Monday, June 27, 2016

Garam Masala

Garam Masala

Garam masala is a blend of ground spices common in North India, South India, Pakistan, and other South Asian cuisines. It is used alone or with other seasonings.

1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
Add all ingredients to list

Directions
Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. 
Place mix in an airtight container, and store in a cool, dry place.

Found at All Recipes

Apple or Peach Crisp (Iron Skillet) from Bon Apetite


Iron-Skillet Peach (Apple) Crisp
The best way to transport this is right in the pan, snug in a box.

Ingredients

Topping
1 cup all-purpose flour
⅔ cup (packed) light brown sugar
½ teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces

Assembly
1½ cups pecans
2 tablespoons unsalted butter, room temperature
2¼ pounds peaches (about 7 medium), cut into ½-inch wedges
½ cup (packed) light brown sugar
¼ cup granulated sugar
3 tablespoons fresh lemon juice
½ teaspoon garam masala (or just use Apple Pie Spice)
½ teaspoon kosher salt

Preparation

Topping
Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.

Assembly
Preheat oven to 350°.
Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
Smear bottom and sides of a 10" cast-iron skillet with butter. 
Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. 
Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 
25–35 minutes.

Do Ahead: Crisp can be made 1 day ahead. Store lightly covered at room temperature.
SERVINGS: 8

Friday, June 10, 2016

Best Steak Recipe



THE BEST STEAK RECIPE

I am going to teach you how to make the best steak ever. And no, you won’t need a grill. The best steak is made on the stove top then finished in the oven.

The key to making the best steak starts with the key to making the best anything: great ingredients. You can not make a truly good dish without good ingredients. It just isn’t possible.

That being said, You’ll want to make sure you start this recipe with a nice piece of meat. The #1 thing I look at when buying meat is that it is antibiotic free. The second most important is that it is grass fed. I pretty much exclusively buy all the meat we eat from Whole Foods, Bristol Farms, or our neighborhood butcher. If you can’t find antibiotic free, grass-fed beef at your grocery, I highly encourage you to seek out a local butcher.


The Best Steak Recipe

Ingredients:

For The Steak:
1 Tablespoon Butter (or Vegetable Oil)
1 1.5-2lb Ribeye or NY Strip
1/4 teaspoon dried parsley
3/4 teaspoon black pepper
1/2 teaspoon garlic powder
1-2 teaspoons Coarse Salt

For The Blue Cheese Steak Butter:
2 tablespoons crumbled blue cheese
1 Scallion (sliced very thin)
4 Tablespoons Butter (room temperature)

Take your steak out from the fridge about 30 minutes before you want to cook it. Preheat oven to 400 degrees.

Combine the parsley, garlic powder, and black pepper in a small bowl. This mixture is enough for 3-4 steaks, so apply accordingly to the amount of meat you are making.

Pat your steak dry with a paper towel (very important!!). Sprinkle one side of your steak with the parsley/garlic/pepper mixture. Then apply a liberal coating of coarse salt. The salt is what is going to give our steak that delicious crust, so make sure the entire piece is covered.



Heat your oil or butter in a cast iron skillet over medium-high heat for a few minutes. Once it is thoroughly heated, place the seasoned side of the steak face down in the pan. It is important not to move the steak after you place it, so it can form the crust. Quickly season the other side of the stake. Cook 5-7 minutes per side. Use a tong to brown all edges.



After cooking each side, transfer the skillet in to your preheated oven. Cook for about 6-12 minutes, until desired doneness. Test with a meat thermometer to see how done it is. Medium-rare (135°) is the ideal temperature to bring out the flavor of the meat. If you like yours a little less pink, you could cook until it is Medium (145°). Of course you could cook in even longer to medium-well or well, but why would you want to ruin a great piece of meat??



While the steak is finishing in the oven, you should being making the steak butter. Mix together the butter, crumbled blue cheese, and scallions. Add salt to taste.

When steak is at desired temperature, move to a plate. Cover steak in 1 tablespoon of the blue cheese butter, then cover with aluminum foil for 10 minutes (temperature will rise 5-10°, so keep that in mind). This is important because it allows the meat to “rest” and soak in all of its own juices. When finished, slice against the grain and serve! Feel free to use the remaining steak butter.

I found this here...It looks delish and perfect with my Lodge Cast Iron Skillets!!!!  Yep!  I think I would use a garlic butter rather than the bleu cheese butter but both would probably be yum!

CAMPFIRE WHISKEY BBQ CHICKEN RECIPE

CAMPFIRE WHISKEY BBQ CHICKEN RECIPE

Campfire Whiskey BBQ Chicken

(the original author says: Living in a city is great, but sometimes you just need a little peace and quiet. Because of this, Janette and I have started regularly camping at all the different National Parks in the Southwest. While I love sleeping outside, I don’t want to “rough it” when it comes to food. We definitely had everyone in our campsite and all the bears in the Sequoias jealous with the aroma that filled the air while we were cooking this Campfire Whiskey BBQ Chicken.)



Ingredients

Sauce:
1 1/4 cups ketchup
1 to 1 1/2 tsp. hot sauce (I used Tapatio)
2 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons whiskey (I used Macallan 12, whatever you have will do)
2 tablespoons Worcestershire
1 tablespoon cider vinegar
1 large garlic clove, minced



Chicken:
6 chicken legs with thighs attached or small bone-in breast halves (3 3/4 lbs. total)
1 tablespoon olive oil



Directions

At Home:

1. Make sauce: Combine ingredients in a medium saucepan. Cover and simmer 45 minutes to blend flavors, stirring occasionally. Add a little water if sauce gets too thick to pour. Let cool, then transfer to a plastic container and chill up to 1 week.

2. Prepare chicken: In a large bowl, coat chicken in oil; pack in a resealable plastic bag and chill up to 2 days, or freeze.

In Camp:

3. Build a charcoal or wood fire in a grill and let burn to medium (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).

4. Grill chicken until browned all over, about 15 minutes, turning occasionally. Turn again, generously brush tops with some of remaining sauce, and cook a few minutes; repeat turning and brushing 2 more times, until chicken is well-browned and cooked through, 10 to 15 minutes total.



Original Recipe: Kelly Liken  via March 03 , 2015 by: Jessica Pinney


I found this via the Lodge Cast Iron FB page which lead me to this site which seems to have a lot of recipes worth perusing!  Indeed!