In commemoration of tomorrow's smoke-out, I'll actually be making an effort to document what gets made. Some old favorites, some new jacks – should be a grand old time.
Tired of spending $3 a pack on rolls, and with enough experience and confidence in my bread making, I decided to actually make the rolls this time. I'd just started a batch of the Sullivan Street no-knead bread and found a roll recipe almost the same, so tripled the ingredients and set up two bowls to rise over the next 18 hours. Via Fabulous and Delicious:
- 1 1/2 C. warm water
- 1/4 Tsp. dry active yeast
- 1 Tbsp. olive oil
- 1 1/4 Tsp. salt
- 1/2 Tsp. sugar
- 3 C. flour
- cornmeal for the baking pans
- Add all ingredients (except the cornmeal) to a bowl and mix with a spoon until the ingredients are decently mixed. The dough is going to be very sticky.
- Once mixed, cover the bowl with a towel or saran wrap and let the dough sit for 12 hours. (I've done as little as 8 hours with success.) After the dough has sat for at least 8 hours (ideally 12), it will be bubbly and at least doubled in size.
- Place a generous amount of cornmeal on a baking sheet to keep from sticking while baking.
- To prepare the rolls, place a 1/4-1/2 cup of flour on a plate or counter top.
- Separate the dough into 8 pieces; take each piece of the dough and roll/dust the outside with the flour, then mold the piece of dough into a round shape and place it on the baking sheet.
- Once all the rolls are made and placed on the baking sheet, let them sit for 30 minutes to 1 hour so they may rise some more.
- Place broiler plan in the oven and heat to 425 degrees.
- Bake the rolls on the middle/top rack for 25-30 minutes or until they are golden on the outside and sound hollow when tapped on top.
- Remove from the oven, and let them cool on rack
Pulled PorkVia Alton Brown, my stand-by recipe.
• 8 oz. molasses
• 12 oz. pickling salt
• 2 quarts water
• 6-8 lb. Boston butt
• 1 Tsp. whole cumin seed
• 1 Tsp. whole fennel seed
• 1 Tsp. whole coriander
• 1 Tbsp. chili powder
• 1 Tbsp. onion powder
• 1 Tbsp. paprika
- Combine molasses, pickling salt, and water in large pot
- Add Boston butt making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.
- Place cumin seed, fennel seed, and coriander in food grinder and grind fine. Transfer to a small mixing bowl and stir in chili powder, onion powder, and paprika.
- Remove Boston butt from brine and pat dry. Sift the rub evenly over the shoulder and then pat onto the meat making sure as much of the rub as possible adheres.
- Place butt in smoker and cook for 12 hours
- Remove from smoker and set aside to rest for at least 1 hour; pull meat apart with 2 forks
Vegan-But-Great Refried Beans
- 2 c. pinto or black beans
- 6 c. veggie stock
- 4 garlic cloves, minced
- 1 medium onion, minced
- 1 poblano (or large jalapeño and small spicy) pepper
- 1 Tsp. ginger powder
- 2 Tsp. tumeric powder
- 1 Tsp. chili powder
- 2 Tsp. salt
- Heat generous amount of oil to medium-high in deep, heavy pan or pot - cast iron is the best, or non-stick
- Add garlic, fry until fragrant and then add onions, and fry until translucent
- Add pepper and combine, stirring until pepper begins to soften
- Add spices and mix together well
- Add beans, mix all together
- Add stock, stir, and raise heat to high; bring to boil
- Keep pot at a low boil for quite a while (at least an hour), adding more water when necessary
- When beans have softened, use a potato masher to pound them to a paste; add more water and oil if necessary to cohere, and lower heat to medium-low
- Continue cooking, stirring, and adding water – having a bit stick to the bottom isn't bad if you can scrape it up and avoid burning
- When it reaches your desired level of consistency, remove from heat and serve with soft corn tortillas