Toyomafia Cookbook

Food and drink recipes from the fine folks at Toyomafia.

Food:
Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes @TaquitoBandito

No Knead Bread @Outbound

Mustard Sage Pork Tenderloin Wrapped in Pancetta @JMB

Macaroni & Four Cheeses @ToyoMafia

Smoked Meatballs @War Machine

Air Fryer Goldfish Chicken Nuggs @THORYOTA

Dino Ribs @War Machine

Air-Fryer Spicy Fried-Chicken Sandwich @TaquitoBandito

Chimichurri @ToyoMafia

Casey's Favorite Grilled Cheese Sandwich @RainMan_PNW

Pimento Cheese: @Pudge

Cast Iron Mac and Cheese: @Outbound

Candied Jalapenos: @Pillslinger

Tidewater Mexican White Sauce: @JMB

Chicken Schnitzel: @TaquitoBandito

Air-Fryer Chicken Schnitzel: @TaquitoBandito

Buttered Spaetzel: @TaquitoBandito

Mustard Cream Sauce (for Chicken Schnitzel): @TaquitoBandito

Chicken Lo Mein: @TaquitoBandito

Air-Fryer Chicken Nuggets: @TaquitoBandito

Air-Fryer Barbecue Chicken Breasts with Creamy Coleslaw: @TaquitoBandito

Air-Fryer Crispy Breaded Boneless Pork Chops: @TaquitoBandito

Air-Fryer Spicy Fried-Chicken Sandwich: @TaquitoBandito

Chicken and Andouille Sausage Jambalaya: @Vallejo206

Dim Sum Chicken Feet: @Vallejo206

White Chocolate Raspberry Cheesecake: @TaquitoBandito

Microwave Scrambled Eggs: @Hightide

Chicken Etoufee: @Melikeymy beer

Crack Corn: @1794TX

Chicken Shararma: @TaquitoBandito

Instant Pot Ginger Ramen Noodles with Beef and Bok Choy: @TaquitoBandito

Pudgy Pie @bayetargeted

Tomato Pudding / Nightshade Pudding @Angelslure via @JMB

Butternut Squash Soup @1794TX


Drinks:
Skirt Grease Margarita : @1794TX

Strawberry Daiquiri (Fresh): @TaquitoBandito

Kentucky Mule - Alcoholic's version: @TheBrit

Tips & Tricks:
Ginger & Garlic Prep: @gosolo

Asking for Trouble: @Azblue

I'm not a food snob, but: @Azblue

 

Rib-Eye Steaks with Bacon-Bourbon Compote and Mashed Potatoes
SOURCE: Cooks Country
2 pounds red potatoes, unpeeled, quartered and sliced crosswise ¼ inch thick
1¼ cups whole milk
8 tablespoons unsalted butter, divided
2¼ tablespoons table salt, divided
1½ teaspoons pepper, divided
2 (1-pound) boneless rib-eye steaks, 1 to 1½ inches thick, trimmed
6 slices bacon, chopped
3 shallots, sliced thin
2 tablespoons packed brown sugar
¼ cup bourbon
2 teaspoons Worcestershire sauce

Bring potatoes, milk, 4 tablespoons butter, 1¼ teaspoons salt, and ½ teaspoon pepper to boil in large saucepan over medium-high heat. Cover; reduce heat to medium-low; and cook until potatoes are tender, about 20 minutes. Off heat, using potato masher, coarsely mash potato mixture. Season with salt and pepper to taste. Cover and set aside.

Meanwhile, pat steaks dry with paper towels and sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium-high heat. Add steaks and cook, flipping every 2 minutes, until well browned and meat registers 125 degrees (for medium-rare), 8 to 10 minutes. Transfer to cutting board and tent with foil. Wipe skillet clean with paper towels.

Cook bacon in skillet over medium-high heat until crispy, about 4 minutes. Pour off all but 2 tablespoons fat (leaving bacon in skillet). Add shallots and sugar and cook until softened, about 2 minutes. Carefully add bourbon and Worcestershire and simmer until reduced by half, about 2 minutes. Whisk in remaining 2 tablespoons butter. Serve.

 

No Knead Bread

Time to make 25.5 hours.

Required
- Stove
- Dutch oven
- Large bowl
- Towel
- Plastic wrap

Ingredients
- 3 cups of flour.
- 1 teaspoon of active dry yeast
- 1 teaspoons of salt.
- 1 & 2/3 cup of water.


Mix dry the flour, yeast and salt together in a large bowl ( needs to be big enough for dough to rise atleast double in size.

Get hot water not boiling but hot from the tap and pour in and mix till no dry ingredients are left. It should look shaggy.

Cover the bowl in plastic wrap for 18- 24 hours, longer is fine too. I like to prep the dough and then place it in the over (oven turned off) overnight.

After 18-24 hours it should double in size and have a bunch of holes on the top small air sized ones.

Flour your work surface, remove the dough from the bowl and place on your work surface. Sprinkle the top of the dough with flour and then fold in half.

Next I stretch out the sides a bit and fold it inwards and pinch the top together, I do this several times to get a ball like shape.

Flour a towel (not Terry cloth) and place ball on top of it and flour the other half of the towel and place over it make sure it's not tight, this is the second rise. Wait 1-2 hours.


While you wait preheat the oven to 450. Make sure your Dutch oven has about 20 minutes in the oven at 450. I put the Dutch oven in and let it stay in there for the entire preheating time.

Place the ball dough into the Dutch oven and move around abit so it centers well l, if it sticks to the sides the Dutch oven isn't hot enough. Put top on and place in oven for 30 minutes.

After 30min pull off top and leave in oven for another 10-15 minutes to brown the outside.

After the oven time is done pull out and rest for 10 minutes or so. Slice and spread with high quality, REAL butter. Get ready to make another loaf for tomorrow, because you'll eat this entire one today.

 

Skirt Grease Margarita

Tools:
Shaker, measuring shot glass, knife, cutting board, margarita salt

1.5 oz Anejo Tequila (I use El Padrino or Don Sergio)
1 oz Orange Liquer (I use Solerno)
1 oz Lime Juice (fresh is best)
2 Tablespoons Agave Nectar (or to taste, moderates tartness)
.25 oz Orange Juice (fresh, from the orange you're about to use for garnish)
Twist of orange peel
4 oz. crushed ice
Garnish with a slice of orange

No real order to the mix - all in the pool and shake her up. Wet the rim of the glass with juice from the garnish slice to help the salt stick.

 

Mustard Sage Pork Tenderloing Wrapped in Pancetta
Source: Amazingribs.com

Ingredients

• ▢¼ pound thinly sliced pancetta
• ▢½ cup Dijon mustard
• ▢2 tablespoons chopped fresh sage ( I used Simon and Garfunkle seasoning, parsely, sage, rosemary and thyme)
• ▢2 pounds pork tenderloin (about 2 tenderloins)
• ▢1 teaspoon fine sea salt
• ▢¼ teaspoon freshly ground black pepper

Method

• Fire up. Prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquets on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 400°F on the indirect side. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated enough to maintain a temperature of approximately 400°F on the indirect side.
• Prep. Cut two 12-inch squares of waxed paper or parchment paper. Place 1 paper square on a work surface. Lay half of the pancetta slices on the paper, overlapping them by about 1 inch to create a square large enough to accommodate the length of a tenderloin. Spread half of the mustard evenly over the pancetta and then scatter half of the sage evenly over the mustard.
• Season the tenderloins all over with the salt and pepper. Lay 1 tenderloin on the pancetta square about 1 inch in from the edge nearest you, placing it parallel to the edge. Fold the uncovered edge over the tenderloin and, using the paper, tightly roll up the tenderloin in the pancetta. Repeat with the second paper square and the remaining tenderloin and other ingredients. Let them rest in the paper while the grill finishes heating.
• Cook. Brush the grill grate clean. Remove the paper from each tenderloin, and put the tenderloins on the grate away from the fire. Put the lid down and cook until the pancetta is crisp and an instant-read thermometer inserted into the pork registers 145°F, 20 to 25 minutes. If the pancetta is not crisp, use a spatula and tongs to move the tenderloins directly over the fire for the last 3 to 4 minutes of cooking, leaving the grill uncovered and turning the tenderloins frequently.
• Serve. Transfer to a cutting board, and cut into slices ½ inch thick.

Notes:
I seasoned the pork with salt and pepper about 4 hours in advance.
The grocery store didn't have sliced pancetta so I used procuito. You can also use regular (American or "streaky") bacon.
Beaujolais nouveau paired well with this.

 

FOR THE LOVE OF GOD TOM PLEASE DO NOT SHARE THE MAC AND CHEESE RECIPE

 

Well now I gotta do it.

 

Anyone got a grilled cheese recipe?

 

Macaroni & four cheeses

3 slices of white bread, crust removed
6 tbsp unsalted butter
1/2 tsp paprika
3 sprigs fresh thyme
2 shallots minced
1 bay leaf
1/4 cup flour
1/8 tsp cayenne pepper
3 cups milk
10oz sharp white cheddar grated (about 4 cups)
10oz Gruyère cheese grated
6oz Velveeta cut into 1/2 cubes
1oz blue cheese, crumble
1/2lb dry hollow pasta, preferably elbow
Cook and drain
Salt pepper to taste

heat oven to 375, tear bread into small pieces and transfer to food processor. Process till finely ground, set aside. Melt 3 tbsp butter in a sauté pan over medium heat: add bread crumbs and stir to combine. Transfer mixture to a plate and set aside.

wipe out pan and set over medium heat. Melt the remaining butter and add paprika, thyme, shallots and bay leaf. Cook stirring often until shallots are soft, about 5min. Add flour and cayenne and stir until mixture thickens. Whisk in milk and cook continuing to wish the whole time! Until the mixture has thickened and coats the back of a spoon. (About 10min) discard thyme and bay leaf and remove pan from heat.

Stir in cheddar, half the Gruyère the velveeta and the blue cheese, continue stirring until smooth. Stir in pasta and season with salt and pepper. Transfer mixture to a 8”x8” baking pan. Sprinkle remaining Gruyère over top of pasta and then top with bread crumbs.

transfer baking dish to a foil lined baking sheet and bake until macaroni and cheese is golden brown and bubbly, about 30 min. Let cool for 10 min before serving.


**don’t buy shredded cheese buy the block and shred yourself. Shredded cheese has stuff in it that allows it to stay separated and that messes shit up when trying to melt.

***this is not a family activity. It’s been known to rip households apart. @War Machine never got this disclaimer

 

Do you want the one with tomatoes or without?

 

There is only one way it’s a grilled cheese

 

@RainMan_PNW

 

What have you unleashed

 

Apparently not enough?

 

My most popular recipe:

Smoked meatballs


1 Teaspoon pepper

1 Teaspoon parsley

1 Teaspoon oregano

1 Teaspoon crushed red pepper

1 Teaspoon kosher salt

1 Teaspoon onion powder

1/2 Cup grated Parmesan cheese

1 Pound ground Italian sausage

1 Pound ground beef

2 egg

1 Tablespoon Worcestershire sauce

Mix all that up in a bowl, and roll them into balls.

I usually cook them at 275. You can go hotter if you want, just make sure they don’t burn. I usually roll them over after a while but you don’t have to.
Cook them until the internal temp is 165.

 

I'm really liking that.....

 

Something pretty quick and easy if you have kids:

Air Fryer Goldfish Chicken Nuggs

Ingredients:

• 3lbs Boneless Chicken Breast
• 2 Eggs
• 2 Cups Goldfish Flavor Blast (Or Doritos or whatever bread crumbs you want)
• 1 Cup Flour
• Salt, Pepper, and Garlic Powder(or any other seasoning that tickles your fancy)

Directions:

• Pre-Heat Air Fryer to 400
  
• Crack and whisk eggs in bowl; add flour to separate bowl.
• Food Process Goldfish to fine and add to bowl.
• Slice into 1/2 inch thick slices, then each slice into 2 to 3 nuggets
  
• Season chicken chunks to desired.
• Toss in flour, then egg, then Goldfish. Coat evenly.
• Air Fry at 400 for 7-8 min and flip to cook for another 7-8 min. (If using grates, cook straight through for 12-14 minutes.
• I like to pause and hit mine with a little avocado or olive oil cooking spray a time or two while cooking.)

 

Ur most wanted recipe is Dino ribs

 

I will be doing this for the little one

 

Step one is the hardest for some, but the rest is easy.

1) Acquire Dino ribs
2) Coat ribs in Meat Church Holy Cow seasoning
3) Set smoker to 275
4) Place rubs bone side down
5) Cook until IT is 205 (generally 4-5 hours)
6) Let them rest for 15 minutes before slicing

 

Air-Fryer Spicy Fried-Chicken Sandwich
Source: America's Test Kitchen
1 cup panko bread crumbs
2 tablespoons extra-virgin olive oil
1 large egg
3 tablespoons hot sauce
1 tablespoon all-purpose flour
½ teaspoon garlic powder
Salt and pepper
2 (8-ounce) boneless, skinless chicken breasts, trimmed
¼ cup mayonnaise
4 hamburger buns, toasted if desired
2 cups shredded iceberg lettuce
¼ cup jarred sliced jalapeños

Toss panko with oil in bowl until evenly coated. Microwave, stirring frequently, until light golden brown, 1 to 3 minutes. Transfer to shallow dish and set aside to cool slightly. Whisk egg, 2 tablespoons hot sauce, flour, garlic powder, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in second shallow dish.

Pound chicken to uniform thickness as needed. Halve each breast crosswise, pat dry with paper towels, and season with salt and pepper. Working with 1 piece of chicken at a time, dredge in egg mixture, letting excess drip off, then coat with panko mixture, pressing gently to adhere.

Lightly spray base of air-fryer basket with vegetable oil spray. Arrange chicken pieces in prepared basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 12 to 16 minutes, flipping and rotating chicken pieces halfway through cooking.

Combine mayonnaise and remaining 1 tablespoon hot sauce in small bowl. Spread mayonnaise mixture evenly over bun bottoms, then top with 1 piece chicken, lettuce, jalapeños, and bun tops. Serve.

 

chimichurri recipe- my house won’t eat steaks without it.

This recipe really becomes much better if you use the best ingredients you can source. Organic herbs and a high quality oil make all the difference with this one.

1 bunch flat leaf parsley. (Don’t use the curly!)
1/3 bunch cilantro
3 cloves fresh garlic
1/2 good olive oil
1/3 red wine vinegar
Salt pepper to taste
Red pepper flakes (I just sprinkle some in)

Grab a food processor and throw the garlic in and mince the hell out of it. Next I pull all the parsley leaves off the stems, throw in the food processor. Do the same with the cilantro. Then add remaining Ingredients and process till everything is chopped and mixed real well. Pour the sauce in a bowl cover and refrigerate for at least 4 hrs. Remove from fridge an hour before you plan to use.

enjoy.

 

It's kind of like Frank's Red Hot but better - you can put that shit on everything!

 

Smoked Meatballs are going on my to-make list. @War Machine how big you rolling those and how long do you smoke (roughly)...I'm guessing 60-90 min.

I made Armadillo eggs a few weeks ago. Jalapeno and cheese stuffed.

They were pretty good!

 

My personal favorite:

• Two big slices of sourdough bread
• Home-made mayo (store bought will work fine, just not Andy's special sauce)
• One to two slices each (depending on how big your bread is)
  • Cave-aged or similar extra sharp cheddar
  • Gouda (smoked is even better)
  • Brie (I like to keep a little rind in there)
  • Provolone
• Medium-hot cast iron griddle or skillet

Slice the cheese about 1/8" thick.
Spread mayo on the OUTSIDE of the bread.
Toss the bread onto the griddle and arrange the cheese on the bread so that you have two layers of cheese covering each slice. You can mix and match however you want, but it is important that you have all four cheeses in every bite.
When the cheese has started to show signs of melting and the outside of the bread is lightly golden, flip one piece onto the other piece and give it a firm press with the spatula.
Continue to cook until that first side is medium golden brown, then flip the whole thing and continue the second side until also medium golden brown.
Put it on a plate and slice it DIAGONALLY (this is important).
Dip in a good tomato/roasted red pepper bisque and eat.

Now - you can experiment with other cheeses, but this combination is my personal favorite.

Finally - while not a "grilled cheese sandwich" but rather a grilled panini, you can add some thinly sliced heirloom tomato and fresh basil leaves on top of one of the slices before pressing together.