Isaiah 66:22-23
[22] “For as the new heavens and the new earth
that I make
shall remain before me, says the LORD,
so shall your offspring and your name remain.
[23] From new moon to new moon,
and from Sabbath to Sabbath,
all flesh shall come to worship before me,
declares the LORD.
1-1/2 c Apple cider vinegar
1 c Texas Pete
1/4 c brown sugar
2 t kosher Salt
1 t Pepper
1 t Red pepper flakes
Put in squeeze bottle and shake
Refrigerate
Isaiah 48:22
[22] “There is no peace,” says the LORD, “for the wicked.”
4 cubed steaks, each cut steak into 4 pieces
1 small shallot, diced
1/2 c chopped mushrooms
1 T steak seasoning ( I use wood fired garlic)
1 T Seasoned meat tenderizer
1 t coarse black pepper
2 T cornstarch
1 T olive oil
3 T clarified butter, divided
1/4 c Bourbon
1 c beef stock
1 c evaporated milk
Let steaks sit at room temperature for 30 minutes.
Meanwhile, finely mince 1 small shallot.
Mix pepper, steak seasoning and tenderizer.
Season the steaks all over with seasoning.
Very lightly dust with cornstarch and shake excess.
Heat the IP on sauté.
Add 1 tablespoon olive oil and 1 tablespoon of the clarified butter, then add the steaks and cook until medium-rare and a brown crust forms, 2 to 3 minutes per side.
Remove to plate.
Add 1 tablespoon of the clarified butter, shallot and mushrooms.
Sauté until the shallot is translucent, and mushrooms are tender about 1 minute.
Add 1/4 cup Bourbon.
Scrape up any browned bits stuck to the bottom of the pan, until mostly evaporated, 1 to 2 minutes.
Reduce slightly.
Add 1 cup beef stock.
Add 1 cup evaporated milk and the remaining 1 tablespoon unsalted butter. Add steaks back in and cover with gravy.
Set manual time for 10 minutes on pressure cook.
After cook time, cut off and do a release after 10 minutes.
Serve over mashed potatoes, new boiled potatoes or rice.
Acts 13:47
[47] For so the Lord has commanded us, saying,
“‘I have made you a light for the Gentiles,
that you may bring salvation to the ends of the earth.’”
1 lb ground Chicken
1 t roasted garlic mashed
1 t salt
1 t liquid mesquite smoke
1/4 c sweet red wine
2 t paprika
1 t white pepper
1 t oregano
2 t sugar
Pinch of pepper flakes
Pinch of black pepper
2 t olive oil
3 T panko
Mix
Make into patties
Fry or freeze
Isaiah 49:5-6
[5] And now the LORD says,
he who formed me from the womb to be his servant,
to bring Jacob back to him;
and that Israel might be gathered to him—
for I am honored in the eyes of the LORD,
and my God has become my strength—
[6] he says:
“It is too light a thing that you should be my servant
to raise up the tribes of Jacob
and to bring back the preserved of Israel;
I will make you as a light for the nations,
that my salvation may reach to the end of the earth.”
I am not a baker and have a phobia about baking.
This is the easiest and fastest recipe.
Makes 2 Baguettes
2 t yeast ( I used quick rise Red Star)
1 T natural honey
1-1/4 c warm water (110 degrees)
1-1/4 t kosher salt
2-1/2 c bread flour aerated ( I used King Arthur)
2 T Olive oil
Proof yeast, honey and warm water for 10 minutes in a big bowl.
After adding these ingredients together whisk lightly.
It should be foamy after 10 minutes or your yeast is dead and you will have to buy new yeast.
After the proofing is done whisk in the salt.
Slowly add flour and oil using a plastic or rubber spatula.
When dough is sticking together, use hands to work into a shaggy ball.
Cover and set in a non drafty place.
I used a heating pad on low setting which I covered with a tea towel and set bowl on top.
Lightly dust ball top with flour.
Let rise 1 hour.
It should be about double in size.
Flour your work surface.
Work your dough by mashing with palms to slightly flatten and folding over to the middle a few times.
Just enough to get a firmer consistency.
I only did it maybe 4- 5 times.
I did have to add a sprinkle of flour.
Cut dough in half.
Roll into 2 equal size balls.
Add more flour to work surface and flatten out to rectangular.
Fold over to 3/4 way like an envelope and mash seam down.
Using your fingers roll into a oblong cylinder.
Using fingers roll back and forth.
Stretch and roll to a 12 inch size.
Repeat with other ball.
Sprinkle flour on a sheet pan.
Place Baguettes on the pan.
Sprinkle a light dusting of flour on top of Baguettes.
Using scissors cut 3 slits on each Baguette.
Preheat oven to 460 degrees.
Let Baguettes rise 30-40 minutes sitting on stove top.
While waiting on oven to heat fill a foil pan half way up side and place in oven to create steam.
Use middle rack to bake Baguettes for 15 minutes.
Cut oven off and flip pan around.
Let sit in oven for 2-3 more minutes until bread is lightly browned.
Remove and cool.
Refrigerate.
This bread is slightly crisp on outside and so soft on the inside.
Winner Winner!!!
Isaiah 45:5-7
[5] I am the LORD, and there is no other,
besides me there is no God;
I equip you, though you do not know me,
[6] that people may know, from the rising of the sun
and from the west, that there is none besides me;
I am the LORD, and there is no other.
[7] I form light and create darkness;
I make well-being and create calamity;
I am the LORD, who does all these things.
3-3/4 bread flour(aerated)
2-1/4 t salt
2 t yeast
1-1/2 c filtered water
Mix flour and salt in a bowl, then add yeast and water.
Combine with a wooden spoon until it just comes together (2 min).
Cover and let rise overnight (8-10h).
Remove the lowest oven rack which you will use as the baking surface, and line it with parchment paper.
Preheat your oven to the highest temperature it can go (ideally 500F/260C or more).
Then turn down to 450.
Move dough to a heavily floured surface or use a baking sheet for easy cleanup. Scrape from the edges of the bowl using a hard plastic spatula to avoid collapsing the air bubbles.
Add a little more flour on top of the dough.
Form into a one big rough oblong shape.
Cut dough in half lengthwise.
Transfer each half directly onto the oven rack lined with parchment paper.
Pull ends to stretch into a rough baguette shape.
Do not mash dough at anytime.
To get more air pockets in bread, add a metal tray of ice or cold water right before you add bread dough.
Bake for 25 minutes on the second lowest rack position.
Increase time if necessary, to reach a golden brown color.
I had to add 5 minutes.
Cool before cutting.
