poultry

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Paper wrapped chicken is made using boneless chicken breasts or dark meat in a sauce full of Asian spices and condiments.  It is then marinated overnight and wrapped in foil, parchment paper or commercial wax paper.  Traditionally, it is deep fried but it can be air fried, broiled or baked.  It is served in the paper and guests  open it up over rice or noodles and squeeze out the tasty juices.  It is definitely an ice breaker for a party, surprising everyone  with such a delicious dish.

Ingredients:

1 1/2 lbs chicken, cut into bite sized strips or pieces

Marinade:

3 T soy sauce

3/4 c hoi sin sauce

1/4 c ketchup

2 T sesame oil

1 T ginger, minced

2 T garlic, minced

1/4 c Chinese or other wine

2 T cornstarch

2 T sugar

1/4 c green onions, sliced thin

Directions:

In a large bowl, mix all ingredients for the marinade.  Add chicken and mix well.  Refrigerate overnight.

Cut 6" squares of parchment, foil or commercial wax paper.  Put a piece of chicken with some sauce in center of each square.  Roll and twist both ends or wrap package style.  Place on half sheet pan and bake in preheated 350 degree oven for 15 minutes.  Serve hot.

This Roast Chicken is made from a whole chicken and is stuffed with pork sausage, vegetables, potatoes and toasted bread cubes.  No basting is necessary and the chicken comes out perfectly cooked with a crispy skin.

Ingredients:

3-5 lb whole chicken

2 T butter, melted

2 T butter, cut into small chunks

Salt and pepper to taste

Metal skewers to close openings

Stuffing Ingredients:

1 pound pork sausage

1 c celery, diced

1 c onion, diced

1 c mashed potatoes

1/2 loaf of bread, toasted and diced

1 c milk

1 T Old Bay Seasoning

Salt and pepper to taste

1 T sage, chopped

Stuffing directions:

Rinse and dry chicken dry with paper towels.  Prepare roasting pan by lining pan with foil, overlapping edges to catch drippings.  Put rack over.  Place chicken breast side up on rack.  Rub all over with melted butter.  Insert cut butter between breast and skin, pushing as far down without breaking skin.   Saute pork sausage and break apart so no clumps appear.  Drain if too much oil.  Set aside.  Saute onion and celery, add back sausage.  Mix in mashed potato.  Add bread and milk.  Season with salt and pepper, Old Bay seasoning and sage.  Mix well.  Cool.  Spoon stuffing into breast cavity and close with metal skewer.  Do the same with the neck cavity.  Put extra stuffing into a baking pan and cover with foil.  Bake the chicken and excess stuffing in a preheated 375 degree oven for 1 1/2 hours.  Cooked chicken should reach about 165 degrees.  Cool about 20-30 minutes.  Remove stuffing and slice chicken.  Arrange on platter.  Add a little water and use spatula to scrape up drippings for gravy.

Paella is the famous rice dish originating from Valencia, Spain.  Meat like rabbit, chicken and snails are traditionally used but seafood additions include:  shrimp, clams, squid and mussels.  The outstanding ingredient is saffron, the world's most expensive spice.  The dish is easy to make and this recipe is healthy and simplified by broiling rather than frying the chicken, avoiding spattering of oil from frying.

Ingredients:

2 c rice

6 c or more of chicken broth, heated

1 lb large tomatoes, cut in half crosswise

20 threads of saffron

1 t fresh rosemary sprigs

2 t salt, divided

1 t smoked paprika

2 T extra virgin olive oil

3-4 lbs chicken thighs and drumsticks

1/2 lb green beans, ends cut off and cut in half

1 small green bell pepper, diced

1 small red bell pepper, diced

2 cloves garlic, minced

Directions:

Cut tomatoes in half, crosswise.  Squeeze out seeds and juice in strainer over bowl.  Grate tomatoes over a plate or another bowl, leaving skin behind.  Pour pulp into bowl under the strainer.  Discard seeds and skin.

Mix rice with saffron, rosemary, 1 t salt and paprika.  Set aside.

In a bowl, mix 1 t salt with chicken.  Line 1/2 sheet pan with foil and rack over.  Place chicken pieces on rack and broil both sides till brown and skin is crisp.  Set aside.

Heat large skillet, add oil and saute vegetables and garlic till limp, about 5-7 minutes.  Add tomato pulp and the juice and stir well.  Mix in rice mixture and pour in about 4 cups of hot broth, blending everything together.  

Place chicken evenly over rice.  At this point, do not stir or turn chicken over.  Bring to slow boil, cover and simmer 15 minutes.  Uncover and slowly add more broth and carefully pour only on dry rice spots, not directly on chicken.  Check in another 15 minutes to see if rice is cooked.  If not, add little more broth and let cook few more minutes.

This delicious lemon chicken with tangy sauce is almost as good,  if not better than Pandas.  Recipe is pan fried and uses very little oil but is still crispy and tender.  Pour the sauce over just before serving to maintain the crunchiness.

Marinade:

1 1/2 - 2 pounds boneless chicken, cut into bite sized pieces or chunks

1 egg white

1 T Chinese wine

2 t cornstarch

2 t soy sauce

1 t salt

1 t sugar

1/2 t pepper

1 t oil

Batter:

1 egg yolk and 1 whole egg

1 c cornstarch

3 T cold water

1 t oil

Lemon Sauce:

1 c water

1/3 c sugar

1/3 c cider vinegar

Zest of one lemon

1 lemon, thinly sliced crosswise

2 T cornstarch

3 T water or more

Oil To Fry:

1/4 c oil

Garnish:

Toasted sesame seeds

Chopped green onions

Directions For Marinade:

Put chicken and all ingredients in a bowl.  Mix well and let sit for 30 minutes.  

Directions For Batter:

Beat egg and  yolk in bowl.  Add rest of ingredients.  If too thick, add little more water a little at a time.  Should be of pancake consistency.

Directions To Fry:

Heat skillet and add 1/4 c oil.  Dip a few pieces of chicken in batter and fry till golden brown and crisp on one side.  Do not crowd chicken pieces or touch each other.  Turn over and repeat.  Drain on rack or paper towels.

Directions For Sauce:

Mix all ingredients together in a small pot.  Stir constantly and cook on medium low  till thickened.  Add more water if too thick.  Pour over plated chicken and sprinkle with toasted sesame seeds and chopped green onions.  Serve hot.

This is a very popular dish almost everyone in Hawaii is familiar with.  It is served at home, restaurants, delicatessens and eaten at potlucks, picnics and parties.  This recipe uses a whole chicken but you can modify by using chicken pieces such as drumsticks or thighs.  If using chicken breasts, the cooking time should be shorter since the pieces cook faster.  Chicken cooked this way is so delicious, you'll be making it often and have requests to make more.

Ingredients:

1 whole chicken (2 1/2 to 3 lbs)

3/4 c soy sauce

1/4 c water

1 T thick soy sauce

1/4 c sugar

1 T sesame oil

1/4 c Chinese wine

1" piece of ginger, smashed

6 cloves of garlic, smashed

4 star anise

4 green onion stalks, whole

1 large cabbage leaf

Cheesecloth and string

Directions:

Tie star anise in a square of cheesecloth and tie with string to avoid biting into the spice.  Put all ingredients  except chicken and cabbage leaf into a large pot.  Bring to a boil and simmer 10 minutes.  Put cabbage leaf in bottom of pot to avoid chicken skin from sticking to bottom of the pot.  Lower chicken into liquid and turn every 10-15 minutes till golden brown.  Keep heat on medium high.  Cooking time is 1 hour or more.  Thighs and drumsticks take longer to cook.  When fork poked into thigh no longer draws blood, chicken is cooked.  Discard cabbage leaf, cheesecloth bag, ginger, garlic and green onion. Remove chicken to board and wait about 15 minutes for juices to settle.  Carve and arrange on platter.  Sliced carrots and other veggies can be cooked in leftover sauce.  Drizzle sauce

over chicken.

This recipe is floured, battered, floured and deep fried in an iron skillet, producing a crunchy skin and is moist and juicy on the inside.  It is hard to resist this tantalizing chicken.  Iron skillets work best in shallow oil rather than frying in deep oil.  There are three parts to the process:  marinade, dredge and egg dip.  You may cut the recipe in half for a smaller portion.

Ingredients For Marinade:

5 lbs chicken wings, tips cut off and cut into 2 pieces at the joint

1 t salt

1/2 t pepper

1 1/2 c buttermilk

Directions For Marinade:  

In a large bowl, add wings, salt, pepper and buttermilk.  Mix well.  Cover and refrigerate  overnight (less if pressed for time).  Drain off liquid and discard.

Ingredients For Dredge:

3 c flour

1/2 c cornstarch

1 T no salt organic seasoning

1 t salt

Directions For Dredge:

To a gallon ziploc bag, add flour, cornstarch, seasoning and salt.  Shake well.

Put 2 pieces of chicken in bag and shake to coat.   Tap off the  excess and roll in egg dip.  Put chicken again in bag, shaking to coat again.  Repeat with all chicken and place on a tray until ready to fry.

Ingredients For Egg Dip:

4 eggs

1 t hot sauce

3/4 c buttermilk

Directions For Egg Dip:

In a medium sized bowl, beat eggs, hot sauce and buttermilk.  

Frying Directions:

Use a large cast iron skillet and fill 1/3 of the way up with vegetable or canola oil.  Using a thermometer, heat oil to 350 degrees.  Do not crowd pan and add 4-6 pieces, depending on size.  Fry 10 minutes, turning half way through until chicken reaches an internal temperature of 165 degrees.  Place on cake rack with sheet pan under to catch drips.  Ideal cooking temperature is between 325 and 350 degrees.

This is an unusual dish that will catch everyone by surprise and they can't guess that a chicken nugget is inside.  It will be a winner for any family gathering, potluck, picnic or party.  Easy ingredients and keeps crisp for awhile.  Children will love this.

Ingredients:  

2 lbs boneless chicken breasts, cut into 1" cubes

1 T salt (1 t for chicken, 1 t for flour, 1 t for potatoes)

2 T garlic, minced

1 c flour

1 t paprika

1/2 t pepper

3 potatoes, shredded and soaked in water to prevent browning

1 c cornstarch

3 egg whites, lightly beaten

Directions:

Put chicken in bowl and season with 1 t salt and garlic.  Let sit half an hour to overnight.  In ziploc bag, add flour, paprika and salt.  Shake well.  Add a few pieces chicken at a time,  Shake and dust off excess flour. Roll in egg whites.  Drain potatoes and put in a dish towel.  Squeeze dry,  Put in a bowl and add 1 t salt and cornstarch.  Mix well.  Pat some potatoes around each chicken chunk.  Deep fry in hot oil.  Only takes seconds for chicken to cook and potatoes to brown.  Drain on paper towels.  Serve with sauce.

Sweet And Sour Sauce Ingredients:

6 T ketchup

1/2 c orange marmalade

4 t soy sauce

4 r balsamic vinegar

2 T ginger, minced

1/4 t cayenne (optional)

Sweet And Sour Sauce Directions:

Whisk all ingredients to a bowl and use as a dipping sauce for nuggets.

This is a delicious dish unlike the typical yellow curries that come in a paste or in a box.  Burmese curry uses several ground spices and the the reddish coloring comes from garam masala, chilies and paprika.  The aroma is so tantalizing, that it entices you to have a serving.  It is simple to make with few steps involved.  Serve with Indian type bread such as chapati, puri, roti, naan or paratha.

Ingredients:

2 T oil

2-3 lbs chicken, cut up

1 T ginger, minced

1 T garlic, minced

1 large onion, chopped

1 t turmeric

1 t chili flakes

3 T paprika

1/4 c garam masala

1 t salt

1 c water or more

3-4 potatoes, peeled and cut in chunks

Directions:

In a large pot, heat oil and swish around.  Saute ginger, garlic, then onions.  Add about 1/2 c water so it won't burn.  Add turmeric, chili, paprika, garam masala and salt and mix for 2-3 minutes.  Stir in chicken and cook till no longer pink.  Cover and simmer for 20 minutes.  Add potatoes and cook till soft (about 15 minutes).  May add up to 1 c water to make gravy.

This is an unusual take on oven roasted chicken.  The combination of Chinese herbs, spices and honey make this a savory and appetizing dish that everyone will enjoy.  Ingredients are simple and easily obtainable.  Total cooking time is about an hour.

Ingredients:

5 lb wings

3 T soy sauce

1/2 c honey

1 t 5 spice

1 T lemon juice

1 t salt

2 T salted soy beans

1 T Chinese wine

1 T garlic, minced

1 T ginger, minced

1 T brown sugar

1 c cilantro, chopped

1/2 c green onions, chopped

Directions:

Discard wing tips or save for soup later.  Cut wing at joint to make 2 pieces.  Add everything to bowl and mix well.  Marinate 1-2 hours or overnight for better flavor.  Line 1/2 sheet baking pan with foil.  Lay pieces on pan, not touching each other.  Bake at 425 degree preheated oven for 45 minutes.  Brush with remaining sauce, turn and brush the other side.  Bake 15 minutes more.

Sticky Chicken is a family favorite, super delicious and crunchy. It's marinated with lots of garlic and deep fried with corn starch and flour to give it that crispiness. The dipping sauce adds deep flavor.   

Ingredients: 

1 lb chicken wings

1/2 cup corn starch

1/2 cup flour

4 cups oil
 

Sauce: 

1/2 cup soy sauce 

1/2 cup sugar 

1/2 cup or more green onions

1 small chili pepper, bruised   

Directions:

Put chicken wings in bowl. Add garlic, toss and mix well. Cover and let sit overnight in fridge or (minimum 2 hours). Put flour and cornstarch in a gallon ziploc bag, shake well. Add chicken pieces a few at a time. Shake bag to coat chicken. Heat oil in pan to 350 degrees. When hot (stand wooden chopstick in center of oil until bubbles form at bottom of chopstick). Fry chicken until golden brown on both sides. Remove chicken and cool on paper towels.  Fry again till brown and crispy. Combine green onions, soy sauce, sugar, and chili pepper into a bowl. Stir until sugar is dissolved. Roll wings in sauce to coat chicken. Or each person can do his own. This way the chicken won't get soggy. Uncoated chicken will stay crisp for several days in the fridge.

Ginger chicken is popular in Hawaii and other parts of the world.  The chicken is poached and drizzled with a delicious ginger, garlic, green onion sauce.  It is usually eaten cold.

 Ingredients: 

1 whole chicken

2" piece of fresh ginger, smashed  

Sauce: 

1/4 c oil

2"  piece of ginger, minced

2 cloves garlic, minced

1/4 c oil, peanut oil is best

5 stalks green onion, chopped 

1/2 t salt 

14 c chicken broth  

Directions:

 Boil a pot of water, large enough to cover chicken.  Put 2" piece of ginger and chicken in pot back side down.  Bring water back to a boil, cover, simmer for 1/2 hour.  Turn chicken, breast side down, bring back to a boil and simmer another 1/2 hour.  Turn off stove, let chicken sit in liquid for 1 hour.  Remove and cool chicken for 1/2 hour.  Cut into pieces and arrange on platter.  Drizzle sauce over, making more for those who want more.
To make sauce, heat oil, saute ginger, then garlic.  Remove from stove and mix in green onion, salt and broth.    

 Chicken katsu is a favorite dish among local people in Hawaii.  It is served at home, parties, some restaurants, take out shops and delicatessens.   It is made with thinly sliced boneless, skinless chicken breast meat and quickly fried in flour, egg and panko (Japanese specialty bread crumbs found in Asian stores).  It is so delicious and eating it with the dipping sauce brings back childhood memories.  Eat with rice, macaroni salad and you have a local favorite that everyone loves.  

Ingredients: 

2-3 lbs boneless, skinless chicken breasts

2 c flour, may need more 

4 eggs beaten, may need more 

2 c panko, may need more oil for frying  

Directions: 

Slice chicken breasts diagonally into 1/2" pieces and put into a bowl.  Line up 3 shallow dishes side by side and fill each with flour, egg and panko.  Put tongs in each bowl so hands won't be messy.  Place a tray at the end to put prepared chicken pieces in.  Using tongs in flour bowl, dredge a piece of chicken in flour and drop into eggs.  Use egg tongs to coat chicken with egg and drop into panko.  Use panko tongs to roll chicken into panko.  Place on tray and repeat process till all pieces are done.  Chicken may overlap to fit on tray.  Heat about 1/2" of oil in a large skillet.  Lay katsu pieces in hot oil, not touching each other.  When edges are brown, turn and brown other side.  Chicken cooks fast so be careful not to burn.  Drain on paper towels, and then arrange on platter.  Pieces may be cut for a large crowd or served whole.  Serve with dipping sauce.  

Sauce: 

1/2 c ketchup

3 T Worcestershire sauce 

1 clove garlic, minced

2 T lemon or lime juice

2 t sesame oil 

Mix everything together and put into serving dish.    

Another family favorite browned and braised with Chinese ingredients like: bamboo shoots, fungus, lily flowers and mushrooms.  People order this dish at restaurants  for parties  and other occasions but this can easily be made at home.

Ingredients: 

2 T oil 

1 whole chicken 

1 T thick soy sauce

2 inch piece of unpeeled ginger, smashed

4 cloves garlic, peeled and smashed 

1/4 c soy sauce

2 T sugar

2 T Chinese wine

2 c chicken broth 

small handful of dried fungus

6-8 dried shiitake mushrooms

small handful of dried lily flowers 

15 oz can of button mushrooms

liquid from canned mushrooms

30 oz can of whole bamboo shoots, cut into bite sized pieces (optional) 

Directions: 

Soak dried fungus in water for 1 hour and drain. Remove any debris and break into bite sized pieces. Soak dried mushrooms in water for 2 hours and drain. Cut out and discard stems. Cut mushrooms in half. Soak lily flowers in water for 1 hour and drain. Pinch off any hard stems. Rinse and pat dry chicken. Place in tray and rub thick soy sauce all over the outside of chicken only. Heat deep pot, add oil and brown chicken, turning with wooden spoons until golden brown all over. Add fungus, shiitake mushrooms, button mushrooms, lily flowers, bamboo shoots if desired, ginger, garlic, soy sauce, sugar, wine, chicken broth and water from canned mushrooms. Push all ingredients into the liquid around chicken. Bring to boil and simmer for one hour. Turn with wooden spoons every 15 -20 minutes. Carefully remove chicken to tray and let cool 30 minutes for juices to settle. Cut into bite sized pieces and place on platter. Arrange vegetables all around edges of chicken. Spoon gravy all over chicken.    

 I've followed this formula for years and the turkey always comes out moist.   It is done in a covered roaster but if you don't have one, use a very large disposable foil pan, but put a a cookie sheet under to support the heavy weight.  Use greased double heavy duty foil folded into a large triangle to cover only the breast meat.  Follow the same preparation methods, roasting uncovered, at 500 degrees for 30 minutes.  Remove the pan and mold the greased triangle around the breast.  Continue baking at the lower temperature.  Because it is uncovered, it may take a little longer to bake.  

Ingredients: 

18-20 lb turkey 

1/2 c butter, softened 

salt 

pepper

paprika 

1 large onion, cut into wedges 

1 large carrot, cut into 3" pieces

5 stalks celery, cut into 3" pieces 

Premade cooled stuffing

Small metal skewers special for poultry  

Directions: 

Use the stick of butter to grease the roaster.  Set the vegetables in the bottom to prevent the turkey from sticking to the bottom of the pan.   Dry the inside and outside of turkey with paper towels.  Place turkey breast side down on a large raised cookie sheet or half sheet pan.  Rub butter on back, legs and wings.  Sprinkle with salt, pepper and paprika.  Stuff neck cavity with stuffing.  Stretch skin to cover opening.  Use metal skewers to "sew" opening shut.  Rub skin with butter, salt, pepper and paprika.  Flip turkey onto roaster so that the back lies on the vegetables.  Fill stomach cavity with stuffing.  Usually there isn't enough skin to stretch and close cavity.  Take 2 slices of bread and press over opening.  It will stick to the stuffing and no sewing is necessary. Rub butter, sprinkle salt, pepper and paprika over the breast and any missed spots on legs and wings.  Preheat oven to 500 degrees and place roaster in oven, uncovered, for 30 minutes.  Cover roaster and lower heat to 350 degrees and bake for 1 hour.  Remove roaster and cut skin loose between thigh and breast so meat will cook evenly.  Baste turkey, cover roaster, return to oven and bake for about 45 minutes.  Remove and insert thermometer in the thickest part of the thigh.  If the temperature reaches 160 degrees, turkey is done.  If not, return to oven for another 15 minutes.  Sometimes the thigh and drumstick will be slightly pink or red.  If so, you can cook them in a covered skillet on medium low heat and cook till no longer red.  Do not microwave as meat will tend to be tough.  Let turkey sit for at least 30 minutes for juices to settle before removing stuffing and carving.  Use the vegetables and drippings to make gravy.  As of this posting, the gravy wasn't filmed but it will be included later.  Note: If using a 12-13 pound turkey, bake uncovered, at 500 degrees for 30 minutes.  Turn oven to 350 degrees, cover roaster and cook for 30 minutes.  Remove, cut skin loose between thighs and breast, baste and return to oven for another 30 minutes.  Remove and let sit 30 minutes for juices to settle and meat to firm up. 

This is a favorite Mexican dish familiar to most people and usually eaten in restaurants or bought from food trucks.  It is so simple to make and the sauce is authentic and not like the tasteless canned variety.

Ingredients:

8-12 California dried chilis

2 c water

8 garlic cloves

1 large onion, cut in wedges

1 qt chicken stock

Corn tortillas

Beans-pinto or black beans, drained

Shredded or diced rotisserie chicken

Shredded Mexican blend cheese, cheddar or Jack cheese

14 oz can of diced tomatoes

Directions:

Break off stems of chilis and shake out seeds.  Put in a small pot with 2 c water.  Bring to a boil, simmer 10 minutes to soften.  Pour into Blendtec , add garlic and onions.  Grind fine.  Pour back into pot, add drained canned tomatoes and cook 1/2 hour.  

To Assemble:

Soften several tortillas (6) in the microwave for 1 minute.  Place tortillas on plate.  Drizzle some sauce (about 2 T) in center.  Add chicken, beans and cheese.  Roll and carefully lay in 9"x13" pan.  Pour sauce generously over, covering tortillas so they won't burn.  Sprinkle with more cheese and bake in preheated oven at 350 degrees for 30 minutes.  Serve with gandule rice and condiments of your choice.

Condiments:

Sour cream

Cilantro, chopped

Shredded cheese

Chopped tomatoes or salsa

Chopped onions

Lime wedges

Tabasco

This is an easy and fast dish to make.  You can substitute any vegetable or meat or make it vegetarian by leaving out the meat or using  other sauces.

Ingredients:

1 T oil

2 lbs boneless chicken, diced or sliced in bite size pieces

2 lbs broccoli, cut and parboiled in boiling water about 5 minutes until bright green and partially cooked.  Drain.

1 T ginger, minced

1 T garlic, minced

2 T oyster sauce

1 T hoi sin sauce

1 t sesame oil

1 t white pepper

2 tomatoes, cut in wedges

1 or 2 stalks green onions, cut in 2" pieces

Ingredients:

Heat wok or large skillet.  Add oil and swish around,  saute chicken till no longer raw.  Stir in garlic and ginger 1-2 minutes,  add broccoli and mix well.  Add oyster sauce, hoi sin sauce, sesame oil and white pepper.  Toss everything together and quickly add tomatoes and green onions at the last minute.

These are very unique teri sticks with the addition of star anise, honey and oyster sauce.  A close relative of the regular teriyaki, but just as delicious with an Asian flair to it.

Ingredients:

2-3 lbs of chicken strips, cut 1 inch wide

1/4 c oyster sauce

1/4 c soy sauce

1/4 c honey

2 T wine

1 t sesame oil

1 T garlic, minced

1 T ginger, minced

1 star anise

1/2 c water

1 T cornstarch

bamboo skewers

Directions:

Soak bamboo sticks in water at least 30 minutes so they won't burn.  Bring all ingredients except chicken, cornstarch and water to a boil.  Simmer 10-15 minutes.  Mix cornstarch and water and add to pot, stirring constantly till sauce darkens and thickens (2-3 minutes).  Cool.  Pour some sauce over chicken to marinate for 1 hour or more, even overnight.  Thread meat on skewers.  Broil 8 minutes until 

brown.  Turn and brown other side 2 minutes.  Remove.   Brush remaining sauce over.  Garnish with toasted sesame seeds and chopped green onions.

This is a delicious and easy salad to make using leftover chicken usually from rotisserie chicken.  It contains nuts and cranberries to give it an extra boost.

There is no specific measurements, add according to your taste.  Eat it with Artisan bread, baguettes, croissants, toast, in sandwiches and crackers such as Ak-Mak.

Ingredients:

Cut up rotisserie chicken

Diced celery

Diced onion

Chopped walnuts

Cranberries

Mayonnaise

Salt and pepper to taste

Directions:

Add everything to a bowl and mix well.

Ak-Mak Crackers:

https://amzn.to/2OFtiH8