A basic BBQ sauce recipe, I make the base with no hot ingredients so it can be used in a variety of recipes. If you want to kick it up for a particular use, just add your favorite fire enhancers. You can also eliminate the bourbon, if it’s not your thing. Also, depending on the tomato sauce and paste you used, you may need to adjust the sweet and or salt content to your tastes.

I first made Jambalaya, based on an Emeril recipe, 8 years ago. I learned a couple things since then, and this is a much better version. Note, the various meats, and even most veggies, can be swapped with others or eliminated, and you’ll still get a tasty rice dish. Prep time: 15 minutes Cooking time: 1 hour Ingredients: 3 chicken thighs, cut into 1″ chunks 1lb andouille sausage, bias sliced in 1/2″ chunks 1lb other sausage of your choice (I used spicy portuguese for this batch), also bias sliced into 1/2″ chunks 3 slices of bacon (or bacon ends), cut into 1-2″ chunks 2 stalks of celery, chopped 1 large onion (2 cups), chopped 1 red bell pepper, rough chopped 1 green bell pepper, rough chopped 2 tablespoons Kaydub’s Cajun Blend, or if you don’t have all those ingredients, as many of these as you have: 1 tablespoon paprika 2 teaspoons chile powder 2 teaspoons thyme 1/4 teaspoon cayenne (optional, use more or less depending on your tastes) 1 ~10oz can chopped chiles (I used hatch green chilies) 1 ~16oz can diced tomatoes 1 ~12oz can chicken broth 1-1/2 cups long grain rice Directions:

Ingredients: 2 pounds pork butt (shoulder) (2-1/2 pounds if bone in) 2 Tablespoons bacon fat (optional) 1 teaspoons cumin 2 teaspoons oregano 2 teaspoons ancho chili powder 1 teaspoon salt 1 teaspoon pepper 1 large orange 1 large onion 4 cloves of garlic Directions: Coat bottom of slow cooker with bacon fat (optional) Trim fat, and cut pork into 2″ cubes Cut onion into 8 slices Peel and crush garlic cloves Mix dry ingredients Fill bottom of slow cooker with meat Sprinkle half the dry spices on the meat Put 1/2 of the onion and garlic on the meat Put the remaining meat on top Sprinkle remaining dry ingredients on meat Push the remaining onion and garlic in with the meat Squeeze the juice from the orange onto the meat (optionally strain, if a seeded orange) Cook for 8-10 hours on low, or 4-6 hours on high (I recommend low if at all possible) Remove meat, shred with a fork (or two) Place shredded pork on a cookie sheet, brown under a broiler Serve up on tacos, burritos, enchiladas, on a plate with your favorite side dishes via Kencooking http://ift.

Just a cheat sheet for me, since I often forget the min/max/temp for a particular meat I often Sous Vide. Time at temp assumes food has reached that temperature. Add at least an hour for frozen, and 30 minutes for refrigerated, depending on the thickness of the meat being cooked. You can also quickly defrost frozen meat by setting the temp to zero and putting the whole thing in the fridge for an hour or two (or maybe 4 if it’s a pork butt).

Can prepare this so many ways, and customize it to your heat tolerance. Think of it as round chicken wings. Ingredients: Meatballs: 2 lbs ground chicken (or turkey) 2 eggs 1 cup Panko crumbs 1 Tbsp garlic powder 2 tsp onion powder 2 tsp paprika (hot Hungarian paprika is my favorite) 1 tsp ground pepper 2 tsp cayenne pepper – optional, if you like things really spicy) Sauce: 1 cup Franks red hot (I buy it by the gallon these days) 2/3 cup brown sugar OR 1/2 cup brown sugar plus 2 Tbsp molasses – for a little more complex sweetness 1 Tbsp apple cider vinegar (adds a nice bite, and another slight sweetness) 1 Tbsp red pepper flakes – optional, and you can add more if you want Other heat boosting sauce additions (Dave’s Insanity, cayenne pepper, diced habaneros, for instance) – optional Directions:

Prep Time: 15 min Cook Time: 1 hours Yield: 6 servings Make with chicken, shrimp, or no meat (can substitute tofu, if desired). If you use coconut milk and chicken, this is very similar to Tom Khaa Gai Ingredients Optional protein: 1 lb skinless boneless chicken breasts and/or 12 medium shrimp (or 18, depending on size so each serving gets an even number of shrimp) 1/2 package of tofu, in 1/2 cubes (if not using meat) 10 kaffir lime leaves, hand torn down the middle 2″ piece of galangal or ginger, sliced (rough slice so they’re easy to identify and remove) 8 oz shiitake, straw, oyster, or maitake mushrooms, sliced 2-4 stalks of lemongrass (tough outer layers removed), sliced into 2-4″ pieces 4 cloves of garlic, minced A handful of cherry tomatoes (optional) 6 cups chicken broth 1 13.

Prep Time: 10 min Cook Time: 4 hours Yield: 4 servings I haven’t found a way to improve this one! It’s absolutely delicious just like this. Ingredients 1 pound flank steak or tri-tip, cut in thin strips on the bias 1/4 cup cornstarch 2 tablespoons olive oil 3/4 cup soy sauce 3/4 cup water 1 tablespoon brown sugar 1″ thin sliced or minced fresh ginger 1 cup grated carrot 3 scallions, chopped (for garnish) Orange zest (optional) Sesame seeds Directions

I used this with crab, but the sauce would go great on chicken, beef, or veggies. 4 Tbsp Hoisin sauce 3 Tbsp olive oil 1/4 cup soy sauce 1/4 cup white wine 2 Tbsp Sriracha sauce 1 tsp sesame oil Add all ingredients to a saucepan, warm through. Add to dish, stir together to coat. via Kencooking http://ift.tt/2jag0S7

Looked for something like this online, didn’t find any I was crazy about, so I made this up. It was really good! Prep time: 5 minutes Cooking time: 10 minutes Ingredients: 3 medium potatoes (I used yukon gold) 2 large carrots 1 small, or 1/2 large onion, diced 2 cloves garlic, diced 1 tsp rosemary 1 tsp thyme 1 tsp basil 1-2 dried hot peppers (optional) 1 bunch kale, chopped 1 sausage sliced very thinly (I used a hot Portuguese Linguiça) 4-6 cups of chicken broth (depending on how much soup you want) Directions:

Note, this even works with frozen wings. I used the exact same recipe with wings frozen solid, and they came out fully cooked and separated, just took longer to do the pressurization, which the Instant Pot took care of. Prep time: 10 minutes Cooking time: 30 minutes Ingredients: 2 pounds chicken wings, cut into segments Instant pot broth: 2 Tbsp Hoisin sauce 2 Tbsp Soy sauce 2 Tbsp Sriracha sauce 2 tsp garlic powder, or 2 cloves garlic 2 tsp ginger powder, or 1 tsp grated ginger 1-1/2 cups chicken broth Sauce: 1/2 cup Soy sauce 1/2 cup Hoisin sauce 1/4 cup Honey 4 Tbsp Sriracha sauce 1 Tbsp sesame oil 1 Tbsp rice wine vinegar 2 Tbsp garlic powder 1 Tbsp ginger powder (or 2 tsp grated ginger) 1 Tbsp onion powder Directions:

Three ingredients. Total prep time is opening the package/jar/can. Toss in a crock pot, deliciousness comes out the other side! Prep time: 1 minute Cooking time: 4-8 hours Ingredients: 1 pound deboned deskinned chicken thights or breasts 1 jar good quality chunky salsa (pick your heat level) 1 can black or pinto beans Directions: Put chicken in the bottom of the crock pot Empty the jar of salsa on top Cook for 4 hours on high, or 7-8 on low Shred the chicken (using two forks).

We had this all over Spain when we visited recently. At one dinner, the hosts showed us how it was prepared. Very simple, and absolutely delicious! Prep time: 1 minute Cooking time: N/A Ingredients: Sliced crusty firm bread (rustic sourdough is ideal) 1 Clove garlic 1/2 Tomato, cut on the “equator” Drizzle of olive oil Course ground salt Directions: Optionally toast a slice of bread (can use untoasted as well) Peal garlic clove Slice tomato Rub garlic clove onto bread Rub tomato onto bread Drizzle olive oil on bread Grind (or sprinkle) salt on bread Optional: You can add fish (like anchovies), cheese, or other bread topping ingredients, or just eat it as is!

Spicy. Beer. Shrimp. What’s not to love? Prep time: 5 minutes (de-shelling shrimp) Cooking time: 60 minutes Note: You can add/remove peppers listed here, depending on if you want it hotter, or milder. This is pretty hot, about an 8 on my scale, I added a lot of different kinds of heat. Adjust to your personal taste. If you don’t like things too spicy, I’d look for a different dish…

I like my wings grilled on the BBQ until crispy, then tossed with one of my famous wing sauces. But, I thought this was worth a try, and it definitely was! Also my first go at frying wings, and these turned out great. The double coating of flour, resting, then marinade plus spice blend really added to the texture and flavor. We found ourselves picking up the crumbs and eating them.

Way easier than I’d thought, and if you make it in a cast iron pot, even easier! Well, this is a quick-and-easy version. I use some shortcuts, you can use fresh veggies, and tomato paste and spices, and I’m sure it’ll be even better. Prep time: 15 minutes Cooking time: 1 hour Ingredients: 1-2 lbs ground lamb (or ground beef) 1 medium yellow onion, diced 4 cloves of garlic, diced 2 Tbsp flour 4 Tbsp Tomato Catsup 2 Tbsp Worcestershire sauce 1/2 cup of beef (or chicken) broth (or more, if you like the results more liquid) 1/2 cup frozen (or fresh) peas.

Sous Vide is a terribly useful kitchen prep device, and you can now get a variety of inexpensive units, that don’t take up 1/2 of your counter. About as easy as you can get, but will rival all by the finest steaks you can get in a restaurant. For just about the easiest prep you can get, buy frozen ribeyes (I get mine from D’Artagnan). You can just put these right in the pot, defrosting and cooking in one step.

Recipe by Ken Wallich Not quite instant, but made from leftovers, and frozen or canned items, and still tastes great! Prep Time: 15 minutes Cooking time: 20 minutes Ingredients 1/2 pound chicken (anything you’ve got in the freezer will work) cut into bite-sized chunks 1/4 onion, chopped (if you have it) 2 cloves garlic, chopped (if you have it) 1 small can chopped chilies (any kind) Additional ingredients if desired/available (chopped olives, jalapenos, beans) 1 cup shredded cheese (I used cheddar, use what you’ve got) 5-6 Tortillas (depends on the size of your baking dish) Sauce: 16 Ounces (or one can) chicken broth 2 Tablespoons oil 3 Tablespoons flour 3 Tablespoons warm water 4 Tablespoons red pepper (not hot) 1 Tablespoon hot pepper (if desired) 1 Tablespoon garlic powder 1 Teaspoon salt 1/2 Teaspoon cumin 1/2 Teaspoon oregano OR a jar/can of store bought enchilada sauce Instructions:

Sous Vide and Short Ribs go together like, well, good things that go together. I’ve prepped this a lot of different ways, using many of the different time/temp calculations found on the web. You probably should too. This recipe is my favorite version for time/temp. Cook time: 48-72 hours Cooking temp: 135°F Prep time: 5 minutes Ingredients: Bone-in beef shortribs Ground Pepper (optional) I’ve found shortribs at the store available a couple ways, one is bone in about 2″ long (my favorite cut), one is bone-in about 4″ long, and boneless strips, which you can just cut into 2″ sections.

So many easy and yummy things to make with chickpeas, hummus for instance. The basic recipe here with the chickpeas, salt, and oil is fine all by itself. Try other coatings, cinnamon and sugar, garlic and rosemary and thyme, the options are really almost endless. Also, depending on the chickpeas, sometimes you’ll need to do one or two more oven->shake->oven cycles to get them the consistency you’d like. Play it by ear, but don’t depend on the brownness of the outside of the chickpeas.

Recipe by Ken Wallich Make it from scratch, it’s just as easy… Cooking time: 10 minutes Ingredients 1/2 cup small elbow macaroni (or buy some fun bite-sized pasta) 1 cup shredded cheddar cheese (I’m a huge fan of Tillamook extra sharp cheddar) 3 Tbsp butter 1/4 cup milk (can be 1% or 2% or whole) 1 tsp salt Directions: Bring 6 cups of water to a boil in a medium pot Add salt and pasta Stir occasionally for 8-10 minutes, until pasta is soft, but firm Drain water and return pasta to pot Turn heat down to low Add butter, milk and cheese Stir until all the ingredients are melted, and all the pasta is fully coated Serve it up!

Recipe by Ken Wallich Cold windy day out? Try some nuclear pasta! You can naturally crank up, or down the spiciness, but as a chilihead, this was just about right, for a fairly spicy pasta. Prep time: 5 minutes Cooking time: 15 minutes Servings: 2 as an entree, 4-6 as a side Ingredients 1 can tomato sauce 3 thai (or other) fresh chilies, chopped 4 cloves of garlic, chopped 10 mushrooms, sliced and sauteed 1 tsp cayenne pepper 2 tsp red pepper flakes 1 Tbsp Sambal Oelek 1/3 habanero (or more, or none) 1/4 cup good red wine 1-1/2 cups of pasta Directions:

Recipe by Ken Wallich A simplified version of an already simple recipe. Pretty easy to scale up/down too. I like my food spicy, this has a nice tang, change the Sriracha/Catsup ratio to suit your tastes. Prep time: 5 minutes Ingredients 4 Tbsp mayonnaise 2 Tbsp dijon mustard 1 Tbsp Sriracha (replace with Catsup if you can’t handle the heat) 1 Tbsp Catsup 1 Tbsp pickle relish Directions: Put all ingredients into a bowl, and stir via Kencooking http://ift.

Recipe by Ken Wallich Had some left over Chile Verde I made with some left over Pulled Pork. It was breakfast time, was craving some eggs, so thought I’d whip this up! Great leftover recipe, and a great way to use whatever you have available as toppings, since you really can’t go wrong here. Prep time: 5 minutes Cooking time: 10 minutes Ingredients 4 eggs 1 cup Chile Verde Optional toppings 1/4 cup queso fresco or monterey jack (or any other medium-soft cheese you like) shredded 4 Tbsp salsa 2 Tbsp sour cream 2 green onions, chopped 1 Tomato, chopped 1 Avocado, sliced 1 Large tortilla and/or 1/4 cup rice Directions:

Recipe by Ken Wallich Active prep time: 15 minutes Cooking time: 15 minutes Ingredients 1 Cup all-purpose flour 2/3 Cup corn meal 1-1/2 teaspoons baking powder 1 Tablespoon sugar 1 teaspoon salt 1 cup milk 1 egg 1 Tablespoon oil 4-6 Frankfurters Long toothpicks Vegetable oil for frying (you want about 2-3″ of oil in the pan your frying in) Directions: Batter: Sift flour, corn meal, baking powder, sugar and salt together into a bowl Add milk, egg and 1 Tablespoon of oil Mix with a fork until blended Frying:

Recipe by Ken Wallich Prep time: 30 minutes Cooking time: Broth: 2 hours Paella: 1 hour Yield: 4-6 servings After making a lot of paella over the years, I’ve refined things a bit. But, the basics remain the same. Paella is, at its heart, a rice dish. Once you get a stock you like, and practice slowly cooking the rice with it, that alone makes a wonderful dish. Then, you can add whatever you or your guests like to it, making it an extremely healthy and versatile dish.