Kymberly and Leah's Couples Hawaiian night

 Directions for roasting a pig:

By a whole pig from Costco.  Thaw and cut down into skin layers and shove cloves of garlic in there.  We also injected a salt solution.  Brad built a refractory brick oven outside instead of digging the traditional roasting pit.  He babysat the heat all day long!  It was really fun!  We served the chicken with rice and extra teriyaki sauce from Mo' Bettah.  Kymberly also served melons and Hawaiian Sweet Rolls.  Leah brought bacon wrapped pineapple bites and Hawaiian bread pudding.

Authentic Hawaiian Mac Salad

Hawaiian Butter Mochi Recipe

Staci's Sushi night

 Vegetable Tempura

Gyoza

Miso Soup

Lani & Michelle's couples Italian night

Antipasto-tortellini-skewers

Slow cooked Italian Meatballs

Brussel Sprouts

Chicken Parmesan

4-6 butterflied boneless skinless chicken breasts

4 Eggs
2 Tablespoons flour
Wisk together in a shallow bowl 

2 cups Flour
1 cup Shedded Parmesan cheese 
1/2 cup Shedded Romano cheese
1 Tbsp Oregano
1 Tbsp Basil
1/4 tsp Black Pepper
Mix together in separate shallow bowl.

Cut and dry chicken, salt chicken. Dip in egg and flour mixture. Cover well in flour and herb mixture. Deep fry in sunflower oil heated to 400 degrees F. Fry until golden. Remove from oil to paper towels and salt again to taste. 

Marinara Sauce

4 15oz Cans Tomato Sauce
4 15oz Cans Crushed Tomatoes
1  4oz Can of Tomato Paste
2 Finely Diced Onions
5 cloves Minced Garlic 
3 Tbsp of Olive Oil
3 Tbsp Oregano
3 Tbsp Basil
1 Tbsp Italian Seasoning
Salt and Pepper to taste

Caramelize diced onions in olive oil in a heavy sauce pan. Add salt and pepper. Add Tomato paste and garlic and lightly toast. Add sauce and crushed tomatoes. Add the rest of the seasonings and let simmer for about an hour until onions and sauce are reduced.

Breads

Dessert

Kristi’s Southern Comfort night

Deviled Eggs

  Salad

Instant Pot Ribs

R&R Ribs-  Cook ribs at 275

2 hours meat side up

Add more seasoning and water (lightly for both)

Flip meat side down

Add more seasoning and water (almost pool the water)

Cook for one more hour

Check temperature to reach 195 internal

If not 195 check in 20 minute intervals

Sausage Gravy

Rachel's Brazilian night

 2 large collard green stalks

1-2 T garlic 
2 T or so vegetable oil 
Salt to desired taste 

Fry it up to the desired consistency.  Oh and make sure to take out the center core of the greens Before chopping them up. 

Sarah's Kamut Italian night

Just click on each recipe to see (or zoom in on it) a little better.

 

Nora’s Austin memories

links first:

Torchy's Queso copycat

  Make sure you shred the American cheese

Kouign-Amann 

  It just felt like it was so much sugar and maybe that's why they tasted so good but if I made them again, I'd cut the sugar to 1 cup, (1/2 cup on turn #3 and 1/2 cup on turn #4)  Also, I watched the video she had of making these, but when it came to the turns I just had to read the recipe for each step.  The video wasn't as concise. 

Migas

  I did one and a half times this recipe for the 10 of us and used 1 cup each of cotija, cheddar and, pepper jack cheese.

Prize Pig - Cheddar Bacon Biscuit copycat 

   Because they have so much fat in them (butter, cheddar, bacon) they just don't get high.  But it does make them soft and delicious when reheated.

Apple Pudding Cake

1 cube (stick) of butter

2 cups sugar

2 eggs

4 large unpeeled apples, grated

2 cups flour

2 tsp baking soda

2 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1/2 - 1 cup chopped nuts (I like pecan or walnuts)

Cream butter and sugar.  Add eggs and apples.  Add dry ingredients and mix well.  Stir in nuts.  Bake in a 9 x 13 pan at 350 for 45 minutes.

Sauce

2 cubes butter, no substitutes

1 cup of evaporated milk

2 cups sugar

1 tsp vanilla

Cook over low heat for 15 minutes.  Serve warm over cake.  

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Nora