eats

Cheese Scones (Gluten Free)

Melissa here. I recently hosted Book Club! The main character of the book, “Eleanor Oliphant Is Completely Fine: A Novel” by Gail Honeymoon, lives life by a strict routine, and often eats and drinks the same things every day. Channeling Eleanor, I decided to create a themed evening. One of Eleanor’s favorite, repeated lunches is a cheese scone from a nearby Mediterranean restaurant. Despite the lack of cheese scone recipes in the American metric system, I converted a couple different UK recipes, and came up with these amazingly dense cheese and herb scones. With one of the Book Club members having to eat gluten free (She has Celiac Disease you guys, don’t judge.), I adjusted the recipe to use gluten free flour and baking powder.

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On left: Cheese scones.

Ingredients:

  • 2 cups gluten free flour
  • 2 teaspoons gluten free baking powder
  • 1 teaspoon mustard powder
  • 4 tablespoons butter, salted, softened, cubed
  • 2 teaspoon of dry herbs
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1 cup milk, divided
  • Variety of additional seasonings to taste

Directions:

  1. Preheat the oven to 425 degrees, and line baking pan with parchment.
  2. Sift flour, baking powder, and mustard powder and whisk together in medium bowl.
  3. Add softened and cubed butter to mixture and use hands to combine. Mix until mixture looks like breadcrumbs.
  4. Add dry herbs to mixture (I used oregano and parsley).
  5. Mix in 1 cup of cheese, reserving the rest to top scones with.
  6. Slowly mix in 3/4 cup of milk (1/4 cup at a time) until mixture becomes doughy. Reserve last 1/4 cup for brushing on top.
  7. Once you have a doughy mix, spread out on counter top. Cut into squares or circles OR spread out into a large 1/3 inch thick circle and cut into pizza-like slices (which is what I did).
  8. Lay on lined baking pan, brush with remaining milk, and top with remaining cheese.
  9. For additional flavor sprinkle with onion flakes, garlic powder, cracked pepper, and more dry herbs. (Or a variety of seasonings of your choosing!)
  10. Bake for 18-22 minutes until golden.
  11. Enjoy!

These were a huge hit at Book Club! Fortunately, there were plenty of leftovers, so Joey and I decided to take these Cheese Scones one step further. We made:

Cheese Scone B.L.A.T. Sandwiches

B.L.A.T. = Bacon, Lettuce, Avocado, and Tomato

The picture below speaks for itself, and our tummies were quite happy! Especially since instead of using mayo, we used Thunderbird Whitebird Sauce from Wassi’s Meat Market, which you can and should put on everything. To make these delicious sandwiches, all you have to do is slice the scone in half, fry a little on the cast iron, and top with all the delicious B.L.A.T. ingredients. IT WAS SO GOOD!

img_3463So next time you want to impress your Book Club who has just finished reading “Eleanor Oliphant Is Completely Fine: A Novel” by Gail Honeymoon or want an excuse to make a delicious Cheese Scone B.L.AT., look no further than right here.

eats, extras

“Reverse, Reverse”….. Reverse Seared Steaks!

Our First Extra

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Joey, John, and Nick at Sunshine State Eggfest before they won People’s Choice

John Churey…. or Bar B “Chu” as we like to call him, is one of Joe and Melissa’s great friends from Joe’s time at Florida State University. Also an Insurance Wholesaler by trade, Chu is an “Egghead” (Big Green Egg Enthusiast) through and through! After all, he has enough of em to make an omelet…four to be Eggsact!! Not to mention he is head chef of “Risk It…. FOR THE BRISKET” BBQ Team that won the 2018 Sunshine State Eggfest Peoples Choice award, but that’s a post for another time.  In between weddings and insurance Chu loves hanging out at Wassis Meats in Melbourne, FL cooking, and talking all things Big Green Egg every Saturday with the Wassis Posse (Riverway Mike, Capt. Phil, Johnny Bacon, and the Crew). Come on by if you’re ever around the Space Coast!

We’re Eggcited to have Chu as the first “Extra Treats” guest blogger! Follow along his cooks on Instagram @bar_b_chu !

Let’s Start This Thing In Reverse

Love steak, but intimidated by all those Instagram pictures you’ve been seeing? Or looking to switch up your normal hot and fast grilling methods on steaks and chops? Introducing the Reverse Sear! Much like the name implies, the reverse sear is simply a traditional sear….in reverse. Traditional searing starts with searing initially, to create a beautiful crust before baking at a lower temperature until the desired internal temperature is achieved. The Reverse Sear is simply, the reverse! Start by baking steaks or chops at a low temperature (200-250 degrees) until their internal temperature is 5-10 degrees shy of your desired finished internal temperature. Once the steaks are close to desired finished temperature, take a hot skillet or grate and sear for that crunchy, flavorful crust  you would expect to find at the country’s finest steakhouses! Steakhouse quality, without the steakhouse price!

If that didn’t sound like enough of a culinary roller coaster for your taste buds, we stepped this up another notch and added bacon…grease to the equation. Render down some thick cut bacon ahead of time, set the grease aside, and enjoy a little bacon appetizer along the way!


Directions for Reverse Sear:

  1. Rub your steak with a generous amount of seasoning. For Beef I recommend Wassis Classic Steak, or Four41 Fat Henry’s.
  2. Fire up your Big Green Egg, letting the coals burn until smoke stops. Usually 15-20 minutes. Then set Egg for Indirect cooking (with ConvEGGtor, aka plate setter) and adjust vents accordingly to achieve 200-250 degree dome temperature. Return grate to Big Green Egg.
  3. Once the Egg is up to temp, place steaks on grate and let bake until internal temperature reads approximately 5-10 degrees shy of desired finished temperature. A Thermoworks Termapen is a great addition to any pitmasters tool box!
  4. Once steaks are 5-10 degrees shy of finished temp, set aside and cover loosely.
  5. Remove Grate and ConvEGGtor with a good pair of heat resistant gloves, (Blue Fires are my personal favorite), place grate and a Lodge Cast Iron Skillet back on egg, open bottom vent all the way and let the egg heat up for 5-10 minutes until skillet is very hot, leaving the dome open.  
  6. Place butter or bacon grease in skillet and let it heat up.  
  7. Carefully place Steaks in the hot grease or butter for 30-45 seconds per side, keeping a close eye not to burn.
  8. Remove Steaks from Lodge Cast Iron Skillet, and Enjoy Immediately! No Need to rest the meat when using the reverse sear method.
  9. Meat Sweats Commence!

Works on Pork Chops, too!

Feel free to try Reverse Searing on your favorite Pork Chops as well, you’ll love the results! You can achieve similar results with a gas grill/Sous Vide / stove top or any combination of culinary gadgets you have at your disposal, although I am partial to the results produced by the Natural Lump Charcoal, and the heat & moisture retaining properties of the Big Green Egg!

Follow along @Bar_B_Chu on Instagram!