Here are some recipes I came up with. Most are a combination of other recipes, mixed together in a way I enjoy. I'll try to give citations wherever I remember them.
A note on measurements: Someday I will convert all of these recipes to be measured by weight. But, for now, t = teaspoon, T = tablespoon, c = cup, etc.
Oh, and degrees are in Fahrenheit.
Table of Contents
Combine 2T paprika, 2T freshly ground black pepper, 2t garlic powder, 2t dried oregano, and 1/2t cayenne, adding more spices if feeling more spicy. In a separate bowl, whisk 1c buttermilk, 1 egg, 1T salt, and 2T spice mixture. Add 4 skinless, boneless chicken thighs and toss to coat. Transfer to freezer bag and refrigerate overnight (at least 4 hours).
Whisk together 1 1/2c all-purpose flour, 1/2c corn starch, 2t salt, and remaining spice mixture, then add 3T of marinade from freezer bag and work with fingers. Add chicken and toss to coat. Heat over low enough vegetable shortening to go 1/3in up the side of a cast iron skillet. Once liquified, raise heat to 325° and hold there for duration. Cook chicken until golden, 5 - 10 minutes per side, adding more heat as necessary. Then transfer to sheet with wire rack and cook in preheated oven until internal chicken temp is ~180°. Serve.
Chicken and Waffles
Combine 1 1/4 cups all purpose flour with 1 t salt in large mixing bowl. Cut in 1 stick cold, cubed, unsalted butter with forks, making sure to leave plenty of pea sized chunks. Slowly mix in 1/2 cup ice water until dough is combined but not too sticky, using your hands if necessary, but working quickly so as not to warm the dough. Shape dough into disk, wrap in plastic, refrigerate for at least an hour.
Over medium-high heat, cook 1/2 lbs cubed bacon and 4 sliced green onion bottoms until crispy. Set aside to cool. In a large bowl, combine bacon and green onions with 1 lb diced asparagus, 5 oz log goat cheese, 1/4 cup heavy cream, 1 T extra virgin olive oil, some thyme, salt and pepper. On a lightly floured surface, roll refrigerated dough into a rough circle. Pile filling in the middle, fold and pleat edges of dough. In a small bowl, combine 1 egg yolk with a splash of water and brush liberally on crust. Preheat oven to 375 ° and bake for 40-50 minutes, until asparagus is fork-tender and crust is golden brown. Remove from oven and rest for half an hour. Slice and serve.
In a pot on the stove, combine 1 bottle of red wine with 1 quartered orange, 2 cinnamon sticks, 6 cloves, 3 star anise, and 1/2c sugar. Simmer (do not boil) for fifteen minutes and serve hot with an optional shot of dark rum (mit Schuss).
In medium pan heat 12oz fresh or frozen cranberries with 1c sugar, 2/3c red wine, juice of 1 orange until cranberries begin to burst. Smash cranberries with wooden spoon then add orange zest, grated ginger, grated nutmeg, 3 cinnamon sticks, 10 cloves, 10 allspice and simmer until sauce thickens. Cool and serve.
Slaw, Spicy Apple
Whisk together 1T honey, 1/2c mayonnaise, 1T sriracha, 1/2t garlic powder, 1/2t onion powder, 1/2t salt and refrigerate overnight (at least a few hours). Then add 1t apple cider vinegar, 1 julienned granny smith apple, 1c thinly sliced cabbage, and 1/2c thinly sliced red onion. Salt and pepper to taste.
Stew, Beef, the Great Pumpkin Beer Tasting
Heat 1 T olive oil in 6 qt dutch oven or other sturdy pot, then add 2 slices of bacon, chopped up. Cook on medium until bacon is crunchy. Remove bacon and add 2 lb of beef chuck, cubed and tossed in salt, pepper, and flour; browning in batches and then removing. Cook 1/2 chopped onion and 3 finely chopped cloves of garlic until just fragrant. Add 3 T tomato paste. Stir and cook until combined. Deglaze with 750 ml of red wine and then return beef and bacon to pot and add a generous bunch of sage, rosemary, and thyme. Cook ten minutes, stirring occasionally. Add 3 lb of cubed root vegetables and mushrooms and then add stock until covered (about 2 cups beef stock). Simmer for 3 - 6 hours, stirring gently from time to time. Salt and pepper to taste. Serve, or refrigerate for days.
Melt 3oz unsalted butter in saucepan and stir until browned. Remove from heat and stir in 4t sugar, 1t salt, and 10oz milk, followed by an egg. Add 7 and 1/2oz all-purpose flour and stir until smooth. Last, add 1 1/4t instant dry yeast and 1/4t baking soda, stirring to combine. Cover and refrigerate overnight (between 12 and 18 hours).
Preheat waffle iron to medium. Finely dice a jalapeno and mix into batter. Add batter so that it doesn't completely fill the iron. Cook for 5 to 7 minutes. Keep warm in 200 degree over until ready to serve.