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By Mccaf
BBQ Sauce. Cherry
I amended from recipe below
Balsamic glaze in a bottle from the store about ¼ cup
Agave syrup (any sweetener like molasses ) about ¼ cup
½ of the recipe brown sugar
Honey ¼ cup
Cinnamon ¼ teaspoon
2 cloves
https://www.tasteofhome.com/recipes/cherry-barbecue-sauce/
i gotta say this stuff is awesome. I was short on Brown Sugar so I improvised.... The worst part is pitting 4c of fresh cherries. Worth it though!
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By philpom
"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:
viewtopic.php?f=10&t=2819
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By connyarv
This recipe goes very well on a wrap with beef or pork (like on the image)
Ingredients: 3 dl Mango juice (around 1.2 cup)
2 dl Cola Zero (around 0.8 cup)
2 tablespoons mangochutney
2 tablespoons of Lime (juice)
1 tablespoon balsamic vinegar
1 tablespoon sweet chilli sauce
1 tablespoon rapeseed oil
3 tablespoons chicken broth (homemade if have)
2 teaspoon chili peppers
1 teaspoon garlic powder
1 teaspoon onion powder
Fennel seeds (to taste)
0.5 - 1 tbsp Butter Directions: 1. Mix together mango juice, cola zero, mangochutney, lime juice, balsamic vinegar, chilli sauce and rapeseed oil in a suitable saucepan and boil while stirring until it has merged well.
2. Mix the remaining ingredients into the saucepan and then turn it down and let it simmer until it is reduced to 2/3 parts. Finally add 0.5 - 1 tablespoon butter and let it melt down while stir.
3. Remove the sauce and allow it to cool before use, this will also makes it thicker.
4. Enjoy!
... So there you go a exotic Tropical BBQ Sauce from Sweden .. please try it and say what you think. I am thinking of translating my page into English too, so I'm looking around and see if there's any interest in this. You can find my original recipe an more images on how i made it in Swedish here https://grilltips.se/grillrecept/saser/tropisk-barbecuesauce -
By DerHusker
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.
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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.
Enjoy!
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