By Aaron Franklin, Jordan Mackay
An entire meat- and brisket-cooking schooling from the country's such a lot celebrated pitmaster and proprietor of the wildly renowned Austin eating place Franklin Barbecue--winner of Texas Monthly's coveted top barbeque Joint in Texas award.
When Aaron Franklin and his spouse, Stacy, spread out a small fish fry trailer at the aspect of an Austin, Texas, interstate in 2009, that they had no suggestion what they'd gotten themselves into. this day, Franklin fish fry has grown into the preferred, severely lauded, and obsessed-over fish fry joint within the kingdom (if no longer the world)--and Franklin is the winner of each significant fish fry award there is.
In this much-anticipated debut, Franklin and coauthor Jordan Mackay free up the secrets and techniques at the back of actually nice fish fry, and percentage years' worthy of hard-won wisdom. Franklin fish fry is a definitive source for the yard pitmaster, with chapters devoted to construction or customizing your individual smoker; discovering and curing the suitable wooden; growing and tending ideal fires; sourcing gold standard meat; and naturally, cooking amazing, ridiculously scrumptious fish fry, larger than you ever suggestion attainable.
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Extra resources for Franklin Barbecue: A Meat-Smoking Manifesto
Indd 37 8/24/11 10:55 PM This layered beauty stacks up with fresh vegetables, baby greens, aromatic herbs, three kinds of Italian cheeses, and a rich, hearty tomato-basil sauce. It’s ideal for a special-occasion dinner. indd 38 dried whole wheat or whole grain lasagna noodles tablespoons olive oil cups finely chopped carrots (3 medium) cups finely chopped zucchini (1 medium) cloves garlic, minced cups sliced fresh button mushrooms (8 ounces) 6-ounce packages fresh baby spinach tablespoons snipped fresh basil egg, beaten 15-ounce container ricotta cheese cup finely shredded Parmesan cheese teaspoon salt teaspoon ground black pepper 26-ounce jar tomatoand-basil pasta sauce (21/2 cups) cups shredded Italian fontina or mozzarella cheese (8 ounces) Rosemary sprigs (optional) Preheat oven to 375°F.
Slowly pour egg mixture evenly over bread. Press lightly with a rubber spatula or the back of a large spoon to moisten bread. Cover and chill for 8 to 24 hours. Preheat oven to 350°F. Evenly sprinkle 2 cups blueberries and pecans over bread mixture. In a small bowl stir together 1/4 cup brown sugar and 1/4 cup melted butter. Drizzle butter mixture over pecans. Bake, uncovered, for 35 to 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
Using purchased piecrust makes it easy. Pictured on page 24. quick chicken potpies 33 prep: 25 minutes bake: 20 minutes stand: 10 minutes oven: 400°F makes: 6 servings dish: 10-ounce dishes 1 1 rolled refrigerated unbaked piecrust (1/2 of a 15-ounce package) 1 pound chicken breast strips for stir-frying 2 tablespoons butter or margarine 1 /3 cup all-purpose flour 1 /2 teaspoon snipped fresh thyme or oregano 1 /4 teaspoon ground black pepper 21/2 cups reduced-sodium chicken broth 11/2 cups packed julienned or coarsely shredded carrots 11/2 cups frozen peas Milk (optional) Coarse salt (optional) Preheat oven to 400°F.