Bacabablackpepperbeerbread Recipes

Steps:

• Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat.
• Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.

Steps:

• In a small saucepan, heat milk until just below boiling. Add butter and stir until melted. Remove from heat, and let cool until lukewarm.
• Place cake yeast in a small bowl; pour 1/2 cup lukewarm water over the yeast. Stir with a spoon to break up the yeast slightly; set aside.
• In a mixing bowl, beat 4 eggs and egg yolks with an electric mixer with a paddle attachment. Add 1 cup sugar and salt, and continue to beat until mixture is thick and pale. Stir in vanilla, orange liqueur, zests, and yeast mixture. Beat in 2 cups flour on low speed; when incorporated, add 2 more cups of flour and mix until combined. Add cooled milk mixture alternately with an additional 4 cups flour, beating on medium-low speed.
• If the dough is very sticky, add up to 1 cup of flour. Mix in currants, raisins, golden raisins, and almonds.
• Transfer dough to a well-floured work surface and knead about 8 to 10 minutes, adding reserved flour if needed. Shape dough into a ball. Transfer dough to a large greased bowl, and turn to coat. Cover with greased plastic wrap.
• Place in a warm place and allow it to rise until dough has doubled, about 1 1/2 to 2 hours. Punch the dough down, re-cover the bowl, and allow to rise again for an additional 1 1/2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Butter 3 tube pans.
• In a small bowl, combine 1 cup flour, 1/2 cup brown sugar, and cinnamon. Cut in 4 tablespoons butter to form crumb topping. Sprinkle evenly among the 3 pans.
• Turn out dough onto a lightly floured surface. Knead for 1 minute. Cut dough into thirds. Flatten each piece of dough into a rectangle and roll it up into a log, pinching the seam to seal. Lay each log seam-side up in the prepared pans, pinching ends together to form rings. Cover loosely with plastic wrap. Allow to rise for 30 minutes.
• Beat an egg with 1 tablespoon water to make an egg wash. Before baking, gently brush egg wash over each loaf.
• Bake babkas in preheated oven until until golden brown and hollow sounding when tapped, about 30 to 45 minutes. Immediately turn out onto a cooling rack so bread does not stick to the pan. Cool completely before slicing.

Steps:

• Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
• Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
• Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
• Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
• When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

Steps:

• Preheat oven to 375 degrees F.
• Mix flour, baking powder, salt and pepper with sugar.
• Add beer and eggs; stirring then mixing with your hands as dough gets thicker; it will also be rather sticky.
• Place in greased 9x5-inch loaf pan.
• If you wish, brush on egg white and sprinkle top of bread very lightly with salt and a tiny bit of garlic powder.
• Bake at 375 degrees F about 1 hour and 10 minutes.
• Remove from pan immediately and cool.

Steps:

• Stir white sugar, 1/4 cup butter, and salt into hot milk in a small bowl until butter is melted and mixture is lukewarm. In the work bowl of a stand mixer fitted with a paddle, sprinkle yeast over warm water; stir to dissolve.
• Stir milk mixture into yeast mixture. Add 2 eggs and 2 1/2 cups of the flour; beat on high until combined. With mixer on low, add remaining 2 cups flour, 1/2 cup at a time.
• Switch to the dough hook; mix until dough leaves sides of bowl, about 5 minutes. Set dough in a large, lightly greased bowl, turning dough to coat top. Cover with a towel and let rise in a warm spot until doubled, about 1 hour.
• Prepare walnut filling while dough rises. Lightly beat 3 eggs in a large bowl. Stir in brown sugar, 1/3 cup melted butter, cinnamon, and vanilla extract. Fold in walnuts.
• Punch dough down. Turn dough out onto a large, lightly floured surface, cover with the bowl, and let rest 10 minutes. Line three 9x5-inch loaf pans with parchment paper, leaving a 2-inch overhang on long sides.
• Divide dough into thirds; roll each third out to a 12-inch square on a lightly floured surface. Spoon 1/3 of the walnut filling onto each dough square and spread to within 1/2 inch of the edges. Roll up each square tightly as for a jelly roll. Pinch ends and seams closed to seal. With your palms, roll logs back and forth until uniformly round.
• With a sharp knife or dough scraper, cut 1 log in half lengthwise to form 2 striped strands. Working quickly, twist strands loosely together with cut sides facing out, making 2 or 3 wide, horizontal twists. Fit into one of the prepared pans, patting back any loose filling and tucking ends under, if needed. It might look like a mess now, but it comes out beautifully!
• Repeat with remaining logs and pans. Cover pans with a towel and let rise in a warm spot until doubled in size, about 1 hour. Loaves should not rise above top edges of pans.
• Preheat oven to 350 degrees F (175 degrees C). Brush loaf tops with remaining 2 tablespoons melted butter.
• Bake loaves until puffed, well browned, and a thermometer inserted in centers registers 200 degrees F (93 degrees C), 35 to 45 minutes. Tent with foil if tops brown before loaves are done. Cool in pans for 10 minutes, then use parchment to lift from pans and transfer to a wire rack.
• Cool completely, about 1 hour. Glaze if desired, then slice crosswise to serve.

Steps:

• Cut lamb into 32 pieces, each about 1 1/4 inches. In a large heavy-duty plastic sealable bag combine lamb and 3/4 cup marinade and seal bag, pressing out excess air. Marinate lamb, chilled, 1 day.
• Cut bell peppers into thirty-two 2- by 1 1/2-inch pieces and blanch in a large saucepan of boiling water 30 seconds. Drain peppers in a colander and, while still hot, in a bowl stir together with 1/4 cup marinade. Marinate peppers, covered and chilled, 1 day.
• Prepare grill. Soak skewers in warm water 30 minutes.
• Drain lamb, discarding marinade. In a sieve set over a bowl drain peppers and reserve marinade for basting. Thread 4 pepper pieces and 4 lamb pieces, alternating pepper with lamb, onto each skewer. Kebabs may be assembled 1 hour ahead and chilled, covered.
• Grill kebabs on a lightly oiled rack set 5 to 6 inches over glowing coals, basting with reserved marinade and turning them occasionally, about 12 minutes total for medium-rare meat. (Alternatively, broil kebabs under a preheated broiler 2 to 3 inches from heat about 4 minutes on each side.) Drizzle kebabs with remaining 1/4 cup marinade.

Steps:

• Put kecap manis, oyster sauce, sugar and 3 tablespoons water in a small bowl, stir, then set aside.
• Pull back the apron of each crab, remove top shell, then intestines and feathery gills. Rinse quickly.
• Cut each crab into quarters and crack the legs gently (I use a meat mallet) so the flavours can enter.
• Heat the oil in a very large wok over high heat; add the crab pieces and stir fry in batches until the shell is bright orange and the meat almost cooked (about 5 minutes). Remove and repeat until all is cooked.
• Add the butter, ginger, garlic, chilli, black and white peppers and coriander to the wok; stir fry 30 seconds.
• Add the sauce mixture and stir; bring to the boil, then simmer 2 minutes.
• Return the crab to the wok and toss to coat in the sauce.
• Cook a further 2-3 minutes to finish cooking the crab then garnish with the spring onions and coriander leaves.
• Serve at once.

Steps:

• Cut bacon in half lengthwise and then crosswise into 1/4-inch pieces; fry in a skillet over medium heat until crisp, 5-7 minutes. Transfer pieces to a paper towel and cool.
• Adjust oven rack to middle position and heat oven to 475ºF. Line a large baking sheet with parchment paper.
• Whisk flour, baking powder, baking soda, sugar, salt and pepper in a large bowl. Stir in bacon pieces.
• In a medium bowl, combine cold buttermilk and 8 tablespoons melted butter, stirring until butter forms small clumps.
• ***This may look like a mistake, but it's one of the secrets of this recipe. The clumps of butter are similar to small bits of cold butter in biscuits prepared by the traditional method. As the butter melts during baking, the steam helps the biscuits rise and gives them a light and fluffy interior.
• Add buttermilk mixture to dry ingredients and stir until just incorporated and batter pulls away from sides of bowl.
• Using a 1/4-cup dry measure, scoop level amounts of batter and drop onto baking sheet (biscuits should measure about 2 1/4-inches in diameter and 1 1/4-inch high). Space biscuits 1 1/2-inces apart.
• Bake until the tops are golden brown and crisp, 12-14 minutes.
• Remove from oven and brush tops with melted butter. Let cool 5 minutes before serving.
• Bring on the gravy!
• ### Other variations - omit the bacon and pepper and add:.
• Cheddar Scallion - 1/2 cup grated cheddar cheese and 1/4 cup thinly sliced scallions.
• Parmesan Rosemary- 3/4 cup grated Parmesan cheese and 1/2 teaspoons finely minced rosemary.

Steps:

• In a large non-stick skillet fry bacon, remove from skillet and drain on paper towels. When cool enough to handle chop coarsely and set aside.
• Remove all but 1 TBL of bacon grease.
• Heat skillet over medium heat (adjust as needed) and add the peppers and cook for about 5 to 6 minutes.
• Add the onion and cook until just crisp tender.
• Add the cabbage and wilt until the desired tenderness, about 10 minutes.
• Add the bacon back to the skillet and mix well.
• Add salt and lots of pepper to taste.
• Enjoy!

Steps:

• In a medium bowl combine shallots, oil, vinegar, molasses,pepper, coffee and mustard. Put meat in shallow dish, pour marinade over meat and cover. Allow to marinate for 2 to 8 hours.
• Soak eight 10 inch bamboo skewers in water, heat grill.
• When ready to cook, alternate beef and vegetables on skewers, brush with marinade and grill for 3 minutes. Turn kebabs and brush with marinade - grill another 3 minutes. Continue until beef is cooked to your liking.