Sesame Seed Sticky Buns

We're taking a lil break! I'm starting up a few new projects including a Podcast! And Katy is going to be in SE Asia for a month, so we're taking a lil break and will be back in March with some more amazing recipes!! So this post is going to have to hold you over for a while.

Sesame Seed Sticky Buns

• 2 packages of Active Dry Yeast
• 1/2 cup Water
• 1 teaspoon Sugar
• 1 1/4 cup Buttermilk
• 2 Eggs
• 5 1/2 cups Flour
• 1/4 cup Butter softened
• 1/4 cup Sugar
• 2 teaspoons Baking Powder
• 2 teaspoons Salt

Fillin'

• 1/4 cup Sesame Seeds 
• 1/2 cup Butter melted
• 1/2 cup Brown Sugar
• 1 teaspoon Cinnamon ground

1. In a large mixing bowl add the yeast, warm water, and 1 teaspoon of sugar. Place in a warmish environment for about 10 minutes. I recommend using the microwave, but don't turn it on! It'll kill all those farting bacteria and you'll end up with sticky flats instead of sticky buns!
2. Combine the yeast mixture with the buttermilk, eggs, 2 1/2 cups of flour, butter, sugar, baking powder, and salt. Once all the ingredients are well incorporated start adding the rest of the flour, 1/2 cup at a time until the dough becomes tacky. 
3. Knead the dough out on a clean(ish) surface that's lightly covered in flour until the dough becomes smooth and elastic. 
4. Oh did you preheat your oven to 375°? Cause you should probably do that now.
5. Divide the dough into 2 separate balls. Roll out each ball into a 12x7 inch rectangle.
6. In a small mixing bowl mix together all the fillin' ingredients.
7.  Spread the fillin' evenly across one of the dough sheets. Place the other sheet across the other. Crimp the edges and cut it into 12 strips.
8. Coat a casserole pan with butter. Add a handful of brown sugar to the bottom of the pan and evenly spread it. 
9. Roll up each dough strip into, well rolls. Evenly space them in the pan. Cover and let them double in size. Go watch an episode of Arrested Development or something.
10. Oh man! That GOB! Okay now you can start baking the buns. About 30 minutes should do it. 
11. Once the buns have finished baking IMMEDIATELY dump them out of the pan upside down onto a baking sheet with parchment paper on it. Let them cool a bit and start stuffing them in your face!

These pictures that will stick with you are taken by Katy Weaver!

Baked Eggs

We're back with breakfast! It's been a while, but I proffer onto you yet another Cooking with B.S. breakfast recipe. I think after making Skip's Scramble I was a little burnt out the breakfast food group. If you're wondering what's in this food group, it's mainly the stuff on the top of the pyramid.

Sure baked eggs isn't the best looking dish but you know what? Like most things that look messy, once you dig into it's pretty darn good. I'm sure there's some sort of inner beauty metaphor here, but who needs that with good photography.

Makin bacon!

Side note: Fermented black garlic is my new favorite ingredient. It's sweeter and less intense than your average garlic. I found mine at Trader Joe's. I highly recommend putting it in your next dish, even if it's some sort of sugar cookie.

Baked Eggs

• 5 Eggs
• 1 cup Half & Half
• 4 Bacon Strips cooked
• 3 cloves Black Fermented Garlic chopped
• 1/2 teaspoon Italian Seasoning 
• 1/4 teaspoon Cayenne Pepper
• 1/3 cup White Cheddar grated
• 5 slices of Sourdough Bread toasted 

1. Preheat the oven to 375°
2. In a small bowl mix the black garlic in with the half & half. 
3. Lay the bacon strips in the pan you're going to be baking the eggs in. Or if you're feeling ambitious and good about your cholesterol level you can make a bacon weave on the bottom of the pan.
4. Pour the half & half over the bacon. Crack the eggs over the half and half, be sure to evenly space them in the pan.
5. Top the eggs with the Italian seasoning, cayenne pepper, and white cheddar.
6. Place in oven for 15 minutes. (Don't worry if you happen to forget it for 20 minutes while you're exploring travel pictures on tumblr, it'll still taste great, the eggs will just be a little overdone.) 
7. Eat with toast and enjoy your morning by having a conversation with whomever you're sharing this dish with. 

I think what makes breakfast food so popular is the fact that even if it doesn't look good, it still usually tastes good. We know what to expect from it. We know after a cold night there's something warm and comforting to help us welcome the day. We know that conversations over breakfast food are the most important, even if they're about nothing. 

These eggcellent photos by Katy Weaver

Breakfast Sushi

I'm pretty sure this post dishonors an entire country's culinary culture, but you know what? This breakfast sushi was delicious, so try making it yourself before you start leaving angry comments about how culturally insensitive this is (I'm looking at you tumblr). If reappropriating cultures and making them your own isn't why America fought in the Spanish-American War then I don't know what's what anymore. 

This nigiri style breakfast sushi was inspired by the fact that it seemed like a good idea. And like most initial ideas, it works. Even though it looks complicated, the simplistic approach is what makes it successful. Over-thinking ruins most things like dishes, relationships, and jokes about over thinking because you can't think of some third item to list.

Sushi Rice

To be honest I used Alton Brown's recipe for sushi rice. It's a good one, which can be found here.

Avocado Hollandaise Sauce

Once again I'm going to send you elsewhere to find this recipe, but it's my own recipe so I don't feel bad about doing it. Anyway the recipe can be found here.

Maple Soy Sauce

• 1/3 part Soy Sauce
• 2/3 part Maple Syrup
• Dash of Fish Sauce

1. In a bowl whisk everything together. The reason I'm using ratios is so you can create as much or as little as you need.

Breakfast Sushi

1. After your rice has cooled rinse your hands with cold water and form the rice balls with your hands. Squeeze to ensure the rice stays together. Make small egg-like shapes and plate.
2. Place a dollop of the avocado hollandaise sauce on the rice to ensure the breakfast meats stay in place. 
3. As for meats I used thick cut jowl bacon, breakfast sausage, and eggs. You can choose whatever you think would be best on them (I'm looking at you vegetarians and your ridiculous and futile attempt to create fake meat).
4. After placing the meats on the ball of rice, drizzle the sauces over the top and sprinkle some sesame seeds on them as well.

Breakfast food is the best food, and the joy of food is that you can be fun with it, so get out there and make a breakfast version of your favorite food! As always these mind-blowing photos are by Katy Weaver. Join us next week when we reheat some Eggos.

Thai Chicken and Waffle Sandwich

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Thai Chicken and Waffles

One of the greatest pieces of advice I've ever heard was from

Alton Brown

who said, "Never take advice." I am open to criticism and feedback though, because without them you can't get better. But advice is more one sided than a HP Laserjet P3005ch printer (it doesn't have duplex printing). When it comes down to it, you're the only one who knows what you really want and what you have to do to make it happen, so start being selfish and start working towards something awesome. 

For some reason in today's culture, selfishness is portrayed as a negative trait, although people forget is that this is what made this country great in the first place (that's right I'm making this a cultural thing). We broke away from the British Empire because we wanted to do things OUR way. We didn't get involved with WWII until we were attacked and it affected us. 

Knowing that your crazy idea is a great one, and actually having the guts to go out there and make it happen doesn't make you insane or eccentric; it makes you successful and a goddamn American. Frankly I'm tired of having artificial roadblocks being put up, especially for people of my generation.  Just get out there and create something, whatever it may be. 

chicken and waffle sandwich

What do those old-man style ramblings have to do with Thai chicken and waffles? Almost nothing. But let's be honest, "Thai chicken and waffles" sounds like a weird, crazy idea, until you actually make it happen and try it. Remember an idea is only as good as its end product, so ignore that advice and prove those nay-sayers wrong.

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produce

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Before I get into the recipes, I want to make a couple shout outs! First, thanks to

Flavour Gallery

for sending me

an awesome apron

(I was wearing it the entire time I was cooking all this). They also have a bunch of cool food t-shirts you should check out. The second shout out is to

Kraken rum

because I love the stuff and would love a free bottle or two. The great thing about Kraken rum is that you get to yell, "RELEASE THE KRAKEN!" Everytime you open the bottle.

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dirty colada

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Dirty Coladas

I know it's not a direct translation, but dark rum produces a "dirtier" look than white rum

• 1 part Kraken Dark Rum
• 1 part Coconut Cream
• 2 parts Pineapple Juice
• 2 parts Ice

1. Add all ingredients into a blender and blend until the ice forms a smooth texture. 
2. Pour into a glass and garnish with a lime slice.

carrots

cabbage

coleslaw

Rice Vinegar Slaw 

• 1 Carrot grated
• 1 Zucchini grated
• 1/2 Red Cabbage chopped
• 1/2 Red Onion chopped
• 1 clove Garlic minced
• 1 tablespoon Apple Cider Vinegar
• 1 1/2 tablespoon Rice Vinegar
• Juice from 1 Lime
• 1 pinch Salt
• 2 tablespoons Sugar

1. Add the cut up vegetables to a large mixing bowl toss with the vinegars, lime juice, sugar, and salt. The best way to mix everything up is to use your hands.
2. Once your salad is tossed, let the slaw sit in the fridge for about 15 min before serving. 

rice flour waffles

Ginger-Lime-Coconut Waffles

• 1 1/4 cups Rice Flour
• 3 1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1 tablespoon Sugar
• 1 can Coconut Milk
• 1 heaping tablespoon shredded Coconut
• 1 Egg
• 3 Tablespoons soft butter
• 1 teaspoon ground Ginger
• 1 pinch of Five-Spice
• 1 Lime juiced and zested

1. Sift together all dry ingredients. 
2. Add the lime zest and shredded Coconut to the dry mixture.
3. Whisk in the rest of the ingredients. Once the batter is mixed together add to your waffle iron. [These are really good by themselves too, don't think you need to make a Thai chicken and waffle sandwich when you make these.]

chicken

sweet and spicy chicken

Sweet and Spicy Chicken

• 1 lbs. Chicken Breasts cut into thick strips
• 1 tablespoon Olive Oil
• 1 teaspoon Red Pepper Flakes
• 2 teaspoons Fish Sauce
• 2 tablespoons Brown Sugar
• a dash of Garlic Salt

1. Heat the oil over high in a wok or large skillet. 
2. Add the pepper flakes to the oil and let their flavors seep into the oil.
3. Toss the chicken into the cooking vessel. Move the chicken around a bit so it doesn't clump together in the pan. 
4. Add the fish sauce, garlic salt, and brown sugar to the pan. Keep stirring to avoid burning the sugar. The chicken should finish cooking within a couple minutes, depending on what type of stove you have. 
5. Serve with the sauce that is created when cooking the chicken. 

Assemble your sandwich by placing a waffle on a plate, add the chicken and some of the sauce then the slaw and a bit of cilantro and top with another waffle.

Once again my partner in crime, 

Katy Weaver

, is responsible for these mind-blowing photos. She's right in the middle of her busy season and still finds time to help me out with this little project, she's sort of the best you guys.

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chicken and waffles

Biscuit Bonanza!

We decided to get creative and scientific with this post. Using the same recipe for each of the biscuits and only changing the flour resulted in a range of differing flavors. 

Except there was one problem.

I made a huge mistake. 

Before we go any further I want to be honest with you, beloved follower of this once great food blog. The reasons my biscuits look like hockey pucks is that I read "teaspoon" instead of "Tablespoon" under baking powder in my biscuit recipe. I'm only human, I make mistakes and I'm willingly posting this on the internet; commenters go ahead and have a field day with this one.

Though the "biscuits" turned out more like shortbread, it was still interesting to see how using different flour changed the end results. I give a quick review of each flour below.

Buttermilk Biscuits (half batch) 

(adapted from America Test Kitchen's Buttermilk Biscuit recipe)

• 1 1/4 cup Flour
• 1/2 Tablespoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 Tablespoon Shortening
• 4 Tablespoons Cold Butter
• 1 Tablespoon Butter melted
• 5/8 cups Buttermilk

1. In a large mixing bowl sift together the flour, baking powder, baking soda, and salt.
2. Cut the butter into some cubes about 1cm in length. Mix the butter and shortening into the flour mixture with your fingertips and make nickel sized butter/shortening patties. Once all the butter is incorporated with the flour, chill the bowl for 15 minutes in the freezer.
3. While the mixture is cooling, preheat the oven to 400°. Then add the buttermilk to the chilled flour mixture and stir just enough to get everything wet. Spread some flour out on a clean counter to roll out your dough. Be sure to fold the dough over itself several times to ensure a flaky texture once baked.
4. Use a glass to cut out your biscuits. Once the biscuit cutouts are in the baking pan, brush the melted butter over the top to create a golden brown color while baking.
5. Bake for about 15 minutes or until golden brown. 

All-Purpose Flour

Resulted in a good ol' fashioned biscuit, just remember to add enough baking powder.

Rice Flour

The end result was a biscuit that sort of tasted like those puffed rice cakes you eat right before swimsuit season to trick yourself into thinking you're losing weight. Definitely needs other flavors to accompany it.

Rye Flour

The rye ryesulted in the most flavorful of all the biscuits of all the flours we tried. Ideally I would top these biscuits with a sage sausage gravy.

Spelt Flour

For those who don't know what spelt is here is wikipedia to save the day, just like it saved all your college essays. These biscuits just seemed like whole wheat biscuits to me.

Barley Flour

These biscuits were barley different than regular biscuits. These would be good served with some blueberry jam and some cream cheese.

Soy Flour

0/10 Would only serve to orphans. The flour itself tasted like fresh green beans and the dough was so sticky that we could only make drop biscuits with it.

Semolina Flour

Semolina flour is usually used in pasta making, because of its high gluten content. The biscuits this flour produced were similar to corn bread, but have enough gluten in them to make your one weird gluten-intolerant cousin get really itchy.

No matter how your biscuits turn out you can still turn them into a delicious breakfast biscuit sandwich. I made this one with a sausage patty, Tillamook white cheddar, green onions, and a fried egg. Just remember in life, sometimes your biscuits don't turn out how you would like them to, but you can still create something delicious with them! Enjoy!

Oh you're wondering about all these amazing biscuit photos? They were taken by the super-talented Katy Weaver