Recipes

Modified Traditional Soupa

Ingredients

• 4 pounds chuck roast with fat (don't trim fat as is important)
• 5 tablespoons pickling spice (cinnamon, mustard seed, black peppercorns, cloves, allspice, dill seed, bay leaves, ginger, coriander, and mace)
• 4 minced cloves garlic
• 3 cans (8 oz cans) tomato sauce
• Salt and pepper to taste
• Water
• Fresh mint
• 1 cup red wine (optional)
• 1 head cabbage (cut in 1/8ths)
• 1 loaf French bread (preferably slightly stale) sliced into 1 inch pieces.

Directions

• Cut chuck roast into medium sized pieces and add chuck roast, spices (in a tea strainer or cheese cloth), garlic, tomato sauce, fresh mint, salt and pepper to a large stock pot. Fill pot approximately 1 inch from top with water and let simmer for 4 hours at medium heat. As it simmers, add more water as needed.
• During the last half hour, add the fresh mint, wine, and cabbage and let simmer until cabbage is tender.

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Chile Colorado

Ingredients

• 10 oz. bag of dried chiles (remove stems/seeds)
• 5 cups water
• 5 pounds boneless beef chuck roast (trim off fat)
• 1 1/2 cup flour
• 2 tablespoons salt
• 2 tablespoons pepper
• 6 tablespoons olive oil
• 2 large yellow onions
• 6 cups beef stock

Directions

• Remove stems and seeds from chiles. To add a bit of spice, leave some seeds. The more seeds to spicier it will be.
• Place chiles and 6 cups water into a medium stockpot and boil. Remove from heat and let it sit for 30 minutes to soften. Place the chiles and some of the liquid into a blender, and puree until smooth. Add more liquid as needed to form a smooth sauce.
• Strain left over liquid to remove any seeds and put back into stockpot.
• Cut the roast into 1 inch chunks. In a medium bowl, combine flour, salt, and pepper. Bread the beef chunks with the seasoned flour.
• Heat olive oil in a pan over medium heat. Chop onion and sauté until tender/translucent. Add beef chunks, but don't add all the meat at once. Only a few pieces at a time and remove when brown.
• Once all the meat is browned, add the meat into the stockpot. Stir in the puréed chile and beef stock as well.
• Bring stockpot to a boil over medium heat. Once boiling, reduce heat to lowest setting and simmer for 3 hours.

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Frito Lay Bean Dip

Ingredients

• 1 can (15 ounce) refried beans
• 5 slices bottled jalapeño (nacho slices)
• 1 tablespoon brine (from bottled jalapeño slices)
• 1/2 teaspoon salt
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon onion powder
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder
• 1/8 teaspoon cayenne pepper

Directions

• Combine refried beans with the other ingredients in a food processor and puree on high speed until smooth.
• Cover and chill for at least an hour before serving.

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Deep Fried Pickles

Ingredients

• 2 cup of krinkle cut dill pickles with juice
• 1 large egg
• 1 1/2 cups corn meal
• 1/2 teaspoon hot sauce
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Vegetable oil

Directions

• Drain pickles, reserving 2/3 cup of pickle juice
• Dry pickles between paper towels
• Combine 2/3 cup pickle juice, egg, and hot sauce then lightly beat until blended well
• Combine 1 1/2 cups of corn meal with black pepper, garlic powder, and paprika
• Dip pickles in egg mixture and then coat in corn meal mixture
• Deep fry coated pickles until golden brown
• Drain excess oil on paper towel

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Yogurt

Ingredients

• 10 cups milk
• 5 tablespoons plain yogurt (active cultures) at room temperature

Directions

• Heat milk to 185F, careful not to burn the milk, for a few seconds
• Cool the milk to 110F
• Add the 5 tablespoons of yogurt
• Cover and incubate bacteria at 110F for 7 to 11 hours in oven (gradually turning on and off the oven to maintain 110F)

NOTE: The longer you let it incubate, the more tangy and firm it will be

• Once done, refrigerate before serving

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Ice Cream

Ingredients

• 5 cups heavy cream
• 3 cups milk
• 2 cups sugar
• 1/4 cup lemon juice
• Strawberries or any other fruit (bananas + nuts, blueberries, etc.)

Directions

• Mix ingredients into ice cream maker tin
• Put tin into ice cream maker bucket
• Hook up lid components
• Add ice and rock salt to bucket
• Let churn for 20 to 30 minutes

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Fried Eggplant

Ingredients

• 1 eggplant (medium sized)
• 1 cup flour
• 2 teaspoons salt
• 1 teaspoon baking powder
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 2 teaspoons Italian seasoning (dried crumbled oregano, basil, marjoram, and rosemary)
• 2/3 cup milk
• 2 eggs
• 1 tablespoon olive oil
• More olive oil for frying

Directions

• Combine flour, salt, baking powder, Italian seasoning, onion powder, and garlic powder in a mixing bowl
• Add milk, beaten eggs, and 1 tablespoon olive oil
• Beating batter until smooth
• Cut eggplant into rounds (thickness to taste)
• Heat olive oil with medium heat
• Dip eggplant rounds into batter
• Fry eggplant until golden brown (using a lid to fully cook through the eggplant)
• You will need to add more olive oil as you go