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Barbeque Sauce

Barbeque Sauce
Ingredients
  1. 6 28 oz cans tomato sauce
  2. 2 huge white onions
  3. 4 huge garlic bulbs (yes bulbs, not cloves)
  4. 1 cup paprika
  5. dried mustard
  6. thyme
Instructions
  1. simmer the tomato sauce over low heat
  2. puree the onions; add to the sauce
  3. peel and dice the garlic; add to the sauce
  4. pressure canner 10 lbs 15 minutes
  5. note: this recipe isn't sweet at all. The only sugar is from the tomatoes.
At serving time, you can
  1. for sweetness add some honey
  2. for tanginess add some vinegar
  3. for tartness add some lemon juice
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recipes https://blog.homlish.net/
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Dry Rub for Ribs

Dry Rub for Ribs
Ingredients
  1. 4 tablespoons brown sugar
  2. 1 tablespoon kosher salt
  3. 1/4-1/2 teaspoon black pepper
  4. 1 tablespoon garlic powder
  5. 1/2 tablespoon onion powder
  6. 1 tablespoon dried oregano
  7. 1/2 tablespoon or less of cayenne pepper (unless you
  8. like it HOT)
  9. 1-2 tablespoons chili powder
Instructions
  1. mix it up and store it in an air tight container. 1 Qt mason jar works well.
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recipes https://blog.homlish.net/
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Mayonnaise

Mayonnaise
Ingredients
  1. 1 large egg yolk, at room temperature 30 minutes
  2. 1/2 teaspoon Dijon mustard
  3. 3/4 cup olive or vegetable oil (or a combination), divided
  4. 1 teaspoon white-wine vinegar or cider vinegar
  5. 1 1/2 teaspoons fresh lemon juice
  6. 1/4 teaspoon white pepper
Instructions
  1. 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
  1. Chill, surface covered with plastic wrap, until ready to use.
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Creamy Bibb and Herb Salad

Creamy Bibb and Herb Salad
Ingredients
  1. 2 cups buttermilk dressing
  2. 1/4 cup fresh chives, sliced
  3. 2 heads Bibb lettuce, separated into leaves
  4. 1/4 c. torn fresh chervil or flat-leaf parsely leaves
Instructions
  1. toss it all together and serve immediately
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recipes https://blog.homlish.net/

Buttermilk Dressing Recipe

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Buttermilk Dressing

Buttermilk Dressing
Ingredients
  1. 1 cup mayonnaise
  2. 1 cup buttermilk
  3. 4 tsp. finely grated lemon zest plus 4 tablespoon lemon juice
  4. 4 garlic cloves, minced
  5. salt and pepper
Instructions
  1. Whisk together buttermilk, mayonnaise, lemon zest and juice, and garlic in a bowl. Season with salt and pepper.
Notes
  1. Chill overnight.
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recipes https://blog.homlish.net/
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Three Bean Salad

Three Bean Salad
Salad
  1. 2-15 ounce cans Red Kidney Beans (dark or light)
  2. 2-15 ounce cans cut Green Beans
  3. 4 ounce jar diced pimentos, with juice
  4. 2 onions, diced
Dressing
  1. 1 cup cider vinegar
  2. 1 cup white sugar (use less!!!, try 1/3, maybe 1/2, non diabetics go ahead, become one and use the full 1 cup)
  3. u00e2u2026u201d cup olive oil (or oil of your choice, vegetable is fine)
  4. 1 teaspoon minced garlic
  5. 1 teaspoon salt
  6. 1 teaspoon pepper
Instructions
  1. Place all beans in a colander and rinse well.
  2. In mason jar (or bowl), place sugar, vinegar, oil, minced garlic, salt, and pepper. Place lid on and shake well to mix.
  3. 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
  1. Important: A few hours before serving, stir again really well and return to fridge to continue marinating.
  2. Will keep for at least a week in the fridge.
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recipes https://blog.homlish.net/
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Smoked Crown Rack of Lamb

Smoked Crown Rack of Lamb
Ingredients
  1. 1 lamb crown roast.
  2. 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.
  3. 1 tablespoon olive oil
  4. 1/2 cup finely chopped celery
  5. 1/4 cup sliced green onions
  6. 1/2 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 2 cups cooked brown rice
  9. 2 cups cornbread stuffing
  10. 1 cup chicken broth, heated
  11. 1/2 cup dried cranberries soaked in hot water for 15 minutes, drain well
  12. 1 can or fresh (11 ounces) mandarin oranges, drained
  13. smoking chips
The Stuffing
  1. In skillet, heat oil over medium-high heat. Saute celery and onion 4 to 5 minutes, stirring occasionally.
  2. Stir in allspice and salt.
  3. Toss with cooked rice, cornbread crumbs, broth and cranberries. Cover and set aside.
The Crown
  1. If the stuffing was made ahead of time and refrigerated bring it out now to warm to room temperature.
  2. Rub inside and outside of crown with pepper, wrap each rib bone with tin foil, let warm to room temperature
  3. prepare smoker: ideal temperature 210°F
  4. Place crown on smoker, add smoking chips and cover.
  5. Smoke for 45 minutes.
  6. Remove crown from smoker. Place parchment paper under the crown. Spoon stuffing loosely into center cavity of crown.
  7. Return crown to the smoker.
  8. After 1 hour remove the aluminum foil from each rib tip.
  9. 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.
  10. Remove from grill and cover. Temperature will rise ~ 10°F while you allow it to rest for 10 minutes before carving.
Notes
  1. Total cook time on the smoker: ~ 2 hours 15 minutes
  2. Cut between individual ribs and serve with stuffing. Garnish with oranges. Serve with mint sauce and seedless raspberry jelly.
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Easter 2020

My friends got takeout

Easter 2021

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Mint Sauce

Mint Sauce
Ingredients
  1. 1 cup + 2 Tbs fresh mint
  2. 1/2 cup beef broth
  3. 1/3 cup minced shallots
  4. 6 Tbs red wine vinegar
  5. 1/4 cup sugar
  6. 2 tsp corn starch
Instructions
  1. 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.
  2. 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.
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Creamy Leek Soup

Creamy Leek Soup
Ingredients
  1. 1 lb bacon
  2. 8 medium leeks (3 pound), trimmed, leaving white and pale green parts only, and chopped
  3. 2 medium onions, chopped
  4. 1 tsp salt
  5. 1/2 tsp black pepper
  6. 1/2 tsp white pepper
  7. 1/2 stick unsalted butter
  8. 2 medium boiling potatoes (6 ounces)
  9. 4 cups chicken broth (24 fluid ounces)
  10. 2 cups water
  11. 1 Turkish bay leaf or 1/2 California
  12. 1 1/2 cups fresh flat-leaf parsley leaves, chopped finely
  13. 2 cloves garlic, chopped
  14. 1/2 cup chilled heavy cream
Instructions
  1. Cut raw bacon into bits
  2. In large pot, cook bacon until very brown, remove & pat dry
  3. Wash sliced leeks in a large bowl of cold water, agitating them, then lift out and drain well in a colander.
  4. Discard all but 1 Tbs grease from pan
  5. Add butter
  6. Cook leeks, onion, salt, and pepper over moderate heat, stirring occasionally, until softened, about 8 minutes.
  7. Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with stock, water, and bay leaf.
  8. Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 15 minutes.
  9. Stir in parsley (saving some for garnish) and simmer soup, uncovered, 5 minutes.
  10. Discard bay leaf.
  11. Blend 1/2 soup in blender or food processor, return to pot.
  12. Reheat and add cream and bacon (saving some for garnish)
  13. Server garnished with crumpled bacon and parsley.
Notes
  1. Best results if you let the soup cool completely, preferably overnight. Reheat in microwave.
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recipes https://blog.homlish.net/
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Baked Maryland Blue Crab Dip

Baked Maryland Blue Crab Dip
Ingredients
  1. 6 oz/170 g fresh Maryland blue crab jumbo lump, gently picked clean
  2. 1/2 cup/75 g finely diced red bell pepper
  3. 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  4. 3 Tbs snipped fresh chives
  5. 1/2 cup/120 ml reduced-fat mayonnaise
  6. 4 oz/115 g whipped cream cheese
  7. 1 1/2 tsp fresh lemon juice
  8. 1/2 to 1 tsp pepper relish
  9. 1/4 cup/20 g panko (Japanese bread crumbs)
  10. 1/2 tsp grated lemon zest
Instructions
  1. 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.
  2. In a small bowl, combine the panko and lemon zest.
  3. 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.
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recipes https://blog.homlish.net/