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.

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for the brine, desolve a cup of sugar, and a cup of salt in boiling two cups of water. Add bay leaves, black pepper corn, hot chilly, any herbs you like, i also added a couple teaspoons of curing salt to help kill any bacteria. Add a gallon of cold water and some ice to cool it off. place the flatten turkey and brine in a big deep pan skin side up, doesn’t have to be completely submerged, but at least half way. cover with plastic wrap for 24 hours. Discard brine, drain and dry bird with paper towels, then roast or smoke 325f (169c) until mid breast temp is 165-170f (75c). Take out and let rest. 15lb turkey will take 3 hours or so to roast or smoke.

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DSS – Devil’s Silk Sauce

Ingredients:

• 3 tbsp tahini paste
• 1tsp Gochujang (Korean hot pepper paste)
• 2 tsp lemon juice
• 2 tbsp cold water
• 1 pinch salt

Mix all well together. That’s it.

If it feels a bit heavy add a little more water. Will get thicker after a bit / refrigerating.

You can adjust spiciness with more/less Gochujang.

Yes, it’s silky.

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For some reason that memory surfaced about a week ago, so I got a bag of dry Black Eye Peas. I made it today and it is so good!

Black Eye Peas are actually a type of beans, and they are really tasty and easy to make.

Ingredients

• 2 cups dry Black Eye Peas (BEP)
• Hot water for soaking
• Olive oil
• 2 medium onions chopped small
• 5 cloves garlic chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp coriander powder
• 1/4 tsp cumin
• pinch hot red pepper to taste
• Optional 1/2 tsp beet powder
• 3 cups water

Place BEP in a bowl and pout hot water to cover plus a couple of cups. Let soak for at least 4 hours or overnight.

Strain soaked BEP.

Sauté onion in olive oil until golden. Add garlic until garlic golden.

Add everything including 3 cups of water and bring to a boil.

Lower flame and simmer uncovered on low for an hour, stirring lightly from time to time.

If there are still liquids let cook until still looks wet but not liquids are on the bottom.

That’s it. Use as a side for anything, or by itself. Cilantro, parsley or scallions on top is great. Enjoy.

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Sometime things just work out the way they should.

It was snowing the whole day (it’s early afternoon, should stop soon) and I’m home. I made myself a veggie/beef/biltong kung pao which came out really good (maybe I’ll recreate and document sometime), and then made myself coffee for dessert – but as it was brewing, I felt like something sweet with it and had nothing.

My son left his Magic-Bullet container to dry on the countertop before he left to work, so I figured let’s use that. I had no patience for reading recipes or spending much time on it, so I just made something up quickly from flavors I like, and…it came out irresistible.

And read on the recipe below, I mean, it really came out REALLY GOOD, like, can’t stop eating it good. Double or triple the quantities if you want it to last more than 3.6 minutes or if someone else will try and share it with you.

This will make 8 cookies.

For the dough:

• 1 tsp dry yeast
• 1 tbsp sugar (if you like it sweeter make it 1.5)
• 1/3 cup water hot water (tap hot, 100f/40c is perfect).
• 1 tsp baking powder
• 1/3 cup mixes nuts (I used almonds, walnuts, coconut and was perfect)
• 1 tbsp unsalted butter (soft, room temperature best)
• A few drops of vanilla extract and or coconut extract (I’d say optional for both).
• pinch of salt
• 2/3 cup white flour

The Cute Top

• 1 tbsp sugar
• 1.5 tbsp coco powder
• 1 tsp butter (room temperature best)
• 1 tsp water

The instruction are for using a Magic-Bullet , if you do not have one, or make a bigger batch, a handheld immersion blender or a food processor will work great.

1. Heat oven or toaster oven to 350f/175c, and while it heats up:
2. Place yeast, sugar and water in bullet container. Stir by hand a little and let stand for a minute, yeast should start bubbling a bit.
3. Add the rest of the dough ingredients except for the flour and let the bullet stir it for a bit, chopping the nuts and mixing everything. Add about half the flour and keep blending for a few minutes until well mixed and uniform, add the rest of the flour , and blend some more. You might need to shake the bullet a few times to make it blend or finish mixing with a spoon. 
4. Place a parchment paper/cooking sheet on a flat cooking pan. Scoop one tablespoon for each cookie, and empty it using a teaspoon onto the sheet spacing them so centers are about 3″/8cm apart to leave enough space to expand. They will flatten out a bit when you do this, the dough is soft. Quantities above should make 8 cookies, and you’ll have just a bit dough left in the bullet (by design…).
5. Don’t clean the bullet! Add all the Cute Top ingredients to the bullet. Place in microwave for 15 seconds to soften it. Stir with a spoon or butter knife (you don’t want to scratch the container, it’s your son’s Magic-Bullet!).
6. Scoop one teaspoon and place in the center on top of each cookie. You can push it down a bit for psychological comfort but you don’t really have to. If you want it more fancy, dip a measuring teaspoon in water and create a dimple in the dough and then place the Cute Top in it. 
7. Place in the middle (height-wise) of the oven and bake for 15 minutes.

Take out and force yourself not to taste it until it cooled a bit so you don’t burn your mouth.

After one bite, please imagine you’re  are an adult with self controlled and
A. Do not eat all the cookies at once.
B. Don’t hide them from your son.
C. Share with whomever you want, you can always make more , it’s like 20 minutes total.

Oh, while it’s in the oven clean everything up, it’s only like 4 items total you have to wash, and hot water will make it easy to clean.

Now, 15 pushups please to make you feel like you burnt some of these calories you just consumed. Each one is about 100 calories. Worth it!

The post LiCookies – Fastest Cookies with Yeast 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.

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Serves 2

• 4 slices, 1.5″ high, of a big Bell Pepper (3.5″-4″ in diameter).
• 2-4 pieces of bacon, cut into 1/4″ squares.
• 4 eggs
• four tbsp heavy cream
• two tbsp water
• 1/4 tsp chipotle pepper (or Cayenne).
• 1/4 tsp black pepper
• 1/3 tsp salt

1. Beat the eggs, cream, water, salt and black pepper until uniform.
2. On a high flame, place the bell pepper slices in a pan, wider opening facing up.
3. Mix the bacon with the chipotle pepper and place an equal amount of it in each slice.
4. Let fry for 1 minute until the bacon fat melts and start frying the bacon.
5. Pour slowly just enough egg mixture to cover the bottom inside each of the pepper slices.
6. Once the bottom starts to set, pour the rest of the egg inside all slices to reach an equal height.
7. Cover the pan and reduce the heat to medium for 3 minutes.
8. Reduce the heat to low for 2 more minutes.
9. Turn it back to high for 30 seconds.

If you have too much egg mix, don’t over fill the peppers! The egg will rise out of control!

The egg “inflates” nicely and firms fluffy and moist, the bottom becomes crispy and flavorful.

Can be garnished with parsley, good with anything really – avocado, tuna, bread, hot sauce or harissa, salad of course, etc.

The post Eggs Bellapepper appeared first on Opine Away.

It seems that there are as many versions of Turkish Salad in Israel as there are people who make them. Never the less, my sister and I always agreed on that one Tel Aviv restaurant that had the best one, we were so disappointed when we found out it was closed.

So what can one do? Make his own!

This makes a nice amount that will make you smile.

The post Turkish Salad (Israeli Style) Recipe appeared first on Opine Away.

To my firstborn, a future restaurateur and chef:

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