Michael.Adams.Meals.Blog

  Mulled Wine 3 Bottles of Cabernet Sauvignon  2 Large Oranges, Sliced 2 Large Cinnamon Sticks  5 Whole Cloves 5 Whole Allspice 5 Peppercorns  3 Large Star Anise 6-8 Tablespoons of Sugar 1/2 Cup of Brandy DIRECTIONS: 1.  In a large pot or Dutch oven on medium heat combine wine, oranges, spices, sugar and brandy and bring to a simmer, then reduce heat to low heat and simmer covered for 30 mins. 2. Remove heat and serve immediately using a sieve to strain out any spices while pouring into cups, garnish with a cinnamon stick and ENJOY !!!

  Banana Peel Bread 2 Ripe Bananas, Peels only 4 Tablespoons Unsalted Butter, Melted 2 Eggs 1 1/2 Cups All-Purpose Flour 3/4 Cup Sugar 1 Teaspoon Baking Powder 1 Teaspoon Baking Soda 1/2 Teaspoon of Salt DIRECTIONS: 1. Preheat oven to 350 degrees. Cut banana peels into 1 inch pieces and place them in a small pot with 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 10 mins.  2. Remove pot from heat and allow peels to cool slightly, then strain peels reserving 1/4 cup of liquids, transfer peels and liquids to small measuring cup and puree with an immersion blender until nice and smooth. 3. Butter and lightly flour a loaf pan, then in a large bowl whisk together flour, sugar, baking soda, baking powder and salt until fully combined. Add eggs, peel puree, and butter to dry ingredients and gently whisk together slowly not to over mix. 4. Bake until a toothpick inserted into the center comes out clean, about 40-45 mins rotating once during ...

  Coleslaw 1 Medium Cabbage, Shredded about 6 cups  3 Tablespoons Parsley, Chopped  3 Tablespoons Cilantro, Chopped 1 Small Tomato, Diced 1 Tablespoon of Lemon Juice 2/3 Cup of Mayonnaise  2 Tablespoons of Dijon Mustard 2 Tablespoons of Apple Cider Vinegar 1 Teaspoon of Sugar Salt & Pepper DIRECTIONS: 1. In a small bowl combine mayo, mustard, vinegar, lemon juice, sugar with a pinch of salt and pepper to taste, feel free to add more sugar if you prefer your slaw on the sweeter side. 2. In a large bowl add cabbage, parsley, cilantro and tomatoes use kitchen tongs to fully combine then add sauce to slaw and mix together. Refrigerate slaw for at least 4-6 hours until ready to use, serve over burgers, hotdogs, sandwiches or tacos and ENJOY !!! NOTES: Try making the Coleslaw a day ahead to allow the flavors to fully mix together over night in the refrigerator. 

German Style Meatballs 2 Slices of Bread, Pulsed into Crumbs 1 Egg Yolk 3 Tablespoons Butter 3 Tablespoons Sour Cream 2 Tablespoons Flour 25 Capers 2 Small Yellow Onions, 1 Quartered, 1 Minced 1 lb Ground Meat, Pork, Beef or Turkey 4 Cups of Beef Stock 1 Tablespoon of Lemon Juice 2 oz White Wine 1 Bay Leaf 4 Juniper Berries 5 Peppercorns, Whole Salt & Pepper Fresh Parsley for garnish, chopped DIRECTIONS: 1. In a large skillet on medium heat, melt 1 tablespoon of butter and sauté minced onions until nice and translucent about 6 mins, then set aside to slightly cool. 2. In a large sauce pot on medium low heat up 4 cups of stock along with pepper corns, bay leaf, quartered onion and juniper berries and bring just under a boil. 3. In a large bowl add ground meat, cooked onions, bread crumbs, egg yolk with a good pinch of salt & pepper and fully combine, form mixture into 13 meatballs of the same size. Carefully add all meatballs to stock and boil for about 12 mins until nice and fi...

German Potato Salad 2 lbs of Medium Red Potatoes, diced 1 Medium Red Onion, finely chopped 1 lb of Bacon, diced 1 Tablespoon of Grainy Mustard 1 Tablespoon of Dijon Mustard 1/4 Cup Olive Oil 1/4 Cup Apple Cider Vinegar 2 Tablespoons Sugar 1/2 Teaspoon Pepper Fresh Parsley for garnish, chopped DIRECTIONS: 1. In a large pot of boiling salted water add diced potatoes and cook on a medium high heat for 12 to 15 mins until potatoes are tender when pierced with a knife, remove potatoes from water and place into a large bowl to cool. 2. Meanwhile in a large skillet cooked diced bacon until crispy then remove from pan and place onto a paper towel to rest, remove bacon fat from pan while reserving 1 tablespoon aside for sautéing. 3. Add tablespoon of bacon fat back to skillet and sauté onions for 3 mins, turn off heat and add mustards, oil, sugar and vinegar to onions and stir to fully combine. Pour warm mixture over potatoes with half of the bacon, freshly chopped parsle...

Slow Cooker Sauerbraten 4 lb Beef Chuck Roast 1 Medium Yellow Onion, Sliced 4 Garlic Cloves, Minced 10 Whole Cloves 2 Bay Leaves 1/2 Teaspoon of Mustard Seeds 6 Whole Black Peppercorns 5 Juniper Berries, Cracked 2 Teaspoons Salt 1 Cup Apple Cider Vinegar 1 Cup Red Wine, Such as Pinot Noir or Water Fresh Parsley for Garnish, Finely Chopped SAUCE: 3 Tablespoons Flour 3 Tablespoons Water 12 Gingersnap Cookies, Crumbled DIRECTIONS: 1. Place roast in a large ziploc bag along with onions, garlic, cloves, mustard seeds, peppercorns, juniper berries, salt, vinegar, wine and marinade for 2 days rotating bag once per day. 2. Place roast, marinade and bay leaves into a slow cooker and cook on low for 8 hours until meat is tender, then remove meat onto a platter to rest and cover with tin foil. 3.  In a small bowl stir together flour and 3 tablespoons of water to combine, pour mixture into slow cooker along with crumbled cookies and whisk together until a thick sa...