Raspberry Vinegarette

This is a great recipe that seems to make it to all the Evans family parties. Surprisingly raspberry vinegarette dressing does not have any raspberries in it.


Raspberry Vinegarette

1 1/2 Cups fine baker sugar
1-2 Cup Veggie oil
1/2 Cup red wine vinegar (the cheaper the better, Pompein is great)
1 T Lemon Juice
1 t poppy seeds
1/2 t dry mustard

Mix sugar, vinegar, mustard and lemon juice in a blend. then add the oil very slowly. Then spoon in your poppy seeds. Do not mix the poppy seeds in the blender or it will create a mess. This dressing is best served over a spinach salad.

Note: If you like your vinegarette a little sweeter you may only want to add 1 cup of oil. If you don't like it as sweet, then you will be closer to 2 cups of oil. I like it on the sweeter side so I add about 1 1/3 cups oil. Also add the oil extremely slow, just a few drops at a time, this step may take a few minutes.

Cilantro Ranch Dressing

This recipe is very similar to Cafe Rio's salad dressing. It's a great recipe. I like mine spicy so I add the jalapeno seeds as well.

Cilantro Ranch Salad Dressing

Ingredients

·         1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK, this makes the dressing more thick)

·         1 c. mayonnaise (Best Foods

·         1 c. buttermilk

·         2-3  tomatillos, remove husk, diced

·         1/2 bunch of fresh cilantro

·         2 clove garlic

·         juice of 2 limes

·         1 jalapeno without seeds. You can add the seeds if you like it spicy.

Instructions

§  Mix all ingredients together in the blender.

Deviled Eggs

How you cook your egg is up to you. I use an egg cooker and then drop them into ice water. My eggs peel perfectly every time. I know it is recommended to use older eggs, but I recommend using fresh eggs because it results in the yolks being centered in the egg. The really helps when making deviled eggs.

Yield: 20 deviled egg halves.

10 eggs for hard-boiling
1 tsp. tarragon-infused champagne vinegar
1/2 tsp. Coleman's Dry Mustard
2 tsp. Dijon mustard
7 Tbsp. mayonnaise
1/4 tsp. cayenne pepper
1/2 tsp. curry powder
to taste, paprika
to taste, pepper

 The secret to making a great deviled egg is pushing the egg yolks through a sieve with the back side of a spoon. This makes the yolk mixture come out extra smooth.

Carmel Apple Dip

Tis the season for fresh apples. Last week I picked 600lbs of apples for apple sauce, but I have to wait a month or two before they are ready for making great apple sauce. In the mean time I have been looking for different ways to use apples. This is a simple dip that takes about 5 minutes. It should keep in the fridge for 6-8 weeks.

Carmel Apple Dip
1/2 C Butter
2 C Brown Sugar
1 C Corn Syrup
1 can of sweetened condensed milk (14 oz)
3 T Water
1 T Vanilla

Melt the butter over medium heat in a large non-stick fry pan. Then add all the remaining ingredients and stir continuously. Cook for 3-5 minutes or until all the sugar is dissolved and it takes on a caramel like consistency.

New Feature

I am new to this blogging thing, but I am looking to make improvements. The newest improvement I have made is I have added a subscription tab. I have to give thanks to Judy for pointing this out. It should help my followers because I only average about 1 post a week.

Thanks everybody

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.

FOR THE BEEF AND MARINADE:
--- 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

FOR THE KEBABS:
--- 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

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

Toppings:
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.