Boss Munch Kitchen

*new*

breakfast sausage

1 tbsp dried sage
2 tbsp salt
1 teaspoon ground black pepper
3/4 teaspoon dried marjoram
2 1/2 tablespoon brown sugar
1/4 tspn crushed red pepper flakes
1/4 tspn ground cloves
4 pounds ground pork

*new*

bratwurst

4-lbs ground pork, fine grind
2 1/2-tbsp sugar
1 1/4-tbsp ground coriander
1 tbsp ground sage
1/2-tsp paprika
1/2-tsp cayenne pepper
2 1/4-tsp dried rosemary
1-tbsp dry mustard
1/2-tsp pepper
1 1/4-tsp nutmeg
2-tbsp salt

pastrami burger

½ tbsp paprika
1 tspn mustard powder
1 tspn coriander
1 cloves garlic
2 tbsp white sugar
2 tbsp kosher salt
1 tspn apple cider vinegar
½ tspn instant coffee
¼ cup pepper
¼ tspn cayenne pepper
4 pounds ground beef

pastrami

brine

1/2 gallon distilled water
1 tbsp paprika
1 tspn mustard seed
2 tspn coriander
2 cloves garlic
4 tbsp white sugar
1 cup kosher salt
1 tspn cream of tartar (this ingredient can be omitted)

post brine

1 tbsp apple cider vinegar
½ tspn instant coffee

rub

¼ cup pepper
¼ tspn cayenne pepper

other baking needs

4 tbsp olive oil
3 large sheets of foil (for wrapping the brisket)
1 2.5 gallon zipper bag

combine brine ingredients and boil for 5 minutes. cool completely and add to beef brisket. brine brisket, in the fridge, for about 1-2 weeks.

discard brine and rinse brisket thoroughly. zipper bag brisket and fridge making brisket elevated away from the bottom of the bag to allow good drainage of excess fluid from meat. set over night.

discard brine and excess drainage from brisket. re-zipper bag brisket with vinegar and fridge, overnight.

combine rub and apply to all the entire surfaces of the brisket. re-zipper bag the brisket and fridge overnight.

foil line a snug fitting foil pan. wrap the brisket in olive oil. twice foil cover the brisket in the foil pan.

preheat the oven to 225 degrees f and bake the foil wrapped brisket on a broiler pan for 6 hours.

cool the brisket to room temperature for 3 hours.

zipper bag the foil wrapped brisket and fridge for at least 6-10 hours.

remove from fridge and steam heat brisket.

slice against grain and serve as desired.

au jus roast

brine

1 gallon of water
1/2 cup kosher Salt
1 tspn Oregano
1 tspn Garlic powder
1/2 tspn Paprika
1/2 tspn Pepper
1/8 lbs Grated celery
4 lbs Roast

overnight soak

½ lbs sauteed yellow onion (1 tbsp butter, 1/2 lbs Yellow onion)
1 tspn Instant coffee
1 oz Apple cider vinegar

post bake broth

1 cup Red wine
roast drippings
remaining sauteed yellow onion

Combine and boil brine ingredients.
Cool brine and add to roast in a resealable container or zipper bag.
Brine for about two weeks. (turn over roast daily)
Drain brine and rinse.
Add onion mixture to the bagged roast for overnight roast.
Bake bag contents in a covered roaster.
Set aside finished roast for slicing. Transfer roast broth, onions, and drippings to a pot. Add wine to broth pot and light boil until reduced.
Add sliced out roast to broth and reduce to a low temperature.

au jus roast burger

4 lbd ground beef
1 tspn Salt
1/2 tspn Oregano
1/2 tspn Garlic
1/4 tspn Paprika
1/4 tspn Pepper
1 oz Grated celery
1/4 lbs Sauteed Yellow onion
1/4 tspn Instant coffee
1 tbsp Apple cider vinegar
2 tbsp Red wine

beef drippings

coffee crusted roast

brine

1/2 gallon distilled water
½ cup kosher salt

rub and soak

1 tbsp white vinegar
1 cup water (for steaming)
2 tbsp instant coffee
1 tspn chili powder
1 tspn onion powder
½ tspn pepper
1 tspn ground mustard
½ tspn garlic powder
½ tspn oregano
¼ tspn cayenne pepper
4 lbs beef roast

combine distilled water and kosher salt with choice of 4 lbs of boneless beef roast, for 1 ½ - 2 weeks. after brining time, discard brine and rinse beef roast thoroughly.

combine remaining ingredients and add to the brined meat into a zipper bag overnight. be certain to dissolve the instant coffee.

empty half of rub contents into the base of a broiler pan. discard the other half.
place the roast on the broiler pan rack and cover.

preheat oven to 450 degrees f.

bake the roast for 15 minutes at 450 degrees f.

reduce heat to 325 degrees f and bake for 1 ¾ hours.

remove from oven and test core temperature. at 150 degrees f. allow to cool 10 - 15 minutes before slicing.

or

cool completely for 3 hours place in a zipper bag over night and steam the next day in a stock pot steamer with 1 cup of water.

coffee crusted roast burger

2 tbsp kosher salt
1 tspn white vinegar
2 tbsp instant coffee
1 tspn chili powder
1 tspn onion powder
½ tspn pepper
1 tspn ground mustard
½ tspn salt
1 tspn garlic
½ tspn oregano
¼ tspn cayenne pepper
4 lbs ground beef

stroganoff

combine and fry

1 lbs Ground beef
1/8 tspn Salt
¼ tspn Pepper
1/4 tspn Oregano
1/4 tspn Garlic powder
1/8 tspn Paprika
1 oz Grated celery

combine and fry after ground beef is prepared

½ lbs Mushroom
½ lbs Onion

combine, mix, and add to mushroom and onion while frying

1/4 tspn Instant coffee
1/2 tspn Apple cider vinegar
2 tbsp Red wine

boil and add to finished seasoned beef, onion, and mushroom

12 ozs Egg noodle

add to seasoned beef, onion, mushroom, and egg noodle

1 cup Sour cream

monte cristo batter

1 1/2 cup "cake" flour
1 1/4 cup water
1 egg
1 tbsp baking powder
1/4 tsp salt

it may have been noticed that there are quite a few recipes that i didn't add to this list. i didn't add them because they are being reworked. i'm never truly content with any of my recipes for any set amount of time. if it's not here, it's because i'm currently working on making it better or easier.

much love from the kitchen,

been working on some other meat recipes. all sausage recipes, bratwurst, italian, and breakfast (country style). the first batch was ok but we're going to do some tailoring before we release the recipes. good stuff coming up.

felling that this little goof is gonna be our mascot. he looks pretty stoked.

mother's day, happy mother's day!

here's some long overdue recipes!

the burger recipes are per 4 pounds of hamburger a batch.
they are pretty similar to their brined counterparts. they scorch easily, take care in cooking.

coffee crusted burger

2 tbsp kosher salt
1 tspn white vinegar
2 tbsp instant coffee
1 tspn chili powder
1 tspn onion powder
½ tspn pepper
1 tspn ground mustard
½ tspn salt
1 tspn garlic
½ tspn oregano
¼ tspn cayenne pepper
4 lbs ground beef

pastrami burger

½ tbsp paprika
1 tspn mustard powder
1 tspn coriander
1 cloves garlic
2 tbsp white sugar
2 tbsp kosher salt
1 tspn apple cider vinegar
½ tspn instant coffee
¼ cup pepper
¼ tspn cayenne pepper

this is our first monte cristo recipe. the batter will make about 2 monte cristo. top with a powdered sugar and serve with a side of jelly for dipping. the beautiful thing about the monte cristo is that it is unclear whether it is a sandwich or a pastry. the meat and cheese filling suggests it to be a sandwich, while the powdered sugar pastry crust dipped in jelly suggests it is a breakfast or a brunch dish, held in contrast to a doughnut. something to consider while consuming.

monte cristo

sandwich

(hold together with a toothpick)

2 slices of white bread
ham or turkey or both or other choice of meat filling
choice of cheese ( traditionally munster)

pastry batter

1 1/2 cup flour ( we use a cake/pastry flour. it makes the monte cristos thicker.)
1 1/4 cup water
1 egg
1 tbsp baking powder
1/4 tsp salt

deep fry at 350 degrees Fahrenheit until the outside has browned. remove from oil and drain on a cooling rack. remove toothpick and top with powdered sugar. cut in half and serve with jelly (traditionally black currant jelly.)

due to the alarming amount of time it is taking to get the kitchen running, we changed the name. this will make the opportunity of starting a restaurant plausible as well.

stroganoff!

this is pretty basically the recipe we will use for our hamburger stroganoff. it's worth goofing with.

combine and fry

1 lbs Ground beef
1/8 tspn Salt
¼ tspn Pepper
1/4 tspn Oregano
1/4 tspn Garlic powder
1/8 tspn Paprika
1 oz Grated celery

combine and fry after ground beef is prepared

½ lbs Mushroom
½ lbs Onion

combine, mix, and add to mushroom and onion while frying

1/4 tspn Instant coffee
1/2 tspn Apple cider vinegar
2 tbsp Red wine

boil and add to finished seasoned beef, onion, and mushroom

12 ozs Egg noodle

add to seasoned beef, onion, mushroom, and egg noodle

1 cup Sour cream

Pastrami

brine

1 gallon distilled water
1 tbsp paprika
1 tspn dry mustard
2 tspn coriander
2 cloves garlic
4 tbsp white sugar
1 cup kosher salt
1 tspn cream of tartar (this ingredient can be omitted)

post brine

1 tbsp vinegar

rub

¼ cup pepper
¼ tspn cayenne pepper

other baking needs

4 tbsp olive oil
3 large sheets of foil (for wrapping the brisket)

combine brine ingredients and boil for 5 minutes. cool completely and add to beef brisket. brine brisket, in the fridge, for about 1-2 weeks.

discard brine and rinse brisket thoroughly. zipper bag brisket with vinegar and fridge, overnight.

combine rub and apply to all the entire surfaces of the brisket. re-zipper bag the brisket and fridge overnight.

triple foil wrap the brisket in olive oil.

preheat the oven to 225 degrees f and bake the foil wrapped brisket on a broiler pan for 6 hours.

cool the brisket to room temperature for 3 hours.

zipper bag the foil wrapped brisket and fridge for at least 6-10 hours.

remove from fridge and steam heat brisket.

slice against grain and serve as desired.