Monthly Archives: May 2015

Pie Crust

3 c. flour
2 c. butter and/or shortning
1/4 t. salt

Cut in the fat.

1 egg
enough milk or water to make a scant cup

Beat together, pour into well and gently mix. Refrigerate 20 minutes. Roll out & bake. Makes 4 crusts.

Hanque’s Biscuits

3 1/2 flour
1 t. salt
2 T. baking powder
8 T chilled butter
1 1/2 c. milk

Combine flour, salt, & BP. Grate in the cold butter with a cheese grater & toss into the flour mixture. Make a well in the center and stir in the milk quickly until just combined (less than 30 seconds). Turn on o floured surface and gently fold until consistent. Flatten to ~3/4 in. thick. Cut into biscuits, place on baking tray, and bake for ~12 minutes for 450.

Special Sauces for Pulled Pork

BBQ Sauce:
1 c. ketchup
2 T. grated onion
2 T worchestershire
2 T mustard
3 T molassas
2 T. maple syrup
3 T. cider vinegar
1 t. chili powder

Herb Paste:
1/2 c. cilantro leaves
3 cloves garlic
1/4 c. minced onion
1 jalapeno
1/2 t. cumin
1/4 c. oil
1 T. lime juice

Mojo Sauce:
4 cloves garlic
2 t. salt
1/2 c. oil
1/2 t. cumin
1/4 c. cider vinegar
1/4 c. orange juice
1/4 t. oregeno
1/8 t. black pepper


1 1/2 c. flour
1 c. cornmeal
2 t. baking powder
1/4 t. baking soda
3/4 t. salt
1/4 c. brown sugar
1 c. frozen corn, thawed
1 c. buttermilk
2 eggs
4 T. melted butter

Preheat oven to 400. Spray square pan with oil. Whisk together dry ingredients. In a blender, combine the corn and buttermilk. Add eggs and blend for 5 more seconds. Pour wet into dry and mix until just combined. Pour in melted butter and mix in until just combined. Pour into baking dish. Bake 35-30 minutes, cool for another 20. Serves 9.


1 c. bread flour
1/2 t. salt
1 egg
1/2 c. milk

Whisk together the egg and milk. Pour into dry ingredients. Beat until the batter is bubbly and elastic. Push through a spaetzle maker over boiling salted water. Remove with a slotted spoon and drain. Toss with butter to prevent sticking. Serves 4.

Also nice when tossed with caramelized onions and Parmesan.


1 head green cabbage
2 large carrots, grated
3 scallions, chopped
1/2 bunch parsley
1 c. chopped walnuts
1 /2 cup mayo
1/2 c. plain yogurt
1/4 c. cider vinegar (or a little less)
1 T. sugar
2 t. salt
1/2 t. pepper

Combine sauce thoroughly before pouring over veggies.