Contents

How to Build a Chicago Dog

How to Upgrade Classic Corn on the Cob

Roma Tomato Tart

Creamy New Potato Salad with Smoked Paprika

Howard's Chili Con Carne

Pork Chops with Greek Seasoning

Café au Lait

Howard's Crockpot Jamacain Jerk Chicken

Shrimp Gravy with Greek Seasoning and Pasta

Ocracoke Buffalo Fries

Jamaican Jerk Pork Chops

Cherry Vanilla Oatmeal

Tomato Bacon Pasta

Cook Steel Cut Oats with a Pressure Cooker

How to Build a Chicago Dog

1. Start with poppy seed hot dog buns or make your own. To make your own, brush the outside of 6 split hot dog buns with 3 tablespoons melted unsalted butter, and sprinkle with 1 tablespoon poppy seeds.

2. Bake, split side down, at 350 degrees until warm, about 5 minutes.

3. Warm 6 all-beef hot dogs in boiling water for 5 minutes, and transfer to buns.

4. Arrange a dill pickle spear on 1 side of each hotdog and 2 tomato wedges on the other side.

5. Squirt yellow mustard onver each in a zigzag and top with a dollop of neon green sweet relish.

6. Divide 1 small white onion, finely chopped, among the hot dogs.

7. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

Chicagoans love their hot dogs, and they have to be made this way. The Windy City boasts more hot dog stands than fast food franchises, so I guess you can say that they love their Chicago Dogs. Order them "dragged through the garden" meaning that they are piled with a bunch of veggie condiments. And it has to be all-beef franks. Don't even think about asking for ketchup, they will just laugh at you. Don't forget the celery salt. It's all about the celery salt. Enjoy this Chi-town ritual.

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How to Upgrade Classic Corn on the Cob

Southwest Spice Corn on the Cob

Combine 2 teaspoons of chili powder, 1 teaspoon each ground toasted cumin power and coriander powder, and 1/2 tsp. coarse salt. Brush corn with olive oil and then sprinkle with spices.

Black Pepper and Thyme

Brush corn with olive oil. Sprinkle with 1 tablespoon fresh thyme, season with coarse salt and freshly ground pepper.

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Roma Tomato Tart

1 and 1/2 cup shredded mozzarella cheese, divided

9 inch pie crust

4 roma tomatoes, cut into wedges

3/4 cup fresh basil

4 cloves garlic, minced

1/2 cup mayo

1/2 cup grated Parmesan cheese

1/8 tsp of fresh ground white pepper

Line an ungreased 9 inch pie pan with pie crust. Press crust into fluted sides of pan and trim edges. Bake at 450 degrees for 5 to 7 minutes and then remove from the oven. Sprinkle with 1/2 cup mozzarella cheese, and let cool on a wire rack. Combine remaining ingredients; mix well and fill crust. Reduce heat to 375 degrees. Bake for about 20 minutes or until bubbly on top. Makes 6 serving.

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Creamy New Potato Salad with Smoked Paprika

Ingredients for Salad:

2 pounds whole tiny new red or white potatoes, unpeeled, halved

2/3 cup chopped red bell pepper

2/3 cup sliced green onions

1/2 cup chopped sweet onion

1/2 cup chopped celery

Ingredients for Dressing:

1 cup mayonnaise

2/3 cup sour cream

1 1/2 tsp. smoked spanish paprika

1 tsp. dry mustard

1 tsp. sugar

2 garlic cloves, minced

1/2 tsp. salt

1/2 tsp freshly cracked black pepper

Place potatoes in medium saucepan with enough water to cover. Bring to a boil and reduce heat to medium-low. Simmer 15 to 20 minutes or until just tender; drain. Cool under cold running water.

Meanwhile, whisk all dressing ingredients in medium bowl.

Cut potatoes into thin wedges. Add to dressing, along with all remaining salad ingredients; toss gently until combined. Cover and refrigerate 30 mintues to 2 hours.

12 (generous 1/2 cup) servings

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Howard's Chili Con Carne

A pound or a pound and a half of lean ground beef

A big onion (about the size of a baseball) chopped coarsely

Five or six cloves of garlic chopped coarsely.

Apple Cider Vinegar

New River Gourmet Chili Seasoning Blend

Five or six cans of dark red kidney beans

1 jar of your favorite salsa

Brown the ground beef in a large pot with the onions and garlic. Drain off the fat. Mix in chili powder until the color is about right and add cider vinegar until you can smell it. Mix in five or six cans of dark red kidney beans and a jar of salsa. Heat until it bubbles then lower the heat and simmer for a while (you'll know when it's ready).

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Pork Chops with Greek Seasoning

1) Get some center cut pork chops about a half inch thick.

2) Brush both sides of each chop with olive oil.

3) Sprinkle both sides liberally with Greek Seasoning and rub it in.

4) Broil each side about ten minutes.

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Café au Lait

1) Make (strong) coffee. I use a Bodum press pot.

2) Mix a small spoon of Vanilla Powder in a cup or two of half and half.

3) Heat half and half to almost scalding in a pot on the stove.

3) Whip the half and half with an electric mixer.

4) Pour/ladle the foamlike cream into the coffee and voilà: café au lait.

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Howard's Crockpot Jamacain Jerk Chicken

1 large onion cut in half and quartered

Several pieces of New River Gourmet Candied Ginger

About a tablespoon and half Soy Sauce

About a tablespoon of Red Wine Vinegar

1 Ounce New River Gourmet Jamaican Jerk Seasoning (Trial Size)

Generous amount of RealLime Line Juice (About 3 or 4 tablespoonsl)

5 or 6 Chicken Breast pieces (with bone and skin)

Chop the onion and ginger in a blender. Add all the other ingredients (except the chicken) and puree. Put the chicken in a crockpot slow cooker. Pour everything from the blender over the chicken. Cook on low for six hours.

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Shrimp Gravy with Greek Seasoning and Pasta

1 pound uncooked shrimp, peeled and deveined

1 stick butter

2 tablespoons New River Gourmet Greek Seasoning mix

2 tablespoons flour

2 cups milk

1 pound fettuccine noodles

Cook the noodles and set aside.  Melt the butter in a pan. Stir in the Greek seasoning mix. Add the shrimp and stir until they are pink. Stir in the flour until it starts to brown slightly. Pour in the milk and stir until it starts to bubble. Toss in the fettuccine noodles and cook to the desired thickness.

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Ocracoke Buffalo Fries

North Carolina is known for barbecue, but it's also the USA's top producer of sweet potatoes. This recipe combines both great taste into one yummy dish!

Ingredients needed:

1 tablespoon of brown sugar

1/2 cup barbecue sauce

3/4 teaspoon of salt

1/2 teaspoon of freshly cracked ground pepper

1/4 teaspoon of crushed red pepper flakes (chili flakes)

cooking oil

3 medium sweet potatoes, peeled, and cut into wedges

Stir the sugar into the sauce and reserve. Mix salt, pepper and pepper flakes and reserve. In deep pot, heat oil to 375 degrees F. Add potatoes and fry until golden. Drain on paper towels. Sprinkle with salt mixture and serve with sauce. Serves 4.

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Jamaican Jerk Pork Chops

4 medium limes

1 TBSP New River Gourmet Jamaican Jerk Seasoning

1 TBSP olive oil

4 Bone-in Pork Loin Chops, 3/4 inch thick

1 small fresh pineapple

Finely grate the peel from one lime then set aside. Squeeze juice from two limes. Cut remaining two limes in half and set aside.

In a small bowl, combined the jerk seasoning, oil, lime peel and half of the juice. Rub over pork chops Refrigerate for at least 30 minutes. Meanwhile, peel and quarter pineapple; drizzle with remaining lime juice.

Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chops and pineapple, covered, over medium heat for 4 to 5 minutes on each side or until a meat thermometer reads 160 degrees F and pineapple is tender. Grill lime halves for 2 to 3 minutes or until heated through.

Chop pineapple; serve with pork and lime halves.

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Cherry Vanilla Oatmeal

Start your mornings off right with this satisfying and sweet Cherry Vanilla Oatmeal.

1 cup Old Fashioned Oats, or Quick Cooking Oats

1/8 teaspoon salt

1/4 cup dried tart cherries

1/2 teaspoon vanilla extract

2 tablespoons cherry jam

1/4 cup low-fat milk (or to taste)

Instructions:

Put 1 3/4 cups of water, the oats, salt and cherries into a medium sized saucepan. Bring to a boil, reduce the heat and simmer for about 5 minutes for Old Fashioned Oats, or 1 minute for Quick Cooking Oats. Remove from heat. Stir in the vanilla extract and cherry jam. Put into serving bowls and pour 2 tablespoons of milk over each bowl.

Serves 2 (serving size about 1 1/4 cups)

Nutrition Info:

Calories 230, Total Fat g 3, Sat Fat g 0, Protein g 8, Carbohydrates g 42, Fiber g 4, Sodium mg 160

recipe courtesy of choosecherries.com

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Tomato Bacon Pasta

•16 oz Mrs. Miller’s Tomato Basil Noodles

- Cook according to package instructions. Rinse and drain.

•1 lb Bacon, fried and crumbled

•3 large Tomatoes, diced

•1 tsp. Basil

•½ tsp. Onion Salt

•1 tsp. Garlic Salt

•1 cup shredded Swiss Cheese

•¼ - ½ tsp. crushed Red Pepper

•2 Tbsp. Fresh Parsley

- Toss with pasta. Heat and serve.

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Cook Steel Cut Oats with a Pressure Cooker

I am thinking that cooking steel cut oats is a new thing for a lot of people. I thought that I would put a post here of how I do it in a pressure cooker. First I'll put a brief instruction on how I cook something that's prone to scorch in a pressure cooker (like peas or grains).

Mix whatever you want to cook in a bowl with enough water to cook it. Cover the bowl loosely with some aluminum foil. Put a thin trivet in the bottom of the pressure cooker with a couple of cups of water. Set the bowl inside of the pressure cooker. Bring it up to pressure and cook it however long it takes to cook the food. This works great for peas or rice or any small item that cooks with just a little bit of water. You have the advantage of putting enough water in the cooker to keep it going and only use enough water to cook whatever you want to cook. You can also cook your food with things prone to scorching like brown sugar or some sauces.

1/2 cup steel cut oats

2 cups of water

Small dash of salt.

Mix all of the ingredients in a small bowl and cover loosely with aluminum foil. Put a trivet in the pressure cooker with a couple of cups of water. Put the bowl in the pressure cooker. Bring up to pressure and cook for ten minutes. Remove from heat and let the pressure drop on it's own. Total time to cook is about 30 or 40 minutes. I like to eat it with some dried fruit and honey mixed in itr.

This has the advantage that you do not have to stand over the stove and continually stir the oats.

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