Posts by Hans Rueffert

Boiled peanut and corn salad with Bacon Dressing, from Garden and Gun INGREDIENTSBOILED PEANUT SALAD (MAKES 4–6 SERVINGS)1 cup boiled peanuts, shelled2 ears of corn, grilled, and kernels removed from cob1 cup diced tomatoes1 cup diced cucumber2 tbsp. chopped cilantro BACON DRESSING8 pieces thick-sliced bacon, chopped3 tbsp. red wine vinegar1 tsp. sugar½ tsp. Dijon mustardKosher…

The Real Deal Chocolate Pudding ½ cup granulated sugar¼ cup natural unsweetened cocoa powder2½ tablespoons cornstarch2½ cups whole milk, dividedzest of 1 small orange1 tablespoon unsalted butter5 ounces dark chocolate (containing 60% to 72% cocoa solids), chopped finely½ teaspoon pure vanilla extract⅛ teaspoon kosher salt Combine the sugar, cocoa powder, and cornstarch in a medium…

Peach Quesadilla with Brie & Peach-Tomato Salsa 3 boneless, skinless chicken thighs1 teaspoon cinnamonsalt & pepper1 teaspoon avocado oil1 fennel bulb, sliced into rings (fronds reserved for salsawhole wheat tortillas4-6 oz. brie cheese, room temperature For Salsa:1/2 Vidalia onion, diced2 peaches, chopped1 heirloom tomato3 tablespoons peach puree or peach butter1 tablespoon fennel frondssaltavocado or olive…

Wurstsalat – Bavarian Sausage Salad Traditional sausage salad from the region of Bavaria. Prepared with thinly sliced bratwurst or knackwurst sausage, dill pickles and red onion it is hearty, flavorful and packs a pleasant crunch. YIELD: 4-6 SERVINGS Ingredients 12 oz cooked bratwurst, knockwurst (or both)  3-4 medium dill pickles 1 small to medium red…

Virginia Willis’ Okra and Tomatoes Serves 4 to 6 Ingredients 1 tablespoon olive oil1 onion, chopped2 cloves garlic, finely chopped1/2 cup white wine1 1/2 pounds okra, stems trimmed, cut into 1/2-inch pieces1/2 teaspoon red pepper flakes, or to taste4 large tomatoes, cored, seeded and chopped3 sprigs fresh thyme2 bay leaves, preferably freshCoarse kosher salt and…

Greek Yogurt/Buttermilk Blue Cheese Dressing The probiotic power team of Greek yogurt and cultured buttermilk make for a great salad dressing that’s also great for your gut. Not only is this a great dressing for your Wedge Salad, it’s also a great dipping sauce for wings & crudités Ingredients3/4 cup nonfat Greek yogurt1 tablespoon mayonnaise1/2…

Gin & Juniper Gravlax (From Marthastewart.com) Ingredients 3/4 cup kosher salt 1/2 cup sugar 3 tablespoons packed grated zest from 2 lemons, 2 limes, and 1 orange 1 tablespoon coarsely ground pepper 2 tablespoons coarsely ground juniper berries 1 cup chopped fresh dill 1/4 cup gin, such as Hendrick’s 1 1/2 to 2 pounds sushi-grade salmon, skin on, pin bones removed Directions…

Ramp Butter This is a great way to preserve the flavor of ramps well beyond their growing season. It makes a great topping for steaks, chops, fish, and even grilled vegetables. If you can’t find ramps, try using 5 cloves of garlic and a handful of fresh spinach. 8-10 ramps1 tablespoon olive oil1 teaspoon salt½…

Chocolate Velveeta Fudge Ingredients 2 (16-ounce) boxes powdered sugar1/2 cup unsweetened cocoa powder8 ounces Velveeta cheese, cut into pieces so it melts faster1 cup (2 sticks) butter, cut into pieces1 teaspoon vanilla extract1/2 cup chopped walnuts or pecans Instructions Place powdered sugar and cocoa powder in a large bowl and whisk together. Line an 8-inch…

Easy Mason Jar sauerkraut ingredients 300 grams of Green Cabbage 10 Unrefined sea salt 100 grams of filtered water Caraway Seeds instructions Wash your fermentation equipment (jar, weight and lid) Remove the outer leaves of your cabbage and lightly rinse with cool water. Using a knife, chop the cabbage to your desired thickness. Place your…