Chimichurri - Italian Salsa Verde

Recipe Name: Chimichurri - aka Italian Salsa Verde

Story: I have been on a journey to perfect a good chimichurri. I wouldn't say this is "perfect" but it is still darn good and tasty. I originally started out with chimichurri in the style of Argentina, but soon realized I didn't love the oregano found in Argentina versions and much preferred the primarily parsley versions from Italian, also known in Italy as Salsa Verde.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Parsley, 2+ cups lightly packed, stems removed, rough chopped
• Green onion, 2, green and lightly green parts
• Capers, 2+ tbls, drained
• Anchovies (optional), 4 small filets
• Garlic, 1 med to large clove, minced
• Dijon mustard, 1/2 tsp
• Red pepper flakes, 1/4 tsp
• Salt, 1 small pinch (taste before adding, capers and anchovies have a lot of salt)
• Black pepper, a few grinds
• Sugar, about 3 pinches
• Olive oil, 5 to 6 tbls, depending on how loose you want it
• Lemon juice, 1/2 a lemon
• Lemon zest, 1/2 a lemon

Directions: 

You can use a food processor for this, or you can chop everything on a cutting board. You want it pretty finely chopped, and hand cutting lends to a nice texture, but food processor is much easier.

1. Rough chop the parsley, and green onions. Place in food processor with the capers, anchovies (if using), minced garlic (you want to mince this before adding to food processor), mustard, and red pepper.
2. Add about 3 tbls of olive oil and pulse food processor until everything is nicely chopped. How fine you want is to preference, but if you go too long it will become more of a sauce.
3. Scrape everything from food processor into a bowl. Add the lemon juice, lemon zest, 2 to 3 tbls of olive oil until you get the consistency you want, a few grinds of black pepper, and a couple of pinches of sugar.
4. Taste for salt, add a pinch if needed. Taste for black pepper (you don't want the black pepper to over power), add a couple more grinds if desired. Taste for sugar, it may need a couple more pinches. You don't want it sweet, but the sugar is another flavor enhancer that adds a nice balance.

Notes: 

I don't find that the anchovies are necessary, but it does add an interesting umami flavor. This goes incredible well on white fish and steak. It also is really nice on some potatoes as well. It is very versatile. 

Minestrone Soup

Recipe Name: Minestrone Soup

Story: I love a good soup / stew. I will often make a big batch for meal prep and it will be my lunches for the week. I have been developing this recipe for a few years, and have finally landed on something that is now in regular rotation for me.

Years you've been making it: About 5 years

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Cannellini beans, or Italian bean mix, or northern beans, dried, 8 oz
• Olive oil, 2 tbls
• Onion, 1, diced
• Carrots, 3, diced
• Celery, 3 stalks, diced
• Garlic cloves, 5 to 6 minced
• Oregano, dried, 1.5 tsp
• Basil, dried, 3/4 tsp
• Rosemary, fresh, minced, 1+ tbls
• Can diced tomatoes, 1 (or use 2 cans if you like it more tomato forward)
• Brown sugar, 1.5 tbls
• Chicken stock, 10 cups
• Russet potatoes, peeled and diced small
• Small pasta, such a Ditali, Macaroni, or Orecchiette, 1 cup dried (optional)
• Rotisserie Chicken, pulled and shredded, 1 to 1.5 lbs (optional)

Pick 2 vegetables:

• Zucchini, 1 medium, cut into bite size pieces (my preference)
• Summer Squash, 1 medium, cut into bite size pieces
• Green beans, 8 oz frozen (my preference)
• Spinach, fresh, 6 to 8 oz

Lemon juice, 1 lemon

Parsley, chopped, for garnish

Salt and pepper, to taste (you don't want to use too much black pepper as it will overwhelm the nuance of the nice vegetables)

Directions: 

See notes before beginning. Makes at least 8 big servings, closer to 10-12 if it is not the primary meal.

1. Quick soak the beans, or soak overnight.
2. Add beans, and chicken stock to pressure cooker and pressure cook on high for 20mins, then natural release for 10mins.
3. In a separate pot, saute onion, carrots, and celery in olive oil with a few pinches of salt for 5 or so mins until beginning to turn translucent.
4. Add garlic and saute for 1 min or so until fragrant.
5. Add oregano, basil, and rosemary, saute for 1 min until fragrant.
6. Add can of tomatoes, and let simmer for 3 to 5 mins until it has reduced a bit, be sure to stir to make sure nothing is sticking.
7. After the pressure cooked beans are done, add them with all of the stock to the pot with these sautéed vegetables and tomatoes.
8. Add russet potatoes (and some salt) and bring to a simmer, simmer for 10 mins.
9. After 10 mins, add remaining ingredients: pulled chicken (if using), pasta (if using), and the 2 (or more) veggies of choice. Bring to a simmer and simmer for roughly 10 mins until pasta is done and potatoes are fork tender.
10. Remove from heat, and squeeze 1 lemon worth of juice into pot, stir.
11. Taste for salt and pepper, adjust to preference.
12. Serve, garnished with chopped parsley.

Notes: 

Minestrone soup is almost like a kitchen sink vegetable soup. There are so many directions you can take it. But at its core are Cannellini beans, onions, carrots, and celery, rosemary, tomatoes, starch of choice, and veggies of choice.

I like to add pulled rotisserie chicken to mine because it makes it a bit heartier for me for lunches, but you can leave this out if you want it meat-less.

For the two starches, I almost exclusively use russet potatoes now. They hold up better as left overs (they don't turn mushy like the pasta). But if I were making this fresh and to serve a family or group, I would definitely add the pasta, it adds another nice texture.

I normally only pick 2 of the listed vegetables. This soup already has quite a lot of ingredients, and adding all 4, although you can totally do this, will make the soup more like a stew than a soup. My preferences are zucchini and green beans. But just add whatever you have!

Salt and pepper is to taste. It has quite a few veggies that need salt, and this makes quite a lot, so you will probably need to add more salt than you think. I add salt in stages, during the sweating of the onions, celery and carrots, and then also when I add the potatoes and other veggies. Be sure to taste for salt at the end, it probably will need more. I also do not add too much black pepper, maybe 1/2 tsp for this whole pot, but that is also a preference.

Black Eyed Peas

 

Recipe Name: Black Eyed Peas

Story: It is a tradition to have black eyed peas on New Years and many years ago I started to develop this recipe just for that purpose.

Years you've been making it: At least 15

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• Bacon, about 4 to 6 slices
• Olive oil, 1 tbls
• Onion, 1 medium, diced small
• Garlic, 3 cloves, minced
• Apple cider vinegar, 2 tbls
• Thyme, 4 sprigs
• Bay leaves, 1 large
• Red pepper, a pinch (or leave out if you don't want any spice)
• Black pepper, 1 tsp
• Salt, 1/2 tsp (and to taste)
• Chicken stock, 2.5 cups
• Dried black eyed peas, 8 oz
• Water, 1 cup

Directions: 

1. Quick soak beans:
2. 8 oz beans, rinsed.  Add enough water to cover by 2+ inches, 1 tbls salt, 1 tsp pepper, 1/2 tsp garlic powder.  bring to a boil, simmer for 1-2 mins. turn heat off, cover, closed, for 1 hr.  Drain through colander, rinse to remove excess pepper, salt, etc.
3. Crisp up bacon, remove.  Sauté onion for a few minutes, then add garlic and sauté for a min or two.  Then add all remaining ingredients including bacon and beans back.
4. Pressure cooked for 20 mins, release pressure
5. Then simmered for 30 mins to reduce
6. After reducing, mashed up about half for texture. Taste for salt and pepper, add more if needed.

Notes: 

You can do this without a pressure cooker, you will just need to simmer on a low boil for probably close to 2hrs until the beans are nice and soft. I also prefer my beans about half mashed and half not mashed, but if you prefer just whole beans, skip the mashing step.

Shepherd's Pie

 

Recipe Name: Shepherd's Pie

Story: I really enjoy shepherd's pie, and although technically it is supposed to be made with lamb, I will make this with ground beef or venison most of the time since I usually have that on hand.

Years you've been making it: Since 2017

Author / Creator: Some combination of online recipes that I've tweaked over the years

Submitted by: Dudstin

Ingredients: 

• 1 package of ground beef, venison, or lamb (roughly 1 to 1.5 lbs)
• 3 tbls butter
• 1 large yellow onion, chopped
• 2 carrots, cut small (peeled if preferred)
• 4 cloves of garlic, minced
• 2 tbls tomato paste
• 1/4 cup flour
• 2 cups beef (or chicken or lamb) stock
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon Dijon mustard
• 4 or 5 sprigs thyme, fresh
• 1 tsp dried sage
• 1 tsp dried rosemary
• 1 tbsp. kosher salt
• 1 tsp. black pepper
• 1 cup frozenpeas
• 2 pounds russet potatoes, peeled and diced
• 5 tbls butter
• 1/2 cup cream, milk, or salted water
• Optional: 2 egg yolk
• Optional: Shredded cheese or grated parmesan cheese
• Kosher salt and black pepper

Directions: 

1. Preheat oven to 425
2. Brown ground beef, remove and set aside.
3. Add butter, sauté onions until soft, roughly 5 mins. Add garlic and sauté until soft, 2-3 mins.
4. Add tomato paste and stir until mixed, 2 mins.
5. Add flour and mix, this is the beginning of the gravy. Stir until just slightly blond.
6. Slow add in the beef stock until all is incorporated and no lumps of flour.
7. Add Worcestershire, dijon, thyme, sage, rosemary, and carrots.
8. Cook until somewhat thickened, about 10 to 15 mins.
9. Add black pepper, and then salt to taste (start with 1/2 tbls and add until preferred).
10. Remove from heat and mix in the frozen peas.
11. Grease a 9x11 baking dish, add meat mixture to dish.
12. Top with mashed potatoes, spreading over the top. Optionally - top with cheese.
13. Bake at 425 for 15 - 20 mins until top starts to brown.

Make mashed potatoes your desired way. You want it to be slightly loose so it is easier to spread. It will thicken up as it bakes. Adding the egg yolk to the mashed potatoes makes it richer, helps it thicken, and helps it turn golden brown, but this is optional.

Knock off Varsity Chili Dog Sauce

 

Recipe Name: Knock off Varsity Chili Dog Sauce

Story: The Varsity in Atlanta is a historic restaurant. They have some of the best chili dogs, in my opinion. This is a knock off recipe that I have found and slightly modified. It is actually incredibly close to how I remember it.

Years you've been making it: Since 2022

Author / Creator: Original was from a post on the Green Egg Forum

Submitted by: Dustin

Ingredients: 

• 1 pound ground chuck
• 1 3/4 cups water
• 2-3 tablespoons chili powder (depending on how fresh your chili powder is)
• 2 teaspoons paprika
• 1/4 teaspoon cayenne pepper (or more if you want spicy)
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1 teaspoon granulated onion
• 2 teaspoons salt
• Couple dashes tabasco sauce
• 2 tbls white vinegar

Directions: 

1. Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. 
2. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. You want it a little loose to pour over hot dogs, but not soup and not thick either.
3. Taste and season with more salt and vinegar.

Notes: 

This usually needs about 1 tsp more of salt and about 1 to 2 more tbls of white vinegar. But I find that it is best to wait towards the end and season to taste. This isn't supposed to be spicy, but you can add more cayenne if you want.

Do not brown the meat before adding. Yes, the process of adding the meat directly to the water and breaking it up with your hands sounds weird, but it works. This process gets the meat to be more of a uniformly small texture. I would suggest wearing disposable gloves.

Mayo Potato Salad

Recipe Name: Mayo Potato Salad

Story: One of my friends, Lindsay, makes the absolute best potato salad ever. I've manage to make something close, an "acceptable" variation, but of course never quite the same as when someone else makes it!

Years you've been making it: Since 2018 or so

Author / Creator: Combination from AllRecipes, Serious Eats, Lindsay, etc

Submitted by: Dustin

Ingredients: 

• 3 lbs Yukon gold potatoes, diced into preferred bit size, roughly 3/4 in cubes (with or without skin, your preference)
• 1/2 cup mayo
• 4 green onions, thinly sliced
• 1 tbls country dijon mustard
• 4 eggs, shredded with box grater
• Optional, 2 tbls fresh dill

Directions: 

1. Add 2 quarts cold water to a large pot. Add potatoes, 2 tablespoons kosher salt, 2 tablespoons sugar, and 2 tablespoons vinegar. 
2. Bring to a boil over high heat. Reduce to simmer, and cook, stirring occasionally, until potatoes are tender, about 10-15 minutes. 
3. Drain potatoes and transfer to rimmed baking sheet. Spread into even layer, then sprinkle with 2 tablespoons vinegar. Allow to cool until still warm, but not hot, about 10 minutes.
4. While the potatoes are cooking, mix the mayo, onions, mustard, and dill (if using) together.
5. Once the potatoes have cooled slightly mix in the mayo mixture. Once incorporated, add the shredded eggs, and mix until combined.
6. Refrigerate and enjoy!

Notes: 

The method of boiling the potatoes with salt, sugar, and vinegar might sound odd, but this way the potatoes will be seasoned throughout and with hold their texture. This was a trick I learned from Serious Eats. I use this method whenever I make any version of potato salad.

*The picture is not my exact dish, it is just an example.

Pickled Red Onions

 

Recipe Name: Pickled Red Onions

Story: This is very simple, but I have found that I really enjoy pickled red onions on all kinds of things from salad, to tacos, to topping some rice dishes. They are very versatile.

Years you've been making it: Since 2021

Author / Creator: Random Instagram then modified by me

Submitted by: Dustin

Ingredients: 

• 1 cup red wine vinegar
• 1/2 cup water
• 1 bay leave
• 1 tsp black peppercorns (whole)
• 2 tbls sugar
• 1 tsp salt
• 2 garlic cloves, smashed
• 1 small to medium red onion, thinly sliced

Directions: 

1. Thinly slice red onion and pack into a pint size ball jar. Not jam packed, but very full.
2. Add all other ingredients to a small pot and bring to a boil.
3. Simmer for 2 mins, take off heat, and pour over onions in the ball jar until all the way full, making sure to add the bay leaves, peppercorns, and garlic to the jar.
4. Wipe the top of the ball jar so that it is clean, and then put the top on.
5. Let sit on the counter for a few hours to cool and then put in fridge.
6. These are best after a day in the fridge.

Notes: 

I sometimes like to make this sweeter, by using 3 or 4 tbls of sugar. Sweet tart onions are a nice contrast. This recipe can easily be doubled, and would fit a quart size ball jar. 

Red wine vinegar flavors vary significantly. So if you use a different kind from one batch to another, they could taste pretty different.

Beef Bourguignon

 

Recipe Name: Beef Bourguignon

Story: I've always wanted to make Beef Bourguignon, but to be honest I just figured it was a fancy pot roast. I was wrong, this is sooo good, and yes the whole bottle of wine is needed.

Years you've been making it: Since 2023

Author / Creator: https://kellyscleankitchen.com/2023/06/29/beef-bourguignon-updated/

Submitted by: Dustin

Ingredients: 

• 3-4 lb boneless beef chuck cut into 1 inch cubes
• salt and pepper
• oil
• 3 strips of bacon, diced
• 2 carrots, peeled and diced
• 2 leeks, white and pale green only, diced
• 1 onion, diced
• 8 garlic minced
• 2 tbsp tomato paste
• 2 bay leaf
• 1 tbsp dried thyme
• 1 bottle of burgundy or pinot noir
• Beef stock as needed
• 30 pearl onions
• 1 box of mushroom caps
• 4 tbsp butter or ghee
• Minced parsley

Directions: 

1. Preheat the oven to 325F.
2. Cube and season beef, pat dry with a paper towel.In a large dutch oven, add oil over medium high heat and sear beef, working in batches to make sure not to overcrowd the pan. Remove the beef and set aside.
3. Add bacon to the pot and saute until crispy. Add onions, carrots, and leeks and saute until translucent, salting as you go. Add garlic and saute another 2 minutes. Add the tomato paste and coat the vegetables all over and saute until a deep rusty color, around 4 minutes. Deglaze with red wine all over, scraping up the brown bits in the pan.
4. Bring the pot up to a very low bubbling simmer, like very low amount of bubbles, and place a lid on. Add all meat back to the dutch oven. Add bay leaf and thyme, and submerge with red wine and about a cup or two of stock, if you want it to be a little lighter you can use half stock half wine. Traditionally it is all wine but I like to throw some stock in there. Season with salt and pepper if needed, bring up to a simmer, cover with a lid and cook in the oven for 2 hours. After two hours check to see if the meat is fork tender, if it is pull it out of the oven and set aside. If it is still tough, keep in the oven for another 30 minutes or until it is no longer tough.
5. Meanwhile, prepare  your pearl onions and mushrooms. To peel pearl onions, place them in boiling water and turn off the heat and let them sit for 10 minutes, drain, cut off the root end, and the outer layer will easily peel off the outside of the onions. In a large pan over  medium heat, add butter and saute the pearl onions and mushrooms until cooked through, salting as you go. I add the pearl onions first to make sure they are halfway cooked through before adding the mushrooms, because the onions tend to take longer. Once those are done, add them to the finished beef bourguignon.
6. Mix everything together stovetop over medium heat, top with  minced parsley, and serve.

Notes: 

I pretty much followed this recipe precisely as written with a few minor adjustments. When browning large amounts of meat like this, I find that it is easier / better to season the whole beef chuck with salt and pepper, and then sear whole for about 5-7 mins on each side (getting a nice crust). I will then cut it into 1-2 inch cubes to add back to the stew later.

I bought frozen pearl onions (they are already peeled, much easier), and I sauteed the onions and mushrooms separately (there are too many to really saute all together, you'll just end up steaming them).

Chicken Tortilla Soup Pressure Cooker

 

Recipe Name: Chicken Tortilla Soup

Story: I'm always in search for a good soup / stew. I have a few in my rotation now, and this is one of them.

Years you've been making it: Since 2021

Author / Creator: Feasting at Home, https://www.feastingathome.com/instant-pot-chicken-tortilla-soup/#tasty-recipes-20510-jump-target

Submitted by: Dustin

Ingredients: 

• 1–2 tablespoons olive oil
• 1 onion, diced
• 5 garlic cloves, rough chopped (or sub 1–2 tablespoons granulated garlic)
• 1–2 cups carrots, diced
• 1 cup celery, diced
• 1 x 14.5 ounce can diced tomatoes, and juices (preferably fire-roasted) or 1 ½ cups diced tomatoes w/juices
• 1  small 4-ounce can, mild green chilies (or sub 1 poblano chili, diced)
• 2 lbs chicken thighs (boneless, skinless, fresh or frozen) left whole (or breasts -see cooking notes)
• 1 cup dry black beans or sub 1-2 cans black beans, or sub corn-see notes (do not use dry beans with chicken breast as breasts will overcook.)
• 4 cups chicken stock or broth (or water with 4 chicken bouillon cubes)
• 2 cups water
• 2 teaspoons salt, more to taste
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• juice from 1–2 limes

Optional: for a smoky heat, add a little chipotle (either the adobo sauce from canned chipotles, or a little ground chipotle powder to taste. )

Garnish with any or all of the following:  tortilla strips, grated cheese, sour cream, avocado, hot sauce, cilantro, fresh jalapeño, scallions

Directions: 

1. Set the Instant pot to the Saute function. Saute onions in the oil for 3-4 minutes while you prep the garlic, carrots and celery. Add them to the pot, and saute 3-4 minutes. (If using granulated garlic, add later with the spices)
2. Add the diced tomato and their juices, green chilies, chicken thighs (whole), dry black beans ( or canned, drained), chicken stock, water, salt and all the spices.  Give a good stir, and set the Instant pot to pressure cook on high. If using dry black beans, pressure cook 25 minutes. If using canned black beans, pressure cook for 14 minutes (same for either fresh or frozen thighs).
3. Manually let the pressure out, covering steam with a kitchen towel. (Or feel free to let the pressure release naturally.)
4. Shred chicken thighs with two forks (either right in the pot, or on a cutting board). The soup will thicken. (At this point you could add corn, and return to saute setting for a few minutes.) Squeeze with a generous amount of lime juice and taste for salt, adding more if necessary- especially if you used dry beans, you will need to add more. You want a good balance between lime and salt. ( If the soup tastes bland, it probably needs more of each.)
5. Divide among bowls and top with tortilla strips, cheese, sour cream, scallions or avocado and cilantro. Add hot sauce for added heat.

Enjoy!

For a more brothy soup, use only 1 can of beans vs. two.

STOVE TOP:  Use a big pot or dutch oven–  follow the same directions, sauteeing over medium heat, then simmering covered until chicken thighs are cooked through and easily shreddable, and beans are tender, about 40 minutes. Soaking the beans first shortens this time!

For slow cooker version, cook as stated above then cover and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

If doubling the recipe, this will not fit in a 6  quart Instant Pot.  I recommend making in a big pot on the stove.

Notes: 

I actually make this recipe pretty as written. I like to make this with both black beans and corn and I use probably a bit more of the seasonings (cumin, chili powder, and dried oregano) because I like it to be pretty flavorful. I make this in my pressure cooker (instant pot), I have not tried it on the stove top.

Habanero Hot Sauce

 

Recipe Name: Habanero Hot Sauce

Story: Rick Bayless is one of my favorite chefs, he makes the best, most authentic mexican food. I also really like hot sauces, but they have to be balanced, not just blow out your taste buds hot. I was skeptical with this recipe, calling for 12 habaneros (one habanero is hot!). But it is easily one of my favorite hot sauces I have ever made.

Years you've been making it: Since 2023

Author / Creator: Rick Bayless, https://www.rickbayless.com/recipe/habanero-hot-sauce-2/

Submitted by: Dustin

Ingredients: 

• 6 garlic cloves, unpeeled
• 1/2 cup peeled, roughly chopped carrot (you’ll need 1 medium carrot)
• 1/2 cup roughly chopped white onion (you’ll need about half of a small onion)
• 12 medium (about 5 ounces) fresh orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/2 teaspoon sugar

Directions: 

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes.  Cook and peel.
2. In a small saucepan combine the carrot, onion and habaneros with the vinegar and 1 cup of water.  Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes.  Pour into a blender jar and add the roasted garlic, salt and sugar.  Loosely cover and blend until smooth.  Thin with a little additional water if you think your hot sauce is too thick.  Taste and season with additional salt if you think necessary.
3. Pour into jars or bottles and store in the refrigerator until you’re ready to add some dazzle to a dish.

Notes: 

I have made this a few times, trying different things, but in the end this recipe as written is excellent. I end up adding a touch more salt (maybe an additional tsp), and more sugar (maybe a full tsp or 1.5 tsp of sugar). The salt and sugar really help bring out the fruitiness of the habanero peppers.

This makes a good amount, maybe 3 cups. It'll last for quite some time in the fridge, probably a couple months or more. 

Miso Glazed Salmon

Recipe Name: Miso Glazed Salmon

Story: I love salmon and I've had miso glazed fish before (cod usually). Honestly I prefer this miso glazed salmon vs. using a white fish.

Years you've been making it: Since 2022

Author / Creator: Simply Recipes, https://www.simplyrecipes.com/recipes/miso_glazed_salmon/

Submitted by: Dustin

Ingredients: 

• 2 tablespoons red miso or 3 tablespoons white miso
• 2 tablespoon sake
• 2 tablespoons sugar (less or more to taste)
• 2 teaspoons soy sauce
• 4 (6-ounce) skinless salmon fillets

Directions: 

1. Mix the miso, sake, soy sauce, and sugar in a bowl.
2. Pour half of the mixture into a container large enough to fit the salmon fillets, then pour the rest over the top of the fish. Make sure the fish is coated with the miso sauce.
3. Cover the container and marinate for at least 30 minutes, and up to overnight.
4. Line a broiling pan with aluminum foil. Brush a little vegetable oil over the foil and lay the salmon fillets on top. Make sure there is an even, thin coating of marinade on top of the fish.
5. Place the fillets no closer than about 6 inches from the broiler element in your oven. Broil for 6 to 10 minutes, depending on how thick the fillets are and how hot your broiler is.
6. Keep an eye on the salmon. The marinade has sugar in it that can easily cause the glaze to burn. If it starts charring and the cooking isn't yet finished, place the fish on a lower rack in the oven.
7. Serve with rice and stir-fried vegetables.

Notes: 

Since it is usually just me, I will only make 2 salmon filets (or one larger one), but I still make the same amount of glaze. I will also add about 2 tbls of neutral oil. I prefer to put the salmon in a ziploc bag, and then pour the marinade in the bag with it, this gives better coverage. Then I stick it in the fridge and rotate every so often. I find that it should really marinade for at least a few hours.

I don't cook this under a broiler, I prefer to have more control of the cook temp as I like my salmon between med-rare and med, going past this makes it dry. I don't normally have very thick filets, closer to 1.5 in. Preheat pan on med heat, add a little oil, and pan sear for about 2-3 mins on each side. Careful, the glaze has quite a bit of sugar, so it can burn easily. Some charring is fine, but you don't want it to be acrid. If you are using a thicker salmon, turn the heat down to med low, and you can even cover the pan with a lid (this will cause more steam and help prevent burning). I highly recommend a non-stick pan.

Lithuanian Kugelis

Recipe Name: Lithuanian Kugelis

Story: In 2021 we had Christmas at Brad and Vilma's. I thought it would be nice to try and make a dish for Vilma that is common around special holidays in Lithuania.  This recipe turned out great, and everyone seemed to really enjoy it!

Years you've been making it: Since 2021

Author / Creator: 

https://www.seriouseats.com/kugelis-lithuanian-potato-casserole-recipe

Submitted by: Dustin

Ingredients: 

• 1 tablespoon butter
• 4 large russet potatoes
• 1/2 pound bacon
• 1 medium onion, finely chopped
• 4 large eggs, beaten
• 1/2 cup milk
• Kosher salt and cracked black pepper

Directions: 

1. Preheat oven to 400°F. Butter an 8 x 8 inch baking pan. Grate the potatoes on the large holes of a box grater, and place grated potatoes in a bowl of cold water.
2. Cook bacon over medium high heat until bacon is crisp and fat is rendered, about 7 minutes. Remove bacon and drain on paper towels. Once bacon is cool enough to handle, coarsely chop. Pour off all but 2 tablespoons of bacon fat, return pan to medium heat, and add chopped onion. Cook until onions are soft and brown, about 10 minutes. Remove from heat and reserve.
3. Combine beaten eggs and milk and season with salt and pepper. Remove a handful of grated potatoes from water and place in center of clean dishtowel. Close towel around potato and twist towel to ring out water. Add drained potatoes to egg/milk mixture and repeat with remaining potatoes. Add chopped bacon and onions to potato mixture and, using a wooden spoon, mix until all ingredients are well combined; then pour into prepared baking pan. Place in preheated oven and bake until potatoes are soft and brown and beginning to crisp, about 1 hour. Serve with sour cream and sliced scallions.

Notes: 

I find when making dishes like this, ones heavy with potatoes, that you really have to use a fair amount of salt and pepper.  I added some salt to the bowl of cold water that the potatoes soaked in, sort of like seasoning the water (probably a couple tsp).  I also added some salt when everything was mixed together and a decent amount of pepper (I really like pepper), probably 1 tsp of pepper or more. 

Bigos (Hunter's Stew)

Recipe Name: Bigos (Polish for "Hunter's Stew") Story: I've been trying to learn more about the Eastern European culture / food, and my good friend Christina is Polish so she has introduced me to some of their traditional foods, this being one of them. I really like this soup / stew. It is pretty hearty, yet not heavy. Years you've been making it: only a couple years Author / Creator: From my friend Christina's family Submitted by: Dustin Ingredients:

• 4-6 cups saurekraut, Costco sells a large container that is perfect
• Half green cabbage, chopped / shredded
• 1 onion, diced
• 4 garlic cloves, chopped
• 2 Bay leaves
• 2.5 cups beef stock
• 5 cups water
• 1-2 tsp salt (to taste)
• Lots of pepper, close to 1 tbls (to taste)
• 4 slices polish bacon, chopped
• 2-4 large links of polish wedding sausage (like kielbasa), chopped
• 2/3 small can of tomato paste

Directions:

1. Drain saurkraut
2. Boil kraut and cabbage about 15 mins, drain
3. Cook sausage
4. Cook onions and garlic
5. Add everything together, simmer for 1hr
6. Enjoy

Pressure Cooker "Colombian" Chicken Stew

Recipe Name: Pressure Cooker "Colombian" Chicken Stew

Story: I love all things pressure cooker, and this is one of my go to recipes.  It is simple and packed with flavor.

Years you've been making it: Probably since 2015 or so

Author / Creator: Serious Eats
https://www.seriouseats.com/colombian-chicken-stew-with-potatoes-tomato-onion-recipe

Submitted by: Dustin

Ingredients: (with my modifications)

• 1 package of thighs (4 thighs), 2 lbs
• 1 large onion, sliced into 1/4-inch slices (about 1 1/2 cups)
• 1 tbls Gochujang
• 3 garlic cloves
• 1/2 cup white wine
• 1 tbls rice vinegar
• 1.5 tbls light soy sauce
• 2 bay leaves
• 1.5 lbs Yukon Gold potatoes, cut into 1- to 2-inch chunks (I don't peel them, but that is a personal preference)
• 1.25 lbs Roma tomatoes, quartered, seeds removed
• Kosher salt and freshly ground black pepper (roughly 1 tsp each)

Directions: 

1. Combine potatoes, onion, tomato, chicken pieces, bay leaves, and a large pinch of salt in a pressure cooker. Toss with hands to combine. Seal lid and cook under high pressure for 25 minutes. Release pressure, remove lid, season to taste, and serve.

Notes: 

1. The original recipe didn't use things like the white wine, soy sauce, or gochujang, but I wanted to make it richer / spice it up.  The gochujang is really important, but how much you use is personal preference. It adds this excellent depth of flavor and touch of spice.
2. The original recipe also calls for just tossing everything in and cooking it.  I have found a better result by browning the chicken first, then deglazing with the white wine and then adding the vinegar, soy sauce, and gochujang to mix until well incorporated.
3. Careful to not add too much salt, because it has soy sauce it already has some salt to begin with.

Extra Easy Lasagna

Recipe Name: Extra Easy Lasagna

Story: Lasagna is one of those things that is 100x time better when made at home, so I've been trying to modify a recipe that is both easy to make and really good.

Years you've been making it: Since 2018 or so

Author / Creator: 
https://www.myrecipes.com/recipe/extra-easy-lasagna

Submitted by: Dustin

Ingredients: 

• 1 pound lean ground beef (up to 1.5 lbs)
• 4 cups tomato-basil pasta sauce (or make your own, see below)
• Uncooked lasagna noodles
• 1 (15-ounce) container ricotta cheese
• 1 egg
• 2 1/2 cups (10 ounces) shredded mozzarella cheese
• 1/4 cup hot water

Directions: 

1. Cook beef in a large skillet over medium heat, stirring until it crumbles and is no longer pink; drain. Stir in pasta sauce.
2. Mix ricotta cheese and egg and a couple pinches of black pepper
3. Spread one-third of meat sauce in a lightly greased 11- x 7-inch baking dish; layer with 3 noodles and half each of ricotta cheese and mozzarella cheese. (The ricotta cheese layers will be thin.) Repeat procedure; spread remaining one-third of meat sauce over mozzarella cheese. Slowly pour 1/4 cup hot water around inside edge of dish. Tightly cover baking dish with 2 layers of heavy-duty aluminum foil.
4. Bake at 375° for 45 minutes; uncover and bake 10 more minutes. Let stand 10 minutes before serving.

Notes: 

• Added frozen spinach to meat / sauce mixture (microwaved spinach, then squeezed out excess liquid)
• Used italian ground sausage instead of ground beef
• I prefer to make 3 layers instead of cheese / noodles instead of 2 (so divided cheese into thirds)
• I also add shredded mozz to the top of the lasagna too, the top being just the meat mixture is kinda odd to me

Order of Lasagna build if doing 3 layers of cheese / noodles (from bottom to top):

1. 1/4 meat
2. Noodles
3. 1/3 ricotta
4. 1/4 mozz
5. 1/4 meat
6. Noodles
7. 1/3 ricotta
8. 1/4 mozz
9. 1/4 meat
10. Noodles
11. 1/3 ricotta
12. 1/4 mozz
13. 1/4 meat
14. 1/4 mozz

Homemade tomato basil red sauce:
Store bought sauces are fine, some even pretty darn good these days, but this homemade sauce is really  really good.  You can double it too, and freeze whatever you don't use.
https://www.seriouseats.com/easy-italian-amercian-red-sauce-recipe

Turkey or Chicken Stock

Recipe Name: Turkey or Chicken Stock

Story: Over the years I have been making homemade stock / broth with left over bones. It is 100x better than anything you can buy from a store, and is very easy to make.

Years you've been making it: Since 2010 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

			notes
Turkey / Chicken Bones			Bones from 1 chicken, or a whole turkey will make 2 batches
Carrots	2	ea
Celery	2	ea
Onion	1	ea
Bay Leaves	2	ea
Whole Black Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Whole White Peppercorns	0.5	tsp	Best to use whole because it strains better, but can sub for 1/2 tsp ground
Salt	1	tbls
Thyme	6	sprigs
Parsley	6	sprigs
Garlic	2	cloves
Water	10	cups

Directions: 

1. Pressure cook for 75 mins (alternatively you can slowly simmer for 3-4 hours, but that's a pain)
2. Strain through fine mesh strainer
3. Cool down (in sink full of cold water), for 15-30 minutes
4. Distribute into freezer safe ball jars

Carnitas

Recipe Name: Carnitas

Story: I have been trying to find an "authentic" carnitas recipe for quite some time, without having to cook in a giant vat of lard. I finally found this recipe and it is so good.

Years you've been making it: Since 2016 or so

Author / Creator: 
https://callhimyeschef.com/2013/02/19/carnitas-under-pressure/

Submitted by: Dustin

Ingredients: 

• 2 tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1/2 tsp. ancho or chipotle chile powder
• 1/2 tsp. black pepper
• 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks (up to 4 lbs)
• 1 onion, sliced
• 3 cloves garlic, smashed with the flat part of a knife
• 2 tsp. dried oregano
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Directions: 

1. Whisk together oil, salt, cumin, chile powder, and pepper.
2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
5. Preheat broiler to high with rack 6 inches from element.
6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Notes: 

• Can just buy orange juice rather than freshly squeezing it (just buy one of those 12 oz bottles)
• This can also be done in the slow cooker, which is really good.  If in slow cooker, 4 hrs on high, 2 hrs on low.
• After browning, considering cutting off the heat and adding the onions to keep from burning
• 4 limes is just over 1/2 cup of juice
• Carnitas is great in tacos, to make nachos, or just by itself.

Coleslaw

Recipe Name: Coleslaw

Story: Of course if you make as much smoked meats as I do, you have to have something to cut all that rich fatty meat.  Coleslaw is the perfect side dish.

Years you've been making it: Since 2012 or so

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)
• 2 jalapeños, deseeded
• 1/2 medium sweet onion, finley chopped
• 1/2 pack of green onions thinly chopped
• 1+ tbls Dijon mustard
• 1/2 cup sugar 
• 1/2 cup apple cider vinegar
• 1 lemon, juiced
• 1/4 cup olive oil 
• 1 tsp celery seed 
• 1/2 tsp salt 
• 1/2 tsp black pepper
• 1/2 tsp cayenne
• 1/4+ tsp cumin
• 1/2 tsp caraway
• 1/4 tsp paprika

Directions: 

1. Mix everything together, and then put in a gallon size ziploc bag.  Remove all of the air out and place in the fridge to sit at least a few hours, best if overnight.

Pot Roast Stew

Recipe Name: Pot Roast Stew

Story: I call this a pot roast, but it is probably more of a stew.

Years you've been making it: Long time, probably since 2007 or so.

Author / Creator: Dustin

Submitted by: Dustin

Ingredients: 

• 2-3 lbs beef roast (chuck preferred)
• 1 onions
• 3 to 4 med carrots
• 3 celery stalks
• 8 oz regular white mushrooms
• 1 cup red wine
• 1 cup beef broth
• 2 tbls Worcestershire
• 1 tbls garlic
• 2 bay leaves
• 3 whole chopped tomatoes
• 1 tbls chopped fresh thyme
• 1 tsp dried oregano
• 1/4 tsp cayenne pepper (optional)
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp dried basil
• 1 tbls butter
• 1.5 russet potatoes (chopped to large bite size, added at end for 2nd cook)

Directions: 

1. Fry meat in pan to sear outside
2. Add red wine and deglaze for a few mins
3. Add the rest of the liquid ingredients, stir
4. Add garlic and dry spices and bay leaves, cook for about 1 min
5. Put mirepoix ingredients in pot (including mushrooms)
6. Season with salt and pepper
7. Add meat (chopped into 2 in pieces) and choppoed tomatoes
8. Put top on pressure cooker, bring to high pressure, cook for 30 mins, then 10 min natural release, then quick release remaining pressure
9. Add chopped potatoes to pot and stir
10. Bring back to pressure and cook on high for 15 mins,
11. Quick release

Notes: 
Sear the meat as a whole piece (or cut in half if it is too large to fit in the pot).  After searing, cut up into chunks to be added to the pressure cooker

Stewed Pork and White Beans

Recipe Name: Stewed Pork and White Beans

Story: Another one of my go to pressure cooker recipes.  This recipe is also very versatile, kind of a "kitchen sink" recipe, and can be modified to substitute what ever kind of beans or vegetables you have on hand.  I have also modified from the "original" recipe quite a bit to my taste / preferences.

Years you've been making it: Since 2018 or so

Author / Creator: 
https://www.womansday.com/food-recipes/food-drinks/recipes/a52064/stewed-pork-and-white-beans/

Submitted by: Dustin

Ingredients: 

• 1 medium onion, chopped
• 6 cloves garlic, peeled and smashed
• 3 tbsp flour (optional, used to help thicken the broth)
• 3 tbsp. tomato paste
• 1 tbsp gochujang
• 1 tsp chili powder
• 1 c. dry white wine
• 2-3 c. low-sodium chicken broth
• 2 c water (up to 4 if you want it more brothy)
• 1 14.5-oz. can petite diced (roasted, if possible) tomatoes, drained
• 1 can corn
• 4 sprigs fresh thyme (not necessary if you don't have on hand, but I like it)
• 1/2 cup barley (optional, barley will help thicken up the soup, but if you omit barley I would use some more white beans)
• 1 15-oz. can small white beans, rinsed (or 1/2 + cup dried beans, soaked)
• 2.5 lbs country style pork ribs (these are slices of pork butt, without the bone), or 1.5 lbs of already cooked smoked pulled pork.  

Directions: 

1. If doing the pork ribs, season the pork with salt, pepper, and chili powder, and then sear and set aside before continuing.  If using already cooked pork, then add the chili powder with the tomato paste.
2. Saute onions in 1-2 tbs butter and 1-2 tbs olive oil (enough butter and oil for the flour to make a roux)
3. Saute garlic for a bit, then add flour to make roux (or omit flour if not using)
4. Add tomato paste and gochujang (and chili powder) towards the end of the roux
5. Add the wine to deglaze and stir to start thickening up
6. Heat up chicken stock until pretty hot, and add gradually to roux to thicken up and not clump
7. Add the water once all stock has been added
8. Add tomatoes, corn, beans and barley
9. Add the seared pork (if using already cooked pork, add after pressure cooking)
10. Pressure cooker directions:
11. Pressure cook for 20 mins, then 15 min natural release.
12. If using already cooked pork, add this in now, and simmer for 10-15 mins to combine and heat up.