Klaus K Barley Oats

If you know, then you know.

1. 4/5 cup whole pearl barley

2. 6 1/3 cups whole milk

3. 2 tbsp butter

4. 1 tsp salt

Slow cook at 250F for 4 hours or until liquid is absorbed. Makes 6 servings.

Crispy Waffles

Ingredients

1 cup (130 grams) all-purpose flour

1/4 cup (30 grams) cornstarch

1/2 teaspoon fine sea salt

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1 tablespoon sugar

1 cup (235 ml) buttermilk, see notes for substitutes

1/3 cup (80 ml) vegetable oil

1 teaspoon vanilla extract

1 large egg

Butter, syrup and/or berries, for serving

Directions

Whisk together the flour, cornstarch, salt, baking powder, baking soda, and sugar in a large bowl.

In a separate bowl, whisk the buttermilk, oil, and vanilla extract.

For the lightest waffles, separate the egg. Whisk the egg yolk into the milk mixture. If you do not plan on separating the egg, whisk the whole egg into the milk mixture.

If you separate the egg, add the egg white to another bowl, use a handheld mixer to beat until stiff, and then set aside.

Whisk the milk mixture into the dry ingredients until only small lumps are left. Switch to a rubber spatula and gently fold in the whipped egg whites.

Set the batter aside for five to ten minutes while preparing the waffle iron.

Heat the waffle iron to the highest heat setting.

Cook waffles until golden and crisp, adding enough batter to the waffle iron to fill the entire lower grid. If the waffles look too dark, turn the heat down slightly.

Serve the waffles immediately or keep them warm and crispy on a rack in a 200°F oven until ready to serve. Stacking them outside the oven will cause them to steam and become floppy.

Sweet BBQ Style Chili

• 1.5 lbs. ground beef

• 1/2 large yellow onion (chopped)

• 2 1/2 tbsp garlic (minced)

• 8 ounce can tomato sauce

• 15 ounce can Bush’s beans (drained and rinsed)

• 3 Tablespoons chili powder (substitute spice gods southern heat)

• 1 teaspoon dried oregano

• ½ teaspoon cumin

• 2 teaspoons salt (added more to taste)

• 1 teaspoon ground black pepper

• ¼ cup cornmeal (little less)

Cookout onion and beef, then add other ingredients.

Granola Bars

This is adapted from a recipe here:

https://sallysbakingaddiction.com/dark-chocolate-apricot-granola-bars/

Ingredients

• 1/2 cup loosely packed light or dark brown sugar

• 2 Tablespoons solid coconut oil (or cold butter, cut into cubes)

• 3/4 cup white whole wheat flour (spoon & leveled) or *or regular flour

• 1 and 1/2 cups old-fashioned rolled oats

• 1-1.5 cups sugared plumcots or other leftover fruit (any fruit can be used here chopped)

• 1/2 cup pecans

• 2 tbsp chia seeds

• 1 teaspoon ground cinnamon

• 2 large egg whites, lightly beaten *or just two eggs

• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350F. Lightly spray a 8×8 (or 9×9) baking pan with cookie spray. Set aside.

2. Combine brown sugar and coconut oil in a medium bowl until crumbly and well mixed. Place in the refrigerator while you prepare the dry ingredients.

3. In another medium bowl, mix together, flour, oats, sugared fruit, pecans, chia seeds, and cinnamon. Remove the sugar/oil mixture form the refrigerator and mix in with the dry ingredients. Add egg whites, and vanilla. Lightly stir to combine. Do NOT overmix.

4. Pour batter into prepared baking pan. Bake for 15-18 minutes until sides are barely browning. Cool completely before cutting into squares. I waited 1 hour to cut into 16 squares. Bars stay fresh at room temperature for up to 1 week.

The hard you press down the mixture prior to baking the firmer the bars will be. I like to take an identical baking pan to the one the mixture is and use it to press down. This allows you to put uniform pressure to compact the bars and to really press it down.

Brisket

Been smoking brisket all through COVID. Starting tracking the data couple months ago.

I think I have it down and the trick is to cook the brisket ~75 minutes per pound. You can back off the heat and/or wrap to manipulate the speed of the cook. Backing off the heat slows it down and wrapping speeds it up.

I go with a tiny bit heavier rub than Dr. Aaron Franklin but I think this is mostly to offset that I’m doing pellet smoke which is harder to bark up. See results below:

Salmon Rub

• 2 Tablespoons brown sugar

• 2 teaspoons black pepper

• 1 teaspoon coarse ground sea salt

• 1/2 teaspoon dried basil

• 1/2 teaspoon garlic powder

• 1/2 teaspoon smoked paprika

• 1 lime, zested

Best to get only the green of the lime zest and avoid as much of the white as possible.

Have to cite: https://heygrillhey.com/ for this one. She does some killer grill and smoker recipes.

The Franklin

This is a sort of strange take on a cold brew beverage. It’s nice on hot/muggy days and was thought up by my partner Caitlin and I. She’s been getting hooked on nitro cold brew so we cooked this up as an alternative.

Ingredients:

1) 3-8 (or more) tbsp’s agave, honey, brown sugar or molasses. whatever you want.

2) 1 tbsp of cinnamon powder

2) 1-3 tsp’s vanilla extract

3) Seltzer water, 16 oz.

4) 10 oz of ground coffee

5) water

6) orange (optional)

I made this sort of haphazardly at first so bear with me here. Basically, you want to make like 20 oz of super concentrated coffee. You can do it by doubling the ground size of your perc or pour over but the best way is to do typical cold brew. You can make 20oz of cold brew by grinding about 5oz of coffee to coarse ground and steeping in cold water for 12-15 hours. I make it in a french press and just press the coffee out and then transfer it over but you can also just use a pitcher and pour it out through a coffee filter. Anyway…

Once you get your 20oz or so of concentrated cold brew you put it in a saucepan and get it hot but not boiling. Stir in the sweets. Cinnamon, agave, honey, sugar or molasses, and a bit of vanilla. I estimated these quantities. Do it to taste depending on the severity of your sweet tooth. Once everything is stirred in and dissolved transfer it over to something like a pyrex and throw it in the fridge.

Once it’s chilled I serve it over ice with 1/2 cold brew concentrate to 1/2 seltzer water.

If you’re feeling REAL crazy squeeze some fresh orange into it. CRAZY!

Savory Barley Oats

I am craving a savory alternative to the Klaus K-style Barley Oats I've been cooking with apple and almond. Also, I'm too lazy to do anything like soft boil an egg so all will have to be baked overnight. Here's an attempt: 

1) 1-cup Barley Oats

2) 3-cups whole milk

3) 1-cup heavy whipping cream

4) 2x eggs 

5) 1x tablespoon sriracha (might alter to taste or appearance) 

6) half cup diced red onion

7) 1x tsp salt 

8) 1.5x pork chorizo sausages

9) paprika and cheyenne pepper to taste

10) 2x cloves garlic

Bake overnight at 180 fahrenheit

Garlic/Frank's Chicken

This recipe is my favorite chicken thigh slow cooker recipe. 

• 5 skin-on, bone- in chicken thighs (about 2 pounds)
• 2 TBSP fresh minced garlic
• 1/3 cup packed brown sugar
• ¼ tsp. pepper
• 1 cup Frank's Hot Sauce (buffalo sauce)

Toss it in slow cooker for hours, skin side up. 

Root beer brisket

1 (3 1/2 pound) brisket, trimmed
salt and pepper

1 onion, sliced
1 (4-ounce) can tomato paste
1 cup BBQ sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons Dijon mustard
4 cloves minced garlic
1/4 cup brown sugar
1 1/2 cups root beer

Add the brisket to a very hot pan. Brown on both sides. 

Transfer the brisket to your slow cooker. Cover the top with sliced onions.

Mix together tomato paste, bbq sauce, Worcestershire sauce, Dijon, garlic, and brown sugar. Season with salt and pepper.

Pour the sauce over the brisket.

Pour root beet over the brisket. 

Slow cook for 6-hours

Pear slow cooker chicken

I have a pear that is a little too far gone to eat. We also over bought ginger so I'm going to give this recipe a bash: 

• 1 tbsp olive oil
• 2 tbsp butter
• 1 pear
• 1/2 yellow onion
• 1tbsp ginger
• 1 cup chicken broth (will prob substitute something else lying around) 

pop in slow cooker for like 6 hours 

Barley Oats with Almond Paste

About to try an overnight Barley Oats recipe with Almond Paste. It will be a modified version of what I've been doing here's the list: 

• 1 cup Barley oats
• 3 cups whole milk
• 1 cup cream
• 1 Tbsp salt 
• 1.5 Large Green apples (maybe 2... not sure) 
• .75 cup Almond Paste (see below) 

Put in oven COVERED overnight at 180F/80C

Almond Paste

• 1.5 Cups Blanched almonds 
• 1.5 Cups confectioners sugar 
• 1 egg white
• 1.5 tsp almond extract (what is this??) 
• .25 tsp salt 

Frank's Red Hot Chicken

Trying out this recipe: 

• 5 skin-on, bone- in chicken thighs (about 2 pounds)
• 2 Tbsp. cooking oil (vegetable oil) 
• 1 tsp. dried parsley (omitted) 
• ½ tsp onion powder (used dried minced onion instead) 
• ½ tsp. garlic salt (regular garlic powder) 
• ¼ tsp. pepper
• 1 cup Frank's Hot Sauce (buffalo sauce)

Threw it in the slow cooker for 6 hours and will have with Hannah's potatoes. 

This was an easy hit. Went really with panini bread, mayonaise and pickled onions.