Food & Drink

Weekly Recipes


Slow-Cooker Pulled Pork Sandwiches with Napa Slaw


1 large yellow onion, peeled, thinly sliced

2 1/2 to 3 pounds pork shoulder roast, trimmed of excess fat

1 cup water

2 bottles (12 ounces each) favorite tangy barbecue sauce

Buns or rolls for serving


1 tablespoon yellow miso paste, optional

2 teaspoons Dijon mustard

1 tablespoon honey

2 tablespoons rice vinegar

3 tablespoons canola oil

2 teaspoons sesame oil

6 cups thinly sliced Napa cabbage (about 1/2 large head)

3 carrots, grated

4 green onions, sliced

1 can (5 ounces) sliced water chestnuts, rinsed and drained

1/3 cup roasted peanuts or sliced almonds

Serves eight.

Make the pork: Place half the onion slices in bottom of slow cooker; add pork, water, half the barbecue sauce and remaining onion slices. Cover and cook on medium 8 to 10 hours, stirring occasionally to break up the pork.

Meanwhile, make the slaw.

In a large bowl, whisk together the miso if using, mustard, honey and rice vinegar. Slowly whisk in the canola oil and sesame oil until well blended and emulsified. Add the cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine. Cole slaw may be made a day ahead. Cover and chill until ready to serve.

When the pork is done, stir in the remaining barbecue sauce. Serve on warmed buns topped with the Napa Slaw or serve the slaw on the side.

Chipotle Glazed Chicken Wings


12 whole chicken wings, split at the joint

2 canned chipotle chilis in adobo sauce

1 tablespoon adobo sauce

3 tablespoons honey


2 tablespoons favorite chili powder (try a blend of regular and hot)

2 tablespoons brown sugar

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon cumin

1/4 teaspoon salt

1/4 teaspoon black pepper

Makes 24 wings.

Preheat oven to 425 degrees.

Line a baking sheet with foil and coat with nonstick spray. Pat the wings dry.

In a blender, place the chipotles, adobo sauce and honey. Blend until smooth. Taste and add more honey if the sauce is too hot (be careful because chipotles are very hot) for your taste. Put half the sauce in a small bowl.

In a bowl large enough to hold the wings, mix together the rub ingredients. Add the wings and toss to coat, working the rub into the chicken.

Arrange the wings on the baking sheet and bake for 20 minutes. Brush with the chipotle glaze and bake another 20 minutes or until cooked through. Remove from oven and serve with additional glaze on the side, if desired.


1 pound frozen pizza dough, thawed

Cornmeal for dusting baking sheet or grease the sheet

2 tablespoons olive oil, divided

1 medium onion, peeled, sliced vertically

1 tablespoon butter

1/2 teaspoon crushed garlic

2 cups shredded Italian cheese blend

1 teaspoon Italian seasoning

8 to 10 thin slices low-fat deli ham

8 to 10 thin slices salami

1 jar (12 ounces) roasted red peppers, sliced

1/2 cup sliced olives

1 egg white, lightly beaten

Kosher salt to taste

Serves 10.

Preheat the oven to 400 degrees.

On a lightly floured work surface, roll the thawed dough into a rectangle about 10 by 16 inches. You also can stretch the dough into a rectangle if needed.

Sprinkle a baking dish with the cornmeal or lightly grease. Place the dough on the baking sheet; set aside.

In a small skillet, heat 1 tablespoon olive oil over medium heat. Add the onions, and saute about 5 minutes or until softened.

Meanwhile, in a small bowl, mix the remaining 1 tablespoon of olive oil, butter and crushed garlic. Brush this mixture on the surface of the pizza dough. In another bowl, mix the cheese with the Italian seasoning. Sprinkle1/4 cup of the cheese over the pizza dough.

Place the ham on the pizza dough about 2 inches from the edge -- making a double row of it with the slices overlapping. Sprinkle with about 3/4 cup of the cheese, and top with sauteed onions, peppers and olives. Place a layer of salami on top -- making a double row of it with the slices overlapping. Top the salami with the remaining onions, red peppers and olives. Sprinkle with the remaining cheese.

Starting with the long edge, bring the edge up over the filling. Begin rolling into a cylinder, but loosely. If you roll the stromboli too tight, it will split on the sides during baking. Continue rolling and just before the final edge, brush the edge with a little beaten egg white to seal it. Fold the outer edges under and press to seal. Make sure the long seal is underneath.

Make several slits on the top of the stromboli. Brush the stromboli all over with beaten egg white, and sprinkle with kosher salt.

Bake for about 25 minutes or until the stromboli is golden brown on top. Remove from the oven, and cool before slicing.

Buffalo Chicken Sandwich

3 boneless, skin-on chicken breast halves (about 1 1/2 pounds)

1 tablespoon favorite chili powder such as chipotle or ancho

Salt and freshly ground black pepper

6 tablespoons unsalted butter, divided

2 ribs celery

1 baguette, about 18 inches long

1 bunch arugula leaves or Bibb lettuce

4 tablespoons favorite red hot-pepper sauce, or more or less to taste

1/2 cup favorite chunky blue cheese dressing

Blue cheese crumbles, optional

Serves eight.

Preheat the oven to 350 degrees.

Pat the chicken dry with paper towels and season all over with chili powder, salt and pepper.

Heat a large skillet over medium-high heat. Add 2 tablespoons of the butter. Place the chicken breasts, skin-side down, in the skillet and cook without moving until the skin is golden and crispy, about 4 minutes. Turn and cook until the chicken is opaque, about 4 minutes more.

Transfer the chicken to a baking dish (set skillet aside) and place in the oven to finish the cooking, about 10 minutes or until the juices run clear, and the chicken is cooked through and no longer pink. Remove it from the oven and set aside. When cool, thinly slice. (Discard the skin if you like.)

Meanwhile, thinly slice the celery, and rinse and pat dry the arugula leaves. Set aside.

Cut the bread crosswise into 4 equal pieces, and cut each piece in half horizontally.

Add 2 tablespoons butter to the reserved skillet. Once the butter stops foaming, place the bread cut-side down to toast, pressing on the bread to soak up the butter, about 2 minutes. Remove to a platter and brush the butter side with the hot sauce. Repeat with the remaining butter, bread and hot sauce.

To assemble sandwiches: On the bottom slice of bread, spread 1 tablespoon of the dressing and place a layer of celery slices and top with the chicken. Place several arugula leaves on top and sprinkle with blue cheese crumbles, if desired. Brush the top of the bread with 1 tablespoon of the dressing and place the bread on top of the sandwich and press down. Cut the sandwiches again or leave as is. Wrap in waxed or parchment paper and chill for 2 hours or serve immediately.

Mike Scheetz’s Cheese Dip

1 packet Hidden Valley Fiesta Ranch Dip Mix

16 ounces sour cream

1 can (2.25 ounces) chopped black olives, drained

1 can (4 ounces) chopped and peeled chiles

1 cup shredded sharp cheddar cheese

Crackers or tortilla chips for serving

Makes 3 cups.

In a medium bowl, mix together all the ingredients. Chill before serving with crackers or tortilla chips.


Brussels Sprouts with Caramelized Pearl Onions and Maple Syrup

3/4 cup coarsely chopped walnuts or pecans

1/4 cup ( 1/2 stick) unsalted butter, melted

1 to 2 tablespoons maple syrup (adjust for desired sweetness)

1 teaspoon salt, divided

2 pounds Brussels sprouts, discolored leaves discarded, stems trimmed, quartered

1 bag (16 ounces) frozen pearl onions, slightly thawed

1/4 teaspoon black pepper

1 tablespoon cider vinegar

Serves 10.

Preheat the oven to 350 degrees. Place the nuts on a baking sheet and toast them about 10 minutes or until fragrant and a few shades darker.

Meanwhile, in a small bowl stir together 1 tablespoon of the butter, the maple syrup and 1/2 teaspoon salt. Add the maple glaze to the hot nuts and toss to coat.

In a large nonstick skillet, heat the remaining 3 tablespoons butter over medium-high heat. Add the Brussels sprouts and saute them about 5 minutes. Add the onions to the skillet, stir, cover and continue cooking until the onions are slightly golden and the Brussels sprouts are crisp-tender, about 5 minutes. Uncover, add the black pepper and vinegar and saute, stirring about 2 minutes. Add the nuts and any glaze in the baking pan and saute, stirring 1 minute more. Serve.

Note: The nuts can be toasted and glazed a day in advance. Store them covered at room temperature. The Brussels sprouts can be quartered a day ahead and kept in a plastic bag lined with paper towels in the refrigerator.

Double-Stuffed Potatoes

2 pears

1 lemon, halved

3 medium sweet potatoes, baked and cooled

4 medium baking potatoes, baked and cooled

1/2 cup 2 percent milk, heated

5 tablespoons unsalted butter, melted

1 large egg, lightly beaten

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon ground cloves

1/4 teaspoon freshly grated nutmeg, divided

1/4 cup light brown sugar

3 fresh thyme sprigs

Serves 12.

Bring a medium saucepan of water to a boil. Peel, core and roughly chop the pears; place them in the water. Squeeze the lemon juice into the water and add the lemon. Reduce the heat to a simmer and cook until the pears are easily pierced with a fork -- about 15 minutes. Remove the pears using a slotted spoon and set them aside.

Preheat the oven to 425 degrees. Line a baking sheet with foil. Cut the potatoes in half lengthwise. Scoop the cooked flesh into a large bowl, reserving 12 of the empty potato skins. Add the milk, butter and pears to the potatoes and mash until the mixture is smooth. Add the egg, salt, pepper, cloves and 1/8 teaspoon nutmeg and fill the reserved skin shells.

In a small bowl mix together the remaining 1/8 teaspoon nutmeg and the brown sugar.

Sprinkle the sugar mixture over the potato tops and transfer to a baking sheet. Bake until the tops brown, about 25 minutes. Remove from the oven, garnish with thyme and serve immediately.

Note: To cook the potatoes, poke each twice with a fork. Preheat the oven to 400 degrees. Bake the potatoes directly on the oven rack for about 50 minutes or until they are tender.

Peppery Roasted Squash with Parsnips

2 large golden acorn squash (about 3 to 3 1/2 pounds)

3 large parsnips, peeled, end removed, cut into 2-inch lengths

4 tablespoons olive oil, divided

1/2 teaspoon kosher salt

1 teaspoon (or to taste) freshly ground black pepper

1/4 cup fresh chopped parsley leaves

1 tablespoon balsamic vinegar, optional

Serves 10.

Preheat oven to 425 degrees. Microwave the squash a few minutes to soften the skin. Cut squash into 1 1/2-inch-thick wedges, leaving skin on.

Scrape off seeds and strings and discard. Place the wedges and the parsnips on a large, rimmed baking sheet and drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange wedges cut side down on baking sheet. Roast, carefully turning halfway through, until golden brown on both sides, about 30 minutes.

Remove from oven, sprinkle with parsley and drizzle with balsamic vinegar if desired.

Note: You can roast the squash several hours in advance. Rewarm before serving and sprinkle with the parsley and balsamic vinegar.


Apple-Buttered Rum

2 ounces Brugal Anejo Rum (see recipe notes)

1 large tablespoon apple butter

1/2 ounce cinnamon syrup (see recipe notes)

Hot water

Makes one cocktail.

Pre-heat a mug by filling with boiling water and letting it sit for a few minutes. Discard the water and add the apple butter, cinnamon syrup and rum. Stir lightly, while filling the rest of the glass with hot water. Grate some fresh nutmeg on top and serve immediately.

Recipe notes: Brugal Anejo or any decent gold or aged rum will work here. Avoid white rum or spiced rum.

Combine two cups of water and a few cinnamon sticks and simmer over low heat until the water has reduced down to a cup. Add a cup of sugar and stir until fully dissolved. Bottle and refrigerate. Should keep for a week, or longer if you add a dash of vodka.

Valentine Cider Apple

1 1/2 ounces Valentine vodka

6 ounces fresh cider

1/2 ounce Vernors floater

3 drops vanilla extract

Cinnamon stick zest

Makes one cocktail.

Mix all ingredients. Optional: Fill coffee urn and serve warm, top with whipped cream and caramel.

The Backwoods Cider

1 1/2 ounces white unaged rye whiskey, infused with apples and autumn spices

1/2 ounce St. Germain

1/2 ounce Benedictine

1/4 ounce lavender honey

Makes one cocktail.

Mix and serve in a cocktail glass with a cinnamon-sugar rim.

Thirty Notes

2 ounces El Dorado 12-Year rum

Lemon juice

Orange bitters (6 drops)

Dradon’s Milk jelly (see note)

Makes one cocktail.

Shake the jelly into the rum mixture. It dissipates, but will leave a frothy texture. Serve in a coupe and garnish with a cinnamon stick and orange peel.

Note: The jelly is made by adding vanilla beans, cloves, allspice berries, star anise, orange zest, lemon juice and sugar to Dragon’s Milk beer. After letting it sit overnight, you add some natural fruit pectin.

Matthew Abraham’s Unnamed Cocktail

2 ounces coconut rum

1/2 ounce creme de banana

Pinch of cinnamon

2 ounces eggnog

Graham crackers

Makes one cocktail.

Rim the glass with graham crackers

Mix and serve cold or warm by heating the eggnog in a frother. Garnish with a cinnamon stick and mint leaves.

Double Mint

4 ounces Godiva White Chocolate Liqueur

2 ounces creme de menthe


Crushed mint

Makes one cocktail.

Rim a martini glass with crushed mint. Mix liquer and creme de menthe. Swirl in grenadine (which adds the red color for the stripes of the candy cane).

Gracie’s Candy Cane Martini

1 candy cane, crushed for garnish

3 ounces strawberry vodka

4 dashes white creme de menthe

2 ounces cranberry juice

Makes one cocktail.

Place crushed candy canes on a small plate. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy. Combine vodka, creme de menthe, cranberry juice and ice in a cocktail shaker; shake until well-combined. Strain into martini glass.