Banana Bread

This recipe is based on one that was in Sunset Magazine's first volume of Favorite Recipes which was published in 1969. Those were the good old days at Sunset and I miss that old magazine. I often double this recipe so that I can bake two loaves and am including the measurements for 2 loaves as well as for one loaf. A tip for recipes like this that use a small amount of buttermilk. If you don't normally keep buttermilk in your refrigerator, you can use powdered buttermilk. It keeps a very long time on the pantry shelf.

One Loaf:                                                            Two Loaves:

2 1/4 cups sifted flour                                           4 1/2 cups sifted all purpose flour (570 grams)

1 tsp baking powder                                              2 tsp baking powder

1/2 tsp baking soda                                                1 tsp baking soda

1/2 tsp salt                                                             1 tsp salt

1/3 cup unsalted butter                                          2/3 cup unsalted butter  (150 grams)

3/4 cup sugar                                                         1 1/2 cups granulated sugar (330 grams)

2 large eggs                                                           4 large eggs

1 cup mashed banana                                            2 cups mashed banana

1/4 cup buttermilk                                                 1/2 cup buttermilk 

1/2 tsp vanilla                                                        1 tsp vanilla

Butter and flour one or two 9x5 loaf pans. Preheat the oven to 350ºF. Cream the butter and sugar. Add the eggs to the butter mixture, one at a time, beating well after each. Add the buttermilk, vanilla, and mashed banana. Sift the flour and measure it into another bowl. Add the rest of the dry ingredients to the bowl with the flour and whisk to mix. Fold the dry ingredients into the wet ingredients until just combined. Place in the loaf pan. Bake for about an hour, until a toothpick comes out clean. Place the pan on a cooling rack and cool 10 minutes. Then remove the loaf from the pan to finish cooling.

Beef Ribs in the Kamado Joe

One rack of beef ribs

Worcestershire sauce 

Dry Rub:

2 tbsp Kosher salt

2 tbsp dark brown sugar

1 tbsp freshly ground black pepper

1 tbsp paprika

1 tbsp chili powder

1 tbsp ground cumin

1 tsp granulated garlic

1 tsp powdered thyme

Mix the rub ingredients together.  Remove the rack of ribs from the refrigerator an hour before you are ready to cook them to allow them to come to room temperature. You do not need to remove the membrane. Leaving it on will help the ribs stay together. Do trim off excess fat. Rub the ribs lightly with the Worcestershire sauce. It will help the ribs stay together as they cook. Rub thickly with the dry rub. You will have extra. Save it for the next time you want a dry rub. 

Set up the K. Joe for indirect cooking using some oak and bring it to 250ºF. Place a drip pan so catch the fat from the ribs. Roast them for about 3 hours, bringing them to 200ºF. Remove the ribs from the fire and cover them with foil. Let them rest for at least 15 minutes. Enjoy. They do not need BBQ sauce as the sauce would just cover the delicious smoke flavor.

 

Noodles with Crispy-Meat Sauce

I haven't made this in years, but I have the end of a roast to be used up and thought this would be a great way to do it. I had to search through my many old Sunset cook books and finally found it. Next time I want to make this dish the recipe will be here in my blog and I will not have to hunt for it. I no longer subscribe to Sunset Magazine, but  I did for many years when it was owned by the Lane family. The recipes could always be trusted to be good. This recipe is from the Sunset Pasta Cook Book, first published in 1980. I have made some minor changes to the recipe.

Noodles with Crispy-Meat Sauce
8 oz. fresh medium wide egg noodles, preferably home made
1/4 cup olive oil
1/4 cup butter
1 large onion, diced
2 cups slivered cooked beef or pork roast
1/2 cup chopped parsley
1 tablespoon fresh basil or 1 teaspoon dried basil
1/2 tsp salt
1 tsp fresh oregano leaves or 1/4 tsp dried oregano
1/4 tsp freshly ground pepper
freshly grated Parmesan cheese
In a wide frying pan over medium heat, combine olive oil and butter. Add the onion and cook until it has softened and starts to brown. Add the meat and cook, stirring occasionally, until the meat is crisp and browned. Add the parsley, basil, salt, oregano, and pepper and cook until the parsley just begins to turn limp.
Cook the noodles in a large pot of salted boiling water until al dente. Drain and place in a serving bowl. Spoon the sauce over the noodles and toss lightly. Pass the Parmesan for individuals to sprinkle over their servings.
Makes 4 servings