Who's making what today?

[Gypsy]

Speaking of flank steak, this is a recipe I'll try this weekend. Found in the Chicago Trib food section, typing the ingredients as written. As usual I'll "mess" with it a bit.

1 1/2 lb flank steak
1 tsp ground cumin
1 tsp salt
1/2 tsp paprika
1/4 tsp pepper
2 tblsp chopped cilantro
1 tblsp olive oil
2 poblano chilies, seeded and cut into strips
1 red onion, sliced thin


Combine cumin, salt, paprika, pepper and cilantro and rub over flank steak. Grill until desired doneness and let rest.

Heat olive oil in skillet, add poblano chilies and red onion, stirring over high heat until crisp tender.

Slice flank steak thinly against the grain, plate with poblano chilies, onions and extra cilantro to serve.

[Badger52]

Did some brats with a cool relish on the side. These peaches are an awesome way to serve a simple treat that also gets rid of the feeling that you just had anything 'heavy' preceding it.

We keep our own cinnamon sugar in a shaker and the only other logistics issue was I couldn't find the parchment paper right away, must've mumbled something aloud, which brought HH6 into hover mode.

She concurs with the hat tip to MR2. "We're eatin' these up before the kids come over on Monday."

[Requiem]

Hot from the oven, two loaves of crusty, artisan bread. I made a single loaf the other day and we liked it so well, and inhaled it so fast, that I decided to make a double batch today. Imagine a slice of still-warm bread with butter and homemade highbush cranberry jelly. Mmmmmm!

S.

[Gypsy]

I'm drooling.

Recipe?

[Requiem]

Recipe is simple, but don't be in a hurry. Proofing the dough takes about 12 hours (overnight is great). Just throw in the ingredients, mix, and let it sit on the kitchen counter over night. Next day pop it in the oven. No kneading, no second rises, etc.

Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.

Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.

Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

Recipe & photos here.

That's it. After making it several times, I've decided to let the dough rest on parchment paper, rather than a floured surface. Handling the dough after it has rested releases some of those wonderful bubbles and yields a less-airy loaf. Just pop the whole thing - dough and parchment - into the pot.

Someone on the website mentioned adding 1 Tbsp of sugar to the dough for a higher rise. Makes sense as it gives the yeast something to work with. I'm going to try it next time.

Variations are endless! Roasted garlic and parm, orange-cranberry, rosemary, cheddar-jalapeno...

Enjoy!

[Gypsy]

That is one easy recipe, thank you!

[Requiem]

Originally Posted by Gypsy

That is one easy recipe, thank you!

You're welcome.

I made the bread again and experimented with a few alterations. I would not add the sugar again, as I didn't see any difference. Using parchment paper made handling the very sticky dough easier, but again, I'm not sure it really made a difference in the size of the loaf or the airiness of it.

S.

[cbtengr]

loin3.jpg

loin4.jpg
Cherry smoked.

[tonyz]

Originally Posted by cbtengr

Attachment 23276

Attachment 23277
Cherry smoked.

Damn, that looks delicious ! Nice job !!

[cbtengr]

Apple brined and smoked 12 # turkey, first effort practicing for the big day which will be here soon.
DSCN1648.jpg

[echoes]

Originally Posted by cbtengr

Apple brined and smoked 12 # turkey, first effort practicing for the big day which will be here soon.
Attachment 23401

Looks Good, just make sur you turn down the heat and baste with butter periodically.

Low and slow....(as the Chef mod Penn would say).

Good luck! And happy cooking!

Holly

[Penn]

That bread is awesome, fresh or dry yeast?
And the turkey is off the charts!
I want that bread with EVO, some truffle butter, and the turkey thigh sliced with some chives on it; do you deliver?

[Badger52]

The little ones like it, in the spirit of stuffed Spanish olives as eyeballs if you're blindfolded. (and it's like the easy button)

3 regular boxes Watermelon Jell-O
1 12oz can condensed milk

- Whip the above all into a nice mushed mess.
No current cabinet members or agency-heads stopped through town, so had to use a store-bought mold. Drat!

- Pour into the mold (which is, of course, upside down from how you see it presented here).

Chill well, just like any other gelled brain-like substance you'd make.
The condensed milk will still tend to settle resulting in the 2-tone effect.

[Dusty]

Since black powder seasons over, I've got time to cook:

Wash and rinse a mess of collards 7 times, bring to a boil, and simmer with a hock.

Wash a big baker, punch 7 forkholes in the skin, spray olive oil on it and salt it. Bake on 350 for 1 1/2 hours (or 'til the skin's crunchy).

Backstrap. Spray with olive oil, shake on a coat of steak seasoning, rub it in and roast on 350 for an hour or so.

Biscuits, real butter and apple butter for dessert.

[cbtengr]

Originally Posted by Penn

That bread is awesome, fresh or dry yeast?
And the turkey is off the charts!
I want that bread with EVO, some truffle butter, and the turkey thigh sliced with some chives on it; do you deliver?

I can see that I am going to have to cook a bigger bird the next time due to all the requests. Tell you what if you make the effort to look me up here in the heartland I'll cook one up special for you.