Archive for Recipe Demos
The holiday season brings special occasion treats out from the recipe book and onto the table. We’ve had several requests for the pictorial guide to making Dr. Mike’s Parker House Rolls. While certainly not an everyday affair, they are clearly part of the holiday magic; if simply because once done, they vanish.
Dr. Mike’s Parker House Rolls
•1 ½ cups bread flour
•2 cups AP flour
•1 tsp. salt (kosher preferred)
•1 packet yeast
•¼ cup warm water
•1 Tbs. honey
•1 cup whole milk
•¼ cup shortening (butter or solid vegetable is fine)
•3 Tbs. light brown sugar
•1 egg, room temperature and beaten
•¼ cup melted butter
•Sea salt to top
Combine the flour and salt in a large bowl. In a small separate bowl add the yeast, water (check the yeast packet for the correct temperature) and honey. Set aside to proof, about five minutes. In a small saucepan dissolve the sugar and shortening in the milk. Allow it to cool so it is not above the temperature recommended for the yeast and add to the yeast mixture. Add the egg and mix well so all ingredients are dispersed. Add the liquid yeast mixture to the flour. Mix well then knead for about five minutes. Place the dough in a clean bowl oiled with neutral oil (not olive) or non-stick spray. Coat the top of the dough with the same, cover loosely with plastic rise and allow it to rise until doubled in volume, about ninety minutes.
Grease a 13×9 baking pan. Punch down the dough and transfer to a lightly floured work surface. Divide the dough into four equal pieces.
Roll an individual piece out to a 6×12 inch rectangle
Divide that section lengthwise into three strips, each 2×12 inches
Divide each strip crosswise into three 4×2 sections
You should have a total of nine 4×2 rectangles. Brush one-half of each rectangle with melted butter.
Fold the unbuttered half over, allowing a small about 1/4inch lip to overhang. Place each folded roll into the baking sheet, overlapping the lips like roof tiles.
When done, lightly coat the tops with melted buttered and a sprinkle of salt. Allow to proof an additional hour.
Preheat the oven to 350 degrees F. Bake until the tops are golden brown, about 25-30 minutes. Enjoy!
In case you missed the Halloween special appearance, enjoy this video. While the sweet treats were Halloween themed, the recipe makes some delicious fall flavored desserts perfect for any special occasion this time of year.
Looking for something new?
Have you tried the African spice blend known as Tsire? It is a peanut based aromatic blend of spices with a touch of heat. Watch myself and Forbes Riley transform tofu into something truly exotic and scrumptious.
Thanks to What’s Cooking with Doc fan and angler extrodinaire, Mike E. We got some succulent elk tenderloins from Montana’s mountains. Now we received sumptuous rainbow trout!. Here they were prepared with Doc’s Mediterranean Herb blend and pan sauteed. Then the delectable filets weretopped with a prickly pear champagne sauce and toasted macadamia nuts.
Here is a dish made from items purchased at the farmers market in Helena, Montana. Fresh, pasture raised organic Montana lamb was seasoned with Dr. Mike’s Middle Eastern spice blend after being rubbed with a little garlic and ginger. A delicious wine-based sauce was made with apricot, ginger and Dijon mustard. While this was grilling the side dishes were prepared; rosemary new potatoes and a vegetable medley consisting of tender baby carrots, freshly shucked English peas, onion and Chinese lettuce. What are you creating with the fresh foodstuffs and ingredients in your local area?
Here’s a bit from a recent appearance on Southern Living’s Daytime TV where we show you how to stuff chicken wings. The recipe follows for the Asian inspired version. But for some superbowl madness, why not create some demon wings by stuffing the chicken wings with a mixture of chicken (or turkey), blue cheese and your favorite hot sauce! These oversized, spicy, stuffed crispy beauties could only have come from some demon chicken!
Asian Stuffed Chicken Wings
· 2 chicken wings
· 4 ounces Asian style minced pork (see recipe below)
· 2 Tbs. flour
· 1 tsp. Chinese 5 spice
· 1 tsp. salt
· ½ tsp. ground black pepper
Preheat the oven to 325 degrees F. Debone the chicken wings. Using a boning knife or other sharp knife cut around the first wing joint. Pull the skin and meat downward. It will stop at the next joint. Force the joint backward dislocating the top bone and remove. Pull the meat and skin downward. Repeat the severing process at the next joint and then pull downward. Again force the joint against itself dislocating the last two bones. Pull the wing tip back through. Stuff each wing with 2 ounces of the pork. Place on a baking pan and cook for about 25-35 minutes, remove and allow to cool. Heat oil in a wok or sauté pan until smoking. Combine the salt, pepper and 5-spice with the flour. Dredge the wings in the seasoned flour and cook until crispy on all sides. Serve atop Pork Stir-Fried Rice. 2 servings.
Asian Style Minced Pork
· 8 ounces ground pork
· ¼ cup chopped onion
· 1 clove garlic, finely minced
· 2 Tbs. soy sauce
· ½ tsp. ground ginger
· 1 Tbs. rice wine vinegar
· 1 dash Sriracha or other hot sauce
Combine all ingredients.
As summer rolls to a close, what’s left in your bag, baby? I had a bag of freshly stone ground yellow corn meal. I needed only a bit more so I asked for someone to lend me an ear-of fresh off the grill roasted corn! Add a little buttermilk and, oh yeah baby, unbelievable cornbread to serve with a cool three bean summer salad or anything else of your choosing
Join Dr. Mike and Cyndi as they prepare some incredibly delicious-and amazingly nutritious-chevre stuffed grass-fed beef and bison burgers on the national morning program, Southern Living’s Daytime TV! That’s summer grilling the Grassroots Gourmet Way!
What better way to open the month of April, which welcomes us as fools (and I with a total malapropism of Beatles classics) than with the Foole of Strawberries. Strawberries are a treat; delicious sun sweetened harbingers of the bounty to come, they are among the first of fruits to give yield. They are also among the top five fruits in terms of delivering antioxidants (and a great source of vitamin C) per weight of fruit. In addition to antioxidants, they provide a host of phytonutrients like anthocyanins, ellagitannins, flavonols, terpenoids, and phenolic acids. This results in strawberries helping the body reduce dangerous levels of inflammation. A diet rich in strawberries has been shown to decrease inflammatory markers like C-reactive protein (CRP).
Sage is powerful herb that has been revered throughout history. Its Latin designation, salvia officinalis comes from the Latin root salvere meaning “to be saved.” It is well known for its cleansing abilities and contains many of the same types of compounds (volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid found in rosemary, which is closely related to sage—rosmarinic acid) found in strawberries. Rosmarinic acid acts via a different pathway to synergize with the anti-oxidant benefits found in strawberries. Sage also contains an enzyme known as superoxide dismutase (SOD) which gives it an unique capacity to mediate oxygen mediated cell damage such as that seen in inflammatory conditions like rheumatoid arthritis, asthma and atherosclerosis. There is also evidence (Pharmacological Biochemical Behavior, June 2003) supporting what ancient herbalists knew to true: consuming sage can make you sage, or at least improve memory and brain function.
A fool (or foole) is a dessert of English origin, first mentioned in 1598, but with origins likely much older. It combines seasonal fruit (gooseberries were among the original) with a flavored whipped cream. This version reduces the lactose by adding the tangy flavors of chèvre, goat cheese, which also acts to boost the health benefits. Flavored with natural honey, this sweet treat embodies the balance of sweetened, slightly tangy whipped cream and chèvre, bright sun ripened strawberry goodness and a savory, herbaceous note of sage that heralds the arrival of spring. Like the fool, it appears on the surface simple and a mindless pleasure to enjoy and dismiss. Like The Fool, who is in truth a Mage, this dessert packs a nutritional powerhouse of vitamins, antioxidants, phytophenols and a host of other compounds to render under to it a title of healthy eats. And as in Nature, it seeks and achieves Balance being delicious AND nutritious; A Sage Foole, indeed!
Sage Strawberry Fool
- 1/4 cup honey + 1 Tbs
- 1 cup mead
- 1 pint fresh strawberries
- 6-10 fresh sage leaves
- 1 star anise
- 1 cinnamon stick
- 6 ounces heavy whipping cream
- 2 ounces chèvre
- ¼ tsp. vanilla extract
Gently heat the mead and 1/4 cup honey in a medium saucepan and bring to a simmer. While the wine is heating, thinly slice the strawberries and remove the stems. Place in a bowl. When the wine has reached a simmer, remove from the heat and add the star anise, cinnamon and sage. Pour over the strawberries and allow to rest for at least an hour, covered. To serve, whip the chèvre, vanilla and honey together in a stand mixer until it is well beaten. Add the cream and whip until peaks form. Remove the strawberries from the mixture, discarding the herbs and liquid. To serve layer the cream base and fruit alternately. Serve with a sprig of mint (mint is a taxonomic relation of sage).
I think my friend Rebecca, from Chow & CHatter would agree: sometimes there are few things as satisfying as some proper fish ‘n chips. My good friends Steve and Nancy at Whitney’s hooked us up with some superb cod. Add a little beer, batter and more beer and there you go. Home made tarter sauce, carrot and beet slaw and some malt vinegar for the handcut chips and off you go.
Proper Fish ‘n Chips
- 1 Tbs malt vinegar,
- 1 tsp salt
- ½ tsp pepper
- 2 cups flour
- 1 tablespoon baking powder
- 1 bottle Guinness, cold
- 1 ½ pounds cod cut into small strips
- Cornstarch, for dredging
Heat oil to 350 degrees F. In a bowl, whisk together the flour, baking powder, salt. Whisk in beer until the batter is smooth and the consistency of thin pancake batter. Refrigerate for 1 hour. Lightly dredge the fish strips in cornstarch. Dip the fish into batter and slowly lay it into the oil and cook, turning as needed until golden brown, about 3-5 minutes.