Tag: American

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Sticky Toffee Pudding

PUDDING

1 cup dates, pitted and chopped

1 cup boiling water

3 tablespoons butter; cold,

unsalted, cubed (plus more for

greasing)

1 teaspoon baking soda

¼ teaspoon fine sea salt

⅓ cup plus 1 teaspoon

Demerara sugar

⅓ cup plus 1 teaspoon dark

brown sugar

2 eggs

¾ cup plus 2 tablespoons flour

1 teaspoon vanilla extract

STICKY TOFFEE TOPPING

5 tablespoons butter

1 cup cream

6 tablespoons dark brown sugar

⅛ teaspoon fine sea salt

‘‘EXTRA’’ SAUCE

3 tablespoons butter

1¼ cup cream, plus more for

serving, if you like

3 tablespoons dark brown sugar

⅛ teaspoon fine sea salt

Step 1

Put the dates in a bowl and cover with the 1 cup boiling

water to soften, at least 5 minutes. Heat the oven to 350

and grease a deep 9-by-13-inch baking dish.

Step 2

Combine the 3 tablespoons butter, baking soda, a pinch

of salt, Demerara sugar, ⅓ cup plus 1 teaspoon dark

brown sugar, eggs, flour and vanilla extract in a food

processor and pulse until just combined. Add the dates

and ½ cup of the water to the mixture; pulse until nearly

smooth (specks of dates should remain visible).

Step 3

Pour the mixture into the baking dish and bake for about

30 minutes, until just firm to the touch. (When the

pudding has finished baking, remove from the oven and

heat the broiler. Put the rack about 4 inches from the

heat source.)

Step 4

Meanwhile, make the topping. Melt 5 tablespoons butter

in a small saucepan over medium heat, then slowly add 1

cup cream and 6 tablespoons dark brown sugar and ⅛

teaspoon salt, whisking continuously until the mixture

bubbles gently and comes together to form a smooth

mixture; turn off heat.

Step 5

In another small saucepan over medium heat, make the

extra sauce. Melt 3 tablespoons butter, then slowly add

1¼ cups cream and 3 tablespoons dark brown sugar and

⅛ teaspoon salt. Repeat the process above.

Step 6

Pour the topping (careful not to use the extra sauce) over

the cooked pudding and place the whole thing in the

broiler until it bubbles and looks sticky, 1 or 2 minutes

(watch it closely). To serve, spoon into bowls and cover

with the extra sauce. If you like, add a dollop of whipped

cream.

Recipe Credit: Simon Hopkins- NYT

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Pino’s style grinder bread

Grinder bread loafs similar to one of our favorite restaurants, Pino’s.

Ingredients

  • 2 Tablespoons Yeast
  • 1/2 cup Warm Water
  • 2 cups Hot Water
  • 3 Tablespoons Sugar
  • 2 1/2 teaspoons Salt
  • 1/3 cup Oil
  • 6 1/2 cups Flour
  • 1 Egg for brushing on bread

Instructions

  • In a small bowl, dissolve your yeast in ½ cup warm water. Make sure that your water is warm (not too cold, not too hot). Let proof for 10 minutes.
  • In a separate mixing bowl, combine hot water, sugar, salt, oil and 3 cups of the flour and mix together. Add the yeast mixture to a bowl.
  • Add the remaining 3 ½ cups of flour, one cup at a time, mixing after each addition. Watch for it to start pulling away from the bowl to know it’s ready. Once all of the flour is added, let sit for 10 minutes.
  • Separate your dough into 3 pieces. On a floured surface roll each piece into a 9×12 rectangle. Roll it up like a jelly roll. Shape into a french bread loaf and smooth out edges.
  • Place the dough on a greased baking pan or a Silpat, seam side down. Using a knife, make 3-4 diagonal cuts about ¼ inch thick in bread. Brush with your beaten egg.
  • Let dough rise uncovered for 30-40 minutes in a warm place.
  • Bake at 375 for 18-22 minutes or until golden brown.
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Mac Sauce

Burger sauce popularized at McDonald’s from their employee handbook from the 1980’s. Very similar copy cat recipe.

1/4 cup kraft miracle whip
1/4 cup mayonnaise
2 heaping tablespoons of WISHBONE deluxe FRENCH salad dressing
1/2 Tbls HEINZ sweet relish
2 heaping tsp VLASIC dill pickle relish
1 tsp sugar
1 tsp dried minced onion
1 tsp white vinegar
1 tsp ketchup
1/8 tsp salt

mix well and refrigerate for a couple hours.

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Chicago Style Deep Dish Pizza

This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

Ingredients

PIZZA CRUST (MAKES 2)

  • 3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon (12g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
  • 1 and 1/4 cups (300ml) slightly warm water
  • 1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • olive oil for coating

TOMATO SAUCE FOR BOTH PIZZAS

  • 2 Tablespoons (30g) unsalted butter
  • 1 small onion, grated (about 1/3 cup)*
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • one 28-ounce can (794g) crushed tomatoes*
  • 1/4 teaspoon granulated sugar
    • 1/4 teaspoon brown sugar
    • Pinch of cayenne, some red pepper flakes

    TOPPINGS FOR BOTH PIZZAS

    • 4 cups (about 16 oz) shredded mozzarella cheese*
    • 1/2 cup (45g) grated parmesan cheese
    • optional: 1/2 cup sliced pepperoni, onions, mushies, onions, etc
    • optional: 4 slices bacon, cooked and crumbled, sausage

    Instructions

    1. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
    2. For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.
    3. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
    4. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
    5. For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
    6. Preheat oven to 425°F (218°C).
    7. Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then the pepperoni and bacon or your desired toppings. Pour about 1 and 1/4 cups (300ml) of sauce evenly on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.
    8. Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days.  Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

    Notes

    1. Make Ahead & Freezing Instructions: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.
    2. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use any quick rise or instant yeast in this recipe. You can also use active dry yeast in this recipe with zero changes. The rise time may be slightly longer if using active dry yeast.
    3. Onion & Tomatoes: Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.
    4. Cheese: You can use sliced mozzarella or shredded mozzarella cheese.
    5. Toppings: Feel free to swap the pepperoni and bacon with cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms, etc. Add enough toppings to suit your tastes.
    6. Adapted from: a mix of Food.com and Cooks Illustrated



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    Dill Potato Frittata

    Ingredients

    • 1 lb. russet potatoes, sliced
    • 3 Tbs. cider vinegar
    • 3 Tbs. olive oil, divided
    • 2 Tbs. dried dill weed, divided
    • 4 cloves garlic, minced (4 tsp.), divided
    • 1 Tbs. Dijon mustard
    • 1/2 tsp. ground black pepper
    • 1/2 tsp. fine sea salt
    • 1 small onion, finely diced (1 cup)
    • 1 small tomato, diced (3/4 cup)
    • 2 large eggs, beaten
    • 3/4 cup plain fat-free yogurt
    • 2 Tbs. grated Parmesan cheese, optional

    Preparation

    Soak potatoes in cold water 10 minutes to remove excess starch. Drain and pat dry. Whisk together vinegar, 2 Tbs. olive oil, 1 Tbs. dill, 3 tsp. garlic, mustard, pepper, and salt in large bowl.

    Cook potatoes in large pot of boiling water 5 minutes, or until tender. Drain, and toss with dill mixture.

    Preheat oven to broil. Heat remaining oil in ovenproof skillet over medium-high heat. Sauté onion and tomato 5 minutes, or until soft. Transfer to bowl and fold in eggs.

    Spread potato mixture in same skillet, and reduce heat to medium. Cover, and cook 6 minutes, or until crust begins to form on underside. Pour egg mixture over potatoes. Cook 4 minutes, or until eggs are set.

    Combine yogurt, remaining dill, and garlic in bowl. Top frittata with cheese, if desired, and place under broiler 2 minutes. Slice into wedges, and serve with yogurt mixture.

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    Nashville Hot Chicken

    Best Nashville hot chicken, good by itself as tenders or on a sandwich with coleslaw. Made in an Air Fryer.

    Ingredients

    • 1 lb chicken tenders
    • ¾ cup milk
    • 2 Tablespoon hot sauce
    • ¾ cup panko bread crumbs
    • 1 teaspoon paprika
    • ½ teaspoon Italian seasoning
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon black pepper
    • Salt and pepper to taste
    • Oil for spraying Canola, Olive Oil, or any oil with a high smoke point

    Hot Paste

    • ½ cup peanut oil
    • 2 Tablespoon brown sugar
    • 1 ½ Tablespoon cayenne pepper
    • 1 teaspoon paprika
    • 1 teaspoon dry mustard
    • 1 teaspoon garlic powder
    • ½ teaspoon salt

    Instructions

    • Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
    • Preheat your air fryer to 375 degrees Fahrenheit.
    • Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
    • Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
    • Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
    • Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.

    Notes

    • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
    • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
    • This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
    • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.
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    Tomato Soup

    Tomato Soup (72 oz) 

    3 large hot house tomatoes 

    1 large yellow onion 

    2 heads of garlic 

    1 zucchini 

    1 yellow squash 

    2 large carrots 

    3 sticks of celery 

    1 red bell pepper 

    1 green bell pepper 

    1. preheat oven to hot as fuck (550 or whatever your shitty oven can get up to) with your cast iron in the oven

    2. Peel carrot, zucchini, squash 

    3. Quarter all veggies and throw into your cast iron. Toss in olive oil and salt. 

    4. Roast until veggies are well roasted and cooked through. Like 40 min. Flip them half way thru. 

    5. Add everything into a food processor with chicken stock (homemade you lazy fucks) and emulsify with EVOO. Add 8 oz Greek yogurt, salt, pepper, basil, oregano, parsley, crushed red peppers, and cayenne to taste. 

    6. Finish with Parmesan and parsley 

    Recipe Credit: Jade Family Favorite

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    BBQ Sauce- Kansas City Style

    Amazing BBQ Sauce family recipe from Mark Verdorn, passed down to his children, Ethan, Ari, and Madi. Verdorn family favorite.

    1/3 c molasses
    1/2 c brown sugar
    1/4 c granulated sugar
    2-3 big squirts of ketchup
    8 oz tomato sauce
    5 or 6 dashes of Worcestershire sauce
    vinegar based hot sauce (tobacco or crystal) or spices to taste
    salt to taste (don’t need much)
    1 capful of liquid smoke
    add 1/3 cup dehydrated onion after everything is mixed and you are happy with how it tastes

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    Rib Rub- All Purpose

    Amazing rub family recipe from Mark Verdorn, passed down to his children, Ethan, Ari, and Madi. Verdorn family favorite

    1/4 cup brown sugar
    1/4 cup kosher salt
    1/4 cup sweet paprika
    3 Tbls ground pepper
    1 Tbls garlic powder
    1 Tbls dried onion flakes
    1 tsp cayanne pepper

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    BBQ Sauce- Carolina Style

    Mark Welch’s recipe, mustard base.

    • 3/4 C yellow mustard
    • 1/2 C apple cider vinegar
    • 1/2 C honey
    • 1 tsp worcestershire sauce
    • 2 tbls ketchup
    • 1 tsp garlic powder
    • 1 tbls red pepper flakes
    • 1/2 tsp salt
    • 2 tbls brown sugar