Steak 4 minutes per side on the grill. Before grilling, sprinkled with Kosher salt and pepper and allowed to sit out at room themperature for 45 minutes before grilling.
Sourdough bread:
1 cup sourdough starter
1 1/3C. water
1 T. salt
1 T. sugar
scant T. instant yeast
enough flour to make soft dough.
Let rise til doubled, shape, let rise again, paint with beaten eggs, slash, sprinkle with toasted sesame seeds. Bake at 430 degrees until set. insert thermometer and take out of oven when internal temperature is 190.
Mango Salsa
This is a very tasty mango salsa that is great served over fish. My favorite is any fish blackened with Cajun seasoning and then topped with this salsa. Also great for dipping chips.
Serves: 8
- 1 mango - peeled, seeded and chopped
- 1/4 cup finely chopped red bell pepper
- 1 green onion, chopped
- 2 tablespoons chopped cilantro
- 1 fresh jalapeno chile pepper, finely chopped
- 2 tablespoons lime juice
- 1 tablespoon lemon juice
Directions
Prep:15min › Extra time:30min › Ready in:45min
- In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.
Scalloped Potatoes with Ham and Bacon
I left out the ham. Charlie said I could have left out the bacon too. Cooked in the Toaster Oven. Electricity went off for a few minutes while it was baking and I didn't realize the oven had stopped baking for 30 minutes or so and restarted the oven and cooked another hour. I am not sure the total time it spent but it was done when I checked it. I cut the recipe down to the equivalent of about 2 russets but I used about 8 or 9 small Gold potatoes.
Ingredients
2 h 45 m 15 servings 644 cals
- 1 (16 ounce) package bacon
- 2/3 cup milk
2 tablespoons all-purpose flour
10 potatoes, peeled and sliced - 2 onions, sliced
- 3 pounds cubed fully cooked ham
- 2 (16 ounce) packages shredded Cheddar cheese
- 2 tablespoons salt
- 2 tablespoons ground black pepper
Directions
- Prep 40 m Cook 2 h 5 m Ready In 2 h 45 m
- Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until slices begin to brown, about 5 minutes. Drain the bacon slices on a paper towel-lined plate.
- Transfer partially cooked bacon to the bottom of a large roasting pan.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk milk and flour together in a bowl; set aside.
- Layer about one-third of the potatoes over the bacon, followed by half the onion and half the ham.
- Scatter one-fourth of the Cheddar cheese atop the ham.
- Pour one-third of the milk mixture over the cheese and season with salt and black pepper.
- Repeat the layers of potato, onion, ham, Cheddar Cheese, milk mixture, salt, and black pepper.
- Arrange the final third of potatoes in the roasting pan; pour remaining milk mixture on top.
- Scatter the remaining Cheddar cheese over the potato mixture.
- Cover roasting pan with aluminum foil.
- Bake in the preheated oven until potatoes are tender, about 2 hours.
Footnotes Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Chocolate cake was store bought.
CLASSIC SOURDOUGH BREAD from King Arthur in capital letters and changes I make when using this recipe.
STIR SOURDOUGH STARTER TO MIX IT WITH THE LIQUID WHICH HAS FORMED OVER IT. Pour off the liquid. it contains some alcohol which will interfere with sourdough yeast ability to act. REMOVE 1 CUP OF THE STARTER AND REPLACE IT WITH 1 CUP OF FLOUR DISSOLVED IN 1 CUP OF WATER. I use less than 1 cup of water but usually more than half a cup. I pour in the water then add the flour and mix them together with the remaining starter. LEAVE IT SETTING OUT, COVERED, 18- 24 HOURS. COVER STARTER AND REFRIGERATE i do not refrigerate it unless I plan to not use it for a while. Otherwise i feed it about once every 9 to 10 days.
1 C. SOURDOUGH STARTER
1 1/3 C. WARM WATER
5-6 CUPS UNBLEACHED ALLPURPOSE FLOUR It never takes 6 cups to form the dough as I make it and almost never needs as much as 5 cups.
1 T. SALT i usually use a scant Tablespoon salt
1 T. SUGAR (OPTIONAL) i always use sugar
1 t. BAKING SODA It does not hurt to leave this out
CORNMEAL TO SPRINKLE ON PANS. I do not use cornmeal but use a french bread pan and spray it with oil.
THE SPONGE: POUR 1 CUP STARTER INTO A LARGE CERAMIC BOWL. ADD THE WARM WATER AND ABOUT 3 CUPS FLOUR. BEAT VIGOROUSLY WITH A SPOON OR WIRE WHISK. COVER SPONGE WITH PLASTIC WRAP AND SET ASIDE FOR AT LEAST 2 HOURS AND AS MANY AS 24 HOURS. I omit this step. Instant yeast will start to raise the dough almost immediately
THE DOUGH: AFTER THE SPONGE HAS BUBBLED AND EXPANDED, REMOVE THE PLASTIC WRAP. TO ABOUT 2 CUPS OF FLOUR, ADD THE SALT, SUGAR, AND BAKING SODA. STIR THIS INTO THE SPONGE UNTIL IT LEAVES THE SIDE OF THE BOWL. TURN OUT ONTO A FLOURED SURFACE AND KNEAD 4 TO 5 MINUTES. ADD FLOUR AS NEEDED TO MAKE A FAIRLY STIFF DOUGH. I add all the ingredients to the sponge, adding the yeast to the first cup of flour and the salt to the second cup. It almost always takes less than the full amount of flour when using a stand mixer before the flour leaves the bottom of the bowl clean and the dough comes together to form a ball. I leave the mixer running for a few minutes to continue to knead the dough.
GIVE THE DOUGH A REST WHILE YOU CLEAN OUT AND GREASE YOUR BOWL. CONTINUE KNEADING FOR ANOTHER 3-4 MINUTES. PLACE THE DOUGH IN THE BOWL AND TURN IT OVER TO GREASE THE TOP. COVER IT WITH PLASTIC AGAIN AND LET IT RISE FOR ANOTHER 2-4 HOURS. THIS SECOND RISING CAN BE SKIPPED BUT THE SECOND RISING WILL GIVE THE BREAD MORE FLAVOR. Since the flavor comes from the sourdough yeast, I find it unnecessary for the second rise since the dough will not really gain any more flavor from the instant yeast in the second rise. It takes 2 hours tops for the first rise. Usually less time.
SHAPING AND BAKING: KNOCK DOWN THE DOUGH AND SHAPE IT INTO TWO LONG FRENCH BREAD ROLLS. PLACE ON A CORNMEAL SPRINKLED COOKIE SHEET, COVER AND LET RISE FOR ANOTHER 2 HOURS OR SO. I place them on a perforated, curved French loaf pan sprayed with oil from a Misto.
TOWARD THE END OF THE RISING PERIOD, PREHEAT OVEN TO 450 DEGREES I bake at at a lower temperature if your oven browns too much at 450 degrees. AND BEGIN HEATING A KETTLE OF WATER ON YOUR STOVE. I usually forget to add steaming water to the oven. JUST BEFORE YOU PUT THEM IN THE OVEN SLASH THE TOPS OF THE BREAD DIAGONALLY WITH A KNIFE ABOUT 2 INCHES APART AND ABOUT 1/4 INCH DEEP AND BRUSH WITH COLD WATER OR, FOR A SHINY CRUST, BRUSH THEM WITH A WASH OF EGG MIXED WITH WATER. I use beaten egg with no water added most times. ALSO FOR A FESTIVE LOOK SPRINKLE THEM WITH SESAME OR POPPY SEEDS. Charlie likes sesame seeds.
PLACE A PAN IN THE OVEN BOTTOM AND POUR IN 3 OR 4 CUPS OF BOILING WATER. PUT THE LOAVES ON THE RACK OVER THE STEAMING WATER, CLOSE THE OVEN AND BAKE FOR ABOUT 25 MINUTES. THE CRUST WILL BE VERY HARD WHEN YOU REMOVE THE BREAD FROM THE OVEN BUT IN ABOUT 5 MINUTES THE CRUST WILL CHEWY AND CRACKLING. TO KEEP THE CRUST CRUNCHY, LEAVE THE BREAD IN THE OVEN WITH THE OVEN OFF FOR ANOTHER 5 MINUTES. I put a probe thermometer in the crust after the bread has baked about 10 minutes and take it out when it reads 190 degrees which is usually only a few more minutes... less than 5 more minutes. The bread crust will soften after cooling, unless you leave it in the oven as the directions say. Put it in a zip lock bag as soon as it cools if you want the crust to stay soft and chewy.
STIR SOURDOUGH STARTER TO MIX IT WITH THE LIQUID WHICH HAS FORMED OVER IT. Pour off the liquid. it contains some alcohol which will interfere with sourdough yeast ability to act. REMOVE 1 CUP OF THE STARTER AND REPLACE IT WITH 1 CUP OF FLOUR DISSOLVED IN 1 CUP OF WATER. I use less than 1 cup of water but usually more than half a cup. I pour in the water then add the flour and mix them together with the remaining starter. LEAVE IT SETTING OUT, COVERED, 18- 24 HOURS. COVER STARTER AND REFRIGERATE i do not refrigerate it unless I plan to not use it for a while. Otherwise i feed it about once every 9 to 10 days.
1 C. SOURDOUGH STARTER
1 1/3 C. WARM WATER
5-6 CUPS UNBLEACHED ALLPURPOSE FLOUR It never takes 6 cups to form the dough as I make it and almost never needs as much as 5 cups.
1 T. SALT i usually use a scant Tablespoon salt
1 T. SUGAR (OPTIONAL) i always use sugar
1 t. BAKING SODA It does not hurt to leave this out
CORNMEAL TO SPRINKLE ON PANS. I do not use cornmeal but use a french bread pan and spray it with oil.
THE SPONGE: POUR 1 CUP STARTER INTO A LARGE CERAMIC BOWL. ADD THE WARM WATER AND ABOUT 3 CUPS FLOUR. BEAT VIGOROUSLY WITH A SPOON OR WIRE WHISK. COVER SPONGE WITH PLASTIC WRAP AND SET ASIDE FOR AT LEAST 2 HOURS AND AS MANY AS 24 HOURS. I omit this step. Instant yeast will start to raise the dough almost immediately
THE DOUGH: AFTER THE SPONGE HAS BUBBLED AND EXPANDED, REMOVE THE PLASTIC WRAP. TO ABOUT 2 CUPS OF FLOUR, ADD THE SALT, SUGAR, AND BAKING SODA. STIR THIS INTO THE SPONGE UNTIL IT LEAVES THE SIDE OF THE BOWL. TURN OUT ONTO A FLOURED SURFACE AND KNEAD 4 TO 5 MINUTES. ADD FLOUR AS NEEDED TO MAKE A FAIRLY STIFF DOUGH. I add all the ingredients to the sponge, adding the yeast to the first cup of flour and the salt to the second cup. It almost always takes less than the full amount of flour when using a stand mixer before the flour leaves the bottom of the bowl clean and the dough comes together to form a ball. I leave the mixer running for a few minutes to continue to knead the dough.
GIVE THE DOUGH A REST WHILE YOU CLEAN OUT AND GREASE YOUR BOWL. CONTINUE KNEADING FOR ANOTHER 3-4 MINUTES. PLACE THE DOUGH IN THE BOWL AND TURN IT OVER TO GREASE THE TOP. COVER IT WITH PLASTIC AGAIN AND LET IT RISE FOR ANOTHER 2-4 HOURS. THIS SECOND RISING CAN BE SKIPPED BUT THE SECOND RISING WILL GIVE THE BREAD MORE FLAVOR. Since the flavor comes from the sourdough yeast, I find it unnecessary for the second rise since the dough will not really gain any more flavor from the instant yeast in the second rise. It takes 2 hours tops for the first rise. Usually less time.
SHAPING AND BAKING: KNOCK DOWN THE DOUGH AND SHAPE IT INTO TWO LONG FRENCH BREAD ROLLS. PLACE ON A CORNMEAL SPRINKLED COOKIE SHEET, COVER AND LET RISE FOR ANOTHER 2 HOURS OR SO. I place them on a perforated, curved French loaf pan sprayed with oil from a Misto.
TOWARD THE END OF THE RISING PERIOD, PREHEAT OVEN TO 450 DEGREES I bake at at a lower temperature if your oven browns too much at 450 degrees. AND BEGIN HEATING A KETTLE OF WATER ON YOUR STOVE. I usually forget to add steaming water to the oven. JUST BEFORE YOU PUT THEM IN THE OVEN SLASH THE TOPS OF THE BREAD DIAGONALLY WITH A KNIFE ABOUT 2 INCHES APART AND ABOUT 1/4 INCH DEEP AND BRUSH WITH COLD WATER OR, FOR A SHINY CRUST, BRUSH THEM WITH A WASH OF EGG MIXED WITH WATER. I use beaten egg with no water added most times. ALSO FOR A FESTIVE LOOK SPRINKLE THEM WITH SESAME OR POPPY SEEDS. Charlie likes sesame seeds.
PLACE A PAN IN THE OVEN BOTTOM AND POUR IN 3 OR 4 CUPS OF BOILING WATER. PUT THE LOAVES ON THE RACK OVER THE STEAMING WATER, CLOSE THE OVEN AND BAKE FOR ABOUT 25 MINUTES. THE CRUST WILL BE VERY HARD WHEN YOU REMOVE THE BREAD FROM THE OVEN BUT IN ABOUT 5 MINUTES THE CRUST WILL CHEWY AND CRACKLING. TO KEEP THE CRUST CRUNCHY, LEAVE THE BREAD IN THE OVEN WITH THE OVEN OFF FOR ANOTHER 5 MINUTES. I put a probe thermometer in the crust after the bread has baked about 10 minutes and take it out when it reads 190 degrees which is usually only a few more minutes... less than 5 more minutes. The bread crust will soften after cooling, unless you leave it in the oven as the directions say. Put it in a zip lock bag as soon as it cools if you want the crust to stay soft and chewy.
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