Spicy Bread

Into the bread machine, in this order:

1½ tsp active dry yeast

4 cups white flour

2 TBSP white sugar

1 TBSP gluten

2 TBSP dry milk powder

2 TBSP butter

1 tsp salt

1⅓ cups milk, lukewarm.

Spices

2 tsp chili powder

1 tsp paprika (smoked?)

1 tsp black pepper

1 TBSP garlic powder

No Knead Artisan Bread

Ingredients:

• 6 cups all-purpose flour (you may substitute up to 2 ½ cups with whole-wheat or other kind of wholegrain flour)
• 3½ teaspoon table salt
• ½ teaspoon active dry yeast, sprinkled over ½ cup of warm water between 110 and 115 degrees
• 3 cups of 110 to 115-degree water

Mix all ingredients together in a bowl of a stand mixer using the paddle attachment (start at the slowest speed to avoid flour flying into the air, and once most of the flour is incorporated, switch to the second-slowest speed to finish).

Alternatively, use a wooden spoon to mix everything in a large bowl. When you are done, your dough will look like this:

Next, use a bowl scraper or a rubber spatula to scrape the sides of the bowl and to compact the dough neatly on the bottom:

Cover the bowl with a plate and allow the dough to rise at room temperature from between 4-5 hours to overnight.

Maybe make the dough in the evening and then bake it the following morning. Or increase the amount of yeast to 2 teaspoons for a quick two-hour rise in a pinch.

The dough is ready to bake as soon as it has doubled in bulk and the surface has become dotted with air bubbles:

Half-an-hour before you intend to bake, place your dutch oven into the oven and set the temperature to 500 degrees F. Set the timer for 30 minutes.

Option: on a well-floured board, fold the bread several times, with a handful or two of shredded cheddar or jack cheese. Maybe add some herbs?

Once the timer goes off, pour your dough directly into the hot pot, using a bowl scraper or a rubber spatula to make sure all of it goes in. Note that it won’t have much of a shape at this point.

Set the timer for another 30 minutes. If your loaf appears a little pale upon emerging from the oven, keep the lid off and return the bread to the oven for the additional 3-5 minutes, or until the loaf is browned to your liking.

Just keep in mind that if you keep it in there for too long, the loaf might stick to the bottom of the pot and be difficult to remove. If this happens, allow it to cool in the dutch oven as the loaf will pull itself from the bottom as it cools and shrinks.

A word of caution: Your pot will become incredibly hot in the 500-degree oven, so be sure to double-up your pot holders!

(Inspired by Paul McLain; this version from the New York Times, with Paul's modifications.)

Naan Bread

Warning: this makes a LOT of bread, suitable for dinner for six people.

Ingredients

· 1 1/2 tsp active dry yeast
· 1 cup warm water
· 1/4 cup white sugar
· 3 tablespoons milk
· 1 egg, beaten
· 2 teaspoons salt
· 4 1/2 cups bread flour

· Garlic salt or other seasonings
· 1/4 cup butter, melted

Directions
1. In the mixer bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy.
Stir in sugar, milk, egg, salt, and enough flour to make a soft dough (about 4 1/2 cups, or a little less). Knead on low for 6 to 8 minutes, or until smooth. [Can be divided at this point, goodies added to one, while the other is prepared for raising.] Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise an hour or so, until the dough has doubled in volume.

2. Punch down dough. Pinch or cut off small handfuls of dough about the size of a large golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes. [Refrigeration up to 24 hours is OK here. If possible, warm to room temperature before proceeding.]

3. During the second rising, preheat grill to high heat. Start grilling the steak, and perhaps the larger vegetables.

4. At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, sprinkle garlic salt lightly, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared. Or serve it fresh as it comes off the grille.

Comments:

· This is yummy. Use "Green Top" (Johnny’s Garlic Spread) for seasoning.

· This also works to chop or roast garlic, and mix it into the dough in the earliest stages.

· This works well on the hotter side of the barbecue, while the steak and veggies are cooking on the rest of the grille.

· Be careful that you don't lose track of the status of the rest of the meat. Naan demands a lot of attention.

· Excellent option: slice the steak thin and wrap in the Naan bread. Add other veggies (we used fried spinach w/ melted goat cheese!).

Variations: Add to mix while kneading in the machine:

- Variation One: (this was really good)

· 8 cloves of garlic, roasted & chopped fine.

· 1 TBSP garlic powder.

· 1/2 tsp paprika

· 1 tsp curry powder

· 1/4 tsp pizza peppers

· 1/4 tsp black pepper

- Variation Two:

· 1 tsp ground cumin

· ground coriander

· poppy seeds

- Variation Three:

· garlic

· fresh ginger

· ground coriander

· ground cumin

· ground cinnamon

· chili powder

· raisins

· flaked coconut

Josiah’s Bourbon Marinade

Makes a couple of cups.

½ cup good bourbon
2 TBSP Sweet Baby Ray’s sauce
3 drops green Tabasco sauce
3 drops chipotle Tabasco sauce
½ cup oil
¼ cup cider vinegar
2 TBSP balsamic vinegar
1 TBSP sugar
½ tsp brown sugar
2 TBSP basil
1 tsp anise seen
1 tsp Thyme
1 tsp marjoram
1 tsp celery seed
Salt and pepper to taste

Pour into a Ziploc bag with your meat. Massage into the meat for a few moments, then let it sit for a couple of hours.

Updated in June 2011.

Caesar Salad, GuyFoods Style

Ingredients:
1 tbsp olive or macadamia nut oil
2 cloves garlic, smashed and chopped
2 strips thick-cut bacon, in small cubes
¼ cup roasted chicken breast, chopped fairly small.
1 brown egg
2 TBSP shredded (not ground) parmesan cheese

3 large leaves of romaine lettuce, cut into strips.
¼ cup goat cheese or feta cheese
¼ cup homemade croutons, small (or store-bought croutons, quartered)
2 TBSP (or so) of creamy Caesar salad dressing.

Heat up a cast iron skillet with the oil. Add bacon. Fry until fairly done and add chopped garlic. When the garlic softens, add the chicken. When the bacon is done, the garlic and chicken will beginning to get brown.
Add one egg and scramble until bacon and garlic is coated. When the egg is pretty well done, add parmesan cheese and remove from the heat.

In the meantime: prepare the lettuce, place in a fairly large bowl. Crumble the goat/feta cheese into the lettuce, and add the croutons. Add dressing and toss. Add egg/bacon/chicken mixture and toss some more.

Serve with a nice amber ale.

Slow Cooker Beef Barley Soup

Ingredients
• 2 pounds boneless lean beef, cubed
• 3 tablespoons vegetable oil
• ½ teaspoon salt
• 1½ teaspoon ground black pepper
• 2 teaspoons garlic powder

• 6 or 10 cloves of garlic, roasted, added whole to the soup
• 4 TBSP low sodium beef base
• 5 cups water
• 2 potatoes: washed (not peeled) and sliced into ¼"x¼"x 1" chunks.

• 4 stalks celery, chopped into ½" lengths.
• 6 carrots, chopped into ½ lengths.

• 6 green onions, chopped into ¼" lengths
• ½ cup chopped fresh parsley (Do NOT get carried away!)
• 1 cup barley
• ½ cup fresh basil, chopped.
• 1 teaspoon dried thyme

Directions
1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Deglaze with broth and add to the slow cooker.
2. Add the broth, water, celery, carrots, green onions, parsley and barley. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.

Homemade Chili Bread

1⅔ tsp active dry yeast
1 pkg Homestyle Creamy Butter Mashed Potatoes
3 cups white flour
2 TBSP white sugar
1½ TBSP gluten
1½ TBSP buttermilk powder
2½ TBSP butter
⅔ tsp garlic salt (the potatoes have salt as well)
1½ cups milk, lukewarm.

Spices:

1 TBSP chili powder
½ tsp paprika
1 tsp cumin
1 tsp garlic powder
1 tsp onion powder
⅛ tsp cayenne pepper
⅛ tsp black pepper

Load into bread machine, set the timer, and press go.

Opinion: Looks bright, but is mild. Consider adding some dried tomato and increasing the chili, garlic & pepper components. Don't use too much liquid, or the bread will fall.