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Recipes from the Underground

Chef Justin lists a few of his favourite finds, and favourite creations for y'all's eatin' pleasure.
  • Bacon

  • red peppers
    Action photo: Roasted Red Peppers
  • Mom's Roasted Red Peppers
  • Mom's Pita Chips
  • From a book, a recipe for Skordalia, (Greek garlic and potato puree)

  • SaladStuff:
  • Carrot-Ginger Dressing
  • Chandra's Balsamic Vinagrette

  • soup
    Action Photo: Chicken Noodle Soup
  • Laura's bitchin' Rich Tomato Soup
  • Basic Miso
  • Barbara Kafka teaches Chicken Noodle Soup
  • Main Meal:
  • Don Pearman's Seafood Bouillabaisse
  • Uncle Jim inspires Roasted Chicken
  • Mom's Caper Sauce for Fish
  • red beans and rice
    Action photo: Red Beans and Rice

    Sweet potatoes
    Action photo: Sweet Potatoes

  • Ma's Vegetarian Red Beans n' Rice
  • Ma's Cuban Sweet Potatoes
  • from a Papa Milano's, Beans n' Greens

  • ginger snaps
    Action photo: Ginger Snaps
  • Justin's Granma's Ginger Snaps

  • Other recipe servers

    Skordalia (Greek garlic and potato puree)

    My old boss Brian Townley's Skordalia lust inspired me to search this recipe out. Here it is. Skordalia goes well will a lot of things, but I like to just scoop mine up with good Greek bread.

    Preheat oven 400 degrees farenheit.

    4 large baking potatoes (about 2 pounds worth)
    Bake the potatoes for 1 hour or until they are tender when pierced with a fork. Remove from oven and cool to room temperature. Slice potatoes in half lengthwise. Using a spoon, scoop the pulp from each half into a large bowl.

    8 cloves garlic, coarsley chopped
    Juice from 2 lemons
    Add the garlic and lemon to the potato pulp. Using an electric mixer, beat the mixture until almost smoov.

    1/3 cup extra-virgin olive oil
    1/4 cup red wine vinegar
    Mising on low speed, slowly add the olive oil and vinegar, alternating between the two.

    1 cup cold water
    Add the water and mix by hand until smoov.

    1/4 cup coarsely chopped fresh parsley
    Salt and pepper to taste
    Add the parsley and season with salt and pepper; mix well. Serve at room temperature.

    as reprinted from Garlic by Janet Hazen, published by Chronicle Books

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