Watcha cookin'?

[Dantheman]

Tell me about the citrus garlic parsley paste

Two cloves of fresh garlic, 5-6 cloves roasted, about 1/4 of a medium onion, zest of a lemon, lime and orange, medium bunch of flat parsley, tbs dijon, maybe 2 tbs olive oil, pepper, salt. Blend to a paste and liberally apply to the bird.

[KQ]

That looks awesome Dan! How about a little dessert to go with that?

Chocolate chunk & walnut cookies hot out the oven made from scratch with 14tbl of browned butter, 8oz semi-sweet chocolate chunks, dark brown sugar, toasted walnuts etc. etc. Sooooooooo good!

[Dantheman]

That looks awesome Dan! How about a little dessert to go with that?

Chocolate chunk & walnut cookies hot out the oven made from scratch with 14tbl of browned butter, 8oz semi-sweet chocolate chunks, dark brown sugar, toasted walnuts etc. etc. Sooooooooo good!

Kept it simple with just some good chocolate.

You should check out an ATK/Cook's recipe for brown butter/brown sugar cookies. Back when I could still eat wheat it might have been my favorite cookie. Almost a butterscotch kind of flavor. Easy too, no butter creaming necessary.

[KQ]

Kept it simple with just some good chocolate.

You should check out an ATK/Cook's recipe for brown butter/brown sugar cookies. Back when I could still eat wheat it might have been my favorite cookie. Almost a butterscotch kind of flavor. Easy too, no butter creaming necessary.

They have so many - is this the one? I have made their sugar cookies with lime essence which were lovely. Made them to go with a Mexican themed bar-b-que.

BTW - the ones I just made were CI - a lot of what this recipe calls for was also in the on I made.

Brown Sugar Cookies



INGREDIENTS

14tablespoons unsalted butter (1 ¾ sticks)
¼cup granulated sugar (about 1 ¾ ounces)
2cups packed dark brown sugar (14 ounces)
2cups unbleached all-purpose flour plus 2 tablespoons (about 10 ½ ounces)
½teaspoon baking soda
¼teaspoon baking powder
½teaspoon table salt
1 large egg
1 large egg yolk
1tablespoon vanilla extract




1. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling pan constantly until butter is dark golden brown and has nutty aroma, 1 to 3 minutes. Remove skillet from heat and transfer browned butter to large heatproof bowl. Stir remaining 4 tablespoons butter into hot butter to melt; set aside for 15 minutes.

2. Meanwhile, adjust oven rack to middle position and heat oven to 350 degrees. Line 2 large (18 by 12-inch) baking sheets with parchment paper. In shallow baking dish or pie plate, mix granulated sugar and 1/4 cup packed brown sugar, rubbing between fingers, until well combined; set aside. Whisk flour, baking soda, and baking powder together in medium bowl; set aside.

3. Add remaining 1 3/4 cups brown sugar and salt to bowl with cooled butter; mix until no sugar lumps remain, about 30 seconds. Scrape down sides of bowl with rubber spatula; add egg, yolk, and vanilla and mix until fully incorporated, about 30 seconds. Scrape down bowl. Add flour mixture and mix until just combined, about 1 minute. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed.

4. Divide dough into 24 portions, each about 2 tablespoons, rolling between hands into balls about 1 1/2 inches in diameter. Working in batches, toss balls in reserved sugar mixture to coat and set on prepared baking sheet, spacing them about 2 inches apart, 12 dough balls per sheet. (Smaller baking sheets can be used, but it will take 3 batches.)

5. Bake one sheet at a time until cookies are browned and still puffy and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone; see photo below), 12 to 14 minutes, rotating baking sheet halfway through baking. Do not overbake.

6. Cool cookies on baking sheet 5 minutes; using wide metal spatula, transfer cookies to wire rack and cool to room temperature.

[Pegleg]

Trader Joe's suddenly has bags of frozen, pre-skinned and chopped roasted Hatch green chiles. Couldn't resist picking up a couple of bags and trying them out in a chili verde with the tomatillos from the garden. Simmering on the stove right now, so far it looks promising.

I love going down to Federal Ave in Denver to get fresh-roasted chiles from the stands on the side of the road, but they're a royal pain in the ass to process (gotta remove the skins, remove the stems/ribs, and chop, which takes a couple of hours if you buy a lot). If these TJ Hatch chiles are 80% as good, it's worth it for the massive increase in convenience. Plus, these are labeled as actual Hatch chiles, which most of the vendors around here don't sell (they tend to have a mix of poblano and anaheim, which are great but not quite as good as real Hatch for chili verde). Time will tell...

[~mikey b]

Hoping to find some chilis on my TJs run tomorrow.

[Powder Ho]

That looks awesome Dan! How about a little dessert to go with that?

Chocolate chunk & walnut cookies hot out the oven made from scratch with 14tbl of browned butter, 8oz semi-sweet chocolate chunks, dark brown sugar, toasted walnuts etc. etc. Sooooooooo good!

Those would awesome with a glass or three of bourbon.

[Dantheman]

They have so many - is this the one?

That's it.

[KQ]

Those would awesome with a glass or three of bourbon.

I make a molasses spice cookie that has a dark rum glaze (molasses, drk. brown sugar, cinnamon, ginger, cloves, allspice and black pepper). They are amazing.

[teleee]

I make a molasses spice cookie that has a dark rum glaze (molasses, drk. brown sugar, cinnamon, ginger, cloves, allspice and black pepper). They are amazing.

I would LOVE that recipe.

[KQ]

I would LOVE that recipe.

I toned down the rum a bit because I felt it was a little overpowering the first time I made it (diluted it with H2O) and used a spoon to drizzle it in a zig-zag pattern across each cookie. Still had more than enough rum flavor.

(yeah, I know the pic doesn't show them glazed)


MOLASSES SPICE COOKIES WITH DARK RUM GLAZE



Makes about 22 cookies.

WHY THIS RECIPE WORKS:
Our ideal molasses cookie recipe would produce a charmingly crackled and crinkled cookie with an uncommonly moist, chewy interior and a spicy flavor with undertones of dark, bittersweet molasses. To make this molasses cookie recipe a reality, we started with all-purpose flour and used butter rather than shortening for full, rich flavor. The precise right amounts of molasses, brown sugar, vanilla, and spices gave us the flavor we wanted. Taking the cookies out of the oven when they looked underdone gave our molasses cookies the chewiness we required.

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.


INGREDIENTS
• 1/3cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
• 2 1/4cups unbleached all-purpose flour (11 1/4 ounces)
• 1teaspoon baking soda
• 1 1/2teaspoons ground cinnamon
• 1 1/2teaspoons ground ginger
• 1/2teaspoon ground cloves
• 1/4teaspoon ground allspice
• 1/4teaspoon ground black pepper
• 1/4teaspoon table salt
• 12tablespoons unsalted butter (1 1/2 sticks), softened but still cool
• 1/3cup dark brown sugar (about 2 1/2 ounces)
• 1large egg yolk
• 1teaspoon vanilla extract
• 1/2cup molasses (about 6 ounces), light or dark

For Glaze
• 1cup confectioners' sugar (about 4 1/2 ounces)
• 2 1/2 - 3tablespoons dark rum

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 11/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature. When completely cool, return cookies to cooled parchment-lined baking sheets. Whisk confectioners' sugar and 2 1/2 tablespoons dark rum in medium bowl until smooth. If the glaze is too thick to drizzle, whisk in additional tablespoon rum. Dip spoon into glaze and then move spoon over cookies so that glaze drizzles down onto them; repeat as necessary. Transfer cookies to wire rack and allow glaze to dry, 10 to 15 minutes.

[teleee]

I toned down the rum a bit because I felt it was a little overpowering the first time I made it (diluted it with H2O) and used a spoon to drizzle it in a zig-zag pattern across each cookie. Still had more than enough rum flavor.

(yeah, I know the pic doesn't show them glazed)


MOLASSES SPICE COOKIES WITH DARK RUM GLAZE



Makes about 22 cookies.

WHY THIS RECIPE WORKS:
Our ideal molasses cookie recipe would produce a charmingly crackled and crinkled cookie with an uncommonly moist, chewy interior and a spicy flavor with undertones of dark, bittersweet molasses. To make this molasses cookie recipe a reality, we started with all-purpose flour and used butter rather than shortening for full, rich flavor. The precise right amounts of molasses, brown sugar, vanilla, and spices gave us the flavor we wanted. Taking the cookies out of the oven when they looked underdone gave our molasses cookies the chewiness we required.

Measure the molasses in a liquid measuring cup. If you find that the dough sticks to your palms as you shape the balls, moisten your hands occasionally in a bowl filled with cold water and shake off the excess. Bake the cookies one sheet at a time. If baked two sheets at a time, the cookies started on the bottom rack won’t develop the attractive cracks. The cookies should look slightly raw and underbaked when removed from the oven. If you plan to glaze the cookies (see recipe below), save the parchment paper used to bake them.


INGREDIENTS
•1/3cup granulated sugar (about 2 1/2 ounces), plus 1/2 cup for dipping
•2 1/4cups unbleached all-purpose flour (11 1/4 ounces)
•1teaspoon baking soda
•1 1/2teaspoons ground cinnamon
•1 1/2teaspoons ground ginger
•1/2teaspoon ground cloves
•1/4teaspoon ground allspice
•1/4teaspoon ground black pepper
•1/4teaspoon table salt
•12tablespoons unsalted butter (1 1/2 sticks), softened but still cool
•1/3cup dark brown sugar (about 2 1/2 ounces)
•1large egg yolk
•1teaspoon vanilla extract
•1/2cup molasses (about 6 ounces), light or dark

For Glaze
•1cup confectioners' sugar (about 4 1/2 ounces)
•2 1/2 - 3tablespoons dark rum

INSTRUCTIONS

1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Place 1/2 cup sugar for dipping in 8- or 9-inch cake pan.

2. Whisk flour, baking soda, spices, and salt in medium bowl until thoroughly combined; set aside.

3. In standing mixer fitted with paddle attachment, beat butter with brown and granulated sugars at medium-high speed until light and fluffy, about 3 minutes. Reduce speed to medium-low and add yolk and vanilla; increase speed to medium and beat until incorporated, about 20 seconds. Reduce speed to medium-low and add molasses; beat until fully incorporated, about 20 seconds, scraping bottom and sides of bowl once with rubber spatula. Reduce speed to lowest setting; add flour mixture and beat until just incorporated, about 30 seconds, scraping bowl down once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Dough will be soft.

4. Using tablespoon measure, scoop heaping tablespoon of dough and roll between palms into 11/2-inch ball; drop ball into cake pan with sugar and repeat to form about 4 balls. Toss balls in sugar to coat and set on prepared baking sheet, spacing them about 2 inches apart. Repeat with remaining dough. Bake 1 sheet at a time until cookies are browned, still puffy, and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), about 11 minutes, rotating baking sheet halfway through baking. Do not overbake.

5. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature. When completely cool, return cookies to cooled parchment-lined baking sheets. Whisk confectioners' sugar and 2 1/2 tablespoons dark rum in medium bowl until smooth. If the glaze is too thick to drizzle, whisk in additional tablespoon rum. Dip spoon into glaze and then move spoon over cookies so that glaze drizzles down onto them; repeat as necessary. Transfer cookies to wire rack and allow glaze to dry, 10 to 15 minutes.

Awesome, thank you. Cant wait to give this a whirl. Some of my favorite recipes have come from you here on TGR. I have a feeling this might be another one.

[Cruiser]

Kofta curry simmering

[Cruiser]

I love green chili season!

[Pegleg]

I love green chili season!

Yum. What's in there? My recipe:

4 pounds pork shoulder
1 large white onion, diced
6 large cloves garlic, minced
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tablespoon cumin more or less
8-10 large roasted Hatch or poblano chiles, seeded and finely chopped (or 1.5 bags of Trader Joe's frozen Hatch chiles - saves a bunch of work)
2 quarts chicken stock or enough to mostly fill your dutch oven
2 – 3 pounds fresh tomatillos, husks removed
1 cup chopped cilantro

Brown the pork over high heat in a dutch oven, then cut into 1" cubes. Broil the tomatillos for a few minutes until they blacken on top and start to collapse, then chop finely (reserving the juices). Saute the onion over med heat in vegetable oil until it softens, then add garlic for 1 min and cumin for 1 min, stirring it around until the garlic and cumin smell nice. Dump in the tomatillos with their juices, green chiles, pork, 1/2 cup of cilantro, salt, pepper, and enough stock to cover by an inch or so. Partially cover and cook at a low simmer for several hours, until it's thick and the pork is soft but not quite falling apart. If it gets too thick, stir in more stock - if it's too thin when the pork is done, stir in a little cornstarch to thicken (not too much or it'll get gummy). Stir in the remaining cilantro and season to taste.

[Game Over]

^^. That pretty much what I do except I add as many jalapeños and dried hot red peppers (forget the name) I also use way more cumin

[irul&ublo]

That looks awesome Dan! How about a little dessert to go with that?

Chocolate chunk & walnut cookies hot out the oven made from scratch with 14tbl of browned butter, 8oz semi-sweet chocolate chunks, dark brown sugar, toasted walnuts etc. etc. Sooooooooo good!

[Cruiser]

Yup, mine's pretty similar to yours Pegleg but I skipped roasting the toms and properly browning the swine. I start with a blonde roux made with white flour and bacon fat then I add ancho, pasilla, guajillo, cumin, Mex oregano, and roasted granulated garlic to it. After the spices infuse into the roux for a moment I hit it with diced onions and cubed pork. Saute for a few minutes then add homemade chicken stock, diced roasted green chilis, and diced tomatillos. A bay leaf and a pinch of salt for seasoning and then it just simmers away for a while and thickens up.

Simple and delicious, right? Boy does the house smell good!

[hatchgreenchile]

Excellent idea with that Roux!

Recipe is also reasonably similar, but I usually go 2/3 stock (tortilla if available), 1/3 beer. Always add a can of roasted tomatoes.

Hard to go wrong with fresh roasted pueblo or hatch chiles.

[Cruiser]

Excellent idea with that Roux!

You can take the boy out of the south but you can't take the south out of the boy, ya know?

[Pegleg]

Neat. Kind of like a green chili gumbo. I'll have to try that. I usually try to not use any thickener and just let it reduce to the right texture, but I like the idea of adding some bacon fat roux to add a little flavor as well as thickening.

[Cruiser]

Yeah, now that you mention it. Green chili gumbo sound about right. Bet it would actually be delicious with some fresh okra thrown in.

[Dantheman]

Neat. Kind of like a green chili gumbo. I'll have to try that. I usually try to not use any thickener and just let it reduce to the right texture, but I like the idea of adding some bacon fat roux to add a little flavor as well as thickening.

Flour roux is SOP for green chili in the Four Corners region.

[hatchgreenchile]

More chilies cooking. Pepper jam time.

Half fresh hatch, quarter Anaheim and quarter purple bells straight from the garden

[Game Over]

I was under the impression that Hatch chilies were from a region and not a actual cultivar. Similar to Champagne or Bordeaux.