This really works. A dozen egg whites with four egg yolks will store in a half liter water bottle, and freeze. They are a little rubbery when they thaw, but after they cook (like for scrambled eggs) you can’t even tell a difference.
Corn on the cob should be cooked and eaten as soon as possible. Definitely within 48 hours of being picked, or the sugars will turn to starch, and the corn will become tough as time passes.
When buying corn ASK when it was picked. If it has been anything other than “this morning” don’t get it – or at least know that you are buying inferior tasting corn.
When not using the tip above, use a steamer (10 minutes) or a pot of boiling salted water (5 minutes) Actually, the microwave idea is pretty cool, but does not cook the corn as nicely as steam or boiling water.
Yellow kernel corn has a more fully developed flavor, but white kernel corn tends to be sweeter.
MEXICAN CORN ON THE COB
Grill the corn off the husk and on sticks
Coat the cooked corn with sour cream or mayo
Sprinkle with Tajin and salt – If you can’t find Tajin, use ground cayenne
Preheat oven to 375°F. Drain chickpeas in a colander and let them dry completely. Pat dry with a paper towel if needed, I usually leave them on the counter an hour to make sure they are very dry.
Arrange on a baking sheet in a single layer and roast for about 35 to 45 minutes, shaking the pan every ten minutes. All ovens are different so make sure they don’t burn. They will be golden brown and crunchy on the inside when done, not moist.
In a medium bowl, combine all the spices. Remove chickpeas from oven when done and spray with olive oil. Immediately toss with spices while hot. Eat at room temperature.
Lightly spray a baking sheet with non-stick spray. Set aside.
Rinse and thoroughly dry the chickpeas.
In a small bowl, mix together cumin, paprika, garlic powder, sea salt, onion powder and pepper. Set aside.
Bake dried chickpeas in the preheated oven on prepared baking sheet for 15 minutes (do not add any of the other ingredients yet)!
Remove the chickpeas from the oven and drizzle ½ TBS olive oil over the chickpeas, stirring until evenly coated. If necessary, slowly add more olive oil until all the chickpeas are lightly coated with olive oil.
Add spices to chickpeas and stir until evenly coated.
Bake at 400 for 10 more minutes, then stir.
Return stirred chickpeas to the oven and bake them for an additional 5-10 minutes, until desired crispiness is achieved (a total of 35-40 minutes of baking).
Turn off oven and crack the door a bit. Let chickpeas cool in the oven to achieve maximum crispiness
Notes
Store
Store these roasted chickpeas in an airtight container at room temperature.
Re-crisp
If you don’t bake them long enough the chickpeas could get a little soft, simply re-crisp them in the oven for 2-5 minutes.
Ingredient notes:
Olive oil: I enjoy using flavored olive oil to make these! Some of my favorite varieties come from this store in my hometown! You can use your favorite oil of any kind (avocado, sunflower, etc)!
Spices: Let your imagination run wild! I have given you my favorite combination of delicious flavors here, but feel free to use whatever you prefer! You can even just use simple old salt and pepper if you like!
Recipe Five
Ingredients
2 (15-ounce) cans chickpeas
2 tablespoons olive oil
1 to 1 1/2 teaspoons kosher salt
2 to 4 teaspoons spices or finely chopped fresh herbs, such as chili powder, curry powder, garam masala, cumin, smoked paprika, rosemary, thyme, or other favorite spices and herbs
Instructions
Heat the oven to 400°F. Arrange a rack in the middle of the oven and heat to 400°F.
Rinse and drain the chickpeas. Open the cans of chickpeas and pour the chickpeas into a strainer in the sink. Rinse thoroughly under running water.
Dry the chickpeas. Pat the chickpeas very dry with a clean dishtowel or paper towels. They should look matte and feel dry to the touch; if you have time, leave them to air-dry for a few minutes. Remove any chickpea skins that come off while drying, but otherwise don’t worry about them.
Toss the chickpeas with olive oil and salt. Spread the chickpeas out in an even layer on a rimmed baking sheet. Drizzle with the oil and sprinkle with the salt. Stir with your hands or a spatula to make sure the chickpeas are evenly coated.
Roast the chickpeas for 20 to 30 minutes. Roast, stirring the chickpeas or shaking the pan every 10 minutes. A few chickpeas may pop – that’s normal. The chickpeas are done when golden and slightly darkened, dry and crispy on the outside, and soft in the middle, 20 to 30 minutes total.
Toss the chickpeas with the spices. Sprinkle the spices if using over the chickpeas and stir to coat evenly. Serve while the chickpeas are still warm and crispy. They will gradually lose their crispiness as they cool, becoming addictively chewy.
Recipe Notes
Using roasted chickpeas: Besides eating these chickpeas as a snack, you can toss them with salads or sprinkle over soup in place of croutons.
Recipe Six
Roasting chickpeas is simple! Start with three basic ingredients: cooked or canned chickpeas, extra-virgin olive oil, and salt. Then…
Preheat the oven to 425° and drain and rinse your chickpeas.
Spread the chickpeas on a kitchen towel and gently pat them dry. It’s essential to make sure they’re totally dry before you toss them with the olive oil – damp chickpeas won’t crisp up in the oven. Discard any loose skins from the outside of the chickpeas.
Transfer the chickpeas to a parchment-lined baking sheet and toss them with a drizzle of olive oil and generous pinches of sea salt. Spread evenly on the baking sheet.
Transfer the baking sheet to your preheated oven and roast until crispy. I start checking at 20 minutes, but it can take up t0 30 minutes for them to become really crisp.
Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices.
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins.
Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt.
Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are!
Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using.
Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days.
Recipe Seven
How to roast chickpeas
This easy, savory snack is very easy to make, all you need is a hot oven and three key ingredients: chickpeas, olive oil, and salt. Here is what you do:
First, Dry Chickpeas very very well! In this recipe, I start with 2 cans of chickpeas. The most important step is to make sure the chickpeas are absolutely dry. So once you’ve rinsed the chickpeas, use paper towels to dry them very well. Then leave them in a colander for a while so that they would release any moisture. The dryer and less moist (not my favorite word btw!) the chickpeas, the crispier they will be once roasted.
Coat with olive oil and a good pinch of kosher salt. And transfer the chickpeas to a large baking sheet, making sure to spread the chickpeas well so that they are in one layer.
Roast in a high heated oven at 400 degrees F for 20 to 35 minutes or until the chickpeas turn golden brown and crispy to your liking. Shake the sheet pan on occasion (every 10 minutes or so).
Season the chickpeas immediately after roasting. In this recipe, only kosher salt and olive oil are applied to the chickpeas before roasting. I like to wait until I pull the chickpeas from the oven before adding any more spices or seasonings. This way, the spices don’t interfere with the “crisping” process. More importantly, spices have the tendency to burn and become bitter.
Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
Heat the oven to 400 degrees F and position a rack right in the middle.
Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don’t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that’s when they’re ready.
Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za’atar, sumac, and harissa blend (up to 2 teaspoon each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Notes
Makes nearly 2 cups or 30 tablespoons. The serving size here is 1 tablespoon.
Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want. Follow the same instructions for drying and roasting.
How to Keep Chickpeas Crispy: roasted chickpeas are best warm right out of the oven, they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to.
Storage Tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And Leaving the jar lid a bit lose allows the chickpeas to breath, keeping them crispy for longer. You can also freeze them for later.
Drain and dry chickpeas very well. Dry them up using some paper towels and leave them in a colander until they have dried as much as possible (OR you can spread them on a large baking sheet lined with paper towel for a while.)
Heat the oven to 400 degrees F and position a rack right in the middle.
Spread the chickpeas well on a bare baking sheet (do not line the baking sheet with parchment or foil.) Drizzle a generous amount of extra virgin olive oil and season with kosher salt. Toss chickpeas and make sure they are well-coated with the olive oil. Spread them out well on the sheet.
Roast in heated oven anywhere from 20 to 35 minutes, shaking the pan every 10 minutes or so for even cooking. Don’t rush it, make sure the chickpeas turn a deeper golden brown and the exterior is nice and crispy, that’s when they’re ready.
Season roasted chickpeas. Once you take the chickpeas out of the oven, immediately season with spices of your choice. This time, I used za’atar, sumac, and harissa blend (up to 2 teaspoon each) for warm Middle Eastern and Moroccan notes. Play with the amounts to your liking, and change up the spices according to what you have. (see more flavor ideas up in the post)
Notes
Makes nearly 2 cups or 30 tablespoons. The serving size here is 1 tablespoon.
Roasted chickpeas from dried: If you’d like to make this recipe from dry chickpeas, do not cook them! Simply soak the dry chickpeas in plenty of water for 24 hours. They will expand and at least double in size, that’s what you want. Follow the same instructions for drying and roasting.
How to Keep Chickpeas Crispy: roasted chickpeas are best warm right out of the oven, they are crispiest at this point. Once they cool off and are stored for a time, they will maintain some crunch, but they will soften a bit on the inside. Still a very tasty and additive snack. If you want to re-crisp them, you can put them in the oven for 2 to 3 minutes when you need to.
Storage Tip: You can store cooled roasted chickpeas in a glass jar. They’ll last for 4 to 5 days. And Leaving the jar lid a bit lose allows the chickpeas to breath, keeping them crispy for longer. You can also freeze them for later.
GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet Product Review: Actual Performance Test
I put this to the test. Bacon first, then hashed browns, then eggs. I recorded the performance on YouTube. Kind of slow watching, but if you are looking for a real performance test, give it a look. In a later use (not recorded) I did scrambled eggs with NO OIL. While there was some sticking, it cleaned up nicely with just a damp paper towel. For the money, this is a great pan, but I would only give about 85% credence to the claims that things NEVER stick. To watch the video, just search YouTube for ” GOTHAM STEEL 9.5 inche Non-stick Titanium Skillet Product Review: Actual Performance Test” by GrandpaCooks – SUMMARY: Am I sorry I bought it? No. Am I going to buy the larger skillet so that I have both? No.
Pork shoulder is also called pork butt (also called a boneless chuck roast) . It is, however, from the shoulder. This is the best meat for a pot roast.
The reason it is called Pork BUTT is because the pieces of meat were thrown into a barrel called a butt. This originally took place around Boston, so it used to be called Boston Butt. As the cut gained popularity across the country, it became simply Pork Butt – Leaving Boston’s claim to fame as Boston Cream Pie and Boston Baked Beans.
INGREDIENTS
2-4 LB Pork shoulder – Much (but not all) of fat trimmed – Cut into large pieces that are about 3/4 pound each
2 TBL safflower oil for searing
Accompanying veggies
4-8 cloves garlic (sliced)
14-16 oz frozen pearl onions
8-10 oz button mushrooms (halved)
1 LB carrots (peeled and pieced
1 LB baby fingerling potatoes, red potatoes or Yukon gold (pieces)
Wrap each cut in plastic and let rest overnight in the refrigerator
Let butt come up to room temperature for 30-60 minutes when you are ready to cook.
Pat the meat dry, leaving as much seasoning remaining on the meat as you are able. Then sear the meat (all sides) in a heavily oiled pan VERY HOT cast iron pan. Don’t overcrowd the pan.
Set steaks aside and put HALF of your veggies (including the ginger, but not the potatoes) into the pot and stir to caramelize.
Add in your deglazing liquid
Deglaze the pan with 1/2 C white wine and 2 TBL EVOO
Bring to a boil, then reduce heat
Add meat back into pan
Sprinkle with just a bit more Thunder Powder
Cover and bake at 250º for 4-6 hours.
Remove meat (briefly), turn up heat to 300º, and remove and discard all solids in the pot.
Add meat back in with the uncooked half of your veggies, cover and cook for another two hours
Uncover, flip meat and cook for 30 more minutes at 325º
Remove meat and veggies and set aside. Cover with foil.
Pour into a glass and let cool for 10 minutes, then spoon off the fat that will rise to the top.
Put the cleared liquid back into the pan, and return to a simmer to reduce the liquid on medium high
Combine meat, veggies and broth. Serve half tonight, and refrigerate the rest until another day.
When ready, but the Dutch oven back in the oven at 400º for 45 minutes.
Cut thin slices against the grain and serve a nice thick slice as a meal,
or shred remainder for BBQ sandwiches, tacos, burritos, etc.
Optionally, at Step 13, you an cook on the stovetop for 2 hours or a crock pot for 5 hours
BRAISING LIQUID
Brown sugar
Soy sauce
Rice wine vinegar
Sambal olek, Sriracha or Franks Red Hot Cayenne Pepper Sauce