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.

• 5 LB pork shoulder (sliced into long strips)
• 1 LB pork fat (sliced into long strips)
• 3⅓ C plain breadcrumbs
• 1 C chicken stock
• 6 egg yolks (beaten)
• 3½ TSP kosher salt
• 3 TSP ground sage
• 2¼ TSP ground mace
• 1½ TSP ground ginger
• 1 TSP ground nutmeg
• 1¼ TSP ground mustard
• 1½ TSP black pepper
• 1½ TSP white pepper

1. Arrange the pork shoulder and pork fat in a single layer on a half-sheet pan covered in cling wrap and par-freeze (not completely frozen, just stiff). Grind the shoulder and fat together using a coarse die.
2. Add the remaining ingredients and mix thoroughly, but try not to over-mix.
3. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
4. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
5. 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).

Yields 25-30 sausages.

NOTE: 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
• 2½ TSP cumin
• 3½ TBS granulated garlic
• 2 TBS granulated onion
• 1½ TSP cayenne pepper
• 2½ TSP black pepper
• 1½ TBS chili powder
• 2½ TBS salt
• 6½ TBS sugar
• 2 C corn meal

1. Mix all of the dry ingredients together. Add the dry and wet ingredients to the raw meat and mix well.
2. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
3. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
4. 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).

Yields 20-25 sausages.

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.

½ MED onion (minced fine)
5 cloves garlic (minced fine)
2 MED carrots (minced fine)
4 MED mushrooms (minced fine)
1 C Italian-style breadcrumbs
1 LB ground pork
1 LB ground beef (90/10)
1 egg yolk
1 TSP salt
½ TBS black pepper

Oven: 400

Makes ~48 ¾ OZ (purple-handled portioning scoop) meatballs.

To make things simpler use a food processor to finely mince the onion, garlic, carrots and mushrooms (do not mice so fine as to liquefy the veg – panko crumb size). All all ingredients to a large bowl and mix thoroughly with gloved hands, taking care not to overmix as this will make the meatballs dense and tough.

Portion and lightly roll into balls, placing on a lined half-sheet pan, spaced evenly. Bake for 12-15 minutes, or until meatballs reach 165˚ in the center. Alternatively, cook to 135˚ – 145˚ in the center, and allow to finish cooking in the sauce of your choice.

12 salami slices – 3½” in diameter
½ C mozzarella cheese (shredded)
½ C cheese blend (shredded – HEB Mexican Blend)
8 LG eggs
½ TSP kosher salt
¼ TSP black pepper
½ TBS parsley (dried)
1 TSP chives (dried)
¼ TSP granulated garlic
¼ TSP granulated onion

Oven: 400

Makes 12 salami breakfast cups.

Liberally apply non-stick cooking spray to the cups of a metal 12 cup cupcake tin. Line each cup with a slice of salami. Distribute the mozzarella evenly into the bottom of each salami cup.

In a large mixing bowl add the eggs and all seasonings and scramble well. Distribute the egg mixture into each salami cup (yes, it’s going to leak out around the salami). Distribute the cheese blend evenly onto the top of each salami cup.

Bake for 12 to 15 minutes, or until the egg is springy and the salami has crisped around the edges.

Allow to cool thoroughly. Wrap tightly in pairs in cling wrap and store in the freezer until ready to eat.

• 5 LB marinated fajita chicken (sliced into long strips)
• 1 LB pork fat (sliced into long strips)
• 1 LG green bell pepper
• 1 LG red bell pepper
• 1½ LG onions
• 1 C (uncooked) Quinoa
• 2 C chicken stock
• ¾ TSP kosher salt
• ¼ TSP black pepper

1. In a small saucepan bring the chicken stock and ½ TSP of the kosher salt to a boil. Add the uncooked quinoa, cover the pan, lower the heat to a simmer and cook the quinoa for 15 minutes, or until all liquid is absorbed. Allow to sit covered for 5 minutes, then set aside to cool thoroughly.
2. Cut bell peppers and onion into long strips and rings, saute lightly with the remaining salt and pepper until just softened and the vegetables have begun to release their moisture. Move vegetables from the pan into a colander and allow to drain and cool thoroughly.
3. Arrange the the chicken and pork fat strips in a single layer on a half-sheet pan covered in cling wrap and par-freeze (not completely frozen, just stiff). Grind the chicken and fat together using a coarse die, cover and set aside in the fridge. Set up a colander over a bowl, then grind the vegetables using a coarse die into the colander and allow to drain thoroughly.
4. Combine the ground chicken, ground vegetables and quinoa in a large bowl then mix by hand thoroughly.
5. If desired fry off a small patty of the sausage meat to check seasoning, then adjust seasoning accordingly.
6. Cover the mixture and place in the fridge for 4 hours or overnight to allow the texture and flavors to improve.
7. 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).

Yields 25-30 sausages.

NOTES:

• La Michoacana Meat Market has good pre-seasoned fajita chicken. 1080 S Mays St, Round Rock, TX 78664
• Prepare the quinoa and saute the vegetables well in advance to allow them to cool completely.
• Suggested fajita seasoning mix if not purchasing pre-seasoned chicken:
  • 2 TSP chili powder
  • 2 TSP sugar
  • 1 TSP smoked paprika
  • 1 TSP salt
  • ½ TSP granulated onion
  • ½ TSP granulated garlic
  • ½ TSP ground cumin
    • Combine. Add sliced chicken to a zip-top bag and add the seasoning, shaking and “squishing” to evenly coat the chicken. Refrigerate for 4 hours before using.