I wanted to try this cheesy, pull apart garlic bread made with sourdough discard and thought I'd serve it with steaks but when I went to the store, all the steaks were  $ 25 to $ 35 dollars a pound so decided to do chili rellenos instead.  While the garlic bread was baking I was afraid it would burn because I used the small oven and the bread rose so high it almost touched the flames a the top of the stove and it took 45 minutes to get done instead or the 25-30 minutes the recipe said it would take.  It looks like it turned out OK but it is too hot to take out of the pan right now. We had the chili rellenos with a red salsa and tortillias. 

Sourdough discard pull apart garlic bread

Ingredients

1 cup sourdough discard

3 cups all-purpose flour

1 cup warm water

2 teaspoons instant yeast

1 teaspoon salt

¼ cup sugar

½ cup unsalted butter, melted

4 cloves garlic, minced

¼ cup fresh parsley, chopped

1 cup shredded mozzarella cheese

You can add 2 tablespoons of grated Parmesan for extra flavor or a pinch of red pepper flakes for a hint of spice. Using freshly minced garlic makes a big difference here — the aroma and flavor are stronger and richer than pre-minced varieties. For best results, make sure your discard is room temperature before mixing it into the dough.

Instructions

In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let sit for five minutes, until it proofs— Add flour, salt, and sugar. Stir everything together until it forms a shaggy dough, then transfer it to a lightly floured surface and knead until smooth and elastic. Place the dough in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about one hour, or until it has doubled in size. While it rises, make the garlic butter by combining melted butter, minced garlic, and chopped parsley in a small bowl. The mixture should smell irresistible — this is what gives your bread its signature flavor.

Once your dough has risen, gently punch it down to release any trapped air bubbles. Roll it out into a large rectangle, about ½-inch thick. Brush the entire surface generously with the garlic butter, making sure it reaches the edges. Sprinkle mozzarella cheese evenly over the top so that every bite will have a gooey, cheesy layer.

Next, cut the dough into small squares or rectangles using a knife or dough cutter. Stack the pieces vertically, one on top of the other, and carefully place

Authentic Mexican Chili Rellenos

"This is an authentic Mexican recipe that has been handed down for generations in my family."

Ingredients

6 fresh Anaheim chile peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

3/4 cup all-purpose flour

Directions

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. 
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. 
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. 
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side. 

 

Corned BeefBrisket in the Smoker

 

I have been thinking about doing corned beef in the smoker.  I thought it unlikely that I would find corned beef in a grocery store at this time of year but I did. I did not want to make one from scratch for an experiment that might not turn our well. 

This one turned out OK.  Charlie said it was good.  I believe there might be some improvements the next time... if there will be a next time. Smoked corned beef is very different tasting than when boiled. 

This is the recipe I used for this smoker. It says to use the seasoning packet that comes with the corned beef.  This one didn't have one. I made a rub using 2 tablespoons coarse ground black pepper, 2 teaspoons granulated garlic, 1 teaspoon paprika and 1 teaspoon onion powder.  I used Worcestershire sauce instead of mustard.  The fat cap on this store bought corned beef was a lot thinner than I would have had if I had made it from scratch

Smoking a corned beef brisket perfectly balances a rich, smoky bark with a tender, juicy bite. The secret is a two-step process: smoking it to build flavor, then braising it in liquid to reach a pull-apart tenderness without turning overly salty. 

Prep & Ingredients 

• 1 Corned Beef Brisket (typically 3 to 4 lbs)
• The Seasoning: Coarse ground black pepper, garlic powder, and the spice packet that comes with the beef
• The Binder (Optional): 1 tbsp of yellow mustard, Dijon, or Worcestershire sauce
• The Braise: 1 bottle of dark beer, beef broth, and 1/4 cup chopped onions 
• 1. Desalting 

Because corned beef is heavily salt-cured, soak it in cold water for 2 to 3 hours. Change the water once halfway through. Pat the meat completely dry with paper towels. 

2. Seasoning 

Rub your binder all over the meat. Coat generously with coarse black pepper, garlic powder, and the enclosed seasoning packet (skip any added salt, as the meat retains plenty from the cure). 

3. The Smoke 

1. Preheat your smoker (like a Traeger or Pit Boss) to 225°F. Use fruitwoods like apple or cherry for a sweet, subtle smoke, or hickory for a bolder profile.
2. Place the brisket on the grates fat-side up.
3. Smoke until the internal temperature hits around 160°F—this usually takes about 3 hours. 
   4. The Braise
4. Transfer the brisket into a large aluminum foil pan.
5. Pour your dark beer, chopped onions, and a splash of beef broth into the pan (liquid should come about halfway up the sides).
6. Cover the pan tightly with heavy-duty aluminum foil.
7. Return to the smoker and increase the smoker temperature to 275–300°F. Continue cooking for another 2 to 3 hours until the internal temperature reaches 200–205°F, or until the meat is fork-tender. 
   5. Rest & Slice 

Remove from the smoker and let the brisket rest in the covered pan for 15–20 minutes. Slice it thinly against the grain and serve