recipe – JRPerk

Iced Tea – McAlister’s Deli Style

Brewing black tea leaves at high temperatures can cause bitterness. This recipe is fast and easy and can be scaled to make a LOT of brewed tea very quickly. These instructions are for half a gallon but they can be scaled up to make larger batches. Instructions: Place 1 quart water into a pan on… Continue reading Iced Tea – McAlister’s Deli Style

Adobo Sauce

8 dried Guajillo chilis (seeded, stemmed and reconstituted) 2 Roma tomatoes, chopped (8 oz with juices) 1/4 cup cider vinegar 3 garlic cloves 2 tbsp brown sugar 1 tsp Mexican oregano 1/2 tsp salt 1/2 tsp ground cumin 1/4 tsp cinnamon 1/4 tsp black pepper 1/4 tsp allspice 3 tbsp olive oil

Barbacoa – Randy’s Smoked

I created this as a tweak to a recipe I found on Reddit. First batch was 12 lbs of prime chuck roast. Go big or go home! The typical process involves creating a sauce and a Notes: For larger batches, I might use canned stewed tomatoes instead of tomatoes and water or beef broth. Guajillo… Continue reading Barbacoa – Randy’s Smoked

Barbacoa

I found this recipe on Reddit and I liked the process. Notes: Should I add brown sugar to the sauce? Fish Sauce to add umami to the sauce. Would it be better to smoke the meat on low for 2 hours then brown on a searing grill before adding to the crock pot? Probably need… Continue reading Barbacoa

Samosa

This is my attempt to create a samosa recipe from various web recipes. Credits and References: https://www.cookwithmanali.com/samosa-recipe/ https://www.bonappetit.com/story/what-is-curry https://www.npr.org/sections/thesalt/2016/06/22/482779599/meet-hing-the-secret-weapon-spice-of-indian-cuisine https://www.thespruceeats.com/carom-seeds-ajwain-1957879 https://www.bonappetit.com/story/simple-turmeric-curry-recipe https://www.allrecipes.com/recipe/142967/easy-garam-masala/ https://food.ndtv.com/lists/10-home-made-masalas-that-will-make-your-cooking-flavoursome-1711155 https://indiankitchenandspices.com/difference-between-curry-and-masala/ Garam Masala: Note: Dry spices weigh about half of their actually volume of water. So 15cc weighs 7.5 grams. When you buy spices, you buy them by weight so beware. 1… Continue reading Samosa

Delicious Recipes (1920s)

Fleischmann’s Yeast I found this booklet inside an old Hoosier Cabinet from 1919. It had fallen down beside the flour sifter. I pulled the back off the cabinet and it was there along with some old newspapers clippings. I scanned it and cleaned up the images. The original booklet was about 4 inches wide by… Continue reading Delicious Recipes (1920s)

Oven Fried Chicken – Randy’s

This is a combination of a lot of recipes. It should work well in a convection oven or an air fryer. I have to try it on a regular baking oven to see if it gets as crispy. One of the keys to great tasting chicken is to season the chicken before you add the… Continue reading Oven Fried Chicken – Randy’s

Salsbury Meatloaf – Randy’s

I decided I wanted a more savory version of meatloaf. I decided to try a to make a meatloaf that tasted more like Salsbury Steak. INGREDIENTS (Loaf): INSTRUCTIONS (Loaf): INGREDIENTS GRAVY SAUCE: Makes about 2 cups. INSTRUCTIONS GRAVY SAUCE:

Cacio e Pepe – Cheese and Pepper Pasta

NOTES: From Joanna Gaines’ cookbook. Use good, high-end cheese. They make a difference here. Makes 4 servings INGREDIENTS: 8 oz. bucatini pasta 3 Tablespoons unsalted butter 1 1/4 teaspoons freshly cracked black pepper, plus more for garnish 3 oz. Parmesan cheese (grated) plus more for garnish (about 3/4 cup) 3 oz. pecorino cheese (shredded) plus… Continue reading Cacio e Pepe – Cheese and Pepper Pasta

Beef Stew For Glass Top Ranges

Notes: This is an updated procedure for making Beef Stew. It is still excellent but this process is much easier than trying to heat a large dutch oven or Le Creuset style pot on the glass cooktop. I have an induction top and it is very hard to control the heat with cast iron pots.… Continue reading Beef Stew For Glass Top Ranges