nothavanas: (shortcake)
Meat
9:30 pm
5 tbl Planters Seed Co Brisket & Rib Rub, 2 tbl kosher salt, 1 tbl raw sugar; combine and use to cover 2x 2.5 lb brisket cuts. Cover and refrigerate overnight.
11:00 am
Remove meat from fridge & place in roasting pan on rack; preheat oven to 300 °F. Roast 1 hour; reduce heat to 245 °F, pour some red wine into pan, cover with aluminum foil, and roast another 5 hours. (I think)

BBQ Sauce
11:30 am
1 can diced tomatoes, in saucepan on high to start breaking down.
1 c ketchup; 1/2 c + 2 tbl brown sugar, 1/2 c + 2 tbl apple cider vinegar; 1/4 c molasses; 2 tsp liquid smoke; 1 tbl butter; 2.5 tsp Planters Seed Co Brisket & Rib Rub; black pepper. Simmered 25 minutes. Added more salt and some garlic powder to taste. Let simmer a while longer until delicious, then transfered to squeeze bottles. This amount exactly filled two plastic squeeze bottles of the size that is in the cabinet.


Sourdough Cornbread
10:00 pm
Start up sourdough starter, using some skim milk and some water.
9:00 am
add about 1/4 cup each flour and water; remove roughly 1/4 cup starter
12:30 pm
remove starter and differentiate with cornmeal, evap milk.

Honey Butter (thank you Alton!)
1:00 remove butter from fridge
1:30 whip butter with hand mixer; add honey, vanilla, cinnamon and mix. Transfer to small tupperware and refrigerate

Green Thing
1:00 pm
boil water; trim and chop green beans; boil for 10 min, then ice, drain, and hold.

Finishing
5:00 pm
check meat temps
remove to rest and cool (plenty of flexibility here)
D-30 minutes:
spike oven, heating pan and bacon grease
finish cornbread mixing, add grease, bake bread
melt butter, saute garlic, saute green beans
slice meat; serve with MACII tongs
nothavanas: (shortcake)
1 package chicken breasts, removed from freezer around 9 am.
sometime mid-late morning, chopped semi-thawed chicken into small pieces. Placed in gallon ziploc bag. Added 3 oz each lemon juice (some lime included), apple cider vinegar, and vegetable oil, as per SSS suggestion. Added about 2 tablespoons Colorado Plateau Citrus Pepper blend from Savory Spice Shop. Allowed to marinate in fridge until 6:30 pm.

Dumped entire contents of ziploc into cast iron skillet over medium-high. Cooked until chicken was done through (didn't brown due to all the water-based liquids) and marinade reduced. Removed chicken to a bowl. Added 1 bag of lo mein stir fry mix (frozen veg and noodles). Added remainder of the 2 oz spice packet I started with (maybe another Tablespoon??). Cooked until veg seemed thawed and done. Returned chicken to pan and stirred. Added a bit of brown sugar to counteract the acidity. Allowed diners to season with as much Ghost Pepper Salt as they wanted. (Or regular salt, but nobody took that option.)

Ratio pretty good--could use a bit more veg, but not too bad. Spicy salt a good addition. Maybe orange would have been a better juice, but I don't stock it. ... son of a gun there is some in the fridge.
nothavanas: (shortcake)
Hot and Tangy Mustard
Recipe fro Sunset

1/2 cup Colman's dry mustard
1/2 cup white wine vinegar
1 large egg
1/4 cup sugar
1 teaspoon cornstarch
1/2 teaspoon salt

1. Whisk together dry mustard and vinegar in a medium metal bowl until smooth. Chill, covered, overnight.
 Bring a medium saucepan filled with 1 inch water to a simmer. To bowl of vinegary mustard, whisk in 1/4 cup water, egg, sugar, cornstarch, and salt. Set bowl over simmering water and cook, whisking constantly, until mustard thickens, 2 to 3 minutes. Remove from heat, whisk for a minute, and then let cool.


http://www.savoryspiceshop.com/recipes/ghost-pepper-salted-guinness-pretzels.html
Salted with kosher salt, and some additionally sprinkled with a very small amount of Ghost Chile Salt.


Guinness Chocolate Mousse

8 oz semi sweet chocolate
1/2 cup butter
1/4 cup powdered sugar
1 tsp Baker's Brew Coffee Spice
3/4 cup Guinness stout
3 x large eggs, separated
1 cup heavy whipping cream

In a small bowl set over a pot of simmering water, or a double-boiler, combine the chocolate, butter, sugar, and Baker’s Brew Coffee Spice. Stir until the chocolate has melted and the mixture is smooth. Stir in the Guinness and whisk in the egg yolks. Remove from heat.

In a small bowl, whip the cream with an electric mixer until soft peaks form. Fold the cream, into the chocolate mixture. With clean beaters,in a medium bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the whites into the chocolate mixture. Fill wine or shot glasses, parfait bowls, or ramekins and refrigerate. Serve with freshly whipped cream, containing 1 c heavy whipping cream, 1.5 tbls powdered sugar, and a pinch of Baker’s Brew Coffee Spice.
Yields: 8 servings            

misc notes

Mar. 15th, 2011 10:25 am
nothavanas: (Default)
 Bisteeya with chicken was a wild success; I used a recipe from Epicurious and added extra spice blend. It took 4 hours to make, though. Part of that was prepping the ras el hanout spice mix, and part of it was cooking the chicken (in homemade turkey stock) for an hour. Filo isn't hard to work with, but it is slow.

Lauren made macaroni and cheese pie with a cheese topping; there was bacon to crumble on top for the not-vegetarians around. We decided bacon would be better mixed in, and there was some discussion of gourmet cheese in addition to sharp cheddar.
nothavanas: (Default)
Saturday I went to the Farmers' market in the U district (after my eye doctor appointment) and got an entire sockeye salmon for $25, and a miscellaney of vegetables. I got squat rounded carrots called Thumbelina, golden beets (many of which were smaller than chocolate chip cookie dough portions), parsnips (which were labeled carrots, but I've never met a white carrot), and celery root. I diced up the veggies, adding in two potatoes and a number of garlic cloves, and tossed with olive oil and spices. The spices I grabbed were mixed peppercorns, juniper berries, bay leaves, sage, kosher salt, and a little mustard seed, plus a dash or two of apple cider vinegar. I roasted them at 350 for 20 minutes, then raised the heat to 450 (so I could bake biscuits!) for another 15-20 minutes.

Today I dumped the leftover veggies into a pot, heated them up, and added about half a jar of roasted red and yellow peppers, and a quart ziploc full of veggie stock. I diluted the stock with maybe 3.5 cups of water, enough to cover and seem souplike, and brought it to a boil. I pureed the resultant mixture in the blender, leaving a little texture behind. Final flavor adjustments involved a titch of garlic powder and some salt.

I like the soup better than the whole vegetables, honestly. They didn't get quite soft enough during roasting, but the heating and blending process softened them up nicely.

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