Quick and Easy White Bean Salad

Quick and Easy White Bean Salad

Ingredients

• 1 14.5-ounce can white beans, drained but not rinsed
• 2 Tbsp chopped red onion
• A squeeze of lemon juice
• 2 teaspoons wine vinegar
• 1 Tbsp extra virgin olive oil
• 1/2 teaspoon dry herbs de provence (crumbled) OR 1 teaspoon of some combination of finely chopped rosemary, tarragon, thyme, and lavender
• Salt and freshly ground pepper to taste

Directions

1 After you chop up the onion, squeeze a little lemon juice over it and let it sit while prepping the other ingredients. According to my mother, this will take the edge off the onion.

2 Combine all ingredients into a serving dish. You can serve right away if you want, but if you chill for a few hours, the flavors will come together better.

Serves 4. Lasts a couple of days in the refrigerator.

Hungarian Stuffed Cabbage

Ingredients:

1 Large cabbage

1 to 1/2 lbs Ground beef or pork

1 1/4 cups Long grain white rice

salt to taste

pepper to taste

Red Hungarian Paprika - A MUST

3 Large fresh garlic cloves pressed or more if desired

2-3 Eggs

1 Onion - grated into meat mixture

2 Smoked Ham hock or 1/4 lb smoked beef neck bones or smoked Hungarian sausage

1 Bottle Saurkraut - rinse alittle right before adding so it's not too sour.

2 small cans of tomato paste - mix both cans with enough water to cover entire pot of stuffed cabbage for cooking.

Oil and flour for the roux

1. Remove core from the cabbage. Separate the leaves and boil them uncovered for 5 minutes or until soft enough to roll. Dry and reserve liquid.

2. Combine the meat, rice, spices, and eggs, mix well with your hands. Lay out a leaf of cabbage and center about 2 tablespoons of meat. Fold up sides and roll up ends to seal each roll. Continue with all the meat and cabbage.

3. To fill the pot, start with a layer of that chopped up cabbage mixed with sauerkraut. Then place the stuffed cabbage. Add another layer of chopped cabbage and sauerkraut on top of that, then another layer of stuffed cabbage. Keep going like this until you run out of stuffed cabbage, and add a final layer of chopped cabbage and sauerkraut on top.

4. Add the tomato saft, the smoked pork and the water to just cover the contents of the pot. Cook on simmer for one and half hour or until rice is tender.

5. Make a roux. (Ingredients for roux: 1 tablespoon of oil, 1 tablespoon of flour, paprika )

6. Serve with sour cream.

Laszlo's Dry Rub

2 tablespoons smoked sweet paprika

2 teaspoons brown sugar

2 teaspoons coarse salt

2 teaspoons freshly ground pepper

2 teaspoons garlic powder coarse

2 teaspoons onion Powder coarse

This Rub is The best on Pork Steak yum yum :)

In a small bowl, stir together the paprika, brown sugar, salt, pepper,garlic powder,and onion powder

Massage this rub onto shrimp, chicken or pork a few minutes before grilling. The recipe makes enough for 1 pound of shrimp, 4 chicken breasts, 2 pork tenderloins or 4 pork chops. For more rub just double recipe.

French Onion Soup

French Onion Soup



Ingredients

2 pounds medium onions, halved lengthwise, then thinly sliced lengthwise
3 sprigs fresh thyme
2 bay leaves
3/4 teaspoon salt
1/4 cup unsalted butter
2 teaspoons all-purpose flour
3/4 cup dry white wine
4 cups reduced sodium beef broth
1 1/2 cups water
1/2 teaspoon black pepper
6 diagonal slices of baguette
1/2 pound piece Gruyeres,
2 finely grated Parmigiano-Reggiano
Cooking Directions

Cook onions, thyme, bay leaves, and salt in butter in a 4- to 5-quart heavy pot over moderate heat, uncovered, stirring frequently, until onions are very soft and deep golden brown, about 45 minutes. Add flour and cook, stirring, 1 minute. Stir in wine and cook, stirring, 2 minutes. Stir in broth, water, and pepper and simmer, uncovered, stirring occasionally, 30 minutes.
While soup simmers, put oven rack in middle position and preheat oven to 350 degrees F.
Arrange bread in 1 layer on a large baking sheet and toast, turning over once, until completely dry, about 15 minutes.
Remove croutes from oven and preheat broiler. Put crocks in a shallow baking pan.
Discard bay leaves and thyme from soup and divide soup among crocks, then float a slice of the toast in each crock. Slice enough Gruyere (about 6 ounces total) with cheese plane to cover tops of crocks, allowing ends of cheese to hang over rims of crocks, then sprinkle with Parmigiano-Reggiano.
Broil 4 to 5 inches from heat until cheese is melted and bubbly, 1 to 2 minutes.
Soups and croutes can be made 3 days ahead cool completely, uncovered, then chill soup, covered, and keep croutes in an airtight container at room temperature. Reheat soup before proceeding with recipe.
Yield: 6 servings

Laszlo's BBQ Ribs

Preheat oven to 500 degrees

1 or more slabs Pork Ribs
Pappy’s low salt rub
OR
Laszlo's Rub

2 Tbs Granulated Garlic Powder
2 Tbs Onion Powder
2 Tbs Ground Black Pepper
1 Tbs Kosher salt
1 Tsp Ground Ginger
1 Tbs Paprika
1 Cup Brown Sugar
Mix all in a bowl and rub over Ribs

Hickory Chips

Wash ribs thoroughly and pat dry with paper towel. Sprinkle all spices on ribs generously. Rub well into ribs. Turn to other side and do the same. Let ribs rest 15-20 minutes.

Take a roasting pan with grate on bottom and place Ribs bone side down. Cover with Foil and Bake at 500 degrees for the first 45 minutes. Lower heat to 375 for approximately 1 to 1 ½ hours or until meat is fork tender or bones pull away from meat.

Remove ribs from oven and let cool to touch.

Place wood chips in your fire box. Use a tuna can if you don’t have a box. Place the chips on the grill grate or directly on the coals. Preheat grill to high until wood chips start smoking. Place ribs on grill. Reduce heat to medium - high. Cook ribs until lightly browned, 10 minutes maximum on each side. On the last turn of ribs, brush on your favorite barbecue sauce. Turn one more time and remove from grill. Place in pan and cover with foil. Let rest 5 -10 minutes before serving.

Sweet And Sour Chicken

Ingredients
• 1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
• 1 egg white
• 1 teaspoon kosher salt (1/2 teaspoon table salt)
• 2 teaspoons cornstarch
• 1 10-ounce can pineapple chunks (reserve juice)
• 1/4 cup juice from the canned pineapple
• 1/4 cup white vinegar
• 1/4 cup ketchup
• 1 teaspoon kosher salt (1/2 teaspoon table salt)
• 2-3 tablespoons brown sugar
• 1 tablespoon + 1 teaspoon cooking oil
• 1 red bell pepper, cut into 1 inch chunks
• 1 yellow bell pepper, cut into 1 inch chunks
• 1 teaspoon grated fresh ginger
Method
1 In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
2 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
3 Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
4 Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.

Roasted Apples on the Half Shell

Prep time: 15 minutes
Grilling time: 30 to 45 minutes

4 ripe, firm-fleshed apples

1 lemon

Filling
¼ cup apricot jam
1 tablespoon brandy or rum
¼ teaspoon ground allspice

4 teaspoons unsalted butter
Heavy cream or vanilla ice cream

1. Using a small melon baller or grapefruit spoon, remove the stem and scoop out the core of each apple, but do not cut all the way through the bottom. With a vegetable peeler, start at the top of each apple and remove the skin about halfway down, stopping at the equator.

2. Cut the lemon in half and rub the cut sides over the exposed apple to prevent it from turning brown.

3. In a small bowl combine the filling ingredients. Place each apple on a 12-inch square of heavy-duty aluminum foil and pack each cavity with the filling. Dot each apple with 1 teaspoon of butter. Fold up the sides of the foil to completely wrap each apple.

4. Grill the apples over indirect medium heat (350° to 450°F), with the lid closed as much as possible, until tender when pierced with a knife, 30 to 45 minutes. Remove the apples from the grill and allow to cool in the foil for 5 to 10 minutes. Peel back the foil (or place the apples in individual serving dishes with the reserved juice from the foil packet) and serve warm with heavy cream or ice cream.