Kirk's Recipies
General
Sauces
Eggs
Apps
Soup
Entrees
Sides
Salads
Seasoning Blends
Dessert
Yeast Breads
Quick Breads
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Bleu:up to 113° (beef).
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Rare: 113°-122° (beef, game).
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Medium-rare: 122°-129° (beef, game, veal, lamb).
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Medium: 129°-136° (beef, game, veal, lamb)
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Medium-well: 136°-149° (beef, game,veal, lamb)
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Well done: 149°-162° (beef, game, veal, lamb, pork, poultry)
Sea Water = 35g salt to 1,000ml (grams) water (Ratio=1 to .035)
1 cup Bread Flour = 120 grams
1 cup AP Flour = 120 grams
1 cup Whole Wheat = 113 grams
1 cup Spelt = 99 grams
1 cup Sour cream = 230 grams
1 cup Semolina = 167 grams
SOFT BOILED EGGS
Duck eggs 4:45
Chicken Eggs 4:15
PASTA
1 egg per person
3:2 flour to egg ratio by weight
Flour mix: 60% Semolina, 40% AP (3:2)
(Sicilian Pasta Recipe)
3 C. Semolina
3 eggs
1 yolk
1 tsp. Salt
1 TBSP. Olive Oil
BUTTER WEIGHTS
1 stick - 113g
1 TBSP. - 14g
CREAM FRAICHE
1 cup heavy cream
3 TBSP Buttermilk
Cover with a breathable cover and let sit at room temperature for 24 hours. Refrigerate an additional 24 hours.
AMATRICIANA
Olive oil
guanciale or pancetta
(Onion)
White wine
Crushed tomatoes
Romano
Rigatoni
CACIO E PEPE
Pasta water
Butter
Black pepper
Olive oil
Romano/parmesan
Spaghetti
PASTA ALLA GRECIA
guanciale or pancetta
Olive oil
Pasta water
Romano
Black pepper
CARBONARA
guanciale or pancetta
Olive oil
Pasta water
Romano
egg
Black pepper
(Onion)
RAGU ALLA BOLOGNESE
Veal, beef or lamb
Guanciale or Pancetta
Onion
Carrot
Celery
Olive oil
Beef broth
Tomato paste
White Wine
Salt/pepper
Cream
Garlic
Parsley
Parmesan
Fettuccine
ALFREDO
1 lb fettuccine noodles dry
1 stick unsalted butter
4 oz Parmigiano-Reggiano cheese, freshly grated *
¾ - 1 tsp salt (to taste)
Instructions Fill a large pot with water and heat it over high heat until boiling. Once the water boils, add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes. While the pasta heats, gently melt the butter in a large skillet with high sides. Drain the pasta (reserving the water) and transfer it to the skillet with the melted butter. Add a ¼ tsp salt and mix with a fork or tongs. Add a handful of grated cheese and a ladle of pasta water, mixing continuously. Add more cheese, a little at a time, mixing between each addition, until all the cheese has been used. Add more pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.) Taste and adjust the salt as necessary. Serve immediately.
NEOPOLITAN RAGU
Whole beef flank/pork
Onion
Carrot
Celery
Butter
Tomato sauce
Diced tomatoes
Red Wine
Salt/pepper
Olive oil
Garlic
Parsley
Basil
Penne
MEAT MARINADE
soy sauce
Worcestershire sauce
adobo sauce
rice wine vinegar
canned chipotle
dried chipotle
fresh bay leaf
fresh leek
dried onion
dried garlic
dried rosemary
dried tarragon
white wine
sesame oil
salt
QUICHE CUSTARD (10 inch)
with pastry on top only, not underneath
One pie pastry or puff pastry (to use on top instead of underneath)
9 Eggs (6 + 3 yolks)
1.5 c heavy cream or crèame fraîche (or 3/4 c cream + 3/4 c sour cream (173 g))
3/4 c whole milk
8 oz shredded cheeses
Onion powder, garlic powder, fresh parsley
1/4 tsp fresh nutmeg
Pinch of cayenne, salt and pepper
Shred into small bits any meats or veggies!
Mix eggs, cream, sour cream, milk, spices in a large bowl.
Put shredded cheese, meats, & veggies in 10-in well-buttered pie dish (remember, do not use pastry underneath).
Pour liquid egg mixture gently on top of goodies.
Unroll and carefully place the puff pastry (or pastry) on top of the quiche mixture.
Softly spread room temperature butter over pastry top.
Cut tin foil circle and place on top, then place pie ring over to hold.
**Don’t forget pie ring**
Bake 35 minutes at 425°. Check and continue cooking until it’s firm in middle and it passes the clean toothpick test.
PIE CRUST
250 g sifted pastry flour
125 g butter
1 egg yolk
50 g cold water
Pinch of salt
Pinch of sugar
SALSA (Medium)
2 Large Field Tomatoes
1 Medium Onion
1/2 Bunch fresh cilantro
1 jalapeño (1/2 de-ribbed
1/2 cob of fresh uncooked corn
Juice of 2 limes
Salt to taste
POTATO LEEK SOUP
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3 tablespoons butter
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3 large leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 4 1/2 cups)
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2 large russet potatoes (about 18 ounces total), peeled, diced
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4 1/2 cups (or more) chicken stock or canned low-salt broth
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2 tablespoons chopped fresh chives
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Melt butter in heavy large saucepan over medium heat. Add leeks; stir to coat with butter. Cover saucepan; cook until leeks are tender, stirring often, about 10 minutes. Add potatoes. Cover and cook until potatoes begin to soften but do not brown, stirring often, about 10 minutes. Add 4 1/2 cups stock. Bring to boil. Reduce heat, cover and simmer until vegetables are very tender, about 30 minutes.
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Puree soup in batches in processor until smooth. Return to saucepan. Thin with additional stock if soup is too thick. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Bring soup to simmer. Ladle into bowls. Garnish with chives and serve.
VANILLA ICE CREAM
Ice Cream (Custard) Base:
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract
1 vanilla bean (Vanilla Ice Cream)
1 Qt. Frozen Strawberries (Strawberry Ice Cream)
Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid. Add extras (strawberries), cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.
Pour into an ice cream maker and process according to the manufacturer's directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.
TABOULI
Parsley
Celery
Tomato
Bulgar wheat
Sprouted quinoa
Salt
Lemon juice
Red onion
Cucumber
CRAB CAKES
8 oz. Crab Meat
1 Egg
1 tsp. Worcestershire
1/8 tsp. Dry Mustard
1 TBSP. Mayonaise
1/2 tsp. Lemon Juice
1 1/2 tsp. Mustard
1 1/2 tsp. Melted Butter
1/2 tsp. Parsley Flakes
1/2 tsp. Chesapeake Seasoning
1/4 cup Bread Crumbs
NEW ENGLAND CLAM CHOWDER
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3 8-ounce bottles clam juice
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1 pound russet potatoes, peeled, cut into 1/2-inch pieces
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2 tablespoons (1/4 stick) butter
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3 slices bacon, finely chopped
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2 cups chopped onions
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1 1/4 cups chopped celery with leaves (about 2 large stalks)
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2 garlic cloves, chopped
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1 bay leaf
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1/4 cup all purpose flour
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6 6 1/2-ounce cans chopped clams, drained, juices reserved
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1 1/4 cups half and half
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Cream Sherry
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CHICKEN SALAD
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Rotisserie Chicken
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Mayonaise
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Dijion Mustard
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Green Onion
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Celery
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Fresh Parsley
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Dried Tarragon
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Black Pepper
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Garlic Powder
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Onion Powder
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Mrs. Dash Table
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Smoked Paprika
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Lemon Juice
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Salt
POTATOES AU GRATIN
Enough sliced potatoes for a small square baking dish
Sauce Infusion:
1 Pint of heavy cream
1 TBSP fresh minced garlic
1 heaping tsp herb de Provence
1 bay leaf
1/2 tsp fresh ground nutmeg
Dash of cayenne pepper
Salt and pepper to taste
Freshly grated parmesan cheese to taste
Finish with 1 TBSP butter
Finish:
After sauce is finished, remove bay leaf, add potatoes to sauce and stir gently to combine. Pour in to the small baking dish and bake covered at 350º for 1 hour. Top with breadcrumbs, cold butter pats, and gruyere and or cheddar cheese, then broil until top begins to brown. Let rest for 15 minutes before serving.
KIRK’S MAC ’N’ CHEESE
1 pound pasta
1 pound sharp cheddar
1 cup velveeta
1 cup Parmesan
1/2 cup sour cream
1/2 cup cream
6 eggs
Milk
Pinch Cayenne
Smoked Paprika
Dash dry mustard
Dash fresh nutmeg
Pinch of garlic
Salt and pepper
Dash of Worcestershire
One onion
4 strips of bacon diced
Butter
Salt water and cook and drain pasta. Shred all the cheeses and mix together in a large bowl. Sauté onions and bacon. Mix pasta, onions and bacon together with the cheese mixture. Blend the rest of the ingredients together in a blender. Place the pasta / cheese mixture in a deep baking dish. Pour the liquid over the pasta filling to the top. Give a quick stir and bake covered or 45min at 350°. Take off lid and bake another 30min.
KAROLYN’S APPLE PIE
• 8-9 large apples of varying flavors and crispness, thinly sliced
• 2 tbsp. fresh lemon juice
• 3⁄4 cup granulated sugar
• 1 tsp. granulated sugar (to sprinkle on top before baking)
• Pinch of slat
• 3 tbsp. all-purpose flour
• 1⁄2 tsp. ground cinnamon
• 1/8 tsp. ground nutmeg
• 1 tbsp. cold unsalted butter cut into small (1/4-inch) cubes
• 1 egg white, beaten
Directions:
1. Mix in small bowl the sugar, nutmeg, cinnamon and pinch of salt.
2. Peel, core, and cut apples into thin slices and toss with lemon juice.
3. Toss together apples with the bowl of dry mixture until evenly coated. Transfer apples to a colander or strainer,
over a large bowl and allow the apple liquid to drain for at least 30 minutes. You will be left with about 1 cup of juice. Pour the leftover apple liquid into a glass microwave-safe measuring cup and microwave on High until the liquid has reduced by about half. You should have about 1⁄3 cup of reduced apple liquid. Set aside while you prepare the rest of the pie.
4. Press bottom layer of pie dough ease dough into pie plate. Leave dough that overhangs pie plate in place; refrigerate until dough is firm, about 15 minutes.
5. Meanwhile, roll second disk of dough between 2 large sheets of parchment paper. Refrigerate, leaving dough between parchment sheets, until firm, about 15 minutes.
6. Toss the apples evenly with 3 tablespoons of all-purpose flour. Fill the bottom portion of the pie with the apple mixture, and drizzle the reduced apple liquid all over the filling; it will almost immediately harden, but will melt again once it's baked.
7. Dot the apples with the 1 Tbs. cold butter cubes.
8. Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of
parchment. Pinch edges of top and bottom dough rounds firmly together. Trim excess dough with kitchen shears, leaving 3⁄4-inch overhang. Fold dough under itself so that edge of fold is flush with outer rim of pie plate. To seal pie, flute edges using thumb and forefinger or press with fork.
9. Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar.
10. PUT PIE CRUST RING ON SO IT WON’T BURN PASTRY EDGES!!
11. Set pie on preheated baking sheet and bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to
350°F (180°C); bake for 40 minutes or until golden, filling is bubbly and apples are soft when pierced with knife through vent. Transfer pie to wire rack and cool at least 2 to 3 hours before cutting into it.
BACON, BRUSSLES SPROUTS, BREEN BEAN CASSEROLE
6 bacon slices
1 pound trimmed and quartered fresh Brussels sprouts
2 pounds fresh green beans
1/2 cup salted butter, divided
8-oz.) pkg. sliced fresh cremini mushrooms roughly chopped
1/4 cup chopped fresh shallot (from 1 large shallot)
6 tablespoons all-purpose flour
4 cups whole milk
4 ounces Parmesan cheese, shredded (about 1 1/2 cups)
2 teaspoons kosher salt
1/2 teaspoon black pepper
1 (8-oz.) can diced water chestnuts, drained
1 cup crispy fried onions or shallots (about 2 oz.)
Step 1
Preheat oven to 350°F. Squeeze green beans lightly in hands to remove excess water.
Step 2
Cook bacon slices in Dutch oven over medium until crisp, about 6 to 8 minutes. Drain bacon on paper towels, reserving drippings in Dutch oven. Crumble bacon and set aside.
Step 3
Cook Brussels sprouts and green beans in reserved drippings in Dutch oven just until tender and lightly browned, about 8 to 10 minutes. Remove vegetables from Dutch oven.
Step 4
Add 2 tablespoons of the butter to the drippings in the Dutch oven over medium-high. Add mushrooms and chopped fresh shallot, and cook, stirring often, until mushrooms are deeply browned and shallots are caramelized but not burned, 8 to 10 minutes. Transfer mushroom mixture to a plate, and without wiping out Dutch oven, add remaining 6 tablespoons butter to Dutch oven. Melt butter over medium-high; whisk in flour, and cook, whisking constantly, 1 minute. Gradually add milk, whisking constantly until smooth. Cook, whisking constantly, until thickened and bubbly, about 4 minutes. Remove from heat, and whisk in Parmesan cheese, salt, and pepper until melted and smooth. Stir in reserved Brussels sprouts and green beans, mushroom mixture, and water chestnuts; spoon into a lightly greased 13- x 9-inch (3-quart) baking dish.
Step 5
Bake in preheated oven until bubbly around edges, about 15 minutes. Remove from oven, and sprinkle crumbled bacon with fried onions or shallots over casserole. Return to oven, and bake until bubbly and topping is golden brown and crisp, about
BLENDER HOLLANDAISE SAUCE
• 3 large egg yolks
• 0.25 tsp salt
• Pinch pepper and pinch of cayenne.
• 1.5 tbsp fresh lemon juice
• 113.5 g unsalted butter (1 Stick melted)
BLENDER BEARNAISE
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1/4 cup white wine vinegar
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1/4 cup white wine
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2 tablespoons shallots (minced)
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3 tablespoons tarragon
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salt to taste (kosher)
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black pepper to taste
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3 extra large egg yolks
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2 sticks unsalted butter (melted)
CALVIN'S BBQ SAUCE
1/2 vinegar and 1/2 water
touch of chili sauce
red pepper flakes
2 tbsp sugar
salt & pepper
garlic
JOANNE'S JALAPENO CORNBREAD
1 package Jiffy mix
substitute 3/4 cup sour cream for milk
2 eggs
1/4 cup chopped jalapeños w/o juice
Directions:
Mix eggs & sour cream really well, then mix in jalapeños.
Then mix in the Jiffy but ONLY JUST until the dry ingredients are incorporated (do not overmix.)
Bake in loaf pan. When it starts to brown, prick w/toothpick to test doneness.
JOANNE'S SEAFOOD SALAD
1 lb sea legs
Green onions
Green pepper
Dukes mayo
Pasta
1tbsp Old Bay
Parsley
Lemon juice 1 lemon
Directions: Mix all SPICES with mayo FIRST then add remaining ingredients. If too tart, sprinkle w/sugar OR pickle juice
BEEF STAOGANOF
2 lbs top round steak cut into strips (or beef stew meat)
1 large onion, chopped (1 cup)
1 can cream of mushroom soup (or onion)
1/4 tsp pepper & salt, to taste
1/4 cup water
1 TBsp dried chives
1 clove garlic
1 tsp Worchestershire
1 cube beef boullion (or 1 tsp better than boullion)
1/4 cup dry white wine
1 tbsp AP flour
(1) 16 oz container sour cream
1/2 cup chopped fresh parsley
6 cups hot cooked noodles (or cooked rice)
Directions:
Place the beef in the bottom of a slow cooker, and season with salt and pepper to taste. Place onion on top of beef, and then add can of soup, and water. Season with chives, garlic, Worcestershire, and bouillon.
In a small bowl, mix together the wine with the flour. Pour over the beef.
Cover, and cook on Low for 6 to 7 hours. Stir in the sour cream and parsley, and continue cooking for 1 hour.
Serve over noodles (or rice)
JAMBALAYA
Cooked In a Dutch Oven
.5 lb. Kielbasa Sausage
.5 lb. Ground Pork Sausage
1 lb. Large Shrimp
1 Large Onion
Stalks of Celery
1 Large Red Bell Pepper
1 Jalapeno Pepper
3 Cloves Garlic
2 Fresh Bay Leaves
.5 cup Chopped Parsley
1 cup Rice
Adobo Seasoning
Smoked Paprika
Mrs. Dash Table Blend
Better than Bullion Lobster
Better than Bullion Chicken
1 can Diced Tomatoes
Olive Oil
Brown Kielbasa. Drain pan.
Brown Pork Sausage. Drain pan
Softito:
Heat 1 TBSP Olive Oil in Pan
1 Minced Onion
Equal parts to onion: Celery, Bell Pepper
1 Ribbed and Seeded Jalapeno
Adobo Seasoning
Smoked Paprica
Mrs. Dash Table
Empty Pan
Cook Rice dry in a small amount of Olive Oil until slightly white.
Add cooked meat and sofrito.
1 can Diced Tomatoes w/ Juice
Add water to just above the other ingredients.
1 large TBSP Lobster Stock Paste
.5 TBSP Chicken Stock Paste
3 Cloves Garlic
2 Fresh Bay Leaves
Bring to boil then simmer for 30 minutes. Remove from heat and add 1 lb. large shrimp and .5 cups fresh chopped Parsley. Let rest for 15 minutes.
GRITS
75g (1/2 Cup) Polenta or Course Corn Meal
2 cups (470g) Water
.5 tsp Salt
1 TBSP Butter
JAMAICAN JERK SEASONING
1 tablespoon garlic powder
2 to 3 teaspoons cayenne pepper
2 teaspoons onion powder
2 teaspoons dried thyme
2 teaspoons dried parsley
2 teaspoons sugar
2 teaspoons salt
1 teaspoon paprika
1 teaspoon ground allspice
1/2 teaspoon black pepper
1/2 teaspoon dried crushed red pepper
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
BLACKENING SEASONING
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. black pepper
1 tsp. thyme dried
1 tsp. cayenne pepper
1 tsp. basil dried
1 tsp. oregano dried
1 tsp. salt
BLENDER HUMMUS
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1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
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1/4 cup (60 ml) fresh lemon juice (1 large lemon)
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1/4 cup (60 ml) well-stirred tahini
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3 garlic clove, minced
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2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
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1/2 teaspoon ground cumin
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Salt to taste
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2 to 3 tablespoons (30 to 45 ml) water
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Dash ground paprika or sumac, for serving
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SOUTHERN FRIED CHICKEN
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2 cups all-purpose flour
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2 tsp. salt
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1.5 tsp. dried thyme leaves
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1.5 tsp. dried basil leaves
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1 tsp. dried oregano leaves
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1 tablespoon celery salt
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1 tablespoon ground black pepper
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1 tablespoon dried mustard
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4 tablespoons paprika
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2 tablespoons garlic granuals
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1 tablespoon ground ginger
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2 tablespoons ground white pepper
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1 tsp. Accent Seasoning
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Buttermilk
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2 large eggs
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1 chicken , cut into 10 pieces (2 wings, 2 legs, 2 thighs and 2 breasts each cut in half to make 4 breast pieces)
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vegetable oil for frying
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Soak chicken pieces in buttermilk for at least 2 hours. Over night would be better.
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Drain chicken from buttermilk and set aside in colander for 10 minutes.
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Dip chicken in egg wash then in breader. Let sit on a wire rack for 20 minutes.
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Fry at 300º for 20-25 minutes. Or, Fry at 350º for 5 minutes then finish in a 325º oven.
JALAPENO POPPER DIP
DIP
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12-14 strips of bacon, cooked and crumbled, divided (a little more than 1 cup total)
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2 (8 ounce) pkgs. cream cheese, softened
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1/2 cup sour cream
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1/2 cup mayonnaise
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4-6 large jalapenos, cut, with seeds and stems removed, and finely chopped (about 1 cup)
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1 teaspoon garlic powder
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1/4 teaspoon smoked paprika
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1/4 teaspoon pepper
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1/4 teaspoon salt
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1 1/2 cups mozzarella cheese, shredded
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3/4 cup sharp cheddar cheese, shredded
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3/4 cup monterey jack cheese, shredded
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1/4 cup grated parmesan cheese
TOPPING
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3/4 cup plain panko breadcrumbs
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3 tablespoons salted butter, melted
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1/4 cup grated Parmesan cheese
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Chopped fresh parsley, for garnish
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Cook the bacon, then chop or crumble. Set aside 2-3 tablespoons for topping. Preheat oven to 350 degrees F.
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In a large bowl, blend the cream cheese with the sour cream and mayonnaise until smooth using a hand mixer. Stir in the chopped jalapeno, crumbled bacon, garlic powder, smoked paprika, pepper, and salt. Add the cheese and stir to combine, then pour into a 10-inch skillet or square baking dish, spreading into an even layer.
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In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan cheese, tossing with a fork to coat the breadcrumbs. Sprinkle over the top of the dip.
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Bake for 20 to 25 minutes until the breadcrumbs are lightly browned and the dip is hot all the way through. Remove from the oven and sprinkle with the reserved bacon and chopped fresh parsley, topping with additional fresh sliced jalapenos, if desired. Serve hot with crackers, chips, or veggies for dipping.
PANCETTA
Ratios and multipliers of spices to weight of Pork Belly are as follows:
Salt 3% (.03)
Black Pepper 2% (.02)
Red Pepper .5% (.005)
Garlic .25% (.0025)
Italian Seasoning .5% (.005)
Optional:
Brown Sugar 1.75% (.0175)
Juniper Berry .5% (.005)
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Cover in rub, vacuum seal, let rest in refrigerator for 2 weeks. Flip every other day or so.
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Rinse and dry
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Truss with butchers twine, weigh, and hang in refrigerator for 3 to 4 weeks.
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For Panchetta that doesn’t need to be cooked (Fully Cured), hang until the weight has decreased by 20% - 25%.
BACON
Ratios and multipliers of spices to weight of Pork Belly are as follows:
Salt 3% (.03)
Brown Sugar 3% (.03)
Black Pepper 1% (.02)
Paprika .5% (.005)
Onion .5% (.005)
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Cover in rub, vacuum seal, let rest in refrigerator for 10 days. Flip every day.
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Rinse and dry for 2 hour in fridge.
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Smoke at 170° - 200° for 3-4 hours for internal temperature of 150°
CRANBERRY SAUCE
12oz Fresh Cranberries
1 C sugar
1 C Orange Juice
Cook on medium heat for 15 minutes. Let cool.
BREAKFAST SAUSAGE
1 lb. ground Pork (70/30)
1 tsp. Salt
1 tsp. Sage
.5 tsp. Brown sugar
.5 tsp. Black Pepper
.5 tsp. Thyme
.5 tsp. Coriander
.5 tsp. Paprika
Smidge of cayenne
DILL PICKLES
.75 C. White Vinegar
.75 C. Apple Cider Vinegar
1.5 C. Water
1 TBSP. Pickling Spice
1 TBSP. Salt
1 tsp. Sugar
1 tsp. Dried Dill
6 Cloves Smashed Garlic
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Gently heat mixture until salt and sugar are dissolved.
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Pack cucumbers in jars with a sprig of fresh dill
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Fill jars with liquid
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Let cool then place in refrigerator for 48 hours
MOJO PORK
For 3.5 lb boneless pork shoulder. Adjust marinade recipe to actual weight.
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3/4 cup extra-virgin olive oil
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1 cup lightly packed cilantro, finely chopped
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1 tablespoon finely grated orange zest
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3/4 cup fresh orange juice
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1/2 cup fresh lime juice
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1/4 cup lightly packed mint leaves, finely chopped
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8 garlic cloves, minced
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1 tablespoon minced oregano
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2 teaspoons ground cumin Kosher salt Pepper
Step 1
In a blender, blend together all of the ingredients. Transfer the marinade to a large resealable plastic bag, or brining bag and add the pork. Seal the bag and turn to coat; set in a baking dish and refrigerate overnight.
Step 2
Preheat the oven to 425° and set a rack over a rimmed baking sheet. Transfer the pork to a work surface; discard the marinade. Fold the pork under itself, into thirds if necessary, and tie with string to form a neat roll. Season all over with salt and pepper and set it on the rack.
Step 3
Roast the pork for 30 - 45 minutes, until lightly browned. Transfer to instant pot and pressure cook on low setting for 1.5 hours. Let rest in the pot with the lid off for 30 minutes. Discard the string before slicing across the grain, or hand pull for BBQ style pork.
EGG SALAD
Eggs
Mayonnaise
Dijon Mustard
Dill Relish
Paprika
Salt and pepper
Lemon juice
Citric Acid can be substituted – it will adjust the acidity (lower the pH) of the fruit, which is what you want to do. 1/4 teaspoon powdered Citric Acid is equivalent to 1 Tablespoon lemon juice. 1 teaspoon powdered Citric Acid is equivalent to ¼ cup lemon juice (4 Tablespoons).
STRAWBERRY JAM
3 lbs hulled strawberries chopped
1.5 c sugar
3 TBSP Lemon Juice or 3/4 tsp. Citric Acid
.25 tsp Xanthan Gum
Combine strawberries and sugar and let sit for 30 minutes. Then simmer mixture for 5 minutes. Drain juice from strawberries and return juice to heat. Reduce until syrup is thick when dripped on a frozen plate, at least 30 minutes. Remove from heat and add dissolved Xanthan Gum. Add strawberries back to syrup. Can in jars.
TOMATO SOUP
1 29oz can of Whole Peeled Tomatoes
1 29oz can of Tomato Puree
3/4 can of Water
2 TBSP Chicken Base
1 TBSP Garlic Powder
2 TBSP Dried Onions
1 TBSP Mrs Dash Garlic and Herb
1 Bouquet Garnet (Rosemary, Tarragon, Bay Leaves)
1 tsp Duck Fat
1 TBSP Butter
Generous amounts of fresh Basil, Parsley and Chives
Heavy Cream
Salt and Pepper
Add all ingredients besides fresh herbs, cream and salt and pepper to Instant Pot. Cook on high for 2 hours. Add Basil, Parsley, Chives and cream. Salt and Pepper to taste.
BREADS
1 cup Bread Flour = 120 grams
1 cup AP Flour = 120 grams
1 cup Whole Wheat = 113 grams
1 cup Spelt = 99 grams
1 cup Sour cream = 230 grams
1 cup Semolina = 167 grams
1 cup Paleo Flour = 92g
1.5 tsp yeast per 454g (.0033xFlour)
1 Cup Sourdough Starter equals about 234g
ORIGINAL SOURDOUGH
(Artisan Style at 80% hydration)
Makes one 638g (1.5 lb.) Loaf
200g Sourdough Starter (100% hydration)
30g Semolina
30g Spelt
10g Whole Wheat
5g Course Rye
175g AP Flour
180g Spring Water
8g Mineral Salt
ORIGINAL SOURDOUGH (LOAF)
(Loaf Style at 66% hydration)
Makes one 882g (2 lb.) Loaf
300g Sourdough Starter (100% hydration)
196g Spring Water
45g Semolina
45g Spelt
15g Whole Wheat
7g Course Rye
262g AP Flour
12g Mineral Salt
FRENCH
(65% hydration)
Makes one 668g (1.5 lb.) Loaf
200g Sourdough Starter (100% hydration)
280g AP Flour
20g Whole Wheat
160g Spring Water
8g Mineral Salt
FRENCH (WHITE) LOAF
(65% hydration)
Makes one 920g (2 lb.) Loaf
300g Sourdough Starter (100% hydration)
208g Spring Water
370g AP Flour
30g Whole Wheat
12g Mineral Salt
ITALIAN
(65% hydration)
Makes one 618g (1.3 lb.) Loaf
200g Starter
128g Spring Water
120g AP Flour
100g Semolina
30g Whole Wheat
30g Olive Oil
7g Salt
Polenta for dusting
HONEY WHEAT
(70% hydration)
Makes one 729g (1.6 lb.) Loaf
200g Starter
150g Spring Water
34g Semolina
197g Whole Wheat Flour
63g AP Flour
34g Honey
9g Salt
HONEY WHEAT LOAF
(70% hydration)
Makes one 1030g (2.3 lb.) Loaf.
300g Starter
225g Spring Water
51g Semolina
295g Whole Wheat Flour
95g AP Flour
51g Honey
13g Salt
POTATO ROLLS
Yield: 24 servings (serving size: 1 roll)
2 large eggs
67g sugar
170g lukewarm water (water in which the potatoes were boiled, if possible)
2 teaspoons salt
85g softened butter
227g unseasoned mashed potatoes
2 1/2 teaspoons instant yeast or active dry yeast
510g AP flour
INSTRUCTIONS
To make the dough: Mix and knead all of the ingredients together — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough.
Place the dough in a lightly greased bowl, cover the bowl with plastic wrap, and let the dough rise until it's doubled in bulk, about 90 minutes. If you're using a bread machine, allow the machine to complete its cycle, then leave the dough in the machine until it's doubled in bulk, perhaps an additional 30 minutes or so.
Gently deflate the dough, and divide it into 16 large balls, or 24 smaller balls. Round each ball into a smooth roll.
Place the rolls in a lightly greased 9" x 13" pan. Cover the pan with lightly greased plastic wrap, and let them rise for 1 1/2 to 2 hours, until they're quite puffy. Towards the end of the rising time, preheat the oven to 350°F.
Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set. Remove them from the oven, and turn them out of the pan onto a rack. Brush with melted butter, if desired.
PANCAKE MIX
284g AP Flour
1 tsp. Baking Powder
1 tsp. Kosher Salt
1 tsp. sugar
.5 tsp. Baking Soda
Total mass for one batch is 295g
BUTTERMILK SUBSTITUTE
1 part sour cream or plain yogurt : 3 parts whole milk
Sour Cream/Whole Milk = 240g/cup
Heavy Cream = 230g/cup
PANCAKES
1 Batch of Pancake Mix
2 Eggs (Separated and Whipped to Stiff Peaks)
1.5 C. Buttermilk
1 C. (8 oz./227g) Sour Cream (or 1 extra cup of buttermilk)
4 TBSP. (57g) Melted Unsalted Butter (Drizzle in when mixing)
WAFFLES
1 Batch of Pancake Mix
2 Eggs (Separated and Whipped to Stiff Peaks)
1.5 C. Buttermilk (360g)
1 C. (8 oz.) Cold Club Soda (237g)
4 TBSP. (57g) Melted Unsalted Butter or Oil (Drizzle in when mixing)
1 tsp. Vanilla (Optional)
BUTTERMILK BISCUITS
Cook at 450º
10 oz. (284g) AP Flour
.5 C. (120g) Buttermilk
.5 C. (120g) Sour Cream
1 TBSP. Baking Powder
.25 tsp. Baking Soda
1 tsp. Kosher Salt
8 TBSP. (1 Stick / 113g) Cold Butter in Pats
2 TBSP. (28g) Unsalted Butter to Top (Optional)
CREAM BISCUITS
Bake at 450º
10 oz. (284g / 2 cups) AP Flour
1 TBSP. Baking Powder
1 tsp. Kosher Salt
4 TBSP. (1/2 Stick / 57g) Melted Butter
1.25 C. (300g) Heavy Cream
***Add 3 TBSP Sugar to make Scones***
CORNBREAD
2 1/4 cups plain corn meal (270g)
2 eggs
2 cups buttermilk (488g)
3 TBSP melted butter
1 TBSP bacon grease
1 1/2 tsp baking powder
1 tsp baking soda (not needed if using regular milk)
1/2 tsp salt
Dislove baking soda in 1 TBSP cold water. Mix all ingredients in mixer until smooth. Pour in to a hot, well greased pan and bake for 15 minutes at 450º.
SPOON BREAD
4 tbsp. unsalted butter (1 tbsp. softened, 3 tbsp. melted)
3 1/2 cups milk
1/2 cup cream
1 1/4 cups cornmeal
1 tsp. baking powder
1 tsp. fine salt
3 eggs
INSTRUCTIONS
1. Grease cake pan with some of the softened butter. Set the prepared pan aside.
2. In a 2-quart saucepan, bring the milk to a boil, whisking occasionally, over high heat. While whisking, pour in the cornmeal in a steady stream. Whisk vigorously to incorporate the cornmeal, for about 1 minute. Remove the pan from the heat and set aside to let the cornmeal mixture cool to room temperature.
3. Heat oven to 350°. Transfer the cornmeal mixture to the bowl of a standing mixer fitted with a paddle attachment. Add the remaining butter, baking powder, salt, and eggs and mix on medium speed until uniform and aerated, about 15 minutes.
4. Pour cornmeal batter into the prepared pan and bake until golden brown and puffy and a toothpick inserted in the center comes out clean, about 1 hour and 20 minutes. Serve immediately.
HUSH PUPPIES
2 cups plain corn meal (240g)
1/4 cup flour (30g)
1/2 tsp baking soda (not needed if using regular milk)
1 1/4 tsp baking powder
3 TBSP chopped onion (Rehydrated - use leftover water)
1 tsp salt
sugar (32g)
1 egg (beaten)
1 cup buttermilk
Heat oil to 350º. Mix all ingredients together and drop by the spoonful in to fryer 4”-5” deep. Cook until golden brown