Spicy Stuffed Steaks

Begin with the stuffing:

3 large cloves garlic
2 TBSP sweet onion
2 TBSP red pepper
1 TBSP fresh pineapple sage
1 tsp fresh chives
1½ tsp fresh thyme

Mince all of these ingredients finely. Mix together. Pepper to taste. Microwave on high for 1 minute (to warm them well).

Then prepare the steaks:

2 5-ounce steaks

Slice them open; I cut one side, then from there create a pouch in the center of the steak, closed on three sides by ¼” of uncut meat. Salt inside and outside.

Fill the steaks with 1/3 of the stuffing mixture in each steak. Add a large tablespoon of shredded cheese; I used parmesan, but Monterey Jack might be better. Spread the remaining third of the mixture over the top of the steaks and let them rest for 20 to 30 minutes.

Pre-heat barbecue to high. When it’s hot, add the steaks and immediately turn down to medium. Cook to medium.



In hindsight: flavor is very good. I might add some oil to the stuffing mixture, for moisture. Be careful not to undercook.

Sprouted Sunflower Wheat Bread

2 tsp yeast
1 cup sprouted sunflower seeds
1¾ cups white bread flour
½ cup rye flour
¾ cup whole wheat flour
1 TBSP gluten
2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Load it into the bread machine and press go

Alfredo Hash

4 oz cooked chicken breast (leftover barbecue is excellent for this!)
4 oz cooked potato (leftover barbecued potato slices are excellent!)
Olive oil
1 tsp fresh basil and/or oregano, very finely chopped, or herbs to taste.
1 or 2 cloves of garlic, chopped
Butter for frying
3 oz alfredo sauce (I like Newman’s Own)
1 egg

Uses (2) small (cast iron) skillets or frypans.

Heat a small cast iron skillet, melt some butter and fry the garlic a little; probably doesn’t need much more than just heating up.

Dice the chicken breast and potato into ¼” cubes. Drizzle with some olive oil and add salt & pepper, and the basil & oregano. Add them to the butter & garlic as the garlic is beginning to think about getting whether it ought to begin browning. Turn down to medium heat and cover; cook unmolested for 5 or 10 minutes. Stir once and re-cover to cook several more minutes.

Heat second skillet. Melt some more butter.

Add the alfredo sauce to the hash and stir well. Turn heat down to low.

Fry an egg in the second skillet: over medium (boiled to medium will also work). When it’s done, chop it into the hash. Serve with fresh hot coffee, some orange juice and a side of toast.

Italian-ish Herb Bread

2½ tsp yeast
4 cups flour
1½ TBSP gluten
2 tsp salt
2 TBSP sugar
2 TBSP butter, in small pieces
2 TBSP buttermilk powder
1½ cups 2% milk

Herbs:
1 tsp finely chopped fresh sage
2½ tsp finely chopped fresh thai basil
1 TBSP finely chopped fresh thyme
3 TBSP finely chopped fresh oregano

Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Swirl the oil around the bottom of the pans.

Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Sprinkle interesting seeds on top and let it raise until it’s doubled, about 40 minutes.

Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.

Black Pepper Anise Seed Bread

Inspired by D & C

Load into the bread machine:

1½ tsp yeast
2 cups bread flour
¾ cup whole wheat flour
½ cup rye flour
¼ cup toasted sesame seeds
3 tsp anise seeds
1 tsp fresh ground pepper
2 tsp oat bran
1½ TBSP gluten
1½ TBSP sugar
1½ tsp salt

Mix thoroughly. Add:
2 TBSP butter
1½ cups whole milk; maybe a bit less.
Machine on Dark, fire it off, enjoy.

Review: Anise seed is strong; pepper is very faint. Make these changes:
* Replace whole wheat with all white flour recipe; perhaps the milk bread?
* Slightly more pepper: maybe 1½ tsp.
* Less anise. Maybe 2 tsp.
* Definitely make into smaller loaves, as per below:


If cooking in the oven, use the KitchenAid and these instructions:
Mix really well. Cover & let it raise for 40 minutes. Grease two cast iron frying pans: one 6”, the other 10”. Butter the pans, and pour some oil into the bottom. Divide the dough 2/3 and 1/3. Shape carefully, and place upside down in the frying pan to cover the top with oil, and then invert to right side up. Let it raise until it’s doubled.

Bake in a pre-heated, 350° oven for 22 minutes, or until the bread is done. Enjoy hot with fresh butter.

Best Whole Wheat Bread Recipe

This is Sue's favorite whole wheat bread recipe.

1¾ tsp active dry yeast

2 cups white flour

1 cup whole wheat flour

1 cup light rye flour

¼ cup instant potato flakes

1½ TBSP gluten

2 tsp salt

1½ TBSP sugar

1½ TBSP light olive oil

1¾ cups milk, room temperature. Maybe a bit less.

Load it into the bread machine and press go.

Haupia Pudding (Sauce)

This coconut pudding, haupia, is a staple desert at every Hawaiian luau.

Ingredients:

• 2 cups coconut milk
• 1 cup whole milk
• 6 tablespoons sugar
• 5 tablespoons cornstarch
• 1/4 tsp vanilla (if desired)

Preparation:

Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened.

Add remainder of coconut milk and whole milk and continue to heat until thickened. Pour into 8 inch square pan and chill until firm.

The recipe can be easily modified for personal taste using more or less sugar and cornstarch.

From: http://gohawaii.about.com/od/luaurecipes/r/haupia.htm