Fire It Up - Andrew Schloss [189]
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Add the oats and cook until lightly toasted, about 2 minutes.
Remove from the heat and stir in the brown sugar, molasses, egg, and coffee. Mix together the flour, baking soda, and salt in a separate bowl and stir into the liquid in the frying pan until well blended. Stir in the raisins. Refrigerate for about 30 minutes.
Light a grill for direct medium-low heat, about 275°F.
Coat a baking sheet or rectangular grill tray with the baking spray. Wet your hands with cold water and form the dough into 8 balls. Flatten between your palms into cookies, and place about 1 inch apart on the prepared pan.
Put the baking sheet on the grill. Cover the grill and cook just until the cookies in the center of the pan are set around the edges but still soft in the center, 20 minutes. Transfer to a cooling rack with a small spatula and cool before serving.
46 Points of Ingredient Know-How
1. Crushing Spices
2. Grill-Roasting Peppers
3. Butterflying Flank Steak
4. Making Garlic Oil
5. Butterflying Short Ribs
6. Soaking Dried Beans
7. Boning a Rib Roast for Seasoning
8. Trimming Tenderloins
9. Procuring a Pig
10. Tying a Crown Roast
11. Frenching a Rack
12. Purchasing a Rack of Lamb
13. Making Lamb Steaks
14. Making Preserved Lemons
15. Tying up a Bird for Grill-Roasting
16. Seasoning a Whole Bird for the Grill
17. Vertically Grill-Roasting Poultry
18. Spatchcocking a Chicken
19. Halving Poultry
20. Cutting a Chicken into Parts
21. Removing the Tendon from a Poultry Breast
22. Boning a Breast
23. Removing the Bones from a Whole Bird
24. Pitting a Mango
25. Slashing Fish Skin
26. Removing the Central Skeleton from Whole Fish
27. Filleting a Monkfish Tail
28. Carving a Whole Fish
29. Removing Pin Bones
30. Buying Flounder Fillets
31. Buying Halibut
32. Cleaning Soft-Shell Crabs
33. Eating Blue Crabs
34. Cleaning and Cracking Dungeness Crabs
35. Splitting a Lobster
36. Debearding Mussels
37. Shucking Oysters
38. Caring for Salt Blocks
39. Cleaning Fresh Octopus
40. Making Orange Supremes
41. Buying and Making Smoked Salt
42. Preparing Avocado
43. Peeling and Coring Pineapple
44. Crimping Pastry Edges
45. Toasting and Cracking Whole Spices
46. Seasoning Cast Iron
Sources
We use local farmers, ranchers, butchers, and purveyors whenever possible. If you have trouble finding some of the less common ingredients used in this book, the following purveyors sell good-quality products in their online and/or traditional stores.
MEAT, POULTRY, AND GAME
Niman Ranch
Natural beef, pork, and lamb
www.nimanranch.com
510-808-0330
NFR Natural Beef
Grass-fed and dry-aged beef from the Neff Family Ranch
www.nfrnaturalbeef.com
530-284-6371
Lobel’s
High-quality beef, pork, lamb, sausages, and other specialty foods
www.lobels.com
877-783-4512
D’Artagnan
Boar, bison, venison, duck, quail, sausages, and other meats
www.dartagnan.com
800-327-8246
Dean & Deluca
Standing rib roasts, prime beef cuts, venison, pork, lamb, quail, cured meats, seafood, cheese, and other fine foods
www.deandeluca.com
800-999-0306
DiBruno Brothers
High-quality pancetta, prosciutto, and other charcuterie
www.dibruno.com
888-322-4337
Buon Italia
Lardo, cured meats, and other high-quality products imported from Italy
www.buonitalia.com
212-633-9090
Hudson Valley Foie Gras
Duck and foie gras
www.hudsonvalleyfoiegras.com
845-292-2500
Jamison Farm
High-quality lamb, whole or parts
www.jamisonfarm.com
800-237-5262
McReynolds Farms
Frozen whole suckling pigs and other meats
www.mcreynoldsfarms.com
800-981-1854
Goat World
Goat meat
www.goatworldnj.com
908-735-5928
Copeland Family Farms
Goat meat
www.goatmeats.com
530-436-2348
Game Sales International
Boar, bison, rabbit, pheasant, quail, ostrich, and other wild game and game birds
www.gamesalesintl.com
800-729-2090
Fossil Farm
Foie gras, bison, Berkshire pork, venison, boar, ostrich, pheasant, rabbit, and other game meats
www.fossilfarms.com