Bourbon Barbecue Sauce

• 1 c. ketchup
• 1/3 c. bourbon
• 1/4 c. molasses
• 1/4 c. vinegar
• 1 tbsp. Worcestershire sauce
• 2 tsp. soy sauce
• 1/2 tsp. dry mustard
• 1/4 tsp. pepper
• 2 cloves garlic, crushed
• 1 tbsp. lemon juice

Mix well, let stand several hours.

by Tim Dineen

Bacon Potato Bake

• 1.5 kg potatoes, peeled and halved across
• 500 gr bacon, diced
• 500 gr shredded cheddar cheese, divided
• 1 medium onion, sliced
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon pepper, plus more to taste
• 2-3 garlic cloves, minced
• 1/2 cup green onion, chopped

1. Parboil potatoes: Boil the potatoes partially (about 10 minutes) so the time they have to cook in the oven will be reduced. Drain water and let cool.

2. While the potatoes are boiling, sauté the diced bacon, onion and garlic until the bacon is browned and the onions soft. Remove bacon and onion into a bowl, but do not get rid of the grease in the pan.

3. When the potatoes have sufficiently cooled, carefully slice them into disks.

4. In the same pan used for cooking bacon and onion, melt butter. Mix in flour and salt, stirring constantly to avoid burning the flour. As soon as the flour is mixed in, begin pouring in the milk, still stirring. Continue to cook until slightly thick, then add 2 cups of cheese and pepper, stirring until melted. Remove from heat.

5. Spoon and spread some sauce in the bottom of a 9 x 13 casserole dish. Make a single layer of potato. Sprinkle 1/2 of the bacon and onion mixture, then pour over half of the sauce. Then make a second layer of potato followed by the remaining bacon and onion mixture followed by more sauce. Sprinkle remaining 1/2 cup of shredded cheese.

6. Place the dish into an oven preheated to 350° F (175° C) and bake for 45 minutes or until the top is bubbling and golden. Let cool for 15 minutes before serving.

Top with chopped green onion. Salt and pepper to taste.

by Tim Dineen

Apricot Tart

• 1 cup plus 1 tablespoon unsalted pistachios, shelled and toasted
• 1/2 cup granulated sugar
• 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
• 1 large egg
• 1 teaspoon pure vanilla extract
• Pinch of salt
• All-purpose flour, for dusting
• 1 box (17 1/4 ounces) thawed puff pastry
• 1 1/4 pounds apricots (about 6), cut into 1/4-inch-thick wedges
• 1 large egg yolk
• 1 tablespoon heavy cream
• 2 tablespoons turbinado or other raw sugar
• 1/4 cup apricot jam

DIRECTIONS

Process 1 cup nuts and the granulated sugar in a food processor to combine. Add butter; process until a paste forms. Add egg, vanilla, and salt; process to combine. Set aside.

On a lightly floured surface, press edges of both pastry sheets together to form one large sheet. Roll out to a 9-by-17-inch rectangle; transfer to a baking sheet. Spread reserved pistachio mixture over dough, leaving a 3/4-inch border.

Position rectangle so that a short end is nearest you. Arrange apricots on top in 4 vertical rows, alternating direction in which apricots face from row to row. Fold in edges of dough; use your index finger to make a scalloped border. Refrigerate until cold, about 30 minutes.

Preheat oven to 400 degrees. Whisk together yolk and cream; brush egg wash over edges of tart shell. Chop remaining tablespoon nuts; sprinkle nuts and turbinado sugar over apricots. Bake, rotating sheet halfway through, until crust is deep golden brown and fruit is juicy, about 35 minutes. Let cool on a wire rack.

Meanwhile, heat jam with 1 1/2 tablespoons water in a small saucepan over low heat, stirring, until thinned, about 2 minutes. Pass through a fine sieve into a small bowl. Brush glaze over fruit.

by Tim Dineen

Apple Crisp Cheesecake

CRUST:

• 1/2 cup graham cracker crumbs
• 1/4 cup quick-cooking oats
• 4 teaspoons brown sugar
• 3 tablespoons butter, melted

FILLING:

• 2 packages (3 ounces each) cream cheese, softened
• 1/4 cup packed brown sugar
• 1 egg, lightly beaten
• 3 tablespoons sour cream
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground ginger
• 2/3 cup sliced peeled apple

TOPPING:

• 1 tablespoon all-purpose flour
• 1 tablespoon quick-cooking oats
• 1 tablespoon brown sugar
• 1/4 teaspoon ground cinnamon
• 2 teaspoons cold butter

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. springform pan coated with cooking spray; set aside.

For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple.

Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

by Tim Dineen

West African Peanut Stew

• ⅓ cup canola oil
• 2 lb. bone-in chicken thighs, skinned
• Kosher salt, to taste
• ¼ cup finely chopped ginger
• 1 large yellow onion, finely chopped
• 4 chile de arbol
• 1 tsp. ground coriander
• 1 tsp. turmeric
• ½ tsp. ground cumin
• ½ tsp. ground black pepper
• ¼ tsp. ground cinnamon
• ⅓ tsp. fenugreek seeds
• 3 whole cloves
• 2 tbsp. tomato paste
• ¾ cup peanut butter
• 1 cup diced plum tomatoes
• 1 lb. eggplant, peeled and cut into 1″ cubes
• 4 oz. okra, cut into 1″-thick pieces
• 1 fresh red chile, sliced
• Roasted, chopped peanuts, for garnish
• Cooked white rice, for serving

1. Heat 3 tbsp. oil in a 6-qt. Dutch oven over medium-high heat. Season chicken with salt and add to pot; cook, turning once, until lightly browned on both sides, about 10 minutes. Transfer to a plate, and set aside.

2. Add remaining oil to pot. Add ginger, onion, and chiles de arbol and cook, stirring, until soft, about 8 minutes; add spices, and cook, stirring, until fragrant, about 1 minute.

Add tomato paste, and cook, stirring, until lightly caramelized, about 3 minutes.

Stir in peanut butter, and then return chicken to pot along with 6 cups of water and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, partially covered, until chicken is half-cooked, about 25 minutes.

Add eggplant and okra, and cook, stirring occasionally, until chicken is cooked through and eggplant and okra are tender, about 30 minutes.

Season the stew with salt. Sprinkle with the red chile and peanuts.

Serve with rice.

by Tim Dineen

Suan La Tang - Hot and Sour Soup

FOR THE PORK:

• 1 tbsp. soy sauce
• 1 tbsp. brandy
• 1 tsp. cornstarch
• 4 oz. pork tenderloin, cut into ¼" cubes

FOR THE SOUP:

• 8 cups chicken stock
• 3 tbsp. soy sauce
• 3 tbsp. white wine vinegar
• 3 tbsp. cornstarch
• 1 tsp. ground white pepper
• 1 tsp. kosher salt
• ½ tsp. cayenne
• 12 oz. firm tofu, drained and cut into ¼" cubes
• ¼ cup cubed potato
• 6 shiitake or wood ear mushrooms, cut into ¼" pieces
• 1 egg, lightly beaten
• 1 tsp. toasted sesame oil
• 2 tbsp. finely chopped cilantro, to garnish

INSTRUCTIONS

1. For the pork: Combine the soy sauce, brandy, and cornstarch in a medium bowl; add pork, and toss until combined. Let sit at room temperature for 15 minutes.

2. For the soup: Whisk together stock, soy sauce, vinegar, cornstarch, pepper, salt, cayenne, and ¼ cup water in a 4-qt. saucepan, and bring to a boil over medium-high heat.

Add pork, reduce heat to medium-low, and cook, stirring occasionally, until soup thickens, about 30 minutes.

Add tofu, potatoes, and mushrooms, and cook until potatoes are tender, about 15 minutes.

3. Without stirring, slowly drizzle egg into simmering soup in a thin, steady stream. When egg strands float to surface, stir in oil. Ladle soup into serving bowls and garnish with cilantro.

by Tim Dineen

Pumpkin Soup

• 2 boneless pork chops, diced
• 1 jalapeno pepper with seeds, minced
• 1 cup celery, diced
• 4 carrots, diced
• 2 leeks, cut into rings
• 2 cans pumpkin
• 1 qt chicken broth
• 1 can coconut milk
• 2 cans white beans
• 1/2 cup brown rice
• 1/2 cup barley
• 1 tbsp lime juice
• 1 tsp jerk paste
• a few splashes Tabasco
• Salt and pepper

Pre-cook the rice and barley. Brown the vegetables and pork in a bit of oil.

Add broth, pumpkin, and coconut milk and simmer until vegetables are tender.

Add beans, rice, barley and a few splashes of tabasco, salt and pepper.

Heat through. Enjoy.

by Tim Dineen

Pumpkin Soup

• 4 qts Vegetable broth
• 2 cans pumpkin
• 2 cans coconut milk
• 1/2 cup Rum
• 2 cups cooked hominy
• 1 cup cooked wild rice
• 1 cup celery, diced
• 4 carrots, diced
• 1 onion, chopped
• 2 tomatoes, chopped (or 1 can diced tomatoes, drained)
• 2 tbsp asst chilies, finely chopped
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp allspice
• salt and pepper

Sauté onion, carrots, chilies, and celery in olive oil until wilted. Add broth and boil until reduced by about 1/3.

Add remaining ingredients and simmer about 1 hour.

Check for seasoning and adjust, as desired.

by Tim Dineen

Mulligatawny Soup

• 9 tbsp. unsalted butter
• 1 tsp. Aleppo pepper (optional)
• ½ tsp. cumin seeds
• ½ tsp. coriander seeds
• ½ tsp. black mustard seeds
• 2 dried chiles de arbol
• 1 plum tomato, minced
• 3 tbsp. minced ginger
• 6 cloves garlic, minced
• 1 large yellow onion, minced
• ½ jalapeño, minced
• ¼ cup flour
• 1 tbsp. ground coriander
• 2 tsp. ground cumin
• 1½ tsp. ground turmeric
• 9 cups chicken stock
• 1¾ cups red lentils
• 3 tbsp. minced cilantro
• 1 cup canned coconut milk
• ¼ fresh lemon juice
• Kosher salt and freshly ground black pepper, to taste
• Plain yogurt, to garnish

INSTRUCTIONS

Cook 5 tbsp. butter, Aleppo, cumin, coriander, mustard, chiles, and tomato in an 8" skillet over high heat until fragrant; set sauce aside.

Heat remaining butter in a 6-qt. saucepan over medium-high heat.

Add ginger, garlic, onion, and jalapeño; cook until browned, 15 minutes.

Add flour, coriander, cumin, and turmeric; cook until smooth, 2 minutes.

Add stock and lentils; boil. Reduce heat to medium-low; cook, covered, until tender, 45 minutes.

Add cilantro; purée. Add coconut milk, juice, salt, and pepper; divide among bowls.

Garnish with sauce and yogurt. Serves 4–6.

by Tim Dineen