Hefenkranz

Dough:

• 3 oz. milk
• 3 oz. water
• 1 egg
• 1 tsp. salt
• 4 T. butter, softened
• 1/3 c. sugar
• 3 c. all-purpose flour
• 1 ½ tsp. yeast

Filling:

• ½ c. powdered sugar
• 6 T. butter
• ½ c. ground almonds
• ½ tsp. vanilla
• 1/2 tsp almond extract

Icing:

• ½ c. powdered sugar
• 1-2 T. milk
• ½ tsp. almond extract or vanilla

Prepare dough in bread machine using Dough setting or mix as per any roll. Let rise till double. Roll dough into rectangle. Spread with filling mixture. Roll up longways and shape into a ring. Pinch seams closed with wet fingers. Place in springform ring pan or on a parchment-covered cookie sheet and ball up some tin foil and put in the center. (this will just make it prettier so you can skip and it taste just as good). Carefully slash top evenly every 1-2 inches. Let rise about ½ hour in a warm place. Brush with melted butter. Bake at 350 for 30 minutes. Cool slightly, then ice. Sprinkle with slivered or sliced almonds, or decorate with marzipan.

You can assemble (but don't slash the top) the night before and stick in the fridge overnight. Take out first thing in the morning for a few hours than slash and bake.

 If all the butter stays in than it will be very soft and it'll be hard to tell if it's done but if your oven temp is correct it should be cooked after 30-35 min.

Swiss Eggs

• 2 T. butter
• 1 c. light cream
• 8 eggs
• 1 tsp. salt
• ½ tsp. pepper (opt.)
• Dash cayenne
• 4 T. saltine cracker crumbs

Melt butter in electric frying pan on medium heat (or in frying pan on stove). Add cream and heat till gently bubbly. Slip in eggs one at a time. Cover and cook till whites are almost firm, then sprinkle with salt, pepper and cracker crumbs. Cover and continue cooking until eggs reach desired doneness (this is the tricky part!). Plate, pour remaining sauce over eggs, and sprinkle with cayenne.

Asian-inspired Pork Meatball Soup

Meatballs:

• 1 lb. ground pork
• ¼ lb. ground beef (opt.)
• 1/3 c. panko
• 2-3 T. soy sauce
• 1 egg
• ½ tsp Chinese five spice powder
• 2 T. chopped chives (opt.)

Mix all ingredients. Form into grape-sized balls. Pan fry or bake 15 minutes at 350.

Soup:

• 6 cups broth (chicken, beef, veggie or combination)
• 1/3 c. Japanese soup base for noodles (3x strength)
• 1 c. water
• 3 c. vegetables (shredded carrots, snow peas, chopped cabbage, daikon, sliced celery, etc.)
• ¼ c. chopped chives
• Meatballs
• 2 oz Japanese udon noodles (opt.)

Combine broth, water, soup base and vegetables. Bring to boil and cook until almost tender. Add meatballs and chives and heat through. Cook noodles according to package directions. Place in the bottom of soup bowls and ladle soup over.

Coconut Flour Fudge Brownies

Wet Ingredients
1 stick butter
4 oz cream cheese
3 tbls olive oil
4 eggs
1/4 cup half n half
1 tbls vanilla extract
1/3 cup honey

Dry Ingredients
1 cup coconut flour
2/3 c cocoa powder
1/2 tsp cinnamon
1/4 tsp salt
1/4 tsp baking powder
1 tbls truvia

Stir in:
1/4 cup half and half

Bake at 350 for 30-35 min

Cream cheese, butter and honey, then add eggs one at a time, beating until smooth. Beat in remaining wet ingredients. In a bowl, combine all dry ingredients. Gradually blend the wet ingredients into the dry. Stir in half and half. Pour into greased 8x8" pan and bake.

Even better the next day if you can wait!

Coconut Flour Pancakes

MAKES ONE SERVING (Multiply by appropriate number of people
___________
1/4 cup unsweetened shredded coconut, ground
2 eggs
3 tbls oil/butter
3 tbls coconut milk/half and half/milk/cream
1/2 tsp baking powder
pinch salt
1 tsp maple syrup or honey

1. Using a wire whisk, mix together eggs, melted butter, milk, and sea salt.
2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.
4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
5. Serve with lots of butter and real maple syrup.

Flourless Chocolate Cakes

Makes 3 jars

Ingredients:
100g dark or milk chocolate, chopped into rough chunks
1/2 cup unsalted butter
3 tbsps sugar (rough guide is if you use bittersweet chocolate)
2 eggs
1/2 cup good quality cocoa powder

Topping:

Handful of roasted nuts, crushed
Sprinkling of icing sugar

Method:
Preheat your oven to about 150 C (302 F).

Firstly, melt the chocolate chunks and butter together either with a double-boiler or melt the chocolate and butter in a pot over another pot with gently simmering water without touching the water underneath. Stir with a wooden spoon while melting.

Remove from heat and add sugar. Remember to adjust the sweetness according to your preferences. Whisk in the eggs one by one until just incorporated. Sieve the cocoa powder into the mixture.

Mix just to incorporate. Spoon the batter into the jars until about 3/4 full. Place the jars into a deep baking tray and fill the tray with water up till at least half of the jars' heights.

Bake for about 30-40 minutes or until a cake tester inserted in the middle comes out with moist crumbs sticking to it. You can also time this via the doming method where when the center of the cakes dome up, it's time to remove the cakes from the oven. I prefer to remove these kind of cakes slightly earlier rather than later especially since I plan to re-heat them in the microwave right before serving.

Once the cakes are done, top each cake with a sprinkling of cashew nuts and icing sugar. If you are not serving them yet, allow to cool, then seal the jars and place in fridge. Heat in microwave for about 30 seconds before serving.

Southern Summer Sorbet

20 oz cucumber, seeded and peeled
10 oz seedless watermelon, frozen
zest and juice of two limes (about 1/4 cup)
1/4 cup mint syrup
2 tbls orange liqueur
2 tbls olive oil
pinch salt

Blend to liquid, chilled. Pour into ice cream maker and chill.

Panna Cotta

1 package (1/4 ounce) (7 grams) unflavored gelatin

1/4 cup (60 ml) cold cream

2 1/4 cups (540 ml) milk

2 tbls sugar

1/2 teaspoon pure vanilla paste or pure vanilla extract

To start, grease six small (3/4 - 1 cup) (180 - 240 ml) custard cups, ramekins, or individual molds with melted butter or almond oil. Place the gelatin and cold milk in a small bowl and let this mixture sit for about 5 - 10 minutes. Meanwhile, combine the cream and sugar in a saucepan and bring it to a boil, stirring to dissolve the powdered sugar. Once the cream is very hot, remove the saucepan from the heat and stir in the gelatin mixture and vanilla. Stir until the gelatin has completely dissolved. If necessary, return the saucepan
to the stove and stir over low heat until you no longer see any gelatin particles.

Pour the cream into the prepared molds and place in the refrigerator to chill for 2-4 hours, or until set. The Panna Cotta can be made one to two days before serving.

To Unmold: Dip the molds into hot water for a few seconds and then invert the Panna Cotta onto a plate. Serve with fresh berries or a fruit sauce.

Makes 6 individual servings.

Earl Grey Pots de Creme

Makes: 4 servings.

1 cup heavy cream
1 cup whole milk
2 tablespoons Earl Grey tea leaves
4 egg yolks
1/2 cup sugar
1/2 teaspoon finely grated lemon zest
1/8 teaspoon salt

1. In a small saucepan, bring cream and milk just to a boil over medium heat. Stir in tea and turn off heat; let steep for at least 30 minutes or up to 2 hours.

2. Heat oven to 325°F. In a medium bowl, whisk together egg yolks, sugar, lemon zest and salt. Reheat infused cream over medium heat, then slowly whisk into yolk mixture. Strain through a fine sieve into a bowl, extracting as much liquid as possible without pressing on the tea leaves. Discard tea.

3. Arrange four 6-ounce ovenproof tea cups or ramekins in a baking pan large enough to hold them without touching each other. Carefully pour boiling water into pan, ensuring none splashes inside the cups, until water comes halfway up the sides of the cups.

4. Divide custard among cups. Cover pan tightly with foil, poking a few holes to let steam escape. Bake until custards are set but still slightly wobbly in centers, about 30 minutes.

5. Carefully remove pan from oven; remove foil. Transfer cups from hot water to a wire rack; let cool 30 minutes. Cover with plastic wrap and refrigerate until firm, at least 2 hours.

French Chocolate Mousse

6 oz semisweet eating chocolate
3 tbl butter, room temperature
3 eggs, separated
1/2 tsp cream of tartar
1/4 cup + 2 tbl sugar
1/2 cup heavy cream, cold
1/2 tsp vanilla
Garnish: whipped cream and chocolate shavings

Melt chocolate and butter in double boiler. Remove from heat and allow to cool. Whisk in the egg yolks one a a time. Set aside. Be the egg whites with cream of tartar until soft peaks form. Gradually beat in 1/4 cup sugar and beat to stiff peaks. Beat cream with vanilla and remaining sugar. Fold the whites into the chocolate mixture, then fold in the cream. Divide into glasses. Chill for a few hours. Garnish with whipped cream and chocolate shavings.

Bananas Foster

1/4 Stick Unsalted Butter

1/2 Cup Brown Sugar

1/8 Cup Banana Liqueur

1/4 tsp Cinnamon

1 pinch nutmeg

1 small pinch of salt

1 very small dash Toasted Sesame Oil

1 Banana

1/8 Cup Myers Dark Rum

1 Scoop Vanilla Ice Cream

Add the butter, brown sugar, and banana liqueur to a saute pan. Cook until the sugar dissolves, then add the cinnamon, nutmeg, salt, and sesame oil. Add the banana and cook, basting often until the banana is soft. Add the rum, stir through and carefully ignite to burn off the alcohol.

Continue to baste the banana slices until the flames subside. Serve over the ice cream on a chilled plate.

Makes 1 serving.

Molten Lava Cakes

3/4 cup butter, cubed
9 oz good quality unsweetened chocolate
5 eggs, separated
1/2 cup (65 g) sugar
1 1/2 tsp vanilla extract
5/8 tsp cream of tartar
2 tbl sugar

Heat oven to 400 degrees and place rack in center of oven. Butter six 3/4 cup (180 ml) molds, ramekins or custard cups and dust the insides with sugar.

Melt the butter and the chocolate in a double boiler. Remove from heat and set aside while you whip the egg yolks with 1/3 cup sugar to ribbon stage. Beat in vanilla and fold eggs into chocolate. In another bowl, whip egg whites to soft peaks with cream of tartar and remaining sugar. Fold whites into chocolate mixture. Divide batter evenly between prepared ramekins.

Bake 10-15 minutes until the batter is set, but the middle looks wet. There should be cracks on the surface. Remove from oven and allow to rest for a minute or two before running a sharp knife around the edge before turning out. Serve hot or chill. Sprinkle with confectioner's sugar or top with raspberry sauce.

Coconut Flour Pancakes

Ingredients:
3 eggs (preferably pastured)

3 tablespoons butter

3 tablespoons coconut milk or whole milk

1 1/2 teaspoons raw honey or maple syrup)

1/4 teaspoon sea salt 

3 tablespoons coconut flour

1/2 teaspoon baking powder

Instructions:
1. Using a wire whisk, mix together eggs, melted butter, milk, rapadura, and sea salt.
2. Continuing to whisk, add the baking powder and coconut flour until thoroughly mixed.
3. Heat 1 tablespoon of butter (or coconut oil) in a skillet on a medium flame.
4. Spoon 2-3 tablespoons of batter onto skillet making pancakes about 3-4 inches in diameter.
5. Serve with lots of butter and real maple syrup.

All-Purpose Chiffon Pie

Flour- free crust:
1/2 cup walnuts
1/2 cup pecans
1/2 cup unsweetened coconut
1/2 tsp honey
1/8 tsp salt

Add all ingredients to a food processor and process until a good-sized handful holds together when squeezed. If for some reason this won't occur, add a tablespoon of butter and try again. Bake in 350 degree oven for 6-8 minutes until toasted. Cool thoroughly.

Pie Recipe
Feel free to substitute any smooth fruit puree or juice for the lime juice. If flavoring with a liqueur, use 1/4 cup liqueur with 1/4 cup milk.

In a large double boiler bloom gelatin, then heat to melt:

1 envelope plain gelatin (2 tsp)
1/4 cup cold water

Add to gelatin and heat gently while stirring until warm and blended:

1/2 cup lime juice
2 tsp zest
1 tsp cornstarch or other thickening starch

Combine in a mixing bowl and beat until light in color, smooth and falls from beater in thick ribbon. If remains too grainy, add a teaspoon of cool water at a time until it smooths out. Pour gradually into hot gelatin mixture, whisking well, and cook mixture gently until it will coat a spoon. Remain boiler bowl to another bowl filled with ice water and whisk occasionally until mixture is half set: it will mound up on a spoon, the whisk will leave trails and it will be about the consistency of raw egg whites.

3 egg yolks
1/2 cup sugar
1/4 tsp salt

Whip to stiff peaks and fold into the chilled egg mixture to lighten:

1/2 cup heavy cream
1 tsp vanilla
1 tsp green creme de menthe

Fold into lightened lime mixture and pour into crust. Set in freeze for 1 hour, or fridge for 3 hours. Cover with plastic wrap and top as desired before serving. Serve straight from fridge.

3 egg whites, whipped to stiff peaks

Braised Beef Roast

1/2 cup apple cider vinegar

1/2 cup packed brown sugar

1 6-oz can tomato paste

1 teaspoon ground cumin

1 teaspoon ground allspice

1 small onion, diced (about 1 cup)

6 cloves garlic, pressed
1 2-1/2 to 3 lb bone-in chuck roast

1. In a medium bowl (I used a 4-cup glass measuring cup), combine everything except the roast; mix well.

2. Make the foil packet: Tear a large sheet of heavy-duty foil (mine was about 18x18) and put the roast in the center. Bring up the top and bottom edges and fold them over 3 or 4 times. Then fold up both sides 3 or 4 times. Very carefully unfold the top (you will have to unfold all of the folds a few times) and pour in the vinegar-tomato paste mixture. Refold everything and put the packet in a baking dish to catch any leaks (and there will be some leaks).

3. Heat your oven to 325. Bake the roast for 4 hours. Let it rest for 10 minutes before you open the packet.

4. Use tongs to take the meat out of the packet, transferring it to a cutting board or plate, and cover it with foil. The meat will come apart in large pieces when you try to pick it up....oh, yeah...

5. Strain the cooking liquid through a fine sieve (you might have to press it through) to make a sauce. Slightly pull the meat apart with a fork and serve it with the sauce.

Serves 4-6

Roasted Honey Mustard Pork Loin

2 1/2 pound boneless center cut loin of pork OR two pork tenderloins
1 clove garlic, minced
1 tsp minced fresh rosemary
1 tsp minced fresh sage
1 tsp minced fresh thyme (1/2 if dry)
salt and pepper to taste
1/4 cup honey
1 1/2 tbls Dijon mustard
1 1/2 tsp fresh lemon juice

Preheat oven to 450 degrees F. Combine herbs and rub over pork. Place pork on a rack on a roasting pan and roast 20 minutes until browned. Combine honey, mustard and lemon juice. Lower oven to 325 degrees. Brush pork with honey mixture and continue roasting, 45-75 minutes until internal temperature reaches 155 degrees. Remove from oven and let stand loosely covered for 15 minutes before carving.

Lamb Tangine

2 tbsp vegetable oil

3 lbs boneless lamb, cut into 1″ chunks

10 oz pearl onions

5 tbsp chopped parsley

1/4 C chopped cilantro

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground cayenne pepper

1/8 tsp saffron threads

Salt and pepper to taste

1 C warm water (plus more if necessary)

8 oz pitted dates

2 tbsp honey

About four big handfuls of sugar snap peas (rinsed, ends snapped off and discarded)

Blanch the pearl onions in boiling water for about 3 minutes. It will be easy to peal them afterwards, just by cutting off the root end and squeezing the onions out of their outer layers, which you then discard.

Do not, repeat, do not heat up your tagine before you start putting stuff into it. Place the tagine on your stovetop. Put in the oil and swirl it around a bit. Add the spices and herbs, and turn on the heat very low. Add the lamb and stir it around until it is coated in the oil/herbs/spices.
Add the onions and water, then put the top on the tagine and allow it to slowly come up to a simmer. If you want a few onions to remain whole and pretty instead of melting into the sauce, reserve a small handful and add them in later on instead.

It is remarkable how much cooking action you can get in a tagine over very low heat. I have never seen any other pot allow its contents to simmer over the lowest setting on my stove before.
Simmer for about an hour and a half, then add the dates. Continue simmering for another half hour or so, or until the lamb is unutterably tender.

Remove the lamb and place it on a baking sheet, and brown it for just a moment under the broiler, then set it aside.

Stir the honey into the sauce and cover the tagine again. Let it simmer for a little while longer, until the sauce is almost-but-not-quite reduced to your desire consistency. Add the peas, and let simmer for just a few minutes longer. Then return the lamb to the tagine, stir, and simmer just until all is warmed through again.

Don’t place your hot tagine onto a cold trivet. Remember, always heat your tagine slowly and allow it to cool slowly.

Serve and enjoy.

Moroccan Spiced Chicken

1 T paprika
2 t cumin
1t cinnamon
1 t ground ginger
salt & pepper
4 t lemon juice
4 t olive oil

4 lb chicken

Honey Glaze

1 1/2 T butter, melted
1 1/2 T honey

Mix together all the ingredients for the rub creating a paste. Truss chicken, put on rotisserie & coat with spice rub. Cook over indirect heat at about 300 F (your grill may have special instructions on which burners to use with a rotisserie). Cook until about 1/2 hour of cooking time left, for us that was one hour. Mix together the honey & butter for the glaze. Then brush the chicken with the glaze a couple times during the last 1/2 hour. Let rest for 5 - 10 minutes before carving.

Pastitsio

For Sauce
3 tbls olive oil
1 1/2 cups chopped yellow onion
1 lb lean ground beef
1 lb ground lamb
1/2 cup dry red wine
3 large cloves minced garlic
1 tbls ground cinnamon
1 tsp dried oregano
1 tsp fresh thyme
Pinch cayenne
28 oz crushed tomatoes in puree
Salt
Pepper

Saute onion in oil for five minutes. Add the beef and lamb and cook. Drain excess liquid, add wine a cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme and cayenne. Add the tomatoes, 2 tsp salt and 1 tsp pepper. Simmer, stirring occasionally, for 30-45 minutes.

Heat oven to 350 degrees F.


For Bechamel
1 1/2 cup milk
1 cup heavy cream
4 tbls butter
1/4 cup flour
1/4 tsp nutmeg
Pepper
1 1/2 cups grated Parmesan or Kasseri cheese
2/3 cups Greek-style yogurt

Make a roux and add milk. Then add nutmeg, half the cheese and 1/2 cup of the tomato sauce. Stir in the yogurt.

12 oz small pasta shells
2 eggs, beaten


Mix pasta with tomato sauce and eggs. Pour bechamel over the top and sprinkle with remaining parmesan. Bake for 1 hour until golden and bubbly. Set for 10 minutes and serve hot.

Meatloaf

6 oz garlic flavored croutons
1/2 tsp black pepper
1/2 tsp cayenne
1 tsp chili powder
1 tsp dried thyme
1/2 onion, chopped
1/2 bell pepper (red)
1 carrot peeled and broken
3 cloves garlic
18 oz ground chuck
18 oz ground sirloin
1 1/2 tsp kosher salt
1 egg

Glaze
1/2 cup ketchup
1 tbls cumin
Dash Worcestershire
Dash Tabasco
1 tbls honey

Heat oven to 325 degrees F.

Pulse to fine in food processor: croutons, peppers, chili powder and thyme. Move to large mixing bowl. Blitz veggies until chopped fine. Add to bowl. Add meat to bowl and season with salt. Mix, and then add egg to combine but do not squeeze meat. Pack into 10-inch loaf pan and turn out onto parchment lined baking sheet. Insert a temperature probe and a 45 degree angle into the top of the meat. Set probe for 155 degrees F. Top with glaze after 10 minutes and serve with more as sauce of the side.

Marinated Flank Steak

1 cup chopped onion
4 cloves garlic
1/3 cup white wine
1/4 cup soy sauce
1 tbls honey
1 tbls virgin olive oil
1 tsp Worchestershire
1/2 tsp minced gingerroot
1/4 tsp black pepper

Process to puree

1 flank steak

Marinate 12 to 24 hours in fridge. Pat dry and allow to come to room temperature. Preheat the broiler on high and place so that surface of meat will be no less that 2 inches from flame. Cook 3-4 minute per side. Rest for a minimum of 5 minutes.

London Broil

• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• 4 cloves crushed garlic
• 1 tbls honey
• 1/2 tsp curry powder
• dash Worchestershire, Tabasco
• scarborough faire herbs
• 2 lb boneless top round "London Broil" steak, about 2-inches thick
• 2 tsp freshly ground black pepper
• salt as needed

Preparation:
In a small bowl whisk together the vinegar, oil, garlic, and rosemary. Transfer to a plastic freezer bag and pour in the marinade. Seal and refrigerate overnight.

Turn broil on high. Remove the London broil from the marinade and pat dry. Salt generously, and rub in the freshly ground black pepper, on both sides. Place on a broiler pan, or other oven-safe pan. Broil about 8 inches under the flame for approximately 6-7 minutes per side for medium rare - internal temp of 130 degrees F.

Transfer to a plate and cover loosely with foil; let rest for 10 minutes. To serve, cut against the grain into very thin slices. Serve hot, topped with any juices from the plate on which it rested.

Lasagna

Pasta

300 g ap flour
200 g semolina durum
5 whole eggs

Roll to #4 on the machine for four layer of pasta in the lasagna.

Sauce

1 shallot
3 cloves garlic
1 large onion
1 stick celery
3 medium carrots
2 cans petite diced tomatoes
2 cans tomato sauce
5 oz red wine (Cab or Merlot preferred)
1/4 cup ketchup
1 tbls Worcehestershire
1/2 tsp Tabasco
1-2 tsp salt
1/2 tsp black pepper
1 tsp fresh sage
1 tsp fresh oregano
2 tsp fresh basil
1 tsp fresh tarragon
1/4 tsp fresh rosemary
1/2 tsp fresh thyme ( 3 sprigs)
1 bay leaf
2 lbs ground beef

Sauce should not be too thick and not too chunky.

1 container ricotta
1 tsp salt
1 tsp pepper
1 package spinach
1 tsp fresh basil
Hint nutmeg
Hint lemon zest
1/2 cup mozarella
1/4 cup parmesan
2 eggs

Layer sauce, noodle, ricotta, mozzarella, sauce, noodle, etc., ending with sauce and topping with cheese.

Bake at 350, uncovered, for about 1 hour in the middle of the oven.

Tips
Using an oiled Pyrex dish makes it easier to remove and clean.
Make sure that you put aluminum foil under the dish as it gets baked.

Jambalaya

1 Tbsp Unsalted Butter

1 Cup Andouille Sausage, Diced

1/2 Cup Onion, Diced

1/2 Cup Bell Pepper, Diced

1/2 Cup Celery, Diced

2 Tbsp. Garlic, Minced

1/2 Cup Tomatoes, Diced

1/4 Cup Tomato Sauce

3/4 Cup Enriched Long grain Rice

1 3/4 Cup Chicken Stock

1 Tbsp Worcestershire Sauce

1 Tbsp Hot Sauce

1 Cup Boneless Chicken Thigh, Diced


(Seasoning Mix: 1/2 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/2 tsp Dried Thyme, 1/2 tsp Rubbed Sage, 3 Bay Leaves)


Preheat oven to 350 degrees.


Melt the butter, saute the Andouille until slightly browned. Add 1/2 of the trinity (onion, bell pepper, celery) saute until tender. Add the Tomato and cook for about one minute, then add the Tomato Sauce, cook 1 minute more. Add the Rice, cook 1 minute. Add the Stock, Worcestershire, Hot Sauce, Garlic, Seasoning Mix, Bay Leaves, the other half of the Trinity, and Raw Chicken. Stir well and bake uncovered for about 30-40 minutes, or until the rice is cooked, but still has a little bite. Top with chopped Parsley, and sliced Green Onions. Put on some Zydeco and enjoy!

Yield: 2-3 servings

**NOTE** You could substitute shrimp or other seafood for the chicken, and seafood stock for the chicken stock. You could also substitute ham, tasso, kielbasa, chorizo, etc, etc… for the Andouille. This dish is great for using up leftovers, its origins are all about stretching ingredients. As long as you keep the liquid/rice ratio you can use whatever you choose.

Gyros

1 medium onion, chopped fine
2 pounds ground lamb, beef or combo thereof
1 tbls finely minced garlic
1 tbls dried marjoram
1 tbls dried ground rosemary
2 tsp kosher salt
1/2 tsp black pepper

Preheat the oven to 325 degrees F. Process the onion in the food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt and pepper and process until it is a fine paste, approximately 1 minutes. Stop the processor as needed to scrape down sides of bowl. Place the loaf pan into a water bath and bake for 60-75 minutes or until the mixture reaches 165-170 degrees. Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15-20 minutes, until the internal temperature reached 175 degrees.

If desired, slice thin and brown in oil. Serve with Tzatziki sauce.

Goulash

1 1/2 punds ground beef or cubes
1 large onion, diced
2 cloves garlic, crushed
2 tbls tomato paste
2 tbls hot Hungarian paprika
1/2 tsp salt
3/4 beef broth
2 tbls flour
1 cup sour cream or plain whole yogurt

Brown meat. Set aside. Saute onions and garlic. Add to meat. Form a roux and add broth. Add in tomato paste and spices. Add meat mixture. Stir in yogurt just before serving over noodles or rice.