Thread: The Recipe Box

Much better,Thank you humbly again.

This is a recipe. Not exactly FOOD per se. But it IS fit for consumption


The Tuxedo


1 oz dry vermouth
2 oz Bombay Sapphire Gin
1 tsp Luxardo Maraschino Liquer
1 tsp Pastis, Pernod, absinthe, Sambuca or Ouzo


STIR all of it over ice. Strain into a chilled up glass. Drink. Repeat.

Originally Posted by OCDshaver

This is a recipe. Not exactly FOOD per se. But it IS fit for consumption


The Tuxedo


1 oz dry vermouth
2 oz Bombay Sapphire Gin
1 tsp Luxardo Maraschino Liquer
1 tsp Pastis, Pernod, absinthe, Sambuca or Ouzo


STIR all of it over ice. Strain into a chilled up glass. Drink. Repeat.

Its called a liquid lunch.... lunch is food therefore this is a food recipe

Spent most of this week trying to perfect a potato salad recipe.
I was looking for something that mimics NYC Deli potato salad.
I think this is close, or better.
BUT, all the ingredients have to be used. Subs or omitted ingredients will change the flavor profile.


Ron's Tater Salad


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Red potatoes, diced
1/4 cup onions, chopped
1/4 cup celery chopped
1/4 cup green pepper, chopped
1 hard boiled egg, chopped
1 cup mayo
1 Tbs Nakanos rice vinegar
1 Tbs dill pickle juice
1 tps mustard, powdered
2 tps dill weed, dried
4 tps vegetable magic, Paul Prudholm
3 tps sugar
1/2 tps salt
1/4 tps black pepper

1. Cook spuds and dice. Mix spuds, onions, egg, celery and peppers in a
large bowl.

2. Mix dressing in a medium bowl.

3. Add dressing to vegetables and mix, Hold back some of the dressing and
add if more is needed.

I had to post this bread recipe here. I've been really impressed with the quality of the bread. It's an adaptation of the original in "The Bread Bakers Aprrentice".

Pain a L’ancienne



Bread flour 765g
salt 16g
instant yeast 5g
water 567g



Chill the water with ice before measuring it. It should be no more than 40 degrees F. Place the flour in the bowl of a stand mixer. And salt to one side. And yeast to the other side. And water. With the paddle attachment mix on slow speed for two minutes. Switch to hook attachment and mix on medium speed for about six minutes. The exact amount of water may be difficult to determine. The dough will be extremely wet. It should pull away from the side of the mixing bowl but will remain stuck to the bottom. Be prepared to work with an extremely wet dough. If need be, add a little more flour or water in small amounts to adjust the consistency. After the mixing, transfer to a bowl lightly oiled. Cover the bowl with saran wrap. Immediately place the bowl into the refrigerator. Keep in the refrigerator over night, 12-16 hours. The next day remove the bowl from the refrigerator and allow the dough to ferment for approximately four hours. Preheat your oven to 500. Cover a work surface liberally with flour and cover the surface of the dough generously with flour. Using a bowl scraper, pour/slide the dough onto the floured surface and lift and stretch the dough into a 6X15 rectangle. Using a bench scraper or knife, cut the dough in half lengthwise. Cut this half piece in half again. Using a spare cutting board or peel, roll the section of dough onto a parchment lined baking sheet. Stretch the dough gently to reach the pans cooking surface. Place in the oven and spray the oven with a generous ½-3/4 cup of water. Repeat after 30 seconds two more times. Reduce the temp to 475 and bake about 9 minutes. After 9 minutes, spin the pan around 180 degrees and continue to bake for another 12 minutes

A couple of comments.
Not sure of the yeast amount; seems small which is good for a long dough stage.
The key, I think, to your liking the quality is what you said....fermentation. That is a great aid to flavor development.
I am puzzled as to why, or what aid, using chilled water and refrigerating does.
If it is to retard rising, than less yeast would help and overnight on the counter would work.
Is this a flat bread?

Originally Posted by Neckbone

A couple of comments.
Not sure of the yeast amount; seems small which is good for a long dough stage.
The key, I think, to your liking the quality is what you said....fermentation. That is a great aid to flavor development.
I am puzzled as to why, or what aid, using chilled water and refrigerating does.
If it is to retard rising, than less yeast would help and overnight on the counter would work.
Is this a flat bread?

It is not a flat bread. It makes baguettes. The cold stage is meant to allow enzymes to break down the complex starches into sugars before the yeast can begin feeding on them. It gives them a good head start before fermentation takes over. It yields a beautiful colored crust.

Hadn't thought about that with the enzymes, OCD. Makes sense.

This is a steak marinade that takes about half an hour. I used it on flank as I was making nachos. It was freaking delicious. I literally made it up as I went maybe two hours ago and thus measurements are not exact so bare with me and adjust according to the amount of meat you are marinating and according to your own taste.

Get your meat of choice and tenderize it. I have this thing that has a a bunch of spring loaded needles that when you press it against the meat it punctures the meat with a bunch of holes each time. Much better than a hammer style tenderizer as it lets the marinade get under the surface easier.

I then add:

Juice of 1 lime
Salt to taste
Pepper to taste
Garlic (couple of tbs depending on how much you like garlic)
2 jalapeños diced seeds and all (depending on your love of spice)
1 habanero diced seeds and all
Pineapple juice (couple of tbs, I just squeezed the juice out of fresh pineapple)
Handful of cilantro
Some really finely diced mango and juice from the mango too. Couple of tbs
1 or 2 tbs of apple cider vinegar.
Couple of splashes of lemon juice
some olive oil.

Cook it however you want after that. I prefer grilling with charcoal and cooking it medium rare to medium. Gets wonderfully smokey and delicious.

This was requested in the "tonight's dinner" thread. It's great for grilling season.



Steaks with ancho chili sauce


2 ½ oz dried ancho or pasilla peppers
1 cup chicken stock
½ of an onion roughly chopped
1 jalapeño pepper
6 Roma tomatoes
2 cloves garlic, peeled
2 tbl olive oil
Salt
2 lbs of skirt steak
Cojita cheese
Fresh salsa
Guacamole

Heat a skillet over a medium flame. Place the ancho peppers into the dry skillet and toast them on both sides. When they become fragrant they are done. Remove and allow to cool. Place the tomatoes, jalapeño, garlic, and onions into a dry skillet and place under a broiler. They should be about 5 inches from the heat source. Broil until the tomatoes begin to collapse and there is an even char on all of the vegetables, both sides. Meanwhile, break up the ancho peppers into small one inch pieces removing the seeds and stems. Place the charred vegetables and anchos into a food processor. Pour the stock into the skillet and scrape up any of the caramelized juices from the veg. Pour this into the food processor and blend all of it until it's smooth. It may take a couple minutes to break down the dried peppers. Re heat the skillet on high and add the olive oil. Pour the sauce back into the skillet to “fry” it. This will reduce it slightly and thicken it. When it the consistency you like, season with the salt and cover to keep warm. Fire up your grill, season the steaks, and grill to your liking. Let them rest, cover with the sauce. Garnish with the salsa and guacamole. And sprinkle some crumbled cojita cheese over it all.