Read Online Maximum Flavor: Recipes That Will Change the Way You Cook by Aki Kamozawa, H. Alexander Talbot - Free Book Online Page B
Authors: Aki Kamozawa, H. Alexander Talbot
Ads: Link
the mixture come to a simmer.
Arrange the beef shanks and ribs in 1 large or 2 medium roasting pans. Pour the hot sauce over the meat and cover the pans with foil. Bake until the shanks and ribs are fork-tender, about 6 hours.
Remove the pan or pans from the oven and let the chili rest for 30 minutes before serving. Leave the oven on to keep the cooked cornbread waffles warm. Or the chili can be cooled and kept in the refrigerator for up to 2 days before reheating and serving.
Scoop the chili into 8 bowls and serve with the cornbread waffles, Cheddar cheese, and sliced scallions on the side.
Cornbread Waffles
MAKES 12 WAFFLES
Corn flour is a great ingredient for baking, especially if you are not overly fond of the slightly crunchy texture of cornmeal in baked goods. It is closer in texture to durum than fine cornmeal. Bob’s Red Mill makes a good one that can be found in many supermarkets. We like the flavor of cane syrup in these waffles, although in a pinch you can substitute molasses or maple syrup. The flavor will be different but still delicious.
----
1 cup 150 grams all-purpose flour
1½ cups 225 grams corn flour or fine cornmeal
2 teaspoons 12 grams baking powder
½ teaspoon 2.5 grams baking soda
1 teaspoon 6 grams fine sea salt
2 tablespoons 40 grams cane syrup
2½ cups 600 grams cultured buttermilk , homemade or store-bought
1 cup 260 grams whole milk
----
In a medium bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the cane syrup, buttermilk, and milk and whisk until it comes together as a smooth, thin batter. Let rest for 15 minutes and it will thicken as the flours hydrate.
Preheat your waffle iron and make waffles according to the manufacturer’s directions, being sure to make at least 1 waffle per person with a few extras. Waffles may be kept warm on a wire rack in a low oven until you are ready to serve.
GRILLED LEEKS VINAIGRETTE
A RUSTIC SALAD, THIS RECIPE EMPHASIZES THE SWEET FLAVOR of the leeks. Instead of steaming them—as in the classic leeks vinaigrette—we grill them to soften their texture and add a slightly smoky flavor. Paired with a bright citrus vinaigrette and some fresh tarragon, they make a great warm salad that will go with almost any dish. We especially like the salad alongside a juicy Butter Burger or with Slow-Cooked Hanger Steak .
SERVES 8 AS A SIDE DISH
----
8 medium leeks
6 tablespoons / 90 grams fresh lemon juice
1 teaspoon / 6 grams fine sea salt
1½ teaspoons / 6 grams sugar
4 tablespoons / 56 grams lemon olive oil
4 sprigs tarragon, leaves only, chopped
----
Rinse the leeks thoroughly in cold water. Remove any damaged exterior leaves and trim off any roots, leaving the core intact. Trim off the dark green leek ends and split the leeks in half lengthwise, cutting to, but not through, the cores, leaving the two halves attached. Soak the split leeks in cold water for 30 minutes, periodically swishing them around in the water to help rinse and remove any dirt from between the layers. Take the leeks out of the water and pat them dry. Inspect the leeks to make sure there is no dirt on them; if necessary, rinse and dry them again.
Put the leeks in a baking pan or baking dish just large enough to hold them. In a small bowl, stir together the lemon juice, salt, and sugar until the salt and sugar are dissolved. Add the citrus oil and stir to combine. Spoon some of the vinaigrette into the center of each leek, allowing it to seep between the layers. Spoon the rest of the vinaigrette over the leeks, cover, and refrigerate for at least 1 hour and up to 4 hours to let the flavors marry.
Preheat a grill to medium-high heat (400°F/205°C). Put a large sheet of heavy-duty foil on the countertop and top the foil with a piece of parchment paper. Put four whole leeks in the center of the parchment paper and fold the parchment over the leeks, crimping the edges to enclose them in the paper. Top the leek package with a second piece of
Arrange the beef shanks and ribs in 1 large or 2 medium roasting pans. Pour the hot sauce over the meat and cover the pans with foil. Bake until the shanks and ribs are fork-tender, about 6 hours.
Remove the pan or pans from the oven and let the chili rest for 30 minutes before serving. Leave the oven on to keep the cooked cornbread waffles warm. Or the chili can be cooled and kept in the refrigerator for up to 2 days before reheating and serving.
Scoop the chili into 8 bowls and serve with the cornbread waffles, Cheddar cheese, and sliced scallions on the side.
Cornbread Waffles
MAKES 12 WAFFLES
Corn flour is a great ingredient for baking, especially if you are not overly fond of the slightly crunchy texture of cornmeal in baked goods. It is closer in texture to durum than fine cornmeal. Bob’s Red Mill makes a good one that can be found in many supermarkets. We like the flavor of cane syrup in these waffles, although in a pinch you can substitute molasses or maple syrup. The flavor will be different but still delicious.
----
1 cup 150 grams all-purpose flour
1½ cups 225 grams corn flour or fine cornmeal
2 teaspoons 12 grams baking powder
½ teaspoon 2.5 grams baking soda
1 teaspoon 6 grams fine sea salt
2 tablespoons 40 grams cane syrup
2½ cups 600 grams cultured buttermilk , homemade or store-bought
1 cup 260 grams whole milk
----
In a medium bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the cane syrup, buttermilk, and milk and whisk until it comes together as a smooth, thin batter. Let rest for 15 minutes and it will thicken as the flours hydrate.
Preheat your waffle iron and make waffles according to the manufacturer’s directions, being sure to make at least 1 waffle per person with a few extras. Waffles may be kept warm on a wire rack in a low oven until you are ready to serve.
GRILLED LEEKS VINAIGRETTE
A RUSTIC SALAD, THIS RECIPE EMPHASIZES THE SWEET FLAVOR of the leeks. Instead of steaming them—as in the classic leeks vinaigrette—we grill them to soften their texture and add a slightly smoky flavor. Paired with a bright citrus vinaigrette and some fresh tarragon, they make a great warm salad that will go with almost any dish. We especially like the salad alongside a juicy Butter Burger or with Slow-Cooked Hanger Steak .
SERVES 8 AS A SIDE DISH
----
8 medium leeks
6 tablespoons / 90 grams fresh lemon juice
1 teaspoon / 6 grams fine sea salt
1½ teaspoons / 6 grams sugar
4 tablespoons / 56 grams lemon olive oil
4 sprigs tarragon, leaves only, chopped
----
Rinse the leeks thoroughly in cold water. Remove any damaged exterior leaves and trim off any roots, leaving the core intact. Trim off the dark green leek ends and split the leeks in half lengthwise, cutting to, but not through, the cores, leaving the two halves attached. Soak the split leeks in cold water for 30 minutes, periodically swishing them around in the water to help rinse and remove any dirt from between the layers. Take the leeks out of the water and pat them dry. Inspect the leeks to make sure there is no dirt on them; if necessary, rinse and dry them again.
Put the leeks in a baking pan or baking dish just large enough to hold them. In a small bowl, stir together the lemon juice, salt, and sugar until the salt and sugar are dissolved. Add the citrus oil and stir to combine. Spoon some of the vinaigrette into the center of each leek, allowing it to seep between the layers. Spoon the rest of the vinaigrette over the leeks, cover, and refrigerate for at least 1 hour and up to 4 hours to let the flavors marry.
Preheat a grill to medium-high heat (400°F/205°C). Put a large sheet of heavy-duty foil on the countertop and top the foil with a piece of parchment paper. Put four whole leeks in the center of the parchment paper and fold the parchment over the leeks, crimping the edges to enclose them in the paper. Top the leek package with a second piece of
Similar Books
