Since my Husker Game was finally on in the evening we had a watch party at our house. I wanted something we could eat while watching the game, so I decided on Runzas (AKA Bierocks) and corn on the cob. (Both of which are Nebraska staples) I followed Cowgirl’s recipe with a few changes this time.
This time I subbed out a 1 lb. chub of Jimmy Deans regular sausage for one 1 lb. of hamburger. I also tripled the amount of garlic. Both tweaks really added to the flavor and I’ll be doing so on all future batches.
Here’s a link to a thread of my first attempt making these where the original recipe can be found.
Started out making up the dough.
Prepped all the ingredients and took them all out to my gas side burner.
Sweated the onion and added the hamburger.
After the hamburger was mostly browned I added the salt, pepper and cabbage and cooked until it wilted.
The dough had risen nicely so
rolled it out into a log
and cut it into 8 roughly equal pieces and formed each piece into a ball.
I then rolled each piece into an approximate 7” round and placed 2 giant spoonful’s in the center.
I folded up the edges and pitched them together and placed each into my Dutch Oven that I had already smeared with butter. I repeated this process until it was full. I prepped my kamado for the Dutch Oven and preheated it to 325.
I then closed the lid and let this bake for approximately 35 minutes. And here is the result.
I carefully cut around each one and plated one up with a ear of corn and wash this down with a Pizza Port Brewing Swami’s I.P.A. (IPA not shown)
Everyone thought they were delicious and the game results were good as well.
Thanks for looking.
Guru's - Just tried this to go with my grilled brats tonight. I thought this was the perfect side dish. I modified it by only putting in half the sugar the dressing called for. Will definitely be making it again.
Mother's Day Steak
Just the way Mrs Smokehowze likes her steak.
And plenty to go around - today and tomorrow ....
Boneless Costco Ribeyes, Room Temperature. 15 minute heavy kosher salt and fresh ground coarse black pepper rub. 600+ degrees on Big Red Joe. 3-3-2-min + 30 sec cook. Removed at 110-115 internal. 8 minute rest. Hickory wood smoke. Son has taken over as the steak man!
Kids did the sides. Interesting and very tasty dishes that worked well with the steak
A stove top hot slaw. Cabbage, onions, garlic & mushrooms pan sauteed with butter till just tender with some seasonings.
An oven gratin of sweet potatoes and white potatoes in a 'fry' cut. Onions sauteed in butter with garlic. Chicken broth, Parmesan cheese, salt, pepper and sage.
To quote Mrs Smokehowze "Yummm...."
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.
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.
As you probably know by now, Chick-Fil-A is replacing their semi-famous cole slaw with a kale salad. At least they were kind enough to publish the cole slaw recipe, although it's not exactly a state secret:
4 teaspoons vinegar
¼ cup sugar
¼ teaspoon dry mustard
¼ teaspoon salt
1 cup mayonnaise
2 bags (10 oz bags) fine shredded cabbage, chopped to 1/8 inch
¼ cup finely chopped carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for 2 hours and serve.
Made this over the weekend and yep, it tasted like the CFA cole slaw.