3/4 cup Raw Sugar 1 Tbsp Wheat Flour 1 Tbsp Fine Yellow Cornmeal 4 Eggs 1/4 c Milk 1/4 c Unsalted Butter melted 1/3 cup fresh lemon juice with pulp 1 9" unbaked pie shell Whipped cream topping (Optional)
Believe it or not the original recipe called for twice as much sugar but that is way too much! But if you must, you must!
Combine sugar, flour and cornmeal in a bowl and add eggs beat for a minute or two together.
Stir in melted butter
Add lemon juice with pulp
Pour into pie shell
Cover edges of shell with foil (to prevent burning)
Bake in preheated 375 degree oven for 45 min.
Uncover the edges for the last 15 minutes of baking
Cool and let set up before serving or you can refrigerate 3 hrs to overnight before serving.
1 1/2 lbs Chuck Roast 1/2 tsp Sea Salt 1 can of dark Beer 1 tsp heaping of ground Cumin 1 Tbsp Coconut Oil
1 lb of Dry Red Beans 1 lb of Dry Pinto Beans 1-1/2 tsp Sea Salt 2 tbsp Garlic Powder 1/2 tsp Red Pepper 2 tsp Chili Pepper 1/4 tsp red Chili Pepper flakes 1 Tbsp ground Cumin Water
1 cans rotele (tomatoes w/diced chili)
The reason I cook the beans separate from the meat is so that I can correctly portion meat to beans. Sometimes we prefer less meat and just reserve extra in fridge for making tacos or something at another meal. Warn people it has beer if you take to oneg but honestly the alcohol has all evaporated away.
Wash chuck roast and pat dry with paper towel
Trim chuck roast of excess fat (toss excess fat)
Cut chuck roast into 3/4" pieces
Put coconut oil into a frying skillet (I use cast iron)
When hot (not smoking) place chuck roast in pan.
Let cook on medium high heat and flip after 4-5 minutes
Let cook another 4-5 min on the other side
Add beer to small crockpot with 1/2 tsp salt. 1 tsp heaping cumin.
Add semi cooked chuck roast into this crockpot.
Cookovernight on low
In another crockpot put rinsed beans
Add 1 tsp salt, 1 Tbsp garlic powder ( or 4 cloves), 1/2 tsp red pepper, 1 heaping tsp of cumin
Cover beans with water to about 3-4 inches above bean line.
Cook overnight on low
In the morning add meat to bean mixture as well as rotele,
Add ingredient to your taste
Not including spices this cost me about $12 for the batch and it should serve between 12-20 people for an oneg gathering. If it is used as main meal it will serve about 10 people.
Dressing 1/3 cup low sodium soy sauce 1/3 cup rice wine vinegar 2 Tbsp fish sauce 2 Tbsp asian sriracha chili sauce, 2 tablespoons sesame oil 3 tbsp Sweet Thai garlic chili sauce 1/3 cup water
This dish can be used for family dinners or gatherings. If taking to an oneg make sure to refrigerate. Bring extra dressing with you or do not add dress until ready to eat as noodles will absorb dressing and become dry.
Put rice noodles into bowl with hot water and set aside to soften.
Sautee diced chicken breast in pan under med high heat with coconut oil.
Add to the chicken the spices (salt, black pepper, garlic powder, onion powder, ginger powder).
Stir fry in pan until cooked thoroughly.
Set aside when cooked fully at low temperature
To make dressing combine all ingredients; soy sauce, rice wine vinegar, fish sauce, sriracha, sesame oil,sweet Thai garlic sauce and water.
Beat or blend dressing to combine all ingredients into suspension.
Check rice noodles if they need to be softer heat water to a slow boil and place rice noodles into water about 5 min until fully soft.
Remove noodles from water, place in sieve and wash thoroughly with cold water to stop the cooking and remove excess starch.
Place noodle in large salad bowl, add chicken mixture, add sliced lettuce, scallions, julienne carrots and cucumbers, and pour dressing over the top.