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    32 Recipes

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    Given to me by a NC native co-worker.

    Recipe #422946

    I've checked most of the other Jerk Chicken recipes, making sure this isn't redundant. This recipe is unique for the emphasis it puts on the smoke. The word jerk come from charqui, the Spanish version of a native South American word "charki," meaning dried meat. There are two aspects to jerk: the unique jerk rub, and the smokey cooking method. Authentic jerk calls for allspice woods chips to create the fragrant, available online. Or use other aromatic wood chips. Also, trust the recipe: if using thighs (recommended) don't turn the chicken. Put it on the grill and let is smoke undisturbed. At the appointed time, you will lift the cover of the grill and discover a beautiful, golden-brown encrusted chicken.

    Recipe #418350

    Spaetzle is a particular kind of German pasta bit or small dumpling; Allgåu is a region in southwest Bavaria, in southern Germany. (I tell the kids that this is German-style macaroni and cheese.) This recipe was given to me by a friend, Volker Klüpfel, co-author of a series of popular German detective novels whose main character, Detective Kluftinger, has a weakness for Kåsspatzen -- a specialty of the region. Ideally, one uses a special Spaetlze maker (not too common here in the U.S., but inexpensive and readily available online); otherwise, you can make the little pasta bits by hand with a knife -- it just takes a little longer. Also, if you’re hesitant to use the pungeant Limburger and Weisslacker cheeses, skip them and just use extra of the other two (Detective Kluftigner will never know!).

    Recipe #418348

    Luciana (from Curitiba, Brazil) taught me this. She grew up with this back home. It's a white lasagne, with ground beef and ham slices. Conceptually similar to the familiar "red" lasagne, but a completely different taste. We loved it.

    Recipe #418322

    This takes a little effort -- not difficult, just a lot of dicing -- but it's worth it. I serve with Recipe #181210. Make ahead of time; let flavors mingle at least two hours.

    Recipe #418321

    A colorful and flavorful side dish.

    Recipe #418251

    This is a summertime grilling favorite. We found it in Fine Cooking magazine about 10 years ago and have made it countless times since. Always a hit with guests.

    Recipe #418250

    From Ruth Van Waerebeek's "Everyone Eats Well in Belgian." She describes it as her mother's signature dish. Recommends: "This wonderful dish is tradtionally served with Recipe #341811. Recipe #418054 make it a feast."

    Recipe #418242

    I thought I had a brainstorm one day and improvised this, refined it and then served at Thanksgiving and got very positive nods from guests. I've since learned that there are similar recipes, so I can take no credit for originality. But I did think it up on my own... my very first "chef" moment.

    Recipe #418062

    From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Labor intensive, somewhat messy and time-consuming to make, but people rave about these. Golden brown and crunchy on the outside, then mashed potato heaven inside. I've done what Ruth recommends: make the croquettes the day before, and just do the deep frying at dinner time.

    Recipe #418054

    From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this "My Mother's Meatloaf." She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.

    Recipe #417472

    Lüchow’s was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I’m also lucky to have found a copy of “Lüchow’s German Cookbook” (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.)

    Recipe #406140

    Serve as a complement to Lüchow�s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's "Lüchow�s German Cookbook" (1952).

    Recipe #406099

    Serve as a complement to Lüchow’s Sauerbraten. This is one of two Potato Dumpling recipes from Jan Mitchell's Lüchow’s German Cookbook (1952).

    Recipe #406066

    For 100 years, Lüchow’s was NYC's landmark German restaurant; it closed in 1982. This recipe is from “Lüchow’s German Cookbook” (1952). My ancestors immigrated to the U.S. from Germany, and settled in Brooklyn and Queens. When I was a child, for special occasions my grandmother would make Sauerbraten served with with dumplings and a red cabbage like this. The sweet-sour taste, the deep red color — these had special appeal to me as a child. This is my comfort food — to this day it conjures happy forty-year-old memories of sitting in my grandmother's crowded kitchen on a festive Sunday afternoon.

    Recipe #406064

    Adapted from Fine Cooking, July 2007. Use on grilled salmon... really good!

    Recipe #379273

    This is from an old issue of Fine Cooking. Not hard at all, and a wonderful variation on traditional summertime corn on the cob. I serve as side to Brazilian Burgers (Recipe #192429).

    Recipe #375311

    From Ruth Van Waerebeeks’s “Everybody Eats Well In Belgium Cookbook.” Traditional Belgium shrimp croquettes are made with North Sea shrimp, called brown shrimp -- small, and very flavorful, and not readily available in the United States. Ruth writes: “For a while I thought I could never duplicate [the traditional Belgian croquette in the U.S.] .... But with a little experimentation I achieved quite good results. Do avoid frozen peeled shrimp, for they have very little flavor and search out the freshest shrimp you can find.” The dish must be refrigerated at least overnight to allow yourself enough preparation time. (And DO read the directions through to prepare yourself for the time involved!)

    Recipe #342111

    From Ruth Van Waerebeek’s “Everbody Eats Well in Belgium Cookbook.” Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving.

    Recipe #341815

    From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." She recommends serving as an accompaniment to roasted poultry or pork.

    Recipe #341811

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