THE BIBER NEWSTELLER FOR MAKING GOD WORLD OUR OWN

THE BIBER NEWSTELLER FOR MAKING GOD WORLD OUR OWN

Bacon Wrapped Barbeque Shrimp

Ingredients

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

1 of 3 Photos Vanilla Ice Cream VII

Ingredients

• 1 quart heavy cream
• 1 1/4 cups milk
• 1 vanilla bean, split and scraped
• 1 1/4 cups white sugar, divided
• 10 egg yolks
• 1 tablespoon vanilla extract

Directions

1. In a heavy saucepan over medium heat, combine cream and milk. Place vanilla bean and scrapings in pot, and sprinkle with half the white sugar. Allow to just come to a boil.
2. Meanwhile, whisk the egg yolks together with the remaining sugar and the vanilla extract in a bowl. When the cream is ready, pour a third of it into the egg mixture, and whisk. Pour egg mixture into remaining hot cream and return to the heat until mixture coats the back of a metal spoon. Do not boil.
3. Strain custard and chill until cold. Then pour into the canister of an ice cream maker and freeze according to manufacturer's instructions.

How to Make a Pie Crust, Step by Step Never made a pie crust? We'll walk you through it.

How to Make a Pie Crust, Step by Step

Never made a pie crust? We'll walk you through it.

1. There are four ingredients in a standard piecrust: flour, fat, liquid, and salt. Flour forms the structure and bulk of the crust, fat adds flavor and creates a flaky texture, liquid binds the dough and keeps it pliable, and salt enhances the flavor and helps brown the crust.

We used the Best-Ever Pie Crust recipe.

• Best-Ever Pie Crust
• VIDEO: How to Make Pie Crust
• Pie Crust Recipe Collection

2. Always chill the fat (butter, margarine, shortening, or lard) and liquid before you begin. This prevents the fat pieces from getting creamed into the flour.

• Stir the flour, salt, and sugar (if using) together in a large bowl.
• Cut the chilled butter or shortening into the dry mixture using a pastry cutter or by pinching the fat into the mixture with your hands.
• You can also use a food processor: pulse the flour with half the shortening until it's the texture of cornmeal. Add the remaining shortening or butter and pulse until it's the size of small peas. Turn the mixture into a bowl.

3. Add the chilled water one tablespoon at a time, mixing gently with a fork after each addition. You should be able to gently press the dough into a ball. Handle the dough as little as possible; overworking will make it tough.

4. Split the dough in half. Pat the dough into balls, flattening them slightly, and wrap them in plastic wrap.

• The dough needs to rest in the refrigerator for at least 30 minutes. This allows the flour to absorb all of the liquid, lets the dough relax and become more elastic, and keeps the fat in discrete pieces which will give the crust a lighter texture when it's baked.

5. Generously dust a clean, dry surface with flour; remove and unwrap one of the discs of dough from the refrigerator.

• Flatten the dough slightly with your hands and dust the dough lightly with flour before rolling the dough out with a rolling pin.
• Start rolling at the center of the dough and work outwards. If you're a beginning pie-maker--or prefer easier cleanup--you can roll out the dough between sheets of waxed paper.

6. Working quickly, roll the dough into a circle ¼-inch thick or smaller.

• As you roll it out, lift up an edge or move the dough to ensure it's not sticking to the counter. Add flour as needed.
• The dough round should be two to four inches wider in diameter than your pie pan. Use a dry pastry brush to sweep away any excess flour.

7. Gently fold the dough in half, and then into quarters.

If it seems too brittle to fold, try another bakers' trick: roll up the pie crust around the rolling pin and unroll it over the pie plate.

8. Carefully pick it up and place it into the pie plate so the center point of dough is in the center of the pan.

9. Unfold the dough, letting the weight of the dough settle it in the bottom and edges of the pan. Without stretching the dough, press the pastry into the pan with your fingertips.

10. Use kitchen shears or a paring knife to trim the dough to about a half-inch overhang. Save the scraps; you can use those to bulk up thin areas of the crust when you're fluting the edges.

• How to Make a Fluted Pie Crust

11. If you're making a single-crust pie, fold the dough under itself onto the flat rim of the pie plate. Flute the edges of the crust, loosely cover it with plastic wrap, and refrigerate for at least 30 minutes before baking.

For a double-crust or lattice-top pie, refrigerate the bottom crust while you roll out the top crust. Transfer the top crust (it doesn't have to be a perfect circle) to a parchment- or wax paper-lined sheet pan. Cover loosely with plastic, and refrigerate while you prepare the filling.

• How to Bake a Pie Crust

12. Once the pie is loaded with filling, lay the top crust over the top.

• Trim it to leave a half-inch overhang. Fold the dough under itself and crimp to form a seal.
• Cut vents with a sharp paring knife, or use a fork to prick a decorative pattern on the top crust. Small cookie cutters are especially nice when baking apple pies: these need to be well vented so that the crust doesn't end up as a solid dome over the cooked-down fruit.

• Baking Fruit Pies
• Making Apple Pie Filling

13. Want to get fancy? Lattice tops, decorative top crusts made with cut-out shapes, braided edges, and other artistic touches all make a pie stand out. Use mini cookie cutters to make cut-outs from extra dough; brush the cutouts with water to help them stick.

• How to Make a Lattice-Top Pie
• Making Fancy Pie Crust Toppers

14. Check out our Top 20 Pie Crust Recipes.

You might also like this watch-and-learn video: How to Make Pie Crust.

LEMON PIE

Ingredients

• 1 (9 inch) pie crust, baked
• 5 tablespoons cornstarch
• 1 cup white sugar
• 1/4 teaspoon salt
• 2 cups water
• 3 egg yolks
• 2 tablespoons butter
• 5 tablespoons lemon juice
• 2 teaspoons lemon zest
• 3 egg whites
• 6 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. To Make Lemon Filling: In a double boiler, combine cornstarch, sugar, and salt. Stir in water, mixing well. Cook until mixture is thickened, stirring frequently. Remove from heat.
3. Place egg yolks in a medium bowl and beat well. Slowly pour 1/2 cup of cornstarch mixture into egg yolks, whisking constantly.
4. Pour egg yolk mixture back into cornstarch mixture in double boiler, continuing to whisk constantly. Return double boiler to heat and cook mixture 2 minutes longer, stirring constantly. Remove from heat.
5. Stir butter or margarine, lemon juice, and lemon rind into thickened mixture. Allow mixture to cool, then pour into pie shell.
6. To Make Meringue: In a large metal or glass mixing bowl, beat egg whites until foamy. Add 6 tablespoons sugar a little at a time, continuing to beat until all sugar is incorporated and whites are stiff. Spread meringue into pie shell, making sure to completely cover lemon filling.
7. Bake in preheated oven for 15 minutes, just until meringue is golden brown. Chill before serving.

The Honduran Baleada

Streetside Baleada Stand in Copan, Honduras

In El Salvador there are pupusas. In Mexico there are tacos. In Honduras there are Baleadas. The simple version consists of a thick flour – though sometimes corn – tortilla that has been put on a charcoal grill. It’s slathered in refried black beans and a bit of white farmer’s cheese then folded over like an American style soft Taco. It is the any time of the day snack. You can have one for breakfast and add eggs. In San Pedro Sula, which has more fast food joints than anywhere I have ever been, they have a few chains such as Baleada Express and Super Baleadas, which serve up massive baleadas filled with anything you want: avocado, sausage, plantains, bell peppers, onions, chiles, pork, jalapenos, etc. More often, baleads are served at casetas, or streetside stalls often near night spots and costs usually 10 lempira (about fifty cents US).

Basic Baleada Recipe:
Ingredients:
2 cups of wheat flour
1 cup of water or tepid milk
1 egg
1/2 teaspoon of salt
1/2 cup oil

To make the Tortilla (the Baleada Shell):
-Combine all the ingredients in a mixing bowl.
-Knead the mixture until it is completely mixed and not sticky.
-Form the dough into golfball size balls.
-Cover and let sit for about 20 minutes.
-Take each ball of dough and stretch it on a flat surface to make a large tortilla. Should be thick.
-Set the tortilla on a hot pan or grill until crisp.
-Turn the tortilla over and cook the other side.

Fillings:
Once the tortilla is ready you can fill it with anything you like much like a burrito. Traditionally in Honduras a baleada features refried black beans, fresh cream, and shredded cheese. To spice it up add avocado, or egg, or chile and fold the tortilla in half.

Bacon-wrapped Pork Roast

An easy way to dress up a simple pork roast is to wrap it in bacon. The bacon fat brings extra juiciness and flavor to the roast.

Bacon-wrapped Pork Roast Recipe

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INGREDIENTS

• 1 pork loin (1 1/2 pounds)
• Salt and pepper
• 1 Tbsp olive oil
• 2 Tbsp finely chopped fresh rosemary
• 1/4 lb bacon, thinly sliced
• 1 cup white wine

METHOD

1 Preheat oven to 375°F. Pat pork roast dry with paper towels. Season pork roast with salt and pepper. Heat oil in a large cast-iron skillet over medium heat. Sear pork on all sides until browned, about 10 minutes total. Remove from heat.

2 Rub pork with chopped rosemary; wrap with bacon, overlapping strips slightly. Tie pork roast wih kitchen string.

3 Roast in oven, basting occasionally with cooking juices, until internal temperature is 145°F on a meat thermometer, 35 o 40 minutes. Remove from oven. Transfer pork to a serving dish.

4 Make pan sauce. Place the roasting skillet on the stove top over low heat. Add the wine and deglaze the pan, stirring with a wooden spoon to scrap up any browned bits from the pan bottom. Pour through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature if necessary.

Yield: Serves 4.