• 3 TBL butter
• 2 ears ( or 1 C corn ) set aside
• Diced veggies
  • Onion, misc veggies, mix bell pepper, jalapeños, garlic
• Saute veggies
• Base
  • 1/4 C mayo, 1/4 C sour cream, 4 oz cream cheese, 1/4 C shredded cheddar cheese
• Add 1 can diced green chilies, green onions and salt and pepper
• Add veggies and corn to the base and mix to combine
• Put into baking dish
• Top with shredded pepper jack or Monterey Jack cheese
• Put into the oven at 350º for about 20 minutes

• Made from Blue Agave plant – not a cactus
• True tequila only from Jalisco, Guanajuato, Tamaulipas, Michoacan, Nayarit
  Anything from outside these areas must legally be called Mescal
• There are two categories – 100% agave, and then Mixto Tequila (51%)The good stuff will say 100% Agave
• Within the 100% category, there are several classifications
  • Blanco or Silver – Clear, with pure nothing flavor  (Good for margaritas)
  • Reposado – Aged in oak barrels for at least 2 months, but not more than a year (Reposado means “rested”)
  • Añejo is aged 1-3 years – (Añejo means “aged”)  Similar to scotch and bourbon
  • Extra Añejo – Aged for more than 3 years in a wooden barrel – Sip like a cognac

Best Simple Margarita

• Reposado tequila
• Agave nectar

Traditional Margarita

1. Prepare a plate with 1/2 oz Blue Agave Tequila and a drop of agave nectar
2. Invert glass and dip in the agave mixture
3. Count to 10 to allow the alcohol to evaporate
4. Dip in a plate of kosher salt to coat the rim
5. Prepare the margarita flavorings
   • 2 limes (halved)
   • 1 thin slice of lime for garnish
   • 1/2 Valencia (sour) orange – pieced
   • 2 limes quartered
6. Ream juice from the halved limes and set aside
7. Put the Valencia and quarter pieces into a muddler
8. Add 2 TBL agave nectar into the muddler
9. Muddle for two minutes
10. Strain into a glass
11. Add 2 oz Blue Agave Tequila
12. Add the vodka from the plate
13. Shake with 3/4 C ice for 30 seconds
14. Strain into the prepared glass
15. Apply the lime wheel

•    Attributed to Harry’s Bar, in Paris circa 1920
•    Named after Mary Tudor?
•   First published recipe in the Stork Club Bar Book by Lucius Beebe in 1944

The difference between mediocre vodka and good vodka is likely filtering.  Running a mediocre bottle of vodka through a carbon filter 3-4 times will remove most of the impurities leaving a clean tasting liquid.

Bloody Mary Bar

• Prepare your own spicy (and non-spicy) mix
  • Tomato Juice (Squeezed from ripe tomatoes)
  • Worchestershire Sauce
  • Tabasco
  • Celery Salt
  • Lime juice
  • Prepared horseradish
  • Simple syrup or Karo
• Serve with several types of vodka, gin and tequila
• Have plain vegetable juice for non-drinkers
• Scatter bowls of condiments around
  • Black olive
  • Green olive
  • Celery
  • Green onion
  • Horseradish
  • Pimento olives
  • Martini onions
  • Garlic stuffed olives
  • Pickled jalapenos
  • Lime wedges
  • Asparagus
  • Okra
  •  

Alton lost 50 pounds simply by eating Good Eats.

Since this is kind of like saying “Casserole” you can simply

use this link

and bring up a lot of recipes on Google.

1. Put a chicken breast between two sheets of plastic wrap that have been spritzed with water.
2. Pound with a hammer (pallard) until fairly flat, but not thin
3. Flour, egg wash and Panko
4. Heat canola in a skillet
5. Put into hot oil to brown, then place on paper to drain
6. Add white wine and reduce in the skillet with chicken drippings
7. Add 1/2 C chicken stock after wine has reduced
8. Add 1/2 C prepared marinara and 1-2 C chopped heirloom tomato pieces
9. Top with Buffalo Mozzarella
10. Bake at 375º for 5-8 minutes
11. Plate and garnish with fresh basil

• Cook three strips of bacon and set aside
• Scramble 4 eggs and set aside
• Shred 1/2 C mozzarella
• Shred 1/4 C sharp cheddar
• Measure 2 TBL chives

1. Thaw puff pastry in the fridge overnight
2. Eggs should be scrambled, but should still be slightly wet and glistening, because we will be cooking them once wrapped.
3. Roll pastry on a floured surface
4. Cut into 6 squares
5. Schmear each square with softened cream cheese
6. Crumble and broadcast bacon pieces – 1/6 on each (leaving border)
7. Top evenly with scrambled egg mixture – 1/6 on each (leaving border)
8. Egg wash the borders
9. Fold over and pinch shut
10. Brush tops with egg mixture
11. Sprinkle with sesame seeds
12. Bake at 375º for 30 minutes
13. If you wish, you can freeze these before cooking.  Thaw overnight in the fridge the day before cooking them.

This is my version of a dish prepared by Lori Hashimoto, owner of Hana Japanese Eatery.

It appears on her menu as Hiyashi Chuka, and I’ve made slight modifications due to allergies my wife has.

Hiyash Chuka is a chilled ramen noodle salad served in the summer, topped with colorful cold ingredients and a sweet soy vinegar dressing.

Noodles can be cold ramen noodles, cold rice noodles or yan noodles.  This would also be good with VERY THIN egg noodles, although that’s more western than Japanese.

1. Use a traditional cucumber with the seeds removed, or an English cucumber.
2. Use a zester-grater or simply a peeler to remove some of the cucumber skin, leaving enough green for color.
3. Cut the cucumber into thin six inch pieces
4. Cut thin sliced deli ham and roll it into a “cigar”
5. Cut the ham so that you end up with multiple thin strips.
6. For my wife, I will be using thinly sliced turkey
7. Prepare your ramen noodles for cooking.  Fresh is better.  Loosen them so that when they hit the boiling water they will separate from one another.  Then cook for 7-8 minutes.
8. Beat two eggs together in a mixing bowl.
9. Using a preheated teflon saute pan with a bit of EVOO, pour 1/3 of the egg mixture into the pan, and tilt pan to spread the egg across the bottom creating a thin crepe.
10. Once liquid is gone, slide it out of the pan to cool.  Prepare two more crepes.
11. Drain your cooked noodles and shock them in an ice bath, then set them aside.
12. Prepare your dressing.  Combine in a mixing bowl:
    • 1/2 C vinegar
    • 1/4 C soy sauce
    • 1/2 C sugar
    • 2 TBL lemon juice
    • 1 TBL sesame seed oil
13. Whisk all together and heat in a sauce pan just until it all comes to a boil.
14. Pour into a glass bowl and refrigerate for using later
15. Prepare your egg crepes
    • Roll them into one large tight cigar
    • Using your knife, cut thin strips off the cigar and then separate the strands.
16. All of the above steps can be done an hour or two ahead of time.  When you are ready to serve, plate the ingredients
17. Put a pile of your cold noodles in the center of your plate
18. Decorate with cucumber spears spaced north, south, east and west.
19. Add 1/4 each of ham just to the left of each pile of cucumber spears
20. Add 1/4 each of your egg strips to the right of each pile
21. You can also add color by using extremely thin slices of red bell pepper
22. Top with red salted ginger in the center
23. Pour on dressing
24. Add thin strips of roasted cut dried seaweed and toasted sesame seeds

This is a good recipe for using left-over corn chips, potato chips, french fries, baked potatoes, etc.

1. In a food processor
   • Mix 1 egg
   • 1/2 C whole milk
   • 1 tsp salt
   • 1/2 tsp black pepper
   • 10 oz corn chips
   • Pulverize into a kind of lumpy dough
2. Mix in a large bowl
   • 1/4 C diced red onion
   • 2 jalapenos – deveined and minced
   • 1/4 C cream cheese
3. Mix everything together
4. Heat 3 C peanut or safflower oil in a dutch oven to about 285º
5. Prepare balls about the size of a ping pong ball – about an inch
   Use a 2 tsp ice cream scoop
6. Prepare only enough balls so that you do not overcrowd your pan
7. Cook until they are browned and remove to a cooling rack
8. Sprinkle with Maldon salt while still hot

Using other leftovers such as French fries, you can create a similar product

• 1 large bowl store-bought or homemade corn tortilla chips
• 3 jalapenos
• 1/2 red onion – diced
• 1/2 C each grated cheddar and Oaxaca cheeses
• 1/2 C Asadero cheese (or mozzarella)
• Preheat oven to 350º
• In a large sheet pan put down parchment paper
• Put down a rack and cover with chips
• Put a sliced jalapeno on each chip
• Add sprinkles of red onion, and then cheese mixture
• Use a spacer and prepare another rack and repeat the process
• Put into the oven for about 8 minutes
• Serve with guacamole, sour cream or creme fraiche, chopped tomato or salsa

Use ice cream sundae cups, and . . .

1. Slow cook your brisket @ 240º for 5-6 hours
2. Pull the shredded beef apart and toss with BBQ sauce
3. Put a little beef in the bottom
4. a layer of mashed potatoes
5. a layer of corn (optional baby peas)
6. another layer of beef
7. shredded sharp cheddar
8. pour hot gravy over it all
9. then add a cherry tomato on top

1. In heated nonstick skillet, add
   • 2 TBL butter – completely melted
   • 3 eggs – beaten
   • 1 tsp milk
2. Put two pieces of bread on top of the (still uncooked) egg
3. When eggs have cooked, flip the entire thing in the skillet
4. Add a square of cheddar to the top of where one of the pieces of bread is, then fold the sides of the egg onto the bread
5. Optionally, sprinkle with two strips of crumbled bacon
6. Flip one bread onto the other, so that you kind of have a sandwich
7. Cook both sides of the bread like a grilled cheese sandwich
8. Cut in quarters (diagonally) and serve two pieces to each of us

1. Combine dry ingredients
   • 2 C AP flour
   • 1/2 C oatmeal (pulsed in a blender)
   • 1/3 C  sugar
   • 2 TBL baking powder
   • 1/4 tsp salt
   • Optional: 1/4 C dried cranberries (chopped)
2. Stir to combine
   • 2 sticks of cold butter cut into pieces
3. Chop up 1 C pecans into fairly small pieces
   • Reserve about 2-3 TBL for topping
   • Add remainder to flour mixture
4. Mix wet ingredients
   • 3/4 C cream
   • 2 eggs
   • Juice and zest from one lemon
   • 1 tsp maple extract
5. Add wet to dry
6. Stir to mix, but don’t overmix
7. Should not be like a dough, but should be fairly coarse and crumbly
8. Line a baking sheet with parchment paper
9. Turn onto the baking sheet
10. Press into a thick circular disk
11. Cut into half, then quarters, then eighths
12. Separate each by about 1/2 inch or more
13. 350º for 20-25 minutes
14. Let cool completely
15. Prepare topping
    • 1 1/2 C Powdered sugar
    • 2 TBL melted butter
    • 1 TBL Nescafe instant coffee
    • 1 tsp almond extract
    • 1 tsp vanilla
16. Drizzle frosting on scones
17. Top with some of the crushed pecans

This was named thusly because early recipes called for a pound each of flour, butter, sugar and eggs.  This recipe is only modified slightly.

• 4 oz cake flour – 1 level cup (AP flour will work – a bit more than 1 cup)
• 4 oz butter – about 1 stick
• 4 oz sugar – about 1/2 C
• 4 oz eggs – about  2 large eggs
• scant salt and 1/2 tsp vanilla

1. When getting the flour, unless you are measuring it in ounces, use a spoon to put the flour into your dry measuring cup.  Fill it just over the top.
2. Cream together sugar and butter
3. Add eggs 1 at a time, and beat until incorporated
4. Add the salt and vanilla
5. Add 1/2 of the flour and mix, but do not overmix
6. Add the rest of the flour and mix to incorporate
7. Bake for 60 minutes @ 350º
8. Knife test the batter.  If it comes out clean, you’re done,
   otherwise, cook for another 10 minutes
9. Cool at least 20 minutes before turning out
10. Cool completely on a rack before serving