Thought for Food

I could find a place for one of these in my backyard. Though, for $35K I could reno my kitchen, opening it onto a deck, for a similar effect.

An open-air, custom-made professional kitchen

Created to exceed the expectations of professional chefs, the Talos Outdoor Cooking Suite is a custom-designed grilling system built to your specific configuration. It blends a level of performance and power that rivals the kitchens in the finest restaurants. More than the grill of a lifetime, this is the grill for the ages.

Frontgate - Talos Outdoor Cooking Suite.

Posted by Ian McKenzie at 01:48 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

• 1 ½ tsp cumin
• 1 tsp Paprika
• ½ tsp Garlic Powder
• Black pepper and salt, to taste
• 2 Pitas
• Cooking spray

Directions:

1. Preheat broiler and line a baking sheet with aluminum foil.
2. Mix together cumin, paprika, garlic powder, salt and pepper. Set aside.
3. Cut Pitas into 8-12 pieces and split each piece in half to make thin chips. Arrange in a single layer on baking sheet and spray lightly with cooking spray.
4. Sprinkle evenly with spice mixture.
5. Broil for 3-5 minutes, until golden brown.

Posted by Ian McKenzie at 01:40 PM | Permalink | Comments (0) | TrackBacks (0)

Ingredients:

Biga:

• 1/2 Teas. Active Dry Yeast
• 1 Cup Lukewarm water
• 2 Cups Unbleached, All−purpose Flour

Mix the yeast and water together, and then slowly start adding the flour, mixing well. Cover with plastic wrap and let sit at room temperature for up to 6 hours. Refrigerate overnight.

Bread:

• 2 Cups Warm Water (about 90 degrees F.)
• 1 Pkg. Active Dry Yeast
• 5−6 Cups All−purpose, Unbleached Flour
• 2 Ts. Salt

Directions:

1. Place the water in a large bowl, sprinkle the yeast overtop and mix well.
2. Let sit 10 minutes until bubbly. Add the biga, flour, and salt and stir with a wooden spoon until everything is mixed. The dough will be fairly wet and sticky at this point. Cover and let stand in a warm spot for about 1 to 1 1/2 hours until doubled in volume.
3. Punch down the dough, folding it over on itself two or three times, cover and let rise once more until doubled, about 1 hour.
4. Turn out your dough onto a floured baking sheet, and without overworking it too much shape into one large or two smaller round or oval shaped loaves, using as much extra flour as needed to keep it from sticking. Slash across the tops of the loaves with a sharp knife just prior to baking.
5. Preheat the oven to 350 degrees F. and place a casserole dish with boiling water on the lower oven rack. Bake your bread 30 minutes, turn the baking sheet around, and reduce the heat to 300 degrees and bake for another 30−45 minutes.
6. Cool to room temperature and serve.

Posted by Ian McKenzie at 01:08 PM | Permalink | Comments (0) | TrackBacks (0)

A light marinade and a backyard grill are all you need to appreciate this beefy cut.

Right Flank - The Boston Globe

Two recipes:

• Grilled Flank Steak With Ballpark Mustard Glaze
• Flank Steak Fajitas

Posted by Ian McKenzie at 12:24 PM | Permalink | Comments (0) | TrackBacks (0)