1 1/3 c Warm Water; 110/115F degree
4 tb Honey
4 pk Active Dry Yeast
8 c Bread Flour; or less
1 c Cornmeal; not cornmeal mix
1 1/3 c Whole Wheat Flour
FILLING FOR DOUGH:
1/2 c Country ham; minced and
-fried until crisp 1 lg Onion; White, 1/4" dice
1/3 c Chile Pulp;Anaheim, seenote
6 tb Molasses
1/4 c Vegetable Oil
1 1/2 ts Salt
1 Egg; lightly beaten
1 14oz can of Yellow Hominy
2 tb Oat Bran; dust on top
seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the skin, discard the skin. using a sturdy fork mash the pulp until smooth. Use any other method for mashing chiles. NOTE,NOTE, Use only recipe amount of this mixture. seenote: Hominy, drain 14 oz. can of hominy, rinse slightly and chop a little. Until the hominy is in 1/3 hominy size..... Lightly grease a baking sheet. Sprinkle with 1 tb cornmeal. Set aside. Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the edges of the ham. Remove ham from pan. Add onions to the same pan, stir over medium heat for 8 to 10 minutes. Cook the Onions until golden brown,
DO NOT brown until crisp. Mikenote: Pay attention to stirring at this step. NO crisping. Combine onions, ham, and hominy and stir to mix well, let this cool. In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved. Set aside. Use the dough hook for this project. In the mixing bowl of a heavy duty stand mixer, combine bread flour, 1 cup of cornmeal, whole wheat flour, molasses,
vegetable oil, salt and egg. mix on low speed for 1 minute. Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough. Mix on low speed for 2 minutes. Knead on low speed, adding additional flour as needed, for 8-10 minutes or until the dough is smooth and elastic and no longer sticky. Cover the mixing bowl and let rise until doubled, 1 to 2 hours. I usually freeze half of this dough for a later loaf. Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag. Continue this recipe with remaining dough. Punch down the dough on a lightly floured surface. Roll the dough into a 14" circle, fold it in half, overlapping, slightly off center, so the top layer is set back about 1" from the bottom edge. With a sharp knife,or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about 2/3 the way across the loaf (cutting through both layers). Separate the cuts slightly so the loaf opens up and is crescent shaped. Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes...............Preheat the oven to 375F degrees. Let rise in warm room for 45 minutes, place in 375F degree oven for 45 minutes, or until it is nicely brown on top and the interior temperature is 200+F degrees. Remember this bread is fairly wet, and it will go against some of the rules of breadmaking. Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle. Brush the loaf with the melted butter and sprinkle the remaining 1 tb of Oat bran over the loaf. Bake for 40 minutes or until done. Remove to a wire rack and
let cool completely.
How To make Country Ham and Hominy Bread X Two's Videos
Planting Tomatoes, Smokehouse, Pork Chops & Waldorf Salad and the Bee Box (Episode #307)
We start in the garden where Tim and Nicki share a new fun way to plant tomatoes (to keep them watered and support them as they grow). We have the next step in How-To Build a Smokehouse and then it's off to the patio for dinner: Waldorf Salad, Grilled Pork Chops with a Sweet Tangy Glaze and Grilled Pineapple. We visit with Allen to add a super to our bee box (almost time for honey!) and finish the night feeding the Alpacas.
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Authentic Restaurant Style Menudo Recipe (Mexican Hangover Cure)
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How about a good ol’ South Texas bowl of red!
…no I'm not talking about CHILI! I’m talking about that other delicious bowl-a-red…MENUDO!
In Spanish there is a saying...
¡Ese revive muertos! (This soup is so good it will raise the dead!)
Menudo is delicious and traditional Mexican soup that is enjoyed year round, but it’s especially popular at gatherings during the holiday season. On weekends you can find this for breakfast at your favorite Mexican / Tex-Mex restaurants and it goes especially well with a squeeze of lime, chopped serrano and chopped onions and of course fresh corn tortillas!
It’s also believed that it’s the best hangover cure in the world so next time you have a hangover well you’ll now know what to do.
Now in this video, I’m gonna show you exactly how my mom and I like to make our menudo at home.
It has a few main ingredients - it is panza (called tripes in English) and in Texas we also use hominy, fresh cascabel and/or guajillo chiles and some key seasonings to make it my kinda WOW!
One big pro tip here is that you need to be sure to cook it for the appropriate length of time, the bigger the pot the longer it takes, usually 4-6 hours minimum on a low to medium simmer until the meat is very tender. Some people cook it overnight in a roaster and that's ok too.
It’s kinda like some BBQ meats that are tough unless cooked long and slow but when done right they are so soft, savory and delicious, this is true with menudo as well.
Now, let’s get fired up and make us a BIG bowl of Tex Mex RED!
Making Hominy, Chicken Verde Soup & Rice Pudding (Episode #349)
Tim heads to Mount Olivet, Kentucky to visit with Jennifer from Sunflower Sundries to learn all about how to make hominy and the history of Hickory King Corn. Then it’s outside for some Cowboy Campfire Cooking where Tim adds his new hominy to a spicy MexiTucky Chicken Verde Soup. Finish the night by cooling things down with a dessert by Nicki’s Grandmother…Rice Pudding!
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BACK TO WOOD
Back To The Wood by Audionautix is licensed under a Creative Commons Attribution license (
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GUTS AND BOURBON
Guts and Bourbon by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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HOEDOWN
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A Traditional Appalachian Meal and How to Make Soup Beans and Kilt Lettuce
*Recipe starts at: 10:02
Come cook supper with me! We're having Soup Beans, Cornbread, Fried Taters with Ramps, Kilt Lettuce, Fat Back, Vidalia Onions, Squash Pickles, and Peach Cobbler with ice cream for dessert.
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I Could Eat This Soup Everyday and Never Get Tired Of It! Beef & Vegetable Soup Recipe ❤
This beef and vegetable soup recipe is do good!
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Ingredients
1 1/4 lb ground beef
28 can crush tomatoes
2 tbsp beef bouillon ( add a little at a time until you get the right taste)
1 onion
2 stalks celery
2 carrots
1/2 red bell pepper
thyme, rosemary, oregano
1 cup mixed vegetables
2 potatoes
1 tsp onion powder and garlic and herb seasoning
1/2 tsp dried thyme, pepper
enough water to get to the consistency you like
1 tsp wostichier sauce
1 tsp sugar
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Burgoo, Cornbread Cakes, Fried Apple Pies, Mussels and KY Festivals (Episode #374)
It's fall! Time for soups and stews and our favorite... BURGOO! Head to the Burgoo Festival to learn about the basics, and stop by the Chicken Festival for some fun with the Colonel, then it's back to light a fire for Cowboy Campfire Cooking! We're making burgoo, jalapeño cornbread cakes and homemade fried apple pies over the fire! Stop by Mezzo Italian Cafe in Midway to end the night with some delicious Mussels!
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