Hickory Drumettes with Bourbon-Molasses Glaze

"Finger-lickin' good wing tidbits rubbed with a spicy mix of chipolte chile pepper and smoked paprika, then sauced with buttery bourbon glaze make the perfect party starter to any summer cookout!" Editor's note: I made carne asada street tacos with pico de gallo, diced jalapenos, queso fresco, diced avocados, and sour cream at our Memorial Day party. Got rave reviews cuz they were SO good!!!
(serves 8)

Rub: 
1 T. smoked paprika
2 t. dry mustard
1 t. kosher salt
1/2 t. granulated garlic
1/2 t. granulated onion
1/4 t ground chipotle chile pepper

Chicken:
3 lbs. chicken wing drumettes

Glaze:
2 T. Ponzu Citrus Sauce*
2 T. bourbon
1 T. unsulphured (light) molasses
1 T. Kerrygold* butter
2 handfuls hickory wood chips, soaked in water for at least 30 min.

For the Rub: In a large bowl, mix rub ingredients together. Add drumettes; toss to coat evenly.
For the Glaze: Prepare grill for indirect cooking over med. heat. In a small heavy-bottomed pot, bring glaze ingredients (except wood chips) to a boil over high heat; cook just until butter melts. Transfer to a small bowl and cool. Drain and scatter wood chips over lit charcoal or put them in the smoker box of a gas grill, following manufacturer's instructions. Brush cooking grates clean with a stiff wire brush*. Grill wings over indirect med heat, with lid closed as much as possible, until meat is no longer pink at bone, 20-3) min, turning and basting with glaze once of twice during the last 20 min of cooking. I would serve these with pineapple/poppyseed coleslaw, and balls of fruit*, along with a pile of napkins*!!

"Allow beauty to shatter you regularly. The loveliest people are the one who have been burnt or broken, and torn at the seams, yet send their open heart into the world to mend with love again, and again, and again. You must allow yourself to feel".

Have FUN today!!!

Love,

Machete Milletti

The Tripel Lamb Burger with Pickled Cucumbers and Red Onions with Middle Eastern Yogurt Sauce

Saw this is the paper this morning, and it really caught the attention of my taste buds!!
Editor's note: I will be out of town til late Tuesday, so I will not be posting prob. til Wednesday. I sincerely thank all the brave men and women who paid the ultimate sacrifice for our great nation. We commemorate them today in our Anthem at Church: "Blades of Grass and Pure White Stones".
(serves 4)

Lamb Burgers:
2 lb. ground lamb
2 t. honey
1&1/2 t. kosher* salt
1&1/2 freshly ground pepper
1&1/2 t. Harissa
4 sesame seed hamburger buns, split

Quick-pickled Cucumbers and Red Onions:
1/4 cup unfiltered* apple cider vinegar
3/4 t. Sugar in the Raw*
1/4 t. kosher* salt
4 oz. Persian cucumbers, thinly sliced
1/4 small red onion, thinly sliced

Middle Eastern Yogurt Sauce:
1/2 cup plain yogurt
1/2 Harissa
1/2 t. honey
1/2 t fresh* lemon juice
Kosher salt and freshly ground pepper, to taste

Preheat grill. To make the burgers: In a large bowl combine the lamb, honey, S&P, and Harissa. Shape into 4 patties. Grill patties 4-5 min. per side or until done. Set aside and keep warm. Toast the buns, cut side down, on the grill for 2 min. or until lightly browned.
To make the pickled cucumbers. and onions: Combine the apple cider vinegar, sugar, and salt in a med. bowl. Stir in the cucs. and onions. Let stand at room temp. 1 hour.
To make the Middle Eastern Yogurt Sauce: Combine all the ingredients in a small bowl, and mix well to combine.
To assemble: Spread a thin layer of Middle Eastern yogurt sauce on bottom half of each bun. Top each with a patty and some cucs. and onions. Spread remaining sauce on top buns and cover burgers.

Today and every day, I honor God!! And, thank Jesus.

Love,

MM

Patagonian Hot Dogs with Avocado Mayo.

Another M-Day "Q" suggestion! "Inspired by the cuisine of South America, juicy grilled hot dogs are smothered with sauerkraut, tomatoes, cilantro, and avocado mayo for a new kind a south-of-the-border treat!"
(serves 8)

Mayo:
1 ripe Hass avocado, halved, pitted, peeled, roughly chopped
1/3 cup mayonnaise
1/2 jalapeno pepper, seeded, chopped (wear gloves*)
1 T. chopped shallot
1 T. fresh lemon juice
1 clove garlic, minced or pushed through a press
1/4 t. kosher salt
1/4 t. freshly ground pepper

Hot Dogs:
8 all-beef uncured hot dogs with no nitraits or 'trites*
8 hot dog buns, split
Kerrygold* butter, softened
1 pkq. 1 lb. (chilled*) sauerkraut, drained
1 lb. ripe Campari* tomatoes, cored, seeded, chopped
1/4 cup roughly chopped fresh cilantro leaves
1/4 cup finely chopped red onion

Mayo: In a food processor fitted with the metal blade, combine mayo ingredients and puree until smooth.
Hot Dogs: Prepare grill for direct cooking over med. heat. Cut a few shallow slashes in each hot dog, grill over direct med. heat with lid closed, until hot all the way to center, 4-5 min., turning occasionally. During last 30 sec. to 1 min of grilling time; butter and toast buns cut side down, over direct heat. Generously spread avocado mayo inside each bun (you will not need all of it). Add a hot dog, sauerkraut, tomatoes, cilantro, and onion.

"Life brings more possibilities than problems."

Have FUN today!!!!

Love,

Chef Machete Milletti

Strawberry Rhubarb Pie

This is the recipe I am going to use today to make my food barter for Steve. And, thank you, Robin, for requesting it!!
(serves 8)

3 cups rhubarb, chopped
3 cups fresh strawberries (in larger pieces)
1&1/2 cup Sugar in the Raw*
2 T. minute tapioca
1 T. all-purpose flour
1/2 t. lemon zest
1/2 t. lemon juice
1/2 t. ground cinnamon
1 t. vanilla extract
3 T. butter, cubed small
1 egg white (beaten with 1 t. water
Large granule sugar
2 pie crusts
Foil pie tin

Preheat oven to 425.
Fit one of the pie crusts into the pan and crimp the edges*. Put the rhubarb, strawberries, sugar, tapioca, flour, zest, and juice of lemon, cinnamon, and vanilla in a large bowl; mix well and pour out into crust. Dot the top of the filling with butter. Brush edges of pie crust with egg white wash. Cut second pie crust into strips (use a pizza cutter*), and lay across pie - crossing to make a lattice*. Use a fork to seal edges, and flute again*. Brush crust with egg white wash and sprinkle with large granule sugar. Collar with foil and bake at 425 for 15 min. Decrease temp. to 375 and bake for an additional 45 min., or until the filing starts bubbling. Let cool before serving.

I am going to grab a food mag. and go have FUN reading it out in the SUN.

Love,

MM

Three Ways to Top a Burger!!

Seems most appropriate with Memorial Day cookouts coming on Monday. These were all grilled and made using 85% lean ground beef, but you could use ground lamb, bison, chicken, turkey, or even black beans. Make sure to generously season with Kosher* salt and freshly* ground pepper. Editor's Note: The Roasted Tomatillo Salsa was insanely good and very fresh. I made a Mexican Hamburger yesterday and slathered it with the Salsa - TDF.
(makes 1 burger)

Light and Crispy (The Scandinavian-inspired version):
Fresh dill
Sliced Persian* cucumber
Thinly* sliced red onion
Havarti cheese

Bold and Tangy:
Shredded radicchio, tossed with red wine vinegar and olive oil with a bit of salt
Sweet onion, sliced into rounds, brushed with olive oil, seasoned with S&P, and grilled -
     turning once
Feta cheese

Rich and Robust:
Arugula
Cremini mushrooms, halved, brushed with olive oil, seasoned with S&P, and grilled, turning,
     until charred in places, 5-7 min.
Fontina cheese
Whole grain mustard

"I no longer allow people to cause chaos in my life. I leaned that I am deserving of peace. That I do not have to ask for love. I learned that I am allowed to choose who I want around me, and who I never want near me. This life is the only thing that Is truly mine, and I refuse to feel guilty for wanting tranquility."

Have FUN on this Happy Friday, Friends!!!!

Love,

Chef Machete Milletti

Key LIme Pies in Jars

VERY cute and FUN!!
(serves 4)

Crust:
4 (8 oz.) wide-mouth jars
Coconut oil* cooking spray
1/3 cup graham cracker crumbs
1/3 cup sweetened flaked coconut, chopped
1 T. Sugar in the Raw*
1 T. Kerrygold* butter, melted

Filling:
1 can (14 oz.) sweetened condensed milk
1/2 cup bottled Key lime juice or freshly squeezed Key limes*
4 egg yolks
1/2 t. coconut extract

Topping:
1&1/2 cups heavy cream
1 t. vanilla extract
1 cup Marshmallow Fluff
2 T. toasted coconut and lime slices

Preheat oven to 325. To make the crust: Coat bottoms of jars with cooking spray. In a bowl, combine crumbs, coconut, and sugar; stir in butter. Divide mixture among jars and press into bottoms. Bake 7-8 min. until set. Cool. To make the filling: In a bowl, whisk together sweetened condensed milk, juice, yolks, and extract. Divide among jars. Bake 25 min. or until set (center will jiggle very slightly). To make topping: On low speed, beat cream vanilla, and Fulff until combined; on med.-high, beat until soft peaks form. If desired, transfer to a pastry bag or put into a zip lock bag and cut out one corner*. Pipe, spoon, or squeeze mixture over pies. Garnish with coconut and lime slices.

"The remedy for jealousy is thankfulness to God - for what you DO have*"

Love,

MM

Jeff Mauro's Roasted Tomatillo Salsa

I saw him demo this on The Kitchen, and promptly went over to Safeway to get the ingredients!! Gonna make it today.
(yields 5 cups)

2 lbs. fresh tomatillos, husked and well rinsed
2 fresh jalapenos
1 med. sweet* onion, quartered
4 T. EVOO
4 cloves, garlic, unpeeled
1/2 cup loosely packed fresh cilantro
Juice of 1/2 lime
Kosher salt
Chips

Preheat the oven to 450. Add the tomatillos to a baking sheet along with the jalapenos and onions wedges. Toss with 1 T. of the olive oil and roast about 7 min. Turn the veggies, add the garlic, and roast until everything is slightly softened and charred, another 7-8 min. Set aside to cool. Peel the garlic and remove the stems and seeds from the jalapenos (wear gloves*). Add the roasted veggies to the bowl of a food processor and pulse until still slightly chunky but well combined. Add the cilantro, lime juice and 1 t. salt and pulse until incorporated. With the processor running, stream in the remaining 3 t. oil until the salsa is slightly runny but not smooth. At this point you can season with additional salt if desired. Serve with chips or as a salsa for tacos and burritos.

"You are 100% wonderful!!"

Love,

MM

Better Than Takeout Beef and Broccoli in the Crock Pot

"Packed with 37 grams of protein and lots of yum per serving, everyone in your family will love Dr. Turner's healthy take on the Chinese restaurant classic....."
(no serving size)

1 cup low sodium beef broth
1/2 cup low-sodium tamari soy sauce or Ponzu Citrus Sauce*
2 T. honey
1 T. toasted* sesame oil
3 minced cloves
25-30 oz. thin strips of boneless beef chuck roast
2 T. coconut flour
1/2 cup of the cooking liquid from the crock pot
3 cups fresh broccoli florets

In the slow cooker, whisk together the beef broth, tamari, honey, sesame oil, and garlic. Add beef strips; toss to coat. Cook on low 6 hours. In a small bowl, whisk together the coconut flour and cooking liquid; stir into slow cooker, mixing well. Cook on low 30 min. longer to thicken the sauce. In the last 10 min. add the broccoli.

"You deserve good things!!"

Have FUN today.

Love,

MM

Tuna or Chicken Stuffed Cucumbers

These would be fun to take on a picnic or to an outdoor concert!
(no serving size)

4 oz. tuna in water, drained well*, or cubed rotisserie chicken
1/2 T. EVOO mayonnaise
1/2 T. walnuts, chopped*
Chopped celery, and Granny Smith* apple
Squeeze of lemon juice*
Persian* or English cucumbers, peeled on all four round sides leaving green (1/4" strips)*, and
     cut into 1&1/2" rounds*
Dill fronds

Put the 1st 5 ingredients in a bowl. Combine well. Stuff mixture into prepared cucs. Top each with a little of the dill fronds.

"There comes a time when you have to stop crossing oceans for people who wouldn't even cross a puddle for you."

Have FUN in the Glorious SUN today!!!!

Love,

Machete Milletti

Shelly Johnson's Cherry Pie

Mmmmmmmmmmmmmmmmmm I LOVE cherry pie!!!!!
(serves 6-8)

1/2 cup cherry jam
3/4 cup Sugar in the Raw* (turbinado sugar)
1&1/2 T. cornstarch
1&1/2 T. water or bourbon
2&3/4 lbs. pitted sweet cherries
2 refrigerated pie dough crust (14.1 oz. pkg)
Butter* (for greasing pie pan)
1 large egg yolk
1 T. water
1 T. Sugar in the Raw*

Combine the cherry jam and sugar in a med. saucepan over med. heat, stirring until sugar dissolves. Bring to a boil. Combine cornstarch and 1&1/2 T. water (or bourbon) to form a slurry in a small bowl. Stir into jam mixture. Bring to a boil; cook 2 min. or until thickened, stirring constantly. Remove from heat; stir in the cherries. Cool completely. Preheat oven to 400. Unroll 1 crust of pie dough. Butter pie pan. Fit the crust into the pie plate; flute edges with your fingers*. Fill with the cherry mixture. Combine the egg yolk and 1 T. water. Brush edges of dough with egg wash. Unroll remaining pie crust. Cut into long zigzag strips with a pizza cutter. Arrange on top of filling, pressing into edges of pie. Brush with egg wash; sprinkle with 1 T. sugar. Bake 20 min. or until crust is golden. Lower oven to 350; bake 35-40 min. or until filling is bubbling and pastry is crisp. Cool 1 hour before serving. I would serve the slices with vanilla bean ice cream*.

"Great people do things before they're ready. They do things before they know they can do it."

I am off to Worship the King!!

Love,

MM

Pastrami-Spiced Beef with Roasted Fingerling Potatoes, and Sauerkraut-Broccoli Slaw

This sounds SO Delish. And, not all sauerkrauts are created equal! To get the probiotic benefits, choose refrigerated fresh kraut.
(serves 4)

Coconut oil* non-stick cooking spray
1&1/2 lbs.  fingerling potatoes, scrubbed and halved lengthwise*
2 T. EVOO, divided
3/4 t. freshly* ground pepper, divided
1/2 t. kosher* salt, divided
1 cup fresh sauerkraut, drained
1/4 cup nonfat plain Greek yogurt
1/4 cup mayonnaise
12 oz. broccoli slaw
1 t. coriander seeds
1 t. fennel seeds
1 t. mustard seeds
3/4 t. brown sugar
1/4 t. garlic powder
1 lb. beef tenderloin (filet mignon), trimmed and cut into 4 steaks

Position racks in center and lower third of oven; preheat to 425. Coat a rimmed baking sheet with cooking spray. Toss potatoes with 1 T. oil and 1/4 t. each S&P in a large bowl. Transfer to the prepared baking sheet. Roast on the center rack, stirring once, until tender, about 25 min. Meanwhile, combine sauerkraut, yogurt and mayo, in the same bowl. Add broccoli slaw and stir to combine. Set aside. Heat all the seeds in a dry* med. skillet over med. heat until fragrant, 1-2 min. Coarsely grind with a mortar and pestle or clean coffee grinder. Transfer to a bowl and add sugar, garlic powder and the remaining 1/2 t. pepper and 1/4 t. salt. Coat both sides of beef with the mixture. Heat the remaining 1 T. oil in the skillet over med.-high heat. Add the beef and cook until browned on both sides, 2-4 min. Transfer the pan to the lower oven rack and roast 6-8 min. for med.-rare.. Serve steak and potatoes with the slaw.

"Be not afraid of going slowly, be afraid only of standing still."

Have FUN today!!!!!

Love,

MM

Coconut-Curry Mussels

Serve this omega rich dish with crusty whole-grain bread or brown rice noodles to soak up the delectable sauce!
(serves 4 - about 12 mussel and 3/4 cup sauce each)

4 lbs. mussels
1 T. grapeseed or canola oil
1 med. sweet* onion, sliced
2 Campari* tomatoes, chopped
2 med. cloves garlic, minced
1 T. minced fresh ginger
2 t. curry powder
1 t. fennel seeds, crushed
1/8*-1/4 t. cayenne pepper
1/4 t. kosher* salt
1 (14 oz.) can "lite" coconut milk
1/2 cup dry white wine
Chopped fresh cilantro, for garnish

Rinse mussels well and use a brush to remove any barnacles. Discard any with broken shells. Pull off any fibrous "bread" pinched between the shells. Heat oil in a large pot over med.-high heat. Add onion and cook, stirring, until translucent, about 3 min. Add tomatoes, garlic, ginger, curry powder, fennel seeds, cayenne, and salt; cook until the tomatoes soften, 1-2 min. Add coconut milk and wine; bring to a boil and cook for 2 min. Add the mussels, cover and reduce heat to med. Cook for 6 min. Remove the mussels with a slotted spoon to a large bowl (discard any unopened ones); cover to keep warm. Boil the sauce over high heat for 5 min. to reduce slightly. Pour the sauce over the mussels. Serve garnished with cilantro.

"Be yourself. People don't have to like you, and you don't have to care."

Happy Friday!!!!!

Love,

MM

Hibachi Steak Salad

Saw this in my new "Eating Well" mag. Here is their quote: " Thin of this as the Japanese steakhouse experience in salad form; we turned the dipping sauce for the steak into a dressing, and added plenty of vegetables." Special equipment: Grill basket.
(serves 4)

1&1/4 lbs. boneless strip steak (1&1/4" thick), trimmed
1/2 t. kosher* salt, divided
1/4 t. ground white pepper
2 med. summer squash and zucchini, cut into 2" pieces
1 med. sweet* onion, sliced
1 T. toasted sesame oil plus 2 t., divided
1/3 cup mayo.
4 t. rice vinegar
2 t. reduced-sodium tamari sauce or Ponzu* Citrus Sauce
2 t. ketchup
2 t. grated fresh ginger
1&1/4 t. Sugar in the Raw*
1/4 t. garlic powder
3 cups chopped romaine lettuce

Place a grill basket on one half of a grill; preheat to med.-high. You can use a grill pan and do the veggies on top of the stove, and broil the steak if you don't have a grill or grill basket*. Season steak with 1/4 t. salt and pepper. Toss summer squash, zucchini, and onion in a large bowl with 1 T. oil and the remaining 1/4 t. salt. Transfer the veggies to the grill basket. Cook, stirring once or twice, until tender and charred, 8-10 min. Oil the other side of the grill rack and grill the steak, turning once, 3-4 min. per side for med. rare. Let rest on a clean cutting board for 5 min. Meanwhile, combine mayo., vinegar, tamari, ketchup, ginger, garlic powder, and the remaining 2 t. oil in a small bowl. Arrange lettuce on a platter. Slice the steak into 1/2" thick strips. Top the lettuce with the steak and veggies. Serve with the dressing.

"When my absence doesn't affect your life, then my presence has no meaning in it."

Have FUN in the SUN today!!!!!

Love,

Machete Milletti

Marble Rye

YUMOLA - saw this in this morning's paper, and felt compelled to share it with you!!
(makes 2 loaves)

For the light dough:
1&3/4 cups (8 oz.) bread flour, more if need
3/4 cup plus 2 T. (4 oz.) rye flour
1&3/4 t. kosher salt
1 t. instant (quick-rise) yeast
1 t. whole caraway seeds, optional
3/4 cup plus 2 T. room-temp. water, more if needed
1&1/2 T. veg. oil
1 T. unsulfured mild molasses

For the dark dough:
1&3/4 cups (8 oz.) bread flour, more if needed
3/4 cup plus 2 T. (4 oz.) rye flour
2-3 T unsweetened cocoa powder
1&1/4 t. kosher salt
1 t. instant (quick-rise) yeast
1 t. whole caraway seeds, optional
3/4 cup plus 3 T. room-temp water, more if needed
1&1/2 T. veg. oil
1 T. unsulfured mild molasses

For baking:
Coconut oil* baking spray or veg. oil
1 egg beaten with 1 T. water

1. The key to combining the 2 doughs into 1 loaf of bread is to make sure both doughs feel the same with you're done kneading - that they have a similar texture and suppleness. That enables them to rise at an equal rate. If 1 dough is softer than the other, the loaf will come out lopsided.

2. To make the light dough: In the bowl of a stand mixer with the paddle attachment, mix the bread and rye flours, salt, yeast, caraways, water, oil and molasses on low until combined and the sides of the bowl are clean. Switch to the dough hook and knead on med.-low speed until the dough is smooth and tacky. If mixing by hand, use a wooden spoon to mix and knead with your hands on a surface lightly coasted with vet. oil If the dough is too sticky, knead in more bread flour 1 T. at a time.

3. Spray a med. bowl with baking oil. Form dough into a ball. Place in bowl, then turn over so that all surfaces are coated. Cover tightly with plastic wrap. Let sit at room temp. until doubled in size, about 1&1/2 hours.

4. To make the dark dough: Immediately after making the light dough, repeat the process to make the dark dough, adding more water if needed to make a dough with the same feel as the first dough. Stretch and fold the dough into a ball and let it rise in another lightly oiled bowl as described above.

5. To shape the dough: When both doughs have doubled in size, divide each into 4 equal pieces. Generously coat the inside of 2 (8&1/2x4&1/2") loaf pans with cooking spray.

6. Rub a little veg. oil on a work surface. Using your hands or a rolling pin, gently shape each piece into a 6" square that's about 1/4" thick.

7. Make a stack of 4 dough square, alternating light and dark doughs. Firmly pat down the stack with the palm of your hand so that all 4 pieces adhere to one another.

8. Starting with the side closest to you, tightly rollup the stack into a loaf, pinching the seam closed. Repeat with the remaining dough for the second loaf.

9. Set each loaf seam side down. Gently roll and stretch each until it's the same length as the pans. Place seam side down in the pans, coast the tops with cooking spray, and cover loosely with plastic wrap. Let the loaves rise at room temp until nearly doubled in size with tops that are about an inch above the edges of the pans, 1-2 hours.

10. At this point, pressing on the dough with your finger should make a dimple that springs back slowly. If it springs back quickly, give the dough another 15-30 min. to rise.

11. Preheat the oven to 350 degrees. and put the rack in the center position.

12. Brush the risen loaves with the egg-water mixture.

13. Bake for 20 min., then rotate and swap the positions of the pans. Continue baking 20-25 min. more, or until the loaves are a rich golden brown and an instant-read thermometer inserted in the center registers 190-195 degrees. If under that temp, continue baking in 5 min. intervals. Underbaking yields gummy bread. To leave a less noticeable hole, insert the thermometer close to the edge of the pan (without touching the pan).

14. Transfer the loaves in their pans to a wire rack to cool When cool enough to handle, remove the bread from the pans. Let cool completely before slicing. to freeze loaves, wrap tightly in plastic wrap or foil, then place in heavy-duty freezer bags. Use within 1 month.

"Faithfulness to God inspires others."

Love,

MM

Grilled Chicken with Cucumber-Radish Salsa

You can get your nosh on in just 20 min. with this bright fresh dinner!! Not into cucs? Mango would make a nice substitute.
(serves 4)

2 T. EVOO, divided
1/2 t. ground coriander
1/2 t. kosher* salt, divided
1/2 t. freshly* ground pepper, divided
4 thin-cut boneless, skinless chicken breasts or cutlets (4 oz. each), trimmed
1/2 cup finely chopped English or Persian* cucumber
1/2 cup finely diced radishes
1/4 cup finely chopped fresh lemon* mint
2 t. rice vinegar

Preheat grill to med.-high or turn on broiler. Combine 1 T. oil, coriander, and 1/4 t. each S&P in a small bowl. Brush on both sides of chicken. Grill or broil the chicken, turning once, until an instant-read thermometer inserted in the thickest part registers 165, 8-10 min. Meanwhile, combine the rest of the ingredients in a med. bowl with the remaining 1 T. oil and 1/4 t. each S&P. Serve with the chicken.

"A big part of loving is listening."

Have FUN today!!!!!

Love,

MM

Pulled Pork Tenderloins with Vidalia Onion BBQ Sauce

Your slow cooker transforms pork tenderloin into moist and tender meat ready for shredding! Serve it as part of a BBQ platter with pickles and corn bread, or pile it on a soft bun topped with coleslaw for a delightfully messy sandwich. And, besides this recipe, use the BBQ sauce to slather on chicken or even a hamburger.
(serves 8 - 1 cup each)

Pork Tenderloins:
2 med. sweet onions, preferably Vidalias, sliced
2 lb. pork tenderloins, trimmed
1 t. freshly* ground black pepper
2 cups Vidalia Onion BBQ Sauce (recipe follows)

BBQ Sauce: (makes 2 cups)
1 T. canola oil
2 med. sweet onions (about 1 lb.), preferably Vidalia, grated
2&1/2 cups ketchup
1/2 cup unfiltered* cider vinegar (like Bragg's* or Trader Joe's*)
1/4 cup honey
2 T. freshly squeezed* lemon juice
2 T. Worcestershire sauce
2 T. Dijon mustard
1/2 freshly* ground pepper
Pinch of cayenne pepper, or to taste

To make the sauce: Heat oil in a large saucepan over med. heat. Add onion and cook, stirring often, until translucent, 3-5 min. Add the res of the ingredients. Bring to a boil over high heat. Reduce heat to maintain a low simmer and cook, stirring occasionally, for 30 min. Let cool completely and refrigerate for up to 5 days or freeze for up to 3 mo.

To make the tenderloins: Place onions in a 5-6 qt. slow cooker. Add pork, season with pepper, and top with sauce. Cook on high for 4 hours or low for 8 hours. Using 2 forks, shred and pull the pork into strips. Stir the pork into the sauce, and serve from the slow cooker.

Really look around outside and revel in God's handiwork and beauty!

Love,

Chef Machete Milletti

Chickpea Curry Salad Sandwiches

Happy Mother's Day!!!! This sammie has a little sweet and lots of sparkle - just right for celebrating Mom.
(serves 4)

6 T. mayonnaise
1 T. curry powder
1&1/2 t. fresh lemon juice
Kosher* salt and freshly* ground pepper
2 can chickpeas, drained and rinsed
1 oz. chopped pecans
3 T. chopped golden* raisins
1 diced celery stalk
1 diced green onion
4 sliced whole-grain bread, toasted*
Butter* lettuce leaves
Spouts
Thinly sliced red onion

In a small bowl, whisk together mayo., curry powder, lemon juice, and S&P, to taste. Place the chickpeas in a food processor; pulse to roughly chop. In a large bowl, combine chopped chickpeas, and 3 T. of the mayo. mixture. Fold in pecans, raisins, celery, and green onion. Season with salt, to taste. Serve on toast topped with lettuce, sprouts, and onion.

"A seed of God's love sown today may produce a remarkable harvest!"

Love,

MM

Black Forest Dream Bars

Since I don't own a car, I use culinary creations as my barter for rides given, or favors, or in trade for other commodities. This is my barter to Emily and Steve today!!
(serves 20)

Coconut* oil cooking spray
1 pouch (1 lb. 1.5 oz.) Better Crocker Double Chocolate Chunk Cookie Mix
1/4 cup canola* oil
1 egg
1 can (21 oz.) cherry pie filling
2 pkg. (8 oz. each) cream cheese, softened
1/2 cup sugar
1 cont. (8 oz.) frozen whipped topping, thawed

Preheat oven to 350. Coat a 13x9" pan with cooking spray. In a large bowl, stir cookie mix, oil, and egg until dough forms. On an ungreased cookie sheet, drop 3 T. of dough 2" apart to make 3 cookies. Bake 12-13 min. or until set. Cool 2 min.; transfer to a rack. Cool completely, about 15 min. Meanwhile, press remaining dough in bottom of pan. Reserve 1 cup cherry pie filling for topping; cover and refrigerate. In a large bowl, beat cream cheese, sugar, and remaining pie filling on med. speed until blended. Spread mixture over crust in pan. Bake 35-40 min. or until set. Cool 30 min. Refrigerate about 1 hour or until chilled. Spread whipped topping over cream cheese layer. Top with spoonfuls of reserved pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. Cut into 5 rows by 4 rows. Store covered in fridge.

"A God wise enough to create me and the world I live in is wise enough to watch out for me."

Love,

Machete Milletti

Pickled Eggs

I googled the recipe for these when I was thwarted in my attempt to buy some at the meat market for the SECOND time! It is easy peasy. Smells good, too.
(serves 12)

12 hard-boiled eggs, peeled
1 large empty sterilized glass jar with tight fitting lid*
4 cups white distilled vinegar
1 t. kosher* salt
2 med. sweet* onions, chopped
1/3 cup sugar
1 T. pickling spices

Put the eggs in the glass jar. Boil the remaining ingredients together for 5 min. Pour over eggs. Cover; leave on the counter overnight. Keeps in the refrigerator for weeks, in theory. In reality, if you love pickled eggs, these will disappear!!

Praise Him!!

Love,

Machete Milletti

MM's Spagetti Sauce

This is for you, Judi! This meal received rave reviews from my peeps and me.
(serves 4)

1 jar roasted garlic and onions pasta sauce
1 can fire roasted diced tomatoes
1 T. tomato paste
Sliced mushrooms
1/3 sweet onion, fine dice
Minced garlic
Italian meatballs
1/2 t. fennel
1 t. Italian seasoning
1 t. Johnny's Garlic Seasoning
1 bay leaf (from my farm)
Flat leaf parsley (f m f)
Marjoram (ditto)
Oregano       "
1/4 cup red wine

Put all ingredients in your slow cooker. Set on low for 8 hours. I served this over angel hair pasta, with a watermelon, feta, red onion (soaked in fresh lime juice), black pepper, mint, and parsley salad with a little EVOO, and warm roasted garlic bread.

Love,

Machete Milletti

Cheesy Bacon-Stuffed Jalapenos

If you are sensitive to spice, substitute mini sweet peppers in place of the jalapeno for a milder treat!
(serves 6)

1/2 cup (2 oz.) herb goat cheese
1 slice cooked uncured* smoked* bacon, crumbled
2 t. minced scallions
6 jalapenos (or mini peppers), halved and seeded (wear gloves*)
1 T. shredded sharp* cheddar cheese

Heat grill or broiler*. In a bowl, combine 1st 3 ingredients. Divide goat cheese mixture evenly among pepper halves. Arrange on greased heavy-duty foil (on a baking sheet if using the broiler*); sprinkle with cheddar. Place on the grill or under the broiler. Cover (if grilling); cook 3 min. or until the cheese melts.

"Keep running, skipping, and praising the Lord!!"

Love,

Machete Milletti

Scallop Mousse with Shrimp Sauce

#2 Scallops suggestion: this one is very elegant, and is sure to elicit, "Oh, WOW's" from your lucky guests!!
(serves 4)

12 oz. bay scallops, white muscles removed*
2 eggs
7 oz. cream, divided
Kosher* salt and freshly* ground pepper
Coconut* oil cooking spray or softened Kerrygold* butter
Water
8 med. shrimp, with shells
1 T. EVOO
1 shallot, finely chopped
10 fennel seeds
1/4 cup pureed tomatoes
3&1/2 oz. (1/4 cup plus 3 T.). dry white wine
Pinch cayenne pepper, optional
1/3 cup finely cut garlic* chives
Lemon crowns*, for serving

Note: this recipe requires 4 (1/2 cup) ramekins or soufflé molds.
Preheat oven to 285. Spray ramekins heavily with nonstick spray or coat insides well with butter. Bring a kettle of water to a boil. Place scallops in a food processor and process to form a puree. Add eggs and process to combine. Transfer to a large bowl, and mix in 3&1/2 oz. (1/4 cup plus 3 T.) of the cream. Season with S&P. Spoon mixture into prepared molds, then place in a baking dish. Add enough boiling water to the baking dish to come 1" up the sides of the molds. Bake 20-25 min., or until set and cooked through. Meanwhile, peel and devein the shrimp, reserving the shells. Cut the shrimp into bite-size pieces. Heat oil in a saucepan over med. high heat. Cook shrimp shells for 3 min. Add shallot and fennel seeds and cook for 2 min. Add the tomato puree and the wine. Bring to a boil, lower the temp. and simmer 5 min. Add the remaining 3&1/2 oz. (1/4 cup plus 3 T.) cream to the pan and stir to combine. Cook 3 more min. Stain this sauce into a bowl, discard the solids, and return to pan. Reduce heat to med.; add the shrimp meat and cook gently until the shrimp is pink and cooked through, 2-3 more min. Season with S&P, and optional cayenne. Run a thin-bladed knife around the inside of the rim of each mold and carefully invert the scallop mouse onto serving plates (the mousse will be very delicate). Spoon a little shrimp sauce over each and garnish with pieces of shrimp. Sprinkle with chives, and place a lemon crown on each plate.

"God is with us even when we can't see him."

Love,

MM

Scallops - Two Ways

Seared Scallops!! Want to see eyes light up - tell 'em you are making scallops - pretty much beloved by everyone ('cept the poor few who have shellfish allergies).
(serves 2)

6 sea scallops, white muscle removed*
Kosher* salt and freshly* ground pepper
1/2 T. EVOO
1/2 T. Kerrygold* butter
1 clove garlic, crushed
1 T. fresh lemon juice
1/2 cup water
1 T. chopped flat-leaf parsley

Rinse scallops and pat dry with paper towels. Season one side with S&P. Place a skillet (preferably cast iron*) over med.-high heat until it is very hot. Add oil and butter, and heat until butter starts to foam. Add garlic and cook until fragrant, about 30 sec. Add scallops, seasoned-side down. Do not touch for 2 min.; bottoms should have a nice brown sear. Turn and cook on the other side for 1 min or up to 1&1/2 min. if they are extra large. Drizzle lemon juice over the top and immediately remove to a platter. Add water to bottom of pan, scraping up any browned bits from the bottom. Cook briefly until the liquid is the consistency of syrup, and pour over scallops. Sprinkle with parsley. Serve by themselves, with rice or pasta, or as part of a salad.

"Sometimes you just have to take a deep breath, turn around and walk away."

Have FUN in the SUN today!!!

Love,

MM

Herbed Egg and Smoked Salmon Wrap

In this yummy breakfast suggestion, the eggs are the wrap!!
(serves 1)

2 large eggs
1 T. finely chopped chives
1 T. finely chopped flat-leaf* parsley
1 t. coconut oil
2 t. mayonnaise
2 oz. smoked wild caught* salmon
Fresh dill frond*

Whisk together the eggs, chives, and parsley. Heat the coconut oil over med. heat in a small skillet (6-8"). When the oil is melted and hot, pour in the egg mixture. Cook, undisturbed until set around the edges and easy to flip, about 2-3 min. Flip and cook for 1 min. more. Transfer to a plate. Spread the mayo. over the top and place the smoked salmon in the middle third of the eggs. Top with the dill frond, and roll up to create an egg wrap. Serve immediately with rye* toast, and fresh fruit*.

"You are not stupid.
 You are not ugly.
 You are not worthless.
 You are not weak.
 You are not a burden.
 Your anxiety is lying to you!"

Have FUN today!!!!!

Love,

Machete Milletti

Guiness and Onion Soup with Irish Cheddar Toasts

This sounds SO good!!
(serves 6)

2 T. EVOO
5 cloves garlic, peeled and minced
8 cups thinly sliced sweet* onions
Sea salt, to taste
1 T. fresh thyme leaves, chopped
1/4 cup sherry vinegar
1&1/2 cups Guinness Draught, divided
6 cups fat-free low sodium* beef broth or stock
6 slices thick country bread, toasted
EVOO for brushing on bread
7 oz. aged Irish Cheddar such as Kerrygold, shredded or grated, divided

In a large skillet, heat the olive oil over med. heat. Add the garlic and sauté about 30 sec. or until fragrant. Add onions, season with salt, and cook for about 5 min. stirring occasionally until the onions are golden brown. Add the thyme, vinegar, and 1 cup of Guiness. Reduce by half, and add the beef broth. Bring to a simmer and cook for 10 min. Add the remaining 1/2 cup of Guiness and cook a few min. more. Preheat the broiler. If desired, using a biscuit cutter, cut out rounds from the bread. Brush both sides with olive oil. Place under the broiler and lightly toast. Turn over and toast on the other side. Watch carefully - this only takes a min. or two. Then sprinkle cheese on top of rounds. Broil until the cheese melts and browns slightly. Divide soup into individual servings, sprinkle with more cheese and top or serve with the toast.

"If you always do what interests you, at least one person is pleased." ~ Katherine Hepburn

Love,

Chef Deb

Kentucky Bourbon Pecan Pie

Thought I would share this one with you in honor of the Kentucky Derby (which I will be betting on and watching at Emerald Downs today - wearing my stylish floppy hat!!).
(serves 6-8)

1 cup sugar
3 T. Kerrygold* butter, melted
1/2 cup dark corn syrup
3 large eggs, beaten
1&1/2-2 cups pecan halves
2 T. good-quality Kentucky bourbon
1 9" deep-dish pie shell, unbaked

Preheat oven to 375.
In a med. bowl, stir together the sugar and melted butter. Add the corn syrup, eggs, pecans, and bourbon, and stir until al ingredients are combined. Pour mixture into pie shell, and place on a heavy-duty rimmed* cookie sheet. Bake for 10 min. Lower the oven temp to 2350, and continue to bake for an additional 25 min., or until pie is set. Remove from oven and cool on a wire rack.

"Praising God helps us recall His goodness that never ends."

Have FUN today!!!!

Love,

MM

Gorditas de Papas con Chorizo

Happy Cinco de Mayo!! This is a traditional Mexican recipe I saw in the paper from Gonzalo Guzman's new cookbook, "Nopalito".
(serves 8)

Filling:
1 T. kosher salt
1 cup peeled, diced russet potatoes
Canola oil, for griddling
1 cup crumbled Mexican chorizo, casings removed

Masa:
3 cups masa prepared from store-bought masa harina package
1 T. lard or softened unsalted Kerrygold* butter

Garnish:
Salsa
Queso freshco cheese
Thinly sliced cabbage
Chopped fresh cilantro
Diced white onion
Lime wedges*

Masa preparation:
2 cus masa harina
1&1/3 cup warm water, approximately

Put the masa harina in a mixing bowl, add the water all at once (this will keep lumps from forming), and mix together quickly, just until the ingredients are combined. Set the dough aside for 5 min. Proceed making the gorditas.

Bring a small pot of water to a boil. Add the salt and potatoes, and cook until al dente, 6-8 min. Drain and set aside. In a med. bowl, mix the masa wit the lard until well combined. Form the masa into 8 equal balls, al little less than 1/4 cup each. In a tortilla press lined on both sides with a round of plastic, flatten each ball into a round slightly thicker than a tortilla (between 1/8-1/4" thick, and 4" wide). In a large skillet or griddle over med. heat, drizzle in about 1 t. oil for each tortilla, add as many tortillas as you can without overlapping them. Cook, turning once, until puffed up and filled with air, 3-4 min. per side. Remove and let cool slightly. Using a paring knife or butter knife piece the edge of each gordita horizontally, then carefully wiggle the knife between the layers, separating them and creating an opening in the top third of the gordita (it should like a coin purse). When ready to serve, in a large skillet or griddle over med.-high heat, drizzle in 1-2 t. oil, and add a gordita; cook, turning once or twice, until lightly crisp on both sides, about 4 min. total. Repeat with the remaining gorditas, adding more oil to the pan as needed. In a separate med. skillet, cook the chorizo, stirring occasionally, until cooked through and hot, about 6 min. Stir in the potatoes, and cook until hot and tender. Divide the mixture among the gorditas; stuffing 1/4 cup into each pocket. Garnish with salsa, quesso fresco, cabbage, cilantro, onion, and lime wedges. OLE!!

"To the King!!

Have FUN drinking those margaritas today/tonight!!

Love,

MM

Parmesan-Thyme Crisps

2 ingredients!!
(makes about 18)

1 cup freshly grated good* Parmesan cheese
2 T. snipped fresh thyme

Preheat oven to 350. Line two or three large baking sheets with parchment paper. Using a 2-3" round cookie cutter as a guide, trace circles 1" apart on the papers. In a bowl stir together cheese and thyme. Divide cheese mixture among traced circles, spreading to edges. Bake 12-14 min. or until golden brown. Cool on baking sheets until firm. Transfer to a wire rack.

It is my 67th birthday today - to the Glory of God. Only He knows where I would be without Him!!

I remain a joyous and rowdy survivor living a wonderful life!!!! And, I have fun everyday.

Love,

Chef Machete Milletti

Tarragon-Chicken Salad with Cranberries

Another one from "Cooking with Herbs"!! And, I just picked up a new tarragon plant to join my farm yesterday - not only will I use it in this recipe, but will add it to hollandaise to make bernaise sauce.
(serves 4)

1/2 cup chopped fresh tarragon leaves*
1/4 cup chopped red onion
1 cloves garlic, minced
1/3 cup mayonnaise
1 T. white wine vinegar
1/4 t. kosher salt
1/4 cup chopped cooked chicken
1/2 cup dried cranberries
1/4 cup chopped toasted almonds, pecans*, or walnuts (optional)
Toasted bread, ciabatta buns, or torn mixed salad greens

In a med. bowl, stir together the 1st 6 ingredients (through salt). Stir in the chicken, cranberries, and nuts - if using; toss to coat. Serve open face on bread, buns, or over greens.

"You can learn something new every day if you have a really positive attitude."

Have FUN today!!!!!

Love,

Chef Machete Milletti

Chive Deviled Eggs with Smoked Salmon

I saw this one in my new "Cooking with Herbs" mag. - which is a wonderful read, obtw.
(makes 24 halves)

12 hard-cooked eggs
1/3 cup mayonnaise
2 oz. cream cheese, room temp.
2 t. yellow or Dijon mustard
Kosher* salt*, and freshly ground white* pepper*, to taste
1/3 cup chopped fresh chives, plus more for topping
3 oz. smoked salmon, finely chopped
Paprika

Peel eggs and cut them in half lengthwise. Remove yolks and place in a med. size bowl. Place whites, cut sides up, on a large platter. Beat yolks, mayo., cream cheese, mustard, and S&P with a mixer on med. until smooth. Stir in chives and salmon. Stuff egg white halves with yolk mixture. Sprinkle on paprika, and extra chives for serving.

"Grow. Eat. Enjoy!"

Love,

Machete Milletti

Sweet Mango and Cashew Salad with Chile-Lime Dressing and Fried Shallots

I saw this is yesterday's paper, and wanted to share it with you!
(no serving size)

1/2 cup fresh lime juice
3&1/2 t. liquid palm sugar or honey
1 fresh bird's eye chili or jalapeno*, finely chopped - wear gloves*
1 t. kosher* salt or 2 t. fish sauce
3 ripe mangoes (preferably golden Philippine mangoes), peeled and cut into 1/2" pieces
1/4 cup finely chopped fresh cilantro leaves
1/4 cup roasted unsalted cashews
2 T. fried shallots

Prepare the dressing by combining the 1st 4 ingredients in a small bowl, stirring well to blend the flavors. Combine the mango and cilantro in a large bowl. Pour in the dressing, and toss to mix well. Toss in the cashews and fried shallots, mix well and serve.

To make liquid palm sugar: Place a 17 oz. block of palm sugar in a small pot with 1 cup water, and bring to a boil over med. heat without stirring. After about 20 min. (do not stir while it is boiling), the sugar should be completely melted. You will see large bubbles appearing on the surface, and the sugar will appear thicker. Cool and pour into a glass jar. It will keep in the fridge for up to 3 months.

To make fried shallots: Combine 1 t. salt and 1 cup water in a med. bowl. Add 1/2 lb. shallots, and soak for 5 min. to soften the skin and make peeling easier. Drain the shallots; dry them thoroughly on paper towels. Peel and thinly sliced. Place a wok or skillet over med.-high heat. When the wok is hot, add 1 cup peanut oil or EVOO. Add the shallots, and fry until golden brown and crisp, 15-20 min. Remove shallots with a slotted spoon, and allow to cool on a paper towel. Store shallots with 1/4 of the oil in a airtight container in the fridge for up to 3 months.

"It doesn't matter where you live. It is the adventure of living that is important."

Have FUN out there today, and help out someone in need!!

Love,

Machete Milletti