So, I swear I don't usually try new, delicious things this often. Usually I'm all like
but tonight I decided to try bierock, or bierocks? Or runzas, I guess. Lot of different names for it, and I kinda made it up as I went along anyway.
So: I sauteed some beef. Once I had a nice amount of beef fat coating the bottom of the pan, I threw in half a diced red onion (I don't buy anything but red onions, now. I mean, what's the fucking point? You can have bullshit white or yellow onions, or you can have motherfucking red onions.), and one (1) buttload of black pepper. I doused it pretty thoroughly with Worchestershire sauce, and once the beef was brown I threw in the rest of the can of saurkraut from the potatoes last week. I spiced it with some thyme and rosemary, and a dash of cooking sherry because using alcohol in my food makes me feel like a grown-up. Then I salted the hell out of it. Then I put in some more Worchestershire.
I let it simmer for a while, which cooked some of the saur out of the kraut, which is fine because I'm not a fan of really saur saurkraut. Rolled out some hand-sized rectangles of dough really thin, plopped a scoop of meatonionkraut on each, and folded them over. Bake at 450 for around ten minutes.
Final result is pretty fucking fantastic. Peppery-sweet-sour, the Worchestershire and the kraut make an interesting combination. I use pretty cheap ground beef, so there was a lot of beef fat to seep out and kinda fry the dough, mostly on the inside of the pocket. Next time I think I'm actually going to drain some of the fat off, and brush it on the outside of the pockets. The difference between bread that has had a extra bit of oil brushed onto the outer surface, versus bread that hasn't, is like night and day, if night and day were words that described how deliciously brown and flaky bread can be.
Probably going back to red sauce on pasta, and similar staples, though. I might put up my marinara sauce recipe. I know every bachelor on the planet has their own recipe that tops everybody else's... but mine tops everybody else's.
but tonight I decided to try bierock, or bierocks? Or runzas, I guess. Lot of different names for it, and I kinda made it up as I went along anyway.
So: I sauteed some beef. Once I had a nice amount of beef fat coating the bottom of the pan, I threw in half a diced red onion (I don't buy anything but red onions, now. I mean, what's the fucking point? You can have bullshit white or yellow onions, or you can have motherfucking red onions.), and one (1) buttload of black pepper. I doused it pretty thoroughly with Worchestershire sauce, and once the beef was brown I threw in the rest of the can of saurkraut from the potatoes last week. I spiced it with some thyme and rosemary, and a dash of cooking sherry because using alcohol in my food makes me feel like a grown-up. Then I salted the hell out of it. Then I put in some more Worchestershire.
I let it simmer for a while, which cooked some of the saur out of the kraut, which is fine because I'm not a fan of really saur saurkraut. Rolled out some hand-sized rectangles of dough really thin, plopped a scoop of meatonionkraut on each, and folded them over. Bake at 450 for around ten minutes.
Final result is pretty fucking fantastic. Peppery-sweet-sour, the Worchestershire and the kraut make an interesting combination. I use pretty cheap ground beef, so there was a lot of beef fat to seep out and kinda fry the dough, mostly on the inside of the pocket. Next time I think I'm actually going to drain some of the fat off, and brush it on the outside of the pockets. The difference between bread that has had a extra bit of oil brushed onto the outer surface, versus bread that hasn't, is like night and day, if night and day were words that described how deliciously brown and flaky bread can be.
Probably going back to red sauce on pasta, and similar staples, though. I might put up my marinara sauce recipe. I know every bachelor on the planet has their own recipe that tops everybody else's... but mine tops everybody else's.
ohsoordinary:
You make me love you. It hurts.
velvet_petal:
Saurkraut, the building block of life.