"Pickled" Dill Bread
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:
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.
By John Setzler
Man Cave Mustard Recipe:
1 cup whole mustard seeds
1 cup mustard powder
2 cups Guinness beer
1 1/2 cups malt vinegar
5 teaspoons all-purpose flour
3 tablespoons honey
1/2 cup brown sugar
2 teaspoons salt
2 teaspoons freshly ground black pepper
3/4 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
1/8 teaspoon ground cloves
Place the mustard seeds in a stainless steel mixing bowl and add 1 cup of the malt vinegar and 1/2 cup of the beer. Cover with plastic wrap and refrigerate 8 hours or overnight.
Combine the remaining ingredients in a sauce pan and bring to a simmer over medium heat. When you achieve a simmer, add the mustard seeds with their liquid and bring back to a simmer. Let simmer, stirring fairly constantly for 5 to 6 minutes. Remove from the heat and let cool for a few minutes. Transfer to mason jars or other air tight containers and refrigerate. This mustard will keep for at least six months in the fridge and probably longer. This recipe makes a little over a pint of finished mustard.
This mustard can be modified from this stage into a lot of different things. If you want a sweet honey mustard, add honey until you achieve the taste you like. If you want a spicier mustard, either add some additional cayenne pepper while simmering or add some prepared horseradish to the mustard after it has cooled.
By John Setzler
4 cups cauliflower rice (make from whole cauliflower in food processor)
8 oz diced chicken breast (or your favorite meat/protein) tossed in 1 tsp oil
1 cup fresh or frozen green peas
1 cup diced carrots
1 cup diced onion
2 cloves minced garlic
1 tablespoon sesame oil
2-3 tablespoons soy sauce
2 beaten eggs
Preheat your Kamado Joe to about 400 degrees in the dome. Place the cast iron wok on the lower position with the accessory rack and let the wok preheat with the grill.
Brown the chicken in the wok, remove and set aside. Add the sesame oil and saute the onions and the carrots until the carrots soften, about 5 minutes. Add the garlic and continue stirring for about one minute. Add the cauliflower rice and stir constantly for 5-6 minutes. Add the peas and stir for another minute or two. Add the chicken back to the wok and mix completely. Push the mixture to the back of the wok and add the beaten eggs. Cook the eggs and mix with the rice. Add the soy sauce and stir for another minute or two. Remove from the wok and serve hot!
By John Setzler
I recently started using the MyFitnessPal app to track my food and calorie intake. Their blog has some interesting recipes pop up occasionally. I saw this one come up a few days ago for Turkey Taco Soup and I wanted to give it at try. My girlfriend won't eat turkey so I substituted lean ground beef in this recipe... the Ingredients and nutritional information are as follows:
I heated up my stock pot and then added the olive oil. I put in the onions and sauteed them for about 5 minutes. Then I added the garlic and green peppers and sauteed for another minute or so. Then in with the ground beef until it was browned, stirring constantly. After that, I added the rest of the ingredients, brought it to a boil and then reduced to a simmer with the lid on. I tasted this after simmering covered for about 20 minutes and decided it needed a little additional salt. I added 1 teaspoon of salt and maybe a quarter teaspoon cracked black pepper and let it simmer some more.
One serving of this is about 2 cups, so a meal for me is about 1.5 servings or 3 cups....
You can garnish this with tortilla chips, green onions, cheese, sour cream or anything else you might like. The flavor of this one is pretty good!
Note: The Bush item is Black Beans and this recipe also measured out to 5 2-cup servings which would make it 420 calories per serving...