INGREDIENTS 1 1/2 pounds KB’S Spicy/Fruited pork sausage ( or mild breakfast sausage) 1 tsp Worcestershire sauce ½ tsp Hot Sauce 6 hard boiled eggs (peeled) 1 Tbsp Corn Starch or Flour 1 tsp The Amazing Rub *or use salt/pepper/sugar seasoning 1/8 tsp ea. 1 egg beaten 1 cup toasted bread crumbs Oil for frying (approx a quart)
DIRECTIONS: Mix together the Pork sausage with Worcestershire and Tabasco sauces. Divide into 6 patties and flatten, then mold around the peeled, hard boiled eggs. A thin sauce or chutney. Set plates aside to receive the finished eggs. We like to plate with glass domes to add to the drama – but use whatever you have in your kitchen! Heat oil in a large saucepan or fryer until cube of fresh bread in oil turns brown in about a minute (365 degrees). Lower eggs and fry until deep golden brown approx. 5 minutes. Drain fried eggs on paper towels and serve warm and fragrant on prepared plates of wild greens. Enjoy!layer is best. Dip the covered sausage covered egg in beaten egg wash and roll in bread crumbs and corn starch/flour mixture. You can use corn starch and flour interchangeably here, and use the Amazing Rub Mixture if you have it with crumbs. Shake off excess, set on wax paper. Prepare servings plates with wild greens and arugula. Prepare a nice spicy dipping
A Sicilian specialty that I particularly enjoy combining sweet –and-sour flavors. Really engages the palette while remaining light. You can make many variations on this recipe, such as replacing the dates with pomegranate seeds or black olives. A bright opener to that great Brunch!
SERVES: 6 LEVEL: Presto-easy!
INGREDIENTS 6 oranges (mix 4 regular and 2 blood oranges if available) 18 dates Sprinkled lightly with Pummull Spice 2 red onions 4 tablespoons extra virgin olive oil Balsamic Vinegar (really kicks this up!) can be served tableside – salt/pepper
DIRECTIONS: Peel the oranges and slice them crosswise, peeling away from the bitter white pith. Stone the dates and slice very thin. Peel the onions and slice paper thin. Arrange the oranges and dates on a serving platter and cover with onions. Pour over the oil and serve immediately at room temperature.
BRAN MUFFINS WITH FRUIT – BANANAS OR PEACHES OR DATES (you choose)! AND A CRUMBLE TOPPING
Love food that fuels you body and soul? Here it is the perfect fiber rich breakfast launch, snack or answer to that 4 o’clock refueling. These delicious muffins are packed with bran, wheat germ and great flavors fruit flavors (you choose). The crumble topping makes the masquerade complete, good for you but so delicious! Yeah, it’s a health food win-win!
INGREDIENTS 2 large eggs ½ C Maple Syrup 1 cup mashed spiced peaches (or sub 1 cup mashed bananas or chopped dates) 1 cup yogurt or buttermilk 1 cup unprocessed wheat bran 2 Tbsp wheat germ ¼ vegetable oil 1 tsp vanilla extract 1 cup whole-wheat flour ¾ cup of all-purpose flour 1 ½ tsp baking powder ½ tsp baking soda ¼ tsp salt ½ tsp Pummull Spice (blend of Cinnamon, Ginger, Nutmeg, Allspice, Cloves, Mace and Cardamon! Our House Baking Seasoning!) ½ cup chopped walnuts or pecans
CRUMBLE: (optional) ½ C brown sugar ½ C flour ¼ C butter (cut in small pieces) ½ C oatmeal ½ tsp *Pummull spice
DIRECTIONS: Preheat Oven to 375 degrees F. Coat 12 muffin cups with cooking spray. Whisk eggs and maple syrup in a bowl until smooth, whisk in mashed fruit, yogurt, wheat bran, wheat germ, oil and vanilla.
Whisk flours, baking powder, baking soda, cinnamon and salt in a large bowl. Add wet to dry ingredients, Stir in any chopped fruit or nuts, etc. Scoop batter into muffin tins, sprinkle with the crumble.
Bake the muffins until top are crunchy golden, and spring back when lightly touched. 20-25 minutes. Let cool a few minutes in pan, remove from pan to cool on wire rack. ENJOY!
Prepare grill for two zone cooking (direct/indirect) at 350°-450°.
If desired add some hard woods chunks or chips to coals/hot side. I used apple wood chunks. Cherry or pecan would also work great.
When grill is up to temp, place wings on indirect heat side. Cook until 165+ internal temp, 30-40 mins.
Switch wings to direct heat side, cook for 4-6 mins until skin is crispy.
Watch closely while cooking over direct heat, wings can char easily! Move wings to the indirect zone when they are done to keep warm.
When all wings are done, remove from grill. Serve with celery, carrots, blue cheese dressing, and/or ranch (perhaps with some Amazing Herbes mixed in and enjoy!
Roasted Sweet Potatoes with Black Bean, Corn & Avocado Salad with Lime Vinaigrette
*Add Decadence, serve with Avocado Lime Aioli, and Spicy Salsa
These Herb encrusted Baked Sweet Potatoes served warm but stuffed with a cool Black Bean Salad are the bomb! (ESP for Meatless Monday). You get the Ying and Yang from a hot/cold food served together…as well as the perfect vehicle for
Make Ahead
Add Taco Meat for Thursdays!
Go Pesco with Shrimp on Friday!
Drive in the direction you want…
The natural sweetness of well baked sweet potatoes and the slight spicy bite of the bean salad is perfect. To up your “A” game make the Avocado/Lime Aioli and kick in the spicy cheese sticks and/or Salsa!
Enjoy!
SERVES: 4 LEVEL: Presto-easy!
FIRST: ROASTED HERBED SWEET POTATOES
INGREDIENTS: 4 Medium Sweet Potatoes Olive for rubbing Amazing Herbes to coat Salt & Pepper Preheat Oven at 425 degrees Wash and dry sweets. Cut light center in top of each, rub potatoes with olive oil. Roll or sprinkle with AMZ Herbes, salt n pepper. Bake 45 minutes until very soft, crunchy outsides. Set Aside.
SECOND: BLACK BEAN, CORN AND AVOCADO SALAD
INGREDIENTS: 1 15 oz can Black Beans, rinsed and drained 2 ears of fresh corn, kernels cut off or one can of corn drained 1 small red pepper finely diced 1 small red onion finely diced 2 Tbsp Amazing Rub (here is where you get brown sugar/spices) 1 tsp (or more) of Blazing Belle (this controls heat, a great blend of peppers incl. cayenne) 4 Tbsp. Olive Oil 1 lime, fully zested and juiced ½ c fresh cilantro or parsley chopped (whichever you prefer) 1 avocado medium chopped (reserve ¼ for Aioli) Combine all ingredients (Avocado goes in right before serving) in bowl, mix well. Cover and chill from an hour to overnight. Before serving salad, add the Avocado and check seasonings.
When Sweet Potatoes are fully cooked, complete the seam slice down the middle (but not through) and separate and squeeze a little to fluff inner potato. Stuff with the Chilled black bean salad.
Serve with Aioli, Salsa (if desired) and maybe some fine spiced cheese!
This dish is also great stuffed first with taco meat, spicy shrimp or any of your favorites!
*Avocado Lime Aioli 1 C mayo ¼ chopped avocado 1 Tbsp Lime Juice with zest chopped parsley (or cilantro) finely minced garlic 2 cloves(optional) salt/pepper to taste. That’s it!
Okay friends, like the name of this pie, it’s a mouthful! It’s basically baking a fresh peach pie, and then building a pecan pie, spike with a little delicious buttered bourbon right on top! Yes, it does mix up a little, and there is a little “work” involved, but it is worth every step. Close your eyes, imagine fresh bursting but delicate peaches, and a gooey pecan spike topping. Well, here it is! Recipe is for 2 full pies because if you are going to go thru all steps, why not share one with family or friends…or my favorite trick, pop one in the freezer for that stunning dessert, without any of the stress! I hope you enjoy this as much as I do! Enjoy!
SERVES: 2 Pies/ Serves 16 LEVEL: Intermediate-You got this, But a little time involved
INGREDIENTS 2 Pie Crust bottoms, rolled a little extra for size (KB’s recipe or purchase rolls outs)
Peach Pie Start 12 Peaches, peel, remove pits and slice ½ Lemon Juiced 3 TBSP Corn Starch ½ C Sugar 1 tsp Pummull Spice (KB’s unique Cinnamon Blend)
Pecan Bourbon Finish 6 eggs, lightly beaten 2 C. Brown sugar, lightly packed 2 C. Light colored Corn Syrup 1 Cup salted butter melted 4 Tbsp Bourbon ½ tsp Salt 2 C. Roasted Whole Pecans with Sea Salt (or add your own sea salt finish)
DIRECTIONS
Preheat oven to 375 degrees (we love convections)
Line deep pie plates or cheesecake pans with waxed paper, sprayed with oil.
Roll out standard pie crust bottoms, but a little larger than for a normal pie.
In a bowl mix peaches, lemon juice, corn starch, sugar and Pummull Spice. Pour the peach mixture into crust lined pans, immediately create a foil collar for both pies and affix.
This is a long bake time to get both peach/pecan set so we need to protect the crust from burning.
Bake the peach mixture pies, for 25 minutes. Remove from oven and allow to cool completely around one hour.
Now for the Pecan Mixture… In a bowl mix eggs, brown sugar, corn syrup, butter, bourbon, vanilla extract and salt. Take the Roasted Pecan and place in a circular pattern on top of the baked peaches in the cooled starter pies. When complete, gently add the egg/sugar batter and pour over the set peaches/pecans. Reaffix the foil collar and back into a hot 375 degree oven for approx 55 minutes. The pies will be jiggly when removed from oven but will set up beautifully as they cool. For very best slicing a full day setting is good, or after cooled refrigerate. There is always a debate to refrigerate pecan pies or not, my call is refrigerate. Slicing is so much better this way, and today it is so easy to warm a pie if that is what you desire.
This pie is a lot, a lot of heavenly deliciousness. Enjoy and hey, if you’ve made the 2 pies, what a gift to share!
