Leftover Potato Salad Pancakes

YIELDS | 4-6 PANCAKES

PREP TIME | 10 MINS

COOK TIME | 10 MINS

Recipe Image

What to do with all the leftover potato salad from the weekend BBQ? Make these super fluffy, yummy pancakes in minutes. They are super versatile and make a great brunch addition or a side dish for any night of the week.

INGREDIENTS

• 1 tbsp olive oil
• 1 cup Parmesan Cheese, grated
• 1/2 cup all purpose or gluten-free flour
• 1 egg, Slightly beaten
• 3 cups Leftover Potato Salad
• 1/2 tsp kosher salt
• Freshly ground pepper
• Sour cream and chopped chives, optional but yummy.

INSTRUCTIONS

1. Coat a non stick skillet with olive oil and preheat on medium high.
2. In a medium-size bowl, add all the ingredients except for the olive oil to the leftover potato salad and mash with a fork. I like to leave a few little chunks to add texture to the pancakes. Be sure not to over mix the batter otherwise your pancakes won’t be fluffy.
3. Form round balls in your hands And carefully transfer the pancakes to the preheated skillet.
4. Slightly flattened with a spatula.
5. Cook For approximately four minutes on each side or until golden brown.
6. Taste for additional salt and pepper and served with a side of sour cream and chives.

NOTES

Happy Eating!

Lamb Kofta Kebabs

YIELDS | X SERVINGS

PREP TIME | 15 MINS

COOK TIME | 15 MINS

Recipe Image

These middle eastern meat pies are savory, loaded with flavor and delicious the next day served with eggs. Serve with grilled vegetables or rice and tzatziki sauce.

INGREDIENTS

• 1 pound ground lamb, ground beef or a combination of the two
• 2-3 garlic cloves
• 1/2-1 inch piece ginger, peeled
• 2 shallots, peeled
• 3 tbsp fresh parsley, chopped
• 1 tbsp fresh mint, chopped
• 2 tsp cumin
• 2 tsp coriander
• 1/2 tsp cinnamon
• 1 tsp freshly ground black pepper
• 1 tsp kosher salt

INSTRUCTIONS

1. Add all the ingredients, except the ground lamb, to a food processor and pulse until the garlic and ginger are finely minced, about 20-30 seconds.
2. Evenly add the spice mixture to the ground lamb and mix into the meat
3. Take a large spoonful of the mixture and form into a meatball. Thread onto the skewer and roll the meat to flatten it into a cylinder. Do this with the remaining mixture. Aim for 8 kebabs.
4. Heat grill to high heat. Place kebabs on grill and cook for about 5-7 minutes. Turn and cook another 5-7 minutes or until the meat is no longer pink. Remove from the grill and let sit for 5-10 minutes.
5. Serve with grilled veggies and or rice and a side of Tzatziki sauce.

NOTES

Happy Eating!

Smoked Tandoori Chicken

YIELDS | 6 SERVINGS

PREP TIME | 5 min plus marinating time

COOK TIME | 45 MINS

Recipe Image

Baked or smoked this dish is a winner. The Indian spice comes through beautifully in this easy to make version of Tandoori Chicken. Serve with cool cucumber-yogurt and warm naan for a complete meal.

INGREDIENTS

• 3 lbs Chicken Thighs. Skin removed, optional
• 1 Cup Greek Yogurt, Plain
• 2 Tbsp Garam Masala, Powder
• 2 Tbsp Tandoori Powder, or Vindaloo paste
• 2 Tbsp Garlic, Crushed
• 2 Tbsp Ghee or Butter, Melted
• 2 Limes
• 2 Drops Red Food Color, Optional

INSTRUCTIONS

1. Remove skin from chicken thighs (optional) and make 3 cuts or slices in the meat down to the bone.
2. In a large bowl, add the plain yogurt.
3. Add all the spices, garlic and food coloring, if using, to the yogurt and mix well.
4. Place the chicken thighs in the yogurt/spice mixture and massage the mixture into the meat.
5. Cover and refrigerate for 1-4 hours.

Baking or Smoking:
1. Once the chicken is finished marinating, set the oven or smoker to 375 degrees.
2. Place the chicken on a foil lined baking pan that has the melted ghee or butter on it, squirt some lime juice onto each piece of chicken and place in the oven or smoker.

Baking
1. Leave in oven for 45 minutes and then test it to see if it is done. Chicken should be 165 degrees.
2. When temperature reaches 165, remove from oven, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala and let rest for 10 minutes.

Smoking (I use hickory wood chips)
1. Smoke chicken for 40 minutes. Reduce heat to 350 and smoke for 10-15 minutes more or until chicken reaches 165 degrees.
2. Remove from smoker, squirt with more lime, a sprinkle of kosher salt, a bit of garam masala and let rest for 10 minutes.

Serve with basmati rice and naan bread (Indian bread).

NOTES

Double Duty Recipe:
Use leftover chicken to make Tandoori Chicken Salad, see website for recipe.

Happy Eating!

Chimichurri Sauce

YIELDS | about 2 cups

PREP TIME | 15 MINS

COOK TIME | 0 MINS

Recipe Image

Chimichurri is a popular condiment, side dish that is used all over South America and slather slather this herbaceous sauce on almost everything. In the States, we tend to use it to marinate chicken and meat. It is delicious drizzled over vegetables or spread onto fish and chicken and then broiled or grilled. It has a fresh, vibrant taste that will live in up almost any meal. I like to make a double batch to use now and then freeze some for later.

INGREDIENTS

• 1 shallot, finely chopped
• 1 Serrano chili, Fresno chile or red jalapeño pepper, finely chopped
• 2-3 garlic cloves, finely chopped, or more to taste
• 1⁄2 cup red wine vinegar
• 1 tsp. kosher salt, plus more to taste
• 1⁄2 cup finely chopped cilantro
• 1⁄2 cup finely chopped flat-leaf parsley
• 2 Tbsp fresh oregano, finely chopped
• 2-3 chives, chopped, optional
• 3⁄4 cup extra-virgin olive oil

INSTRUCTIONS

1. Finely chop the parsley, cilantro, fresh oregano, chili pepper and garlic or use a food processor and give it a few pulses until finely chopped.
2. Place in a small bowl and stir in the olive oil, vinegar, salt, pepper, and red pepper flakes.
3. Taste and add additional salt and pepper to taste.
4. Serve immediately or refrigerate. If chilled, bring to room temperature before serving.

NOTES

Can keep for a week or two in the fridge or freeze to use later.
If you are not a fan of cilantro then simply double the amount of parsley. If you would like a heavier South American taste than double the cilantro and skip the parsley.
Chives are not found in the classic recipe but I really like the extra flavor they add!
Happy Eating!

Cuban Grilled or Oven Roasted Pork Roast

YIELDS | 12-16 SERVINGS

PREP TIME | 20 MINS Plus marinating time

COOK TIME | 3-1/2-4 hours

Recipe Image

This dish is hands-down my favorite pork roast to make for summer dinner parties and family gatherings. The tangy, citrus marinade adds a wonderful fresh and savory flavor to the pork. The blended onion, garlic and spices add a warm rich flavor that combines deliciously with the citrus. It pairs equally as well with tortillas s it does with roasted or mashed potatoes. Make it on the grill or in the oven-your choice.

INGREDIENTS

Marinade:
• 2 2/3 cup lime juice and 1-1/3 cup orange juice
•1 tbsp ground cumin
•2 tbsp dried oregano
•2 heads garlic, roughly chopped 3 tbsp salt
•1 tbsp black pepper
•2 onions cut into rings

Pork Roast:
• 6 to 8 pounds boneless pork shoulder butt also known as a blade roast or Picnic roast

INSTRUCTIONS

Marinade the pork and make the basting liquid.
1. Mix all marinade ingredients in a bowl and let sit for 10 minutes
2. Place the pork in a deep bowl or container, season generously with salt and pepper and pour the marinade over the pork and place the onion on top of the pork.
3. If using a flavor injector, place the pork in a deep bowl or container and strain half of the marinade to use to inject the meat. Set the other half of the marinade aside. Pierce the flesh with the tip of the needle and inject it. Do this all over the meat until the strained marinade Is gone and then generously season the outside of the pork with salt and pepper and pour the remaining marinade over the meat.
4. Place the onion on the top of the meat and cover and refrigerate for 1 hour or up to 24 hours. The longer the better.
5. Remove the meat from the marinade and place it on a platter. and bring it to room temperature.
6. Transfer the marinade and onions to a medium sized pot and bring it to a boil for at least two minutes. Remove from the heat and let cool.
7. Place the boiled marinade and onions in a blender, working in batches if necessary, and purée until smooth. The marinade is now ready to use as a baste.

Grilling Method:
1. Preheat the grill to 500 degrees for at least 15 minutes then reduce to to 300 degrees.
2.. Oil the grill grates with vegetable oil soaked paper towel held with a long pair of tongs.
3. Salt and pepper pork on both sides and grill the meat for about 2 1/2 hours total. Turn the meat over about every 45 minutes and marinate generously.
4. The meat will be ready when it reaches an internal temperature of 150° on the grill. It will continue to cook when you take it off the grill to the desired temperature of 160.

Oven Method:
1. Preheat oven to 325°.
2. Salt and pepper pork on both sides.
3. Place pork fat side up in a Dutch oven and cover, cook 3 1/2 hours.
4. Add cooked and blended marinade to the Dutch oven and roast, uncovered for one hour more or until tender.
5. Move pork to grooved cutting board to let cool. Save the au jus to serve along side the meat.

NOTES

Double Duty Recipe: This recipe morphs from a roast to tacos, burritos, pulled pork and freezes well too.
baking the roast, place the meat under the broiler for 3-4 minutes to char the top for extra flavor.
I like to cut some of the meat into chunks and large slices and shred some of it to use as pulled pork for sandwiches and tacos.
Serve with remaining au jus, tortillas or mash potatoes.

Classic Eggplant Caponata

YIELDS | 8-10 SERVINGS

PREP TIME | 10 mins plus wait time 30 MINS

COOK TIME | 30 MINS

Recipe Image

I love the flexibility of this dish. It can be used as an appetizer-spread over crusty bread, as a dip for crackers and crudités. To make a quick dinner, simply mix with your favorite pasta and a few dollops of burrata. It’s warm, earthy, tangy and satisfying.

INGREDIENTS

• 5 tablespoons olive oil
• 1 -1/2 pound eggplant, unpeeled, cut into 1/2-inch cubes
• 1 medium onion, cubed
• 4 large garlic cloves, chopped
• 1 14 ounce can diced tomatoes plain or with Italian seasonings in juice
• 3 tablespoons red wine vinegar
• 2 tablespoons capers, drained and coarsely chopped
• 1/3 cup chopped fresh basil and more for garnish
• 1/4 cup toasted walnuts or pine nuts, optional
• 1 tablespoon sea salt
• Freshly ground pepper
• 4 oz Burrata cheese, optional
• Crusty bread or crackers to serve along side

INSTRUCTIONS

1. Toss chopped eggplant with one tablespoon of kosher salt, mix well and let sit for 30 minutes. Rinse well and let drain.
2. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes and juice, then red wine vinegar and drained capers.
3. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12-15 minutes.
4. Mix in fresh basil. Transfer caponata to serving bowl and add in Burrata, if using, and season with additional salt and freshly ground pepper to taste.
6. Sprinkle with toasted pine or walnuts of using and garnish with additional fresh basil and serve with crusty bread of crackers.

NOTES

Double Dusty Recipe: Double the recipe and serve it as an appetizer with drinks on a Friday or Saturday night and then over pasta with a crisp green salad for a weeknight meal.

Serve warm, at room temperature, or cold. Caponata can be made 2 days ahead. Cover and chill. If using as a pasta sauce, Boil 1/2– 1 pound favorite pasta, save half cup pasta water and add to drained pasta, mix in caponata and top with burrata and fresh basil.