I don't use use recipes, I just cook. Some recipes are complete and some not so much. Got a question or need more detail? Ask me. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.



No-Knead Pizza Dough

No-knead doughs depend on the bubbling action of yeast to cause gluten to develop. This requires a very "wet" dough. The traditional pizza dough is about 60% water, whereas no-knead recipes are around 70%. Hydration is simply the water weight/flour weight. The downside to high hydration dough is that it can be a little tricky to work with.

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fried 2 ways

Two methods

1) marinate in buttermilk batter then pack with a flour cornstarch mix

2) Flour and dip in vodka batter. Georgi as the cheapest vodka they offer (1.19¢ per milliliter!). Just use equal parts cornstarch, flour, water, and vodka, along with a bit of salt and baking soda


  • 2 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 1/2 teaspoon cayenne pepper
  • 1 cup buttermilk
  • 1 large egg
  • Kosher salt
  • One whole chicken, about 4 pounds, cut into 10 pieces or 3 1/2 pounds bone-in, skin-on breasts, legs, drumsticks, and/or wings
  • 1 1⁄2 cups all-purpose flour
  • 1⁄2 cup cornstarch
  • 1 teaspoon baking powder
  • 4 cups vegetable shortening or peanut oil
  1. Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a for
    2. Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat. Transfer the contents of the bowl to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours, and up to overnight, flipping the bag occasionally to redistribute the contents and coat the chicken evenly.
  2. 3.
    Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips. Remove one piece of chicken from the bag, allowing excess buttermilk to drip off, drop the chicken into the flour mixture, and toss to coat. Continue adding chicken pieces to the flour mixture one at a time until they are all in the bowl. Toss the chicken until every piece is thoroughly coated, pressing with your hands to get the flour to adhere in a thick layer.
  3. 4.
    Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat. Adjust the heat as necessary to maintain the temperature, being careful not to let the fat get any hotter.
  4. 5.
    One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet. Once all the chicken pieces are coated, place skin side down in the pan. The temperature should drop to 300°F; adjust the heat to maintain the temperature at 300°F for the duration of the cooking. Fry the chicken until it’s a deep golden brown on the first side, about 6 minutes; do not move the chicken or start checking for doneness until it has fried for at least 3 minutes, or you may knock off the coating. Care- fully flip the chicken pieces with tongs and cook until the second side is golden brown, about 4 minutes longer.
  5. 6.
    Transfer the chicken to a clean wire rack set on a rimmed baking sheet and place in the oven. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the legs register 165°F, 5 to 10 minutes; remove the chicken pieces to a second rack or a paper-towel-lined plate as they reach their final temperature. Season with salt and serve—or, for extra-crunchy fried chicken, go to step 7.
  6. 7.
    Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes. Transfer to a wire rack set on a rimmed baking sheet to drain, then serve immediately.

Beef Bourguignon

Super easy Beef Bourguignon. Typically, stewing beef is slow cooked to make it tender. In this version, we seared cubes of fillet to give them great color and cooked them to med rare. These are then added to the sauce at then end just before serving. It is incredible! The sauce can be made way ahead of time.

Once you do this a couple times, you won't need the recipe and it will become a go-to, stress free dish you can make for 2 or an army. The beef can be served on pasta, potatoes, rice or nothing at all. You can also use the sauce and just put a steak on it; The tenderloin could be slow cooked as a roast. There are lots of variations that will work. The key is a great sauce combined with perfectly pared meat.

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Baby octopus

Oh yea! surprise your guests with something a little off the beaten path! Tasty, unusual, delicious. serve alone or with another dish.


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Unbelievably Easy Dumplings and Ravioli

These are delicious and incredibly easy to make! The variations are unending; Crispy dumplings with something tasty inside and a sauce. You can make a mountain of these very quickly, especially with an extra set of hands. They can be used as an appetizer or even a main course. You can fry one side, both sides or neither side.

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How to Sear Scallops

I never order scallops in a restaurant. You can do them at home for a fraction of the cost. Cooking them is easy and you are more likely to cook them perfectly.

You have to start with "dry" scallops. This means no preservatives. Best is to get scallops that have not been frozen. Frozen scallops that have been treated with preservative, "wet scallops," constantly exude water when cooking so it is nearly impossible to get them to brown. I have tried to get a good crust on these and it is almost impossible. The scallops should look fresh. As with everything, if you can't find good product, cook something else! Good scallops can be served as sushi, ie raw. They do not need to be cooked through like chicken. As they cook, they become white/opaque. I cook them until they are not quite white all the way through. The most common mistake is to cook them too much in fear that failure to cook them super thoroughly will be a guaranteed trip to the ICU. The second most common mistake is to try to cook them in olive oil or some other oil. Forget it, it doesn't work. Use clarified butter. Period. Nuff said.

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Multi Grain Super Crunchy Bread

A note on the dough.

My basic recipe is.

5 1/2 cups (910 grams) unbleached all-purpose flour
1 cup of 10 grain cereal mix (Bob's Red Mill), or something similar
3 cups (680 grams) lukewarm water
1 Packet granulated yeast (active dry, instant, quick rise, or bread machine is fine)
1 to 1 1/2 tablespoons kosher salt


As in any baking endeavor, weighing flour is the best option because a "cup" of flour can vary in weight between 130-160 gas depending on how you scoop it. However, for this recipe it is super critical.
Mix dry ingredients, then add water. If the water is too hot, it won't kill the yeast when it is premixed with flour. Cover the bowl and let sit at room temp 8-18 hours then put it in the refrigerator covered with plastic wrap. This will last for over a week in the refrigerator.

To make bread.

Put a dutch oven, with its top on, in your oven and heat to 450 degrees. You can bake it on a cookie sheet or pizza stone, but it won't be as good.

Sprinkle some flour on top of the dough, to keep it from sticking to your hands. Grab a grapefruit size portion, or less, of dough. Hold the dough with the flour side in your palm and gently fold the sides upward to create a ball. Try not to crush the dough . Place the ball four side up in a bowl lined with non-stick aluminum foil or parchment paper. Cover and let sit at room temp for 90 minutes.

After the dough has rested, use scissors to cut the top in a few places and if desired, sprinkle with rye flour, flax meal , or rye flour. Lift the bread out of the bowl using the foil or parchment paper as a sling to carry it. Carefully lower it into the hot dutch oven, along with the foil or paper, and put the top on the dutch oven. Bake for 30 minutes and take the top off. Continue to bake until the crust is a nice dark brown. Remove from the oven an place on a cooling rack before slicing.

If you have to slice your bread before it cools, use a bread knife coated with oil. The slices will be a little gummy, so you will need to toast, bake or broil them.

Multigrain Bread

Artisan Bread

A note on the dough. I don't measure anything very precisely. My basic recipe is.

4 cups unbleached white bread flour (you can also use all purpose flour)

2 cups of other stuff

- whole wheat flour (regular or white)

-10 grain cereal mix (Bob's Red Mill), maximum 1 cup of this

- flax seed meal (Bob's Red Mill), maximum 1 cup of this

- Rye flour, maximum 1 cup of this

1 1/2 TBS kosher salt

1 TBS granulated yeast ( ie 1 packet of quick rise yeast)

250 mg vitamin C tablet crushed (optional)

3 TBS Vital wheat gluten

1 cup sourdough starter (optional)

Water - enough to make a wet doughPut a dutch oven with its top in your oven and heat to 450 degrees


Sprinkle some flour on top of the dough, to keep it from sticking to your hands. Grab a grapefruit size portion, or less, of dough. Hold the dough with the flour side in your palm and gently fold the sides upward to create a ball. Try not to crush the dough . Place the ball four side up in a bowl lined with non-stick aluminum foil or parchment paper. Cover and let sit at room temp for 90 minutes.

After the dough has rested, use scissors to cut the top in a few places and if desired, sprinkle with rye flour, flax meal , or rye flour. Lift the bread out of the bowl using the foil or parchment paper as a sling to carry it. Carefully lower it into the hot dutch oven, along with the foil or paper, and put the top on the dutch oven. Bake for 30 minutes and take the top off. Continue to bake until the crust is a nice dark brown. Remove from the oven an place on a cooling rack before slicing.

If you have to slice your bread before it cools, use a bread knife coated with oil. The slices will be a little gummy, so you will need to toast, bake or broil them.

A note on the dough. I don't measure anything very precisely. My basic recipe is.

3 cups lukewarm water

1 tablespoons granulated yeast

1 1/2 tablespoons kosher or other coarse salt

6 1/2 cups unbleached all-purpose white flour

1 cup sourdough starter (optional)

sweet chili sauce

1/2 cup sugar
2cups water
2 tsp salt
2 TBS rice wine or cider vinegar
3.5 can Chipotle in adobo sauce
1 tsp Worcester
1 tsp cornstarch dissolved in 1 tbs water to thicken

Perfect Strip Steaks

Another example of the incredible reverse cook technique. You cannot go wrong, and most of the cooking is done well before you serve! Perfectly cooked steaks every time.

finished steak


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Same Day Pizza Dough

This is a super fast dough that saves the day when you haven't planned far enough ahead to ferment the dough overnight. The beer and vinegar simulate the by products of longer fermentation of dough. This recipe uses a relatively high hydration % of 0.7 (water weight/flour weight). To calculate how much water to use, multiply the weight of the flour by 0.7 to get the weight of water to use. If you don't have a digital scale, get one here before you make your next pizza.

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Sausage, scallops, shrimp

Cooking Shrimp, fresh sea scallops, and local sausage in a 20" 24lb antique cast iron skillet. It is very hard to find a skillet this size, although you can easily get a 17" version made by Lodge here.

sausage and seafood

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Smoked Boneless Leg of Lamb

The instructions are not super precise because they don't need to be. You are marinating the meat overnight then tying it up and smoking it. If you don't have a smoker, get one. In a pinch, you could do this in a regular oven without the smoke. To serve, simply slice and serve or make a sauce for it. I have done this for 180 people and it turned out perfect

Boneless leg of Lamb
garlic 2 cloves
Rosemary 1TBS
olive oil Kosher Salt
Pepper
2 TBS kosher salt
1 TBS Dijon Mustard


Boneless leg of lamb

Take the meat out of the netting that it comes in. Save the net, and throw out the temp thing. The roast will start at 4-5 lbs and will lose a total of about 40% with trimming and cooking.







trimmed leg of lamb

The roast has a hole through it where the bone was. put a knife through the hole and cut it open at its thinnest point (see pic). It will look like a roast with a hole in it. Make a cut so you can lay the meat out flat. Cut as much fat off as possible as well a any tough looking bits. The fat contains the "gamey" flavors."





seasoned leg of lamb


Sprinkle salt and crushed pepper on all sides of the meat. Combine crushed garlic , mustard and rosemary and smear it on the inside surface. Put roast in the refrigerator overnight.

Take out the roast and fold it back the way it started. put your hand through the net, grab the end of the roast and pull the net off your hand and around the roast. Simple! I added a piece a kitchen string lengthwise to compress the roast and make it a bit more round.



lamb ready for smoker




Fire up the smoker to 225 degrees. Put the roast in the smoker and add your wood chips. I like applewood for this. *** Important. Use a thermometer that reads the meat temp while the smoker door is closed. Make sure the temp probe is in the center of the roast. Cook until the meat is 138 degrees. This will take around 3-4hrs.

Slice and serve however you want to. In the picture, I very lightly cooked the slices in garlic, 3 tbs cream, a splash of worcester sauce, and 1 tsp whole grain mustard. I aded a few drops of lemon juice at the end to cut the heaviness of the cream


The Best Pork Tenderloin Ever

So here's the deal, pork tenderloin is easy to cook but it is rarely great. It has very little fat and tends to get dry. I inject the tenderloins with a delicious broth and then slow cook it in a smoker. Wait! Before you give up because it is too much hassle, consider this. These are tools and techniques that you can use over and over. Turkey, chicken, fish, pork shoulder, prime rib, beef tenderloin and more.

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Spicy, garlicky black bean hummus Hummus - Updated 3/30/2018

Finally, some major progress on the hummus front. Weeks of testing and studying garlic chemistry did not get the results I wanted. Smashing garlic with lemon to retard the chemical reaction in garlic that creates pungency resulted in too little garlic character and just adding fresh minced garlic was too pungent and biting. Roasted garlic was an improvement but required planning ahead. Roasting in the microwave was pretty much a failure. So I thought about how I approach making a garlicky dish like shrimp scampi...cook crushed garlic in olive oil with gentle heat, taking care not to brown it. Simple! No microwave, no crushing in lemon juice, no roasting. This is so basic I just didn't see it.

This hummus is very flavorful and serves as a great dip or as a base for veggies or meat.

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