Homemade Pretzel Buns

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Homemade Pretzel Buns

Pretzel buns are all the rage right now. Folks just love to make their burgers “twisted” but using a pretzel bun instead of a traditional sesame seed bun. I had yet to experience one, so a few weeks ago I set to making my own at home.

I’ve never made pretzels at home either, and I must admit I was worried about the whole boiling the dough in water process. But, it was actually really easy and my concerns were totally unfounded. After the initial quick-cook in the water bath, the buns are then finished off and baked in the oven to achieve a deep golden-brown color.

They have great pretzel flavor – chewy on on the outside, yet tender on the inside. We used half of them for our burgers that night, then I tucked the other half in the freezer to have on hand the next time we are throwing some burgers on the grill. It’s comforting to have something like this on hand in the freezer to make a quick-dinner extra special!

Homemade Pretzel Buns

1 3/4 cups warm water
2 Tbsp unsalted butter
3/4 tsp salt
4 1/2 cups all-purpose flour
1/4 cup nonfat dry milk
2 tsp instant yeast
1 egg, beaten (for brushing)
coarse sea salt, for topping

For the water bath:
2 quarts water
1 Tbsp salt
1/4 cup baking soda

Combine all ingredients for the dough (aside from the egg) in the bowl of a standing mixer. Using the paddle attachment, turn on the mixer and combine to form a shaggy dough. Switch to the dough hook and knead on low speed until a smooth, cohesive dough is formed.

Allow the dough to rise in a lightly greased bowl, covered, for about 1 hour, until doubled. Gently deflate the dough, and transfer it to a lightly greased work surface.

Divide the dough into 8 pieces and shape each piece into a smooth ball. Place the balls on a lightly greased baking sheet, cover, and let rest for 15 minutes.

Preheat the oven to 400°F.

Prepare the water bath: Bring the water, salt, and baking soda to a boil in a large pot.

Drop 5 dough balls at a time into the water bath. Cook for 30 seconds, flip over, and cook for 30 seconds longer. Using a slotted spoon, return the buns to the baking sheet. Using scissors or a sharp knife, cut 1/2″-deep crosses into the center of each bun. Brush the top of the buns with the beaten egg, then sprinkle with coarse sea salt.

Bake the buns for 20 to 24 minutes, or until they’re a deep-dark brown. Remove them from the oven, and transfer to a rack to cool.

Yield: 8 buns

Source: adapted from King Arthur Flour

Peppered Pork Tenderloin

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Peppered Pork Tenderloin

A month or so ago I treated myself to a cookbook that I’ve wanted for quite sometime – the “other” Sopranos cookbook. It’s full of great recipes, stories, tips and tricks from my favorite Italian mafioso family. I really love the first one, and figured the second rendition had to be just as good.

The first recipe I tried was this peppered pork tenderloin, and I was completely blown away. If you’ve been visiting the site regularly, you know that I make many different versions of pork tenderloin. But, the simplicity of this one is just wonderful. A quick marinade made up of basic ingredients, then it’s tossed on the grill to cook. It doesn’t have a sauce, or anything like that – which really allows the grilled pork flavor to shine. This was the first meal we enjoyed outside this year, so it made it all the more special.

Between the two tenderloins I cooked that night, there was just enough leftover for Cuban paninis the following night. The pork was perfect for the sandwiches, as it doesn’t have any other overpowering flavors. I love the meals that I can turn into something completely different the next night!

So, if you’re looking for something quick and easy…as well as delicious, add this one to the menu soon. We all loved it, and I’ve already made it twice since then!

Peppered Pork Tenderloin

2 Tbsp olive oil
1 Tbsp Dijon mustard
2 tsp fresh rosemary, chopped
1 tsp fresh thyme, chopped
2 cloves garlic, finely minced
2 tsp kosher salt
2 pork tenderloins (about 2 pounds)
1 1/2 Tbsp coarsely cracked black pepper

In a small bowl, stir together the oil, mustard, rosemary, thyme, garlic, and salt. Brush the mixture over the pork. Sprinkle the tenderloins on all sides with the black pepper. Cover and refrigerate until ready to cook, for 15 minutes up to 4 hours.

Prepare a medium-hot charcoal fire or preheat a gas grill or the broiler. Grill or broil the pork, turning it with tongs so that it is browned on all sides and the meat reads about 155 degrees – about 15 to 20 minutes.

Transfer the pork to a cutting board and tent with foil. Let rest about 5 minutes before slicing and serving.

Source: adapted from Entertaining with the Sopranos

Hawaiian Chicken & Coconut Rice

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Hawaiian Chicken & Coconut Rice

I’ve definitely been in a mood to grill the past few weeks, with all the warm weather we’ve been blessed with. This recipe was one I had bookmarked for a few months before I finally got around to giving it a try. It turned out absolutely delicious, so moist and flavorful!

It’s best when marinated overnight, but if you put it in before you went to work for the day – then grilled it when you got home, I think 8 hours would probably do a pretty good job as well. Some of my favorite ingredients go into the marinade – soy sauce, ginger, garlic, and pineapple juice meld together to create a perfect harmony of flavors for the chicken.

Then, there’s the coconut rice…which, couldn’t be easier. You’re basic recipe for rice, but you substitute 1 cup of coconut milk for 1 cup of the water. The coconut flavor isn’t overwhelming, but just enough to really set off the tropical flavors in the chicken.

We all really loved this one. I went ahead and grilled more chicken than we needed for dinner that night, as I knew the leftovers would be absolutely divine in some chicken salad. Which, they were. Instead of my usual dried cranberries I added a little bit of fresh diced pineapple for a Hawaiian spin. So delish, and perfect for summer!

Hawaiian Chicken & Coconut Rice

6 boneless, skinless chicken breasts (or 2 lbs of boneless thighs)
1/3 cup soy sauce
1/4 cup pineapple juice
1/2 cup water
1/2 cup brown sugar
4 scallions, chopped
3 cloves garlic, minced
2 tsp fresh ginger, minced
1 tsp of sesame oil

For the coconut rice:
2 Tbsp butter
1 1/2 cup long grain white rice
1 1/2 cup coconut milk
1 1/2 cup water

Combine soy sauce, pineapple juice, water, brown sugar, scallions, garlic, and sesame oil in a resealable plastic bag. Add the chicken pieces to the bag, remove as much air as possible, and seal. Squish around to coat the chicken in the marinade well. Place in the refrigerator and marinade for at least 8 hours or overnight.

Preheat grill to medium heat. Grill for about 5-7 minutes per-side, watching to make sure chicken doesn’t get too charred. If you do not have a grill you can use a indoor grill pan.

To prepare the rice, melt the butter in a medium saucepan over medium-high heat. Add the rice, and cook for about 3 minutes stirring occasionally. Carefully pour in the coconut milk and water, stir to combine. Cover and bring to a boil. Once boiling, stir once more and re-cover. Reduce heat to low and cook for 18 minutes. Remove lid and fluff rice with fork.

Serve the chicken on a bed of the coconut rice. Garnish with additional scallions if desired.

Source: adapted from The Girl Who Ate Everything

Homemade Potato Chips

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Homemade Potato Chips

We don’t eat that much junk food in our house, but one thing I do enjoy once in a while is a good kettle-cooked potato chip. There’s just something about that salty crunch that I love with a good hot dog or cheeseburger! I’m surprised it took me this long to make them at home – as they were so easy and so much better than the stuff from the bag.

I used my mandoline to slice the potatoes, but you could certainly thinly slice them using a knife. The slicing attachment on your food processor would also be another great option. I used the technique that I do with my oven fries, and soaked the sliced potatoes in a bit of salted water first – to remove some of the starch, as well as add a bit of flavor. Then made sure to dry them really well before adding them to the hot oil – you don’t want a splatter scenario!

After a quick fry and then drain on paper towels to remove the excess grease, I season them with some sea salt and a bit of cajun seasoning for a little kick. I also frequently do Old Bay to make a homemade version of a Maryland favorite – crab chips! Salt and vinegar is another one of my favorites, so a version of those is definitely next on my hit list.

If you’ve never made your own potato chips at home, these warm weather months are the perfect time to do it. It makes that outdoor lunch or dinner a little bit more special – and the flavor and crunch is unparalleled. Give it a try!

Homemade Potato Chips

4 Russet potatoes, sliced paper thin
3 Tbsp kosher salt
4 cups hot water
1 quart vegetable or canola oil, for frying
Additional salt
Cajun seasoning or Old Bay, optional

Combine the kosher salt and hot water in a large bowl and mix until the salt has completely dissolved. Add the sliced potatoes to the water and let soak for 10 minutes. Remove from the water and place on paper towels or a clean kitchen towel to let dry for 5 minutes.

Meanwhile, heat oil in a large dutch oven to 350 degrees. Fry potato slices in small batches turning occasionaly. Once they start turning golden, remove and drain on paper towels. Season immediately with additional salt and spice mix if desired. Continue with remaining potato slices until all are fried.

Once cooled, they can be stored in an airtight container or releasable plastic bag for 1 day.