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    • By Smokingdadbbq
      Mostly butter and brown sugar but there was some fruit involved for this cook so I think it counts 
      baked at about 400 for 35 min ... no smoke this time around lol

    • By MD_Ag
      I had in mind to make something with peaches, and then I saw this month's challenge. Perfect timing. Then I saw the recent Food Wishes post for "Baltimore Peach Cake", which confused me for two reasons. First, I'd never heard it called that, I suppose for the same reason no one in Houston would ask for "Texas Brisket". Secondly, it just didn't look like my grandmother's peach cake. Too thick, too bready. Luckily, I had her recipe in an archive, so here we go.


      For the peaches, I recommend some that haven't ripened yet so they'll slice easier. Since my cast iron wasn't quite big enough, I did use a regular pan for the leftovers and tossed it in the oven. You know, compare and contrast. Even though I used baking powder as the rising agent, it puffed up way more than I remember as a kid. I wonder if Granny used less. I'm also trying to remember if she left it a bit doughy and under-baked, more like a Danish pastry. Anyway, plate with some homemade whipped cream and sprinkle with a dash of cinnamon sugar.
      Since I still had some peaches left over,  I chopped them up to make a peach salsa. Peaches, a bit of onion, green pepper, lime juice, honey, and cilantro. Shrimp were marinated in olive oil, lime juice, cayenne, chili powder, and sweet pepper sauce. Grill until done, then make tacos with the salsa and some crunchy slaw. Corn was also grilled and served with butter and Old Bay.

    • By MD_Ag
      I didn't plan on joining this month's challenge. I've never cooked any seafood on the kamado, as I'm always paranoid about under cooking and getting someone sick, especially now that my wife is six months along. But she loves seafood and really wanted me to make a recipe she found, so here we go.
      Step one: Halve and peel peaches, then soak in lemon water.

      Step two: Make the corn and bacon relish. Cut the bacon small, cook until fairly crisp, then pour off most of the oil. Add in (frozen) corn until warmed, then add a splash of cider vinegar. Salt and pepper to taste, then keep warm until time to plate.

      Step three: Prepare the asparagus. Toss in olive oil, then add rub. Foil up and grill around 350°.

      Step four: Make the fish rub. In relative amounts, use one portion of cinnamon, two of cumin, and four of paprika. Salt and pepper to taste. Apply to the rub to the filets, then lightly rub with olive oil. Drizzle honey on top, then move the filets (on a cedar plank) to the grill. Cook until done (minute were twenty minutes).

      Step five: Once the fish is on the grill, also add the peach halves. Grill about ten minutes on each side.

      Plating: Top the salmon with some lemon butter (lemon zest with 4 tbsp melted butter). Drizzle honey over peaches.

      Final step: ENJOY! This actually turned out really well. I was suspicious of the cinnamon in the fish rub, but it came through very nicely. And though I know this already, I really need to grill fresh fruit more often. Such a nice way to end a meal.
      Thanks all for reading.
    • By MD_Ag
      For some strange reason I made this tougher on myself. Not only was the whole meal homemade, and a good bit homegrown, I tried to have everything fit an Italian theme. Heck, even our tablecloth was made in Italy.  I took so many photos, so first things first, the finished meal:

      The meal took two days to bring together. The prep, in roughly chronological order, follows. Exact recipes will be in follow up posts to keep the length of this one down.
      1) Ciabatta Rolls
      Mixed together some flour, water, and yeast to make a biga. Let that sit for nine hours. Afterward, mix in more water, flour, sugar, salt, oil, and milk. Knead (hopefully with a machine of some kind) then let rise for an hour.

      Most recipes call for loaves, but I like rolls. However, I can never seem to shape and size them right. Let's just call them extra rustic. Let the rolls rise for another half hour, then bake around 450°F. Preferably not in a thunderstorm like I did.

      Twenty minutes had them fully cooked with a nice brown bottom crust.

      I don't think the conventional oven could have done better.
      2) Lemon Tart
      A Mary Berry recipe. Many lemons, even more eggs.  This was all done while letting the biga form.  The dough was brought together in a food processor. Then I (badly) turned it out into my dish. As always, don't forget to blind bake!

      Next, the lemons were juiced.

      Finally, all the filling ingredients were mixed together until smooth, then poured into the fully cooled shell.

      Bake for the listed 40 minutes, then another 10 to not end up with soup. And yes, I did switch my oven over to Celsius for this part!

      3) Peposa (modified from Food Wishes)
      Bought six pre-trimmed short ribs that came to three pounds total. Made a garlic tomato glaze using some marinara sauce I made from scratch two days ago.

      Coated the ribs in salt, then the garlic sauce, then a whole bunch of pepper.

      Added about two cups of a  chianti and some herbs, then moved to the grill with the hope of a moderate simmer.

      After an hour and a half added some more wine and covered the dish to start the braising. I didn't rotate as often as I should have, but they became plenty tender and the bones pulled out cleanly. After about four hours total, I removed the meat and left the sauce uncovered to reduce.
      4) Panzanella
      Took three of the more misshapen ciabatta rolls and sliced in half, brushing some olive oil on each side.

      These were then toasted on the grill.

      The misses chopped up some of her homegrown tomatoes, then combined with pieces of the toasted rolls, along with some olive oil, balsamic, salt, pepper, and fresh basil and oregano.

      5) Squash in Cream Sauce
      Green and yellow squash (yellow homegrown) were sliced, then tossed with olive oil and fresh basil and oregano.

      Place into a foil bag, and roast.

      While waiting, a mix of heavy cream, goat cheese, and a splash a milk was heated along with a good stalk of basil.

      Once the squash was done on the grill, toss it in the sauce.

      And that is how we ended up with tonight's meal, where my father-in-law joined us to celebrate the upcoming birth (December is upcoming, right? ) of our first child.
      Things I've learned from this challenge:
      - Good quality microwavable veggies are a godsend.
      -If a period piece ever shows a cook not working, it's a lie.
      - Lemon pie for breakfast is awesome. Ok, I already knew that one.
    • By St1brew
      Okay, @KismetKamado I've heard you loud and clear. So I was attempting wings, rings and mozzarella sticks. However disaster struck when I was trying to put them on the grill. Oh well, made adjustments on the fly and it turned out nicely to say the least. Started with the wings; marrinated for a few hours in about a quarter cup pure NH maple syrup, quarter cup Gansett, salt and pepper, garlic flakes, cilantro and a pinch of turmeric. In the fridge they went. Then I cut up my onion rings, mushrooms, and opened the mozzarella cheese. Dredged through egg wash, flour and a homemade pretzel bread crumbs coating.(salted pretzels, black pepper, garlic, onion and cilantro. Ran food processor on chop then purree.) Set up grill for indirect cooking at 350. Took wings out of marrinade and coated with famous Dave's spicy hot chicken rub. Wings go on the grill. Go to get my cheese sticks and veggies. Got 1 mushroom,  3 onion rings and 3 cheese sticks on to doubled over lightly oiled hd aluminum foil. The rest went all over my porch. Then the mozzarella turned into a melted glob of cheese. So I went inside and cored out a red pepper to stuff the cheese into. It went directly onto the coals as I was looking for a nice char on it. Sauce was applied to wings last 30 minutes and turned with a reapplication of sauce. Suace: 1 bottle Anchor Bar medium wing sauce, quarter stick butter, black pepper, garlic, cilantro and a pinch of chipotle. Cooked for almost 2 hours at 350° until no pink when peeled from bone and internal temp of 165. Did it over 2 small chunks of pecan. Nice crisp skin and fall off the bone wings. Everything was very good, my wife and I both really enjoyed the red pepper bomb! It was a ton of fun. 

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