Here you will find many of the recipe's featured on Jim Baugh Outdoors TV over the past 28+ years. We have also included dishes from our Cooking with Jim Baugh DVD, family recipes, and even grilling tips. Guest recipes are welcome, and we will post restaurant reviews here as well. You can also order Jim's books by following the posted links. I am currently writing my fourth book "COOKED" -stories behind our recipes over the past 30 years. Have fun!!
Monday, November 11, 2013
Spicy Meat Ball Hoagie with Sourdough Honey Church Bread
Yes this is always a favorite around the house and it is
easy to make. Lets start with the bread because it is a little different from
the recipes I have posted before. This is a simple and fast bread recipe that
actually I make on Sundays while at Church. Don’t worry, it is ok to multitask
on a Sunday.
An hour before you go to church on Sunday, in a mixer of
food processor add five cups bread flour, one cup sourdough starter proofed the
night before, three tbls honey, two tbls salt and a packet of dry yeast,
proofed in warm water. Add to the mix a dash of olive oil and begin to mix on
low, adding one to two cups warm water. Mix into a nice dough ball.
Knead for only a few minutes, then Autolyse for twenty to
thirty minutes. Meaning just let the dough rest in the mixer. Then kneed in
mixer again for a couple minutes, then roll out onto floured work area and
kneed by hand for three minutes adding bench flour as needed.
Fold into a ball and place in a oiled bowl, cover, then go
to Sunday service. (I like to spike my dough a bit by warming the oven,
shutting off then putting the dough in the oven to rise. A cold kitchen is a
slow way to raise dough)
When we get back from church I put the raised dough backed
on the floured surface and hand roll out a couple of loaves on a sheet pan.
Then coat the tops with a heavy egg wash which will make for a super crunchy
brown crust. Then score the bread. I will turn on the oven to 550 and let the
loaves raise again before baking, about 45 minutes. It takes a while to heat up
the oven anyway.
Place a metal pan in oven, bottom rack and make sure you add
two to three cups of water to the pan so you can give the bread a nice moist
steam bath while baking, Put the loaves in the oven at 550 to spike the raise,
then reset oven to 425 for thirty minutes. If you don’t have a visible element
in your oven, you may need to bake a little longer.
Take bread out and let cool on bread racks. This is a fast way
to do bread and is very easy to do. Makes a great Italian loaf for meatball
subs, or anything really. For more detailed and additional bread tips refer to
my previous bread post Baugh’s Baguettes http://jimsgalley.blogspot.com/2010/10/baughs-baguettes.html
Everybody has their own way of doing meatballs. I have used
many times fresh meat that I have ground using my kitchenaid mixer. My fav is a
mix of pork veal and beef and freshly ground and infused in the grinder with
garlic oregano and parsley. But this is only when I have the time to do so.
This recipe is for down and dirty quick Meatballs that are FANTASTIC!
Get some fresh ground pork and ground beef from your store.
Equal amounts. Add to large bowl along with your fav amounts of garlic,
parsley, fresh oregano, boxed Italian bread crumbs, onion powder, crushed red pepper,
black pepper, basil and two eggs. Mix up roll out then pan fry in some olive
oil. Don’t cook the meatballs all the way threw, just brown them very well in
your cast iron skillet. Then drain and dump the balls into your Sunday gravy.
For making meatball subs, I do like fresh motz baked off on
the sub. Topped off with some fresh basil leaves.
This is a fantastic recipe for meatball subs, and of course
the basis for a lot f different Italian dishes with the leftovers.
Try my Sunday bread recipe, it is quick, easy, delicious,
and you even get to go to church while baking!!!