Griff's Kitchen

Ingredients

1 can VanCamp’s Pork & Beans – 53oz

1/2 pound Lean Bacon – cut into 2 inch segments

1 Green Bell Pepper – minced

1 medium Yellow Onion – minced

1½ tbsp Worcestershire Sauce

1/2 cup Brown Sugar – packed tightly

1/4 cup Molasses

1 tbsp Yellow Mustard (optional)

Procedure

1. In a small pan “sweat” the bell pepper and onion just until the onion becomes translucent

2. In a bowl combine the beans, onion, bell pepper, Worcestershire, brown sugar, mustard, and molassses

3. Spoon the mixture into a large baking dish and cover with the bacon

4. Bake at 350° for an hour, or until bacon is done

Source: Patsy Fesperman

Ingredients

1 can Crushed Tomatoes – 28oz

1 can Tomato Paste – 6oz

1 tsp Oregano

1 tsp Basil

1 tsp Marjoram

1 tsp Anise Seeds

1 Garlic Clove – finely chopped

1 Yellow Onion or Pearl Onions – minced ( ~ 3/4 cup )

1 tsp Salt

1 tsp Black Pepper – coarse

Tabasco – season to taste

Procedure

1. Combine the onion, garlic, oregano, basil, marjoram, pepper and anise seeds in a microwave safe container (Pyrex® is ideal)

2. Add a small amount of water to the vegetables and herbs until they form a paste-like consistency.  Microwave on high until the mixture reaches 160° (this method is known as Microwave Assisted Extraction)

3. While allowing the vegetables and herbs to cool, combine the crushed tomatoes, tomato paste, salt, and Tabasco

4. Add the microwaved vegetables and herbs to the tomato mixture and stir until well blended (The sauce can be simmered at this point, but will reduce the intensity of the tomato flavor)

5. The sauce is now ready to use, or can be refrigerated for up to a week.

Source: David Fesperman (My Father-in-law)

Ingredients

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Ingredients:

3 pounds Chuck Roast – Cubed into rough 3 inch blocks

1/2 cup Flour – All-Purpose

2 Tbsp Olive Oil

2 Bay Leaves – Dried

1 Large Garlic Clove – Minced

1.5 lbs Pearl Onions

2 lbs Carrots

1 tbsp Thyme

1 tbsp Rosemary

¼ teaspoon Red Chili Flakes [Crushed Red Pepper]

4 cans Guiness Draught

Beef Bouillon

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Procedure:

1. Dredge the beef in flour and make sure all sides are lightly covered.

2. Remove steak from bag and set aside – shake excess flour back into the bag

3. Heat the olive oil ( ~medium heat ) in a large Dutch-oven – add the steak and turn until all sides are well browned

4. Remove the steak and set it aside

5. Add a little more oil to the Dutch-oven and loosen any fond in the bottom of the dutch-oven

6. Create a light brown roux by slowly stirring the remaining flour into the hot oil

7. Add the Guinness and lightly whisk to combine with the roux

8. Add the beef broth, bay leaves, garlic, onions, carrots, thyme, rosemary, crushed red pepper

9. Season to taste with salt and black pepper

10. Bring this mixture to a boil

11. Nest the meat into the liquids, leaving some of the edges exposed

12. Cover the Dutch-oven and move it to a 350° oven to braise for 2½ – 3 hours ( the liquids should reduce a bit, and have a “saucy” consistency)

13. Discard bay leaves before serving

14. Expo by placing fresh mashed potatoes in the center of a soup bowl –  ladle the stew around the potatoes – Garnish the potatoes with a large cheddar cracker

15.  Don’t forget to pour yourself a tall Guinness!

Note – If the stew needs to be thickened, create a slurry by adding 1oz of cornstarch to 2oz of water and whisking.  Add this to the stew while at a simmer.

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Source: Rose & Crown Pub – Walt Disney World, Epcot World Showcase

Ingredients

3 cups Flour

1 tbsp Yeast – Active Dry

1 cup Water – Filtered

1 tsp Salt

1 tsp Sucrose

1 tbsp Olive Oil (optional)

Procedure

1. In a large bowl, combine the flour and salt – whisk well to combine

2. In a small bowl combine sugar and yeast – mix well

3. Heat the water in the microwave until slightly warm – anything above 95°F is too hot

4. Combine the sugar/yeast mixture with the warm water – stir constantly to prevent clumping

5. Allow yeast to proof for several minutes, or until substantial foaming is taking place

5. Whisk in the olive oil to form an emulsion

6. Combine the liquid mixture with the dry ingredients and form into a dough

7. Turn the dough out onto a floured surface and knead until a smooth, consistent dough is formed

8. Add a little flour if dough becomes too sticky to knead

9. Grease a large bowl with oil and place dough-ball inside. Roll the dough so the top-side is oiled

10. Cover with foil or plastic wrap. Wait for the dough to double in bulk…sometimes overnight

11. Remove dough from bowl and re-knead to remove any large air bubbles

12. Divide dough into two, equal parts and form into neat balls

13. Sprinkle cornmeal in a large covered dish (at least 3in deep) – place dough-balls on the cornmeal – cover the dish loosely

14. Allow dough to rise into a thick, pancake shape before use

15. If not to be used immediately, cover the dish loosely and place in refrigerator – up to a few days

16. To form the pizza pie, press down the center of the dough, leaving a 1 inch ring around the outside.  Use cornmeal to prevent sticking.  when the center portion of the dough is flattened, toss until desired diameter is achieved

Link to Dave’s Famous Pizza Sauce

Source: David Fesperman (Father-in-Law)

Ingredients

1 whole Roasting Chicken (5 to 6 pounds)

1/2 cup Lime Juice

1/4 cup Honey

1 tablespoon Stone-Ground Mustard or Spicy Brown Mustard

1 teaspoon Ground Cumin

Procedure

1. Combine the lime juice, honey, mustard, and cumin in a roasting pan – whisk until homogenous

1. Place the chicken, breast side up, on a rack in the roasting pan

2. Make a small cut in the skin of the chicken, near the top – Use this as an entry point to loosen the skin around the entire chicken (use a similar technique on the  legs)

3. Use a basting tool to transfer some of the liquids from the bottom of the pan to the chicken (use the slit on top of the chicken to insert the basting tool under the skin.

4. Bake, uncovered, in a 350° oven and baste every 30 minutes

5. When the chicken has browned nicely ( ~1.5 hours ), cover it with foil to prevent drying during the remainder of the cooking process.

6. Continue to bake and baste until the internal temperature reaches 180° ( ~ 2-1/2 hours )

7. After removing from the over, allow the chicken to rest for ten minutes before removing and discarding the skin.

8. Carve the breast meat and expo with the wings, thighs, and legs

Source: Taste of Home