Burger Sliders (30 min / 5 min)

  1. Put in a bowl a pound of 80/20 ground beef chuck.
  2. Crumble 1/4 cup of croutons and add to the bowl.
  3. Chop 1/4 of onion head and add to the bowl.
  4. Season the meat with one teaspoon of sea salt, one teaspoon of garlic power and 1/2 of teaspoon of black peppper.
  5. Add one tablespoon of Worcester sauce.
  6. Mix until combined.
  7. Split the meat to 6 pieces and make 1/4 thick patties. Tap patties in the middle with a thumb.
  8. Sear patties on 450 F direct for 2 min.
  9. Turn patties and sear for 1 min.
  10. Put a slice of White American cheese on top of each patty and wait until it starts melting, usually in about 1 min.
  11. Take patties off heat and let them rest for 5 min before serving.

Beef Steak (10 min / 20 min)

  1. 1 inch thick prime ribeye or NY strip steak. Salt, season with crushed garlic and black pepper, and put in refregirator for an hour.
  2. Sear direct on 450F 4 min on each side.
  3. Take the steak off the grill and let it rest for 10 min before serving.

Prime Rib Roast (30 min / 3 hrs)

  1. Two ribs of prime rib roast, around 4 inches thick. Wash, score the fat cap and then pat it dry.
  2. Salt all sides of the roast, rub it with olive oil, season with black pepper and crushed garlic.
  3. Preheat a grill to 225F indirect.
  4. Preheat a dutch oven pot over high heat and brown each side of the roast in it.
  5. Turn the roast in the pot fat cpt up, put the pot on the grill with lid closed and roast until the roast is 130F, usually 2 hours.
  6. Take the pot off the grill and rest it for 40 min.
  7. Cut the roast between ribs, dip the pieces back in the pot juices and let it rest for another 20 min before serving.

Flank steak (2 hrs / 30 min)

  1. The 2 pounds piece of flank steak, tenderize and marinate in the Flank Steak marinade for 2 hours.
  2. Grill direct on 500F for 2 min.
  3. Turn and grill for another 2 min. Repeat so each side is grilled twice.
  4. Check the temperature and cut sides when they reach 130F.
  5. Keep turning and checking the temperature every 2 min until it is 130F.
  6. Take the steak of the grill and let it rest for 15 min before serving.

Corned Beef Brisket (36 hrs / 8 hrs)

  1. 4 pounds of corned beef brisket flat, soak in water for two nights to desalt. Keep refrigerated and replace the water every 8 hours or so.
  2. Rinse the brisket, pat it dry then coat with Yellow mustard and season it with seasoning of choice. Do not salt!
  3. Rest the brisket in room temperature for 1 hour to warm up and marinate.
  4. Shake off excess seasoning in a drip pan and fill it with water. Use 2 pints of Guinness instead of water for Irish brisket.
  5. Smoke the brisket indirect on 225F over the drip pan until the meat is 145F.
  6. Remove and empty the drip pan then put and tightly wrap the brisket in it.
  7. Put the foiled brisket back on grill and roast it indirect on 235F the until meat is 195F, for about 3 hours.
  8. Put the foiled brisked in cooler or cast iron pot, close the lid and let it rest for 2 hours before serving.

Beef Pot Roast (30 min / 5 hrs)

  • Slice one onion head to thick circles and cover the bottom of a cast iron pot.
  • Put the 3-4 pounds of a beef chuck roast on top of onion circles.
  • Salt the meat right in the pot and season with crushed garlic and black pepper.
  • Put the pot on a grill and smoke it uncovered indirect on 225F for 1 hour.
  • Flip the meat in the pot and smoke it for another hour.
  • Mix 1/4 cup of red wine with 1/4 cup of water and add it to the pot.
  • Keep the lid open for 10 min to let alcohol evaporate for from wine then close the lid. It should be closed all the time going forward.
  • Roast the pot on 275F until the meat is 165F, usually 1 hour or less.
  • Cut 3 big carrots to large pieces and put them in the pot.
  • Peel 3 pounds of Red potatoes and put them in the pot.
  • Roast the pot on 300F for 20 min.
  • Cut one big yellow bell pepper and add it to the pot.
  • Peel 5 gloves of garlic and add them to the pot.
  • Lightly salt vegetables and season them with black pepper.
  • Keep roasting the pot on 300F until potato and carrots are done, usually 20 min or so.
  • Take the pot off the grill and let it rest for an hour.
  • Slice meat across the grain to 1/4 inch pieces and soak them back in the pot for 10 min before serving.

    • Veal Osso Bucco (10 min / 2.5 hrs)

    1. 2-3 veal shanks, wash, pat dry, salt and season with black pepper.
    2. Brown shanks in dutch oven pot and set them aside.
    3. Lower the heat and shred 1 onion into the pot.
    4. Shred 1/2 cup of carrot into the pot.
    5. Mince 1 cup of tomato and add it to the pot.
    6. Salt the sauce and season it with black pepper and ???.
    7. Cook the sauce on low heat with lid open until tomato becomes soft and onion gets translucent, about 5-10 min.
    8. Mix 1 cup of red wine with 1 cup of water and add it to the pot. Cook the sauce for another 5 min to evaporate alcohol from wine.
    9. Put shanks back into the pot, pour the sauce over the meat and close the lid. Lid should be closed all the time going forward.
    10. Cut garlic head in a half and put both halves in the pot.
    11. Cook on 275F for 1.5 hours, flip shanks every 20-25 min.
    12. Rest the pot for 30 min before serving.
    13. Filter sauce from the pot and pour it over shanks right before serving.

    Beef Tongue (30 min / 6 hrs)

    1. Put tongue, 2 bay leafs and a quarter of an onion in a boiling water seasoned with salt and black pepper.
    2. Slowly cook for 1.5 hours.
    3. Remove the skin.
    4. Salt, season with garlic and other seasonings.
    5. Smoke indirect over apple cider on 225 F for 2 hours.
    6. Cut the tip of the tongue - it is ready.
    7. Remove drip pan.
    8. Put the remaining mussle in dutch oven pot and roast on 225 F for 2 more hours.

    Cutlets (30 min / 1 hr)

    1. Mix 1 tablespoon of salt, 1 tablespoon of crushed garlic and 2 teaspoons of crushed black pepper.
    2. Blend one onion, one red potato and one medium carrot.
    3. Put 2.5 pounds of 80/20 ground beef chuck in a bowl.
    4. Add 1 pound of ground chicken.
    5. Add blended vegitables.
    6. Add one raw chicken egg.
    7. Add 2 tablespoons of semolina.
    8. Add one tablespoon of mayonese.
    9. Add 1/2 cup of milk.
    10. Stir the meat until all ingredients combined. While stirring the meat, gradially add mixed spices from the cup.
    11. Split the meat to 12 pieces, form cutlets and put them on glass roasting trays.
    12. Cover the trays with aluminum baking foil.
    13. Preheat oven to 350F.
    14. Put the trays in oven and bake for 35 min.
    15. Remove the trays from the oven and let them rest covered for 30 min.

    Grilled Bratwursts (5 min / 30 min)

    1. Grill direct on 300F turning every 3-5 min until sausages are ready to pop. Use taco stand as a holder.

    Smoked Pork Ribs (2.5 hrs / 4 hrs)

    1. A slab of pork ribs, remove the skirt, wash and pat dry with kitchen towels.
    2. Salt, cover with yellow mustard and season with pork seasoning and put in refrigerator for 2 hours.
    3. Smoke indirect for 1.5 hours on 225F over drip pan filled with apple juice.
    4. Remove drip pan, put ribs in cast iron pot and roast on 275 F for 1.5 hours with lid closed.
    5. Take the pot off the grill and brush ribs with 50/50 mix of BBQ and Teriyaki sauce.
    6. Glaze ribs direct on 350 F for few min each side.
    7. Put glazed ribs back in the pot and let it rest for 30 min before serving.

    Pork Rib Roast (10 min / 3 hrs)

    1. The 4 ribs center cut bone in pork rib roast. Salt, coat with olive oil and season with crushed garlic and pork seasoning of choice.
    2. Preheat the grill to 400F.
    3. Brown each side the roast in cust iron pot.
    4. Put the roast on roasting rack in the pot fat cup up and roast direct on 400F for 30 min with lid open.
    5. Remove the roasting rack and flip the roast in the pot fat cup down.
    6. Mix 1/2 cup of apple juice with 1/2 cup of water and add it to the pot.
    7. Close the lid, put on hit deflector and keep roasting the pot indirect until the meat is 130F.
    8. Cool down the grill to 300F.
    9. Take pot off the grill and let it rest for 1 hour.
    10. Slice the roast to separate chops, submerge them in the pot's juice and keep marinating for 30 min before serving.

    Roasted Pork Butt (1.5 hrs / 6(7) hrs)

    1. 4 pounds of bone-in pork butt. Score the fat cup.
    2. Clean, pat it dry, salt, cover with Yellow Mustard, apply pork rub and put in refregirator for an hour.
    3. Smoke indirect for 4 ours on 225F fat cup up over drip pan filled with apple juice.
    4. Put meat in cast iron pot fat cup down. Mix 1/2 cup of apple juice 1/2 cup of water and add it to the pot.
    5. Close the pot lead and roast indirect on 250F until meat is 170 F for roasted pork (200F for pulled pork).
    6. Remove the pot from grill and let it rest for 1 hour before serving or pulling.
    7. Slice or pull the meat, put it back in the pot and let is soak for at least 10 min before serving.

    Shashlik (30 min / 30 min)

    1. 3 pounds of pork shoulder, cut in kabob size cubes.
    2. Salt and season with crushed garlic, black pepper and paprika.
    3. Work with the meat by squeezing it by hands to mix with seasoning. Meat should become softer.
    4. Mix 1/4 cup of white wine and 1/4 cup of water.
    5. Pour couple ounces of the wine mix over the meat and keep working with it until it absorbs the liquid.
    6. Keep adding the mix and working with meat until it is no longer absorbing it.
    7. Add two tablespoons of olive oil to the bowl.
    8. Put meat on skewers and grill direct on 400F for about 20 min. Turn skewers every 2-3 min to avoid burning.
    9. Spay skewers with water if the meat appears to dry up. Check the meat for doneness in the middle of a skewer.
    10. Take meet off skewers, cover with flatbread and let it rest for 10 min before serving.

    Seared Pork Tenderloin (40 min / 30 min)

    1. Tenderize the whole pork tenderloin and marinate it in Teriyaki sauce for 1 hour in refrigerator.
    2. Put tenderloin on a grill and sear direct on 450F for 2 minutes.
    3. Turn it over and sear for another 2 minutes.
    4. Place tenderloin on taco rack and sear each side for 3 minutes.
    5. Measure temperature on the ends and cut them out as soon as it reaches > 130F.
    6. Keep turning and cutting ends every minute until the center is > 130F.
    7. Rest the meat for 10 minutes before serving.

    Grilled Whole Chicken (30 min / 2 hours)

    1. Whole chicken, clean and remove excessive skin and fat.
    2. Salt and season with Chipotle seasoning inside.
    3. Cover outside with yellow mustard, salt and season with garlic powder, black pepper and paprika.
    4. Grill indirect on 300F over drip pan filled with orange+pineapple juice until the bird's breast is 160F.
    5. Take the bird off grill and put it in cust iron pot for 30 min to rest before serving.

    Chicken Tapaka (30 min / 1 hr)

    1. Slice the whole chicken down thru the middle of it's breastbone to separate it's rib cage. Remove the breastbone, keep the bird in one piece.
    2. Salt the bird liberally, cover with the Garlic Sauce, season with paprika.
    3. Grill direct skin up for 20-25 min on 350F. Put weight like pizza stone or cast iron lid on top of the bird.
    4. Remove chicken from grill. Clean and oil grill grate to prevent bird skin from sticking to it.
    5. Brush chicken with remaining garlic sauce, place back on grill skin down and grill direct on 350 F for 10-15 min.

    Grilled Chicken Thighs (2 hrs / 1.25 hrs)

    1. Boneless, skinless chicken thighs, marinate in Teriyaki marinade for 2 hours.
    2. Hang thighs on skewers and place skewers on skewer rack.
    3. Grill the rack indirect on 300F for 1 hour. Swap side and middle skewers about half way thru.
    4. Remove heat deflector and grill direct for 5 min.
    5. Let the thighs rest covered for 10 min before serving.

    Chicken Wings or Drumsticks (2 hrs / 1.25 hr)

    1. Marinate 8 whole wings or drumsticks in Garlic sauce with added 1 tablespoon of paprika for 2 hours.
    2. Prepare Chicken rub.
    3. Roll wings in the rub, put them in a storage bag and shake it to evenly spread the rub.
    4. Refregirate the bag for 30 min, this should help rub to better stick to wings.
    5. Put wings on skewers, place skewers on a rack and grill indirect on 300F for 1 hour.
    6. Swap side and middle skewers about half way thru.
    7. Take wings off skewers and let them rest for 10 min open before serving.

    Chicken Shawarma (2 hrs / 2 hrs)

    1. 3 pounds of boneless skinless chicken thighs.
    2. Marinate in the Shawarma marinade for 2 hours.
    3. Put thighs on Pastor skewer in hexagon pattern.
    4. Grill indirect on 300F for 1.5 hours.
    5. Start cutting thin slices from sides of the skewer, keep repeating every 10-15 minutes.

    Chicken with Potato Bake (30 min / 1.5 hr)

    1. One pound of thinly cut boneless skinless chicken thighs. Salt and season with paprika and black pepper then let it marinate for 30 min on room temperature.
    2. Oil the bottom of cust iron pan or glass casserole dish.
    3. Peel and thinly spice one pound of Russet potato then layer it evenly on the pan.
    4. Salt the potato and season it with black pepper and crushed garlic.
    5. Layer chicken thights over the potato.
    6. Peel and cut one onion head to half circles then cover chicken thight with it.
    7. Cut 2 medium tomatoes to thin circles and put them over the onion.
    8. Cover tomatoes with a layer of sour cream.
    9. Cover sour cream with a layer of shredded fresh motzarella cheese.
    10. Bake indirect on 350 F for 1 hour.
    11. Spread crushed Parmezan cheese over the pan and bake for 10 more minutes.
    12. Take the pan of heat and let it rest for 10 min before serving.

    Chicken with Rice (30 min / 1.5 hr)

    1. 6 chichen thighs, salt, season with black pepper, crushed garlic and paprika, let it marinate for 30 min.
    2. Rinse 1 cup of rice and soak it in cold water for 15 min.
    3. Mince 1/2 of red bell pepper and 1 medium size carrot.
    4. Shell 1/2 cup of fresh peas.
    5. Rinse and dry the rice then mix it with vegetables, add one teaspoon of salt.
    6. Spread the mix over backing dish then put thighs on top of it.
    7. Mix 3/4 cup of tomato sauce of choice with 3/4 cup of water and pour it over the dish. Make sure it penetrates the rice.
    8. Roast the dish uncovered on 350F for 1 hour.
    9. Take the dish from heat, cover it and let it rest for 30 min before serving.

    Roasted Turkey (24 hrs / 4 hrs)

    1. Marinate the 10-12 pounds turkey overnight in orange/pineapple juice. It usually takes 3 quarts of juice to cover turkey in a pot. Inject the juice in breast and thighs.
    2. Next day take the bird off the brine and pat it dry. Do not discard the brine.
    3. Salt the turkey and season inside with Chipotle seasoning.
    4. Lightly coat the turkey outside with yellow mustard and then season with crushed garlic and paprika.
    5. Put the turkey on a standing rack and place the rack over a drip pan filled with the preserved brine.
    6. Roast on 275F until the breast is 160F - for about 2 hours.
    7. Put the bird in the cooler and let it rest for at least 30 min before serving.
    8. Filter 1 cup of the drip pan brine into a sauce pan.
    9. Simmer the sauce pan on light heat, stir it with an egg beater and add one teaspoon of all purpose flour.
    10. Take the sauce pan off heat as soon as it is of the desired consistency and let it cool down before using. Store refrigerated.

    Roasted Duck (24 hrs / 2 hours)

    1. Young duck, remove head, tail, neck and guts, cut off excess fat from duck's cavity.
    2. Rinse the ducck and pat it dry.
    3. Score the duck's breast in a diamond pattern thru the skin and fat without reaching the meat. Poke the fat parts of thighs with fork.
    4. Salt the duck and cover it with Teriyaki sauce inside and outside.
    5. Shred the skin of one big sturdy orange and spread it over duck.
    6. Peel one apple and shed it over duck.
    7. Cut the skinless orange in quarters and squeeze them over the duck.
    8. Cut another apple in quarters, mix them with orange quarters and stuff the bird with them. Close flapping skin to keep stuffing inside.
    9. Keep the duck in refrigerator overnight to marinate.
    10. Next day take the duck out of refrigerator, remove and discard the stuffing and let the bird to warm up at the room temperature for an hour or so.
    11. Simmer one cup of white rice in one cup of salted water until the rice completely absorbs it. Peel and dice two apples and mix them with rice.
    12. Stuff the duck with the rice and apple mix.
    13. Use kitchen twine to close the flapping skin and tie up duck's legs and wings in front of it's breast.
    14. Salt the duck, squeeze an orange over it and then season with garlic powder and black pepper.
    15. Put the duck in cast iron pot on top of roasting rack breast side up.
    16. Cover the pot with aluminum foil and roast it indirect on 300F until the bird is 155F, usually 1.5 hours. Stick the thermometer probe in the duck breast.
    17. Cover the bird with thin layer of the 1/2 Teriyaki and 1/2 Barbecue sauce mix and roast it uncovered until the duck is 165F.
    18. Take the pot of the grill, filter 1/4 cup of the pot fluids into a saucepan, remove the roasting rack, put the duck back, close the lid and let the pot rest for 30 min before serving.
    19. Add 1/2 cup of an orange juice to the saucepan and put it on small gas burner.
    20. Slowly add 2 teaspoon of all purpose flour to the saucepan and dissolve it with an egg beater.
    21. Take the saucepan off the gas stove and let it cool down.
    22. Warm up and mix the saucepan before serving.

    Seared T-bones (5 min / 15 min)

    1. Lamb loin chops(t-bones), salt and season with black pepper and Mediterranean seasoning.
    2. Grill direct on 450 F, 4 min each side.
    3. Put chops on the bone and grill direct for another 5 min.

    Roasted Lamb Shanks (2 hrs / 3 hrs)

    1. 4 lamb shanks, salt, season with garlic powder and lamb seasoning and let it marinate in refrigerator for 2 hours.
    2. Put shanks on skewers and smoke them indirect hanging over cust iron pot on 225F for 1 hour.
    3. Take the shanks off the skewers, put them in the pot and roast indirect on 275F for 45 min with lid closed.
    4. Turn the shanks over and roast for another 45 min.
    5. Take the pot from grill and let it rest for 30 min before serving.

    Plov (1 hr / 2 hrs)

    1. One pound of Basmati white rice. Rinse with warm water until the water comes out clean.
    2. Put rice in a bowl, fill up the bowl with warm salted water and let it stay at room temperature for 39 min.
    3. Cut 2 pounds of lamb shoulder to kabob size cubes.
    4. Heat cast iron pot on medium fire, add vegetable oil.
    5. Put lamb in the pot and fry for 20 min. Stir occasionally to prevent burning. Keep the lid open.
    6. Cut 1 pound of onions to thin quarter-ring slices and add to the pot.
    7. Season with salt and black pepper and stir. Keep the lid open.
    8. Cook until onion becomes translucent, stir occasionally. Keep the lid open.
    9. Cut one pound of carrots into 1/8 inch rectangular slices.
    10. Add carrots to the pot, stir and cook for 5 min. Keep the lid open.
    11. Add 2 tea spoons of Plov seasoning and cook for 10 min stirring occasionally. Keep the lid open.
    12. Drain water from the rice bowl and put rice in the pot. Level it up. Do not stir!
    13. Add boiling water to the pot so it covers the rice for about 3/4 inch. Bring the water to boil and let it evaporate. Keep the lid open.
    14. Peel top layers from two garlic heads, but keep them in one piece.
    15. Insert garlic heads in rice.
    16. Cook with the lid closed on low heat until the rice is done, usually 20-30 min.
    17. Remove garlic heads and stir the rice and stir it with meat.
    18. Remove the pot from fire and let it rest for 30 min before serving.

    Dimlama (1 hr / 2 hrs)

    1. 5 pounds lamb leg, cut to kabob size cubes, do not discard the bones.
    2. Preheat cast iron pot to 300F direct.
    3. Put bones in the pot, add vegetable oil to prevent burning, salt and season with black pepper.
    4. Roast bones for 15 min with the pot lid closed. This would force the bones to release a marrow.
    5. Remove bones from the pot and put the meat in. Salt and season the meat with black pepper and plov seasoning
    6. Fry the meat for 15 min with lid open, stir occasionally to prevent burning.
    7. Shred an onion head and put in the pot. Close the lid and roast the pot for 15 min stirring couple times to prevent burning.
    8. Clean 3 big carrots, cut them to large chunks and put in the pot.
    9. Peal 3 pounds of potato and put in the pot.
    10. Peal 5 garlic cloves, stock them in the pot and let it roast for 15 min.
    11. Lightly salt potato and carrots, and season them with black pepper.
    12. Cut 2 yellow bell peppers to large chunks and put them in the pot.
    13. Salt pepper and season it with black pepper and the Plov seasoning.
    14. Roast the pot on 300F until potato is done, usually 10-15 min.
    15. Take the pot from fire, stir to mix meat with vegetables and let it rest for 30 min before serving.

    Salmon Fillet on Cedar Plank (10 min / 30 min)

    1. Soak cedar plank in water for about an hour.
    2. Put salmon fillet on a plank.
    3. Salt, season with black pepper, spray with lemon juice then cover with Mayonnaise.
    4. Grill direct on 350 F for 30 min.

    Smoked Mackerel (12 hrs / 1 hr)

    1. Clean four foot size mackerel fishes, remove heads.
    2. Rinse fish with cold water and pat dry with kitchen towel.
    3. Liberally salt the fish exterior with coarse sea salt and let it stay in refrigerator for about 12 hours or more.
    4. Heat up grill to 225F and add fruit wood chunk for smoking.
    5. Take the fish of refrigerator, wipe with kitchen towel to remove the remaining salt.
    6. Put fish on grill on taco racks and smoke indirect on 225F until it is 130F, around 40 min.
    7. Raise grill temperature to 300F and smoke the fish until it is 140F, another 5 or 10 min.
    8. Serve either right off the grill or cold.

    Fish Kabob (40 min / 10 min)

    1. Cut two pounts of oily firm white fish like swordfish to 1.5" cubes and marinate them refrigerated in Fish marinade of choice for 30 min.
    2. Put fish cubes on skewers and grill them on 450 direct turning every 2 or 3 min until the meat is 150F.
    3. Take fish off skewers and serve immediately.

    Grilled Shrimp or Scallop Kabob (50 min / 10 min)

    1. Put shrimps in Shrimp Marinade and keep in refrigerator for 30 min or until it is time to put them on skewers.
    2. Put shrimps on grilling skewers.
    3. Grill direct on 350 F for 4 min.
    4. Turn and grill for another 4 min.

    Deep Fried Calamary Rings (1 hr / 15 min)

    1. Clean and cut squid tube to 1/4 inch rings.
    2. Mardinate in Garlic Sauce for about an hour in refrigerator.
    3. Mix 1 cup of a flour with 1/4 cup of corn meal, 1 teaspoon of Cayene peppers, 1 teaspooon of salt and 1 teaspoon of black pepper.
    4. Crush croutons to make a cup of breadcrumbs.
    5. Beat two eggs.
    6. Heat the vegetable oil in a frying pot to 350F.
    7. Prepare the cooking station by arranging flour, eggs, breadcrumbs plates and mesk rack.
    8. Take rings out of the bag, shake off the excess of sauce.
    9. Dredge rings in the flour either one by one or a bunch of them in plastic bag.
    11. Take rings off the flour one by one, shake off the excess, dip in eggs and then roll in breadcrumbs.
    12. Place rings on mesh rack until all of them are coated.
    13. Gently put coated rings in the oil pot and fry for 1 or 2 min until golden brown.
    14. Take rings off the pot and put on the mesh rack for 5 min to let the frying oil out and down.
    15. Serve immediately right after taking rings off the mesh rack.

    Blackened Red Snapper Filet (45 min / 15 min)

    1. 3 Red Snapper fillets, wash and dry with kitchen towels.
    2. Prepare the rub by mixing 1 teaspoon of paprika, 1 teaspoon of salt, 1 teaspoon of crushed garlic and ???.
    3. Season fillets with the rub and let it marinate for 30 min.
    4. Melt 3 tablespoons of butter and add 1 teaspoon to lemon juice to it.
    5. Grill the fillets on 450F direct for 4 min skin down.
    6. Flip the fillets skin up and grill for 2 min.
    7. Flip the fillets back skin down and grill until done, usually another two minutes.
    8. Take the fillets off the grill, pour the melted butter over them and sprinkle with fresh parsley. Serve immediately.

    Quick Chili (10 min / 10 min)

    1. 30 ounces of canned chili.
    2. 1 cup of whipped cream.
    3. Mix and microwave for 2 minutes.
    4. Spread the shredded sharp Cheddar cheese over, close the lid and let it rest for 5 min before serving.

    The Real Chili (15 min / 1.5 hrs)

    1. Pre-heat cast iron pot on medium fire with the lid open, add some vegetable oil.
    2. Start browning one pound of 80/20 ground beef chuck in the pot.
    3. Chop one midsize onion and add it to the pot. Set asided 1/4 of the chopped onion for topping.
    4. Chop one yellow pepper and add it to the pot.
    5. Mix 1.5 table spoons of Chili powder, 1.5 table spoons of paprika, 2 teaspoons of sea salt and 1 teaspon of black pepper.
    6. Season the pot with the seasoning mix.
    7. Keep browning the beef in the pot with lid open until the onion becomes translucent, for about 10 minutes or so.
    8. Dry 45 ounces of canned kidney beans to a side pot. Do no discard the liquid.
    9. Add beans to the chili pot.
    10. Dry 25 ounces of canned diced tomatoes to the same side pot the add tomatoes to the chili pot.
    11. Mix liquid in the side pot and add the half of it to the chili pot.
    12. Cook for one hour with lid closed. Stir periodically to prevent burning, salt and season as needed.
    13. Serve in a bowl. Add top with shredded sharp Cheddar cheese, sour cream and chopped onion.

    Buckwheat porridge with canned stewed meat (10 min / 1 hr)

    1. Dry and then melt 3/4 pound or so of canned stewed meat in a pot. Brake the meat to smaller pieces.
    2. Rinse one cup of whole buckwheat groats and put in the pot.
    3. Add 12 ounces of water.
    4. Stir the pot thoroughly, close the lid and cook on medium heat until it starts boiling.
    5. Stir the pot and simmer on low heat until buckwheat soaks up all water, usually around 30 min.
    6. Stir the pot, take it off the heat and let it rest for 30 min before serving.

    Cooked rice with canned stewed meat (5 min / 40 min)

    1. Rinse 1 cup of Jasmine rice until the water is clear.
    2. Put rice in a pot and pour 2 cups of cold water to it.
    3. Cook rice on medium heat until the water starts boiling, for about 10 min. Do not salt!
    4. Simmer the pot on low heat with lid tightly closed until the water is completely absorbed, around 15 min. Do not stir the rice.
    5. Add 1/2 pound of canned stewed pork meat to the pot and stir thorougly.
    6. Keep simmering the pot on low heat with lid open until rice is done, usually less than 10 min.
    7. Take the pot off heat and let it rest for 10 min before serving.

    Pea soup with potato (10 min / 2 hrs)

    1. Cut 1/2 pound of pork shoulder to 1 inch cubes. Two skinless bone-in chicken thights can be used instead.
    2. Cook the mean in 4 1/2 pints of water for 50 min, stir in 2 teaspoons of salt as soon as it starts boiling.
    3. Rinse 1 cup of dry split pea, add to the pot and bring it to boil.
    4. Peel and dice 4 medium red potatoes, add them to the pot and simmer it for 25 min.
    5. Finely shred 1/2 onion head and 1 medium size carrot and saute it with 2 teaspooons of butter until the onion starts browning, 5 min or so.
    6. Peel, shred and crush one garlic glove then add it to the pan and sautee for another minute.
    7. Salt the bullion to taste and then add sauteed vegitables to the pot.
    8. Season the soup with couple pinches of shreded black pepper, add two bay leaves and couple pinches of fresh dill and parsley.
    9. Take the pot off heat and let it rest for 30 min before serving.

    Russian Cabbage soup ( 10 min / 2 hrs)

    1. Cook 1 pound of pork meat in a pot filled with 4.5 pints of water for 45 min. Add 2 teaspoons of salt as soon as the water starts boiling.
    2. Shred 1/2 pound of sturdy cabbage, add it to the pot, bring it to boil and simmer for 25 min.
    3. Peel and dice 2 medium red potatoes. Add potatoes to the pot, bring it to boil and simmer for 15 min.
    4. Shred one medum carrot and dice one onion head.
    5. Preheat a pan with two tablespoons of vegitable oil.
    6. Sautee shredded carrot and onion in the pan for 5 min. Stir frequently to prevent burning.
    7. Dice three medium tomatoes and add them to the pan.
    8. Add 3 tablespoons of bullion and few pinches of salt to the pan and keep sauteing vegetables until the onion becomes translucent, another 5-7 min.
    9. Clean 1 garlic glove. Salt, crush, dice it, add to the pan and sautee for 1 minute.
    10. Season soup with pinch of black pepper and salt to taste.
    11. Add the sauteed vegitables to the pot.
    12. Add 2 bay leaves to the pot and season the soup with dry or fresh parsley and dill.
    13. Bring the soup to boil and then immediately take it off the heat.
    14. Let the pot rest for 30 min before serving.

    Chicken noodle soup ( 5 min / 1.5 hr )

    1. Cook two chichen thighs in a pot filled with 5 pints of water for 50 min. Add 2 teaspoons of salt as soon as the water starts boiling.
    2. Dice 2 medium carrots to small circles.
    3. Heat 1 tablespoon of olive oil in a pan and saute carrots in it for 5 min.
    4. Dice one medium onion, add it to the pan and sautee until it starts turning yellow, another 5 min or so.
    5. Shread 1 garlic glove then add it to the pan and sautee for another 2 min.
    6. Remove thighs from the pot.
    7. Salt the bullion to taste and season with a pinch of black pepper.
    8. Add one cup of egg noodles to the pot and cook it until done, usually between 4 an 10 minutes depending on noodles.
    9. Shred or pull thighs and put the meat back to the pot.
    10. Add sauteed vegitables to the pot.
    11. Season with a pinch of dried dill, couple pinches of dried parsley. Add two bay leaves.
    12. Take the pot off heat and let it rest for 30 min before serving.

    Chicken and rice soup ( 5 min / 2 hrs )

    1. Cook 2 skinless chicken thighs in a pot filled with 4.5 pints of water for 40 min. Add 2 teaspoons of salt as soon as the water starts boiling.
    2. Remove chicken thighs from the pot and set aside.
    3. Rinse 1/4 cup of white rice.
    4. Remove chicken thighs from the pot and set them aside.
    5. Add rinsed rice to the pot and bring it to boil.
    6. Peel and dice 3 medum red potatoes then add them to the pot and simmer until potato is ready, usually 20 min.
    7. Dice 1 medium carrot to thin small circles.
    8. Heat a pan with added 1 tablespoon of olive oil and saute carrots for 5 min.
    9. Thinly shred 1 of onion head, add it to the pan and saute for another 5 min.
    10. Peel and crush one garlic glove, add it to the pan and sautee until the garlic is fragrant.
    11. Salt the pot to taste, add sauteed vegitables to it and bring to boil.
    12. Pull chicken thighs and add them back to the pot.
    13. Season the pot with pinch of black pepper, 1 tablespoon of dried parsley, 1 tablespoon of dried dill and add 2 bay leaves.
    14. Bring the pot to boil then take it off head and let the soup rest for 30 min before serving.

    Russian soup with pickled cucumbers ( 1 hr / 2 hrs )

    1. Cook 2 skinless chicken thighs in a pot filled with 5 pints of water for 50 min. Add 2 teaspoons of salt as soon as the water starts boiling.
    2. Rinse 1/4 cup of of whole dried barley grains and soak it in water for 1 hour.
    3. Take thighs off the the pot and set aside.
    4. Rinse barley grains, add them to the pot, bring it to boil and cook for 15 min.
    5. Peel 2 medium potatoes, cut them to 1 inch cubes and to the pot. Bring the pot to boil and cook for 15 min.
    6. Peel and dice 1 medium carrot and 1 medium yellow onion.
    7. Saute diced vegetables on a frying pan with two tablespoons of olive oil for 5 min.
    8. Dice 2 medium tomatoes and add them to the pan.
    9. Cut 3 medium pickled cumubers to 1/4 inch cubes and add them to the pan.
    10. Add 2 tablespoons of chicken bullion from the pot to the pan and simmer the pan with lid closed for 10 min.
    11. While the pan is simmering, peel and dice one garlic glove and then add to it.
    12. Salt the pot to taste and season with 2-3 pinches of black pepper.
    13. Pull the thighs and add them back to the pot.
    14. And the roasted vegitables to the pot.
    15. Season the pot with 1 tablespoon of dried parsley 1 tablespoon of dried dill and add two bay leaves.
    16. Stir the pot and bring it to boil.
    17. As soon as the pot started boiling, take it off heat and rest for 30 min before serving.

    Buckwheat soup with potato (10 min / 2 hrs)

    1. Cut 1/2 pound of pork shoulder to 1 inch cubes.
    2. Cook the mean in 4 1/2 pints of water for 50 min, stir in 2 teaspoons of salt as soon as it starts boiling.
    3. Rinse 1/2 cup of buckwheat.
    4. Peel and dice 4 medium red potatoes.
    5. Put buckwheat and potatoes the bullion, stir, bring to boil and cook for 25 min.
    6. Finely shred 1/2 onion head and 1 medium size carrot and saute it on 1 tablespoon of olive oil until the onion starts browning, 5 min or so.
    7. Peel, shred and crush one garlic glove then add it to the pan and sautee for another minute.
    8. Salt the bullion to taste and then add sauteed vegitables to the pot.
    9. Season the soup with couple pinches of shreded black pepper, add two bay leaves and couple pinches of fresh dill and parsley.
    10. Take the pot off heat and let it rest for 30 min before serving.

    Mashed potato (15 min / 1 hr)

    1. Peel 3 pounds of Yellow potato and put in a pot. Cut big pieces in a half.
    2. Fill the pot with cold water to cover the potato for 1 inch.
    3. Cook the pot on medium heat until the water stars boiling.
    4. As soon as the water starts boiling remove the foam and stir in 2 teaspoons of salt.
    5. Cook the potato on low heat until done, around 30-40 min.
    6. As soon as the potato is done, pour the water out of the pot.
    7. Put the pot back on low heat for 3 minutes to dry the potato. Shake the pot few times to prevent burning.
    8. Take the pot of heat? Cut 4 tablespoons of butter to small pieces, add them to the pot and start mixing the potatoes.
    9. As soon as the butter is mixed, start slowly adding whole milk in the pot and keep mixing until the butter and milk are completely dissolved and the potatoes are soft and creamy. Should not take more than 1 cup of milk.
    10. Can be served immediately.

    Millet porridge with potato (10 min / 50 min)

    1. Rinse 1/2 cup of millet.
    2. Boil 4 cups of water, add 2 teaspoons of salt.
    3. Add millet to the pot.
    4. Peel and dice 2 potatoes, add them to the pot and cook until potato is done, 20 min or so.
    5. Drain the water and stir in 1 tablespoon of Sunflower oil and 1 tablespoon of butter.
    6. Let the porridge rest for 20 min before serving.

    Millet porridge with milk (10 min / 50 min)

    1. Rinse 1 cup of millet in cold water.
    2. Soak the rinsed millet in boiling water for 5 minutes to remove bitterness.
    3. Rinse the millet in cold water again.
    4. Put the millet in a pan and add 1 quart of milk.
    5. Put the pan on medium heat and stir 1 teaspoon or sugar and 1/2 teaspoon of salt.
    6. Bring the milk to boil. Stir periodically to prevent burning.
    7. As soon as the milk started boiling, lower the heat and simmer stirring periodically until the millet thickens. Usually 25-30 min.
    8. Add 1 tablespoon of butter and stir until it completely melts.
    9. Take the pan off heat and let it rest for 10 min before serving.

    Semolina porridge (10 min / 40 min)

    1. Soak 1/2 cup of finely grained semolina in 1 quart of whole milk for 10 min.
    2. Add 2 teaspoons of sugar and couple pinches of salt and stir until the sugar is dessolved. Use egg bitter for stirring.
    3. Put the pot on medium fire and bring it to boil stirring ocassionaly. Keep an eye on the milk, it will try to escape as soon as it starts boiling.
    4. As soon as the milk starts boiling, lower the heat and simmer until the desired thickness stirring constantly, around 10-15 min.
    5. Remove the pot from heat and stir in 1 tablespoon of butter.

    Rice porridge with milk (5 min / 40 min)

    1. Rinse 1 cup of Jasmine rice.
    2. Put rice in a pot, add 2 cups of water and cook on low heat until rice absorbs all water, for 10 minutes or so. Stirring every other minute to prevent burning.
    3. Add 2 cups of milk to the pot and stir in a 1 teaspoon of salt and 4 teaspoons of sugar.
    4. Cook the pot on low heat with lid closed until the rice is done, about 20 min. Keep strring every few minutes to prevent burning.
    5. Turn off the heat and stir in 2 tablespoons of butter.
    6. Let the porrige rest for 10 minutes before serving.

    Guacamole (30 min)

    1. 2 Avocado
    2. 1/2 Jalapeno pepper
    3. 1/4 red onion
    4. 1/2 teaspoon of salt
    5. 1/4 cup of fresh cilantro
    6. 1 medium tomato
    7. 1 tablespoon of lemon juice
    8. 1 teaspoon of crushed black pepper
    9. 1 minced garlic clove

    Queso (20 min / 15 min)

    1. Shred one cup of Cheddar Jack and one cup of White American cheeses and mix them together.
    2. Dice one medium tomato.
    3. Finely mince one jalapeno and gloves 3 of garlic then mix it together.
    4. Chop 2 table spoons of fresh cilantro.
    5. Cut 1/2 of an onion.
    6. Preheat cast iron pan on medium heat and melt a tablespoon of butter in it.
    7. Add the chopped onion to the pan and cook it until soft, for about 5 min.
    8. Add the jalapeno/garlic mix and cook until fragrant.
    9. Stir in the diced in tomato.
    10. Slowly add 1/2 a cup of the shredded cheese and start stirring until melted. Add milk to make the cheese thinner.
    11. Keep adding cheese and milk until it is all melted to the desired consistency.
    12. Take the pan off the heat and spread cilantro over the cheese.
    13. Serve immediately.

    Sauerkraut (3-4 days)

    1. Shred one pound of fresh crisp cabbage.
    2. Shred one big carrot.
    3. Add two teaspoons of salt.
    4. Add one tablespoon of sugar.
    5. Mix and put in a sauerkraut press pot.
    6. Place the pot in worm, dark room for 2 days. Pock holes in a cabbage daily to let the juice get back into.
    7. After two days taste cabbage daily at the time of pocking holes in it.
    8. As soon as the cabbage becomes sour put it in a tight sealed container and try to leave as little air as possible. Keep the container in refrigerator.
    9. Before serving add shredded onion, mix with sunflower oil and season with black pepper.

    The Shuba salad (2 hrs / 24 hrs)

    1. Cook and cool down 1 medium size red beet, 1 medium size carrot and 2 medium size red potatoes.
    2. Cut 1/2 pound of Scandinavian pickled herring to bite size pieces and spread them over 6 inch pie pan.
    3. Cut 1/4 of yellow onion head to thin quarter circles and spread them over the herring.
    4. Thinly coat with Mayonnaise.
    5. Peel carrot and shread over the Maoynnaise.
    6. Coat with another thin layer of Mayonnaise.
    7. Peel potatoes and shread them over the Mayonnaise.
    8. Coat with the third thin layer of Mayonnaise.
    9. Peel the beet and shread it over the Mayonnaise.
    10. Coat with the final thin layer of Mayonnaise, cover the pan with plastic wrap and refrigerate for 24 hours.

    The Russian Olivye salad (2 hrs / 4 hrs)

    1. Cook and cool down 1 large side red potato, 1 large carrot and 3 eggs.
    2. Cut potatoes and carrots to 1/4 inch cubes.
    3. Cut eggs to 1/4 inch height quarter circles.
    4. Cut 1/2 pound of Russian Doctorskaya bologna to 1/4 inch cubes.
    5. Cut 3 small traditional Russian pickles to 1/4 inch cubes.
    6. Cut 2 small fresh cucumbers to 1/4 inch cubes.
    7. Cut 1/4 of medium size sweet onion head to 1/4 inch height quarter cicrles.
    8. Add a half of a 15 ounces can of peas.
    9. Add 1/3 cup of Mayonnaise.
    10. Mix thorougly, transfer the mized salad to salad plate, cover the plate with plastic wrap and refrigerate for 4 hours before serving.

    Pizza (5 hr / 30 min)

    1. Keep 1 pound pizza dough ball at room temperature for 2 or 3 hours to start rising.
    2. Shape the dough an put it on cast iron pan oiled with Avocado oil.
    3. Cover the dough with plastic wrap, put pizza stone on top and let it rest for an hour.
    4. Remove pizza stone and wrap, cover dough with pizza sauce and lightly season with garlic powder.
    5. Add pepperoni and other pizza toppings like green pepper, ham, sausage, mushrooom, pineapple etc.
    6. Shred 8 ounces of fresh mozzarella cheese over pizza.
    7. Bake direct on pizza stone on 550 F for 12 min.
    8. Detach pizza from pan by using baking spatula, bake pizza for another 1 or 2 minutes until done.
    9. Take pizza off the pan and let it rest for 10 min before serving.

    Nachos (10 min / 5 min)

    1. Cover a tray with tortilla scoops.
    2. Add salsa to each scoop.
    3. Shred a half on an onion and spread it over the tray.
    4. Shred 1/2 pound of ground beef and spread it over a tray.
    5. Cover scoops with a layer of shredded Texmex cheese.
    6. Put the tray on a grill, and grill indirect of 350F for 2-5 minutes until cheese is melted.

    Pot Roasted Potato with bacon (30 min / 1.5 hr)

    1. Preheat cast iron pot on medium heat.
    2. Cover pot's bottom with half sided pieces of a regular thickness bacon.
    3. Roast bacon in the pot until it starts curling, stir occasionally to prevent burning.
    4. Shred one onion head and put it the pot. Close the lead, it should be closed all the time going forward.
    5. Roast bacon and onion until the onion becomes translucent.
    6. Peel 5 pounds of red potato and put it in the pot.
    7. Stir every 10-15 min until potato is almost done.
    8. Salt, season with garlic powder and black pepper, roast until the potato is done.
    9. Sprinkle the potato with shredded fresh dill and let it rest for 10 min before serving.

    Cheesy Potato (1 hr / 1 hr)

    1. Preheat cast iron pan on medium fire. Lid should be closed all the time.
    2. Cover the pan bottom with bacon and fry it until it crispy and browned. Remove bacon but do not discard, it will be used later.
    3. Shred half of onion head and add to the pot.
    4. Shred two baby carrots and add to the pot.
    5. Fry until onion becomes translucent. Stir occasionally to prevent burning.
    6. Cut one big red potato to thin half circles and add them to the pot.
    7. Salt and season with black pepper and garlic powder.
    8. Fry potato until it almost done stirring occasionally. Add vegetable oil if needed to prevent burning.
    9. Cut four pieces (4 oz) of Canadian bacon to small chunks and add it to the pot.
    10. Whisk four eggs, salt them while whisking.
    11. Add whisked eggs to the pot covering potato. Do not stir.
    12. Cut quarter of Red pepper, beans, tomato slices and/or baby zucchini to small pieces and add it to the pot by dipping to eggs. Do not stir.
    13. Wait for eggs to be almost done then cover with shredded cheese.
    14. Crush fried bacon into small chunks and sprinkle them over cheese.
    15. As soon as cheese starts melting, remove pot from fire.
    16. Wait until cheese melts before serving.

    Bacon wrapped potato (30 min / 1 hr)

    1. Red medium sized potatoes, peel off the skin.
    2. Salt potatoes and season them with garlic powder and black pepper.
    3. Wrap each potato in a slice of bacon and put them on skewer.
    4. Grip indirect on 300F for 1 hour.

    Pan Roasted Vegetables (20 min / 30 min)

    1. Cut red peppers, baby corns, sugar peapods, pickled walnuts, carrots and garlic cloves to large pieces.
    2. Put vegetables on cast iron frying pan.
    3. Sprinkle vegetables with olive oil right in the pan, salt and season with black pepper.
    4. Scatter a pinch of whole rosemary leafs and couple pinches of crushed fresh dill over vegetables.
    5. Put the pan on grill and roast indirect on 315F for 30 min or until done stirring every 5-10 min to avoid burning. If needed, add olive oil.
    6. Serve warm.

    Stuffed Tomatoes (1 hr / 30 min)

    1. Two big, fresh an firm tomatoes. Remove the top and carefully scoop out inside with teaspoon.
    2. Set tomatoes upside down on paper towel and allow to drain.
    3. Chop 1/2 of red or yellow bell pepper in a bowl.
    4. Shred a half of medium size carrot.
    5. Chop 2 garlic gloves.
    6. Shread 1/4 of an onion head.
    7. Shread 1/4 cup of Parmesan cheese.
    8. Add 1/2 cup of crushed croutons.
    9. Shread 1/4 cup of Mozzarella cheese.
    10. Salt, season with black pepper, and dry dill weed.
    11. Add 2 tablespoons of extra virgin olive oil and gently stir to combine.
    12. Stuff tomatoes with the mix and put a slice of fresh Mozzarella cheese on the top.
    13. Cover the bottom of cast iron pan with thin layer of vegetable oil and put stuffed tomatoes on it.
    14. Grill indirect on 350 F until tomatoes are tender and slightly wrinkled - for about 20-25 min.
    15. Serve warm.

    Chebureki (1 hr / 30 min)

    1. Shred one onion head.
    2. Mix one shredded onion head with one pound of ground meatloaf mix.
    3. Salt, season with black pepper and add couple pinches of the plov like seasoning.
    4. Add 1/2 cup of shredded mozzarella cheese.
    5. Make six thin (1/8 inch) 8 inch circles from pizza dow.
    6. Put the meat mix in the middle and spread around the half circle leaving 1 inch edge. The meat should be no more than 1/4 inch depth.
    7. Flip another half over the meat and pinch the edge. Try to remove air from the pocket by gently pressing from one side to another right before pinching the edge.
    8. Take a fork and gently press around the edge to prevent the pocket from opening.
    9. Pour vegetable oil in the wide pot so the depth is around 3 inches.
    10. Gentry put two pockets in the pot and fry for 2-3 minutes until the bottom is light brown.
    11. Flip pockets and fry for another 2-3 minutes until the bottom is light brown.
    12. Take pockets from the pot and put them on mesh for 5 minutes to allow excess oil to float.
    13. Serve warm.

    Echpochmak (1.5 hr / 45 min)

    1. One pound of ground meatloaf mix.
    2. Shred one onion and add it to the mix.
    3. Peel 3 potatoes, cut them to 1/4 cubes and add to the mix.
    4. Salt the mix and season it with black pepper and crushed garlic.
    5. Make 6 two inch diameter balls from pizza dow and keep on room temperature for an hour to puff a little.
    6. Split the meat mix to 6 pieces.
    7. Flatten each ball to the 6 inch diameter circle.
    8. Add the meat mix in the middle of a dow circle.
    9. Raise and fold edges of the dow circle to make a triangle. Keep the quarter size hole in the middle.
    10. Put a teaspoon of butter in the circle middle hole and dip it down, so the butter is not exposed.
    11. Whisk whole egg and lightly cover triangles with it.
    12. Grill indirect on 350F for 35 min turning every 10 min.

    Fried Potato (20 min / 1 hr)

    1. Red potato, peel off the skin and slice to thin circles.
    2. Preheat cast iron skillet to 300F add vegetable oil and put a layer of bacon slices on it. Do not close the lid, the pot should be open all the time.
    3. Fry bacon on one side until it starts browning.
    4. Turn the bacon over and spread potato circles over it.
    5. Fry potato until done, for about 35 min, stirring occasionally to prevent burning. Salt and season with black pepper when it is half done.
    6. Take skillet off the fire after the potato is done, serve warm.

    French Toast aka Grenki (10 min / 15 min)

    1. Whisk 4 eggs in 1 cup of milk with 1 teaspoon of sugar.
    2. Preheat a pan with 2 tablespoons of Sun flower oil.
    3. Soak 8-10 slices of dry french bread in the mix one by one both sides and then place them on the pan.
    4. Fry the slices on medium heat both sides until they brown. Add more Sun flower oil if needed.

    Roasted rabbit in sour cream souce (1 hour / 1.5 hours)

    1. 2 skinless rabbits, separate legs from body and cut the body to 3 pieces.
    2. Salt, season with black pepper and let it marinate on room temperature for 1 hour.
    3. Brown each piece with butter. Keep adding butter when needed for browinng new pieces.
    4. Mix 2 cups or sour cream with 2 cups of white wine.
    5. Pour the mix in the roasting pot heat it up and simmer for 10 min to evaporate the wine alcohol.
    6. Put the browned pieces in the pot, close the lid and roast on 300F for 1 hour.
    7. Let the pot rest for 30 min before serving.

    Hard-cooked eggs (20 min)

    1. Put eggs in a pan and fill it up with cold water.
    2. Bring the pan to boil and take it off heat as soon as it started boiling.
    3. Let eggs stay in the pan with lid closed for 2-4 min for runny, 6-8 min for soft and 10 min for fully set yolks.
    4. Take eggs of the pan and immediately put them under the running cold water for 5 min.

    Garlic Sauce

    1. Crush 3 gloves of garlic.
    2. Add 1 teaspoon of salt.
    3. Add 1/4 cup of lemon juice.
    4. Add 1/2 cups of sunflower oil.
    5. Whisk until the sauce is white and thick with consistency similar to mayonnaise.

    Honey Butter Glaze

    1. Preheat one tablespoon of butter until it is about to melt.
    2. Add one tablespoon of honey and mix until combines.

    Garlic Parmesan Chicken Rub

    1. 1/2 cup of bread crumbs.
    2. 1/2 cup of Parmesan cheese.
    3. 1/4 cup of corn meal.
    4. 1 tablespoon of paprika.
    5. 1 tablespoon of garlic powder.
    6. 1 teaspoon of salt.
    7. 1 teaspoon of black pepper.

    Pastrami Rub

    1. 2 tablespoons of ground black pepper.
    2. 2 tablespoons of ground coriander.
    3. 2 tablespoons of paprika.
    4. 1 tablespoon of brown sugar.
    5. 1 tablepoon of garlic powder.

    Flank Steak Marinade

    1. 1/2 chopped onion head.
    2. 3 garlic gloves.
    3. 1/4 cup of soy sauce.
    4. 1/2 cup of extra virgin olive oil.
    5. 1 tablespoon of Worcestershire sauce.
    6. 3 tablespoons of red wine vinegar.
    7. 1 tablespoon of Dijon mustard.
    8. Mix until combined.

    Turkey Brine

    1. Boil a 1/2 liter of water.
    2. Add 2 tablespoons of salt.
    3. Add 2 tablespoons of sugar.
    4. Add 1 teaspoon of Bavarian and 1 teaspoon of Tuscan sunset spices.
    5. Add one bay leaf.
    6. Mix until salt and sugar dissolve.
    7. Fill up turkey pot with cold water.
    8. Pour the mix in the pot and stir.
    9. Add 2 oranges cut to halves.
    10. Add 1 lemon cut to halves.

    Cranberry Sauce

    1. Cut 4 ounches of fresh cranberries in halfs.
    2. Add 1/4 of shredded apple, keep the skin.
    3. Add 1/2 shredded orange, keep the skin.
    4. Add 1/4 cup of sugar.
    5. Mix and refrigerate overnight.
    6. Put on a light fire and cook until it becomes a more or less homogeneous substance, usually 10-15 min. Stir often to prevent boiling, add cranberry juice if it starts drying up.
    7. Cool down and serve.

    Shawarma Marinade

    1. 1/4 cup of lemon juice.
    2. 1/2 cup of olive oil.
    3. 3 garlic gloves.
    4. 1 teaspoon of cumin.
    5. 2 teaspoons of sea salt.
    6. 1/2 teaspoon of cardamom
    7. 1/2 teaspoon of nutmeg
    8. 1 teaspoon of black pepper.
    9. 1/4 teaspoon of cinnamon.
    10. 1/4 teaspoon of cayenne pepper.
    11. 1 teaspoon of paprika.
    12. 1 onion, thinly sliced.

    Tzatziki Sauce

    1. 2 cups of the Fage Total Plain 5% Greek yogurt.
    2. 1 tablespoon of lemon juice.
    3. 1 tablespoon of fresh dill.
    4. 1 cup of the shredded fresh cucumber. Squeeze before adding to remove moisture.
    5. 1 garlic glove.
    6. 1/2 teaspoon of salt.
    7. 1 teaspoon of Black pepper.
    8. Mix and cool down before serving.

    Fried Fish Batter

    1. Put 1 cup of all purpose flour in a bowl.
    2. Add 1 teaspoon of backing powder.
    3. Add 1 teaspoon of curry powder.
    4. Add 1 teaspoon of salt.
    5. Add 1 teaspoon of ground black pepper.
    6. Add 1 egg.
    7. Add 1 cup of Lager beer.
    8. Mix until it folds into batter.

    Shrimp Marinade

    1. Crush 3 gloves of garlic.
    2. Add 3 tablespoons of mayonnaise.
    3. Add 1/4 cup of lemon juice.

    Cranberry Liquor

    1. Shred 3 pounds of fresh cranberry in a jar.
    2. Add 1 pound of white cane sugar.
    3. Add 1.75 liter of vodka.
    4. Stir thoroughly to make sure sugar is dissolved.
    5. Seal the jar to avoid evaporation.
    6. Keep the jar basement for 2-3 weeks, shake it daily.
    7. Process the jar with fruit press and then filter it thru thin nylon mesh.
    8. Keep refrigerated, drink chilled.

    Cherry Liquor

    1. Three pounds of fresh tart cherry.
    2. 1 cup of white cane sugar.
    3. 1.75 liter of vodka.
    4. Follow the Cranberry Liquor recipe.

    Gin Tonic

    1. Sliced lime.
    2. One part of good quality Gin.
    3. Three parts of diet tonic water.

    Paloma

    1. A shot of Reposado tequila.
    2. 1/4 cup of Grapefruid juice.
    3. 10 ounces of sparkling water.

    Strawberry Blonde Martini

    1. Vodka 1 ounce.
    2. Strawberry puree 1 ounce.
    3. Champagne 2 ounces.
    4. Pineapple juice 4 ounces.

    Lemon Drop Martini

    1. Vodka 1 ounce.
    2. Limoncello liqueur 2 ounces.
    3. Lemon juice 1 ounce.
    4. Vermouth liqueur 1 teaspoon.
    5. One cup of ice. Could be replaced with 1/2 cup of sparkling water.
    6. Serve with sugar trim.

    Tequila Sunrise

    1. Agave tequila 1 and 1/2 ounces.
    2. Lemon juice 1 ounce.
    3. Orange juice 4 ounces.
    4. Grenadine syrup 1/2 ounce.
    5. Optional sparkling water.

    Rum French Martini

    1. Chambord liquor 1 ounce.
    2. Pineapple juice 4 ounces.
    3. Plantation rum 1 ounce.

    Apple Cider Bellini

    1. Prosecco 1 ounce.
    2. Peach and orange liquor 1 ounce.
    3. Vodka 1/2 ounce.
    4. Apple cider 1 ounce.
    5. Put on ice with cinnamon stick.