Author: kennyrencher

Short family favorite passed down through a couple generations.

2 Tbls chili powder
3/4 tsp salt
1 tsp oregano
1/2 tsp basil
1 tsp cumin
1/4 tsp black pepper
1/4 tsp white pepper
1/8 tsp cayenne

1 lb ground beef
1 medium onion, chopped
2-4 cloves garlic, minced
8 oz can tomato sauce
10 corn tortillas
10 chunks of cheddar cheese (1/2″ x 1/2″ x 3″)
10 chunks of Monterey Jack cheese (1/2″ x 1/2″ x 3″)
shredded cheese

Directions:

1. Brown beef lightly in a skillet. add onion and garlic cooking until onion is tender but not browned. Add tomato sauce and spice mixture. Simmer for 15 minutes or so adding water or stock if the sauce looks too dry; it should be juicy but not watery.

2. Put a thin smear of butter on a tortilla, place in a medium skillet for a minute or so; turn and continue for another minute. Place on cheddar and one Monterey Jack cheese stick on the tortilla and roll up. Place on the sauce, folded side of tortilla down. Repeat for all tortillas.

3. Top with shredded cheese, cover the skillet and continue to simmer until cheese is melted (about 10 min)

Seasoning mixture makes excellent taco seasoning for other applications.

Tomato Soup (72 oz) 

3 large hot house tomatoes 

1 large yellow onion 

2 heads of garlic 

1 zucchini 

1 yellow squash 

2 large carrots 

3 sticks of celery 

1 red bell pepper 

1 green bell pepper 

1. preheat oven to hot as fuck (550 or whatever your shitty oven can get up to) with your cast iron in the oven

2. Peel carrot, zucchini, squash 

3. Quarter all veggies and throw into your cast iron. Toss in olive oil and salt. 

4. Roast until veggies are well roasted and cooked through. Like 40 min. Flip them half way thru. 

5. Add everything into a food processor with chicken stock (homemade you lazy fucks) and emulsify with EVOO. Add 8 oz Greek yogurt, salt, pepper, basil, oregano, parsley, crushed red peppers, and cayenne to taste. 

6. Finish with Parmesan and parsley 

1/3 c molasses
1/2 c brown sugar
1/4 c granulated sugar
2-3 big squirts of ketchup
8 oz tomato sauce
5 or 6 dashes of Worcestershire sauce
vinegar based hot sauce (tobacco or crystal) or spices to taste
salt to taste (don’t need much)
1 capful of liquid smoke
add 1/3 cup dehydrated onion after everything is mixed and you are happy with how it tastes

1/4 cup brown sugar
1/4 cup kosher salt
1/4 cup sweet paprika
3 Tbls ground pepper
1 Tbls garlic powder
1 Tbls dried onion flakes
1 tsp cayanne pepper

Ingredients

For The Chicken:

• 2 large eggs
• 1 tablespoon minced garlic
• 2 tablespoons fresh chopped parsley
• Salt and pepper to season
• 3 large chicken breasts halved horizontally to make 6 fillets
• 1 cup Panko breadcrumbs
• 1/2 cup breadcrumbs (Italian or golden)
• 1/2 cup fresh grated parmesan cheese
• 1 teaspoon garlic or onion powder
• 1/2 cup olive oil for frying

For The Sauce:

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 teaspoons minced garlic
• 14 ounces (400 g) tomato puree (Passata)
• One teaspoon of Chicken Bullion/Stock
• Salt and pepper to taste
• 1 teaspoon dried Italian herbs
• 1 teaspoon sugar (optional)

For The Topping:

• 8 ounces (250 g) mozzarella cheese sliced or shredded
• 1/3 cup fresh shredded parmesan cheese
• 2 tablespoons fresh chopped basil or parsley

Instructions

For The Chicken:

• Preheat oven 430°F | 220°C. Lightly grease an oven tray (or baking dish) with non stick cooking oil spray; set aside.
• Whisk together eggs, garlic, parsley, salt and pepper in a shallow dish. Add chicken into the egg, rotating to evenly coat each fillet in the mixture. Cover with plastic wrap and allow to marinate for at least 15 minutes (or overnight night if time allows for a deeper flavour).
• When chicken is ready for cooking, mix bread crumbs, Parmesan cheese and garlic powder together in a separate shallow bowl. Dip chicken into the breadcrumb mixture to evenly coat.
• Heat oil in a large skillet over medium-high heat until hot and shimmering. Fry chicken until golden and crispy, (about 4-5 minutes each side).
• Place chicken on prepared baking tray / dish and top each breast with about 1/3 cup of sauce (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella cheese and about 2 tablespoons parmesan cheese. Sprinkle with basil or parsley. 
• Bake for 15-20 minutes, or until cheese is bubbling and melted, and the chicken is completely cooked through.

For The Sauce:

• Heat oil in a medium-sized pot. Fry onion until transparent (about 3 minutes), then add the garlic until fragrant (about 30 seconds).
• Add the tomato puree, salt and pepper to taste, Italian herbs and sugar (If using). Cover with lid to simmer for about 8 minutes, or until sauce has thickened slightly. Taste test and adjust salt and pepper, if needed.

Ingredients
● 1/2 cup homemade or store-bought low-sodium chicken stock
● 1/4 cup buttermilk
● 1/2 ounce (2 packets; about 1 1/2 tablespoons) unflavored gelatin
● 2 slices high-quality white sandwich bread, crusts removed and torn into rough pieces
● 4 ounces button or cremini mushrooms, cleaned
● 3 anchovy filets
● 1/2 teaspoon marmite
● 2 teaspoons (10ml) soy sauce
● 1 teaspoon paprika
● 2 medium cloves garlic, roughly chopped (about 2 teaspoons)
● 1 small onion, roughly chopped (about 3/4 cup)
● 1 small carrot, peeled and roughly chopped (about 1/2 cup)
● 1 stalk celery, roughly chopped (about 1/2 cup)
● 2 tablespoons unsalted butter
● 12 ounces freshly ground pork (see note)
● 1 1/4 pounds freshly ground beef (see note)
● 2 large eggs
● 4 ounces cheddar, provolone, Monterey Jack, or Muenster cheese, finely grated (about 1 cup)
● 1/4 cup finely minced fresh parsley
● Kosher salt and freshly ground black pepper

Glaze:
● 3/4 cup ketchup
● 1/4 cup packed light brown sugar
● 1/2 cup cider vinegar
● 1/2 teaspoon freshly ground black pepper

Directions

1. Combine the chicken stock and buttermilk in a liquid measuring cup and sprinkle the gelatin evenly over the top. Set aside.
2. Place the bread and mushrooms in a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
3. Add the anchovies, Marmite, soy sauce, paprika, and garlic to the processor bowl and pulse until reduced to a fine paste, scraping down the sides of the bowl as necessary. Add the onion, carrot, and celery and pulse until finely chopped but not pureed.
4. Heat the butter in a 10-inch nonstick skillet over medium-high heat until foaming. Add the chopped vegetable mixture and cook, stirring and tossing frequently, until it is softened and most of the liquid has evaporated, about 5 minutes; the mixture should start to darken a bit. Stir in the buttermilk mixture, bring to a simmer, and cook until reduced by half, about 10 minutes. Transfer to the bowl with the mushrooms and bread, stir thoroughly to combine, and let stand until cool enough to handle, about 10 minutes.
5. Add the meat mixture to the bowl, along with the eggs, cheese, parsley, 1 tablespoon kosher salt (or half that volume in table salt), and 1 teaspoon pepper. With clean hands, mix gently until everything is thoroughly combined and homogeneous; it will be fairly loose. Pull off a teaspoon-sized portion of the mixture, place it on a microwave-safe plate, and microwave it on high power until cooked through, about 15 seconds. Taste the cooked piece for seasoning and add more salt and/or pepper as desired.
6. Transfer the mixture to a 9- by 5-inch loaf pan, being sure that no air bubbles get trapped underneath. (You may have some extra mix, depending on the capacity of your pan; this can be cooked in a ramekin or free-form next to the loaf.) Tear off a sheet of heavy-duty aluminum foil large enough to line a rimmed baking sheet and use it to tightly cover the meatloaf, crimping it around the edges of the pan. Refrigerate the meatloaf while the oven preheats. (The meatloaf can be refrigerated for up to 2 days.)
7. Adjust an oven rack to the lower-middle position and preheat the oven to 350°F. When the oven is hot, remove the meatloaf from the refrigerator and, without removing the foil cover, carefully invert it onto the rimmed baking sheet. Loosen the foil and spread it out, leaving the pan on top of the meatloaf (see note). Fold up the edges of the foil to trap the liquid that escapes from the meatloaf while baking. Bake until just beginning to set (the top should feel firm to the touch), about 30 minutes.
8. Use a thin metal spatula to lift an edge of the inverted loaf pan, jiggling it until it slides off the meatloaf easily, and use oven mitts or a folded kitchen towel to remove the pan, leaving the meatloaf on the center of the foil. Return to the oven and bake until the center of the meatloaf registers 140°F on an instant-read thermometer, about 40 minutes longer. There will be quite a bit of exuded juices; this is OK. Remove from the oven and let rest for 15 minutes. Increase the oven temperature to 500°F.
9. Meanwhile, Make the Glaze: Combine the ketchup, brown sugar, vinegar, and pepper in a small saucepan and cook over medium-high heat, whisking occasionally, until the sugar is melted and the mixture is homogeneous, about 2 minutes. Remove from the heat.
10. Use a brush to apply some glaze to the meatloaf in a thin, even layer, then return it to the oven and bake for 3 minutes. Glaze again and bake for 3 minutes longer. Glaze one more time and bake until the glaze is beginning to bubble and is a deep burnished brown, about 4 minutes longer. Remove from the oven and allow to rest for 15 minutes. Slice and serve with any extra glaze and mustard or ketchup as desired.

Credit: Food Lab All-American Meatloaf

• 3/4 C yellow mustard
• 1/2 C apple cider vinegar
• 1/2 C honey
• 1 tsp worcestershire sauce
• 2 tbls ketchup
• 1 tsp garlic powder
• 1 tbls red pepper flakes
• 1/2 tsp salt
• 2 tbls brown sugar

Ingredients:

INGREDIENTS

• 1 cup farro
• 1 cup apple cider (to change the taste, changing the juice makes a big difference, i.e. passionfruit juice, orange, etc.)
• 2 teaspoons kosher salt, more as needed
• 2 bay leaves
• 8 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 70 grams Parmesan cheese, shaved with a vegetable peeler (1/2 cup)
• 70 grams chopped pistachio nuts (1/2 cup)
• 2 cups arugula leaves
• 1 cup parsley or basil leaves, torn
• 1 cup mint leaves
• ¾ cup halved cherry or grape tomatoes
• ⅓ cup thinly sliced radish
•  Maldon or other flaky sea salt, for finishing

Directions:

1. In a medium saucepan, bring farro, apple cider, salt, bay leaves and 2 cups water to a simmer. Simmer until farro is tender and liquid evaporates, about 30 minutes. If all the liquid evaporates before the farro is done, add a little more water. Let farro cool, then discard bay leaves.
2. In a salad bowl, whisk together olive oil, lemon juice and a pinch of salt. Add farro, cheese and pistachio nuts and mix well. This salad base will keep for up to 4 hours at room temperature or overnight in the refrigerator (bring to room temperature before serving). Just before serving, fold in arugula, herbs, tomatoes, radish and flaky salt to taste.

Credit: NYT: Charlie Bird

Pro Tip: To slightly pre-cook the broccoli florets quickly place them in a bowl with about 1 tbsp. of water. Microwave for 1.5 minutes on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of them and brought them to that perfect point to add them to the wok.

Ingredients

SAUCE INGREDIENTS

• 3 tbsp (45 ml) Lee Kum Kee Panda Brand Mushroom Flavored Dark Soy Sauce
• 1 tbsp (15 ml) Lee Kum Kee Panda Brand Oyster Flavored Sauce
• 2 tbsp (30 ml) fish sauce
• 2 tsp (10 g) sugar

Pad Sew

• 3 tbsp. (45 ml) vegetable oil
• 1 lb. (450 g) chicken breast, sliced thin
• 2 garlic cloves, minced
• 2 eggs
• 1 1/2 cups (335 g) broccoli florets
• 4 cups (960 g) fresh rice noodle, separated
• 1/2 tsp. white pepper

Directions:

1. Combine the Panda Brand Mushroom-Flavored Dark Soy Sauce, Lee Kum Kee Panda Brand Oyster-Flavored Sauce, fish sauce, and sugar in a small bowl and set it aside.
2. Heat 2 tbsp. of oil to high heat in a large skillet for about 1 minute. When you see the first wisps of white smoke, add the chicken and garlic to the pan and sauté for about 1 minute or until the exterior of the chicken is mostly seared and opaque. Don’t be scared to really scrape the bits off the pan before they burn.
3. Add the remaining tbsp. of oil to the pan and add in the eggs. Lightly scramble them until they are just set, about 30 seconds.
4. Add the broccoli, tossing it constantly until it starts to turn dark green, about 1 to 2 minutes.
5. Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute. Then add the sauce and stir constantly to combine for about 3 minutes until the noodles soak up the sauce and start to crisp slightly on the edges.
6. When the chicken is cooked through and the sauces are absorbed, sprinkle with white pepper and combine very well.

Ingredients

SAUCE

• 4 tbsp Thai fish sauce
• 3 tbsp bottled tamarind paste
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 4 tbsp sugar
• 1 tbsp Sriracha chili sauce (optional- highly recommend, not the same thing as sriracha with the rooster on it!)

Phad Thai

• 2 tbsp vegetable oil
• 2 garlic cloves, minced
• 2 tbsp packaged shredded sweetened radish
• 1 tsp dried shrimp
• 3-4 cups soaked medium rice stick
• 1 tbsp paprika, for color (optional)
• 1/2 cup baked tofu cut into slices
• 1/2 cup chicken, cut into thin strips (1-inch lengths)
• 2 eggs
• 10 shrimp, peeled and cleaned
• 3-4 green onions, cut into 2-inch bias strips
• 1/4 cup chopped dry-roasted unsalted peanuts
• 1 cup bean sprouts

Directions:

1. Soak the dry noodles in a large bowl of warm water for about an hour. The water should be about 90 degrees, the noodles will start to absorb water, loosen up and be ready for the pan. If using fresh noodles, you can just open the package and add to the pan at the appropriate time.
2. To make the sauce, combine fish sauce, tamarind paste, lime juice, vinegar and sugar in a small bowl. Make sure to stir well until the sugar dissolves.
3. Heat a skillet or wok over high heat for about 1 minute or until the pan gets pretty hot. Add oil and swirl to coat pan completely. When the pan just starts to smoke, add garlic and stir about 5 seconds. Add turnip, dried shrimp and tofu and stir-fry until they begin to get fragrant, about one minute.
4. Push ingredients in wok to one side and let oil settle in center of pan. Crack eggs into pan and add the chicken. As the eggs start to fry, just pierce the yolks to let them ooze. Fold the chicken and eggs over and scrape any bits that are starting to stick for about 30 seconds or until the eggs begin set. Now stir together to combine all the ingredients in the pan.
5. Add shrimp allow to cook for about 30 seconds until they just start to turn color and opaque. Drain noodles and cook for about 2-3 minutes until soft. Add reserved sauce mixture and paprika and fold together until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes.
6. Place green onions in center of noodles, and then spoon some noodles over green onions to cover and let steam 30 seconds. Stir in 3 tablespoons peanuts. Transfer to serving plate and garnish with bean sprouts and remaining peanuts.