Roasted Chile Paste

I had an abundance of chiles one day from the leftovers of a charitable service by one of my former colleagues at work. I had, oh, 30 or so serano peppers! There was no way I could eat that many plain fast enough before they went bad (even though I do eat several at a time with a meal).

I decided to mash them up and make a chile paste! It was so good, I did it again when I had even more.

Roasted Chile Paste

Ingredients: 20-30 serano chiles (or use chile of your choice)
1-2 bell peppers  (optional)
2 tsp apple cider vinegar (separated) 1-2 tsp olive or sesame oil
1 tsp ancho chile powder
1 tsp garlic powder
1 tsp onion powder

Directions:
Put on gloves for working with chiles unless you enjoy your hands burning for hours afterward!
1) Slice the chiles and bell peppers in half or quarters.
2) Place them in a gallon bag with 1 tsp vinegar and the oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place peppers (skin and all) in food processor and pulse until level of desired mash is obtained. Add in all spices and remaining vinegar and pulse until thoroughly mixed.
5) Store in glass bottle in the fridge and eat as desired. 
6) For longer storage times, store in freezer or can them.

Yield:
Approximately three cups of paste. Two cups if omitting the bell pepper.

Bacon Tamales

Bacon Tamales

My wife and I really do not know how to make tamales. These are, by far, not traditional in any way. In fact, we were just trying to do them with whatever we had around the house and see what would happen. This is what we came up with, which, quite frankly, taste great!

Bacon Tamales Recipe

Base:

2 lbs unprepared (wet) masa

8 oz bacon grease/shortening

4 oz (1 cube) butter

2 heaping tbsp Better than Boullion (roasted chicken flavor)

2 tsp salt

1-2 tsp ancho powder

1 tbsp roasted chile paste (we used seranos, click here for recipe)

~1 cup water

3-4 slices of thick bacon, chopped

Other ingredients:

Roasted chiles (Anaheim or pablano (pasilla)

Oaxacan string cheese

Corn husks

Assembly: 

1) Soak corn husks for 1-2 hrs in water. 

2) Mix all base stuff together. Add only enough water to reach thick porridge consistency. Resist the urge to add more masa if it is runny. Refrigerate it for 10-15 minutes to solidify the fats. 

3) Spread about 1/3 to 1/2 cup of mixture on corn husk toward wide portion. 

4) Place a strip of chile and some cheese on the mash. 

5) Fold it in and, if desired, fold another husk over the top. 

6) Place in steamer standing up tightly together, but not over-stuffed. 

7) Steam on medium heat for about 2 hours. Check every half hour that water level is still good. 

8) Let cool slightly before serving.

9) Warm back up to serve later. 

Yield:

Approximately 25-30 tamales.

Remember to keep them refrigerated. Can be frozen for a good long time in freezer bags.

Roasted Orange Bell Pepper Bread

Roasted Orange Bell Pepper Bread

This is a light, fluffy, delicious recipe I invented around Thanksgiving with a neat orange color from orange bell peppers.

Bell Pepper Mash Ingredients:
2-3 orange bell peppers
1/2 tsp apple cider vinegar
1-2 tsp olive or sesame oil

Bell Pepper Mash Directions:
1) Slice two-three orange bell peppers in half or quarters.
2) Place them in a gallon bag with the vinegar and oil and shake to cover peppers.
3) Roast them on a baking sheet lined with aluminum foil at 350 F for 15-20 minutes until skins are browned. Make sure you flip them half-way through the baking.
4) Place bell peppers (skin and all) in food processor and pulse until level of desired mash is obtained.

Loaf Ingredients: 
1+ cup bell pepper mash (skin and all)
1 cup water
1/4 cup water (approximately)
2 tbsp honey or molasses
2 tsp yeast
3 1/2 cups unbleached or bread flour
1 tsp salt

Directions:
1) Dissolve honey or mollases into water and add yeast to proof.
2) Add flour to mixing bowl with salt and mix with spatula.
3) Add liquid mixture and bell pepper mash.
4) Knead by machine for 3-8 minutes. If too dry, add water a tablespoon at a time. If too wet, add flour a tablespoon at a time. 
5) Place dough in lightly-oiled bowl and cover with plastic wrap. Let sit until doubled in size; about 1/2 an hour.
6)  On floured surface, punch down dough and separate into two loaves for bread or into 6-8 smaller rolls if preferred.
7) Let rise in oiled pans until doubled in size.
8) For Bread loaves:
    Bake in preheated oven at 350 F for 25-30 min.
    For Rolls:
    Bake in preheated oven at 400 F for 10-15 min.
9) Let cool on wire racks.

To Keep Moist:
While still slightly warm, place in bread bag and tie it off.

For Better Slicing:
Let sit in refrigerator overnight.

Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Sourdough Cream-Infused Rolls

I had the idea to make these rolls last minute and they came out great! They are a variation on the Basic Sourdough Bread. I wanted different-sized rolls so I did not portion them evenly. It gave me sixteen varying rolls, the recipe really makes 8 hamburger bun-sized rolls.

Sourdough Cream-Infused Bread

Ingredients:
3 1/2 cups bread flour
1 1/2 cups sourdough starter (fed)
1/2 cup cream
1/4 cup milk
1/2 cup water
1 tsp yeast
1 tablespoon honey (optional)
1 tsp salt

Directions:
1) In measuring container dissolve honey in warm water and activate dry yeast for five to ten minutes.
2) Mix cream, milk, and starter together using the folding motion.
3) Add the starter to the activated yeast and mix together.
4) Sift the flour and salt together into mixing bowl.
5) Dig a well in the middle of the flour and pour in the starter mix.
6) Use the hook attachment on mixer to mix ingredients then knead for five or more minutes until it passes the window-pane test (look up on YouTube for explanation). Add more flour or water as needed.
7) Let rise, in the refrigerator for six or more hours (punching down if needed after the first hour).
8) Punch down, separate and shape dough into rolls, pulling top in to tighten it. Slice an "X" into the top with a very sharp knife. Let rise a second time for an hour or until doubled in size again in warm place.
9) Baste with egg-wash, oil, milk, or water depending on what kind of crust you would like.

Baking:
For loaves: Bake in a pre-heated oven at 350 degrees Fahrenheit for 25 minutes or until tapping on the bottom sounds hollow.

For braided bread: Bake in a pre-heated oven at 350 degrees Fahrenheit for 20-25 minutes or until tapping on the bottom sounds hollow.

For rolls: Bake in a pre-heated oven at 400 degrees Fahrenheit for 10-15 minutes.

Yield:
Two loaves.
OR
Two medium-sized braided loaves.
OR
Eight hamburger-sized buns.
 
Remember that this bread has no preservatives and requires refrigeration if you intend to keep it longer than a day. This bread freezes well and should taste fresh after a month.

Sourdough Cornbread

I decided last night that I wanted to make some yeast cornbread. I didn't quite end up with what I was planning, but I like what I got at any rate. These are really good. I am editing the recipe from what I actually did down from two eggs to only one. This was a suggestion from my fiance and I think it is worth a try next time I make these. I might also add some butter to it.

Starter after mixing:

Here is the starter after 12 hours:

The baked muffins!

And, I needed another pan so I used my doughnut pans. These gave us ideas for sweet cornbread doughnuts with cream cheese glaze to try making in the future!:

Sourdough Cornbread


Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 1/2 cups cornmeal
1 cup milk (I prefer equal parts powdered milk and water)
Additional water as needed for consistency
1 tablespoon sugar or honey
1 eggs
1/2 cup vegetable oil (or equivalent)
2 tsp baking powder
1/2 tsp baking soda



Sponge:
1) Mix the starter, cornmeal, milk, water (if needed), and sugar or honey in large bowl. Mix until they are a slightly thick consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.

Directions:
1) In a small bowl, mix the egg, oil, baking soda, and baking powder, together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.
4) Scoop by 1/3 cup-fulls into a greased muffin or doughnut pan.

Bake:
1) Pre-heat oven to 350 F and bake for 15 minutes or until tops are golden brown.
2) Cool  on wire racks. If they do not come out right away, allow them to cool briefly in the pan and carefully scrape them away along the edges with a rubber spatula.

Yield:
Approximately 20 muffins or doughnuts.

Storage:
These should freeze well for a month.

Homemade Chocolate Milk Powder

This is a little something I invented one day which was just what I wanted: chocolate milk without strange ingredients. I made some last night just to make sure. It was great.

Homemade Chocolate Milk Powder

Ingredients:
3 tbsp dry milk powder
1 tbsp sugar
1 1/2 tsp cocoa powder
1/8 tsp salt

Optional Ingredient:
Marshmallows

Directions:
1) Mix all together thoroughly.
2) To drink, put powder in mug and fill with warm water or milk.

Yield:
Makes one mug of hot cocoa.

Sourdough Sweet Potato Waffles

So, I had a crazy idea come to my head. I made my sweet potato bread, had some sweet potato for lunch, and still had some of it left over (and it wasn't the large one I got either!). I looked in my freezer and saw my previous batch of waffles sitting there and had a crazy idea. . . Sourdough Sweet Potato Waffles!

Sadly, it takes between 12-24 hours to make good waffles. So, I mixed up the starter in my largest bowl and I'm hoping it will be big enough after the starter is ready. When I add the other ingredients, it usually instantly doubles in size. I might have to separate it into two bowls. . . .

Update: it fit in the large bowl, but just barely. The flavor was excellent. I could taste the sourness, the sweet potato gave a nice flavor too! It was also super light and airy. Remember this when dipping it out, it feels like dipping air out of the bowl in the cup it's so light!

Here's the starter:

Here's a photo of the starter after sitting on my table for 16 hours:

Here's the full batter after fluffing out with egg, baking soda, baking powder, and salt:

And finally, the finished waffles on my Winnie the Pooh waffle maker with real maple syrup on top. I love the color!

Sourdough Sweet Potato Waffles


Ingredients:
1 to 2 cups sourdough starter fed or unfed (or more)
1 cup mashed sweet potato (skin and all)
1 1/2 cups flour
1 cup milk (I prefer equal parts powdered milk and water)
1 1/2 cups water
1 tablespoon sugar or honey
2 eggs
1/2 cup vegetable oil (or equivalent)
2-3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Pre-Sponge:
Boil up some sweet potato, mash it peel and all, and let it cool to room temperature.

Sponge:
1) Mix the starter, puree, flour, milk, water, and sugar or honey in large bowl (yes, use a very large one). Mix until they are a runny consistency adding more milk or water until consistency is achieved.
2) Cover with plastic wrap and let it sit out on the counter for 12-24 hours.

Directions:
1) In a small bowl, mix the egg, oil, baking soda, baking powder, and salt together stirring vigorously until creamy consistency.
2) Fold egg and oil mix to sponge mixture. DO NOT STIR. (See YouTube videos for explanations on folding batter.)
3) The batter will immediately begin to grow and fluff to almost double in size. Fluffy and airy is optimal. Do not stir it down.

Cook:
1) Grease your favorite griddle for pancakes or waffle iron for waffles.
2) I find 1/3 plus 1/6 cups is enough for two waffles on a standard waffle iron. It will feel like you are scooping air onto the waffle iron. When these are done, they are outstanding, light, sour, and crispy!

Freeze:
1) These freeze amazingly. Place them in freezer bag or storage containers while still warm. Do not take the air out of the bags.
2) To re-heat, just place them in the toaster. For best results: do not let them thaw. Keep them frozen when placing in toaster.

Yield:
Approximately 20-25 waffles.