by Bob Dublin | Aug 22, 2014 | lamb, Recipes
Ingredients: 1x 3 lb. boned, butterflied leg of lamb 2 cloves garlic, minced 1/4 c. olive oil 1 T. Dijon mustard 1 tsp. chili powder 1 tsp. chipotle powder 2 T. red-wine vinegar 1 T. tomato paste 3 T. maple syrup 2 T. chopped fresh oregano or rosemary (or a combo)...
by Bob Dublin | Aug 22, 2014 | beef, Recipes
Ingredients: 4 lbs. beef chuck, 1-1/2 inch cubed 1/4 c. all-purpose flour 2 cans (6 oz. each) tomato paste 2 lbs. new potatoes, scrubbed 2 medium onions, in 1-inch pieces 2 (14-1/2 oz. each) cans beef broth 1 bottle Bristol’s Winter Warlock stout 10 garlic...
by Bob Dublin | Aug 22, 2014 | Recipes
Comfort food… and easy to transport to a potluck or Super Bowl party. Recipe by Donna Ross. Ingredients: 6 c. potatoes, grated (about 2 lbs.) 1-1/2 c. onions, chopped 2-1/2 c. shredded cheddar cheese 1 T. yellow mustard 1 tsp. salt 1 tsp. dill 1/2 tsp. pepper 1...
by Bob Dublin | Aug 22, 2014 | beef, Recipes
Ingredients: 1 lb. ground beef (80% lean) 1 medium green bell pepper, diced 1 can (15-16 oz.) kidney beans, rinsed and drained 1 package (5.4- 6.8 oz.) Santa Fe or Mexican rice mix 1 medium tomato, seeded and diced salt and pepper Directions: Heat large nonstick over...
by Bob Dublin | Aug 22, 2014 | pork, poultry, Recipes
Donna Ross Says served alongside grilled sausages, this dish holds up well on a buffet and feeds a crowd. Ingredients: 8 oz. Andouille sausage, halved lengthwise and sliced thin 1 medium onion, chopped fine 1 green bell pepper, seeded and chopped fine 1 celery rib,...
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