Dijon Mustard Potato Salad

Two Pounds Of Yukon Gold Potatoes With Skins Left On Scrubbed And Cut Into One Inch Cubes

Three Tablespoons Of Finely Chopped Red Onion

Three Minced Garlic Cloves

1/2 Cup Of Dijon Mustard

3/4 Cup Of Olive Oil

A Tablespoon Of Anchovy Paste

A Tablespoon Of Red Wine Vinegar

Three Hard Cooked Eggs Cut Into 1/2 Inch Pieces

Two Tablespoons And Two Teaspoons Of Sea Salt, Divided

A Teaspoon Of Ground Black Pepper

Four Tablespoons Of Chopped Fresh Italian Parsley

Into a soup pot, add the potatoes and two tablespoons of sea salt. Add enough cold water to just cover the potatoes. Put the pot on high heat. After the water comes to a boil, cook the potatoes until they are “fork tender”.  Fork tender means that a fork can easily  pierce a piece of potato without resistance. Drain the potatoes in a colander.  

Into a large mixing bowl, add the red onion, the garlic, the Dijon mustard, the anchovy paste, the red wine vinegar, the black pepper, and two teaspoons of sea salt. Whisk the mixture until well blended. While whisking, slowly drizzle in the olive oil. Continue to whisk until the mixture is smooth and attains the consistency of mayonnaise. Note: If this consistency is not achieved, add Dijon mustard a little at a time until the dressing thickens. Taste and add more sea salt and/or black pepper, if desired.  

While the potatoes are still warm, add them to the mixing bowl with the dressing. Mix gingerly until all of the pieces of potato are coated with the dressing. Add the hard cooked egg pieces and the parsley. Mix again.  

Refrigerate for at least 1 1/2 hours before serving.

Greek Style Panzanella Salad

Two Pints Of Cherry Tomatoes Cut In Half

1/4 Cup Of Crumbled Feta Cheese

Three Slices Of Day Old Italian Bread Cubed

A Garlic Clove Minced

A Tablespoon Of Finely Diced Red Onion

A Teaspoon Of Dijon Mustard

Two Teaspoons Of Red Wine Vinegar

Two Teaspoons Of Finely Chopped Fresh Mint 

Two Teaspoons Of Finely Chopped Fresh Oregano

Two Teaspoons Of Finely Chopped Fresh Italian Parsley

1/2 Cup Of Olive Oil

1/4 Teaspoon Of Crushed Red Pepper Flakes

1/4 Teaspoon Of Ground Black Pepper

3/4 Teaspoon Of Sea Salt

Into a mixing bowl, add the garlic, the red onion, the Dijon mustard, the red wine vinegar, the mint, the oregano, the parsley, the crushed red pepper flakes, the black pepper, and the sea salt. Whisk until all of the ingredients are blended. While whisking, drizzle in the olive oil. Continue to whisk until the dressing is smooth and well blended.  Taste and add more sea salt, crushed red pepper flakes, and/or black pepper, if desired.

Add the tomatoes, the Italian bread cubes, and the feta cheese to the dressing. Mix gingerly until all of the ingredients are coated with the dressing. Let the salad sit at room temperature for 30 minutes before serving.

Oven Mushroom Rice Pilaf

 1 1/2 Cups Arborio Rice

3 1/4 Cups Chicken Stock

12 Ounces Of Sliced Mushrooms

Two Tablespoons Diced Celery

Two Tablespoons Diced Red Onion

Two Tablespoons Diced Green Bell Pepper

Two Minced Garlic Cloves

Two Teaspoons Of Sea Salt

1/2 Teaspoon Of Ground Black Pepper

Two Tablespoons Of Olive Oil

Two Tablespoons Of Chopped Fresh Italian Parsley

Two Tablespoons Of Chopped Scallions

Preheat the oven to 350 degrees.

Into a Dutch oven, add the olive oil, the mushrooms, the celery, the red onion, the green bell pepper, the garlic, the sea salt, and the ground black pepper. Cook on medium heat for 10 minutes stirring occasionally. Add the rice. Stir so that all of the rice grains get coated with the olive oil and the vegetables. Cook for two minutes stirring constantly. Add the chicken stock. Turn the heat up to high. Stir to incorporate the rice with the broth. When the mixture comes to a boil, stir one more time. Cover the Dutch oven with aluminum foil and place the pot into the preheated oven.

Cook for 45 minutes until all of the broth is absorbed and the rice grains are tender. Garnish with the parsley and the scallions and serve.

Oven Roasted Green Beans

12 Ounces Of Green Beans Left Whole With Ends Trimmed

Two Teaspoons Of Chopped Red Onion

A Garlic Clove Minced

Two Tablespoons Of Olive Oil

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

The Juice Of 1/2 Lemon

Preheat the oven to 350 degrees.

Into a flat roasting pan, add the green beans and the olive oil. Toss so that the green beans get coated with the olive oil. Add the red onion, garlic, sea salt, and ground black pepper. Toss again.

Place the pan in the preheated oven and cook for 40 minutes.

Squeeze lemon juice on the green beans before serving.

Slow Grilled Stuffed Pork Loin

This pork loin is ever so succulent when slow cooked on a Weber charcoal grill using the indirect cooking method.

3-4 Pounds Of Charcoal Briquets

Two 6 Inch Wide X 9 Inch Long Drip Pans 

A Two Pound Boneless Pork Loin

Butcher’s Twine

12 Ounces Of Baby Spinach Steamed With Most Of The Water Squeezed Out

Two Teaspoons Of Finely Chopped Scallions

Two Teaspoons Of Finely Chopped Red Onion

A Tablespoon Of Crumbled Feta Cheese

Two Teaspoons Of Sea Salt

A Teaspoon Of Ground Black Pepper

1/2 Teaspoon Of Dried Oregano

Into a mixing bowl, add the baby spinach, the scallions, the red onion, the feta cheese, a pinch of sea salt, and a pinch of ground black pepper. Mix well and set aside.

With the fat cap up, slice the pork loin about halfway up from bottom but do not slice all the way through the roast. Stop cutting when you are about 1/2 inch from the edge. Open the pork loin up like a book. Using a meat mallet, pound the pork roast until you have achieved a uniform thickness of about 3/4 of an inch. Place the spinach mixture in the middle of the roast. Roll the pork loin up like a jelly roll. Tie the pork loin in three places with the butcher’s twine to keep the roast together and to keep the spinach stuffing from falling out. Sprinkle the fat cap with sea salt, ground black pepper, and dried oregano.

Get the charcoal briquets hot. They should be white on the outside and a red, orange color in the center. Place the drip pans in the center of the charcoal grate. Spread the briquets in equal amounts around the drip pans. Place the cooking grate on the grill. Place the pork loin fat cap up on the cooking grate directly over the drip pans. Cover the grill and let the meat cook for at least two hours.  

Remove the butcher’s twine. Let the roast rest for 15 minutes before carving.

Bow Tie Pasta With Cherry Tomatoes And Ricotta Cheese

A Pound Of Bow Tie Pasta

15 Ounces Of Ricotta Cheese

A Pint Of Cherry Tomatoes Sliced In Half

A Cup Of Roughly Chopped Fresh Basil

Four Tablespoons Of Grated Romano Cheese

Two Cloves Of Minced Garlic

A Teaspoon Of Crushed Red Pepper Flakes

Two Teaspoons Of Sea Salt

Two Tablespoons Of Olive Oil

Cook the pasta in a pot of boiling, salted water according to the package instructions. Before draining the pasta, reserve one cup of the cooking water.  

Into a saute pan large enough to hold a pound of pasta and the ricotta cheese, add the olive oil, sea salt, crushed red pepper, and the tomatoes. Cook on medium heat for four minutes. Add the ricotta cheese, the romano cheese, the basil, and the garlic. Stir the mixture well. Add the pasta cooking water. Stir again. Reduce the heat to low and let the sauce simmer uncovered for 5 minutes.

After the pasta has drained, add it to the pan with the sauce. Turn the heat up to medium low and cook while stirring for two minutes. Taste and add more sea salt, crushed red pepper, and/or romano cheese, if desired. Turn off the heat and serve.

Oven Red Beans And Rice

Red Beans and Rice

The andouille or chorizo sausage and the “New Orleans trinity” (celery, onion, and green bell pepper) make this dish a winner. The surrounding heat of the oven cooks each rice grain to perfection.

1 1/2 Cups Of Arborio Rice

3 1/4 Cups Of Chicken Stock

15 Ounces Of Red Beans

1/4 Cup Of Diced Andouille Or Chorizo Sausage

1/4 Cup Of Diced Celery

1/4 Cup Of Diced Green Bell Pepper

1/2 Cup Of Diced Spanish Onion

Three Minced Garlic Cloves

1/2 Cup Of Diced Fresh Tomato

1/2 Teaspoon Of Red Cayenne Pepper

A Teaspoon Of Sea Salt

A Teaspoon Of Paprika

3/4 Teaspoon Of Dried Oregano

1/4 Cup Of Chopped Fresh Italian Parsley

1/4 Cup Of Chopped Scallions

A Tablespoon Of Olive Oil

Preheat the oven to 325 degrees.

Into a Dutch oven, add the olive oil and diced sausage. Cook on medium low heat for 7 minutes stirring occasionally.  Turn the heat up to medium high. Add the celery, the onions, the green bell pepper, the tomatoes, the garlic, the sea salt, the oregano, the red cayenne pepper, and the paprika. Cook while stirring frequently for 8 minutes.  Add the rice. Cook while stirring for two minutes until the rice grains turn milky white and get coated with the vegetables and the seasonings. Add the chicken stock. Stir one time to incorporate all of the ingredients. Bring the mixture to a boil. Add the red beans. Stir the mixture one more time.

Cover the Dutch oven with aluminum foil and place in the preheated oven for 40-45 minutes until the rice is tender.

Garnish with parsley and scallions and serve.

Roasted Baby Carrots

12 Ounces Of Baby Carrots With Green Tops Removed

A Tablespoon Of Olive Oil

A Teaspoon Of Ground Cumin

A Teaspoon Of Sea Salt

1/4 Teaspoon Of Ground Black Pepper

Preheat the oven to 350 degrees.

Into a small roasting pan, add the carrots and the olive oil. Stir well to coat the carrots with the olive oil evenly. Add the cumin, sea salt, and ground black pepper. Stir again so that the carrots get coated with the dry seasonings.

Roast in the preheated oven for one hour.

Beer Can Chicken

Beer Can Chicken

This recipe has the best results when cooked on a Weber charcoal grill using the indirect cooking method.

Two 3 1/2 Pound Chickens With Giblets Removed

3-4 Pounds Of Charcoal Briquets

Two 6 Inch Wide X 9 Inch Long Drip Pans

Two Cans Of Your Favorite Beer

A Tablespoon Of Sea Salt

A Tablespoon Of Paprika

Three Teaspoons Of Red Cayenne Pepper

Beer Can Chicken

Add the sea salt, paprika, and red cayenne pepper into a small mixing bowl. Mix well. Sprinkle this seasoning all over the outsides of the chickens.

Drink one half of the beer in each can. Place the cans into the cavities of the chickens between the legs of the birds. This will create a tripod. The cans serve as the bases and the chicken legs will be the support.

Heat the charcoal briquets until they are white hot. The outside should be white in color and the inside should be a burning red, orange color. Place the drip pans in the center of the charcoal holder. Pile the hot charcoal on each side equally. Place the grate on the grill.

Place the chickens in the center of the grate over the drip pans so that the chicken fat is captured by the pans while cooking.  Put the lid on the grill and let the chicken cook for two hours. Check the chickens after one hour to make sure that they are cooking evenly.

When the chickens are cooked, pull the beer cans out of the chicken cavities with tongs. Let the chicken rest for 10-15 minutes before carving.

Red Chile Sauce

This sauce is great with eggs, tacos, or echiladas. You can adjust the heat of the sauce to your liking by adding more honey or more red cayenne pepper.

Four Dried Chile Pasilla Negro Or Dried Chile Ancho Peppers

12 Ounces Of Tomato Puree

12 Ounces Of Chicken Stock

1/4 Cup Dry White Wine (Good Enough To Drink)

Two Teaspoons Of Honey

2/3 Cup Coarsely Chopped Spanish Onions

A Peeled Garlic Clove Coarsely Chopped

A Teaspoon Of Cumin

1/2 Teaspoon Of Dried Oregano

Three Teaspoons Of Sea Salt

1 1/2 Teaspoons Of Red Cayenne Pepper

A Tablespoon Of Canola Oil

Put the dried chile peppers in a bowl. Pour three cups of boiling water over the dried peppers and let them sit for one hour. After an hour, remove the stems and coarsely chop the peppers.

Into a sauce pan, add the canola oil, the sea salt, and the red cayenne pepper. Put the saucepan on medium heat. Add the onions, the garlic, and the peppers to the canola oil. Cook while stirring frequently for four minutes. Add the white wine. Cook for an additional four minutes. Add the tomato puree and the chicken stock. Stir well to incorporate all of the ingredients. Reduce the heat to low and simmer the mixture for 25 minutes uncovered stirring occasionally. After 25 minutes, turn off the heat and let the mixture cool for 30 minutes.

After the sauce has cooled, add the mixture to a blender. Add the honey, the cumin, and the oregano. Blend until smooth. Taste and add more sea salt, if needed. If the sauce is too spicy or somewhat bitter, add more honey. If you would like a hotter, spicier sauce, add more red cayenne pepper.