Dave Riddle
Avocado & Greek Yogurt Dressing
Saw a version of this and thought we would try it. The original was a little bland for my taste. Modified it by increasing the amount of lemon juice for more acid, more hot sauce because why the hell not and adding black pepper.
Fish Taco with Mango Salsa and Chilie Verde
We love a good fish taco so I decided to come up with my own take on this classic.
Restaurant fish tacos are either grilled or breaded and their breading is too often on the heavy handed side (it’s not Fish and Chips for crying out loud) so I went with a panko covering to give the crispiness we like from the fried preparation while still getting more of the lightness that a grilled piece gives you.
Chile Relleno Souffle
Black Bean Stew
Roasted Red Potatoes, Pearl Onions and Carrots
Garlic Lime Pork Loin
BBQ Sauce
Turkey Burgers
Most Turkey Burgers might as well be dried up pieces of crappy cardboard for all the juiciness and flavor they have. These burgers are anything but. Filled with flavor and the juice will be dripping down your arm.
These burgers are especially tasty served in a lettuce wrap topped with some jalapeno cheddar cheese, a tomato slice and slivers of avocado
Green Chilie Pork Enchiladas
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- 4 - 5 lb Bone-in Pork Roast
- 16 oz Chicken Stock
- 2 Tb Salt
- 2 Tb Black Pepper
- 2 Tb Onion Powder
- 2 Tb Garlic Powder
- 4 Tb Chili Powder
- 2 tsp Red Chili Flakes
- 4 Jalapeno Fresh, seeded and cut into a large dice
- 5 Hatch Green Chlilies Fresh, roasted, peeled, seeded and cut into large dice
- 25 Corn Tortillas lightly fried in oil to soften them
- 2 16 oz Can Green Enchilada Sauce
- Mexican Blend Cheese
Ingredients
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- Place the pork roast in a slow cooker and add the spices and jalapeno (Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder, and red pepper flake) and pour the chicken stock over the top. Cook on low for 24 hours
- The pork will fall apart as you are removing it from the slow cooker to a large mixing bowl. Discard the bone and any under rendered fat remaining.
- Add the diced Hatch Chilies and 2/3 of one of the cans of Enchilada sauce to the Shredded Pork. Add additional Salt and Pepper to taste.
- Place a couple heaping tablespoons of the pork mixture onto a Corn Tortilla and place into your roasting pan/casserole pan in an alternating patten making sure to tightly pack them in.
- Drizzle the remaining green chile sauce over the top of the tortilla rolls and cover with a thin layer of cheese
- Gently pour the second 16 oz can of green chile sauce over the top and place a little thicker layer of cheese over the top.
- Bake at 350 for 45 minutes if cooking right away or for 1 hour if made ahead of time and refrigerated first
Can also use cooked chicken in place of the pork
Shredded Pork Green Chilie Enchiladas
It’s the Republicans fault
Some food for thought when a knee-jerk Lib castigates either Republicans or Conservatives for tax laws that favor the “Rich”…
Let’s see… The branch of Government that writes the tax laws is Congress. Looking back over the decades since 1952 which party has controlled Congress? Hmmmm…
Over those 67 years the Republicans controlled both Houses only 12 years. However, for 6 of those years they did so with a Democrat as President that had to either sign that legislation into law or veto it. That means the Republicans had control of both the Legislative and Executive Branches of Government for all of 9% of the time.
Over those 67 years the Democrats controlled both Houses 38 years and for 24% of the time the Democrats controlled both the Legislative and the Executive.
The other 11 years saw a split control of Congress with the Democrats controlling the House for 6 of those 11 years. Care to guess which House of Congress is tasked by the Constitution with writing the Tax laws?
So… Since 1952 The Republicans have controlled the Tax writing House of Congress for only 17 years. The Democrats have controlled the Tax writing House of Congress for 75% of the time.
So please tell me again which Party is “all about wealth redistribution, sucking as much money out of the pockets of the working class before they completely destroy it and stuffing it into their own.”
Predicting the future of computers in the home
I was looking back through some old papers I had written in College and was browsing over this one from 1984.
Almost all the things I said that computers in the home would be doing in the future has arrived.
Got an A- on this paper. Maybe I should petition to have the grade upgraded to an A+
Future Applications of Computers In The Home
White Corn Guacamole
- 1 Lb bag Petite White Corn, frozen
- 2 Avocados, finely diced
- 2 Vine ripened Tomatoes, finely diced
- 1 15 oz Can Black Beans, drained and thoroughly rinsed
- 1/4 C Cilantro, finely chopped
- 1 T Lemon Juice
- 1 t Sea Salt
- Fresh Black Pepper, 8 grinds
Combine all the ingredients in a bowl and mix well.
You could also add any or all of the following
- 1/4 C Jicama, fined diced
- 1/4 C Red Bell Pepper, finely diced
- 1 Serrano pepper, seeded and finely diced
Paul Lynch – NASA National TTU
Video of the TT session at NASA Nationals at Miller. Paul Lynch leading in TTU
[media id=62 width=320 height=240]
Philly Cheese Steak Pepper Boats
Make an easy and low carb alternative to a traditional Philly Cheese Steak. I modified this recipe from one that I had seen passed around
- Steak-umms (Two packages of 6, of course you can use super thin sliced sirloin too)
- 8 Slices Provolone Cheese
- 4 L Green Bell Peppers (Poblano’s work well too as you can see in the below photos)
- 1 Medium Sweet Onion
- 1 lb White Mushrooms
- 3 T Coconut Oil
- 2 t Garlic Powder
- Salt and Pepper to taste
Use a paring knife to remove the part of the Bell Pepper where the stem attaches, then slice the pepper in half length-wise to remove the ribs and seeds. Lay a slice of Provolone cheese in the bottom of the boat to line it.
Place the Bell Peppers in a foil lined casserole pan
Slice the Onion in half from the root to the top and then cut the onion into thin half rings. Cut the mushrooms into slices. Add the Coconut oil, butter, onions, mushrooms and garlic powder to a pan over medium-high heat and cook until caramelized, about 25 minutes (try not to taste test all the mushrooms, you’ll need them to stuff the peppers.) When done remove from the pan and set aside.
Return the pan to the heat and add the steaks. Chop/shred the steak until browned. Season with 10 grinds of fresh black pepper and 2 t kosher salt. Drain well and remove from the pan.
Spoon two heaping spoonfuls of the shredded meat into each boats and add another heaping spoonful of the onion/mushroom mixture on top of the meat. Top with a slice of Provolone cheese.
Place the pan in a 400 degree oven for 15-20 minutes or until the cheese is golden brown
Old College Paper on ASEAN and related issues
Back in 1987 during my Senior year at ASU as part of a Political Science class we did a mock negotiations of ASEAN Nations.
I had to position of being the President of Thailand.
With the current issue of the Obama Administration’s “pivot” to Asia I was reminded of this old paper. What is old is new again with the issues on the table.
Yeah… I got an A on the paper…Thailand
Meat Balls and Marinated Salad
This meatball recipe is from Chef Michael Symon
- 1/2 lb Ground Pork
- 1/2 lb Ground Beef
- 2 C. Ricotta Cheese
- 1 Egg, Beaten
- 1 C. grated Parmigiano-Reggiano
- 1/4 C flatleaf Parsley, chopped
- 1/8 t Nutmeg
- 1 T Salt
- Flour for “dusting”
- Olive oil for Frying
Mix the above Ingredients to form into balls. I make them large enough to fill my palm. Then roll the ball in flour to give it a light coating. Place in the hot olive oil to brown on all sides. Set aside to drain on a paper towel
- 2 Cans (28 oz size) San Marzano Tomatoes
- 3 cloves Garlic, sliced
- 1 Med Onion, diced
- 4 oz Red Wine
- 2 oz Olive Oil
- 2 T Red Pepper flakes
- Salt
In a pot sweat the Onions and Garlic. Deglaze the Pot with the Red Wine and allow to reduce by half
Add the Canned Tomatoes and Red Pepper flakes. Bring to a simmer. Add Salt to taste
Nestle the meatballs down into the liquid until submerged and allow to simmer for 30 minutes
Serve with crusty bread and a salad.
Marinated Cucumber, Onion and Tomato Salad
- 3 Med Cucumbers, peeled and sliced 1/4″ think
- 1 Med Onion, sliced and cut into rings
- 3 Med Tomatoes, cut into wedges
- 1/2 Cup Red Wine vinegar
- 1/4 C Sugar
- 1 C Water
- 2 t Salt
- 1 t fresh course ground Black Pepper
- 1/4 C Olive Oil
Combine all ingredients in a large bowl and mix well.
Cover and place in fridge to marinate and chill