Spice Blends

Grouper

• 1 TSP Diced Garlic
• 1/2 TSP Black Pepper
• 2 TBSP Olive Oil
• 2 TBSP Teriyaki Sauce (or mix it up once and use Balsamic)
• 2 TSP Green Onion or Shallots or Onion
• 1 TSP Lemon
• 4 TBSP Butter

Combine all ingredients except butter and shallots into a separate bowl. Cut the fish until it's about 1" thick. Coat the fish with the Shallots. Into a hot pan coated with Olive Oil place the fish shallots down and try to sear it as much as possible. After a few minutes, flip and add the 4 TBSP butter. After the butter melts, add the ingredient mixture. Cover and simmer until tender. You can turn the fish but it will tend to break up.

Pizza Dough

• 2-2 1/3 cups all-purpose flour OR bread flour (250-295g)
• 1 packet instant yeast (2 ¼ teaspoon)
• 1.5 TSP Sugar
• 1/2 TSP Salt
• 1/4 TSP Garlic Powder
• 1/4 TSP Onion Powder
• 1/4 TSP Basil Leaves
• 2 TBSP Olive oil
• 3/4 CUP Warm Water

Mix up, let sit for 30 minutes to rise. Put into bowl with olive oil coating to round into balls.

Sausage - Andouille

• 3 1/2 LBS meat
• 1 CUP Diced Onion (Caramelized and cooled)
• 2 TBSP Kosher Salt
• 1 TSP (Heaping) Instacure
• 1/2 CUP Dry Milk
• 3 TBSP Minced (or Dried) Garlic
• 2 TSP Cayenne
• 2 TBSP Sweet Paprika
• 1/2 TSP Clove
• 1/4 TSP Allspace
• 2 TSP Thyme
• 1 TSP Mustard Powder
• 1/2 CUP Red Wine

Sausage - Classic Sage

• 3 LBS meat
• 1/2 CUP Dried Sage
• 2 TBSP Minced and TOASTED Garlic
• 1 TBSP Black Pepper
• 1.5 TBSP Salt (I use less. maybe only a TSP)
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• For next-level tastiness, add 1/4 CUP Maple Syrup

Sausage - Italian Sausage

• 2 LBS (1 KILO) meat
• 2 TSP Dried Parsley
• 2 TSP Italian Seasoning
• 1.5 TSP Black Pepper
• 1/2 TSP Fennel Seed (Ground)
• 1 TSP Paprika
• 1 TSP Red Pepper Flakes
• 1 TSP Salt
• 1 TBSP Minced Garlic
• 1 TBSP Onion (I have used dried and fresh. If Fresh, sautee first)

Shrimp Tacos

The Sauce

• 1/2 CUP sour cream
• 1/3 CUP Mayo
• 2 TBSP lime juice
• 1 TSP garlic powder
• 1 TSP Sriracha

The Shrimp

• 1.5 TSP Cumin
• 2 TSP Chili Powder
• 1/2 TSP Onion Powder
• 1/2 TSP Garlic Powder
• 1/4 TSP Cayenne Pepper
• 1/2 TSP Coarse (Sea) Salt
• 
  
• Mix dry ingredients onto shrimp in a bowl. Fry with not-too-much oil in a pan. 3-4 minutes per side.

Buttermilk Biscuits

Basically, start off with frying up a 1/2lb of bacon. You will use the grease to coat both top and bottom of each biscuit. I like to use what's left of the grease to make gravy.

Buttermilk Biscuits

• 2 Cups Self-Rising Flour

OR

• 2 Cups Flour
• 2 TSP Baking Powder
• 3/4 TSP Salt

PLUS

• 1/4 TSP Baking Soda
• 1/4 TSP Salt
• 1/4 CUP Shortening
• 1 CUP Buttermilk

You may need a little more buttermik and. little less shortening, depending on climate. Try it and see if they are moist enough. If they are too crumbly, use less shortening.

Cook @ 400 degrees for 15-17 minutes, then 2 minutes on BROIL to brown tops


After two minutes on broil, pull out and do a quick egg wash. Put back in on broil for 1-2 minutes (basically keep an eye on them to brown)

MAKES 9.5 BISCUITS

NOTE if you don't have Buttermilk you can make your own by adding a TBSP of lemon juice to 1 CUP of sweet milk and let that sit for 10 minutes. You may need to add a bit more flour as this faux buttermilk seems to absorb less.

Whipped Cream

• 1 cup (240ml) cold heavy cream or heavy whipping cream
• 2 Tablespoons confectioners’ sugar or granulated sugar
• 1/2 teaspoon pure vanilla extract

Chop Suey

Ingredients

• ¼ cup shortening
• 1 ½ cups diced pork loin
• 1 cup diced onion
• 1 cup diced celery
• 1 cup hot water
• 1/2 teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 (14.5 ounce) can bean sprouts, drained and rinsed
• 1 can Water Chestnuts
• 1 can Baby Corn
• 1 can Bamboo Shoots

• ⅓ cup cold water
• 2 tablespoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon white sugar

Directions

Step 1

Heat shortening in a large, deep skillet. Sear pork until it turns white, then add onion and saute for 5 minutes. Add celery, hot water, salt and pepper. Cover skillet and simmer for 5 minutes. Add sprouts, bamboo shoots and water chestnuts and heat to boiling.

Step 2

In a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

General Tso’s Chicken

Chicken

• 2 lb chicken thighs cut into 1-inch pieces
• 1/2 cup corn starch
• 1/4 cup oil for frying
• 2 tbsp minced ginger
• 1 tsp red chili flakes
• 4 cloves garlic minced
• sesame seeds for garnish

Sauce

• 6 tbsp rice vinegar
• 6 tbsp soy sauce
• 4 tbsp hoisin sauce
• 1/2 cup water
• 6 tbsp sugar
• 2 tbsp cornstarch

Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside. In a separate dish, combine all the ingredients for your sauce together. Stir well as corn starch will clump. Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking. Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds. Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!

Sourdough Bread

Mixture

• 50g Starter
• 350g Water
• 500g Flour Mix. I usually use 50% spelt + 50% King Arthur
• 15g Salt

Schedule

11AM - Feed starter (30g Flour, 30g Water). Cover mason jar with coffee filter and rubber band. Leave on counter.
6PM - Mix 50g Starter, 350g Water and 15g salt in bowl. Kind of swoosh this around with your hand to dissolve/distribute. Mix 500g dry flour in another bowl. Mix flour together (Note I have used up to six different flours at once!). Combine flour and wet stuff. Mix together using rubber spatula and glove. It will be sort of raggedy at this point. Don’t worry. Cover with Shower Cap. Sit on Counter for an hour.
7PM - First Fold. Remove shower cap and fold over a number of times. Around 16 times. Cover with Shower Cap. Sit on Counter.
8PM - Second Fold. Remove shower cap and fold 6 times. Cover with Shower Cap. Sit on Counter for an hour.
9PM - Third Fold. Remove shower cap and fold 6 times. Cover with Shower Cap. Sit on Counter overnight.
NEXT DAY: 9:00AM - Remove shower cap and Transfer to Rice Floured Banneton. Cover with Shower Cap. Move to refrigerator.
7PM - Check dough for “toughness” You want the dough to be tough enough to be able to take a deep cut with the lame. Depending on the flour mixture, humidity, etc. it is usually not tough enough so I Put banneton into the freezer for 45 minutes.
7:45PM - Transfer from banneton to cold cooking vessel. Score an “X” deeply with Lame (like 3/4”) Bake @ 475Degrees, 55 minutes.

If top is not browned, continue cooking uncovered until satisfied.

Wait at least 1 hr before cutting

Posted by WebDood at 8:57 AM,   Saturday, January 23, 2021

Key Lime Pie

• 28oz Sweetened Condensed Milk
• 1/2 CUP Sour Cream
• 3/4 CUP Key Lime Juice
• Zest from 2 Limes
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• 350° F for 10 Minutes
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• Chill for three hours
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• Makes two delicious pies

Grilled Baby Eggplant

• 6 baby eggplant
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced fresh rosemary
• 3 cloves garlic, minced
• Salt and freshly ground black pepper to taste
• 
  
• Cut off the stems from the baby eggplant and slice them in half lengthwise. Make a 1/2-inch-deep crosshatch pattern on the flesh side of each using a knife. Put them in a medium bowl.
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• In a small bowl, mix together the oil, rosemary and garlic. Pour the mixture over the eggplant, tossing to coat completely, and sprinkle generously with salt and pepper. Grill, flipping halfway through, until tender and dark, about 10 minutes.

Glaze

• 1/2 cup olive oil
• 1/3 cup vegetable stock
• 1/4 cup balsamic vinegar
• 1 teaspoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• Salt and freshly ground black pepper to taste
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• Combine ingredients and cook over low heat until the glaze is reduced by half -- about 10 minutes