Food Recipes (and other stuff)
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Murgh Makhani
Murgh Makhani
Marinade:
2.5-3 lb chicken
1T Chili Powder / 1/2T Kashmiri chili powder
1T Tandoori Masala (max!)
1T Garlic paste (or half a bulb of garlic)
1T salt
Makhani Gravy:
- 5-6 tomatoes (vine ripe, or other high-water, low-meat - NO Beafsteak!)
- 50gm Cashews
- 3T sugar (increase only after pure if tomatoes are too tart)
- 2T malt or apple cider vinegar
- 1T salt (add more if needed)
- half a large onion or whole medium onion (red or yellow)
- 3-6 chilis. (jalapenos work, but try to find more 'oriental' products)
- 1T garlic paste (or the other half of the bulb)
- 1.5T masala (mix Garam & tandoori)
- Chili powder mix to desired heat level
- 2-4T butter or Ghee (can sub EVOO if needed)
- 4T heavy cream (can double if you really want it creamy)
- 1t kasoori methi (aka. dried fenugreek) (opt)
The Cook:
cube chicken, mix with marinade spices mix. set aside for a few hours (or overnight).
rough chop tomatoes. mix with cashews, vinegar, sugar and salt. set aside.
chop onions, chilis & garlic. (they will be pureed later, so cuts aren't important)
cook onions & chili in Ghee (or EVOO) for ~5 min. add garlic and spice mix for 2 min.
pour in tomato mix. bring to boil, then lower to simmer and let cook for A LONG TIME. (Drink at least 1 beer just sitting at the table!)
puree the mix (vitamix works great). Strain through a kitchen strainer into a bowl. Put back in the pot and add low heat. add the cream.
pan fry, bake, or grill the chicken.
garnish with kasoori methi.
eat on a bed of plain white rice, &/or turmeric rice, &/or naan.
Heat Chart: total chili between chicken and makhani. half & half chili powder & kashmiri chili
2T: mild / 3T: medium / 4T: hot / 5T: good luck!
Reclaimed Weihenstaphen Braided Pretzel-bread
Reclaimed Weihenstaphen Braided Pretzel-bread
time: 4-10+ weeks (first time I made it I started my first brew on 1 Mar, 2nd brew on 26 Apr, then started the 30-hr cooking process on 15 May).
Ingredients (per strand - split in 3 for the braid!):
24oz total of Homebrew vorlauf.
- Collect 8oz from Midnight Mochaccino and 16oz from Bav Hef brew. Collect AFTER mashout (170F for 10 min) to ensure it's pasturized for long term storage, but BEFORE sparge to ensure undiluted high-gravity wort. Use sanitized jars as this will be saved in the fridge for weeks. Record OG so you can calculate the sugar-equiv content.
** What is wort you ask? First, "no" it's not beer / "no" there's no alcohol / "yes" it's safe for kids ~ it's 100% natural sugar water! If SG is around 1.070, you have about 3.5TBSP sugar equivalent in each 1-cup of wort.
*** If you don't have wort - replace each set with 4T sugar (brown or table) or honey dissolved in 1C light wheat beer.
12 c bread flour (sifted - or, 1400g by weight is a better idea!)
1T salt (cut in half if you use salted butter)
4T unsalted butter, very soft - leave out overnight
3 batches of reclaimed Weihenstaphen yeast slurry from Bav Hef brew. (You can use 1/3 of a W-68 pack, but they cost $6 each so making beer with it then getting free reclaimed yeast is the best option.)
Extra stuff needed:
Baking Soda
4 Egg yolks (for egg wash - use the whites for a quick dog-treat)
tap water
Instructions:
MIXING (PER STRAND) [6AM Fri, before work]
Warm 1cup wort to 85–90°F. Mix in reclaimed yeast slurry.
Allow to ferment at room T for 8-12 hrs (Krausen develops).
** NOTE: start in AM, then check through day and should proceed by the evening.
** -OR- start in late PM and resume in morning.
** use a container you can cover but not close tightly - such as a mason jar with the lid unscrewed slightly.
[5PM Fri, after work]
Mix triple batch of flour, salt & butter, then split into 3x equal batches.
Add Yeast-Wort-Krausen slurry. Mix to shaggy dough, then rest 15 minutes
Knead 6–8 minutes until: smooth, elastic, and slightly tacky.
** Splash with water if too dry – pinch of flour if too wet.
Form into 3x equal balls. Lightly oil & cover each dough separately.
FERMENTATION SCHEDULE
Stage 1 – Initial Activity: let set for 3-6 hrs at room temperature [6PM Fri]
Stage 2 – Cold Ferment: Refrigerate 12-48 hours [11pm Fri]
Stage 3 – Wake-Up: Remove dough from fridge & allow to warm to room T for 2hrs [7AM Sat]
Bake Day [10AM Sat]
*** don't pre-heat oven yet. you're still 90 min from baking ***
Cut each dough ball into ~20 equal sized small balls (35-40g each).
Roll each dough into a rope about as wide as your pinky
Arrange: Hef – MM – Hef, then Braid however you desire
Refrigerate shaped braid for 1hr
· Build Baked baking soda bath (2L water with 60g baked baking soda)
- Spread 90g baking soda across a baking sheet. Bake in oven @250°F for 1 hr. stir a few times. Desire is ~20% mass loss (so 90g becomes 60g). Mix with 2L hot water. Bring to boil, then commence the below steps.
Dip in Baked baking soda bath for 30 sec [45 sec MAX!] - Let rest for 10-15min.
*** PRE-HEAT OVEN NOW!! ***
Brush with egg wash (whisk 4x egg yolks with 1/4 cup water)
Top with Pretzel salt (recommended) & [opt] sesame seeds
*** PRO MOVE: isolate sprinkle: MM w/ light sesame & hef w/ black sesame
· [Opt] top with baked / dehydrated spent grain (20g max on whole batch). *** NOTE: Ensure it is FULLY Dehydrated & dry before use
BAKE on parchment @425°F for 10-12 min (small) or 20–24min (loaf)
Let cool, then enjoy only with your dearest family & friends!
*** Also, don't forget ~ Drink Bav Hef & Weizen Stout while snacking!!
Dips:
Beer Cheese:
16oz cheddar / 2T butter / 2T flour / 2tsp Dijon / bit of garlic / 1 tsp paprika / 1/4 tsp salt / 12oz beer (Tallgrass or Bav Wheat are best).
Melt butter. Cook spices & flour to make a roux. Add beer & cheese (start with half the beer, add more in splashes if the cheese is getting too thick as it melts). Slowly melt. Add Dijon after fully melted and ready to eat.
Compound Butter:
1 stick butter, very soft / 2 cloves diced garlic / 1T whole mustard seed / 1tsp whole peppercorn (crack both w/ mortar & pestle or grinder) / pinch of salt
Stir all ingredients. set in fridge for flavors to meld. set out to soften before eating.
First bake note: the dough triples in size during bake!
I separated each of the 3 batchs into 6 strands, each at ~120g (so 360g for the whole braid) and rolled each @3/4" thick.
After the bake they were MASSIVE!
Next time use 35-40g per strand, and each should be rolled to about the width of your pinky. This will form 20 snacks instead of 6 loaves.
Recipe has been updated.
EQUATORIAL ESSENCE OF CITRUS
~~~ A Spirituous Extraction at Terminal Latitude ~~~
Ingredients:
- a fifth of vodka (you'll need a 1.75L bottle to store the batch when complete, so may as well go for it!)
- 10 lemons
- 5 limes
- pinch of salt (1/2tsp max)
- A questionable but generous amount of sugar!!
Instructions:
De-wax protocol: Boil enough water in a pot to submerge your lemons. Dip lemons in water for 5-10 seconds, then rub the wax off (rotisserie chicken glove highly recommended). Rinse under cold water then soak in cold water to halt the cook. Light to moderate ice recommended.
Zest acquisition: Zest all citrus. Avoid pith at all costs. Leave color behind if necessary — The tiniest amount of pith will turn the entire batch into "essence of turpentine", suitable only for scrubbing rust from brightwork!
Syrup formation: Juice citrus through a strainer, then through a coffee filter. Measure volume (~3 cups expected). Bring juice to a boil, cut heat, then add equal volume sugar. Stir until dissolved. Refrigerate.
Extraction Phase: Combine zest with ~3 cups vodka in a sealed jar. Store in a dark, location at room T. Agitate 1–2 times daily for 7 days.
Filtration: Strain citrus-vodka through a coffee filter or cheese cloth. Discard the zest.
Assemble: Mix citrus-vodka with citrus-syrup to taste. Straight up 50/50 is a good start!
CAUTION: Side effects include unearned confidence and disparaging remarks regarding Italian import variants. You should resist the urge to make such claims if you have never sailed the Mediterranean Sea.
Holiday Ham Dinner
Holiday Ham Dinner
Buy a ham - any ham. Get the fixins you want. (sweet potatoes, roasten or mashed potatoes, onions, instant or homemade stuffing, rolls, whatever else you want).
Start the glaze EARLY! Put a 12-oz bottle of dark beer into a pan. Add 1/3 Lb of D180 Belgian Dark Candi Syrup. Put to a very low simmer (ensure there's steam coming off, but not boiling - you don't want to scorch the sugar on the bottom of the pan). whisk frequently to keep mixed. Reduce by half, stir in 2tsp or so of whole grain mustard & set aside. (it will take 2-3 hrs just for this if you do it right - get it going as you prep the rest of dinner!)
For Christmas I did NZ Zunzet (Belgian Dark Strong Ale - BDSA). Easter, I used a Midnight Mochaccino Weizen Stout. Both were fantastic. The glaze looks charred-burnt, but it's actually Black-Sweet-Salty-GOLD!
Prepare the sides however you want. I do sweet potatoes with marshmallows and 2-3 other sides.
When the ham has 30 min remaining, take off the top and baste with the glaze every few minutes until complete.
Make a sweet-salty gravy with the drippings and enjoy your amazing holiday meal!
Mexican Dinner Night
Supplies: Local groceries, but import Chili from Mauro Farms. (Grocery store chilis taste like water.)
Triple Dips:
Guac: Avocados, Lime juice, Diced Tomatoes, fresh chili & Onions - mix all together with the right amount of salt.
Tomatillo Salsa: Roasted tomatillos, tomatoes, onions, chili, and cilantro. Salt & pulse a few times in a blender.
Corn Pico: roasted corn, diced onions, tomatoes, & chili; add salt & cilantro ~ stir.
Refrigerate all dips while cooking the rest. Serve with corn-chips as appetizer once guests arrive.
Beans: 1lb Black or Pinto. 4T butter. Mix with spices like you mean it (2tsp ea cumin, chili powder, 1tsp ea coriander, and any other spice you want.) Cook, for about 3 hrs (or pressure cooker for an hr and slow release for 30min).
Spanish Rice: see below for full details.
Chili: Cook pork however you want (pic is shredded, but I often use diced). Mix with Cumin, Mauro farms green chili, and salt. {On the side fry dried chilis in oil (guajillo, Ancho, and a couple Arbol [3 if you're feeling frisky!]). At 3 min add some garlic and cook 1-2 more min. Add a quart of water and bring to light boil. After 5 min cut heat and blend to smooth puree. pour through strainer into the pork mix}.
Tortillas: I can make corn myself but they take soooo long, and I can't make flour. I buy Guerrero (commercial), but if you live in SE CO, you know exactly where to go to get authentic fresh made tortillas!
Invite several friends over for a great party, or perhaps for a beer tasting night!
Spanish Rice
Spanish Rice
Eat with tacos, Chili, and drink a Lager Maize or Maize-Ale!
4c rice, rinsed thoroughly
1.5-2 cans tomato sauce, then raise total volume to 4c
2tsp "better than bullion" chicken
2tsp cumin
1tsp chili powder
1tsp Kashmiri chili powder
2tsp salt (maybe more later)
cook in P-cooker. quick release pressure when done
fluff rice & stir
add 1c diced onion & however much fresh roasted chili you want
Homemade Dog Food
Homemade Dog Food
Note - this is NOT curated by any veterinarian - it works for us, but may not be good for all dogs.
Order Salmon or Flaxseed Oil on Amazon. put about 1-2 tsp per the below. (salmon oil is better, but Christyi is alergic to tuna and hates seafood [including the smell], so we use flaxseed.)
1c uncooked rice (then cook it), 1 lb chicken, turkey, or other lean protein, and 1 lb mixed veg (broccoli, carrots, & sweet potatoes).
scale up as you desire. we do 30lb chicken - cooked & shredded, 30 c uncooked rice, and 10 lb ea of brocc, carrots, & sweet pot. Veg are shredded with blender so they cook when you mix them with the fresh hot rice.
Mix half & half with kibble, or alternate meals ~~~ or you can go 100% of your delicious Human-quality food! (ask me how I know it's delicious 😆.)
Beer Wort Cornbread
Beer Wort Cornbread
Ingredients
1c all-purpose flour
1c yellow cornmeal
2tsp baking powder
1tsp salt
Wet Ingredients:
1c reduced wort (~2c Elote al Fuego wort reduced to 1c)
4 TBSP melted butter + 1 TBSP butter (cold)
2 large eggs
Mixing & Baking Directions
Cool the Wort: Ensure your reduced wort is cooled to room temperature before mixing, or it will accidentally cook the eggs when combined.
Combine Wets in one bowl (whisk completely) and Drys in another bowl
Mix & Bake: Gently fold the wet ingredients into your combined dry ingredients until just mixed.
Melt 1T cold butter in cast iron pan. Coat entire pan, then pour batter into the pan, then bake at 400F for 20–25 minutes until a toothpick inserted in the center comes out clean.
Beer Wort Double-sized Pumpkin Pie
Beer Wort Double-sized Pumpkin Pie
Wort preparation
Start with 6c of 1.090 wort or 10c of 1.060 wort
Boil it down until it reduces to ~3c. When it starts to thicken, place in oven at 250F to prevent scorching. End goal is ~2c of thick syrup
Cool it completely to room temperature before mixing
Ingredient List
Pumpkin: 2 single cans or 1 large can pure pumpkin puree
Sweetener: 2c cooled, reduced Homebrew wort syrup
Dairy: 1c heavy whipping cream
Eggs: 4 large whole eggs
Stabilizer: 2 Tbsp cornstarch (Crucial to clean water vol from wort)
Spices: 3 tsp cinnamon, 1 tsp ginger, 0.5 tsp nutmeg, 0.5 tsp cloves, 1 tsp Salt
Mixing & Baking Instructions
Pre-heat oven to 325°F. (DON’T DO THE 425F first few min! – wort may scorch)
In a large bowl, vigorously whisk the eggs, cornstarch, salt, and spices until entirely smooth with no starch lumps.
Whisk in the 2 cups of cooled BDSA syrup and 1 cup of heavy cream. Fold in both cans of pumpkin until perfectly smooth.
Bake at 325°F for 65–75 minutes – check with a fork for completeness
Cool completely to room temperature, then chill in the fridge or eat warm!
More coming soon
More coming soon
I've gotta add my Homebrew Can Turkey, Homemade Pizza Night, and many others
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