Cooking Sauce for BBQ

Use this to slather chicken or pork particularly before cooking. Let set for an hour to best absorb the flavors into the meat. The low sugar content makes it harder to burn, but not impossible.

Note that this is not the type of BBQ sauce that is used after cooking. It needs to cook on the meat to taste good. You can put some of that kind of BBQ Sauce on when you serve it.

Combine in the blender and liquefy the following until no chunks remain. Set aside to use soon:

• 1/3 cup lemon juice
• 1/2 cup white vinegar
• 1/2 cup bourbon (I use Jim Beam)
• 8 shots of espresso OR 10 grams of finely ground coffee
• 1 Tbsp honey
• 4 large cloves of garlic
• 1/2 cup chopped onion
• 6 oz (by weight) tamarind paste (seedless)
• 4-8 raw habanero peppers with seeds and stems removed

Grind the following spices to a fine powder:

• 2 Tbsp whole black pepper
• 2 Tbsp whole white pepper
• 2 tsp whole cumin

Heat this oil a 4 qt saucepan (or larger):

• 3 Tbsp coconut oil (we'll use more of the coconut oil below) (or use Olive oil)

When hot add these and cook about 90 seconds until it smells wonderful and the tomato changes color:

• 3 Tbsp of tomato paste (taken from the cans used below)
• 1 Tbsp anchovie paste

Add the pepper and cumin that we ground to powder above.
Stir to intensify the flavors (30 seconds)

Add these to the saucepan:

• 1 cup red wine (or water)
• The contents of the blender prepared above

Bring to a simmer and then add

• The rest of 2 - 12 oz cans of tomato paste
• 1/4 cup coconut oil (added to that above) (or Olive oil)
• 3 Tbsp powdered yellow mustard
• 3 Tbsp Worcestershire powder
• 2 Tbsp Hickory Smoke powder
• 2 tsp salt

Stir and simmer for 20 min. Thin as needed with:

• 2-3 cups water

Remove and seal in jars. Keep refrigerated until used. Will keep longer than you think.

Sichuan Peppercorn Marinade for Chicken

This is a marinade for chicken with those zesty Szechuan peppercorns. They aren't actually pepper in that they come from plants totally unrelated to those plants that supply black peppercorns.

Grind the following in spice grinder (I have a spare coffee grinder I use for spices)

• 2 tablespoon Szechuan peppercorns
• 5 whole allspice berries
• 1 teaspoon salt
• 1 teaspoon whole black peppercorns
• 2 cloves garlic (whole but peeled)

Add into a bowl and stir together with the following

• 1 tablespoon honey
• 1 tablespoon soy sauce
• 4 tablespoons of olive oil

Use unfrozen chicken pieces (or strips) that have been dried with paper towels. Coat the chicken with the marinade and let set 1 hour.

Grill normally. (If I use a thermometer, I go to 155 degrees F. It comes up to 165 internally after resting 5 min. The US government recommends 165 degrees F as the safe temperature for poultry.)

White Bread Plus

As a wedding gift, I got a copy of "The Joy of Cooking" many years ago. This recipe has served well for decades in this house.

To the side here is a photo of the original recipe from the old book which is for 3 loaves:

My version (without a big mixer to use) for 1 loaf

Combine in a measuring cup

• 1 pkg yeast, 
• 1/2 c. Warm water
• Large pinch flour 
• 1 T. sugar 

and allow to proof, which means sit in a warmish place. (Until foamy, approx. 20 minutes.)

In a large bowl combine and stir

• 3/4 cups warm water
• ¼ cup melted lard or shortening (or butter but, if salted, reduce salt to 1/2 tsp)
• ¾ teaspoon salt
• 1/3 cup sugar
• 1 each large egg, beaten
• Yeast/water mixture

Stir in by batches 

• 3 cups flour

Stir in flour until dough pulls away from the sides of the bowl and can be handled.

Turn out on a floured surface and knead until dough is smooth and pliable, about 5-10 minutes .

Shape into a ball and place into a mixing bowl. Spray with canned canola oil. Turn dough over and spray other side, cover with a tea towel and allow to rise in a warm place until doubled in size.
(Approx. 1-1 1/2 hours for rapid rise yeast, 2 hours or so for standard yeast.) Punch dough down, turn it over in the bowl, and optionally allow to rise again until almost doubled in size. Single rising is ok. Double rising is for the obsessive among us. 

Punch down and form a loaf. Place in a well-greased bread pan. Cover with saran wrap. Let rise until doubled in size, about 45 minutes. 

Start in a cold oven. Bake at 350 degrees for 35 to 40 minutes. 

Remove bread from pan and thump bottom with finger. You should get a hollow sound indicating it is done. Or check the internal temperature, it should be 200 degrees. 

Cool slightly before cutting. 

Store in foil or plastic bag (if there is any left).

With a Big Mixer

Ingredients don't change. Just the instructions of what you do. And its easier.

1. Prepare the yeast mixture as above.
2. Melt the lard/shortening/butter in a small glass bowl in the microwave
3. Put it into the mixer's bowl
4. Use a regular mixing paddle at this point
5. Add the other ingredients in the 2nd list above and turn on the mixer, lowest speed, until everything is thoroughly mixed.
6. Add half the flour a cup at a time 
7. Change to the dough hook and run at the lowest speed some more
8. Add the rest of the flour a cup at a time.
9. When the dough is mixed to the point that there is no flour left, run the mixer for 3 minutes more in place of kneading.
10. Stop the mixer. Leave the hook embedded in the dough.
11. Spray oil over the top surface. No need to turn the dough over.
12. Let the dough do its first rise in the mixer bowl. It will double in size.
13. Turn the mixer back on low. This will push down the dough and knead it some more.
14. At this point, remove the dough and form a loaf.
15. The rest is the same as above.

Note: Updated 22 Mar 2020 to fix typo in amount of flour and reword some errors that said it makes more than 1 loaf of break.

Prime Rib

This works for 3-4 bone prime rib roasts. It works for 9 bone roasts. Perhaps for other ones as well. I have tested with 6-9 lb roasts and that monster 26 lb one. Expect about 1 lb of uncooked prime rib with bones for each adult to eat.

Prepare the roast starting up to 4 days ahead:

1. Thaw if frozen. (This may take up to 3 days.)
2. Remove any wrapping from the roast.
3. Salt liberally on all sides. 
4. Put it in a pan with airspace on all sides. This means it must sit on a rack in a pan with space on the sides.
5. Leave in the refrigerator for 1 to 4 days.

Several hours before time to cook

1. Put 2 sticks of butter on the counter to soften

When it’s time to begin cooking, prepare by mixing these thoroughly.

• 2 sticks (1/2 lb) soft butter
• 2 Tbsp finely chopped fresh Rosemary (optional)
• 1-2 Tbsp chopped garlic

Dust off any loose salt, dry off the meat and then slather the roast on all sides with the butter mixture. 

No need to preheat the oven but it doesn't hurt. Set it to 220° F.

The roast should be in a roasting pan, lifted up off the pan so it can cook on all sizes.

Cook for several hours until the internal temperature as measured by an instant thermometer measures 135 degrees F. This will result in medium rare. (141 will make it more medium) Do not attempt to cook by timing. You spent $50-$100 dollars on the meat. Add $10 more for a digital, instant read thermometer.

At the right temperature, remove the roast from the oven and let it sit on the counter for 30 minutes at a minimum. Its fine to let it sit for up to 3 hours to time the meat for the rest of the food. (Also any late guests don’t cause a problem)

Preheat the oven to 500° F or more. Make sure the oven is thoroughly hot and put the roast back in for 10-12 minutes. It should be sizzling on the surface. (A gas grill can be used.) Do not put the meat in before it’s fully 500°.

Remove it from the oven and immediately slice and serve.