Search Results for '("C'

[rottiedogs]

Misc. -- TENNESSEE BARBECUE SAUCE
Submitted by dvdlee on August 27, 2004 at 10:13 am

DESCRIPTION
Misc. -- TENNESSEE BARBECUE SAUCE

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
The problem with most barbecue sauces for chicken is that they contain either tomato or some kind of sugar (brown, molasses, cane, etc.) Either one of those ingredients burn easily over a grill or broiler. So you really cannot add the barbecue sauce until the chicken is almost completely cooked, and then your just adding a coating.

This sauce doesn't contain either tomato or sugar so you baste the chicken with it the entire time it cooks. It seems to penetrate the meat better than any brine or marinade and
goes so well with chicken. It has a lot of vinegar so it is savory and kind-of reminds me of the effect of Paul Bouces' famous Vinegar Chicken (which is another fantastic dish).

I got the basic recipe from my father -- who got it from a gentleman who was a professional barbecuer who was a member of the church we attended when I was small (1st grade). The church would have family barbecues in the summer where people would pay the costs of the meat and cooking expenses (charcoal, hickory wood, etc). and everyone would bring pot-luck dishes to round out the meal. I remember the barbecue pit where chickens were placed inside huge grillings racks that held 20 or 30 halfs, were turned and based with this sauce and then eaten outdoors -- and then we caught fireflies after dinner.

1 cup apple cider vinegar
1 scant tablespoon salt (can be reduced if on low-salt or per personal preference)
1/3 cup plain vegetable oil
1 tablespoon tabasco sauce (begin with 1 tablespoon, you can add an additional tablespoon if you really want, but its not suppose to be a "hot" barbecue sauce)
1 tablespoon Lee & Perrins Worcheshire sauce
1/8 teaspoon garlic powder

Mix everything together in a container with a lid and shake well until semi-emulsified. Light the charcoal and when coals are ready to grill spread them so that one side of the grill has more coals and is hotter than the other. (I don't have a gas grill, but I think you can have different cooking temps on different parts of the grill.)

Baste one side of chicken and place on grill basted side down. Baste top of chicken. Continue to turn and baste chicken every 5 - 7 minutes directly over the fire. (Use your kitchen timer and have a refreshing beverage while you hang around the chicken.) When the chicken is half-done (around 15 minutes, depending on how hot your grill is), place chicken on the cooler side and continue to turn, baste and cook until chicken is done. (Use a temp probe to make sure it is at least 165F!) After the final basting, turn the chicken and make sure all of the sauce is cooked, since the sauce (and brush) will be contaminated with the earlier potential raw chicken bacteria.

Quantity can be doubled, tripled or otherwise scaled up.

[rottiedogs]

Misc. -- PJ's Stuffed Sandwich
Submitted by dvdlee on August 27, 2004 at 10:23 am

DESCRIPTION
Misc. -- PJ's Stuffed Sandwich

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
The following recipe is one I (PJ Hammel) developed after seeing two different stuffed focaccia recipes, in two different sources, on the same day. Clearly, this is a recipe that needed to be written. While I enjoyed the delicate, almost ascetic filling detailed below, feel free to stuff this sandwich with the quantity of meats and cheeses you desire. A couple of hints: Donýt use anything too moist (e.g., raw vegetables, ricotta cheese) in the filling; the bread will become soggy. Better to stick with cheese and cured meats, maybe some hot oil-packed peppers or sun-dried tomatoes. Also, when constructing the filling, start and end with a layer of cheese; this helps keep the sandwich ýgluedý together.

BIGA

2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 cup (8 ounces) water
1/8 teaspoon instant yeast

Combine all of the ingredients in a medium-sized bowl, cover the bowl, and let the mixture rest, at room temperature, for about 12 hours, or overnight.

DOUGH

3 cups (12 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 tablespoon Pizza Dough Flavor (optional, but good)
3/4 cup (6 ounces) water
1/4 cup (1 7/8 ounces) olive oil
3 tablespoons (3/4 ounce) Lora Brodyý Dough Relaxer (optional, but helpful)
2 teaspoons salt
2 teaspoons instant yeast

FILLING

1/4 pound thin-sliced salami
1/2 pound thin-sliced provolone
4 ounces (1 cup grated) Parmesan or Asiago cheese

TOPPING

2 ounces (1/2 cup grated) Parmesan or Asiago cheese

MANUAL/MIXER METHOD: In a large bowl, or the bowl of a mixer, combine the biga with all of the dough ingredients, stirring to mix well. Mix until the dough becomes cohesive, then knead, by hand or machine, till itýs springy, about 5 minutes (or a bit longer by hand). Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 60 minutes; it should just about double in bulk.

BREAD MACHINE METHOD: Place the biga and all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer, program the machine for manual or dough, and press Start. About 7 minutes before the end of the final kneading cycle, check the doughýs consistency; it should have formed a smooth ball. Adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.

ASSEMBLY AND BAKING: Gently deflate the dough, divide it in half, and transfer it to a lightly greased work surface. Cover it, and let it rest for 15 minutes; this gives the gluten a chance to relax, making it easier to roll out.

Working with half the dough at a time, roll it into an 18 x 13-inch rectangle. Donýt worry; if itýs not exactly 18 x 13 inches, you can stretch it once itýs in the pan. Transfer the dough to an olive-oiled half-sheet (18 x 13-inch) pan. If you donýt have this size pan, use a cookie sheet, or whatever size pan you have thatýs comparable. Cover the pan (a proof cover is ideal here), and let the dough rest for 10 minutes. After its rest, stretch the dough with your fingers to the edges of the pan; this will take some doing, but keep gently working it until it covers (or is close to covering) the bottom of the pan.

Put a layer of provolone atop the crust, then a layer of salami; alternatively, use mozzarella, or fontina; pepperoni, capocollo, or prosciutto, or the cheese or meat of your choice. Top the meat with the cup of grated Parmesan or Asiago; freshly grated is far, far superior to the stuff in a can, and itýs actually fairly easy to purchase freshly grated cheese at the supermarket these days, so go for it.

Roll the other half of the dough into a rectangle large enough to cover the filled crust. Drape it over the filling, and seal it to the bottom crust all the way around. Cut a small hole in the center, to allow any steam to escape. Cover the focaccia, and let it rise for 30 minutes, while you preheat the oven to 350ýF.

Bake the focaccia for 20 minutes. Remove it from the oven, sprinkle it with the half cup of Asiago or Parmesan, and return it to the oven. Bake for an additional 15 minutes, or until the focaccia is golden brown, and the cheese is melted. Remove it from the oven, and as soon as possible use a large spatula to transfer it to a rack to cool; this will prevent its bottom from becoming soggy. Slice into generous rectangles to serve. Yield: 8 servings.

[rottiedogs]

Misc. -- Olive Salad (for making Muffuleta sandwiches and lots of appetizers)
Submitted by dvdlee on August 27, 2004 at 10:09 am

DESCRIPTION
Misc. -- Olive Salad (for making Muffuleta sandwiches and lots of appetizers)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Per request I am posting this recipe for Creole-Italian Olive Salad. This is used in making muffaletta sandwiches and also makes a great topping for toasted french bread and green salads.

I usually buy my Olive Salad (Boscoli brand), so I have not personally made this recipe -- but its from a source I trust and that has other good Creole and Cajun recipes...

1 32 oz. jar cracked green olives (unstuffed with no pits)
6-10 garlic gloves (minced)
2 3 & 1/4 oz. jars marinated cocktail onions, drained and rough chopped
4-5 stalks celery, split in 1/2 and then thinly sliced
1 4 oz. jar of chopped pimentos, drained
2 Tablespoons chopped capers (drained)
1 Tablespoon dried oregano or (3 Tablespoons fresh - minced)
1 & 1/2 teaspoons black pepper
3 Tablespoons red-wine vinegar
1/3 - 1/2 cup extra virgin Olive Oil

Drain olives, reserve 3 Tablespoons olive brine. Roughly chop olives & onions. In a bowl combine olives, garlic, onions, celery, pimentos and capers. In another bowl whisk reserved olive brine, oregano, pepper and vinegar until combined. Then whisk in olive oil, adding the oil in a slow, steady stream. Continue to whisk as you add the oil. Pour dressing over salad and toss well.

Spoon into a glass jar(s) with a tight fitting lid. Refrigerate -- let rest 2 to 3 days. Will keep around 3 weeks.

(This makes around 5 cups)

[rottiedogs]

Misc. -- Making Your Own "Herbs de Provence"
Submitted by dvdlee on August 27, 2004 at 9:59 am

DESCRIPTION
Misc. -- Making Your Own "Herbs de Provence"

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Various combinations of herbs can be used to create this blend of herbs from Southern France. (There is no "one" official blend.) This herb mixture is great in breads, on vegetables and chicken. Also used in other ways in specific recipes.

Blend equal amounts of the following dried herbs:
Thyme
Savory (I have omitted this in the past if I don't have any with no problem)
Marjoram
Oregano

Optional Additions (use only half -- or less) of the quantity of herbs listed above). Only use 1 or 2 of these - not all!.
Sage
Rosemary
Lavender flowers
Fennel Seed

[rottiedogs]

Misc. -- Cranberry & Horseradish Sauce for Ham (Spicy!)
Submitted by dvdlee on August 27, 2004 at 9:53 am

DESCRIPTION
Misc. -- Cranberry & Horseradish Sauce for Ham (Spicy!)

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
Going to give two versions of this: one is non-cooked and uses all canned stuff, the other is using fresh cranberries. Both are good, but slightly different. (I like the canned version best.)

2 cup fresh cranberries
1/4 cup sugar
1/3 cup prepared horseradish

Sort & wash cranberries, remove any soft berries. Finely chop berries (pulsed in a food processor is fine) and place in saucepan with sugar.

Cook over medium heat until sugar is dissolved and the mixture is fully blended (2-4 minutes). It does not need to cook, just blend. Cool. Add horseradish and serve. (If possible let blend 4-10 hours. Serve either cool (not cold) or at room temp.)

1 can whole-berry cranberry sauce (the standard can of Ocean Spray)
1 small can of crushed pineapple (the tuna-fish sized can)
1 bottle of cream-style horseradish (the small bottle! Silver something is a national brand, or Kraft)

Open all the cans, put into a food processor (or food mill).

Process until fairly smooth. Put in a bowl. Let rest for at least 4 hours for the flavors to blend. Serve.

[rottiedogs]

Misc. -- Cocoa for 48
Submitted by dvdlee on August 27, 2004 at 9:53 am

DESCRIPTION
Misc. -- Cocoa for 48

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
A mix you can prepare in advance and have around for hot cocoa. I remember that this mix was always around growing up so we could always enjoy hot cocoa.

The quantity of "48" is based on the fact that my mother made this mix for our chuch choir after we went door-to-door caroling in the neighborhood -- and there were usually around "48" people present!

(How times have changed)

1 & 3/4 cups cocoa
4 & 1/2 cups sugar
2 cups water

Combine all ingredients, heat and whisk until boiling and cocoa is blended in. Cool and store in fridge (will keep for weeks I'm sure).

To make the cocoa, heat 3 gallons of milk (skim or even powdered milk will work). Combine syrup with the 3 gallons of milk, heat until very hot, but not boiling. Serve.

(You can mix the syrup with lesser quantities for family. Just mix to taste.)

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Misc. -- Cajun Bayou Spice Blend: from Coop's Restaurant in New Orleans
Submitted by dvdlee on August 27, 2004 at 9:49 am

DESCRIPTION
Misc. -- Cajun Bayou Spice Blend: from Coop's Restaurant in New Orleans

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Everyone in Cajun country has their own blend they use extensively in their cooking. (Emeril did not invent the concept of his overpriced 'essence'.) This is a REALLY great home-spice blend you can easily make and use at home.

4 parts Salt
3 parts Cayenne Pepper
3 parts Black Pepper (ground)
3 parts Granulated Garlic
2 parts MSG (I don't put this in -- but the recipe call for it)
1 part Ground Cumin
1 part Paprika

Combine all ingredients in the proportions listed above (use a Tablespoon, a 1/4 cup or whatever to determine your base "part"). Blend well. Store in an airtight container.

Note: Use ONLY Granulated Garlic. Do not substitute garlic salt or garlic powder.

[rottiedogs]

Misc. -- "Black Joe" Beef Barbecue Sauce
Submitted by dvdlee on August 27, 2004 at 10:21 am

DESCRIPTION
Misc. -- "Black Joe" Beef Barbecue Sauce

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Decided to try a different barbecue sauce and had been interested in this one. It turned our really well per response from brisket eaters! This has a slightly bitter undertone taste (from the coffee), but winds up really going well with the beef brisket. Plus, its simple to make and doesn't call for any wild ingredients.

1 cup strong black coffee
1 cup Lee & Perrins Worcestershire sauce
1 cup catsup
1/2 cup cider viegar
1/3 to 1/2 cup brown sugar (depending on how sweet you like your sauce, either light or dark sugar is OK)
2 Tablespoons Hot Chili Power (or 3 Tablespoons regular)
2 teaspoons salt
2 cups chopped onion
1/4 cup canned green chili peppers OR 1 finely diced hot pepper (jalapeno or serrano)
6 cloves garlic minced

Combine all ingredients ina saucepan and simmer for 30 minutes until onion is completly soft. Strain sauce. Serve warm.

This will keep for 3 days in fridge, I've never frozen it so not sure if it would freeze well. This recipe makes around 5 cups -- enough for a 10 pound brisket, plus some extra. (I also add a little bit of the sauce to my pinto beans when preparing them for a barbecue dinner.)

(Note: I normally hand-chop onion and garlic since the food processor doesn't do a even job -- but since the sauce is strained, save the time and don't bother doing it by hand.)

[Mike Nolan]

So far I'm pleased with my new Canon T6i, but I haven't bought a telephoto lens yet. (Lenses are where photography can get really expensive. The Nikkor telephoto lens Sarah mentioned is a $950 lens, which is more than what I paid for my camera body.)

• This reply was modified 9 years, 9 months ago by Mike Nolan.

[Mike Nolan]

I haven't tried it on the oven racks yet, but I've got a spray can of Carbon-Off that removed 18 years of built-up carbon from the stainless steel backsplash on my stove better than hours and hours of scrubbing ever did, so I think it'd do a great job on the racks. I'll have to try that the next time I clean them (and if I do I'll try to remember to take before-and-after pictures.)

Carbon-Off is what professional kitchens use.

It's available at restaurant supply stores in both a spray and brush-on liquid form. Be sure to use gloves and eye protection in a well-ventilated area.

[Mike Nolan]

Baked a cake (see the 'semi-flopped cake' thread for details.)

[BakerAunt]

On Tuesday, I baked Raisin Bran Muffins for breakfast. In late afternoon, I baked Ruth Wakefield's Chocolate Chip Cookie Bars from the King Arthur Cookie Baking Companion. As I can never leave a recipe alone, I make some regular substitutions. I always use a bag of M&Ms, I substitute in 1/2 cup of white whole wheat flour and add 1/4 cup pecan meal, and I add 2 Tbs. of flax meal, one of which I mix with 3 Tbs. of water as a substitute for one of the three eggs. I served these when some of the relatives from my husband's family reunion came over to watch moonrise from our lake cottage. On Thursday, I baked Wheat-Oat Flax Buns (KAF recipe) for sandwiches and Sloppy Josephine's. Here again, I make changes. I delete the orange juice. I use 3/4 cups of buttermilk, in which I soak the oats, and 1/4 cup of water for activating the yeast. I put in 2 Tbs. of special dried milk. I use a whole egg in the dough instead of just the yolk (and do not do an egg wash on the buns). This time, I reduced the yeast from 2 1/2 tsp. to 2 1/4 tsp. Next time, I will reduce the salt as well. On Saturday afternoon, I tried a new recipe for Barley Brownies from the Bob's Red Mill barley flour package. Its only flour is barley. My husband and I both gave it a thumbs up. This evening, I'm making blueberry sweet rolls, using a dough recipe adapted from Recipes from the Old Mill: Baking with Whole Grains. I had some frozen blueberry pie filling from last year, so I used it as a filling. It was a bit messy, but they are now shaped and on the second rise. We will have them for breakfast tomorrow.

Update: Those sweet rolls--with the blueberry pie filling--are wonderful. It is definitely a good idea not to use too sweet of a dough. I also substituted in a cup of buttermilk and 2 Tbs. of honey for half the sugar to see if that will keep the rolls softer longer. I'll report on that at the end of the week.

• This topic was modified 9 years, 9 months ago by BakerAunt.
• This topic was modified 9 years, 9 months ago by BakerAunt.

[BakerAunt]

I have 2 cups of frozen blueberry pie filling that I have thawed. I want to try it as a filling for sweet rolls. Any suggestions on what sweet roll recipe would make a good base? I'm thinking of doing a half recipe of Wonky's Amish Bread (as used for cinnamon swirl bread). I also have a blueberry sweet roll recipe that makes 20, and I could use that one. If I don't use all the filling, I'm sure my husband will have no problem eating it on his oatmeal in the morning.

• This topic was modified 9 years, 9 months ago by BakerAunt.

[KIDPIZZA]

CAROL:
Good afternoon my friend. I trust you are & have been well since we spoke last.

GO TO:

http://www.food.com/recipe/peter-reinharts-napoletana-pizza+dough+recipe-371543

Here you find the recipe employing the semolina flour. There is another recipe that is in his APPRENTICE book it doesn't employ semolina...which one did you wish????

Carol, my dear friend I am glad you came to the right person with your request...(LOL)

Enjoy the weekend.

~CASS.

PS:
Carol be carefull do not...do not employ 40 DEGREE water as stated..I am going to correct Mr. Peter you will disable the yeast if you do. 65 degree water will suffice.

• This reply was modified 9 years, 9 months ago by KIDPIZZA. Reason: correction in original recipe as printed

[cwcdesign]

I have just tried searching for some of the pizza threads that I saved - found 2, but not necessarily the recipes I was looking for. I also tried to see if Mike's recipe for Peter Reinhart's pizza dough had migrated over here, but I searched "Peter Reinhart" and "Mike Nolan" to no avail. Peter Reinhart popped up in one of Mike's blog posts,but I got nothing for Mike Nolan. I don't know:-)

Anyhow, a question for you Mike. Does the Peter Reinhart recipe require anything more that unbleached flour, semolina, yeast (all of which I have on hand). Can it be made pretty thin? And, can you make it and leave it in the fridge for a couple of days?

I really want some dough on hand so I can FINALLY try out this baking steel. I've only had it for a year now.

Thanks! Carol