Paul Homlish's recipes

Hot and Sour soup

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Hot and Sour soup

2016-07-20 15:36:44

Ingredients

tree ears
shitake mushrooms
chicken broth
tofu
pork
scallions
cilantro garnish

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Instructions

cook it

Paul Homlish's recipes https://blog.homlish.net/

Barbeque Sauce

2016-07-20 15:36:11

Ingredients

6 28 oz cans tomato sauce
2 huge white onions
4 huge garlic bulbs (yes bulbs, not cloves)
1 cup paprika
dried mustard
thyme

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Instructions

simmer the tomato sauce over low heat
puree the onions; add to the sauce
peel and dice the garlic; add to the sauce
pressure canner 10 lbs 15 minutes
note: this recipe isn't sweet at all. The only sugar is from the tomatoes.

At serving time, you can

for sweetness add some honey
for tanginess add some vinegar
for tartness add some lemon juice

Paul Homlish's recipes https://blog.homlish.net/

Dry Rub for Ribs

2016-07-20 15:35:05

Ingredients

4 tablespoons brown sugar
1 tablespoon kosher salt
1/4-1/2 teaspoon black pepper
1 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon dried oregano
1/2 tablespoon or less of cayenne pepper (unless you
like it HOT)
1-2 tablespoons chili powder

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Instructions

mix it up and store it in an air tight container. 1 Qt mason jar works well.

Paul Homlish's recipes https://blog.homlish.net/

Mayonnaise

2016-07-20 15:34:29

Ingredients

1 large egg yolk, at room temperature 30 minutes
1/2 teaspoon Dijon mustard
3/4 cup olive or vegetable oil (or a combination), divided
1 teaspoon white-wine vinegar or cider vinegar
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon white pepper

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Instructions

Whisk together yolk, mustard, and 1/4 teaspoon salt until combined well. Add about 1/4 cup oil drop by drop, whisking constantly until mixture begins to thicken. Whisk in vinegar and lemon juice, then add remaining 1/2 cup oil in a very slow, thin stream, whisking constantly until well blended. If at any time it appears that oil is not being incorporated, stop adding oil and whisk mixture vigorously until smooth, then continue adding oil. Whisk in salt to taste and white pepper.

Notes

Chill, surface covered with plastic wrap, until ready to use.

Paul Homlish's recipes https://blog.homlish.net/

Creamy Bibb and Herb Salad

2016-07-20 15:33:41

Ingredients

2 cups buttermilk dressing
1/4 cup fresh chives, sliced
2 heads Bibb lettuce, separated into leaves
1/4 c. torn fresh chervil or flat-leaf parsely leaves

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Instructions

toss it all together and serve immediately

Paul Homlish's recipes https://blog.homlish.net/

Buttermilk Dressing Recipe

Buttermilk Dressing

2016-07-20 15:32:51

Ingredients

1 cup mayonnaise
1 cup buttermilk
4 tsp. finely grated lemon zest plus 4 tablespoon lemon juice
4 garlic cloves, minced
salt and pepper

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Instructions

Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper.

Notes

Chill overnight.

Paul Homlish's recipes https://blog.homlish.net/

Three Bean Salad

2016-07-20 15:32:18

Salad

2-15 ounce cans Red Kidney Beans (dark or light)
2-15 ounce cans cut Green Beans
4 ounce jar diced pimentos, with juice
2 onions, diced

Dressing

1 cup cider vinegar
1 cup white sugar (use less!!!, try 1/3, maybe 1/2, non diabetics go ahead, become one and use the full 1 cup)
u00e2u2026u201d cup olive oil (or oil of your choice, vegetable is fine)
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon pepper

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Instructions

Place all beans in a colander and rinse well.
In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
Place beans in a large bowl. Add chopped onion and pimentos with juice. Pour dressing over all and stir well to coat. Cover and refrigerate several hours (preferably overnight).

Notes

Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
Will keep for at least a week in the fridge.

Paul Homlish's recipes https://blog.homlish.net/

Smoked Crown Rack of Lamb

2016-07-20 15:31:32

Ingredients

1 lamb crown roast.
Get the butcher to use 3 racks of lamb for a nice round crown. Two will work but you'll need a separate container for the extra stuffing.
1 tablespoon olive oil
1/2 cup finely chopped celery
1/4 cup sliced green onions
1/2 teaspoon ground allspice
1/2 teaspoon salt
2 cups cooked brown rice
2 cups cornbread stuffing
1 cup chicken broth, heated
1/2 cup dried cranberries soaked in hot water for 15 minutes, drain well
1 can or fresh (11 ounces) mandarin oranges, drained
smoking chips

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The Stuffing

In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 minutes, stirring occasionally.
Stir in allspice and salt.
Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.

The Crown

If the stuffing was made ahead of time and refrigerated bring it out now to warm to room temperature.
Rub inside and outside of crown with pepper, wrap each rib bone with tin foil, let warm to room temperature
prepare smoker: ideal temperature 210°F
Place crown on smoker, add smoking chips and cover.
Smoke for 45 minutes.
Remove crown from smoker. Place parchment paper under the crown. Spoon stuffing loosely into center cavity of crown.
Return crown to the smoker.
After 1 hour remove the aluminum foil from each rib tip.
Smoke an additional 30 minutes or until meat thermometer registers 135°F for medium-rare, 145°F for medium or 160°F for well, and stuffing is heated through.
Remove from grill and cover. Temperature will rise ~ 10°F while you allow it to rest for 10 minutes before carving.

Notes

Total cook time on the smoker: ~ 2 hours 15 minutes
Cut between individual ribs and serve with stuffing. Garnish with oranges. Serve with mint sauce and seedless raspberry jelly.

Paul Homlish's recipes https://blog.homlish.net/

Easter 2020

My friends got takeout

Easter 2021

Mint Sauce

2016-07-20 15:30:50

Ingredients

1 cup + 2 Tbs fresh mint
1/2 cup beef broth
1/3 cup minced shallots
6 Tbs red wine vinegar
1/4 cup sugar
2 tsp corn starch

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Instructions

Combine 1 cup mint, broth, shallots, vinegar and sugar in heavy small non-aluminum saucepan. Stir over medium heat until sugar dissolves. Simmer 2 minutes. Remove from heat. Cover and let stand 2 hours.
Strain sauce into large glass measuring cup. Place cornstarch in same saucepan. Gradually whisk in sauce. Bring to simmer over medium heat, stirring constantly. Stir until sauce thickens slightly and turns translucent, about 2 minutes. Remove from heat. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Stir in remaining 2 tablespoon mint. Season to taste with salt and pepper.

Paul Homlish's recipes https://blog.homlish.net/

Creamy Leek Soup

2016-07-20 15:30:01

Ingredients

1 lb bacon
8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
2 medium onions, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1/2 stick unsalted butter
2 medium boiling potatoes (6 ounces)
4 cups chicken broth (24 fluid ounces)
2 cups water
1 Turkish bay leaf or 1/2 California
1 1/2 cups fresh flat-leaf parsley leaves, chopped finely
2 cloves garlic, chopped
1/2 cup chilled heavy cream

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Instructions

Cut raw bacon into bits
In large pot, cook bacon until very brown, remove & pat dry
Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
Discard all but 1 Tbs grease from pan
Add butter
Cook leeks, onion, salt, and pepper over moderate heat, stirring occasionally, until softened, about 8 minutes.
Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with stock, water, and bay leaf.
Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
Stir in parsley (saving some for garnish) and simmer soup, uncovered, 5 minutes.
Discard bay leaf.
Blend 1/2 soup in blender or food processor, return to pot.
Reheat and add cream and bacon (saving some for garnish)
Server garnished with crumpled bacon and parsley.

Notes

Best results if you let the soup cool completely, preferably overnight. Reheat in microwave.

Paul Homlish's recipes https://blog.homlish.net/

Baked Maryland Blue Crab Dip

2016-07-20 15:29:07

Ingredients

6 oz/170 g fresh Maryland blue crab jumbo lump, gently picked clean
1/2 cup/75 g finely diced red bell pepper
1/2 cup/25 g finely chopped fresh flat-leaf parsley
3 Tbs snipped fresh chives
1/2 cup/120 ml reduced-fat mayonnaise
4 oz/115 g whipped cream cheese
1 1/2 tsp fresh lemon juice
1/2 to 1 tsp pepper relish
1/4 cup/20 g panko (Japanese bread crumbs)
1/2 tsp grated lemon zest

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Instructions

Place the crab in a medium bowl and pick with your fingers. In another medium bowl combine in the mayonnaise, cream cheese, lemon juice, pepper relish. Whip it. Add bell pepper, parsley, and chives. Using a rubber or silicone spatula, gently stir in the crab. Transfer to a small oven safe crock.
In a small bowl, combine the panko and lemon zest.
Position a rack in the upper third of the oven and preheat the oven to 425F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot's.

Paul Homlish's recipes https://blog.homlish.net/

Aunt Hazel’s Sticky Buns

Aunt Hazel's Sticky Buns

2016-07-20 15:28:20

Ingredients

1/3 dough from Aunt Hazel's Rolls recipe
1 cup brown sugar
1 cup raisins
1 cup black walnut pieces
3 or 4 sticks of better (depends on the condition of your heart, more is better)

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Instructions

roll out the dough on a lightly dusted with flour surface into a rectangle
spread as much butter onto the dough as your heart will allow
sprinkle the raisins and walnuts
roll the dough into a log along the long edge (so it is a long log, not short)
cut into 1 or 1 1/2 inch rounds
place in a deep bottom cast iron frying pan
bake 25-28 minutes until golden brown
cool 3 minutes and then invert onto a plate.

Notes

the gooeyness seeps back into the rolls making a moist chewy roll of deliciousness.
eat as soon as they won't buun your mouth
will save on the counter for a couple of days. refrigerate if you need to save them longer.

Paul Homlish's recipes https://blog.homlish.net/

Aunt Hazel’s recipe but taught to me by Grandma Edith

Aunt Hazel’s Rolls

8-2

Aunt Hazel's Rolls

2016-07-20 15:27:36

Ingredients

5 lbs flour
handful salt
2 pkg (or 4 1/2 tsp) yeast
1/2 cup sugar
1/2 cup oil
3 cups water (do not use city water)
1 cup lukewarm milk
3 eggs

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Instructions

mix 1 cup lukewarm water, yeast, salt and sugar in a bowl, set aside for 5 minutes while the yeast starts activating.
scald milk
lightly beat eggs in a bowl, set aside
mix scalded milk and 2 cups water. Add and mix 1/2 cup oil, yeast mixture and beaten eggs.
add to flour (minus 2 cups)
kneed for at least 12 minutes (or longer if you have the strength to do it, ask friends to help). Try to add the reserved 2 cups of flour while you kneed if possible.
place in large greased bowl, turn once to coat, cover with plastic wrap, let rise to double (60 to 120 minutes)
punch dough down, let rest 20 minutes
shape rolls and place on a greased air bake pan
*see Aunt Hazel's sticky bun recipe for a fun idea
let rise about double (60 to 120 minutes)
bake 375 degrees F for 12 to 15 minutes, until golden brown
remove from oven
using a paper towel spread butter on the tops.
loosen rolls from pan with a spatula/flipper.

Notes

20 minutes prep time (kneed, kneed, kneed)
3 hours 20 minutes to 4 hours rise time
12 to 15 minutes cook time per batch
never cut with a knife or they'll cry. Rip them open with your fingers.
eat right away with gobs of butter.
make turkey or ham sandwiches.
spread with apple butter.
That's how Hazel did it.

Paul Homlish's recipes https://blog.homlish.net/

The rolls can be taken out of the oven a tad early while they are still just lightly brown. To reheat wrap each in tin foil and bake in the toaster oven at 3:50 for 15 minutes.

Back: Carol & Bill Swink and Paul Homlish Jr. & III
Front: Hazel DeVinney & Edith Longnecker

Swedish Meatballs

Swedish Meatbakks

2016-07-20 15:25:53

Ingredients

3 lbs ground beef
1 lbs ground pork
1 cup breadcrumbs
3 eggs
1 onions, pureed
3 Tbs oil
1 Tbs allspice
1 Tbs nutmeg
4 cups beef stock
16 oz sour cream
1 cup flour

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Instructions

mix ground beef, ground pork, eggs, onion
add bread crumbs
form into 1" balls
fry in oil until brown on outside
remove from frying pan, place on a rack on a cookie sheet
bake 300 degrees for an hour or until feather light
drain most of the grease from frying pan
add beef stock, enough to liquefy the brownings in the frying pan
transfer to a pot and add remaining beef broth, allspice and nutmeg
cook on low to keep warm
turn off pot and add meatballs to pot
let the meatballs absorb the liquid for about 15 minutes
remove meatballs
heat up the pot to boiling
reduce heat, add flour to pot, cook on medium and stir until thick, add more flour if needed
Combine meatballs and sauce into serving size portions, freeze or refrigerate
reheat by microwaving

Notes

Next time try parsley in the balls and Worcestershire & mustard in the sauce.

Paul Homlish's recipes https://blog.homlish.net/

Falafel

2016-07-20 15:24:30

Ingredients

2 cans chick peas, smashed
4 garlic cloves, dice finely
2 tsp cumin
1 tsp tumeric
3/4 cup onion, dice finely
1/2 cup fresh parsley, chopped finely
1/4 cup water
2 Tbs lemon juice
cayenne pepper
flour
oil for frying

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Instructions

Mix all the ingredients. Add just enough flour to hold the mixture together.
(It seems like a lot of fresh parsley but it makes the falafel light, not dense)
Form into 2" to 4" balls.
Cook in hot oil, either a deep fryer or frying pan until golden brown.
Makes great falafel sandwiches in pita bread with tahini sauce, cucumbers, lettuce and tomato.

Notes

Credit goes to Larry Jennings, may he rest in peace. He was a great guy and these are the best falafel I've ever tastes.

By Larry Jennings

Paul Homlish's recipes https://blog.homlish.net/

Creamy Caper Sauce

2016-07-20 15:23:30

Ingredients

1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives

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Instructions

Mix it up and chill before using at least 15 minutes.

Paul Homlish's recipes https://blog.homlish.net/

Crab Cakes with Panko

2016-07-20 15:22:34

Ingredients

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tsp celery salt
1 tsp ground cayenne pepper
(or substitute celery salt and pepper above for 2 tsp Old Bay)
2 tsp lemon juice
1 tiny shallot chopped finely
1 1/4 cups Panko
1 Lbs lump crab meat
Coconut oil to fry them in.

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Instructions

Roll the crab meat around in your hand to find and discard any shells. Be careful not to break up the meat- lumps are good.
Mix together all the ingredients except Panko and Crab meat.
Add 3/4 cups Panko and the crabs meat, fold very gently and form into about 4-6 cakes. Place the cakes on wax paper and chill for at least 10 minutes.
Coat the crab cakes with 1/2 cup of Panko.
Cook in medium hot Coconut Oil turning once, about 6 - 8 minutes total.

Notes

Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)

Paul Homlish's recipes https://blog.homlish.net/

Crab Cakes

2016-07-20 15:21:46

Ingredients

2 slices firm white sandwich bread
1/2 pound jumbo lump crabmeat, picked over
2 tablespoon mayonnaise
1/2 teaspoon Worcestershire sauce
1 small egg, beaten (use 2 Tbs, discard the remainder)
Coconut Oil (must not taste like coconut)

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Instructions

Chop bread into tiny pieces.
Fold it all together gently without breaking the crab meat up.
Form into about 3 or 4 patties and place on wax paper.
Chill for at least 10 minutes to let them stick together a bit better.
Fry in medium hot coconut oil, turning once, about 6 minutes total.

Notes

Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)

Paul Homlish's recipes https://blog.homlish.net/

Turkey Bean Soup

2016-07-20 15:21:04

Ingredients

2 medium onions
6 garlic cloves, minced
3 pounds left over cooked turkey
9 cups chicken broth
2 teaspoons dried oregano
1 28-ounce can diced tomatoes in juice
3 carrots, peeled, chopped
1 cup chopped celery
1 cup orzo
2 15-ounce cans cannellini (white kidney beans), drained, rinsed
1/2 cup thinly sliced fresh basil

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Instructions

Add everything except turkey, orzo, beans, and basil to a large pot. Simmer a good long while.
Add beans and cook on low about 1 hour.
Add turkey, orzo, and basil. Cook on low about 15 minutes.
Remove from heat and serve immediately.

Notes

Refrigerate or freeze leftovers.

Paul Homlish's recipes https://blog.homlish.net/

Sausage Stuffing

2016-07-20 15:20:22

Ingredients

1 lbs butter
one medium onion
3 stalks celery
1 Lbs sausage
3 Large eggs
2 cups chicken broth
8 cups bread cubes (about one loaf of bread)

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Instructions

Place bread crumbs in a casserole dish
Dice the onions and celery
Melt butter in frying pan and sautu00e9 the onions and celery until soft, pour over the bread crumbs
Fry sausage into bite sized pieces and pour over the bread crumbs, grease and all
Add the eggs and chicken broth, mix well
Bake covered at 350 degrees F for 45 minutes

Paul Homlish's recipes https://blog.homlish.net/