Recipe for the Day

[DSB OUTDOORS]

Damn DFBrews!! That looks awsem!! MMMM!!

[DFBrews]

Damn DFBrews!! That looks awsem!! MMMM!!

Thanks cooking is something i strive to be amazing at.
tonights dinner was a 3 egg omelet, pan fried fingerling potatoes (see a theme? I love those potatoes) and homemade chorizo. a touch of marble cheddar and some homemade salsa.

There is also a loaf of bread for sammiches for the next week rising that is going into the oven in t minus 10 min.

[DFBrews]

40min in the oven was not quite done really really moist. this was a fairly wet dough used to much milk trying to finish the gallon but it will make great bread for lunch this week

[theGinsue]

DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!

[DFBrews]

DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!

K i was working them up i do alot of throwing stuff together Here are my estimates not gospel by any means

Smoked pork tenderloin:
2-2.5 lb pork tenderloin
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon white pepper
fresh cracked black pepper
some fresh sage
olive oil

mix all the spices together coat the tenderloin in olive oil and rub the rub on the loin (sounds dirty)
smoke for 2-3 hrs at 220 deg until temp reaches 155 using a fruit wood of your choice. pull out and wrap in foil and let rest for 15-20

Glaze:
a half bottle of a good porter beer
a cup or so of a robust red wine
1 cup of coke
1/4 cup of BBQ sauce from rudies in COS
1 tsp of emerils pork rub
1/4 stick of butter
put it all in a sauce pan and bring to boil reduce to a simmer reduce until the consistency of maple syrup. do this right before the pork is ready to be served.
I suggest trying this and tweaking to your tastes some like less of the rudys sauce
Potatoes:
1.5 lb bag of fingerling potatoes washed and cut into 1 in+ chunks
olive oil
kosher salt
fresh cracked pepper
in a glass casserole dish put in the potatoes and douse with the olive oil sprinkle salt and pepper and toss and evenly cover the spuds. put in the 350 degree oven for 30 -40 minutes until they are slightly crispy.

crosiants are basic pilsbury and the peppers I found at King Soopers

Shrimp:
basic 40 ct precooked deviened and peeled frozen shrimp thawed
something bay seasoning it is in a yellow can red lid.
skewer and grill until good marks show up.



Omelet basic 3 eggs milk salt pepper and some sharp white cheddar grated super fine.

potatoes just pan fry 3/8-1/2 in chunks with onion garlic and bell pepper

Chorizo:

My dad mixes up all the different sausage seasonings from brats to italian and sends me packets of them so i dont know i just buy ground pork and mix it

Bread:

3 cups King Arthur Unbleached All-Purpose Flour
1/2 cup milk (skim, 1%, 2% or whole, your choice)
1/2 to 2/3 cup hot water, enough to make a soft, smooth dough
4 tablespoons (1/2 stick) melted butter, margarine or vegetable oil
2 tablespoons sugar
1 1/4 teaspoons salt
1 packet active dry yeast

mix until it starts leaving the bowl

knead for 6-10 min on a greased surface until a smooth dough is formed
set aside to rise for 1-2 hrs punch down
form into a loaf i used a 9 1/2x4 1/2 pan let rise until the dough is about an inch over the pan bake for 35-45 min at 350 deg until is sounds hollow or reaches 190 deg let cool before slicing

[KevDen2005]

knead for 6-10 min on a greased surface until a smooth dough is formed
set aside to rise for 1-2 hrs punch down
form into a loaf i used a 9 1/2x4 1/2 pan let rise until the dough is about an inch over the pan bake for 35-45 min until is sounds hollow or reaches 190 deg let cool before slicing

I may have missed or am misunderstanding it...

Are you saying bake the loaf for 35-45 min at 190 degrees?

Thanks, the bread looks amazing and I really want to try and make this one

[theGinsue]

I tried to make the bread this weekend but even with rapid rise yeast and using a warm rise, I couldn't get it to rise as well as the bread in the pic. It was still tastey, just a little heavy. I plan to use fresh bread flour the next time I try this.


So, I mentioned "fresh" bread flour; why? Welllll, I made made a couple more batches of Jerrymrc's Dinner Rolls this weekend too. I used some bread flour I found in the back of my pantry (already went through 1 - 5lb bag of bread flour making these delicious rolls). The bread flour I found had a "best if used by" date of a year ago. Trust me, it makes a difference unless you're protecting it in mylar or something. While the rolls are still good, these too (like the bread) didn't rise well this time and didn't smooth out and were (are) heavy. Not nearly as good my 2 previous double batches I've made.

[DFBrews]

I may have missed or am misunderstanding it...

Are you saying bake the loaf for 35-45 min at 190 degrees?

Thanks, the bread looks amazing and I really want to try and make this one

edited my post bake at 350 degrees

thanks for the catch.


And Ginsue I first tried this with bread flour and it was thick and heavy too switched to all purpose and made a fairly wet dough and walla have not looked back

[DSB OUTDOORS]

DFBrews - you can't just tease us with pics and telling us how great something is .... RECIPES man, recipes!

Damn!! DFBrews Thomas you ask and ye shal receive!!!!
I'm gona try these!

[jerrymrc]

And they thought we were nothing more than a bunch of dumb rednecks.