Recipe for the Day

[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

[KevDen2005]

edited my post bake at 350 degrees

thanks for the catch.

Thanks, and no problem. I can't wait to make this bread this weekend

[hobowh]

Thread seems to have stalled and yes it is spelled wrong.

Makes One 2-pound loaf
• 3 tablespoons unsalted butter, melted, plus more for the pan
• 3 large, ripe bananas
• 1 large egg, lightly beaten
• 3/4 cups sugar
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
1. Heat the oven to 350 degrees F, and butter a 5-by-9-inch loaf pan.
2. Peel the bananas and in a large mixing bowl, mash them well with a fork. Stir in the sugar and then the egg, mixing thoroughly. Stir in the butter.
3. Sift together the flour, baking soda, baking powder and salt. Fold the dry ingredients gently into the wet, mixing just until you no longer see any streaks of raw flour. (Do not over-mix, or the banana bread will be tough!)
4. Pour the batter into the prepared pan and bake for 45 to 55 minutes, until a toothpick inserted into the middle of the loaf comes out clean and the bread is just starting to come away from the sides of the pan.
5. Cool in the pan on a rack for 5 minutes, and then turn out onto the rack to cool completely before slicing and serving.

[hobowh]

Buiscuits yup still spelled wrong
Ingredients double or triple this
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon white sugar
1/3 cup shortening
1 cup milk
Directions
1.Preheat oven to 425 degrees F (220 degrees C).
2.In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
3.Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.
4.Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
makes about 8

Gravy

• 1lb each italian and hot sausage
• Aprox 3-4 cups of flour I start with 2 and add to desired thickness
• 1/3 gal milk
• 2 tbl spn italian seasoning
• scosh of cheyene
• 1-2 tbl spn salt

cook sausage on med heat adding seasoning as cooking
add 2 cups flour to pan and mix
add milk and mix
add additional flour till a little runnier than desired thickness as the heat will continue to thiken the mixture.
taste and add seasoning to taste.
This is a good one for the kids to help with mine love to make it

[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.