Ingredients

• 6 Tbsp/90mL Olive Oil
• 1- Small shallot
• 2- Garlic cloves
• ½ tsp- Chili flakes
• ¼ cup/60 mL- Balsamic vinegar
• ¼ tsp- Smoked paprika
• ½ tsp- Ground cumin
• ¼ cup/20g Black garlic (optional)
• ½ cup/100 g Pitted dates
• ½ cup +1 tbsp/130mL Water
• ½ tsp Salt
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Instructions

Add 2 tbsp olive oil, shallot and crushed garlic into a saucepan on medium heat. Fry for ~6 minutes. Add chili fakes, vinegar, paprika, cumin, dates, black garlic, water and salt and stir to combine. Bring to a gentle simmer, decrease heat to medium low and cook for 8 minutes, or until the dates have softened completely. Let cool for 10 minutes, then transfer to a spice grinder or food processor with the remaining olive oil and blitz to a smooth sauce.
 

Ingredients

• 2 tbsp (30 ml) olive oil
• ¼ cup (60 ml) butter
• 1 medium-sized yellow onion, diced
• 4 small, or 2 large, carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 cup (250 ml) diced pancetta (about 4.5 oz/125 g)
• 1 tsp (5 ml) kosher salt, or sea salt
• Freshly ground black pepper
• 2.2 lb (1 kg) lean ground meat (beef, veal, or a combination)
• 1 cup (250 ml) dry white wine (such as Chardonnay)
• 2 cups (500 ml) whole (3.25%) or partly skimmed (2%) milk
• 1 can (28 oz/794 g) diced tomatoes, or crushed tomatoes
• 1 cup (250 ml) beef broth

To serve
Freshly grated Parmigiano-Reggiano
Dried pappardelle, tagliatelle, linguine, or spaghetti
Fresh basil leaves (optional)

Instructions

1. In a large pot set over medium heat, add the butter and the oil and stir until the butter is melted. Add the onion, carrot, celery, garlic, and half of the salt (½ tsp/2 ml) and sauté for 5 minutes, stirring often, until the vegetables are soft. Add the diced pancetta and cook for a further 10 minutes, until the pancetta is golden and crisp.
2. Add a third of the ground meat, stirring and breaking lumps with a wooden spoon between each addition. Adding the meat gradually allows the excess water and liquid to evaporate, which is key for the meat to caramelize properly. Once the meat is cooked, add a third more of the meat, stirring and breaking lumps as you go. Repeat with the remaining meat. When the meat is cooked and no lumps remain, set a timer to 10 minutes and keep cooking the meat, stirring from time to time. You want the meat to caramelize and even become crispy in spots. Golden bits of meat will stick to the bottom of the pot, which you will deglaze with white wine later. Watch over the pan at all times as you don’t want the meat to burn.
3. Add the white wine into the sauce pan. With a wooden spoon, scrape all the brown bits stuck to the bottom of the pot. Push the meat all around to make sure you scrape it all off. By the time you’re finished, the wine will be evaporated (2 to 3 minutes). Be careful not to let the meat stick to the pot again—lower the heat if necessary.
4. Add the milk, tomatoes, beef broth, remaining salt (½ tsp/2 ml) and a generous grinding of black pepper. Bring to a boil and then lower to the lowest heat setting. Half-cover and simmer gently for 2.5 to 3 hours, setting yourself a timer to give the sauce a stir every half hour. Start monitoring the texture of the sauce after 2 hours: the sauce is ready when it’s thick like oatmeal. It should look rich and creamy, and no liquid should separate from the sauce when you push the sauce to one side. Taste and adjust the seasoning if needed.

Ingredients

• 2 large Cucumbers (or a few small) , thinly sliced on mandolin
• ½ red onion, thinly sliced on mandolin
• salt
• fresh ground black pepper
• 2 tsp sugar (I used xylitol)
• ½ cup balsamic vinegar
• 2 tbsp dill weed

Instructions

Mix vinegar, salt, pepper, sugar and dill weed in small bowl. Pour over cucumbers and onion. Let marinate in the fridge for a few hours before chilling.

Ingredients

• 4 qts. water to 1 qt. vinegar
• l cup salt
• grape leaves
• cucumbers
• garlic cloves, dill, and onion

Instructions

Line bottom of crock with washed grape leaves. Wash cukes and put in crock. Add onion, dill and 2 cloves of garlic to taste.
Heat vinegar, water and salt to boiling and pour over cukes.
Cover with more washed grape leaves.
Try to wait till they cure to eat them but it will be hard.

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups diced onions
• ¼ teaspoon salt
• 1 ½ cups sour cream
• ¾ cup mayonnaise
• ¼ teaspoon garlic powder
• ¼ teaspoon ground white pepper
• ½ teaspoon kosher salt

Instructions

1. In a saute pan over medium heat, add oil, heat and add onions and salt.
2. Cook the onions until they are caramelized, about 20 minutes.
3. Remove from heat and set aside to cool.
4. Mix the rest of the ingredients, and then add the cooled onions.
5. Refrigerate and stir again before serving.

Ingredients

• 2 lbs. hot cherry peppers
• 10 cups sugar
• 2 cups cider vinegar
• 2 pouches certo

Instructions

Please wear gloves when handling cherry peppers. Cut stems out of peppers, leaving as many seeds as you can. cut into quarters and drop in blender with some of the vinegar. Blend up really well. You will need to do this in at least 2 batches not to overload blender.
In a large stainless steel kettle, add sugar and the vinegar, pepper mixture; cook and stir to a full rolling boil, one that cannot be stirred down. Be careful it doesn’t boil over.
Remove from heat and add the 2 pouches of certo; skim off foam being careful not to skim too many seeds.
Put into clean jars and seal.

Ingredients

• One jar Zulu Sauce
• 3 jars Basilico
• 500g Beef
• 2 peppers
• 2 onions (medium-sized)
• 1-2 tbsp red pepper flakes
• 1 tbsp olive oil

Instructions

1. Cook meat in a pot
2. Slice up vegetables into whichever shapes make you happy
3. Cook down vegetables in olive oil in a separate pan and add to the meat
4. Pour in jars of sauces
5. Sprinkle in hot pepper flakes (to taste)
6. Stir and let simmer for 45 minutes

Ingredients

• 3 tablespoons unsalted butter, softened to room temperature
• 5 ounces sour cream
• pinches of paprika and freshly-grated nutmeg
• ¾ cup freshly grated, good quality Parmesan
• Cracked black pepper and Kosher salt to taste

Instructions

1. Combine all ingredients while still cold in a saucepan large enough to eventually hold cooked pasta.
2. Heat gently over medium-low heat for last couple of minutes of pasta cooking time.
3. When pasta is finished, add to sauce along with a couple of spoonfuls of pasta water, then cook all over medium-low heat for about five minutes, stirring gently.

Ingredients

• 2 tbs. olive oil
• 1 2-lb. can whole Italian peeled tomatoes
• ¾ tsp. oregano
• 1 ½ tsp. salt
• 1/8 tsp. black pepper

Instructions

1. Pour olive oil in skillet over med. heat.
2. Using hands, squeeze tomatoes to crush them.
3. Add to warm oil, with remaining ingredients.
4. Cook over medium-low heat, breaking up tomatoes, until sauce is thick…40-60 min.
5. Pass through colander to remove seeds.

Ingredients

• 1 large onion
• 1 or 2 garlic cloves ( ½ teaspoon)
• 1 cup of oil
• 2 tablespoons of vinegar
• ½ teaspoon of paprika
• ½ teaspoon of parsley flakes
• 1 teaspoon of Worcestershire sauce
• ¼ teaspoon of hot sauce ( more if you want it real hot)
• salt and pepper to taste

Instructions

Blend all in a bowl

Ingredients

• 12 oz. tomato paste
• 12 oz. water
• 6 oz. white vinegar
• 5 packets of Splenda (sugar substitute)
• 1 teaspoon onion powder
• 1 tablespoon salt
• (Optional) pinch of cloves, cumin, other spices you might like.

Instructions

1. Add all ingredients, except for the water
2. Add half of the water
3. Mix thoroughly
4. Add remaining water until it’s the desired consistency*

*All of the water will be on the watery side. Half will give a very thick sauce in which a spoon stands.

Ingredients

• 1 cup white wine
• 2 tablespoons white vinegar
• 5 tablespoons soy sauce
• 5 dried black mushrooms
• ½ onion, shredded
• 6 bay leaves
• 1 tablespoon rosemary
• 1 ginger, sliced
• 10 cloves garlic
• 3 tablespoons sugar
• 1 tablespoon salt
• Pepper, as required

Instructions

1. Combine all herb marinade ingredients in a glass container, chill in refrigerator. Use when needed.
2. Rinse lamb, soak in marinade for 30 minutes.
3. Remove lamb, sprinkle with salt and pepper.
4. Heat oil in frying pan. Fry lamb for 2 minutes.
5. Remove to oven and bake at 200ºC for 15 minutes or until done.
6. Remove to serving plate, garnish as desired.
7. Serve.

Ingredients

• 1 small can pineapple juice (or juice from a 15-¼ oz. can pineapple chunks, drained)
• ¼ cup ketchup
• ¼ cup brown sugar
• ¼ cup vinegar
• 1 ½ tablespoons cornstarch
• ½ teaspoon granulated garlic
• ¼ teaspoon mustard powder
• 1 tablespoon Worcestershire sauce (or less)
• ½ teaspoon ground ginger

Instructions

Mix all together and cook over medium heat until thickened. May be prepared in microwave in microwave-safe bowl. Microwave about 4-½ minutes on high or until thick, stirring every minute.

Ingredients

• 2 tablespoons cumin seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cardamom seeds
• 2 tablespoons black peppercorns
• 1 (3-inch) stick cinnamon, broken up
• 1 teaspoon whole cloves
• 1 teaspoon grated nutmeg
• ½ teaspoon saffron (optional)

Instructions

Put the cumin, coriander, cardamom, peppercorns, cinnamon, and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.

Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place.

Garam Masala keeps for 3 months.

Yield: Makes about ½ cup

Ingredients

• ½ cup lemon juice (concentrate is fine)
• ½ cup Worcestershire sauce
• 3 cups red wine (cheap is fine!)
• 4 cups apple cider vinegar
• 2 tablespoons onion powder
• 2 tablespoons paprika
• 3 tablespoons parsley
• 2 tablespoons black pepper

Instructions

Combine all ingredients in a covered container. Stir. Insert meat into container. Add enough water (if needed) so that liquid totally covers meat. Cover container and place in refrigerator. Let sit for at least 2 hours. 4 hours is better. 5-6 hours is great. (8 hours or more is practically cooking the meat without fire!) Take container to grill. Remove meat portions from container and place directly over fire. Delicious!

USE IT TWICE. If you are cooking with a smoker that uses a water pan or steaming pan, after you have removed the meat from the container, pour the liquid into the water pan. Extra flavor will steam into your meat as it cooks.

Ingredients

• 12 medium apples
• 1 cup water
• ½ cup sugar
• 1 tbsp. lemon juice
• ½ tsp. cinnamon

Instructions

1. Peel, core and slice the apples.
2. Place them in a large cooking pot, and add the water.
3. Over medium heat, cook the apples until they are nearly soft.
4. Add the sugar, lemon juice and cinnamon.
5. Cook the mixture for a few minutes longer.
6. Serve it warm or cold.
7. Makes about 5 cups of applesauce.

Ingredients

• 6 large ripe tomatoes (about 3 lbs.), chopped
• 1 clove garlic, minced
• 1 tsp. salt
• Freshly ground black pepper
• 1 lb. pasta, your choice
• 1 tbsp. extra virgin olive oil
• 1 tbsp. balsamic vinegar
• 1 cup fresh basil leaves, chopped
• Freshly grated romano or feta cheese

Instructions

Place first four ingredients in a bowl; mix, cover and let sit at room temperature for 1-2 hours, or until ready to use.
Cook pasta, drain and return to pot.
Stir oil and vinegar into tomato sauce; when blended, pour over the pasta and toss gently.
Spoon into bowls, top with basil and cheese.

Makes 4 generous servings: 399 calories and 6g fat (13%).

Options: You can vary the recipe by adding cannellini beans; or serving the sauce over the rice or bulgar wheat.