Bonaire Vacation September 2011

Bonaire, September 2011

 

Yeehaa !

 

Albert and Stacy

Tom, seeming a bit... spiritual?

Recipe's

Lauren + Alec's Recipes!!!

Cedar Salmon

Ingredients

• 3 (12 inch) untreated cedar planks
• ⅓ cup soy sauce
• ⅓ cup vegetable oil
• 1 ½ tablespoons rice vinegar
• 1 teaspoon sesame oil
• ¼ cup chopped green onions
• 1 tablespoon grated fresh ginger
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Soak cedar planks for at least 1 hour in warm water. 

Stir soy sauce, vegetable oil, rice vinegar, sesame oil, green onions, ginger, and garlic together in a shallow dish.

Place salmon fillets in soy mixture and turn to coat. Cover and marinate for at least 15 minutes, or up to 1 hour refrigerated.

Preheat an outdoor grill for medium heat. Place planks on the grill grate. Heat planks until they start to smoke and crackle just a little. 

Remove salmon from marinade and place on planks; discard marinade.

Close grill cover. Grill salmon until it flakes easily with a fork, about 20 minutes; salmon will continue to cook after you remove it from the grill.

Pork Loin with Apple

https://www.inspiredtaste.net/21117/perfect-roasted-pork-tenderloin-recipe-with-apples/itr_print/ 

You Will Need

2 pork tenderloins, about 1 ½ pounds each

2 tablespoons avocado oil, plus more as needed

1 ½ teaspoons fine sea salt, plus more as needed

1 tablespoon Dijon mustard or whole ground mustard

1 tablespoon chopped fresh thyme leaves

1/4 teaspoon ground black pepper

2 apples, cored and sliced

2 onions, sliced into wedges

1 cup chicken stock, see our homemade chicken stock

1 tablespoon butter

Directions

Preheat oven to 425°F. 

Trim each tenderloin of any silver skin. 

Pat the pork dry with paper towels and rub it with one tablespoon of the oil and 1 1/2 teaspoons of salt.

Heat a tablespoon of oil in cast iron skillet over medium heat.

brown tenderloins, occasionally turning, until evenly browned all over, about 12 minutes. Transfer to plate 

Keep the pan used to sear the pork, add oil if needed. Add the apples and onions, then cook until lightly browned around the edges, about 5 minutes. Stir in 1 teaspoon of thyme.

Use a pastry brush (or your fingers) to rub the seared pork all over with the mustard, 2 teaspoons of thyme, and black pepper.

Place pork tenderloins on top of the apples and onions, and then slide them into the oven. 

Roast 10 to 15 minutes, until an internal thermometer inserted into the thickest part registers between 145°F and 150°F. Transfer the pork to a large plate and cover with aluminum foil. Let rest for about 10 minutes.

While the pork rests, return pan with apples and onions to the stove and turn the heat to medium. Add chicken stock and scrape the pan with a wooden spoon, lifting any brown bits from the bottom. Bring to a simmer and cook until reduced by half. Add butter and stir until melted.

To serve, slice the pork into slices and serve on a bed of apples and onions with pan sauce drizzled on top.

Shkolnik's Beef Borscht

  

INGREDIENTS: 

3-4 lbs beef short ribs

1 large onion, diced

4 cups beef broth/2 cups water

4 large Russett potato

2 carrots, sliced

4-5 beets pealed, sliced

1 cabbage (1/2 large cabbage shredded)

garlic minced  (2 cloves)

1 can diced tomato

1/2 can tomato paste

Dill

Parsley

salt/pepper corns

bay leaf

TIME: 3-4 HOURS

DIRECTIONS:

Salt and pepper short ribs and brown in pan.  Once almost brown add diced onion for a few minutes.

Place beef and onion mixture in large pot and add beef broth/water, cover, cook for ~2 hours or until meat is soft.

Slice potato, carrot, beet (pealed), cabbage.  Once beef is soft add potato, carrot, beet, cabbage and add more water to cover to top of ingredients. 

Cook approximately 15 minutes once boiled.  Add tomatoes, tomato paste, dill, parsley, salt/pepper, bay leaf and cook a few more minutes. 

Let sit and serve with extra dill and greek yogurt on top :-)

Serve with dark rye break and whole cloves of garlic

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Bertucci's Rigatoni, Broccoli and Chicken with Cream or Wine Sauce

1 Box pasta
2 tbsp olive oil
2-3 chicken breasts (4 oz each) boneless & skinless, cut into strips or thinly pounded
flour for dusting chicken
2 cups broccoli florets
1 tsp garlic, chopped
2 lemon slices
1/2 cups heavy cream or 1/2 cup dry white wine
1/2 cup chicken broth (optional)
salt and pepper to taste

Bring a pot full of water to a rapid boil. Cook rigatoni according to package instructions.

Meanwhile, heat olive oil in a large skillet.

Dust chicken with flour and cook until golden on both sides.

Add broccoli florets, garlic and lemon slices. Stir and cook for 1 minute.

Add the chicken broth, heavy cream (or wine) and cook until liquid is reduced by half (about 2 minutes). Season to taste.

Add cooked and strained rigatoni to sauce, toss until well mixed and serve at once, reserving lemon slices as garnishes.

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Grilled Shrimp

Ingredients

•  1/4 cup olive oil
•  a bit of fresh parsley (optional)
  
• 1/2 lemon, juiced
• 3 tablespoons hot pepper sauce / sriracha  (or more!)
• 2 tablespoons of spicy mustard
  
• 1 teaspoons dried oregano
  
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pounds large shrimp, peeled and deveined with tails attached
  
• 1 clove garlic, minced  (havent tried this, but couldnt hurt?)
• skewers

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DAMN GOOD BURGER

Alec's recipe, influence from Pappi's grill

1.2 - 1.4 lbs of meat, makes 4 x 1/3lb burgurs

Add one lightly beaten egg to meat
Then add to taste:
Srirarcha (Hot sauce) (can be quite liberal)
red pepper (ground cayenne)

red onion (finely chopped) - about 1/2 of a small onion is pretty good amount
Plain bread crumbs
Cilantro
Worcheshire sauce
Chicken marinade (sweet soy sauce)

Add plain bread crumbs for consistency

Grill on high until both sides are black.  Might take ~ 7 minutes. Inside will be warm pink.

Add thick slice of chedder or other cheese

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TARTIFLETTE

            

Potato with cheese, onion, and bacon. Yum.
See: http://www.cuisine-french.com/cgi/mdc/l/en/recettes/tartiflette_ill.html
http://frenchcookingfordummies.com/2009/tartiflette/

Ingredients (for 4 servings)

1 lb Raclette Cheese
2.5 lb of potato
0.5 lbs  of bacon, diced (Panchetta works great)
1 cup of creme fraiche, or sour cream, or greek yogurt
1 tablespoon of butter
1 glass of dry white wine
1 large onion
Salt and pepper

Instructions

1/ Clean + peel potatoes and cut them by half.
2/ Boil potatoes in salted water, let them chill.
3/ Meanwhile, peel and slice onions.
4/ Melt butter in a frying pan with some oil.  Add sliced onions.
5/ When onions are translucent, add bacon dices and leave over medium heat for 5 more minutes stirring often.
6/ Preheat oven to 460° F
7/ Grease an ovenproof dish with butter.
8/ Cut half the potatos in thick slices, and arrange in a layer on bottom of dish. Salt lightly.
9/ Top with half the bacon dices and onion
10/ Add about 1/3 of the cheese (no rind).
11/ Repeat with another layer of potatos, and then a layer of bacon and onion.
12/ Spread the cream or yogurt on top.
13/ Add cheese on top with the rind facing up, cheese down.  
14/ pour over a cup of dry white wine.
15/ Bake for ~ 15 min, until cheese is melted and slightly browned.

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WYMAN'S BLUEBERRY PIE

• 2 Bags Frozen Wyman's Blueberries
• 3/4 C sugar
• 2 T corn STARCH
• 2 T flour
• Double pie crust dough
• 2 T strained blueberry juice
  
• 1/2 t cinnamon

1. Combine sugar, flour, corn starch cinnamon
2. microwave frozen blueberries in bowl, drain juice off into separate bowl
3. combine sugar mixture and blueberries, add 2 T of the juice
4. pour into pie crust, cover with slats of pie dough
5. brush top of pie with egg yolk and water and sprinkle sugar

***Can also make blueberry pie as above, then put a layer of sliced apples coated in cinnamon/sugar on top, then
      place the top pie crust. (see pic above for blueberry apple pie)

Preheat oven to 400 degrees, cook for 40-50 mins
Cover edge of crust with tin foil and remove near the end of cooking time

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BUTTERNUT SQUASH CASSEROLE:

Original recipe from allrecipes.com is below.
Suggested modifications (not tried yet):
    3/4 cup baking splenda, instead of sugar
    1 tsp cinnamon + 1/2 teaspoon nutmeg
topping: little bit of brown sugar and margarine

Ingredients

• 1 butternut squash
• 1 cup white sugar
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 tablespoons all-purpose flour
• 3 eggs
• 1/4 cup margarine, melted


• TOPPING
• 1/2 (16 ounce) package vanilla wafers, crushed
• 1/2 cup margarine, melted
• 1 cup brown sugar

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Put butternut squash in the microwave and cook on high, until soft, 2 to 3 minutes. Cut in half, scoop out seeds and cube. Bring a large pot of water to a boil. Add squash and cook until tender, about 15 minutes. Drain and mash.
3. In a 9x13 inch casserole dish combine 3 cups mashed butternut squash, white sugar, milk, vanilla extract, salt, flour, eggs and 1/4 cup melted margarine.
4. Bake in preheated oven for 45 minutes, or until set.
5. In a medium bowl combine crushed vanilla wafers, 1/2 cup melted margarine and brown sugar. Crumble over top of cooked casserole and return to oven to brown.

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TIKVANAYA KASHA

Tikvinaya kasha (pumkin rice pudding)
1 butternut Squash
peel skin, cut in small pieces
put in water, bring to boil for 10 min
mash it (with water)
16 oz rice (2 cups)
sugar, salt, vanilla extract
medium heat 20 min (it will bubble gently)
add stick of butter
add milk (to half inch above kasha) - reduce heat low
cook for 1 hour


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STUFFED CABBAGE:

(I actually used a abridged version of this recipe, mostly use canned tomatoes for the sauce, and use raw sushi rice for the rolls)

Sweet and Sour Tomato Sauce:
2 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 1/2 quarts crushed tomatoes
2 tablespoons white wine vinegar
1 tablespoon sugar
Kosher salt and freshly ground black pepper

Cabbage Rolls:
11/4 cup extra-virgin olive oil
1 yellow onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
Splash dry red wine
2 tablespoons chopped fresh flat-leaf parsley
1 pound ground beef
1 pound ground pork
1 large egg
1 1/2 cups steamed white rice
Kosher salt and freshly ground black pepper
2 large heads green cabbage, about 3 pounds each

To make the sauce:
Coat a 3-quart saucepan with the oil and place over medium heat. Add the garlic and saute for 1 minute. Add the tomatoes and cook, stirring occasionally, for 5 minutes. Add the vinegar and sugar; simmer, until the sauce thickens, about 5 minutes. Season with salt and pepper and remove from the heat.

Place a skillet over medium heat and coat with 2 tablespoons of the olive oil. Sauté the onion and garlic for about 5 minutes, until soft. Stir in the tomato paste, a splash of wine, parsley, and 1/2 cup of the prepared sweet and sour tomato sauce, mix to incorporate and then take it off the heat. Combine the ground meat in a large mixing bowl. Add the egg, the cooked rice, and the sauteed onion mixture. Toss the filling together with your hands to combine, season with a generous amount of salt and pepper.

Bring a large pot of salted water to a boil. Remove the large, damaged outer leaves from the cabbages and set aside. Cut out the cores of the cabbages with a sharp knife and carefully pull off all the rest of the leaves, keeping them whole and as undamaged as possible, (get rid of all the small leaves and use them for coleslaw or whatever.) Blanch the cabbage leaves in the pot of boiling water for 5 minutes, or until pliable. Run the leaves under cool water then lay them out so you can assess just how many blankets you have to wrap up the filling. Next, carefully cut out the center vein from the leaves so they will be easier to roll up. Take the reserved big outer leaves and lay them on the bottom of a casserole pan, let part of the leaves hang out the sides of the pan. This insulation will prevent the cabbage rolls from burning on the bottom when baked. Use all the good looking leaves to make the cabbage rolls. Put about 1/2 cup of the meat filling in the center of the cabbage and starting at what was the stem-end, fold the sides in and roll up the cabbage to enclose the filling. Place the cabbage rolls side by side in rows, seam-side down, in a casserole pan.

Preheat the oven to 350 degrees F.

Pour the remaining sweet and sour tomato sauce over the cabbage rolls. Fold the hanging leaves over the top to enclose and keep the moisture in. Drizzle the top with the remaining 2 tablespoons of olive oil. Bake for 1 hour until the meat is cooked.  (I covered with tin foil then removed after an hour for 10 extra minutes)

Notes: 2.5 lbs of meat makes two full casserole pans of cabbage; could have used a little extra sauce. 

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ALEC’S  SOFT SUGAR COOKIES

Original recipe yield:
4 1/2 dozen

Ingredients:

• 2/3 cup shortening
• 2/3 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup granulated sugar for decoration
• 
  

[Can substitute shortning/butter mixture for: 1/2 c applesauce, 1/2 c shortening, 1/2 c butter :-) extra moist cake like cookies ]

Directions:

1. Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
2. In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.

 

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CHICKEN MARSALA

INGREDIENTS

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

DIRECTIONS

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

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 ANNE'S GLAZED APPLE COOKIES

 

2 C flour

1 tsp baking soda

½ C butter

1 1/3 C brown sugar

½ t salt

1 t cinnamon

1 t cloves

½ t nutmeg

1 egg

1 C chopped nuts

1 C darker light raisins chopped

¼ C apple juice or milk

Vanilla glaze: 1 ½ C confectioners sugar, 1 T butter, ¼ t vanilla, 1/3 t salt, 2 ½ T milk

 

400 degrees

Combine flour and baking soda

Mix butter, brown sugar, salt, cinnamon, cloves, nutmeg, and egg until well blended

Stir in half of flour mixture, nuts, apple, raisins

Blend in apple juice then remaining flour mixture

 

Bake 11-14 minutes

Spread glaze while cookies still hot

 

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BABA'S ZHARKOE

Short Ribs
1 Large minced onion
1 C red wine
2 T Dijon Mustard
Grated garlic
Bay leaves
Raw cut potato 5 lb

1) Remove fat from short ribs, flour ribs, sear both sides in olive oil on stove and set aside
2) saute onion, red wine, and mustard on stove
3) add step 1 and 2 to a baking dish, add some water to bottom, add grated garlic and bay leaves, cover and bake on 375 for 1.5 hour
4) add raw cut potato and cover and cook one more hr
5) remove bones and serve

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OLIVIE (Russian Salad)

8 potatoes boiled and diced

5 half sour dill pickles diced ( or 4 pickles and half a cucumber)

4 carrots diced

8-10  slices bologna diced ( a small pack)

1 can sweet peas

7 eggs bolied and diced

1 large onion diced

salt/peper/dill

mayo

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CUCCUMBER AND RADISH SALAD

• 1 cuccumber (pealed, sliced)
• 1 pack of radish (about 10)
• 1 container of greek yogourt (sour cream if you'd prefer)
  
• Fresh Dill (chopped)

 Combine all ingredients, sprinkle extra dill and salt to taste on top. Enjoy

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KOTLETKI

 

3 lbs ground meat (turkey, pork, beef any combination)

1 loaf of SOFT wheat bread

2 large onions diced

salt/peper

3 eggs

plain bread crumbs

 

-place bread in bowl of warm water then remove bread only squeezing all water out

-in large bowl mix ground meat, diced onion, salt/pepper, eggs, and soggy bread

-heat large frying pan with oil

-shape kotletki in oval shapes, coat both sides in bread crumbs and place in pan

-sear for 5 mins on med heat and flip, sear other side

-place in pan and bake in 350 degree oven for 20 min

 

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ALEC’S JUMBALAYA

 

1 polish kalbasa

3 chicken breasts

1 lb Shrimp

(May substitute kalbasa, chicken, shrimp depending on your preference)

1 large onion diced

1 red pepper

1 package mushrooms chopped

seasonings: salt, pepper, red pepper, Cajun spice, 2 bay leaves whole

1 large can of diced/pealed tomatoes

1 small can of tomato paste

 

Chunk kalbasa and brown in frying pan, remove kalbasa, brown cubed chicken in same oil (only slightly not fully cooked)   Add sausage and all veggies to chicken in pan and sauté until veggies are soft.  Add 1 large can of diced/pealed tomatoes, 1 small can of tomato paste, seasonings, cover and let simmer for 20  min.  Add shrimp a few mins before serve and mix to heat briefly.   Serve over sticky rice!

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VIETNAMESE FRESH SPRING ROLLS

 

Ice berg lettuce

Mint leaves

Thai basil

Cilantro

Shrimp

Rice vermicelli

Round rice wrappers (8.5 inch in diameter)

Sauce: Hoisin sauce with crushed peanuts

 

-boil water and cook rice vermicelli for 3-5 mins, drain and set aside

-fill a large bowl with warm water.  Dip one wrapper into the hot water for 5 sec to soften.  Lay wrapper flat.  In a row across the center, place 2 shrimp, handful of vermicelli, basil, milt, cilantro, and chopped lettuce, leaving about 2 inches uncovered on each side.  Fold uncovered sides inward, then tightly roll the wrapper.  Serve rolls with sauce above. 

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FLYING BISCUTS

Flying Biscuit Cafe
1655 McClendon Avenue
Atlanta, GA 30307
USA
404-687-8888
Web: www.flyingbiscuit.com

Ingredients
3 cups all-purpose flour (*Note: a soft winter wheat flour, such as White Lily, works best)
1 tablespoon plus 1-1/2 teaspoons baking powder
3/4 teaspoon salt
2 tablespoons plus 1-1/2 teaspoons sugar
6 tablespoons unsalted butter, at room temperature (it should be consistency of shortening)
2/3 cup heavy cream
2/3 cup half an half
tablespoons half and half for brushing on top of biscuits

 

1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper.

2. Place flour, baking powder, salt, and sugar in a large mixing bowl. Cut butter into 1/2 tablespoon-sized bits and add to the flour. Using your fingertips or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal.

3. Make a well in the center of the flour and pour in all the heavy cream and half and half. Stir the dry ingredients into the cream and mix with a wooden spoon until dough just begins to come together into ball.

4. Turn dough onto a lightly floured surface and knead 2 or 3 times to form a cohesive mass. Do not overwork the dough. Using a rolling pin, roll the dough to a 1-inch thickness. The correct thickness is the key to obtaining a stately biscuit. Dip a 2-1/2 inch biscuit cutter in flour, then cut the dough. Repeat until all the dough has been cut. Scraps can be gathered together and rerolled one more time. Place the biscuits on the prepared sheet pan, leaving about 1/4 inch between them. Brush the tops of the biscuits with 1 tablespoon of half and half and sprinkle with 1 tablespoon of sugar. Bake for 20 minutes. Biscuits will be lightly browned on top and flaky in the center when done.

Makes 8 to 12 biscuits, depending on the size of the cutter.

 

Flying Biscuit Café: Cranberry Apple 'Butter'

 

2 cups dark brown sugar

1 cinnamon

1 1/4 teaspoons cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground cloves

1 cup freshly squeezed orange juice

2 cups cranberries

10 Granny Smith apples, peeled, cored, -- and thinly sliced

 

Place sugar, spices, and orange juice in a large, heavy-bottomed saucepan.
Bring to a simmer and add the cranberries.
Cook over medium heat until cranberries begin to pop.

Add the apples and cook over low heat, stirring frequently.
Cook until apples are tender and falling apart.
Puree the contents of saucepan in a food processor or mash with a potato masher until smooth and thick.

 

Cool and serve with hot biscuits.

NOTES : Makes 4 1/2 cups.

Will keep 2 to 3 weeks in refrigerator

 

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 FRIED ICE CREAM

1 pint of vanilla ice cream, do not use a light or diet version since they do not fry well

1 egg

1 teaspoon vanilla

2.5 cups of corn flakes crushed, preferably honey nut

1 teaspoon cinnamon

vegetable oil for deep frying

whipped cream (optional)

chocolate syrup (optional)

4 cherries (optional)

 

Divide the ice cream into 4 equal portions.  Form the ice cream portions into balls.  Place them on a freezer safe plate. They should not be touching each other.  Return them to the freezer until firm, one hour usually.

 

In a small bowl beat the egg and vanilla together.   In a large plate mix together the cinnamon and corn flakes.

 

Remove the ice cream balls from the freezer.  Dip each ball in the egg mixture and then roll it in the cereal mixture.  Return each ball to the freezer for another hour.  Do not throw away the remaining egg and cereal mixture.

 

After one hour remove the balls from the freezer and repeat the dipping and rolling process.  Return the freezer and this time leave them there several hours or even over night until frozen solid.

 

In an electric deep fryer or large pot, heat the oil to 375 degrees Fahrenheit.  Fry the ice cream balls 1 at a time for fifteen seconds or till golden brown.  Do not try to do them all at once.  Drain on paper towels and serve immediately.  Garnish with whipped cream, chocolate syrup, and cherry as desired.

 

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 CHOCOLATE MACAROONS

1 cup granulated sugar
1/3 cup unsweetened cocoa powder
3 egg whites
pinch of salt
2 cups unsweetened desiccated cocount
1tsp vanilla

Stir sugar with cocoa until smooth. In bowl, beat egg whites w/salt until stiff peaks form. On low speed gradually beat in sugar mixture 1tbsp. a a time, fold in coconut and vanilla. Drop by the tsp. about 1 inch apart onto greased baking sheet. Bake in 3325 oven for 15 to 17 minutes or until outside are dry but inside still soft. Immediately transfer to racks, let cool. 4 doz.

(COCONUT ONLY)(sometimes I add chocolate chips)
3 large egg whites
5 1/3 cups sweetened flake coconut
1/2 cup granulated sugar
1/4 tsp vanilla extract

 

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HOMEMADE PUMPKIN PIE

• 1 sugar pumpkin
• 1 recipe pastry for a 9 inch single crust pie
• 2 eggs
• 1 cup packed light brown sugar
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2 1/2 teaspoons pumpkin pie spice
• 1 (12 fluid ounce) can evaporated milk (use slightly less)
• 1 t cinnamon
• ¼ t ginger
• ¼ t nutmeg
• 1/8 t cloves

DIRECTIONS

1. Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2. In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3. Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor

Oladi

https://momsdish.com/recipe/179/russian-pancakes-oladi#jump-to-recipe 

Ingredients

• 2 cup flour
• 3 eggs
• 2 cup buttermilk
• 1 tbsp baking powder
• 1/2 tsp salt
• 3 tbsp sugar
• canola Oil for frying

Mix the wet ingredients; 

Buttermilk substitute: 

    1 T Vinegar (or lemon juice) in a 2-cup measuring cup; 

    fill to 2-cup line with milk

Mix the dry ingredients / fold all ingredients together

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SPICY BAKED FRIES:

Ingredients

• Potatoes
• 1 tablespoon olive oil
• Cajun seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chili powder
• salt

Directions

1. Preheat oven to 400 dgrees F (230 degrees C).
2. Cut potato into wedges. Mix olive oil, seasoning together. Coat potatoes with oil/spice mixture and place on a lightly greased baking sheet.
3. Bake for 30-40 minutes in preheated oven.  Flip a few times during baking.

 

Pulled Pork or Carnitas

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 chile powder

1 tablespoon kosher salt, plus more as needed

½ teaspoon ground cumin

¼ teaspoon ground cinnamon

1 (4 ½- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce

Read More: https://www.chowhound.com/1491556/easy-slow-cooker-pulled-pork-recipe/

Chop onions and garlic;  put half under the pork

Rinse pork, pat dry

Make spike rub (mix all the spices together);   
Add olive oil, to make it a paste 

Rub pork in spices rub

Add other half of garlic and onion on top

pour over chicken broth

Cut orange in half, or two mandarins in half, squeeze a bit, and put on top

Slow cooker on high for 3-4 hours or low for 5-6 hours; 

Carnitas: 

Pull some pork, and fry with oil (no liquid);    when nice crust forms, flip over, then pour some liquid on

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LILI'S PIROZKI

(Russian, pastry filled with meat filling)

•       3 packages of croissant rolls, (makes 24 pirozkies).

•       one large rotisserie chicken (homemade chicken from chicken soup is better, but rotisserie is just as good)

•       2 chopped onions

•       Chicken stock

•       Salt/Pepper

Take all meat off the bones and process in food processor with 2 chopped onions sautéed in olive oil ( till golden brown).  Add salt and pepper to taste. The secret to best pirozkies is how moist is your stuffing, so add as much chicken broth in it to make it very moist but not watery. It needs to form a ball when you make your pirogues.
Cover baking sheet with foil and spray with PAM. You can make pirozki up 3-4 hours ahead of baking, just cover them with clean towel. Just before baking spread tops with a egg wash ( 1 beaten egg with little water).

Bake them in preheated 350 degrees oven for 25-30 minutes, or until they are golden brown.

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  Ginger Glazed Mahi Mahi

Ingredients:

3 tablespoons honey 3 tablespoons soy sauce 3 tablespoons balsamic vinegar 1 teaspoon grated fresh ginger root 1 clove garlic, crushed or to taste

2 teaspoons olive oil 4 (6 ounce) mahi mahi fillets salt and pepper to taste 1 tablespoon vegetable oil

Directions:

1.	In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
2.	Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
3.	Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.