RecipesSubmitted by Brent Seehafer on Fri, 2015-03-06 12:25
Milt's BBQ for the Perplexed
5 Loaves Eatery
Salsa Molcajete from Birrieria Zaragoza
- 4 Roma tomatoes
- 2 garlic cloves
- 2 arbol chiles
- 1 tsp. kosher salt
- Wrap Roma tomatoes and garlic cloves in aluminum foil (double wrapped) and place directly on stove burner at medium heat for 7 minutes on each side.
- Roast Arbol chiles directly over the open flame until fully roasted (use steel tongs to hold).
- Add salt to Arbol chiles and mash using a molcajete and pestel, if you have one. Otherwise, simply place all ingredients in a food processor and chop for about 5 seconds, or until you see the consistency desired.
- Place your salsa in a bowl and it is ready to eat with your favorite chips.
Bulkogi from bopNgrill
- 5 Tbsp soy sauce
- 4 Tbsp sugar
- 2 Tbsp honey
- 2 tsp Korean toasted sesame oil
- 2 stalks green onion, minced
- 6 tsp chopped garlic
- 2 Tbsp roasted sesame seeds
- 2 Tbsp water
- 1 tsp ginger root, grated (optional) some people do not like the ginger taste to it
- 1/4 tsp dried red pepper flakes salt & pepper to taste
- Mix all the ingredients together in a bowl, then pour over beef and incorporate. Marinate overnight.
- Cook marinated beef on saute pan on high heat. Cook beef to spcifed internal temp.
Dairy-free Cornbread from Milt’s BBQ for the Perplexed
- 3 C cornmeal
- 5 C minus 2 T soy milk
- 2 T lemon juice
- 4 C all-purpose flour
- 2 T baking powder
- 2 t kosher salt
- 1 1/3 C white sugar
- 4 largeeggs
- 1 cup neutral-flavored oil, such as canola
- Raw sugar for top
- Preheat oven to 350 degrees F. Combine cornmeal, soy milk, and lemon juice in a small bowl. Line a 9x13 inch baking pan with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt and sugar. Fold in the wet mixture, eggs and oil until smooth. Pour batter into prepared pan.
- Liberally sprinkle top with raw sugar.
- Bake in preheated oven for 15 minutes, rotate 180 degrees, and bake for another 5-10 minutes (until a knife inserted into the center of the cornbread comes out clean.)
Bob Chinn’s Shrimp Scampi
- 1/2 cup plus 2 tablespoons garlic butter or garlic oil
- Salt and pepper to taste
- 2 1/2 tablespoons minced fresh garlic
- 12 peppercorns
- 24 jumbo shrimp, unpeeled
- Finely minced fresh parsley, for garnish
- Lemon wedges, for garnish
In a bowl, combine the garlic butter, salt, pepper, minced garlic, and peppercorns. Toss the shrimp in this mixture, making sure that they are well-coated. Arrange the shrimp in a single layer in a shallow broiling pan and broil for 2 to 3 minutes on each side, or until the shells are a bright red and the flesh is almost opaque. Do not overcook. Sprinkle the parsley on for garnish. Serve immediately with lemon wedges.
Serves 4 as a main course or 8 as an appetizer.
Fried Woodland Mushroom from Elizabeth
- 8 oz. Hen of the woods mushrooms
- 1 C All-purpose flour
- 1/2 C Acorn flour
- 1/2 C Rye flour
- 1 C Panko
- 1 1/2 TBS Kosher salt
- Freshly cracked black pepper as needed
- Cornstarch as needed
- 3 Egg yolks, beaten
- 1 C Cream
- 3 TBS Butter plus as needed
- Seasonal berries as needed
- Sorrel, purslane or chickweed greens as needed
- 1 tbsp for plate Garlic aïoli
- Portion mushroom into 3 or 4 oz portions
- Combine mushroom with flour, acorn flour, rye flour, panko, salt, 20 cracks of peppermill in a bowl and set aside.
- Dip mushroom in cornstarch then tap off excess starch. Combine egg yolks with cream and then dip mushroom into mixture. Finally, toss mushrooms in flour mixture, ensuring they are well coated.
- Heat a cast iron skillet and then add 3 tablespoons butter and cook until it foams. Add mushrooms and while they turn golden brown on bottom, baste top with excess butter in pan. Flip mushrooms, add a touch more butter, and repeat with other side.
- Drain mushrooms on paper towel and then serve with berries, greens and garlic aïoli.
Note: This is part of a tasting menu.
Yield: 1 pint
- 1 Garlic head
- 1 TBS Lemon juice
- 1 tsp Water
- 2 Egg yolks
- 1 1/2 tsp Salt
- Canola oil as needed
Roast garlic in foil for 1 hour in a preheated 350-degree F oven and then peel out cloves. Add garlic to a food processor with lemon juice, water, egg yolks and salt. Turn on food processor and then slowly drip in canola oil with a squeeze bottle until it is consistency of mayonnaise. Adjust seasoning if necessary and reserve refrigerated until needed, up to 5 days.
Sorullos from Maracas
- 2 cups of water
- 1 tablespoon of salt
- 2 cups of cornmeal or as needed
- 1 tablespoon of butter
- 3 cups of corn oil for frying
- Dipping Sauce Ingredients
- 1 cup of mayo
- 1/2 cup of ketchup
- pinch of garlic salt
- Bring water to a boil and add salt, butter and stir in the sugar. Lower the heat and add in the cornmeal and stir slowly until you see a smooth texture and dough. Stir constantly for 3 -5 minutes. Let the mixture cool.
- Shape 2 tablespoons of dough into a stick about 3 inches long. Repeat the same process with the remaining dough.
- Heat the 3 cups of oil in a large pan at 350 degrees. When it becomes hot fry the dough until golden brown on all sides.
Dipping Sauce Recipe
Mix mayonnaise, ketchup, and garlic salt together in a bowl until well combined; serve with cornmeal sticks.
- Prep: 30 minutes
- Cook: 25 minutes
- Total time: 55 minutes
Anupy Singla's Dal Makhani Buttered Black Lentils
Yield: 8 cups / 1.9 L
Tools: You’ll need a large, deep mixing bowl; a deep, heavy-bottomed, 6-quart / 6-L stockpot or Dutch oven; a food processor; and an 8-inch / 20-cm sauté pan with a lid.
Veganize It! Substitute vegan margarine for the ghee and Cashew Cream or coconut or soy creamer for the dairy cream.
- 1¾ cups / 360 g sabut urad (whole, dried black dal with skin), picked over and washed
- ½ cup / 90 g rajmah (dried red kidney beans), picked over and washed
- 1 teaspoon turmeric powder
- 2 cassia or bay leaves
- 1 (3-inch / 8-cm) stick cinnamon
- 3 whole cloves
- 12 cups / 2.8 L water, plus more if needed
- 1 medium yellow or red onion, coarsely chopped
- 1 (1-inch / 3-cm) piece ginger, peeled and coarsely chopped
- 4 cloves garlic, peeled
- 4 tablespoons / 60 mL ghee or vegetable oil
- 1 teaspoon cumin seeds
- 1 teaspoon cumin powder
- 1 teaspoon ground coriander
- 1 teaspoon red chile powder or cayenne pepper
- 1–3 fresh Thai, serrano, or cayenne chiles, stems removed and chopped
- 1 (6-ounce / 170-g) can tomato paste, unsalted
- ¼ cup / 60 mL water, plus more if needed
- 1 tablespoon plus 1 teaspoon salt
- ¼ teaspoon cardamom seeds, ground
- 1 teaspoon kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
- 1/4 cup / 60 mL half & half or heavy cream
- 2 heaping tablespoons minced fresh cilantro, for garnish
- Brown or white basmati rice, Roti, or Naan, for serving
- In a large, deep mixing bowl, soak the sabut urad and rajmah in at least 8 cups / 1.9 L of water overnight. If you’re pressed for time, place them in boiling water and allow them to soak them for at least 4 hours. If you do, you should increase the cooking time by 30 to 45 minutes. Drain and discard the water when finished soaking. This will seem like a lot of water, but the beans absorb a lot.
- Combine the 2 beans, the turmeric, the cassia leaves, the cinnamon, the cloves, and the 12 cups / 2.8 L water in a deep, heavy-bottomed, 6-quart / 6-L stockpot or Dutch oven over medium–high heat and bring to a boil.
- Reduce the heat to medium–low and simmer, partially covered, for 11/2 hours. Remove from the heat, cover, and set aside to cool slightly while you prep the remaining ingredients. If a light film forms at the start of cooking, simply skim it off, discard, and continue to cook.
- In the bowl of a food processor, grind together the onion, ginger, and garlic into a watery paste. Set aside.
- In a separate 8-inch / 20-cm sauté pan over medium–high heat, warm the ghee. Add the cumin seeds and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown.
- Carefully add the paste from Step 4 to the sauté pan. It will splatter as the moisture from the onion hits the hot oil, so keep a lid handy. Stir well and cook for 4 minutes, until the mixture is slightly browned. Add the cumin powder, coriander, red chile powder, and fresh chiles, stir well, and cook for 40 seconds.
- Carefully add the tomato paste, the 1/4 cup / 60 mL water, and the salt to the sauté pan. This mixture can also splatter, so keep the lid handy. Cook, stirring occasionally, for 2 minutes. Use a little more water if needed to make sure the mixture doesn’t dry out. Remove from the heat.
- Transfer the contents of the sauté pan to the stockpot containing the cooked beans and stir well until combined. Add the cardamom and kasoori methi, stir, and return the stockpot to medium heat. Allow the mixture to reach a simmer and simmer for 15 minutes.
- Add the cream to the stockpot and cook for 1 to 2 minutes. Remove from the heat and remove and discard the whole spices.
- Transfer to a serving bowl. Garnish with the cilantro and serve with the brown or white basmati rice, Roti, or Naan.
Ti Bon Ange (Swizzle #10) by Meghan Konecny from Scofflaw
- 2oz Barbancourt Haitian Rhum
- 0.25oz Branca Menta
- 0.25oz Brovo Chocolate Liqueur
- 0.75oz coconut puree
- 0.75oz lime juice
- Built in a collins glass with crushed ice, garnished with a mint sprig
Biscuit recipe from 5 Loaves Eatery
- 2 cups of flour
- 2 tablespoons of butter
- 2 tablespoons of shortening
- 3/4 teaspoon salt
- 4 teaspoons baking powder
- 1/4 teaspoons baking soda
- 1 teaspoon of vanilla
- 1 cup of buttermilk
- In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. Make a well in the center and pour in the chilled buttermilk and vanilla. Stir just until the dough comes together.
- Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter. Place biscuits on baking sheet so that they just touch. Reform scrap dough but do not over work the dough.
- Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Spicy Beef Salad from Arun's
- 4 ounces Strip steak, medium-rare grilled
- 1 Tbs. Corn oil (or olive oil)
- ¼ tsp. Salt & pepper (if preferred)
- ½ cup Lemon grass, thinly sliced
- 1 tsp. Ground red chilies (or to taste)
- 2 tsp. Roasted rice powder
- 1 ½ Tbs. Shallots, thinly sliced
- 1 ½ Tbs. Scallion, cut into 1-inch lengthwise
- 1 ½ Tbs. Cilantro leaves
- 1 ½ Tbs. Mint leaves
- 1 Tbs. Red bell or finger hot chilies, julienned
- 1 Tbs. Saw leaf herb, chopped
- 2 ½ Tbs. Tamarind juice
- 1 Tbs. Fish sauce
- ½ Tbs. Lime juice
- ¼ tsp. Granulate sugar
- Rub beef steak with oil, salt and pepper.
- Grill over medium heat in a hot pan or on a grill.
- Slice beef into thin piece. Set aside.
- Toast raw rice in a pan over low heat. Ground into powder. Set aside.
- Add thin sliced grilled beef and all fresh herbs- lemon grass, ground red chilies, roasted rice powder, shallots, saw-leaf herbs, scallion, mint leaves, julienned red chilies and cilantro in a large salad bowl. Gently toss until well mixed.
- Add tamarind juice, fish sauce, lime juice and granulate sugar.
- Taste and serve.
Guacamole from Tamale Spaceship
Serving 6-8 people
- 3 Large ripe avocados peeled and pitted
- 2 Jalapeño chiles minced
- 1 large lime juiced
- 1 cup diced onion
- 1 cup Roma plump tomato diced
- 1/2 cup Cilantro chopped
- 2 Radishes cut into thin sticks (for decoration)
In a medium bowl mash the avocados, add and mix tomato, onion, jalapeños and cilantro ones all is well mixed add the lime juice and salt to taste and mix ones again cover well with plastic film (The plastic should be right against the guacamole not letting air between them). refrigerate for 1 hour for best flavor results