6 TBSP olive oil
2 TBSP red wine vinegar
1 tsp dried basil
1 tsp dried oregano
1 tsp garlic powder
1 tsp onion powder
Dash salt
1 tsp honey
3 TBSP mayonnaise
3 TBSP sour cream

As of 11/30/25

• 1 TBSP Olive oil
• 1 TBSP butter
• 1½ lb. to 2 lb. beef short ribs or beef shank, the idea is to get collagen from the bone as it boils, you can also add a small New York steak or more tender beef after removing the bones
• 3 cloves garlic minced
• 1 cups pearl onions or any onion roughly chopped
• 1 cups mushrooms thick slice or can of mushroom
• 2 strips bacon sliced in small strips (lardons)
• 1 or more cup carrots peeled and cut into chunks
• 1 cup celery rough cut
• 3 tablespoon catsup
• Dash of Worcestershire
• 3 cups water (and more as the pottage reduces)
• 1 cup or more white wine
• 1 medium sized potato cleaned, with skin on and cubed
• 1 tbsp dried thyme, bay leaf and 2 whole cloves in a cheesecloth sack
• ¾ teaspoon sea salt (to taste)
• ½ teaspoon black pepper (to taste)

Brown the beef and bones and remove
Slow boil bones in the water and white wine liquid for 45 minutes.
Remove cut away meat and chop for the soup and if you use a tender steak chop into bite size squares
Remove the liquid, strain and and retain the broth.

Cook the bacon to render the fat. Remove the bacon before it gets crispy.
Sauté the onion, carrots, celery and mushrooms in the oil and butter and bacon grease
Return the broth and add more water if needed.
Add the chopped beef
Add catsup, Worcestershire, potatoes, salt and pepper and stir
Then add the herb pouch.
Bring to a boil and then reduce on low for 20-30 minutes.
Serve

As of 5/25/25

Meat: 1 pork tenderloin, silver skin removed

Liquid Sauce whisk in a cup:
3 TBSP dry white wine
½ TBSP lemon juice
1 TBSP Worcestershire
1 TBSP Balsamic Vinegar
1 TBSP Grey Poupon Dijon Mustard
1 tsp capers with a little caper juice

Spices: Shake onto the tenderloin:
Garlic powder
Onion power
Salt
Pepper

Olive Oil
Dollop of Grey Poupon Dijon Mustard on the plate for dipping

In a nonstick fry pan, add the olive oil and sear the tenderloin. Add the liquid sauce and cover on medium heat for 5 minutes. Remove the meat to a cutting board and cut into 1-inch medallions. Return to the pan with the liquid sauce and sauté the medallions on a lower heat setting on one side then turn over the medallions and cook on the other side. The idea is to keep the meat moist and juicy while cooking long enough to remove the pink color in the center of the tenderloin.

Serve with Frank’s Sweet Bavarian Kraut and a 4 oz. cup of Mott’s Applesauce and a dollop of Dijon mustard.

As of 4/20/25

(Pronounced: sal-see-ka)

Prepared with a KitchenAid Mixer with grinder and sausage making attachments.

Meat
1 Lb. of pork shoulder picnic roast with plenty of fat

Spices
(Add 3.5 tsp. for 1 lb..of meat)
3 tsp. sea salt
2 tsp. white pepper
3 tsp. rosemary (dried)
1 tsp. mace
1/2 tsp. allspice
1 tsp garlic powder
1/3 cup dry white wine
1 tsp fennel seeds

Casings
36” 28/30 mm Tubed Hog Casing (Flush the interior of the casings with water then soak the casing in water with a teaspoon of vinegar for at least 30 minutes.

Prep Meat: Cut the pork into small cubes. Run the pork through a small grinder setting, then run it through again and put in the refrigerator to stay cold.

Prep Spices: Add the spices together in a small measuring cup and stir in the wine.

Mix: In the KitchenAid mixing bowl, add the meat, then pour in the spice mix and mix with the mixing beater and mix on the stir setting for 2 minutes. Return to the refrigerator.

Prepare the KitchenAid with the sausage making attachments with the sausage stuffer tube. While the casings are still in the water bowl, slide the casing onto the stuffer tube. Best to keep the casing wet.

Stuffing Casing: Push the meat into the stuffer until it comes out into the casing until all the meat is stuffed. Remove the freshly stuffed sausage, roll evenly on the counter. Use a needle to poke a hole in the skin where you see air bubbles. Air bubbles can ruin the meat. Tie the ends of the casing and then twist the sausage into 6-inch lengths. Place the sausage in a sealed container and leave it in the refrigerator overnight. The next day either freeze the sausage or use.

Note: Depending on the casing, some are hard to chew. I slice just the casing with a knife and remove it, then place the link in a Pyrex baking dish, add a tablespoon or two of chicken broth and cover with aluminum foil and bake on 350° for 30 minutes. Then I will place the baked link in a buttered nonstick fry pan and brown the link on two sides and serve. If using in a sauce, remove the casings, cut into ½ inch coins and brown before adding the aromatics.

As of 3/30/25

Serves 2

½ pound chicken breast
1 TBSP Extra virgin olive oil
2 TBSP Soy Sauce
1 TBSP Shao Xing Chinese wine
5 TBSP Tahini (is a ground sesame butter or paste) I use Krinos
5 small carrots cut into ½ inch pieces
2 cups of fresh broccoli florets
1 clove minced garlic
1 Scallion cut into ½ inch pieces.
¼ onion sliced thin into 1-inch lengths
½ cup chicken stock
1 TBSP McCormick Montreal Chicken Seasoning
Salt and Pepper
Brown Rice

Start the brown rice in a rice cooker, takes 30 minutes to cook.

Cut the chicken breast in half length ways and sprinkle both sides with McCormick Montreal Chicken Seasoning

In a large iron Dutch Oven add the 1 Tbsp of olive oil and lightly brown the chicken on medium heat browned on the outside but still light pink on the inside. Remove. Cut the chicken into bite size pieces.

Reduce the heat and sauté the onion, add the garlic, scallion, carrots and broccoli. Sauté another five minutes.

In a bowl mix the soy sauce, Shao Xing wine and chicken stock. Add the sauce to the pot. Stir. Return the chicken to the pot and add salt and pepper. Stir. Bring to a boil then reduce heat to a simmer with the lid on the Dutch oven.

Spoon the Tahini in a bowl and add one Tbsp of water at a time and whisk until you get the right consistency.

Spoon food over the brown rice, add some stock from the pot and then drizzle the Tahini sauce over the dish.

As of 1/18/25

1 serving of Tahini Chicken 350 calories/3 grams carbs
1 serving of brown rice 107 calories/22 grams carbs
Krinos Tahini is Non GMO, All Natural, Gluten Free