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Brown Butter Zucchini Bread
Brown Butter Zucchini Bread
After eating this, you’re going to ask yourself why you don’t add brown butter to everything. This zucchini bread is rich and decadent to the extreme. Your first bite will make you question your existence. Why am I here? The answer: to eat this zucchini bread.
Equipment
- 10” springform pan
Ingredients
- 2 cups zucchini grated
- 1/2 cup pecans crushed; plus more for topping
Brown Butter
- 10 tbsp unsalted butter
Dry Ingredients
- 2 1/3 cup flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ground ginger
Wet Ingredients
- 1 cup white sugar
- 1/4 cup brown sugar
- 2 large eggs
- 3/4 cup whole milk
- 3 tbsp vegetable oil
- 1 tbsp vanilla
Instructions
- Melt the butter in a small saucepan over medium heat. Once melted, increase the heat to medium high and constantly stir. Once the butter starts to brown, turn off the heat and set aside.
- Press the liquid out of the zucchini in a colander.
- In one bowl, mix together the dry ingredients. In the other bowl, mix in the wet ingredients.
- Mix the dry ingredients into the wet ingredients.
- Stir in the brown butter, zucchini, and pecans.
- Preheat the oven to 350°. Grease the springform pan with nonstick cooking spray. Pour in the batter. Top with more pecans.
- Bake for 50-60 minutes. Let cool for 30 minutes before serving.
Texas Twinkie
Texas Twinkie
The Texas Twinkie is homage to how fat America is in the bestest way possible. Invented in 2013 at Hutchins BBQ in McKinney, Texas; this appetizer consists of large jalapeños stuffed with cream cheese and smoked brisket, wrapped in bacon, and brushed with bbq sauce. In addition to this base recipe, I mixed in cheddar, horseradish, and chopped parsley to the cream cheese/brisket filling. You can bake the in the oven like I did or smoke them in your smoker for 2-3 hours at 250°.
Equipment
- toothpicks
Ingredients
- 6 large jalapeños
- 4 oz cream cheese softened
- 4 oz smoked brisket finely chopped
- 4 oz cheddar cheese
- 2 tbsp horseradish
- 1/4 cup parsley finely chopped
- 6 slices thin cut bacon
- bbq sauce
Instructions
- Preheat your oven to 400°. Line a baking sheet in parchment paper. Slice a T: halfway across the top and down the center of each jalapeño. Roast for 8 minutes. Let the jalapeños cool and remove the seeds.
- In a bowl, mix together the cream cheese, brisket, cheddar cheese, horseradish, and parsley.
- Stuff each jalapeño liberally with the cream cheese mixture.
- Stretch out the bacon without tearing and wrap around the jalapeños. Secure the bacon with toothpicks. Bake for 20 minutes.
- Pull out of the oven and brush with bbq sauce. Return the pan to the oven and bake for 5-10 more minutes; depending on the size of the jalapeños.
- Let cool for 10 minutes and remove the toothpicks.
Beef Brisket Grilled Cheese
Beef Brisket Grilled Cheese
Wanna amp up your grilled cheese?! How about adding brisket to it! And pickled red onions…and horseradish bbq sauce…all on sourdough. The truth is, you can use any type of bread and cheese of your choosing. Sharp cheddar is what I went with, but pepper jack, provolone, muenster, and even a good quality american cheese would all be great on this sandwich.
Ingredients
- 4 slices smoked beef brisket
- 2 slices sour dough
- 3 slices sharp cheddar cheese or cheese of your choice
- pickled red onion
- 2 tbsp bbq sauce
- 2 tsp prepared horseradish
- 1 tbsp butter
Instructions
- Pan fry the brisket in a nonstick skillet over medium heat for 3 minutes a side. Remove from the pan.
Sandwich Assembly
- Place a slice and a half of cheese on both slices of bread. Top one side with pickled red onion; the other with the brisket. Mix together the bbq sauce and horseradish. Spread over the brisket. Combine.
- Melt a half tbsp of butter in the nonstick skillet over medium low heat. Place the sandwich in the center of the pan. Cook for 5 minutes.
- Melt the rest of the butter and flip the sandwich. Cook for 5 more minutes.
