Author: mark

Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta

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Ingredients
  

  • kosher salt
  • 1 lb linguine
  • 1 Tbsp extra virgin olive oil
  • 1 lb Italian sausage sliced on the bias
  • 2 cloves garlic minced
  • 2 c diced tomatoes
  • 1/2 c heavy cream
  • 1/2 c freshly grated Parmesan plus more for serving
  • Freshly ground black pepper
  • 1 c baby spinach
  • fresh basil for garnish

Instructions
 

  • In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
  • In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
  • Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.

My Pizza Dough

Yeah, I’m aware this is a weird way to write a recipe, but that’s just how it goes in Canada. This is a blend of metric and Imperial measurements, but only because some are easier to measure. The Imperial are estimations on the metric, which is based on mass, rather than volume. I’ve found that measuring mass – particularly with flour – produces a more consistent result.

My Pizza Dough

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Ingredients
  

  • 416 g 00 flour
  • 9 g kosher salt about 2 tsp
  • 270 g water warm, about 1 1/4 c
  • 1 g dry yeast about 1/2 tsp

Instructions
 

  • Combine dry ingredients, and mix well.
  • Add warm water, and mix until sticky. Turn out onto floured surface. Kneed and mix until it becomes a smooth, elastic ball.
  • Lightly oil a large mixing bowl, roll in oil to coat dough ball. Cover with cloth or plastic wrap and leave in a warm place. Let rise until at least doubled in size.
  • Turn onto floured surface again, and punch down. Divide into 2 or 3 equal portions, and roll into balls. Put each ball in a plastic bag with enough room to expand, tuck open end under ball, but don't seal it. Leave in fridge for at least a day, or up to four. You can also put sealed bags in freezer, and leave them for weeks.
  • When ready to use, remove dough ball from fridge and flatten. Make pizza!

At various times I’ve used 50/50 whole wheat/white flour, or added Tbsp garlic and onion powder, or Italian spice blend.

Chicken Wings

I love wings. I’ve made this recipe many times, and they produce fantastic, crispy wings.  Cook the wings plain, and toss them with one of the various flavour mixes when finished.  A couple of them require putting back into the oven for a few minutes, which will be noted.

Alternately, toss with any number of pre-made bottled sauces such as BBQ, Jerk, teriyaki, etc. I also like a General Tso chicken sauce or the President’s Choice “Flavours of …” line of sauces. I’ll add more flavours as I remember or find them.

Chicken Wings

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Ingredients
  

  • 2-4 lbs chicken wings separated and trimmed
  • 2 qt water heavily salted
  • 2 qt chicken stock

Instructions
 

  • Heat oven to 450F
  • In a large pot, bring water and stock to boil.
  • Boil wings (in 2 lb batches, if needed) for 10 min. Remove from pot, and place on a wire rack to drain, 2-3 min.
  • Cover baking sheet with foil or parchment, and place a wire rack on top of this.
  • Lightly toss wings with olive oil, place on rack. Bake for 25 minutes, flip them once, and bake a further 5 - 10 min.
  • Toss with whichever flavours you desire, following.
Wing Flavours

(for each pound)

Maple Bourbon

1 tablespoon butter or olive oil
½ cup grated onion, (or very finely minced)
2 cloves garlic, finely minced
½ cup bourbon whisky
½ cup maple syrup
1 tablespoon smoked paprika
¼ teaspoon sea salt
¼ teaspoon black pepper

Cook onion & garlic in butter until soft. Add remaining ingredients and simmer.

Carolina Mustard

1/3 c butter
1/3 c Frank’s Red Hot sauce
1/3 c yellow mustard
1/4 c packed brown sugar alternative
1 tsp Worcestershire sauce
1/4 tsp cracked black pepper
1/2 – 3/4 t cayenne pepper

Keto BBQ

1-1/2 Tbsp paprika
2-3 Tbsp brown sugar alternative
1/2 tsp cracked black pepper
1/2 tsp salt
1/4 tsp chili powder
3/4 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder

Salt & Pepper

2 tsp sesame oil
1 tsp sea salt
2 tsp crushed black pepper

Heat oil, toss with cooked wings. Season with salt & pepper.

Classic Hot Wings

4 Tbsp butter
6 Tbsp Frank’s Red Hot sauce
1/2 tsp Worcestershire sauce
1/2 tsp cayenne pepper

In small sauce pan, melt butter. Add sauces and cayenne, and mix well. Toss with cooked wings.

Spicy Korean Wings

1/2 c honey
1/2 c Sriracha
1/4 c soy sauce
1 Tbsp lime juice

Heat and mix well, toss with cooked wings.

Sweet N Spicy Sauce

1 cups Frank’s RedHot sauce
1/2 c melted butter
1/2 c mango habanero sauce
8 Tbsp brown sugar
4 tsp chili powder
4 tsp garlic powder
4 tsp onion powder
4 tsp black pepper
4 tsp cayenne pepper
4 tsp seasoning salt

Garlic Ranch Sauce

2 c melted butter
1 c Sweet N Spicy Wing Sauce, recipe follows, or hot sauce, such as Frank’s
4 heaping Tbsp fresh minced garlic
4 Tbsp brown sugar
2 tsp black pepper
4 packets powdered ranch dressing

Chili Lime Sauce

2 Tbsp of jalapeno pepper chopped finely
1 Tbsp chili sauce
1/2 c lime juice
1/3 c chicken stock
2 Tbsp fresh cilantro (coriander leaves)
2 cloves garlic
1 tsp sugar
1/4 tsp salt

Honey Ginger Sauce

4 garlic cloves, finely minced
3 Tbsp finely grated fresh ginger
1/4 tsp cayenne pepper, optional
1/2 c rice vinegar
1/2 c packed brown sugar
1/4 c honey
1 tsp soy sauce

Garlic Parmesan

1 c butter, melted
2 tsp garlic powder
1/2 tsp onion salt
1/4 tsp black pepper, freshly ground
1 c parmesan cheese, grated

Honey Sriracha Sauce

6 Tbsp butter
1/3 c sriracha
2 Tbsp honey
1 lime, juiced
1/2 orange, juiced
3 Tbsp cilantro

Tandoori Indian Sauce

3/4 c Yogurt
1/2 Tbsp Ginger paste
½ tsp Garlic paste
½ tsp Turmeric powder
½ tsp Cumin powder
1½ tsp Coriander powder
½ tsp Chilli powder
1 Tbsp Lemon juice
¼ tsp Ground black pepper
1 Tbsp Oil
Salt- to taste

Vietnamese Pok Pok Sauce

1/4 c fish sauce
1/4 c superfine sugar
8 cloves garlic, 5 crushed and 3 minced
2 Tbsp vegetable oil, plus more for frying
1/3 c cornstarch
1 Tbsp chopped cilantro
1 Tbsp chopped mint

Sticky Bourbon Sauce

8 oz. red pepper hot sauce
1 c Bourbon
1 Tbsp onion powder
1 Tbsp garlic powder
½ c honey
½ c brown sugar
1½ tsp black pepper
1 tsp smoked paprika
2 Tbsp tomato paste

Coca Cola sauce

1/4 csoy sauce
2 Tbsp canola oil
2 Tbsp dry sherry or Chinese rice wine
3/4 c Coca-Cola (not diet or anything flavored!)
2 scallions, chopped
Black pepper and salt to taste

Thai sticky Sauce

½ tsp salt
½ tsp pepper
½ c sweet chili sauce
¼ c rice vinegar
¼ c lite canned coconut milk
3 Tbsp brown sugar
3 garlic cloves, pressed or finely minced
1 Tbsp creamy peanut butter
1 tsp-sized knob of ginger, grated
Garnish with:
1 lime, juiced
½ Tbsp soy sauce
¼ c chopped peanuts
½ c fresh cilantro
4 green onions, sliced

Chinese Plum Sauce

1 (15-16-ounce) can whole unpitted purple plums
2 Tbsp bottled hoisin sauce
1 Tbsp frozen orange juice concentrate, thawed
1 Tbsp soy sauce
2 tsp fresh ginger, grated
1/4 tsp black pepper
2 tsp brown sugar
Garnish with: 2 tbsp. sesame seeds

PB&J Sauce

½ c natural peanut butter
1½ c grape jelly
1 c grape juice
½ c vinegar
½ c chicken stock
(you can use other flavors of jelly, just be sure to use the same flavored juice)

Wasabi Wings

1 c Soy Sauce
1 Tbsp fresh horseradish (not the creamy type)
2 jalapeno peppers
1 Tbsp white vinegar
1 tsp sugar
1 tsp salt
1 tsp mustard powder
2 tsp wasabi powder, mixed with enough water to form a thick paste
1 c chicken stock

Jerk Sauce

6 green onions (chopped)
1 onion (chopped)
1 jalapeño pepper (seeded and minced)
¾ c soy sauce
½ c distilled white vinegar
¼ c vegetable oil
2 Tbsp brown sugar
1 Tbsp fresh thyme (chopped)
½ tsp ground cloves
½ tsp ground nutmeg
½ tsp ground allspice

Chinese Style Sauce

1 Tbsp salt
2 Tbsp sugar
6 Tbsp water
6 Tbsp soy sauce
2 Tbsp gin
½ tsp ground ginger

Basic Pumpkin Spice Cheesecake

Basic Pumpkin Spice Cheesecake

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Ingredients
  

  • 1 1/4 c ginger snaps crushed
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 1 c canned pumpkin
  • 1/2 c pecans toasted and chopped
  • dash nutmeg
  • dash cinnamon

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in pumpkin, pecans, and spices, and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as whip cream, toasted pecans, and cinnamon sticks.

Basic Citrus Mint Cheesecake

Basic Citrus Mint Cheesecake

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Ingredients
  

  • 1 1/4 c graham cracker crumbs
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 1 Tbsp lemon juice
  • 1 Tbsp lime juice
  • 1 Tbsp orange juice
  • 1 tsp lemon zest
  • 1 tsp lime zest
  • 1 tsp orange zest
  • 1-2 Tbsp fresh mint chopped

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in fruit juice and zest, and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as lemon, lime, and orange slices, or fresh mint leaves.

White Chocolate Cranberry Cheesecake

White Chocolate Cranberry Cheesecake

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Ingredients
  

  • 1 1/4 c vanilla wafers crushed
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 4 oz white chocolate melted and cooled
  • 1/2 c dried cranberries
  • 1/2 tsp orange zest

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in remaining ingredients, and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as orange slices, dried cranberries, or white chocolate curls.

Basic Chocolate Cheesecake

Basic Chocolate Cheesecake

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Ingredients
  

  • 1 1/4 c chocolate wafers crushed (or Oreos)
  • 1/4 c butter melted
  • 3 pkgs cream cheese softened
  • 3/4 c sugar
  • 3 eggs
  • 6 squares semi-sweet chocolate melted and cooled
  • 1/4 c Amaretto liqueur (optional)

Instructions
 

  • Combine wafer crumbs with melted butter. Press into bottom of 9” springform pan.
  • Beat softened cream cheese and sugar until smooth. Add eggs, one at a time, and mix until just blended. Stir in melted chocolate and Amaretto (if desired) and pour into crust.
  • Bake at 350ºF for 45-50 minutes or until center is almost set. Cool completely, then refrigerate 3 hours or overnight.
  • Add any additional toppings, such as drizzled melted chocolate and toasted almonds.

Butter Chicken

Butter Chicken

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Ingredients
  

  • 2.2 lbs boneless, skinless chicken breasts cut in 1" - 2" cubes
  • 2 Tbsp lemon juice
  • 2 cloves garlic minced
  • 1 Tbsp garam masala
  • 1 tsp kosher salt
  • ¼ cup vegetable oil
  • 2½ cups onion chopped, about 2 medium-large
  • 2 Tbsp garlic coarsely chopped
  • 2 Tbsp garam masala
  • 2 tsp paprika
  • ¼ tsp cinnamon
  • 2 tsp kosher salt or to taste
  • 2 cups diced tomatoes
  • ¾ cup heavy cream
  • 2 Tbsp butter
  • fresh cilantro chopped, to garnish (optional)

Instructions
 

  • Combine first five ingredients in a zip-top bag or shallow baking dish, massaging the marinade into the chicken. Let stand at room temperature while you prepare the sauce, or marinate in the fridge overnight.
  • Heat oil over medium heat in a large saucepan or dutch oven. Add onions and slowly cook until golden, about 20 minutes, reducing heat if they are getting crispy or browning quickly.
  • Add garlic and cook until fragrant, about 1 minute. Stir in garam masala, paprika, cinnamon and salt; cook 1 minute more. Add tomatoes; cook 2 minutes, then add cream and carefully puree using an immersion blender (or standing blender, but do it in batches or the steam will blow the top off).
  • Return sauce to saucepan and bring to a simmer. Add chicken to the sauce, cover, and simmer over medium-low heat until cooked through, about 12 minutes (remove a couple of pieces to make sure they are no longer pink inside). A gentle simmer is required to gently cook the breasts so they don't become tough, and you don't want to overcook them.
  • Stir in butter, taste and add more salt to taste. Serve sprinkled with cilantro, if desired.

Best Cornbread

Best Cornbread

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Ingredients
  

  • 2 eggs beaten
  • 1 ¼ c milk
  • ¼ c shortening or bacon fat melted
  • 1 ½ c yellow cornmeal
  • ¾ c all-purpose flour
  • 2 T sugar
  • 2 ¼ tsp baking powder
  • 1 tsp salt

Instructions
 

  • Preheat oven to 400° F.
  • Combine eggs, milk and shortening.
  • Sift together remaining ingredients and add to egg mixture; stir only until blended.
  • Place pan in oven, greased with extra shortening or bacon fat. (For best results use iron pan)
  • When pan is hot, pour mixture into pan.
  • Bake at 400° F for 20-25 minutes or until bread shrinks slightly from sides of pan and begins to brown on the edges.