Batter:

• 1/2 cup buckwheat flour
• 1/2 cup almond meal
• 1/2 cup flex seed meal
• 1/2 cup sesame seeds
• 1 tsp sugar
• 1/2 tsp salt
• Black pepper
• Hot pepper
• 1/2 tsp yeast
• 1 tsp baking powder
• 1 cup warm water
• 2 tbs melted butter
• 2 eggs

Filling:

• 1 medium onion chopped
• 1/2 lb thinly cut beef
• Some more sesame

And let’s make it:

• Separate eggs
• Mix all dough ingredients but egg whites. Let stand  for 20-30 minutes. It should be thick but not a paste (still running, slow….).
• Meanwhile whip egg whites until stable foam.
• Fold wipes egg whites into batter.
• microwave half of the chopped onion and the meat for one minute.
• Grease a small pan with butter. Pour half the dough into pan, bang the pan gently to flatten the batter.
• Drop evenly the microwaved meat and onion over the batter, leaving whatever liquid was extracted in the bowl.
• Pour gently the rest of the batter over meat/onion to cover it. Spread gently to even out.
• Spread some sesame on top. Mix rest of onion with liquids in bowl from microwave, and spread evenly on top of the sesame.
• Bake for an hour on 375F.
• Let cool a bit before cutting.

The post Bakearoo appeared first on Opine Away.

Hot dogs and thin sliced onions went into the toaster oven for 25 minutes on 450f.

A little butter on two small buns I sliced, and since the oven was busy with the dogs, I seared the buns with a plumbing torch. Then I placed one slice of prosciutto on each, and seared it a bit with the torch, and since the torch was on, a few sliced grape tomatoes received torch love and got burnt edges.

Then I places a handful of blueberries in a bowel with some sugar and water, and microwaved (oh no!) it for 5 minutes (covered!), then smeared it on the prosciutto.

By then the dogs and onions were broiled so I took them out, cut the tiny dogs in half the long way, placed on the blueberries prosciutto, and covered with the onions. I ate it all.

Don’t judge.

The post Don’t Judge appeared first on Opine Away.

So here’s what you need:

• Cheap meat. get something with fat in it. Any beef cut will do.
• Onion
• Garlic
• Salt
• Black pepper
• Mason jars

Quantities are whatever you want, by whatever amount of meat you use. Here goes.

Cut the meat to pieces you can fit in the mason jars. add some salt and pepper (not too much) and mix it to be pretty even over the meat pieces.

Cut the onion to half rings.

Place some onion pieces at the bottom of a jar (half an inch or so) and two-three garlic cloves on top. then fill the rest of the jar with meat and tightly seal the jar with its cover. Repeat with more jars until you run out of meat. I usually make 3-4 jars in a batch.

Place the jars in a big/deep enough pot to contain them (if the jars are a bit taller than the pot that’s fine too if you can place a cover on the pot). Fill the pot with cold water to the top. It’s important to start with cold water to let the jars heat gradually.

Bring to a boil with high flame, then lower to end-high and let boil for 10-15 minutes. Cover, lower the flame, and let cook for at least 4-5 hours. 8 hours is even better, can be overnight.

Turn off and let cool (an hour or so).

What you get is sealed jars full of cooked meat. Closed they can last for a very long time, months and even years, even not refrigerated, as long as they are unopened and sealed.

The fat will be separated and form a layer at the top. The meat is tender and flavorful, and can be made into anything – I make a great Beef Stroganoff with it, chili, mix it with rice, Sloppy Joe etc. I use the onion and garlic from the bottom with stuff I cook.

The post Ghetto Sous Vide appeared first on Opine Away.

All info is in the video…I’m too lazy right now to write anything else.

The post Shrimp over veggies appeared first on Opine Away.

Serves 4-6

Ingredients:

•  Half a package of thick bacon (4-5 pieces) cut to 1/2″ squares
•  One very big onion chopped to 1/4″ pieces
•  One small chorizo (5″ long) cut to 1/4″ cubes
•  One tbsp butter
•  Half basket baby bella mushrooms (4-5 good size mushrooms) sliced
• Optional – a few drops of white truffle oil
•  4 garlic cloves, chopped
•  3 eggs
•  1 cup grated Pecorino Romano or Parmesan cheese
•  1/3 cup heavy cream
•  1 tsp black pepper
•  A pinch of smoked Habanero or red hot pepper
•  One package of thin spaghetti
•  Chopped parsley

1. Beat eggs, add heavy cream and cheese and keep beating until uniform and smooth. Set aside.
2. Set the pasta to cook pasta with some salt added to the water while continuing with the next steps.
3. In a large pan on medium hear cook bacon until starts to get brown/crisp.
4. Add onion, mushrooms and butter and cook until the onion starts to get translucent.
5. Add chorizo and let all cook for 2-3 minutes while stirring.
6. Add the black and hot peppers, truffle oil and the garlic, mix and set aside.
7. Strain the cooked pasta, setting aside a cup of the cooking water.
8. Mix the still hot pasta with the still hot bacon/onion/chorizo mix until the pasta is nicely coated.
9. To the still pretty hot mix add the eggs/heavy cream/cheese mix and stir until uniform and creamy. Add some of the pasta cooking water if needed.
10. Serve garnished with chopped parsley. Add Parmesan and black pepper on top as desired.

* Note that no salt is added – the bacon, cheese and chorizo are salty, and the pasta is cooked in salty water, so usually there’s no need for any more salt.
Optional is adding cooked green peas at the end.
Please be advised that this should be enough for 4-6 people, try to refrain from eating it all by yourself, at least not in one sitting.

The post Spaghetti Carbonara Plus appeared first on Opine Away.

The post Cauliflower, Brussels Sprouts and Onions side dish Recipe appeared first on Opine Away.

The post Red Wine and Sage marinated Pork Chops appeared first on Opine Away.

The post Mashed Peas De la Broth appeared first on Opine Away.