Month: August 2013

Taco Polaco (Polish Tacos)

Ingredients: 4 medium potatoes, peeled and cubed 1 tablespoon canola oil 2 14-oz turkey kielbasa, cut into 3/4 inch chunks 1 onion, diced 1/2 teaspoon freshly ground black pepper 1/4 teaspoon sea salt 8 Old El Paso 6-Inch Flour Tortillas, warmed 2 tablespoons stone ground mustard 3/4 cup jarred or […]

Hot Pickled Green Tomato Rémoulade

Ingredients: 3/4 cup mayonnaise 1/4 cup small dice green tomato pickles 3 tablespoons fresh parsley 1 teaspoon minced fresh dill 1/2 teaspoon juice from the green tomato pickle jar 2 tablespoons lemon juice 1 shallot, minced 1 small green fish pepper* 1/2 teaspoon lemon zest 1/4 teaspoon smoked paprika Directions: […]

Grilled Salmon and Summer Squash Packets

Ingredients: 2 lb wild Alaskan salmon, cut into two filets 2 small yellow squash, cut into thin 1/8-1/4-inch thick coins 1 very large shallot, sliced 1 lemon, sliced thinly 1/4 cup vermouth or white wine vinegar 3-4 dill flowers/handful fresh dill sea salt freshly ground black pepper Directions: Cut 2 […]

Speculoos Greek Yogurt (No Bake!) Cheesecake

Ingredients: for the crust: 1 1/2 cup speculoos crumbs 5 tablespoons melted butter, cooled slightly for the cheesecake: 1/2 teaspoon vanilla 1 1/2 lbs brick Greek yogurt cream cheese*, at room temperature 1 1/2 cup (full fat) Greek yogurt, at room temperature 1 tablespoon powdered plain gelatin (one packet) 3 […]

Peach Thyme Shrub

Ingredients: 4 cups large cube peeled peaches 1 cup light brown sugar 1 cup red wine vinegar 1 cup white vinegar handful of thyme leaves Directions: Combine all ingredients in a large bowl. Stir until the sugar dissolves and the fruit is a bit mashed up. Refrigerate 72 hours in […]

Powidla Sliwkowe (Polish Plum Butter)

Ingredients: 5 lbs Italian prune plums, pitted and halved 2 cups light brown sugar 1 large cinnamon stick (optional) Directions: Place the plums, sugar and cinnamon stick in an oval, six-quart slow cooker. Cook on low 12-18 hrs, leaving the lid slightly askew for the second half of the cooking […]

Baltimore Peach Cake

Ingredients: 2 cups flour 1 oz yeast 3 tablespoons lukewarm water 3 tablespoons butter, melted and cooled 1/3 cup milk, at room temperature 1/3 cup sugar 1 egg, at room temperature 1/2 teaspoon salt 4-6 halved or quartered peeled and pitted peaches, at room temperature 1-2 tablespoons raspberry jam (I […]

Double Decker Turkey Veggie Tacos

Ingredients: 1 1/2 lb turkey breast chops, cut into 1/2 inch wide strips 2 tablespoons raspberry hot sauce 1 jalapeno, sliced 1 onion, halved and sliced 1/4 cup Old El Paso Hot Taco Sauce 2 tablespoons canola oil, divided use 1 eggplant, diced 2 zucchini, diced 6 oz crimini mushrooms, […]

Tropical Heat Pickled Apricots

Ingredients: 9 large apricots, pitted and halved 1 cup water 1 1/4 cup white vinegar 3/4 cup light brown sugar 12 Sarawak black peppercorns 2 whole star anise 2 1/4-inch thick cubes fresh ginger 1/2 tablespoon yellow mustard seeds 2 tablespoons large unsweetened coconut flakes 2 fish peppers, diced Directions: […]

Slow Cooker Chipotle Brisket

Ingredients: 3 lb brisket 1 onion, sliced into thick rings 1/2 teaspoon ground mustard 1/2 teaspoon chili powder 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 teaspoon hot paprika 1/2 teaspoon dehydrated minced onions 1/4 teaspoon garlic powder 1 pouch (8 oz) Old El Paso® Chipotle Mexican […]