Buttermilk Pancakes

Ingredients - Pancake Mix

• 6 cups all-purpose flour
• 1 1/2 teaspoons baking soda (check expiration date first)
• 3 teaspoons baking powder
• 1 tablespoon kosher salt
• 5 tablespoons sugar

Directions

Combine all of the ingredients in a lidded container. Shake to mix.

Use the mix within 3 months.

PANCAKES:

• 2 eggs, separated
• 2 cups buttermilk (During holidays I like to use eggnog instead of buttermilk for my pancakes, OR pumpkin eggnog!)
  
• 4 tablespoons melted butter
• 2 cups "Instant" Pancake Mix, recipe above
• 1 stick butter, for greasing the pan
• 2 cups fresh fruit such as blueberries, if desired

Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined. Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

Corn chowder

Well this ones going to be hard, because I never measure anything for corn chowder....

So here goes!
_ I start off with a medium onion, diced, and cooked lightly in a little bit of oil.
_ Next I add in a few potatoes, as little or as many as you want depending on how many bowls you want.
_ Next I fill the pan up with milk so that it just barely covers all the potatoes. If you want it thick this is as far as I would fill it. If you want to thin it out add more milk.
_ Let simmer on LOW (or the milk will burn) until the potatoes are completely cooked through.
_ Add a little bit of corn at this point to add a bit of corn/ sweet flavor to the base.
_ After a few min take your blender stick to it and smooth out the soup base! Or you can put it in a blender and back into the pot.
_ Once the mixture is smooth you add in as much corn as you want!!! I like a ton so I just pile it in till it's jam packed.
_ Let it simmer for a few min longer so the corn is cooked, add salt and pepper until you get the desired flavor.
_ If at this point you realize you need more onion.. no worries use powder. It wont be the same but it helps.
_ Now your soup is spiced and ready to serve :)

Hummus + Baba Ghanouj

Hummus on the right Baba Ghanouj on the left.

Baba Ghanouj
Ingredients
1 mid-size eggplant
1/3 cup of the best tahini you can find
1/2 lemon, squeezed
1-2tbs finely chopped parsley
salt, pepper
reparation

1. Roast the eggplant over a kitchen cooker. Be thorough. If you never done this before, use our Quick Guide.

Roast eggplant over a kitchen cooker.

2. Put aside for 15-20 minutes. Let the eggplant chill up a little, over a plate or a strainer. The eggplant liquids should be fully drained before it is ready to use.

Put aside for 15-20 minutes.

3. Strip and clean the eggplant. Peel off the shell and and put over a cutting board.

Strip and clean the eggplant.

4. Chop the eggplant. Do NOT use a food processor. Chop the eggplant by hand, using a good knife. Use large, swift, hammer-like moves. With this traditional technique,the eggplants’ texture will be preserved.

Chop the eggplant.

5. Add all other ingredients. Yeah, you’re right, I took this shot only because it looks beautiful.

Add all other ingredients.

6. Mix Gently, taste. Is something missing? More lemon juice? A little salt maybe? You should take your time. Also, after some time the flavors will change a bit, so if you don’t eat it right away you should taste it again.

Mix, taste and fix.

Hummus

Ingredients
[4 extra-large bowls of Hummus]
1 cups dried chickpeas (the smallest you can find)
1/2 cup tahini
juice from 1 squeezed lemons
1-2 garlic cloves
1/2 teaspoon cumin
1 tablespoon + 1/8-1/4 teaspoon baking soda
salt
olive oil
parsley

How do I make that into Hummus? (Directions)
[Brut: 10-20 hours. Net: 30 minutes]

1. Poor the chickpeas over a large plate. Go over them and look for damaged grains small stones, or any other thing you would rather leave out of the plate.

2. Wash the chickpeas several times, until the water is transparent. Soak them in clean water over night with 1 tablespoon of baking soda. Then, wash it, and soak again in tap water for a few more hours. The grains should absorb most of the water and almost double their volume.

3. Wash the chickpeas well and put them in a large pot. Cover with water, add the rest baking soda and NO salt. Cook until the grains are very easily smashed when pressed between two fingers. It should take around 1-1.5 hours, during which it is advised to switch the water once again, and remove the peels and foam which float over the cooking water. When done, sieve the grains and keep the cooking water.

4. Put the chickpeas into a food processor and grind well. Leave it to chill a little while before you continue.

5. Add the tahini and the rest of the ingredients and go on with the food processor until you get the desired texture. If the Humus is too thick, add some of the cooking water. It should be thinner than the actual desired texture.

Pita

Ingredients:

* 2 teaspoons active dry yeast
* 1 tablespoon sugar
* 1 1/4 cups warm water (about 110 to 115°)
* 3 1/2 cups all-purpose flour
* 1/2 teaspoon salt
* oil

Preparation:
Put yeast in 1/4 cup of the water; add sugar and mix. Get 2 1/2 cups of flour and the salt into a warm bowl. Form a well in the center; pour in yeast mixture and remaining warm water. Begin to mix with hand, wooden spoon, or dough hook, adding remaining flour as needed. Turn out onto a floured surface and knead for about 10 to 15 minutes, until smooth and no longer sticky.
Oil a large bowl; place dough in bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place free of drafts for 1 1/2 to 2 hours. I like to put a heating pad on high under it, helps a dough rise a ton. Dough should be doubled in bulk. Knead for a few minutes then divide into balls about 2 1/2 inches in diameter. Roll balls into circles on a lightly floured surface with floured rolling pin, or flatten into circles with hand. The circles should be about 1/4-inch thick and about 7 inches in diameter. Sandwich the circles between floured cloths and let rise for about 20 minutes in a warm place. Preheat oven to 475°. Sprinkle cookie sheets with flour or oil. Place loaves on baking sheets and bake 5 to 10 minutes. If baking sheets are oiled, turn pita loaves to brown both sides. Remove to wire racks to cool.

Falafal

Ingredients
1 3/4 cup dried chickpeas
2 cloves garlic, lightly crushed
1 small onion, quartered
1 teaspoon ground coriander
1 tablespoon ground cumin
Scant teaspoon cayenne, or to taste
1 cup chopped parsley or cilantro leaves
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking soda
1 tablespoon lemon juice
Neutral oil, like grapeseed or corn, for frying
Method
1. Put the beans in a large bowl and cover with water by 3 or 4 inches; they will triple in volume. Soak for 24 hours, adding water if needed to keep beans submerged.
2. Drain beans well (reserve soaking water) and transfer to a food processor. Add remaining ingredients except oil; pulse until minced but not pureed, scraping sides of bowl down; add soaking water if necessary to allow machine to do its work, but no more than 1 or 2 tablespoons. Keep pulsing until mixture comes together. Taste, adding salt, pepper, cayenne or lemon juice to taste.
3. Put the oil in a large, deep saucepan to a depth of at least 2 inches; more is better. The narrower the saucepan the less oil you need, but the more oil you use the more patties you can cook at a time. Turn heat to medium-high and heat oil to about 350 degrees (a pinch of batter will sizzle immediately).
4. Scoop heaping tablespoons of batter and shape into balls or small patties. Fry in batches, without crowding, until nicely browned, turning as necessary; total cooking time will be less than 5 minutes. Serve hot or at room temperature.

Tenderloin Roast

*You can use any of the above pieces for the roast except the side chain on the bottom right.

Ingredients

• 1 1/2 teaspoons kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon freshly ground cumin
• 1 to 1 1/4-pound tenderloin roast cut from the center of the whole tenderloin
• 1 teaspoon vegetable oil

Directions

Preheat the oven to 250 degrees F.

Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.

Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 30 sec to a min per side. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.

Place the roast in the oven and cook until it reaches an internal temperature of 130 (or higher depending on how done you want it) degrees F. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.

Roasted Leg of Lamb

Ingredients

• 1 sirloin end leg of lamb, boned, and trussed

Paste:

• 4 cloves garlic
• 8 fresh mint leaves
• 1 tablespoon brown sugar
• 1 tablespoon kosher salt
• 2 teaspoons black pepper
• 5 tablespoons strong mustard, such as Dijon
• 2 tablespoons any oil
• 2 sprigs fresh rosemary

Directions

Roughly chop the garlic cloves in the food processor. Add the mint and repeat. Add the brown sugar, salt, pepper, mustard, and oil and blend to a paste. Spread the paste evenly on the meat side of the roast (inside). Roll the leg into a roast shape and tie with cotton butcher's twine. Fire 2 quarts (1 chimney's worth) of charcoal (natural chunk is best). When charcoal is lightly covered with gray ash, split the coals into 2 piles and move them to the far sides of the cooker. Close the lid and allow the grate to heat. Then, place the lamb, skin side up, on the middle of the hot grate. Add the rosemary sprigs to the charcoal briquettes and close the lid and grill. After 20 minutes, flip the roast and rotate it 180 degrees. Insert the probe thermometer into the roast and continue to grill until it reaches an internal temperature of 135 degrees, about 25 to 30 minutes, may take a lot longer depending on the amount of charcoal and how hot it is. Remove the roast at 135 degrees internal temp. Remove the butcher's twine from the roast. Cover with foil and rest it for 20-30 minutes before serving.

Pao De Queijo

Ingredients

• 1/2 cup olive oil or butter
• 2/3 cup milk
  
• 1 teaspoon salt
• 2 cups tapioca flour
• Optional (2 teaspoons minced garlic)
• 2/3 cup freshly grated Parmesan cheese
• 2 beaten eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour olive oil, milk, and salt into a large saucepan, and place over mid heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.
3. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.
4. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.Sometimes longer or shorter, all depends on your oven. If they're browning on top that means they're good to go!
   

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