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Cover • 4 lb pork shoulder with          • 1 tsp smoked paprika • 2 tsp salt          • 2 tsp pepper and brown all over In a dutch oven combine • 2 lbs sauerkraut           • 1 cup chopped onion           • 2 chopped, peeled apples           • 1/2 cup cup brown sugar  • (original recipe called for 1tbs caraway seeds)          • 1 cup chopped onion Cook at 325 for 2 hrs until meat is 145-150

[ed. I made these in 2022 and they weren;t that good but they also reminded me of how i remember them tasting] Mom always made these rolls for any special family dinner - she learned to make them when she lived with Ross and Fran McIntosh and went to Barnard. The dough will keep for at least a week in the refrigerator and can be used for any type of rolls you like - see the Sweet Roll recipes for some variations. When we had “‘cookouts”’ at Auntie Rebekah’s outdoor fireplace, sometimes Mom would  make this recipe into homemade hamburger and hotdog buns - were they ever good! When you make them up as crescents, they are what Richard Boyer insists should be called ‘‘Jewish Rolls.” combine  • 1 envelope dry yeast • 2 cups lukewarm water And let yeast activate. Heat but do not boil [ed: other recipes say 110-120 degrees] and add to yeast mixture • 2 cups milk  and add • 1/2 cup sugar  • 1 t salt • 2 heaping tbs. shortening (lard is best) stir in [ed: kneed?] ...

 Still just my notes  Recipe 1  Stir together  • 1 1/2 cups all-purpose flour  • 1 1/2 teaspoons single-acting baking powder or double-acting baking powder (see Note)  • 1/4 teaspoon baking soda  • 1/2 teaspoon salt  cut in, until the mixture looks like coarse meal • 1/4 cup cold lard or vegetable shortening, cut into pieces  add • 1/2 cup buttermilk  until just moistened  brush with  • 1 tablespoon unsalted butter, melted  bake at 450 for 12-14min Recipe 2 combine with pastry blender until it looks like course corn meal  1 1/4 cup SELF RISING flour 1 tbs shortening add 1/2 cup buttermilk  let sit for 20 min turn out onto floured work surface fold the dough over a few times bake in 475 degree oven for 10 min or lightly browned  General notes • don’t overwork the dough • cut straight down • you might want to start with 500 degree oven and then reduce it  You can freeze the uncooked biscuits  I...

Soak overnight 12 oz dried hominy The next day in a large pot combine Soaked hominy 1 large onion, peeled 1 bay leaf 6 peppercorns 1 tbs salt 6 cups water  Bring to a boil then reduce to a simmer and simmer until the hominy starts to split, about 1 hr Take 1.5 lb pork (maybe butt and belly), cut into 1/2 inch cubes and rub with 1/2 tbs salt 1/2 tbs cumin add to pot along with  3 garlic cloves, minced Cover with water to an inch and simmer until hominy is very tender about 2 1/2 hours Meanwhile make Chile Puree toast in pan or oven (lightly, don't blister) 2oz dried chilies (ie New Mexico or ancho) Wearing gloves remove stems from chilies and some of the seeds as desired. Cover the chilis in 2 cups boiling water and let soak.  After the chilies have softened ( 20 min ?) puree the chilies and liquid. Assembly  Remove onions and bay leaf from pot and discard  Add chili puree to pot, let simmer for another 1/2 hour. Possible garnishes: avocado cilantro lime...

  Combine all in a medium saucepan over medium heat I lb. fresh or frozen whole cranberries 1 1/2 cups golden raisins 1 whole orange, juice, pulp, and zest 1 cup maple syrup ¼ cup diced candied ginger 2 tablespoons apple cider vinegar 2 teaspoons cinnamon 1 teaspoon powdered ginger ½ teaspoon cloves stirring occasionally and reducing heat as needed to keep from scorching, until cranberries have burst and relish is thick and jammy, 10–12 minutes .  Let cool before serving. Do ahead: Relish can be made 3 days ahead. Cover and chill. From Alex Jamieson

 Sauce for fish from Addie  warm red pepper flakes in 1/3 c olive oil then add 4 cloves of garlic, minced And cook briefly until fragrant, not cooked.  Then add 4 inches of ginger, minced 1 bunch scallions, chopped after a bit add juice of 1 lemon 2 tbs soy sauce 1/4 cup chopped cilantro  Pour warm over a very neutral thin white fish filet, cooked maybe in sous vide or in the oven  

Prepare cold rice by mixing together 4 C cooked rice 1/2 tsp salt 1 tsp sugar  1/4 tsp black pepper Heat wok to medium high add 3 tbs canola oil cook until ready to eat 12 oz protein  adding some red pepper here might make sense  remove the protein from the pan and reserve.   Add to pan  1 medium onion, chopped Sauté until glassy, just two minutes or so if the pan is hot enough Remove most of the onions and add to reserved protein Scramble 2 eggs and add to pan, when set, maybe a little wet but not browning add rice mixture, above Toss and fry until rice is heated, about 3 minutes  Add  3 cups leafy greens and cook until wilted Add the reserved protein and onions and mix everything well.  Add 2tbs soy sauce 2tbs fish sauce  and stir to combine about a minute  David Chang says that if you have warm rice add it after the eggs.  You can also add nori or toasted sesame seeds