AUSTIN, TEXAS STYLE MOP SAUCE
During a barbecue, venison or game should be mopped with a real Texas Style Mop Sauce.
Provided by Food Network
Time 35m
Yield 1 scant gallon
Number Of Ingredients 9
Steps:
- Mix all the above ingredients in a pan and cook at medium heat for 30 minutes. This will be the sauce that is mopped on every few minutes during cooking.
ROLLMOPS
Provided by Alton Brown
Categories main-dish
Time 12h50m
Yield 16 to 20 rollmops
Number Of Ingredients 14
Steps:
- Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight.
- Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight.
- Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour.
- Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock.
- Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread.
TEXAS MOPPIN' ROLLS
I've been looking for years for a cheesy bread recipe I misplaced years ago. I found this one at breadbaking.com and I am so excited to finally be able to make something similar again! If you want to use fresh hot peppers, substitute 2-3 minced jalapenos. This recipe is fairly mild using the crushed red pepper flakes. A combination of the green jalapenos and the red pepper flakes would be awesome--an excuse to make these again soon.
Provided by SharleneW
Categories Yeast Breads
Time 2h20m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Combine yeast, honey and warm water in large bowl; stir until completely dissolved. Add salt, hot red pepper flakes, onion, Monterey Jack cheese and Cheddar cheese; stir until thoroughly mixed. Add 6 cups of the flour, 2 cups at a time, mixing after each addition until the flour is completely incorporated.
- Turn out dough onto a lightly floured surface. Knead 6 to 8 minutes, adding enough of remaining flour to form a fairly stiff dough. Rinse and dry the bowl, then oil surface of dough and place dough in bowl. Cover with a clean, dry cloth and let rise in a warm, draft-free place about 1 hour, or until doubled.
- Punch down dough. Knead briefly to expel large air bubbles. Divide dough into 24 equal pieces (about 65 grams each). Roll each piece into a fat oval.
- Place rolls in a lightly greased 13x9x2-inch baking pan (three rolls across, four down). Let rise about 20 minutes, or until nearly doubled.
- While rolls are rising, preheat oven to 375 degrees. Place on middle rack of oven and bake 35 to 40 minutes, or until top crust
- is browned. Remove rolls from pan and let cool on racks.
- NOTES:.
- With so many different palates to please, our abbey cooks are usually pretty cautious about spicy seasonings. As a result, sometimes monastery food is a bit bland, so I like to create breads with strong flavors. Every time I serve these rolls, one of the brothers is sure to comment on how he expected "just another roll" and got a mouthful of pepper and cheese bread with an attitude. These rolls are actually pretty mild compared to a lot of Tex-Mex food, so feel free to increase the amount of crushed red pepper.
- I used ordinary dried crushed red pepper (hot red pepper flakes) for this recipe, but if you keep fresh jalapenos or other hot peppers in the fridge, by all means use them. Three 3-inch jalapenos, minced fine, provide moderate heat. You can experiment with other peppers as well.
Nutrition Facts : Calories 154.4, Fat 2.6, SaturatedFat 1.4, Cholesterol 6.7, Sodium 138.3, Carbohydrate 26.7, Fiber 1.1, Sugar 0.5, Protein 5.5
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