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Recipes 2015

WE FEED YOUR FACE

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FUNK Food | Cobbler

Cobbler

4 -6 ripe peaches, peeled and sliced 1 cup brown sugar1 cup white sugar1 eggmilk1/2 teaspoon vanilla4 -5 tablespoons butter, room temp1 cup flour1 teaspoon baking powder1 pinch salt

Preheat oven to 350°F / 180°C and butter a baking dish.Peel and slice peaches and place in prepared dish.Sprinkle the brown sugar evenly over the peaches.Cream the butter (which should equal the size of your egg) with the white sugar.Place your egg into a 1 cup measure and add enough milk to equal 1 cup.Add the milk, egg, and vanilla to the creamed butter and sugar, stir to combine.Add the dry ingredients and mix until blended.Pour the batter over prepared peaches.Bake for 1 hour @ 350°F / 180 °C

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Cole Slaw

1 medium size Cabbage, grated or chopped.1 medium size Carrot, grated or chopped.1/2 cup of Pickles, chopped ( or Sweet Pickle Relish)1/2 cup of Mayonnaise1/4 cup of Sugar1 teaspoon of Vinegar1/2 teaspoon of Black Pepper1/2 teaspoon of Salt

Peel away outer layers of cabbage, rinse under cool running water.Slice the stem end off of the cabbage.Place cabbage on end, cut in half, then cut each half into quarters.Grate the cabbage quarters, chopping any larger leftover pieces.Grate the carrot.Finely chop the pickles.In a large mixing bowl, add the cabbage.Add carrotsAdd picklesAdd mayonnaiseAdd sugarGently stir the ingredients until fairly well mixed.Add black pepperAdd saltAdd VinegarStir the ingredients again until mixed well.

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Gumbo

2 cups flour1-3/4 cups vegetable oil2 cups chopped onions1 cup chopped green pepper1 cup chopped celery3 large garlic cloves finely diced3 bay leaves6 boneless chicken breast halves cut into bite size pieces3 cups andouille chopped (any lean smoked sausage will work)1 teaspoon Ragin Cajun Original Seasoning (or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon cayenne pepper)1 teaspoon Tabasco3 tablespoons chopped parsley3 Quarts chicken stock1/4 cup chopped green onion

Place oil and flour in a large heavy pot and make a dark brown roux. When roux is color of milk chocolate add onions, bell pepper, celery and garlic. Saute‘ for 6-8 minutes until vegetables are soft.

You will need a pot of at least a 6 quart size to handle this volume. If your roux pot is not big enough you can transfer the roux to a large pot then add the rest of the ingredients.

Add heated chicken stock one cup at a time stirring well between cups. Bring to a slow boil. Turn down heat to low simmer, add bay leaves, andouille, Tony Chachere‘s seasoning, Tabasco and parsley. Allow this to simmer uncovered for 1 hour. Add chicken and saute‘ 1 more hour stirring every 15 minutes.

Note:This recipe is light on added salt since the chicken stock, chicken and andouille all contain salt. After cooking taste and add salt if needed.

Sprinkle with chopped green onions as a garnish and to add flavor. In-clude a fresh garden salad with warm french bread. Will serve 10 to 12.

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Pepper Bellies

corn or tortillas chipsyour favorite chili, like our Chihuahua Chiligrated cheese

Fill each bowl with a handful of corn or tortilla chips. Spoon on your favorite chili. Sprinkle grated cheese over the top. Serve with a smile.

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Hog Jowl

2 pounds dried black-eyed peas8 ounces hog jowl or 2 small to medium ham hocks6 cups water water1 large onion, coarsely chopped1/2 teaspoon crushed red pepper1/4 teaspoon sugarsalt, to taste

Pick over the peas and rinse well, then soak in cold water overnight. Place ham hocks or hog jowl in large kettle with water, bring to boil, and cook for 1 1/2 hours. Drain peas and add to the hog jowl. Add whole onion, crushed red pepper, sugar, and salt. Add more water if needed to cover peas. Cover tightly and simmer slowly 2 hours or until peas are tender. Serve with hot cooked rice and cornbread. Serves 8.

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FUNK Food | Hoppin‘ John

Hoppin‘ John

1 Cup of cooked Black Eye Peas1 Cup of uncooked White Rice1 Cup of Chicken Broth4 ounces of sliced Hog Jowl or Bacon1/4 cup of diced Bell Peppers1/4 cup of diced Onions1 Tablespoon of Butter

Start by slicing up about a quarter pound of the Hog Jowl.Place the sliced Hog Jowl in a frying pan and fry over medium heat until done.Remove from pan, place on paper towels to drain and set aside.Pour off all but about 3 Tablespoons of the grease, keeping the browned bits in the skillet.Add Butter.Add the diced Bell Peppers.Add the diced Onions.Sautee the Peppers and Onions over Medium heat until onions turn trans-lucent.Stir as needed to prevent burning, letting Onions brown slightly. Re-move from heat, set aside.In a separate saucepan, add the cooked Black Eye Peas.Add the Chicken Broth and bring the mixture to a low boil over Medi-um-High heat.Add the uncooked rice and stir it into the mixture.Bring the saucepan ingredients back up to a low boil once again.Cover the saucepan, REDUCE the heat to a low simmer. Let simmer about 15 minutes or as directed on your rice package. Resist the urge to raise the lid, just let it cook.While the rice is cooking, chop up the cooked Hog Jowl into small pieces.After the rice has simmered for about 15 minutes, remove from heat and set aside. Do not open.After about 5 minutes, lift the lid on the saucepan to let any steam escape. Replace the lid.After about 5 more minutes, remove the lid and use a fork to gently stir or “fluff” up the rice.Now, add the chopped Hog Jowl, Bell Peppers and Onions. Stir gently.Remove from saucepan and place in your favorite serving bowl.Serve warm as a main dish or side dish….and enjoy!

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Ham Hocks

1 pound dried red beans2 small ham hocks, smoked1 medium onion, minced1 garlic clove, minced1 pepper pod, red or green1 bay leafsalt and pepper, to taste

Wash and prepare the red beans for cooking. You have a few options. You can soak the beans overnight, you can soak the beans for 2 to 3 hours, or you can quick soak the beans. The method I prefer based on results is to quick soak. To quick soak, place beans in a large pot and cover with two inches of water. Bring water to a boil and then allow beans to boil for 2 minutes. After 2 minutes of boiling remove beans from heat source, then cover pot with lid and let the beans stand for at least one hour before cooking.Beans will expand after you quick soak and let them stand for one hour. When you are ready to cook beans add in your ham hocks and then add enough water to completely cover the ham hocks and beans. Cover pot with lid and turn up the heat to medium-high. Once water begins to boil turn heat down to low, add remaining ingredients consisting of onions, garlic, green pepper pod, and bay leaf then allow to ham hock and red beans to simmer.Continue to slowly cook ham hocks and red beans on low at a simmer for 2 hours until meat and beans are tender.Before serving remove ham hocks and beans from pot. Place beans first in a serving dish and then place ham hocks on top.

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Taco

1 1/2 tablespoons olive oil, divided4 teaspoons fresh lime juice, divided1/4 teaspoon ground cumin1/4 teaspoon hot smoked paprika1/4 teaspoon ground red pepper1 pound medium shrimp, peeled and deveined 1/3 cup sliced green onions 1/4 teaspoon salt, divided 1/2 teaspoon grated lime rind1 Granny Smith apple, thinly sliced 1 minced seeded jalapeno pepper8 corn tortillas 30 g crumbled queso fresco

Combine 1 tablespoon olive oil, 2 teaspoons lime juice, cumin, papri-ka, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.

Combine 1 1/2 teaspoons oil, 2 teaspoons juice, onions, 1/8 teaspoon salt, rind, apple, and jalapeño; toss.

Remove shrimp from bag; discard marinade. Heat a grill pan over me-dium-high heat. Sprinkle shrimp with 1/8 teaspoon salt. Arrange half of shrimp in pan; grill 2 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining shrimp. Toast the tortillas in grill pan, if desired. Place 2 tortillas on each of 4 plates, and divide shrimp evenly among tortillas. Divide salsa evenly among tacos, and top with queso fresco.

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Enchilada

Peanut oil, canola oil, or other high smoke point oil12 corn tortillas2 teaspoons olive oil (or peanut or canola)1/2 onion, chopped (about 3/4 cup)1 clove of garlic, minced (about 1 teaspoon)14-ounce can (about 1 3/4 cup) crushed tomatoes (preferably fire roasted)3/4 cup of chopped cooked green chiles (about a 4-ounce can), or 1/3 cup chopped pickled jalapeños (more or less to taste, depending on the heat of the chiles and how spicy you want your enchiladas)1/2 cup water1/2 teaspoon dried oregano1 lb (4 cups) of jack cheese, mild cheddar , or a mix, gratedA handful of cilantro1 cup of sour creamHalf a head of iceberg lettuce

Preheat oven to 350 ° F / 180 ° C.In a large frying pan at medium-high heat add a tablespoon of oil. When the oil is shimmering and hot (not quite smoking), add a corn tortilla to the pan. Cook it for 2-3 seconds, use a metal spatula to turn it over, and cook it for 2 to 3 seconds more. Lift up the tortilla with a spatula, add another tortilla underneath. Cook the second tortilla for 2-3 seconds, lift both tortillas, and add another tortilla underneath. Repeat the process with all the tortillas, adding more oil as needed. This way you can brown and soften the tortillas without using a lot of fat. It‘s important to pre-cook the tortillas because not only does cooking them help soften them for rolling, cooking them in a little fat helps develop the flavor of the tortillas. As the tortillas brown a little, remove them to a plate.Heat olive oil in a large sauté pan on medium heat. Add the chopped onion and cook for 5-6 minutes, until translucent. Add the garlic and cook for a minute more. Add the crushed tomatoes. Add the green chiles. Add 1/2 cup of water. Add the oregano. Bring to a simmer and taste. If the sauce tastes too vinegary, add half a teaspoon of sugar to the sauce. Remove from heat.Put a little olive oil on the bottom of a 3-quart casserole pan. Take a tor-tilla, cover 2/3 of it lightly with the shredded cheese, then roll up the tortilla and place it in the casserole pan. Continue until all tortillas are filled and rolled.Add sauce to the top of the tortillas in the the casserole pan. Make sure the rolled up tortillas are covered with the sauce. If not, add a little water to thin the sauce to spread it more evenly over the tortillas. Cover the whole thing with the rest of the grated cheese. Put the casserole in the oven for 10-15 minutes or until the cheese melts.Serve with sliced iceberg lettuce that has been dressed only with vinegar and salt. Garnish enchiladas with cilantro and sour cream.

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Nacho

1 pounds ground beef chuck1 cup whole peeled tomatoes and juice from canOlive oil, as needed1 tablespoon oregano1/2 white onions, sliced1 clove fresh garlic1 tablespoon ground cumin1 bottles beersalt and fresh black pepper, as needed1 cup chicken broth1 whole Roma tomato2 cups shredded cheddar cheese1 avocado1 tsp fresh squeezed lime juice2 tsp garlic powder2 tsp onion powder1 jalapenoSour Cream

In a large pot, heat 2 tbsp of olive oil over medium high heat. and begin to brown the meat. When meat is brown, deglaze with beer. Lower heat to medium and reduce beer to 1/4 cup (about 10 minutes)Heat the broiler. Slice the onions into 1“ rings. Slice tomatoes. Place on a baking sheet and place in oven. Broil until onions and tomatoes are charred, about 10-15 minutes. In a small sauce pan, heat 1/4 cup olive oil, add garlic clove and cook over low heat for 10 minutes until soft. Once tender, drain oil.In a blender – blend charred onions, garlic and smoked tomatoes.Combine all ingredients in the large pot that has the beef and beer. Add onion/tomato mixture, canned tomatoes and oregano and cumin. Season with salt.Cook on medium, adding chicken broth gradually. Cook for 1 hour or until flavors blend together, and season at the end of cooking.Heat broiler again. In a pyrex bowl or baking dish, add chips. Using a slotted spoon, add chili (as much as you like. I added about 2 cups of chili atop the chips). Top with cheese. Place in oven under broiler until cheese is melted, about 7-10 minutes. Meanwhile, make the guacamole. Remove the pulp from the avocado and place into a small bowl. Mash with a fork until smooth. Add garlic and onion powder, lime juice, season with salt and pepper to taste.

When nachos are done baking, remove from oven. Top with guacamole, sour cream, and sliced jalapeno. Enjoy!

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FUNK Food | Haggis

Haggis

Set of sheep‘s heart, lungs and liver (cleaned by a butcher) One beef bung 3 cups finely chopped suet One cup medium ground oatmeal Two medium onions, finely chopped One cup beef stock One teaspoon salt ½ teaspoon pepper One teaspoon nutmeg ½ teaspoon mace

Trim off any excess fat and sinew from the sheep‘s intestine and, if present, discard the windpipe. Place in a large pan, cover with water and bring to the boil. Reduce the heat and simmer for an hour or pos-sibly longer to ensure that they are all tender. Drain and cool.

Some chefs toast the oatmeal in an oven until it is thoroughly dried out (but not browned or burnt!)

Finely chop the meat and combine in a large bowl with the suet, oatme-al, finely chopped onions, beef stock, salt, pepper, nutmeg and mace. Make sure the ingredients are mixed well. Stuff the meat and spices mixture into the beef bung which should be over half full. Then press out the air and tie the open ends tightly with string. Make sure that you leave room for the mixture to expand or else it may burst while cooking. If it looks as though it may do that, prick with a sharp need-le to reduce the pressure.

Place in a pot and cover with water. Bring to the boil and immediately reduce the heat and simmer, covered, for three hours. Avoid boiling vigorously to avoid bursting the skin.

Serve hot with „champit tatties and bashit neeps“ (mashed/creamed po-tato and turnip/swede). For added flavour, you can add some nutmeg to the potatoes and allspice to the turnip/swede. Some people like to pour a little whisky over their haggis

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Doro Wat

3 pounds chicken drumsticks (about 10 drumsticks), skin on or offsalt¼ cup ghee2 medium red onions, thinly sliced3 garlic cloves, finely minced1 piece fresh ginger, peeled and finely grated (about 1 tablespoon)1 tablespoon berbere seasoning¼ teaspoon ground cardamom¼ teaspoon freshly ground black pepper2 cups chicken stock4 hard-boiled eggsJuice from 1 lime (optional)

Thoroughly season the drumsticks with salt, and set aside.Heat the ghee in a large Dutch oven over medium heat. Add the sliced onions, and let them cook undisturbed for 1 to 2 minutes. Season li-berally with salt, and gently turn over the pile of onions every 3 to 4 minutes to ensure even cooking.Once the onions have softened and significantly reduced in volume, about 15 minutes, turn the heat to medium-low.Continue cooking, turning over the onion pile every 10 minutes or so, for 30 to 40 minutes or until golden brown and nicely caramelized.If you haven’t already minced your garlic and grated your ginger, do it already. By the way, you should always keep fresh ginger root in your freezer. When you’re ready to use it, you can simply break off a knob, peel off some skin, and grate it with a rasp grater like a Microplane. Plus, it lasts forever in the freezer. Stir the garlic and ginger into the caramelized onions, and cook until fragrant, about 30 seconds. Add the berbere, cardamom, and black pepper.Then, pour in the chicken stock…..and stir to mix well.Nestle the drumsticks into the liquid, and bring the contents of the pot to a low simmer. Cover and cook, turning the drumsticks occasio-nally, for 45 minutes or until the meat is tender and cooked through.In the meantime, make and peel 4 hard-boiled eggs.Once the chicken’s done, remove the lid of the Dutch oven and turn the heat up to medium-high. Cook for 5 to 10 minutes until the liquid is reduced by approximately one-third. If you’re adding lime juice, do it now. The citrusy zing adds a nice, zesty brightness to this long-simmered dish.Cut the hard-boiled eggs into wedges.Transfer the chicken drumsticks to a serving platter, garnish with the egg wedges, and ladle the spicy sauce on top.

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Bigos

2 jars sauerkraut e.g Krakus2 tablespoons vegetable oil2 large onions, chopped5 pieces very lean belly pork or pork shoulder2 smoked kabanos (polish sausage)50g dried porcini mushrooms1.5 litres chicken stock made up with water100g white mushrooms, chopped1 packet mushroom soup (optional)

Pre-heat the oven to 200 ° Celsius.Drain the sauerkraut into a sieve. If the sauerkraut is very sour (and you would prefer it to be less sour) you can rinse it with cold water and then drain. Set to one side.Heat the vegetable oil in a large pan and add the onions. Cook on a very low heat until the onions are very soft and lightly golden.Add the chopped pork to the pan and brown all over, until any fat has melted.Add the chopped kabanos or smoked sausage to the pan.In a separate bowl, pour one cup of hot water on the porcini mushrooms and leave them to soak.Once the sauerkraut has properly drained, add it to the pan with the onions and meat.Add the chicken stock and stir together well. Drain the porcini mus-hrooms, roughly chop and add to the sauerkraut. Pour in the cup of porcini mushroom stock, too, being careful not to add any of the grit at the bottom.Cover with a lid, or tin foil and bake in the oven for one and a half hours, turning the oven down to 180 degrees Celsius after the first fifteen minutes.Towards the end of the cooking time, chop the white mushrooms and fry them in a separate pan with a little vegetable oil. Add these into the sauerkraut along with 500ml mushroom soup (optional) stir well and bake for a further thirty minutes.The bigos is best eaten the day after cooking after being thoroughly well re-heated.Serve with Polish rye bread.

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Saltimbocca

700 g veal scaloppine, pounded to 5 mm thickness120 g (about) thinly sliced prosciutto1 large bunch fresh sage (with large leaves)4 tablespoons (about) butter, divided1 cup dry white wine

Preheat oven to 250°F / 120 ° C. Sprinkle veal on both sides with salt and pepper. Top each with 1 prosciutto slice and 1 sage leaf.

Melt 1 1/2 tablespoons butter in heavy large skillet over high heat until foaming. Working in batches and adding more butter as needed (reserving 1 tablespoon), cook veal in single layer, prosciutto side down, until brown, about 1 minute. Using spatula, carefully turn veal over, keeping sage leaf intact. Cook until brown, about 1 minute lon-ger. Transfer to rimmed baking sheet; keep warm in oven.

Add wine to pan drippings in skillet; cook over high heat until li-quid is reduced by 1/3, scraping up browned bits, about 2 minutes. Add any juices from baking sheet. Swirl in remaining 1 tablespoon butter. Transfer veal to platter, pour sauce over, and serve.

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Lasagna *alla mamma*

12 fresh lasagne sheets, each approx 10x18cm500g minced beef5 tablespoons of olive oil1 large carrot, peeled and grated1 onion, peeled and finely chopped1 celery stick, finely chopped1 x 700ml bottle of Passata, sieved tomatoes1 tbsp of tomato puree2 glasses of Italian dry red wine10 basil leaves100g freshly grated Parmesan cheese50g salted butter, cold and cut into 1cm cubessalt and pepper to taste

To prepare the meat sauce, heat the olive oil in a large saucepan and cook the onions, carrot and celery for 5 minutes on a medium heat. Stir occasionally with a wooden spoon.Add in the minced beef and continue to cook for a further 5 minutes stirring conti-nuously until coloured all over. Season with salt and pepper and cook for a further 5 minutes.Pour in the wine, stir well and continue to cook for 5 minutes until the alcohol in the wine has evaporated.Pour in the sieved tomatoes with the tomato puree and fresh basil, lower the heat and continue to cook for 1 hour, lid off, until you get a beautiful rich sauce. Stir occasionally. (After about 30 minutes, taste for seasoning).Preheat the oven to 180º.Meanwhile, to make the béchamel sauce, melt the butter in a large saucepan on a medium heat. Stir in the flour and cook for 1 minute until becomes a light brown colour. Gradually whisk in the cold milk, reduce the heat and cook for 10 minutes whisking constantly.Once thickened, stir in half of the parmesan cheese and the nutmeg. Season with salt and pepper and set aside to slightly cool.Spread a quarter of the béchamel sauce on the bottom of a deep ovenproof dish mea-suring approx. 30x25cm.Lay 4 lasagne sheets on top and if necessary cut them to fit the dish.Spread over half of the meat sauce then top with a third of the remaining béchamel sauce.Lay 4 more sheets of lasagne on top and cover with the remaining meat sauce. Spread over half of the remaining béchamel sauce.Add a final layer of lasagne sheets and gently spread the rest of the béchamel on top making sure that you completely cover the lasagne sheets.Sprinkle with the remaining parmesan and scatter over the cubed butter. Freshly ground some black pepper over the top.Cook on the bottom of the preheated oven for 30 minutes then place the dish in the middle of the oven, higher the temperature to 200º and continue to cook for a further 15 minutes until golden and crispy all over.Remove the dish from the oven and leave to rest for 10 minutes. This makes it ea-sier to cut and serve as the layers hold together better.

For the béchamel sauce:100g salted butter100g plain flour1lt full fat milk, cold¼ freshly grated nutmeg

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