Edgar’s Calypso 628 North Water Street Milwaukee, WI (414) 220-9252 http://www.edgarscalypso.com/edgarscalypso/ Tomato Avocado Rice Salad 5 medium tomatoes 2 avocados 1 small can sliced black olives 4 green onions 1/4 cup each of chopped Basil Cilantro 2 TBS red wine vinegar Dash of balsamic vinegar 3 TBS olive oil Salt and pepper Cut tomatoes into wedges, avocados into chunks (you can use a melon baller), slice and add onions, olives, herbs, oil and vinegar, salt and pepper and toss. Let sit at room temperature for at least an hour and re-toss. Serve with rice. Herbed Rice 2 cups cooked rice (room temperature) 3 TBS chopped cilantro 2 TBS olive oil Salt and pepper Add oil and cilantro to rice, salt and pepper (lots of pepper) and toss. Edgar’s BBQ Sauce Recipe This sauce recipe does not need to be cooked, in fact it is better if it is not. It will last for a month in the refrigerator and this amount is more than you’d need for any one dinner. Into a large container put: 1 32 oz bottle of ketchup Then fill half way with water and shake thoroughly and add water to bowl. 1/2 cup or more brown sugar 3 - 4 tablespoons Worcestershire sauce 3/4 cup BEST quality mild chili powder (we ONLY use Spice House chili powder) 3 TBS yellow mustard 2 TBS hot sauce, we use Franks 2 tsp allspice ½ tsp cinnamon 1/8 tsp cloves Mix thoroughly. You can then put most of it back into the ketchup bottle and use what’s left over on the pork. That’s the basic recipe you can also add tablespoons of your favorite ingredients such as: Molasses Orange Juice Concentrate Pineapple Juice Honey Soy sauce, etc. For the Pork 1 pork shoulder (4-6 pounds), cut into 5 or 6 large pieces. 2 large yellow onions Salt and pepper On the stove/oven: In a large pan brown on all sides. Put pieces as they are browned into an oven proof pan big enough to hold the pork and all the juice that will collect, in other words, don’t use a shallow pan. I often use an oven bag. Slice the onions and put them on the browned pork, salt and pepper cover tightly and roast at 320 for 4 hours. On a grill, brown on all sides over direct flame, then move into an aluminum pan cover with onions, salt and pepper and cover tightly with aluminum foil. Move over low indirect heat for 4 hours. The pork at this point will be very “pullable” (and delicious in and of itself) shred pork with juice and then slather it with BBQ sauce and serve it on a soft bun with coleslaw on the sandwich. Chocolate Bread Pudding Butter an 8x8 casserole well 2 1/4 cups half & half 1/3 cups Brandy or dark rum 1 cup, plus 1/2 cup chocolate chopped or chocolate chips, 1/2 cup Brown Sugar 4 Eggs 1 tsp Vanilla Pinch of salt 6 Cups stale egg bread or challah, cut into cubes Bring half & half and brandy just to a boil. Remove from heat and add chocolate. Whisk until thoroughly blended. Wait 20 minutes. Whisk eggs in separate bowl until well mixed and slightly frothy, temper eggs by whisking in 1/4 cup of the cooled chocolate cream mixture and then whisk into chocolate cream and add all other ingredients and pour over bread. Let sit at least 3 hours so the bread absorbs the egg, cream, chocolate mixture. Preheat oven to 350° Add 1/4 cup of chocolate chips to bread mixture before baking, mix well. Cover and bake 45 minutes at 350° Serve with caramelized bananas and rum sauce. Rum Sauce 3/4 C sugar 1 Cup dark Rum 1/4 lb. Butter 1 Cups Water Combine and then reduce until syrup, about 20 minutes. In a sauce pan, sauté sliced bananas in butter, 3 to 4 minutes, add a cup of rum sauce and bring to boil.