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Ingredients:
- 2 Cans of Chickpeas, rinsed and drained
- 4 Cloves of garlic, crushed
- 1/2 Cup of water
- 1/4 Cup sesame seed paste
- 3 Tbls lemon juice
- 2 Tbls extra-virgin olive oil
- 3/4 tsp salt
- 1/4 tsp black pepper
Directions:
- In a food processor, add beans and garlic and pulse 5 times until chopped
- Add remaining ingredients and pulse until smooth. Make sure to scrape down sides.
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Ingredients:
- 12 cups of water
- 1 cup of pickling salt
- 1 cup of dark brown sugar
- 2 Bay leaves
- 1 hand full of peppercorns
- 4 Sprigs of Thyme
- 2 Sprigs of Rosemary
Directions:
- Combine water, pickling salt and brown sugar in a large pot and bring to a boil. Stir until ingredients are completely dissolved.
- Lower heat to a simmer and add rest of ingredients. Simmer for 5 minutes.
- Allow solution to completely cool to room temperature.
- Place meat in a ziplock bag. Pour solution over meat and air-tight seal. Put meat bag in a pan and put in the fridge for 12-24 hours.
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Ingredients:
- 2x Chickens (2.5 to 3Lbs each)
- 4 Cloves Elephant garlic, quartered (or 8 cloves of regular garlic)
- 2x Lemons, quartered
- 1 1/2 cups Applesauce (no sugar added)
- 1/3 cup Favorite poultry dry rub
- 1/4 cup Worcestershire sauce
- 10 sprigs Thyme, rough-chopped (about 1/4 cup)
- 5 sprigs Rosemary, rough-chopped (about 1/4 cup)
- 5 sprigs Sage, rough-chopped(about 1/8 cup)
Directions:
- Prepare grill for indirect cooking over medium/high heat (350-375deg)
- Combine the lemons, garlic, herbs and 1 Tbs of the rub in a mixing bowl and stir to combine
- Combine the applesauce and Worcestershire sauce in a small bowl
- Remove the innards from each chicken, rinse them well, then pat the outside of each dry with paper towels
- Stuff each with half of the lemon, garlic and herb mixture
- Smear the entire outside of each chicken liberally with the applesauce mixture
- Coat the outside of each chicken equally with the remaining rub
- Set the chickens in a 9" x 13" disposable aluminum pan facing in opposite directions
- Cook the chickens indirect for 90 minutes
- Flip each chicken over in the pan and continue cooking for 30 minutes or until thigh temp is 180deg
- Flip each chicken over again and continue cooking for 10 minutes
- Remove pan from the grill, tent with foil and let the chickens rest for 15 minutes
- Serve
Author:
Patio Daddio BBQ
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Ingredients:
- 1/2Lbs 80/20 ground beef
- 1/2Lbs ground lamb
- 1/2Lbs ground pork
- 1/2 Cup finely grated parmesan
- 1 egg
- 2 tsp pork dry rub
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp red pepper flakes
- 1/3 cup Panko bread crumbs
- 2 Cups cheddar cheese, finely grated
- 1 Pkg. thick cut bacon
- toothpicks
Directions:
- In a large mixing bowl combine pork, lamb, ground beef, parmesan, egg, spices and bread crumbs. Mix ingredients well with hands.
- Roll into 1oz. balls
- Wrap in half strip of bacon and skewer on a toothpick
- Sprinkle with pork rub
Author: Ben Wade
Nutritional Facts:
- It's pretty bad for you... :)
Rating: 5
Comments:
Ingredients:
- 1 lb tortellini
- 1 cup grape tomatoes - halved
- 5 carrots - sliced thin
- 1/4 cup favorite olives
- 8 oz. fresh mozzarella balls
- 1 cup olive oil
- 1/2 tsp whole fresh thyme leaves
- 1 Tbs minced garlic
- 2 lemons, zested
- 1/4 cup freshly squeezed lemon juice
- 1 tsp Dijon mustard
- 2 Tbs white wine vinegar
- 2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- grated Parmesan for the top
Directions:
- Cook pasta per directions on box
- Toss pasta, tomatoes, olives, mozzarella and carrots in large bowl
- Heat olive oil in a medium saute pan and add thyme, garlic, and lemon zest. Cook over low heat for 1min. Turn off heat. Add lemon juice, mustard, vinegar, salt and pepper. Pour mixture over pasta
Author:
Picky Cook
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