Recipe over by the great blog CultureEatz. Go have a look! Only pictures here.
Tag Archives: cayenne
My version of the comfort food that is mac n cheese. With vegetables because they are tasty and add color. Makes a large batch, reheats well in small portions, freezes decently well.
2 table spoon butter
2 table spoon flour
2 cup milk
1 green pepper, diced
1 red pepper, diced
1 broccoli, diced
1/2 bag of macaroni pasta
salt and pepper to taste
1 pinch cayenne pepper
1 pinch fresh grated nutmeg
1. Pre-heat the oven to 350F.
2. Bring a large pot of salted water to a boil and cook the pasta. You want them a bit underdone. Drain the pasta.
3. In a sauce pot, melt the butter. Add the flour and cook until fragrant. Add the milk in a few steps, whisking well, we don’t want this sauce too thick. Add salt, pepper, the nutmeg and the cayenne pepper to the sauce.
I eat pickles as a snack, often instead of eating chips. So we made a large batch of these. Like the salsa I’ll list the original recipe, but the pictures will reflect the many fold recipe we made. The recipe is originally from”Tart and Sweet” by Kelly Geary and Jessie Knadler.
2 cups white wine vinegar
2 cups rice vinegar
3 cups water
3 cups sugar
1/3 cup kosher salt
6 lbs cucumber, ends trimmed
2 white onions, thinly sliced
1 clove garlic
1 tablespoon yellow mustard seed
1/2 tablespoon brown mustard seed
2 teaspoons chili flakes
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed
2. Bring the vinegars, sugar, water, and salt to a boil. Stir to dissolve the sugar and salt.
5.Pour in the boiling brine, leaving 1/2 inch of head space. Make sure the cucumbers and onions are submerged in brine, and check for air bubbles.
Delicious tender pulled pork. The recipe is easy, but it does require some time. There is two parts to the recipe. The first is the spice rub that goes on the meat. The second is the BBQ style sauce the meat is covered with.
Made this for a family picnic. Everyone seemed to love it. It does, however, make for a lot of pork. Adjust quantities as you see fit.
2 kg of pork shoulder, in two pieces of roughly 1kg each
1 Boston lettuce
6-12 buns of your choice
For the rub :
2 tablespoons paprika
2 tablespoons packed brown sugar
2 tablespoons kosher salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon freshly ground black pepper
1 teaspoon yellow mustard seeds, freshly ground
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground coriander seeds
1/2 teaspoon freshly ground cumin
For sauce :
1 cup ketchup
3/4 cup apple cider vinegar
3/4 cup cola
1 tablespoon maple syrup
1 heaping tea spoon of brown sugar.
4. About 30 minutes before the pork is done cooking, mix together all the sauce ingredients plus the reserved spice mix in a sauce pan. Bring to a boil, then reduce to a simmer until the sauce darkens and has reduced.
** Optional step : drive 2 hours to picnic.
My mother makes this sauce in the microwave. The only time I tried on my own I burnt it and had to spend a good long time scrubbing that bowl. Still, this is a easy, fast recipe and makes for a good filling meal.
2 tbs butter
2 tbs flour (I use whole grain flour but regular flour works great)
2 cups milk
2 chicken breast
Vol au Vent puff pastry shells
1 Peas and Carrot can
Cayenne pepper, nutmeg, salt, pepper
1. Put your eggs in a small pot with cold water. Cover and set to medium high heat and bring the water to a boil. Reduce the heat to low and time 5 minutes. Then remove the pot from the heat.
3. In a large pot melt the butter and add the flour. If you have some fat/cooking juice in your pan with the chicken drip them into the flour at this stage so your sauce won’t split. Cook the flour until it becomes fragrant. If using white flour, it will not turn as dark as mine did. Add a bit of milk and gather into a ball.
5. Once all the milk has been mixed in, add the drained content of the can and the chicken. Peel and slices the boiled eggs then add to the sauce. Taste and adjust seasonning (I tend to add a bit of cayenne pepper, some fresh grated nutmeg, lots of black pepper and a bit of salt at this point). Bring to a boil so the sauce thickens.