Monday, January 28, 2013

Pizza Dough

This makes about 5 10oz dough balls..


32 oz. Bread Flour
20 oz. Filtered Water (ice cold bottled water)
2 teaspoons Kosher Salt
1 teaspoons Yeast (whatever you have.. instant, bread maker, dry, etc)

Summarized Method:

The Autolyze..
COMBINE - 75% flour (24 oz) and all 20 oz of water. Cover and rest for 1 - 2 hrs

After the autolyze period:
MIX - remaining 25% flour, salt and yeast
KNEAD - mixed dry ingredients into the autolyzed doug. Knead until fully incorporated and dough is nice and smooth.
STORE - dough ball in a plastic container in the refrigerator for about 24 hrs.

2 hours prior to the cook:
PORTION - remove dough from the refrigerator and portion into balls with a scrapper and scale. (I do 10 oz. dough balls for about a 12 to 14 inch pizza).
PROOF - Dough balls for 2 hours on lightly oiled (EVOO) parchment paper and cover with lightly oiled plastic wrap.

I try to get the dough balls close to room temp without getting too much of a rise out of the dough.  I'll get small air blisters in the dough as I'm pushing the dough out. I try to target the rise of the dough for the actual oven bake.  Once it hits the heat it will rise.

Friday, January 18, 2013

Carne Guisada

Carne guisada (Stewed Meat) on the egg
Austin Egghead

Tonights ingredients

1 3-4 lb sirloin steak 2 in thick. (round steak, chuck or bottom round is the traditional cuts)
1 large yellow (can be sweet) onion or 2 med ones
3 large tomatoes
5-6 cloves of garlic smashed
1-2 bay leaves
1 red bell pepper
2 jalapenos
1-2 guajillo peppers
1 large poblano pepper
¾ tablespoon of Mexican oregano
¾ T of cumin powder
1 bottle of good dark beer
water to cover
1 lime

The meat: season with salt and pepper and grilled on the egg to 122 degrees. Cut meat into 1 inch cubes removing any excess fat. Be sure and save all meat juices.
Note: flavor the meat with smoke not rubs. I like oak and pecan. I don’t use mesquite because of the bitter overtones in the stew.

The veggies;
Dry roast on the egg the tomatoes, bell pepper, jalapenos and poblano pepper. Slice the onion in half and lightly coat with oil place on egg. Roast: peppers until supple but not charred; tomatoes until skin is loose; the onion until tender. Toast the guajillos on egg till fragrant about I minute on each side.
Dice all the veggies with the exception of the guajillo, which can either be ground unto a powder or sliced.

Procedure: (Can be done on egg and stove or just egg)
Add a piece of fat removed from the steak and render. Place crushed garlic in the pan and sauté until fragrant. Add remainder of the veggies and meat and any of the meat juices. Add 1 bottle of a good dark beer and enough water to cover.
Bring to a boil, taste liquid and adjust for salt. Place back on the egg, and cook uncovered at 325 for 4 hours or until meat is fork tender and pulls apart.

AS a taco: Place guisada in corn tortilla top with chipotle crema, avocado slices. Serve with lime wedges, refried beans and white rice

This goes great over sliced, pan fried cheese grits (made the day before placed in a loaf pan and refrigerated for 24 hours then cut into slices and pan fried in butter…adapted that serving when we lived in MD)

Egg set up:
Woo with a pizza stone for an indirect cook. Cooking pot on top grate pot uncovered DMFT opened. Dome temp 325 degrees. Cook time 3.5

Thursday, January 17, 2013

Hot Honey

Hot Honey


16 oz Honey
3 oz Chipotle with Adobo sauce (blended or mashed up)
1 oz Apple Cider Vinegar


Blend a small can of Chipotle peppers in Adobo sauce.  Separate 3 oz of this sauced pepper mix (about 3 heaping teaspoons) and add to a sauce pan with honey and Apple Cider Vinegar.

Heat under a low burner until mixture becomes very hot to the touch.  DO NOT BOIL.  The mixture will become lose and watery.  At this point turn off the heat and let rest for a few minutes.

Pour mixture into a serving bottle, or container using a fine sieve or strainer of some sort to filter out the skins and seeds from the chile pepper sauce.

Cool and serve.