• 1 MED russet potatoe
• Olive Oil
• Salt
• Pepper

Temperature: 425

Place a piece of aluminum foil in the bottom of your oven to catch any mess. Preheat oven.

Wash the potatoes and pat dry. Use a fork or a sharp knife to poke a few holes into the potatoes. Rub with olive oil and sprinkle liberally with salt and pepper all over.

Place the potatoes directly onto the oven shelf over the foil. Bake 45 to 60 minutes, or until the potato is fork-tender and the skin is crisp.

Ingredients:

• 220 GR (~2½ C) medium roast coffee (coarse ground) (~ 8 OZ whole bean)
• Water

Equipment:

• 1 GAL pitcher with cover
• Fine mesh “nut milk” bag
• Fine-mesh reusable drip coffee filter
• Paper coffee filters (optional)

1. Put the grounds into the bag, tie the top securely.
2. Place the bag into the pitcher and fill with water to 1 GAL.
3. Allow to steep in the fridge for 24 hours, or at room temperature for 16-18 hours, giving the pitcher a shake every ~8 hours.
4. Remove the bag and allow to drain.
5. Allow the sediment time to settle then strain through a fine-mesh reusable drip coffee filter – if less sediment is desired you can use an actual paper filter as well but this will take much longer.
6. Dilute to desired strength (1:1) and server hot or over ice. Store in the fridge.

30 OZ canned black beans, drained and rinsed
1 green bell pepper
½-1 LG onion
6 cloves garlic
2 egg
⅜ TSP chili powder
1 TBS cumin
1 TSP dried oregano
½ TSP dried thyme
1 TBS dried parsley
1 C bread crumbs
¾ TSP salt
⅛ TSP black pepper

Oven: 350

Mash black beans in a medium bowl with a potato masher or a fork until thick and pasty. Finely chop bell pepper, onion, and garlic in a food processor. Stir chopped vegetables into mashed beans.

Stir together egg, chili powder, cumin, oregano, thyme, parsley, salt and pepper in a small bowl. Add to the mashed beans and stir to combine. Mix in bread crumbs until the mixture is sticky and holds together.

Divide the mixture evenly into eight patties and place on a foil lined baking sheet.

Bake for 10 – 15 minutes or until they reach 165° internal, flipping halfway through.

• 250 GR unbleached all-purpose flour
• 2 TBS cornmeal (optional)
• 1 TSP table salt
• 2 TSP baking soda
• 2 pinch cream of tartar
• 2 eggs (separated)
• 2 C buttermilk
• ½ TSP vanilla
• 4 TBS butter, melted

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 (except cream of tartar) together in a medium bowl.
• Whisk yolks with buttermilk, vanilla and butter.
• Beat egg whites with the cream of tartar 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 waffle, and spread into the waffle iron. Cook for 7 minutes at the #2 setting or until crisp and golden brown.

Yields 4 large Belgian waffles.

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

1. 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.
2. 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).
3. 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.

Yields ~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

1. Turn Instant pot on sauté setting. Add oil. Season chicken with salt and pepper.
2. Brown chicken. Remove chicken to a plate.
3. Add onion, bell pepper, garlic, oregano, parsley, paprika, cumin, salt, pepper and tomato paste to the pot. Stir well and sauté for 2 minutes.
4. 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!
5. Add chicken broth, tomato juice and bay leaf to the pot and stir. Add the chicken and the rice, and stir to combine.
6. 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.
7. 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.
8. 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)

Oven: 400° F

1. 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.
2. Line a rimmed baking sheet with foil for easiest cleanup.
3. Place the tenderloins in the center of the pan leaving space for air to circulate between each piece.
4. 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.
5. 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.
6. 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.

Yields ~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
• 2 C low-sodium chicken stock
• 30 OZ canned white beans – cannellini, navy, etc. (drained and rinsed)
• 2 LB (~5) boneless skinless chicken thighs
• 1¼ TSP kosher salt
• ½ TSP freshly ground black pepper
• 1½ C frozen corn
• ½ C sour cream
• Splash of lime juice

Optional for Serving

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

1. 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.
2. 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, sour cream and a splash of lime juice, check seasoning and adjust as needed.
3. To serve, top with your choice of avocado, jalapeño, cilantro, chips and a squeeze of lime juice.
4. For stovetop cooking: saute 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 8 servings @ 344 calories each.