Grilled Prosciutto and Asparagus Flatbread

Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
Grilled Prosciutto and Asparagus Flatbread
Print Recipe
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
    Grilled Prosciutto and Asparagus Flatbread
    Print Recipe
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Ingredients
      Dough
      Flatbread
      Servings: 12x8 flatbreads
      Instructions
      Dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
      Flatbread
      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
      2. Preheat grill to medium.
      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
      Recipe Notes

      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

       

      Brent’s Best Margaritas

      Brent's Best Margaritas
      Print Recipe
        Servings
        6- 61/2 ounce servings
        Servings
        6- 61/2 ounce servings
        Brent's Best Margaritas
        Print Recipe
          Servings
          6- 61/2 ounce servings
          Servings
          6- 61/2 ounce servings
          Ingredients
          Servings: 61/2 ounce servings
          Instructions
          1. Bring water, sugar and lime zest to a full boil, stirring occasionally to dissolve sugar. Allow mixture to boil for 1 minute. Remove from heat and cool completely. Can be made up to 2 days in advance and kept chilled.
          2. Strain chilled syrup into a medium size pitcher and stir in lime juice, lemon juice, tequila and triple sec.
          3. Combine fine sea salt and a small amount of lime zest in a shallow dish that is wide enough to fit the rim of your serving glass. Wet the edge of the glass rim with a lime wedge and dip in salt.
          4. Serving option #1 Fill a cocktail shaker half full with ice. Add 6 1/2 ounces of margarita mix and shake for 30 seconds. Pour into prepared glass and serve immediately.
          5. Serving option #2 Fill a prepared serving glass 1/4 full with ice and top with 6 1/2 ounces of margarita mix. Serve immediately.
          6. Serving option #3 Freeze margarita mix in a sealable shallow container until firm. Scoop out into a prepared serving glass and serve immediately.
          Recipe Notes

          The frozen version of this recipe is undiluted with ice from shaking and/or serving and therefore slightly stronger in taste.  As the slush melts it chills the glass and softens to slurpable goodness.  My favourite!

          Cinnamon Raisin Challah

          Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
          Cinnamon Raisin Challah
          Print Recipe
            Servings
            1 large loaf
            Servings
            1 large loaf
            Baked and golden Cinnamon Raisin Challah braid rests on a wooden trivet that is draped with a navy and brown napkin. The loaf has two slices cut and resting at the front of the loaf. A knife and apricot jam sit to the side.
            Cinnamon Raisin Challah
            Print Recipe
              Servings
              1 large loaf
              Servings
              1 large loaf
              Ingredients
              Servings: large loaf
              Instructions
              1. In the bowl of a stand mixer fitted with a dough hook stir together water, brown sugar and yeast. Allow to proof for 7-8 minutes.
              2. Stir in 2 whole eggs, egg yolks, oil, and raisins. To this mixture add 2 cups of flour, cinnamon, cardamom and salt. Begin kneading, allowing all the flour to be absorbed. Add remaining flour gradually until dough begins to pull away from the sides and is smooth about 7-8 minutes. The dough will be a little sticky but you should be able to handle it without additional flour.
              3. Lightly oil a large bowl and turn out dough into bowl flipping to coat sides. Cover loosely with a clean kitchen towel and allow to rise in a draft-free area for 90 minutes. (It will not appear to be double in size)
              4. Remove dough and knead a few times to punch out the air. Divide dough into 3 equal portions of approximately 300g each. Allow dough to rest for about 5 minutes. This helps relax the dough and will make it easier to roll into logs.
              5. Line a large baking tray with parchment.
              6. Roll each third into a 14" long log. Lay the 3 logs parallel to each other on the baking tray. Braid dough tightly, pinching the ends together and tucking under slightly.
              7. Cover loaf with a clean kitchen towel and allow to rise in a draft free area for 45 minutes.
              8. Preheat oven to 350℉. In a small bowl whisk together 1 large egg and cream. Brush generously on the loaf and sprinkle with coarse sugar. Bake for approximately 32 minutes until golden and an internal temperature of 195℉ is reached.
              9. Remove from oven to a cooling rack and allow to cool prior to slicing.
              Recipe Notes

              For extra plump raisins, soak them in hot water for 10-15 minutes and drain well prior to adding to dough.

              This bread is wonderful toasted with a little apricot jam.

              It toasts quickly because of the sugar content.

              Almond Milk Chai Latte

              Almond Milk Chai Latte
              Print Recipe
                Servings Prep Time
                4 8 oz servings 15 minutes
                Cook Time
                20 minutes
                Servings Prep Time
                4 8 oz servings 15 minutes
                Cook Time
                20 minutes
                Almond Milk Chai Latte
                Print Recipe
                  Servings Prep Time
                  4 8 oz servings 15 minutes
                  Cook Time
                  20 minutes
                  Servings Prep Time
                  4 8 oz servings 15 minutes
                  Cook Time
                  20 minutes
                  Ingredients
                  Servings: 8 oz servings
                  Instructions
                  1. Crush cardamom using the bottom of a small pot or metal measuring cup. Remove seeds and discard shells. Continue to crush cardamom seeds along with peppercorns, cloves, star anise, cinnamon stick and nutmeg until well broken down. It will take 10-12 good crushes to break down the whole spices. Bring 2 cups of water to a simmer in a small pot (preferably with a pouring spout) Add crushed spices along with ground ginger. Cover and simmer for 10 minutes.
                  2. Remove from heat and stir in loose black tea. Cover and steep for 10 minutes. Stir in brown sugar and strain through a fine-mesh sieve. Will yield approximately 2 cups of chai mix.
                  3. Warm and froth almond milk. Pour 1/2 cup hot chai concentrate into a mug and top with 1/2 cup of almond milk and a spoonful or two of froth. Sprinkle with ground cinnamon if desired and serve immediately.
                  Recipe Notes

                  -2% milk can be used if desired.

                  -you can grind the whole spices using an electric spice grinder as well, however, crushing by hand works just fine.

                  -almond milk or milk can be frothed using an emersion blender, by shaking, commercial frother, espresso machine frother or a mini hand-held electric whisk. You can find these items in My Amazon Store under "The Extras"

                  -the chai concentrate will keep in a sealed container for up to a week in the fridge.

                  Coconut Rice

                  Coconut Rice
                  Print Recipe
                    Servings Prep Time
                    4-6 servings 10 minutes
                    Cook Time Passive Time
                    25 minutes 5 minutes
                    Servings Prep Time
                    4-6 servings 10 minutes
                    Cook Time Passive Time
                    25 minutes 5 minutes
                    Coconut Rice
                    Print Recipe
                      Servings Prep Time
                      4-6 servings 10 minutes
                      Cook Time Passive Time
                      25 minutes 5 minutes
                      Servings Prep Time
                      4-6 servings 10 minutes
                      Cook Time Passive Time
                      25 minutes 5 minutes
                      Ingredients
                      Servings: servings
                      Instructions
                      1. Rinse rice with cool water and drain thoroughly.
                      2. In a medium sauce pot combine coconut milk, water, sugar and salt. Bring to a simmer and stir in rice. Cover and reduce heat to low and cook for 22-25 minutes. Allow to rest for 5 minutes and fluff with a fork prior to serving.