1/4 C ‘set aside’ sugar on plate or bowl for dipping cookie balls
DIRECTIONS
Preheat oven to 375. Mix flour, baking soda and salt in bowl (not mixing bowl). In mixing bowl of mixer, Mix White and brown sugar and peanut butter. Then add eg, then vanilla. Gradually add the flour mixture on SLOW. Be careful.
After all mixed, roll into 2 inch balls or use disher and roll in sugar you set aside. Place on cookie sheet. Make ‘cris cross’ marks with a fork. Bake for 10-12 minutes.
This makes a LOT. I usually do the half portion. Was plenty for 3# of sirloin kabab meat. Suggest you take it out and let warm up for an hour or your hands gonna get cold throwing on the skewers.
1 C Veg Oil (I like peanut, avoid seed oils)
3/4 C Soy Sauce
1/2 C Lemon Juice
1/4 C Worcestershire sauce
2 TB ground mustard (can use yellow but not as good)
1.5 tsp course black pepper
2 cloves fresh garlic or 1 tsp gran garlic
1 tsp table salt
Sit overnight if possible but no longer than 1.5 days or it will be too mushy.
Mix in rest of ingredients with a spoon. Gonna look raggedy. Cover, let sit 30 mins.
Fold in corners (four) with wet hand. This is a lazy knead. Slap it back down in bowl.
30 mins later, kneed with wet hands let sit 2 hours on cool day on counter or 1 hour in oven on ‘proof’ cycle. If your kitchen is warm or cold adjust. You will figure it out. Hard to screw this up. Should double in size. Hasn’t doubled? Wait longer.
Pre heat oven to 440 degrees. Cut into 6 even pieces and kneed and tuck in smooth balls. You have to pull dough and tuck. Cover dough and rest 30 mins. I would suggest using parchment paper on cookie tray and covering with a tin pan. You can use plastic wrap but it sticks if you don’t flour the balls.
Baking part is toughest. Splash the balls with water. Don’t drown them. Cover with a foil pan. Or use two cake pans…or whatever you can to seal in the STEAM. Cook 20 minutes at 440 degrees.
Uncover / remove the pan, and cook for 5-10 minutes until brown level you like is achieved.
Winner recipe. All eaten on first attempt at making. Ours were browned at 6 mins. Don’t forget the butter!
Directions: Preheat oven 350. Cream sugar and flour. Add Egg mix. Everything else. Scoop and roll balls in sugar. Cook for 7-8 minutes. You do NOT want golden edges. Take that shiz out!
Directions: Add to a mixer and leave as lumpy as you like your guac. You can also add tomatoes, but try to get pulp out so just the ‘meat’ of tomatoes are added. Probably two small ones. Don’t forget the chips.
Seasoning and Binders
20g Kosher Salt
15g Garlic Powder (yes it is a lot)
5g Cumin
3g Oregano
2g Ground Pepper
1g Corriander
Small pinch of dried Rosemary
1/8 tsp Xanthum gum (could probably use unflavored gelatin as well). This is to keep moisture in.
2g Bread crumbs
5g Milk Powder
1 egg
Meat
1 lb lamb ground
1 lb 80% or fattier ground beef
1 onion (peeled and split in half)
*Preheat oven to 300 degrees
*Combine Everything but the onion and mix in a bowl similar to making a meatloaf. Split into two (May need to split in 3 if you have a smaller food processor)
*Open food processor and puree the first onion half.
*Add half the meat mixture and 3 or 4 ice cubes and puree until very well mixed. (basically making a hotdog)
*Return pureed meat to bowl and do the same thing with 2nd onion half and the remaining meat mixture.
*Combine the two meat piles and add to a single loaf pan. I like to line mine with parchment paper to make it easier to pull the loaf out.
*Cover with foil and Cook for about 70-90 minutes or until you get 140 degree internal temperature.
When done, let cool and refrigerate or move to next step.
*You basically have gyro meatloaf at this point. Heat up a frying pan, add some olive oil and slice off some gyro slices. I personally like mine cut thinner so they crisp up better. Recipe is evolving.
Ingredients 1 cup ketchup ¾ cup peach preserves ½ cup brown sugar ¼ cup apple cider vinegar ¼ cup whiskey 2 Tablespoons molasses (I have used Maple syrup with good results) 2 Tablespoons bbq rub seasoning
Bring water, kosher salt, sugar, sage, basil, garlic, peppercorns, and bay leaf to a simmer in a large pot over medium-high heat; this could take upwards of 20 minutes. Cook, stirring occasionally, until salt and sugar are dissolved completely, about 20 minutes.
Remove from the heat and cover with a lid. Let brine sit at room temperature for 2 hours; this lets the dried herbs steep and really enhances the flavor of the brine. Refrigerate to finish cooling before using, at least 1 hour.
To Use:
Scale for your chicken count. Brine should be completely cooled before using. Follow the directions for your chicken recipe, but in general, a whole chicken can be brined for up to 8 hours, while bone-in pieces can be brined for up to 4 hours. I think this works best with half chicken (cut out backboat and split breast) store in big pasta pot in fridge over night and grill or bake.
