Back to School Ribs and chicken Rub

This is a very easy rub to make. Make a lot of it and put it in cool dark place and it will last for months.

1/2 cup chile powder

1/4 cup paprika

1/4 cup ground cumin

1/4 cup ground coriander

1/4 cup ground fennel

1/8 cup salt

1/8 cup pepper

1/4 cup brown sugar

Mix all together and make sure you break up any clumps

Rub into ribs or chicken and let rest for a few hours. Cook low and slow !!!!!

Xmas Tamales in Sept.

Tzadie’s Tzensational Tamalez

Anthropologists found a long lost recipe in 2008 on the lower east side of Wayland for a Winter solstice Eastern Eurpoean Speciality

Wild mushroom, Linguica and Carmelized Onion Tamales with a Chocolate Apricot Mole sauce

Steam the tamales in the foil package for 25 min and serve with heated sauce.

Zei Gesund amigos !!!

Kudos to Michael for his great meal of shrimp and Chicken

Hats off to Michael on this meal.The grilled lemons really made it sing too. Michael, add your recipe in the comments

Grilled Pizza on Scraggy Neck

Refer to my first set of Pizza recipes that we made in Tuscany. This time we cooked for over 15 people. Michael King and Natasha were the sous chefs and we churned out over 9 pizzas in about 20 min.

incredibly easy clams and pasta

Cook Pasta as you would normally cook it - al dente.

Take clams, chopped garlic, a little pepper flakes, 1/2 bottle white wine, 1/4 stick of butter, salt and pepper and add it all to a large pot.

Cook on high heat covered until all the clams are open. Remove the clams from the pot and let the sauce reduce.

to gild the lily more, right before serving , swirl some more butter in the sauce to make it silky

Cumin and coriander rubbed grilled shrimp over Israeli cous cous

Peel a pound of large shrimp and add equal parts ground cumin and coriander, a little salt and pepper and olive oil and put in a ziplock bag . shake it around to cover all the shrimp and let marinate for at least an hour

Take 1 cup of Israeli Cous cous and sautee in 1 tablespoon of butter over medium heat until a lot of the cous cous is brown .

Add 1 small chopped onion and cook until the onion is translucent.

Add 2 cups chicken broth , bring to a boil and then reduce to simmer and cook till the cous cous is tender - 20 min.

Grill the shrimp over charcoal and add fresh chopped herbs to serve.

Scraggy neck meals for 15 or more

Take a look at my earlier recipe for Bologonese sauce. This time, I made it with all beef since my daughter Natasha won't eat pork since pigs are cute. DON'T GET ME STARTED.

We served this twice during our week on the Cape