January 8, 2022
Recipes
It does seem a little silly to have a handful of recipes, but it is my
web site and I can do what I want. If this gets out of hand someday, I'll
have to set up a database or something and get organized.
Moroccan Saffron Chicken
I was challenged to make this in April of 2021. I did.
The hardest part of the challenge
was shelling out the money for the Saffron. An now that I have it I should
make some other things with it. Here is the recipe:
Spruce Eats comes with high recommendations.
Rolls
In Thanksgiving of 2021 I made rolls, but overbaked them. I need practice
(and improved attention). Joe Cox recommended the following recipes for
rapid rolls, which relies on using a massive amount of yeast to save time.
I am generally skeptical of anything with regard to food that aims to save time,
but I have a lot of respect for Joe, hence I have earmarked the recipe here.
Pinto Beans
This is from the book "Barbeque Biscuits and Beans" by Bill Cauble and Cliff Teinert,
which I like a lot.
- 2 pounds pinto beans, picked over and washed
- 6 thick slices of bacon, chopped
- 1 cup choppd yellow onions
- 2 cloves garlic, crushed
- 2 dried red chile peppers, crushed
- 2 tablespoons kosher or sea salt
If desired, soak the beans overnight.
Brown the bacon in the pan you will use to cook the beans.
Add beans, onions, garlic, chile, and salt.
Cover with water about 3 inches over the beans.
Bring to vigorous boil, then reduce to simmer.
Put lid on, but don't cover completely and simmer for
3 or 3.5 hours till beans are soft (check every 30 minutes).
Add only very hot water if needed.
You can add broth to leftover beans to make hearty bean soup.
Beef and Beans
From the same book as the above recipe.
- 3 pounds beef roast (preferably sirloin)
- 1 pound pinto beans, picked over and washed
- 3 thick slices of bacon
- 7 cups of water
- 1/2 cup chopped onion
- 3 cloves garlic, minced
- 1 tablespoon kosher or sea salt
- 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon oregano
- 3 serrano peppers, chopped.
Dice bacon and saute lightly with onions in a 14 inch dutch oven.
Add remaining ingredients and bring to boil.
Reduce heat, cover, and cook on low heat for about 5 hours.
Break up or slice meat and server over tortillas or corn chips.
Top with grated cheese, lettuce, tomatoes, guacamole and Pico de Gallo.
Pico de Gallo
Adjust the peppers as desired.
- 2 cups yellow onions, chopped
- 4 large ripe tomatoes, chopped
- 6 jalapeno peppers, seeded and sliced
- 1 teaspoon salt
Dutch Oven Potatoes
Great for a large group.
- 6 pounds of potatoes, peeled and diced into 1 inch cubes.
- 2 cups diced yellow onions
- 3 pounds thick sliced bacon, diced.
- 3 ears of corn
- 2 tablespoons fresh ground black pepper
- 1 tablespoon kosher or sea salt
- 2.5 cups warm water
- 1/4 cup chopped fresh parsley
Cut corn from cob and set aside.
Brown bacon in a 16 inch dutch oven with cover.
Just before bacon is done, add onions and cook till onions are
translucent. Add potatoes, stirring often. Cook 15-20 minutes.
Add corn, salt, and pepper -- stir.
Add warm water, cover and cook for 20 minutes with coals on
top and bottom (or bake 20-25 minutes).
Sprinkle parsley over the top and server.
Feedback? Questions?
Drop me a line!
Tom's Culinary Resources / [email protected]