Grilled Pork Tenderloin with Grilled Veggie Salad

Pork Tenderloin recipe slightly altered from Alton Brown

I love it when we can make a delicious Sunday meal without having to run out to the grocery store to pick up "specialty" ingredients. We did get lucky with some items (we don't always have chili in adobo sauce or cilantro in the fridge), so I guess this meal was just meant to be. Again, everything was done on the grill. This time we opted for the charcoal grill - a real weekend treat when we can take the time to heat the charcoal, which adds a nice smokey flavour to meats - true BBQ!! Don't be afraid of leaving pork slightly pink in the centre-unlike chicken, pink moisture equals delicious flavour, not salmonella.

We made Alton Brown's Pork Tenderloin, following the recipe exactly. Below it is slightly altered, reflecting the changes that we will make for next time. This was so yummy, there WILL be a next time!!  The grilled veggie salad on the side is a simple mixture of grilled peppers, red onion, zucchini, and eggplant, with a simple oil and vinegar dressing. After asparagus, it's my favourite veggie combo from the grill.

Ingredients
1 whole pork tenderloin, approximately 1 pound
1 lime, zest finely grated
1/2 cup freshly squeezed lime juice
*3 tbsp honey (original recipe calls for1/4 cup - we felt it was too sweet)
*1tsp adobo sauce (not in original recipe - taken from chile pepper can)

1 1/2 teaspoons kosher salt
1/2 teaspoon garlic powder
*2 chipotle chile pepper in adobo sauce (original recipe calls for 1)

1 teaspoon vegetable oil
1 tablespoon chopped fresh cilantro leaves

Directions
Trim the pork tenderloin of any excess fat and silver skin.

Place the lime zest, lime juice, honey, adobo sauce, salt, and garlic powder in a small, lidded jar and shake to combine. Pour half of the marinade mixture into a 1-gallon resealable bag, add the chipotle pepper, and move around to combine. Add the pork tenderloin to the bag and seal, removing as much air as possible and place in a container to catch any leaks. Marinate in the refrigerator for 6 to 24 hours, rotating the bag halfway through the time. Place the remaining marinade in a covered container and refrigerate until ready to use.

Remove the tenderloin from the bag and allow to sit at room temperature while preparing the grill. Remove the reserved marinade from the refrigerator.

Fill a large chimney starter with natural lump charcoal and light. Once the charcoal is ashy and white, approximately 30 minutes, dump the hot charcoal onto the lowest grate of the grill and spread into an even layer using extra-long tongs. Place the cooking grate back on the grill and cover with the lid; heat the grate to medium heat for 2 to 3 minutes.

Brush the grill with vegetable oil. Remove the tenderloin from the bag and place in the center of grate. Discard bag with marinade. Cover and cook for 12 to 15 minutes, turning every 1 1/2 to 2 minutes, until the tenderloin reaches an internal temperature of 140 degrees F.

Remove the tenderloin from the grill and place on a large piece of heavy-duty aluminum foil folded at the edges to create a basket, and pour on the reserved marinade. Wrap tightly and rest for 10 minutes. Remove to a cutting board and slice. Garnish with cilantro and serve.

*additions or changes we made to the recipe

Chocolate-Peanut Butter Swirl Cupcakes

from Martha Stewart's 'Cupcakes'

I made these for my frisbee team for our last game of the season. I was going to frost them with bright orange vanilla frosting (our team colour), but they are so sweet and delicious on their own that I didn't think it was necessary. Plus, the swirl on the top looks so cool! That Martha Stewart sure knows her cupcakes...
**Update - these are super rich. Next time I will make them mini-cupcakes, baking them 18-22 minutes. And thank you to my dear friend, Angelle, for helping in the kitchen today!!!
Enjoy!

Ingredients

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cut into small pieces

4 ounces semisweet chocolate

2 ounces unsweetened chocolate

3/4 cup granulated sugar

3 large eggs

2 teaspoons pure vanilla extract

Peanut Butter filling

Peanut Butter Filling:

4 tablespoons (1/2 stick) unsalted butter, melted

1/2 cup confectioner's sugar, sifted

3/4 cup smooth peanut butter

1/4 teaspoon salt

1/2 teaspoon pure vanilla extract

Stir together all ingredients until smooth. Use immediately.

Directions

1. Preheat oven to 325 degrees. Line a standard muffin tin with paper liners. Whisk together flour, baking powder and salt. Put butter and chocolates in a heatproof bowl set over (not in) a pan of simmering water; stir until melted. Remove from heat, and let cool slightly.

2. Whisk granulated sugar into cooled chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

3. Spoon 2 tablespoons chocolate batter into each lined cup, followed by 1 tablespoon peanut butter filling. Repeat with another tablespoon of batter, and top with 1 teaspoon filling. Swirl top of cupcake batter and filling with a wooden skewer or toothpick.

4. Bake, rotating tin halfway through, until a cake tester inserted in center comes out with only a few moist crumbs attached, about 40 minutes. Transfer tin to a wire rack to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

All-Purpose Tomato and Meat Sauce

This sauce is a staple in our kitchen. I threw together one night when we had a large group to cook for, and have held on to it closely ever since. It's a perfect, hearty, make-ahead sauce that can be reheated when needed, and tossed over just about anything. Pasta (the obvious), squash (as pictured), in lasagna, over polenta, etc etc.  I'm guilty of even eating it by itself from a bowl with a fork. Yum Yum Yum. 
This is the first time that I've actually written it down, so feel free to adjust measurements, as all are approximate anyway (I usually just throw in a little of this, and a little of that). We love the combo of ground turkey with chicken sausage, as it's a bit leaner than the beef-pork option. Both are fantastic though.
  
**Special note to my Dad: This is the sauce that I made for you and Marm during your last visit to Arizona. You requested the recipe, so I'm adding it here just for you! :)

Ingredients
1lb Ground meat (turkey or beef)
2-3 Mild Italian Sausage - casting removed (chicken with turkey, pork with beef) 
1 lrg onion, diced
2-3 clovers of garlic, minced
1-3 tsp red pepper flakes (depending on how spicy you like your sauce)
1 6oz can tomato paste or 2-3tbsp double concentrated tubed tomato paste
1 cup red wine (something you would drink...enjoy the last 500ml of the bottle while you cook!)
42 oz canned, no-salt added, tomatoes (any combo of crushed, diced, pureed, etc. For the sauce pictured above, I used 14oz petite diced and 28oz crushed - the diced adds some nice tomato chunks to your sauce. For a smoother sauce, just use a puree)
1-2 bay leaves 
approx 1tsp Italian Seasoning
Adjust the following according to your own tastes:
approx 1/2 tsp each: dried basil, dried oregano, dried parsley
approx 1/4 tsp each: garlic powder (not garlic salt!), dried thyme
S&P

Directions
1. Season ground meat with salt and pepper (if using turkey, lightly salt). Heat oil over med-high heat. Brown ground meat and sausage, breaking up pieces after it begins to brown nicely (you want brown meat, not grey!). Once cooked through, remove meat from pot and set aside. If using beef, drain excess fat. If using turkey, add a bit more oil to the pan for the next step.
2. Turn heat down to med. Add onion, a pinch of salt and a few cracks of pepper. Sautee until just soft and slightly translucent. Add garlic and red pepper flakes. Cook for about 1-2min, then stir in tomato paste. Cook another 2-3 minutes, careful not to burn paste.

3. Turn heat down to med-low. Add wine to de-glaze pan. Be sure to scrape up all of the delicious "brown bits" from the bottom of the pan (although the recipe calls for a cup, I usually just do a few "glugs" from the bottle, until all of the bits are incorporated into the liquid). Add meat back into pot. Stir to combine with onion, paste, and wine mixture.

4. Add canned tomatoes. Stir in seasonings and S&P to taste. Turn heat down to low and place lid on pot, leaving slightly uncovered. Let simmer (very gently) for 20-45 minutes. The longer you let it cook, the more developed the flavours will become.

5. Taste and adjust seasonings as necessary (does it need more salt? pepper? wine? herbs?) Serve over pasta, in lasagna, or over spaghetti squash (as pictured - to cook, cut squash in half. Remove seeds. Oil, s&P cut side. Place cut-side down on lined baking sheet. Roast at 425F for 30-45min, until soft. String into bowl with fork). Fantastic when you add fresh basil and/or Parmigiano-Reggiano cheese.

Keeps well in fridge up to one week, in freezer up to 6 months. 

Hiking Bandannas for the Puppies

   

I threw these together for the puppies out of some fun scraps I had laying around. Not only are they super cute (and advertise two of our loves, Canada and the Green Bay Packers), but they are also practical. While on the trial, we can always see Wiley and Fozzy (more importantly, crazy Arizonan-Gun-Totin hunters can see them), and if it's a particularly hot day we can soak the bandannas in water to cool off the pouches quickly. 

Wiley's bandanna is a simple square, measuring 20x20, while Fozzy's is a triangle measuring 22"x15.5"x15.5" (a "special" triangle, according to Mr. Engineer Claudio - to me, it's just half of a perfect square lol). The edges are folded and ironed in twice, first a one inch seam, then a half inch, and then sewn down to ensure they don't fray and that they are more difficult to destroy once Fozzy learns he can chew on them. So simple, and a great way to use up random pieces of fabric!

I tried to get a picture of them together, but Fozzy would not sit still. It's a wonder he lay down for three seconds to allow me to take the photo above! Wiley is clearly upset that I interrupted his nap.  Just goes to show the difference 4 months apart in age can make in a dog! Wiley is finally over his puppy stage, and Fozzy seems like he will be stuck in it forever.

Happy Hiking!

Grilled Summer Peaches

You can't help but love this time of year. Fruits and veggies are at their prime, and the grocery store and market offer a seemingly endless list of inspirations and creations. I couldn't resist the smell of these peaches. In an effort to make our entire meal on the grill this past Sunday, the perfect dessert was born. 

Ingredients

2 peaches, slightly firm

2tbsp brown sugar

1tsp cinnamon 

1/2 tsp salt

Directions

1. Combine sugar, salt, and cinnamon in a small bowl. Set aside.

2. Cut peaches in half, removing pit.

3. Pre heat grill. Rub grill grates with oil. Place peaches, cut-side down, over direct heat. Cook 3-4 minutes, until grill-marks are visible. 

4. Flip peaches and move them to indirect heat. Spoon sugar mixture over peaches. Continue to cook until peaches are soft and sugar is melted. 

5. Serve warm with a side of ice cream (vanilla bean is our favourite)

Options

Add 1tbsp of rolled oats and 1 tbps of butter to the brown sugar mixture. Cut butter in with fork. Cook as above. Mini Peach Crisp!  

Ultimate Comfort

Mom's Mac-N-Cheese

Living over 3500km away from home, I crave childhood favourites often. They remind me of safe and happy times in Kitchener, Ontario, and make me feel like I'm sitting back at with family at our old kitchen table, chatting about our day and our plans.  The memory is helped by the fact that I am now the owner of Mom and Dad's old kitchen table, so I can close my eyes and almost be there.
There are so many ways to enhance and "jazz-up" mac-n-cheese, but I still love the classic. Elbow noodles, cheddar cheese, big squirt of Heinz ketchup. Perfection.

Ingredients

2 cups elbow macaroni

3 tbsp + 2 tbsp butter (unsalted preferred)

1 tbsp dried onion flakes

3 tbsp AP flour

2 cups milk

1 pinch each: nutmeg, powdered mustard, paprika 

S&P to taste

1-2 cups + 3 tbsp shredded cheddar cheese

1/3 cup panko (Japanese bread crumbs)

Directions

1. Preheat oven to 350F. Spray a casserole dish with veg oil. Set aside. Cook macaroni as per directions, until just el dante. Drain and set aside.

2. Warm milk in microwave, 1-2 minutes. Set aside. Melt 3tbsp of butter in a med saucepan.  Add dried onion flakes and cook for 1-2 minutes. Whisk in AP flour to form a paste, and cook 1-2 minutes.

3. Slowly pour the warmed milk into the flour mixture, stirring constantly over med-low heat. Continue to stir until milk mixture begins to thicken. Once thick, add nutmeg, powdered mustard, paprika, S&P. Remove from heat. Stir in cheese until melted.
4. Combine cheese mixture with noddles. Add to prepared casserole dish.

5. Melt remaining 2tbsp of butter in a small pan. Remove from heat. Add panko and reserved 3tbsp of cheese to butter - stir to combine. Sprinkle mixture on top for macaroni.

6. Baked, uncovered, 20-25 minutes, until hot a bubbly. 

Weekend Feast

Artichoke with Quick Hollandaise

Bison Burger with Cabernet Onions 

&Wisconsin Cheddar Cheese

Although it can be dangerous, one of my favourite things to do on weekends is to go to the grocery store, find what's in season or on sale, and try something new.  Although we went to the store this weekend with the hopes of buying a duck (harder to find that you would think), plans quickly change when we discovered ground bison at the meat counter. Bison? Sure, what not!? We've never cooked bison before, but how hard could it be, right? We tore through our many cook books, and went through lots of web searches, until we finally decided on the recipe below. Everything was done on the grill, including the onions and wine on our BBQ side-burner. Wisconsin cheddar was a must, mainly for the nostalgia.

We picked up a couple of massive artichokes as well - they were so big and beautiful, we couldn't resist! This gave me a chance to try a new Hollandaise recipe. I've done the classic from Laura Calder - difficult to master, but rewarding when done right; the fool-proof from Alton Brown - close to the classic, much more difficult to mess up, still very time consuming; and finally Ina Garten's easy blender sauce, which is listed below. It was quick, simple, and made just the right amount for two of us.

Enjoy!

Artichoke's with Hollandaise

Ingredients

Artichoke - trimmed

2 lemons - halved

2  x-large egg yolks
1 1/2 teaspoons freshly squeezed lemon juice
Pinch cayenne pepper (optional)
6 tablespoons unsalted butter
¼ tsp freshly ground pepper

¾ teaspoon kosher salt

Directions

Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Trim the thorny tips of the petals with kitchen shears. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water.
Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance.

Place the egg yolks, lemon juice, and cayenne in a blender. Pulse a couple times to combine.
Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Bison Burger with Cabernet Onions 

&Wisconsin Cheddar Cheese

from epicurious.com 

Ingredients

1 tablespoon olive oil, divided

3 cups sliced onions (about 2)

3/4 cup Cabernet Sauvignon or other dry red wine

1 pound ground bison (buffalo)

2 tablespoons chopped shallots

1/4 teaspoon coarse kosher salt

1/4 teaspoon dried thyme (I would use 1/8tsp next time)

4 hamburger buns

6 ounces sliced Wisconsin white cheddar cheese

Dijon mustard

Directions

Heat 1 tablespoon oil in heavy medium skillet over medium heat. Add onions, sprinkle with salt, and sautée until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium-low and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat grill. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Sprinkle burgers with salt and pepper. Grill until well browned, about 2 minutes per side for medium-rare (155F). Place cheese on burgers to melt during last few minutes of cooking.

Spread bottom halves of buns with mustard. Top with burger and onion mixture.  Cover with bun tops; press lightly.

Greek Pasta Salad

I came up with this recipe in University, when I would need something cheap and yummy to feed an army (or in our case, a swim team!). Stores well, is great cold or at room temperature, this has become a perfect summer BBQ go-to salad.

Ingredients 

1 pkg bowtie pasta (slightly undercooked)

1 1/2 cups chick peas (or one can, drained and rinsed)

1/3-2/3 cups greek salad dressing (I used Kraft EVOO Greek Vinaigrette)

1 pint cherry or grape tomatoes - halved

1/2lb feta cheese - cubed ("Greek Style" tends to be more firm)

1 6oz bag of Baby Spinach

Directions

1. Cook pasta according to package instructions, until just tender and with a slight bite.

2. Combine warm pasta with chickpeas and 1/3C dressing in a large bowl. Stir to combine. Let cool to room temperature.

3. Stir in tomatoes, cubed cheese, and spinach. Add more dressing as necessary. 

Serve cold or at room temperature. 

Groom Creek Photos

            

 

Hiking in Prescott

Groom Creek Loop

June 2, 2013

June roared to Phoenix with a bang - 108F bang. After two summers in the Valley of the Sun, Claudio and I have learned that the best way to beat the heat, is to drive away from it! When the triple digit temperatures hit, relief is a short 2-3 hour drive north, where higher elevations provide cool, beautiful breezes, shaded trails, and the occasional glistening lake.

We have heard nothing but good things about Prescott, Arizona, a small mountain city with a lively city square and historic "Whiskey Row" - a street of fantastic old-time bars and pubs. We packed up the puppies, and took on the challenge of an 8.7 mile loop at Groom Creek. We climbed over 1000 feet up the mountain, and were rewarded with stunning views along the cool, shaded trail. Fozzy and Wiley were troopers, sticking together on the trail and loving every second of it (Fozzy easily kept up with Wiley, racing to keep ahead of him as much as possible). It was their longest hike to date, and they slept for a whole day after! This weekend promises to be even hotter in the city, so a few days away might be in order yet again.

Photos are on the Travel and Hiking Photos page.

Tomato Glazed Meatloaf

with Brown Butter Mashed Potatoes

from The Smitten Kitchen

One word. DELICIOUS. A bit of extra effort, and a few more steps than the typical meatloaf, but worth the time. Make the meatballs as small or as large as you like. Makes excellent leftovers. I made this as a comforting Valentine's Day dinner. A WINNER!

Try the brown butter mashed potatoes once - I don't think they are worth the extra effort, but am glad I experienced them once. Enjoy!

Glaze:

4 tsp. canola oil
1/3 cup. tomato paste
2 Tbsp. cider vinegar
4 Tbsp. honey
2 tsp. Worcestershire sauce
1 tsp. spicy brown or dijon mustard
1/4 tsp salt
2 Tbsp. brown sugar

Combine glaze ingredients in a small saucepan, and simmer, whisking constantly, for 2 minutes. Set aside.

Meat Loaves:

2 slices of sandwich bread
1 medium onion, finely chopped,
2 garlic cloves, minced
1 medium stalk celery, chopped finely
1 medium carrot, finely chopped
Olive oil, for cooking
2 lbs. ground beef
1 Tbsp. tomato paste
1 tsp smoked paprika
1 teaspoon spicy brown or dijon mustard
2 Tbsp. Worcestershire sauce
Sea salt and freshly ground pepper for vegetables

Preheat your oven to 350 degrees. Tear the bread into chunks and then blend it, in a food processor, into breadcrumbs. or if you don't have a food processor store bought ones are fine just use 1 cup. Place breadcrumbs in a lard bowl. Add the vegetables to processor and finely chop or do it by hand.

Heat a large skillet over medium heat. Once the skillet is hot, coat the bottom with olive oil; add the finely chopped vegetables. Season with salt and pepper, and cook, stirring frequently, until they begin to brown, about 10 minutes.

Add the vegetables to the large bowl with breadcrumbs, then add the remaining ingredients. Stir together with a for. With wet hands, form the mixture into twelve 3 inch meatballs.

Space the meatballs so that they are not touching, in a baking dish, Drizzle or bush each with a tsp. or so of the tomato glaze. Bake for 20 minutes or until cooked through.

Serve on a bed of brown butter mashed potatoes.

Brown butter mashed potatoes:

2 lbs. Yukon Gold potatoes pealed
8 Tbsp. unsalted butter or 1 stick melted and browned
1 1/2 cups buttermilk
1 tsp. Sea Salt
Freshly ground black pepper

Place the potatoes in a medium saucepan, and cover with cold water. Bring to a boil over heigh heat, once it is boiling, reduce the heat to a simmer. Cook for 20-30 minutes until tender. Drain the potatoes and return them to the pan.

Brown the butter in a small saucepan, melt the butter over medium-low heat. It will melt, then foam, then turn clear golden, and then it will start to turn brown and smell nutty. Stir frequently, scraping up the bits from the bottom of the pan. Don't wait too long the time in takes to brown vs burning is the difference of about a minute.

Add browned butter, buttermilk, salt and pepper to taste and smash them with a potato smasher until smooth or put them in your stand mixer and beat them till creamy.

Coeur a la Creme

with Raspberry Grand Marnier Sauce

from Ina Garten

Although this requires a specific mold (a "uni-tasker", according to Claudio), it's worth it for the pretty shape. This was of course made for Valentine's Day, but the recipe makes way more filling than is necessary for the small mold. With the extra, I lined a fine-mesh sieve with cheese cloth and had a second dessert for a party a few days later, renaming it "Bomb a la Creme". Doesn't sound as romantic, but was just as delicious!

The mold can be found on Amazon, at Williams Sonoma, or at Sur La Table.

Ingredients

12 ounces cream cheese, at room temperature
1 1/4 cup confectioners' sugar
2 1/2 cups cold heavy cream
2 teaspoons pure vanilla extract
1/4 teaspoon grated lemon zest
Seeds scraped from 1 vanilla bean (I used 1tsp of vanilla paste)
Raspberry and Grand Marnier Sauce, recipe follows
2 half-pints fresh raspberries

Directions

Place the cream cheese and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on high speed for 2 minutes. Scrape down the beater and bowl with a rubber spatula and change the beater for the whisk attachment. With the mixer on low speed, add the heavy cream, vanilla, lemon zest, and vanilla bean seeds and beat on high speed until the mixture is very thick, like whipped cream.

Line a 7-inch sieve with cheesecloth or paper towels so the ends drape over the sides and suspend it over a bowl, making sure that there is space between the bottom of the sieve and the bottom of the bowl for the liquid to drain. Pour the cream mixture into the cheesecloth, fold the ends over the top, and refrigerate overnight.

To serve, discard the liquid, unmold the cream onto a plate, and drizzle Raspberry and Grand Marnier Sauce around the base. Serve with raspberries and extra sauce.

Raspberry and Grand Marnier Sauce

1 half-pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam
2 tablespoons orange-flavored liqueur (recommended: Grand Marnier)

Place raspberries, sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and orange liqueur into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.

Palmiers

aka Elephant Ears

from Ina Garten 

So quick and easy. One of my go-to cookies for entertaining, host gifts, or just a quick sweet snack.

Ingredients

1 cup sugar, divided
Pinch kosher salt
1/4 teaspoon cinnamon
1 sheet puff pastry, defrosted (recommended: Pepperidge Farm)

Directions

Preheat the oven to 450 degrees.

Combine 1/2 cup of the sugar and kosher salt and pour it over a flat surface such as a wooden board or marble slab. Unfold the sheet of puff pastry onto the sugar mixture.

Combine 12 cup of the sugar and the cinnamon and spread it evenly on the puff pastry. This is not about sprinkling, it's about an even covering of sugar. With a rolling pin, lightly roll the dough until it's a 13-inch square and the sugar is pressed into the puff pastry on top and bottom. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the two folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 38-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper.

Bake the cookies for 6 minutes, or until caramelized and brown on the bottom, then turn with a spatula and bake for another 3 to 5 minutes, until caramelized on the other side. Transfer to a baking rack to cool. 

Homemade Pretzel's

Homemade Pretzel's 

from Alton Brown's Good Eats 2

Ball games will never be the same. These are by far the best pretzel's we've ever had - nothing can compare! There is a recipe for hard pretzels, but they are not nearly as good as these. Just amazing!

Ingredients

1 1/2 cups warm (110 to 115 degrees F) water

1 tablespoon sugar

2 teaspoons kosher salt

1 package active dry yeast

22 ounces all-purpose flour, approximately 4 1/2 cups

2 ounces unsalted butter, melted

Vegetable oil, for pan

10 cups water

2/3 cup baking soda

1 large egg yolk beaten with 1 tablespoon water

Pretzel salt (sea salt works well)

Directions

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.