8 T Brown Sugar
3 T Kosher salt
1 T chili powder
1/2T cayene pepper
1/2T garlic powder
1/2T onion powder
1/2T celery salt
1/2T cumin
1/2T ground mustard
1/2T paprika
Ingredients
- 1 (4-pound) boneless pork loin, with fat left on
- 1 tablespoon salt
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
- 1 teaspoon dried basil or 2 teaspoons fresh basil leaves
- 1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Directions
- Preheat oven to 475 degrees F.
- Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
- Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for done-ness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
3 tbsp unsalteed butter
3 slices white bread, cubed
1 small onion, minced
4 large eggs
1/4c heavy cream
Preheat oven to 375. Butter four 8 oz ramekins. Set a kettle of water to boil.
In a medium skillet, heat 2 tbsp of butter on medium, add bread, cook until lightly browned on all sides (6-8 minutes). Season with salt/pepper, set aside.
Melt remaining butter, add onion, salt/pepper, cook until soft, (~5min).
Spoon onion to ramekins, top with croutons, then 1 egg, then 1 tbsp cream.
Put ramekins in a 8″ baking disk, pour boiling water in pan to come half way up ramekins.
Bake until whites are set (15-18 min).
bread flour
bread crumbs (plain)
active dry yeast
sugar
salt
milk
unsalted butter
egg
1 tbsp yeast to 1 cup warm milk (about 100 degF). Add 1 Tbsp sugar. Let sit 15 minutes.
New container. 1 cup milk, half stick butter, cut into 1tbsp chunks, nuke 90 seconds, make sure butter is all melted.
Add 1/2 cup more milk, add 1 egg.
Combine dry ingredients in a 3rd container. Start with 5 cups bread flour. 1.5 tsp salt. 1 cup sugar.
Add yeast mixture to butter mixture. Add combined mixture to flour mixture. Mix for about 8 minutes, switch to hands. Add one more cup of flour, slowly until dough clears the side of the bowl.
Knead on a floured surface, five minutes.
Let sit, covered by a moist towel, for 45 minutes.
Grease baking sheet.
Cut into 3 equal sections. Press into 11″ wide 1/2″ thick rectangles.
Roll each piece length wise towards you, tucking in edges towards palm.
Cut into ~1 1/4 rounds (should be 8). Place rounds 1″ apart on baking sheet. Let rise, 1 hour. Preheat oven to 350.
Bake 14-16 minutes, or until tops are brown.
Originally from http://allrecipes.com/recipe/cauliflower-casserole/
Ingredients
1 large head cauliflower, broken into small florets
1/2 cup butter, melted
1/4 cup grated Parmesan cheese
2/3 cup Italian seasoned bread crumbs
1 pinch salt
2 teaspoon crushed red pepper flakes
1 cup shredded Cheddar cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Bring 2 inches of water to a boil in a medium saucepan. Add cauliflower, cover, and cook for about 10 minutes. Drain.
In a small bowl mix together butter, Parmesan cheese, bread crumbs, salt, and red pepper flakes.
Place half of cauliflower in a 2 quart casserole dish. Sprinkle half the cheddar. Add rest of cauliflower to casserole.
Sprinkle mixture over cauliflower, and top with remaining Cheddar cheese.
Bake in the preheated oven for 20 minutes, or until cheese is melted and bubbly.
4 garlic cloves
2-4 anchovy fillets
1/2 tsp red pepper flakes
salt/pepper
2 tbsp olive oil
2 tbsp oil from anchovy can
1 head (about 2 pounds) cauliflower, cut into florets.
Preheat over to 450.
Coarsely chop garlic, anchovies and pepper flakes. Season generously with salt, and then mash together into a paste.
Place paste in bowl, mix in oils, toss in cauliflower.
Spread mix on a half sheet pan, and roast for 25-30 minutes.
Serve with lemon wedges.
coarse salt and freshly ground pepper
1.25 cups yellow cornmeal
2 tbsp butter
7 cups water
1 tbsp fresh thyme leaves
In a large sauce pan, combine 7 cups water, 2 tsp salt, 1/4 tsp pepper, bring to boil.
Gradually add corn meal, reduce to simmer until think and creamy, about 10-15 minutes.
Add butter and thyme, salt/pepper to taste.
12 oz whole blanched almonds, lightly toasted
2 oz confectioners sugar
2 tbsp cocoa powder
1 lb 5 oz granulated sugar
1/2 c water
2 tbsp light corn syrup
Process almonds and confectioners sugar in a food processor until nuts are finely ground.
Spoon half the mixture into a mixing bowl; stir in cocoa. Set aside. Leave remainder in food processor.
In a heavy bottom pan, gently heat granulated sugar, water, and corn syrup until mixture is dissolved, about 10 minutes. Bring to a boil, boil until soft ball stage, 240f.
Carefully pour syrup into a glass measuring container. There should be 2 cups. With processor running, pour about 2/3 cup of syrup in feed tube in a steady stream until a soft dough is formed.
Transfer to a large piece of glad wrap (or similar or silpat) until cool enough to handle.
Transfer reserved cocoa almond mixture to food processor, repeat with about 3/4 cup syrup. Set aside to cool as well.
Roll each ball to 11×10 rectangle about 1/4″ thick.
Lay cocoa marzipan on almond layer. Trim to 10×9, then cut crosswise. Layer halves and cross wi
Originally from July/August ’06 Cooks Illustrated, with additional notes.
Brine:
6 cups water
3 cups sugar
2 cups table salt
2 garlic heads crushed
4 cups orange juice
Take 7-8 pound picnic shoulder (our grocery store called it Pork
Picnic), cut 1″ deep and wide slits about 2″ apart, then brine in the
above for 18-24 hours (for the family meal, we did closer to 30 because
of work scheduling, we previously did 12 and that also worked).
Paste:
12 cloves garlic, chopped
2 tablespoons ground cumin
2 tablespoons dried oregano
1 tablespoon table salt
1.5 teaspoons black pepper
6 tablespoons orange juice
2 tablespoons white vinegar
2 tablespoons olive oil
Mix above in blender and process to a coarse paste, about 10 1 second
pulses.
Rinse pork, pat dry, the rub in paste, being sure to get it in the
slits. Refrigerate like that until ready to grill (I’ve always just
grilled it immediately).
Grilling:
The meat needs to cook to 190. That is about 6 hours on a gas grill on
low. An alternative recommendation was on a charcoal grill until it
fell below 225 degrees, then in the oven at 325 degrees for another 2-3
hours. Alternatively cook for about 6 hours in an oven at 325.
On the grills, heat one side of the grill, put the pork on the other
side, most of the skin away from the heat, and shield the side towards
the heat with aluminum foil for the first half of cooking, then remove
for the second half.
For any method, flip the meat about half way through the cooking.
After cooking the meat, let rest for 1 hour. Then, remove the skin in
one piece and scrape the fat off of the back of it. Also scrape the
fat off the meat. Cut the pork from the bone in 3-4 pieces (I have yet
to be able to remove it so neatly), then slice against the grain into
1/4″ slices.
Drizzle mojo sauce over sliced pork just before serving.
Mojo Sauce:
I bought a bottle of Goya brand. Below is a recipie for it that I
haven’t tried. BTW, the store bought sauce also has lemon juice and no
vinegar in it according to the ingrediants label.
Make up to a day in advance.
4 medium garlic cloves, pressed or minced
2 teaspoons kosher salt
1/2 cup olive oil
1/2 teaspoon ground cumin
1/4 cup distilled white vinegar
1/4 fresh orange juice
1/4 teaspoon dried oregano
1/8 teaspoon ground black pepper.
Using the flat side of a chefs knife on a cutting board, drag the garlic
and salt back and forth in a circular motion until they are ground to a
smooth paste. Heat the olive oil in a medium sauce pan over medium
until shimmering. Add garlic past and cumin and cook, stirring, until
fragrant, about 30 seconds. Remove pan from heat and whisk in
remaining ingrediants. Transfer to bowl and cool to room temperature.
Whisk to recombine before serving.
Boyd Recipes 