The Vince Resor Recipe Page
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Over the years I've collected a bunch of kitchen stuff. A lot of it just takes up space in the cupboards, but some stands out as really superior and deserves mention. My new Henckel knives recently replaced an odd collection of early marriage knives. The old ones were dull and light; the new ones are sharp and heavy. They're easily worth the price tag. Outside the screen porch sits my Weber grill. Nothing beats charcoal for imparting the right flavor.

Tennessee Bourbon Chicken
This is way better than the version they hand out on toothpicks in the mall. Always keep a pound of boneless chicken breasts (and some frozen sausage) in the freezer. You never know when you'll need it!

• 3 or 4 boneless chicken breasts (the leftovers are great)
• 1/2 Cup of Jack Daniels
• 1/2 Cup of Hunts Ketchup
• 1/4 Cup of brown sugar
• 1 Tbsp of worcestershire sauce
• 1/8 Cup of red wine vinegar
• 1/2 Tbsp of lime juice
• 3 cloves of finely chopped garlic
• 1/4 Tsp dry mustard
• 1/4 Tsp of salt
• 1/4 Tsp of freshly ground black pepper

Cheese Tortelini with Prosciutto
Use real prosciutto; it's worth the effort. And always use fresh stuff because it adds up and the end result is worth the extra trip to the deli or grocery store.

• One pound of cheese tortelini
• 1/2 pound of thinly sliced prosciutto (the thinner the better)
• 1 roasted red pepper
• 1/2 Cup of pitted kalamata olives
• 2 cloves of finely chopped garlic
• 1/8 Cup of finely chopped green onions
• 1 Cup diced tomatoes
• 3 Tbsp olive oil
• 1 Tbsp red wine vinegar
• 1/4 finely chopped habanero

New Mexican Red Chili Turkey
Wow, what a name! The root of this recipe came from a Southwest Airlines inflight magazine. I added my own twist with some ingredient details and the "baking" method. Enjoy.

• 2.5 lbs. turkey breast
• 4 quartered white onions
• salt and pepper to taste
• 4 cloves of finely chopped garlic
• 1 Tbsp of corn oil
• 1 Tbsp chili powder
• 1/2 Cup sherry
• 1/2 Cup honey
• 3 Tbsp walnuts (or pinons)

Cajun Chicken Salad
My mom makes the best chicken salad in the world. It has almonds in it and she uses leftover fried chicken. I think it's the fried chicken that makes it so good. This is no better, but it's spicier and pretty darn good. I found the store-broasted chicken tip in a magazine while browsing one Saturday night.

• 1 whole broasted chicken from the grocery store
• 1 large shallot, chopped
• 1 clove garlic, finely chopped
• 1 Tbsp lime juice
• 1/4 cup slivered almonds (thanks Mom)
• 1/4 cup diced celery (about 2 stalks)
• 1 jalapeno, seeded and diced
• 1 tsp cayenne pepper
• 1 tsp white pepper
• 1/2 tsp of Kosher salt
• 1/4 tsp of freshly ground black pepper
• 1/4 tsp cumin
• Enough mayonaise to make it spreadable (start with 1/2 cup)
• 1 loaf of Ciabatta bread from Anderson's, sliced

Garlic, Oil and Romano Dip
You see this kind of dip arriving with fresh bread on the table of most restaurants these days. This is the best, most intense I've had. You could also use it on pasta as a side dish.

• 1 Cup of virgin olive oil
• 4 cloves of finely chopped garlic
• 1/3 Cup of finely minced parsley
• 1/2 Cup grated Romano cheese
• 1/2 tsp salt
• 1/4 tsp dried oregano
• 1/4 tsp ground white pepper

Chipotle Lime Butter
I am a Midwest Flyover Guy and have grown up with corn on the cob. My Mother-in-law grows the best corn I've ever had and we have a rush of it through the summer months. I look forward to it as soon as it's gone. I've always been a salt and real butter guy, but this stuff is outstanding and lends a Four Corners feel to corn on the cob.

• 1/2 Cup salted butter, softened
• 1/4 lime (use the rest with your Corona
• 2 Tbsp minced onion
• 1 Tbsp minced chipotle peppers

Leftover Hash
Leftovers can either rot in the fridge or make the foundation of a great meal. There isn't much to do with left over lima beans, but you can use ham, beef, pork, chicken, turkey or even Spam (well, maybe not Spam) to make a lively hash. This leftover is even good as a leftover!

• 2 Cups of cubed mean (ham, beef, pork, chicken, turkey, whatever)
• 2 Cups of cubed potatoes (I like 1/2 inch cubes)
• 2 white onions, chopped
• 2 cloves of finely chopped garlic
• 2 Tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne pepper

Vince Burgers
This recipe is a compilation of several I've read in barbecue books, websites and magazines. They are savory and smell great on the Weber grill. I think these burgers stand alone and the only reason I use a bun is to keep my fingers from burning, but some ketchup, lettuce, tomatoe and a few rings of white onion aren't bad either. I cook them to medium using the touch method.

• 2 lbs ground chuck
• 1 large shallot, minced
• 2 Tbsp fresh cilantro, chopped
• 2 cloves of finely chopped garlic
• 1 jalapeņo, seeded and minced
• 1/2 tsp coarse kosher salt
• 3/4 tsp ground black pepper
• 1/4 tsp paprika
• 1/2 tsp ground cumin

Two Pep Pasta
I experimented with countless pasta recipes before arriving at this one. The name comes from the two magical ingredients: pepperoni and roasted red pepper. They really add character to the sauce. After making its debut at Chaco Canyon, this recipe quickly became my family's favorite camping recipe too. If you decide this pasta should be called Too Pep Pasta, tone it down by cutting out the pepper.

• 1 lb sausage (I prefer Bob Evans)
• 1 package of pepperoni (cubes are best, but slices will do)
• 2 orange bell peppers, julienned (I usually choose 1 yellow and 1 orange)
• 2 medium jalapenos, seeded, ribbed and sliced
• 1 large white onion, peeled, halved and sliced
• 2 cloves garlic, chopped
• 1 small can of mushrooms
• 1 jar roasted red peppers, sliced into strips
• 1 can tomato pasta sauce (avoid complex flavors; this is just a base)
• 1/2 can pitted black olives (eat the other half as a appetizer)
• 1/2 tsp coarse kosher salt (to taste)
• 1/2 tsp cayenne pepper

Vince's Favorite Hummus
Hummus is a quick and easy snack and like most things, it's well worth taking the extra time and effort to make at home. These three selections are just a start and I usually find something roaming around the garden, refrigerator or pantry to tailor the batch to my mood. Experiment. Go wild. Enjoy.

Roasted Red Pepper 2 cans of Garbonzo beans 1/4 Cup roasted red pepper 2 cloves garlic, chopped 3 Tbsp olive oil 1 Tbsp lime juice 1 tsp sesame oil 1/2 tsp Cayenne pepper 1 tsp Kosher salt 1/2 tsp paprika

Jalapeno Lime 1 can chick peas Juice of one large fresh lime 2 tablespoons peanut butter 3 cloves fresh garlic 2 heaping tablespoons pickled jalapenos 1 Tbsp olive oil 2 Tbsp fresh cilantro leaves 1/2 tsp cumin A few shakes of red pepper flakes a pinch of sea salt

Chipolte Cilantro Hummus 2 cans garbanzo beans 4 canned chipolte chiles 1 tbsp adobo sauce 1 clove garlic 1/2 cup olive oil 1/4 tsp cumin 1 tbsp cilantro

Drain the chick peas (aka Garbonzo Beans) and dump them into a mesh strainer. Rinse with water until the foam subsides completely. Chop things like peppers, garlic cloves and cilantro leaves into small enough pieces to manage in your food processor. Add all ingredients to processor and blend until smooth. I use water to manage the consistency both during initial preparation and to revive refrigerated leftovers. Either dip hummus or spread on crackers, toasted bagette slices or pretzels. Hummus is also an excellent spread for sandwiches.

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