BOMB BRINE
Brining a bird before baking it ensures a TASTY and JUICY cut of meat. This brine recipe is the BOMB and probably the last one you will ever need. Fresh juice and Mexican herbs give it a refreshing zip that will make your mouth water! I usually do a whole chicken with this, but it would make a great turkey too. I like to smoke the chicken over apple wood after. This quantity is for about a 10 pound bird. You may need to double or triple it for a big turkey.
Provided by TJW2725
Categories Chicken
Time P2DT15m
Yield 10 pound bird
Number Of Ingredients 17
Steps:
- Mix all ingredients in a large non-reactive bowl, then add one gallon of water and stir until the salt and sugar are fully dissolved. Pour over the meat and marinate in the fridge for at least 24 and up to 48 hours.
- Make sure the ENTIRE bird is covered with the liquid, if not, you will need to turn it every few hours. Discard brine after done marinating, and gently pat the bird dry before cooking. The bird can be rubbed with oil and seasoned with your favorite spices after, or just cooked 'as is'.
Nutrition Facts : Calories 117, Fat 0.5, SaturatedFat 0.1, Sodium 11172.7, Carbohydrate 29.4, Fiber 1, Sugar 24.8, Protein 0.8
BOMBOLONI
I strongly suggest that you use a stand mixer for this recipe. I cannot guarantee the motor of a hand-held mixer will hold up to the strength of this dough.
Provided by Food Network
Categories dessert
Time 2h14m
Yield 4 1/2 dozen Bomboloni
Number Of Ingredients 9
Steps:
- Dissolve the yeast in a small bowl with the cold water. Place the flour, eggs, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until the ingredients are dispersed, about 5 seconds. Add the dissolved yeast and beat for about 2 minutes on medium-high speed, until the dough is well combined and holds together. Add the cubed butter and mix for another 5 to 7 minutes, until the dough no longer sticks to the side of the mixing bowl. If the dough is overly sticky, you may need to add about 1 tablespoon of flour. It is usually necessary to scrape down the side of the bowl with a rubber spatula to encourage the dough to form a ball and come away from the side. Remove the paddle and pat the dough into a ball at the bottom of the bowl. Cover the mixing bowl with plastic wrap and let the dough rest at room temperature for about 20 minutes. The dough will rise slightly.
- Remove the dough from the mixing bowl and punch it down to remove the air. Spread it onto a lightly floured baking sheet with your fingers and flatten the dough until it is about 3/4-inch thick. Cover with plastic wrap and let it rest in the refrigerator for a minimum of 2 hours or overnight. It will slightly proof.
- Remove the dough from the refrigerator and place on a lightly floured work surface. Flatten it slightly with your hands. Cut the dough into circles with a 1 1/2-inch diameter cutter, keeping the cuts as close together as possible. Pat any leftover dough into a rectangle and cut more circles out of it. (At this stage, the Bombolini can be frozen for up to 1 week if well wrapped in plastic wrap. Allow the Bombolini to defrost in the refrigerator before proofing.)
- Place the Bomboloni on a parchment covered baking sheet lightly sprayed with vegetable cooking spray. Space them 2 inches apart. Loosely cover the baking sheet with plastic wrap. Allow the Bomboloni to proof at room temperature for about 2 hours, until they have doubled in size and appear light and full of air.
- Heat the oil about 15 minutes in an electric fryer or in a 4-quart heavy-bottomed saucepan over medium-high heat to 320 degrees F. If using a saucepan, check the temperature with a candy thermometer. Fry 5 to 7 Bomboloni at one time, any more than that and the oil temperature will dip down too much and they will not fry evenly. Fry for a total of 3 to 5 minutes, until they are golden brown. Turn to evenly fry each side. As they fry, they will increase in size. Remove the Bomboloni with a large slotted spoon and set on a paper towel to drain the excess oil.
- While the Bomboloni are still warm, roll them in a bowl filled with granulated sugar until evenly coated. If desired, fill the Bomboloni with a jam-filled pastry bag fitted with a 1/4-inch plain tip. Use a sharp paring knife to make a small hole on the bottom of each Bomboloni. Place the tip of the pastry bag in the hole and squeeze until the Bomboloni feels heavy. It is best to fill the Bomboloni while they are still warm and the dough soft and pliable. Serve immediately.
CHERRY BOMB CHOPS
Steps:
- Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.
- Preheat the oven to 200 degrees F.
- Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
- Once the chops have reached 90 degrees F, remove them from the oven.
- Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve.
- In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.
THE BOBBIE
Developed by Lois Margolet and named after her Aunt Bobbie Capriotti. Originally served at Capriotti's in Wilmington, DE.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Split the submarine roll in half lengthwise.
- Spread a light coating of mayonnaise on each half.
- On the bottom half of the roll, layer turkey, stuffing, cranberry sauce, and salt and pepper to taste.
- Cover with top of roll; slice in half and serve immediately.
Nutrition Facts : Calories 468.9, Fat 18.9, SaturatedFat 4.5, Cholesterol 77.1, Sodium 705.9, Carbohydrate 46.7, Fiber 3.9, Sugar 23.9, Protein 26.9
THE BOMB
This recipe was given to me 22 years ago. A friend made this up and her husband was so impressed He told her it was "the bomb", and it stuck. It's super simple and may not sound like anything super impressive but it is. It is my staple, always asked to bring to parties. Feeds a large group. Layer as directed, the chocolate pudding moistens the cake perfectly. You can add some chocolate chips to the cake batter. But on the other hand you can make this recipe low fat by using 1 egg and cut some of the oil and use apple sauce instead. Use lite whip cream and sugar/fat free pudding.
Provided by Reefbubbles
Categories Dessert
Time 45m
Yield 8-10 bowls, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans.
- After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl.
- Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk. (I usually cut a couple of tablespoons of milk from each box to assure that it sets up properly). Pour over the cake in bottom of the bowl.
- Spread 1 container of cool whip over pudding layer.
- Place second cake on whip cream.
- Mix second box of pudding and pour over the cake.
- Spread second container of cool whip over pudding.
- Break heath bar ( freezing first helps) and sprinkle evenly over top (can substitute mini chocolate chips or chocolate shavings).
Nutrition Facts : Calories 911.3, Fat 49.7, SaturatedFat 22.4, Cholesterol 96.5, Sodium 1140.3, Carbohydrate 109.3, Fiber 2.9, Sugar 69.3, Protein 13.3
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