Also called American Dressing by our European friends.
Combine well and chill.
Wet cure ratios per 1lb of beef
Ingredients
Directions
Combine cure ingredients and blend well. Marinate meat at least 24 hours, up to a week.
Dry/smoke meat per usual. If using PP#1, jerky is shelf stable up to 1 week, or up to 1 month refrigerated.
Braised rice yields a texture and chew similar to rice cookers and pot-in-pot pressure cooked rice. While more work, braised rice does not scorch or burn, minimizing waste.
Preheat oven to 235°F.
Rinse rice under cold water in a fine sieve until water runs clear. Set aside to drain.
In an oven-safe, lidded pot, heat 3 tbsp peanut oil until shimmering. Add drained rice and toss in hot oil until coated. Saute rice u til aromatic, and rice grains look like little ice cubes. Top up with water until rice is covered to a depth of the first index finger joint above the rice. Season with salt, and stir to combine. Add bay leaves and raise to a simmer. Cover tightly and transfer to oven.
Cook rice, covered, 30-35 minutes at 235°F. Remove rice from oven, discard bay leaves, fluff and let stand uncovered for 5-10 minutes until slightly cooled and sticky.
Serve stew over rice, garnished with green onion or chive.
Makes 4-6 servings.
Prepare and assemble vegetables, chicken stock and canned goods.
In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.
Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.
Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.
Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.
Serve over braised rice.
Saute onions and shallots in butter until sweatted out, about 1 hour. Add baking soda and saute until caramelized, about 20 minutes.
Add bouquet ganache of bay leaf, fresh thyme, celery stalks with remaining ingredients.
Pressure cooker cook on high 20 minutes, 15 minutes natural release.
Stolen and rehosted without shame. I own plenty of Lodge cook ware.
https://www.abeautifulplate.com/london-fog-cake-earl-grey-buttercream/
This is a 3-layer cake as written above, but there is also a version using a bundt pan, with the center filled using chopped hazelnuts tossed in honey syrup.
Similar in texture to the Haribo brand gummies, this recipe calls for unflavored gelatin, light corn syrup and sugar. Gummies must be cold cured 24-48 hours to achieve desired texture.
Requires significant preparation. Candy will release easily from coated surfaces. Use silicone coated utensils and molds where possible. Lightly coat silicone and glass surfaces with cooking spray.
* Optional, an emulsifier for added waxes or oils
** Approximately ¼ sachet of Kool-aid flavoring, or equivalent brand
Add 200ml cold water to a medium bowl. In a separate bowl, add gelatin powder, citric acid, corn starch, xanthan gum and powder flavoring to a small bowl. Whisk to combine. Slowly pour powder mixture into 200ml cool water while stirring vigorously to avoid clumping. Set aside and allow mixture to set.
Prepare candy equipment. Lightly coat spatulas, measuring cups and molds with cooking spray. With a clean paper towel, wipe excess oil from surfaces to ensure an even coating, and minimize surface foam and bubbles.
Add corn syrup and sugar to a medium saucepan. Using a candy thermometer, heat over a low flame to 300°F, stirring occasionally to avoid scorching. Reduce heat.
Add gelatin to sugar mixture in chunks, gently stirring constantly to avoid the candy seizing. Stir gently, and do not incorporate air. Slowly add alcohol or oil based flavorants as mixture begins to cool, stirring constantly to avoid seizing.
Note: If candy starts to seize, raise heat gently and keep stirring to break up and dissolve clumps. Do not overheat.
Transfer hot mixture to a heat resistant dispenser. Allow to settle for clarity and skim off any foam.
Working quickly, dispense candy liquid to molds, pouring slowly to avoid bubbles, and minimizing agitation.
Allow to cool 10 minutes, then transfer molds to refrigerator. Chill 1 to 3 hours, until set and firm. Extract candies and arrange on a lined sheet pan. Refrigerate candies uncovered 24 hours until cold cured and quite firm.
Coat candies in sanding sugar or cornstarch to prevent sticking while packaged. Alternatively, bathe in strong, neutral alcohol 1 hour to form a nonstick skin.
Cover and store refrigerated up to 2 weeks.