Steak Au Poivre with Bourbon Cream Sauce

Picked up some steaks and added a delicious sauce. I make this anytime I'm not grilling a steak. Au Poivre means "with pepper" in french which makes the recipe, but I'm pretty sure the french version doesn't call for Jim Beam.....my version does.

I also made Jeff's oven fries and some broiled asparagus (salt, pepper, olive oil, crushed red pepper, broil for 8 min).

Ingredients:

2 Filet Mingion steaks (or any steaks) 1.5 inches thick (room temp)
3 Tablespoons heavy cream
1/3 Cup vegetable stock
1/4 Cup bourbon
1 Tablespoon butter divided
1 Tablespoon olive oil
Salt
Course Ground Pepper

Process:

Preheat oven to 400. Place cast iron skillet over high heat. Liberally apply coarse ground pepper to steaks and coat with salt, pressing seasoning into meat. When skillet begins to smoke add olive oil and half of butter to pan. Sear steaks for 2 minutes per side then place in oven. Roast for another 6-8 minutes for medium rare. Remove skillet from oven and place steaks on a plate to rest, tent with foil.

For the sauce, heat pan over high heat. Remove pan from heat and add bourbon. Light it with a grill lighter if you choose, or just let reduce by half. Add vegetable stock and reduce by half again, about 3 minutes. Whisk in cream and simmer until thick, another 3 minutes. Finish with reserved tablespoon of butter and salt and pepper to taste. Spoon sauce over steaks.

The Ultimate Coleslaw w/ Pecans and Spicy Chile Dressing

Jeff, I saw your post about your new sandwich idea. Try this coleslaw recipe to go along with it. I made some quesedillas today for lunch with some left over chicken I had from the French Chicken in a Pot recipe. I prepared black beans and this coleslaw to go along with it, however, I omitted the apples. In my humble opinion apples have no place in a well prepared coleslaw. Also, I substituted cilantro for the mint. It was delicious coleslaw. Sorry, no pics. Also, it is impossible for me to vote in the poll. I just can't choose my favorite between wings and skyline chili dip. I don't want to make either one mad; I need them both.


THE ULTIMATE COLESLAW WITH PECANS AND SPICY CHILE DRESSING

Serves 6-8

1 head napa or Savoy cabbage, shredded
4 carrots, shredded
2 Granny Smith Apples, thinly sliced
1 medium red onion, thinly sliced
1 cup pecans, toasted and chopped

Dressing:
1 tablespoon Dijon mustard
1 teaspoon sugar
½ teaspoon cayenne
½ teaspoon ground cumin
¾ cup mayonnaise
Juice of 1 lemon
Kosher salt and freshly ground black pepper
Leaves from 1 bunch of fresh mint

1. Throw the cabbage, carrots, apples, onion, and pecans into a large bowl. Mix well with your hands and set aside.
2. In a small bowl, stir together dressing ingredients until well blended. Season with salt and pepper. Pour the dressing over the cabbage mixture and toss well to coat. Garnish with mint leaves.

What is on your menu for the super bowl?

French Chicken in a Pot

Presentation points = 0. Deliciousness points = 10. French Chicken in a Pot is a winner in my book. Andy's braising post got me motivated last week. I saw this recipe on Cook's Illustrated and it's a similar concept to braising. Basically, instead of braising the meat in a flavorful sauce/liquid of some sort, you let the natural chicken juices be the braising liquid. The recipe is below and it's super easy, with one exception. Whenever you attempt to "sear-off" a whole chicken it gets to be a little tricky to work with. Not a big issue though. The chicken came out extremely moist. I'm talking uber-moist chicken here gentlemen. If that sounds like something you can sink your teeth into (won't be that hard due to how moist it is), then this recipe is for you. Here are a few pics I took as the process went along.






FRENCH CHICKEN IN A POT

Serves 4. Published January 1, 2008. From Cook's Illustrated.

The cooking times in the recipe are for a 4 1/2- to 5-pound bird. A 3 1/2- to 4 1/2-pound chicken will take about an hour to cook, and a 5- to 6-pound bird will take close to 2 hours. We developed this recipe to work with a 5- to 8-quart Dutch oven with a tight-fitting lid. If using a 5-quart pot, do not cook a chicken larger than 5 pounds. Use the best chicken available, such as a Bell & Evans. If using a kosher chicken, reduce the kosher salt to 1 teaspoon (or 1/2 teaspoon table salt). If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1/4 teaspoon lemon juice for every 1/4 cup.

INGREDIENTS
1 whole roasting chicken (4 1/2 to 5 pounds), giblets removed and discarded, wings tucked under back (see note)
2 teaspoons kosher salt or 1 teaspoon table salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 small onion , chopped medium (about 1/2 cup)
1 small stalk celery , chopped medium (about 1/4 cup)
6 medium garlic cloves , peeled and trimmed
1 bay leaf
1 medium sprig fresh rosemary (optional)
1/2 - 1 teaspoon juice from 1 lemon

INSTRUCTIONS
. 1. Adjust oven rack to lowest position and heat oven to 250 degrees. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large Dutch oven over medium heat until just smoking. Add chicken breast-side down; scatter onion, celery, garlic, bay leaf, and rosemary (if using) around chicken. Cook until breast is lightly browned, about 5 minutes. Using a wooden spoon inserted into cavity of bird, flip chicken breast-side up and cook until chicken and vegetables are well browned, 6 to 8 minutes. Remove Dutch oven from heat; place large sheet of foil over pot and cover tightly with lid. Transfer pot to oven and cook until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 175 degrees in thickest part of thigh, 80 to 110 minutes.
2. Transfer chicken to carving board, tent with foil, and rest 20 minutes. Meanwhile, strain chicken juices from pot through fine-mesh strainer into fat separator, pressing on solids to extract liquid; discard solids (you should have about 3/4 cup juices). Allow liquid to settle 5 minutes, then pour into saucepan and set over low heat. Carve chicken, adding any accumulated juices to saucepan. Stir lemon juice into jus to taste. Serve chicken, passing jus at table.

Spotlight: Corn Tortillas

I propose that we start, what I like to refer to as, a Spotlight post. These so called "Spotlight Posts" should be an opportunity to highlight certain items that you're diggin on. Without further ado, I give you- Corn Tortillas.

Corn Tortillas

So if you haven't used fresh corn tortillas for anything you are missing out. They have great flavor and add a little something extra to your tacos, enchiladas, and what have you. Biggs by me carries them, make sure to get the fresh ones, re-hydrating the dry ones is a waste of money. I've made simple chicken tacos with just grilled chicken, quac, and pico di gallo. I've also made steak tacos with carmelized onions, goat cheese, and habanero salsa. If you use them for tacos just stick them in a saute pan over medium-high heat for about 20-30 secs on each side and keep them warm in foil. Last night I made some chicken enchiladas. I used this Tyler Florence recipe for the enchiladas, except I used roasted pablanos instead of the canned chilis http://www.foodnetwork.com/recipes/tyler-florence/chicken-enchiladas-recipe/index.html. I used this Emeril recipe for the sauce using Ancho and New Mexican chili powders http://www.foodnetwork.com/recipes/emeril-lagasse/easy-enchilada-sauce-recipe/index.html. So get out there and get yourself some Corn Tortillas!

Margarita - Good Eats Version

Saw this on Good Eats this week and I think I'm going to have to give it a whirl. I usually use Simpkins' recipe that I'm pretty sure he stole from a mexican bartender from Don Pablo's, but this one seems pretty delish!


Ingredients
2 ounces 100 percent agave silver/blanco tequila, divided
1 tablespoon kosher salt
4 limes, divided
1/2 small Hamlin or Valencia orange
2 tablespoons light agave nectar
3/4 cup ice cubes, about 3 to 4
Directions
Pour 1/2-ounce of the tequila into a small saucer. Spread the kosher salt in a separate small saucer. Dip the rim of a martini or other wide rimmed glass into the tequila. Lift out of the tequila and hold upside down for 10 seconds to allow for slight evaporation. Next, dip the glass into the salt to coat the rim. Set aside.

Halve 2 of the limes, cut a thin slice for garnish from 1, and set aside. Juice the halved limes into the bottom of a Boston-style cocktail shaker. Cut the remaining 2 limes and the orange into quarters and add them to the juice in the shaker. Add the agave nectar to and muddle for 2 minutes until the juices are release. Strain the juice mixture through a cocktail strainer into the top of the shaker and discard the solids.

Return the juice to the bottom of the shaker, add the remaining 1 1/2 ounces of tequila and any remaining on the saucer. Add the ice to the shaker, cover and shake for 30 seconds. Strain the mixture through a cocktail strainer into the prepared glass, garnish with reserved lime slice, and serve immediately.

UPDATE: Made one of these bad boys last night and I think I will have another tonight. It takes a little more work than a regular margarita because of the muddling, but the fresh lime and orange made all the difference in the world. Normally I can only have 1 or 2 ritas because they are so sweet, but this one is light and refreshing and I could drink them until the chips and salsa runs out.

Portobello Mushroom and Egg White Omlette

I'm normally one to eat some sort of breakfast meat in the morning, but by substituting a hearty portobello mushroom you don't even miss it. It would also work for a regular omlette, but I had some egg whites I was trying to use up. I'm sure Jeff would add carmelized onions!

Ingredients:

1 Portobello mushroom cap

1 teaspoon Olive Oil

cooking spray

3 large egg whites or 1/4 cup of liquid egg whites

1/4 cup Swiss cheese or a slice and a half

Salt and pepper to taste

1 Tablespoon chopped parsley

Process:

Preheat oven to 350. Wash portobello cap and remove stem. drizzle with olive oil and sprinkle salt and pepper. Roast 10-15 minutes, stem side down. Remove from oven and let cool while you make the omlette. Turn oven to broil. Heat a 8 inch non-stick omlette pan over medium heat and coat with cooking spray. Pour in egg whites, sprinkle with salt and pepper, and cook until no longer runny. Slice mushroom cap into 1/4 inch slices and fan over half of omlette and top with Swiss cheese. Slide skillet under broiler and heat until cheese starts to bubble. Pull from oven, fold egg in half and top with chopped fresh parsley. Serve with sourdough toast.

Prosciutto, Fig, and Goat Cheese Panini

Beth made a delicious salad with crisp prosciutto, goat cheese, and figs (recipe to come) so I had to figure something out to do with the leftovers. What better way than to slap them between some buttered bread? None I can think of. The pepper in the goat cheese added a nice flavor and the only thing I might consider doing differently would be roasting the figs to bring out more flavor. I can't think of three ingredients that go together better than prosciutto, figs, and goat cheese; a must try if you haven't experienced it.

Ingredients:

2 slices of bread (preferably Italian ciabatta or similar)
2 teaspoons butter
3 slices of prosciutto
6-8 black mission figs, halved and stems removed
2 oz goat cheese
Ground black pepper to taste

Process:

Heat non-stick skillet over medium heat. Assemble sandwich bottom to top starting with bread, goat cheese, pepper, figs, prosciutto, more figs, more cheese and other slice of bread. Spread one side of the sandwich with 1 teaspoon of butter and place buttered side down in skillet. Place heavy object on top of sandwich (I use my tea kettle on top of a second skillet) and cook for 3-5 min or until golden brown and cheese has started to melt. Spread butter on other side of sandwich and flip. Replace heavy object and cook another 3-5 minutes. Slice on a bias.

Cheese Pizza

Well, I made some cheese pizzas last night and was very please with the dough this time around. Here's the recipe...

Flour (100%): 422.64 g | 14.91 oz | 0.93 lbs
Water (63%): 266.26 g | 9.39 oz | 0.59 lbs
IDY (.4%): 1.69 g | 0.06 oz | 0 lbs | 0.56 tsp | 0.19 tbsp
Salt (2%): 8.45 g | 0.3 oz | 0.02 lbs | 1.76 tsp | 0.59 tbsp
Oil (1%): 4.23 g | 0.15 oz | 0.01 lbs | 0.94 tsp | 0.31 tbsp
Sugar (.5%): 2.11 g | 0.07 oz | 0 lbs | 0.53 tsp | 0.18 tbsp
Total (166.9%): 705.39 g | 24.88 oz | 1.56 lbs | TF = 0.11
Single Ball: 352.69 g | 12.44 oz | 0.78 lbs

I used 90 degree water to make the dough and added the IDY straight to the flour this time. The dough temp when I finished kneading was 76 degrees. The dough went into the fridge for about 16 hours. Now for the gross part, I used my bathroom as a "proofbox." I have a small 1/2 bath that I opened up the heat vent all the way and shut the door, the ambient temp was about 76 degrees in there. Don't worry, the bathroom was not used while the dough was in there I let the dough rise for about two hours and it got up to 62 degrees. The dough stretch nicely and was pretty easy to work with.

I definitely got the rise and airiness that I was missing last week, best crust that I've made so far. I roasted a head of garlic and mixed that with olive oil for the "sauce." I topped that with shredded asiago, fresh mozzarella, and goat cheese. I finished it with some EVOO, salt and pep, fresh thyme, freshly grated nutmeg, and some freshly grated parmesan after it came out. Pretty frigging delicious IMO

Here's a link to some more pictures.
http://s624.photobucket.com/albums/tt326/jw31990101/Cheese%20Pizza/

Does Romer know he is allowed to post on here?

Tandoori Chicken....No Tandoor Required

Tandoori Chicken............

I bought the garam masala from a spice shop in Indy. The name of it is Pensey's, their a national chain, anyone ever been there? Anyway, that's where I'm buying all my spices these days, it's a pretty cool place. Garam masala doesn't have much kick to it, so I added some spicy curry powder to this recipe. Turned out to be a nice addition. Could have used more actually. The chicken came out with a nice crust and the Indian flavor was very tasty. Served some garlic naan bread on the side, which I bought from Trader Joe's. The naan was freakin delicious, go buy some and eat it, you'll see. I will be making this again, maybe some tandoori chicken wings with a yogurt dip of some sort......??????


Serves 4
2 tablespoons vegetable oil
6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons grated fresh ginger
1 tablespoon garam masala (see note)
2 teaspoons ground cumin
2 teaspoons chili powder
1 cup plain whole-milk yogurt (see note)
4 tablespoons juice from 2 limes, plus 1 lime, cut into wedges
2 teaspoons table salt
3 pounds bone-in, skin-on chicken parts (breasts, thighs, and drumsticks, or a mix, with breasts cut in half), trimmed of excess fat and skin removed


1. Heat oil in small skillet over medium heat until shimmering. Add garlic and ginger and cook until fragrant, about 1 minute. Add garam masala, cumin, and chili powder; continue to cook until fragrant, 30 to 60 seconds longer. Transfer half of garlic-spice mixture to medium bowl; stir in yogurt and 2 tablespoons lime juice and set aside.

2. In large bowl, combine remaining garlic-spice mixture, remaining 2 tablespoons lime juice, and salt. Using sharp knife, lightly score skinned side of each piece of chicken, making 2 or 3 shallow cuts about 1 inch apart and about 1/8 inch deep; transfer to bowl. Using hands, gently massage salt-spice mixture into chicken until all pieces are evenly coated; let stand at room temperature 30 minutes.

3. Adjust oven rack to upper-middle position (about 6 inches from heating element) and heat oven to 325 degrees. Pour yogurt mixture over chicken and toss until chicken is evenly coated with thick layer. Arrange chicken pieces, scored-side down, on wire rack set in foil-lined, rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Bake chicken until instant-read thermometer inserted into thickest part of chicken registers 125 degrees for breasts and 130 for legs and thighs, 15 to 25 minutes. (Smaller pieces may cook faster than larger pieces. Transfer chicken pieces to plate as they reach correct temperature.)

4. After removing chicken from oven, turn oven to broil and heat 10 minutes. Once broiler is heated, flip chicken pieces over and broil until chicken is lightly charred in spots and instant-read thermometer inserted into thickest part of chicken registers 165 degrees for breasts and 175 for legs and thighs, 8 to 15 minutes. Transfer chicken to large plate, tent loosely with foil, and rest 5 minutes. Serve with chutney or relish, passing lime wedges separately.

Fail

Anyone ever try to make polenta? This is the second time I've tried and I screwed it up both times. Giada told me to get quick cooking polenta, but I couldn't find any anywhere. So I used about 6 cups water for 1 cup polenta, cooked for about 20 mins, then added in about 4 tbls butter and about 3/4 cup parmesan. It was ok, but it definitely did not look all that great, a little too lose. I think next time I'll use a little less water and cook it for about another 10 mins. Any other ideas?

Chili Con Carne, aka Best Chili Ever

Chili Con Carne:

Seriously, best chili I have ever had. I made it a couple weekends ago, so I don’t have any pictures. But no joke, I now truly believe it is impossible to cook a better chili than this recipe produces. Toasting the whole chili pods in the oven and grinding them in your coffee grinder (spice grinder if you have a separate one) is a must. As a side note of caution, don't try and substitute chicken stock for the water. You will only mask the fresh chili flavor and be bombarded by me with angry emails reminding you of this warning. Also, with all the chili pods and fresh jalepenos, I thought it was going to be crazy spicy. Much to my surprise, the chili could have used more heat. Next time I make it I’m going to use all the seeds from the jalepeno (versus seeding half of them) or mix in some serranos, other hotter peppers, pinch of cayenne, or hot pepper sauce. I served it with sour cream and diced onions with cornbread as a side.

3 ancho chili pods (about ½ ounce), toasted and ground (see note)
3 New Mexico chili pods (about 3.4 ounce), toasted and ground (see note)
2 tablespoons cumin seeds, toasted and ground
2 teaspoons dried oregano
7 ½ cups water
4 pounds beef chuck roast, trimmed and cut into 1-inch cubes
Salt to taste
8 ounces bacon (about 8 slices), cut into ¼-inch pieces
1 medium onion, minced
5 medium garlic cloves, minced
4 to 5 jalepeno chiles, stemmed, seeded and minced
1 cup canned crushed tomatoes
2 tablespoons juice from 1 lime
3 tablespoons cornstarch
Ground Black Pepper

Note: Toasting/Grinding Chilis – place chilis on a baking sheet in a 350-degree oven until fragrant and puffed (about 6 mins). Cool, stem and seed, tearing the pods into pieces. Place the pieces in a spice grinder and process until powdery, 30 to 45 seconds.

1. Mix the chili powders that you ground with the cumin, and oregano in a small bowl and stir in ½ cup of the water to form a thick paste; set aside. Toss beef cubes with 2 teaspoons salt; set aside.
2. Fry the bacon in a large Dutch oven over medium-low heat to render fat and get bacon crispy. Remove bacon w/ slotted spoon to paper towel-lined plate. Pour out all but 2 teaspoons of the fat from the pot into a bowl and set it aside. Increase heat to med-high and start sautéing the meat in batches until well browned on all sides, and add reserve bacon fat as needed. (remember, no one likes it when you overcrowd the pan) Set browned meat aside.
3. Reduce heat to medium and add 3 tablespoons of bacon fat. Saute onion until softened (5 to 6 mins). Add garlic and jalepeno chiles and sauté until fragrant (1 min). Add the chili paste mixture and sauté until fragrant (2 to 3 mins). Add the reserved bacon and browned beef, the crushed tomatoes, lime juice, and remaining 7 cups of water. Bring to a simmer. Continue to cook at a steady simmer until the meat is tender and the juices are dark, rich, and starting to thicken, about 2 hours.
4. Mix the cornstarch with 3 tablespoons water in a small bowl to form a smooth paste. Increase the heat to medium, stir in the paste, and simmer until thickened (5 to 10 mins). Adjust the seasoning generously with salt and pepper to taste. Serve!

I'll vote for anyone who's willing to Skypw w me!

Turkey Burgers with Moroccan Spiced Aioli

With the hopes of winning Leeann's vote, I am posting another recipe :) This recipe came from Epicurious and was quite delicious. Here's the link to the recipe and a pic. Obviously it was served with Oven Fries. http://www.epicurious.com/recipes/food/views/Grilled-Turkey-Burgers-with-Cheddar-and-Smoky-Aioli-354289

Smoked Paprika Braised Chicken Thighs

As I was waiting on my ribs to finish, I also made these bomb-diggity braised chicken thighs. I actually used boneless skinless chicken thighs (still trying to shed some lb's) and added 8 oz of portobella mushrooms to the original recipe, which added some good flavor. Oh yeah, you must have smoked paprika, much different that regurlar paprika and worth the extra .50 cents (try looking in the mexican/ethnic section)

I forgot to take a pic before I ate it, and the leftovers didn't look to appetizing in a tupperware; so my bad on that one.

Ingredients
2 tablespoons kosher salt
2 tablespoons smoked paprika
1 teaspoon freshly ground black pepper
2 1/2 pounds bone-in chicken thighs (about 6 to 8)
1 tablespoon vegetable oil
8 oz portobella mushrooms quarterd
2 medium yellow onions, quartered and thinly sliced crosswise
Salt and freshly ground black pepper
2 tablespoons flour
1 medium russet potato, small dice
2 cups low-sodium chicken broth

Directions
Combine kosher salt, paprika, and 1 teaspoon freshly ground black pepper. Pat chicken dry and rub the mixture all over. Place a 3-to 4-quart Dutch oven or saucepan over medium heat and add oil. When it smokes, add chicken, skin side down, and cook until well browned, about 3 minutes. Flip and repeat on second side.

Transfer chicken to a plate and drain off all but 1 tablespoon of the drippings. Return to stove on medium heat, add mushrooms, and cook for 3 minutes. Add onions and garlic and season with salt and freshly ground black pepper. Cook until golden and softened, another 3 minutes. Sprinkle in flour and cook for another minute.

Add potatoes and broth and scrape the pan to incorporate any browned bits. Add chicken, bring to a boil, and then reduce heat to medium-low. Cover and cook until chicken is cooked through, about 30 minutes. Remove chicken to a plate and cover.

Bring sauce to a boil over medium-high heat and cook until slightly reduced, about 10 minutes. Taste and adjust seasoning, as desired. Add chicken, turn to moisten in sauce, and serve.

Serve with rice or buttered noodles.

Ba-Ba-Ba-Ba-Braaaaaaaaising

So as Jeff has gotten addicted to making pizzas, I have a new found love for braising. This low and slow cooking technique produces moist and tender meats and also pairs well with drinking a couple of beers (what else would you do for 6 hours as you wait for your dish to finish?). Thanks to the great Dr. King, I had the day off, what a perfect time for some Ba-Ba-Ba-Ba-Braaaaaaaaising!!!!!

I decided to make Alton Brown's Good Eats rib recipe after saving on my DVR for the better half of a year. The ribs are braised in a foil packet, but they only take about 2.5 hours. (When I use my electric smoker, they take about 5-6 hours.) Below is Alton's recipe, I switched up the rub a little by adding more cayenne peper, crushed red pepper and I also applied mustard before putting on the dry rub.

I will be making this again.

Ba-Ba-Ba-Ba-Braaaaaaaaised Indoor Ribs
Ingredients

2 whole slabs pork baby back ribs

Dry Rub:

8 tablespoons light brown sugar, tightly packed
3 tablespoons kosher salt
1 tablespoon chili powder
1/2 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon jalapeno seasoning
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon rubbed thyme
1/2 teaspoon onion powder

Braising Liquid:

1 cup white wine
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce
1 tablespoon honey
2 cloves garlic, chopped

Preheat oven to 250 degrees.

In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny side down. Sprinkle each side generously with the dry rub. Pat the dry rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a microwavable container, combine all ingredients for the braising liquid. Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each slab and pour half of the braising liquid into each foil packet. Tilt the baking sheet in order to equally distribute the braising liquid. Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepot. Bring the liquid to a simmer and reduce by half or until of a thick syrup consistency. Brush the glaze onto the ribs. Place under the broiler just until the glaze caramelizes lightly. Slice each slab into 2 rib bone portions. Place the remaining hot glaze into a bowl and toss the rib portions in the glaze.

*This recipe makes several batches of dry rub. If more rub is needed, it can be extended by any amount, as long as the ratio of 8:3:1:1 remains the same.

Test cell phone blog

Pizza Pics

Pizza Update

Pizza!! Update

So, due to Urban’s impatience, I’m updating the pizza post. I made the pizza’s last night and they turned out pretty well. The dough was much improved but still not exactly where I want it to be. It was nice and thin, had a good flavor, and the right amount of chew, but it not have the crunch or airiness that I was looking for. I’ll ask the crazies on pizzamaking.com where I went wrong. On to the pies…

For both pies I used a raw sauce that I made with a can of 6 in 1 crushed tomatoes, olive oil, salt, pinch of sugar, and oregano. It was good, but not great, still needs some tweaking. For the first time I used Boards Head Whole Milk Mozzarella, which was the only whole milk mozz that I was able to find at Biggs or Kroger. The whole milk ups the grease and ooey gooey factors. The cheese was good, but I think I like the flavor of fresh mozz a little more, I’m thinking half and half next time.

My pizza had Boars Head pep that came as whole a whole stick. It was way better than any pre sliced pep that I’ve ever had, and it was only $2.99. I also had some hot Italian sausage that I browned up a little bit first and some jalepenos. The wife had sausage, roasted red peppers, sliced mushrooms, and pineapple.

All in all the tasted great and I ate way too much, but my crust still needs a little work. Haven't figured out the best way to do pictures yet, I'll post a few in a separate post.

Bobby Flay videos

Here are some good vids of Bobby Flay and some indoor grillin tips. The chicken with the wet rub sounds dank. http://www.foodnetwork.com/indoor-grilling-guide/package/index.html

Pizza!!

Pizza!!

So I’ve been really getting into making pizza lately. I came across an online forum, www.pizzamaking.com that is full of people that are crazy about making pizza. I’ve decided to start Pizza Fridays so I can perfect my Pizza making skills. So the people on this forum are crazy, they are like pizza scientists when it comes to the dough and it’s rubbing off on me. Let’s just say for my dough today I used the dough calculator to calculate my recipe based on thickness factor and dough hydration. Here’s my recipe…

Flour (100%): 425.45 g 15.01 oz 0.94 lbs
Water (62%): 263.78 g 9.3 oz 0.58 lbs
IDY (.3%): 1.28 g 0.05 oz 0 lbs 0.42 tsp 0.14 tbsp
Salt (2%): 8.51 g 0.3 oz 0.02 lbs 1.77 tsp 0.59 tbsp
Oil (1%): 4.25 g 0.15 oz 0.01 lbs 0.95 tsp 0.32 tbsp
Sugar (.5%): 2.13 g 0.08 oz 0 lbs 0.53 tsp 0.18 tbsp
Total (165.8%): 705.39 g 24.88 oz 1.56 lbs TF = 0.11
Single Ball: 352.69 g 12.44 oz 0.78 lbs

I made my dough tonight. I measured the flour and water by weight. I mixed the water, yeast, salt, and sugar together. Then I added about 80% of the flour and mixed that together and let that rest for about 15 minutes. Then I added the oil and the rest of the flour and mix it in. After the dough came together I kneaded it by hand for 8 minutes until it was smooth. I weighed out two dough balls that I stuck in the fridge in Tupperware with some oil on them. I’m cold fermenting them in the fridge for 24 hours then tomorrow I’ll let them rise at room for about 2 hours. This is the first time I’ve made dough like this and it looks damn good so far. I highly recommend measuring flour by weight. So if you wanna get crazy with some pizza, go to www.pizzamaking.com I’ll post my finished pies tomorrow. Oh yeah, and my name on the forum is “Pizza!!”

Email blog test

Testing blog by email. 

--
Jeff Wesley

Orange-Balsamic Glazed Chicken

Good new chicken recipe and all the ingredients should be in your pantry, except maybe the marmalade.

Ingredients
2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped
4 cups baby arugula
Directions
In a large pan, heat the extra-virgin olive oil over medium-high to high heat.

Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.

In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

World’s Best Chicken Sandwich with Oven Fries

There are a couple aspects that do in deed make this the “World’s Best Chicken Sandwich,” and they must all be followed in order for it to officially be the “World’s Best.” 1- Cheese. The sandwich needs to have a good amount of melted cheese, and good cheese. My favorite would be some good Monterey Jack, but in a pinch Cheddar or even American will do. But just to be clear, the original and official “World’s Best Chicken Sandwich” was made with Monterey Jack. 2- Sauce. Both sides of the bun must be slathered with a combination of mayonnaise and Dijon mustard. The ration can vary based on taste, but you gotta have both to make the “World’s Best.” 3- Toppings. Your chicken sandwich will need to be dressed with the following- Iceberg, fresh sliced tomato, thinly sliced red onion, and some dank kosher pickles. Let me take a moment to elaborate on the importance of the pickle. If you are not currently using Kosher Pickles, I highly suggest that you pick up a jar. They add a whole nother dimension of flavor that you just don’t get with regular pickles and you can’t make the “World’s Best” without them. 4- Bun. You must use bakery fresh buns and they should either be warmed up on the grill, in the oven, or in the pan. 5- Last but not least, chicken. It’s best to use thin sliced chicken breasts, nicely seasoned, and cooked either on the grill or in a hot pan on the stove. There you have it, the secrets behind the “World’s Best Chicken Sandwich.” On to the details…

Recipe (Serves 2)

2- Thinly sliced chicken Breast

2- Bakery fresh buns

2- Slices (or equivalent) of Jack cheese

1- Ripe Tomato

Thinly sliced Red onion

Iceberg Lettuce

Kosher Pickles

Mayonnaise

Dijon Mustard

Jeff’s Seasoning (Kosher salt, fresh ground black pepper, garlic powder, paprika, a little cayenne, and a little onion powder.)

Procedure

Should be pretty straight forward. Pretty much all you need to do is cook the chicken then assemble the sandwich. Just make sure to season the chicken pretty well, cook it on a hot grill or in a hot pan. Throw the cheese on when they’re about done and cover until the it gets ooey gooey, and there ya have it. Warm up your bun, then put some mayo and mustard on each side, pile on the toppings s as you like, and enjoy.

Oven Fries

Oven fries are great. They’re cheap, delicious and easy to make. I probably have them with at least one meal a week. A great tip for these is to use the “Non-Stick Aluminum Foil.” If you don’t they will stick. On to the details…

Recipe

1- Russet potato per person

Enough EVOO to coat

Seasoning (Kosher salt, fresh ground black pepper, garlic powder, chili powder, and cayenne if you want them spicy. For the record, I always want them spicy)

Procedure

Preheat oven to 450 or 500. Cut your potato into pieces, toss them on the lined cookie sheet, season fairly liberally, drizzle with some oil, mix them all around with your hands until they are evenly coated, and toss them in the oven for 20 minutes or so. You can turn them over half way through, but it’s kind of a pain. Best served with ranch dressing IMO. That’s it- Oven Fries.

Crab-tastic Croustini

I substituted shredded crab meat for the lump which is only $6 per can as opposed to $15.

Ingredients
1 loaf ficelle or thin French baguette
3 tablespoons olive oil, plus 1/4 cup
1 Meyer lemon, juiced
Salt and fresh ground black pepper
1 yellow pepper, seeds removed and diced
1 avocado, halved, pitted and flesh diced
1 shallot, finely diced
8 ounces lump crabmeat
Directions
Preheat the oven to 400 degrees F.

Slice the bread into 1/2-inch thick slices. Lightly brush the bread slices with the 3 tablespoons of olive oil. Arrange the bread on a baking sheet fitted with a rack and bake until lightly toasted, about 8 minutes. Remove from the oven and let cool before topping with the crab mixture.

In a large bowl whisk together the lemon juice, 1/4 cup of olive oil and salt and pepper, to taste. Set aside.

Add the yellow pepper, the avocado, shallot and the crabmeat to the lemon vinaigrette and toss gently, so as to not break up the crabmeat. Top the bread slices with about a tablespoon of the crab mixture and arrange on a serving platter.

The Ultimate Chicken Wings With Curry-Lime Butter

Made these for the Bengals game. Very tasty wings courtesy of Tyler Florence. I'm keeping this recipe for future use. The wings can prob be cooked any way you want. When the weather gets better I'll put them on the grill to cook. The sauce is really flavorful and delicious, but the recipe is lacking any heat whatsoever. Next time I plan on adding some sort of spice (cayenne or fresh peppers?). Loving thai red curry past these days. I use it in everything: stir fry, soups, and even tuna salad.


Recipe: http://www.foodnetwork.com/recipes/tyler-florence/crisp-chicken-wings-with-chili-lime-butter-recipe/index.html

The First Blog

Jeff and Chris have decided it would be awesome to have our friends share a recipe collection online. It goes something like this: post recipes that you have tried and like, then we all can view them and try them out ourselves. Easy, right?. We'll see...