Betsy and Becca’s No Garlic Happy Hobbit Braised Lamb Shanks

 By Betsy Vail and Becca Marvail 03/10/2024

Ingredients:

• 5 lamb shanks
• Salt
• Pepper
• ½ c olive oil
• ½ large yellow onion, cut into wedges
• 8 – 20 oz. cremini mushrooms, quartered (to taste)
• 16 oz. bag of baby carrots (to taste)
• 2 c beef broth 
• ¼ c brown sugar
• 2 bay leaves
• 2 Tbs tomato paste (heaping tablespoons are ok)
• 2 c cabernet sauvignon wine
• 1/8 c sweet balsamic vinegar 
• 1 tsp of fresh rosemary (chopped) (to taste)
• 2-3 tsp onion powder (to taste)
• ½ c butter 
• ½ c flour 
• Flat leaf parsley (for garnish)
  

Directions:

1. Preheat the oven to 375 F.
2. Add olive oil to a large pot and heat to medium high. Working in batches to avoid crowding, sear the lamb until browned on each side. Be sure to season each side of the lamb with salt and pepper. Set the lamb aside on a platter as they’re completed.
3. In a small bowl, combine the flour, butter, and onion powder until it’s combined into a beurre manie paste. 
4. Turn the heat down to medium. In the large pot previously used for searing the lamb, sauté the onions, quartered mushrooms, and carrots in the remaining oil until the onions are slightly translucent.
5. Add the broth, brown sugar, bay leaves, tomato paste, cabernet sauvignon wine, balsamic vinegar, rosemary, and beurre manie to the pot. Stir frequently and bring to a simmer. 
6. Return the lamb to the pot and cover with the lid. 
7. Bake at 375 F for 2 hours or until the meat is tender.
8. Allow the pot to rest for about 10 - 15 minutes. 
9. While the pot is resting, spoon away liquefied oil on the surface. If time permits, allow the pot to cool then store in the refrigerator overnight. Once the fat solidifies on the surface, spoon away and discard the fat then reheat the pot. Taste and adjust flavors if needed. Serve the lamb and sauce over bubble and squeak, mashed potatoes, noodles, or creamy cooked polenta,.
10. Garnish with parsley and enjoy this wonderful treat with your fellow hobbits and favorite wizard! 
    
    

Creative Considerations:

1. Add allspice
2. Use maple syrup instead of sugar
3. Use vegetables of your choice like diced parsnips, celeriac, or turnips.
4. Add fruit such as prunes, apricots, figs, or pomegranate arils. 

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Bram's No Garlic Crunchy Calamari

By Bram Marvail 12/16/2023

Ingredients:

Egg Mixture:

• 3 eggs
• 3 Tbs milk
• 1 tsp cayenne pepper
• 1 tsp freshly ground black pepper
• 1 tsp salt
• 1 tsp chili flakes
• 1 tsp smoked paprika

Calamari Marinade:

• 2 lemons worth of juice
• 1 lb. calamari tubes sliced into half inch rings

Panko:

• 1 8 oz. can of plain panko bread crumbs

Flour Mixture:

• 1 Tbs cayenne pepper
• 1 Tbs freshly ground black pepper
• 1 Tbs salt
• 1 Tbs red chili flakes
• 1 Tbs smoked paprika
• 1 c all purpose flour
• 2 lemons worth of zest

For Frying:

• Digital cooking thermometer
• 3 cups canola oil (or until there's roughly 2 inches deep worth of oil in the pot)

Directions:

1. Juice and zest the lemons and places to the side.
2. Slice the calamari tubes into ½ inch rings and place into a small bowl.
3. Pour the lemon juice into the bowl with the calamari rings and let marinate for 30 minutes.
4. While waiting, in a small bowl, combine the eggs, milk, cayenne pepper, freshly ground black pepper, salt, chili flakes, and smoked paprika to create the egg mixture. 
5. In another separate bowl, create the flour mixture. Combine the cayenne pepper, freshly ground black pepper, salt, red chili flakes, all purpose flour, smoked paprika, and lemon zest.
6. In another separate bowl, pour in the panko bread crumbs.
7. In a medium sauce pan, heat the canola oil to 350 F. 
8. Coat the calamari rings (a few at a time but keep separated from each other) in the flour mixture, then the egg mixture, then the panko bread crumbs and gently place into the hot oil. (Make sure the rings are evenly coated in each of the mixtures).
9. Fry until golden brown (1-2 minutes).
10. Place on a plate with a paper towel to collect the excess oil. 
11. Serve hot and delicious.

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Becca's No Garlic Calamari Bruschetta

By Becca Marvail 12/12/2023

Ingredients:

For Calamari:

• 1 lb fresh squid tubes and tentacles
• 1 lemon (juice and zest)
• Fresh ground black pepper
• ¼ cup olive oil
• ¼ cup buttermilk (or milk with lemon juice)
• 1 tbsp finely minced onion

For Salad:

• 1 jalapeno pepper (stemmed, de-seeded, and minced)
• ½ cup chopped cilantro
• ¼ cup minced red onion
• ½ diced red bell pepper 
• 1 grapefruit supremed and diced
• 1 avocado diced
• 2 tbsp lime juice
• 2 tbsp olive oil
• Salt and pepper to taste

For Bread:

• 8 slices Cinderella White Russian bread
• 2 tbsp olive oil

Directions:

1. In a small bowl, mix together the squid (slicing open the tubes length-wise), the milk, lemon juice, lemon zest, olive oil, pepper, and onion. Set aside and marinate for 30 minutes. 
2. While waiting, prepare the salad. Mix together the jalapeno, cilantro, red onion, red bell pepper, grapefruit, lime juice, oil, salt and pepper. DO NOT ADD THE AVOCADO YET. 
3. Once the 30 minutes are up, grill the squid at low heat (1-2 minutes on each side). The squid will shrink up quickly, but be sure to not over-cook it as it can make the squid tough.
4. Brush the slices of bread with olive oil, and then grill until golden brown.
5. Chop up the grilled squid into tiny pieces and add to the salad. 
6. Add in the avocado and mix until the ingredients are combined. 
7. Top the bread with a big spoonful of the salad and serve. 

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Becca’s No Garlic Tamales

 By Becca Vail 04/04/2023

For the Tamale Dough:

Ingredients: 

• 4 c masa harina (suitable for tamales)
• 3 c chicken broth (garlic free)
• 2 tsp baking powder
• 1 tsp salt
• 1 Tbs cumin
• 1 Tbs garlic free chili powder
• 1 Tbs onion powder
• 1 1/3 cup vegetable Crisco
• 1 can corn

Directions:

1. In a bowl, combine the masa harina, baking powder, salt, cumin, chili powder, and onion powder. 
2. Using a stand mixer, beat the Crisco until fluffy.
3. Slowly pour in the broth with the Crisco while the stand mixer is going until well incorporated.
4. Slowly add in the masa mixture until incorporated and dough forms. 
5. Add in the corn and stir until incorporated. *Note: You should have a thick paste. If it's too crumbly, add in more water or broth until you have a thick paste dough. 

For the Filling:

Ingredients:

• 3 - 4 chicken breasts
• 1 c Becca’s No Garlic Adobo Sauce
• 2 Tbs olive oil

Directions:

1. In an instant pot, cook chicken breasts, adobo sauce, and a couple tablespoonfuls of olive oil on high pressure for 10 minutes without ventilation. Remove the lid once pressure has gone away by itself without the pressure release valve being turned to ventilation. 
2. Shred the chicken and put back in with the juices and mix. 

Making the Tamales:

Ingredients:

• Corn husks

Directions:

1. Soak corn husks in hot water for 30 minutes or until softened. 
2. Lay a corn husk, glossy side up, on the counter with the wide end at the top. 
3. Scoop about ¼ cup of dough onto the top, center of the corn husk. 
4. Using your hands, press the dough into a thin layer (without cracks or holes) about ¼ inch thick. *Note: Keep the dough spread along the top half of the corn husk to allow plenty of room to fold the bottom husk up. 
5. Place 1-2 tablespoonfuls of filling down the center of the dough. 
6. Fold in one long side of the husk over the filling. 
7. Fold in the other long side, overlapping the first. 
8. Fold the bottom of the husk up. 

Steaming the Tamales:

Directions:

1. Add water to the bottom of a large pot, and put a steamer plate down to separate the tamales from the water. 
2. Lay a few extra corn husks on the bottom to keep any boiling water from directly touching the tamales. 
3. Place tamales standing upright, with their open end up.
4. Lay a few extra corn husks on top of the tamales once the pot is filled with tamales. 
5. Bring the water to a boil and then steam the tamales for 45 minutes to 1½ hours (you'll need to periodically check the tamales to see when the dough has solidified). *Note: To test if the tamales are done, remove one and try to put the husk off. If the husk pulls away cleanly from the tamales, they're done. If the dough is still sticky or wet looking, cook them for 5-10 minutes longer and try again. 

Creative Considerations:

• Use Betsy's No Garlic Taco Mix as a filling.
• Fill will cheese for a vegetarian option.
• Add sautéed and seasoned diced onions and peppers to the filling.

Serving Suggestions:

Serve the tamales hot and topped with any of the following:

• Sour cream
• Becca’s No Garlic Guacamole
• Salsa
• Hot sauce
• Taco sauce
• Pico de gallo

Serve on the side:

• Beans
• Salad
• Rice
• Chips and Dip

Photo by Becca Vail

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Betsy’s No Garlic Passover Haroset (Apple) Cobbler

 By Betsy Vail 04/04/2023

Ingredients:

For the apple mixture:

• 6 apples, cored and sliced (To peel or not to peel, that is the question.)
• 1 c brown sugar
• ½ c chopped pecans
• 1/8 c King David kosher wine
• 1 Tbs arrowroot powder
• 1 tsp cinnamon
• ¼ tsp nutmeg

For the topping:

• 1 c chopped pecans
• 1 c butter, softened
• ½ c brown sugar
• ½ c matzo cake meal
• 1 tsp cinnamon
• ½ tsp plus 1/8 tsp of allspice

Directions:

1. In a large mixing bowl, combine all the ingredients for the apple mixture until all the apples are evenly and well coated.
2. In a medium sized mixing bowl, stir together all the ingredients for the topping until completely mixed. (Note: Walnuts can be bitter depending on when they're harvested, so I prefer pecans.)
3. Pour the apples into an 8 x 11 inch (measurements approximate) oblong Pyrex baking dish.
4. Dollop the topping mixture on top of the apples until the apples are mostly covered in batter.
5. Bake in a preheated over at 350 F for 40 minutes. You’ll know it’s done when the house smells wonderful!
6. Enjoy with your Seder feast!

חג פסח שמח (Translation: Happy Passover!)

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Traditional Holiday Eggnog

 By Jean Vail 12/19/2022

My mother-in-law LOOOOOVED her family, friends, entertaining, and especially, all things Christmas. In honor of her memory, we would like to extend her love and recipe to our extended family. This recipe will keep your spirit warm on a chilly day!

Ingredients:

• 1 dozen eggs, separated 
• 1½ c sugar
• 4 c milk
• 2 c Half & Half
• 3 c bourbon 
• 1 c rum

Directions:

1. Separate eggs.
2. Beat yolks until they are fluffy
3. Add sugar into the egg yolks and beat well
4. Add the bourbon and rum very, very slowly! Add only a tablespoon at a time.
5. Add the milk and cream slowly.
6. Beat the egg whites until they’re stiff.
7. Fold the egg whites into the yolk mixture slowly.
8. Serve in a chilled bowl.
9. Keep chilled and enjoy!

Image by Tatiana Goskova on Freepik

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Betsy’s No Garlic Smoked Roast Beef

By Betsy Vail 06/06/22

Ingredients: 

• ½ c apple cider vinegar
• ½ c brown sugar, packed
• 2 Tbs onion powder
• 1 Tbs ground pepper
• 1 Tbs smoked paprika
• 2 tsp mustard seed
• 1 tsp liquid smoke
• 1 tsp kosher salt
• ½ tsp red pepper flakes
• 4-5 lbs. beef roast, well marbled

Directions:

1. In a medium sized bowl, whisk together the vinegar, sugar, onion powder, pepper, paprika, mustard seed, liquid smoke, salt, and pepper flakes.
2. Add the beef to a large bowl and pour the marinade over the meat. Be sure to make sure every side of the roast gets covered. Cover the bowl with plastic wrap or foil then refrigerate overnight (or at least 2 hours). 
3. Load your smoker with hickory pellets then set the smoker temperature to 225 F. We have an electric smoker, so we add additional smoke with a smoker tube. 
4. Place the roast on the smoking grill and cook for 2-3 hours or until the internal temperature reaches between 145 – 150 F (per your preference). 
5. Remove the roast and allow the meat to rest for about an hour. 
6. At this point, we like to refrigerate the meat overnight. 
7. Slice into thin slices for hoagie sandwiches and enjoy with your favorite toppings!

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