Pork or Chicken Potstickers with 3-2-1 dipping sauce

Potstickers make a great quick dinner, snack, or hor d'oeuvre for drop-in guests. You can play with the filling using pork, chicken, or ground shrimp. Adding some aromatic vegetables with Asian sauces and seasoning rounds out the party. They are such a lovely happy bite of goodness, and who doesn't like a delicious flavor-filled dumpling. 

Dumplings are a little time-consuming in the wrapping process; however, once you get a batch frozen, they cook up quickly, making them a tremendous homemade convenience food. Cut down on your work and invite others to help you wrap. 

1 pound ground pork or chicken

3 scallion stalks split lengthwise and minced

2 large cloves of garlic mince

1/2 thumb fresh ginger fine grated

1/2 small can of water chestnuts finely minced (optional)

8-10 baby bok choy very finely minced (or 1 cup napa cabbage)

1 large shallot minced

Skins: store-bought brand of choice

seasoning (do not add salt as most of the ingredients below contain salt)

2 tablespoons soy sauce (preferred brand Lee Kum Kee premium)

1/2 tablespoon rice wine vinegar

1/4 teaspoon sesame oil

1/2 teaspoon white pepper

 1 teaspoon oyster sauce

1 teaspoon hoisin sauce

1 tablespoon starch and 1 tablespoon water slurry; use tapioca, potato, or corn

Mince all ingredients and add to a medium-sized mixing bowl. Add seasoning and sauces; last, add the starch slurry, then mix until you achieve a smooth paste-like consistency (this step is essential for a delicate and tender filling)

I allow the mixture to sit in the refrigerator overnight for all the flavors to marry. 

Fill and crimp the potstickers in the design you like. 

Add two tables spoons of oil and 1/3 cup water to a non-stick pan with a well-fitted glass lid. Add potsticker to pan and cook over medium heat until water is absorbed and the bottom of the potsticker crisps. 

3-2-1 Dipping Sauce

3 tablespoons Lee Kum Kee premium Soy Sauce (substitute: Datu Puti or other) 

2 tablespoons Datu Puti cane vinegar (substitute: rice wine vinegar)

1 tablespoon warm water (warm to dissolve the sugar and dilute the sauce)

1 teaspoon brown sugar (substitute: any sugar)

¼ teaspoon sesame oil (no substitute: key ingredient); some may want a ½ teaspoon

Occasionally I throw in a tablespoon of hoisin (dissolves best in warm water)

This is a base sauce, the playground to create, if you will. In a small bowl, dissolve sugar in warm water, add soy, vinegar, and sesame oil, and stir to combine. Taste to check if this is the balance for you. You can play at this point; my favorite is finely minced green onion tops, Thai chili pepper, and sometimes a hint of fine garlic mince. Additions, ultra finely mince garlic, ginger, or a touch of sambal (chili sauce hinted with garlic).

I mention the brands because they are the best for creating a sauce; the vinegar brand or type is essential; regular vinegar will not work as it is too pungent, and rice wine vinegar needs more character. Of course, this is a matter of personal taste.

New York Style Pizza Dough for your bread machine/fridge cold proof

3 cups King Arthur bread flour
1 1/4 cups warm water

1 teaspoon instant dry yeast
1.25 teaspoons salt
1 teaspoon sugar
1-2 tablespoons of your best full-flavor olive oil

Remove the dough receptacle for the machine, fill it with hot water, and allow it to sit for 4 minutes, empty, dry thoroughly, and return to the bread machine. 

Add warm (not hot) water to the dough receptacle, and add sugar to the water. 

Whisk together Flour and instant yeast in a separate bowl, add to the dough receptacle, then place salt on top of the Flour. Turn on the dough cycle and close the lid. 

Return in a few minutes, open the lid, and scrape any unincorporated flour from the sides and bottom using a rubber spatula. 

Close the lid and walk away for a few minutes; once all the dough is incorporated and hydrated, slowly drizzle one tablespoon of good olive oil onto the dough ball. Recheck the dough during the cycle and add an additional tablespoon of olive oil only if the dough ball has lost its smooth look. 

When the dough kneading stops, time 15 minutes to allow the dough to rest, dump onto a floured board, divide into 2 equal-sized dough pieces, shape it into smooth disks, pinch the bottoms closed, and spin it round and round with the sides of your palms to form. 

Oil the inside of one sizeable gallon-sized zip lock bag, place dough in the bag, laying flat, and place the bag in the fridge for 2-3  days. 

Remove the dough from the refrigerator 1-2 hours before working with it. Flour a surface generously, take one disk at a time, lay on a floured surface, and sprinkle Flour on the top of the dough disk. Stretch out your dough. 

Preheat the oven to 500 degrees; if you have a pizza stone or steel, use it. If you have a large baker's cast iron baking pan, use it. Otherwise, a flat cookie sheet will do. Cook for 10-12 minutes on the lowest shelf of the oven. I prefer the 12 minutes myself. If you have a stone or steel, you must figure out your time by trial and error. 

Refer to Youtube for a dough stretching video on stretching out and handling your dough when making the pizza. 

Note: I divided the dough into 3 discs, as is evident in the photos. The recipe should be for 2 discs, as the crust was too thin and stretched; I'm learning. 

Note on Flour* Use bread flour; the higher protein content makes for a firm dough that will resist tearing, so you can stretch and shape your dough. All-purpose Flour will not work as the structure is not strong enough. Also, try and use something other than a fancy 00 flour, as your oven will never get hot enough for it; 00 requires at least an 800-degree temp to cook correctly. 

Guinness Stout Stew

 

2 Pounds of Stew meat (Beef or Lamb)

4 medium Carrots, peeled and chopped

4 Ribs Celery, cleaned, trimmed, and chopped

3 Medium-sized Russett potatoes, peeled and cut into chunks

1 medium onion, peeled and quartered

1 8oz bag frozen mixed vegetables

2 Tablespoons tomato paste

1 1oz bottle Guinness Stout

5 cups beef stock prepared from Better than Bullion/or good homemade stock

5 cloves of garlic, smashed and peeled

2 Bay leaves

A sprig of thyme or a couple of pinches of dried thyme

2 tbsp fat, beef, lard, or oil

For flouring stew meat

1 cup flour

1 teaspoon of salt

1/2 teaspoon black pepper 

a couple of extra taps of pepper for the stew pot

Mix flour salt and pepper and toss the cubed stew meat through the mixture coating heavily. Heat 2 tablespoons of fat in a stew pot (preferably cast iron). Brown beef turning for even browning. Remove beef and toss in garlic, cook for a moment, careful not to burn. Add a little of the leftover flour mixture and brown for a moment. Deglaze the pot with the whole bottle of Guinness Stout, use a whisk to incorporate the flour mixture into the stout. Add prepared beef stock and tomato paste, mix to incorporate, add quartered onion. Return the meat to the pot, bring to a full bubble, cover and turn down to a simmer for 1 hour. Add, carrots, potatoes and celery, bay leaves, and thyme. Cook for 30 minutes, then add thawed mixed veggies. Cover and cook 30 more minutes. Total cook time, 2 hours. 

Best served with hot biscuits or hot crusty french bread and butter. 

Note* I do not add any additional salt to the stew as it is in the flour, the bullion stock and there is a good bit in celery. You may adjust the seasoning as you wish, but I recommend not adding salt till the end. 

Note* The stew may seem overly bitter during the first half of cooking due to the Guinness, however, don't panic. The sweetness from the carrots and tomato paste along with cooking time mellows it and makes it all come together for a very rich and balanced stew gravy. 

Leftover ideas: 

Used the leftover stew as a filling for double crusted pot pie then freeze for an easy homemade convenience meal. 

Serve the stew over hot steamed rice for a changeup. 

Braised Beef Short Ribs in a Red Wine Sauce

 

5-6 Pounds of Beef Short Ribs, English Cut

3 Carrots

1/3 upper part of celery bunch with leaves (cut the top off the bunch)

1 large yellow onion

6-7 cloves of garlic

A sprig of thyme or a sprinkle of dried time 1/2 teaspoon

A small sprig of rosemary (very small) or a pinch of dried rosemary. Careful with this herb on this dish or it will dominate the red wine. 

2 bay leaves

2 spice cloves

1/2 teaspoon peppercorns or a couple of taps of ground black

1 750ml bottle of red wine blend (any brand)

4-5 cups of beef stock (Better than Bullion Beef) or homemade

2 tablespoons kitchen bouquet

a light sprinkling of Montreal steak seasoning on top of the ribs (this is the salt for your dish/also it's in the bullion)

Heat a cast-iron pan with a good shot of cooking spray. When it looks hot, add 2 tablespoons avocado oil and 2 pats butter (you can use any oil that takes a high heat).

Sear short ribs on all sides and ends, allow enough time for a slight crust to build. Get some good tongs because you will need to stand there and hold the rib while the little ends sear. Use seasoned cast iron for the best result.

Transfer seared ribs fatty side up/bone side down in a dutch oven, strain all but two tablespoons of fat from the cast iron skillet.

Add 1 onion cut in half and brown it on both sides, add to the dutch oven.

Throw smashed peeled garlic cloves into the skillet, brown golden and aromatic transfer to the dutch oven.

Deglaze cast iron skillet with the entire bottle of wine, let cook for two minutes while scraping the bottom of the skillet, transfer to the dutch oven.

Heat your beef stock in the skillet before adding to the Dutch oven.

Everybody in the pool now, all remaining ingredients added into the Dutch oven, reserving the Montreal steak seasoning which is to be sprinkled over the ribs peeking out of the wine bath.

Cover and place in a 400 degree for 30 minutes, lower heat to 265 for 3-1/2 hours or till tender.

Remove from oven, leave everything in the dutch oven. uncover and cool (about an hour, I place a splatter screen over it while it cools) Cover, and put it to bed in the refrigerate overnight.

Next day, remove solid fat from the top of the sauce, reserve, and set aside.

Return the dutch oven to a 400-degree oven for 35 minutes or till piping hot.

Remove pan from oven, transfer the short rib sauce, through a large mesh strainer, into a bowl, and reserve.

In the meantime, take 2 tablespoons of reserved fat and 2 tablespoons flour for every 1 cup of short rib sauce, I did 6 of each. Create a rue, cook out the raw flour flavor, slowly add hot stock whisking with addition. Bring to a low simmer till thickened.

This should be served with Mashed Potatoes ala David Paul and something with an acidic bite to cut the richness, like broccolini, asparagus, or broccoli in a light lemon sauce.

Philly Roast Pork Sandwich meets St.Louis

1 Boneless Pork Butt Roast
2 cups of Chicken Broth
1 cup White wine
Rosemary
Bay Leaves
Thyme
Oregano
Fennel seeds
Red Pepper Flakes
Peppercinis
Garlic Cloves
Black Pepper
Garlic Salt
Toasted Garlic Cheese Hoagie Rolls

Mustard Greens, Broccoli Raabe or Spinach
Garlic
Salt
Red Pepper Flakes

Provel cheese or Munchie cheese

Roast at 275 degrees to 180 degrees, about 35-40 minutes per pound internally. Chill overnight, slice very thin. Also, chill broth overnight. Skim fat the reheat pork in au jus broth.

Bring salted water to a boil, drop in trimmed and stem split broccoli raab, cook till the thickest stalk is tender then drain. Add olive oil to a skillet, garlic, red pepper flakes, saute, add broccoli raab, cook about 10 minutes then add salt, continue cooking until very tender up to 20 minutes, remove from heat.

Serve on toasted garlic hoagie rolls with broccoli rabe, pepperoncini's, and Provel or munchie cheese, preferably Provel (or pickles, pepperoncini, and slivered red onions if no sauteed veggies are on hand) You can just make cheese garlic bread with butter, a light dusting of garlic salt and Provel cheese.

Kentucky Legend Ham baked with a brown sugar coffee glaze

Kentucky Legend double-smoked hickory hams are consistently delicious, juicy and easy to prepare. This one is served with ham gravy to top your meat, rice of for sopping up with rolls or biscuits. The gravy is salty, sweet, bitter, sour and umami with the addition of smokey profile, this is perfectly balanced for each and every taste bud.

1 whole Kentucky Legend double-smoked hickory ham (about 7-8 pounds)
1 6 oz can dole pineapple juice (the mini can)
1 cup loose dark brown sugar
1-2 tablespoons honey mustard dipping sauce
16 whole cloves
3/4 - 1 cup freshly brewed coffee (depending on your taste)

Place unwrapped ham in a small oven roasting pan, score the ham along the thin guidelines in a criss-cross pattern. Rub the exterior of ham with honey mustard, stud with cloves, pack brown sugar on the top and sides of ham, pour pineapple juice into the bottom of the roasting pan. Cover and cook at 325 degrees, basting occasionally until the ham reaches between 135-140 degrees. Use a recently calibrated meat thermometer. Allow ham to rest for about 15-20 minutes. Meanwhile, remove accumulated juices to a saucepan, add coffee to taste, then thicken using a corn starch slurry brought to a boil while whisking. Slice ham and serve. 

https://kentuckylegend.com/where-to-buy/state/

Family Size Easy Peach Cobbler

2 29 oz cans cling peaches in heavy syrup
1 stick butter
1/2 cup sugar
2 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp almond extract
1/2 tsp vanilla extract
2 cups yellow cake mix (half the package)
1 cup cold milk

In a rectangle pan melt butter in a 350 oven.

Mix cake mix and milk to form a batter.
Remove pan from oven and pour batter over butter evenly (you can use a rubber spatula to push the batter around but do NOT mix together)

Place peaches with syrup into a saucepan, add sugar and heat till it bubbles. Add the cinnamon, nutmeg, almond, and vanilla extracts, stir to incorporate.

Spoon hot peaches over batter, gently pour syrup over peaches evenly (again do not mix).

Place in a 350 oven for 30 minutes, turn heat up to 400 for an additional 15. Cool and serve with vanilla ice cream.

Homemade Beef Stock: Oven Roasted and Instapot Brewed

2 1/2 to 4 pounds beef bones such as shank, or for a richer broth add an oxtail. 

3 large carrots peeled and chopped rough

4 stalks celery, washed and chopped rough

1 medium onion, peeled and chopped rough

1 tablespoon tomato paste or 1 tomato deseeded and chopped

1 handful fresh parsley 

3 sprigs fresh thyme or 1/2 tsp

5 cloves garlic, peeled and smashed

5 cloves of clove or 1/8 tsp ground

1/2 teaspoon peppercorns or 1/8 tsp ground

1/2 teaspoon whole allspice or 1/8 tsp ground

2 bay leaves

1/2 tsp sea salt

Place beef shanks in non-stick pan single layer and add chopped carrots and celery. Place pan in 450 oven turning occasionally and stirring veggies. Once bones are a deep mahogany and vegetable caramelization is well underway, add chopped onion, stir and cook another 10 minutes. Do not add onion before this point or it will become bitter.

Turn meat and stir vegetables occasionally.

Once the bones, meat, and veggies are deep mahogany your roasting is done.

Add pan ingredients and seasonings to your Instapot and pour in fresh water to 2/3 fill.

Deglaze the pan with a splash of white wine and or water, scraping up browned bits as you go, pour into Instapot with other ingredients.

Bring everything to a boil using the saute setting with the lid off. Skim any scummy foam that floats to the top. 

Seal Instapot and set for one hour of pressure cooking. 

Place a fine-mesh strainer over a soup pot, line with cheesecloth and pour Istapot contents through the setup.

Remove any bones or meat to a separate bowl. Use the back of a large serving spoon to squish all of the flavors out of the veggies. 

Refrigerate the pot of liquid overnight and in the morning skim off the fat and discard. You can now divide up the stock and freeze, or use right away for French Onion Soup or other purposes. 

Note*

Discard bones and find another purpose for meat scraps.

Chicken Piccata

2-3 large skinless, boneless chicken breasts, sliced in half lengthwise, pounded thin between plastic wrap.
Sea Salt
Black Pepper
½ cup all-purpose flour
3 Tbsp. extra-virgin olive oil, divided
4 garlic cloves, peeled, smashed and minced
1/4 cup dry white wine

1/4 cup chicken stock
1 Tbsp. drained, rinsed, coarsely chopped capers
4 Tbsp. unsalted butter, cut into pieces
2 Tbsp. fresh lemon juice
2 Tbsp Chopped flat-leaf parsley
1/8 cup starchy pasta water reserved

Serve over 

Angel hair or spaghetti pasta tossed with butter and a little parmesan and lemon wedges 

Slice chicken breasts in half lengthwise, pound each piece between films of plastic wrap about a half-inch thick. Season with sea salt and pepper. Using a shallow pie pan add flour and dredge each cutlet shaking off excess.

Heat 2 Tbsp. oil over medium-high in a large skillet. Add a pat of butter once hot then add and brown cutlets, about 2 minutes the first side and about 1 minute on the other side in batches, then remove to a platter, cover loosely to keep warm.

Add garlic 1 Tbsp. oil and 1 tbsp butter to the skillet and cook, stirring often and reducing heat if needed to keep the garlic from burning until golden brown, about 2 minutes add parsley and stir.

Add wine,, and capers and cook, scraping up browned bits attached to the bottom of skillet until liquid is reduced almost completely 3-4 minutes.

Add ½ cup chicken stock,  and lemon juice followed by starch water, bring to a simmer then add butter. Whisk the sauce gently until butter dissolves about a minute or so.

Return chicken to the pan and simmer until chicken it is cooked through and the sauce has thickened about 2-3 minutes. Place chicken cutlets alongside a pile of angel hair or spaghetti pasta dressed with butter and parmesan. Pour sauce over both.  Serve with lemon wedges.

Oven Roasted Rack of Lamb with Garlic Herbs and Sauce

1 Tbsp Rosemary, minced

2 Tbsp Garlic, minced

1 Tbsp Parsley, chopped fine

Cracked black pepper

Montreal Steak Seasoning

Olive Oil

3-4 Tbsp Demi-Glace or rich brown gravy 

1 shallot minced and reserved for sauce

1/4 cup dry white vermouth

Mix all other spices, herbs, and oil together forming a paste, then coat with lamb and bake at 425 for 12 minutes,  drizzle demi-glace over lamb and garlic herbs then broil for 8 additional minutes on the second shelf. Check frequently, do not burn your garlic and or herbs. Remove from oven and allow to rest for 10 minutes, slice chops apart and arrange on a platter. 

Add minced shallots to pan, saute 1minute then deglaze with a little dry white vermouth and reduce. Pour over chops you arranged on the platter and serve. 

Crock Pot Chili 3 meat

1/2 pound Chorizo Sausage
1 1/2 pounds 80% lean Ground Pork
2 pound 80% lean Ground Beef
1 Large size Williams Original Salt-Free Chili Seasoning for 4 pounds meat
1/2 tsp Slap ya mamma seasoning
3 tbsp of sugar
1/2 tsp garlic salt
1/4 tsp black pepper
1 Green Pepper diced
1 Large Onion diced
6 cloves garlic smashed, peeled and minced
2 cans Hunts seasoned diced tomatoes in sauce for medium chili
3 4oz cans Hatch diced green chilis mild
1 Tallboy can of light-colored beer.

Brown all meat in the same pot, strain reserving grease on the side. Dump meat in 8-quart crockpot. Dice green pepper and onions, add to saute pot with 3 tablespoons reserved meat grease. When soft add minced garlic and cook for a few more minutes season lightly with salt and pepper and transfer to crockpot. Stir in all seasonings and mix well. Add canned tomatoes, and diced green chilis, stir to distribute, pour in beer and stir well. Cover and cook on high for?

For Beans
Add-in for the last hour, 1 can of rinsed and drained dark red kidney beans with 1 can rinsed and drained black beans and 1 undrained canned chili beans in sauce. Or heat beans and serve under the chili in a bowl.

For a hotter chili add diced jalapeno into the sauteed veggies.

Serving suggestion - with hot dogs, corn chips, shredded cheddar, diced onions, and slaw.

Pork Roast Crockpot Version

3-pound pork roast
5 whole cloves garlic
2 sprigs fresh thyme
1 small bit of fresh rosemary (be conservative)
2 bay leaves
fresh cracked black pepper
2 cups beef stock
1 small onion
1/8 cup dry Marsala wine or 1/4 cup other dry good red drinking wine.
3 tablespoons quick-dissolving flour, set aside for thickening
or 1 package Better than Gravy beef gravy packet.

Sear roast on all side in skillet treated with a small amount of butter/oil combo. Salt and pepper on all sides, transfer to crockpot.

Cut the hard top of garlic clove off, lay clove on cutting board, place the flat side of the kitchen knife on top of the clove and smack knife with the palm of your hand smashing the clove, peel of the skin and toss all cloves into the hot pan to saute. slice the onion in half and saute on one side. transfer garlic and cloves to crock.

Deglaze hot pan with wine and cook one minute, add beef stock and kitchen bouquet, heat to a low bubble.

Pour over roast in crock add herbs, cover and cook on low for 5.25 hours.







Remove one-third cup of broth two a glass measuring cup, allow to cool slightly, stir in quick dissolving flour using a whisk, or, 1 packet Better Than Gravy mix.

 or

Pour back into crock while stirring gently (do not break the roast) incorporate with the rest of the broth, cover and continue cooking for 45 minutes.

Tips:
8 oz fresh sliced mushrooms (optional) or 1 can
Add room temperature chopped celery carrots and potatoes to the crock if desired halfway through cooking time
Serve with rice, mashed potatoes or dressing.