Recipes

This is a work in progress. I am transferring recipes from the old website. As before, some recipes are complete and some not so much. If you try a recipe please leave a comment about how you liked it, or didn't, and any variations that you did. Recipes are not scientific formulas, and it is useful to see how ingredients and amounts can be altered to get a different result.



How to Sear Scallops

I never order scallops in a restaurant. You can do them at home for a fraction of the cost. Cooking them is easy and you are more likely to cook them perfectly.

You have to start with "dry" scallops. This means no preservatives. Best is to get scallops that have not been frozen. Frozen scallops that have been treated with preservative, "wet scallops," constantly exude water when cooking so it is nearly impossible to get them to brown. I have tried to get a good crust on these and it is almost impossible. The scallops should look fresh. As with everything, if you can't find good product, cook something else! Good scallops can be served as sushi, ie raw. They do not need to be cooked through like chicken. As they cook, they become white/opaque. I cook them until they are not quite white all the way through. The most common mistake is to cook them too much in fear that failure to cook them super thoroughly will be a guaranteed trip to the ICU. The second most common mistake is to try to cook them in olive oil or some other oil. Forget it, it doesn't work. Use clarified butter. Period. Nuff said.

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Multi Grain Super Crunchy Bread

A note on the dough.

My basic recipe is.

5 1/2 cups (910 grams) unbleached all-purpose flour
1 cup of 10 grain cereal mix (Bob's Red Mill), or something similar
3 cups (680 grams) lukewarm water
1 Packet granulated yeast (active dry, instant, quick rise, or bread machine is fine)
1 to 1 1/2 tablespoons kosher salt


As in any baking endeavor, weighing flour is the best option because a "cup" of flour can vary in weight between 130-160 gas depending on how you scoop it. However, for this recipe it is super critical.
Mix dry ingredients, then add water. If the water is too hot, it won't kill the yeast when it is premixed with flour. Cover the bowl and let sit at room temp 8-18 hours then put it in the refrigerator covered with plastic wrap. This will last for over a week in the refrigerator.

To make bread.

Put a dutch oven, with its top on, in your oven and heat to 450 degrees. You can bake it on a cookie sheet or pizza stone, but it won't be as good.

Sprinkle some flour on top of the dough, to keep it from sticking to your hands. Grab a grapefruit size portion, or less, of dough. Hold the dough with the flour side in your palm and gently fold the sides upward to create a ball. Try not to crush the dough . Place the ball four side up in a bowl lined with non-stick aluminum foil or parchment paper. Cover and let sit at room temp for 90 minutes.

After the dough has rested, use scissors to cut the top in a few places and if desired, sprinkle with rye flour, flax meal , or rye flour. Lift the bread out of the bowl using the foil or parchment paper as a sling to carry it. Carefully lower it into the hot dutch oven, along with the foil or paper, and put the top on the dutch oven. Bake for 30 minutes and take the top off. Continue to bake until the crust is a nice dark brown. Remove from the oven an place on a cooling rack before slicing.

If you have to slice your bread before it cools, use a bread knife coated with oil. The slices will be a little gummy, so you will need to toast, bake or broil them.

Multigrain Bread

Artisan Bread

A note on the dough. I don't measure anything very precisely. My basic recipe is.

4 cups unbleached white bread flour (you can also use all purpose flour)

2 cups of other stuff

- whole wheat flour (regular or white)

-10 grain cereal mix (Bob's Red Mill), maximum 1 cup of this

- flax seed meal (Bob's Red Mill), maximum 1 cup of this

- Rye flour, maximum 1 cup of this

1 1/2 TBS kosher salt

1 TBS granulated yeast ( ie 1 packet of quick rise yeast)

250 mg vitamin C tablet crushed (optional)

3 TBS Vital wheat gluten

1 cup sourdough starter (optional)

Water - enough to make a wet doughPut a dutch oven with its top in your oven and heat to 450 degrees


Sprinkle some flour on top of the dough, to keep it from sticking to your hands. Grab a grapefruit size portion, or less, of dough. Hold the dough with the flour side in your palm and gently fold the sides upward to create a ball. Try not to crush the dough . Place the ball four side up in a bowl lined with non-stick aluminum foil or parchment paper. Cover and let sit at room temp for 90 minutes.

After the dough has rested, use scissors to cut the top in a few places and if desired, sprinkle with rye flour, flax meal , or rye flour. Lift the bread out of the bowl using the foil or parchment paper as a sling to carry it. Carefully lower it into the hot dutch oven, along with the foil or paper, and put the top on the dutch oven. Bake for 30 minutes and take the top off. Continue to bake until the crust is a nice dark brown. Remove from the oven an place on a cooling rack before slicing.

If you have to slice your bread before it cools, use a bread knife coated with oil. The slices will be a little gummy, so you will need to toast, bake or broil them.

A note on the dough. I don't measure anything very precisely. My basic recipe is.

3 cups lukewarm water

1 tablespoons granulated yeast

1 1/2 tablespoons kosher or other coarse salt

6 1/2 cups unbleached all-purpose white flour

1 cup sourdough starter (optional)

sweet chili sauce

1/2 cup sugar
2cups water
2 tsp salt
2 TBS rice wine or cider vinegar
3.5 can Chipotle in adobo sauce
1 tsp Worcester
1 tsp cornstarch dissolved in 1 tbs water to thicken

Perfect Strip Steaks

Another example of the incredible reverse cook technique. You cannot go wrong, and most of the cooking is done well before you serve! Perfectly cooked steaks every time.

finished steak


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Same Day Pizza Dough

This is a super fast dough that saves the day when you haven't planned far enough ahead to ferment the dough overnight. The beer and vinegar simulate the by products of longer fermentation of dough. This recipe uses a relatively high hydration % of 0.7 (water weight/flour weight). To calculate how much water to use, multiply the weight of the flour by 0.7 to get the weight of water to use. If you don't have a digital scale, get one here before you make your next pizza.

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Sausage, scallops, shrimp

Cooking Shrimp, fresh sea scallops, and local sausage in a 20" 24lb antique cast iron skillet. It is very hard to find a skillet this size, although you can easily get a 17" version made by Lodge here.

sausage and seafood

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Smoked Boneless Leg of Lamb

The instructions are not super precise because they don't need to be. You are marinating the meat overnight then tying it up and smoking it. If you don't have a smoker, get one. In a pinch, you could do this in a regular oven without the smoke. To serve, simply slice and serve or make a sauce for it. I have done this for 180 people and it turned out perfect

Boneless leg of Lamb
garlic 2 cloves
Rosemary 1TBS
olive oil Kosher Salt
Pepper
2 TBS kosher salt
1 TBS Dijon Mustard


Boneless leg of lamb

Take the meat out of the netting that it comes in. Save the net, and throw out the temp thing. The roast will start at 4-5 lbs and will lose a total of about 40% with trimming and cooking.







trimmed leg of lamb

The roast has a hole through it where the bone was. put a knife through the hole and cut it open at its thinnest point (see pic). It will look like a roast with a hole in it. Make a cut so you can lay the meat out flat. Cut as much fat off as possible as well a any tough looking bits. The fat contains the "gamey" flavors."





seasoned leg of lamb


Sprinkle salt and crushed pepper on all sides of the meat. Combine crushed garlic , mustard and rosemary and smear it on the inside surface. Put roast in the refrigerator overnight.

Take out the roast and fold it back the way it started. put your hand through the net, grab the end of the roast and pull the net off your hand and around the roast. Simple! I added a piece a kitchen string lengthwise to compress the roast and make it a bit more round.



lamb ready for smoker




Fire up the smoker to 225 degrees. Put the roast in the smoker and add your wood chips. I like applewood for this. *** Important. Use a thermometer that reads the meat temp while the smoker door is closed. Make sure the temp probe is in the center of the roast. Cook until the meat is 138 degrees. This will take around 3-4hrs.

Slice and serve however you want to. In the picture, I very lightly cooked the slices in garlic, 3 tbs cream, a splash of worcester sauce, and 1 tsp whole grain mustard. I aded a few drops of lemon juice at the end to cut the heaviness of the cream


The Best Pork Tenderloin Ever

So here's the deal, pork tenderloin is easy to cook but it is rarely great. It has very little fat and tends to get dry. I inject the tenderloins with a delicious broth and then slow cook it in a smoker. Wait! Before you give up because it is too much hassle, consider this. These are tools and techniques that you can use over and over. Turkey, chicken, fish, pork shoulder, prime rib, beef tenderloin and more.

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Spicy, garlicky black bean hummus Hummus - Updated 3/30/2018

Finally, some major progress on the hummus front. Weeks of testing and studying garlic chemistry did not get the results I wanted. Smashing garlic with lemon to retard the chemical reaction in garlic that creates pungency resulted in too little garlic character and just adding fresh minced garlic was too pungent and biting. Roasted garlic was an improvement but required planning ahead. Roasting in the microwave was pretty much a failure. So I thought about how I approach making a garlicky dish like shrimp scampi...cook crushed garlic in olive oil with gentle heat, taking care not to brown it. Simple! No microwave, no crushing in lemon juice, no roasting. This is so basic I just didn't see it.

This hummus is very flavorful and serves as a great dip or as a base for veggies or meat.

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Super Smooth Hummus ( Updated 10/23/2017)

You can make incredible hummus at home. Not just kind of good. Great! This recipe can be done with dried chickpeas as well, but you have to think ahead. It can be done with black beans as well. I'm going to give a bunch of options here. The point is that you can make good hummus really easily and fast. After looking at a huge number of recipes and articles, I've concluded that there is a wide variation in how people make it.

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Pork Tenderloin with Chipotle Maple sauce

Here is a great example of a reverse cook using pork tenderloin. The tenderloin is slowly baked to keep it from drying out and getting tough. It is then seared at high heat using an infrared thermometer to monitor pan temp. "Geez, that sounds awfully scientific." Well the thermometers are cheap, and it means you can reproduce this dish time after time without any difficulty. Professional chefs don't do this, they are cooking the same dish over and over, but sometimes they screw up and over or undercook.Pork with chipotle sauce



If you aren't a pro, you can get as good, or better, results by using technology. You can use exactly the same approach to other meat as well. A key is to get the temp probe tip in the middle of one of the medallions. I put a couple of the pork pieces together and run the probe completely through one piece and into the center of the second piece. This holds the probe securely and gives the most accurate readings.

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Cowboy Chop

This is the biggest, most bad-ass chop you can get. The cowboy chop! Reminiscent of entrees on the "Flintstones," and demonstrating the Reverse Cook method.Here is a tutorial on how to do it. If you have a temp probe you can't miss on this one. I baked it then seared it in ghee (clarified butter). You could also finish it on a really hot grill and avoid the smoke from searing in your kitchen.

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New York Style Pizza dough - Traditional

Good dough is easy to make if you follow some basic rules. Here are two basic recipes for traditional pizza dough. These recipes require either a mixer or muscle power to develop gluten Gluten develops when two proteins, glutenin and gliadin, slide together in the presence of water and for crosslinks. They are both make-ahead recipes that utilize delayed fermentation which means they rise very slowly in a refrigerator. This process develops flavor in the resulting crust. It is very difficult to get good crust flavor in a short period of time.

fresh pizza dough

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Slow roasted smoked Tenderloin

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