Pork Tenderloin Skinnies

This is another wonderful way to eat pork tenderloin. Pork tenderloins come in a package of two. Double the recipe if you are using the whole package.

Top Skinny on finely shredded lettuce and tomato on a bun, or you can serve it with mashed potatoes and gravy and make it a full dinner.

Slide a sharp knife under and trim the silvery tendon of the meat.

Slice tenderloin into 4 pieces. With cut side up, put a plastic bag over and gently pound and shape the cutlet into 1/4 inch thick.

In three shallow pans dredge cutlets, starting with flour mixture, egg wash, then fresh bread crumbs.

Pat fresh bread crumbs to adhere.

Serves 4
1 pork tenderloin (about 1 pound), prepared according to photos
1/2 cup all-purpose flour
2 large eggs
6-8 slices white sandwich bread, processed coarsely
3 teaspoons of all-purpose dry rub (see recipe from previous post)
*Put 1 tsp. of rub to each pans of Flour, egg, and bread crumb mixture
1 cup vegetable oil
4 hamburger buns
1/4 head shredded iceberg lettuce
1 medium tomato , sliced

1. Adjust oven rack to middle position and heat oven to 200 degrees. Pat pork cutlets dry with paper towels and season with salt and pepper.

2. In three shallow dishes, put flour in one, beat eggs in second, and fresh bread crumbs in third, adding 1 tsp. of dry rub in each pan. Gently toss or whisk.

3. Coat cutlets in flour, shaking off excess. Dip both sides of cutlets in egg mixture, then dredge in crumbs, pressing on crumbs to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes (or refrigerate up to 1 hour).

4. Heat 1/2 cup oil in large nonstick skillet over medium heat until shimmering. Lay 2 cutlets in skillet and fry until crisp and deep golden, about 2 minutes per side. Transfer to large paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Place 1 cutlet on each bun and top with lettuce, tomato, and mayonnaise. Serve.



Meatloaf was an acquired taste for this native Korean. Among all the meatloaves I have tasted, this is by far the best. Don't omit the ground prunes. Weird as it sounds, it adds a wonderful flavor.

Again, panade is the key to keeping meatloaf moist. Add the liquids first, then the ground meat. It is much easier to mix if mixing a large amount.

Meatloaves ready for baking.
Adding soy sauce to the mixture makes a beautiful dark crust to the loaf after baking.

1 cup fine fresh bread crumbs (from 2 slices firm white sandwich bread)
1/3 cup whole milk
1 medium onion, finely chopped
3 garlic cloves, minced
1 medium celery rib, finely chopped
1 medium carrot, finely chopped
2 tablespoons unsalted butter
2 tablespoons Worcestershire sauce
1 tablespoon cider vinegar
1/4 pound bacon (about 4 slices), chopped
1/2 cup pitted prunes, chopped
1 1/2 pounds ground beef chuck
1/2 pound ground pork (not lean)
2 large eggs
1/3 cup finely chopped flat-leaf parsley

Garnish: cooked bacon

Preheat oven to 350°F with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook onion, garlic, celery, and carrot in butter in a large heavy skillet over medium heat, stirring occasionally, 5 minutes. Cover skillet and reduce heat to low, then cook until carrot is tender, about 5 minutes. Remove from heat and stir in Worcestershire sauce, vinegar, 2 teaspoons salt, and 1 1/2 teaspoons pepper. Add to bread-crumb mixture.

Finely chop bacon and prunes in a food processor, then add to onion mixture along with beef, pork, eggs, and parsley and mix together with your hands.

Shape meatloaf mixture into an oval shape and place it in a baking pan.

Bake until an instant-read thermometer inserted into center of meatloaf registers 155°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.



This is a wonderful treat! It looks like I slaved over this dessert for hours but surprisingly, it is very easy to make. Don't let phyllo dough bully you around. It is very easy to work with and so yummy when baked....with butter....I love butter.

For Syrup:
3/4 cups plus 2 Tbsp sugar
3/4 cups water
1/3 cup honey
1 cinnamon sticks
4 2x1/2-inch strips orange peel

For nut mixture:
3 cups finely chopped almonds (or combination of pecans, walnuts, pistachios)
1/3 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice (optional)

15 fresh phyllo pastry sheets or frozen, thawed
1 cup (2 sticks) unsalted butter, melted

Stir sugar, water, honey, cinnamon sticks, and orange peel in saucepan over medium heat until sugar dissolves. Increase heat; bring to boil. Remove from heat. Cool.

Mix almonds, ground cinnamon, allspice, and 1/3 cup sugar in medium bowl.

Preheat oven to 350°F.
Brush 13x9x2-inch metal baking pan with some of melted butter.

Fold 1 sheet of phyllo in half to form 12x9-inch rectangle. Place folded sheet in prepared pan. Brush with melted butter. Repeat with 4 more folded sheets, brushing top of each folded sheet with butter. Sprinkle half of nut mixture over. Top with 1 folded pastry sheet and brush with butter. Repeat with 4 more folded sheets, brushing top of each with butter. Sprinkle remaining nut mixture over. Repeat with 5 more folded sheets, brushing top of each with butter.

Using sharp knife, make 5 diagonal cuts across phyllo, cutting through top layers only and spacing cuts evenly. Repeat in opposite direction to form diamond pattern. Bake until golden brown, about 40 minutes.

Strain syrup. Pour syrup over hot baklava. Recut baklava along lines all the way through layers. Let stand 4 hours. (Can be made 1 day ahead. Cover and let stand at room temperature.)

March For Life Boxed Dinners

Each year, IPC sends a bus load of people who love and stand for the unborn. 50+ people make a grueling 10-hour bus trip to Washington D.C. and participate in March For Life and speak with our state representatives. It is my privilege to provide some healthy and tasty dinners to enjoy during the bus ride each year.
Thank you, Right-to-Life members!

Fried Chicken Sandwich with Remoulade, Side Salad with Mustard Vinaigrette, Fruit Salad, Macadamia-Chocolate Chip Cookies (not shown)

Quite an assembly line.

A very nice, clean bus to transport our troops.

Greek Burgers

For Wednesday Noon Service lunch, we served Greek Burgers today. It is a wonderful way to serve ground beef, packed with flavors.

Secret to tender, moist burger is panade, mixture of bread and milk. Panade is also used in meatballs and meatloaf to keep ground beef moist and well formed.

Mixture resembles a thick slush. Add seasoning and cooled bacon and caramelized onion mix.

After making 6-8oz patties, sear them on a hot griddle. Since we serve a large group, we finish cooking in the convection oven. Internal meat temperature should be at least 160 degrees F.

Panade Mixture:
2 slices of white bread
1/4 cup whole milk

Cook bacon for 8-10 minutes, then add onions until well caramelized
4-6 slices of bacon, minced
1 small onion, finely chopped

2 cloves garlic, finely grated
2 tablespoon chopped fresh mint (optional) or parsley
1 Tbsp. Worcestershire Sauce
2 Tbsp. Soy Sauce
1/4 cup freshly grated Parmesan cheese
4 teaspoon chopped fresh oregano or 1 teaspoon dried
1 tablespoon fresh lemon juice
1 pound lean ground beef, 90% lean
Freshly Ground Pepper to taste

Serve with:
3 cups arugula
1 medium tomato, cut into 1/4-inch-thick slices
1 red onion, cut into 1/4-inch-thick slices
1/3 cup crumbled feta

2/3 cup nonfat plain yogurt
1 tablespoon chopped fresh mint
2 teaspoon grated garlic
2 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup peeled, seeded and finely diced cucumber

Heat oven to 350°F.

For Yogurt Dressing:
Whisk yogurt, mint, garlic, mustard and honey in a bowl. Stir in cucumber and season with salt and pepper. Set aside.

In a large bowl, add milk and torn bread slices, mix well. Let soak 5 to 10 minutes. Add, bacon and onion mixture, and remaining six ingredients. Add ground beef and mix.

Form into 4 patties. Heat olive oil in a nonstick skillet over medium-high heat until very hot. Cook burgers to medium, 4 to 6 minutes on each side.

On a large bun, put a handful of Arugula and stack hamburger, topped with yogurt sauce, sliced tomato, red onion, and then feta cheese.


Microplane Graters

For the Lime Pie, I needed 1 Cup plus of lime zest. This box grater cut the prep time in half. Great design, easy to clean, the best box grater in the market.

$34.75 at Amazon.com
Savannah Sam's Club carried this box grater and smaller grater/zester as a set for $29.95 for a short time.


Baked Cheese Grits

This will be the creamiest and best tasting cheese grits you will ever have! It has transformed many "oh, no, I don't eat grits" people to lovers of grits! Good balance of rich chicken stock and cream makes a perfect side to any main dish you serve.

Multiply Recipe by 16 to make 5 Full Size Pans

Baked Cheese Grits
3 cups chicken stock or canned low-salt chicken broth
1 cup whipping cream
1 cup quick-cooking grits
1 1/2 cups grated Monterey Jack and Sharp Cheddar cheese blend (about 6 ounces)

1/2 cups of cheese blend for topping

Bring stock and cream to gentle boil in heavy large saucepan. Add grits in thin stream, whisking constantly. Whisk until grits are cooked and mixture thickens, about 6 minutes. Off the burner, add cheese; stir until cheese melts. Season with salt and pepper. Pour into 13x9 Pyrex baking pan. Can be made 2-3 hours ahead. Cover loosely with foil.

When ready to bake, uncover foil, sprinkle remaining 1/2 cup of cheese blend.
Bake 350 degrees F for 25-30 minutes until cheese is golden brown and sides bubble.


Silicone Spatula - Tovolo

What did we do before Silicone Spatulas came along? From folding egg whites to scrambling eggs on frying pans, these spatulas are so useful!

I own Le Creuset silicone spatulas with wooden handles, but these are much more economical, have better handles, and are dishwashable.

Be careful when you scrape inside the opened cans or stirring blender's content! Sharp edges will nick the silicone.

Tovolo Spatula at Amazon.com $10 -$12 depending on the color


Beef Tenderloin with Stuffed Tomato & Mashed Potato Casserole

Beef Tenderloin with compound butter, stuffed tomato, mashed potato casserole with caramelizes shallots

Mashed Potato Casserole

4 slices high-quality sandwich bread , quartered
2 tablespoons unsalted butter , melted
1/4 cup minced fresh parsley leaves

Optional : Caramelized Shallots (Saute 4 thinly sliced shallots with 2 Tbsp. of butter, pan fry until golden brown. Cool, then toss with bread crumbs, proceed with the recipe)

5 pounds russet potatoes (about 9 medium), peeled, sliced into 3/4-inch-thick rounds, and rinsed thoroughly
2 1/2 cups whole milk , warmed
1 cup sour cream
8 tablespoons unsalted butter (1 stick), melted
2 1/2 teaspoons Dijon mustard
1 medium clove garlic , minced or pressed through a garlic press (about 1 teaspoon)
1/8 teaspoon cayenne pepper
8 ounces shredded extra-sharp cheddar cheese (about 2 cups)

1. For the Topping: Adjust an oven rack to the middle position and heat the oven to 300 degrees. Pulse the bread into crumbs in a food processor, about 6 pulses. Toss the crumbs with the butter, and spread them out over a rimmed baking sheet. Bake, stirring occasionally, until golden and dry, about 20 minutes. Let the crumbs cool, then toss with the parsley and season with salt and pepper to taste; set aside.

2. For the Casserole: Meanwhile, place the potatoes in a large Dutch oven and cover by 1 inch of water. Bring to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender (a paring knife can be slipped into and out of the center of the potatoes with very little resistance), about 15 minutes.
3. Drain the potatoes in a colander. Set a food mill (or ricer) over the now empty, but still warm, saucepan. Working in batches, drop the potatoes into the hopper of the food mill and process the potatoes into the saucepan. Stir in the milk, sour cream, butter, Dijon, garlic, and cayenne until uniform. Season with salt and pepper to taste.

4. Spread the potato mixture into a 13 by 9-inch baking dish. Sprinkle the cheddar cheese evenly over the top, followed by the bread crumbs.

5. To Store: Cover the dish tightly with plastic wrap and refrigerate for up to 2 days.

6. To Serve: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Remove the plastic wrap and cover the dish tightly with foil. Bake for 20 minutes. Remove the foil and continue to bake until the casserole is heated through and the crumbs are crisp, 20 to 30 minutes longer.

7.To Serve Right Away
Bake the casserole in a 350-degree oven, uncovered, until hot throughout, 25 to 30 minutes.

Stuffed Tomato
6 firm, ripe tomatoes (about 8 ounces each), 1/8 inch sliced off stem end, cored, and seeded
1 teaspoon kosher salt
3/4 cup coarse homemade bread crumbs
3 tablespoons olive oil
1 teaspoon olive oil
1/3 cup grated Parmesan cheese (about 1 1/2 ounces)
1/3 cup shredded fresh basil leaves
2 medium cloves garlic , minced (about 2 teaspoons)
Ground black pepper

1.Sprinkle inside of each tomato with salt and place upside down on several layers of paper toweling; let stand to remove excess moisture, about 30 minutes.

2. Meanwhile, toss bread crumbs with 1 tablespoon olive oil, Parmesan, basil, garlic, and pepper to taste in small bowl; set aside. Adjust oven rack to upper-middle position and heat oven to 375 degrees, line bottom of 9 by 13-inch baking dish with foil.

3. Roll up several sheets of paper towels and pat inside of each tomato dry. Arrange tomatoes in single layer in baking dish. Brush top cut edges of tomatoes with 1 teaspoon oil. Mound stuffing into tomatoes (about 1/4 cup per tomato); drizzle with remaining 2 tablespoons oil. Bake until tops are golden brown and crisp, about 20 minutes. Serve immediately.

Note: Homemade bread crumb is made simply by processing butter-top white bread. Tear 2-3 slices of white bread and pulse the food processor 3-4 times until you have coarse crumbs.


Babette's Feast - A Film for Foodies

I love this foreign film. And if you enjoy cooking, you will appreciate this movie, also. The only thing I dislike about this movie is that sadly, film makers make the Puritans look so prudish.

Amazon.com has it for $7.99 or you can rent it through Netflix.

Amazon.com review:

Some movies can only be described as delicious. In Babette's Feast, a woman flees the French civil war and lands in a small seacoast village in Denmark, where she comes to work for two spinsters, devout daughters of a puritan minister. After many years, Babette unexpectedly wins a lottery, and decides to create a real French dinner......

Lobster Bisque

Making fish stock was definitely worth the effort. However you can easily substitute bottled clam juice for this recipe.

Be creative about the garnishing. I used homemade Creme Fraiche, chives, and lobster claw meat.

Lobster Bisque
Makes 6 to 8 servings

1 pound of frozen lobster meat

2 tablespoons olive oil
1 onion, sliced
1 large celery stalk, sliced
1 small carrot, sliced
1 garlic head, cut in half crosswise
1 tomato, sliced
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh thyme
2 bay leaves
8 whole black peppercorns
1/2 cup brandy
1/2 cup dry Sherry
4 cups fish stock or bottled clam juice

1/4 cup tomato paste or more if you like brighter red color

1/2 cup whipping cream
2 teaspoons cornstarch
1 tablespoon water

Heat olive oil in heavy large pot over high heat and next 9 ingredients. Mix in brandy and Sherry. Boil until almost all liquid has evaporated, about 4 minutes. Add fish stock, Simmer 1 hour.

Strain soup through sieve set over large saucepan, pressing firmly on solids. Whisk tomato paste into soup. Simmer until soup is reduced to 3 cups, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Thaw frozen lobster meat overnight in the refrigerator.

Add cream to soup and simmer 5 minutes. Dissolve cornstarch in 1 tablespoon water. Add to soup and boil until slightly thickened, about 2 minutes.

Bring meat to almost room temperature. Taking out the claw meat for garnish later, chop rest of the meat coarsely and equally distribute into six warmed soup bowls. Ladle hot soup over the meat into bowls. Garnish and serve immediately.

Fish Stock

Photo by MenuPages

Have you wrestled with a head of 40-pound grouper? Well, I don't recommend it! However, since my dear friends at Matthews Seafood graciously gave me a gigantic grouper head, I used the head and frames of a grouper to make this strong fish stock. Next time, I will be more SPECIFIC about the size I need.

Yield: Makes about 5 cups
Active Time: 20 minutes
Total Time: 1 hour

2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery ribs, chopped
1 tsp. dried Thyme
2 lb bones, head, and trimmings of white fish such as sole, flounder, whiting, a or grouper chopped (if using fish head, cut out the gills and clean it out well)
8 cups water
1 cup of white wine
4 whole black peppercorns
2 teaspoons salt

Heat oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, carrots,thyme, and celery, stirring occasionally, until golden, 6 to 8 minutes.

Add fish bones and trimmings, water, wine, peppercorns, and salt and bring to a boil, skimming froth, then reduce heat and simmer, uncovered, 30 minutes.
Pour stock through a fine-mesh sieve into a large bowl, pressing down solids. If using stock right away, skim off and discard any fat. If not, cool stock completely, uncovered, before skimming fat (it will be easier to remove when cool), then chill, covered.


Salad with Asian Pear, Watercress, and Gorgonzola

The best Asian Pears are sold at, well, guess where, Asian Food Stores! In Savannah, Han Mi Korean Store (located in the corner of Bull and DeRenne) sells these sweet and crunchy pears.

Toss gently watercress and other greens with White Wine Vinaigrette and top with Gorgonzola and toasted pine nuts. Place thinly sliced Asian Pears along with mixed greens.

White Wine Vinaigrette
1/3 cup white wine vinegar
2 tsp Dijon mustard
1 shallot, minced
2 large cloves garlic, minced
Pinch of kosher salt
Freshly ground black pepper
Pinch of sugar
2/3 cup extra-virgin olive oil
1 1/2 Tbsp. thinly sliced fresh basil leaves (Optional)

In a blender, combine all ingredients except oil and basil until smooth. Slowly add the oil with motor running to emulsify and thicken. Stir in basil, if using.

TIP: To prevent pear from turning brown (apple works, too), put a few teaspoons of salt in two cups of cold water. Dissolve salt well. Quickly dip sliced pear in salted water and drain. Cover with saran wrap and refrigerate until needed. Will keep for several hours, for thicker slices, a few days.


Sun-Dried Tomato and Pesto Torta

You can make this up to a week ahead; be sure to start at least one day in advance.
Yield: Makes 20 servings

Pesto Layer
Process until fairly smooth consistency. Put it a Zip Lock Baggie

4 garlic cloves
1 ½ cups (packed) fresh basil leaves
¼ cup toasted pine nuts
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
1/4 cup freshly grated parmesan cheese
1/3 cups cream cheese, room temperature (about 21 ounces)
pinch of salt and ground white pepper

Sun-Dried Tomato Layer
Process until fairly smooth consistency. Put it a Zip Lock Baggie

1 1/3 cups drained oil-packed sun-dried tomatoes
1/3 cup tomato paste
1/3 cup cream cheese softened
2 garlic cloves
pinch of salt and ground white pepper

Cream Cheese Layer
Process until fairly smooth consistency. Put it a Zip Lock Baggie

1-8oz cream cheese, softened
1 stick (4 oz) butter, softened
pinch of salt and ground white pepper
1/2 tsp. granulated garlic

Nonstick vegetable oil spray

Fresh basil sprigs
Toasted pine nuts
Baguette slices, toasted

Line a medium mixing bowl, springform pan, or any other attractively shaped 2-quart container with a smooth sheet of plastic wrap with 3 to 4 inches of overhang. Torta will retain whatever the form it is made in, so you can be very creative by choosing an unusual mold.

Using Zip Lock baggie as a pastry bag, cut a small opening big enough to squeeze out the mixture into a container, about ½ inch thick, alternating colors. Tap the container gently on the counter to spread after each layer.
Cover and chill overnight.

Invert torta onto platter. Leave out for an hour to soften a bit. Peel off plastic. Garnish with basil sprigs and toasted pine nuts. Serve with baguette slices.


Creamy Dill Sauce

Great sauce with Salmon Gravlax or any fish.

1/3 cup cider vinegar
7 Tbsp sugar
1/4 cup minced fresh dill
1 1/4 cups Dijon mustard
2 Tbsp ground white pepper
2 Tbsp minced capers

1 1/2 cups extra-virgin olive oil

1/2 cup or more sour cream

Whisk together first six ingredients together. Drizzle in the oil while whisking until slightly thickened. Sauce can be made up to a week ahead without the sour cream. Add sour cream before serving, adding more if you want the sauce to be a little thicker.

Salmon Gravlax on Endive

One of three appetizers served before sit down dinner.

Watercress leaves, gravlax, topped with Creamy Dill Sauce and Orange Flying Fish Roe (Sushi Roe)

Salmon Gravlax
Serves 14-18 for full recipe
Halve the recipe if using endive spears.

Use the absolute freshest salmon.
Two 1 1/2 pounds salmon fillets, center cut, with skin

Mix together:
1/2 cup Sugar
1/2 cup Kosher salt
1/4 cup ground white pepper
2 bunch of fresh Dill, chopped

Cheesecloth large enough to cover salmon.

Run your fingers against the grain of the fillets to check for pinbones. Remove any bones with tweezers. In a flat pan large enough to hold salmon, spread a double thickness of cheesecloth, leaving a large border to wrap up and over the 2 fillets.

Lay the first fillet, skin side down, on the cheesecloth. Sprinkle on half of the sugar mixture. Using your hand, rub it into the flesh. Sprinkle on the dill, packing it down so that all of it is used. Covering the fillet from edge to edge.

Sprinkle the other fillet with the rest of the sugar mixture and rub it in. Place it on top of the dill layer, skin side up, and press into place.

Wrap the cheese cloth up and over the sides and the end to create a tight package. Lay a piece of plastic wrap on top of this. Set a baking sheet flat on top of the salmon. Weigh it down with large cans of food or bricks evenly.

Refrigerate for 3 days. Turning salmon package every 12 hours and discarding any liquid in the pan. When the fillet feels firm, it is ready.

To serve: Use a table knife to gently remove all of the spices and herbs from the salmon. Gently peel off the skin and dark fatty parts. To slice the gravlax, you will need a very sharp knife to get the thinnest slices. Start at the tail end, cut at a very shallow angle.

Serve the slices on a platter accompanied by toasted bread rounds, the sauce, capers, and minced green onions. Or serve on endive spears as shown above photo.

Special Dinner for Special Friends

Once in a while, I have the privilege to make dinner for my very special friends. And I welcome the opportunity to try out some new recipes on them. For next few weeks, I will post several of these recipes which I used.



I have burned a plenty of batches of cookies and crostinis because I could not hear the oven timer in the church kitchen, especially when the cyclone hood fan is on. Here was my remedy! I can wear this timer around my neck. No more singed cookies.

Polder 898-95 Clock, Timer and Stopwatch, $15 at Amazon.com


Fried Shrimp Sandwich

After a wonderful two-week holiday break, my hands were itching to cook. It was great to see well-rested kitchen staff together again and smiling, familiar faces of people who attend Wednesday Noon Service.

Served with Side Salad with Mustard Vinaigrette and Garlic Pickles
Fried Shrimp can be served on a bed of garden salad.

1 pound of 21-25 Shrimp, peeled

2 Egg whites
1 Tbsp Cornstarch
1 Tbsp. All-purpose dry rub (See earlier post)
Salt & Pepper

1 Cup each of Corn Meal & Self-Rising Flour
2 Tbsp. All-purpose Dry Rub

Frying oil

Whisk egg whites, cornstarch, salt, pepper, and dry rub. Marinade shrimp for 30 minutes. Dredge in corn meal mixture. Heat oil 375 degrees. Fry until shrimp coating turns pale yellow. Do not over fry. Serve with shredded lettuce, sliced tomato, plenty of pesto aioli on a crusty roll.

The Best Dry Rub

Great for pork, chicken, and seafood. Pat dry meat and rub well with this mixture. Grill or pan sear.

The Best Dry Rub
Makes about two cups

1 tablespoon ground black pepper
2 teaspoons cayenne pepper (optional)
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons dark brown sugar
1 tablespoon granulated sugar
1 tablespoon dried oregano
4 tablespoons paprika
2 tablespoons table salt
1 tablespoon ground white pepper
3 tablespoons celery salt
3 tablespoons garlic powder
3 tablespoons dried parsley


Mix all ingredients together in a medium bowl. Set aside until ready to use. Store in a container and keep or cool storage or in refrigerator.

Pesto Aioli

Great sauce for sandwiches.

Pesto Aioli
Makes about a cup

1 cups packed fresh basil leaves, washed well
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan (about 1 ounce)
1 large garlic cloves, minced
1 tablespoons extra-virgin olive oil
2 tablespoon Hellmann's Mayo
2 tablespoon Sour Cream
1 Tbsp. prepared horseradish (optional)
Fresh cracked pepper and Salt to taste

Process. Will keep in refrigerator up 5 days.


Buttermilk Waffles

Double the recipe and make the waffles and cool completely on cookie rack. Saran-Wrap individually, then in a freezer bag and freeze. On a busy morning, toast frozen waffles and VOILA! You have yummy homemade waffles!

Be careful not to overfill the griddles!

Butter-milk Waffles
Makes 8-10 six inch waffles

Dry Ingredients

2 Cups Unbleached all-purpose flour (10 oz)
2 Tbsp Light Brown Sugar or granulated sugar
2 Tbsp Baking Powder
1/2 tsp Salt

Wet Ingredients

2 Cups Buttermilk, little more if batter is too thick
2 Eggs, Separated
2 Tablespoon vegetable oil

1. Preheat a waffle iron.
2. In a large mixing bowl, toss together dry ingredients.
3. In another bowl, stir together buttermilk, egg yolks, and oil.
4. Beat the egg whites in a mixer until stiff in a separate bowl.
5. Stir in buttermilk mixture into dry ingredients quickly until almost blended. DO NOT OVER MIX! Gently fold in the egg whites.
6. Spray waffle iron griddle with Pam. Cook the batter in the prepared waffle iron using a generous 1/3 cup or so for each waffle, cook until crisp and golden brown. About 3 minutes. Serve with your favorite fruit sauce or incredibly expensive real maple syrup :(