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No My genealogy is pretty straight forward. Scotch-Irish, and English. Although I wasn't raised on much cultural foods, I thoroughly enjoy these Irish potato pancakes. You can find hundreds of online posts, and every one will be different. Depending on the area of Ireland they come from, they will vary greatly. Ingredients: 4 medium size russet potatoes  1/4 cup finely diced onions  2 tablespoons butter 1/4 cup potato flour or AP flour 1 clove garlic I egg  Salt and pepper to taste. To begin, peel 2 potatoes and dice them. Add the pieces to a pan of water, then cook until tender. Add the butter and mash them to a stiff mashed potato consistency. Peel the other potatoes and shred them with a box grater, or food processor. Lightly sprinkle with salt then wrap the shreds in a kitchen towel. Squeeze as much moisture out as much as possible. Combine the mashed with the shreds adding the flour, egg, garlic, and onions. Mix well. Heat a frying pan over medium heat an...

There is something about a freshly toasted English muffin. Split,with all the nooks and crannies filled with melted butter, I think it makes a perfect breakfast side. This is an easy recipe, but takes all night for bulk fermenting. Ingredients: 100 grams active starter 15 grams sugar or honey 225 grams milk 125 grams water 45 grams unsalted butter softened  500 grams AP flour Corn meal for dusting  Start with 100 grams of very active starter. It should be bubbly and risen. Add starter to the bowl of your stand mixer.  Add all ingredients except the corn meal. Using a dough hook, mix on low speed for 1 minute. Allow the dough to autolysis for about 60 minutes. This allows the flour to absorb the water and milk. After resting, knead dough on speed 2 for about 8 to 10 minutes. Dough will be shiny and somewhat sticky. Cover bowl and allow to rise overnight. You can also transfer the dough to a graduated bowl to better track rise. ...

One of my favorite restaurants is the Columbia in Ybor City. Every once in a while, I will break my tradition and order something different from the menu, but usually it's their chicken and yellow rice. Ingredients: 1 to 1 1/2 pounds of chicken  1 bell pepper diced 1 small onion diced 1 clove garlic  2 cups no salt chicken broth  1/2 cup no salt beef broth   1/2 cup frozen peas 2 tablespoons olive oil  12 to 15 saffron strands 1/4 teaspoon cumin 1/2 teaspoon paprika  1/4 teaspoon oregano 1/4 chili powder  Salt and pepper to taste. Start by browning the chicken in your dutch oven. Next add the small sweet onion, bell pepper, and  garlic.  Cover and heat on medium until the vegetables are translucent. Next, add two cups of no salt added chicken broth and one half cup of no salt added beef broth. Simmer for 30 minutes. Add the rice and simmer for 20 minutes or until the rice is tender. When rice is rea...

I have been baking off and on most of my life. My earliest memories are baking with my grandmother at a very young age. I enjoy doing things on my own, so naturally I started making my own vanilla extract a while back. Once you make your own, you won't use store bought again.  There are two grades of beans A and B. A grade are plump and oily and B grade are drier, smaller beans. Some folks use A for baking, scraping the caviar or seed with a knife for baking. Others suggest B grade for extracts since they are drier and you get more beans in an ounce. I find no difference since you are using one once of beans for 8 ounces of alcohol for a single fold extract. The important part is using an acholol volume of 35 to 40 percent. I use vodka which brings out a good vanilla flavor with out any added flavors. Some folks use spiced or coconut flavored acholol, but I really don't want any other flavors, just vanilla. I should point out at this point, I don't ...

I love camping. Although it's been awhile since I have had the RV out, I plan to put it to good use in the future. The biggest problem I have is storage. As you know, I love to prepare everything from scratch, but the space taken up by ingredients can be overwhelming. Recently, I discovered the Raw Ingredients Company. They have powder versions of a lot of spices and ingredients. I am not associated with them in any way, just a happy customer. This sauce is amazing, using their powders, only ketchup, brown sugar, and cherry extract and not in powder form. Ingredients: 1 cup ketchup  1/2 teaspoon onion powder  1/2 classic seasoning salt  1/2 to 1 teaspoon Hatch Chili powder  1/2 worschester powder  1/2 apple cider vinegar powder 1/4 teaspoon hickory smoke powder  1/4 teaspoon garlic powder  1 tablespoon brown sugar 1 1/2 teaspoon molasses powder  2 teaspoon cherry extract  1/4 teaspoon smoked paprika Add everything to a...

I love a challenge. My son-in-law asked me to make something out of leftover pineapple and red cabbage. I accepted the challenge and this is the results. Very tasty. Ingredients: 1/2 head red cabbage  1 cup finely diced pineapple  2 carrots shredded  1/4 cup pineapple juice 1 tablespoon honey 1/4 teaspoon worschester sauce 1/2 teaspoon molasses  2 tablespoons red wine vinegar  1 tablespoon olive oil 1/2 teaspoon Dijon mustard  1/4 teaspoon salt 1/8 teaspoon pepper Begin by shredding the cabbage. Next dice the pineapple and shred the carrots. Combine these ingredients in a large bowl. Next make the vinegrette dressing. Combine the remaining ingredients and whisk together. Pour over the cabbage mixture and stir to combine. That's it. Enjoy!