Favorite Recipes of Maverick Swaniel Harrienger

1 cup warm water
2 cups + 2 tablespoons bread flour
1 package dry yeast
4 teaspoons olive oil
.75 divided teaspoon kosher salt
Cooking spray
1 tablespoon yellow cornmeal
.75 cup Basic Pizza Sauce
5 ounces thinly sliced fresh mozzarella cheese
.33 cup small basil leaves

1.  Pour .75 cup warm water in bowl of stand mixer with attached dough hook.  Weigh or lightly spoon flour into dry measuring cups and spoons; level with a knife.  Add flour to warm water; mix until combined.  Cover and let stand 20 m.  Combine .25 cup warm water and yeast in small bowl; let stand 5 m.  Add yeast mix, oil, and .5 teaspoon salt to flour mix; mix 5 m. Place dough in large bowl coated with cooking spray.   Refrigerate 24 h.
2.  Remove dough from refrigerator.  Let stand, covered, 1 h. Punch dough down.  Sprinkle cornmeal on lightly floured baking sheet without  raised edges.  Press dough into 12″ circle on prepared pan.  Crimp edges to form .5″ border.  Cover dough loosely with plastic wrap.
3.  Position oven in lowest setting.  Place stone or sheet on rack.  Preheat oven to 550ºF.  Preheat stone or sheet 30 m before baking pizza.
4.  Remove plastic wrap from dough.  Sprinkle dough with .25 teaspoon salt.  Spread pizza sauce evenly over dough, leaving a .5″ border.  Arrange cheese slices evenly over pizza.  Slide pizza onto preheated stone or sheet, using spatula as a guide.  Bake at 550ºF for 11 m.  Cut pizza into 10 pieces, and sprinkle evenly with basil.  Serves 5.


1 pound refrigerated fresh pizza dough
Cooking spray
1 tablespoon extra virgin olive oil
2 cups thinly sliced onion
1 teaspoon chopped fresh thyme
5 thinly sliced garlic cloves
1 cup fresh corn kernels
.25 teaspoon salt
.25 teaspoon black pepper
5 ounces thinly sliced fresh mozzarella cheese
.33 cup Parmigiano-Reggiano cheese
1 cup halved cherry tomatoes
.33 cup basil leaves

1. Preheat oven to 425ºF.  Position oven rack in next to lowest setting. Place a 16″ pizza pan on rack.
2. Place dough in bowl coated with cooking spray.  Let dough stand, covered, 30 m.
3. Heat large nonstick skillet over medium high heat.  Add olive oil to pan; swirl to coat.  Add onion and thyme to pan; cook 2 m, stirring occasionally.  Add corn, salt, and black pepper to pan; cook 1 m.
4. Roll dough into 16″ circle on lightly floured surface.  Remove  pan from oven.  Coat pan with cooking spray.  Place dough on pan.  Arrange mozzarella slices evenly over dough.  Spread corn mix evenly over mozzarella, top with Parmigiano-Reggiano cheese.  Bake at 425ºF 23 m.  Arrange tomatoes evenly over pizza; bake 5 m more, remove from oven, sprinkle with basil.   Cut pizza into 6 wedges. Serves 6.

Ham and Greens Pot Pie:
4 cups chopped cooked ham
2 tablespoons vegetable oil
3 tablespoons all-purpose flour
3 cups chicken broth
1 16 ounce package frozen seasoning blend
1 16 ounce package frozen chopped collard greens
1 16 ounce can black-eyed peas, rinsed and drained
.5 teaspoon dried crushed red pepper
Cornbread Crust Batter and Pimiento Cheese Corn Sticks:
1.5 cups white cornmeal mix
.5 cup all-purpose flour
1 teaspoon sugar
2 lightly beaten large eggs
1.5 cups buttermilk
1 cup shredded Cheddar cheese
1 7 ounce jar drained diced pimiento

Saute ham in hot oil in Dutch oven over medium high heat 5 m.  Add flour, and cook, stirring constantly, 1 m.  Gradually add chicken broth, and cook, stirring often, 3 m.
Bring mix to boil, and add seasoning blend and collard greens; return to boil, and cook, stirring often, 15 m.
Combine first 3 ingredients of Cornbread Crust Batter in large bowl, and make well in center of mix.
Add eggs and buttermilk to cornmeal mix, stirring just until moistened.  Pour evenly over hot filling mix.
Bake at 425ºF 20-25 m.
Prepare crust batter, adding cheese and pimiento.
Heat oven to 450ºF, and place cast iron mini corn stick pane in oven; heat 5 m.  Remove pans from oven, and coat pans with vegetable cooking spray.  Spoon batter into hot pans.
Bake at 450ºF 8 m. Remove from pans immediately.
Top pie with sticks.
Serves 8-10.

2 cups sugar
2 cups all-purpose flour
.5 cup butter or margarine
.5 cup shortening
.25 cup unsweetened cocoa
1 cup water
.5 cup buttermilk
2 lightly beaten large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
Chocolate Icing
.5 cup butter or margarine
.25 cup unsweetened cocoa
.33 cup milk
1 16 ounce package powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Sheet cake:
Sift together sugar and flour in a large bowl; set aside.
Combine butter and next 3 ingredients in medium saucepan over medium high heat.  Bring to boil, stirring constantly, until butter and shortening melt.  Remove from heat, and pour over sugar mix, stirring until dissolved.  Cool slightly.
Stir in buttermilk and next 3 ingredients.  Pour into greased and lightly floured 15″ x 10″ jellyroll pan.
Bake at 400ºF 20 m.

Now, while that’s baking…

Combine butter, cocoa, and milk in medium saucepan.  Cook over low heat 5 m or until butter melts.  Bring to boil over medium heat.
Remove from heat; stir in sugar, vanilla, and pecans.  Beat at medium speed with electric mixer until mix is smooth and sugar dissolves.
Spread hot cake with Chocolate Icing.

1 pound dried pinto beans
.5 pound dried black beans
.5 pound dried red kidney beans
14 cups water
6 divided cups chopped onion
10 whole garlic cloves
3 bacon slices, cut into 1″ pieces
3 chicken bouillon cubes
3 tablespoons chili powder
1 tablespoon salt
2 teaspoons ground black pepper
.5 to 1 teaspoon ground red pepper

Combine beans and water to cover 3″ in large Dutch oven; soak 8 h.  Drain.
Combine beans, 14 cups water, 4 cups chopped onion, garlic, and next 6 ingredients.  Bring to boil over high heat.  Reduce heat, cover, and simmer, stirring occasionally, 1 h.  Add remaining 2 cups chopped onion, and cook,  covered, 2 h, adding more water, as needed. Serves 12.

3 pounds coarsely ground beef
4 minced garlic cloves
7 divided tablespoons chili powder
1 tablespoons ground cumin
1 8 ounce can tomato sauce
2 cups water
3 tablespoons masa harina
1 teaspoon ground red pepper
1 tablespoon paprika
Shredded Cheddar cheese, chopped green onions, chopped tomatoes, shredded lettuce (garnish)

Cook ground beef, in batches, in large skillet over medium high heat 5 m.  Drain well.
Add garlic, reduce heat to medium, and saute 2 m.  Add 6 tablespoons chili powder and 1 tablespoon cumin, stirring to coat meat evenly.  Add tomato sauce and 2 cups water.  Bring to boil; cover, reduce heat, and simmer 1 h.  Stir 1 tablespoon masa at a time into meat mix.
Cook, uncovered, 20 m more.  Stir in salt, red pepper, and paprika.  Stir in remaining 1 tablespoon chili powder 5 m before serving, and garnish.

2 cups masa harina
1.25 cups chicken broth
.25 cup vegetable shortening
.5 cup plus 1 tablespoon all-purpose flour
.5 teaspoon salt
1 teaspoon baking powder
Vegetable oil
1 cup refried beans
Turkey Mole:
1 8.25-9.25 ounce can mole sauce
1 10 ounce can enchilada sauce
4 cups chicken broth
1 tablespoon creamy peanut butter
2 1 ounce unsweetened dark chocolate baking squares
1.5 pounds shredded cooked turkey
.5 teaspoon salt

Stir together masa harina and broth in large mixing bowl.  Cover and let stand 30 m.  Add shortening, flour, salt, and baking powder; beat at medium speed with electric mixer until smooth.
Divide dough into 12 golf-size balls.  Arrange on wax paper, and cover with damp towels.  Pat each ball of dough into 3″ circle.  (Lightly oil fingers to keep mix from sticking.)  Pinch edges of circles to form a ridge,and press a well into each center to hold toppings (1 15 ounce can rinsed and drained black beans; shredded lettuce; chopped tomato; sour cream, lime wedges and cilantro sprigs (garnish)).  Cover with a damp towel to prevent dough from drying.
Pour oil to .25″ depth into large skillet; heat to 350ºF.  Fry gorditas, in batches, 2 m on each side.  Drain gorditas on paper towels.

While the gorditas are cooling…

Stir together mole and enchilada sauces in medium saucepan, and add chicken broth.  Bring mix to boil; reduce heat, and simmer 5 m.
Stir in peanut butter and chocolate until melted and smooth.  Stir in turkey and salt; cook until thoroughly heated.

Dollop each gordita with 2 tablespoons refried beans; spoon 1 tablespoon Turkey Mole over beans on each gordita.  Top gorditas with toppings and garnish. Serves 12.

To prepare Squab (you can use Cornish hens), tie legs with twine; tuck wings in.  Coat with thin layer of butter; sprinkle with salt and pepper.  Brown 2-3 m on all sides over medium high heat in ovenproof skillet.  Transfer skillet to oven; roast at 400º 30-40 m.  Garnish with fresh thyme leaves.

1 16 ounce package dried field or black eyed peas
3 peeled garlic cloves
3 bay leaves
2 sprigs fresh rosemary
6 ounces salt pork
2 8 ounce smoked ham hocks
1 cup finely chopped medium sweet onion
2 minced garlic cloves
10 divided cups water
2 cups uncooked short grain or 4 cups cooked long grain rice
3 divided teaspoons kosher salt
1 teaspoon pepper
Chicken broth

Place field or black eyed peas in Dutch oven; add water to cover 2 in. above peas.  Bring to boil; boil 1 m.  Cover, remove from heat, and let stand 1 h.  Drain peas, and set aside.
Place peeled garlic cloves and next 3 ingredients in center of large coffee filter; bring sides up, and tie with kitchen twine.  Set garlic and herb bag aside.
Saute salt pork in Dutch oven over medium low heat 10 m.  Remove salt pork, reserving drippings in Dutch oven, and discard.
Add ham hocks to Dutch oven, and cook 5 m.
Add onion and minced garlic; saute 2 m.  Add 6 cups water.  Bring to boil, reduce heat to medium, and cook, uncovered, 1.5 h.
Bring remaining 4 cups water to boil in saucepan; stir in rice and 2 teaspoons salt.  Cover, reduce heat, and simmer 20 m.  Set rice aside.
Add peas, garlic and herb bag, remaining 1 teaspoon salt, and pepper to ham hock mix in Dutch oven.  Bring to boil over medium high heat.  Reduce heat, and simmer, stirring occasionally, 45 m.  Remove and discard garlic and herb bag.
Stir cooked rice into pea mix; simmer 5 m, adding broth, if necessary.

1 pound finely chopped hickory smoked bacon
3 finely chopped medium sweet onions
8 finely chopped garlic cloves
4 32 ounce containers chicken broth
5 pounds washed and trimmed fresh collard greens, cut into strips
1 pound chopped smoked ham
.5 cup red wine vinegar
1 tablespoon Old Bay seasoning
2 teaspoons celery seeds
4 teaspoons sugar
.5 teaspoon salt
Pork rinds (garnish)

Cook bacon in 9 quart stockpot 10-12 m.  Add onions, and saute 5 m; add garlic, and saute 1 m.
Stir in broth, greens, and next 7 ingredients.  Cook, uncovered, over medium heat, 2 h. Garnish with pork rinds.  Serves 10-12.

et cetera