2 C unbleached all-purpose flour
2 TBS cornmeal (optional)
1 TSP table salt
2 TSP baking soda
2 pinch cream of tartar
2 egg, separated
2 C buttermilk
4 TBS butter, melted

MAKES 4 LARGE WAFFLES

The secret to great waffles is a thick batter, so don’t expect to pour this one. Make toaster waffles out of leftover batter—under-cook the waffles a bit, cool them on a wire rack, wrap them in plastic wrap and freeze. Pop them into the toaster for a quick breakfast.

• Heat waffle iron. Whisk dry ingredients together in a medium bowl. Whisk yolk with buttermilk and butter.
• Beat egg white until it just holds a 2-inch peak.
• Add liquid ingredients to dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add liquid faster than you can incorporate it. Toward end of mixing, use a folding motion to incorporate ingredients; gently fold egg white into batter.
• Use 2 level 3.25 OZ scoops of batter per pancake. and spread into the waffle iron. Cook for 7 minutes at the #2 setting.

Peach Syrup

1½ LB fresh ripe peaches (peeled, pitted, chopped)
2 C water
½ C sugar

Other Ingredients

3 OZ lemon juice
3 C water water

• Combine the chopped peaches, sugar, and 2 C water in a medium saucepan and bring to a boil over medium-high heat, stirring often. Reduce to a simmer for 5-10 minutes.
• Blitz to a pulp using a blender (stick or traditional). Strain through a fine sieve, forcing as much through and eliminating any lager pieces (pulp making it’s way through is expected and desired).
• Combine lemon juice and remaining water with the syrup. Put in the fridge and allow to cool before serving – although at least 24 hours in the fridge will let the peach flavor develop fully.

Optional 1: if using fresh lemons, add the zest to either the syrup or the final mix.
Optional 2: skip adding the remaining water and mix 50/50 with chilled sparkling water as you serve.

Yield: ~1½ QT

2 OZ olive oil
4 – 5 boneless chicken thighs, cut into ½ – ¾” pieces
Salt and pepper
1 onion, chopped
1 bell pepper, chopped
12 cloves garlic
½ TSP ground oregano
1 TBS parsley
1 TSP paprika
1 TSP ground cumin
1½ TSP salt
¾ TSP black pepper
2 TBS tomato paste
½ C white wine
2 C long grain white rice
2 bay leaves
2 C low sodium chicken broth
1 5.5 OZ can concentrated tomato juice
1 C frozen peas

Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper.

Brown chicken. Remove chicken to a plate.

Add onion, bell pepper, garlic, oregano, parsley, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes.

Add white wine to the pot to deglaze the pan, scraping the browned bits from the bottom of the pan. Cook for about 1 minute until most of the wine has evaporated. Turn the pot OFF!

Add chicken broth, tomato juice and bay leaf to the pot and stir. Add the chicken and the rice, and stir to combine.

Secure instant pot lid, with valve turned to the sealed position. Cook on manual, high pressure, for 15 minutes. When the timer beeps allow the pressure to naturally release for 15 minutes before removing the lid.

Remove the instant pot lid and pour the frozen peas on top of the mixture. Return lid and allow to rest for a few minutes.

Gently fluff rice with a fork, then serve.

15 large jalapenos
1 LB cream cheese (room temperature)
1 LB ground sausage
30 strips bacon (thin, inexpensive is best)

Temperature: 225°

Brown off the ground sausage, drain the excess fat, then combine with the cream cheese. Allow to cool then move to a large pastry piping bag (or a gallon ziplock bag).

Wash and dry the jalapenos, remove the stem, then cut in half lengthwise. Using a melon-baller or small spoon remove the seeds, membranes and stem end plug.

Snip the end off of the pastry bag (or corner of the gallon ziplock) and fill each jalapeno half generously with the sausage filling. Wrap a slice of bacon around each filled jalapeno half, stretching as needed to completely encase it and the filling, securing the loose end with a toothpick. Arrange on a cooling rack to avoid touching.

Cook in a smoker using low heat until done (pecan and apple-wood give a nice, rich smoke without being overpowering).

• 1.5 boxes (73.5 GR or 30 sachets) Celestial Seasonings Red Zinger Herbal Tea
• 2.25 QT (~1.5 kettles) boiled water
• 6 OZ (255 GR) honey dissolved in 12 OZ boiled water

Place the tea bags in a 1 GAL pitcher then add the 2.25 QT of boiled water. Steep 30 minutes, stir occasionally. Drain tea bags using a sieve placed over the pitcher. Squeeze to get the last of the liquid out.

Add the dissolved honey, stir, then top the pitcher to 1 GAL.

Chill, serve over ice.

The original (unmodified) recipe from NOLA.com: To duplicate Rosemint, steep Celestial Seasonings Red Zinger tea until it’s strong, then add unfiltered Louisiana honey. Owen’s ratio is 1 cup of dried tea per 1 gallon of water, plus 1 cup honey.

Oven: 400°

Adobo for Pork (for 3 pounds pork tenderloin, scale up or down as needed)

• 3 garlic cloves (finely minced)
• 1½ TSP dried oregano (ground, or small particle leaf)
• 1½ TSP dried basil (ground, or small particle leaf)
• ⅜ TSP ground black pepper
• 1½ TSP kosher salt
• 3 TSP olive oil
• 1½ TSP fresh lime, lemon, or sour orange juice

Combine all ingredients in a small bowl.

Pork Tenderloin Pernil Style

• 3 LB pork tenderloin (~2 to 3 small tenderloins)
• Adobo for Pork (see above)

Rub the pork loin(s) with the adobo and seal tightly in a zip-top bag or a covered container. Let marinate for 4 hours or overnight in the refrigerator.

To roast, preheat oven to 400°F. Line a rimmed baking sheet with foil for easiest cleanup. Place the tenderloins in the center of the pan leaving space for air to circulate between each piece. Put the pan on the center rack of the oven. Roast until the internal temperature is 145°F (medium, a hint of pink in the center) in the thickest part, ~30 minutes, flipping every 10 minutes to evenly brown the outside. If your pork hasn’t browned by the time it hits 145°F inside, you can put it under the broiler for a minute or two per side for more browning.

Remove the pan from the oven and set the tenderloin on a carving board and cover, allow to rest for 10 minutes. Slice and serve.

Yeilds: ~6 servings.

• 1 LG onion (finely diced)
• 8 cloves garlic (minced)
• 4 OZ can mild diced green chiles (reduce to half for less spice)
• 1 TSP dried oregano
• 1 TSP ground cumin
• 3 C low-sodium chicken stock
• 30 OZ canned white beans – cannellini, navy, etc. (drained and rinsed)
• 2 LB (~5) boneless skinless chicken thighs
• Kosher salt
• Freshly ground black pepper
• 1½ C frozen corn
• ½ C sour cream

OPTIONAL FOR SERVING

• Monterey Jack cheese (shredded)
• Avocado (sliced)
• Jalapeño (thinly sliced)
• Fresh cilantro (chopped)
• Lime wedges
• Tortilla chips (broken into medium pieces)

Add broth, beans, chicken, green chiles, onion, garlic, corn, oregano, and cumin to the bowl of your slow cooker. Season with salt and pepper and cook on low 6 to 8 hours, or on high for 2 to 3 hours, or at least until chicken is tender.

Remove chicken from chili and shred. Use a potato masher to gently mash about 1/3 of the beans before returning chicken to slow cooker. Stir in shredded chicken and sour cream, check seasoning and adjust as needed.

To serve, top with your choice of avocado, jalapeño, cilantro, chips and a squeeze of lime juice.

For stovetop cooking: sautee onions and garlic first before combining the rest of the ingredients. Increase chicken stock to 4 cups. Simmer for 20 to 30 minutes, stirring often, until chicken is tender and cooked through. Resume recipe as written above.

Yields 6 – 8 servings.

5 LB pork shoulder
1 LB pork fat
3.3 C plain breadcrumbs
1 C chicken stock
6 egg yolks (beaten)
3.5 TSP kosher salt
3 TSP ground sage
2.25 TSP ground mace
1.5 TSP ground ginger
1 TSP ground nutmeg
1.25 TSP ground mustard
1.5 TSP black pepper
1.5 TSP white pepper

Cut the pork shoulder and pork fat into 1″ wide strips, arrange on a sheet tray, and place in the freezer until par-frozen (not completely frozen, just stiff). Grind the shoulder and fat together using a coarse die.

Add the remaining ingredients and mix thoroughly, but try not to over-mix. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.

Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually and not touching on a parchment lined sheet pan, then wrap tightly in foil (or vacuum-seal).

Yeilds 25-30 sausages.

NOTES:
For consistently good results, cook in a toaster oven at 400 degrees for ~15 minutes or until ~135 degrees in the center. Switch toaster oven to broil, flip sausages and cook for ~5 minutes until browned and crisp, and at least 165 degrees in the center.

5 LB ground beef
3 OZ tomato paste
16 OZ chili sauce
2.5 TSP cumin
3.5 TBS granulated garlic
2 TBS granulated onion
1.5 TSP cayenne pepper
2.5 TSP black pepper
1.5 TBS chili powder
2.5 TBS salt
6.5 TBS sugar
2 C corn meal

Mix all of the dry ingredients together. Add the dry and wet ingredients to the raw meat and mix well. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly. If possible, allow to chill overnight to allow the texture and flavors to improve.

Stuff sausage into casings using your preferred method taking care to pop air bubbles and not to over-stuff the casings. Twist into links. If using collagen casings, place on a sheet pan and allow to rest in the fridge overnight to allow the casings to hydrate properly. Divide into individual links. If freezing for storage, first freeze individually on a sheet pan, then wrap tightly in foil (or vacuum-seal).

12 ~6″ tortillas
¾ C shredded cheese
10 OZ ground sausage
9 eggs
⅓ C milk
½ TSP kosher salt
¼ black pepper

Yields 12 breakfast tacos.

Cook the sausage, breaking it into small bits as you do. Combine eggs, milk, salt and pepper, scramble thoroughly and cook the eggs until done, leaving them just slightly moist and breaking the curds into small bits.

Distribute the eggs, sausage and shredded cheese evenly between the 12 tortillas. Roll the tortillas up, wrap tightly in cling wrap and store in the freezer. microwave in the cling wrap for ~2 minutes and unwrap promptly.