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.
Flaky pie crust, enough for a 9-inch shell (see recipe)
FILLING (some comments said to double)
2Meyer lemons or other large lemons
2eggs
3egg yolks
6tablespoons sugar
3tablespoons salted butter, cut in 3 pieces
3tablespoons unsalted butter, cut in 3 pieces
MIRENGUE
3egg whites, at warm room temperature
¼teaspoon cream of tartar
6tablespoons superfine sugar
½teaspoon vanilla extract
Preparation
Step 1Prepare the shell. Roll the pastry into a 12-inch circle, ⅛-inch thick, and fit gently into the pan. Tri the edge a half-inch beyond the rim, fold under and crimp or pinch to make a decorative edge. Prick the bottom with a fork. Freeze the shell for 20 to 30 minutes.
Step 2Prepare the filling. Grate the zest from the lemons into a small, noncorrodable bowl. Strain in the lemon juice, then press through as much lemon pulp as possible.
Step 3In a heavy, noncorrodable saucepan, beat the eggs, yolks and sugar until just mixed. Stir in the lemon juice and pulp, then the six tablespoons of butter.
Step 4Cook, stirring constantly, over low to medium heat, until the mixture comes together and thickens enough to coat a spoon. Remove from heat, allow to stand five minutes, then whisk briefly to smooth. Set aside.
Step 5Preheat the oven to 375 degrees. Line the frozen shell with aluminum foil, weight with beans or pie weights and bake for 20 minutes, or until set and dry looking. Remove the weights and foil, turn the heat down to 350 and continue baking until shell is golden brown, about 12 to 15 minutes. Set aside and allow to cool slightly, but leave the oven on.
Step 6Spread the prepared filling in the shell and bake for 10 to 15 minutes or until the filling is just set. Remove pie and turn oven to 375.
Step 7Make the meringue. Beat the egg whites until frothy, add the cream of tartar and continue beating until rounded peaks form. Beat in sugar and vanilla.
Step 8Spread the meringue over the filling, making sure it meets the edges of the crust to make a seal. Swirl in a design with a knife or spatula and bake for about 10 minutes, or until the meringue is lightly browned.
Step 9Allow to cool completely, from one to two hours, but do not refrigerate.
3-4 Chicken Breasts marinated in zesty Italian overnight (grilled) though you could sauté’
1 Box small Rigatoni (16 minutes boil)
Salt to taste (does not need much)
Pretty Simple. Do in this order. Don’t’ get cute. Get a big pot of salted water boiling.
Lay out the Ingredients
Grill the chicken. Bring inside and start the sauce. Dump the full box in the boiling water. Stir stick lid on until it starts boiling again, then leave the lid off. (16 min boil)
Add everything except the cheese for the sauce. Like Broc cheese soup get small bubbles forming, then turn off heat. Add cheese and whisk in a little at a time. If you add cheese over heat, it will be grainy and gross. Sauce will be thin, but will thicken as it cools. Drain the pasta, add to a big bowl and mix in the sauce. Serve with grilled chicken, or make individual servings.
Put the flour into the container of a food processor.
Cut the butter into small cubes. Add it to the flour and start blending. When mixture resembles coarse meal, add the egg yolk. Continue blending while gradually adding the water. Add enough water so that the dough will come away from the sides of the container and be firm but pliable enough to shape into a ball.
Wrap the ball of dough in wax paper and chill briefly. Lightly flour a flat surface, flatten the dough slightly and roll it out with a rolling pin into a circle.
Place the dough into a nine- or 10-inch pie plate or quiche tin. Build up and flute the rim of the pastry.
About 24 ladyfingers (from one 7-ounce/200-gram package)
1 to 2ounces bittersweet chocolate, for shaving (optional)
PREPARATION
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine espresso and rum in a shallow bowl and set aside.
Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
2 small cinnamon sticks crushed or broken into pieces
2-4 bay leaves crumbled
2 tbsp whole cloves
1 tbsp ground ginger
INSTRUCTIONS
In a pot large enough to hold the brisket, combine 1 gallon of water (4 liters) with the kosher salt, sugar, sodium nitrite (if using), garlic, and 2 tablespoons of the pickling spice. Bring to a simmer, stirring until the salt and sugar are dissolved. Remove from the heat and let cool to room temperature, then refrigerate until chilled.
Place the brisket in the brine, weighted with a plate to keep it submerged; cover. Refrigerate for 5 to 7 days. (It will keep a week or more refrigerated, until you are ready to cook it.)
Remove the brisket from the brine and rinse thoroughly. Place in a pot just large enough to hold it. Cover with water and add the carrot, onion, celery, and remaining 2 tablespoons pickling spice. Bring to a boil over high heat, reduce the heat to low, and cover. Simmer gently until the brisket is fork-tender, about 3 hours, adding water if needed to cover the brisket.
Keep warm until ready to serve. The meat can be refrigerated for several days in the cooking liquid. Reheat in the liquid or serve chilled. Slice thinly and serve on a sandwich or with additional vegetables simmered until tender in the cooking liquid.
*A note about the salt: The salt level is not hugely critical here because it’s basically boiled, and the excess salt moves into cooking liquid. You can weigh out 12 ounces here if you feel better using a scale (approximately a 10% brine). Or you can simply make a 5% brine of however much water you need to cover (6.4 ounces per gallon). When you cook it, season the cooking liquid to the level you want your meat seasoned. Another option is wrapping the brisket in foil and cooking it in a 225°F degree oven till tender, but do this only if you’ve used the 5% brine.
Pickling Spice
Combine the peppercorns, mustard seeds, and coriander seeds in a small dry pan. Place over medium heat and stir until fragrant, being careful not to burn them; keep the lid handy in case the seeds pop. Crack the peppercorns and seeds in a mortar and pestle or with the side of a knife on a cutting board.
Combine with other spices and mix well. Store in a tightly sealed container.
