Rub it on

Moroccan Grilling Rub

Here are some rub recipes I found on the MT Standard's food page. I've only tried a few of them so far but they've worked great for an easy spicy dinner. Thanks to a generous local hunter/co-worker, we found ourselves with 15 pounds of raw elk and antelope, and not the slightest idea how to cook it all. Alas! I pulled out these recipes and we mix and matched rubs and steaks, some of our own invention as well (cajun and old bay).

For the antelope we used the Moroccan rub, browned in a skillet on the stove, then into the oven at 350F for ~20. In fear of drying out the meat I cracked open a beer and poured it over the roasting antelope once in the oven for a yummy sauce. Beer or wine make for a great bandaid when you may have dried out your dish--in the meal and to be served to your guests.

the antelope

sizzling elk steaks

Kaleena's caprese salad

Maple Apple Bourbon Barbecue Sauce

This thick, tomato-based sauce is a good choice for basting on grilled meats toward the end of cooking.
Start to finish: 45 minutes
Makes: 3 cups

1 tablespoon vegetable oil
1 medium yellow onion, diced
1 clove garlic, minced
2 apples, peeled, cored and diced
1 tablespoon grated fresh ginger
½ cup maple syrup
½ cup cider vinegar
½ cup bourbon
1 cup chili sauce
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon cinnamon
½ teaspoon cayenne

In a medium saucepan over medium-high, heat the oil.  Add the onion, garlic and apple.  Cook until the onions are a golden brown and the apples are quite soft, about 10 minutes.  Add all remaining ingredients, then return to a simmer.  Lower the temperature to medium, cover and continue to cook, stirring often, for 30 minutes.  Adjust the salt and pepper.  Transfer to a blender in batches if necessary, then puree until smooth.  Cool, then refrigerate in sealed glass fars for 2 weeks.

Asian-Style Vinegar Sauce

This sauce is a great choice for tossing with shredded meats or for mopping over grilled meats as they cook.  It also is good for dressing an Asian slaw
Start to finish: 10 minutes
Makes: 1½ cups
1 tsp canola or vegetable oil
2 tbsp grated fresh ginger
1 clove garlic, minced
1 tsp five spice powder
½ cup packed brown sugar
½ cup soy sauce
½ cup rice wine vinegar
2 tbsp toasted sesame oil

In a small saucepan over medium-low, heat the oil.  Add the ginger and garlic, then sauté for 5 minutes.  Add the five-spice powder, brown sugar, soy sauce and vinegar, then simmer for 5 minutes, or until the mixture is well combined and the sugar is dissolved.  Stir in the sesame oil.  Cool, then refrigerate in sealed glass jars for 2 weeks


Mango Mustard Barbeque Sauce
This fruity and spicy sauce is equally delicious slathered on chicken or pork.
Start to finish: 45 minutes
Makes: 2 ½ cups
1 cup yellow mustard
1 cup cider vinegar
½ cup honey
1tbsp Worcestershire sauce
1 tsp dried thyme
½ tsp dried oregano
½ tsp cumin
½ tsp cayenne
½ tsp salt
½ tsp ground black pepper
10 ounce package frozen mango chunks, thawed

In a medium saucepan over medium, combine all ingredients.  Cook for 30 minutes, stirring frequently.  Working in batches if needed, transfer the mixture to a blender and puree until smooth.  Cool, then refrigerate in sealed glass jar for 2 weeks.


Moroccan Grilling Rub
Start to finish: 10 minutes
Makes: ½ cup

¼ cup kosher salt
1 tsp ground white pepper
2 tsp ground ginger
2 tsp ground coriander
½ tsp ground allspice
½ tsp cinnamon
1 tsp ground mace
½ tsp cayenne pepper
1 tsp turmeric
½ tsp ground cardamom

In a blender or spice grinder, or with a mortar and pestle, grind all the ingredients together.  Store in a sealed jar or plastic bag.

Missoula Farmers Market

Breakfast for our gracious hosts. Bacon and hash browns. 

Weekend goodies

The mother of all loafs

I made the best loaf of my entire bread baking career this weekend! Who knew the secret was just on the backside of the Fleischmann's rapid rise yeast package? Instead of making two loafs which the recipe calls for, I combined all the dough for one massive loaf. Also, I used white whole wheat flour from Wheat Montana. This stuff is magical and I attribute a big part of the epic success of this loaf to Wheat Montana (I drive by their farm/bakery everyday at work). The recipe is pretty flawless though, you'll still end up with a great loaf with non wheat montana flour. For the beautiful glossy crust brush with egg wash (one egg beaten with a splash of water) before putting in the oven and again 10 minutes before removing from oven.


***I have failed MANY times before reaching this feat. Bread baking is always an adventure, always expect the unexpected. No two loafs will ever be the same, so enjoy each loaf as an individual.

5 cups whole wheat flour
2 envelopes RapidRise Yeast
2 1/2 tsp salt
1 1/2 c water
1 1/2 c milk
1/4 c veg oil
1/4 honey (raw if you have it, yum!)


Combine 3 1/2 c flour, undissolved yeast, salt in large bowl. Heat water, milk, honey, oil until very warm (130 F)--I heat until on the verge of boiling and let cool for a minute or two. Gradually add to flour mixture; stir until well mixed. Stir in as much of the remaining flour as you can. Knead for 10-12 minutes, until smooth and elastic. Shape into two loafs (or one awesome giant loaf). Let rise in warm place (oven set to warm, 115F) for 1 to 2 hours. Bake at 375F for 45-50 minutes. It's going to be difficult to dry out this bread so lean on the side of caution and go for over done than under (test doneness: flip loaf over and knock on bottom; you want to hear a hollow sound). Horay! Happy bread baking to all :)  

Dad's Chocolate Chip Muffins

A staple breakfast food in Big Steve's kitchen. Amazing with a bowl of cereal for a sweet ending to breakfast (sweet tooth runs in the family). Great with hot tea after dinner too. Every visit home involves this tasty treat.  Thanks Pa!


Ingredients: 1 cup whole wheat flour
1 cup regular flour
1/2 cup sugar
1 tablespoon baking powder
1/2 tsp salt
2 eggs beaten
1/2 cup canola oil
1/2 cup buttermilk
1 cup chocolate chips

Directions:
Combine dry ingredients. Add in eggs, oil and milk and mix all together only until everything is wetted out. Stir in chips. Fill greased muffin cups ~2/3 full. Bake 350F for 10-12 minutes and then ~2 minutes at 375-400F to just get them to brown up on the top. You'll have to play around with your times depending upon the oven.

Chocolate Coffee Birthday Cake

Erin's Birthday came a week early, so we celebrated with cake. Really, everyday of the year is worth celebrating with cake. Birthdays, half birthdays, Fridays, paydays, lawn mowing day, Mondays...etc. 


Recipe by Craving Chronicles

Cake Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 eggs
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Directions

Preheat oven to 350°F. Spray two 9-inch round cake pans with baking spray.

In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. In another medium bowl, whisk together buttermilk, oil, eggs and vanilla. Pour wet ingredients into dry and whisk to combine. Add coffee and whisk just until combined. Batter will be thin and runny.

Divide batter evenly among prepared cake pans and bake at 350°F for 35-40 minutes, or until a toothpick in the center comes out clean. Cool in pans for about 30 minutes, then flip out onto a rack to cool completely.   


Icing Ingredients


1 stick unsalted butter
3/4 cup cocoa
3-4 cups confectioners sugar