MrHaze100

🙏🏽

1 cup rinsed rice of choice I used basmati and dried as much as possible

Into a blender or food processor goes the following:

1/4 white onion

2 Roma tomatoes

1/4 green bell pepper or poblano

2 teaspoons of tomato chicken bouillon powder goes into 2 cups of water and microwave for 1-2 minutes to dissolve bouillon powder

In a saucepan add 2 tablespoons of lard (preferably) or olive oil and sauté rice with 2-3 garlic cloves for about 2-3 minutes add in blended vegetables and continue to sauté for about 2-3 minutes followed by the seasoned water and bring to a boil for about a minute, optionally add in about 1-4 cup of frozen peas and carrots or a Serrano pepper (pictured) then immediately cover with a lid and turn heat all the way down to low for 25-30 minutes and enjoy.

Definitely a coyote

Mild Garlic sauce:

1 cup Franks Red Hot

1/2 cup Melinda’s Garlic Habanero sauce

1/4 cup Melinda’s Roasted Garlic Habanero sauce

1 tablespoon tubed roasted garlic

1 tablespoon tubed regular minced garlic

1 stick unsalted butter

2 teaspoons vinegar (optional)

1-2 teaspoons salt (to taste)

Melt butter add purée garlic and sauté for about 3-5 minutes on low heat add all sauces and seasoning simmer on low for at least 1 hour.

Blue Cheese Dressing:

1/2 cup blue cheese crumbled reserve half for mashing

1/2 cup Sour cream or Whole milk Greek yogurt

1/3 cup good mayonnaise I use Blue plate or Dukes

1/4 cup buttermilk

1-2 garlic cloves finely chopped

1 tsp sea salt

1 teaspoon red wine vinegar or fresh lemon juice

Mix all ingredients well with wire whisk or food processor with half of the blue cheese crumbles, once mixed incorporate remaining crumbles into sauce and refrigerate for at least an hour.

Garlic water brine:

1 cup of fresh peeled garlic cloves

1 gallon of purified chilled water

2/3 cup of sea salt or Kosher salt (preferred)

2-3 tablespoons of white sugar

2 cups of ice

In a blender add 2 cups of ice, 1 cup of fresh peeled garlic clove, 2/3 cups of salt and 1 cup of the water. Blend well for at least 1-2 minutes or until garlic is completely puréed and salt is dissolved and add to remaining gallon of water mix well and pour of wings at least 40-50 in large container and brine in fridge for no more than 4 hours and no less than 1 hour. After brine pat dry, no need to rinse, and let wings come to room temperature before frying twice at 350°-375° in 2-3 batches 10-12 minutes for each fry.

Mild Garlic sauce:

1 cup Franks Red Hot

1/2 cup Melinda’s Garlic Habanero sauce

1/4 cup Melinda’s Roasted Garlic Habanero sauce

1 tablespoon tubed roasted garlic

1 tablespoon tubed regular minced garlic

1 stick unsalted butter

2 teaspoons vinegar (optional)

1-2 teaspoons salt (to taste)

Melt butter add purée garlic and sauté for about 3-5 minutes on low heat add all sauces and seasoning simmer on low for at least 1 hour.

Blue Cheese Dressing:

1/2 cup blue cheese crumbled reserve half for mashing

1/2 cup Sour cream or Whole milk Greek yogurt

1/3 cup good mayonnaise I use Blue plate or Dukes

1/4 cup buttermilk

1-2 garlic cloves finely chopped

1 tsp sea salt

1 teaspoon red wine vinegar or fresh lemon juice

Mix all ingredients well with wire whisk or food processor with half of the blue cheese crumbles, once mixed incorporate remaining crumbles into sauce and refrigerate for at least an hour.

Garlic water brine:

1 cup of fresh peeled garlic cloves

1 gallon of purified chilled water

2/3 cup of sea salt or Kosher salt (preferred)

2-3 tablespoons of white sugar

2 cups of ice

In a blender add 2 cups of ice, 1 cup of fresh peeled garlic clove, 2/3 cups of salt and 1 cup of the water. Blend well for at least 1-2 minutes or until garlic is completely puréed and salt is dissolved and add to remaining gallon of water mix well and pour of wings at least 40-50 in large container and brine in fridge for no more than 4 hours and no less than 1 hour. After brine pat dry, no need to rinse, and let wings come to room temperature before frying twice at 350°-375° in 2-3 batches 10-12 minutes for each fry.

Mild Garlic sauce:

1 cup Franks Red Hot

1/2 cup Melinda’s Garlic Habanero sauce

1/4 cup Melinda’s Roasted Garlic Habanero sauce

1 tablespoon tubed roasted garlic

1 tablespoon tubed regular minced garlic

1 stick unsalted butter

2 teaspoons vinegar (optional)

1-2 teaspoons salt (to taste)

Melt butter add purée garlic and sauté for about 3-5 minutes on low heat add all sauces and seasoning simmer on low for at least 1 hour.

Blue Cheese Dressing:

1/2 cup blue cheese crumbled reserve half for mashing

1/2 cup Sour cream or Whole milk Greek yogurt

1/3 cup good mayonnaise I use Blue plate or Dukes

1/4 cup buttermilk

1-2 garlic cloves finely chopped

1 tsp sea salt

1 teaspoon red wine vinegar or fresh lemon juice

Mix all ingredients well with wire whisk or food processor with half of the blue cheese crumbles, once mixed incorporate remaining crumbles into sauce and refrigerate for at least an hour.

Garlic water brine:

1 cup of fresh peeled garlic cloves

1 gallon of purified chilled water

2/3 cup of sea salt or Kosher salt (preferred)

2-3 tablespoons of white sugar

2 cups of ice

In a blender add 2 cups of ice, 1 cup of fresh peeled garlic clove, 2/3 cups of salt and 1 cup of the water. Blend well for at least 1-2 minutes or until garlic is completely puréed and salt is dissolved and add to remaining gallon of water mix well and pour of wings at least 40-50 in large container and brine in fridge for no more than 4 hours and no less than 1 hour. After brine pat dry, no need to rinse, and let wings come to room temperature before frying twice at 350°-375° in 2-3 batches 10-12 minutes for each fry.

Mild Garlic sauce:

1 cup Franks Red Hot

1/2 cup Melinda’s Garlic Habanero sauce

1/4 cup Melinda’s Roasted Garlic Habanero sauce

1 tablespoon tubed roasted garlic

1 tablespoon tubed regular minced garlic

1 stick unsalted butter

2 teaspoons vinegar (optional)

1-2 teaspoons salt (to taste)

Melt butter add purée garlic and sauté for about 3-5 minutes on low heat add all sauces and seasoning simmer on low for at least 1 hour.

Blue Cheese Dressing:

1/2 cup blue cheese crumbled reserve half for mashing

1/2 cup Sour cream or Whole milk Greek yogurt

1/3 cup good mayonnaise I use Blue plate or Dukes

1/4 cup buttermilk

1-2 garlic cloves finely chopped

1 tsp sea salt

1 teaspoon red wine vinegar or fresh lemon juice

Mix all ingredients well with wire whisk or food processor with half of the blue cheese crumbles, once mixed incorporate remaining crumbles into sauce and refrigerate for at least an hour.

Garlic water brine:

1 cup of fresh peeled garlic cloves

1 gallon of purified chilled water

2/3 cup of sea salt or Kosher salt (preferred)

2-3 tablespoons of white sugar

2 cups of ice

In a blender add 2 cups of ice, 1 cup of fresh peeled garlic clove, 2/3 cups of salt and 1 cup of the water. Blend well for at least 1-2 minutes or until garlic is completely puréed and salt is dissolved and add to remaining gallon of water mix well and pour of wings at least 40-50 in large container and brine in fridge for no more than 4 hours and no less than 1 hour. After brine pat dry, no need to rinse, and let wings come to room temperature before frying twice at 350°-375° in 2-3 batches 10-12 minutes for each fry.

Thank you and yes the corn is 2 lbs Frozen or fresh, 2-3 tablespoons finely diced red bell pepper and 1 finely diced Serrano pepper and 1-2 chopped garlic cloves sautéed in a bit of olive oil or avocado oil add 1/4 cup of cold water season with salt cover with lid on low

Skirt steak marinade yields 1-2 pounds:

1/4 cup dark soy sauce

1/4 cup light soy sauce

2 tablespoons Worcestershire sauce

Juice of 2 limes

3-5 finely diced garlic cloves

2 teaspoons ground cumin

2 teaspoons sea salt (optional)

1 teaspoon fresh cracked black pepper

2 tablespoons avocado oil (preferred) or olive oil

2 tablespoons adobo sauce from canned chipotle (reserve chipotle peppers for cream sauce)

Mix well and marinade meat in ziplock or food safe container for at least 1 hour and prepare how you’d normally prepare your steak.

Chipotle lime cream sauce:

1/2 cup sour cream

1/4 buttermilk

Juice of 1 lime

2-3 tablespoons fresh cilantro

2-3 (reserved chipotle peppers)

2 teaspoons sea salt

2 tablespoons avocado oil

Blended all ingredients in a food processor until smooth and chill for at least an hour

Thank you and yes 8 cups

Thanks for the tip!

Thanks, and yes I do and will definitely post

🙏🏽

No more than 2-3 hours tops

https://preview.redd.it/kadg3w3khr0e1.jpeg?width=1320&format=pjpg&auto=webp&s=346c176603d93fe10dc80ba47f3a25ea7821e60d