Recipes On Rails: New Recipes tagged bge

Bocci's Barbecue Sauce

Thu Jan 08 11:28:10 UTC 2009

Ingredients:

4.0 clove Garlic
2.0 each Onion or one large, quartered
45.0 gram butter
900.0 gram catsup
150.0 gram sugar, brown
100.0 gram Teriyaki Marinade See Recipe
1.0 teaspoon Chili powder
1.0 tablespoon Dijon Mustard Powder

Instructions:

To peel garlic, process in TM, at speed 4, reverse, for 7 seconds to loosen the skin. Cut garlic in half, root to tip. Remove the center germ or sprout if green. Process the onion and garlic in the TM at speed 5 for 7 seconds.

Add the butter and process for about 15 minutes at speed 1 at 100C

Insert butterfly, and add remaining ingredients. Process at speed 3 for 5 seconds to integrate everything. Process for 45 minutes at stir speed at 100C

Reserve any leftovers in a sealed glass jar in the refrigerator, should keep several weeks.

Servings: 0
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/635-bocci-s-barbecue-sauce

Tandoori Chicken

Wed Jan 07 23:36:54 UTC 2009

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Preheat BGE to 500 degrees

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/632-tandoori-chicken

Nan

Thu Jan 08 03:47:17 UTC 2009

Ingredients:

170.0 gram water
3.0 teaspoon Sugar
1.0 teaspoon salt
1.0 each Egg
70.0 gram Yogurt
425.0 gram Flour, all-purpose
60.0 gram Oil, ghee melted
5.0 gram Yeast, Instant

Instructions:

Place the water, salt, and yeast into the TM. Process at speed 4 for about 10 seconds or till the salt and sugar are dissolved.

Add the egg, and process another 2 seconds at speed for to mix in the egg.

Add the remaining ingredients, starting with the yogurt. Process for 7 minutes on intermittent speed.

Place dough in a greased bowl and allow to rise till doubled in bulk (about an hour).

Portion the dough into 8 equal balls. Allow to rest for 10 or more minutes.

Flatten the dough balls into pancakes about a quarter inch thick, and brush tops with some more ghee. Bake on a pizza stone (4 should fit on at a time) preheated to 500, about 4 to 5 minutes per side, or until desired color is reached.

Here's the nan served with tandoori chicken.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/629-nan

Planked Mashed Potatoes

Tue Jan 06 07:47:29 UTC 2009

Ingredients:

4.0 each potatoes large
1.0 each Yams large
3.0 tablespoon butter
0.5 cup Cream, Heavy
0.75 cup sour cream
0.25 cup Cheese, Parmesan grated
2.0 clove Garlic roasted
1.0 tablespoon Chives snipped
1.0 tablespoon Parsley minced

Instructions:

Preheat BGE to 400. While egg preheats, cut the top off a head of garlic, sprinkle with salt, drizzle with some olive oil, fold up in some foil, and put into the egg to roast. Also, make sure you soak 4 or more cedar planks.

While BGE preheats and garlic cooks, peel the potatoes and yam.

Put the potatoes in a pot with salted water. Cook till tender.

Mince the herbs.

Assemble remaining ingredients.

Rice the potatoes.

Remove the garlic from the egg, and smash 2 cloves. Add 1/2 the cheese, the butter, the cream, the sour cream, the roasted garlic, and salt and pepper to taste.

Dry off the planks and smear with butter.

Pile each plank with a serving of the potato mixture and place in the egg.

Leave on BGE for about 30 minutes or until the light crust has set.

Remove and sprinkle with remaining cheese. Sprinkle with the chives and parsley.

Serve on the plank or use a pastry spatula to slice onto a plate.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/619-planked-mashed-potatoes

Smoked Chicken

Wed Jan 07 08:53:44 UTC 2009

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/615-smoked-chicken

Neopolitan Pizza

Thu Jan 08 04:33:07 UTC 2009

Ingredients:

2.0 pound Flour, all-purpose
1.6 pound water
18.0 gram salt
3.0 gram Yeast, Instant

Instructions:

Mix the dough following the instructions for no-knead baguettes, and allow to proof for the 2.5 hours.

Dust the top of the dough with flour and turn the dough out onto a floured work surface.

Divide the portions into 5 equal pieces. They'll be just under 3/4 a pound each.

Fold each piece over onto itself and allow to rest for about 20 minutes.

Place one portion onto the floured work surface

Pat the dough out into a rectangular shape.

Fold the top 1/3 of the dough onto the middle third.

Pull each of the bottom two corners up onto the center of the top of the middle third.

Pull the right top corner down into the middle of the dough. Pull the left top corner down onto the last fold.

Pull the remaining three corners into the middle making a ball.

Turn dough over and roll into smooth ball by cupping floured hands over dough.

Repeat with remaining doughs and arrange.

Allow to rise for about an hour.

If you're planning on using the dough later, it needs to be stored. Here's a picture of a pizza tin, but I've found that it stores well in a plastic bag too. Make sure each dough is well floured whichever method is used.

To make the pizza you'll need a dough, some basil, some crushed tomatoes, and some cheese.

Turn the dough out onto a well floured work surface.

Spread the dough out using your fingers, and then flip it onto the backs of your hands and stretch the dough to it's desired size. (Sorry no pics as this is a 2 handed job). The dough will seem to know how big it should be. Flop the dough onto a lightly floured peel.

Add the tomatoes or sauce.

Add some cheese (here it's fresh mozzarella.

Add a few basil leaves.

Here's my set up for the bge. Inverted plate setter, grate, and pizza stone. The surface temp of the stone should be about 500F.

Shuffle the pizza onto the stone, then close the dome.

Try to not open the dome. To check status, carefully, gaze down the smoke vent.... you can use a flashlight to see better.

After several minutes, your pizza should look like this.

Here's a slice

Another one with a little better shape.

Here, I made a sauce out of the Caesar dressing posted in another recipe and added some sous-vide cooked chicken, chives, and fresh mozzarella.

Here's the same pizza, finished.

This one is the teriyaki barbecue sauce (recipe is posted here) and smoked chicken with regular mozzarealla. This is Jan and Josh's favorite pizza.

Servings: 10
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/592-neopolitan-pizza

Chili as Art

Mon Jan 05 10:26:38 UTC 2009

Ingredients:
Instructions:

Note: This recipe is time consuming but is not difficult. It is fun and I have been making it for years. I change it all the time and these are loose guidelines. I have cooked it in my ceramic grills, on top of the stove, and in the oven. Cut the veggies differently and it will alter the taste. Different meats effect taste and texture. You document as you make different batches if you like (I don't). Part of the fun here is that it helps you develop your taste and learn about layering flavors. It will improve your cooking. Change it, enjoy it, eat it, serve it.

Chili
1.5 pounds of leftover hamburgers and 2 pounds Ground Chuck, or a 5 pound chuck roast (if you go here trim it real well and cut it into 3/8 to 1/2 inch cubes) or use all ground chuck. (You can use what ever kind of beef you have, left over brisket, chop it up and toss it in)
Bacon Fat, Lard, Peanut Oil, Canola Oil pick one laid out in order of flavor impact
1 Large Onion (You pick the flavor, I like yellow sweet)
1 Large Jalapeno
1 Yellow Bell Pepper
1 Red Bell Pepper
¼ Green Bell Pepper
Chili Powder 3 TBL plus more to taste
Extra Oregano, Granulated Garlic, Paprika, Ground Cumin, salt, black pepper
1 Can of Mild Rotel
1 8 oz Can Tomato Paste (this makes sweet chili and you don’t need it all) or 16 oz of Tomato Sauce
12 Oz of real good IPA or PA I like Harpoon, SN, Redhook, etc.
And what ever you have in your pantry you think will add to the end product, I suggest you make it fairly plain at first then begin adding stuff.

Water

Pre Heat the BGE to 375 degrees, I cook it direct with some smoke.

Dice the hamburgers into 3/8 to ½ inch cubes
Remove the seeds and membranes from all the peppers
Dice ¼ inch or less all the veggies keep the Onion separate
Place oil in a cast iron (enameled is easiest) Dutch Oven and brown the ground chuck. You want it hot and you want it brown. You may need to do the meat in batches. Once the ground chuck is brown re heat the chopped up burgers with the ground chuck. Remove to drain. Place the onion in the Dutch oven. You want to cook the onion until it is clear and reduced. Add the remainder of the fresh vegetables to the oven. Add some salt and some ground cumin about a teaspoon. Cook until the vegetables are limp and most of the water has cooked off. The fragrant odor should have subsided considerably and should you choose to not cook the water off of these vegetables the flavors of the green bell pepper will dominate the taste. Add the beer, 3 TBS of the chili powder, Rotel, Tomato paste, and some water. Here is where the art part kicks in add some oregano, garlic, paprika, black pepper, and ground cumin 1/2 tsp of black pepper and 1 tsp of the rest. Add water to get a slightly watery consistency. Smell and taste the chili, does it smell and taste like chili if so let it cook stirring every 10 minutes. If not, add chili powder and the other seasonings until it smells and taste like chili. After the first 30 minutes adjust the heat with your choice, cayenne, ground chipotles, etc. Cook for 2 hours minimum, adding water when required. Taste, adjust and re-cook if required, it is art after all.
Serve with any or none of the following:
Warmed Black Beans, Chili Beans, Pinto Beans, Cheese, Sour Cream, Crackers and Tortilla Chips.

One last note, if you use raw cast iron that has been seasoned the tomatoes will remove the finish. I happen to like a bit of this flavor, but it can and will ruin the chili so make sure the pan is seasoned well and taste often. Should this bitterness begin to overpower the flavor remove the chili at once and transfer to another pot. Don't put the top on the dutch oven as acid in the tomatoes will go after the finish on the inside of the top as well. When finished wash the oven in hot water only NO SOAP EVER. dry and re-season with oil, lard, or bacon grease (go to Lodge for detailed instructions)

Servings: 8
Prep Time: 4 hours
By: Hank Perkins
For more info visit:
http://www.recipesonrails.com/recipes/show/589-chili-as-art

Home Made Chili Powder

Wed Jan 07 23:43:37 UTC 2009

Ingredients:
Instructions:

3 ancho chiles, stemmed, seeded and cut into small pieces
3 cascabel chiles, stemmed, seeded and cut into small pieces
3 dried New Mexico chilies, stemmed, seeded and cut into small pieces
3 Chipotle Peppers stemmed, seeded and cut into small pieces
3 tablespoons whole cumin seeds
3 tablespoons granulated garlic
2 tablespoon dried oregano
2 teaspoon plain or smoked paprika

First, I vary my chili profile based on what I have since I smoke my own peppers there is usually a fair amount of variety here. You should note you want mild, medium, and hot chilies to balance the temp. If you want it hotter, use more chipotle peppers (I stay away from habanaro, too hot, no flavor) or reduce the garlic, oregano, and paprika. Cut chilies with kitchen shears. Place all of the chiles and the cumin into a cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.
Once cool, place the chiles and cumin into the carafe of a blender along with the garlic powder, oregano, and paprika. Process until a fine powder is formed (this may take a while, the finer, the better but it won’t last as long). Allow the powder to settle for at least a minute before removing the lid of the carafe. Store in an airtight container for up to 6 months. I worked this up in the beginning from Alton Brown’s recipe and the Food Network. I use this in lots of different recipes and foods.

Prep Time: 15 minutes
By: Hank Perkins
For more info visit:
http://www.recipesonrails.com/recipes/show/588-home-made-chili-powder

Smoked Chicken Pizza

Tue Jan 06 09:08:00 UTC 2009

Ingredients:

Dough
2.5 pound Flour, all-purpose
2.0 pound water
23.0 gram Salt, Flour
4.0 gram Yeast, Instant

Instructions:

Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.

Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.

If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.

Place one boule on your floured work surface.

Shape the dough with your fingers.

Place the dough on thee back of your hands and start stretching.

Continue stretching until the dough tells you it's done, and you've reached the desired size.

Place the dough on your LIGHTLY floured peel.

Spread barbeque sauce on the dough.

Add the smoked chicken.

And then the cheese.

Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.

So you can cool it down with a wet rag.

Much better... doesn't have to be exact.

Shuffle the pizza onto the stone.

How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.

You want to make sure the bottom crust is done, but not burnt.

Enjoy

By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/585-smoked-chicken-pizza

Grape Chicken

Thu Jan 08 12:27:29 UTC 2009

Ingredients:

2.0 each Chicken, Whole spatchcocked
1.0 teaspoon Dizzy Pig Seasoning
0.3 pound Grapes, Red sliced in half
2.0 tablespoon Zatar

Instructions:

To spatchcock the chickens, first cut down one side of the whole chicken, and then the other to remove the spine.

Flip the chicken over and cut a little slit in the skin on either side of the breast, very close to the opening. Stick the bone of the leg through each slit. This will hold the chicken in shape while you cook it.

Cut up the grapes

Put the grapes and the Dizzy Pig in a mortar. Squash and mix the grapes with the Dizzy Pig, but do not reduce to a uniform paste. Just beat the grapes up a bit, and mix with the seasoning.

Working from the neck area, work your fingers between the skin and the chicken, working all the way down to the thighs and legs...creating a pocket.

Divide the grape mixture between the two chickens, trying to put about 1/4 of the mixture into each half of each chicken, under the skin (in the pocket we created above). Add in any juice that is in the mortar.

Dry off the chickens and spray each one with cooking spray (or simply oil the skins). Sprinkle each chicken with a tablespoon of the zatar and work in.

Cook on a preheated grill at 350. Our grill of choice is a BGE (Big Green Egg). Hillary recommends some pecan chunks for smoke. I'm not a big smoke lover, so I leave that out.

Smoke till breast reaches 160 or thigh reaches 180, about an hour.

Cut each chicken in half and serve.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/565-grape-chicken