

Butter

 

Salt water and cook and drain pasta. Shred all the cheeses and mix together in a large bowl. Sauté onions and bacon. Mix pasta, onions and bacon together with the cheese mixture. Blend the rest of the ingredients together in a blender. Place the pasta / cheese mixture in a deep baking dish. Pour the liquid over the pasta filling to the top. Give a quick stir and bake covered or 45min at 350°. Take off lid and bake another 30min. 

 

 

KAROLYN’S APPLE PIE

 

• 8-9 large apples of varying flavors and crispness, thinly sliced

• 2 tbsp. fresh lemon juice

• 3⁄4 cup granulated sugar

• 1 tsp. granulated sugar (to sprinkle on top before baking)

• Pinch of slat

• 3 tbsp. all-purpose flour

• 1⁄2 tsp. ground cinnamon

• 1/8 tsp. ground nutmeg

• 1 tbsp. cold unsalted butter cut into small (1/4-inch) cubes

• 1 egg white, beaten

Directions:

1. Mix in small bowl the sugar, nutmeg, cinnamon and pinch of salt.

2. Peel, core, and cut apples into thin slices and toss with lemon juice.

3. Toss together apples with the bowl of dry mixture until evenly coated. Transfer apples to a colander or strainer,

over a large bowl and allow the apple liquid to drain for at least 30 minutes. You will be left with about 1 cup of juice. Pour the leftover apple liquid into a glass microwave-safe measuring cup and microwave on High until the liquid has reduced by about half. You should have about 1⁄3 cup of reduced apple liquid. Set aside while you prepare the rest of the pie.

4. Press bottom layer of pie dough ease dough into pie plate. Leave dough that overhangs pie plate in place; refrigerate until dough is firm, about 15 minutes.

5. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper. Refrigerate, leaving dough between parchment sheets, until firm, about 15 minutes.

6. Toss the apples evenly with 3 tablespoons of all-purpose flour. Fill the bottom portion of the pie with the apple mixture, and drizzle the reduced apple liquid all over the filling; it will almost immediately harden, but will melt again once it's baked.

7. Dot the apples with the 1 Tbs. cold butter cubes.

8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of

parchment. Pinch edges of top and bottom dough rounds firmly together. Trim excess dough with kitchen shears, leaving 3⁄4-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. To seal pie, flute edges using thumb and forefinger or press with fork.

9. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.

10. PUT PIE CRUST RING ON SO IT WON’T BURN PASTRY EDGES!!

11. Set pie on preheated baking sheet and bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to

350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Transfer pie to wire rack and cool at least 2 to 3 hours before cutting into it.

 

 

BACON, BRUSSLES SPROUTS, BREEN BEAN CASSEROLE

6 bacon slices 

1 pound trimmed and quartered fresh Brussels sprouts 

2 pounds fresh green beans

1/2 cup salted butter, divided 

8-oz.) pkg. sliced fresh cremini mushrooms roughly chopped 

1/4 cup chopped fresh shallot (from 1 large shallot) 

6 tablespoons all-purpose flour 

4 cups whole milk 

4 ounces Parmesan cheese, shredded (about 1 1/2 cups) 

2 teaspoons kosher salt 

1/2 teaspoon black pepper 

1 (8-oz.) can diced water chestnuts, drained 

1 cup crispy fried onions or shallots (about 2 oz.)

 

Step 1

Preheat oven to 350°F. Squeeze green beans lightly in hands to remove excess water.

 

Step 2

Cook bacon slices in Dutch oven over medium until crisp, about 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in Dutch oven. Crumble bacon and set aside.

 

Step 3

Cook Brussels sprouts and green beans in reserved drippings in Dutch oven just until tender and lightly browned, about 8 to 10 minutes. Remove vegetables from Dutch oven.

 

Step 4

Add 2 tablespoons of the butter to the drippings in the Dutch oven over medium-high. Add mushrooms and chopped fresh shallot, and cook, stirring often, until mushrooms are deeply browned and shallots are caramelized but not burned, 8 to 10 minutes. Transfer mushroom mixture to a plate, and without wiping out Dutch oven, add remaining 6 tablespoons butter to Dutch oven. Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly until smooth. Cook, whisking constantly, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, salt, and pepper until melted and smooth. Stir in reserved Brussels sprouts and green beans, mushroom mixture, and water chestnuts; spoon into a lightly greased 13- x 9-inch (3-quart) baking dish.

 

Step 5

Bake in preheated oven until bubbly around edges, about 15 minutes. Remove from oven, and sprinkle crumbled bacon with fried onions or shallots over casserole. Return to oven, and bake until bubbly and topping is golden brown and crisp, about 

 

 

BLENDER HOLLANDAISE SAUCE

    •    3 large egg yolks

    •    0.25 tsp salt

    •    Pinch pepper and pinch of cayenne.  

    •    1.5 tbsp fresh lemon juice

    •    113.5 g unsalted butter (1 Stick melted)

 

 

BLENDER BEARNAISE

  •         1/4 cup white wine vinegar

  •         1/4 cup white wine

  •         2 tablespoons shallots (minced)

  •         3 tablespoons tarragon 

  •         salt to taste (kosher)

  •         black pepper to taste

  •         3 extra large egg yolks

  •         2 sticks unsalted butter (melted)

 

CALVIN'S BBQ SAUCE

1/2 vinegar and 1/2 water

touch of chili sauce

red pepper flakes

2 tbsp sugar

salt & pepper

garlic

 

 

JOANNE'S JALAPENO CORNBREAD

1 package Jiffy mix

substitute 3/4 cup sour cream for milk

2 eggs

1/4 cup chopped jalapeños w/o juice

Directions:

Mix eggs & sour cream really well, then mix in jalapeños.

Then mix in the Jiffy but ONLY JUST until the dry ingredients are incorporated (do not overmix.)

Bake in loaf pan. When it starts to brown, prick w/toothpick to test doneness.

 

 

JOANNE'S SEAFOOD SALAD

1 lb sea legs

Green onions

Green pepper

Dukes mayo

Pasta

1tbsp Old Bay

Parsley

Lemon juice 1 lemon

Directions: Mix all SPICES with mayo FIRST then add remaining ingredients. If too tart, sprinkle w/sugar OR pickle juice

 

BEEF STAOGANOF

2 lbs top round steak cut into strips (or beef stew meat)

1 large onion, chopped (1 cup)

1 can cream of mushroom soup (or onion)

1/4 tsp pepper & salt, to taste

1/4 cup water

1 TBsp dried chives

1 clove garlic

1 tsp Worchestershire

1 cube beef boullion (or 1 tsp better than boullion)

1/4 cup dry white wine

1 tbsp AP flour

(1) 16 oz container sour cream

1/2 cup chopped fresh parsley

6 cups hot cooked noodles (or cooked rice)

 

Directions: 

Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add can of soup, and water. Season with chives, garlic, Worcestershire, and bouillon.

In a small bowl, mix together the wine with the flour. Pour over the beef.

Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.

Serve over noodles (or rice)

 

 

JAMBALAYA

Cooked In a Dutch Oven

 

.5 lb. Kielbasa Sausage

.5 lb. Ground Pork Sausage

1 lb. Large Shrimp

1 Large Onion

Stalks of Celery

1 Large Red Bell Pepper

1 Jalapeno Pepper

3 Cloves Garlic

2 Fresh Bay Leaves

.5 cup Chopped Parsley

1 cup Rice

Adobo Seasoning

Smoked Paprika

Mrs. Dash Table Blend

Better than Bullion Lobster

Better than Bullion Chicken

1 can Diced Tomatoes

Olive Oil

 

Brown Kielbasa. Drain pan.

Brown Pork Sausage. Drain pan

 

Softito:

Heat 1 TBSP Olive Oil in Pan

 

1 Minced Onion

Equal parts to onion: Celery, Bell Pepper

1 Ribbed and Seeded Jalapeno

Adobo Seasoning

Smoked Paprica

Mrs. Dash Table 

Empty Pan

 

Cook Rice dry in a small amount of Olive Oil until slightly white.

 

Add cooked meat and sofrito.

 

1 can Diced Tomatoes w/ Juice

Add water to just above the other ingredients.

1 large TBSP Lobster Stock Paste

.5 TBSP Chicken Stock Paste

3 Cloves Garlic

2 Fresh Bay Leaves

 

Bring to boil then simmer for 30 minutes. Remove from heat and add 1 lb. large shrimp and .5 cups fresh chopped Parsley. Let rest for 15 minutes.

 

 

GRITS

75g (1/2 Cup) Polenta or Course Corn Meal

2 cups (470g) Water

.5 tsp Salt

1 TBSP Butter

 

 

JAMAICAN JERK SEASONING

1 tablespoon garlic powder

2 to 3 teaspoons cayenne pepper

2 teaspoons onion powder

2 teaspoons dried thyme

2 teaspoons dried parsley

2 teaspoons sugar

2 teaspoons salt

1 teaspoon paprika

1 teaspoon ground allspice

1/2 teaspoon black pepper

1/2 teaspoon dried crushed red pepper

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

 

 

BLACKENING SEASONING

1 Tbsp. paprika

1 Tbsp. garlic powder

1 Tbsp. onion powder

1 Tbsp. black pepper

1 tsp. thyme dried

1 tsp. cayenne pepper

1 tsp. basil dried

1 tsp. oregano dried

1 tsp. salt 

 

 

BLENDER HUMMUS

    • 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas

    • 1/4 cup (60 ml) fresh lemon juice (1 large lemon)

    • 1/4 cup (60 ml) well-stirred tahini

    • 3 garlic clove, minced

    • 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving

    • 1/2 teaspoon ground cumin

    • Salt to taste

    • 2 to 3 tablespoons (30 to 45 ml) water

    • Dash ground paprika or sumac, for serving

 

 

SOUTHERN FRIED CHICKEN

  • 2 cups all-purpose flour

  • 2 tsp. salt

  • 1.5 tsp. dried thyme leaves

  • 1.5 tsp. dried basil leaves

  • 1 tsp. dried oregano leaves

  • 1 tablespoon celery salt

  • 1 tablespoon ground black pepper

  • 1 tablespoon dried mustard

  • 4 tablespoons paprika 

  • 2 tablespoons garlic granuals

  • 1 tablespoon ground ginger

  • 2 tablespoons ground white pepper

  • 1 tsp. Accent Seasoning 

  • Buttermilk

  • 2 large eggs

  • 1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)

  • vegetable oil for frying

 

  1. Soak chicken pieces in buttermilk for at least 2 hours. Over night would be better. 

 

  1. Drain chicken from buttermilk and set aside in colander for 10 minutes. 

 

  1. Dip chicken in egg wash then in breader. Let sit on a wire rack for 20 minutes. 

 

  1. Fry at 300º for 20-25 minutes. Or, Fry at 350º for 5 minutes then finish in a 325º oven. 

 

 

JALAPENO POPPER DIP

DIP

  • 12-14 strips of bacon, cooked and crumbled, divided (a little more than 1 cup total)

  •  2 (8 ounce) pkgs. cream cheese, softened

  •  1/2 cup sour cream

  •  1/2 cup mayonnaise

  •  4-6 large jalapenos, cut, with seeds and stems removed, and finely chopped (about 1 cup)

  •  1 teaspoon garlic powder

  •  1/4 teaspoon smoked paprika

  •  1/4 teaspoon pepper

  •  1/4 teaspoon salt

  •  1 1/2 cups mozzarella cheese, shredded

  •  3/4 cup sharp cheddar cheese, shredded

  •  3/4 cup monterey jack cheese, shredded

  •  1/4 cup grated parmesan cheese

 

TOPPING

  • 3/4 cup plain panko breadcrumbs

  •  3 tablespoons salted butter, melted

  •  1/4 cup grated Parmesan cheese

  •  Chopped fresh parsley, for garnish

 

  1. Cook the bacon, then chop or crumble.  Set aside 2-3 tablespoons for topping.  Preheat oven to 350 degrees F. 

  2. In a large bowl, blend the cream cheese with the sour cream and mayonnaise until smooth using a hand mixer.  Stir in the chopped jalapeno, crumbled bacon, garlic powder, smoked paprika, pepper, and salt.  Add the cheese and stir to combine, then pour into a 10-inch skillet or square baking dish, spreading into an even layer.

  3. In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan cheese, tossing with a fork to coat the breadcrumbs.  Sprinkle over the top of the dip.

  4. Bake for 20 to 25 minutes until the breadcrumbs are lightly browned and the dip is hot all the way through.  Remove from the oven and sprinkle with the reserved bacon and chopped fresh parsley, topping with additional fresh sliced jalapenos, if desired.  Serve hot with crackers, chips, or veggies for dipping.

 

 

PANCETTA

 

Ratios and multipliers of spices to weight of Pork Belly are as follows:

 

Salt 3% (.03)

Black Pepper 2% (.02)

Red Pepper .5% (.005)

Garlic .25% (.0025)

Italian Seasoning .5% (.005)

 

Optional:

Brown Sugar 1.75% (.0175)

Juniper Berry .5% (.005)

 

  1. Cover in rub, vacuum seal, let rest in refrigerator for 2 weeks. Flip every other day or so. 

  2. Rinse and dry

  3. Truss with butchers twine, weigh, and hang in refrigerator for 3 to 4 weeks.

  4. For Panchetta that doesn’t need to be cooked (Fully Cured), hang until the weight has decreased by 20% - 25%.

 

 

BACON

Ratios and multipliers of spices to weight of Pork Belly are as follows:

 

Salt 3% (.03)

Brown Sugar 3% (.03)

Black Pepper 1% (.02)

Paprika .5% (.005)

Onion .5% (.005)

 

  1. Cover in rub, vacuum seal, let rest in refrigerator for 10 days. Flip every day. 

  2. Rinse and dry for 2 hour in fridge. 

  3. Smoke at 170° - 200° for 3-4 hours for internal temperature of 150°

 

 

CRANBERRY SAUCE

 

12oz Fresh Cranberries

1 C sugar

1 C Orange Juice

 

Cook on medium heat for 15 minutes. Let cool.

 

 

BREAKFAST SAUSAGE

1 lb. ground Pork (70/30)

1 tsp. Salt

1 tsp. Sage

.5 tsp. Brown sugar

.5 tsp. Black Pepper

.5 tsp. Thyme

.5 tsp. Coriander 

.5 tsp. Paprika 

Smidge of cayenne 

 

DILL PICKLES

.75 C. White Vinegar

.75 C. Apple Cider Vinegar

1.5 C. Water

1 TBSP. Pickling Spice

1 TBSP. Salt

1 tsp. Sugar

1 tsp. Dried Dill

6 Cloves Smashed Garlic

 

  • Gently heat mixture until salt and sugar are dissolved.     

  • Pack cucumbers in jars with a sprig of fresh dill    

  • Fill jars with liquid    

  • Let cool then place in refrigerator for 48 hours    

 

 

MOJO PORK

For 3.5 lb boneless pork shoulder. Adjust marinade recipe to actual weight. 

 

  • 3/4 cup extra-virgin olive oil     

  • 1 cup lightly packed cilantro, finely chopped     

  • 1 tablespoon finely grated orange zest     

  • 3/4 cup fresh orange juice     

  • 1/2 cup fresh lime juice     

  • 1/4 cup lightly packed mint leaves, finely chopped     

  • 8 garlic cloves, minced     

  • 1 tablespoon minced oregano     

  • 2 teaspoons ground cumin Kosher salt Pepper    

 

Step 1    

In a blender, blend together all of the ingredients. Transfer the marinade to a large resealable plastic bag, or brining bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.

 

Step 2    

Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.

 

Step 3    

Roast the pork for 30 - 45 minutes, until lightly browned. Transfer to instant pot and pressure cook on low setting for 1.5 hours. Let rest in the pot with the lid off for 30 minutes. Discard the string before slicing across the grain, or hand pull for BBQ style pork. 

 

 

EGG SALAD

Eggs

Mayonnaise 

Dijon Mustard 

Dill Relish

Paprika 

Salt and pepper 

Lemon juice

 

 

Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. 1/4 teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons).

 

 

STRAWBERRY JAM

3 lbs hulled strawberries chopped

1.5 c sugar 

3 TBSP Lemon Juice or 3/4 tsp. Citric Acid

.25 tsp Xanthan Gum

 

Combine strawberries and sugar and let sit for 30 minutes. Then simmer mixture for 5 minutes. Drain juice from strawberries and return juice to heat. Reduce until syrup is thick when dripped on a frozen plate, at least 30 minutes. Remove from heat and add dissolved Xanthan Gum. Add strawberries back to syrup. Can in jars. 

 

 

TOMATO SOUP

1  29oz can of Whole Peeled Tomatoes 

1  29oz can of Tomato Puree

3/4 can of Water

2 TBSP Chicken Base

1 TBSP Garlic Powder

2 TBSP Dried Onions

1 TBSP Mrs Dash Garlic and Herb
1 Bouquet Garnet (Rosemary, Tarragon, Bay Leaves)

1 tsp Duck Fat

1 TBSP Butter

Generous amounts of fresh Basil, Parsley and Chives

Heavy Cream

Salt and Pepper

 

Add all ingredients besides fresh herbs, cream and salt and pepper to Instant Pot. Cook on high for 2 hours. Add Basil, Parsley, Chives and cream. Salt and Pepper to taste.

BREADS

 

1 cup Bread Flour = 120 grams

1 cup AP Flour = 120 grams

1 cup Whole Wheat = 113 grams

1 cup Spelt = 99 grams

1 cup Sour cream = 230 grams

1 cup Semolina = 167 grams

1 cup Paleo Flour = 92g

 

1.5 tsp yeast per 454g (.0033xFlour)

 

1 Cup Sourdough Starter equals about 234g

 

 

ORIGINAL SOURDOUGH

(Artisan Style at 80% hydration)

Makes one 638g (1.5 lb.) Loaf

 

200g Sourdough Starter (100% hydration)

30g Semolina

30g Spelt

10g Whole Wheat

5g Course Rye

175g AP Flour

180g Spring Water

8g Mineral Salt

ORIGINAL SOURDOUGH (LOAF)

(Loaf Style at 66% hydration)

Makes one 882g (2 lb.) Loaf

 

300g Sourdough Starter (100% hydration)

196g Spring Water

45g Semolina

45g Spelt

15g Whole Wheat

7g Course Rye

262g AP Flour

12g Mineral Salt

 

 

FRENCH

 

(65% hydration)

Makes one 668g (1.5 lb.) Loaf

 

200g Sourdough Starter (100% hydration)

280g AP Flour

20g Whole Wheat

160g Spring Water

8g Mineral Salt

 

 

FRENCH (WHITE) LOAF

 

(65% hydration)

Makes one 920g (2 lb.) Loaf

 

300g Sourdough Starter (100% hydration)

208g Spring Water

370g AP Flour

30g Whole Wheat

12g Mineral Salt

 

 

ITALIAN

 

(65% hydration)

Makes one 618g (1.3 lb.) Loaf

 

200g Starter

128g Spring Water 

120g AP Flour

100g Semolina

30g Whole Wheat

30g Olive Oil

7g Salt

Polenta for dusting

HONEY WHEAT

(70% hydration)

Makes one 729g (1.6 lb.) Loaf

 

200g Starter

150g Spring Water 

34g Semolina

197g Whole Wheat Flour

63g AP Flour

34g Honey

9g Salt

 

 

HONEY WHEAT LOAF

 

(70% hydration)

Makes one 1030g (2.3 lb.) Loaf. 

 

300g Starter

225g Spring Water 

51g Semolina

295g Whole Wheat Flour

95g AP Flour

51g Honey

13g Salt

 

POTATO ROLLS

 

Yield: 24 servings (serving size: 1 roll)

 

2 large eggs

67g sugar

170g lukewarm water (water in which the potatoes were boiled, if possible) 

2 teaspoons salt

85g softened butter

227g unseasoned mashed potatoes

2 1/2 teaspoons instant yeast or active dry yeast

510g AP flour

 

INSTRUCTIONS

 

To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.

 

Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.

 

Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.

 

Place the rolls in a lightly greased 9" x 13" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F.

 

Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.

 

 

PANCAKE MIX

284g  AP Flour

1 tsp. Baking Powder

1 tsp. Kosher Salt

1 tsp. sugar

.5 tsp. Baking Soda

 

Total mass for one batch is 295g

 

 

BUTTERMILK SUBSTITUTE 

1 part sour cream or plain yogurt : 3 parts whole milk 

 

Sour Cream/Whole Milk = 240g/cup

Heavy Cream = 230g/cup

 

PANCAKES

 

1 Batch of Pancake Mix

2 Eggs (Separated and Whipped to Stiff Peaks)

1.5 C. Buttermilk

1 C. (8 oz./227g) Sour Cream (or 1 extra cup of buttermilk)

4 TBSP. (57g) Melted Unsalted Butter (Drizzle in when mixing)

 

 

WAFFLES

1 Batch of Pancake Mix

2 Eggs (Separated and Whipped to Stiff Peaks)

1.5 C. Buttermilk (360g)

1 C. (8 oz.) Cold Club Soda (237g)

4 TBSP. (57g) Melted Unsalted Butter or Oil (Drizzle in when mixing)

1 tsp. Vanilla (Optional)

 

 

BUTTERMILK BISCUITS

  

Cook at 450º

10 oz. (284g) AP Flour

.5 C. (120g) Buttermilk

.5 C. (120g) Sour Cream

1 TBSP. Baking Powder

.25 tsp. Baking Soda

1 tsp. Kosher Salt

8 TBSP. (1 Stick / 113g) Cold Butter in Pats

2 TBSP. (28g) Unsalted Butter to Top (Optional)

 

 

CREAM BISCUITS

Bake at 450º

10 oz. (284g / 2 cups) AP Flour

1 TBSP. Baking Powder

1 tsp. Kosher Salt

4 TBSP. (1/2 Stick / 57g) Melted Butter

1.25 C. (300g) Heavy Cream

***Add 3 TBSP Sugar to make Scones***

 

CORNBREAD

2 1/4 cups plain corn meal (270g)

2 eggs

2 cups buttermilk (488g)

3 TBSP melted butter

1 TBSP bacon grease

1 1/2 tsp baking powder

1 tsp baking soda (not needed if using regular milk)

1/2 tsp salt

 

Dislove baking soda in 1 TBSP cold water. Mix all ingredients in mixer until smooth. Pour in to a hot, well greased pan and bake for 15 minutes at 450º.

 

 

SPOON BREAD

4 tbsp. unsalted butter (1 tbsp. softened, 3 tbsp. melted)

3 1/2 cups milk

1/2 cup cream

1 1/4 cups cornmeal

1 tsp. baking powder

1 tsp. fine salt

3 eggs

 

INSTRUCTIONS

1. Grease cake pan with some of the softened butter. Set the prepared pan aside. 

 

2. In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature. 

 

3. Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes. 

 

4. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.

 

 

HUSH PUPPIES

2 cups plain corn meal (240g)

1/4 cup flour (30g)

1/2 tsp baking soda (not needed if using regular milk)

1 1/4 tsp baking powder

3 TBSP chopped onion (Rehydrated - use leftover water)

1 tsp salt

sugar (32g)

1 egg (beaten)

1 cup buttermilk

 

Heat oil to 350º. Mix all ingredients together and drop by the spoonful in to fryer 4”-5” deep. Cook until golden brown

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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