Smoked Bangla-dash Butternut Squash

I love ALL squashes. Especially the fact that I can forget one I stashed under the sink, find it a month later, cook it, and it's delicious. You can't do that with meat, people!

Before smoking

Before smoking

After smoking

After smoking

Serves 6

INGREDIENTS
1 Big-a$$ butternut squash
Olive oil
Bangla-dash
Crop Duster
Maple syrup (optional)
Pecan wood chips for smoking (any wood will do but pecan’s the bomb)

INSTRUCTIONS
Start your smoker at its highest temp.

Split the squash lengthwise and scoop out the seeds. Place face down in a microwave safe dish with about one inch of water in the bottom. You may have to microwave each half separately if it is, indeed, a big a$$ squash. Microwave on high for about 14 minutes. You could also steam the squash in a steamer basket if you wanna go old school and skip the radiation (you hippy). When cool, scoop out the squash into a bowl and mix with a splash of olive oil, about 1 tbsp of Bangla-dash and 1 tsp of Crop Duster. Taste for spice. Splash some maple syrup in there if you’d like. Stuff the squash back into the empty shells. You could also sprinkle cheese (Manchego would be great) or breadcrumbs on top. Place the squash on the racks, shell down, and smoke with one pass of wood for about 30 minutes.

Leftover Mashed Potato Pancakes

How much salt you put in depends on how salty the original mashed potatoes are. Most of our blends would work well. We used 1/2 tsp Cy Salt and 1/2 tsp Alliyum, but you could easily use 1/2 tbsp of each, if your potatoes are unsalted.

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INGREDIENTS
2 c leftover mashed potatoes
1 egg
1/4 cup flour
1/2 tsp Cy Salt
1/2 tsp Alliyum
Butter, oil or shortening for frying

INSTRUCTIONS
Mix all the ingredients. Pancakes made from 1/4 of a cup of batter turn out best, we found. Heat fat in a big pan, fry both side on medium high heat. Dust with Alliyum. Reheat in a 400 degree oven for about 10 minutes.

WHAT’S THAT SAUCE?
Equal parts of our homemade horseradish and this salad, plus a big glob of mayo thrown in.


Lisa's First Place State Fair Potato Salad

Frenchowa* Potato Salad**
Makes 4-6 servings

¾ pound small white boiling potatoes
¾ pound small red boiling potatoes
½ pound trimmed green beans
½ red onion, sliced
2 tablespoons dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
1 teaspoon Crop Duster
2 teaspoons French Tickler
8 tablespoons lemon olive oil
1/4 cup minced chives
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Boil potatoes in salted water until just cooked through. Blanch green beans for 3-4
minutes. When potatoes are still warm, but into bite-sized pieces. Toss with the wine,
chicken stock and Crop Duster. Make dressing by whisking together olive oil, vinegar
and mustard. Add to potatoes, beans, and onion. Toss with chives, parsley, and French
Tickler. Serve at room temperature, si’l vous please.

*Collin asked "Is 'Frenchowa' a real thing?" "No."

**Adapted from Ina Garten

Not the real potato salad. Lisa's was much prettier, served in a heart-shaped bowl.

Not the real potato salad. Lisa's was much prettier, served in a heart-shaped bowl.

Benedictine Alliyum Sammies

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Benedictine is a traditional crustless cream cheese cucumber sandwich served on Derby Day. They actually use green food coloring, but we used Alliyum to give this crustless white bread wonder serious pizzaz.

1/2 cucumber, peeled, seeded, grated, drained for about 1/2 hour
8 oz. cream cheese, soft
1 Tbsp. mayonnaise
8 slices white bread, crusts removed
3 red leaf lettuce leaves
1.5 tsp Alliyum or to taste

Peel and grate the cucumber into a strainer. In the bowl, combine the cream cheese, mayonnaise, and Alliyum. Spread about 1/4" of goop onto each slice, spreading just almost to the edges of the bread. Top with lettuce. Sandwichify. Cut diagonally into four triangles.

Glazed Turnips or Carrots with Sherry

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You can also do this with carrots, or turnips, or both!
1 lb turnips, cleaned and chopped into 1/2" pieces
1 TBSP Olive oil
2 tsp Das Bigfoot
2 tsp Iowa Nice Spice
1/4 stick butter

Heat a covered pan on medium high, add the oil, then the turnips. Stir frequently until the turnips have a nice crips outside. Toss in 2 tsp Das Bigfoot and 2 TBSP of water. Cover, and lower heat to medium. Cook for about 5 minutes. Uncover, str in the butter, Iowa Nice Spice and a splash of sherry. Turn up the heat to evaporate the sherry. Taste for spice. Add more if you wish.

Grilled Figs, Two Ways

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Holy cow, these were phenomenal and really easy. You could use hummus or cashew cheese for a vegan style.

2 pints fresh figs, purple or green
1/3 lb cooked sausage (see our recipe for the Das Bigfoot sausage above)
4 oz soft cheese
2 tbsp Olive oil
Fruity vinegar for the drizzle
Smoke Licker

Start the grill. Cut all the figs almost in half, leaving the nub at the bottom still holding it together. If it comes apart, it's OK. Stuff half of the figs with the cheese, about a sugar-cubed sized plug. Cold cheese is easier to handle. Close the figs. You can put a toothpick through them if they get too floppy. Stuff the other half of the figs with sausage and close 'em up. If you have sausage and cheese left over, you know what to do: make a hybrid cheese-meat beast stuffed fig that you will hide amongst the others as they grill, then you will devour it, all at once. Spray or brush with olive oil. Grill on both sides for about 2-3 minutes, till everything gets melty. Plate and drizzle with fruity vinegar (Allspice's Blackberry Ginger) and dust with Smoke Licker.

Deviled Eggs 2.0

The Deviled Eggs 2.0 class at Wheatsfield Cooperative was a blast! Thanks, egg lovers, for coming out—though my demo eggs (13 minutes steamed versus 13 minutes boiled) did not cut the mustard (HA!), And thank you infinity, Susan Jasper, for making it happen! You're the hostess with the mostess! Here are my notes and recipes from class, plus a few bonus recipes thrown in.

Basic Hard-boiled Eggs
The Best Hard Boiled Eggs are Steamed!

Get a pot of water boiling in a double boiler. 
Steam eggs for 13 minutes. 
Plunge in an ice bath for at least 15 minutes but no more than 45. 
Peel and use.

Deviled Egg Basics
Egg yolks are a neutral fat, and they suck up flavor like a black hole sucks up light. Salt alone won't cut it. Tangy flavors—like mustard, vinegar and pickles—climb over the fat and give the egg taste. Onions, herbs, and spices are good, too, but they don't make the taste pop. The more fat you add, the more tang you need.
The basic rules are:

2 tbsp+ different fat (mayo, sour cream, yogurt, cream cheese, oil, avocados, etc.)
1/2 tsp Tang (mustard, vinegar, pickles, capers, miso, etc.)
Optional: salt, crunch (onions, nuts, bread crumbs), chopped fresh herbs
Whip the fillings in food processor for maximum creaminess

Alliyum Roasted Mushroom Eggs
Sprinkle with Alliyum and fresh chopped parsley.
Alliyum creates almost a sweet/salty taste atop these very rich, umami eggs. The leftover filling makes a great spread on toast, a filling for ravioli, or a layer on a veggie lasagna, etc.

Filling: 6 eggs yolks
1/2 lb lb fresh (preferably wild) mushrooms tossed in olive oil, spinkled with salt and pepper and roasted at 300 for 1 hr.
3 oz cream cheese
2 tsp red vinegar
2 tsp dijon mustard
2 tsp horseradish if you want heat

Roxy Eggs (healthy fats)
Yogurt is a fat with built-in tang. 
Together with the avocado, this egg is deceptively rich, but actually light on bad fat
Sprinkle with Roxy Taco and chopped cilantro

Filling: 6 eggs yolks
2 tbsp plain yogurt
1 avocado
1 tsp Roxy Taco
1 scallion, the white part chopped fine
Squeeze of 1/2 lime

Cy Eggs (Hearty and hummusy)
These hearty Mediterranean style eggs could double as a main picnic dish. 
The leftover filling makes a great side salad. 
Sprinkle with Cy Salt and chopped red onion

Filling: 6 eggs yolks
4 tbsp hummus
1/2 cup tabouli
1 tsp mustard
1/2 tsp curry powder
Squeeze of 1 lemon

Spicy GGX Pimento Eggs
4 TBS of mayo or sour cream would substitute nicely here, but the cream cheese gives it heft. The pimentos are sweet and turn the filling bright orange. Sprinkle with GGX and chopped chives.

Filling: 6 eggs yolks
3 oz cream cheese
1.5 tsp mustard
2 tbsp pimentos
1 tsp pickle juice if you've got it for maximum wow
1 tsp GGX