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Found 9 results

  1. So what did I think of when John gave us the 4 random numbers that included Tofu? Well my first thought was “can we get some new numbers”! I then thought about it some more and came to the conclusion that these ingredients were truly an example of a “Chopped” basket. I must admit I’ve never made it and hardly ever eat it. That may change after eating this dish. I started thinking about what I could make and came up with some ways I could use all these ingredients in in a dish. Sriracha was easy as I use it quite often. Corn? No problem here either. Apples gave me a slight pause but then I thought of using it in a slaw so I was good. No, tofu was the problem, so I thought about tofu and what it’s like. It’s like a geometrically shaped meat substitute. Kind of like Spam but without any actual meat. So how do I normally use Spam? Well I don’t use it very often but when I do it’s normally in a sandwich. A tofu sandwich didn’t sound like a winner, but then I remembered seeing something on Diners, Drive-Ins and Dives where the cook used plantains as the bread which I’m dubbing the “Planwich”. Plantains instead of bread. Link: http://www.foodnetwork.com/restaurants/il/chicago/the-jibarito-stop-restaurant.html Now that was the ticket and I also decided to use Sriracha in all 3 dishes. The first thing I did was prepare the tofu. Now I don’t know much about tofu but I do know that you need to get the moisture out of it so it can soak up whatever seasoning / marinate your using on it. I drained the liquid off and then sliced it up. Next I placed the slices on a double layer of paper towels and covered with another layer. I then place a 9 x 13 pan on top and pressed down to push more of the liquid out. (Note: I did this twice as the paper towels were completely soaked the first time) Next I made up a Sriracha Honey Marinade. Here are the ingredients. Stirred. I spread out some marinade on a 1/4 sheet, placed on the tofu and then covered each piece with the rest of the marinade. I covered this with foil and let it take a nice long rest. Next I went about making the bread for my Planwich. I took a plantain and cut the ends off and peeled it. I cut it in 2 and fried them in some preheated oil. I placed them on a plate with some paper towels to cool. I then took them and smashed them with a large smooth bottom pan. and then fried each one again. (Like a tostones) I then placed each one on a plate with some paper towels to cool. I then made up my Mexican Slaw using the apple in lieu of the jicama. (Link to recipe: https://www.kamadoguru.com/topic/18547-mexican-style-slaw-with-cilantro-lime-creama/) Apple cut and cored and then grated. Everybody in the pool and then stirred up with some Sriracha Cilantro Lime Creama. Now I took the tofu out to the grill. I placed them on my searing grate. (Note: I would have set it up differently but I was going to make pizza afterwards so that was why it’s set up this way. As it turned out, I didn’t have time for the pizza.) After approximately 10 minutes it looked like this. I look them off the grilled and on to a plate so I could now glaze them. I took what was left of the marinade and added some more honey, Sriracha and ponzu sauce and pour it onto a hot griddle and let it start to caramelize. Placed all the tofu pieces in the sauce and let it cook for 1 minute. I flipped them and repeated for another minute and here is what they looked like. I sliced up some tomato and red onion and made up some Sriracha mayo. I took one of the plantain slices and spread on the mayo and placed on the tofu and then the tomato, onion and some lettuce. And finally I made up the Mexican Street Corn (Esquites) with Sriracha Mayo Here’s my corn. I took 3 ears like this and cut off the kernels. I added 3 tbsp. of butter and 1/2 cup of finely chopped cilantro and stirred. As my 90 year old MIL was also eating this I took my serving and mixed in the balance of the Sriracha mayo that I had made up. (No Sriracha for her) Here is everything plated up with a Negro Modelo. This did not suck! In fact it was absolutely delicious and I would definitely make this again. Thanks for looking.
  2. A Simple Sous Vide Rum Poached Apple Dessert My Anova Precision Cooker WiFi & Bluetooth circulator arrived at the door today as dinner was being prepared. I abandoned dinner (chicken tacos) to my capable son and just had to play with the new cooking toy. Here's what happened: After unpacking and fiddling around with it including configuring for Bluetooth and WiFi and testing how long it took to heat a gallon and half of tap water to 170 degrees, I just HAD to cook something – anything.. anything.... Hummm… apples! Used three apples peeled, cored, and sliced into wedges. Added 2 Tbs coconut sugar, a measure of cinnamon, a pinch or two of nutmeg and…and… and,, aha… 3 Tbs plus an extra squirt of black rum. Sealed in quart bag removing the air. Devised a cajun swamp engineering hold-down using a spider and a bulldog clip for the bag that wanted to float and set cook time using the phone app for 2H15 minutes. Fell asleep in the chair during the cook and wound up cooking it for almost 2H30. No big deal. The result… light, not too sweet, firm and still slightly crunchy poached apples with a delicious sauce. The flavor of the rum really stayed intact. Finish with a pinch of salt before serving. A much different result from cooking in an open pot. A nice balance for a late evening treat. Success!
  3. Prior to Thanksgiving a frozen duck had been purchased. I toyed with the idea of making a TurDuckEn, but realize a Duck had never graced my Big Joe before. It was time to give a duck baptism to the grill. There were several selections of ways to prepare the duck, the majority of them did not involve stuffing. It seemed a sin not to make stuffing with a duck. Several stuffing ideas were considered, but they seemed a bit boring, and lacked the intensity to stand up to duck. Eventually something a bit atypical was dreamed up. THE STUFFING: 2 pounds beef sausage. 2 yellow Opal apples 1 red bell pepper 1 green pepper 1 Medium Vidalia onion 1 8oz package of small portabella mushrooms 1/2 tsp of Szeged Chicken seasoning. 1/3 stick sweet cream butter. Dash of salt and pepper. All of the ingredients were diced. The butter was melted in a medium pot. The diced onions were added and sautéed until translucent. The red/green bell peppers were added. The diced sausage was added. These ingredient were simmered until mostly done. The mushrooms were added, and the simmering continued. The seasoning was added and mixed in. Finally, in the last couple of minutes the diced apples were added under very low heat and allowed to lightly steam. THE DUCK: Was placed on a roasting rack. Hot boiling turkey stock was poured repeatedly over the bird to tighten the skin. The Duck was patted dry, and exposed to an area with moderate air-flow while the grill was started and set to 375 F. The cooked stuffing mix was put in the generous cavity of the Duck; it held twice as much stuffing as a Chicken normally contains. A skewer was used to secure the cavity closed to support steaming the stuffing while the bird cooked. The Duck was placed in the Big Joe which had stabilized at 375. Very rich mashed potatoes were prepared; they needed to be rich to balance out the unctuous richness of the Duck. They were made with an 8 oz block of cream cheese and 1.25 sticks of sweet cream butter. Also, Turkey stock was used to add a rich character of the mashed potatoes, along with salt and fresh cracked pepper. When the Duck was pulled, it was allowed to rest. The fatty drippings from the duck were used to make a roux for the gravy, which used heavy cream and more of the turkey stock to expand it. Salt and cracked pepper was employed to balance the overall savory character of the gravy. The meal was plated and served for the family. Epilog: for those who have never fixed duck, the meat has a firmness and density which will remind you more of pork than a bird. It is a very rich meat, which does not require larger servings to be very filling. This is a good thing as most people are surprised at how little meat is actually on the bird.
  4. As there was just 3 of us this time and we have most of our stuff in boxes, we decided to just do a chicken instead of a turkey. I wanted to jazz it up a little so I went with a recipe I’ve done before. See Link: http://www.kamadoguru.com/topic/11844-rosemary-sage-apple-chicken/?hl=%2Brosemary+%2Bsage+%2Bapple I did tweak it a little as Mrs. DerHusker isn’t than fond of Rosemary so I substituted Thyme for it. Here are most of the ingredients. I diced up one apple very fine and placed in a bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Minced the Thyme & Sage and into the bowl. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on the kamado. Cooked for 2 hours at 275. My wife made up the table. (No small feat as there were still boxes of stuff from the flood on it. You may see some of them in the background) Here it is done. Delicious! I hope everyone had a Happy Thanksgiving.
  5. Part of getting ramped up for Thanksgiving means time to try out some different ideas and recipes before the big day. I ran across a simple pie crust recipe which seemed worth trying. --Recipe-- 2 cups sifted flour (bread flour, which was finer and higher in gluten was used). 1 teaspoon of salt (Kosher salt was used) The recipe called for 5 to 7 tablespoons of water, due to my flour choice, 8 tablespoons was used instead 2/3 cup Crisco or Butter (Crisco butter-flavored sticks were used, it provided the butter undertones, but the classical lard-crust texture). The fillings on the first pie was apple and the second pie was blueberry. The apple pie filling had cinnamon, nutmeg and allspice added. The blueberry pie filling was essentially stock. Both of the pies had a standard egg-wash applied (one egg and one tablespoon of water whisked, then brushed on). The apple pie had some cinnamon tossed across the crust in a couple of strips, as well as sugar sprinkled all over the top. Both pies were made in cast iron, with the top of the crust below the top of the cast iron, this prevents the edge of the crust from burning without adding foil. They were cooked on the #KamadoJoe Big Joe, with the diffusers raised to the X-Rack at 350 degrees F. Coconut (Coshell) charcoal was used to provide the smokeless heat. A burn-off had been done to get the last of the oils from previous cooks baked out of the Big Joe. Pies were pulled when the crust had turned golden and the filling was bubbling. Pictures below:
  6. I'm beginning to understand a little more about this kamado cooking on the classic and so far I'm really jazzed, I like it. I'd like to get your opinion on charcoal. I've got a birthday party coming up Monday and will be cooking three chickens -- probably roasting them with a Puerto Rican spice, for a family get together. The pressure is on, its my wife's family, and I want this to be tasty! So far, I've tried two kinds of charcoal, the first was Royal Oak from Home Depot and then I got a bag of Cowboy at WalMart. I did a roast chicken with the RO and it was perfect, just a hint of smoke flavor -- but I was running out of charcoal in the firebox and pulled it at 161 degrees, thinking it would it would come up a couple degrees as it sat. Next time I'll wait until 165 Then I tried beer can chicken with the Cowboy charcoal and 1 chuck of applewood. The smoke flavor was too strong and although the chicken was pretty good when I first pulled it off, left-overs had a strong smoke taste. Its possible I didn't have the cowboy charcoal burned enough and there was too much smoke, but it was at the right temperature. Last night I cooked a London Broil, making sure the fire was hot and there was very little smoke coming out the chimney (450 degrees). The steak came out great, but the smoke flavor was a little strong and since I didn't add any wood for flavor, I'm convinced this is from the charcoal. Cowboy lump is probably made from Mesquite since it comes from Texas/Mexico and it seemed there were some 'branches' in the bag. Mesquite is great for grilling steak, but I've always thought it was too bitter for smoked meats. Years ago a guy from Texas told me it was fine for brisket, ribs or pork butts as long as you brined it or sprayed the meat with some kind of citrus juice during the cook. I know there are a lot of people who like Cowboy lump, but from here on out, I'm probably going to scratch it from my list. But, maybe I'm missing something here, and there's a way to get a milder flavor from the Cowboy lump.
  7. With Granny Smith apples on sale and seeing all the recent Apple Pie cooks, I decided to give it a whirl. Reviewed John’s video and our go to recipe and made a few tweaks and came up with this below. I took 6 Granny Smith’s and 4 Fuji’s. Peeled them, sliced them thin and placed in a large bowl. Here are the ingredients: Juice from 1/2 lemon (squeeze over apple slices) 1 cup sugar 2 tbsp. flour 1 tsp. cinnamon 1/2 tsp. ground nutmeg 1/2 tsp. ground clove 2 tbsp. milk 2 tbsp. butter Combine the dry ingredients in a bowl and mix well. Now pour over apple slices, stir and set aside. Now spread out your pie dough in a greased C.I. pie pan and poke a few fork holes in the bottom. And fill with the apple filling. Cover with the other half of the dough. Crimp the edges and cut some holes in the top crust. Now brush with some milk and then sprinkle with some sugar. I had lit my kamado and set it up for indirect cooking. I let it preheat to 372 and then placed the pie in the center for approximately 1 hour. And here it is all done and browned up. And plated with some vanilla ice cream. Yum!
  8. I'm really looking forward to seeing what Apple actually does with their new iPhone release on September 9th. So much speculation.
  9. I got the inspiration for this cook from keeperovdeflame. Here are most of the ingredients for the chicken. I diced up one apple very fine and placed in a bowl. Minced the Rosemary & Sage and into the bowl. 1 1/2 tbsp. of Montreal Chicken rub. 1/2 tsp. ground ginger 1/4 tsp. cinnamon. Enough EVOO to make this into a paste. (Approx. 1/3 cup) Made pockets under the skin for the breasts and thighs. Put the paste in under the skin. Took the leftover and rubbed the outside of the chicken with some extra Montreal Chicken. Place it on a Chicken Sitter, in the kamado, with apple juice and Rosemary in it. Cooked for 2 hours at 275. While that cooked I made some Brussels sprouts. (I’ve posted the recipe before) Here it is done And now plated. It was fantastic!
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