Combine all ingredients into a medium saucepan. Bring to a simmer over medium heat. Simmer for 5 minutes. Taste and check for seasoning. If the sauce is not sweet enough, add a little more sugar. If it is not hot enough, add more pepper or chipotle. Contine to simmer until thick, about 5 minutes more.
Remove from heat and let cool.
Note: This sauce can be made several days ahead of time. Cool and refrigerate, covered, until ready to use. Sauce will keep for several weeks.
Combine all ingredients in a small bowl or container and stir well to blend. If mixture lumps up, break up the lumps. Shake or stir before use.
INSTRUCTIONS FOR RIBS:
Preheat the oven to 400 degrees. While the oven is heating, place the beer in a small pot and bring to a boil. Reduce the beer to a simmer and reduce to about 1 cup. This should take about 5 minutes.
While the beer is reducing, place ribs in a heavy roasting pan. Rub the mixture all over the ribs. Pour the beer around the ribs, then cover the pan tightly with plastic wrap, then aluminum foil. Make sure the plastic wrap is covered by the foil!
Bake the ribs until they aer fork tender, about 1 1/2 hours. Check the ribs occassionally. While the ribs are baking, make the barbeque sauce (recipe follows on the next page.) When the ribs are tender, remove from oven and let cool.
To serve, brush the ribs with the sauce and grill over medium heat for about 3 minutes per side. Brush with more sauce and serve.
In a blender or processor, put in the cilantro leaves and chile. Add the water and puree to a smooth paste. Scrape down the sides of the bowl as necessary.
In a small pan, heat the cumin seeds over low heat until they started to smell nutty and aromatic. Remove from the heat, let cool and grind to a fine powder.
Add the ground cumin, yogurt, lemon juice, salt and pepper. Taste and adjust seasoning. Stir to blend thoroughly and chill before serving.
1 1/2 lb Cooked Chicken (dark), Lamb, Pork or Beef’, diced or ground
1 tbs Butter, clarified or 1/2 butter, 1/2 oil
1 Large Onion, small dice or minced
2 Garlic Cloves, minced
3 Tomatoes, cored and chopped
1 tbs Curry Powder
1 cup Yogurt
INGREDIENTS FOR SAMOSAS:
1 lb All Purpose Flour
2T Cilantro Leaves, chopped
2 1/2 tbs Vegetable Oil
1/4 tsp Cumin Seed
1/4 tsp Chile Powder
INSTRUCTIONS FOR KEEMA:
In a wok or heavy skillet, melt the butter over medium-high heat. Add the onion and garlic. Lower the heat and saute until the onion and garlic are translucent.
Add the tomatoes and curry powder, stirring to blend well. Increase the heat to high. Cook and stir utnil the liquid begins to reduce.
Add the meat and continue to cook until the dish is still moist but no liquid can be seen in the pan. ‘Taste and adjust the seasoning with salt and pepper.
Set aside to cool and use as a filling for samosas, or serve hot over rice for a main dish.
INSTRUCTIONS FOR SAMOSAS:
In a medium bowl, combine the flour, cilantro leaves, oil, cumin and chile powder. Using a wooden spoon, gradually add enough water to make a stiff dough. The consistency should be like cookie dough. Knead the dough for about 10 minutes. Pinch off small pieces of dough and roll them into golf ball size pieces. Let the dough rest for about 15 minutes.
After the dough has rested, sprinkle a small amount of flour onto the work surface. Roll out a ball of dough into a thin oval shape, about 9 inches long. Cut the oval in half, making two semi-circles.
Put a rounded teaspook of Keema filling into the center of each semi-circle. Brush the edges of each circle with a small amount of water and fold the edges over, making a triangle. Lightly press the edges to seal the dough.
Fry the samosas in oil that has been heated to 375 degrees. When they are golden brown, drain them on plenty of paper towels. Serve while hot.
1 lb Granny Smith Apples, peeled, cored and sliced
1 lb Sweet Apples (fuji, gala, etc.), peeled, cored and sliced
2 tbs Organic Sugar
1/2 tsp Cinnamon
1 tsp Lime Juice
1/2 tsp Vanilla
1 tbs Flour
INSTRUCTIONS FOR PIE CRUST:
Preheat oven to 400 degrees and prepare a 9 in glass pie plate by spraying with baking spray. Combine dry ingredients and stir with fork. Cut in chilled shortening with a pastry cutter until lumps are pea sized. Sprinkle in water one tbs at a time. Look for dough not to be too dry or too wet. Gather into a ball quickly, but do not knead. Marbling lines are okay. Squeeze in half to make two disks. Put in ziploc in frigerator to chill for 1 hour.
Rub flour on roller and countertop before rolling out dough. Roll out dough by working from the center out making a large, even, thin circle. Should aim for 2 inches larger than your pie tin. Use scraper to lift and place in pie plate. Fill with desired filling. Follow same instructions for top crust. Place top crust on top of filling and cut crusts to 1 in larger than pie plate. Tuck top crust under bottom crust. Use thumb and index finger of right hand to crimp crust together. Use a knife to create decorative vents. Reduce oven heat to 375 degrees and bake for 1 hour 20 minutes approx.
INSTRUCTIONS FOR FILLING:
Stir all ingredients together prior to while pie crust is chilling. Fill crust making sure to leave excess liquid out.
Put all the ingredients in a blender or food processor. Puree until smooth. Taste and adjust seasoning with salt, pepper or sugar. Transfer to a serving dish. Cover and chill before serving.
1 Large Golden Delicious Apple, peeled, cored and chopped
1/2 cup Golden Raisins
1/4 cup Pecans or Walnuts, chopped
1 tbs Apple Cider Vinegar
1/2 tsp Ginger, ground
1/2 tsp Cinnamon, ground
INSTRUCTIONS:
Combine all ingredients in a large saucepan. Bring to a boil. Reduce heat; simmer, stirring occassionally, for 5 to 8 minutes, or until cranberries are bursting. Chill until serving time. Freeze surplus in small containers. Makes about 4 cups of chutney.
In a skillet, saute the onion, green pepper and garlic in butter for 5 minutes or until tender. Remove from the heat. Stir in tomatoes and parsley. set aside. In a large bowl, combine the remaining ingredients. Stir in reserved vegetables. Cook on stove in frittata pan until done on both sides. Can also be baked in a 9″ pie plate at 350 degrees for 25-30 minutes. Let stand for 5 minutes before cutting.
Hellum's Kitchen 