Oven Spanish Rice

• 
  

• 
  3/4 c vegetable oil
• 12 oz diced onion
• 5 pound bag long grain, enriched white rice
• 4 quarts of chicken stock
• 32 oz of Herdez salsa verde, mild
• ▢1.5 tsp salt
• 1/3 c cumin 
• 1/3 c granulated chicken with tomato flavor bouillon
• 8 cloves garlic, minced
• 12 oz frozen mixed vegetables, optional (peas, carrots, green beans, and corn)
• 1 bunch cilantro, minced, optional
• 
  

Rinse rice in cool water until it runs clear. Heat oil on med heat until shimmering. Add onion and cook a few minutes until translucent. In a full size aluminum steam tray pan, add sauteed onions with oil and rinsed rice (rice will pop if still wet), and bake at 350 until toasted, fragrant, and opaque (15 minutes or so). 

Add bouillon, cumin, salt, and garlic, and bake another 10 minutes or so.

While seasoned rice is toasting, bring chicken stock and salsa verde to a boil on the stove. Add all at once to rice, stir thoroughly to combine and add frozen veggies if using. 

Bake at 325 for 45-50 minutes. Fluff immediately and then let stand for at least 30 mins. Toss with minced cilantro and serve.

Big bubbles

 

Ingredients
1 liter of water (about 2 pints)

50 milliliters of Dawn Professional Detergent (a little over 3 TBSP)

2-3 grams of guar powder, a food thickener (about 1/2 heaping TSP)

50 milliliters of rubbing alcohol (a little more than 3 TBSP)

2 grams of baking powder (about 1/2 TSP)

Directions

Mix the guar powder with the alcohol and stir until there are no clumps.

Combine the alcohol/guar slurry with the water and mix gently for 10 minutes. Let it sit for a bit so the guar hydrates. Then mix again. The water should thicken slightly, like thin soup or unset gelatin.

Add the baking powder and stir.

Add the Dawn Professional Detergent and stir gently, to avoid causing the mixture to foam.

Dip a giant bubble wand with a fibrous string into the mixture until it is fully immersed and slowly pull the string out. Wave the wand slowly or blow on it to create giant soap bubbles.

Mexican rice

 3 cups long grain white rice

Diced white onion

1/4 c vegetable oil

4 tsp tomato bouillon with chicken flavor

4 tsp ground cumin

1/2 tsp salt

4 cloves garlic, minced 

16 oz Herdez mild salsa verde

1 qt chicken stock

Frozen peas carrots and corn 

Cilantro, minced

Rinse rice in cool water until it runs clear. Heat oil in heavy Dutch oven on medium heat until shimmering. Add onion and cook a few minutes until translucent. Add rinsed rice (rice will pop if still wet) and saute until toasted, fragrant, and opaque (5 minutes or so). Add bouillon, cumin, salt, and garlic. Sauté until fragrant. Heat chicken stock and salsa verde until simmering. Add all at once to rice, stir thoroughly to combine and add frozen veggies if using. Bake at 325 for 45-50 minutes. Fluff immediately and then let sit for at least 30 mins. Toss with minced cilantro and serve. 

Buttermilk Scones

3 cups all-purpose flour
1/3 cup sugar
1 tsp. salt
2 1/2 tsp. baking powder
1/2 tsp. baking soda
3/4 cup unsalted cold butter -- 1/2 inch pieces
1 cup buttermilk
Egg yolk
Cream
Raw sugar

Put dry ingredients in food processor, pulse to mix. Add butter, pulse until butter is in pieces about the size of a hazelnut. Dump into bowl. Pour in buttermilk and mix with a fork until a shaggy mass forms. This process is the same as for biscuits - the less you handle them the better. Form into a disk about 1 1/2 inches high, cut disk in half and in half again. Cut each of the 4 pieces either into thirds to get 12 or in half again to get 8. Place on parchment lined sheet pan and freeze for 20 minute. Remove from
freezer, brush tops with egg yolk /cream mixture sprinkle with raw sugar.

Bake for about 12 minutes at 400°F. 

Dipped Ginger Crinkles

2 cups sugar

1-1/2 cups vegetable oil

2 eggs

½ cup molasses

4 cups all purpose flour

4 tsp baking soda

1 Tbsp ground ginger

2 tsp. ground cinnamon

1 tsp salt

Additional sugar

Vanilla Almond Bark

In a mixing bowl, combine sugar and oil; mix

well. Add eggs, one at a time, beating well after

each addition. Stir in molasses. Combine dry

ingredients; gradually add to creamed mixture

and mix well. Shape into 1 inch balls and roll in

sugar. Place 2 inches apart on ungreased baking

sheets. Bake at 350 degrees for 8-10 minutes

or until about a minute after they start to

crackle on top. Remove to wire racks to cool.

Melt almond bark according to directions on

package. Dip the cookies halfway, shake off

excess. Place on waxed paper to cool and

harden.

Makes about 5 dozen.

Gluten-Free Chocolate Chip Cookies

GF Version of David Leite’s 36 hour GF chocolate chip cookies from Gluten Free Girl. By the way, do not double this recipe!

• 1 cup sorghum flour
• 1 cup tapioca starch
• 1 cup potato starch
• 1 cup amaranth flour
• 1 Tbsp xanthan gum
• 1½ tsp baking soda
• 2 tsp baking powder
• 1½ tsp kosher salt
• 2½ sticks (10 ounces) butter, softened (original uses unsalted butter) (for parve cookies, use Earth Balance Vegan Buttery Sticks instead) (latest discovery: Miyoko’s “Creamery European Style Cultured Vegan Butter with a Hint of Sea Salt” is fantastic if you want to make them parve!)
• 1¼ cups brown sugar
• 1 cup plus 2 Tablespoons granulated sugar (original uses bakers’ sugar, which is extra fine)
• 2 large eggs, at room temperature
• 2 tsp vanilla extract
• 16 ounces chocolate chips (original uses Dagoba chocodrops)
• sea salt

Sifting the dry ingredients. Sift each of the four flours/starches, individually, into a large bowl. Sift in the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.

Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.

Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mix after each addition. When all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don’t want broken chocolate here.

Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn’t touch the dough for 36 hours. Really.

Preparing to bake. 36 hours later (or as long as you could stand it – it’s OK with less time), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350 °. Line a baking sheet with parchment paper or a non-stick baking mat.

Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet, not pressing down, just keeping the sphere shape. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt. See notes below for different sizes I’ve tried.

Bake the cookies for 18 minutes, or until the cookies have flattened and spread, and the edges have started to turn golden brown. Don’t overcook! The middles should still be somewhat soft. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.

Eat warm chocolate chip cookies and feel grateful. Why not?

Eve found this recipe on glutenfreegirl and the chef, which, I’m sad to discover, is no longer active. Fortunately, I had copied it here in order to add a few little modifications.

Update February 2023: I made these parve using Earth Balance sticks and dairy free chocolate chips, and they are still delicious. I weighed the dough balls at 3.4 – 3.5 oz each. The cookies are quite large, and I made 17 of them.

Wedding Festival April 2023: I made these parve using Miyoko’s vegan butter mentioned in the ingredients. Balls are 1.7-1.9 oz each, and I put 12 on a cookie sheet, and baked them for 18 minutes. Also I forgot to sprinkle them with sea salt but since the butter was salted that’s probably a good thing. They came out perfect!

Do not double this recipe, unless maybe you have an extra large mixer!

Grilled Red Snapper with Cajun Cream Sauce

 

Red Snapper is a great fish for grilling. For this recipe you can substitute just about any white fish with this technique, served with a Cajun Cream Sauce over grilled Asparagus.

Total Time

35min

5.0 

1 Rating

Author: How to BBQ Right

Servings: 

4

Ingredients

Grilled Red Snapper

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4

Red Snapper Fillets

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1/2 cup

Cajun Seasoning

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8 oz

Lump Crab Meat

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2 Tbsp

Olive Oil

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2 Tbsp

Butter

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to taste

Lemon Wedges

Cajun Cream Sauce

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2 Tbsp

Butter

•

3 cloves

Garlic , minced

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1 tsp

Minced Fresh Parsley

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1/4 cup

White Wine

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1 cup

Heavy Cream

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1 Tbsp

Cajun Seasoning

•

1/2 tsp

Lemons , zested

•

1

Lemon Wedge

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2 Tbsp

Grated Parmesan Cheese

Cooking Instructions

1. 

Set up Weber grill with a charcoal Vortex for indirect cooking at high temp (any grill can be used with indirect cooking method but cooking times may vary). Open the top and bottom vents 100% for air flow.

2. 

Drizzle Olive Oil (2 Tbsp) over the skin side of each Red Snapper Fillets (4) to prevent the fish from sticking during cooking. Lightly drizzle the flesh side of each filet and coat with Cajun Seasoning (1/2 cup) .

3. 

While the grill is coming up to temp, prepare the cajun cream sauce. Heat Butter (2 Tbsp) in a small sauce pan over medium heat. Add Garlic (3 cloves) and Fresh Parsley (1 tsp) and sauté for 1-2 minutes. Pour in White Wine (1/4 cup) and reduce for 3-4 minutes.

4. 

Add Heavy Cream (1 cup) and Cajun Seasoning (1 Tbsp) . Whisk to combine and reduce for 8-10 minutes stirring often until sauce thickens slightly. Add zest from the Lemons (1/2 tsp) , squeeze in Lemon Wedge (1) , and add the Grated Parmesan Cheese (2 Tbsp) . Remove from heat and rest until ready to serve over fish.

5. 

Place each filet on the outer edges of the cooking grate away from the vortex. Cook approximately 10-12 minutes or until the filets easily flake. For added smoke flavor I place a chunk of cherry smokerwood.com directly over the vortex, it will begin to smolder and give off a light smoke.

6. 

During the last few minutes of grilling melt Butter (2 Tbsp) in a small sauté pan. Place the Lump Crab Meat (8 oz) into the pan and warm for 1-2 minutes tossing gently in the butter.

7. 

Carefully remove each snapper filet form the grill and transfer to a platter. Top each filet with lump crab meat and drizzle with warm cajun cream sauce garnished with a Lemon Wedges (to taste) . This dish is great served over grilled Asparagus or steamed rice.