Andrew’s season-all
4 part Onion powder, crushed oregano, red chili powder, cumin
1 part Salt, pepper, lemon zest

Baguette
0.125 oz. Yeast
0.5 tsp. Sugar
0.75 c. Water, tepid
2 c. Flour
1 tsp. Salt
Olive oil
Combine yeast, sugar, and water in a deep bowl; allow yeast to activate. Add half the flour, mix, and then add salt and remaining flour until dough pulls away from side of bowl. Flour surface and knead until a baker’s windowpane forms. Roll into ball, coat lightly with olive oil in a bowl, cover with plastic wrap or damp tea towel, and allow to double in size (70-90 minutes) in a warm environment. Punch down dough, and form a 3in.-wide loaf. Rest loaf 30 minutes; preheat oven to 380º, and create a moist environment within oven (e.g. water-filled Dutch oven). Slice a few gashes diagonally across loaf and apply cool water to top of loaf; bake in center of oven for 25 minutes.

Beef Jerky
2 lb. Flank steak
0.25 c. Water
0.25 c. Red wine vinegar
0.25 c. Ketchup
0.25 c. Olive oil
0.25 c. Worcestershire sauce (or Worcestersoy substitute, see below)
3 tbs. Honey or brown sugar
1 tbs. Liquid smoke
1 tsp. Red pepper flakes
1 tsp. Salt
1 tsp. Pepper
1 tsp. Oregano
1 tsp. Garlic powder
Trim steak of excess fat, store in airtight bag, place in freezer 1-2 hours. Cut steak into thin 0.125×4 inch strips.  Soak, refrigerated, for 3-6 hours. Put steak on a rack in oven to dry at about 160 degrees with a door slightly open. Even better: use a dehydrator, following dehydrator’s specific directions

Beef Stew
1 lb. Chuck beef, cubed
2 tbs. Olive oil
Flour
Coat cubed beef evenly in flour and sauté in olive oil until-well browned.

1 lb. New potatoes, cubed
1 large Yellow onion, chopped
1 stalk Celery, chopped
3 whole Carrots, chopped
1 whole Jalapeno, diced
1 clove Garlic, minced
1 whole Bay leaf
0.5 tsp. Kosher salt
0.5 tsp. Ground pepper
0.5 tsp. Paprika
0.5 tsp. Red curry powder
0.5 tsp. Oregano
0.5 tsp. Thyme
0.5 tsp. Rosemary
0.5 tsp. Parsley
1 tsp. Worcestershire sauce
7 c. Vegetable broth
Combine all, and cook in crock-pot on low for 9 hours. Stir occasionally. 30 minutes prior to end of cook time, mix 1 tablespoon of flour with 1 cup of hot water in a separate bowl; whisk slowly into stew. Serve alone or on layer of white rice.

Brittain Special* – Quesadilla Bocadillo
1 Cheese quesadilla, halved (from Encore station)
1 Portion meat (from Ms. Dot’s Cafe station)
1 Scoop of grilled veggies (from burger station)
2 Slices tomato
1 Scoop salsa
Place meat on one half of quesadilla (depending on the meat available, cutting may be necessary), and top with veggies and tomato. Place other half of quesadilla over that, and dip in salsa.

Brittain Special* – Yellow Fish Burger
2 Hamburger buns (from burger station)
1 Baked fish steak (from Ms. Dot’s Cafe, when available)
1 Tomato slice
Lemon-pepper seasoning (from pasta station)
Mustard
Pour some mustard in a bowl, and shake a little to evenly coat the bottom of the bowl. Sprinkle lemon pepper evenly over entire fish (use fingers to rub in slightly; be careful to not allow the delicate culinary masterpiece of the Brittain fish brick to break, haha), and then coat with mustard in the bowl. Microwave for a few seconds, and then transfer it to hamburger bun with tomato slice.

Calzone
1 pkg. yeast
1.25 c. flour
0.5 tbs. sugar
0.5 tsp. salt
0.5 c. warm water
1 tbs. oil
Combine sugar, salt, oil, and 2 cups of flour. Add warm water and yeast. Add additional flour until dough is stiff. Knead in additional flour until smooth and elastic, about 5 minutes. Place in lightly greased bowl, cover, let rise in warm place for ~40 minutes.

0.25 lb. sausage, sliced small
1 red onion, chopped
1 green pepper, julienned
1 clove garlic, crushed
1 tsp. oregano
0.5 tsp. basil
0.5 tsp. sugar
0.25 tsp. pepper
6 oz. tomato sauce
1.25 c. water
Mozzarella, Romano, and/or Parmesan cheese
Fry sausage, onion, green pepper, and garlic until tender. Stir in tomato paste, oregano, basil, sugar, pepper, and water. Reduce heat, and simmer uncovered about 5 minutes. Let cool while dough rises.

Punch down dough, divide into equal pieces (as many calzones as you want; don’t divide if you just want one), and roll into balls. On a lightly floured board, roll balls into circles and toss in air if necessary (or if you just want to have some fun). Spoon filling on one side of circles, leaving about 1 inch buffer on edges. Fold bare half over filling half, pinching edges well to seal. Place on greased baking sheets, and press edges together with fork tines. Bake at 400º for 12 minutes.

Fish Taco
0.5 lb Fish (cod or red snapper are best)
1 c. Milk
1 Lime, halved
1 Jalapeno, diced
1 Onion, diced
1 Tomato, diced
0.25 c. Cilantro, chopped
2 tbsp. Salsa
0.5 tsp. Salt
0.5 tsp. Garlic powder
2 Tortillas
Flour
Oil (deep enough to submerge fish)
Combine milk, juice of half the lime, and salsa, and then pour over fish (ensure the fish is submerged). Allow fish to marinate for an hour in the refrigerator, then dredge fish in flour and fry for about 4 minutes (until golden brown and crispy). Let the fish rest on a plate with a paper towel in the oven (remember, paper ignites at 451º F, and it doesn’t even need to cook anymore, so keep it around 200º F). Combine the onion, tomato, cilantro, salt, garlic powder, juice of other half of lime, and a little grated lime zest in a bowl and mix thoroughly; this is your pico de gallo. Combine fish (may need to be broken up a little) and pico de gallo on tortillas and serve with more salsa for dipping.

Salmon burgers
1 lb. (or 1 can) Salmon, filleted and flaked
1 Onion, 1/4 diced, 3/4 sliced thin
0.5 c. Bread crumbs
2 Eggs, beaten
1 tb Dijon mustard
2 tb Lemon juice
Salt, pepper, paprika
Milk
Olive Oil
In a large bowl, mix mustard, lemon juice, eggs, salt, pepper, and paprika. Add salmon, diced onion, and bread crumbs, and form into patties; if too dry or not cohesive, add milk. Preheat frying pan with oil; brown salmon patties about 4 minutes per side, and caramelize sliced onion. Serve patty on buns topped with caramelized onions and a little more paprika.

Spicy BBQ Sauce
1/3 c. vinegar
3 tbs. brown sugar
1 tbs. prepared mustard
0.5 tsp. pepper
0.25 tsp. chili powder
2 tsp. lemon juice
1/3 c. butter
2/3 c. catsup
3 tbs. Worcestershire sauce
Combine all and simmer vinegar, sugar, mustard, pepper, salt, chili powder, and lemon juice for 20 minutes. Add catsup and Worcestershire and simmer 5 more minutes.

Spicy Dry Rub
Onion powder, crushed oregano, red pepper flakes, garlic powder, chili powder, cumin.
Brush food lightly with olive oil, roll and press dry rub firmly to ensure adhesion

Taco pocket
1 lb Meat, chopped
1 Red onion, chopped
1 Green bell pepper, chopped
4 Cloves garlic, minced (roast it for a better flavor)
Jalapenos, sliced
Spices (I use cumin, ground red pepper, paprika, oregano, coriander, and ground black pepper)
Pepperjack cheese, grated
Canola oil
8 Tortillas
Fry onion, bell pepper, and garlic together in an oiled frying pan over medium heat. Brown meat in separate pan. When onions begin to turn translucent, add spices and mix well. Let veggies cook until desired, and then add the browned meat and remove from heat. Mix together until meat is lightly coated with spices leftover from the veggies (add a little more spice if necessary). Grate a little cheese over a quadrant of a tortilla (guidelines from folding tortilla in half twice may help), add enough veggie/meat mix and jalapenos to cover the quadrant, and then top with a little more grated cheese. Fold tortilla in half, and then fold in half again so you get a nice portable pocket. There’s enough veggie/meat mix to make about eight of these. Broil pockets until tortillas are slightly crispy and serve with salsa.

The Worcestersoy Substitute
1.5 c. water
0.25 c. beef bouillon
4 tsp. red wine vinegar
2 tsp. dark molasses –or– 1.5 tsp. dark brown sugar
0.25 tsp. ground ginger
1 pinch white pepper
1 pinch garlic powder
Combine all in saucier; bring to gentle boil until reduced to about 1 cup. Tastes better chilled, imo. By the way, it smells awful when cooking, but tastes great. May be used to substitute for soy sauce and Worcestershire sauce.

* Brittain Specials are easy recipes to make the food at Georgia Tech’s Brittain Dining Hall tastier and more interesting.