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2 bone-in and skinned chicken thighs
2 – 4” lengths of your favorite sausage (Cut to 1 inch pieces), I use Andouille
6 small potatoes – cut in half – leave skin on
½ orange or red bell pepper – sliced on a mandolin
½ yellow bell pepper – sliced on a mandolin
½ green bell pepper – sliced on a mandolin
½ red onion – sliced on a mandolin
½ small yellow onion – sliced on a mandolin
1 large carrot
1 TBSP Olive oil
½ TBSP herbs de Provence (I grow my own herbs and blend 5 herbs for this dish Herbs de le Ron)
2 cloves garlic – cut into coins
1/2 cup dry white wine
3 ½ cups of chicken broth
Sea Salt
1 tsp peppercorn
(You can spice this up with red pepper flakes or Jalapeño pepper)

In a large pot add peppercorns and oil to the pot and brown the chicken. Add the chicken broth and carrots and boil for 20 minutes. Remove the chicken and cool, remove the skin and cut the chicken into spoon size pieces. Strain the broth of fat and peppercorns.

In a clean large pot, add oil and sauté the onions and peppers. Add everything to the pot and cook for 20 minutes.

Serve

As of 5/6/23

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¼ Dried Porcini Mushrooms rehydrated in ½ cup water

2 Italian Sausage links cup into bitesize pieces
½ chopped yellow onion
¼ Napa cabbage cut in half longways and then ½” sideways
1 15oz. Cannellini Beans w/juice
½ tsp fennel seeds
½ tsp red pepper flakes
1 clove garlic
1 TBSP olive oil
½ cup chicken broth

Add the oil to a large pot (I use a cast iron Dutch oven)
Brown the sausage
Add the onion and sauté
Add all the rest of the ingredients, bring to a boil and then simmer 30 minutes.

Serve

5/3/23

½ lb. ground beef
½ lb. ground pork
1/4 cup of Italian bread crumbs
1 beaten egg
TBSP Parmesan cheese grated
1 tsp dried basil
1/4 cup finely chopped onion
1 finely chopped scallion
2 finely chopped garlic cloves
1 TBSP cream or milk
Salt and Pepper

Mix in a KitchenAid 2 minutes

Weigh out 70-71 grams per ball and form into a ball, should make 8 meatballs

Bake 425° for 45 minutes or until brown

As of 10/26/25

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Serves 2

¼ head of Napa cabbage (a lengthwise quarter) this is optional
1 tablespoon virgin coconut oil or extra-virgin olive oil
4 ounces ground pork lion chopped into cubes(chicken will work also)
1 small onion, thinly sliced
1 ½ tsp ground turmeric
1 tsp ground ginger
½ Serrano pepper or Jalapeño pepper, chopped
3 garlic cloves, sliced into thin coins
1 5.5-ounce can unsweetened coconut milk
Steamed rice, lime wedges, and cilantro leaves. You might also like to sprinkle cashews or pistachios
Kosher salt

Toss cabbage with a pinch of salt in a metal mixing bowl.

Heat oil in a large saucepan over medium heat add pork and brown. Brown all sides.

Add onion, season with salt and sauté with the meat. (3 minutes).

Add 1 tsp turmeric, ginger, garlic, and pepper stirring often. Cook 4–5 minutes.

Add coconut milk to a simmer. Reduce 5 minutes. Season with salt and ½ tsp turmeric.

Line the bowl with cabbage, add rice, spoon on the meat and veggies, add sauce and top with cilantro.

5/1/23

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2.5 Lb. leg (De-boned and trim excess fat)

Leg of Lamb Paste

• 1 TBSP fresh rosemary & 2 TBSP fresh thyme
• 5 cloves garlic
• S&P
• 1 TBSP Olive Oil

1 cup of dry white wine
Applewood coals

Place all the paste ingredients in a food processor and chop to make a paste. Take a small 4” paring knife and make holes in the lamb, space out 5 or so on each side, not deep about ½ inch deep. Fill the holes with the paste.

Place the lamb in a 475° oven for 15 minutes to sear it and lock in the juices. Remove, let cool.

Slice onions and line the bottom of the pan with onions and place the lamb on top. Add the wine.

In your smoker pit, use indirect fire. Smoke in 350° heat for ~3 hours checking the coals every 30 minutes. Internal temp should reach 125°. Then remove and let rest. The heat will continue to cook the lamb until it reaches an internal temp 135° for medium.

Serve with gravy, Aus Ju, potatoes, and/or whatever veggie you like.

As of 4/23/23