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........

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.

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

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.