Souvlaki
2-4 lbs pork or lamb, cut into cubes
½ cup olive oil
½ cup lemon juice
1 tbsp garlic, minced
1 tbsp dried oregano
¼ tsp dried thyme leaves
½ tsp paprika
½ tsp pepper
¼ tsp cayenne
¼ tsp cumin
Birria Tacos
INGREDIENTS
7 dried guajillo chiles
7 dried morita chiles
4 dried ancho chiles
3 dried chiles de arbol
1 liter water, boiling
5 lbs beef chuck
2 lbs beef shot ribs
Salt
Pepper
2 tbsp oil
2 tsp Mexican oregano
2 tsp cumin seeds
1 tsp black peppercorns
1 tsp whole cloves
1 tsp allspice berries
3 bay leaves
1 tbsp onion powder
1 tsp paprika
1 tsp cinnamon
1 can (28-oz) whole tomatoes
1 tbsp garlic, minced
2 tbsp salt
2 tbsp vinegar
½ cup vegetable oil
Corn tortillas
Queso fresco, crumbled; or jack cheese, shredded
Onion, diced
Cilantro, chopped
DIRECTIONS
Cut beef into 4-inch chunks and season with salt and pepper; set aside.
Remove stems and seeds from chilis1. Place in mixing bowl and cover with the boiling water. Soak for about 30 minutes.
Grind Mexican oregano, cumin seeds, black peppercorns, cloves, allspice berries, and bay leaves in spice grinder or using mortar and pestle. Remove to a bowl and add onion powder, paprika and cinnamon.
In large dutch oven, heat 2 tbsp oil to shimmering; brown meat in batches. Remove meat to a bowl.
Place spice mixture in dutch oven; heat until spices are fragrant (about 15-30 seconds). Pour in tomatoes with juice; smashing tomatoes with the back of a wooden spoon2. Add garlic, salt, and vinegar. Place hydrated chiles with liquid in blender and blend. Pour chile mixture into dutch oven; bring to a simmer, being sure to scrape the fond from the bottom of the dutch oven to incorporate. Add beef back to dutch oven and stir. Add oil. Simmer on low for several hours, or until meat is cooked and easy to shred.
Remove meat from sauce and shred. Once meat is shredded, remove oil from top of sauce mixture and reserve. Add a few tablespoons of sauce to shredded meat and set aside. Dip tortilla in reserved oil; lightly fry both sides. Add meat and cheese to tortilla; fold into a taco and fry both sides until crispy. Add onion and cilantro to taste. Serve with a bowl of the sauce from the meat mixture for dipping.
Notes:
1 While not recommended, chiles de arbol can be reduced or omitted for a milder spice level.
2 Because the sauce is supposed to be somewhat like a cloudy consommé, the tomatoes should be blended and the sauce strained; our family prefers a little texture to the sauce.
Carnitas
INGREDIENTS
8 lbs pork shoulder, cut into large chucks
8 lbs lard
4 tbsp salt dissolved in 1½ cups hot water
1 can evaporated milk
1 bottle Coca-Cola
3 oranges (minimum ½ cup juice)
2-3 bay leaves
15-20 cloves garlic
½ onion
DIRECTIONS
Heat lard to 350° on medium heat; add pork. Stir every 15 minutes until evenly brown and crispy (30-60 minutes). Reduce heat to approx. 225°; add remaining ingredients and simmer until browned, crispy and fork tender.
For tacos, serve in warmed corn tortillas, topped with diced onion, chopped cilantro, crumbled queso fresco, and homemade salsa (salsa verde & chile de árbol salsa).
Grandma’s Lasagna
In the 1960s and 70s, most of our family parties included the Berg family. Tom, Evie, and their daughter Donna were always there. Their son Tommy was serving in the military, so we didn’t see him and his wife Linda as often, but all of the Bergs have always felt like a part of our family. Grandma’s Lasagna recipe actually came from Donna Berg sometime in the 1970s. Donna served this at a birthday party and it was such a hit that our family has since used this lasagna recipe exclusively.
I’ve made a few modifications to this recipe over the years. I added the besciamella after living in the home of Bep Lupker in the city of Delft, The Netherlands. Bep’s lasagna included a delicious besciamella—so good that I never forgot about it. Now a lasagna doesn’t seem complete without it. I’ve also made a few modifications to the meat sauce. The original recipe can be found at the end of the post.
INGREDIENTS
Lasagna:
2 tbsp olive oil
1 cup (8-oz) onion, chopped
5 cloves garlic, minced
1 lb ground chuck beef
1 can (28-oz) crushed tomatoes
1 can (15-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup chicken broth
½ cup dry white, or dry red wine (optional)
2 tsp fish sauce (optional)
2 tsp dried basil
2 tsp dried parsley
1 tsp dried oregano
½ tsp dried ground fennel
¼ tsp dried thyme leaves
2 whole cloves, crushed
2 bay leaves
½ tsp fresh ground pepper (to taste)
1 tsp salt
Besciamella:
¼ cup butter
¼ cup flour
2 cups milk
¼ tsp onion powder
¼ tsp salt
¼ tsp ground fresh pepper
small pinch nutmeg
DIRECTIONS:
Lasagna:
In a Dutch oven over medium heat, heat olive oil until shimmering; add onion and garlic and sauté until onion is translucent and tender. Add meat and cook until no longer pink. Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, wine (optional), and fish sauce (optional); add remaining herbs, spices & seasonings. Simmer covered on low heat for 30 minutes and uncovered for 15 minutes. Remove bay leaves (sauce is best when made a day more in advance and reheated).
Place enough meat sauce in the bottom of a lasagna pan to thinly coat. Add ⅓ of the cooked lasagna noodles. Spread ⅓ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna, Cover with ⅓ of the remaining meat sauce. Repeat for two additional layers. Top with mozzarella and Parmesan.
Bake covered at 325° for 40 minutes and uncovered for 10 minutes, or until warmed through and cheese is slightly browned.
Besciamella:
Thoroughly heat butter and flour. Whisk in remaining ingredients; cook until thickened.
Slice and serve lasagna topped with besciamella.
ORIGINAL RECIPE
Lasagna:
⅓ cup onion, chopped
1 clove garlic, minced
2 tbsp olive oil
1 lb ground chuck beef
1 can (8-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup water
½ tsp oregano
fresh ground pepper to taste
1 tsp salt
½ tsp basil
1 whole clove, crushed
2 cups ricotta or cottage cheese (or 1 cup of each)
½ cup Parmesan cheese, shredded
8 oz mozzarella cheese, sliced
8 oz lasagna noodles, prepared
Sauté onion and garlic in oil until tender; add meat and brown. Add tomato sauce, tomato paste, water, and seasonings and simmer covered for 30 minutes. Place ½ of the cooked lasagna noodles in the bottom of a buttered 9×13 pan. Spread ½ of the ricotta (and/or cottage cheese), Parmesan, and mozzarella cheese over lasagna, Cover with ½ of the meat sauce. Repeat layers. Bake at 350° for 45 minutes.
Meat Sauce
INGREDIENTS
2 tbsp olive oil
1 cup (8-oz) onion, chopped
5 cloves garlic, minced
1 lb ground chuck beef
1 can (28-oz) crushed tomatoes
1 can (15-oz) tomato sauce
1 can (6-oz) tomato paste
1 cup chicken broth
¼ – ½ cup dry white, or dry red wine (optional)
2 tsp fish sauce (optional)
2 tsp dried basil
2 tsp dried parsley
1 tsp dried oregano
½ tsp dried ground fennel
¼ tsp dried thyme leaves
2 whole cloves, crushed
2 bay leaves
½ tsp fresh ground pepper to taste
1 tsp salt
DIRECTIONS
In a Dutch oven over medium heat, heat olive oil until shimmering; add onion and garlic and sauté until onion is translucent and tender. Add meat and cook until no longer pink.
Stir in crushed tomatoes, tomato sauce, tomato paste, chicken broth, wine (optional), and fish sauce (optional); add remaining herbs, spices & seasonings. Simmer covered on low heat for 30 minutes and uncovered for 15 minutes.
Remove bay leaves prior to serving. Sauce is best when made a day more in advance and reheated.
To serve, boil desired pasta as directed; drain retaining a some of the pasta water in a separate bowl. Place enough warmed meat sauce to coat pasta in a serving bowl and stir in a small amount of pasta water; add pasta and stir to coat. Serve topped with extra meat sauce and freshly grated Romano or Parmesan cheese (or both).
Moroccan Meatballs
INGREDIENTS
Meat Mixture
1 lb ground beef
¼ cup panko bread crumbs
2 cloves garlic, finely chopped
1 tsp salt
1½ tbsp Moroccan spice mix
¼ cup chopped fresh cilantro
1 egg
¼ cup milk
1 tbsp olive oil
Sauce
1 medium onion, thinly sliced
3 cloves garlic, finely chopped
1 tsp ground turmeric
½ tsp ground cinnamon
1 cup beef flavored broth
1 can (14.5 oz) crushed tomatoes, undrained
DIRECTIONS
Meat Balls
In large bowl, by hand mix Meat Mixture ingredients except oil until just combined. Shape into +/-20 equally sized meatballs. In a frying pan, heat oil over medium-high heat. Add meatballs; cook, turning frequently, until browned (about 5 minutes). Remove meatballs.
Sauce
Add onion to emptied meatball pan; cook stirring frequently, until softened (5-7 min). Add garlic, turmeric and cinnamon; cook while stirring for +/- 1 minute. Add broth and tomatoes. Heat to boiling; arrange meatballs in skillet. Reduce heat to medium-low; simmer 15 to 20 minutes, stirring occasionally, until sauce is thickened and meatballs are thoroughly cooked.
Sweet & Sour Chicken
INGREDIENTS
Sauce
1 cup sugar
2 cups (or 1 can, 14 oz) chicken broth
¾ cup seasoned rice vinegar
1 tbsp vegetable oil
1 tsp salt
2 large yellow onions, sliced
3 cloves garlic, finely chopped (2 tsp)
1 can (20 oz) pineapple chunks, ½ drained
2 tomatoes, sliced into wedges
2 bell peppers, sliced into 1” pieces
¼ cup plus 2 tbsp cornstarch
¼ cup cold water
Meat
1 egg, slightly beaten
2 tbsp cornstarch
2 tbsp vegetable oil
1 tsp salt
1 tsp soy sauce
¼ tsp white pepper
1½ pounds chicken (and/or Pork), cut into 1” cubes
vegetable oil
¾ cup flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
¾ cup water
DIRECTIONS
In 3-quart saucepan, heat sugar, broth, vinegar, 1 tbsp vegetable oil, 1 tsp salt, onion and garlic to boiling. Reduce heat and simmer.
Mix egg, 2 tbsp cornstarch, 2 tbsp vegetable oil, 1 tsp salt, 1 tsp soy sauce and the white pepper in medium bowl; stir in chicken. Cover and refrigerate 20 minutes.
Mix ¼ cup plus 2 tbsp cornstarch and ¼ cup water; stir into sauce. Cook and stir until thickened (about 30 seconds). Stir in tomatoes, bell pepper and pineapple. Heat to boiling.
Heat vegetable oil in wok to 350º. Mix flour, 2 tbsp cornstarch, 1 tsp salt and the baking soda in medium bowl. Stir in ¾ cup water. Stir in chicken mixture; coat well. Fry about 20 pieces at a time for 4 minutes or until light brown, turning frequently; drain on paper towels. Increase oil temperature to 375º. Fry chicken all at once for 1 minute or until golden brown; drain on paper towels.
Serve with sauce poured over chicken.
Chicken Nuggets
INGREDIENTS
4-5 lbs boneless skinless chicken breast
Marinade
2 cups buttermilk
2 tsp salt
1 tsp MSG
1 egg, lightly beaten
Batter
1 ½ cups flour
2 tbsp powdered sugar
3 tsp paprika
1 tsp salt
1 tsp pepper
1 tsp MSG
½ tsp baking soda
Oil for deep frying
DIRECTIONS
Combine marinade ingredients; stir in chicken. Marinate for 30 minutes to 3 hours.
Heat oil to 350°. Mix together batter ingredients. Remove chicken from marinade an place in bowl with batter ingredients. Stir to coat chicken.
Deep fry in small batches for 2-3 minutes. Serve with Honey Mustard Sauce, Sweet and Sour Sauce, and Dr Pepper Barbecue Sauce.
Sweet & Sour Pork (Chieko)
INGREDIENTS
½ cup onion, cut into rings
½ cup carrots, cooked 15 min
½ cup green bell peppers, cut into
strips
½ cup bamboo shoots
½ cup pineapple chunks
⅔ cup sugar
⅔ cup water
½ cup Gin
⅓ cup vinegar
1½ tbsp cornstarch
½ cup catsup
1¼ lbs pork, cut into 1” cubes
1 tbsp cornstarch
2 tbsp flour
½ tsp salt
2 egg whites
1 tsp baking powder
½ cup oil
DIRECTIONS
Prepare onion, carrots, bell peppers, bamboo shoots and pineapple chunks and place in bowls. Combine sugar, 1½ tbsp cornstarch, water and vinegar; cook until thick, stirring continually. Remove from heat and stir in catsup and Gin; cover.
Combine pork, 1 tbsp cornstarch, flour, salt, egg whites, baking powder and oil; deep fry until brown (starting on high heat and reducing to medium). Remove pork and drain on paper towels.
Using fresh oil, sauté onion, carrots and bell peppers; drain oil. Add bamboo shoots and pineapple. Combine all ingredients and serve immediately.
Chicken Enchiladas – Cindy
4-6 Chicken Breasts, boiled and cut
into small bite size pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint sour cream
1 small can diced green chilies
1 can chopped olives
1 cup cheddar or jack cheese, grated
Mix all above ingredients and place a large spoonful in flour tortilla or a corn tortilla
that has been softened in hot oil. Roll and place in 9×13 pan. Cover with remaining
sauce. Bake at 350º for 45 minutes.
Pork Chile Verde
INGREDIENTS
1 picnic pork shoulder
1 recipe salsa verde
cumin
salt
pepper
DIRECTIONS
Cut pork into 2-inch chunks. Spread out and sprinkle liberally with cumin, salt, and pepper; massage into meat. In large porcelain or stainless steel Dutch oven, brown pork in small batches so as not to overcrowd pan. Return all pork to pan and cover with salsa verde. Simmer until tender.
Serve with tortillas, shredded lettuce, diced tomatoes, shredded cheese, sliced avocado, pickled jalapeños, refried beans, and cilantro lime rice.
Tamales
INGREDIENTS
1 lb cornhusks, soaked
Meat
3 lb chicken or pork shoulder, cooked and shredded
2-3 cloves garlic, minced
1 tsp salt
pepper to taste
½ cup flour
½ cup vegetable oil
5 cans (8-oz each) tomato sauce
1 can (28-oz) Los Palmos red enchilada sauce
Masa
2½ lbs yellow corn masa
chili powder
1 tsp salt
2½ tsp baking powder
½ cup Crisco shortening
DIRECTIONS
Soak cornhusks in water.
Place meat in a large pot; add water to cover meat plus about 3 inches. Add garlic, salt and pepper; boil until meat is tender and fully cooked (olives can also be added). Remove meat from pot, reserving liquid.
In a large pan, lightly brown flour in oil; add tomato sauce, enchilada sauce, and cooked meat. Bring to a boil.
Mix masa, salt, baking powder, and enough chili powder to change the color of the masa mixture light pink (2 tbsp). Melt shortening and add to masa mixture along with enough of the reserved liquid (approximately 7 to 8 cups) to moisten the mixture. Masa should be moist enough to stick together when rolled into balls and/or patted out.
Lay out cornhusks. Place an egg-sized scoop of masa on each cornhusk and pat flat. Masa should be about ¼” thick. Place approximately two large tablespoons of meat mixture in the center of the masa; roll cornhusk from the sides until ends of masa touch. Flatten corn husk and fold up from bottom and in from sides; place in steaming pan. Steam for approximately 1 hour; check for doneness.
Remove cornhusks and serve with remaining red sauce.
Chicken Gyro
On vacation in Corfu, Greece, we visited a small waterside restaurant where we ate the most amazing gyro. Moist and tender, this true Greek gyro was nothing like the meatloaf-like gyro we find in the US. This chicken version is a delicious reminder of our experiences on this family vacation.
INGREDIENTS
4 lbs boneless, skinless chicken thighs
Marinade
2 tbsp garlic, minced
⅓ cup lemon juice
⅓ cup plain greek yogurt
2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
3 tbsp dried oregano
2 tsp salt
pepper
Sauce
2 English cucumbers, diced with water squeezed out
2½ cups plain greek yogurt
2 tbsp lemon juice
3 tbsp extra virgin olive oil
1 tsp garlic, minced
1 tsp salt
pepper
Salad
1 English cucumber, diced
4-5 tomatoes, seeded and diced
½ large red onion
¼ cup fresh parsley, chopped
salt and pepper
Flat bread or pita (Omit for GF)
DIRECTIONS
Combine marinade ingredients in a gallon Ziploc bag; add chicken and marinate in the refrigerator (3 to 24 hours[overnight is best]). In a medium mixing bowl, stir together sauce ingredients a minimum of 30 minutes prior to serving. Next, combine all salad ingredients in a separate bowl. Refrigerate sauce and salad until ready to serve.
Grill marinated chicken.
To serve, place some of the salad mixture in the center of flat bread; top with chicken and sauce.
Carne Asada Tacos
INGREDIENTS
Sauce:
½ cup lime juice
2 cans (220g each) El Pato jalapeño sauce
1 tbsp chicken Better than Bouillon
2 tsp oregano
1 tbsp liquid smoke
2 tsp chili powder
1 tsp onion powder
¾ tsp garlic powder
¾ tsp cinnamon
¾ tsp cumin
Meat:
5 lbs carne picada (diced beef)
1 cube butter
Finishings:
1 white onion, diced
1 bunch cilantro, stemmed and chopped
100% corn tortillas
limes, cut into wedges
In a saucepan, combine all sauce ingredients; bring to a boil and reduce heat to simmer. Heat a large sauté pan over high heat until hot; melt butter, add carne picada and brown. Once beef is sufficiently browned, turn off burner and stir sauce ingredients into meat. Allow the heat from the pan to evaporate most of the moisture from the sauce. In a separate bowl, stir together onion and cilantro.
Serve carne asada on corn tortillas topped with onion mixture and a wedge of lime.
Corn Dog Batter
INGREDIENTS
2 cups flour
2 cups corn meal
½ cup sugar
2 tsp salt
1 egg
1 tbsp vanilla
Milk
Grandma’s Tostadas
INGREDIENTS
1 lb hamburger
½ onion
Garlic salt
Lawrey’s seasoned salt
1 can (15 oz) Dennison’s Chili Con Carne
100% Corn tortillas
1 can (28 oz) refried beans
Cheese, grated
Lettuce, shredded
1 can slivered beets
1 can slivered green beans
1 can slivered carrots
Avacodo, sliced
Onion, diced
Olives, sliced
DIRECTIONS
In a medium skillet, combine hamburger, onion, garlic salt and Lawrey’s seasoned salt; thoroughly cook. Drain fat. Add chili con carne and heat through. Warm refried beans. Heat vegetable oil and fry corn tortillas individually until hard. Build tortilla beginning with the fried tortilla, refried beans, meat, and other toppings. Cover with Grandma’s Taco Sauce.
Grandma’s Mexican Salad
INGREDIENTS
1 to 2 lbs hamburger
1 yellow onion, chopped.
Lawrey’s seasoned salt
1 can kidney beans
1 can black olives
lettuce
celery
carrot, grated
cucumber, diced
tomato, diced
avocado, diced
½ cup mayonnaise
ketchup
1 bag Fritos
DIRECTIONS
Fry pounds hamburger with chopped onion and Lawrey’s seasoned salt to taste. When cooked, add kidney beans and olives and heat through. Make a green salad with lettuce, celery, carrot, cucumber, tomato and avocado. Mix mayonnaise and a few squirts of catsup and dress the salad. Add cooked meat to salad and last add a bag of Fritos.
Teriyaki Flank Steak (Chieko)
INGREDIENTS
1 cup beef bullion (or 2 beef bullion cubes dissolved in 1 cup hot water)
1 tsp seasoned salt
⅓ cup onion, chopped
⅛ tsp garlic powder
1 tsp salt
½ cup soy sauce
2 tbsp fresh lemon juice
2 tbsp honey
DIRECTIONS
For the marinade, combine bullion, seasoned salt, onion, garlic powder, salt, soy sauce, lemon juice and honey. Remove membrane and fat from flank steak (do not score). Cut steak into 1” diagonal strips and place in marinade for approximately 24 hours. Remove meat from marinade and drain. Broil or grill the meat. Serve with fluffy white rice tossed with peas and mushrooms if desired.
Breakfast Burritos
INGREDIENTS
sage breakfast sausage
mushrooms
onions
eggs
spinach
cheddar cheese, grated
tortillas, fresh home prepared preferred
mango salsa
DIRECTIONS
Fry sausage in frying pan until well browned; set aside. Sauté mushrooms and onions; combine with sausage and set aside. Scramble eggs; mix in spinach and cook until spinach is wilted and eggs are cooked through. Place all ingredients in desired proportions in fresh tortillas. Serve with mango salsa.
Crio Bru-Spiced Pork Tenderloin (Sous-vide)
Sous-vide is a method of cooking in vacuum-sealed plastic pouches placed in a water bath at an accurately regulated temperature. This method cooks the item evenly, ensuring that the inside is properly cooked without overcooking the outside. The result is ridiculously moist, perfectly cooked food every time!
Crio Brü-Spiced Pork Tenderloin is perfect served over Red Cabbage and Wild Rice Slaw!
INGREDIENTS
2-3 tbsp Crio Bru
1 tbsp light brown sugar
2 tsp kosher salt
1 tsp black pepper (freshly ground)
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
½ tsp cayenne pepper
1 tsp onion powder (optional)
2 lb pork tenderloin
prepared mustard
DIRECTIONS
Prepare sous-vide and preheat water to 57˚C.
In a mixing bowl, combine all ingredients except pork and mustard. Rinse tenderloin and pat dry with paper towels; rub with a very thin layer of mustard (just enough to help spice mix to stick). Press spice mix onto all sides of tenderloin. Once evenly coated with the rub mixture, place tenderloin in a vacuum seal bag and vacuum seal.
Fully submerge sealed tenderloin in preheated sous vide bath for about 90 minutes (up to six hours).
Heat a cast iron frying pan and brown on all four sides for about one minute per side. Rest for 2-3 minutes before slicing into ¼ slices (against the grain).
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