Author: Robert Andrews

In Phoenix, there is a farmers’ market at Central Ave and Northern every Saturday morning.  One of the products sold is Fierce Fire Fruit Mucho Macho Mango Sauce.  It is not expensive, and is well worth the cost of a bottle.  It’s hot (but not too hot) and fruity (but not too fruity.)  If you have a limited budget, or cannot afford a plane ticket to Phoenix to buy the sauce, Here is my COPY CAT version of the sauce based on their label, plus creating two batches of my own.

• 3 Serano Chili Peppers (seeds and veins removed)
• 3 Jalapeno Peppers (seeds and veins removed)
• Carrots (Peeled)
• 1 Vadallia Onion
• 1/2 stalk Celery
• 1/2 C Water
• 2 Ripe Mangos (skinned)
• 1 Peach (skinned)
• 1 Pomegranate (skinned)
• 2 TBL Agave Nectar/Syrup
• 2 TBL Extra Virgin Olive Oil
• 1 TBL White Vinegar
• 1 TBL Jalapeno Tabasco Sauce
• 1 tsp Cumin
• 1 tsp Kosher Salt

OPTIONAL:  I found that half an over-ripe banana gives it a nice sweetness.  Although it is not being true to the original recipe, I found that I like it.

Fierce Fire Foods is distributed by Lester Commercial Kitchen, which is located at 3770 W Whitton Ave. in Phoenix

This is a traditional recipe from Palestine

Active Time: 30 Minutes
Total Time: 2 Hours
Yield: Makes four 6-inch pies

The spinach filling in these fatayer is spiked with lemon and sumac, a tangy Middle Eastern spice. The pies are normally formed into triangles, but the half-moon shape here is simpler to do.

RECIPE INGREDIENTS
1/2 C (rounded) AP flour plus more for dusting
1/4 C whole wheat flour
1/2 teaspoon active dry yeast
1/3 cup lukewarm water
Salt
3 TBL extra-virgin olive oil
1/2 medium onion diced
2 tsp ground sumac – see Note
1 tsp fresh lemon juice
Freshly ground pepper
10 ounce packages frozen spinach thawed and squeezed dry
1 large egg beaten

Tip: Sumac is a fruity, tangy spice made from dried, ground berries.  In Turkey, this is called adana

DIRECTIONS

1. In the bowl of a standing electric mixer fitted with the dough hook, combine the all-purpose flour with the whole wheat flour, yeast, water, salt and half of your olive oil.
2. Mix at medium speed until a soft, supple dough forms, about 10 minutes.
3. Using oiled hands, transfer the dough to an oiled bowl.
4. Cover with plastic wrap and let the dough stand in a draft-free spot until slightly risen, about 1 hour.
   MEANWHILE
5. In a large skillet, heat the remaining olive oil.
6. Add the diced onion and cook over moderate heat until softened, about 7 minutes.
7. Add the sumac and lemon juice and season with salt and pepper.
8. Stir in the spinach and let cool completely.
   PREPARE AND ASSEMBLE
9. Preheat the oven to 450° and line 2 baking sheets with parchment paper.
10. Divide the dough into 4 pieces.
11. Form each piece of dough into a ball, dust with flour and let stand for 10 minutes.
12. On a lightly floured surface, roll each ball of dough to a 6-inch round.
13. Spread the spinach filling over half of each round, leaving a 1/2-inch border.
14. Brush the rims with egg wash (1 egg white and 2 tsp water)  and fold the dough over to enclose the filling; pinch the edges with a fork to seal.
    BAKE
15. Transfer the spinach pies to the prepared baking sheets and brush the tops with the beaten egg yolk.
16. Bake the pies for about 18 minutes, or until golden; shift the pans from top to bottom and front to back halfway through baking.
17. Transfer the spinach pies to a platter and serve warm or at room temperature.

Based on a recipe printed by Food and Wine Magazine

Ingredients

Regular sized flour tortillas
Vegetable oil
Large sized oven-safe bowl or large tomato can

Instructions

Preheat oven to 350 degrees
1. Spray one side of the tortilla
2. Drape tortilla over can with sprayed side down – can should be approx diameter of tuna can, but slightly taller. Some nut cans offer this size. If all else fails, an old tuna can will work just fine.
3. Place cut lid of can on top of tortilla (where it will eventually rest on your place after cooking). This helps keep it from developing a bubble that prevents it from setting flat.
4. Bake @ 350 degrees for 6 minutes
5. Carefully remove flat lid, and flip shell. Remove can from the basin and cook for 4-8 more minutes only until browned.
6. See recipe here for Taco Salad ingredients.

Variations

There are tortilla bowl forms that you can buy online for under $10. In absence of a form, create an aluminum foil basin in a pan well-suited for the
oven.

Potato Info

• Sweet Potato – yellow variety
• Yam – 1930s orange variety of sweet potato
• Related to morning glories, not potatoes
• Sweets available year round – Flavor peaks in fall and winter
• Heavy for size – no soft spots or sprouts
  – FROM HERE
• Speckled Purple – remain firm after cooking
• Heirloom (Envy) – light, mild, moist, sweet
• Jewel – Deep orange “traditional” sweet potato
• Garnet – Red/purple skin – best for sweet potato pie
• Korean Purple – chestnut flavor
• Beauregard – most commercial because of consistency
• O’Henry – Beauregard mutation – Dense when baked
• Creamsicle – good for frying
• Willowleaf – fairly rare – orange/red skin, orange flesh
• Covington – malty sweet – popular in the south
• Nugget – rosy skin, orange flesh –
• Amish Bush Porto Rico – Grow in bushes – velvety and lush flesh
• Purple – Pleasant tartness
• Stokes Purple – Purple throughout – low moisture content – low heat
• White sweet potato – Half Russett, half sweet – crumbly, dry, less sweet
• Japanese Sweet – Okinawa – Tan skin – one of the most versatile
• Boniato – Caribbean – dry white flesh, purple skin
  –
• Keep in dry cool, well ventilated
• Bruise easily
• Bake in the oven – takes an hour
• Steam – convenient, quick, predictable
  –
• Uniform cubes
• Steam 20 minutes
• Put hunks back in and add 2 TBL butter and salt
• Mash them
• 1 chipotle minced – 1 tsp adobo sauce

Baked Sweet Potato

Sweet Potatoes and Yams are not starches.  Trying to lose weight?  Here is a great alternative for your potato fix.

Ingredients

• 1 Sweet Potato
• 2 TBL Oil
• Salt / pepper to taste
• 2 TBL Butter

Instructions

1. Preheat oven to 400º
2. Decide how you want to prepare your potato.  See below:
   • Whole:  Rub with oil, sprinkle with salt, bake 45 minutes
   • Medallions:  Toss in oil and salt, bake 40 minutes
   • Pieces:  Toss in oil and salt, bake 35 minutes
3. After baking, apply butter somehow

Ingredients

1 Pork Loin or very thick Pork Chop
10 Shallots (peeled and thinly sliced)
3 carrots (unpeeled and cut into two inch pieces)
2 red potatoes (unpeeled and cut into large chunks)
1 CU vegetable broth (homemade is best)
4 TBL Olive Oil
3/4 CU white wine
2 TBL Balsamic Vinegar
2 tsp brown sugar
Salt to taste

Instructions

1. Preheat oven to 350 degrees
2. Toss carrots, potatoes and shallots in a bowl with olive oil, salt and balsamic vinegar
3. Remove all items (except the liquid, of course)
4. Set the pork into the liquid to marinade for an hour
5. Place 2 TBL of the liquid into an “oven-approved” pan, and heat until very hot
6. Put pork into pan and cover. Cook 2 minutes, allowing to brown..
7. Uncover, flip pork, cover, and brown another minute.
8. Remove pork and set aside.
9. Add remaining marinade, and heat.
10. Add shallots and saute for 3-4 minutes.
11. Add back the pork, followed by all other ingredients
12. Cover and roast in oven for 45 minutes.
13. Spoon some liquid from bottom of pan over top of the pork to moisten.
14. Serve with Sour Dough Bread (recipe is at this site)

Variations

You can substitute a thinly sliced red onion for shallots if more convenient.

Ingredients

1 cucumber
4 roma tomatoes
1 red bell pepper (jullienne strips)
1 red onion (very thinly sliced)
black olives
feta cheese
1/4 CU red wine vinegar
1/4 CU olive oil
1 TBL oregano
a few mint leaves

Instructions

1. Peel, halve and de-seed cucumber
2. Cut cuke into 1/4 inch pieces and place in bottom of bowl
3. Cut tomatoes into eight pieces and place on top
4. Rinse sliced onion and distribute on top
5. Mix oregano, olive oil and red wine vinegar and drizzle on top
6. Top with a few mint leaves

Ingredients

One block Tamarind
– Fibrous dehydrated paste
3 TBL Fish Sauce
3 TBL Sugar
1 TBL Rice Wine Vinegar
1 tsp Cayenne Pepper
2 TBL Peanut Oil

From America’s Test Kitchen

Instructions

1. Rehydrate Tamarind in ¾ CU boiling water
2. Strain to remove all stems and seeds
3. Press pulp through
4. Mix with other ingredients

Ingredients

1/4 lb ground beef (browned) or cooked chicken
2 CU Romaine lettuce (shredded)
1 CU Cabbage (sliced very thin)
1/2 CU cheddar cheese (shredded)
1 or 2 roma tomatos (diced)
1/4 red onion (optional) (diced)
1/4 white sweet onion (optional) (diced)
1/2 handful cilantro (chopped)
4 scallions (chopped)
3/4 CU refried beans or black beans
1/2 red bell pepper (julienne strips)
1 jalapeno pepper (julienne strips)
black olives (optional)
artichoke pieces (optional)
guacamole or avocado (optional)
sour cream (for topping)
chives (for topping)

Instructions

Setup: Toss lettuce with cabbage

1. Dice onion, cilantro, scallions and tomatoes and set aside
2. Brown the meat and set aside
3. Heat the refried beans and set aside
4. Place a little bit of lettuce in the bottom of the bowl
5. Put a large spoolful of beans on the lettuce
6. Sprinkle with beef and cheese
7. Add a bit more lettuce on top
8. Sprinkle rest of intredients over top
9. Top with sour cream and chives
10. Serve with homemade salsa (recipe at this site)

See recipes for Taco Bowl and Salsa at this site.

Ingredients

1 LB flank steak
Marinade as described below
Canola oil
3 cloves garlic
5 green onions
Thai red chilis – to taste

Instructions

1. Put meat into freezer for 30 minutes to firm it up
2. Slice meat thin
3. Marinate 8 -12 hours
4. Dice green onions, garlic and Thai chilis
5. Bring canola oil up to smoke point in large skillet
6. Brown all ingredients till browned
7. Add remaining marinade and reduce liquid
8. Serve over brown rice

Special Steps Marinate meat in the following solution for about 12 hours:

1 TBL Kikoman soy sauce
1 TBL Sesame oil (Green writing on bottle)
1 TBL Sauchin Wine or Dry Sherry (or rice vinegar)
2 TBL black vinegar (Chinese market) or Balsamic
2 TBL ginger juice (grate using small grater and squeeze liquid)

Variations Handwritten notes to a similar recipe are scanned in PDF document at http://www.xml3.com/family/Recipes/Szechuan_Beef.jpg

Ingredients

Flank steak (sliced thin)
1 tbl Kikkoman soy
1 tbl sesame oil
¼ cu black vinegar (alt balsamic)
1 tbl souchein wine (or dry sherry)
1 tbl sugar
canola oil
3 cloves garlic
2 tbl fresh ginger
3 tbl long cut chives
Thai red chilis
Chives (long cut)

Instructions

1. Marinate; 1 tbl soy, 1 tbl sesame oil, ¼ cu vinegar, 1 tbl wine, 1 tbl sugar. Marinate steak over night, partially frozen to cut.
2. Smoking hot wok w 2 tbl canola oil, heat 3 cloves of garlic, 2 tbl ginger, 3 tbl chives.
3. Add Thai redchilis and cook 3-5 min. Add meat, cook till brown, fold in sauce.

Serve over rice

Ingredients

Plant in a meter square box

Seeds for
– Squash
– Sweet Corn – Ready when you poke a kernel and it leaks Sugar starts to turn to starch immediately, so eat now
– Beans – Haricot vert – young beans

Instructions Beans put nitrogen into the soil
Corn provides a place for the beans to climb
Squash leaves help soil retain the moisture

Special Steps Squash options:
– marrow is a striped summer squash
– zucchini
– courgette
– summer squash
– sunset squash stays small
– pumpkins (ready in October) mildew on leaves is OK
– Ghost pumpkin – skin is white, green inside, tough skin, keeps long

Variations Plant in April, and harvest through October

Plant seeds along side of soil covered with burlap sack (hessian sack)

When leaf dries out, and melon sounds hollow, it is ready to eat

Notes Courgette is a small summer squash – the leaves are edible

Firm and fresh blossoms that are only slightly open are cooked to be eaten, with pistils removed from female flowers, and stamens removed from male flowers.

Ingredients

1 ½ LB pork
1 LB cooked ham or beef
1 TBS peanut oil
20 oz can pineapple chunks with juice
1 CU pineapple juice (in addition)
1 pkg brown gravy mix
3 TBL vinegar
1 tsp minced ginger
1 green pepper, chopped

Instructions

1. Freeze pork just until it is slightly rigid
2. Slice into very thin strips
3. Brown meat in frying pan or wok using peanut oil
4. Drain juice from can of pineapple – save chunks for later
5. Add all pineapple juice to wok
6. Stir in brown gravy mix, vinegar and ginger
7. Add green peppers
8. Simmer about ten minutes or until liquid starts to thicken
9. Add pineapple and heat three more minutes
10. Serve over rice

Ingredients

1 1/2 tsps olive oil
4 red bell peppers, seeded and chopped
2/3 CU thinly sliced carrots
1 CU diced, drained, canned tomatoes
1/3 CU tomato puree
1 tsp minced garlic
1/8 tsp ground black pepper
1/2 CU peeled and chopped fresh pears
1/2 tsp fresh diced basil

Instructions

1. Heat oil in a large skillet. Sauté the peppers and carrots until soft.
2. Add tomato, tomato puree, garlic, pepper, pears and basil. Simmer for 30 minutes or until vegetables are soft.
3. Place in blender and puree until smooth.
4. Serve over pasta.

Ingredients

2 sweet potatoes
oil and salt

Instructions

1.Cut potatoes into half three times – will result in 16 pieces
2. Place in cold water with ice. Chill at least 30 min.
3. Towel dry-as dry as possible.
4. Toss in canola oil
5. Sprinkle lightly with salt (or toss in bag with salt)
6. Bake on cookie sheet at 400 degrees for 30 minutes

Ingredients

Multiply ingredients by the number of people to be served
1 egg
1 english muffin or 2 slices bread
1 TBL chives
1 TBL grated sharp cheddar (or other) preferred topping/spread for bread

Instructions

1. Heat oiled pan to medium heat
2. Put bread or muffin in toaster
3. Mix egg, chives and cheese in small bowl
4. Pour egg into skillet using spatula to form the egg into shape of the bread
5. Once formed, let it fry just like you would if it were a hamburger
6. Flip the egg patty, cooking the other side
7. Put on bread and serve (My dad likes ketchup on his!)

Try serving with ham on the sandwich too.

Ingredients

• 1 egg
• 1 tsp oil
• 1 TBL water

Instructions

1. Break your egg into a small bowl making sure the yolk does not break.
2. Heat oil over low heat until it shimmers. If it smokes, your oil is too hot.
3. Gently slide your egg into the pan
     Use a spatula to gently form into a circle.
4. Let cook for about 15 seconds
5. Add your water into a part of the pan without oil and cover
6. Let cook 2 minutes then serve.

You can also make this with two eggs together.

Ingredients

2 CU Easy Home-made Stuffing (see recipe)
1 large chicken breast or large flat cut of meat
1 TBL olive oil
6-12 pices of cotton string approx 10-12 inches
Several large radishes

Instructions

1. Pound meat flat, into pallard
2. Spread stuffing length-wise
3. Roll meat into as tight a roll as possible
4. Tie every 1-2 inches
5. Sear in skillet on high heat in 1 TBL olive oil
6. Place on baking sheet and cook at 350 degrees for 15 minutes
7. Cut in between strings to serve
8. Put some type of leafy greens (or microgreens) on the side
9. Place Radish Flowers (see recipe) on each plate

Ingredients

1 large butternut squash
2 TBS canola oil
½ CU minced scallions
2 cloves garlic (1+ tsp)
1 TBS grated/chopped fresh ginger
pinch salt & black pepper
½ CU bread crumbs

Instructions

1. Preheat oven to 400
2. Split squash in half (or lop off end caps. Use middle tomorrow.)
3. Remove seeds
4. Cook (cut side up) for about 45 minutes
5. Meanwhile-
6. Saute scallions for 3 minutes in canola oil
7. Add garlic and ginger, cook another minute or two, then set aside
8. Let all items cool, then mix everything except bread crumbs
9. Spoon into shells
10. Sprinkle with bread crumbs and cook for another 20 minutes

Try with other types of squash