Category: Cooking

Honey Sriracha Brussels Sprouts

Honey Sriracha Brussels Sprouts
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Honey Sriracha Brussels Sprouts

Recipe by Lisa
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes

Ingredients

  • 2 lbs Brussels sprouts

  • 1-2 Tbsp butter

  • 1/4 c honey

  • 1-2 Tbsp Sriracha sauce

  • 2-3 Tbsp olive oil

  • Salt and pepper

Method

  • Preheat oven to 400 F
  • Clean and trim sprouts. Cut in half. Toss with oil, salt, and pepper.
  • Place sprouts face-down on metal tray and bake for 20 minutes.
  • In a small saucepan, melt butter. Stir in honey until melted. Add sriracha.
  • Toss hot spouts with sauce and serve.

Rübæus Clone Recipe

We picked up a six-pack of Rübæus this evening and both love it. It smells like raspberries, it tastes like a nice cream ale blended well with a lot of raspberry flavor (reading that they use 3,000 lbs of raspberries in a batch … even without knowing the size of “a batch”, I think there are a LOT of raspberries per ounce of beer produced). So I’m working on synthesizing a clone recipe from a few clone recipes out there. This is sized for a 5 gallon batch

Grain Bill:

Quantity Grain Color
7 lbs Marris Otter 3°L
1 lb Honey Malt 25°L
1 lbs Wheat 2°L
1 lbs CaraMunich 50°L

Brew: Mash at 153°F for 60 minutes. 0.5 oz Magnum at 60 minutes. 1 lb whole raspberries at flame-out.

Yeast: WLP060 American Ale Yeast Blend

Secondary:

Quantity Ingredient Addition Time
3 lbs Whole raspberries (crushed?) Secondary 2 weeks

Xocoveza Clone Recipe

Work in progress recipe — original source https://www.homebrewtalk.com/threads/stone-xocoveza-mocha-stout.492778/. This is sized for a 10 gallon batch

Grain Bill:

Quantity Grain Color
20 lbs Pale 2-row 2°L
2 lb Roasted Barley 550°L
2 lbs Caramel 60°L
2 lbs Chocolate 350°L
2 lbs Munich Light 10°L
20 oz Flaked Barley
1 lbs Flaked Oats

Brew: Mash at 151°F with 40.6 quarts of water for 60 minutes. Sparge 5.53 gal water at 168°F. 90 minute boil with the following additions:
2 oz Challenger hops @ 60 minutes(bittering)
2 lbs lactose @ 10 minutes
2 oz East Kent Golding @ 10 minutes (aroma)

Yeast: 2 pgk SafAle OS-05

Secondary:

Quantity Ingredient Addition Time
4 Pasilla Chili Peppers Secondary 1-2 weeks
2 tsp Nutmeg Secondary 1-2 weeks
5 Cinnamon Sticks Secondary 1-2 weeks
6 Vanilla Beans (cut into 1″ pieces) Secondary 1-2 weeks
8 oz Cocoa Nibs Secondary 1-2 weeks
small amount Coffee Beans Secondary 2-3 days

Meatless Bacon Cheeseburger Pizza

Scott always wants a bacon cheeseburger — and, occasionally, I make him one. But that’s more of a “out at a restaurant” meal … and we’ve not been out at restaurants for a long time. A few weeks ago, I got the Impossible meatless ‘ground beef’ stuff to make meatball subs. It’s a little expensive to make a couple of burgers (8$ a package, and I’d use three or four packs to make a handful of burgers), but I immediately thought of bacon cheese burger pizza.

I mixed up my usual pizza crust — about four cups of white flour, a third of a cup of vital wheat gluten, yeast, water, and about a tablespoon of olive oil. Crisped up a few rashers of the MorningStar Farms fake bacon. Then I sautéed the Impossible ‘ground beef’ in the pan

I made a smokey maple barbecue sauce, sprinkled the crumbles, then added cheese.

Baked for about 15 minutes at 550F and then topped with the fake bacon.

High Density Apple Pie

I have been following the “roast apple slices before putting into pie crust” approach from Bon Appétit when making apple pies. The Thanksgiving pie this year was about five pounds of sliced apples, mixed with about a cup of maple syrup, and roasted at 350 F for 25 minutes. They should be tender but not dehydrated (a big *no* on the convection oven). The roasted apples are mixed with 2-3 tablespoons of flour and drizzled with more maple syrup. They are then added to a walnut pie crust and baked for another 20-30 minutes.

Maple Cranberry Sauce

I made a maple cranberry sauce tonight — add about a cup of water and a cup of maple syrup to a saucepan and stir. Rinse a bag (12 oz) of cranberries and add them to the pot. Bring to a boil, then lower the temp and simmer for twenty minutes or so until the cranberries break up. It’s really good warm and cold.

Shiitake Mushroom Jerky

We saw jerky-style shiitake mushrooms on Shark Tank a few days ago, and their SEO isn’t awesome because searching for “shiitake mushroom jerky” doesn’t show their company’s site in the first page. And, since I didn’t remember the company’s name … that makes ordering it difficult. The first page of results does, however, provide a lot of recipes. So I picked up a pound of shiitake mushrooms at the grocery store (a.k.a. every not-dodgy-looking shiitake they had in the bulk mushroom section). I marinated them for 24 hours in a combination of 1/4 c soy sauce, 1/4 c low-sodium soy sauce, 1/4 c apple vinegar, a clove of garlic (diced into small pieces), and a sprinkle of crushed red pepper (ground). I roasted them at 200 F for a LONG time. The recipes said 90 minutes to two hours, but it was after midnight when I turned off the oven, and I had started cooking the things at 7PM. So that’s at least five hours. A food dehydrator would be a good investment if we’re going to keep making mushroom jerky!

End result — it’s way too salty. Possibly using 1/2 c of low sodium soy would have been OK … but thinking of using veggie stock for some of the soy. And possibly making one with a few tablespoons of maple syrup instead of garlic.