Tuesday, January 25, 2011

Kyinkyinga "Chinchinga" kebabs

Chinchinga is an African style kebab that is marinated and rolled in peanut flour. It is very different from anything else I have ever tasted and the peanut flour keeps the meet very moist and juicy.

--- 1/2-2 lb beef sirloin steaks, boneless, cut into 1-inch cubes
--- 1 onion, large, cut into chunks
--- 1 green bell pepper, stemmed, seeded and cut into chunks
--- 1 clove garlic, peeled
--- 3 jalapeño Chiles
--- 2 tbs ginger, chopped fresh
--- 1/2 tsp salt
--- 1 tsp black pepper, freshly ground
--- 1/4 c oil

--- 3 green bell peppers, large, stemmed, seeded and cut into 1-inch pieces
--- 1 onion, large, cut inot 1-inch pieces
--- 1 c flour, peanut (see Note)

1. Place the beef in a large baking dish and set it aside while you prepare the marinade.

2. Combine the onion, bell pepper, garlic, chiles, ginger, salt, and pepper in a food processor and finely chop. Add the oil and continue processing to a smooth purée. Add the mixture to the beef and toss thoroughly to coat. Cover and let marinate, in the refrigerator, for 2 to 3 hours.

3. Preheat the grill to high.

4. Remove the beef from the marinade and thread it onto the skewers, alternating with pieces of bell pepper and onion. Place the flour on a large plate and roll the kebabs in it so that all sides are generously covered.

5. When ready to cook,
oil the grill grate really well or the kebabs will stick. Arrange the skewers on the hot grate. Grill, turning the kebabs with tongs, until the beef is cooked to taste, 2 to 3 minutes per side (8 to 12 minutes in all), for medium-rare. Serve immediately.

Serves 4

Note: If you don’t have peanut flour, grind 1 1/4 cups dry-roasted peanuts with 1/4 cup all-purpose flour as fine as possible in a food processor, running the machine in short bursts. Take care not to overgrind; peanut flour quickly becomes peanut butter

Chicken, Bacon, Artichoke Pizza

I made this the other day and I thought I would just share the recipe.

I use a 14% high gluten flour. After making the dough I coat it lightly with olive oil and place it in small garbage bags. I cold ferment my dough for 3 days in a refrigerator before I make my pie. When you are ready to make your pie, remove your dough from the fridge and allow it to come to room temperature. Remove from the bag and place it on a lightly floured surface. press down the dough in the middle and then stretch the dough.

Flour (100%): 366.71 g | 12.94 oz | 0.81 lbs
Water (60%): 220.03 g | 7.76 oz | 0.49 lbs
IDY (.41%): 1.5 g | 0.05 oz | 0 lbs | 0.5 tsp | 0.17 tbsp
Salt (.65%): 2.38 g | 0.08 oz | 0.01 lbs | 0.5 tsp | 0.17 tbsp
Oil (1.84%): 6.75 g | 0.24 oz | 0.01 lbs | 1.5 tsp | 0.5 tbsp
Total (162.9%): 597.37 g | 21.07 oz | 1.32 lbs | TF = 0.1048

1/2 Cup homemade Hidden Valley Buttermilk Ranch
1 Clove Garlic, minced

1 Cup cubed chicken (I buy a roasted chicken from the store and chop it into small cubes and refrigerate, it's a great way to add chicken to a pizza)
1/4 Cup crumbled bacon
1/2 Cup purple onion, diced
10 Canned artichokes, cut in half
1 tomato, diced
Mozzarella and grated Parmesan Cheeses

Bake at 550F on a pizza stone

As a side note, I buy my high gluten flour from Big J mill in Brigham City, it's $8 for a 25lb bag.
Also, be certain to use spring water, tap water has chlorine which kills the yeast.

And yes, this pizza tastes much better than anything you can buy in stores, it is amazing.