***Special Interview with PitMaster & Owner of Bam Bam's BBQ***

Mmmmm it's summertime and I don't know about you, but I love some good BBQ! And over at Bam Bam's BBQ in Orem Utah they have just that! Check out Episode 18 of...Bite Me, with Jules the Girl Who Loves to Cook! And find out what's cookin over at Bam Bam's...your going to Love it :) Enjoy

Here is the link:http://youtu.be/tS_ZeIZaEeg

Sweet Biscuit with Fruit and Cream

Recipe for Sweet Biscuits Fruit and Cream

Sweet Biscuit with Cinnamon/Sugar Peaches, Strawberries

&Lemon Honey Whipping Cream

Sweet Biscuit

2 ¼ cups un-bleached all purpose flour

1/3-cup organic granulated sugar

2-½ tsp. baking powder

¼ tsp/ baking soda

½ tsp kosher salt

1 stick (or ½ cup rm temp butter) cut into cubes

2 large eggs

¼ cup heavy whipping cream

1/3 cup Buttermilk

Mix Flour, sugar, baking powder, baking soda and salt.

Then cut rm temp butter into the flour mixture

Create a hole in the center of the flour/butter mixture and pour in whipped eggs, cream and buttermilk…mix until dough is combined do not over work. Dough should look slightly sticky. Use either a biscuit cutter or just your hands to create your biscuit shape and then place on a cookie sheet, which is covered in parchment paper

For Dusting…

Paint the top of each un-cooked biscuit with a bit of heavy cream, sprinkle with sugar and the zest of an orange then bake at 425 degrees for appox 8 min

Grilled Cinnamon/Sugar Peaches

Appox 5 mostly ripe peaches…peel and slice lengthwise…place on cookie sheet covered in foil

Sprinkle over the peaches…brown sugar, Cinnamon, honey and ½ cube of butter melted

Place in oven at 425 degrees for appox 16-18 min

Pull out and set aside…place peaches and the juice in a separate bowl for serving later

Strawberries

Slice up some fresh strawberries and after rinsing place in to a bowl with a few splashes of freshly squeezed lemon juice and about 2 tblspns of organic sugar…toss and set aside for serving later

Lemon Honey Whipping Cream

1 Pint Heavy Whipping Cream

appox ½-3/4 cup powdered sugar

1 tblspn Vanilla Extract

A Few squeezes of Good quality Honey

1-2 tblspns Freshly Squeezed Lemon Juice

Whip this all up in a very cold bowl that you’ve been storing in the freezer for at least 30 min. Wait until soft peaks have formed and then you’ll know that your whip cream is ready. Store in serving bowl set aside in the Fridge until ready to plate each dessert

When each of the four elements to this dish have been completed assembly can begin J Place one biscuit on the bottom and put cream on top, then grilled peaches…then the other biscuit on top of that, then more cream, strawberries and a sprig of mint for beauty. This is refreshing and lovely, perfect summer dessert! For a variation serve biscuits warm with vanilla ice cream, top with both kinds of fruit and whipping cream…very yummy…enjoy! 

Links to Episode 17 of Bite Me with Jules the Girl Who Loves to Cook

I am so sorry I haven't quite become an expert yet on splicing all of my video clips into one, hence the three clips for episode 17, lol :) Be sure to watch all three as they are super great and should have just been one, but yeah whatever...laughs.

Okay here are the links:

Part one of Episode 17:  http://youtu.be/xwnF4zoNVcI

Part two of Episode 17: http://youtu.be/zhgEOpDOOcw

Part three of Episode 17: http://youtu.be/s4J53CW7fmk

Links to both part 1 and part 3 are most crucial if your short on time part 2 is something that can be skipped over

thanks for watching enjoy!

Citrus & Cilantro Grilled Salmon with Soy Ginger Butter Sauce

Citrus & Cilantro Grilled Salmon with Soy Ginger Butter Sauce

Grilled Citrus & Cilantro Salmon Fillets with a Ginger Soy Butter Sauce

Rinse (2) large Salmon Fillets…total amount of weight is appox 3.35 lbs

(also there are 16oz per lb. FYI if you are seeing it in oz rather than lbs so you know the conversion)

Leave the Fillets Whole. They should be de-boned and Have the skin still on only one side

Leave on cutting board to the side while you prepare the Rub for the Salmon

(PS this amount of Salmon can serve appox 8-10 adults)

Rub

The Zest of 1 Lemon

The Zest of 1 Medium to Large Orange

The Zest of 5-6 Kumquats

Juice of ½ Lemon

Juice of 1 whole Orange

Juice of 2-3 Kumquats

Olive Oil

Lots of Cilantro prob 2 cups

Place all of this into a blender and blend until reached desired consistency…you want the cilantro to be pretty well ground, not too leafy

Prepare the Salmon for the Grill

Take your rinsed Salmon Fillets on the wooden cutting board and Skin side down place onto two sheets of heavy-duty aluminum foil

Curl up edges of foil around each fillet so rub wont fall out

Sprinkle each Fillet liberally with Kosher Salt and White Pepper

Then drizzle with Olive Oil

Then take your Rub and Brush it liberally all over each of the Fillets

Wrap up each Fillet nicely and place onto a BBQ Grill at 375 degrees appox for about 20 minutes…but check on them at 10 min and 15 min as you do not want your fish drying out. You ll know your Salmon Fillet is done when the Flesh of the Fish pulls away easily from the skin on the bottom.

The Sauce

While your Salmon is cooking on the BBQ prepare your delicious Soy Ginger Butter Sauce

Place ½ cup low sodium soy sauce

1/3 cup honey

1 tblspn brown sugar

1 tblspn white sugar

1 ounce piece of ginger root peeled and sliced

1 ounce piece of gingerroot peeled and zested

1 tblspn minced garlic

1 tblspn minced shallots

Into a pot on the stove and bring to a boil and then reduce twice…After doing this you are left with a rich dark brown liquid

Strain the liquid so that you discard of all chunks and are just left with the liquid and return back to the pot on the stove and then add:

1/3 cup freshly squeezed OJ

2 sticks of Room Temp Salted Butter

Once these ingredients have melded together and are fully incorporated pour into your favorite serving dish and set aside

*Note for the amount of fish I have recommended above you will want to double this recipe for the sauce…if you are doing about half the fish on this recipe then the amount of sauce shown here will be plenty

When Salmon is cooked through remove from BBQ place on serving platter, garnish with fresh Cilantro and ladle Soy Ginger Butter Sauce over the fish for all to enjoy

**Both the Rub and the Sauce were adaptations from Emeril Lagasse’s Recipe Book Entitled: Emeril’s TV Dinners

Roasted Fingerlings with Garlic and Peppercorn

Roasted Fingerling & Red Potatoes with Garlic Cloves and Peppercorn

Roasted Fingerling and Baby Red Potatoes with Garlic and Peppercorns

Rinse (1) 1 lb. bag of fingerling potatoes and (1) 1 lb. bag of baby red potatoes

Place in a large bowl and through in lots of peeled garlic cloves…like 20

Drizzle potatoes and garlic with olive oil and melted butter

Sprinkle with Kosher Salt and Whole Peppercorns for flavor

Sprinkle with Dried Parsley

Toss all ingredients together and then put onto a roasting pan and roast in a 475 degree oven for a minimum of 1 hour but most likely it ll take 1 ½ hours depending on how many potatoes your cooking

When finished you should be able to run your fork through each potato easily and garlic should be roasted

Place in serving blow and spoon olive oil/butter mixture from cooking pan over potatoes and enjoy

Lemon & Dill Veggies

Lemon & Dill Zucchini, Yellow Squash and Asparagus

Lemon & Dill Zucchini, Yellow Squash and Asparagus

Cut (4) Zucchini and (3) Yellow Squash into long spears

Rinse 1 lb. of Asparagus spears and trim the end of the asparagus

Place all of these onto one or two cookie sheets (however many you end up needing)

Drizzle veggies with good quality olive oil

Zest 1 lemon over the veggies and then juice that lemon and place the juice from the zested lemon onto the veggies also

Sprinkle with Salt and Pepper

Lastly place large amounts of freshly chopped dill on the veggies and then broil at 475 or 500 degrees for appox 15 to  20 min

You want the veggies to be slightly charred and soft, but to still have a bit of a crunch to them; we don’t want to over cook the veggies and make them soggy

Once desired doneness of veggies has been reached remove from oven and serve…feel free to add fresh lemon zest and a bit more dill once veggies are out of the oven

Lemon Bar Perfection

Ultimate Lemon Bars

The Ultimate Lemon Bars

This lemon bar recipe was pasted down to me from a lemon bar coinsurer. The recipe is easy although attaining the perfect set of lemon bars is not. Have fun trying to create this zingy masterpiece.

Ingredients for Crust

1 cup powdered sugar

2 cups all purpose flour

1 cup butter (should be a chilled room temperature, never melted!)

Ingredients for the Lemon Bar Mixture

5 Eggs

2 cups Sugar

¾ cup of freshly squeezed lemon juice

½ cup (+) 2 tbl spoons flour

½ tsp baking powder

Grade in 2 tbl spoons of fresh lemon shavings

Directions

Preheat Oven to 325 degrees.

Make the crust by adding powdered sugar, flour and butter together. Mix with hands until dough like consistency is reached, but do not over mix or this will create a dough that is too crumby!

Place dough in a pan and bake for 15 minutes.

While crust is heating up, mix all ingredients for lemon bars together. First though you must beat the eggs. Add one egg at a time and beat, slowly adding each one and beating well. After you have done this, then add the other ingredients and beat the entire mixture.

When crust comes out of the oven, pour the mixture on top and place back into the 325 degree oven to complete baking.

Should bake for about 25 minutes

Remove from oven and sprinkle with more fresh lemon shavings and some powdered sugar. 

Episode 16...Brined Fried Chicken, Sweet Potato Salad and BBQ Roasted Sweet Corn with Parmesan&Butter

The Link to Bite Me...with Jules the Girl Who Loves to Cook, Episode 16 will be available for viewing  later on this afternoon on Tuesday July 2nd...just as soon as I can get it uploaded...the Link will appear here! Hope you enjoy the Show and of course more importantly...the Food!

Brined Fried Chicken

Brined Fried Chicken Recipe

The Tastiest Fried Chicken Ever!!!

Recipe Courtesy of: Ceramic Canvas

Brined Fried Chicken:

The Rub

4 tblspns paprika

8 tspn cayenne pepper

4 tspn fresh cracked white or black pepper

The Brine

1 cup Kosher Salt

½ cup Sugar

3 cups boiling water

Ice Cubes…

Food Bucket

Plate

Day of Frying

Extra left over Rub to add to flour mixture

Appox 1 ½ cup flour

Peanut Oil for Frying

8 to 10 pieces of chicken

All right so you need to make your rub and do your brine at least 24 hours in advance. So the day before you d like to eat your fried chicken be sure to prepare. First make your rub by mixing together all of the ingredients listed below The Rub. Set aside. Then boil 3 cups of water on the stovetop. Once water is boiling add the sugar and the salt to dissolve. Once dissolved take off the heat and pour brining liquid into a food bucket and place loads of ice cubes into it to make the water ice cold. Then take each piece of chicken and coat it in the Rub. After each piece of chicken has been plentifully coated in the Rub gently place into the food bucket with brining liquid and place dish over the top to force chicken to submerge under the brining liquid. Keep in a cool place for up to 24 hours.

On the day of your feast use a cast iron skillet on the stove or frying device to cook your chicken. Place appox 2 inches of oil into the pan on the stove and heat to 350 to 365 degrees F. Don’t over heat the oil or you will burn your fried chicken. Once oil has reached desired temp then begin to place chicken inside for cooking. Before placing chicken in oil though make sure to dredge it into your flour mixture. So take each piece of chicken out of the brine, and then dredge it into your flour mixture and coat shaking off any excess flour. Then place into the hot oil and begin to cook. About 5 minutes on the first side and then 11 to 12 minutes on the second side and you will have the most delicious fried chicken J

Sweet Potato Salad

Sweet Potato Salad

Sweet Potato Salad

w/Dill, Capers and Yogurt

Roast 5) Sweet Potatoes and 5) Yams

In Olive Oil wrapped individually in Foil at 450 degrees F for appox 1 hour

Remove from Oven, peel off skin, cube…place in bowl and set aside…allow to cool

Dressing:

1 cup Miracle Whip

1 cup Greek Yogurt Dip with Dill and Cucumber

¼ cup Whole Grain Dijon Mustard

2 tblspn Honey Mustard

¼ cup Dill Pickle Juice

3 Dill Pickle Halves finely chopped

½ red onion chopped

2 tblspns capers

2 tblspns fresh flat leaf parsley

2 tblspns chopped dill

Scant less than 1/8 cup lemon juice

White pepper and salt to taste

Place all ingredients for the dressing in either a blender or a bowl and then blend or use a hand held mixer to incorporate all the ingredients. Once dressing has come together slowly and gently toss and coat over the sweet potatoes and yams. Spoon in a bit at a time to make sure you don’t over dress or under dress your sweet potato salad. Place in the refrigerator and allow cooling until your ready to serve. 

BBQ Roasted Corn on the Cob

BBQ Roasted Corn on the Cob with Parmesan&Butter

Take 8 Ears of Corn and rinse in water so they are a bit moist but not dripping wet

Leave corn inside of the Husk

Place each ear of Corn inside of its Husk on the BBQ Grill once the Grill has reached 350 to 375 degrees and close the lid

Cook for appox 10 minutes and then turn over and cook another 10 minutes on the other side

Take corn off the heat and serve inside of the husk allowing each guest to peel back his or her own silk and husk revealing the sweet and slightly charred corn beneath nice and warm and delicious

On the table place a small ramekin with 1 stick melted butter and ¼ to ½ cup of Parmesan cheese mixed in. Have a painting brush near by so each guest can paint the butter and Parmesan mixture onto his or her steaming hot corn on the cob! Sure to be an instant hit, everyone at your table will love this BBQ Corn on the Cob.