Spice-Guy’s Kitchen

Ingredients: 

1 tbsp dijon mustard
1 tsp worchestershire sauce
1 tsp tabasco
1 shallot, diced
2 cloves garlic, chopped
1 tsp cracked black pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp dried crushed jalapeno or chipotle
1 tsp dried oregano
1 tsp brown sugar
1 12oz bottle of beer

1. place all ingredients in a pot and bring to a boil
2. allow to cool, pour over meat and allow to sit over night,if
possible.
3. While the meat is roasting, strain the marinade, and in a saucepan,
bring it to a boil and reduce slightly. Use it as dipping sauce, or
pour alittle of it on the plate prior to plating the meat portion.

(Recipe by Jesse Vallins, thanks Jesse!!!)

Ingredients:
1/2 cup warm water (110 to 115 degrees)
2 packages active dry yeast
1/2 cup plus 1 teaspoon sugar
3 1/2 - 4 1/2 cups flour unsifted
1 teaspoon nutmeg
2 teaspoons salt
1 teaspoon lemon zest, this is lemon rind, grated
1/2 cup warm milk
5 egg yolks
1 stick butter cut into slices and softened, plus 2 tablespoons more softened butter
1 egg slightly beaten with 1 tablespoon milk
1 teaspoon cinnamon
1 1″ plastic baby doll

Directions
Pour the warm water into a small shallow bowl, and sprinkle yeast and 2 teaspoons sugar into it. Allow the yeast and sugar to rest for three minutes then mix thoroughly. Set bowl in a warm place for ten minutes, or until yeast bubbles up and mixture almost doubles in volume. Combine 3 1/2 cups of flour, remaining sugar, nutmeg and salt, and sift into a large mixing bowl. Stir in lemon zest. Separate center of mixture to form a hole and pour in yeast mixture and milk. Add egg yolks and, using a wooden spoon, slowly combine dry ingredients into the yeast/milk mixture. When mixture is smooth, beat in 8 tablespoons butter (1 tablespoon at a time) and continue to beat 2 minutes, or until dough can be formed into a medium-soft ball.

Place ball of dough on a lightly floured surface and knead like bread. While kneading, sprinkle up to 1 cup more of flour (1 tablespoon at a time) over the dough. When dough is no longer sticky, knead 10 minutes more until shiny and elastic.

Using a pastry brush, coat the inside of a large bowl evenly with one tablespoon softened butter. Place dough ball in the bowl and rotate until the entire surface is buttered. Cover bowl with a moderately thick kitchen towel and place in a draft-free spot for about 1 1/2 hours, or until the dough doubles in volume. Using a pastry brush, coat a large baking sheet with one tablespoon of butter and set aside.

Remove dough from bowl and place on lightly floured surface. Using your fist, punch dough down forcefully. Sprinkle cinnamon over the top, pat and shake dough into a cylinder. Twist dough to form a curled cylinder and loop cylinder onto the buttered baking sheet. Pinch the ends together to complete the circle. Cover dough with towel and set it in draft-free spot for 45 minutes, or until the circle of dough doubles in volume. Pre-heat oven to 375 degrees.

Brush top and sides of cake with egg wash and bake on middle rack of oven for 25 to 35 minutes until golden brown. Place cake on wire rack to cool. If desired, you can hide the plastic baby in the cake at this time.

Colored sugars

Green, purple, & yellow paste
12 tablespoons sugar
Squeeze a dot of green paste in palm of hand. Sprinkle 2 tablespoons sugar over the paste and rub together quickly. Place this mixture on wax paper and wash hands to remove color. Repeat process for other 2 colors. Place aside.

Icing

3 cups confectioners sugar
1/4 cup lemon juice
3 - 6 tablespoons water
Combine sugar, lemon juice and 3 tablespoons water until smooth. If icing is too stiff, add more water until spreadable. Spread icing over top of cake. Immediately sprinkle the colored sugars in individual rows consisting of about 2 rows of green, purple and yellow.

Cake is served in 2″ - 3″ pieces

Ingredients: 

 1 clove garlic, minced
1/2 cup of red chili powder
1 teaspoon of ground cumin
3 teaspoons of dried, crushed Mexican oregano
1/2 cup of cider vinegar
2 1/2 pounds of ground pork
1/4 cup of dry sherry or red wine
1/2 teaspoon of ground cloves

Combine all ingredients, except meat, in blender and blend well. Pour over meat; mix well. Cover and marinate 3-4 hours at room temperature. Pour off any liquid that accumulates. Divide into serving portions, wrap and store in refrigerator or freezer. Great crumbled and cooked with scrambled eggs.

Ingredients: 

1 cup cider vinegar
2 Tbs salt
1 Tbs brown sugar
1 tsp cayenne
1 tsp red pepper flakes
1 tsp ground black pepper

Mix all ingredients together.
Let sauce stand for a couple of hours.

For four:
Wash, peel, and cut into several pieces, 4 potatoes
Peel at least two cloves of good, fresh garlic for each potato. Leave them whole.
Put the potatoes and garlic in the boiling water at the same time. This cooks the garlic and helps flavor the potatoes at the same time.
Boil gently until a piece of potato breaks when stabbed with a fork.
Carefully drain and try not to lose the garlic!
Return to the pan over very low heat.
Mash as much or as little as you like ‘em.
Add a bunch of butter. 1/3-1/2 a stick. And about 1/3 cup of milk(or chicken broth) and stir.
Season with salt and pepper
AT this point many times I’ll add some torn up fresh basil, or some finely minced rosemary.
Instead of the fresh garlic sometimes try adding roasted garlic…oh man…Honey start peelin’ some spuds…

Once you try this, you’ll never go back to the stuff in the jar…

Ingredients:

2 Tbs. diced onion
2 cups tomatoes, chopped
2 Serrano chilis, finely chopped
2 Tbs.cilantro, finely chopped
1 tsp. sugar
1/4 cup Mexican beer
2 tsp. salt
juice of 2 limes

Combine all ingredients and mix well. Let sit in refrigerator for about a half-hour before serving. Don’t forget to drink the rest of the beer!
Yield:About 2 cups