UNCLE BOB MARRS BBQ SAUCE

1 MEDIUM ONION-FINELY CHOPPED
1/2 CELERY-FINELY CHOPPED
1 T. BUTTER OR MARGARINE
2 T. VINEGAR
3 T. WORCHESTERSHIRE SAUCE
2 T. BROWN SUGAR
1/2 T. PREPARED MUSTARD
1/4 C. LEMON JUICE
1 C. CATSUP
1/2 C. WATER
DASH OF TABASCO

BROWN ONION IN BUTTER. ADD CELERY--SAUTE.
MIX REMAINING INGREDIENTS TOGETHER AND ADD TO
THE ONION & CELERY. SIMMER AT LEAST 30 MINUTES.

ADD TO ROASTED MEAT, FOWL OR SPARE RIBS. IT'S
WELL TO LET MEAT MARINATE IN SAUCE FOR AWHILE.

THIS WILL KEEP IN REFRIGERATOR FOR DAYS.

Beet Salad with Garlic-Walnut Sauce

Thanks to my newfound food-related infatuation with Mark Bittman, I not only have his books but his section of the New York Times is feeding (pun!) my google reader. I'm also a subscriber to his video podcast The Minimalist.

This recipe helped my fear of beets dissipate a wee bit.

Beet Salad with Garlic-Walnut Sauce

what you'll need:

3-5 beets (depending on size, of course. i ate 3 beets in one sitting and had a lot of sauce left.)
1/2 c. olive oil
6-8 cloves garlic
1/2 c. walnuts
pinch of salt
fresh orange juice
parsley (optional. mostly for aesthetics.)

wash beets and wrap each individually in aluminum foil. (trim greens if necessary) bake at 400 for about 1 hour. test with a knife like you would a potato for doneness. take out of oven and let cool enough to handle. using your hands, peel off the skin.

heat the olive oil.
add cloves of garlic.
add walnuts when garlic begins to turn golden brown.
when garlic and walnuts are all golden brown and basically the same color, take off of heat.

when it's cooled slightly, put garlic/walnuts/oil in food processor. add a pinch of salt and a slosh of fresh orange juice. blend up until it reaches a salad dressing type consistency. (adding more oj if necessary.) walnuts should still be good-sized chunks.

chop up beets into bite-sized pieces. throw in a bowl and pour the garlic-walnut sauce over the top. add parsley if you want.

this is all explained and demonstrated in The Minimalist video.

my favorite part is when he says off-handedly - there's nothing more beautiful than garlic bubbling in oil.

The Minimalist Video

PAPA'S HUSH PUPPIES

HUSH PUPPPIES

1 cup of corn meal
1 t. Salt
2 t. baking powder
1 Egg
1/2 to 3/4 c. Onion (at least)

Stir in 1 c. boiling water

Drop by teaspoonfuls into hot, hot grease.

Cook until brown.

Chimichurri Sauce

This stuff is insanely easy to make and excellent on any steak or poultry. I like to add more garlic for good good taste.

Ingredients:
1 cup packed flat-leaf parsley leaves (1/2-1 bunch)
1 small clove garlic, chopped
3 tablespoons distilled white vinegar
4 teaspoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground chipotle pepper or cayenne pepper

Method:
Chop parsley and garlic together on a cutting board until the parsley is finely minced. Transfer to a medium bowl, add vinegar, oil, salt and chipotle (or cayenne) pepper; stir to combine.

Puffy Tacos

Puffy taco shells:

Ingredients:
2 cups of masa harina (sometimes called maseca, it is corn flour treated with slaked lime)
1 1/4 cups of water
1/4 teaspoon of salt
1 quart of peanut or canola oil

Method:
Mix masa harina, water and salt together until it forms into a soft ball. If it’s too dry, add a bit more water a tablespoon at a time.
Divide dough into 16 equal balls, and press out with a tortilla press or roll out with a rolling pin.
Keep pressed discs covered with a damp cloth.
Heat up two inches of oil in a pot or skillet to 350 degrees.
Gently place a disc in the hot oil and it should immediately start to puff. After five seconds, with a spatula, make an indention in the center so it forms a V shape.
Gently cook the shell on each side until light brown and crispy (about 20 seconds for each side).
Remove from oil and drain on a paper towel.
Stuff with your usual taco stuff (spicy ground beef, shredded iceberg lettuce, diced tomatoes, grated cheddar and salsa, maybe some sour cream) and serve immediately.
Makes 16 tacos.

CHILI

2 lbs. of hamburger
1 medium onion, minced
1 small green pepper
Salt & Pepper to taste
1 Bay Leaf
1/2 t. Cheyenne Pepper
2 t. Chili Powder
1 Quart of Water
1/2 Big Can of Tomato Juice
1 Large Can of Tomatoes (Squished)
3 Cans of Beans (mash 1)

Brown hamburger, onion & pepper in a large pan. Salt & Pepper it. Add rest of the ingredients and bring to a boil. Lower heat and cook for about 45 minutes.

You can use diced tomatoes if you want. The beans I use are 2 cans of pinto beans and 1 can of kidney beans. I also add a couple of dashes of tabasco.

We usually eat the chili with diced pieces of velveeta cheese and corn bread or muffins. Soda crackers are good, too. Oh and don't forget the sweet pickles.

Skillet Cherry Tomatoes

This is one of my favorite recipes for two reasons, one of which should be pretty obvious, but also because it's super quick and tasty. I cook this in my good ol' cast iron pan, but a 10 inch skillet works too. Also, the recipe calls for butter, but I use olive oil instead. You'll need:

• 1 tbsp Olive Oil
  
• Salt
  
• Finely Chopped Garlic (as much as you want to eat)
  
• Chopped Fresh Parsley
  
• 1 Pint Cherry Tomatoes
  

In pan, heat oil over med-high heat and add garlic to saute once oil is warm. Just before garlic is done, add tomatoes and salt. Cook, shaking pan frequently just until the tomatoes are heated through and the skins begin to split. (About 2 minutes). Sprinkle with parsley and serve.