Oh, I thought I posted it before. It's similar to this but I'm using ground lamb for it:
http://www.seriouseats.com/recipes/2010 ... ecipe.html

Make a homemade tzaziki sauce for dipping and its outrageously good.

Pro tip: don't take a piss immediately after mincing jalapeños

Chili willy, chili willy

-2 cups Parmesean Cheese
-1 (10oz) Box chopped frozen spinach thawed
-1 can quartered Artichoke Hearts (use just 3/4th of can)
-2/3 cup sour cream
-1/3 cup Mayo
-1 stick cream cheese
-2 teaspoon chopped garlic
-2 tubes rolls (flakey buttery style)
-1 bag precooked sliced chicken

Thaw, squeeze water out of spinach, Pat dry. Drain can of artichoke. Fine chop both for easier bites, not stringy.

Mix artichoke, Spinach, Parmesean Cheese in bowl. Then add the rest and mix till there isn't chunks of cream cheese and throughly mixed.

Undo the roll, spread filling but don't put too much as its tough to roll.

Chop the chicken super fine, top the filling with a small sprinkle of chicken. Then roll up using pull and tuck method and fold/pinch the sides to prevent spilling during baking.

375 degrees 12ish minutes or until brown.



I made these today after having nothing at work to do and this concept popped into my head it's delicious

I heard someone here would of liked this. Mozzarella, Provolone, Capicola, Salami, Prosciutto, Spinach, Gravy(sauce).

Made Spinach Feta Sun Dried Tomato Stuffed Grilled Pork Chop today. Was pretty great. Has a garlic dijon glaze on it aswell.

made these last night. real easy and quick.

picked about 50 scotch bonnets from my moms house. we have jalapenos growing out our asshole at the apartment. think i wanna make a hot sauce. anyone ever try before?

do i need a facemask or gloves or anything?

Gloves would be an excellent plan. If you don't use them, expect your fingers to burn for hours afterwards. DO NOT TOUCH YOUR EYES OR PENIS

Another pro tip - if pureeing peppers, use a lot of water, then drain the water, otherwise you could release aerosolized capsaicin into your kitchen when you open the blender.

great tip. thanks!

http://www.midcenturymenu.com/2016/08/s ... cipe-test/

This is a fun site. I know a lot of food in the 70s was bad, because I ate it. But I doubt many people actually made or ate this stuff. However, it got me wondering--are there weird contemporary recipes out there that our kids will mock on whatever they have instead of the internet in 2040? I suspect the back of the box is a good place to look. On the other hand, those recipes from the seventies were in books that presumably had editors and such. Today, anyone can put up a recipe on the internet and though eventually negative reviews will do their magic, there's really nothing to stop people trolling pinterest or whatever with their lime jello salmon bisque with jolly rancher garnish recipe.

Along those lines, I remember that pretty much every box of Ritz Crackers in the 70s had a recipe for mock apple pie. Did anyone ever eat this?

has anyone made biscotti?

i got it in my head that i've wanted to try out a fairly simple breakfast-related food and see if people like it. i have a friend who started making bread loaves in boston for a local farmers market and now he has a storefront.

since i generally make breakfast most of the time when I cook/bake, was thinking this would be a way to go and could be a big hit at my co-working space. (we already get free coffee).

gr wrote:has anyone made biscotti?

i got it in my head that i've wanted to try out a fairly simple breakfast-related food and see if people like it. i have a friend who started making bread loaves in boston for a local farmers market and now he has a storefront.

since i generally make breakfast most of the time when I cook/bake, was thinking this would be a way to go and could be a big hit at my co-working space. (we already get free coffee).

not that hard

basically you make a cookie loaf that is still somewhat cakey but firm, slice it after it cools and rebake to make it crunchy

let me know if you want almond, anise, chocolate, orange hazelnut or pistachio spice flavor and I'll post recipe

Figured it wasnt too different from making cookies. Is there any trick to getting them in that perfect biscotti shape?

Almond, hazelnut, and chocolate would prib be my choices. I love almond everything.

gr wrote:Figured it wasnt too different from making cookies. Is there any trick to getting them in that perfect biscotti shape?

Almond, hazelnut, and chocolate would prib be my choices. I love almond everything.

you form the dough in a flatter loaf shape, bake, slice and rebake, so the shape is completely under your control

Almond

makes 30 cookies

We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts to a fine meal, which helped minimize gluten development in the crumb. To ensure bold flavor in a biscuit that gets baked twice, we increased the quantities of aromatic ingredients.

1 ¼cups (6 ¼ ounces) whole almonds, lightly toasted
1 ¾cups (8 ¾ ounces) all-purpose flour
2teaspoons baking powder
¼teaspoon salt
2 large eggs, plus 1 large white beaten with pinch salt
1cup (7 ounces) sugar
4tablespoons unsalted butter, melted and cooled
1 ½teaspoons almond extract
½teaspoon vanilla extract
Vegetable oil spray


The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.

1. Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.

2. Pulse 1 cup almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining 1/4 cup almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until just combined.

3. Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.

4. Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.

for Hazelnut orange

1 ¼cups (5 ounces) hazelnuts, lightly toasted and skinned
1 ¾cups (8 ¾ ounces) all-purpose flour
2tablespoons minced fresh rosemary
2teaspoons baking powder
¼teaspoon salt
2 large eggs, plus 1 large white beaten with pinch salt
1cup (7 ounces) sugar
4tablespoons unsalted butter, melted and cooled
1tablespoon grated orange zest
1 ½teaspoons orange-flavored liqueur (such as Grand Marnier or triple sec)
½teaspoon vanilla extract

1. Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and permanent marker, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, ink side down.

2. Pulse 1 cup hazelnuts in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining 1/4 cup hazelnuts in food processor until finely ground, about 45 seconds. Add flour, rosemary, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to bowl. Process 2 eggs in now-empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, orange zest, orange liqueur, and vanilla; process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped hazelnuts and gently fold until just combined.

3. Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.

4. Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into 1/2-inch-thick slices. Lay slices, cut side down, about 1/4 inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool completely before serving. Biscotti can be stored in airtight container for up to 1 month.
Recipe Testing

Pressure Cookers are the best. Made serious eats' chile verde last night (cheating version with boneless skinless thighs, a little cumin powder instead of seed, whatever). 20-30 minutes to put together, 30 minutes to cook (15 under pressure), and almost no time at all to clean up.

http://www.seriouseats.com/recipes/2015 ... ecipe.html

I just got one, and my first chili was a fail. Maybe I should try something easier.

It was a fail on two levels - the spices were all wrong, it was bland, no warmth or spice. And the beans weren't soft.

Been thinking about getting a big green egg for a while but haven't ever been to a place that sells them and didn't have enough motivation to go find one. However, went to Walmart tonight and they had an akorn Kamado for $100 on clearance so I got it. It's a poor mans big green egg, from what I've read, max heat is "only" 700° As opposed to over 1000 for the bge and people complain that it rusts, but I'll be keeping in in the garage. Anyway, I couldn't pass it up.

So I know a bunch of you have smokers, anyone have a suggestion on something to cook this weekend?

Can't go wrong with pulled pork

Get a 4-5lb pork butt, rub it with salt and a spice rub. Place it in a disposable roasting pan and cook off heat and vent above the pork, so the smoke covers it. Smoke it for about 4 hours. While it's piping hot carefully put the butt in a kitchen aid mixer and it'll shred it to a fine texture. Pour some of the juice from the pan into the mix to return the moisture
Add your BBQ sauce and eat on a roll with slaw and pickle