Buffalo Chicken Wings
5 lbs chicken wings (this is a guess. I figure about 5 wings per person or 10 pieces rather than pounds) 2 cups buttermilk Cut wings into pieces. Save the tips and combine with whatever bones you have leftover after eating the wings, for broth. (i know, but when you cook them there are no germs….) Combine […]
Pork posole
2 lbs pork, cut into cubes 1 T olive oil 1 large onion, chopped 2-4 cloves garlic, minced 3 T ground red chile 1 T chopped fresh oregano (or 1 T dried) 1 qt diced tomatoes 1 1/2 qts chicken broth 4 c posole (or whole hominy), drained and rinsed 1/2 c parsley (opt) Brown […]
Gunflint Lodge Chili
1 lb ground beef 1 cup diced celery 1 cup diced onions 1/2 cup diced green pepper (I use red if I have it) 4 cloves garlic, minced 2 (28 oz) cans whole tomatoes, crushed 1 (14 oz) can tomato puree 1/2 cup hot water 2 T Worcestershire sauce 1 T salt (0r less) 2 […]
Pasta aubergine (roasted tomatoes and eggplant)
This can be served with italian-style sausage, if desired. A short, sturdy pasta like rigatoni, rotini or penne is the best choice for this chunky sauce. NOTE: This recipe takes ~2 1/2 hours. Ingredients 1 medium eggplant (~1 lb), trimmed and cut into 3/4-inch cubes 1/4 cup extra virgin oil oil 1/2 medium yellow onion, […]