Corn Bread

Quick Look_______________


Ok...I feel like I'm kinda cheating on this one. The recipe comes straight from the box. You can follow whatever recipe you have on your box of corn meal if you like. I will offer some tips on this recipe. Next post...honey butter to go with the corn bread!
  • Prep time: 10 minutes
  • Cook time: about 20-40mins
  • Difficulty: Easy as cake!
  • Labor Intensity: Easy enough to do on your own.
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

  • 3 cups corn meal ($4-$5 a box/bag at safeway. I like Aunt Jemima's at smart and final or Quaker Oats corn meal at safeway - it's the same mix)
  • 3.5 cups flour
  • 2.5 cup sugar (I like to substitute 1/2 brown sugar)
  • 4 TB Baking powder
  • 2 tsp salt
  • 3 cups milk
  • 4 eggs
  • 3/4 cup vegetable oil
  • 1 can whole corn ($0.50)
  • Total: somewhere around $5.00 (if you already have other ingredients)

Directions_______________

  • Preheat oven to 425°F.
  • In large bowl, combine corn meal, flour, sugar, baking powder and salt.
  • Add milk, egg and oil. Beat until fairly smooth, about 1 minute.
  • Drain and add canned corn and mix around lightly. You can use 1/2-1 can's worth
  • Bake in greased or sprayed baking pan(s) 20 to 23 minutes or until wooden pick inserted in center comes out clean.
  • I like to bake this in an iron skillet

Tom's Tips and Tricks_______________

If you use an iron skillet, one trick I do is lightly grease it and then place it on a hot stove. When it starts smoking, I pour the batter into the skillet and place in oven. It makes an excellent crust

[Possible variation] You can add shredded cheese on top of the batter before you bake. Or you can also add some chopped jalapenos into the batter as well.

I drizzle honey on top of the batter. It spreads out during baking and makes a nice brown crust. It tends to be dry on it's own so the honey keeps it moist.

[Possible side dish] This goes well with ribs or other meat dish

Parmesan Potato Wedges

Quick Look_______________


This is an easy side dish. Just be careful you don't overcook the potatoes because they might burn or dry out. It's a variation on the basic baked potato recipe.

  • Prep time: 20 minutes
  • Cook time: about 45mins
  • Difficulty: Intermediate/Easy- make sure it doesn't burn or dry out, you may have to watch and adjust temperature if necessary
  • Labor Intensity: 2-3 people to cut potatos would help.
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

  • 10lb bag of russet potatoes [$3-4 safeway]
  • vegetable oil
  • 4 cups grated parmesan cheese [or 1 lb, about $3-4 safeway]
  • 3 tablespoon salt (I recommend coarse, kosher salt)
  • 1 tablespoon black pepper
  • 1/2 cup garlic powder (or use minced garlic)
  • 1/4 cup dried thyme, rosemary, or anyother herb (or italian seasonings)
  • (You may need more seasoning mixture depending on how much you coat it with)
  • Total: somewhere around $7.00

Directions_______________

  • Pre heat oven to 375
  • Wash and scrub potatoes
  • You could peel the skin off, but I like to keep it on
  • Cut each potato in half lengthwise
  • Cut each half into thirds/quarters lengthwise. 6/8 slices per potato (They should look like orange slices)
  • Here's a new tip: microwave the potato slices (about 3 min/med. potato). Snap a wedge, it should be cooked all the way. If you do this, season and then turn the oven to 450F and bake until outside is toasted & golden brown or place under "broil" - check on it often.
  • Toss a handful of potatos into a pot or large bowl and add a little oil to coat all sides of potato. I like to take a spatula and spin it around the pot to toss everything.
  • Combine Parmesan, salt, pepper, garlic powder, seasonings in a bowl.
  • (you may want to line the tray with foil for easy clean up)
  • Place potatoes skin side down on baking tray/aluminum tray. They should go straight up.
  • Sprinkle seasoning mixture on potatoes.
  • Or you can dip the potatoes in the seasoning and then place in tray.
  • Bake for 35-40 minutes. Cooking time will vary depending on oven, baking tray...etc. Poke through to make sure it's tender all the way through. If the potatoes start to dry out or burn, reduce temperature. Check every 5-10 minutes to observe progress.
  • You could broil it for the last few minutes. Make sure it is not too close to the broiling coils and check it every minute to prevent burning.

Tom's Tips and Tricks_______________

Get grated, not sliced parmesan cheese. You could use sliced, but it doesn't stick on as well.

Adjust salt and pepper to taste. After tasting one done piece, you may want to sprinkle more to taste.

Be careful when you cut the potatoes. Make sure you don't cut yourself! Cut it in half and then lay the piece down on the board so that the skin is on top. Make cuts like shown below. You will make 6 large canoe-like pieces per potato. You can do 8 slices in a large potato.

Lay the potato slices tightly together, but don't stack. You may need multiple trays. You want them arranged as below before they go into the oven

[Possible variation] You can add shredded cheese to the potatoes before removing from oven and serving. Some of it will fall off. You can get creative with this... sour cream, chili, butter, green onion... whatever would work in a baked potato

[Possible side dish] This goes well with ribs or other meat dish

Penne Pasta - a Gracepoint Fellowship classic!

Quick Look_______________

This recipe is a classic at Gracepoint Fellowship Church in Berkeley. Maybe you had it one time during small group and wondered how to make it.
  • Prep time: 10 minutes
  • Cook time: about 45mins
  • Difficulty: intermediate/easy - make sure you coat everything evenly. It's difficult to toss 30 portions worth of pasta.
  • Labor Intensity: Could do it alone, but it'd help to have 1-2 people.
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

  • 1/4 cup olive oil
  • 16 large garlic cloves, finely chopped (about 2-3 bunches) [$1 maybe?]
  • 4 cup chopped drained oil-packed sun-dried tomatoes [34 oz jar, $8 at San Leandro Costco, or 24oz (6cups) at smart and final $12 ]
  • 1 quart heavy whipping cream [$5 at safeway, $6 for 2 qt (1/2 gallon) at Costco] (you can use half & half as a healthier option)
  • 1 tablespoon dried crushed red pepper
  • 2 cup chopped fresh basil leaves (or 1/3 cup dried basil) [$3-4 at safeway]
  • 6 pound penne pasta [4lbs for 4.99 at smart and final on International st]
  • 8 cup [2lbs] sliced (don't use grated) Parmesan cheese [2lb for $8.19 at smart and final on International]
  • 8-10lb boneless chicken breast or thigh [$16-$20 when on sale at safeway]
  • [Optional] a few red bell peppers
  • Total: somewhere around $45.00-$50.00

Directions_______________

  • Place a pot of water on the stove to boil in a large stock pot
  • Chop chicken into 1/2 inch x 1 inch strips
  • Drain sun dried tomatoes and cut into 1/2 inch slices, discard oil or use in next step.
  • Heat olive oil in heavy medium saucepan over medium heat.
  • Add garlic; sauté 1 minute.
  • Add tomatoes, cream, sliced red bell peppers and crushed red pepper; simmer over medium heat 2 minutes.
  • Stir in basil and turn to low heat and simmer.
  • In another pan, cook the chicken. When moisture comes out of the chicken, drain it out of the pan. Make sure there is a little oil in the pan so the chicken doesn't stick. Fully cook the chicken.
  • Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. [about 8-9 minutes, but follow directions on pasta box]
  • Drain, reserving 1 cup pasta cooking liquid in another bowl.
  • Pour pasta into aluminum tray(s).
  • Add cream sauce, cheese, and chicken and toss to coat.
  • Add enough reserved cooking liquid to pasta to moisten if dry.
  • Season with salt and pepper to taste.

Tom's Tips and Tricks_______________

A box of pasta will suggest 8 servings per pound. In real life, a pound of pasta will feed 5-6 college students.
Pasta should be about 90% cooked before draining. When the sauce is added, the heat will cook it a little more. I personally like it about 95% cooked, with a slight firmness (al dente). One way you can check for doneness is by biting into the noodle. The center of uncooked noodles will be white and look raw. I like when it has just a hint/speck of that or just barely beyond.
This volume of pasta will be difficult to toss in a pot. It's easier to toss all the pasta and coat with sauce in an aluminum tray with large, strong tongs or spatulas/serving spoons. You can also serve in the aluminum tray.
[Possible side dish] Garlic bread, salad

2 types of Curry!

Curry is an easy dish to make in bulk. Just be careful to follow a few guidelines and you'll be all set. I'm including 2 recipes below for japanese curry [Kare (カレ) ] and an Indian curry I recently made, Chicken Makhani.

Kare (カレ): a few tips on a classic recipe

Quick Look_______________

Japanese curry is easy to make, cheap, and can be really good if you make sure you get a couple things right. Goes great with Kimchi!
  • Prep time: 20 minutes
  • Cook time: about 1 hr
  • Difficulty: easy
  • Labor Intensity: Could do alone, but 2-3 people to help cut vegetables would help.
  • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

Ingredients_______________

  • 10 lbs Pork Shoulder/country style ribs/beef chuck or any meat under $2/lb [usually $15]
  • 3-4 boxes Golden Curry [$3 for a 12 serving package at Koreana Market, $9-$12 total]
  • Potatoes 5lb bag [$2-3 at safeway]
  • 3-4lbs carrots [$2-3 at safeway]
  • 5lb yellow onions [about $3.50 at safeway]
  • cheese (the cheap American cheese slices) [$1-2 if you don't have it already]
  • 30 cups rice
  • 1 jar of Kimchi [optional: $10]
    Total: somewhere around $35.00

Directions_______________

    • Get the suggested amount of water on the curry box and use 1/2 of it.
    • Pour into stock pot and heat on high heat.
    • Cut meat into 1 to 2 inch cubes
    • Stir fry the meat to brown all sides and drop into water when finished
    • Peel and cut potatoes, onions, carrots, all into 1-2 inch bite size pieces.
    • Put vegetables into pot as soon as they are cut and turn stove to medium heat.
    • Potatoes take longer to cook so make sure they go in early and that they are not cut too big.
    • Cut the curry blocks into tiny pieces, if you can, dice it until they are very fine pieces
    • Put the curry in the water when potatoes feel nearly cooked and meat is tender. (usually after 45mins-1hr)
    • Stir for 10 minutes for curry to dissolve and get thick.
    • Add 10 slices of American cheese and stir until dissolves.
    • Add remaining portion of water slowly and stop when it reaches desired thickness.

    Tom's Tips and Tricks_______________

    Having 2-3 people help you can really speed things up. They can peel and cut and when they are done, they can wash the cutting boards, knives, and everything else.
    Why start with so little water? I have experienced so many times when people make curry that is too watery. It happened to me the first time. There is water in the vegetables and meat that comes out during cooking and dilutes the curry. I had to drive to 3 safeways across Berkeley to buy extra curry before small group. I'd rather start with extra thick curry and add water to it in the end to slowly control the thickness. I'd much rather have it 10% too thick than 10% too thin. As a result, it may be more concentrated and 12 servings on the box may be more like 10 servings cooked. I would buy an extra box of curry if you think you might need more.
    [EMERGENCY RECOVERY] If you made curry that is too watery, you can add corn starch to thicken it. Just mix some corn starch (1/4 cup at a time) with a little cold water to dissolve. Then add to hot curry and heat for 5 minutes to thicken starch.
    Esther Kang told me that in Japan, they add cheese to the curry. I was a bit skeptical at first, but it really makes it smoother and very savory!
    Dicing the curry blocks will expose more surface area and allow it to dissolve faster.
    Using "stew meat" (pre-chopped beef chuck) is about $3.50-$4.00 at safeway and costco. In terms of meat flavor and quality, it is completely overwhelmed by the curry flavor to the point that almost any meat will work. (Even when a certain sister put filet mignon into curry after a camping trip!). If you use $1.49 chuck or pork shoulder, you can save over $20 for that meal and no one would notice!
    Stir frying the meat will cook the blood that drips out. If you place raw meat directly into the boiling water, you will get a brown foam as the blood coagulates. Make sure the meat is in the hot water for at least 45 minutes before addition of curry. This will make it very tender. Too many curries I tried had tough meat. Cheaper meat requires 45-60 minutes in boiling water to get tender.
    [Possible side dish] Kimchi

    Chicken Makhani

    Quick Look_______________

    This Indian curry is creamy, spicy, and has a great flavor. This would be something exciting and different from the standard dinners. One your students will remember. Once I perfect my naan recipe and techniques, I will post as a compliment to this dish. Serve with rice.
    • Prep time: 10 minutes
    • Cook time: about 45mins
    • Difficulty: intermediate/easy- make sure you get the thickness right with the cornstarch. This may require some practice.
    • Labor Intensity: Could do alone, but an extra hand would be nice.
    • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

    Ingredients_______________

    • vegetable oil (peanut if you have it)
    • 5 onions [$1- $2, safeway]
    • 1 bunch of garlic [$0.50 or less]
    • 1/2 cup butter
    • 1/4 cup lemon juice [2-3 lemons - less than $1]
    • 1/3 cup ginger [2 inch piece of ginger - about $1]
    • 3 TB Garam Masala [$4 for a small bottle in the spice section of Nob Hill at Fruitvale, or $5 at Lucky]
    • 3 TB Chili Powder [about $3 a bottle if you don't have it]
    • 2 TB ground Cumin [about $3 a bottle if you don't have it]
    • 2 cups plain yogurt [$1-$1.50]
    • 8 cups 1/2 and 1/2 [$3.19 @ smart and final]
    • 6 cups tomato puree [12 cup can is $2-$3 at Costco or about $3-$4 at smart and final]
    • 1-2 tsp salt and pepper
    • 1/2 cup (give or take) cornstarch
    • 10 lbs boneless chicken or cheap meat under $2/lb [about $20]
    • parsley for garnish [optional]
    • Total: somewhere around $30.00-$35.00

    Directions_______________

    • Cut meat into 1 to 2 inch cubes, or you can use whole chicken drumstick, thigh..etc if desired.
    • Saute onion and garlic in some oil until onion is clear, don't burn garlic.
    • Stir in butter, lemon juice, ginger, garam masala, chili powder, cumin, salt and pepper and cook for 1 minute.
    • Add tomato puree and cook for 3-5 minutes.
    • Stir in half and half and yogurt.
    • Reduce heat to low and simmer for 10 minutes, stirring occasionally.
    • While curry is cooking, stir fry the meat until fully cooked.
    • Dissolve cornstarch in very little cold water and add to curry.
    • Cook for 5-10 minutes or until thickened.
    • Combine meat with curry.
    • Sprinkle with parsley for garnish [optional]

    Tom's Tips and Tricks_______________

    If the tomato puree isn't cooked enough, it will be a bit strong. Cooking the tomato longer will break down the strong tomato flavor. Taste before adding 1/2 and 1/2 and yogurt.

    Roasted Chicken

    Quick Look_______________

    Roasted chicken isn't anything special or exciting, but it's easy, tastes good, and dirt cheap to make.


    • Prep time: 15 minutes
    • Cook time: about 1 hr
    • Difficulty: intermediate- overcooking will make it dry, undercooking will make it raw. The bone makes it a bit tricky. Pierce through to the bone to check for blood.
    • Labor Intensity: could do alone
    • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

    Ingredients_______________

    • 20-25 lbs Chicken quarters, thighs, drumsticks (on sale currently: 0.69/lb, avg sale price 0.99/lb) [$14.00-$25.00]
    • very little olive oil (or any other veg oil will do)
    • paprika
    • Salt (coarse kosher salt is the best)
    • Pepper
    • some kind of herb (oregano or rosemary...etc)
    • Rice
      Total: $14.00-$25.00

    Directions_______________

      • Rinse and dry
      • Pre-heat oven to 500F or as hot as it will get
      • Rub chicken with oil
      • sprinkle salt and pepper generously, not all of it will stick on
      • sprinkle with paprika and herbs (maybe a tablespoon per chicken quarter)
      • Place chicken pieces upside down in tray and bake for 30 minutes
      • Take out chicken and flip over, rotate pans, top tray to bottom tray..etc
      • Bake for 15-30 mintues, check by piercing through center. If blood comes out, it's not fully cooked, if clear juice comes out, it's ready.

      Tom's Tips and Tricks_______________

      Safety lesson: wash all things that come in contact with raw chicken. Make sure the chicken is not bloody inside. If it is, microwave for 45-60 seconds or until steaming in microwave. Salmonella could be transmitted through raw chicken. Nothing can spoil a small group dinner or kgroup dinner like food poisoning :(
      Chicken with bone may cook unevenly. The bone is an insulator and as a result, the outside may look good but it may be raw near the bone. Pierce through to the bone to check for blood.
      Serving size note: Each drumstick is approx. 1/3 lb and each thigh is about 1/3 lb [in general]. It really depends on the size of chicken you buy. The quarters are about 2/3 lbs. College guys can eat 1-2 quarters (2/3-1.5 lbs) with rice. College girls eat about 0.5-1.5 quarters (1/3 lb-1lb). This is a general one size fit all recommendation: guys=2/3lb, girls=1/3lb meat, adjust accordingly to your group.
      Placing the chicken face down and flipping it over will help cook evenly, but more importantly will keep it moist. All the juices will drip out and soak the bottom of the pan. When you flip it over, the "soggy" wet part is now on top. The juices will flow from top to bottom, back into the meat, keeping it moist. Dry chicken makes me sad....
      You can also re-season the meat when you flip it over if you wish.
      [optional] you can use your day old, leftover, stale rice and fill aluminum trays halfway and bake with the chicken on top. Add 1/2 cup of water and cover with aluminum foil tightly to retain steam. The rice will insulate the chicken from the heat so it's important that the steam stays inside to cook the chicken. The juice from chicken will drip into the rice, making it flavorful. Each large aluminium tray will hold about 6-10 chicken quarters.
      Tastes good, finish by broiling for 5-10 minutes before serving- make sure it doesn't burn!
      [Alternate variation] add 1-2 cups green thai curry to rice instead of water before placing in oven. You can also soak chicken pieces in thai curry for a few hours before cooking to marinate!
      Since a large aluminum tray can hold about 6-10 chicken quarters, you will need 3-4 trays. Each oven holds about 2 trays so you may need 2 ovens for this meal...something to consider. Or you could stack the chicken if you really need to (would not recommend)
      [optional] you can broil the chicken for 3 mintues before serving if you want a darker, crispier looking skin. This is mainly for aesthetics, but it does make food look more appealing. It's just an extra step if you have time for it. Make sure it doesn't burn, check every minute!
      [Another variation] instead of oil and herbs to coat the chicken, you can make a sauce using honey and crushed red peppers and brush this on the chicken.
      [Possible side dish] mashed potatos, corn, potato wedges

      Banana Bread

      Quick Look_______________


      Sweet, moist, dense banana bread. Ok, it's not really like bread, but dense like a moist brownie, but banana flavor! Great if you have over-ripe bananas that you need to use. Top with banana pudding!

      I realized I didn't have the recipe right the first time. The banana to flour ratio was wrong and it was too dry. I corrected and updated the recipe.

      • Prep time: 15 minutes to mix ingredients
      • Cook time: about 60 min
      • Difficulty: easy
      • 30 servings

      Ingredients_______________

      • 1 cup butter, softened
      • 1.5 cups brown sugar
      • 4 eggs beaten
      • 5 cups mashed banana (should be 1-2 bunches)
      • 3.5 cups all-purpose flour
      • 2 teaspoons baking soda
      • 1/2 tsp vanilla
      • 1/2 tsp salt

      Total: $ not much

      Directions_______________

        • Preheat oven to 350 degrees F
        • Grease one or two 9x13 inch pan (or iron skillet)
        • Cream butter and sugar until smooth.
        • Beat in eggs, then bananas and vanilla.
        • Add flour, baking soda, and salt, stirring just until moist.
        • Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean).
        • Broil for 3 minutes under high heat prior to removing to give the top a nice brown color
        • Remove from pan and let cool.
        • Top with Banana pudding (optional)

        Tom's Tips and Tricks_______________

        Make sure you don't over beat the flour mixture. It will form gluten strands and will make the bread tougher and it will seem dry.

        I really like making this with an iron skillet. The heat capacity properties are unmatched. Just heat a lightly greased iron skillet until it starts smoking and pour the batter on. Then place in oven. It makes a wonderful, crunchy crust.

        As with most baked goods, I like to broil for 3 minutes before I remove from oven so that the top gets a nice cooked crust. In scientific terms, it's called a maillard reaction where the sugars and the proteins cross link under high heat and give the toasted brown color, flavor, and smell. High, direct heat (broiling) is very important in getting a nice top crust, I do it in most of my cooking as a finisher. Watch it every 30 seconds because it burns quickly under the broiler!

        Kitchen tool of the month: Iron Skillet



        The iron skillet is one of my most used items in the kitchen. I use it for everything from searing meats to baking corn bread.

        They require special maintenance. Mainly avoiding soap, scrubbing it hard occasionally, and coating it with a thin oil layer to keep it waterproof (keep it from rusting). It is heavy and takes a little getting used to, but it's great for cooking meats. The heat capacity and retention qualities are great. They can get very hot on the stove and they stay hot when food goes on it, allowing meat to sear. Just watch the smokiness.

        Baking tip: I like to make corn bread, banana bread, pizza and other things using a skillet instead of a pan. I like to get it very hot on the stove, place the food on and then place in a pre-heated oven. This helps the cooking process and allows for nice crunchy crusts.


        Here's more info on cast iron skillets

        They are fairly affordable. I like cooking large cuts so I would buy a 12 in or 15 in skillet. It's a long term investment; it's not uncommon to see 100 year old skillets in excellent shape.
        here's one dish you can make with this skillet



        Clam Chowder

        Quick Look_______________

        Rich hearty clam chowder. Serve as a meal with bread rolls. It's as easy as making curry! It's much better than the store bought cans.
        • Prep time: 15 minutes to peel/chop vegetable
        • Cook time: about 1 hr
        • Difficulty: intermediate - the flour is the most difficult part. It has an tendency to clump. May require practice before addition.
        • 30 servings, adjust by 1.5x if your group tends to eat multiple servings.

        Ingredients_______________

        • 12 cups clam juice [$4.19 use 1/4lb clam base from smart and final, aisle 6 at international]
        • 3.5 lbs clam in juice (7 cups) [$9.19 smart and final - get sea clams, not ocean clams, aisle 13 at international ]
        • 3 large onions [$1-2, safeway]
        • 2 cups celery (5 sticks) [$1, safeway]
        • 8 cups half and half [$3.19 smart and final]
        • 6 cups potatoes (6-7 potatos) [$2, safeway]
        • 1/2 cup butter
        • 1 cup flour
        • 1.5 cup corn starch
        • Salt and pepper
          Total: $21

        Directions_______________

          • chop onions, celery, potatoes
          • boil water and add clam base and vegetables
          • melt butter in a pan and add flour slowly to form a thick slurry paste
          • add more butter,oil,or water slowly if necessary to hydrate flour. If it becomes like dough, add more butter, oil or water, it should be like paste.
          • Depending on how packed the flour is, you may have to add more oil/liquid.
          • Add a little cold water to dissolve 1 cup of corn starch.
          • When vegetables are tender and done, add the flour mixture and corn starch to the whole soup and add 1/2 and 1/2
          • boil on high heat for 1 minute, stir constantly
          • turn off stove and add clams
          • add salt and pepper as needed

          Tom's Tips and Tricks_______________

          Note: You will probably need a large stock pot to make this.
          The onions will give a sweet flavor when cooked. Make sure they are translucent. Also check for tenderness of the potatos.
          The flour will thicken the whole soup. It will be watery without it. Adding it straight to the liquid will lead to clumps. Slowly moisturizing it with oil/butter will prevent that. Make sure you keep it moist, if it starts getting dry, add more liquid. Add flour slowly. Then slowly add some of the clam juice to the flour to continue to hydrate. Beat it until it all dissolves. Make sure there are no clumps of flour. This may require some practice. You can also substitute 1/2 the amount of cornstarch for flour. Add corn starch to cold water, dissolve and then pour into soup. This is the most difficult part, if you feel the flour slurry has too many lumps or isn't working, you can just use 2 cups of cornstarch or whatever amount necessary to thicken soup.
          Make sure you add plenty of salt. The flavor really comes out when salt and pepper are added just right.
          Since you are making the clam juice from the clam base, make it a little more concentrated. I tend to add 1.25-1.5x the recommended amount to bring out that clam flavor. It is not that strong and needs to outcompete the other flavors, especially since the flour tends to mute down everything else.
          Another favorite addition is 2-3 slices of bacon chopped finely and pan fried with or without 1/4 cup shredded chedder or parmesan cheese. Yum!
          [Possible side dish] dinner rolls, french bread

          Ribs

          Quick look__________

          Everyone loves ribs. By slow cooking these, most of the work is done by the oven. Just sauce it, go to work, re-sauce, and then serve. Slow cooking in the oven makes the ribs fall right off the bone.

          Prep time: 30 mins -1 hr
          cook time: 1.75 hrs- 10 hrs
          Difficulty level: intermediate/easy

          Labor Intensity: could do alone.

          Ingredients__________


        • 30lbs of ribs ($1.69/lb smart and final)
        • BBQ sauce (I like Cattlemens Smoky at Costco, 2pack for $8)
        • brown sugar or honey
        • few spoonfuls of gochujang (korean pepper paste)
          Total: $58
        • Directions__________

          There are 2 ways to cook these ribs. One way is to slow roast it for 10 hrs and the other way is to boil them. If you have the time and oven space, I would prefer slow roasting.
        • Preheat oven to 190
        • Place 2 sides of ribs on an aluminum tray in a tent formation.
        • Brush with sauce
        • You could add brown sugar and gotchujang/tabasco to sauce to taste.
        • Pour 1 cup water into the tray
        • Place ribs in oven before you leave for work (8:30am)
        • Take out ribs after work (5:30pm) and brush on more sauce. Turn oven to 400F.
        • Cook in oven for 30 minutes and brush on more sauce.
        • Broil for 5 minutes, rotate bottom tray to top and vice versa. Broil for 5 more minutes. Check broiler every minute. In one minute it can turn from blackened tips to burnt. Also, make sure the food is at least 4-6 inches from broiling coil
        • Leave for 7pm small group (@ 6:20pm)

        • 2nd method

        • Fill a large stock pot with hot water and place on stove on high heat
        • Cut ribs into 2-bone pieces
        • Boil all meat for 1 hr 45min
        • Brush on sauce and place in oven for 30 minutes at 400F
        • Recoat with sauce
        • Place under broiler for 10 minutes at a time, rotate trays from top rack to bottom rack
        • Check broiler every minute. In one minute it can turn from blackened tips to burnt. Also, malke sure the food is at least 4-6 inches from broiling coil

          Tom's Tips and Tricks__________

        • An aluminum tray can hold 1 side of spare ribs or 2 sides if they are leaning on each other in a triangle formation. Arrange so the tips of the bones are on the outside and the curved, brisket section are inward. It will be an upside down V formation. Each side is about 5lb, meaning you can cook about 20lbs per oven. You may need to cook the other half at someone else's kitchen

          By roasting it at 190-200F, you keep it under boiling temperature, preventing it from drying out. The temperature also allow the tough meat to become very tender when cooked for longer than 5 hrs. I like to add some water to the pan. I adapted this from a southern cooking style called "beer can chicken." The basic idea is that the top of the ribs will dry and form a nice crispy skin. The water underneath will evaporate and rise. The meat is arranged slanted and will trap the steam and absorb moisture. It will be crispy on the outside and moist inside from the steam. You can take a brush and baste the meat with the juice, like you would a thanksgiving turkey, adding extra flavor.

          [Possible side dish] mashed potatos, corn, corn bread, Potato wedges