Thursday, June 27, 2013

Cheddar Chives Bicuits






Cheddar Cheese Chive Drop Biscuits
Makes 12

300g AP Flour
15g Baking Powder
2.5g Salt
1g Onion Powder
1g Garlic Powder
50g Butter
-Combine dry ingredients; add freezing butter, fork-in until pea size

100 g Cheddar Cheese
2 g Chives or Garlic Chives
1 g Thyme

-       Fold into dry butter mix

70g Milk
75g Cream
85g Butter Milk
-Combine with  dry to just incorporate
-With your hands or a scoop portion on to a buttered try
-Bake in a 202C for 7-12 minutes
-Butter top when they come out of the oven



- I served them for staff meal at Craigie, for breafest on a Sunday morning. That is the Fresno Strawberry Jam. SO GOOD........

Monday, June 24, 2013

Red Fresno Chili Strawberry Jam




Red Fresno Chili Strawberry Jam


600g Fresno Chilies
300g Strawberries, ruff puree
570g  Strawberries, quartered
250g Sugar
170g Honey
400g Apple cider
200g Rice wine vinegar
3g Salt
5g Coriander seeds, ground
10 cracks Fresh Black Pepper
220g Orange Juice
10g Ginger
2g Orange Zest
1 Bay Leaf


Place the chilies in the food processor and pulse until chopped small. Bring to a boil and sugar, honey, apple cider vinegar, rice wine vinegar. Add chilies and bring to a boil and reduce to a simmer. As the scum begins to develop skim it.  This will ensure the final jam is clean looking. Continue cooking until proper consistency is achieved. Then add the cut Strawberries. Cook for 5 minutes and serve.







Monday, June 10, 2013

Somking in the Summertime

















This is the best time of the year to get outside. If you have a big smoker or a small one it is very simple. All you need is a protien, one tasty brine and some somke. Here is the direction: frist take the protien and decied how you want to process it. Somke whole chicken or maybe just wings. A whole chicken should brine for about 3-5 hours, chicken wings 1-2 hours, a brisket 7-10 day, filet of trout 20 minutes ect. Then remove form brine and rinse, palce on a rack and air dry over night (12 hours). Next light the coals and allow them to be well lit. make sure to bulid fire on the opposit side of where your are going to place protien. Place the protien inside and smoke until cooked. Each meat has a different finish temperture, fish 52C, pork 64, beef 58, chicken 64C. Happy somking. 

Poultry Brine
300g Salt (5%)
200g Sugar (3%)
3g Garlic powder
3g Onion powder
5,500g Water
3 bay leaf
2g Coriander
.5g Chili Flakes
5ea Cloves

SEAFOOD BRINE
40g Salt (4%)
30g Sugar (3%)
1000g Water
2g Garlic powder
2g Onion Powder
2g Lemon Juice
2ea Bay Leaf
3 sprigs Thyme
5 sprig Parsley
2g Fennel Seed
1g All Spice

Meat Brine
1000g Water
80g Salt (8%)
26g Brown Sugar (2.6%)
20g TCM
1 clove Garlic
2g Garlic Powder
2g Onion Powder
1 sprig Rosemary
3g Mustard seed
3g Coriander seed
2g Fennel seed



Monday, June 3, 2013

Roasted Pepper Habanero Hot Sauce

As I was walking thourgh the market today, red was the color that caught my eye. It was the  beautiful red habaneros, I knew I had to make something. I decided to make hot sauce. I also found great big red bell peppers, the perfect base for the sauce. This sauce is quite hot and yummy.  This is the  kinda of sauce that goes along way, good gift that can be used for soups and stew.





Roasted Pepper Habanero Hot Sauce
1# Red Habaneros
10# Red Bell Peppers, roasted
5# Vidalia Onion, lg dice
20 cloves Garlic
1qt Cider Vinager
1qt White Vinager
1qt Water
8oz Honey
3oz Coriander Seeds

Simmer until tender, puree and enjoy.