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Steve2inLA -- can I get your recipes for the menu item you posted in T&T menus...
- Thread starter cheezz
- Start date
steve2-in-la
Well-known member
Cheez easier said than done but . . . about the pork.
For the pulled pork, I rubbed a 4lb butt roast, with a chipotle powder, brown sugar, garlic salt, dried thyme and cumin mix. I let it sit in this overnight, wrapped in plastic. The next day, I put it in a pan with half a beer in it, and smoked it over charcoal and cherry-wood chips, on my Weber, using indirect heat, for about 8 hours at 200-250 degrees.
Every hour to hour and a half, I mopped it with a beer/apple cider/coffee/cayenne mop and kept the bottom of the pan moistened as well. Not much of a recipe, huh?
When it came off the 'cue, I wrapped it in foil for 2 hours then pulled it into shreds. I chopped the skin and mixed it back into the meat along with some DJ Jardine's "Killer" BBQ sauce, thinned with red-wine vinegar.
I put about a tablespoon of this mixture atop halved mini-sweet potato biscuits, recipe to follow. (I pressed the dough into 1-1/2 inch biscuits rather than my usual 2-1/4's which means the recipe will make more biscuits than indicated.)
Then, the pork got two slices of Tony Packo's Sweet Hots http://www.tonypackos.com/pickles.php (no other will do, trust me on this. . . unless your mother in law makes some brilliant hot & sweets also)and the biscuit top. Arranged on a platter, surrounded with some raw collard greens leaves. . . boom!
Sorry, I can't be more specific but with this one, in particular, I was faking it all the way. Naturally, it was the most popular tray on the table. Sigh.
Sweet Potato Biscuits
2 medium SWEET POTATOES (about 1 lb)
½ cup (1 stick) UNSALTED BUTTER, melted
¼ cup (packed) GOLDEN BROWN SUGAR
2¼ cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
¾ tsp SALT
½ tsp BAKING SODA
¼ tsp GROUND CINNAMON
1 cup BUTTERMILK
Preheat oven to 400 F. Pierce potatoes in several places. Bake until very tender, about 1 hour. Cut potatoes in half and cool slightly. Scoop flesh into small bowl and cool completely. Reduce oven temperature to 375 F.
Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface, roll to ¾-inch thickness and using a 2¼-inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to ¾-inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature. Makes about 12.
For the pulled pork, I rubbed a 4lb butt roast, with a chipotle powder, brown sugar, garlic salt, dried thyme and cumin mix. I let it sit in this overnight, wrapped in plastic. The next day, I put it in a pan with half a beer in it, and smoked it over charcoal and cherry-wood chips, on my Weber, using indirect heat, for about 8 hours at 200-250 degrees.
Every hour to hour and a half, I mopped it with a beer/apple cider/coffee/cayenne mop and kept the bottom of the pan moistened as well. Not much of a recipe, huh?
When it came off the 'cue, I wrapped it in foil for 2 hours then pulled it into shreds. I chopped the skin and mixed it back into the meat along with some DJ Jardine's "Killer" BBQ sauce, thinned with red-wine vinegar.
I put about a tablespoon of this mixture atop halved mini-sweet potato biscuits, recipe to follow. (I pressed the dough into 1-1/2 inch biscuits rather than my usual 2-1/4's which means the recipe will make more biscuits than indicated.)
Then, the pork got two slices of Tony Packo's Sweet Hots http://www.tonypackos.com/pickles.php (no other will do, trust me on this. . . unless your mother in law makes some brilliant hot & sweets also)and the biscuit top. Arranged on a platter, surrounded with some raw collard greens leaves. . . boom!
Sorry, I can't be more specific but with this one, in particular, I was faking it all the way. Naturally, it was the most popular tray on the table. Sigh.
Sweet Potato Biscuits
2 medium SWEET POTATOES (about 1 lb)
½ cup (1 stick) UNSALTED BUTTER, melted
¼ cup (packed) GOLDEN BROWN SUGAR
2¼ cups ALL PURPOSE FLOUR
1 Tbsp BAKING POWDER
¾ tsp SALT
½ tsp BAKING SODA
¼ tsp GROUND CINNAMON
1 cup BUTTERMILK
Preheat oven to 400 F. Pierce potatoes in several places. Bake until very tender, about 1 hour. Cut potatoes in half and cool slightly. Scoop flesh into small bowl and cool completely. Reduce oven temperature to 375 F.
Place 1 cup sweet potato into large bowl (save any remaining for another use or batch.) Add butter and brown sugar and beat until smooth. Sift flour, baking powder, salt baking soda and cinnamon into medium bowl. Mix dry ingredients into sweet potato mixture alternately with buttermilk in 3 additions, beginning and ending with dry ingredients.
Transfer dough to generously floured surface, roll to ¾-inch thickness and using a 2¼-inch round cookie cutter, cut out biscuits. (Careful not to twist cutter as you press out biscuits) Arrange on an ungreased baking sheet. Gather scraps into ball. Re-roll to ¾-inch thickness. Cut out additional biscuits. Arrange on ungreased baking sheet.
Bake biscuits until golden and puffed, about 25 minutes. Transfer baking sheet to rack and cool slightly. Serve biscuits warm or at room temperature. Makes about 12.
steve2-in-la
Well-known member
Rec: Black Eyed Pea Cakes with Roasted Red-Pepper Crème Fraiche
Black Eyed Pea Cakes w/ Roasted Red-Pepper Crème Fraiche
1 Tbsp BACON GREASE or CANOLA OIL
¼ cup RED ONION, small dice
½ cup GREEN ONION, thinly sliced
¼ cup RED BELL PEPPER, small dice
½ tsp GARLIC, minced
2 tsp CUMIN
¼ tsp CREOLE SEASONING
½ tsp SALT
3 cups COOKED BLACK-EYED PEAS
¾ cup PANKO BREAD CRUMBS
2 EGGS
¼ cup OLIVE OIL
¼ CRÈME FRAICHE
¼ cup ROASTED RED PEPPERS, small dice
OLIVE OIL for frying
In a food processor, blender or using a hand blender, process the creme fraiche and roasted red pepper into a smooth sauce. Taste and add a bit of salt if you like. Refrigerate for at least 2-3 hours so the flavors meld and the creme rethickens.
Melt the bacon grease over medium heat and cook onions, bell pepper, garlic, and seasoning for 4-5 minutes. Remove from heat.
Place 2 cups of black-eyed peas with eggs into a food processor, and puree until smooth.
Remove from processor and place processed peas in a separate bowl. Add vegetables, panko and remaining cup of whole peas, stirring gently. Firmly form the mixture into 1 oz cakes and refrigerate for 1 hour.
Preheat oven to 300°. In a large nonstick sauté pan, heat 1-2 Tbsp of olive oil over medium-high heat. Gently place the cakes into hot pan and brown on both sides. Add more oil as needed. Once all cakes are brown, place on a lightly oiled baking sheet and bake 10 minutes.
Top each black-eyed-pea cake with a small dollop of crème frâiche and a few pieces of diced roasted peppers.
Black Eyed Pea Cakes w/ Roasted Red-Pepper Crème Fraiche
1 Tbsp BACON GREASE or CANOLA OIL
¼ cup RED ONION, small dice
½ cup GREEN ONION, thinly sliced
¼ cup RED BELL PEPPER, small dice
½ tsp GARLIC, minced
2 tsp CUMIN
¼ tsp CREOLE SEASONING
½ tsp SALT
3 cups COOKED BLACK-EYED PEAS
¾ cup PANKO BREAD CRUMBS
2 EGGS
¼ cup OLIVE OIL
¼ CRÈME FRAICHE
¼ cup ROASTED RED PEPPERS, small dice
OLIVE OIL for frying
In a food processor, blender or using a hand blender, process the creme fraiche and roasted red pepper into a smooth sauce. Taste and add a bit of salt if you like. Refrigerate for at least 2-3 hours so the flavors meld and the creme rethickens.
Melt the bacon grease over medium heat and cook onions, bell pepper, garlic, and seasoning for 4-5 minutes. Remove from heat.
Place 2 cups of black-eyed peas with eggs into a food processor, and puree until smooth.
Remove from processor and place processed peas in a separate bowl. Add vegetables, panko and remaining cup of whole peas, stirring gently. Firmly form the mixture into 1 oz cakes and refrigerate for 1 hour.
Preheat oven to 300°. In a large nonstick sauté pan, heat 1-2 Tbsp of olive oil over medium-high heat. Gently place the cakes into hot pan and brown on both sides. Add more oil as needed. Once all cakes are brown, place on a lightly oiled baking sheet and bake 10 minutes.
Top each black-eyed-pea cake with a small dollop of crème frâiche and a few pieces of diced roasted peppers.
steve2-in-la
Well-known member
Brillat-Savarin with White Fig Preserves & Glacéed Pecans on Corn Meal Bread Crostini
Joe, simply put, this is brie topped with warm preserves and chopped nuts, served with toast. "Brillat-Savarin with White Fig Preserves & Glacéed Pecans on Corn Meal Bread Crostini" is just much sexier.
Although this a multi-recipe dish, most of the "ingredients" are things I either had on hand (ie. due to a prolific white fig tree, and an annual jarring, I always have jars of home-made white-fig preserves around. In fact, this year we have jars of white fig preserves, white-fig with strawberries and white-fig with grapefruit zest)or had already made for the party ("Glaceed Pecans", recipe to follow is a variation on Chiarello's walnuts combined with the Union City Bar's hot nuts.)
The Corn Meal Bread "crostini", is a variation on my cornmeal bread recipe, made into baguettes, rather than traditional loaves. I'll include that recipe as well if you'd like to give it a try. It's a really good bread but probably not worth the trouble. Just buy a good loaf of stout country-style bread cut it into slices and grill or broil it. Make the bread for Thanksgiving. Leftovers are terrific for stuffing, by the way.
Finally, Brillat-Savarin is a soft, white-crusted cow's milk cheese with 75% fat, named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët.
Brillat-Savarin is produced all year round, mainly in Normandy. It is a triple cream brie that is luscious, creamy and faintly sour. In my opinion, it's overly expensive but amazingly tasty. We bought a small (3lb) round of this at my favorite Artisian cheese shop with the excuse that it was for "CB's 50th". That said, next time I'd buy a wheel of reasonably good brie and be done with it.
So, to assemble the dish, you simply bring the round of cheese to room temp, top with slighly warmed fig preserves followed by some of the chopped pecans. Serve the crostini alongside and sit back.
I recommend for the fig-preserves, you buy yourself a jar at your local Whole Foods, TJ's or the like. Here then, the recipes:
Spiced Candied Pecans
PEANUT OR CANOLA OIL
4 cups PECAN halves
1 cup CONFECTIONERS' SUGAR, sifted
½ teaspoon CAYENNE PEPPER
½ teaspoon GROUND CINNAMON
Pinch SALT, or more to taste
¼ teaspoon FRESHLY GROUND BLACK PEPPER
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
Cornmeal Bread
2 packages dry Yeast
½ cup warm Water (110-115 degrees)
1 Tbsp Sugar
½ cup Cornmeal
1 cup boiling Water
1 tsp Salt
1 cup Milk
2 tsp Salt
¼ cup Brown Sugar
4-4½ cups White Flour
Place the yeast with the granulated sugar in a bowl with the water for about 10 minutes to proof it.
Put the cornmeal and salt into the bowl of your electric mixer, pour in the boiling water and mix vigorously (about 4 minutes.) Add the salt, milk, brown sugar and 1 cup of flour to this and mix. Add in the yeast mixture, stirring well. Keep adding flour, 1 cup at a time, until the mixture is well blended and begins to pull away from the sides of the bowl. Turn out on a lightly floured board and knead until smooth and elastic (about 10-12 minutes) adding more flour as needed. Butter a large bowl. Place the dough in the bowl and turn to coat with the butter on all sides. Cover and set in a warm, draft-free place to double in bulk, about 2 hours.
Punch the dough down and turn out on a lightly floured board. Cut in half, shape into two loaves and let rest while you butter two 9x5x3 inch loaf pans. Place the dough in the pans, cover and let rise again until almost doubled in bulk or just level with the tops of the pans. Bake in a preheated 425° oven for 10 minutes, then lower the temperature to 350° and bake another 20-25 minutes, until the bread is nicely browned and sounds hollow when removed from pans and rapped with your knuckles. Place the loaves, without their pans, back on the oven rack for a few minutes to crisp the crust. Cool on racks before slicing. This bread makes superb toast.
Joe, simply put, this is brie topped with warm preserves and chopped nuts, served with toast. "Brillat-Savarin with White Fig Preserves & Glacéed Pecans on Corn Meal Bread Crostini" is just much sexier.
Although this a multi-recipe dish, most of the "ingredients" are things I either had on hand (ie. due to a prolific white fig tree, and an annual jarring, I always have jars of home-made white-fig preserves around. In fact, this year we have jars of white fig preserves, white-fig with strawberries and white-fig with grapefruit zest)or had already made for the party ("Glaceed Pecans", recipe to follow is a variation on Chiarello's walnuts combined with the Union City Bar's hot nuts.)
The Corn Meal Bread "crostini", is a variation on my cornmeal bread recipe, made into baguettes, rather than traditional loaves. I'll include that recipe as well if you'd like to give it a try. It's a really good bread but probably not worth the trouble. Just buy a good loaf of stout country-style bread cut it into slices and grill or broil it. Make the bread for Thanksgiving. Leftovers are terrific for stuffing, by the way.
Finally, Brillat-Savarin is a soft, white-crusted cow's milk cheese with 75% fat, named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henry Androuët.
Brillat-Savarin is produced all year round, mainly in Normandy. It is a triple cream brie that is luscious, creamy and faintly sour. In my opinion, it's overly expensive but amazingly tasty. We bought a small (3lb) round of this at my favorite Artisian cheese shop with the excuse that it was for "CB's 50th". That said, next time I'd buy a wheel of reasonably good brie and be done with it.
So, to assemble the dish, you simply bring the round of cheese to room temp, top with slighly warmed fig preserves followed by some of the chopped pecans. Serve the crostini alongside and sit back.
I recommend for the fig-preserves, you buy yourself a jar at your local Whole Foods, TJ's or the like. Here then, the recipes:
Spiced Candied Pecans
PEANUT OR CANOLA OIL
4 cups PECAN halves
1 cup CONFECTIONERS' SUGAR, sifted
½ teaspoon CAYENNE PEPPER
½ teaspoon GROUND CINNAMON
Pinch SALT, or more to taste
¼ teaspoon FRESHLY GROUND BLACK PEPPER
In a large, heavy-bottomed skillet, heat about 1-inch of oil to 350 degrees F.
In a small bowl, stir together cayenne, cinnamon, a pinch of salt, and pepper.
Bring a large pot of water to a boil. Add walnuts and blanch for 30 seconds. Drain and transfer nuts to a medium bowl. While nuts are still hot and slightly wet, add confectioners' sugar and toss to coat nuts. Stir and toss until all the sugar has melted into the nuts; if bits of un-melted sugar remain on the nuts, they will not fry properly.
Stir the nuts again before frying. Using a large slotted spoon, transfer a few nuts to the hot oil, allowing the foam to subside before adding another spoonful. (Otherwise, the oil could foam over and burn you.) Fry in small batches until the nuts are medium brown, about 45 seconds; be careful not to overcook. Scatter on an unlined baking sheet to cool slightly.
While the nuts are still warm, transfer them to a bowl and sprinkle evenly with about half of the spice mix. Toss well to distribute the spices and then taste a nut. Add more spice mix, to taste, and toss well after each addition. When cool, pack in an airtight jar. They will keep at room temperature for at least 2 weeks.
Cornmeal Bread
2 packages dry Yeast
½ cup warm Water (110-115 degrees)
1 Tbsp Sugar
½ cup Cornmeal
1 cup boiling Water
1 tsp Salt
1 cup Milk
2 tsp Salt
¼ cup Brown Sugar
4-4½ cups White Flour
Place the yeast with the granulated sugar in a bowl with the water for about 10 minutes to proof it.
Put the cornmeal and salt into the bowl of your electric mixer, pour in the boiling water and mix vigorously (about 4 minutes.) Add the salt, milk, brown sugar and 1 cup of flour to this and mix. Add in the yeast mixture, stirring well. Keep adding flour, 1 cup at a time, until the mixture is well blended and begins to pull away from the sides of the bowl. Turn out on a lightly floured board and knead until smooth and elastic (about 10-12 minutes) adding more flour as needed. Butter a large bowl. Place the dough in the bowl and turn to coat with the butter on all sides. Cover and set in a warm, draft-free place to double in bulk, about 2 hours.
Punch the dough down and turn out on a lightly floured board. Cut in half, shape into two loaves and let rest while you butter two 9x5x3 inch loaf pans. Place the dough in the pans, cover and let rise again until almost doubled in bulk or just level with the tops of the pans. Bake in a preheated 425° oven for 10 minutes, then lower the temperature to 350° and bake another 20-25 minutes, until the bread is nicely browned and sounds hollow when removed from pans and rapped with your knuckles. Place the loaves, without their pans, back on the oven rack for a few minutes to crisp the crust. Cool on racks before slicing. This bread makes superb toast.
steve2-in-la
Well-known member
I use a Weber kettle grill to smoke. Shut down both vents to almost nothing to achieve 200-250 F.
julie-r-wa
Well-known member
Wow! That sounds fantastic!