Red Rub Seasoning

What you’ll need:
½ cup paprika
½ cup kosher salt
½ cup light brown sugar
1 cup 1 ½ Tbsp granulated garlic
¼ cup chili powder
1 Tbsp black pepper
1 Tbsp ground cumin
½ tsp cayenne pepper

How to make it:
Dump all the ingredients into a bowl and rub them together with your hands.  Store in a plastic or glass container until ready to use.  Makes 2 ¾ cups.

Spicy Sausage in Pastry

Filling:

Pkg of Hot Italian Sausage
1 small onion (minced)
1 carrot (minced)
6 mushrooms (chopped fine)
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp hot sauce (or to taste)
1/2 tsp cumin
salt and pepper

Pastry
2 cups flour
1 cup of butter
1 tsp baking powder
1 tsp salt
1 egg (beaten)
1 tsp Dijon mustard
water

Take the sausages out of the casing and fry in a little oil on medium heat until slightly browned.
Add the rest of the filling ingredients until cooked and is to your taste.
Set aside to cool while you make the pastry.



Combine dry ingredients and grate butter into bowl for easy cutting.
Cut with pastry cutter until it looks more or less like the above picture.



in a separate bowl, combine egg and dijon mustard and beat.



Preheat oven to 350F

Add the egg mixture with some water and mix until just combined and looks like this.
Keep adding water until it holds together.

Roll out the dough to 1/2 an inch, and use a large round cutter or coffee can to cut round pieces to fill with sausage mixture.

Roll rounds out a little and put a little more than a tablespoon (or as much as can comfortably fit), and seal with a fork. Cut clean edges with kitchen scissors.

Place on baking sheet lined with parchment paper, and beat another egg.
Brush all pastries on sheet with beaten egg, and then slit tops.

Bake for about 10 minutes, or until pastries are golden.

latke

Saltfish and Bake

Bake (Makes about 5):
2 cups flour
1 tsp salt
2 teaspoons baking powder
about 1 cup water
1 cup oil for deep frying

Instructions

Sift flour, salt, and baking powder. Add enough water to make a soft dough. Knead for about ten minutes then let rest for half an hour or more.

Cut in pieces and roll each piece 4 to 5 inches in diameter and ¼ inch thick.
Fry in hot oil, turn once, and fry until brown. Drain on paper towel.


Saltfish
1 pkg boned saltfish (unless you like picking out bones)
2 tablespoon olive oil
2 tomatoes (chopped)
1/2 red bell pepper (chopped)
juice of one lime
½ sliced large onion
1 tsp minced garlic
1 tsp Italian Seasoning
1 tsp chopped fresh thyme
1 tsp chopped fresh parsley
Black pepper to taste
1 chopped scotch bonnett (make sure you don't touch your eyes or any other sensitive parts afterwards. I used a chopper and made sure I spooned it out without touching it)

Instructions

Break 1 pkg of boned salted codfish in pieces and boil for ten to 15 minutes. Drain. This is to remove the salt: Don't skip this step or it'll be far too salty to eat.

Fry fish in hot oil for about 3 to 4 minutes. Add tomatoes, lime juice, onion, garlic, thyme, scotch bonnett pepper, and other ingredients; cook for ten minutes.

Serve warm with bake.
To eat the saltfish with the bake, open the bake as you would pita bread, fill it with saltfish, and enjoy.

10 recipes with 3 ingredients or less

Horseshit



I marveled over 10 recipes with 3 ingredients or less, and thought; it couldn't be true...and tried #2 tonight.

My finished crap product is on the left, the photo from the site is on the right.
Shortly, I'll be trying #6 and we'll see how that works out.

So far, 10 recipes with 3 ingredients or less is = 0, Radmila = 1

Pepper Sauce

You'll need:

One large onion
a bunch of scotch bonnet (however hot you can take it)
sugar (to your taste)
salt
1 tbsp mustard
a piece of fruit (I usually use mango, but I only had apples today)
3 or 4 cloves of garlic
1 cup or more of vinegar
I threw in some tamarind chutney for a bit of sour (you don't have to)



Throw everything into a blender.
I cut the onions into smaller pieces, but I didn't touch the bonnets...not unless I feel like coughing would I do that.
Pulse until it's all blended smooth.


Funnel it into a bottle or jar.

You're done.

How to Make Roti (Guyanese Style)

Now I know why we call my Mother in Law "Asbestos Hands".

I once tried to make Roti.
We won't talk about the "Serbian Frisbee" incident.
I just may attempt to fail again in the near future, my friends...

What to do with those tomatoes & herbs

This is the time of year when everything from the garden comes in en masse.
I make basic tomato sauce for later use.




Salt as you see fit, and freeze it for later.

Classic Basil Pesto

This is the time of year when The Mister cleans up the backyard garden and I'm bombarded with sweet smelling herbs placed on the kitchen counter.

Here's something I do with the basil he grows for me.
Pesto freezes beautifully, and this bowl of basil yielded me 3 packets of pesto for later.

You'll need:
* 2 cups fresh basil leaves, packed
* 1/4 cup grated Parmesan cheese
* 1/2 cup Olive oil
* 3 tablespoons pine nuts or walnuts
* 3 garlic cloves, finely minced


Wash the basil and take the leaves off the stems.


Stuff all the ingredients into your little chopper.


Work the chopper on pulse speed until it's pureed.


Store in sandwich bags...


Seal in sandwich bags, and store in the freezer for later use.

I Love Curry...

Cooking for Engineers has a decent comprehensive section on curry.
People who love curry will argue which curry is better/best.
I've become accustomed to West Indian Curries (which are not listed by Cooking for Engineers) but, only because my husband, (being of West Indian descent) prefers West Indian curries. Trinidadian or Guyanese curries, preferred.
Check back this weekend for a visual recipe for West African Peanut Curried Chicken, using Guyanese or Trinidadian curry.