Add the water and sugar to a small saucepan and place over medium-low heat. Stir gently until the sugar dissolves completely. Do not let the mixture come to a hard boil, or the water will evaporate too fast. Remove the pan from the heat and let the syrup cool completely to room temperature. Pour the cooled syrup into a glass jar with a tight lid. Store it in the refrigerator for up to 3 to 4 weeks.
Preheat oven to 400F. Line a large baking sheet with foil. Lay bacon in a single layer onto baking sheet. Bake 15-25 minutes, to desired crispness. Drain on a paper towel-lined plate and serve.
In a mixing bowl, whisk together the flour, baking powder, yeast, and salt. In a small bowl, whisk the melted butter and warm milk together. Pour the milk mixture into dry ingredients. Stir with a spoon until mixture comes together and forms a rough ball, dough should be fairly sticky. Try not to overwork the dough. Cover the dough with plastic wrap and let it rest for 10 minutes.
In a large pan over medium heat, heat about 1-inch of vegetable oil (about 360F). Line a plate with paper towels and set aside. When the dough has finished resting, divide it into 8 equal pieces. One at a time, gently pull each piece of dough into a 6-inch circle of even thickness. You can poke a small hole in the middle with a toothpick to help it not inflate too much. Carefully place the dough circle into the hot oil. You can use a pair of tongs to hold down the middle initially to keep it from forming a bowl shape (as it won’t cook evenly inside the dome). Fry until golden brown (about 30 seconds) and then flip over. When the second side is golden brown (about 15-20 seconds), carefully remove the fry bread with tongs and place on the paper towel-lined plate to drain. Repeat with the remaining dough.
Use for Navajo Tacos or add butter and honey for a delicious dessert.
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Stir all ingredients in a small bowl until fully combined. Refrigerate until ready to use.
In a saucepan, combine all ingredients, whisking until thoroughly mixed. Cook over medium-low heat until thick enough to show indentations from the whisk, about 6 minutes.
Lemon curd can be stored for about 1 week in the refrigerator.
In a large mixing bowl, add the water, yeast, and sugar. Stir gently to combine. Add the flour and salt, mixing thoroughly until combined and forms a ball (if using a KitchenAid mixer, use the dough hook). If the dough is too sticky, add a tablespoon of flour at a time until the dough doesn’t stick to the sides of the bowl.
In a separate large bowl, add the oil and coat the inside of the bowl. Add the ball of dough and roll to coat with oil on all sides. Set the oven to warm (lowest setting) and allow to sit for about 3 minutes before turning off. Put a hot pad on a baking sheet and place the bowl on top of the hot pad. Run a clean dish towel under warm water and wring out as much water as possible. Place the towel over the bowl and place in the oven (with the baking sheet and hot pad – adjust the oven rack to fit). Leave the dough in the oven for an hour to rise.
Remove the baking sheet and bowl setup from the oven. Preheat the oven to 400F. Grease two large pizza pans. Remove the towel and punch the center of the dough to remove any large air bubbles. Divide the dough in half and form each half into a ball. Place the dough, one ball at a time, onto a floured work surface. Roll it out with a rolling pin as much as you’re able. Place the center of the dough circle on the palm of one hand and rotate the dough, gently pulling the edges with the other hand. Once the dough has reached the desired size, place on a greased pizza pan and stretch out the dough more if needed.
Add desired sauce and toppings and bake at 400F for 12-13 minutes or until the edges of the crust is golden in color.
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If any hair remains on the pork belly, burn it off with a blowtorch or lighter. Cut off some of the rind, leaving a quarter of it along the length of one edge. Roll the meat so that the rind is on the outside as a protective layer. Tie the roll with butcher’s twine.
Oven method: Preheat the oven to 300F. In a deep, oven-proof dish, add all ingredients except pork belly and mix thoroughly. Add pork belly roll to the liquid and cover with a lid or aluminum foil. Place in the oven on the bottom rack. Lower the temperature to 250F and roast for 4 hours, turning 3 times so that all sides lie face-down in the marinade once.
Sous Vide method: In a gallon freezer Ziploc bag, add all ingredients except pork belly and mix thoroughly (you may need to cut the green onions in a few pieces). Add pork belly roll to the liquid and seal the bag, using the water-displacement method to push out any air. Place the bag into the sous vide with a temperature of 170F for 6-8 hours.
Remove from oven/sous vide and leave to cool in the marinade. Refrigerate, covered/sealed, overnight.
Before serving, cut meat into thin slices. Heat in a 400F oven for a maximum of 5 minutes.
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In a large saucepan, bring water to a boil. Add the eggs and continue to boil for 6 minutes (eggs will be soft boiled). Immediately transfer the eggs to a bowl of ice water.
In a clean saucepan, add the soy sauce, water, mirin, and ginger. Bring to a boil and then reduce to a simmer, cooking for about 5 minutes. Remove from heat and allow to cool completely. Pour into a jar.
Peel the eggs and add to the marinade. Store in the fridge for 3-24 hours before serving.
In a large saucepan, combine all ingredients and stir to mix thoroughly over medium-high heat. Cook for 5-10 minutes. Allow to cool and pour into bottles.
Combine butter, buttermilk, and sugar in a large saucepan. Bring to a boil for 2 minutes. Remove from heat and add baking soda.
Combine spices and store in a cool, dry place.
To make taco meat, add 1 lb ground hamburger (browned and drained), 8 oz tomato sauce, and a 1/4 c water.
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
SAVORY CREPES:
SWEET CREPES:
In a bowl, combine all the ingredients. Using your hands, mix until all the spices are evenly distributed. Cook as instructed in any recipe requiring Italian sausage.
