Mozarella Cheese

• 1 GALLON Milk
• 1 1/2 TSP Citric Acid
• 1/2 TSP Cheese Salt
• 1/2 TABLET Rennet

Step 1

Measure out 1 CUP of water into a small bowl. Add the citric acid and stir until dissolved. Measure out 1/4 CUP of water and dissolve a 1/2 TABLET.

Step 2

Pour the citric acid solution, followed bgy a gallon of milk into a pot. Set the pot over medium high heat and warm to 90 degrees farenheit, stirring gfen tly. Keep a very close wath on the temperature and make sure not to heat the milk to far above 90 degrees.

Step 3

Remove the pot from the heat, pour in trhe rennet solution and stir for 30 seconds. Cover the pot and leave undisturbed for 10 minutes.

Step 4

The milk should have set and feel like soft tofu. If not, you can cover and wait until the curd forms (another 20-30 minutes). Gently cut the milk, now known as curd, into uniform pieces creating a grid pattern.

Step 5

Warm the pot over medium heat to no more than 106 degrees farenheit. Watch the temperature carefully. Stir the curds slowly as they warm but don't break them up too much. The curds will eventually clump together.

Step 6

Remove the pan from the heat and continue stirring gently for another 5 minutes. Ladle the curds into a microwave-safe bowl with a slotted spoon.

Step 7

Microwave the curds for 1 miute. Drain off the whey. Put on rubber gloves and fold the curd over on itself a few times.

Step 8

Microwave the curds for another 30 seconds and check their internal temperature. If the temperature has reached 135 degrees farenheit, continue with stretching the curds. If not, microwave the curds in 30 secon intervals until they reach 135 degrees farenheit.

Step 9

Sprinkle the cheese salt over the cheese and squish it with your fingers to mix it in. Stretch and fold the curds repeatedly. The curds will begin to tighten and to take on a glossy sheen. Now you can shape the mozarella into large or small balls.

Storage

To store the mozarella cheese, place it in a small container. Mix a teaspoon of salt with a cup of whey and pour over the mozarella. Cover and refrigerate. It will last up to a week.

Shrimp on the Barbie

Start with some larger shrimp. Peel them and stick them on a skewer.


In a small sauce pan, mix all of this tastiness until it is a liquid:

• 1/4 CUP Butter
• 1 TBSP Old Bay
• 1 TBSP Brown Sugar
• 1/2 TSP Garlic Powder
• 1/2 TSP Onion Powder
• 1/2 TSP Cumin
• 1/4 TSP Cayenne Pepper
• 1 TBSP Garlic, minced

Baste the shrimp with above sauce. Place on hot grill. Cook 2.5 minutes on each side.

Perfect Chili

Perfect Chili:

• 1 POUND Ground Beef
• 1 LARGE Yellow Onion, Diced (More is better!)
• 4 Jalapeno Peppers, 2 Serrano Peppers, de-seed and Dice finely
• 2 TBSP Garlic, Minced
• 2 TBSP Chili Powder
• 1 TBSP Ground Cumin
• 1 TBSP Paprika
• .5 TSP Cayenne Pepper
• Kosher Salt and Black Pepper
• 3 TSP Tomato Paste
• 1.5 CUP Beef Broth (Low-Sodium if possible)
• One 28oz CAN Whole Peeled Tomatoes, Crushed
• Two 15.5oz CANs Kidney Beans, Undrained
• Sour Cream, Shredded Cheese and Sliced Scallions for serving
• Cooking Oil

Meat:

Add 2 TSP cooking oil to a pan over medium-high heat
Brown the Group Beef, breaking into small bits as you go
Remove beef, transfer to a plate, leaving as much juice in the pan as possible

Onions:

Reduce to medium
Add onions and cook until glassy, stirring occasionally (about 10 minutes). Add oil if needed.

Chilis and Garlic:

Add chilis, stir and cook until softened (about 8 minutes)
Add garlic and stir continuously for 2 minutes

Spices:

Add Chili Powder, Cumin, Paprika, Cayenne, 1/4 TSP Salt and Tomato Paste
Stir continuously for 2 minutes until onions are coated and fragrant

Wet Stuff:

Stir in the Beef Broth and the Crushed Tomatoes
Bring to a Boil
Stir in the Cooked Ground Beef (and any accumulated liquid)
Reduce to Medium-Low, Simmer (partially covered) for 30 minutes

Beans:

Stir in the Kidney Beans and their Liquid
Simmer, uncovered until the chili is thickened, about 30 minutes
Add Salt and Pepper to taste (I use virtually no salt)

Serve!

Top with Sour Cream, Finely Diced Green Scallions, TBSP of Shredded Cheese all stirred up into the Chili

Broccoli Salad

This is the (Reverse Engineered) Soup Plantation Broccoli Salad

Broccoli Salad:

• 2 POUNDS Fresh Broccoli florets, cut into 1/2 chunks
• 1/4 CUP (Finely) Diced Red Onion
• 1 CUP Raisins (I like to throw in a handful of cranberries as well)
• 16 OZ Cashews (buy the broken bits-type; it's cheaper)
• 1 CUP Bacon Bits (if you're making your own, this might mean an entire pound of crispy-fried bacon)

Toss all of the above in a large bowl

Broccoli Salad Dressing:

• 1 CUP Greek Yogurt (can substitute with other no-flavor yogurt. NON-Fat is not adviseable. Try to get at least 2% fat)
• 3 TBSP Apple Cider Vinegar
• 3 TBSP Vegetable Oil
• 1/4 CUP Sugar

Add dressing to dry salad mixture, toss well. Let rest in refrigerator for 2 hours.

Spoon Bread Tamale Bake

• 1.5 LB Hambuger
• .25 CUP Olive Oil

Brown above. In separate pan, add:

• 1 CUP Onion, chopped
• .5 CUP Green Bell Pepper, Chopped
• .5 Cup Celery, Chopped

This is the "Holy Trinity"

• 1 TBSP Garlic, minced

Cook. Stirring until Onions are golden brown. Stir In:

• 12oz Can Corn or other Whole Kernel Corn
• 2.5 CUPS (1 LB 4 OZ) Canned Diced Tomatoes
• 1 TSP Salt
• 1.5 TBSP Chili Powder
• .5 TSP Pepper

Simmer 5 minutes. In a separate container Mix up:

• .5 CUP Corn Meal
• 1 CUP Water

Stir into main mixture. Simmer Uncovered for 10 minutes. (OPTIONAL) Add 1 CUP Olives.
Stir into 3 quart casserole dish

Heat, in Saucepan:

• 1.5 CUPS Milk
• 1 TSP Salt
• 1 TSP Butter

Stir until thickened. Remove from heat. Add:

• 1 CUP Grated Extra Sharp Cheddar
• 2 Eggs, Slightly Beaten

Pour over mixture. Bake, uncovered, for 40 minutes at 375

Makes 6 to 8 servings

Sweet Potato Pie

• 1 1/2 Cups Mashed Sweet Potatoes
• 2/3 CUP Brown Sugar
• 1 TBSP Melted Butter
• 1 Egg Slightly Beaten
• 1 CUP Milk
• 1 TSP Cinammon
• 1/4 TSP Ginger
• 1/3 TSP Allspice
• 1/8 TSP Salt
• 450 for 15 minutes then 350 until toothpick pulls clean

Jewish Rye Bread

• 2 cups unbleached bread flour (such as King Arthur®)
• 1 cup dark rye flour
• 3 tablespoons dry potato flakes
• 2 tablespoons caraway seeds
• 1 ½ tablespoons demerara sugar
• 2 ½ teaspoons instant yeast
• 1 ½ teaspoons sea salt
• 1 cup warm water
• ¼ cup canola oil
• ¼ cup sour pickle juice

Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and shaggy-looking.

Cover bowl with plastic wrap and let rest for exactly 30 minutes. Remove plastic wrap and knead dough in stand mixer with dough hook until smooth, firm, and only slightly sticky, 6 to 8 minutes. Turn dough onto a floured work surface and knead until smooth, 1 to 2 more minutes.

Form dough into a ball, place dough into an oiled bowl, and turn dough around several times in bowl to coat with oil. Cover the bowl with plastic wrap, set into a warm place, and let rise until nearly double, about 1 hour.

Grease a 5x9-inch loaf pan. Turn dough onto a lightly oiled surface, shape into a log, and place into prepared loaf pan. Cover with a cloth kitchen towel and let rise until top of dough has risen slightly over top of pan, 60 to 90 minutes.

Place rack in middle of oven and preheat oven to 350 degrees F (175 degrees C).

Bake loaf until golden brown and cooked through, about 35 minutes. The internal temperature of the bread should be 190 degrees F (90 degrees C). If loaf browns too quickly, cover loosely with a tent of aluminum foil with shiny side out. Remove from pan and cool on wire rack.