So my first posting and all its going to be is recipes. Well that and some pics of Dennis Rodman but we’ll get to that. So here are the recipes that I promised………

Boyos (Sephardic)
Makes: 24 pastries

NOTE: If you read this recipe it actually makes no sense. I just sort of muddled through.

5 ½ to 6 cups all-purpose flour
½ teaspoon coarse sea salt
1 teaspoon granulated sugar
2 ½ cups lukewarm water
1 tablespoon active dry yeast
Olive oil
3 tablespoons grated Parmesan or Romano Cheese
1 recipe filling of choice (see below)
Cold water (optional)
Sesame seeds for sprinkling (optional)
1 extra large egg beaten with 1 tablespoon cold water for egg wash

Set aside 1/2 cup flour and mix with grated cheese. Place 5 cups flour in a mixing bowl with salt. Mix well.

Dissolve sugar in the lukewarm water. Mix in yeast and proof for 10 minutes.

Make a well in the center of the mound of flour and pour in proofed yeast mixture. Stir well and start kneading. Add more flour as needed to produce a slightly sticky dough. Place the dough in an oiled bowl and cover with a damp towel to rest for 30 minutes.

Divide the dough into four equal parts. Roll each into a ball. Place each ball of dough in a large bowl with ½” of olive oil. Turn the dough over so that every part of the surface is oiled. Cover each bowl with a damp towel and let rest for 30 minutes more.

While the dough is rising, preheat the filling for the boyos.

Prepare two well-oiled cookie sheets. On a well-oiled bread board, roll out one ball of dough to a 15-inch square. The dough will be very thin. Set aside one quarter of the cheese-flour mixture. Sprinkle half of the cheese-flour mixture you have set aside over the dough. Fold the two ends of the sheet of dough over the filling, letting them meet at the center.

Sprinkle the remainder of the cheese-flour mixture you have set aside over this and then fold the sheet of dough in half.

Cut the piece of dough into six squares of equal size. 10. Roll one of the squares into a 5-inch square. Place 1 tablespoon of the filling in the center of the square. 11. Fold each point of the square into the center of the pastry and pinch the edges gently to seal.

Using a spatula, gently place the finished pastry on a prepared cookie sheet. Repeat steps 10 through 12 with the remaining 5 pieces of dough. Then repeat steps 7 through 12 with the remaining dough and filling. You will have 24 boyos.

Preheat oven to 400 degrees F.

Brush the boyos with the egg wash and sprinkle lightly with the sesame seeds, if you wish. Bake until golden brown, about 20 to 25 minutes. Cool to room temperature before serving.

Spinach Filling (Gomo de Espinaca)

1 bunch spinach (about 3/4 pound), finely cut, or 1 pound frozen cut-leaf spinach
1 teaspoon salt
⅓ cup grated Romano cheese
1 egg, beaten
2 tablespoons flour

Mix filling ingredients together.

Onion Filling

5 pounds regular onions
5 pounds sweet onions
1 egg
2 egg whites
1 teaspoon salt, or to taste
¼ to ½ cup flour or dry potato flakes
1 pound dry small curd cottage cheese
½ cup Romano cheese, grated

Slice onions in food processor, then sauté in vegetable oil. Put into a colander and let drain for a couple hours. Save liquid for broth. Combine drained onions with remaining ingredients.

Booba’s Kishka

This recipe requires no casings and is surprisingly good.

1 box unsalted Saltines
3 large onions
¼ tsp. salt & pepper
3 or 4 ribs celery
5 medium carrots
Oil to keep everything together
(about ⅓ cup)

Grind crackers to fine texture in food processor; remove. Process carrots, celery, carrots and onions.

Mix with ground crackers; add oil and seasoning.

Separate mixture into 4 rolls. Wrap each roll in aluminum foil – which acts as a casing.

Bake at 350-degrees F. for 1 hour.

Note: The individual rolls may then be frozen and used when needed. They can be put in the cholent either with or without the aluminum foil. They hold their shape better with the foil, but I always feel there must be something unhealthy about cooking it for so long wrapped in foil.

Meat Cholent

Cholent, a heavy stew, became the answer to the age-old problem of how to have nourishing hot food on the Sabbath without violating injunctions in Jewish traditional law. Since it is permitted to prepare food in advance and keep it warm in an oven lit before the Sabbath began, cholent, which it is not impaired by long, slow cooking (indeed the process improves the flavor), was adopted as the principal Sabbath food in eastern Europe.

In Israel, cholent has become exceedingly popular with every segment of the population. There are even restaurants where one sees lines of customers standing with pot-in-hand waiting for their turn to get “take-home” cholent.

Cholent is served only on weekends. Anyone who partakes of this dish will understand why. It is a thick, heavy, and filling food which induces sleep.

2 cups Dried Lima beans (I used dried chick peas soaked over night and cooked for an hour in the morning)
3 lbs Brisket
3 Onions, diced
2 tsp Paprika
¼ tsp. Pepper
¼ tsp Ginger
2 tbs. Flour
8 small Potatoes (peeled) (I omitted)
1 cup Pearl Barley
8 Eggs (uncooked)(Omitted for camping)
2 tsp. Salt
2 tbs. Butter

Soak the beans overnight in water. Drain. Use a heavy saucepan or Dutch oven and brown meat and onions in the fat (or margarine). Sprinkle with salt, pepper and ginger. Add beans, barley, small potatoes (peeled) and sprinkle with flour and paprika. Place uncooked eggs in shells on top. Add enough boiling water to cover one inch above the mixture. Cover tightly. Cholent may be baked for 24 hours at 250 deg F (125 deg C) or for quicker cooking, bake at 350 deg F (180 deg C) for 4-5 hours. Serves 8-10.

Honey Balls for Passover
Makes 18-24

½ C honey
⅓ C sugar
1 ¼ C chopped walnuts
¼ C matzo farfel
2 tsp. grated orange or lemon zest

In a medium sized saucepan over low heat, heat the honey and sugar to boiling. Stir constantly. Add the nuts and the farfel and stir until the mixture is thick. Add the grated zest. Remove from heat and drop by teaspoonful onto a wet cookie sheet or wax paper, forming small balls. Cool.

Variation: Roll the balls in finely grated nuts or coconut.

Apple Butter (Canned)
7-8 Half pint jars
13 hours 45 minutes 45 mins prep

3 red delicious apples
5 granny smith apples
4 cups granulated sugar
4 tsps ground cinnamon
¼ tsp ground cloves
¼ tsp kosher salt

Peel and core apples. Roughly chop apples into”Bite-Sized” pieces. Fill slow cooker with apples, sugar, cinnamon,clove and salt. Stir to combine.

Cover and cook on high for 1 ½ hours. Turn to low and simmer 8-12 hours, or until thick and a dark golden brown in color.

Fill home canning jars with hot Apple Butter mix to within ¾ inch of top, place lids on and tighten bands to finger tight. Water bath for 10 minutes.

Remove from canner, tighten bands and let come to room temperature.

Enjoy for up to one year. 2-3 weeks in the fridge after openning.

Strawberry Butter

¾ cup frozen strawberries, thawed and drained
1 cup butter, softened
3 tbsp confectioners’ sugar

Mix ingredients in blender until smooth. Refrigerate.
Makes about 2 cups.


2 lbs Ground Venison or beef or pork (or a mixture of your choice)
White Wine, to cover
2 tbsps Grains of Paradise/per cup of wine
Sage to Taste
Cornstarch (Not a period item)

Preheat oven to 350º making sure rack is in middle of oven.

In dutch oven add venison, wine, g.o.p’s and sage. Bring this to a boil and then simmer until meat is cooked and liquid is absorbed.

Place pie in shells and top.

Bake approx. 1 hour.

Pickled Eggs

2 dozen Eggs (hard boiled and peeled)
2 cups White Vinegar
2 cups White Wine Vinegar
1 cups Water
1 tbsp Salt
20 Whole Cloves
1 tbsp Peppercorns
3 Bay Leaves

Combine vinegar, water and salt in pan. Place all spices in a cheesecloth bag and add to pan. Bring to a boil and simmer 10 minutes. Remove bag and add vinegar to eggs. Pickle for at least two days but do not leave more than 2 weeks as the eggs get tough.


3 cups Honey (1 kg)
Approx. 1 kg shelled Almonds, Hazelnuts and Walnuts (or a mixture of your choice, but not new world nuts)
1 Lemon
1 tsp Ginger
1 pinch Black Pepper (can sub w/Grains of Paradise as there is evidence that GOP’s might of been used)
1 rounded tsp ground Cinnamon
1/3 tsp Cloves

Gradually bring honey to a boil, skimming off any impurities that may rise to the surface. Very coarsely chop the nuts and add to the honey along with 1 tsp of the spice mixture. Cook over low heat, stirring constantly, for 15 to 25 minutes. The mixture is done when you can hear the almonds begin to “pop” from the heat of the honey. Take care not to let the nuts burn and turn dark and bitter. When done stir in the remaining spice mixture.

When the Nucato is done, pour it out onto a cookie sheet lined with waxed paper; spread it into an even layer with the cut surface of a halved lemon. Cool completely before serving.

Risotto alle verdure (vegetable risotto)
20 servings

6 1/3 Cups Vegetable Stock
4 Spring Onions
4 Carrots
4 Stalks Celery
3/8 Cup Butter
17 2/3 Ounces Arborio Rice
7/8 Cup Dry White Vermouth (I use Sherry or whiskey)
1 Zucchini
5 ⅓ Ounces Garden Peas
2 Beefsteak Tomatoes
4 Ounces Pecorino Cheese 1 Ounce Basil Leaves

Slice the spring onion, carrot, and celery sticks thinly. Dice the zucchini and the tomato. Grate the Pecorino. Tear (don’t cut) the basil leaves.

Heat 2 tbsp butter in a skillet. Fry spring onion, carrot, and celery slices for about 2 minutes. Add the rice and stir until all grains are shiny.

Add the vermouth and allow the rice to absorb the fluid while continuously stirring over medium heat. Add the stock bit by bit; don’t add the next ladle before the previous one is fully absorbed.

This should take about 20 to 25 minutes if medium-grain Arborio rice.

Add the zucchini, garden peas, and tomato about 10 minutes before the rice is fully cooked.

Take the pot from the fire, and add the remaining butter, cheese, and half of the basil.

Add salt and pepper to taste.

Allow the risotto to stand another 2-3 minutes with the cover on the pot. Serve the risotto with the remaining basil.

Herbed Chvre Almond Balls

NOTE: I left the ball rolling out and just served this as a spread for french bread. I left the almonds out as well because I was taking this camping. I prefer this without the nuts and used as a spread. It took a little tweaking though.

125 grams Creamy Goat Cheese
1 tsp each Oregano and Thyme (can use fresh)
1/8 tsp Cayenne Pepper (I used a touch more)
2 small pieces Sun-dried Tomatoes, finely chpd (not the ones packed in oil)
1 small Garlic clove, minced

Using a fork, mash the goat cheese with the oregano, thyme, sun-dried tomatoes, garlic and cayenne.

Put into a container and refridgerate for at least 2 hours. Can be kept for about a week.

Candied Onions and Fennel

NOTE: This looks like crap but was astoundingly good. I had never ate Fennel before this and it just rocks! If you make this in Vidalia Onion season it tastes even better.

2 cups sliced Fennel bulb (aka Anise)
2 tbsp Butter
4 cups Spanish Onion, sliced about a 1/4″ thick
Salt and Pepper
1/4 cup each Balsamic Vinegar, Honey and Canadian whisky)

Bring large pot of water to the boil and add fennel. Bring back to the boil. Boil 1 minute and drain well.

Heat butter over medium heat and add onions and fennel. Saute for approx. 5 mins until onions are softened.

Add balsamic vinegar, honey, salt, pepper and whisky and bring to boil. Bring heat down to low and simmer until reduced and thicked, about 40 mins. The onions will be carmalized and sticky. Put into a jar and keep in fridge. Keeps for azbout 2 weeks. Makes 2 cups.

Tomato Salsa – Using paste (Roma) tomatoes
Yield: 16-18 pints

NOTE: if you want a less spicy salsa email me and I can advise you on the alternatives.

7 qt peeled, cored, chopped tomatoes
4 cups seeded, chopped long green chiles
5 cups chopped onion
1/2 cup finely chopped, seeded, jalapeños
3 Tbsp oregano leaves*
2 Tbsp fresh cilantro*
2 cups bottled lemon juice
6 cloves garlic, finely chopped
2 Tbsp salt
1 Tbsp black pepper
2 Tbsp ground cumin*

Combine all ingredients except cumin, oregano, and cilantro in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer 10 minutes. Add spices and simmer for another 20 minutes, stirring occasionally. Ladle hot salsa into pint jars, leaving 1/2-inch headspace. Adjust lids and process in a boiling water canner: 15 minutes at 0-1,000 feet altitude; 20 minutes at 1,001-6,000 feet, 25 minutes above 6,000 feet.

This recipe works best with paste tomatoes. Slicing tomatoes require a much longer cooking time to achieve a desirable consistency.



8 ounces Mushrooms
2 cloves Garlic, minced
3 rashers Bacon
Grains of Paradise, to taste (or Pepper)

Clean and slice the mushrooms. Finely dice the bacon and fry until brown and crispy. Do not drain the fat. Add the garlic to the pan, then add the mushrooms and cook until soft. Drain or blot for grease and add pepper to taste.

OK, I have little idea how to create photo albums with Yahoo. I know they are there, but I dont know how to point you in the right direction. Leave a comment if I have done this wrong. Actually I dont even know if you can leave commetns. lol

The other recipes can be found at:

This past weekend we were talking about whether Dennis Rodman was sexy or not. Check out these photos (do a slide show)and THEN tell me he’s not sexy.

So see y’all later, maybe I’ll start posting recipes and sexy guys. lmao