MESA GRILL BREAD/ROLLS
Make and share this Mesa Grill Bread/Rolls recipe from Food.com.
Provided by SharleneW
Categories Yeast Breads
Time 1h15m
Yield 2-3 loaves
Number Of Ingredients 9
Steps:
- Put yeast, water and sugar in mixer bowl and let proof.
- Meanwhile put water and salt in saucepan, bring to boil, add polenta, bring to boil again stirring, remove from heat.
- Add flour,milk and brown sugar to yeast/water, add polenta, stir/mix/knead (depending on whether you are doing it by hand or mixer with dough hook) until it is soft as a baby's ass but a bit sticky.
- Cover with plastic, proof for 15 minutes.
- Form loaves/rolls, cover with towel and proof for 1/2 hour.
- Score loaves/rolls,egg wash and sprinkle with additional polenta.
- Bake at 350 until golden.
SIXTEEN SPICE CHICKEN - MESA GRILL
I had this chicken at Bobby Flay's Mesa Grill in Las Vegas and fell in love with it! The chef gave me the recipe for the Mesa Grill Poultry Rub! The rest of the recipe is mine. It's the juiciest chicken you will ever have, even the next day. You can make this on your rotisserie, in the oven, or on the grill. The following cooking times are only approximations, as all rotisseries, ovens and grills are different. Please refer to your owners manual. ROTISSERIE: 400 degrees @ 15 minutes per pound. OVEN: 400 Degrees for @ 15 minutes per pound GRILL: Coals on one side of grill, chicken on the other side @ 15 minutes per pound. Prep time does not include brining time.
Provided by Brandess
Categories Chicken
Time 1h10m
Yield 1 Chicken, 8 serving(s)
Number Of Ingredients 21
Steps:
- In a large vessel, place water, 1/4 cup kosher salt and 1/2 cup brown sugar in a gallon of water. Dissolve well and add a fresh chicken or it can be added completely frozen. Cover with foil and allow to brine for at least 2 hours for a fresh chicken in the fridge or 4-8 hours for a frozen chicken on the counter.
- Pull chicken from the brine, rinse under cold water and dry well. Discard the brine.
- Combine the spices in a medium bowl. Note that this will make a lot of spice rub and you will not use it all. Store leftover spice rub in a tightly sealed jar and store in the freezer.
- Brush chicken with olive oil and rub 3 tablespoons of the spice mixture over the entire bird and inside the cavity. You may find that you want to add more of the rub after cooking and serving. It's better to use a lighter hand in this step and add it at the table later until you find your perfect taste point. Place chicken on a plate and allow to sit in the fridge for an hour.
- Place the chicken on your rotisserie at 400 degrees @ 15 minutes per pound. Let go until just cooked through. Let rest 15 minutes before serving.
- NOTES: I have a plastic dish pan that I use exclusively for brining chicken. I brine all my chicken no matter if I am frying it, roasting it, or making this dish. I cannot stand dry chicken! Most often I pull a whole frozen chicken from the freezer and put it in the brine, cover and go to work. If it's chicken breast or chicken pieces, I put it in a covered glass bowl and put it in the fridge. Pieces will not keep the brine cold enough for long periods. If you plan on hanging about the house, then you want to leave the chicken pieces out until they are thawed and then place in the fridge until you are ready to cook.
Nutrition Facts : Calories 223.7, Fat 8.8, SaturatedFat 2.1, Cholesterol 26.7, Sodium 5386.1, Carbohydrate 31.7, Fiber 5.7, Sugar 19, Protein 8.6
FRENCH BREAD ROLLS
Source: "Fine Cooking" This is one of my recently adopted recipes. I prepared it and it is wonderful. The end result are rolls with a crispy crust and soft chewy center. I always add wheat gluten when adding the flour. This produces a superior quality of bread so I am including it in the list of ingredients.
Provided by PaulaG
Categories Breads
Time 5h25m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Dissolve yeast in mixer with water.
- Add melted butter, sugar, dry milk, salt and pepper.
- Whisk to incorporate.
- Add 4 cups of flour and mix with dough hook.
- Add additional flour until dough leaves the side of the bowl.
- Knead dough by hand with a little flour until it is smooth and elastic Let rise in greased bowl, covered for about 2 hours until doubled.
- At this point the dough can be refrigerated overnight or for 2 days.
- Bring to room temperature before shaping.
- Punch down and let rise until doubled again, about 2 hours.
- Shape into 3 oz rolls, let rise covered for 45 minutes to 1 hour.
- Sprinkle with rye (or all purpose) flour, slash with lame quite deeply, sprinkle with salt.
- Bake at 450 for 20-25 minutes (throw 1/4 cup ice water onto bottom of oven as soon as rolls are put in or spray sides of oven with cold water), reduce heat to 400 and bake another 5 minutes.
- Turn off oven and let rolls sit to crisp for another 5 minutes.
- Cool at least 20 minutes.
- Store rolls in plastic bag.
- To recrisp, put into 400 oven for 5 minutes.
AUTHENTIC BOLILLOS (MEXICAN BREAD ROLLS FOR TORTAS)
These are the real thing- they make a wonderful sandwich roll. Try them as a torta (a mexican grilled sandwich). The time for preparation includes the time for the dough to rise.
Provided by That Napa Chicken R
Categories Breads
Time 2h30m
Yield 10 rolls
Number Of Ingredients 6
Steps:
- Combine the water, salt, sugar, yeast and 2 cups of the flour to your Kitchenaid mixing bowl.
- Set mixer speed to 4 and mix well. Add in the flour about a half a cup at a time, mix for a minute or so and add more flour until the dough comes together and doesn't stick to the bowl.
- The dough should form a ball on the dough hook. It may become sticky after a few minutes of kneading so keep the flour handy to add more if necessary.
- Knead for 8-10 minutes. The final dough should be firm and elastic and a little sticky to the touch.
- Form the dough into a ball and place the dough in a greased bowl.
- Cover the dough with a towel or cloth and leave in a warm place for about an hour.
- Remove dough from bowl onto a smooth counter that has a little flour on top to keep the dough from sticking to the counter.
- Divide dough into 10 equal balls. For oval shaped rolls, roll the balls between your palms for about 5 seconds to make a cylindrical shape, tapering slightly at the ends.
- Cover and let rise again for about 30 minutes.
- Preheat oven to 375 degrees and brush each dough ball with egg whites.
- Using a bread knife, make a cut down the length of the roll about 1/4 inch deep. Bake for about 30 minutes, let cool and enjoy.
- They may also be wrapped well and frozen for later use.
Nutrition Facts : Calories 188, Fat 0.5, SaturatedFat 0.1, Sodium 240.4, Carbohydrate 38.9, Fiber 1.5, Sugar 0.6, Protein 5.9
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