Albany Friends of Opal’s Park

Ingredients

1.5 lb beef stew
1 yellow onion
2 gooses of garlic (or use garlic salt instead or regular salt)
2 tb spoons tomato paste
1 tb sp of flower
1 tb sp of paprika
1 tb sp of oil
Two bay leaves
Salt and pepper

Preparation

Heat a thick pot for a couple of minutes in medium, cast iron is the best. Add oil, then coarsely chopped onion (it’ll melt away anyway you cut it). Add paprika and stir. Let it cook for a couple of minutes. Stir again. Add meat and let cook for a couple of minutes. Stir again and add bay leaves and some salt.

Pour a cup of water, cover and cook on low.

Go to the park and socialize.

Run back when you realize more than an hour has elapsed. If it is not completely burnt, add the tomato paste and stir. Mix flower in some water (or red wine if you are feeling fancy or have some left over) (Use little water if there is a lot of juice left in the pot, more if it has dried out) and add to the stew while stirring.  

Add pepper and more salt if needed.

Great over rice, pasta, potatoes, veggies, etc. Before washing the pot, you can wipe it with a piece of rustic sweet baguette from Acme, it conserves water.

;-)

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Ingredients
7 garlic cloves
¾ cup mayonnaise
4 canned rolled anchovy fillets with capers, drained
2 Tblspn plus 1/3 cup freshly grated Parmesan cheese
1 Tblspn fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. Dijon mustard

¼ cup olive oil
4 cups ¾-inch bread cubes (crusts trimmed)

1 large head romaine lettuce, ripped into pieces

· Mince 3 garlic cloves in processor
· Add mayo, anchovies with capers, 2 Tblspn Parmesan cheese, lemon juice, Worcestershire sauce and mustard and process to blend
· Transfer to medium bowl and season with salt and pepper to taste

· Heat oil in heavy large skillet over low heat
· Cut remaining 4 garlic cloves in half and add to skillet cooking until golden brown, stirring frequently, approx. 8 minutes
· Using slotted spoon, remove garlic from skillet
· Add bread cubes to skillet and coat
· Cook over low heat until golden brown, approx. 15 minutes
· Remove from heat, season with salt and pepper and cool to room temp

· Place lettuce in large bowl
· Toss with enough dressing to coat
· Add remaining 1/3 cup Parmesan cheese and croutons and toss gently

If you want to “cheat” you can buy croutons and then it’s even easier. This serves 4 approximately and is da bomb!

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We were drawn from across Whole Foods to the smell of this super simple dish - enjoy!

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Andrea and I made this one up. Chicken Piri-Piri is a Portuguese-African dish that varies a lot, but is always spicy.

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I just tried a deep fryer for the first time last night, but I made it in a deep cast iron skillet or dutch oven a few times. I’m happy to lend the deep fryer out to anyone who wants it. I’ve also used a mixture Crystal Extra-Hot sauce and milk. If you’re using hot sauce, let the chicken soak a while before putting in the paper bar.

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A mild spicy dish!

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One of Kent’s Made up recipes

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My good friend Jamie made this for us when Cleighton was born, and now Cleighton and Truman love it! Warning: Nothin’ vegan about this one! This recipe makes a ton, but freezes really well.

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From “Here in America’s Test Kitchen”

This recipe takes some time, but it’s sooooo worth it! I’m too late for Passover on this one, but just in time for Easter.

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From “Bon Appetit”
4 servings

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