Extra Schmaltz!

OK actually I call these potato patties (which might get confused with latkes), but you can be more lah-dee-dah and call this form of Operation Icebox 'croquettes'. It's really just a way to use leftover mashed potatoes. Ingredients: leftover mashed potatoes chives or green onions, minced bacon bits (optional) spices, salt & pepper cheese? fat for frying Combine the mashed potatoes together with whatever ingredients and seasonings you like. You can probably add cheese, but I don't because it makes a mess when frying. Pan-fry the patties in fat until golden brown on each side. I use a nonstick pan and a shallow layer of fat, but you can go the whole 9 yards and deep-fry them if you like. Your humble leftovers have now reached food Nirvana. Enjoy!

Herd tu feegoore-a oooot hoo I nefer treeed mekeeng thees clesseec Meennesuta deesh beffure-a. It ceme-a oooot greet! Börk, börk, börk! Ahem....what I mean to say is that this is delicious, especially served over mashed potatoes with lingonberries or cranberries and pickles on the side. It's a fair amount of work, but very worth it in the end. Veal mixed with beef will give the best texture--the velvetiness of the veal combined with the heartiness of the beef. If that's not an option, use pork instead. For two people, halve the recipe or freeze some of the meat for later. 1 lb ground veal (or pork) 1 lb ground beef 1 medium onion 2 slices of white bread, crusts removed ~3 Tbsp. milk 2 egg yolks 2 Tbsp. salt 1 tsp. black pepper 1 tsp. paprika 1/4 tsp. allspice pinch of nutmeg copious butter and oil for frying This goes best with a food processor. Chop the onions until very fine, almost puree. Mix in the meat and egg. Grind the white bread into breadcrumbs and mix it with the mil...

Here's another similar summer meat salad recipe, though this one has a roasty flavor from the toasted rice flour and dried chilies. You will wind up with enough rice flour to make this at least twice. You need a blender or food processor. I got the recipe from Thai Food Tonight, which has many good recipes and helpful videos. http://www.thaifoodtonight.com/thaifoodtonight/recipes-YOUTUBESpicyGroundBeef.htm 2 lb. lean ground meat: beef, pork, chicken, turkey, whatever 1 1/2 c. water 1/2 c. white rice, any kind 10-15 whole dried red chili peppers 1/2 cabbage: green, red, or savoyed (or leaf lettuce) 4 green onions, sliced thin 1/4 red onion, minced 1/4 c. fish sauce 1-2 limes, juiced 1 small bunch cilantro, washed and chopped 3-4 sprigs of fresh mint, washed and chopped (optional) Roast the rice in a pan until it is dark brown (but not burnt). Allow it to cool. Grind it in a blender or food processor until it is the consistency of sand. Roast the whole red chilis until they are d...

Clockwise from the left: young coconut juice, rice, chicken (actually turkey) salad, ripe papaya, papaya salad. Holy blazes I'm posting a recipe! Almost hard to call this one, it's so easy. However, it's a valuable use for leftover chicken or turkey, and it's served cold or room temp, so it beats the heat. 2-3 c. leftover cooked chicken, shredded 1 handful beansprouts 4-6 green onions, sliced 1 large handful cilantro or culantro , sliced 1-3 hot chilies, sliced juice of 1-2 limes, depending on size 1 Tbsp. fish sauce 1-2 tsp. salt ~1 tsp sugar I like to heat up the chicken a little so that the salad is warm, but you can make it cold if you like. In the picture I didn't have beansprouts, and it was still delicious. Just mix all the ingredients together and adjust the salt and sugar. If it isn't moist enough, add a little broth or water. It should be salty and zingy with a dominant cilantro flavor.

I thought I'd just post some outlines of how I like to do pork (spare)ribs. They take a lot of time to do right, but they turn out really well. I do the rub from memory more or less every time, but I find that certain things, like szechuan pepper, really add to it nicely. Alex's Dry Rub: 1/2 c. brown sugar 1-2 Tbsp. Szechuan peppercorn, smooshed a bit in mortar and pestle 1 Tbsp. chili powder 1 Tbsp. paprika 1 Tbsp. ground cumin 1 Tbsp.+ salt 1 tsp. black pepper 1 tsp. ground mustard 1/2 tsp. white pepper (I haven't tried this yet since I forgot, but it's probably a good addition) 1/4-1/2 tsp. cayanne pepper Mix everything together, then coat the outside of the ribs. Let sit overnight wrapped in plastic wrap (unless you have a container large enough to hold a whole rack of ribs. Cooking the Ribs: So I know there are a lot of ways to cook the ribs, but the way I prefer is to just put them on the grill at a pretty low temperature for about 2-4 hours (the longer, the flaki...

I've always been a big fan of crumpets, and so I spent a few days looking around online for recipes. Someone else appears to have done the same, and this recipe is based on hers but is hopefully a bit clearer. It might be worth noting that I also halved her recipe. Due to the need for risings, etc, I'm not sure if this is a great breakfast recipe or not. Maybe you could make it the evening before, and then refrigerate the dough, but I think the best approach is to make them whenever and toast them later. First, and most importantly, you'll need something to cook the crumpets in - a circular cookie cutter is good. I've heard tuna cans suggested, but every can I've seen of that size has a special bottom that is made for better stacking but which you can't cut off. It's better to get something a bit larger, like a can for crushed pineapple, etc. I recommend having at least two. Ingredients: 2 c. flour 1/2 tsp. salt 1/2 tsp. sugar 1 c. room temp milk (30 secon...