Beer bread... mom made it every year around Thanksgiving, and this stuff is so easy to make, I'm surprised it's not made all year round! You're going to love the crunchy golden top crust that hides the fluffy white bread underneath.
Grease a 9 x 5 bread pan and pre-heat the oven to 350 degrees.
Pull out that large mixing bowl and dump in 3 cups of SELF RISING FLOUR. You can sift it if you want. (sifting helps prevent packing the flour which some say will make your bread more like a biscuit... and we don't want that!)
Open a 12 oz can or bottle of beer and resist the urge. Pour the beer, yes, all of it, into the bowl along with 3-4 tablespoons of sugar. You can also add a teaspoon or so of salt if you like (not 100% required).
Mix it all up (wooden spoon style, not with your hands) until you have a sticky blob of dough... flop that sucker into the bread pan (remember, the one you greased earlier) and shake it around so it spreads into the pan. There's no need to wait for the dough to rise.
Using an oiled, single edge razor blade (thanks for that tip Jim!), cut a slit down the middle of the dough length wise. This is to make a split-top where you'll pour melted butter (or margarine if that's how you roll) along the split about 40 minutes into the baking. You can also try a bit of honey with that butter for a sweeter version!
Baking time is between 50 and 60 minutes depending on how you like your bread. Be warned! Your kitchen is going to smell really, really good! Remember to set the timer for 40 minutes so you can butter that split-top!
SERVE WARM with Butter or Honey Butter! You better make more because I know you'll eat half of this yourself! I like to slice it thick and put too much butter on it. I'm just that kind of guy.
Tuesday, November 18, 2008
Wednesday, November 5, 2008
Much Better Burgers
Everyone knows how to grill a burger. Its not rocket science. But few people know the benefits of garlic powder and soy sauce!
To make a much better hamburger than you usually grill, put away all the spices and sauces except these two gems (garlic powder and soy sauce).
I'm talking about real hamburgers, not those thin pre-pressed patties that come in a box of 40. Use 80/20 ground beef, 90/10 even...
In a small bowl, mix a tablespoon (woops, i used a measurement) of garlic powder with about 1/5 cup of soy sauce. I prefer to use low sodium soy sauce, but use whatever you like!
To form a quality hamburger (intended for the grill), make a ball of beef in your hand about the size of a baseball, then flatten it out with a solid smack between your hands. Shape the edges so the burger does not fall apart.
Place your patties on a hot grill (charcoal people, it's great!) and baste the top side with your soy/garlic... wait about 2 minutes then flip and baste again. Cook to taste. Just before you're ready to put the cheese on them, baste both sides once more.
Juicy and delicious burgers are SOOO SIMPLE TO MAKE!
To make a much better hamburger than you usually grill, put away all the spices and sauces except these two gems (garlic powder and soy sauce).
I'm talking about real hamburgers, not those thin pre-pressed patties that come in a box of 40. Use 80/20 ground beef, 90/10 even...
In a small bowl, mix a tablespoon (woops, i used a measurement) of garlic powder with about 1/5 cup of soy sauce. I prefer to use low sodium soy sauce, but use whatever you like!
To form a quality hamburger (intended for the grill), make a ball of beef in your hand about the size of a baseball, then flatten it out with a solid smack between your hands. Shape the edges so the burger does not fall apart.
Place your patties on a hot grill (charcoal people, it's great!) and baste the top side with your soy/garlic... wait about 2 minutes then flip and baste again. Cook to taste. Just before you're ready to put the cheese on them, baste both sides once more.
Juicy and delicious burgers are SOOO SIMPLE TO MAKE!
Tuesday, November 4, 2008
Ribs that fall off the bone
You've waited for it long enough! I'm finally letting it out. I cracked the code on making super-tender smoked ribs. Juicy, delicious, sweet and spicy baby-back ribs that will have your guests singing your praises. It is ridiculous how easy this is!
First, head down to the grocery store and grab a few racks of baby-back ribs. They don't really cost that much! It's good food on a budget!
You're going to need a few things, I should list them first...
Pour in more Italian dressing around the sides of the meat, but don't wash away your seasonings from the meat!
Wrap the foil up so the moisture does not escape. Pre-heat your oven to 180-220 degrees f. (NO HOTTER!). Put the ribs in and set your timer for 2 - 4 hours, depending on your time frame.
When you've got about 15 minutes left on the timer, go make a fire in your smoker. Have your favorite smoking wood (mesquite, hickory, apple, pecan, whatever you like) ready.
The oven just went beep, beep, beep... so grab the pan from the oven and yank your ribs out. You probably noticed they smell great, and they are super-tender. Put those babies in your smoker and smoke-em up for at least an hour, being sure the heat is low and the smoke is high!
If you have bbq sauce made from my first post, you're probably thinkin' bout using it... put some on the side to dip the ribs in!
You'll thank me later!
First, head down to the grocery store and grab a few racks of baby-back ribs. They don't really cost that much! It's good food on a budget!
You're going to need a few things, I should list them first...
- Apple juice (don't question me!)
- Italian dressing (i like cheap store brands for this)
- Balsamic Vinegar
- Ground pepper
- Other seasonings that you like (Tony Chachere's is perfect here)
- Soy sauce
- Garlic Powder
Pour in more Italian dressing around the sides of the meat, but don't wash away your seasonings from the meat!
Wrap the foil up so the moisture does not escape. Pre-heat your oven to 180-220 degrees f. (NO HOTTER!). Put the ribs in and set your timer for 2 - 4 hours, depending on your time frame.
When you've got about 15 minutes left on the timer, go make a fire in your smoker. Have your favorite smoking wood (mesquite, hickory, apple, pecan, whatever you like) ready.
The oven just went beep, beep, beep... so grab the pan from the oven and yank your ribs out. You probably noticed they smell great, and they are super-tender. Put those babies in your smoker and smoke-em up for at least an hour, being sure the heat is low and the smoke is high!
If you have bbq sauce made from my first post, you're probably thinkin' bout using it... put some on the side to dip the ribs in!
You'll thank me later!
Friday, October 31, 2008
The Best Fried Shrimp Ever
Ok, I'm going to put it to you straight... coconut shrimp is NOT the best. It's everywhere, it's becoming cliche, and it's a cop-out (IMHO). Give me flavorful, slightly spicy, crunchy fried shrimp any day over coconut shrimp!
Here's how I make mine, every time! Keep in mind that I almost never measure anything... well, ok, that's not true. I NEVER measure.
First, peel and de-vein (if you care to) your shimp. Keep the raw shrimp chilled. Pre-heat your oil to about 380 degrees. If you have a deep fryer, its easy to set the temperature of the oil. On the stove, it's a little harder. 380 degrees is hot, don't be a dork and burn yourself or the spectators in the room!
In a large bowl, crack an egg (two if you're making more than 50 tails) and pour in some whole milk... just a little, maybe a little more. Stir it up with a fork like you would if you were making scrambled eggs.
On a large plate dump out a mound all purpose flour. YES FLOUR! NOT CORN MEAL DANG IT!
Add a few shakes (3, 4 maybe) of garlic powder. Garlic powder is white, and so is flour, so pay attention... you want to flavor it well, without going over-board. Now shake 10 or so shakes of season-all and 5 or more shakes of Tony Chachere (how DO you spell it?) Cajun seasoning.
Now shake the plate around to disperse the ingredients around some. Grab a hand-full of shrimp tails and drop them in the bowl of egg and milk, making sure the shrimp tails are all covered in egg/milk. Pull a few out and drop them into the flour and flip them a few times so they are well coated. No shrimp flesh should be visible! Move the already coated shrimp to the outer edge of the plate and grab more from the egg/milk bowl. do this until you can't fit any more shrimp around the edge of your plate.
Is the oil hot yet? Test it by dropping in some flour from the plate. It will sizzle nicely if the oil is up to temperature.
Be careful now, grab a few tails and carefully put them into the oil. There should be some serious activity from the heated oil meeting the chilled milk/egg/shrimp/flour! Wait a few seconds and stir those tails around! (you don't want them to stick together). Soon, they will be golden brown and begin to float a bit. Take them out and place the tails on a seperate plate. Its a good idea to fold up a few paper towles and put them on the plate to soak up any excess oil... there will be quite a bit.
I like MY fried shrimp to cook just a little longer, golden brown is ok, but I admit I like them darker than most people.
People will be very pleased with this shrimp! Now you're a hero!
Here's how I make mine, every time! Keep in mind that I almost never measure anything... well, ok, that's not true. I NEVER measure.
First, peel and de-vein (if you care to) your shimp. Keep the raw shrimp chilled. Pre-heat your oil to about 380 degrees. If you have a deep fryer, its easy to set the temperature of the oil. On the stove, it's a little harder. 380 degrees is hot, don't be a dork and burn yourself or the spectators in the room!
In a large bowl, crack an egg (two if you're making more than 50 tails) and pour in some whole milk... just a little, maybe a little more. Stir it up with a fork like you would if you were making scrambled eggs.
On a large plate dump out a mound all purpose flour. YES FLOUR! NOT CORN MEAL DANG IT!
Add a few shakes (3, 4 maybe) of garlic powder. Garlic powder is white, and so is flour, so pay attention... you want to flavor it well, without going over-board. Now shake 10 or so shakes of season-all and 5 or more shakes of Tony Chachere (how DO you spell it?) Cajun seasoning.
Now shake the plate around to disperse the ingredients around some. Grab a hand-full of shrimp tails and drop them in the bowl of egg and milk, making sure the shrimp tails are all covered in egg/milk. Pull a few out and drop them into the flour and flip them a few times so they are well coated. No shrimp flesh should be visible! Move the already coated shrimp to the outer edge of the plate and grab more from the egg/milk bowl. do this until you can't fit any more shrimp around the edge of your plate.
Is the oil hot yet? Test it by dropping in some flour from the plate. It will sizzle nicely if the oil is up to temperature.
Be careful now, grab a few tails and carefully put them into the oil. There should be some serious activity from the heated oil meeting the chilled milk/egg/shrimp/flour! Wait a few seconds and stir those tails around! (you don't want them to stick together). Soon, they will be golden brown and begin to float a bit. Take them out and place the tails on a seperate plate. Its a good idea to fold up a few paper towles and put them on the plate to soak up any excess oil... there will be quite a bit.
I like MY fried shrimp to cook just a little longer, golden brown is ok, but I admit I like them darker than most people.
People will be very pleased with this shrimp! Now you're a hero!
Thursday, June 26, 2008
Its Smokin & Grillin time!
To start this blog off, I'm posting my favorite dump and cook BBQ Sauce recipe... this stuff is great for all cuts of meat, and your family will be praising you for it for quite some time.
I make this stuff and pour it in a big empty sauce bottle about once a week...
You're going to need most (if not all) of these ingredients. I say most, because sometimes, if I'm out of one ingredient or another, the sauce flavor is varied a little, and it actually works out well. Its not an exact science. BBQ Sauce ingredients shouldn't be measured... add the stuff in small portions and taste test it as you cook it!
Grab a large sauce pan and toss it on the stove. Empty a new bottle of ketchup into the pan. Pop open a coke and pour half the can into THE KETCHUP BOTTLE! Wait for the fizzin' to stop, then put the lid on and start gently swishing it around. Doing this will loosen up the remaining ketchup. Pour it in the pot.
Turn on the stove at medium heat. Add about a cup or so of brown sugar. Stir that and get the lumps out. gradually add in garlic powder, pepper, onion powder, pancake syrup, Chili powder, honey, soy and teryaki sauce and stir well. As this starts to heat up and cook, squeeze in that lime!
Without burning your mouth, taste test the mixture and add more of whatever you think it needs. If too spicy, add more sugar and syrup. Not spicy enough, add more spices.
You can't mess it up. I like mine to be sweet with a little after burn that continues to heat up in my mouth. Everyone raves about this stuff!
(Notice I didn't use the word SALT... well, if you want to add that, go ahead. I recommend season-all instead of salt)
Enjoy!
I make this stuff and pour it in a big empty sauce bottle about once a week...
You're going to need most (if not all) of these ingredients. I say most, because sometimes, if I'm out of one ingredient or another, the sauce flavor is varied a little, and it actually works out well. Its not an exact science. BBQ Sauce ingredients shouldn't be measured... add the stuff in small portions and taste test it as you cook it!
- Ketchup
- Coke or other brand cola (try rootbeer once too)
- Terriaki Sauce (no matter how its spelled)
- Soy Sauce
- Pepper
- Garlic Powder
- Onion Powder
- Pancake Syrup (maple, or whatever)
- Creole Seasoning (yep, i admit it)
- Honey
- Chili Powder (not a lot)
- Paprika (a little)
- 1 Lime (juice, squeezed in)
Grab a large sauce pan and toss it on the stove. Empty a new bottle of ketchup into the pan. Pop open a coke and pour half the can into THE KETCHUP BOTTLE! Wait for the fizzin' to stop, then put the lid on and start gently swishing it around. Doing this will loosen up the remaining ketchup. Pour it in the pot.
Turn on the stove at medium heat. Add about a cup or so of brown sugar. Stir that and get the lumps out. gradually add in garlic powder, pepper, onion powder, pancake syrup, Chili powder, honey, soy and teryaki sauce and stir well. As this starts to heat up and cook, squeeze in that lime!
Without burning your mouth, taste test the mixture and add more of whatever you think it needs. If too spicy, add more sugar and syrup. Not spicy enough, add more spices.
You can't mess it up. I like mine to be sweet with a little after burn that continues to heat up in my mouth. Everyone raves about this stuff!
(Notice I didn't use the word SALT... well, if you want to add that, go ahead. I recommend season-all instead of salt)
Enjoy!
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