Cheddar Chowder

Makes 2 quarts

4 cups potatoes, diced in pieces no larger than 1/2 an inch square and boiled
1 cup onion, diced
1 clove garlic, minced
2 cups chicken broth
12 oz bottle of your favorite beer (I prefer an IPA)
4 ounces cream cheese
1/4 cup grated parmesan cheese
4 cups grated cheddar cheese
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dry mustard
1/2 teaspoon cayenne pepper

Boil your potatoes until they're just cooked through, then drain and set aside. Put the beer and broth into a decent sized pot and over medium/high heat, slowly bring them to a boil. Put the cream cheese in and stir constantly until it is smooth. Add the potatoes, onion and garlic and bring it back to a boil.

While waiting, put the parmesan and cheddar in a baggie with the flour and the spices and shake it around until the cheese is coated. With the soup boiling add the cheese mixture one handful at a time, stirring until it is completely melted between each addition. Don't leave any cheese or flour in the baggie, make sure it all gets incorporated.

Turn it down to a simmer and let it bubble for 15 minutes or so. You'll want to let it cool a bit before serving. I like to serve it with a warm sourdough loaf, or (if I'm feeling particularly ambitious) in carved out sourdough bowls.

Recipe by: Kelly Sink

Whiskey Snaps

1 cup butter, softened
¾ cup sugar
2 egg yolks
½ cup pecans, finely ground
2 ½ cups flour
⅛ teaspoon salt
1 teaspoon ginger
1 tablespoon cinnamon
½ cup whiskey
granulated sugar for the tops

Beat butter until creamy then add sugar gradually and beat until light and fluffy. Stir in egg yolks. In a small bowl, combine the ground pecans with one cup of the flour and mix together. Add to butter mixture and blend well. Sift the rest of the flour together with the salt, ginger and cinnamon. Slowly add to the butter mixture in small batches, alternating with the whiskey. Cover tightly and chill for at least one hour.

Roll out about two heaping tablespoons of dough at a time on a well-floured cloth to ¼” thickness. Cut dough into 2” diamonds with a sharp knife. Place on a greased cookie sheet and sprinkle the tops with sugar. Bake at 400° for 8-10 minutes, or until slightly brown. Cool on a rack.

Recipe by: Mildred Coggins

Banana Nut Bread

4 medium to large ripe bananas (5 if they're small), smashed
1/3 cup melted butter
1 cup sugar
1 1/2 teaspoon cardamom
1 egg, beaten
1 teaspoon vanilla
1 teaspoon baking soda
1 1/2 cups flour
pinch of salt
1 cup pecans, chopped

Preheat the oven to 350°. Mash the bananas in a large bowl then mix the melted butter into them. Mix the sugar, cardamom, egg, and vanilla together in a smaller bowl, then fold it into the banana mixture. Sprinkle the baking soda and salt over the mixture and mix in. Fold in the flour, then 3/4 of the nuts. Pour mixture into a buttered 4x8 inch loaf pan. Sprinkle the last 1/4 cup of nuts onto the top of the loaf. Bake for 1 hour, or until a knife inserted into the middle comes out clean. Cool on a rack. Carefully remove from the pan and slice to serve.

Recipe by: Kelly Sink

Grandma Nita's Golden Chicken Bites

2 poached chicken breasts, cut into bite sized pieces
1/2 cup flour
2 teaspoons pepper
1/2 teaspoon salt
2 tablespoons butter

Put all of the dry ingredients in a big baggie and mix it all together. Add the chicken and shake it up. The chicken will come out evenly coated with delicious breading. Melt half the butter in a skillet over medium/high heat. Brown the chicken on one side. Melt the other half of the butter and turn the chicken over. Enjoy.

Recipe by: Juanita Sink

I know it's really REALLY simple, but this is one of those things that always makes me think of my childhood. When I was a kid these could always be found in Gramma's fridge, along with rice - there was always rice - and they're fantastic as a cold snack or as a topping for the rice, or in a wrap... There's so much you can do with delicious fried chicken! Me, I mostly think about my gramma.

Poached Chicken Breast

Serves: You Decide

4 boneless skinless chicken breast halves
2 cups (roughly) water or chicken broth
4 cloves garlic, minced
1 tablespoon olive oil
1 bay leaf
1 tablespoon rosemary
1 teaspoon thyme
1/2 teaspoon salt (omit if using broth)

Choose a pot just large enough to hold your chicken in one snug layer. Heat the olive oil in the bottom of the pot and then sauté the garlic for two minutes. Layer the chicken on the bottom of the pan and cover with water or broth. There should be about one inch of water above the meat. Add in your herbs and put on high heat to boil.

When the water comes to a boil, cover the pan most of the way with a lid, leaving about a one inch gap between the lid and the edge of the pan. Turn it down to a low boil and cook for 15 minutes. When the timer goes off, remove the pan from the heat. Put the lid on completely and let the chicken sit in the hot water for 20 minutes.

You now have perfectly poached chicken ready to be cubed or shredded and used in other dishes, or even enjoy all by itself if you like.

Recipe by: Kelly Sink

Steak with Beer Reduction and Gorgonzola, and "Fries"

Serves: 4

4 steaks, about 1/2 inch thick
Steak rub (such as McCormick Grill Mates)
2 tablespoons butter
12 oz bottle of fruity beer (think raspberry or peach - I like Bridgeport's Stumptown Tart. It only comes in a 22 oz bottle, but that leaves you with a nice glass to enjoy while you're cooking.)
2 tablespoons brown sugar
4 tablespoons crumbled gorgonzola
2 medium/large potatoes, cut into wedges

Start by bringing your meat and beer up to room temperature then preheat the oven to 450°. Wash your potatoes and cut them into wedges, leaving the skins on for a rustic feel, then sprinkle both potatoes and steak with the steak rub.

Melt 1 tablespoon of butter in a pan on high heat and brown potatoes on the non-skin sides. Arrange them on a baking sheet and put them in the oven. Set the timer for 8 minutes. While waiting, heat the beer and brown sugar in a small pot over medium heat. Stir it until the sugar melts then let it sit at a low boil while everything else cooks. When finished it should be about 1/4 cup of delicious.

When the timer goes off melt the other tablespoon of butter over high heat. When it's melted (and not before) put the steak in the pan. Brown it for 2 minutes on each side. Don't touch it, poke it, lift it, or disturb it in any way. Just let it be. When the time is up add the meat to the potatoes in the oven and bake for another 5 minutes (or until it's done to your liking).

Top each steak with a bit of sauce and a tablespoon of cheese and enjoy!

Recipe by: Kelly Sink

Arroz con Pollo

Serves 4

Meat:
4 bone in skin on whole chicken legs (thigh and drumstick together)
1 lime
4 cloves garlic, minced
1 tsp cayenne pepper
1 tsp cumin
salt and pepper
1 cup flour
2 tablespoons olive oil

Rice:
6 cloves garlic, minced
1 yellow onion, chopped
1/2 red pepper, chopped
1/2 tsp cumin
1/2 tsp cayenne pepper
2 tomatoes, cubed
1 tsp thyme
salt and pepper
2 cups white rice
3 cups chicken stock

This is one of those recipes that is all about prep work because when you get ready to put it together you won't have time for chopping and seasoning, so plan ahead. Four hours before you plan to cook put your chicken in a large bowl and squeeze the juice of the lime over it, then slice the remainder of the lime and add it to the chicken. Sprinkle the garlic, cayenne, cumin and salt and pepper over the chicken pieces and then toss it all together. Make sure it all gets mixed well. Let it marinade for at least four hours, or up to overnight. If you refrigerate it be sure to return it to room temperature before cooking. If you put the chicken in cold it will significantly lengthen the amount of time needed to cook, which usually translates to scorching the bottom 1/4-1/5 inch of your rice.

Chop onion and red pepper and put in a bowl with 6 cloves of minced garlic and the cumin and cayenne pepper and set aside. Chop tomatoes and put them into a separate bowl with the thyme and salt and pepper. Let those sit for a few minutes.

Put the cup of flour in a large bowl or baggie. If you like your chicken a little extra spicy then add another teaspoon of cayenne to the flour. Heat the olive oil in a large pan over medium high heat. Dredge chicken through the flour mixture and place it in the pan. Brown both sides of the chicken in the olive oil. You're not looking to cook it all the way through, just bring it to a nice rich brown. Set the chicken aside and put the onion mixture in the pan and saute just until the onions are clear. Add the dry rice and let it sit for a moment before adding the tomatoes. Give it all a couple stirs and then pour in the chicken stock. Make sure everything is level in the pan and lay your chicken pieces on top. Bring it back up to a boil before putting the lid on, then reduce the heat to a simmer and let it do its thing for 30 minutes.

Check after half an hour and if your rice looks done then check the temperature of the chicken, it should be 180° in the center of the meat - be sure you're not testing it at the bone. If your rice is dry but your chicken isn't close then go ahead and add a bit (like 1/4 cup) more broth or white wine.

Recipe by: Kelly Sink

Arroz con Pollo is one of those super-versitile dishes that no two people ever make the same. Years ago I was taught to make it by a Puerto Rican guy I used to date. I've fine-tuned it to my personal tastes over the years so this isn't quite the way he made it, but it's a good jumping-off point for you to find your own version. Some of the variations I've seen, and sometimes use, include adding chorizo or prosciutto or ham to give the chicken more depth. You can also add a hot pepper (jalapeno, or even habanero if you're feeling brave) to the onion and red pepper mixture to spice it up a bit, or celery to give it a bit of crunch. Or add olives or peas or capers to the rice, but if you're adding frozen peas stir them in at the end because they'll overcook if you put them in for the whole simmer. I've even added pine nuts to it when I have them on hand. Go crazy, but keep a couple things in mind: First, whatever you add should be in pieces no larger than 1/4 inch square; any bigger will mess with the overall texture. Second, this is a latin dish so try to keep more or less in line with latin traditions.

Enjoy!

Basic Potato Salad

Serves: you decide

Potato salad is another one of those summer favorites that I regularly get asked for a recipe for, and it's also one of those things that you just have to play fast and loose with. There's no such thing as a recipe for potato salad, at least not in my kitchen, but there are a few rules. The most important thing is to leave plenty of time for it to chill in the fridge. I like to do mine up the night before to allow the flavors to meld together.

Must have:
potatoes (any kind - and I leave the skins on)
eggs
purple onion
pickles (I prefer dill, but sweet will do)
Best Foods mayonaise
plain yellow mustard (like French's)
salt
pepper
lemon pepper
paprika

Nice to have:
red and/or yellow bell pepper
mild to medium hot pepper (I like red jalapenos)
celery
green onion
balsamic vinegar
dill
fresh basil
lemon zest

Rough measurements:
I generally figure about 1 potato per person if it's a major part of the meal, a bit less if I'm taking it to a pot luck, and then use half as many eggs as potatoes. The rest of the ingredients are pretty much based on what you feel is balanced.

Start by cutting up your potatoes into 1" cubes and then put them in a pot cold water and put them on to boil. Put a lid on them just until they start to boil, then remove the lid and let them boil until they're just soft enough to put a fork through easily. You don't want them to be too soft or they will fall apart when you start to mix them.

Since you're waiting for your potatoes, boil your eggs. Recently I found an article online at What's Cooking America which taught me more than I ever thought I'd want to know about boiling an egg. I followed the instructions diligently and I must say I turned out the best boiled eggs I've ever produced.

I like to cut stuff up while I'm waiting for the main parts to cook. Dice your onions and pickles, and peppers and celery if you're using them. Zest the lemon and chiffonade the basil and pull together anything else you're going to put in there.

When the potatoes are done, drain them and put them into a large bowl. Peel and dice your eggs and add them to the potatoes. Add the other stuff you've chopped up and give it a stir. Now you can start adding in the mayonnaise. Start with one cup and fold it into the solid ingredients. You want it to bind everything together without it being runny. If you need more add it in sparingly because it's difficult to come back from runny. When it holds together you can add in some mustard.

Now begins the process of tasting and seasoning and tasting and stirring and wondering if it will all come together in the refrigerator and seasoning and tasting. Err on the side of caution and remember that it will get stronger as it sits.

Recipe by: Kelly Sink

Campstove Biscuits and Gravy

Serves: you decide

I love camping. Everything from my "pack light and hike or ride in" days to the occasional "is it an rv or a rolling hotel?" trip. For the last few years I've settled into the mid-range of "tent camping with more gear than I can carry in one trip from the car," and part of the reason it's more than I can carry is food. When you're packing ultra-light you have a tendency to pack processed foods that don't require refrigeration or much actual cooking. But it turns out that if you're taking a cooler then there's no reason to eat pre-packaged foods.

You'll notice there aren't any hard measurements in this recipe. That's because I'm a flexible cook, especially away from my home kitchen, and this is so easy that you can be too - regardless of your skill level.

Items needed:
Bisquick
heavy cream (you can use regular milk, but the biscuits won't be as flaky)
sausage (your choice of type, but stay away from sweet ones; they're not nearly as tasty as savory or spicy when added to the gravy)
flour
butter
milk
salt
pepper
cayenne pepper

Gather everything together before you start, you don't want to be digging into a tub for spices when you should be stirring.

Start with the biscuits. The basic proportions are 3 parts Bisquick to 1 part cream. I just eyeball some Bisquick into a bowl (roughly 1/2 a cup per person) and then start mixing in some cream. Stir it with a fork until the dough comes together then pat it out onto a board or plate until it's about 3/4" thick. Use an upturned coffee cup to cut it into rounds.

With the flame on medium-low melt a pat of butter in your camp pan. When the butter is melted and bubbling drop your biscuits in. Keep in mind this ain't no diet breakfast, because the secret to making biscuits in a pan is lots of butter. If your biscuits absorb all the butter before they're done you'll have to add more. A dry pan will cause them to burn on the outside while remaining undercooked in the middle. When they're golden brown on both sides pull them out and set them aside.

Next cook your sausage. Once it's done, pull it out of the pan and set it aside as well, but not on the same plate as the biscuits. (You don't want the biscuits to soak up the sausage grease.)

Now for the fun step - the gravy. If your sausage was fairly lean and didn't leave much for drippings in the pan then add another pat of butter, but feel free to skip it if there's sausage fat in the pan. With your fat bubbling in the pan add in some flour; about a teaspoon for a little gravy, or a tablespoon for a lot. Stir it around until it soaks up the fat and begins to brown. Once you have a smooth roux and it is the golden light brown color of goodness begin adding milk, start with about a cup. Keep stirring it to keep it smooth and bring it to a slow boil. If it looks too thick, add more milk; if it looks thin then keep stirring. Once you're happy with the consistency then season with salt, pepper, and a pinch of cayenne. Add the sausage back in and pour it over the biscuits.

Put your feet up next to the fire and enjoy some delicious breakfast.

Recipe by Kelly Sink