1 cup of water + 1 tbs
1/3 cup of white vinegar
4 cups of all purpose flour
1/4 cup of potato flakes
4 1/2 tbs white sugar
2 1/2 tbs powder milk
2 tsp kosher salt
3 tbs butter
4 tsp instant dry yeast
1 heaping tbs dill seed.
Combine according to your bread machine instructions. Mine says add fluid, flour, other - being certain the yeast does not come in contact with any water.
Use the knead/dough only quick cycle. Once the cycle is completed remove the dough ball and form a "log" blob. Have a pre-warmed pizza stone ready with a heating pad underneath set to high to keep it warm. The stone should be a gentle warm and not hot. Place a large clear bowl over the dough and allow an additional 1 to 1 1/2 hours to rise. I put some cornmeal on the stone to help prevent sticking.
Place in the kamado preheated to 350 degrees setup for indirect cooking and bake for about 50 minutes or until the loaf sounds hollow when you tap on it.
Cut and serve - be sure to try it still warm with butter!
Look at this topic for some picture of what it might look like: viewtopic.php?f=10&t=2819
If you are looking for a perfect side dish to go with your Thanksgiving turkey, look no further! Whip up a batch of Scarborough Fair Dressing on your Kamado Joe!
1 1/2 pounds bread, cubed 1/2 cup unsalted butter
2 cups chopped yellow onion
2 cups chopped celery
3 1/4 cups low-sodium chicken broth
3 large eggs, lightly beaten
1/2 cup chopped fresh parsley
1/4 cup chopped fresh sage
2 tablespoons chopped fresh rosemary
1 teaspoon dried thyme
1 teaspoon sea salt
1 teaspoon ground black pepper
Preheat your grill to 250°F and set up for indirect cooking.
Cube your bread and spread it out on a baking tray. Place on the grill for 30-60 minutes to dry out cubes. Remove from grill and set aside.
Increase the temperature of your grill to 350°F.
In a 12" skillet or cast iron pan, melt the butter and cook the onions and celery over medium high heat for about 15 minutes until softened.
In a large bowl, combine the onion mixture, bread, broth, eggs, parsley, sage, rosemary, thyme, salt and pepper. Mix completely and return to the 12" skillet.
Cover with foil and cook on the grill for 20 minutes. Remove the foil and cook for another 20-25 minutes until lightly browned.
Chicken is my wife’s flavor and I like to mix it up so I went with a Shawarma feast. Started out with some chicken thighs that were on sale.
Shinned and deboned and cut them in half.
Bones were saved for making stock at a later time.
Next I made up a yogurt based shawarma marinade. Here are the ingredients:
1 cup plain whole milk Greek yogurt
5 cloves of garlic ¼ cup of freshly squeezed lemon juice ¼ cup of apple cider vinegar 2 tbsp. of olive oil 2 tbsp. of ketchup
1 teaspoon cloves 1 teaspoon salt 1 teaspoon paprika
½ teaspoon cumin ½ teaspoon caraway (ground fennel) ½ teaspoon cardamon ½ teaspoon of oregano or thyme ½ teaspoon cinnamon ½ teaspoon nutmeg ½ teaspoon crushed peppercorn ¼ teaspoon of cayenne pepper ¼ teaspoon ground ginger
Everybody in the pool
and then thoroughly mixed.
The thighs now went into pool for a nice long rest.
Next I made up some Tzatziki. Here are the ingredients: (From Chef John on FoodWishes.com)
2 cups Greek yogurt
1 large cucumber, peeled, grated, tossed with 1/2 teaspoon of salt
4 cloves garlic, very finely minced
juice of half a lemon or vinegar to taste
3 tbsp. chopped fresh dill and/or mint
salt, pepper, to taste
Next up was the Hummus ingredients.
One 15-ounce can (425 grams) chickpeas, also called garbanzo beans
1/4 cup (59 ml) fresh lemon juice, about 1 large lemon
1/4 cup (59 ml) tahini (we used Krinos)
Half of a large garlic clove, minced
2 tablespoons olive oil, plus more for serving
1/2 to 1 teaspoon kosher salt, depending on taste
1/2 teaspoon ground cumin
2 to 3 tablespoons water
Dash of ground paprika for serving
Then some Persian Rice (From Bosco)
2 cups of basmati rice
3 ½ cups of chicken stock/broth
2 tbsp of butter
½ tsp turmeric
¼ tsp cumin
Kosher salt and pepper
And finally a Mediterranean Tomato Salad.
Now I can cook the Shawarma. Broke out my good skewers. (Closest I can come to a Shawarma rotisserie) I used two so I could better control them on the grill.
Now I tightened up the stops to help keep in the marinade and juices
and placed them on the grill.
Flipped them after 5 to 6 minutes.
Here is everything plated up family style with some cucumber slices, baby pickles, pita bread and a Ballast Point Grapefruit Sculpin IPA.
So Good! My wife loved everything and said it was the better that anything she’s ever ordered at a restaurant.
Thanks for looking.