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Showing content with the highest reputation on 03/17/2018 in all areas

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    One week and counting folks, and then it’ll be time to break out the beer and bangers! St. Patrick’s Day wouldn’t be complete without Bangers & Mash with Guinness Onion Gravy. It’s a tradition. Ingredients: 6 large banger sausages 2 Tbsp. olive oil Guinness Onion Gravy: 2 Tbsp. butter 1 Tbsp. olive oil 2 medium yellow onions thinly sliced 2 Tbsp. all-purpose flour 2 cups Blonde Guinness Beer 1 Tbsp. Dijon Mustard 1 Tbsp. Worcestershire sauce 2 tsp. granulated sugar 1/2 tsp. kosher salt 1/4 tsp. freshly ground black pepper Mashed Potatoes: 2 lb. russet potatoes 4 Tbs. 1/2 stick butter 1/2 cup whole milk 2 tsp. kosher salt 1 tsp. freshly ground black pepper Instructions: Guinness Onion Gravy: Melt the butter in a large skillet over medium-high heat. Add the olive oil and the onions and saute, stirring often, until caramelized, about 30 minutes. Add the flour and cook until golden brown, 2-3 minutes. Add the Guinness, Dijon, worcestershire, sugar, salt and pepper. Reduce heat to low and simmer until thickened, about 8-10 minutes. Bangers: Heat oil in a large cast-iron skillet over medium heat. Add bangers and cook until evenly browned on both sides and cooked through, about 12-15 minutes. Mashed potatoes: Peel potatoes and cut into large chunks. Place in a saucepan with water to cover, salt the water and bring to a boil over medium heat. Cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain and mash with a potato masher. Add the butter and milk and continue to mash until smooth. Season with salt and pepper. To assemble: Place mashed potatoes on plate, top with a sausage and gravy. Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins Servings: 4
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    Ingredients: 2 cups All-Purpose Flour 2 tablespoons brown or granulated sugar 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons butter, cold and cut into 1/4-inch cubes 1 egg 3/4 cup buttermilk 1/2 cup raisins (optional) Steps: 1. Preheat oven to 375°F. In the bowl of a stand mixer, combine flour, brown sugar, baking soda and salt. Gradually add in butter and mix with paddle attachment until crumbly. 2. In a small, separate bowl, whisk together buttermilk and egg. Pour into flour mixture and mix until just combined. The dough should be shaggy and a little wet, but not too much. If it's so wet that you can't hold it in your hands, add 1 tbsp flour at a time until it comes together. Do not knead. 3. Fold in raisins, if desired. 4. Shape dough into a round loaf and place in the center of a lightly greased cast-iron pan or a parchment paper-lined baking sheet. Cut a 1/4-inch deep cross on the top of the loaf. Bake 30-35 minutes or until golden brown (you may need to tent aluminum foil over the top of the loaf in the oven if it's browning too fast). 5. Serve warm.
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    cannibal corpse owns.. bought there first album when i was 14..
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