Recipes

Marinated Cucumber Salad

Ingredients

Lime Pickled Onions

  • 1 qt Shaved red onion
  • 2 c Lime juice
  • 1 c Water
  • 1/2 c Sugar
  • 2 tbsp. Salt

Cucumber Marinade

  • 1 1/2 c Rice Wine Vinegar
  • 1 1/2 tbsp. Sugar
  • 1/2 c Salt to taste

Salad

  • 1 Armenian Cucumber (or any variety of cucumber)
  • 4 Slices of lime pickled onion
  • 1/4 c Cucumber marinade
  • 2 Mint leaves
  • 2 Sprigs of Dill
  • Maldon salt for taste
  • 5 Fresno chile rings, sliced thin with no seeds

Instructions

  • Combine cucumbers, red onion, and marinade in a mixing bowl. Adjust salt if necessary.
  • Place in a shallow bowl, to have single layer so all cucumbers are sitting in marinade.
  • Top with Fresno chilies, feta, dill, mint, and pinch of maldon salt. Drizzle extra virgin olive oil over top. Spoon and serve!

** For Lime Pickled Onions

  • Combine water, sugar and salt in a pot and bring to a simmer to dissolve salt and sugar. Let cool. Add lime juice and pour over onions. Let sit at least 1 day before using.

Sloppy Joes

Ingredients

 

  • 1 lb ground beef
  • 1/2 yellow onion, chopped fine
  • 1/2 of a large red bell pepper, chopped fine
  • 1 pt ketchup
  • 1/4 c Dijon mustard
  • 1/2 c brown sugar
  • 2 tsp. red wine vinegar
  • 1 Salt to taste

Instructions

  • Heat big rondeaux until very hot, add oil and add ground beef a little at a time. Brown and cook through.
  • Add onions and peppers, allow to sweat until tender.
  • Drain off most of the fat.
  • Add remaining ingredients, stir thoroughly. Let simmer 45-60mins
  • taste and re-season if needed

Amy’s Bolognese

Ingredients

  • 1/4 lb coarse ground pancetta
  • 1 lb pork
  • 1 lb veal
  • 1 onion peeled and shredded
  • 1 carrot peeled and shredded
  • 3 tsp. chopped garlic
  • 1/4 qt white wine
  • 1/4 qt whole milk
  • 1/2 lb san marzanos lightly immersion blended (leave slightly chunky)
  • 1/2 tsp. nutmeg
  • 1 tsp. chopped oregano
  • 1/4 c red wine vinegar (for taste, its roughly 1/4c, add a little at a time)
  • 1/2 c salt (for taste, roughly 1/2 c)

Instructions

  • render pancetta, then brown meats (do not beat meat up too much, leave a little chunky)
  • sauté garlic
  • add onions and carrots and let their liquid evaporate
  • deglaze with wine and cook au sec (liquid reduced until it is nearly dry)
  • add milk, and reduce by ½
  • add tomatoes and cook on low heat for roughly 2 hrs until they lightly caramelize
  • finish with vinegar, salt, oregano, nutmeg – until it has a savory taste “umami”