Butternut Mac and Cheese

Ingredients:

1 Medium butternut squash (about 2 1/2 pounds before cutting) deseeded and cut into 1-2 inch cubes (you can leave the skin on or peel it)

1 small onion roughly chopped

3 large cloves garlic roughly chopped

2 medium carrots roughly chopped

2 stalks celery roughly chopped

15 oz container of ricotta cheese

16 oz mozzarella cheese, grated

1 1/2 cups parmigiano reggiano, grated

1 pound rotelle pasta (wagon wheels)

2 cups water (or chicken or vegetable stock)

1/4 teaspoon cayenne

1/2 teaspoon fresh grated nutmeg

3 tablespoons olive oil

Salt and pepper

Directions:

Cook pasta about 3-4 minutes less than the package instructions (very al dente) in salted water. Drain and set aside.

Over medium high heat put olive oil, onion, carrots, garlic and celery along with salt and pepper and sauté until just tender and with some caramelization, about 15 minutes. Add in the cubed butternut squash and water and bring to a boil. Reduce heat and simmer until squash is very tender.

Puree with an immersion blender (or in batches in a regular blender). Taste for seasoning adding in salt and pepper as needed (or extra nutmeg). Add to the pasta along with the ricotta, 1 cup of the parmigiano reggiano and half of the mozzarella and blend well. Place in a buttered large baking dish and top with the remaining mozzarella and parmigiano.

Bake in a 375 degree oven, uncovered, for about 40 minutes, or until it is bubbling and the top is brown.

Texas Dry Rub

This is based on a dry rub associated with Zion Missionary Baptist Church in Texas (supposedly some of the best barbecue you will find...I can't wait to go there!).

Ingredients:

1 1/4 tablespoons kosher salt

1 1/2 tablespoons dark brown sugar

1 tablespoon sweet paprika

2 teaspoon garlic powder

2 teaspoon mustard powder

1 1/2 teaspoon black pepper

1/2 teaspoon ground coriander seed

1/2 teaspoon ground cumin

1 1/2 teaspoon dried thyme

JC adds:

1 teaspoon cayenne pepper

1/2 teaspoon ground chipotle

Sub oregano (Mexican if possible) for the thyme

Up the coriander

1/2 teaspoon turmeric

Cuban Pulled Pork

This was...awesome. I should have made 10 pounds...

Ingredients:

1 pound pork shoulder lightly trimmed

1 tablespoon ground cumin

1 teaspoon ground coriander seed

1/2 teaspoon hot pepper flakes

1 tablespoon salt

1 tablespoon fresh ground black pepper

3/4 cup orange juice

1/4 cup lime juice

Olive oil

Directions:

Heat the oven to 250 degrees F.

Use about a tablespoon of oil and coat the pork shoulder. Add the spices and salt and pepper and coat well. In a hot pan with a couple of tablespoons of olive oil brown the shoulder on all sides. Add in the orange and lime juice and bring to a boil.

Put the pan in the oven, covered, for two hours. Check that the meat should pull apart easy. Uncover the pot and cook for another 30 minutes to reduce the sauce and further brown the meat.

Remove from the oven, and put the shoulder in a separate bowl and shred with two forks. Add as much of the juice as you would like (I would suggest all of it).

Serve with tortillas, over saffron rice, with potato and apple latkes (awesome) or just eat it out of the bowl and lie to your friends that the dog ate it.

White Bean Crostini

As with any crostini, just get some really good bread, slice medium thick and toast. Put on any appropriate toppings...this is one of my favorites.

Ingredients:

1 16 oz can of cannellini beans, rinsed and drained

2 cloves garlic chopped fine

1 tablespoon chopped fresh sage, marjoram or tarragon

1 cup water (or stock for a richer taste)

Salt and pepper

Olive oil

1/2 teaspoon hot pepper flakes (optional)

Instructions:

Sautee the garlic over medium low heat until just starting to get light brown. Add in the beans, water and hot pepper (if using). Turn heat up to medium high and cook until beans are very tender (you may need to add a little more water). Towards the end add the herbs and salt and pepper to taste.

Remove from heat and mash roughly with a fork. Serve slightly warm.

Homemade Merguez Sausage

I didn't use any casing on this, but it is very tasty! Serve on a roll with a yogurt sauce, or with lentils or couscous.

1 pound ground lamb

3 cloves garlic chopped, then mashed in a mortar/pestle with 1 T salt

1/4 tsp crushed red pepper and 2 tsp fennel seeds, crushed in a mortar/pestle

2 Tbl paprika

1 tsp cayenne

Lots of fresh cracked black pepper

2 Tbl olive oil

Mix all the ingredients together. Form into small, sausages or meatballs and fry in a non-stick pan until brown. Turn and finish cooking, being careful not to overcook, making them dry.