August Lamb Challange Recipe- BBQ Lamb Rib

August Lamb Challange Recipe- BBQ Lamb Rib

Sometimes you just want to put something on and then forget about it while it does its own thing.. well slow roasted dippy messy, not alot of meat on them ribs fit the bill.

  • 3 to 4 pds worth of Lamb Riblits-take out the night before and allowed to thaw in the fridge
  • 3 Tbsp of oil or so to brown the ribs in, a frying pan on med heat.

Then move ribs and all drippings from the frying pan to the roaster or to a crock pot.

At that time, you can add

  • 1 clove of garlic-minced
  • 1/2 cup of vinager (any kind will work but apple or white wine are very nice)
  • 1 cup of tomato paste
  • 1 cup of water
  • 1 tbsp of worcesterhire sauce
  • 1/4 cup of brown sugar (packed)
  • 1 small onion minced
  • half a tsp of salt/pepper

Put all the rest back into your frying pan and simmer for 15 min then pour over the ribs and bake in the over at 350 for about 2 hours or into a crock pot on low for four to six hours till the meat is falling off the bone.

A thank you out to Will for letting me know that for whatever reason the first posting didn’t work properly, thankfully I had a draft version still saved so didn’t have to write it out again.. very sorry folks that it came out the first time incomplete.

 

 

August Lamb Challange Recipe- BBQ Lamb Rib
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Strawberry-Rhubarb Buckle

Strawberry-Rhubarb Buckle

Prep: 20 mins    Cook: 40 mins    Total: 1 hr     Servings: 8     Yield: 8 servings

 

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

 

Ingredients

Strawberry-Rhubarb Filling:
Cake Batter:
Topping:

 

Directions

Instructions Checklist
  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.

  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.

  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.

  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.

  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

     

 

Nutrition Facts

386 calories; protein 5g; carbohydrates 57.4g; fat 15.7g; cholesterol 62.3mg; sodium 379.7mg.
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Smoked Brisket

Smoked Brisket

12 INGREDIENTS
MAKES 12 SERVINGS
APPROXIMATELY 12 HOURS (1 HR PER POUND OF BRISKET)

Ingredients:

 

1 whole Brisket

6 cups post oak wood chips

2 Tbsp. ground coffee

2 Tbsp. kosher salt

2 Tbsp. brown sugar

4 tsp. paprika

4 tsp. chili powder

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. ground cumin

2 tsp. oregano

2 tsp. coarse ground black pepper

Preparation:

INDIRECT SMOKING

1. Season Brisket generously with seasoning mixture.

2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.

3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

6. Place brisket on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

7. Remove brisket from smoker and allow to rest. (Minimum 3o minutes)

 

 

WATER SMOKING

1. Lightly coat grate with vegetable oil or vegetable oil spray. Close cooking chamber lids.

2. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)

3. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.

4. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is between 200°F-250°F.

5. Place water pan under brisket grate. One gallon of water will last 2-3 hours.

6. Place well-seasoned brisket on cooking grate. fat side up, in the cooking chamber.

7. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor internal temperature of the brisket throughout the cooking process. The ideal finished internal temperature is 195°F-205°F.

8. Remove brisket from smoker and allow to rest. (Approximately 30 minutes)

 

 

INDIRECT GRILLING:

1. Soak wood chips in water at least one hour.  Drain and set aside.

2. In a bowl combine coffee and remaining 9 ingredients. Generously rub brisket with coffee and spice mixture.

3. Prepare grill for indirect grilling.  Remove grill rack; set aside. Heating one side of grill to high and leaving one side with heat off.  Pierce bottom of a disposable aluminum foil pan several times with the tip of a knife.  Place pan on heat element on heated side of grill; add 1 ½ cups soaked wood chips to pan. Place another disposable aluminum foil pan on unheated side of grill.  Pour 2 cups water in pan. Let chips stand for about 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 225°F.  Place grill rack on grill.

4. Place brisket in a small roasting pan, place pan on grill rack on unheated side.  Close lid; cook for 6 hours or until internal temperature registers 190°F.  Add 1 ½ cups wood chips every hour for the first 4 hours; cover pan with foil for remaining 2 hours. The ideal finished internal temperature is 195°F-205°F. Remove from grill.  Let stand, covered, 30 minutes.

5. Unwrap brisket, reserving juices; trim and discard fat.  Using a large strainer, drain drippings into a bowl reserving liquid.  Skim any fat from the top of the liquid.  Serve with reserved liquid.

NUTRITION INFORMATION

Nutrition information per serving: Calories 290; Total fat 22g (Sat. fat 9g; Trans fat 0g); Cholest. 75 mg; Sodium 690mg; Total Carb. 2g; Fiber 0g; Total Sugars 1g; Protein 21g; Vit D (0% DV); Calcium (2% DV); Iron (15% DV); Potas. (10%DV)


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Soy-Glazed Meatloaf

Soy-Glazed Meatloaf

Ground beef mixed with balsamic vinegar, soy sauce, onion and parsley creates a kicked-up meatloaf recipe that will be your family’s new go-to. The secret to moist meatloaf? A generous amount of meatloaf glaze brushed over the loaf before baking, of course! This soy-glazed meatloaf is doused in a delicious mixture of ketchup, brown sugar and— you guessed it— umami-rich soy sauce. Made from a fermented paste of soybeans and roasted grains, this Chinese condiment lends an earthy, salty taste to everything it touches.

Got allergies to soy? You’ve got options. Try gluten-free tamari, which is often made without wheat, and is thicker, darker, and milder in flavor. Coconut aminos, a slightly sweeter sauce made from coconut tree sap and salt, makes a great paleo-friendly pick.

 

CAL/SERV: 275          YIELDS: servings             PREP TIME: hours mins             TOTAL TIME: hour mins

 
 

Ingredients:

2 tbsp. ketchup
1 tbsp. brown sugar
1 tbsp. plus 1 tsp reduced-sodium soy sauce
2 large eggs
1 tbsp. balsamic vinegar

Kosher salt and pepper

1/2 c. panko
1 small onion, coarsely grated
1/2 c. fresh flat-leaf parsley, finely chopped
1 1/2 lb. ground beef chuck

Mixed green salad, for serving

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Directions:

  1. Heat oven to 375°F. Line rimmed baking sheet with foil. In bowl, combine ketchup, brown sugar and 1 teaspoon soy sauce.
  2. In large bowl, whisk together eggs, balsamic vinegar, remaining tablespoon soy sauce and ½ teaspoon each salt and pepper; stir in panko and let sit 2 minutes. Add onion and parsley and mix to combine.
  3. Add beef and mix just until incorporated. Transfer mixture to prepared baking sheet and shape into 9- by 3½-inch loaf.
  4. Brush loaf with ketchup mixture. Bake until internal temp registers 150°F, 40 to 45 minutes. Let rest 5 minutes before slicing. Serve with salad if desired.

Nutritional Information (per serving): About 275 calories, 14.5 g fat (5.5 g saturated), 23.5 g protein, 430 mg sodium, 11 g carbohydrate, 1 g fiber

 
 

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Spanish Rolls

Spanish Rolls

My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.

Soft, fluffy Spanish Bread filled with butter and sugar then laid in breadcrumbs. A bread like no other and definitely every Filipinos favorite merienda.

Spanish bread was the bread of my childhood in the Philippines. My siblings and I call it ‘potpot’ bread.

Every afternoon, we await the loud horn sound of the bread vendor. He goes around the neighborhood carrying a huge basket of warm and freshly baked Spanish bread at the back of his bicycle. It was so good! I still wish I had a chance to ask for his secret recipe. Alas, I was busy with play and friends back then. I just eat and never cared to cook nor bake. Hahaha…

The recipe we’re making today is not from the bread vendor. It is, however, the recipe I’ve been using for years. I’ve worked on this for a long time and I’m finally excited to share it with all of you bread lovers out there!

 

Filipino Spanish Bread Ingredients

  • Bread flour and All-purpose flour: Mixing these two kinds of flour allows us to control the protein content of the bread. Which just means that it will give the bread a soft and delicately chewy texture.
  • Egg yolks: No egg whites. This is the secret to a really soft and fluffy dough.
  • Pure unsalted butter: I love using butter when making bread. It makes my kitchen smell so good!
  • Sugar: We Filipinos love our buns sweet. We need this for the dough and for the butter filling.
  • Milk and Water: These will serve as the base liquid for the dough. The water is combined with the yeast to activate.
  • Active Dry Yeast or Instant Dry Yeast: Both can be used interchangeably. Activate in lukewarm water until foamy.
  • Bread crumbs: You can use Plain bread crumbs or Panko. If you are using the former, place it in a thick plastic bag and pound it to make it finer.

 

Bread making tips for beginners

  • Make sure the water is lukewarm before putting in the yeast. If it’s too hot the yeast will die. If it’s cold, it will not activate. To make sure that the water is at the right temperature, use a kitchen thermometer. The water should be between 30c/86f to 40c/104f.
  • Add a teaspoon of sugar to the water before stirring in the yeast. This will help easily activate it.
  • Activate the yeast in a bowl even if it’s instant yeast. This ensures that the yeast is fresh and alive.
  • Do not let the dough rise for too long if proving in a warm place. The maximum should be at least 1 hour. Otherwise, the bread will end up having a yeasty taste. The trick is (according to professional bakers) is to let it rise until it doubles in size and volume.
  • Knead dough until smooth and elastic, it should spring back when poked. Add more flour only when the dough is too wet and clings heavily to the sides of the bowl.

 

Spanish Bread recipe notes

Can I substitute bread flour with all-purpose flour?

Yes, you can substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour. 

How can I prove the dough during colder months?

For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.

Make-ahead tips

  • Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Another option is to make the dough and finish the first rise on the same day. Shape them into rolls then do the second or final rise in the fridge. Bake them the next day and you’re done! Bake them the next day and you’re done! Note: Once the shaped dough rolls have proved, you can’t remove or touch it in the pan. Otherwise, it will lose its shape.

Storage and re-heating

  • Store in an air-tight container in the fridge. Spanish bread is best eaten within 2 to 3 days.
  • Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.

I love having this with Chicken Sopas. How about you?

 

Prep Time: 1 hour                  Cook Time:  18 minutes

 

Equipment

  • Stand Mixer
  • Kitchen Scale
  • Parchment Paper
 

Ingredients

  • 2 1/4 teaspoon yeast (mixed with 1 teaspoon sugar)
  • 1/2 cup water (lukewarm)
  • 3 cups bread flour
  • 1 cup all-purpose flour (i used wholemeal flour)
  • 1/2 cup sugar
  • 3/4 teaspoon salt
  • 3/4 cup fresh milk (lukewarm, evap can also be use)
  • 3 large egg yolks
  • 1/2 cup butter (softened)
  • oil for the bowl

Butter Filling

  • 1/2 cup / 113.4g butter (softened)
  • 3/4 cup breadcrumbs
  • 1/2 cup brown sugar
  • 3 teaspoon milk

Breading

  • 1/4 cup breadcrumbs
  • 2 teaspoons brown sugar (optional)
 

Instructions

For the Dough

  • In a medium-size bowl, combine lukewarm water, 1 teaspoon of sugar, and yeast. Stir until completely dissolved. Let it stand for 5 to 10mins until yeast begins to foam.
  • Meanwhile, in the bowl of your stand mixer, combine flour, sugar, and salt. Mix thoroughly.
  • Add warm milk, yeast mixture, egg yolks, and butter to the dry ingredients. Stir until just combined. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.
  • Increase the speed to medium and beat for 2 minutes. Add additional flour as necessary, start with 2 tablespoons and go from there. Continue beating for 5 to 6 minutes until the dough is slightly sticky and elastic, and pulling away from the edge of the bowl. Be careful not to add too much flour.

Rise # 1 Warm rise or cold rise

  • Wipe or spray oil on the sides of the bowl then form dough into a ball. Cover with plastic wrap and let it rise in a warm spot for 1 hour until it doubles in size. To make ahead, do a cold rise by placing the dough in the refrigerator. The dough will slowly double in size the next day. See the notes for more information.

Spanish Bread Filling

  • Combine all the ingredients of the filling in a small bowl. Make this just before the dough finishes rising.

Rise #2 Shape the rolls

  • Remove the plastic wrap and punch the dough down. Transfer onto a lightly floured surface. Divide the dough into 20 to 24 portions. (see video). For an evenly sized dough, use a kitchen scale. Mine was about 50g each. Adjust based on your preference.
  • Using a rolling pin, flatten each portion into an oval shape. Spread 1 tablespoon of the filling, then roll it into a log (see video). Lay it in the bread crumbs. Shake off excess then place inside the baking tray greased or lined with a parchment paper. Repeat with all the other portions. Make sure that the dough is arranged two inches apart. Cover with a towel or cloth and let it rise for 40mins to 1 hour.

Baking

  • Preheat oven at 180c/356f, 15 minutes before the dough rolls finishes rising. Bake the Spanish bread for 18 to 20 minutes until the top turns light brown.

 Recipe Notes and Tips:

  • Bread flour – substitute with all-purpose flour if bread flour is not available.  Replaced in the same amount as mentioned in the recipe. Bread will just be less chewy with all-purpose flour.
  • Proving dough in colder months: For colder months, I use the oven to prove the dough. Place a glass baking dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough.
  • Spanish Bread Filling – double the recipe if you prefer a thicker filling.
  • Make-ahead: Make the dough ahead of time then place it in the fridge. The dough will slowly rise and double in size overnight. On the day of baking, remove from the refrigerator 30-40 mins before you’re going to shape them into rolls.
  • Baking tip: If you’re using two racks, switch the trays after 12 minutes so all the rolls will brown evenly. Applicable only to 60cm/23 ovens and aboveBake in two separate batches if using compact ovens.
  • Storage and re-heating: Store in an air-tight container. Re-heat in a mini-oven toaster for 1 to 2 minutes over low heat.
 
 
Course : Snack
Cuisine : Filipino
Keyword : filipino bread, spanish bread recipe

Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Spanish Rolls
Print Recipe
My favorite Spanish Bread. Soft, fluffy, filled with butter and sugar then rolled in breadcrumbs. Make it at home and eat it warm fresh out of the oven.
Prep Time
1 hour
Cook Time
18 minutes
Prep Time
1 hour
Cook Time
18 minutes
Ingredients
Servings:
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