Loaf of Death, another Dutch Oven Bread

Here's the basic recipe:

3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).

Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.

Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.

Then, remove the lid and bake an additional 10-15 minutes.

Carefully remove bread from oven and from pot and place on a cooling rack.

And here is what I added and/or substituted:

I added two diced Jalapenos, a 1/2 teaspoon of Habenero dust., and I substituted a 1/4 of fire water for part of the 1 1/2 cup water.

I don't know if I can wait till dinner time!!! Smells       HOT!!!

Fire Water Recipe:

I have several friends that are from Hawaii that introduced me to Fire Water about 25 years ago. I typically make this using fresh Thai Chiles and if I can get them Hawaiian Chiles. Since I was lucky enough to receive a bag full of dehydrated Habanero peppers I thought I'd experiment a little and see how it goes. The recipe is very basic and simple. I typically make a double batch as that fills a quart mason jar. my friends make theirs in empty condiment squeeze bottles. So here is the single batch recipe:

8-16 fresh Hawaiian Chile peppers sliced (I substituted 16 or so of the dried habaneros)
2 cloves garlic sliced
2 tsp rice vinegar (I substituted plain vinegar)
2 tsp Hawaiian salt ( I substituted kosher and added about a 1/2 tsp more)
2 cups hot, but not boiling water

Put the peppers garlic salt and vinegar in the jar. Muddle together with the fat end of a chop stick or similar item. Add water cover and set on counter overnight. Put in fridge the next day. Use on everything!



Originally I was only going to do one batch, but after taking this I photo I decided to do the full two batch. So I added more ingrediants.



Still just a single batch

Muddled and ready to work some magic on the counter! (UPDATE: its been sitting there for an hour now, and it's already taking on the color of the hab's and the hab's are starting to sink!!!) I hope it's as good as normal fire water!!!

Dutch Oven Bread

Wanted some bread to go with some smoked cheese and a basalmic reduction so I thought I'd make some crusty DO bread.

Its a very simple 4 ingredient recipe:

3c unbleached all-purpose flour
1t yeast
1t salt
1-1/2c warm water
Instructions
In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).

Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24). Overnight works great.
Preheat oven to 450. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.

Meanwhile, pour the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf.
Remove hot pot from the oven and carefully set in the dough. Cover and return to oven for 30 minutes.

Then, remove the lid and bake an additional 10-15 minutes.

Carefully remove bread from oven and from pot and place on a cooling rack.

Dough all mixed up, cover and let rest 12-18 hrs (if in a hurry 5-6 hrs works too)



After letting it rise (it tripled in size) turn it out onto a well floured surface, use well floured hands too. Do not punch down or knead!

Place into DO. If you turn out onto parchment paper, place paper and dough into DO.



All done!! Yumm!



Sliced!



Homemade Pear butter!

Now that's a meal! Farm fresh eggs, homemade Canadian Bacon, DO bread, and homemade pear butter!

Smoker Fried Spattlebird

Freezing fog, freezing rain wont hold a good smoker down! Fired up the trusty mini-wsm. Loaded with KF, cherry and apple (out of my favorite pecan). Been experimenting with smoker frying chicken. This batch was the best so far. Skin still not as crisp as oven fried, but close. Seasoned flour (Salt, pepper, garlic, chipotle powder) Coat the entire bird. I didn't use any oil this time and may coat the skin before the flour dredge next time to see if it crisps up better. After dredging the bird I sprayed it with my wife's "Buttery" butter substitute. Into the mini until 165°.

AS usual I spatched the bird. I also removed the ribs this time just for fun.

Here's the "Buttery" stuff. Too afraid to read the ingredients...

All the parts and pieces getting happy for another day.

Into the flames!

This is what freezing fog and rain looks like in the High Desert!

'

Juicy!!!

ENJOY!!!!

Rollers Bread

Rollers Amish Bread:

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

I followed everything except I placed the dough in a well oiled plastic bag and into the fridge after the first rise to retard the yeast. This adds more flavor to the bread. The dough sat in the fridge overnight and until I got home in the afternoon, probably 10-12 hours. I took the dough out of the fridge and punched it down. I divided it in half and into two loaf pans. I let it rise until doubled which took about 2 1/2 hours. Then I baked it in the oven at 350°f until I felt it was done. Turned out great and now we have homemade bread to enjoy!

Woke up to freezing rain again today. About a 1/4"-3/8" ice coating on the cars. I think the flag is frozen solid.



Snuck a piece of my wifes apple pie for breakfast!

Enjoy!!!!

Home made is the only way to make a tuna Melt!

1. Home canned Albacore or smoked Albacore tuna

2. Tillamook Cheese or Smoked Tillamook cheese of choice
3. Homemade bread 1/2"-9/16" thick slices.  I used Rollers Amish bread for this sandwich
4. Butter
5. Cast Iron Skillet



I went with plain old Tillamook cheddar and non-smoked home canned Albacore.



Just so I don't get in trouble here is the smoked element of the meal. Served on our smoking drinking party plate.



Get a good glob of butter melting in the Cast iron over medium heat (low medium)



Here i must say that I used a few more than the "5" things listed above. I added pickles, dill, garlic powder, celery seed. and a bit of dry mustard. No Mayo, no squeezable mustard.



Here's the process. Bread, Cheese, Tuna, Cheese, Bread. Into the pan



Put the Sandwee in the pan. Give it a quick swirl in the butter and flip immediately.  Cover with lid and wait. Since this is low heat it takes a while 5-8 minutes per side depending on your stove. Keep checking the bread.



When it looks like this on one side its time to flip. When it looks like this on both sides its time to Eat!

ENJOY!!!!

Hamma Lamma Blamma!!! Double smoked ham and cheesy goodness!!!

I had a ham hanging out in the freezer that I picked up around Christmas on sale. Hickory smoked "half ham" Decided that a double smoked ham was in order . The weather was perfect f or cold smoking so I thew it in the GOSM with the 12" AMNTS loaded with apple wood. I cold smoked the ham for 3 hours, then I turned the heat on to get the meat warmed up. I also added a glaze for the last 45 minutes. Total smoke time 5 hours. Cant have ham without old rotten taters so I whipped up a batch of Old Bay Au Gratin Taters.  So how about some photos!

Start of the cold smoke. I ran the AMNTS right in the GOSM, for the full smoke effect. While the ham was cold smoking I prepped the Au Gratin tatters. I peel them and soak them in ice water, then slice them about 1/8" thick and then soak the slices in ice water. I change out the water a few times.



While the taters were soaking I sauteed up a leek and some minced garlic. This gets added to the cheese sauce.



Leeks and garlic sauteed in olive oil with salt and pepper



Simple cheese sauce with sauteed leeks and garlic added. I like my taters super cheesy and super creamy so I make a big batch of sauce. This is for 8 sliced taters.

6 tbsp melted butter
6 tbsp flour
3 cup milk
4 cups grated Tillamook cheddar
grated Parmesan (enough to coat each layer
Cracked black pepper and old Bay seasoning to taste. I like lots of flavor so I add a bunch of Old Bay

Melt butter. Over medium heat whisk in flour to create a rue. Once the rue is golden brown whisk in milk. Increase heat to medium high continue to whisk until the sauce thickens and is bubbly. Whisk in cheese one cup at a time. Remove from heat add sauteed leeks and garlic.

Grease up a casserole dish (I used Pam). Spoon enough sauce to coat the bottom of the dish, then add a layer of tater slices. Top that with Parmesan cheese, add a layer of sauce and repeat until you run out of taters and sauce. Top layer should be sauce, then dust that with Parmesan and Old Bay Seasoning.

Place in 350° oven for 1- 1 1/2 hours. Mine always take longer because I have more taters. Its a good idea to place the casserole on a foil lined cookie sheet, or if you forget, place one on the rack below. This thing will get gooey drippy goodness everywhere!



Ready for the oven!



Better get a pan under there!



Check out the yummy cheese crackers below!



Oh Cheesy Goodness!!!!




Steamed asparagus is always good with Ham and cheesy goodness taters!



Okay lets talk glaze. Used the Hood-Crest spiced peach fruit spread mixed with half a large can of crushed pineapple. Added red chili pepper flakes, tablespoon and a table spoon of chipotle powder. The spice part of the peach spread is like what you'd find in applesauce. The added heat complimented the sweet perfectly. I simmered this until is was reduced by half. I out this on the ham for the last 45 minutes of the smoke.

Enjoy!!!