Hackbraten

because “hackbraten” is so much more fun to say than “meatloaf”

veg. oil
1 carrot, finely diced
2 stalks cellery, finely diced
1 medium onion, diced
2 cloves garlic, pressed
1 T. salt
1 T. ground pepper
1/4 t. cayanne
1/2 t. cumin
1/2 t. nutmeg
1 t. paprika
2 lbs. ground beef
1/2 lbs. ground pork
4 eggs
1 c. ketchup
1 c. 1/2 & 1/2
1 c. quick oatmeal

Sauté veggies until tender. Add seasonings to veggies. Mix everything together until well blended. Pack into 2 bread pans & cover with foil. Bake at 400 for 1 hour. Remove foil & bake 15 minutes or until the top browns.

Tortilla Soup

For Roz, who told me he loved me over my first bowl of tortilla soup.

12 corn tortillas
canola oil
salt
1 lb. cooked chicken, shredded
6-8 c. chicken broth
1 small onion
3 cloves garlic
1 can diced tomatoes
2 chipotle chiles
1 T. adobo sauce
2 T lime juice
1 avocado, diced
12 oz cotija cheese
fresh cilantro, chopped
crema (or sour cream)

Preheat oven to 425. Slice tortillas & coat with oil & bake for ~ 14 minutes, tossing about half way though, until tortillas are crispy but not burnt. Puree in processor or blender: onion, garlic, tomatoes, chiles, adobe. Cook the tomato sauce in oil for 10 minutes. Add the broth, chicken, & lime juice. To serve, place some toasted tortillas, chopped avocado, and crumbled cheese in a bowl. Ladle in broth and chicken. Top with a dollop of crema and sprinkling of cilantro.

Pumpkin Cheesecake

CRUST:
1 1/2 c. graham cracker crumbs
1/3 c. melted butter
1/4 c. sugar

CHEESECAKE:
3 – 8 oz. packages of softened cream cheese
1 c. sugar
1/4 c. brown sugar
2 eggs
1 3/4 c. pumpkin
2/3 c. evaporated milk
2 T cornstarch
1 1/4 t. cinnamon
1/2 t. nutmeg
1/2 t. ginger

Combine the crust ingredients and press into the bottom and an inch up the sides of a 9″ spring form pan. Bake @ 350 for 6-8 minutes. Do not allow to brown. Cool for 10 minutes.

Beat the cream cheese, sugar, & brown sugar until fluffy. Beat in the eggs, pumpkin, & evaporated milk. Add cornstarch & spices. Beat well & pour into the crust. Bake @ 350 for 55-60 minutes or until edge is set & center moves slightly. Turn off the oven and stick a wooden spoon in the door and let the cheesecake cool in the oven. Chill overnight.

Moroccan Chicken

4 chicken thighs
oil
med onion
4 carrots
garlic
ginger
1/2 t. paprika
1/4 t. cumin
1/4 t. coriander
pinch cinnamon
pinch cloves
pinch cardamom
salt
pepper
2 T. honey
1/2 T lemon juice
1 c. chicken broth
1/3 c. kalamatas
1 T. cilantro
1 lg can diced tomatoes

braze chicken on med-high in oil (5-8 min/side) remove and cover. Remove all but 1 T. fat. Cook onions & carrots util soft, add spices and cook 2 min. Add remaining ingredients and simmer 20 min. Shred chicken and return to pot. Serve with couscous

Dutch Baby

Preheat oven to 425. In medium bowl whisk together:
4 eggs
3/4 c. milk
salt
Slowly add while whisking until smooth:
3/4 c. flour
In a 12 in a cast iron skillet, melt:
3 T. butter
Pour batter into skillet and place into preheated oven. Bake until puffy and golden brown, 15-20 minutes. While baking, in a separate skillet, brown:
1 lb. Italian sausage
Remove from pan, and in the fat left behind, cook:
4-5 chopped apples
1 t. ginger powder
When the egg pancake comes out of the oven, fill with apples, sausage, then top with:
4 oz grated white cheddar

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

Cornbread

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.