Tag: recipes

55 Days of Grilling: Day 1

55 Days of Grilling: Day 1

Recipe by LisaCourse: DinnerCuisine: AmericanDifficulty: Easy
Servings

8

servings
Prep time

45

minutes
Cooking time

40

minutes
Resting Time

4

minutes

Ingredients

  • Roasted Garlic Buns
  • 4 cups flour

  • 1/2 cup wheat gluten

  • 1 Tbsp unsalted butter

  • 1 Tbsp yeast

  • 1 Tbsp sugar

  • 1-2 Tbsp roasted garlic

  • 1 egg (pre-bake wash)

  • 1 Tbsp salted butter (post-bake wash)

  • Burgers
  • 2 lbs 80% ground beef

  • 1/2 cup diced red onion

  • 1 tsp ground pepper

  • 1 Tbsp soy sauce

  • 1 Tbsp chili garlic sauce

  • 1/2 cup shredded cheddar cheese

  • 2 medium eggs

  • 1/2 cup panko crumbs

Method

  • Bread
  • Combine yeast with about a cup of water and 1 Tbsp sugar
  • Combine all ingredients except for the egg and salted butter in mixer and kneed on medium-low speed for five minutes.
  • Allow dough to rise for two hours.
  • Deflate dough and form into rolls (I make Kaiser style rolls — form a long log of dough, then tie in a knot). Let rise for one hour
  • Preheat oven to 400
  • Beat egg and brush on risen rolls. Allow to sit for a minute, then brush another layer of egg.
  • Bake for 15 minutes. Brush with melted salted butter and allow to cool on a wire rack
  • Burgers
  • Mix all ingredients together
  • Grill!

Notes

  • These were really good — Scott fried up some bacon in a cast iron pan so we had bacon cheese burgers.

Maple Candied Almonds

Maple Candied Almonds

Recipe by LisaCourse: Snacks, DessertCuisine: American
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 4 cups raw almonds

  • 1/2 tsp salt

  • 1/2 cup maple syrup

  • 1/4 cup olive oil

Method

  • Preheat oven to 250 F.
  • Mix maple syrup, olive oil, and salt. Stir in almonds and mix to combine.
  • Line a baking tray with a silicone baking liner. Spread almonds in a single layer.
  • Bake for 30-60 minutes, stirring every 10 minutes.
  • Allow to cool before packaging.

Notes

  • Make sure to check every ten minutes while baking to avoid scorching maple syrup.

Cinnamon Candied Almonds

Cinnamon Candied Almonds

Recipe by LisaCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 2 lbs raw almonds

  • 1 cup brown sugar

  • 1 cup granulated sugar

  • 2 Tbsp vanilla extract

  • 2 tsp ground cinnamon

  • 1 1/2 tsp salt

  • 2 egg whites

Method

  • Preheat oven to 250 F. Beat egg whites until soft-peak stage.
  • In a bowl, combine sugars, cinnamon, and salt.
  • Mix almonds into egg whites and stir to coat. Add sugar mixture and stir to combine.
  • Line a baking tray with a silicone baking liner. Spread almonds in a single layer. Bake for 1 hour, stirring every 15 minutes.
  • Let almonds cool before packaging.

Garlic Knots

I made garlic knots to go with broccoli cheddar soup tonight — it’s just a basic dough like pizza crust (I made a half recipe — ~2 cups of flour). After the first rise, I cut the dough into eight pieces and rolled them out into long strands. Anya tied the knots, then we let them sit and rise for half an hour or so. Basted the knots with garlic butter before and after baking them at 400F for about 15 minutes.

Honey Sriracha Brussels Sprouts

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.