Wednesday, October 31, 2012

Frybread!

Today was our first attempt, in a long time, at making frybread.  I'm used to making small pieces, but watching all the videos on YouTube of Navajo women, they always make it the size of the pan.  So I bought a 10" cast iron pan so the frybread wouldn't be dinner plate size, but more snack size.
 
I searched the internet for different recipes, but it seems they all use pretty much the same ingredients.  While shopping for ingredients, I also discovered different types of lard.  So if you want a purely vegan piece of frybread, use Crisco. But if you're a meat eater like me, use a lard that uses actual meat fats (which is way more natural than the partially hydrogenated oils in some other foods).
 

Frybread
Ingredients
  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 1/2 cup whole milk
  • 2 tbsp shortening or lard, melted
 
 Directions
  1. Mix all four dry ingredients.
  2. Add the milk and shortening stir slowly.
  3. Knead dough lightly; be careful to not overdo it.
  4. Cover with a clean dish towel and let rest 15 minutes.
  5. Use the dough right away, but if you have to use it the next day, cover tightly with plastic wrap and refrigerate. Allow to warm to room temperature when you you're ready to use.
  6. Roll out the dough to about ¼ inch thick.
  7. Form into pieces (what ever size you want)
  8. Heat oil in your cast iron pan (about 1/2 full)
  9. Carefully place your dough into the pan and will begin to puff.
  10. Once the sides begin to golden, flip the dough (be careful not to splash the oil).
  11. Remove from pan and drain on paper towels.
Frybread can be used in a variety of ways.
Top with taco meat, mixed with tomatoes, shredded lettuce, avocados, shredded cheese and sour cream. (Known as Indian taco). Other options, for breakfast frybread, top with sausage, egg and cheese. For dessert, sprinkle with powdered sugar.
          

I didn't try this recipe, since it sounds too much like bread.
Recipe #3 (made with buttermilk)
3 teaspoons Baking Powder
1-½ teaspoon
Salt
½ teaspoons Baking Soda
2 Tablespoons Sugar
8 cups All-purpose Flour
1 quart Buttermilk
2 Tablespoons Yeast
½ cups Warm Water
2 whole Eggs Vegetable Oil, For Frying

Mix together dry ingredients. Set aside.
Heat buttermilk until lukewarm. Mix yeast in the warm water and add to buttermilk.
Add in eggs and oil. Mix the wet ingredients with dry ingredients.
 Dough will be sticky. Cover and refrigerate at least 3 hours.
When you are ready to prepare: roll dough to 1/2 inch thick. Cut into desired size. Stretch it out a bit. This will help it cook more evenly and give it a good bumpy texture to pile on toppings. Fry in hot  oil until golden brown.  Drain on paper towels before serving.

Hominy salsa:
2 cups hominy, drained and rinsed
½ red onion, finely diced
2 tsp cumin
1 tsp chili powder
2 garlic cloves, finely minced
1 Serrano chile, seeds removed and finely minced
1/4 cup fresh lime juice1 tbsp olive oil
1 tbsp red wine vinegar
1/4 cup finely chopped cilantro
Salt and Pepper to taste.
Add all ingredients and stir until well combined. Refrigerate until ready to serve.

Stay hungry my friend!

Breakfast Frybread

Wednesday, October 24, 2012

Bacon and Egg Crescent Squares

Always in the search of breakfast food, this one sounds perfect for me, considering I love eggs sunny side up, the bread is already there, and there's bacon and cheese too!? What more can I ask for?
 
Bacon and Egg Crescent Squares

Ingredients
  • 1 tube Pillsbury Crescents
  • 4 eggs
  • 6 slices bacon
  • 2 tbps parmesan cheese
  • salt and pepper to taste
  • 1 tbsp fresh chopped basil or parsley
 
Directions
  1. Preheat oven to 400 degrees.
  2. Open and unroll the Pillsbury Crescents onto a baking sheet lined with parchment paper.
  3. Split the dough right down the middle, forming two large squares.
  4. Pinch the perforations together in each square.
  5. Fold up the edges of each square of dough, creating tiny walls to hold the goodness in.
  6. Crack two eggs into the center of each dough square. Place three slices of pre-cooked bacon across the eggs on each square.
  7. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste.
  8. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.
Stay hungry my friend!

Wednesday, October 17, 2012

Gnocchi - FAILED

I love gnocchi!  Whenever we go out to any Italian restaurant I either get gnocchi or tortellini, all other pasta is something I can make at home and not worth my time or money if I'm eating out.  Until today.  It wasn't until recently that I took the time to see how gnocchi was made, and boy was I surprised to find out that it's made with potatoes.  I love potatoes and we had a huge bag under the sink that we needed to use.   P2 is awesome at making dough, so he was charged with making the gnocchi dough. 
I was charged with peeling the cooked potatoes.  After all was said and done instead of happily floating to the top, our dumplings exploded with only little bits of potato filling the pot.   At that point, we decided to fry the rest of gnocchi, as well as making a giant potato pancake for breakfast. 
After picking up the counter full of flour, we've decided to try again, next time we'll need more egg and flour and need to make sure that the dough is a little less chunky.
 
Good luck!
 
Gnocchi

Ingredients
  • 2 pounds potatoes
  • 1/4 cup egg, lightly beaten
  • 1 cup unbleached all-purpose flour (we only used 1/2)
  • fine grain sea salt
Directions
  1. Fill a large pot with cold water. Salt the water and place unpeeled potatoes in the pot.
  2. Bring the water to a boil and cook the potatoes until tender throughout (roughly 40-50 minutes).
  3. Remove potatoes one at a time with a slotted spoon. We're saving the potato water so don't throw it out.
  4. Now, be careful and peel each potato as soon as you can. (Maybe this is where the game hot potato came from?).
  5. Mash the potatoes while they're still hot. If you have a ricer, that would come in handy right now. We used a fork. Just be careful not to over mash.
  6. Let the potatoes cool spread out across the cutting board - ten or fifteen minutes.
  7. Once cooled, construct a small mound with the potatoes and drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top.
  8. Fold the mixture until it is a light crumble.
  9. Lightly knead the dough. Sprinkle with flour, if the dough is too tacky.
  10. Gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb.
  11. Use a knife to cut pieces every 3/4-inch and dust with a bit more flour.
  12. The gnocchi should curl into a slight "C" shape. Take the back of your fork and gently press the tines leaving a mark but not "smooshing" the dough.
  13. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
  14. Reheat the potato water from earlier (or start with a fresh pot of salted water) and bring to a boil.
  15. Cook the gnocchi in batches by dropping them into the boiling water.
  16. When they float back to the top, they are ready to be taken out of the water.
  17. Place on a plate and continue cooking in batches until all the gnocchi are done.
  18. Gently toss with more sauce or pesto and serve immediately.

Stay hungry my friend!

Wednesday, October 10, 2012

Venison Steak Diane

I have a freezer full of venison and I don't know what to do with it.  I have eaten enough pan-fried meat, that my taste buds are tired.  P2 and I found Steak Diane while out a local pub one night and it was the special.  I'm not a big meat eater, but put a tasty sauce on anything and I'm in love.

Venison Steak Diane

Ingredients
  • 1/2 lb venison
  • 2 tbsp unsalted butter
  • 3 garlic cloves, minced
  • 1/4 cup brandy
  • 1/2 cup beef broth
  • 1 shallot
  • 2 tbsp Worcestershire sauce
  • 1 tbsp mustard
  • 1 tbsp tomato paste
  • 1/4 cup heavy cream
  • salt
  • minced herbs for garnish
Directions
  1. Let venison sit at room temperature, at least 20 minutes.
  2. Heat the butter in a large saute pan over medium-high heat for about 90 seconds, being careful not to burn it.
  3. Cook for about 8 to 10 minutes until a brown crust forms. Do not overcook or the venison will become hard.
  4. Remove from pan and cover.
  5. Add shallots to the saute pan and cook for 1 minute, then add the garlic and cook for another 30 seconds or so.
  6. De-glaze the pan with the brandy.
  7. Let the brandy cook down almost to a glaze, then add the beef stock, tomato paste, mustard and Worcestershire sauce and stir to combine.
  8. Let this boil down for about 3 minutes, turn off heat.
  9. Once the boiling has stopped, stir in the cream until the sauce is as light as you like.
  10. Slice the meat and drizzle with sauce.
  11. Garnish with chopped herbs.

Stay hungry my friend!

Wednesday, October 3, 2012

Dill Pickle Relish

I am a big fan of relish, but using store relish on things other than hot dogs doesn't seem right.  But once I tasted my homemade relish, I wanted to put it on everything.  Never mind that, I wanted to eat it right out of the jar (which I did).


Dill pickle relish

Ingredients
  • 6 cups cucumbers, chopped
  • 2 cups red bell peppers, chopped
  • 2 cups onions, chopped
  • 2/3 cup salt
  • 5 cups water
  • 3 cups cider vinegar
  • 2 tbsp mustard seeds
  • 3 garlic cloves
  • 2 chili peppers
  • 1/2 cup dill weed, chopped
  • 1 cup sugar 
Directions
  1. Place cucumbers in a strainer and sprinkle with salt. Let set for an hour. Rinse.
  2. Bring vinegar, sugar, and remaining ingredients to a boil in a large pan, stirring to dissolve sugar. Add chopped vegetables, and return to boil.
  3. Reduce to simmer and continue until relish reaches desired consistency - about 15 minutes.
  4. Ladle into hot pint jars, leaving 1/2 inch headspace.
  5. Close with hot 2-piece caps, and process in boiling water bath for 15 minutes.
  6. Store in cool dry place.
Stay hungry my friend!