Cheesy Garlic Bread Swirls  

Posted by ReelTym


Cheesy Garlic Bread Swirls

French Bread Dough:
1 Tbsp. yeast
1 1/2 c. warm water
1 1/2 Tbsp. sugar
1 tsp. salt
4-5 1/2 c. flour
3 Tbsp. vegetable oil
1 egg yolk

Garlic Butter:
1/2 c. (1 stick) of real butter, no substitutions
1 1/2 Tbsp. garlic bread seasoning
Shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly. Add salt, vegetable oil, and egg yolk (set white aside for later) and combine. Add 3 c. flour and mix well until combined. Add enough remaining flour to make a soft dough that barely sticks to your finger. Knead, either by hand or in mixer (my personal and very lazy choice) for another 2-3 minutes. Cover and allow to rise 1 hour.

While dough is rising, combine butter and garlic bread seasoning. Set aside.

Roll your rough into a rectangle that's about 18-20 inches by 6 inches. Smear garlic butter over the entire surface of the dough and then sprinkle with cheese. Roll up jelly-roll style and then use dental floss to cut into 12 equal slices. Preheat oven to 350 and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.

You're going to need to keep a CLOSE eye on these puppies during the last 10 minutes or so--once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press it down or anything, just lay it on top). This will keep the cheese from burning, although it will get pretty brown on top. It's okay, though, because the insides are still all ooey-gooey.

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Buttermilk Syrup  

Posted by ReelTym

Buttermilk Syrup
1 cube butter
½ cup buttermilk
1 cup sugar
1 tsp soda
2 TBSP corn syrup
½ tsp vanilla

Melt butter, add soda and sugar, add buttermilk, corn syrup, and vanilla. Bring to a rolling boil, stirring constantly. Boil for 5 minutes. Serve warm.

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Artichoke Bread  

Posted by ReelTym

Artichoke Bread
4 cloves of garlic (pressed)
½ cup melted butter
¼ cup parmesan
2 cups shredded Monterey jack or other white cheese
16 oz sour cream
14 oz canned artichokes
2 tsp lemon pepper
1 cup grated cheddar

Take a loaf of French bread. Cut it length wise. Dig out the center. Break the center of the bread into piece. Place in bowl. Mix other ingredients omit butter and hold until last. Once it is combined add the melted butter. Place back in to the shell of the French bread. Bake 20 -30 minutes @ 350

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Apple Pancakes  

Posted by ReelTym

Apple Pancakes
2 eggs
2 cups buttermilk (regular works too)
¼ cup oil
2 cups flour
2 T sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 ½ cups grated tart apple (about 1 cup)
Mix all ingredients except apple. Stir in apple. Can make pancakes or waffles.

Apple Syrup
1 cup sugar
2 T cornstarch
¼ tsp cinnamon
2 cups apple juice (I use 1 cup juice and 1 cup water.)
2 T lemon juice
¼ cup butter
Stir together sugar, cornstarch and cinnamon. Add apple juice and lemon juice. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in butter.

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Pixar Shorts  

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Tempura Squid  

Posted by ReelTym


Tempura Squid

The squid rings cut from the body are easier to fry than the tentacles, which tend to clump. If you have both, fry the rings first, then the tentacles. Do not double the recipe. The batter needs to be kept cold and used immediately after making. So it's better to work with small batches. If you want to make more, mix a second batch together after you've gone through the first batch.

Ingredients

  • 1 pound cleaned squid
  • 1 egg yolk
  • 1 cup ice cold sparkling water (the colder the better)
  • 1/8 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup corn starch
  • 3/4 cup rice or regular flour
  • Canola oil or peanut oil for frying (high smoke point vegetable oil)

Equipment

  • A deep fryer

Method

  1. Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole.
  2. This recipe was designed for a deep-fryer, but you can also fill a large, heavy-bottomed pot (keep a lid nearby, for safety reasons) halfway with oil, about 3 inches deep. Heat the oil to 360-370°F.
  3. While the oil is heating, mix all the dry ingredients together well.

    tempura-shrimp-1.jpgtempura-shrimp-2.jpg

  4. Once the oil has reached 360°F, take the sparkling water out of the refrigerator and mix it with the egg yolk. Immediately mix it in with the dry ingredients. Mix quickly. Do not worry if there are clumps or lumps. Over-mixing may cause the batter to become chewy when cooked.

    tempura-shrimp-3.jpgtempura-shrimp-4.jpg

    tempura-shrimp-5.jpgtempura-shrimp-6.jpg

  5. Working in small batches at a time (about 8 pieces), dip the squid pieces in the batter. Pick them up one by one and gently put them in the hot oil. (Note if your fingers are coated with the batter, it will help protect them from splatter.) When the squid pieces are in the oil, use a chopstick or the handle of a wooden spoon to dislodge any squid pieces that may have become stuck from the bottom of the pot or fryer. Fry for 45 seconds to 1 minute, and remove to paper towels to drain. Note that when done, they will NOT be golden brown, but more of a pale yellow or tan. Repeat with the rest of the squid. Working in batches will help keep the oil temperature from falling too far while you are frying the squid.
  6. Serve immediately with lime or lemon wedges, soy sauce, ponzu sauce, Tabasco or another hot sauce.
  7. Once the cooking oil has completely cooled (after about 2 hours), strain it through a paper towel-lined sieve, and save it to reuse the next time you want to deep fry seafood.

Yeild

Serves 4-6 as an appetizer.

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Fried Calimari with Chipotle Citrus Sauce  

Posted by ReelTym

Description

The smoky chipotle sauce adds a nice depth to this simply fried calamri. Plenty of lemon spritzed over the top while it's piping hot is the secret to success.

Ingredients

  • 2 clv garlic peeled and chopped
  • 1 chipotle pepper with some of its canned adobo sauce (to taste)
  • 1 lemon, juiced
  • 1 orange, juiced
  • 1 lime, juiced
  • 1 T red onion, minced
  • 1⁄2 t mustard seeds, lightly crushed
  • 1⁄2 c vegetable oil
  • 1 lb fresh calamari tubes and tentacles, cleaned, rinsed and sliced
  • 1 c buttermilk
  • 1 1⁄2 c ll-purpose flour
  • 1 t parsley leaves, finely minced
  • 1 t coarse salt, plus more for seasonong
  • 1 t freshly ground black pepper
  • 1⁄4 t cayenne
  • oil for frying
  • lemon wedges

Instructions

Add the garlic, chipotle, citrus juices, red onion, mustard seeds to a blender or mini-food processor. With the machine running gradually drizzle in the oil until the desired creamy texture is achieved. You may not need all the oil. Gradually whisk in oil until blended. Set aside until ready to serve.
Soak the calamari in the buttermilk for at least one hour. Combine the flour with the parsley, salt, pepper and cayenne in a medium bowl. Remove the calamari from the buttermilk and shake off a bit of the excess. Dredge the calamari in the flour mixture, keeping all the pieces separate. Shake off the excess flour.
Pour oil to a depth of about 2 inches in a deep pan. Heat to 365. Fry calamari, in batches, for about 1 minute or until done, turning after 30 seconds. Make sure to not crowd the pan. Drain on paper towels, season with salt and a big spritz of lemon. Serve with additional fresh squeezed lemon, and some of the Chipotle sauce on the side.

Notes

serves 4

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