1 cup mayonnaise
2 tbsp ketchup
2 tbsp chili sauce
1 tsp white vinegar
1/4 cup sweet pickle relish
1/4 cup dill pickle relish
2 tsp onion powder
2 tsp agave sweetener
2 tsp ketjap manis (or 2 tsp soy sauce or liquid aminos and a little extra agave sweetener)
1 tsp salt
Combine all ingredients. Refrigerate for several hours before using.
(updated 4/2023)
INGREDIENTS
2 red onions
¾ cup white wine vinegar
⅓ cup water
1 tbsp sugar
1 tbsp honey
1 tsp salt
5 whole peppercorns
DIRECTIONS
Thinly slice onions and rinse under cold water; place onions in 32-oz mason jar. After about 15 seconds, strain out water leaving onions in jar. In saucepan, combine vinegar, honey, and salt; heat to simmer. Pour vinegar mixture over onions; add peppercorns. Seal the jar, shake, and refrigerate for at least an hour. If necessary, press onions down using a wooden spoon to submerge. Onions can be stored in the refrigerator for up to 2 weeks.
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.
INGREDIENTS
1 lb hot sausage
1 lb sage (or regular) sausage
2 cans (4-oz each) water chestnuts, drained and chopped
2 onions, minced (divided)
2-3 cups celery, thinly sliced (with leaves)
1 lb mushrooms, sliced
5 cups chicken stock
1½ cubes butter
1 tbsp Italian Seasoning
1 tbsp parsley flakes
2 tsp marjoram flakes
1 tsp ground sage (add an additional ½ tsp sage if not using sage sausage)
¾ tsp ground black pepper
¼ tsp oregano leaves
16 cups bread, cubed and dried1
1 cup dried sweetened cranberries
pistachios (or pine nuts, roasted)
pepitas (optional)
DIRECTIONS
Place both sausages in large sauté pan and brown; add water chestnuts. Place browned sausage mixture in a large mixing bowl and set aside, reserving drippings in sauté pan.
Add 1½ onions and celery to sauté pan with a small pat of butter and cook until onions are translucent. Place celery mixture in a separate bowl and set aside. Add remaining onion, mushrooms, and a pat of butter to sauté pan. Sauté until mushrooms have release a significant amount of liquid. Pour liquid into a separate bowl and reserve. Continue to sauté mushrooms to desired doneness; add to celery mixture.
In a large stock pot, combine liquid from mushrooms plus enough chicken stock to total 5 cups of liquid; add butter. Stir in Italian Seasoning (or substitute Herbes de Provence), parsley flakes, marjoram, sage, black pepper, and oregano. Bring to a boil. Stir in onion and celery mixture; return to boil. Remove from heat; immediately add bread crumbs and carefully stir to moisten. Cover with lid and allow the stuffing to sit for five to ten minutes.
After liquid is absorbed2, stir in all remaining ingredients, reserving some of the dried cranberries, pistachios (or pine nuts), and pepitas (optional). Place stuffing in two 9×13 pans and heat under broiler until the top is slightly browned. Top with reserved dried cranberry mixture.
Notes:
1 For best results use baguettes.
2 If too moist, prior to stirring in final ingredients, gently spread stuffing on a baking sheet keeping bread as intact as possible. Place in a 350º oven and allow to dry to desired moisture level, stirring occasionally.
(Updated 12/27/2023)
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).
This side dish is based on a recipe from Great Grandma Lena. Grandma was a proper southern lady. Born 11 August 1901 in Missouri, at three years old her family moved by covered wagon to Dover, Arkansas. The slow journey took over a week. At 17, she married Wilmer (Sr). Grandpa (Jr) was the youngest of their four children. In 1936, the family moved to Southern California. They made the trek in a car with a rumble seat.
Grandma Lena’s recipe for Southern Sweet Potatoes is a Thanksgiving tradition. The celebration just wouldn’t be the same without them!
INGREDIENTS
4 cups sweet potatoes, cooked and mashed
½ cup white sugar
4 eggs beaten
1¼ cubes butter melted
2 cups half-and-half
¾ tsp cinnamon
¾ tsp nutmeg
½ tsp allspice (optional)
2 tsp vanilla (optional)
Topping
4 cups chopped pecans
2 cups light brown sugar packed
1½ cups melted butter
DIRECTIONS
Combine sweet potato ingredients; pour into 9×13 pan and bake for 30 minutes at 375° to 400°. Remove from oven. Combine topping ingredients and spread over sweet potatoes. Return to oven and bake an additional 10 to 12 minutes. Serve hot.
(Revised Dec 2022)
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.
INGREDIENTS
6-8 árbol chilies
7-8 tomatillos
⅓ medium onion
2-3 roma tomato
2 serrano chilies or jalapeños
cilantro to taste (1 bunch)
2 cloves garlic
1 tsp chicken & tomato boullion
DIRECTIONS
Roast árbol chilies, being careful not to burn; place in blender. Roast tomatillos, onion, serrano chilies. Once the tomatillos begin to brown, add roma tomatoes and heat until contents are browned; add to blender. Add remaining ingredients to blender; blend to desired consistency.
In the 1970s and 1980s, our family would frequently make the drive to Pomona to eat at Espiau’s Mexican Restaurant. At that time it was located on the west end of Holt. The restaurant dates back to the early 20th century and was founded by an early Pomona Valley pioneer. The business moved to the Claremont in the 1990s and can still be found in the Claremont Village. Our family’s favorite dish there is the Tostada Salad. Their tostada is unique. Instead of salsa, their’s is topped with a vinaigrette. This recipe is my attempt to replicate their dressing.
INGREDIENTS
1 cup red wine vinegar
3 tbsp water
¾ cup vegetable oil1
⅓ cup sugar2
2 tbsp Lowry’s seasoned salt
1 tbsp onion powder
¼ tsp black pepper, finely ground
¼ tsp dried oregano
DIRECTIONS
Place all ingredients in a jar; shake to combine. Allow several hours for flavors to meld. Store in refrigerator.
Notes:
1Extra virgin olive oil or avocado oil can be substituted, but become semi-sold in the refrigerator and require time at room temperature or under warm water to return to a liquid state.
2Substitute monk fruit sweetener for a low calorie/carbohydrate version.
INGREDIENTS
1 bottle (20-oz) Dr Pepper
2 cups ketchup
1 cup brown sugar
¼ cup honey
¼ cup vinegar
2 tsp liquid aminos
1 tsp fish sauce
1 tsp chipotle chili powder
½ tsp garlic powder
½ tsp salt
¼ tsp ginger powder
¼ tsp galangal powder (or substitute an additional ¼ tsp ginger)
DIRECTIONS
Combine all ingredients and boil until thickened.
Note: For Dr Pepper, root beer or cola may be substituted. In place of liquid aminos and fish sauce, 1 tbsp Worcestershire sauce may be substituted.
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).
This recipe came from Joyce Updegraff, our neighbor two doors to the west of our home on Tudor Street.
INGREDIENTS
2 cups apples (chopped)
1 egg, slightly beaten
¼ cup vegetable oil
1 cup sugar
1 tsp cinnamon
1 tsp baking soda
¼ tsp salt
1 cup flour
1 cup pecans, chopped
DIRECTIONS
Mix together apples and egg. Stir in oil, sugar, cinnamon, baking soda, and salt. Mix in flour. Add chopped nuts and pour into an 8×8 baking dish. Bake at 350º for 35 minutes.
INGREDIENTS
Biscuits
4 cups flour
¼ cup baking powder
1 tbsp baking soda
1 tsp salt
1½ cups cold butter, grated
2 lg eggs, beaten
1½ cups buttermilk
Glaze
1 egg, beaten
1 tbsp buttermilk
In a large bowl, whisk together dry ingredients. Cut in butter using a Pasteur blender until the pieces are a consistent size, about the size of peas. Stir in eggs and once combined add buttermilk and stir until dough comes together. Rest covered in refrigerator for at least 30 minutes.
Preheat oven to 400°. Line baking sheet with parchment paper.
Scrape dough out of bowl onto floured work surface. And flatten to about 1/2” thick. Cut out biscuits. Collect scraps and repeat. Place biscuits on parchment-lined baking sheet with biscuits touching.
In a small bowl, beat together egg and buttermilk. Brush mixture on top of biscuits.
Place in oven and bake until browned, 15-20 minutes. Allow the biscuits to cool slightly before removing from baking sheet. Serve with fried eggs and sausage gravy.
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.
INGREDIENTS
2 cups pinto beans
1 onion, diced (or 1 tbsp onion powder)
1 sachet ham bouillon
1 sachet sazón
½ tsp cumin
½ tsp salt
4½ cups water
2 tbsp lard or butter
DIRECTIONS
Rinse beans. Combine all ingredients except lard (or butter) in Instant Pot. Cook at high pressure for 60 minutes. Release pressure to open; stir in butter. Blend with hand mixer or emersion blender.
(Revised 8/20/2022)
⅛ tsp Mexican oregano
½ tsp salt
1 tsp garlic powder
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.
INGREDIENTS
1 cup mayonnaise
½ cup barbecue sauce
¼ cup prepared mustard
2 tbsp apple cider vinegar
1 tbsp lemon juice
1 tbsp honey
¼ cup sugar
½ tsp garlic powder
¼ tsp chipotle chili powder
⅛ tsp MSG (optional)
DIRECTIONS
Combine all ingredients.
INGREDIENTS
3 cups raspberry preserves
1 cup ketchup
1 cup brown sugar
1 tbsp molasses
1 tsp garlic powder
½ tsp galangal powder
½ tsp ginger powder
½ tsp chipotle chili powder
½ tsp mustard powder
½ tsp fish sauce
DIRECTIONS
Combine all ingredients.
INGREDIENTS
36 oz Sidral Mundet (Apple Soda)
2 cups ketchup
1 cup brown sugar
¼ cup honey
¼ cup white wine vinegar
2 tbsp burbon
2 tsp molasses
2 tsp hickory liquid smoke
1 tsp garlic powder
1 tsp ancho chili powder
½ tsp mustard powder
¼ tsp ginger powder
¼ tsp galanga powder
¼ tsp fish sauce
DIRECTIONS
Combine ingredients in saucepan; boil until desired thickness.
INGREDIENTS
Rolls
1 cup water
1 cup milk
½ cup butter
2 tbsp yeast (instant)
½ cup sugar
2 tsp salt
4 eggs, room temperature and lightly beaten with fork
8-10 cups flour
butter, softened
brown sugar
cinnamon
Frosting
1 pkg (8-oz) cream cheese, softened
¼ cup butter, softened
⅛ tsp salt
1 ½ cups powdered sugar
1-2 tsp vanilla extract
DIRECTIONS
Rolls
Combine water and milk to a saucepan and heat to near boiling. Pour water/milk mixture into bowl of stand mixer; melt in butter. Add sugar and salt; mix to dissolve. Mix in 4 cups of flour; check temperature (should be approximately 99°). Mix in yeast; add eggs. Mix in 4-6 cups flour, until is elastic, and not sticky. Knead for 4 to 5 minutes.
Remove dough to an oiled bowl. Roll dough over to coat and cover with plastic wrap sprayed with cooking spray; allow to rise in a warm place until dough has doubled in size. Punch down; divide in half.
Roll out two rectangles of dough to ⅓ to ½ inch in thickness. Rub softened butter over dough; sprinkle with brown sugar and cinnamon. Roll and slice into rolls and place on large baking sheet lined with parchment, release foil, or silpat. Let rise a second time covered with a plastic wrap sprayed with cooking spray. When doubled, bake at 350° for 15 minutes.
Frosting
In a mixing bowl, beat together cream cheese and butter. Mix in salt, powdered sugar, and vanilla.