Recipes, experiments, fucked up kitchens Nov 16, 2016 23:49:31 GMT
Post by grandpaTJ on Nov 16, 2016 23:49:31 GMT
Here is some Mac an Cheese that would be excellent with Chorizo, never tried that, but will, I have put bacon and chunks of ham in this and liked it.
This is kind of labor intensive, but the end result is WORLD CLASS
On the ingredients, for this an other recipes, I don't use measuring spoons an stuff except with baking where
it is kind of needed. I believe the measurements are about spot on and will give great results.
King, I've been known to put a bit of Rattlesnake dust in the bread crumbs for a nice little Kick, bout 2 teaspoons
would be just right, and would add great to the Chorizo as well
2 tablespoons unsalted butter, an set some extra butter off for greasing baking dish
2 tablespoons extra-virgin olive oil
2 cups panko (Japanese breadcrumbs)
2 large garlic cloves, minced
1/2 cup fresh grated parmesan
1/2 teaspoon kosher salt
For Mac and Cheese sauce:
1 pound dried elbow macaroni
1/2 cup (1 stick) unsalted butter
6 tablespoons all-purpose flour
4 cups whole milk
3/4 cup heavy cream
5-6 cups coarsely grated extra-sharp cheddar
1/2 cup fresh grated Parmesan
2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 tablespoons mustard powder
9x13 baking dish
Preheat oven to 400°F rack in middle of oven. Butter the baking dish. Get a large pot of salted water boiling
At the same time, get a large skillet over medium heat, heat butter and oil until butter quits foaming, and add the panko & garlic
and get crumbs to golden brown (about 5 minutes) Put crumbs in a bowl, stir in 1/2 cup of parm and the salt, then set to side..
Cook the Macaroni to just done, (al dente) and set aside, (Don't want soft Mac that sucks!)
In a large wide pot over medium-low heat melt the stick of butter. Sprinkle flour over melted butter, whisking whisk into a roux.
Then cook the roux stirring iwth wooden spoon, constantly until it is golden brown. (4-5 minutes)
Then, pour in the milk and cream, whisking it constantly to make a nice sauce, turn heat to med-high, an continue whisking, bring to low boil
Turn heat back so sauce is simmering (whisk occasionally) till the sauce is thick enough to coat a spoon
Whisk in the salt, pepper and mustard powder, and add cheeses in 3 or 4 batches, whisking until each batch is melted before adding the next
Take it off the heat
Put the drained mac into the pot with the cheese sauce and stir till well coated
Transfer macaroni mixture to the buttered baking dish and place on a rimmed baking sheet.
Put the topping on the mac & Cheese nice and even, then pop in the oven and bake it till it is bubbly and golden (about 20 minutes or so)
then let it cool for about 15 and dish it up
I normally get asked to do the Mac an Cheese at family gatherings, especially if gonna fire up the offset smoker.
So, I will add a favorite rub recipe that I use from time to time, it makes about 4 cups
and will stay good for about 2 months if stored in a cool/dry place. After that, coffee
tends to get stale tasting.
1 1/2 cups packed dark brown sugar
1 cup kosher salt
1 cup ground espresso beans
1/4 cup freshly ground black pepper
1/4 cup garlic powder
2 tablespoons ground cinnamon
2 tablespoons ground cumin
2 tablespoons cayenne pepper
Mix it up an set the offset to about 180-200, (Low & Slow < that might look good embroidered on my BBQ apron )
For Chicken, I add about 2 Teaspoons of Corriander to the rub, scrumptous on Beer Can Chicken )