lunes, 22 de mayo de 2017

Rice Cooker Braised Pork Belly

INGREDIENTS

300g pork belly
2 eggs
daikon radish (4cm block)
1 stalk welsh onion
1 stub ginger, sliced
300ml water
3 tbsp soy sauce
3 tbsp sugar

LET’S GET COOKING…

First, wash the eggs thoroughly. Peel the daikon radish and cut into 2cm thick half slices.
Cut pork belly into 2cm thick pieces.
Brown the pork belly on all sides in a frying pan.
Combine browned pork, welsh onion, ginger and water in a rice cooker. Place a small heat-proof dish in the center and put your eggs in. Cover and switch on your rice cooker. Cook for approximately one hour.
Once the pork is cooked, take out the onion and ginger. Peel the eggs and put them inside along with the daikon radish.
Add in soy sauce and sugar and gently give it a quick mix.
Switch on the rice cooker once again and cook for approximately one more hour.
Transfer cooked meat and eggs to a plate and serve.



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Bizcocho Tembloroso o Bizcocho Japones







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domingo, 21 de mayo de 2017

The One Ingredient That Will Make Your Steak Better

The One Ingredient That Will Make Your Steak Better:

I was fairly surprised when I read their suggestion for a steak marinade. I’d be willing to try it.



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sábado, 20 de mayo de 2017

11 Mini Holiday Desserts That Are Too Good To Eat Just One

11 Mini Holiday Desserts That Are Too Good To Eat Just One:

The holidays are pretty far away but it doesn’t hurt to have some ideas of what to make ~



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viernes, 19 de mayo de 2017

jueves, 18 de mayo de 2017

miércoles, 17 de mayo de 2017

martes, 16 de mayo de 2017

lunes, 15 de mayo de 2017

domingo, 14 de mayo de 2017

SALTED CARAMEL BUTTER BARS

INGREDIENTS

For the Crust:

  • 1 lb. salted butter room temp
  • 1 cup sugar
  • 1½ cups powdered sugar
  • 2 Tbs vanilla OR - I used Princess Cake Emulsion..
  • 4 cups AP flour

For the Filling:

  • 1 bag (14 oz.) caramel candies (about 50 individual caramels), unwrapped
  • ⅓ cup milk or cream
  • ½ teaspoon vanilla
  • 1 tablespoon coarse sea salt

INSTRUCTIONSTo make the crust:

  1. Preheat oven to 325°.
  2. In a large bowl, combine the butter and sugars. Using mixer on medium speed, beat together until creamy. Add the vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms.
  3. Spray a 9x13 inch baking pan lightly with non-stick cooking spray. Press one-third of the dough evenly into the pan to form a bottom crust. Wrap remaining dough in plastic wrap and chill in refrigerator.
  4. Bake crust until firm and the edges are a pale golden brown approx 20 minutes. Transfer pan to a wire rack and let cool about 15 minutes.
  5. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the unwrapped caramels in a microwave-safe bowl. Add the cream. Microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth.
  6. Once the caramel is melted add in your ½ tsp vanilla and stir until combined.
  7. Pour the caramel filling over the crust. If you are going to salt the caramel sprinkle it on caramel layer now.
  8. Remove the remaining chilled dough from the refrigerator and crumble it evenly over the caramel.
  9. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25 - 30 minutes.
  10. Let cool before cutting into squares.


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sábado, 13 de mayo de 2017

FOR THE GLAZE¼ cup whole milk1 teaspoon vanilla...



FOR THE GLAZE

  1. ¼ cup whole milk
  2. 1 teaspoon vanilla extract
  3. 8 ounces powdered sugar, about 2 cups

FOR THE BONUT

  1. 2 quarts peanut oil
  2. 12 ounces all-purpose flour, plus an additional ½ cup for dusting
  3. 4 teaspoons baking powder
  4. ¼ teaspoon baking soda
  5. ¾ teaspoon kosher salt
  6. 1 ounce unsalted butter, chilled*
  7. 2 ounces shortening, chilled
  8. 1 cup low-fat buttermilk, chilled

Instructions

  1. Heat the peanut oil over high heat in a large Dutch oven fitted with a fry/candy thermometer. Bring the oil to 350 degrees F while you prepare the biscuit dough. Keep an eye on it though as it’s easy to shoot through the target temp. When I get to about 300 degrees F, I back off on the flame a bit.
  2. Whisk the flour, baking powder, baking soda and salt together in a large mixing bowl.
  3. Using your fingertips, rub the butter and shortening into the dry goods until the mixture resembles coarse crumbs. You don’t want the fat to melt so work fast and only with your fingertips.
  4. Make a well in the middle of this mixture and pour in the buttermilk. Stir with a large spoon or rubber spatula until the dough just comes together. Then hand-knead in the bowl until all the flour has been taken up.
  5. Turn the dough out onto a lightly floured surface, gently flatten it then fold over book-style, repeating 8-10 times, until the dough is soft and smooth.
  6. Press the dough into a 1-inch-thick round. Cut out dough using a 2 ½-inch doughnut cutter or pastry ring and using a 1-inch ring for the center hole. Make your cuts as close together as possible to limit waste. Re-roll and cut as many donuts as possible. Whatever scrap is left should be cut and formed to match the “holes,” which is why in the end you’ll have more holes than bonuts.
  7. Fry the donuts 3 to 4 at a time, for 1-2 minutes per side. When the cold dough hits the fat, the temperature is going to fall quickly so you’ll want to boost the heat and keep an eye on the thermometer.
  8. Remove the golden brown rings-of-wonder to a cooling rack inverted over a paper towel lined half sheet pan and cool for 2 minutes.
  9. Microwave the milk in a large heat-proof bowl for 15 seconds. Whisk in the vanilla and the powdered sugar until smooth.
  10. Gently dip one side of each “bonut” into the glaze, give it a twist then lift straight out. Allow the excess to drain off then flip glaze side up on the cooling rig. To glaze the holes (that little center thing you cut out and would never waste), I usually drop them in then lift them out with a dinner fork. Or…just go bobbing for them.


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viernes, 12 de mayo de 2017

THE BEST HOMEMADE DINNER ROLLS EVER!

Ingredients

  • 2 cups warm milk
  • 2 tablespoons instant dry yeast
  • ¼ cup white granulated sugar
  • 2 teaspoons salt
  • 6 tablespoons salted butter, softened
  • 2 large eggs
  • 6 cups all-purpose flour
  • 1 tablespoon melted butter

Instructions

  1. In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs.
  2. Add in 5½ cups of flour. Using a dough hook, turn the mixer on to a low speed. Once the flour starts to incorporate into the dough, increase the speed to a medium range. Slowly add the remaining ½ cup of flour until the dough pulls away from the sides of the bowl. The dough mixture should be slightly sticky and soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
  3. Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise 90 minutes.
  4. Lightly grease a baking sheet. Punch down the dough and form into 24 rolls. Place on the greased baking sheet in six rows of four.
  5. Cover and let rise 1 hour.
  6. Preheat oven to 375 degrees. Bake the rolls for 12 to 14 minutes, until lightly browned.
  7. Remove rolls from oven and brush with melted butter.
  8. Serve the rolls warm, or to cool, let rest on the pan for 15 minutes before transferring to a wire cooling rack. Once cooled completely, store in a plastic bag.


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jueves, 11 de mayo de 2017

This Step-By-Step Guide Will Teach You How To Make The Best Steak

INGREDIENTS

Makes one.

1-inch thick rib eye steak, 1–2 lbs
2 Tbsp. Kosher salt
2 Tbsp. freshly ground black pepper
4 Tbsp. canola oil
3 Tbsp. butter
2 sprigs thyme
2 bunches rosemary
2 cloves garlic, crushed

PREPARATION

Preheat oven to 250°F.

Season the steak evenly with the salt and pepper on all sides.

Place the steak on a wire rack on top of a baking sheet. Bake for 35 minutes.
Heat the canola oil in a skillet or stainless steel pan over high heat until smoking. Sear the steak on one side for 30 seconds, then flip. Immediately, add the butter, thyme, rosemary, and garlic, swirling the pan to melt the butter quickly.

Place the herbs and garlic on top of the steak, and push the steak toward the top of the pan. Tilt the pan toward you to pool the butter near the bottom. Using a spoon, continuously scoop the butter over the top of the steak for about 30–45 seconds. This helps not only flavor the steak, but also helps cook the steak faster. If you prefer your steak medium or medium-well, cook your steak longer.

To test the doneness of your steak, lightly press the tip of your left index finger to the tip of your left thumb. The fleshy area below the thumb should feel how rare steak feels pressing the surface of the steak. For medium-rare steak, touch your middle finger to your thumb and press the area below your thumb. For medium, touch your fourth finger to your thumb. For well done, touch your pinky to your thumb.

Rest the steak for 10 minutes on a cutting board. Slice, then serve!



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miércoles, 10 de mayo de 2017

Smoke Cerdo Grill Sous Vide . Baja Temperatura






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Tuna Noodle Casserole

Ingredients

1 can Campbell's® Condensed Cream of Mushroom Soup or Campbell's® Condensed 98% Fat Free Cream of Mushroom Soup
½ cup milk
2 tablespoons chopped pimiento (optional)
1 cup frozen green peas
2 cans (about 5 ounces each) tuna in water, drained
4 ounces (about 2 cups) medium egg noodles, cooked and drained
2 tablespoons plain dry bread crumbs
1 tablespoon butter, melted

How to Make It

Step 1

Heat the oven to 400°F.  Stir the soup, milk, pimientos, if desired, peas, tuna and noodles in a 1 ½-quart casserole.  Stir the bread crumbs and butter in a small bowl.

Step 2

Bake the tuna mixture for 20 minutes or until hot and bubbling.  Stir the tuna mixture.  Sprinkle with the bread crumb mixture.

Step 3

Bake for 5 minutes or until the bread crumb mixture is golden brown.



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martes, 9 de mayo de 2017

Swedish Cream Bun Cake Recipe Is A Taste Sensation

How To Make Swedish Cream Bun Cake Recipe -:

25 g yeast
1 ¼ cups milk, lukewarm

1 egg

½ cup granulated sugar

1 pinch of salt
½ tsp cardamom seeds, mort put

50 g butter, unsalted

4-5 cups flour

brushing

1 egg

Filling

150 g almond paste
2-3 tablespoons milk

4-5 dl cream

Garnish

icing sugar

DO THIS

1. Crumble the yeast into a bowl. Add milk and stir until the yeast is dissolved. Add the eggs, granulated sugar, salt, cardamom, butter and flour, a little at a time. Mix everything together into a smooth dough and knead it vigorously for a few minutes. Let the dough rise under a cloth for 50-60 minutes.

2. Lubricate the edge of the springform, about 24 cm in diameter. Clip on a parchment paper in the bottom and cut off the edges that stand out. Buttoning up the form again.

3. Kneading the dough through and form it into a ball. Push the ball on the paper-covered bottom. Cut dough into 8 or 12 wedges, depending on how large rolls you want. Let the dough rise under a cloth for about 30 minutes. Preheat the oven to 230 degrees.

4. Brush the dough with beaten egg. Semmeltårtan Bake in the oven for 20-25 minutes. Allow to cool completely in the mold.

5. Cut apart semla in the joints and cut off a lock on each piece. Scoop out a hollow in the lower part of each piece.

6. Mix the almond paste and milk into a sticky mass and add a dollop of each hole.

7. Whip the cream and spread it over the bottom. Add the lids. Dust with icing sugar before serving.



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lunes, 8 de mayo de 2017

domingo, 7 de mayo de 2017

Ingredients4 litres of full cream milk1/16th of a teaspoon of...



Ingredients

  • 4 litres of full cream milk
  • 1/16th of a teaspoon of Mesolphillic direct set culture (MO30)
  • 1/8th of a teaspoon of liquid rennet diluted in 30ml (2 Tbspn) of unchlorinated water
  • 1 Tablespoon of Cheese Salt
  • 1/8th teaspoon of Calcium Chloride diluted in 30ml (2 Tbspn) of unchlorinated water, if using pasteurised/homogenised milk.

Method

  1. Add milk to pot, heat to 32°C (90°F).  Add the
  2. Add the culture and mix the milk well.
  3. Add the diluted rennet and stir for 1 minute only.  Cover.
  4. Allow milk to set for 45-60 minutes, or until you get a clean break.
  5. Cut the curd into ½ cm (¼ inch) cubes.
  6. During the next 20 minutes, slowly increase the temperature to 35°C (95°F), stirring gently to keep the curds from matting.
  7. Cover and let the curds rest for 5 minutes.
  8. Drain off the whey by hand, return the curds to the pot.
  9. Add the salt and gently mix by hand.  Cover and allow curds to rest at 35°C (95°F) for 30 minutes.
  10. Line your mould with cheesecloth and fill with curds
  11. Fold one corner of the cheesecloth over the mould and top with a follower.  Press at 16kg (35lbs) for six hours.
  12. Remove from press and mould.


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sábado, 6 de mayo de 2017

IngredientsEdit Scale & Units8 kgWater, cold540 gSmoked...



Ingredients

Edit Scale & Units
8 kg
Water, cold
540 g
Smoked salt, divided
360 g
Brown sugar, divided
240 g
Liquid smoke, hickory or mesquite, divided
6 kg
Brisket
20 g
Prague Powder No. 1, optional
240 g
Molasses
60 g
Liquid aminos, or soy sauce
120 g
Chipotle powder, or smoked paprika
100 g
Black pepper
45 g
Mustard powder
30 g
Onion powder
15 g
Garlic powder

Make brine
8 kg
Water, cold
240 g
Smoked salt
160 g
Brown sugar
120 g
Liquid smoke, hickory or mesquite
Pour water into a container and add salt, sugar, and liquid smoke. Whisk until ingredients are fully dissolved in the water.

Store brine in the fridge until you need it.

Trim brisket
6 kg
Brisket
Trim your brisket as you typically would. Some people like to remove all the fat, some like to trim none. We fall somewhere in the middle, removing the larger pieces but not cracking out and removing all the fat.

Brine it
We like to transfer brine to a syringe and inject it directly into the meat, then allow the brisket to brine for 24–48 hours. You can brine it the old-fashioned way too—simply transferring the meat to the brine and letting it rest there—but if you do, you’ll need to brine for five to seven days. Either way, brine the brisket and let it hang out in the fridge.

Add Prague Powder No. 1 (optional)
20 g
Prague Powder No. 1
This is totally optional but, you know, fun. If you want to create a smoke ring—the pink rim at the outer edge that forms when you cook meat in a smoker—here’s how you do it:

Ladle a small amount of brine into a small bowl and add Prague Powder No. 1—also known as Insta Cure No. 1 or curing salt. Whisk until incorporated, and return mixture to the brine.

Return the brisket to the brine, and allow it to rest there two to three more hours. (Note: If you leave it longer than that, you’ll get a very thick smoke ring.)

IMPORTANT: Before you modify the brine to include pink salts, be sure to read our note in the intro. Pink salts must be used thoughtfully.

Make glaze
240 g
Molasses
120 g
Liquid smoke, hickory or mesquite
60 g
Liquid aminos, or soy sauce
In a medium-sized bowl, mix the above ingredients together.

Heat Joule to 155 °F / 68 °C
ChefSteps cooks sous vide with Joule, the sous vide tool created by our in-house team of chefs, designers, and engineers. Compact and gorgeous, Joule is a WiFi-connected device you control easily with your smartphone. Learn more about Joule and sous vide, and you’ll be whipping up amazing feasts like this in no time.

Glaze the brisket
Brush half of the glaze evenly onto the surface of the meat. Make sure you reserve leftover glaze! We’re going to do this a second time.

Transfer brisket to a heavy-duty plastic sous vide bag.

Cook!
Cooking the brisket at 154 °F / 68 °C for 24 hours will result in tender yet juicy meat.

NOTE: The above time-and-temp combo is our favorite way to cook this brisket, but everyone has their preferences. To learn more about customizing your time-and-temp combos when cooking tough cuts sous vide—plus a bunch of other amazing techniques—check out Cooking Sous Vide: Beyond the Basics.

Make brisket rub
300 g
Smoked salt
200 g
Brown sugar
120 g
Chipotle powder, or smoked paprika
100 g
Black pepper
45 g
Mustard powder
30 g
Onion powder
15 g
Garlic powder
Scale all ingredients and grind to medium coarseness.

Glaze it again
Once brisket has finished cooking, remove it from the bag and pat dry. Brush on the other half of the glaze.

Why glaze a second time? To create a tacky surface to which the rub will stick.

Preheat oven to 257 °F / 125 °C

Rub brisket; roast
Apply a liberal coating of rub to the surface of the meat, and transfer to a baking rack.

Allow meat to cook for until a nice crusty bark develops, about 3–4 hours.

Let the meat cool for a few minutes before you slice into it.

TIP: If you are short on time, you can roast meat for an hour at 302 °F / 150 °C, then crank the oven up to 390 °F / 199 °C and roast again for an additional 5–10 minutes to help the bark develop.

Serve!

Serve this meat with a few delicious sides—scroll down for our favorite barbecue accompaniments—or stuff into Slider Buns. Ain’t nobody gonna believe you didn’t smoke that thing.



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viernes, 5 de mayo de 2017

IngredientsRicotta Cheese 15oz container (420g) - *If you can...



Ingredients

  • Ricotta Cheese 15oz container (420g) - *If you can get Impastada Cheese this is the best.
  • Confectioners Sugar 1 cup (120g)
  • Ground Cinnamon ¼ teaspoon
  • Unflavored Gelatin Powder 1 Tablespoon (8g)
  • Cold Water 3 Tablespoons (45ml)
  • Miniature Chocolate Chips 1 cup (175g)
  • Heavy Cream 1 cup (240ml)
  • Vanilla Extract 1 teaspoon (5ml)

Instructions

  1. Bloom the gelatin in the cold water and let it stand to absorb for about 5 minutes.
  2. Meanwhile combine the ricotta cheese and the sifted confectioner’s sugar together in a medium mixing bowl.
  3. Then add the cinnamon and vanilla extract.
  4. At this point the gelatin should be bloomed and you can now melt it over low heat in a small saucepot, or in a microwave safe bowl for only 5-10 seconds at a time until it is melted.
  5. Whip the heavy cream to medium peaks and then add the melted gelatin mixture while whipping on high - continue whipping to medium- firm peaks
  6. Fold this stabilized whipped cream into the ricotta cheese mixture in the bowl and then fold in the chocolate chips.


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jueves, 4 de mayo de 2017

Ingredientsvegetable oil for frying1 cup Krusteaz Buttermilk...



Ingredients

Directions Add enough oil to a skillet so it comes about halfway up the side of an 8-inch pan, and heat it on medium heat until it reaches about 360°F.

Add pancake mix to a bowl and whisk in the water, egg and vanilla. Pour batter into an empty and clean ketchup bottle, or plastic sandwich baggie with the corner snipped off.

Test oil to make sure it is hot enough by dropping a small dot of batter in the pan. It should quickly float and sizzle with little bubbles forming all around the batter, without it burning.

When oil is ready, quickly squeeze the batter in a circular motion into the frying pan. Cook about 30 seconds to 1 minute until golden brown on the bottom. Flip funnel cake and cook the other side, about 30 seconds or until golden brown. Remove from the oil and transfer to a paper towel lined plate. Sprinkle with powdered sugar and serve warm.



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miércoles, 3 de mayo de 2017

Ingredients2 pounds whole milk Ricotta Cheese1 ½ cups...



Ingredients
2 pounds whole milk Ricotta Cheese
1 ½ cups confectioners sugar
1 cup mini chocolate chips
10 to 12 waffle cones
¼ teaspoon Fiore Di Sicilla or
¼ teaspoon orange extract
¼ teaspoon vanilla extract
¼ teaspoon rose water (optional) 

Step by Step Instructions
Blend cheese and sugar in a large bowl until smooth and well combined.
Add Fiore Di Sicilia and/or extracts and stir to combine.
Add in chocolate chips and blend.
Place mixture into a large piping bag or a large zip top bag, from which you have
snipped one corner.
Fill cones with cannoli filling and dust with powdered sugar.



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martes, 2 de mayo de 2017

Crab Bombs

Ingredients

1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

CRAB PUPPIES
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.



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lunes, 1 de mayo de 2017

Lubina al Horno al Te Verde







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Ingredients:Himalayan Ketchup:1 6 oz can organic tomato paste...



Ingredients:
Himalayan Ketchup:
1 6 oz can organic tomato paste
¼ cup apple cider vinegar
½ cup diced canned tomatoes
1 tbsp cane sugar
½ teaspoon Himalayan salt
1tsp. garlic powder
1tbsp onion powder
¼ tsp ground allspice
Cayenne pepper to taste
Pepper to taste

Burger Patties:
2LB Ground Beef
Salt (to taste)
Pepper (to taste)
3 Teaspoons Dijon Mustard.
1 tsp Worcestershire Sauce
2 Eggs
6 Tablespoons Ketchup
1 tbsp onion powder
1 tsp garlic powder

Burger Pieces:
Buns (of your choice)
Lettuce (optional)
Tomatoes (optional)
American or Cheddar cheese

Begin by preparing the Himalayan Ketchup by combining the ingredients in a food processor. Blend them together for 2-3 minutes. The longer you process the ingredients the smoother your ketchup will be.

Next begin preparing the burger patties by mashing all the ingredients together in a mixing bowl. Create two regular sized burger patties and one that is more thin and less wide. Add 6 tbsp of oil to a pan and heat on medium high until the oil begins to smoke. Carefully cook your patties- don’t drop them into the oil! Slide them in and flip them after a minute or so.

Place your skinny smaller burger patty between two buns with your cheese. On an oiled sheet on a baking pan, create a raw meat bowl that is wide enough to fit your skinny burger on. Cover the whole concoction with more meat to create the ultra sized middle burger patty. Bake this at 350 degrees for 25-30 minutes.

Once all your patties are done cooking, place them in the oven with your cheese on top to melt them. You can also toast your burger buns if you want. Finally it’s time to ASSEMBLE THE ULTIMEATUM! The order for the burgers on the bottom and top is a bun, lettuce, patty, cheese, himalayan ketchup, and bun. The giant patty goes on the middle with lettuce below and ketchup on top.

That’s it! The Ultimeatum is assembled. Enjoy- and try sharing it with some friends if it’s too much to handle.



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