Gryphood

    Ingredients: 1/2 cup mayo 1/2 cup sour cream  2 cloves garlic 2 tbsp white vinegar 1/2 cup grated parmesan cheese Salt and pepper to taste  Instructions: Dice 2 cloves garlic Grate 1/2 cup parmesan cheese In a bowl, mix together 1/2 cup mayo and 1/2 cup sour cream  Add diced garlic and grated parmesan cheese, as well as 2 tbsp white vinegar and salt and pepper to taste, stirring to combine Yield:  Enough to pair with 2 lbs of Dragon Wings  Source:  Same as the Dragon Wings recipe  Tips: Original recipe called for 60 grams of parmesan cheese, which is apparently and insane way of measuring this substance and is the only example of it being done this way. After a bit of research, I determined this to mean about 1/2 cup. Description: This recipe was included in the Dragon Wings. I divided them into two posts because maybe I'd just want one or the other at some point. It's a pretty solid dipping sauce.    

  Ingredients: 2 lb chicken wings 1 tsp salt 2 tbsp baking powder 1/2 tsp pepper 1 tsp paprika 1/2 tsp thyme 1/2 tsp oregano 1/4 tsp cayenne 1/2 tsp onion powder 2 tsp garlic powder  3/4 cup butter 2 tbsp brown sugar 3/4 cup Frank's RedHot Sauce (can substitute with a different hot sauce)  Instruction: Preheat oven to 450 F Line a baking sheet with tinfoil and place a wire rack on top, brushing it down with oil Put some paper towel and and place chicken wings on top. Pat the wings down with paper towel until dry Transfer chicken wings to a large bowl In a smaller bowl,  combine  1 tsp salt, 1/2 tsp pepper, 2 tbsp baking powder, 1/2 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp thyme, 1/2 tsp oregano, 1/4 tsp cayenne Sprinkle seasoning over wings and toss in bowl to coat Transfer wings to wire rack, making sure they're separated Bake in oven for 25 min While baking, make buffalo sauce by heating a small pot on med-low Add 3/4 cup butter and allow ...

      Ingredients:    2 tbsp olive oil  1 large onion 3 cloves garlic 2  med carrots 1 cup red lentils 3 tbsp tomato paste 1/3 cup curry paste (or 1 small can)  3 1/2 cups veg broth 1/2 tsp turmeric 1/4 tsp cayenne 400 ml can coconut milk 3 tbsp lime juice Cilantro, for garnish 1 tsp salt or more to taste   Instructions:  Dice 1 onion, mince 3 cloves garlic, chop 2 carrots Heat 2 tbsp olive oil in saucepan over med heat Add prepared onion and carrots and heat until softened, about 5 min  Stir in prepared garlic, 3 tbsp tomato paste, 1/3 cup curry paste, 1/2 tsp turmeric, and1/4 tsp cayenne and cook until fragrant, about 1 min Add 1 cup red lentils, 1 tsp salt, and 3 1/2 cups veg broth Bring to a boil, reduce to a simmer, then let sit partially covered for about 20 min Remove from heat and stir in 400 ml can coconut milk and 3 tbsp lime juice  Add cilantro for garnish and salt to taste Yield:  Enough for two with leftovers....

  Ingredients: 1 cup pitted, cured green olives 1 clove garlic 1 tbsp harissa 1 tbsp lemon juice 1 tbsp parsley 1/4 cup olive oil Special Equipments:  Can use food processor or immersion blender, but possible to do by hand   Instructions: Roughly chop 1 clove garlic and 1 cup green olives Add chopped   garlic and olives, 1 tbsp harissa, 1 tbsp lemon juice, 1 tbsp parsley, and 1/4 cup olive oil to food processor if using. Pulse/blend/stir until combined into a paste Yield:  About 2 cups Source:  The Mediterranean Table Tips: Original recipe called for fresh parsley. We didn't have any on hand and I wasn't about to buy a whole thing of it for 1 tbsp so I used dried.   This is the only time I've tried tapenade so I don't know how much this compromised but it tasted good to me. I used an immersion blender for this. The recipe says to use a food processor ideally, but can be done by hand. Description: The picture in this post is from a charcuterie boar...

  Ingredients: 2 eggs 1/4 cup milk, can substitute water 1 cup all purpose flour 1/4 tsp salt 1/8 tsp pepper    Special Equipment:  Spaetzle grater  Instructions: Set saucepan of water to boild     Beat 2 eggs  In a bowl, combine beaten eggs with 1/4 cup milk, 1 cup flour,, 1/4 tsp salt, 1/8 tsp pepper One boiling, set spaetzle grater over pot and place the batter on top Grate into boiling water until batter is used up Let boil until spaetzle becomes solid, about 4 min Yield:  Enough to be a side in a meal for two Source:  My mother-in-law's cookbook  Tips: The original recipe said that the spaetzle would be done when it floated to the surface of the water, but I found that it did that immediately. I had to push it down with a slotted spoon and it would still pop right back up. I wasn't timing myself, just tasting as I went along and called it done when it seemed finished. But it didn't take too long. It's a similar premise to the f...

Ingredients: 6 large onions, about 3 lb 4 tbsp cooking oil 2 tbsp butter 1 tsp sugar 2 cloves garlic 8 cups stock, any kind 1/2 cup dry white wine 1/2 tsp thyme 2 bay leaves 1/2 tsp pepper 2 tbsp brandy (optional) 1 baguette 1 1/2 cups Gruyere cheese Grated Parmesan, to preference Salt, to preference Instructions: Peel, halve, and cut 6 large onions into strips, mince 2 cloves of garlic. Cut baguette into 1-inch slices, and grate 1 1/2 cups Gruyere cheese In a large pot, heat 3 tbsp oil over med. Add onions and toss to coat Cook onions, stirring frequently, until softened. About 15 to 20 min Increase heat to med-high. Add remaining tbsp oil and 2 tbsp butter Cook, stirring frequently, until onions have browned. Between 20-40 min Sprinkle 1 tsp sugar and 1 tsp salt into the pot. Cook until the onions have finished caramelizing, about 10-15 min Add minced garlic and cook 1 more min Add 1/2 cup dry white wine. To deglaze, scrape the browned bits on side and bottom of pot  Add 8 cups s...