Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Oct 19, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
Features
Print | Text-size: A | A | A
Everything is Everything
By Dan and Anne Marie Lodholz | Photos by Carmen Troesser
Posted On: 06/01/2017   


Supposedly invented by a resourceful Queens bagel shop boy in the 1980s, the everything bagel is signature of both the indecisive and the decisively bold. Named “the thinking man’s bagel” by chef Wylie Dufresne, who garnered national attention with everything-spiced ice cream with salmon at his modernist WD-50 in New York, everything has moved beyond its bagel days. The spice blend made similarly surprising recent local guest appearances in a shortbread special with salmon tartare at Vista Ramen and in an everything pastrami steamed bun from Kounter Kulture. Bring the boldness home with these recipes that are currently our everything.


Everything Spice Blend
1½ cups
Customize your everything spice by using smoked or pink salt or adding caraway, paprika or chile flakes to the blend.

½ cup dehydrated garlic
½ cup dehydrated onion
¼ cup poppy seeds
¼ cup sesame seeds
2 tsp. flaked or kosher salt

• Combine all ingredients in a medium bowl and stir until evenly combined. Store in an airtight container up to 6 months.


Everything Grilled Pork Loin
6 to 10 servings

1 3- to 4-lb. pork loin
3 Tbsp. kosher salt
3 Tbsp. Everything Spice Blend (recipe precedes)

• Rinse the pork loin, pat dry with paper towels and place on a baking sheet. Sprinkle all over with salt and let rest at room temperature 1 to 2 hours.
• Prepare a charcoal grill for medium, indirect heat.
• Rub the pork loin with the spice blend.
• Place the meat on the grill over indirect heat. Cover the grill and cook, turning every 15 minutes, until the internal temperature reaches 140 degrees, about 1 hour.
• Let the meat rest, covered with foil, 15 minutes, then slice and serve immediately.


Everything-Cheddar Corn Muffins
24 muffins
This recipe can also be made as cornbread – simply bake in a 9-by-12-inch pan 20 to 25 minutes.

2½ cups flour
1½ cups cornmeal
1 Tbsp. Everything Spice Blend (recipe precedes)
1 Tbsp. sugar
4 tsp. baking powder
1 tsp. kosher salt
½ tsp. baking soda
2¼ cups buttermilk
½ cup butter (1 stick), melted
2 eggs, beaten
2 cups shredded cheddar cheese (4 oz.)

• Preheat the oven to 400 degrees and grease or line 2 12-cup muffin tins.
• In a large mixing bowl, combine the flour, cornmeal, spice blend, sugar, baking powder, salt and baking soda. Add the buttermilk, butter and eggs, and stir until barely combined. Gently fold in the cheddar. The batter may have some lumps.
• Use 2 spoons or an ice cream scoop to distribute the batter evenly into the muffin tins.
• Bake until golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes.
• Serve immediately or store for several days in an airtight container.


Everything Crackers with Smoked Salmon Dip
8 to 10 servings
For more intense everything flavor, brush the crackers with oil before baking and sprinkle additional spice blend on top.

4 cups flour, plus more for dusting
2 Tbsp. Everything Spice Blend (recipe precedes)
2½ tsp. kosher salt
2 tsp. sugar
½ cup plus 2 Tbsp. olive oil
12 to 14 Tbsp. ice water (about ¾ cup)
Smoked Salmon Dip, for serving (recipe follows)

• Preheat the oven to 425 degrees.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, spice blend, salt and sugar. With the mixer on medium speed, drizzle in the oil and mix until combined and the dough forms pea-sized crumbles.
• Add the ice water 1 tablespoon at a time until the dough holds together and forms a ball. It should be wet enough to roll out, but not sticky.
• Divide the dough in half and place one half on a clean, floured surface. Using a floured rolling pin, roll the dough to 1∕8-inch thick.
• For precisely shaped crackers, cut the dough using a pizza cutter or cookie cutter and place on an ungreased baking sheet. For rougher edges, place the whole dough sheet on the baking sheet. Repeat with the second half of the dough.
• Bake 12 minutes, until the crackers begin to brown.
• Cool on a wire rack. If you baked the whole sheet, break the crackers to preferred size. Serve immediately with smoked salmon dip or store in an airtight container up to 1 week.


Smoked salmon Dip
About 10 ounces

1 8-oz. package cream cheese
2 oz. smoked or cured salmon
2 tsp. minced capers
2 tsp. minced red onion
1 tsp. white wine, vermouth or lemon juice
½ tsp. kosher salt
Freshly ground black pepper to taste

• Add the cream cheese to the bowl of a stand mixer fitted with the whisk attachment and mix on medium speed until softened, 2 to 3 minutes.
• Add the salmon, capers, onion, wine, salt and pepper. Mix until evenly combined.
• Serve immediately or refrigerate in an airtight container up to 1 week.


Everything Sushi Roll
4 to 6 servings

2 Tbsp. mayonnaise
½ tsp. rice wine vinegar
½ tsp. Sriracha
4 to 6 sheets nori
2 cups cooked sushi rice (recipe follows)
4 oz. sushi-grade salmon, thinly sliced, or imitation crab
½ carrot, cut into 8 to 10 thin slices with a vegetable peeler
¼ avocado, cut into 8 to 10 thin slices
¼ cucumber, seeded and cut lengthwise into 8 to 10 matchsticks
¼ red bell pepper, cut into 8 to 10 thin slices
1 Tbsp. wasabi
1 tsp. Everything Spice Blend (recipe precedes), plus more for sprinkling

Special equipment:
Bamboo sushi mat


• In a small bowl, combine the mayonnaise, vinegar and Sriracha. Set aside.
• Lay the sushi mat out on a work surface and place 1sheet of nori on top, lining up the edges closest to you.
• Scoop ½ cup sushi rice onto the nori and press into an even layer with wet fingers, leaving a ½-inch border at the top. Lightly wet the exposed top of the nori.
• About 1 inch from the edge closest to you, layer thin slices of salmon and 2 pieces each of carrot, avocado, cucumber and pepper in a tight parallel line. Top with a thin line of wasabi and ¼ teaspoon spice blend.
• Gently lift the bottom of the bamboo mat closest to you and roll so that the nori forms a tight cylinder around the ingredients. Use your palms to gently roll the bamboo mat and seal the sushi roll. Repeat with the remaining ingredients.
• Drizzle the rolls with the Sriracha-mayo sauce, sprinkle with the spice blend and slice the rolls into 1-inch rounds. Serve immediately.


Sushi Rice
Adapted from a recipe published on Allrecipes
2 cups

2 cups short-grain rice (also labeled as sweet or glutinous)
3 cups cold water
½ cup rice wine vinegar
¼ cup white sugar
1 tsp. kosher salt

• Rinse the rice in a colander under cold water until it runs clear, 2 to 5 minutes.
• Place the rice and water in a 2-quart pot and bring to a boil uncovered over high heat. Reduce the heat to medium-low, cover and simmer until the water is absorbed, 15 to 20 minutes.
• Meanwhile, in a small saucepan over medium heat, combine the vinegar, sugar and salt. Cook, stirring occasionally, until the salt and sugar are dissolved, then remove from heat and let cool to room temperature.
• Stir the vinegar solution into the rice, then spread the mixture on a baking sheet to cool and dry.
• Use immediately or refrigerate in an airtight container up to 1 week.


Everything Kale Salad
6 to 8 servings

1 lb. kale (about 1 bunch)
1 medium carrot
9 radishes, thinly sliced
7 sweet mini peppers, seeded and thinly sliced
1½ cups Everything Croutons (recipe follows)
½ cup Everything Buttermilk Ranch (recipe follows)

• Remove the stems from the kale and tenderize the leaves by squeezing them about 1 minute. Tear or slice into pieces and place in a large bowl.
• Peel and trim the carrot, discarding the root and tip. Use a vegetable peeler to peel the carrot into ribbons over the kale.
• Add the radishes, peppers, croutons and dressing, and toss to combine. Serve immediately.


Everything Croutons
About 1½ cups

4 slices hearty, 2- to 3-day-old bread
3 Tbsp. olive oil
1 Tbsp. Everything Spice Blend (recipe precedes)

• Preheat the oven to 350 degrees.
• Cut or tear the bread into 1-inch pieces and place in a medium bowl.
• Drizzle the olive oil over the bread, add the spice blend and stir to coat evenly.
• Place in a single layer on a baking sheet and bake until golden brown, 8 to 10 minutes. Allow to cool to room temperature.
• Use immediately or store in an airtight container for several weeks.


Everything Buttermilk Ranch
1 cup

You can make your dressing thinner or thicker and more dip-like by using more or less buttermilk and sour cream.

½ cup well-shaken buttermilk
3 Tbsp. sour cream
2 Tbsp. mayonnaise
1 tsp. chopped fresh herbs (parsley, chives, basil, tarragon, dill or celery leaves)
1 tsp. Everything Spice Blend (recipe precedes)
1 dash hot sauce or fresh lemon juice
Kosher salt and freshly ground black pepper to taste

• Add the buttermilk, sour cream and mayonnaise to a small bowl and whisk to combine.
• Add the herbs, spice blend and hot sauce and whisk to combine. Season to taste with salt and pepper.
• Use immediately or refrigerate in an airtight container up to 1 week.


Everything Okra
4 servings
This recipe can also be made with sweet mini peppers.

4 Tbsp. chopped bacon
1 lb. okra or shishito peppers
½ tsp. kosher salt
1 Tbsp. Everything Spice Blend (recipe precedes)

• In a saute pan over medium heat, cook the bacon until crispy, about 3 minutes. Transfer to a paper towel-lined plate.
• Add the okra to the bacon fat in a single layer. Add the salt and gently stir or toss the pan until the vegetables are charred, 3 to 5 minutes.
• Transfer to a serving bowl, add the bacon and spice blend and toss to mix thoroughly. Serve immediately.




Everything Spice Blend
Makes 1 1/2 cups
Customize your everything spice by using smoked or pink salt or adding caraway, paprika or chile flakes to the blend.

INGREDIENTS

½ cup dehydrated garlic
½ cup dehydrated onion
¼ cup poppy seeds
¼ cup sesame seeds
2 tsp. flaked or kosher salt

PREPARATION

• Combine all ingredients in a medium bowl and stir until evenly combined. Store in an airtight container up to 6 months.

Want to comment on this article? Login or sign up on Sauce.

SEARCH SAUCE
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004