Foolproof Pie Dough (enough for a two-crust pie)
Foolproof Pie Dough (enough for a two-crust pie)
Categories: Desserts, Pie, 188 wordsSend feedback •From Cook's Illustrated
2 1/2 cups unbleached all-purpose flour (12 1/2 ounces), plus more for work surface
1 teaspoon table salt
2 tablespoons sugar
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 1/4-inch slices
1/2 cup vegetable shortening , cold, cut into 4 pieces
1/4 cup vodka , cold (see note)
1/4 cup cold water1. For The Pie Dough: Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about two 1-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds; dough will resemble cottage cheese curds and there should be no uncoated flour. Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl.
2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into 2 even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. (Can also be frozen)
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Fajitas
Categories: Entrees, Beef, 244 wordsSend feedback •From Good Eats
1/2 cup olive oil
1/3 cup soy sauce
4 scallions, washed and cut in 1/2
2 large cloves garlic
1/4 cup lime juice
1/4 teaspoon red pepper flakes (or more if desired)
1/2 teaspoon ground cumin
3 tablespoons brown sugar
2 pounds inside skirt steak, cut into 3 equal pieces1 ripe (red/yellow/orange) bell pepper, sliced
1 sweet onion, sliced
8 oz mushrooms, cleaned & sliced1 avocado, sliced, sprinkled with lime juice, salt, and pepper
sour creamflour tortillas
AB calls for grilling directly on chunk charcoal. Directly directly...no grate. Here is his recipe if you want to check it out. I've modified the recipe slightly for a gas grill.
In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree. In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade. Seal bag, removing as much air as possible. Allow steak to marinate for 1 hour in refrigerator.
Heat all grill burners on high for 5-10 minutes, scrape down & oil grates. Turn the burners down just a squidge.
Grill steaks for two minutes per side. When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
While the meat rests saute the onions, pepper, and mushrooms.
Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Return to foil pouch and toss with juice. Serve with onion mixture, sour cream, and avocado in flour tortillas.
