The Gourmet Nut: Tilapia Fish Bites made with the Himalayan Pink and Hiwa Kai Hawaiian Sea Salt #Recipe #Review

With fish prices rising and myself still craving fish, I have pretty much made every fish readily available in a manner of ways. Nothing satisfies a dual craving of seafood and fried food like the recipe below. The combination of salts brings a unique flavor to the dish as do the flours, which create a perfect thin crust that is super crunchy but remains light. You can make the dish using pretty much any fish (that is not ultra oily)or even use shrimps….po’ boys style or just bites to enjoy. You can also make “Devil Fish” bites by adding Sriracha to the buttermilk soak. Great for fish tacos too because the batter is crunchy but not heavy!

Himalayan Pink Salt

Salt Crystals are a nice size!

Hiwa Kai Hawaiian Sea Salt

Nothing in the salts I have tasted is like this one. Unique and delicious!

The combination of salts is what makes the impact because the salinity in the Himalayan Pink Salt is great in the buttermilk soak but does not “pickle” the meat. The Hiwa Kai Hawaiian Salt brings those earthy notes that is almost like a truffle but so unique that is difficult to pin point. In the end, you just end up with a flavor combination that is perfect and better than anything you can buy. It’s also quick to make!

Let’s get started……

I start the night before to allow the fish soak up all the flavors and I like making meals that allow me to prep the evening before, so I get less mess but the benefit of capturing every flavor note without doing a thing.

 

I purchased Frozen this time and just defrosted the fillets.

I use 3 Tilapia Fillets.

You cut the fish into bite sizes

• Start with 3 Tilapia Fish Fillets and cut them into finger size pieces and I usually try to make bites in size that take one to two bites each to eat.

Buttermilk Soak:

• 1/8 of teaspoon of each (Dried Herbs)- Thyme, Oregano, Parsley, Dill Weed, Marjoram, Garlic Powder, Onion Powder, Black Pepper, and the Gourmet Nut’s Himalayan Pink Salt.
• Optional- You may add 1/8 of a teaspoon of Cayenne Pepper or more to suit your taste. I have added Sriracha in the past to create “Devil Bites” but again this is to your own discretion. You can also make 1/2 normal and 1/2 deviled to get different bites out of one dish.
• 1/2 cup of Buttermilk

Combine the dry ingredients

Then add fish and coat evenly

You add the dry ingredients and the fish to a bowl and mix to combine and cover everything evenly.

Allow the fish to soak at least 4 hours but best overnight.

You will see the buttermilk level just lower to the point very little is left.

Then add the buttermilk and allow the fish to soak over night. I like to give it at least 4 hours but the more you give it, the more the fish absorbs and the better the flavor.

The following day, take the fish out and allow it to lower in temperature for about 20 minutes and then begin making the coating/batter.

Batter/Coating:

• 1/4 cup of Corn Flour
• 1/4 cup of Rice Flour
• 1/2 cup of All Purpose Flour
• 1/2 teaspoon of Gourmet Nut’s Hiwa Kai Hawaiian Sea Salt
• Cracked Black Pepper to taste
• Optional- Cayenne Pepper to taste

Add all flours

Then ingredients and combine

Batter fish until evenly coated and usually set mine on a plate as I go

Combine the batter and no egg needed bath is needed as the buttermilk serves as a great “glue” to make the coating stick. You simply drop each bite and coat evenly, repeat until finished.

 

Frying:
I use Peanut Oil to produce a nice crisp outside and a clean taste when frying but you may use any oil you desire. I heat up the oil between 370 and 395 degrees because I find this heat point perfect for less spatter and spitting, even though my chicken tends to cause more than the fish does. Simply drop the bites and because this is a light batter, the fish coating will remain light in color and you will achieve a light golden tone. The fish literally stops making noise when they are done. You will see within the oil the bubbling starts to subside and it takes only a few minutes to fry in small batches. It’s quick and self telling when it’s done, so that works for me.

Heat oil and I use Peanut

Fry in small batches to not over crowd

Color is a light golden just like the batter’s texture. It only takes a few minutes to fry.

 

 

Serving:
You can make fish tacos or serve the fish as-is with a side of tartar sauce. I made shrimps and crab cakes that evening, plus fries because I wanted to nip my fried food craving. I also like to grind a little finishing salt of the Hiwa Kai Hawaiian Sea Salt when serving because it gives it touch of extra flavor and the color against the white meat of the fish is just gorgeous! Enjoy!

 

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I received the above product(s) free of charge from The Gourmet Nut.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

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The Spice Lab: Fourth of July Blueberry & Pomegranate Sugar Lab Cookies #Baking #Recipe

I wanted a cookie that could be used in several applications. This cookie has a muffin texture when you add the baking soda, which is great for drop style cookies to even making Cake Pops or fritters with. Omit the Baking Soda and you will get a crisper cookie texture, that can be eaten as-is or enjoyed with ice cream. I have even enjoyed the muffin style version with ice cream because it plays well as a blueberry and pomegranate shortcake. 🙂

Let’s Begin….

Ingredients:

• 1/4 cup Unsalted Butter (4 tablespoons)
• 4 ounces of Cream Cheese
• 1/4 cup of dried unsweetened Blueberries
• 1/4 of warm water to soak blueberries in. Juice (i.e. Blueberry, Pomegranate or even a Tart Cherry) may also be used if not too sweet.
• 1 tablespoon of Maple Syrup
• 1 tablespoon of Sour Cream
• 50 grams of Powdered Sugar
• 50 grams of Rice Flour
• 50 grams of All-Purpose Flour
• 2 drops of Lemon Extract
• 1 teaspoon of Baking Soda (use for a muffin/shortbread texture)
• Pomegranate Sugar from the Spice Lab/Sugar Lab

 

Unsweetened Dried Blueberries

1/4 of Warm Water. You may use juice for more flavor but make sure it’s not too sweet.

Soak the blueberries in the 1/4 cup of warm water and add 1 tablespoon of Maple Syrup to the soak.

Unsalted Butter

Cream Cheese

Butter & Cream Cheese (softened)

Sour Cream (room temperature)

Dump ingredients in mixing bowl and start beating.

You want a nice creamy texture.

You then start by creaming the butter, cream cheese, sour cream, powdered sugar and the soaked berries with water and all. You want a nice smooth texture.

You want to break the berries apart a bit so they release their flavor and color through out the dough.

Rice Flour

All Purpose Flour

2 drops of Lemon Extract

Add Baking Soda to mixture if you want a cake like texture or omit for a crisper texture,

Then add the flours and the lemon extract. Add the Baking soda if you desire a more cake like product.

1 to 2 hours for a stiff dough you can work with.

 

Take dough out and allow for it to cool and stiffen up in the fridge. I always locate mine at the back of the fridge and it takes between 1 to 2 hours. You can also make it the evening before and allow it to cool overnight.

I always work with 1/2 the dough and allow the other 1/2 to remain in the fridge.

Drop and spread dough evenly on a floured surface.

Once the dough has cooled and absorbed all the dry ingredients well, we have options!  

Start by heating your oven to 350 degrees.  My cookies depending on size took 12 to 15 minutes to bake.  They will feel soft and moist, but don’t be fooled because they will stiffen up nicely (careful over baking) after just 1 minute of resting on the pan.  Then remove and allow to cool.

Cut into desired shapes. I went with stars for a 4th of July theme.

Roll in the sugar generously

I place mine on parchment paper as I continue to make cut-outs.

Stars!

• You can cut the cookie outs by using shapes

I used stars of different shapes and sizes to go with a 4th of July look.

I use a scooper to keep the balls close to size

Take a small fork and dip in the defrosted blueberry juice

Just place on parchment

and bake!

 

• Drop Cookies

You can make drop cookies by making balls, rolling in sugar and just placing them on parchment paper and a baking sheet.  I stud each cookie with a defrosted blueberry for that little extra touch!

Make balls and stab with toothpicks

Allow the balls to set for 15 minutes in the freezer and reshape if needed

Heat oil between 375 and 400 degrees

Drop pops and fry! You can just make fritters minus the sticks too and no need to set the dough in the freezer (if short on time). Then dust with the Pom Sugar

• Cake Pops using a fried method for a crispy outside……sort of like a fritter!

You can make cake pops by frying the dough in Peanut oil.  I used a toothpick and then made a ball.  I put the dough in the freezer to set for 15 minutes and then took the pops out.  Gave them a final shaping and in they went into the oil.  Takes less than a minute at the size I created to cook and fry up.  Roll in the Pom sugar and you are set!

Take a small fork and dip in the defrosted blueberry juice

Make lines to resemble a flag

Dust with Pomegranate Sugar

Bake!

Then enjoy!

 

• Last but not least, you can make Vintage Flags 

The options are endless and the flavor from the Pomegranate Sugar by the Sugar Lab is wonderful.  Not super sugar and you taste the fruit versus just sugar crystals.  They gave my baked goods a beautiful look but also taste wonderful.  Get creative this 4th of July! Enjoy!

 

 

Get your Sugar and Spices Fix at:

• The Spice Lab on-line– http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
• Facebook– https://www.facebook.com/TheSpiceLabInc
• Twitter– https://twitter.com/TheSpiceLab

I received the above product free of charge from The Spice Lab.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Siggi’s: filmjölk Swedish-style drinkable yogurt Blueberry Quick Bread #Recipe

 

This is a bread that uses very little sugar and delivers a wonderful texture derived from the combination of flours and the moisture from Siggi’s Filmjolk yogurt. At 0% fat with Siggi’s drinkable yogurt and the little amount of sweetener used, this is a great bread you can enjoy with less guilt!  I am able to enjoy it as a breakfast bread or even a dessert bread. Goes great with seasonal fruit and you can adjust this recipe easily by using any of Siggi’s yogurts. Very versatile and best of all…..very tasty!

Let’s get started……

Ingredients:

1 cup of Whole White Wheat Flour
1 1/2 cups of All-Purpose Flour
1/4 cup of Almond Flour/Meal
1 teaspoon of Kosher Salt
1 teaspoon of Baking Soda
1 1/2 cups of Siggi’s Blueberry Filmjolk or any flavor you desire

You have your choice when it comes to sweeteners in this recipe and the goal is just to use 1/2 cup to get there and I used:

1/4 cup of Dark Molasses
1/4 cup of Maple Syrup & Orange Blossom Honey

1/4 Unsweetened Dried Blueberries and make sure to plump them before adding by using hot water and waiting 20 minutes for them to re-hydrate. You can get creative and warm a fruit drink (i.e. blueberry juice) to hydrate them and I have used the microwave method where I add the blueberries to a bowl, add water and then microwave to warm.

1/2 cup of fresh Blueberries

Optional- Sprinkling the top with Turbinado Sugar

Preheat your oven to 350 degrees.

1/4 cup of Unsweetened Dried Blueberries

Soak in warm water to add moisture and “plump up” the fruit

Start by re-hydrating your dried fruit and I went with blueberries but you can use whatever fruit or combination of fruits you desire.

Grab a bowl and mix your flour with a whisk.

Add 1 teaspoon of Salt and teaspoon of Baking Soda

Whisk to combine

Then add the Salt and Baking Soda, and whisk again.

Siggi’s Blueberry but you can use any flavor you desire

You need 1 1/2 cups of the Yogurt drink

Measure out your Siggi’s Filmjolk and set aside.

You need 1/2 cup of sweeteners (liquid form) that can be derived from several sources.

I went with a combination of 1/4 cup of Dark Molasses and then added the rest from Maple Syrup and Honey to reach the 1/2 cup quantity

Make 1/2 cup of any sweetener mix you desire.

Rinse out the water from your blueberries

Then add the fruit to your dry mix and incorporate

Add the re-hydrated fruit to your dry mix and fold until well mixed.

Add the Siggi’s Yogurt

Also the 1/2 cup of sweeteners to your mix

Then take the wet ingredients (Siggi’s Filmjolk and the liquid sweeteners) and add them to your dry ingredients.

 

Fold all ingredients making sure everything is well incorporated and mixed.  You want to make sure there is no dry mix lurking and everything is mixed nicely and wet.

Grab a loaf pan, spray with non-stick cooking spray.

Add the mixed batter to your pan and spread evenly.

Take the 1/2 cup of fresh berries and start studding the top of the bread.

I went with rows

Not perfect

Just making sure everyone gets at least 3 with every slice

Then, you can sprinkle with sugar to create a nice flaky crust (crisp top) and also sweeten the fresh fruit.  I went with Turbinado sugar because I love the texture and how it makes a loaf just glisten!

The sugar and especially Turbinado really makes a great crust.

The larger crystals also create a crunch and helps sweeten the fruit just a touch

Bake the bread at 350 degrees for 40 to 50 minutes.  My Blueberry loaf took 47 minutes and I did not need to cover the pan with foil at anytime but if yours starts to over brown, so ahead and cover loosely (tent) with foil.

 

Give it 15 to 20 minutes to set before flipping the loaf out

I use a toothpick or cake tester to loosen any caught edges before flipping

The loaf is cooled for 20 minutes and I use a cake tester to loosen any stuck edges before flipping and allowing it to fully cool.

I start slicing always after 1 hour or more of cooling to allow everything to rest and not lose any moisture.

 

I served mine with more fresh Blueberries and a nice smothering of whipped topping.  The whipped topping was a cinch to make, just softened cream cheese, a little powdered sugar, a teaspoon of vanilla extract and heavy whipping cream.  You just then let the mixer do the work until it’s nice and fluffy.  You want an airy topping, not very stiff peaks……just a cloud for the berries to float on when served.  Enjoy!

I highly suggest using Siggi’s Filmjolk yogurt and you can get your Siggi’s fix at:

• Online- http://siggisdairy.com/v2/products/detail/filmjolk/blueberry/19/#sthash.ZEyLtwuH.dpbs
• Facebook– https://www.facebook.com/siggisdairy
• Pinterest– http://pinterest.com/siggisdairy
• Twitter– https://twitter.com/siggisdairy

I received the above product(s) free of charge from Siggi’s.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

 

 

Fior di Frutta by Rigoni di Asiago: Apricot Fruit Spread with Honey Goat Cheese Rustic Bread #Recipe

 

I don’t usually start blogging about a sample sized item I receive but the people at Rigoni di Asiago were kind enough to not only send me bottles of their delicious Nocciolata spread, an apron and the cutest shopping bag that folds into a hazelnut, but among the goodies were these samples of their fruit spreads. After being so joyous about finding my Hazelnut & Cocoa spread, a few days later I opened one of the two flavors they sent. I got a few Apricot ones and one Blueberry, so I went to open the one I had most of. The spread packet states their spreads are sweetened with just apple juice. I taste it and it’s like someone just plucked an apricot in it’s prime, smashed it a little and there you go. I would think someone giving me smashed fruit would make me unhappy but not this kind. I enjoyed it so much that I had to bake with it. I had just come from the store with fresh goat cheeses (sale got me!) and the honey version just started speaking to me, so here goes a recipe because I was so impressed with the Fior di Frutta sample in Apricot!

Let’s Begin…..

• Take 5 1/2 ounces of the “Almost Whole Wheat Rustic Bread” (Recipe here- http://wp.me/p2B5Rd-Sr)
• 2 Tablespoons of the Fior di Frutta fruit spread in Apricot
• 1/2 an ounce of Honey Goat Cheese (fresh and soft kind) and I went by weight, not volume.
• Warm water mixed with Extra Virgin Olive Oil for brushing

Make the dough as instructed and when completed, take the dough and spread it out flat so it can be filled.

5 1/2 ounces of dough

Spread out gently by puling and flattening until it’s about a little over a foot one each side

Then spread the Apricot Fruit Spread

Apricot Spread- about 2 tablespoons

Spread evenly

Crumble the fresh Honey Goat Cheese

1/2 an ounce of the Honey Goat Cheese

Crumble on top

Roll and tuck the ends

Roll leaving it flap side down

I tucked the corners, so he looks a little loafy but that is what he is 🙂

Let rest for 20 minutes

While resting, put a dish with water in the oven and turn it on to 450 degrees. I baked mine with the convection going. I also use a glass pie dish because I am starting the oven with the water already in, versus using the pouring when hot method.

 

Mix warm water with a touch of Extra Virgin Olive Oil and brush loaf. I got creative and did a hash design when it came to slashing the dough. I figure try something different. I just cut an angle one-way and then the other to create a “diamond” like pattern.

Brush with the “wet solution” of water and extra virgin olive oil

Slash- I use a diamond pattern but get creative

Bake for 15 to 20 minutes, or until done in a 450 degree oven.

Allow bread to cool before slicing, since losing cheese is no fun. I had mine about 8 hours later and this goes great with a fruit and cheese tray, with wine, with a salad or just as is. Enjoy!

 

Some wonderful facts about the Apricot Fruit Spread:

 

Get your Fruit Spread!  The Fior di Frutta line has one or like for me, I like them all:

• On-line– http://rigonidiasiago-usa.com/our-products/fiordifrutta/organic-fruit-spread-apricot/
• Facebook- https://www.facebook.com/RigonidiAsiagoUSA
• Twitter– https://twitter.com/NocciolataUSA
• Pinterest– http://www.pinterest.com/nocciolata/
• Instagram– http://instagram.com/nocciolatausa
• Also available for sale on Amazon

 

I received the above product(s) free of charge from Rigoni di Asiago.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

Told you the bag was super adorable!

No Kneading Required- Almost Whole Wheat Rustic Bread, great for fillings #Recipe

This is a simple and super easy baked bread that uses part All-Purpose flour and part White Whole Wheat flour. It’s a blend that goes perfectly with fruit and even soft cheese with fruit based spreads. No kneading required and the bread lasts about 5 days in the fridge. I literally just pull the ounces I need and bake fresh bread when needed. It makes it look like I worked really hard in the kitchen!  This is the base recipe and you can make it go savory or sweet by what decide to fill it with.  You can also just have it as is and it goes great with ham!

Let’s Begin…..

• 2 1/4 cups of All-Purpose Flour
• 1 cup of White Whole Wheat Flour
• 3/4 tablespoon of Kosher Salt
• 1/2 tablespoon of Yeast (Active-Dry)
• 1 1/2 cups of warm Water (105 to 110 degrees)

Simply add the flours in a bowl, the salt and yeast. Whisk until blended and then add the water.

Flours, salt and yeast

Whisk until blended

With a wooden spoon or one that has the “umph” to withstand a few strokes, mix until blended. I usually do it for 1 to 2 minutes and if the dough seems too dry, add a teaspoon of water until you get a sticky consistency.

Sticky dough

Cover with plastic and then proof for 2 hours

 

Then simply cover lightly and allow the dough to proof for 2 hours.

During proofing

Reaching 2 hour mark

Dough was done. You can softly punch it down or leave it as-is. I like to leave it but sometimes for a denser texture, I will give it a small push.

I recommend a overnight rest in the fridge for better taste and it allows the bread flavor to mature nicely and hydrate properly. The next day just take out what you need. I pull out about 5 1/2 ounces to make a small sized loaf that is good for 2 people, plus leftovers. Allow the dough to rest for 10 to 15 minutes and then make your creations! Allow the shaped loaf to rest and proof for about 20 to 30 minutes and then comes the baking. Brush the loaf with warm water and sometimes I even add a touch of Maple Syrup to mine to even olive oil if I am making a savory loaf. Brush the loaf and then slash (2 or 3 should do). Then bake at 450 degrees until done. Mine takes about 20 minutes.  Allow the loaf to cool before cutting.  I allow 30 minutes unless a “squirrel” attacks my bread because he could not wait.  The squirrel is usually also called a husband 🙂

 

 

Blueberry Maple Rustic Bread-

• 9 ounces of Almost Whole Wheat Rustic Dough recipe above
• 1/8 cup of dried Blueberries (I use no sugar ones- Bob’s Red Mill)
• Drizzle of Maple Syrup
• Warm Water with a touch of Maple Syrup for “wetting” the loaf before baking
• Dusting of Turbinado Sugar

 

Simply hydrate your berries and some people use warm water,

others like to add flavor by warming some juice and allowing the blueberries to hydrate in that. I went for water because I could not decide what juice to use and since it was late at night, my brain was starting to turn off. I bloom the berries for about 15 to 20 minutes. I then grabbed about 9 ounces of dough from the fridge and let it rest for about 10 to 15 minutes.  Slowly begin to shape, sort of flattening and pulling softly until I get the desired shape and length.

Between 9 and 10 ounces of dough

After dough rests, just softly flatten out so you can fill

Then simply drain the blueberries and drizzle the maple syrup. I then rolled, leaving the flap side down.  You then just make sure the end (tips) are the shape you desire.  I went with a pointy look.

Rolling leaving the flap down (bottom side)

Shaping tips and I had a little extra dough, so I did a scroll design

Allow the bread to proof for 20 minutes and then wet, slash and sprinkle the turbinado sugar

I got crafty and pulled some dough out to give it a scroll design on top but you don’t have to :).  Let the loaf relax (proof) for 20 minutes. Time lapses and I brush the loaf with the water and touch of maple syrup. Gave it a few slashes, sprinkled with Turbinado sugar and in it goes to be baked.  I baked the loaf for 20 minutes at 450 degrees and then allowed it to cool on the rack. I had a late night baking session but come morning, we were enjoying fresh baked blueberry maple slices and it was divine!  You control the sugar and sweeteners and get creative!  Make a patriotic themed loaf by adding cranberries and even chocolate or nuts.  Enjoy!

The Sugar Lab: Key West Lime Strawberry Shortcakes, a all-in-one bowl #recipe

I made an awesome Apple Cheesecake fusion pie on Sunday and then realized that it needed to cool, and then be placed in the fridge.  I was minus having any sweet tooth treats for after dinner! I needed something new to make but also not time consuming…..it’s Key Limes to the rescue!

Let’s Begin…..

• 1 cup All-Purpose Flour
• 1/4 cup of Sugar
• 1 teaspoon of Baking Powder
• 1/4 teaspoon of Baking Soda
• 1/8 teaspoon of Salt
• Zest from 2 Key Limes
• 3 tablespoons of Unsalted Butter (cold)
• 1/2 cup of Buttermilk (you can just use milk too or an Almond/Coconut milk will do too)
• 1 teaspoon of Vanilla Extract
• 2 teaspoons of Key Lime Juice
• 1 tablespoon of Key West Lime Sugar from The Sugar Lab
• 1 Key Lime thinly sliced (you will need about 5 very thin slices)

Makes about 5 shortcakes in 10 to 15 minutes time!

Set the oven to 400 degrees

This one is super easy and can be made all in one bowl. You take all your dry ingredients, including the zest and combine them in the bowl.

Then take the butter and I used a Pastry Cutter to combine the butter with the dry ingredients.  You are aiming for pea sized pieces when it comes to the cold butter.

Combine the Buttermilk, Vanilla Extract and Key Lime juice and then pour it into the bowl.  Using a spatula, just fold all the ingredients together but do not over stir.

 

Once everything is combined, I use an ice cream scooper and just scoop and evenly place the batter on parchment paper.

I then top each shortcake with a thin slice of Key Lime and shake the Key West Lime sugar on top, but also making sure the Key Lime slice gets a hefty amount, so it can get a candy effect 🙂

 

Bake at 400 degrees for 10 to 15 minutes, you will see the shortcakes brown a little.  Allow the shortcakes to cool about 15 to 20 minutes and then slice in half.

 

I served mine with fresh Strawberries and freshly whipped cream.  Enjoy!

 

Get your Sugar and Spices Fix at:

• The Spice Lab on-line– http://shop.thespicelab.com/index.php/peppers-spices/sugars/gourmet-sugar.html
• Facebook– https://www.facebook.com/TheSpiceLabInc
• Twitter– https://twitter.com/TheSpiceLab

 

 

I received the above product free of charge from The Spice Lab.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.

The Spice Lab: Ghost Pepper Crispy Oven Fries

The myth. The legend. The Ghost Pepper.

I have heard about the Ghost Pepper and even seen people taste it but their reaction was always to the intense heat with very little to report on taste. Scary stuff. I’m a girl that loves heat and spice but I want flavor too. My best description is that this pepper tastes like a non-latin red pepper, but with attitude. The notes are actually good and intense but end with a touch of smokiness. Not like a chipotle or a poblano, so there is where I come off with the “non-latin” description. It’s good……like, really good. After I tasted the salt as-is, I not only respected Mr. Ghost Pepper but could not wait to try it in a recipe. But wait for me to get some more water 🙂

Potatoes are usually bland so I felt they were the perfect pairing, plus I am always in that race to use up every Russet potato I purchased in the bag because then what I paid is not a super bargain. These fries are simple to make and only take 25-30 minutes to cook. You are left with crispy and I mean extra crispy fries from the oven. I am not overstating that here, because I have tried so many oven fries recipes and ended up with floppy sticks….no flop here.

Let’s get started…..

• 3 to 4 Russet Potatoes (washed but with peel….I said this was easy)
• 1/8 cup of Pecorino & Romano cheese blend (grated and if you just have Parm, that will do)
• 1/8 cup of All-Purpose Flour
• 1/4 cup of White Rice Flour
• 1/8 teaspoon of Onion Powder
• 1/8 teaspoon of Granulated Garlic
• 1/4 teaspoon of Oregano (dry)
• 1/4 teaspoon of Parsley (dry)
• 1/8 teaspoon of Dill Weed (dry)
• 1/8 teaspoon of The Spice Labs Ghost Pepper Infused Salt (or more if you dare 🙂 )
• Smoked Salt (to taste) and I used The Spice Labs Applewood Smoked Salt
• Black Pepper (to taste)

 

• Baste- 1/4 cup of Buttermilk and 1 tablespoon of Peanut Oil (or a oil with a high heat point of your choosing). I find Peanut Oil gives me the perfect crisp!

Cut your potatoes into fries and soak them in cold water for an hour, just make sure to change the water about 3 times. Removing the starch helps aid with the crisp factor.

Take a bowl and just add all the above dry ingredients and mix, then set aside.

Once the hour passes of your fries swimming in water, I spin them in a salad spinner to dry them. Patting them with paper-towels until completely dry works too.

 

Place the fries in a bowl and allow them to bathe in the 1/4 cup of Buttermilk. You will think a 1/4 cup is too little but as long as you come by and give them a stir, you will see that it covers nicely without waste. If you feel your bowl needs more Buttermilk, feel free to add more because this is just for the fries to soak in it for 30 minutes. Once the fries have been basting in the Buttermilk for 30 minutes or so, add the Peanut Oil and toss making sure to coat the potatoes well.

Turn on oven to 425 degrees. I used the convection setting.

Then comes the dunk! I take the fries by the handful (leaving whatever Buttermilk/Peanut Oil that did not soak up behind) and dump them in the batter. I make sure each fry gets a nice crust adhered to it and then place it on parchment paper.

It took me two pizza pans (the ones with holes) to get all my 3 potatoes to fit. I spaced them enough and in the oven they went for 25 to 30 minutes. At the half-way point, I made sure to get them out and give each fry a flip, so it would cook evenly. If you cut your fries bigger, they may need a little more time to finish but always taste-test to know if they are done.

 

These fries are crisp and have heat, so I paired them with a dip and chose a Caesar dressing! It’s yogurt based and went really well with them, plus saves you from the heat when needed.

 

Get Your Ghost Pepper kick and many others at:

• The Spice Lab On-line– http://shop.thespicelab.com/
• Via Facebook– https://www.facebook.com/TheSpiceLabInc
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Baking: Hawaiian Bread Loaf Recipe, Aloha Bread

Being tired of bread that reads like a science experiment gone wrong, I now just resort to baking at home. My experiments, at least when they fai,l are not filled with chemicals and the dog has benefited from a few “oopsies”. Thankfully, this is not one of them and it’s very easy to make….you don’t even need a dough hook.

Hawaiian bread is suppose to have a little tropical flair with a touch of sweetness from the Pineapple Juice and is usually a nice soft texture. I love making ham sandwiches with it but also just eating it with a little butter.

Let’s begin….

You will need:
3 cups of All-Purpose Flour (I use Bob’s Red Mill), plus

• 1/4 cup of All-Purpose Flour (to be used after the dough rises)

1/4 teaspoon of Kosher Salt
2 Eggs (room temperature)
1 1/4 cups of 100% Pure Pineapple Juice (I used Langer’s Pineapple Juice), and at room temperature
1/4 to 1/2 a teaspoon of Vanilla Extract (depends on your taste)
5 tablespoons of White Sugar
2 1/4 teaspoons of Active Dry Yeast
4 1/2 tablespoons of Unsalted Butter (melted), plus

• 1/4 tablespoon of softened Salted Butter (to grease the bowl the dough will rise in) and another 1/4 for the final rise and to grease the dish you will be baking in.

First mix your wet ingredients, this would be eggs, pineapple juice, vanilla, butter and white sugar in one bowl. Then in another bowl mix your 3 cups of flour, salt and yeast. Using the mixer with the paddle attachment (or by hand with a spatula), start incorporating the dry ingredients to the wet. I usually do it by hand using a spatula and you will get a sticky dough that is ragged looking. It takes me about 2 minutes by hand to accomplish this. If the dough looks too dry, add a little more pineapple juice. If the dough appears too wet, start by incorporating a little flour until you are left with a moist dough that does not have a over sticky appearance/feeling.

I then allow the dough to rest one hour in a buttered bowl that is big enough to allow it to double in size. This is where I use the 1/4 tablespoon of Salted Butter and it helps keep the dough moist but also does not let it adhere to the bowl.

After the dough doubles in size, I flour the surface and dump the bread dough to start incorporating the 1/4 cup of flour. I begin to first punch down the bread and then slowly knead it for a minute and until the flour is incorporated. I just keep folding in until I get the right texture and if it’s too moist, I slowly add a little more flour if needed. I then take the 1/4 tablespoon of butter and grease the loaf pan I will be baking in. I add the dough and again allow the bread to rise for about an hour, or until it doubles in size.

Set the oven to 350 degrees and bake for 30 to 35 minutes, or until the top is golden brown in color. I then take the bread out and allow it to cool 15 to 20 minutes and pop it out of the pan to further cool down. I give it a couple hours and then start slicing and enjoying. This bread makes great panini style sandwiches and I love how it also toasts up. Get creative and enjoy!

Beautiful Nooks and Crannies in the Bread!

Note- My recipe uses 100% Pineapple Juice that has no added sugars or sweeteners. I feel Hawaiian bread has a touch of sweetness but should not start off being a dessert style bread. It’s suppose to be versatile and this why I control the sweetness by adding my own sugar and adjust my vanilla to fit my tastes or future uses.  You can also make buns for sliders using this recipe, versus just a loaf 🙂

Panini Ham Sandwich I made with the loaf.

Bob’s Red Mill: Crake! a Fusion Dessert made of a Cinnamon Roll and caKE all-in-one

With all the fusion of desserts going on today, I thought I would enter into that playground and have a go at it.  I present to you what I call a Crake!  It’s actually pastry dough that I made using a blend of flours and a cake that engulfs each roll.  Being that Valentine’s Day is around the corner, we all need a hug and this moist buttermilk-based cake does just that to each roll.  So let’s get started creating and let me add, this has a sticky bun topping so I made sure to splurge!

We start by getting our starter going:

Starter-
3 ounces of Warm Water (105 to 110 degrees)
1 teaspoon of White Sugar
1/2 tablespoon of Yeast
1 ounce of Bob’s Red Mill All Purpose Flour

I have a proofing option with my oven that I set at 110 degrees.  No need to have one, so you can also place the starter to bloom in a dark warm corner in your kitchen.  I gently mix everything in a small bowl, but one with enough room for the rise. Then cover with plastic and give it about 15 minutes.

While that starter get’s….well started, I begin with the Sweet Dough Mix for the Rolls:

Dough-
3 ounces of Yogurt (or you can use 3 ounces of cream cheese, plus 1 tablespoon of milk)
2 ounces of Unsalted Butter (softened)
1 egg at room temperature
1 3/4 ounces of White Sugar
1 teaspoon of Salt
1 teaspoon of Vanilla Extract
6 1/2 ounces of Bob’s Red Mill All-Purpose Flour
4 Ounces Bob’s Red Mill Almond Meal/Flour

Between a 1/4 to 1/2 a cup of All Purpose Flour (separate from above measurements) will be needed while the dough kneads.

I cream the sugar and butter together with a mixer (stand or hand will do, use your whisk attachment).  I then add the Yogurt but in this case I went with the 3 ounces of cream cheese (with 1 tablespoon of milk).  Add the egg and vanilla.  I then add the starter and incorporate everything, being careful not to over mix.   In another bowl, I mix the salt and both flours with a whisk.  I add the mix to the wet ingredients, still with the whisk attachment on.  Things will look a little shaggy at this point; that’s okay. I then change over to the dough hook.  I find using a little butter on my dough hook makes it easier in preventing the dough from sticking to it.  I begin to knead and add All Purpose Flour as needed.  Sometimes I need a 1/4 cup and other times I need up to a 1/2 a cup, it all depends on the elasticity it builds.  I knead for about 10 minutes using the mixer.

After the dough is a nice texture, I place it in a buttered bowl and cover it with plastic. In it goes to the proofer for a hour to an hour and 20 minutes. You want the dough to grow almost double in size.

I then begin on the “sticky bun” topping that I call “The Glaze”:

Glaze-
4 tablespoons of Butter (salted)
3 tablespoons of Maple Syrup
1/2 a cup of Brown Sugar

I melt the above items down and I find my little “gravy” pan works great as it has a notch for pouring.  Stir frequently and don’t hurry it up by turning up the heat.  Use low heat until things melt and just begin to bubble.  You want no sugar crystals (grains), just a smooth glaze.

While the glaze melts, I get 1/2 a cup of pecans and throw them on some parchment paper to toast.  This intensifies the flavor profile and also adds a nice texture to the glaze.  The glaze will actually almost create a butter nut toffee texture over the pecans, so it is really delicious and beautiful looking at the same time.  I use my toaster oven because my dough is proofing in my oven.  Just place them at 350 degrees and then watch them so they do not burn.  It may take 5 minutes or 10 to be done, so the time is never exact but keep an eye on them until the color changes (darkens slightly).

Nuts-
1/2 cup of toasted Pecans (or any nut of your choice)

I then get a glass pan that I will use to bake this entire concoction in.  I use a “lasagna” pan that is the size of 9 x 13 inches (3 quart).  This allows enough room for the rolls to rise and for the cake batter to fit.  I use cooking spray on the glass and then place parchment.  The spray allows my parchment paper to stick and stay put better so I don’t have to fuss with it.  I also find that it’s easier to first cut and shape the paper to your liking BEFORE spraying so you don’t then end up with baking spray on your hands too.  Yes, it has happened where I forget and then end up with slippery hands!

Pour the glaze onto the paper and make sure to help it spread evenly.  Once it spreads out, add the Pecans.

I get started in making the filling for the Rolls:

Roll Filling-

You can use the standard cinnamon roll filling of 1/2 tablespoons of melted Butter, 1 cup of Brown Sugar, 1/2 to 3/4 tablespoon of ground Cinnamon, with a dash of Nutmeg.

Roll Filling Variations-

With Strawberries being in season and I am going for a Valentine’s Day dessert, I picked Strawberries.  You can go with any berry you wish like Blackberries or even a mix.  I used 6 ounces of fresh Strawberries that I sliced up and because they were already sweet, I used less than a teaspoon of White Sugar and just tossed them.  Take note the glaze is sweet and you don’t want an overly sweet filing too but do sugar the fruit by taste.

By now the dough has “poofed” to my liking and close enough to being double the size so I get it out of the proofer and just flip it on to a floured surface.  Have a 1/2 cup of flour ready if needed when it comes to rolling the dough out.  I roll the dough out to about 14 inches (length wise).  I then spread the filling and in this case the fruit, and then I begin to roll like I would any cinnamon roll.

You want 8 rolls in total and this is my method:

Cut the ends off and then cut the roll in half.

You now have 2 small rolls and you will cut each on in half again.

You now have 4 pieces and you then simply cut each piece in half and you end up with 8 (close enough) equally sized rolls.

Place the rolls in the pan that has the glaze and in it goes back in the oven to proof for about 30 to 45 minutes.  You want expansion but not so much that you won’t have room for cake batter.

While the rolls proof, off we go to make the cake batter.  Start making the batter when you are about 10 minutes away from the rolls finish proofing:

Buttermilk Cake Batter-

3/4 cup Bob’s Red Mill All Purpose Flour

1/4 cup of Bob’s Red Mill Almond Meal/Flour

1/2 teaspoon Baking Soda

1/2 teaspoon Baking Powder

1/2 cup of White Sugar

1/2 teaspoon of Salt

1/3 cup of Unsalted Butter

1 Egg (room temperature)

1/2 teaspoon of Maple Syrup

1/2 teaspoon of Vanilla Extract

1/4 teaspoon of Ground Cinnamon

3/4 cup of Buttermilk

Cream the sugar and butter together.  While that incorporates nicely, get the 3/4 cup of buttermilk and add the egg, vanilla, maple syrup to it until well blended.  Then in a separate bowl blend the dry ingredients, the flours, baking soda, baking powder, salt, and cinnamon.  Once the butter and sugar are nice and creamy, add 1/2 of the “wet” buttermilk mixture and 1/2 of the “dry” flour mixture to the mixing bowl.  Make sure to not over mix as this results in a tough textured cake.  Scrape the sides and bottom, then add the rest of the wet and dry ingredients.

Pre-heat oven to 375 degrees

Take the rolls out of the proofer and then add the cake batter to the areas around each roll.  Make sure to not get cake batter on the top of the rolls since you do not want a soggy roll.  A couple of drips is okay but do not spread the cake batter on top of the rolls.  I used all my cake batter because the point here is for the cake to rise to the height of the rolls.  You do not want when you flip these over to collapse.

By now my bossy oven has beeped at me that it is ready for the Crake to go in.  I then bake it between 30 to 40 minutes.  If you see it start to over brown, just place foil on top and make sure to not over bake.  Take it out when the cake is set and a toothpick comes out clean.  Mine was ready at 37 minutes.

I allow the pan to cool for 8 to 10 minutes and carefully place a dish that accommodates the size of the pan you used over the Crake.  I use a glass cutting board so that I just dirty one thing and I can just slice when needed.  Use oven mitts to keep a nice grip and also in case it’s too hot.  Flip and this is where you will thank the parchment paper….just carefully peel and I use a small spatula in case a pecan here or there tries to escape.

Viola, you made a Crake!

I then heated up dinner and allowed the Crake to cool.  It won’t get soggy on the bottom as the glaze stays on top.  After dinner I cut into it and served it with a whipped topping made of Heavy Cream, Mascarpone Cheese, and Powdered Sugar.  You just whip until you get nice stiff peaks but don’t over-whip as you will make butter.  To let my guest know the pastry had a Strawberry filling, I added a cut Fresh Strawberry on top and also a whole one to a dollop of whipped cream I placed on the plate.  This allows anyone to get more topping in case I went light on it.  Enjoy!

You can do this any way you desire.  What I mean is this is a dessert that is really two-in-one.  Want to just make the glaze and the cake, you can.  Stop at the glaze and the rolls….go for it.  I write my recipes as I go on a note pad and the above was created on my first try, so if I can do it, so can you…..so make it any way you want 🙂

I received some of the above products free of charge from Bob’s Red Mill, an employee-owned company.  I am not obligated to provide a positive or favorable review, just my honest opinion.  My review is based on my experience with the product and/or brand, which may differ from yours.