- In a blender, combine the eggs and milk.
- Add the flour and salt and mix on high speed until smooth, pausing once or twice to scrape down the sides of the blender with a rubber spatula. Alternatively, combine the flour and salt in a large bowl. Push the flour aside to make a well in the center.
- Break the eggs into the center and pour in 3/4 cup of the milk.
- Whisk in a small circle in the middle of the well to blend the eggs and the milk. Whisking constantly, gradually draw in the flour until you have a thick mixture.
- Add another 3/4 cup milk.
- Whisk until the mixture forms a smooth batter.
- Strain the batter (to remove any lumps) into a quart-size measuring cup with a spout or a pitcher. Let the batter rest at room temperature for 30 minutes.
- In a small saucepan over medium-high heat, melt the 6 Tbs. butter.
- Continue cooking the butter until it turns golden brown and has the aroma of toasted nuts, 3 to 5 minutes. Watch carefully and adjust the heat or move the pan around if necessary; the butter can quickly go from lightly browned to burned. Skim off any foam that rises to the top. Let the butter cool slightly and then stir it into the batter. The batter should be the consistency of heavy cream; thin it with a little more milk, if needed.
To cook the crêpes:
- Have ready the batter, a small nonstick skillet or a crêpe pan, plenty of softened unsalted butter, a flexible, heatproof spatula, a cooling rack, and about 20 torn sheets of waxed paper to use as separators.
- Set the skillet over medium-high heat and add about 1 tsp. butter.
- Heat the butter, swirling it in the pan, until it stops bubbling.
- Pour in enough batter to coat the bottom of the pan, about a scant 1/4 cup, depending on the size of the pan. Quickly tilt the pan in all directions to spread the batter evenly over the bottom and a bit up the sides of the pan.
- Immediately pour any excess batter back into the remaining batter. (You can cut off the “tail” this step leaves once the crêpe has set.)
- Cook until the center of the crêpe is set and the bottom is lightly browned, 1 to 2 minutes, depending on the size of the skillet. Give the pan a good shake (or use a spatula to dislodge the crêpe) and turn it over.
- Cook until the center is firm and the edges underneath are lightly browned, about 30 seconds.
- Transfer the crêpe to a cooling rack. Proceed with the remaining batter, adding more butter to the pan as needed. Once cool, stack the crêpes between the sheets of waxed paper.
Cover the roast with rub and stick it in a large ziplock with a 1/4 cup of worchestershire sauce and refidgerate over night. I cook it till its medium, about 5 hours at 240 degrees. I also use a foil pan, with half a bottle of beer added with the roast to cook in so I can have extra juices to make a jus. Turning the meat every hour. I slice it up to have for lunch meat instead of spending money at the deli counter. Reheat the juices with a bit of white white and garlic puree to make an awesome sandwich dip. If your looking for another type of beef to smoke besides Brisket try a blade roast, it can take the extra cooking time and the meat does well with long, slow cooking.
CHILLI LIME ROASTED CORN SALSA
YIELDS: 4 CUPS
- Grill or Roast the corn on an open flame until blistered and has charred marks at various places.
- Remove the kernels from corn and set aside to cool down. In meantime, slice and chop onion, tomato, peppers, and cilantro, add to a large bowl. Mix in corn kernels, lime juice, red wine vinegar. Season with salt and pepper as per taste.
- Chill salsa in refrigerator for few hours. This will also marry the flavor of lime, and chilies into corn. Serve at room temperature or chilled with chips of your choice.
SWEET CORN RELISH
Sweet corn relish, perfect for hot dogs, pickled corn, cucumbers, onions, red bell peppers, and tomatoes. You can easily double this recipe.
YIELD: Makes 3-4 pints
- Working in batches if necessary, pulse the cucumbers, onions, and bell peppers in a food processor just 3 or 4 pulses, so they are still distinguishable from each other, not puréed.
- Place mixture in a medium-sized (4 to 6-quart), thick-bottomed pot. Add the corn, tomatoes, serano chiles, sugar, salt, pepper, vinegar, turmeric, mustard seed, and ground cumin. Bring to a boil. Reduce heat to a simmer. Cover and cook for 25 minutes.
- Spoon the corn relish into clean jars and seal. Will last for 4-6 weeks refrigerated.å If you would like to store your pickles outside of the refrigerator, sterilize canning jars before canning, and process the relish-filled jars in a hot water bath for 15 minutes after canning. Review more detailed canning instructions in our recipe for bread and butter pickles.
- Serve with hot dogs, in tacos, or with pork.
- In a large cast-iron skillet over medium heat, roast the chiles on both sides (you’ll have to do this in batches) until they soften slightly and become aromatic. When the chiles are cool enough to handle, remove the stems and seeds.
- Transfer the chiles to a deep saucepan and pour the stock or water over them. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes. Remove the pan from the heat and allow the chiles to rest, about 15 minutes.
- Working in batches, puree the chiles with their soaking liquid.
- In the cast-iron skillet, over medium heat, melt the bacon grease or lard, or heat the oil. Add the garlic, and flour and cook, stirring, until the mixture becomes golden. Add the pureed chiles, and stir quickly while the sauce bubbles and spatters. Reduce the heat, add the oregano, and simmer for 5 minutes. Season to taste with salt. If the sauce is a little bitter, mellow it with about a teaspoon of honey, to taste.
- Place all the ingredients except the eggs and eggshells into a heavy, deep-bottomed stockpot.
- Bring to a boil, reduce heat, and simmer on low heat for 1 hour, skimming the surface of any scum, which has accumulated.
- Remove from the heat.
- Line a colander with fresh cheesecloth or a clean linen kitchen towel and strain the bouillon into a clean stockpot.
At this point, you can stop, but if you wish to clarify the stock, proceed as follows:
- Replace the stockpot onto moderate heat and bring to a simmer.
- Whisk the egg whites together with one cup of the hot stock and then pour the mixture into the stockpot.
- Add the crushed eggshells and stir for four minutes.
- Reduce heat and slide the stockpot to the left so that only the left third of the pot covers the burner and let simmer for ten minutes. As the egg whites cook, the cloudy matter of the stock adheres to them.
- Rotate the stockpot around to allow the other side of the pot to cover the burner and let simmer ten minutes. Do the same to the top and bottom of the pot, taking care that the stock does not boil over.
- Remove the pot from the heat. Line a fine sieve with cheesecloth or a clean linen dishcloth over a tall stockpot.
- Ladle the stock and egg mixture carefully through the sieve, taking care that the bottom of the sieve does not touch the clarified stock.