Favorite recipes?

[progmac]

I posted a recipe thread a couple of years ago and got some good stuff out of it.

These days, I've been making a lot of bread. I've found this recipe for hamburger and hot dog buns (not my recipe) to be absolutely outstanding. Strongly preferred to store bought buns and far less preservatives (but you do have to eat or freeze them within a few days).

Anyone else have some good recipes to share?


Buns (Hamburger/Hot Dog)

Makes: 12 -16
Ingredients
1 cup milk
½ cup water
¼ cup unsalted butter
4½ cups flour (unbleached, whole wheat, or a
mix)
1 pkg instant yeast
1 tbsp honey
1½ teasp salt
1 egg, room temperature

Method
Heat the milk, water, honey and butter until butter
is melted. Check temperature. Depending on the
temperature, let cool to 120F. Carefully beat in
egg.

Mix 2 cups of the flour, yeast, and salt. Mix into the
flour mixture. Stir in the rest of the flour, 1/2 cup at
a time. Beat well after each addition.
When the dough pulls together, turn it out onto a
floured surface and knead until smooth and
elastic. This should take about 5 minutes.
Divide dough into 12 -16 equal pieces. This will
depend on the size you want for the finished bun.
Shape into smooth balls, flatten slightly, and place
on a silpat covered baking sheet.
Let rise for 30 to 35 minutes. When buns have
almost doubled bake at 400 degrees for 10 to 12
minutes.

If you are making hot dog buns I find it easiest to
roll the dough out into a large rectangle and cut
into smaller rectangles. Let rise with sides
touching.

You can brush the tops with egg wash and
sprinkle with poppy seeds, sesame seeds, coarse
sea salt, or whatever you like. You can add dry
onion soup mix for onion rolls. These are very
versatile!

Makes 12-16

[Guybrush Threepwood]

I could have called that one...

[JupiterOne]

Actually, it is "brew-skay-ta"

[JupiterOne]

I wonder why the "English" pronunciation (http://en.wikipedia.org/wiki/Bruschetta)has to be different. Maybe that's just wikipedia being dumb.

I don't know. I'm just going by how my family always said it. And of course Giada (http://www.foodnetwork.com/food/giada_delaurentiis/0,1974,FOOD_10968,00.html).

[progmac]

I am really beginning to fall in love with bacon. I've been eating it 3-4 mornings per week for the last 3 weeks or so. I bought an $8 package of bacon to see if it is better than the usual....man is it. I don't know if I can go back to cheap-o bacon. And I imagine $8 is cheap compared to the best of what's out there.

I read it should be cooked in a cast-iron skillet. Never had one of these. Anyone use one?

[progmac]

My omelettes always end up runny and rawish in the middle. Do you cover the pan? Also, are you putting the butter in your egg mixture or melting first in the pan?

[JupiterOne]

My omelettes always end up runny and rawish in the middle. Do you cover the pan? Also, are you putting the butter in your egg mixture or melting first in the pan?

The perfect (basic) omelet. (http://www.foodnetwork.com/recipes/alton-brown/omelet-recipe/index.html)

[Fellowship]

I really don't like starchy carb heavy foods as they will do me no favors in the long term.

However,,, There are these Buttermilk Spice Muffins served at Mimis Café http://www.mimiscafe.com/default.aspx and they are really good with breakfast.

They actually post the recipe on their website and here it is:

BUTTERMILK SPICE MUFFINS

Muffin Batter:
1 cup sugar
1/2 cup butter or margarine
3 eggs
2 1/2 cups flour
2 teaspoons baking soda
1 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup + 1 tablespoon buttermilk

Nut Topping:
1/2 cup sugar
1 cup walnuts, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


Grease the baking tins with butter or margarine
Method
Preheat oven to 375°. In a mixing bowl, cream the sugar and the butter together with an electric mixer. When they are thoroughly mixed, add eggs and beat one more minute.

Sift the flour into a separate bowl, together with the baking soda, nutmeg and the cinnamon.

Add the flour and the buttermilk to the first mixture, mix at low speed until smooth. To avoid lumps in the batter, add the wet and dry ingredients alternately, in small amounts.

Make the nut topping: Mix all ingredients together in a small bowl.

Grease muffin tins with butter or margarine. You can also use paper baking cups. Fill each cup 3/4 full of batter. Add a full, rounded tablespoon of nut topping on top of each muffin cup of batter. Bake immediately or the topping will sink to the bottom of the muffin.

Bake at 375° for 20-25 minutes, until golden brown. A toothpick inserted in the middle of the muffin should come out dry. Home ovens heat differently from commercial ovens so you may need to adjust the temperature or the baking time accordingly.

Recipe yields 12 standard-size muffins, or six Mimis size muffins. If using the jumbo muffin pans, reduce the oven temperature by 25° and increase the baking time 5-10 minutes.

They are perfect!

Fellows

[trick fall]

I am really beginning to fall in love with bacon. I've been eating it 3-4 mornings per week for the last 3 weeks or so. I bought an $8 package of bacon to see if it is better than the usual....man is it. I don't know if I can go back to cheap-o bacon. And I imagine $8 is cheap compared to the best of what's out there.

I read it should be cooked in a cast-iron skillet. Never had one of these. Anyone use one?

Cast Iron skillet is awesome for bacon. I am not a terribly good cook and I really only use recipes for baking, but this place http://www.penzeys.com/cgi-bin/penzeys/shophome.html has improved the quality of my food. I haven't ordered online as they opened a store close enough to me, but the quality and price of the spices is excellent. Sean, you should try some of the fine herbs in your omlette.

[JupiterOne]

I love Alton Brown, but his omelette won't have a creamy consistency or thin shell; it'll be a lump of egg mass. Standard omelette, basically. Although the tip about swirling the runny egg around the pan pre-flip does help reduce runniness.

Alton's my favorite too. I've always followed his omelet method and never had a runny center, but the center should definitely be moist. For those that like their omelet dry, try a frittata (http://www.foodnetwork.com/recipes/alton-brown/frittata-recipe/index.html)instead.

[progmac]

another vote for penzey's. they have a spice blend called 'rocky mountain seasoning' that is just perfect for eggs. the northwoods fire seasoning makes pork chops like heavan.

[dmz]

Spicy Thai Vegetable Wraps
-------------------------------------------------------------------------

Recipe By: Raw Food Real World

Ingredients:

For the tamarind dipping sauce:
3 tablespoons tamarind
3 tablespoons maple syrup
1 tablespoon nama shoyu (or soy sauce)
1 tablespoon extra-virgin olive oil
1 pinch sea salt


For the Wraps
1/2 cup raw cashews, chopped
1 tablespoon sesame oil
1/2 teaspoon sea salt
1/4 cup maple syrup
1/2 cup lemon juice
2 tablespoons grated ginger, grated into a paste
1 tablespoon chopped red chile, or tabasco, or raw jalapeños, or habaneros.
1 cup raw almond butter, or peanut butter
1/2 head savoy cabbage, shredded (or regular shredded cabbage)
6 collard greens, or romaine (spring roll wrappers work well)
1 carrots, large
2 cups bean sprouts
1 handful cilantro
1 handful basil leaves
1/2 handful mint
1 mango

Directions:

1. In a small bowl mix the cashews, sesame oil, and salt and set aside.

2. In a food processor, mix the maple syrup, lemon juice, grated ginger, red chile, and nama shoyu. Add the almond butter and blend at low speed to combine. Add water to thin if necessary, to get a thick, cake batter-like consistency.

3. In a medium bowl, add the shredded cabbage and the almond butter mixture and toss well to combine (this is easiest if you use your hands).

4. Cut out the center rib of each collard green leaf, dividing the leaf in half. Place 1 I half leaf on a cutting board with the underside facing up. Arrange a few tablespoons of the cabbage mixture evenly across the bottom third of the leaf, leaving about 1 1/2 inches clear at the bottom. Sprinkle some of the chopped cashews over the cabbage. Lay a few sticks of carrot, a few strips of mango, and a few sprouts on top. Add a few leaves each of cilantro, basil, and mint. Fold the bottom of the collard leaf up and over the filling, keeping it tight, and tuck the leaf under the ingredients and roll forward. Place the roll seam side down on a serving dish. Repeat with remaining leaves and ingredients. Serve with the tamarind dipping sauce.

For the dipping sauce
Wisk together the tamarind, maple syrup, nama shoyu, and olive oil. Taste for seasoning and add a pinch of salt if necessary. Place in a separate bowl and set aside. This sauce may be made ahead and refrigerated for up to 2 days. It can also be frozen if you have leftovers or want to make it in advance

[nvidia2008]

Dammit! Now I'm hungry.

[Splinemodel]

What's with all this chick food?

Anything I cook has two attributes:
1. Very high in protein
2. Caveman simple

The only thing I do that might be passable as "interesting" is something I call the "eggalo." I do a lot of braised meats, too, but you can find that info anywhere. The buffalo meat is important: it doesn't taste nearly as good with cow.

Eggalo
- 2 eggs
- 300g ground buffalo meat (actually american bison)
- oil of sorts (sunflower or canola are best. Don't use olive oil)
- large-ish saucepan with lid
- salt
- hot sauce
- corn syrup, honey, anything of this type

1. oil the saucepan depending on how fatty the buffalo meat is. Even if the meat is fatty, you'll want a little oil to get it going.

2. pack two patties. Make sure they are thin but not too thin. Maybe 1.5 to 2cm thick.

3. Start cooking the patties with the lid off. Medium or Medium high depending on the strength of your stove. I assume you've cooked burgers before and know how long it takes per side in order to get them to the level of "done-ness" that you like.

4. Flip the burgers. There should be a nice slick of burger fat and blood in the pan, now. Crack the two eggs and toss 'em in, adjacent to the burgers (not on top).

5. Put the lid on! this is important, because the eggs are not to be flipped. The presence of the lid allows the tops of the eggs to cook.

6. Dump the contents out of the saucepan. This takes some practice in order to do it without getting it jumbled, but no big deal either way.

7. Hit the mass with plenty of salt, honey, and hot sauce.

[Angrytoothbrush8]

http://www.lemonade.com/index.php?cID=72751

[dmz]

Chick Food!?


Oh Yeah?!



If you look at the extras on Robert Rodriguez's movies, sometimes he'll have a cooking bit in there. On the DVD for Once Upon a Time in Mexico, he shows you how to make this dish.

http://www.youtube.com/watch?v=gO8EiScBEjA




Puerco Pibil
-------------------------------------------------------------------

Recipe By:
Serving Size: 8

Ingredients:

5 lbs. pork butt, cut into 2 inch cubes
5 tablespoons annato seeds
2 teaspoons cumin seeds
1 tablespoon whole black pepper
1/2 teaspoon whole cloves
8 whole allspice berries
2 habanero Peppers, fresh or dried, cleaned and minced (optional)
1/2 cup orange juice
1/2 cup white vinegar
8 cloves garlic
2 tablespoons salt
5 lemons
1 shot of tequila
banana leaves (optional)

Directions:

Preparation Instructions
Grind the annato seeds, cumin seeds, whole peppercorns, whole cloves, and whole allspice in a mortar and pestle, molcajete y tejolote, spice grinder or coffe grinder.

Blend the cleaned and chopped habanero peppers with the orange juice, vinegar, garlic and salt.

Mix the dry spices with the liquid.

Add the juice of 5 lemons and a nice splash of tequila.

Place the cubed pork butt in a large zip lock bag and add the marinade. Soak 4-6 hours, in refrigerator, turning several times.

Line (8x13) baking pan with banana leaves. Pour in pork along with the marinade. Cover with Banana leaves and seal the pan with foil. Bake in a 325 F degree oven for 4 hours.

(I guess you could use parchement paper for the bananananananana leaves.

[dmz]

Cadillac Margarita
---------------------------------------------------------

Recipe By:

Ingredients:

.5 oz Triple Sec
1.25 ounce Tequila
.5 oz [Rose's] Lime Juice
Top Off Sour Mix
.5 oz Grand Marnier
Margarita glass

[dmz]

Potent but tasty margarita.

Why lime juice and sour mix?

I dunno -- it's not Buffet's recipe (out of his boxed set) but it's pretty good.


Wait a minute -- that should read Rose's Lime Juice.

[Fellowship]

Panama empanadas:

http://panamagourmet.blogs.com/cookingdiva/images/emp3.jpg

http://panamagourmet.blogs.com/cookingdiva/2005/10/my_10_gem.html

Romanian cabbage rolls:

http://www.bloglander.com/cheapeats/wp-images/rec_cabbagerolls2.jpg

http://www.bloglander.com/cheapeats/2005/09/07/cabbage-rolls/

Fellows

[Guybrush Threepwood]

Jack and Coke
---------------------------------------------------------

Recipe By:

Ingredients:

Glass full of ice
Three parts Jack
Splash of Coke

Stir with finger.

Enjoy.

[Guybrush Threepwood]

I'm calling lundy.

[SpamSandwich]

ShawnJ;1285491]Mine has to have a very thin shell, moist body, and made from good quality eggs (ones with practically orange yolks) (incidentally, just how I like my women.)

You like women with thin shells? :D

[Splinemodel]

You like women with thin shells? :D

When I went past that the first time, I didn't reply on account of it being too weird.

[Splinemodel]

Get a sense of humor, spliney. Spammy's got one.

Is that all you've got? Don't try to cover your tracks after making the lamest joke I've seen in months. ... you fucking know it, too. :p