Monthly Archives: November 2015

Collard greens with bacon


3 bunches collard greens (about a pound)
1 tbsp oil
6 slices bacon diced
1 tsp pepper
1 1/2 Tbsp sriacha sauce (or other hot sauce like franks)
1 Onion diced
3 cups chicken broth

remove the stems from teh greens and chop into 2 inch pieces
add the oil to a large pot
heat and add the bacon
cook over medium heat until crispy
add the onion and saute 5 minutes or so until the onion is soft
add the green and saute until they are wilted
add the sriacha,chicken broth and pepper
bring to a boil,reduce heat to a simmer,cover and simmer 1 hour

if you wish you can strain the juice (pot likker)off and used it to dip bread in.

serves 6



cranberry orange sauce with bourbon


2 12oz packages fresh cranberries
1 1/3 cup brown sugar
2/3 cup sugar
3/4 cup oragne juice
3/4 cup water
1/2 cup bourbon
zest of one orange

pour all into a medium saucepan
bring to a boil and cook on medium high for 20 minutes
let sit for 15 minutes before pouring into a dish and chill


Pumpkin Pie moonshine


Just in time for the holidays

1 Gallon Apple cider
1 1/2 Tbsp Pumpkin pie spice
29 oz can Pumpkin pie mix
1 cup brown sugar
3 cups everclear
1 cup whipped cream vodka

mix everything but the booze in a large pot.
use an immersion blender to puree everything
add the booze.
pour into 1 qt mason jars
chill and let age. (10 days -2 weeks at a minimum)
shake well before drinking

makes about 6 quarts

eggplant and tomato stew


an easy to fix turkish side dish

2 medium potatoes cut into bite sized chunks (yukon golds work well)
1 large eggplant cut into cubes
2 green bell peppers cut into small chinks
1 14oz can diced tomatoes
2 Tbsp tomato paste
1/2 Tbsp minced garlic
1 Tbsp ground coriander
1 Tbsp sugar
1 bunch dill chopped
1/4 cup olive oil
1 cup water

In a large saute pan heat the olive oil
add the potatoes and cook 5-6 minutes stirring occasionally
add the garlic and coriander stir and cook 30 seconds
add the tomatoes,tomato paste,sugar,eggplant and pepper
add the water and stir well
bring to a boil,reduce heat to medium and cook covered 15 minutes
uncover and cook 5-10 more minutes until the veggies are soft
stir in the dill

korean style shortribs


1 1/2 lbs boneless short ribs thinly sliced (i bought bone in ribs and deboned them myself quickly)
lettuce for lettuce cups
1/2 asian pear grated (or a nice sized barlett if no asian pear available)
1 garlic clove minced
3 Tbsp soy sauce
1 1’2 Tbsp gochujang (korean red pepper paste)
1 Tbsp grated fresh ginger
1 Tbsp light brown sugar
1 Tbsp sesame oil

in a small bowl mix all the ingredients except the meat and lettuce
place the meat in a ziploc bag
pour in the marinade and chill 2-8 hours in the fridge

heat 1 Tbsp oil in a large skillet until hot
add the marinated meat
stir fry 5 minutes or so until the meat is cooked through

serve with the lettuce for rolling up

serves 4