Author: dave

Smokey Dave’s Horseradish

Smokey Dave's Horseradish
Recipe type: Condiment
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Delicious and spicy and so fresh it just pinched me.
Ingredients
  • 1 cup fresh horseradish root, peeled and chopped
  • 3 Tbl vinegar
  • ½ tsp salt
  • 4+ T water
  • dash of chipotle flakes (optional)
Instructions
  1. Peel horseradish root and chop into chunks
  2. Outside or in a well-vented area: puree horseradish in food processor until finely chopped
  3. Wait 3 minutes then add vinegar and salt (and chipotle flakes if desired), puree some more
  4. Add water and blend until it has a creamy consistency
  5. (Note: Adding the vinegar at the 3 minute mark locks in peak spice)

 

Grilled vegetables with chipotle dressing

Grilled vegetables with chipotle dressing
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Ingredients
  • ¼ cup orange juice
  • 1 tablespoon finely chopped canned chipotle chilies
  • 1 teaspoon ground cumin
  • ⅓ cup olive oil
  • 3 plum tomatoes, quartered lengthwise
  • 1 medium zucchini, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 medium-size yellow crookneck squash, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 Japanese eggplant, trimmed, cut lengthwise into ¼-inch-thick slices
  • 1 red onion, cut into ⅓-inch-thick slices
  • 1 chayote squash, peeled, cored, cut into 12 wedges
Instructions
  1. Whisk first 3 ingredients in small bowl. Add oil and whisk until well blended. Season dressing with salt and pepper.
  2. Prepare barbecue (medium-high heat). Place all vegetables on 2 large baking sheets. Brush vegetables with ¼ cup dressing. Grill vegetables until tender and beginning to brown, turning occasionally, about 5 minutes for tomatoes, zucchini, yellow squash, eggplant and onion and 15 minutes for chayote squash.
  3. Separate grilled onion slices into rings. Arrange all grilled vegetables on platter. Drizzle remaining dressing over. Sprinkle with salt and pepper. Serve warm or at room temperature.

 

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork
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As much as I loved pulled pork from the smoker, it's a whole lot easier to make it in the slow cooker and it still comes out delicious.
Ingredients
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock or low-sodium chicken broth
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt, plus more as needed
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 1 boneless or bone-in pork shoulder (aka pork butt), about 5 lbs
  • 2 cups barbecue sauce (optional)
Instructions
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
  2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
  3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add ¼ cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

 

Blueberry Cheese Muffins

Blueberry Cheese Muffins
 
by: 
Nutrition Information
  • Serves: 12
  • Serving size: 117g
  • Calories: 280
  • Fat: 9g
  • Saturated fat: 5g
  • Trans fat: 0
  • Carbohydrates: 42g
  • Sugar: 16g
  • Sodium: 175mg
  • Fiber: 1.5g
  • Protein: 8g
  • Cholesterol: 63mg
Recipe type: Breakfast
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Ingredients
Dry:
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups unbleached white flour
  • 1 TBL baking powder
  • ¼ tsp salt
Wet:
  • ¾ cup sugar
  • 3 eggs
  • 1 cup milk (or buttermilk)
  • 1 tsp vanilla extract
  • ¾ stick butter at room temperature (if it's cold, microwave 5 seconds on each side to soften)
Other:
  • 2 cups frozen blueberries
  • 1 cup grated mozzarella, Vermont ceddar, or other cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Beat butter until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time. Stir in baking powder and salt.
  3. Mash half of the blueberries and stir them in, along with the grated cheese. Stir in the whole wheat flour. Stir in ½ the milk. Stir in the white flour. Stir in the rest of the milk. Stir in the remaining blueberries.
  4. The batter will be very moist, like a pancake batter (wonder what kind of pancakes this would make?). Pour it into the muffin tins and bake for 30-40 minutes.

Smokey Dave’s BBQ Sauce

Smokey Dave's BBQ Sauce
Nutrition Information
  • Serves: 48
  • Serving size: 1 oz
  • Calories: 36
  • Carbohydrates: 8.4g
  • Sugar: 7g
  • Sodium: 169mg
Recipe type: Condiment
Cuisine: American
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Lip smackin' sauce for ribs, chicken, everything.
Ingredients
  • 1 large can tomato sauce
  • ¼ cup honey
  • ½ cup red wine (old is fine, white is fine)
  • ¾ cup apple cider vinegar
  • ½ cup molasses
  • ½ tsp garlic powder
  • 1 tsp chipotle flakes
  • 1 tsp paprika
  • ½ tsp celery seed
  • ¼ tsp cinnamon
  • ½ tsp cayenne pepper (optional if you want it Hot)
  • 1 tsp salt
  • 1 tsp coursely ground black pepper
Instructions
  1. Whisk together the liquid ingredients and brown sugar in a large saucepan over medium high heat. Add the remaining ingredients and stir until it starts bubbling. Reduce heat and simmer for 20 minutes or more until it's reached the desired thickness.

Flourless Chocolate Espresso Cake with Raspberry Sauce

Flourless Chocolate Espresso Cake with Raspberry Sauce
 
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Recipe type: Dessert
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Ingredients
Cake
  • 12 oz semisweet chocolate, chopped coarsely
  • 4 oz unsweetened chocolate
  • 1# unsalted butter, in chunks
  • 1 cup espresso, or 1T instant espresso in 1c water
  • 1 cup packed golden brown sugar
  • 8 eggs beaten
Sauce
  • 3 10oz packages frozen rasberries in syrup, or fresh
Instructions
  1. FOR SAUCE (optional) : puree raspberries and syrup, strain or not according to your preference. Store in the fridge until ready to use.
  2. FOR CAKE: preheat to 350 degrees F. Line the bottom of a 9" diameter cake pan with 2" high sides with parchment paper cut to the traced out bottom. Cover parchment and sides with a thin layer of butter from the remnants of a stick of butter's wrapper.
  3. Place all chocolate in a large bowl. Bring butter, espresso and sugar to a boil in a saucepan, or over a double boiler. Stir until butter and sugar have dissolved.
  4. Add butter mixture over the chocolate, whisk until smooth. Let cool a minute before whisking in the eggies.
  5. Pour the batter into your pan. You can put this into the oven just as it is and keep a close eye on it, to make sure it doesn't get over done. The REAL directions say to cook it in a roasting pan with a water bath. This to me is both dicey, as I am clumsy enough to get the water in the cake every time. Also, I can never seem to find a roasting pan big enough to both fit the cake pan, and also high enough to fit two inches of hot water. Do whichever you want, but I promise it will still work without the water bath.
  6. To know when it's done, stick a knife in the middle and when it comes out just a little cakey, it should be done. Also, if you jiggle the cake and it wiggles slightly in the middle, that's perfect. Take the cake out and stick it in the snow for an hour or two, or put it in the fridge until its quite cool, or overnight. Serve with the sauce if you want, or experiment with ganache!

Julie’s Granola

Julie's Granola
 
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Nutrition Information
  • Serves: 30
  • Serving size: 4 oz
Cuisine: breakfast, snack
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This kept Julie going while she hiked the AT. Makes over 3 pounds.
Ingredients
Dry:
  • 5 cups gluten free organic oats
  • ¼ cup flax seed
  • 1-1/2 cups shredded coconut
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¾ cup slivered almonds
  • ¾ cup other nuts (pecans or cashews or hazelnuts, whatever you have)
  • ½ cup pumpkin seeds (optional)
Wet:
  • ½ cup honey (raw Vermont honey is best of course)
  • ⅓ cup oil
  • ¼ cup maple syrup (VT grade B)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla
Fruit:
  • 1 cups dried fruit (raisins, dried cranberries, dates, or even candied ginger)
Instructions
  1. Preheat oven to 350°
  2. Combine all dry ingredients in a large bowl
  3. Heat wet ingredients in a sauce pan until mixed, but do not boil
  4. Add wet ingredients to dry, stir until well mixed
  5. Spread in a thin layer on five 13x9 jelly roll pans
  6. Bake 45 minutes, stirring occasionally
  7. Cool then add dry fruit
Notes
Lately I've been mixing the granola without nuts, then dividing it into 2 or 3 bowls and adding different nuts to each smaller batch. Later I can also add different fruits to different batches also. Some possibilities: cashew-raisin, hazelnut-cranberry, cashew-ginger.

Slow Cooked Black Beans

black-beans
Slow Cooked Black Beans
Cuisine: Mexican
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I love these delicious, savory, slow cooked beans. The slow cooker lets you skip that whole "soak overnight" step, and ensures that the aromatic onions and garlic flavors are absorbed by the beans.
Ingredients
  • 1 lb dry black beans
  • 6 cups water
  • 2 onions, diced
  • 3 whole cloves garlic
  • 2 bay leaves
  • 1 Tbl cumin
  • 1 Tbl chile powder
  • 1 Tbl salt
Instructions
  1. sort through the dry beans, removing any broken beans and stones
  2. add beans, water, onion, cloves, and bay leaves to dry cooker
  3. cook on low for 6 hours
  4. about ½ hour before they're done, add the salt and spices
  5. remove the garlic cloves and bay leaves before serving
  6. serve with grated cheese and cilantro
Notes
These will keep a week or more in the fridge. And stored in ziplock bags and flattened out they also freeze well.

Fresh Squeezed Lemonade

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Fresh Squeezed Lemonade
 
by: 
Nutrition Information
  • Serves: 8
  • Serving size: 8oz
  • Calories: 40
  • Sugar: 4tsp
Recipe type: Drinks
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Total time: 
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Kick ass lemonade, not too sweet but definitely refreshing. Makes 2 quarts.
Ingredients
  • 6 lemons
  • ⅔ cup sugar
  • 7 cups water
Instructions
  1. Roll the lemons on a hard surface to soften them a bit.
  2. Cut the lemons into halves and juice them; after straining the pulp and seeds out you should end up with about a cup of lemon juice.
  3. Mix the sugar and water, stir until dissolved, add lemon juice.
  4. Pour into 2 quart container and refrigerate.
Notes
If you serve in a clear pitcher add a few of the lemon halves for presentation.

Cosmopolitan

220px-My_first_Cosmo
Cosmopolitan
 
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Recipe type: Drinks
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Ingredients
  • 1½ parts vodka
  • ⅓ part triple sec
  • ½ part cranberry juice
  • ½ part fresh lime juice (squeezed)
Instructions
  1. Mix ingredients. Serve in martini glass or other wide-mouthed stemware.