Random Food Photo: Molasses Pork Tenderloin

This meal first appeared at the Nook Tavern (www.thenooktavern.com) last fall, and was an immediate success.  It's a braised pork tenderloin, smothered with a savory molasses-herb sauce.  The pork loin is accompanied by citrus butter green beans, and roasted pears covered with walnuts, Gorgonzola, and a whiskey honey glaze.  For those living in Huntsville, AL, this meal will be making an encore performance next Saturday!

Eat good food.  Drink good beer.  And above all, stay classy!

Recipes: Homemade Ravioli (no. 1)

Ravioli filled with prosciutto, mozzarella, sun dried tomato, and fresh basil
BY: Sam Parks (January 2012)

The finished product

Author's Note:
So this past week's ravioli dinner at the Nook Tavern featured more technical faults than a Chinese coal mine; the stove kept overloading the breaker, I dropped a stack of plates, and there was a minor mishap with the dough (rending fives orders of the ravioli unsellable).  We did manage to finish the meal, but not without an impressive string of Yiddish profanities.

I'm not a perfectionist in the kitchen.  And while I do try to present my food in the most appealing manner possible, I draw a line on using tweezers to individually place micro-green garnishes.  But even with my casual approach to cooking, the problems with the ravioli dinner left me feeling vexed and unsatisfied.

So I plopped in my DVD of "Anchorman" and spent the next afternoon recreating the dish.

This is not your stereotypical incarnation of filled pasta.  There is no tomato sauce.  And the intensely contrasting flavors almost ambush your palate.  It's a great dish for dinner on the patio in the spring and summer, but after a week of January rain it's a refreshing departure from drab and grey.

Eat good food.  Drink good beer.  And above all, stay classy!

INGREDIENTS:

For the dough:
1 lb. bread flour
1 lb. semolina flour
1/4 cup extra virgin olive oil
4 whole eggs
Pinch of salt

For the filling:
8 oz. low-moisture, shredded mozzarella cheese
1 oz. finely chopped fresh basil
8 oz. finely chopped sun dried tomatoes (NOT in olive oil or brine)
6 oz. finely chopped prosciutto
1 tsp. dried oregano 
1/4 tsp. crushed red pepper flakes


For the toppings:
1 oz. finely chopped fresh basil
Shaved Parmesan cheese
Extra virgin olive oil

DIRECTIONS:

Pour the semolina flour, bread flour, and salt in a large bowl (I used the bowl on my Kitchenaid  stand mixer fitted with the dough hook).  Make a sizable divot/ well in the flour.  Into the well, pour the olive oil and the eggs.  Mix on low for approximately 5 minutes, until the mass is fairly cohesive.

Though the flours are equal weights, as you can see the bread flour has a greater volume

This is "dough" before it becomes identifiable as such

Dough in the mixer

Dough pre knead

After the dough has become a single cohesive mass (you may need to squish it together a bit), transfer it to a lightly floured surface and knead for approximately 5-10 minutes until it is completely smooth and elastic.

Kneading the dough

This is the dough, post knead; note the smooth surface

Cover the dough-ball with a damp paper towel and allow it to "chill" in the fridge for 30 minutes - 1 hour.

Meanwhile, prepare the filling by chopping all of the ingredients.

Ravioli filling, pre-chop

Once the dough has chilled, divide it into four even lumps.  Working with the first quarter of the dough (keep the other dough-balls in the fridge under the damp paper towels), mash it into an oval approximately 1/4 of an inch in thickness.  Run the oval through the pasta machine on the widest setting.  Continue running the sheet of dough through the machine, progressively decreasing the width between the rollers (i.e. first run on setting seven, second run on setting six, etc.).  When finished you should have a long sheet of dough, approximately 20 in. x 5 in. x 1/16 in.

Repeat this process for the remaining three dough-balls.  Keep the finished sheets of pasta on a baking sheet, and covered with damp paper towels.

Divide the filling into 20 portions and forcefully shape each portion into a 1 in. ball.  This will require some pretty extreme hand strength, but the firmer each lump of filling the better the final product.  Place the lumps of filling onto one of the pasta sheets.

Filling success!

Dip your forefinger into a small bowl of cold water, and smear a small amount around each of the filling lumps (continue wetting your finger as necessary).

Take a second sheet of pasta and carefully place it over the filling lumps.  Gently and carefully, press the two sheets of pasta together around the filling lumps.  Be very cautious not nick the dough with your fingernails.

Using a pastry crimper or a sharp knife, carefully cutout the ravioli.

Note the pastry crimper in the upper left

Carefully pull the ravioli off of the cutting surface and lightly dredge them in white rice flour (all purpose flour can be used as a substitute).

Dredging the ravioli

Ravioli waiting to be cooked

After the ravioli have been rolled, filled, crimped, and dredged (you may have some extra dough), bring a large pot of well salted water to a rolling boil.  Add 1/2 of the ravioli and cook for no more than 5-6 minutes.  Repeat with the remaining ravioli.

Drain well, and serve topped with olive oil, chopped basil, and shaved Parmesan cheese.

Internet Personality Inversion Rate Index (not food related)

So this week the blog has become comparatively "popular" with first-time readers.  Which is great; and I thank each of you for stopping by!  Unfortunately, this also means we've seen some "cuckoos." One anonymous individual even went so far as to inform readers that "it is my regret to tell you that sam parks died from deadly bacteria."  (sorry to disappoint, but I'm still alive).

Now there are some people in this world that you just don't mess with; Chuck Norris, retarded chimpanzees, people serving/ preparing your food, and bloggers.  It's just not something that one does.  (go to www.theoatmeal.com for additional examples)


I acknowledge that I'm no Bobby Flay and this isn't huffpost.com.  I also recognize that the internet represents the great equalizer of our day, like books and the written word in past ages.  But, c'est la vie.

So in the spirit of theoatmeal, I have created the following cautionary tale for all interweb users:

Eat good food.  Drink good beer.  And above all, stay classy!

New Food Wednesday: January 25, 2012

So after our "Stop SOPA Blackout" last week, New Food Wednesday has returned (thanks to everyone for speaking out against SOPA).  This week's posting features another culinary tradition from my Scandinavian cousins.  Of course, this typically means that if you have a poor stomach, weak heart, or are simply unadventurous, you should NOT in any way, shape, or form continue reading.  It seems that the culinary traditions of my familial ancestors don't sit well with the average American palate.  Though I must confess, I'm having trouble digesting this week's post.

Look closely...very closely

Find out what it is after the jump...

Recipes: Rosca de Reyes (Latin King Cake)

BY: Sam Parks (January 2012)

Mission Accomplished! The finished Rosca de Reyes

 Author’s Note:

For those of you not from the South, Mardi Gras is more than a day of overindulgent binge drinking; it’s a institution that is celebrated with the same “awe” and “tradition” as Christmas or Thanksgiving.  The closer you get to the Gulf Coast, the more opulent and extravagant these celebrations become.  While the celebration of Mardi Gras was originally observed by Catholics to mark the beginning of Lent, is has become a mainstay of Southern culture for Catholics and Protestants alike. 

*Southern Etiquette: If you’re ever in the Deep South for one of these celebrations and someone mentions the origins of these traditions, politely nod your head and listen without commenting.  The true origins of Mardi Gras traditions are shrouded in the shadow of history and time’s passage.  Each hamlet, burg, costal village, and rural township lays claim to at least some part of this creation mythology, and it is a source of immense pride for local residents.  The safest bet is to simply acknowledge that Mardi Gras is a product of the South.  Like barbecue, Moon Pies, and boiled peanuts.  Period.  (even though everyone knows it all started in Mobile, ALABAMA!)

Unfortunately, the post-Katrina diaspora of Mardi Gras traditions did not include one of its most enduring symbols, the King Cake.  Traditionally, this cake is served to party goers after the main feast, and is supposed to represent the “King’s” crown worn by the Biblical wise men. 

My King Cake from last year's Mardi Gras festivites

 But even further to the south, our neighbors in Latin America enthusiastically observe similar traditions to mark the beginning of the Lenten season.  These traditions hold the same esteem as those in the southern U.S., and one of the most striking similarities is inclusion of the King Cake, or Rosca de Reyes.

So when a friend of mine from the local university’s Latin American society called me to complain about the dearth of suitable substitute cakes for his celebration, I fully understood his dilemma.  It seems that if a good King Cake is hard to locate in north Alabama, an edible Rosca de Reyes is damn near impossible to find.  I couldn’t resist the opportunity to lend a helping hand to the students from my collegiate Alma Mater. 

The result was an amalgamation of the two traditions; the flavors of a traditional Rosca de Reyes prepared in the style of an American King Cake.  Though I am obliged to point out the inclusion of beer would probably make strict observers balk at the idea of calling this a King Cake, but c’est la vie.

Eat good food.  Drink good beer.  And above all, stay classy!

 

INGREDIENTS:

For the Dough:

-1 cup stout beer

-4 Tbs. granulated sugar

-0.75 ounces bread machine yeast

-1 cup whole milk

-4 Tbs. unsalted butter

-1 Tbs. kosher salt

-1/2 cup clover honey

-10 cups all-purpose flour (more if necessary)

-3 whole eggs and 1 egg yolk (lightly beaten)

-1 Tbs. pure almond extract

-2 tsp. Jack Daniels Whiskey

For the Filling:

-2 cups chopped, dried fruits (raisins, apricots, cherries, figs, etc.)

-1/2 cup dark rum

-4 tsp. cinnamon

-1 (8oz) package cream cheese at room temperature

-2 eggs

-1/2 cup granulated sugar

-1/4 cup honey

For the “Dead Dough”:

-3 cups flour

-1 cup water

-1/2 cup granulated sugar

For the Egg Wash:

-3 egg yolks

-1 Tbs. water

For the Glaze:

-3 cups powdered sugar

-1 tsp. vanilla extract

-3 Tbs. whole milk (more if necessary)

DIRECTIONS:

For the Dough (body):

Heat the stout beer in the microwave on high for 45 seconds.  Add the four tablespoons of sugar, and stir until it has fully dissolved into the beer.  Add the yeast and stir vigorously.  Allow the yeast mixture to stand for 15 minutes, stirring occasionally.  *if the yeast is fresh, it should rapidly produce thick foam on top of the beer

In a small pan, heat the milk over medium heat.  Add the butter, honey, salt; stirring frequently until the butter has melted.  Carefully, pour the milk mixture into small bowl; allow to rest until the temperature reaches luke-warm. *place the mixture in the fridge hasten the cooling process

In a large bowl, combine the flour with the beer and yeast mixture; lightly with your hands.  Add the eggs and continue mixing until everything is well incorporated and well mixed.  Add the milk mixture, almond extract, and whiskey to the flour mass and knead until the dough is springy, smooth, and elastic.  If the dough is “crumbly,” add water a tablespoon at a time.  If the dough is sticky and won’t form a ball, add some flour.  Don’t worry about these additions; the final product is a result of the natural gluten proteins found in the flour.  This variable can fluctuate from brand to brand (I always King Arthur brand for my breads).

The "Dough Ball" prior to rising

Grease a non-reactive (glass or ceramic) bowl with non-stick cooking spray, and place the dough ball inside.  Heat the oven to 400 degrees for 2 minutes; no more, no less.  Place the dough into the oven, and allow it rise until it has doubled in bulk (approximately 90 minutes).

The "Dough Ball" post-rising

When the dough has risen divide it in half.  On a lightly floured bread board (not a cutting board used for things like meat, onions, or garlic) or your kitchen counter, roll out the dough halves until they make two rectangles, approximately 20 x 14 inches.

For the filling:

While the dough it rising, place the chopped, dried fruit in a small pan on the stove with the rum, heat on high for 10 minutes.  Allow the mixture to cool to room temperature.  Drain off the remaining rum.

In a large bowl, combine the cream cheese, sugar, eggs, and honey.  Beat on medium speed using a hand mixer, until the concoction is smooth. *do NOT add the fruit to the cream cheese mixture

For the “Dead Dough”:

Combine the flour, water, and sugar; knead until smooth and allow to rest while the dough finishes rising.  Roll into a rough rectangle approximately 1/8 inch thick.  Cut into 1/2 x 5 inch strips.  Set the strips aside until final assembly.

The "Dead Dough"

Assembly and Baking:

Once the dough body has doubled, been halved, and rolled into two rectangles, spread half of the cream cheese mixture onto each rectangles (make sure to leave approximately 1 inch borders on the rectangles.  Evenly spread 1/2 of the fruit mixture on top of the cream cheese.  Sprinkle 2 teaspoons of cinnamon on top of the fruit and cream cheese.

The filling...

Tightly roll each rectangle lengthwise, making sure to keep the filling in this tight roll.  Pinch the long seem of the coil onto itself to make a solid, leak proof rope.  On a round baking or pizza pan (the total diameter needs to be greater than 12 inches) lined with parchment paper, form the rope into a semi-circle.  Form the second rope of dough into an opposing semi-circle on the round pan.  Pinch the two ends together to form a single, large circle. 

Liberally brush the dough circle with cold water.  Place the strips of dead dough on top of the dough circle.  Tuck the edges of the strips under the dough body.  At this point the entire creation should resemble a “banded rope of dough formed into a circle.”  Brush the entire circle lightly with cold water.

"Dead Dough" applied

Place the dough ring into the oven and allow it to rise again.  Approximately 30-60 minutes.  Remove the ring from the oven.

Heat the oven to 475 degrees.

While the oven is heating, bring a small pan of water to a boil (make sure the pan is all-metal, no plastic)

Once the oven has reached the requisite temperature, place the pan of boiling water on the bottom of oven.  Place the risen dough ring above the pan of boiling water.  Bake for 10 minutes, turning once.

After 10 minutes, remove the dough ring from the oven and turn off the oven (close the door as quickly as possible). Working as quickly as possible, brush the dough ring with the egg-wash and return it to the oven.  Turn the oven on to 375 degrees.  Bake for an additional 18 minutes, turning once half way through.  The dough ring should have a “hollow sound” when tapped lightly with your fingernail.

Carefully remove the ring from the pan, and allow it to rest until it has completely cooled.

Before Decorating

When the ring has cooled, pour the glaze (made by rapidly mixing the powdered sugar, vanilla extract, and milk) onto the ring.  Decorate as you desire, being as creative as you see fit!

Enjoy!

Random Food Photo: Knotted Honey Wheat Bread

Knotted Honey Wheat Bread

Just another random food photo plucked from the obscurity of my phone's memory card.

The Process of Dry Aging Beef (at home)

 

 
In honor of the Pittsburgh Steelers, I decided to make a modified version of the "Primanti Brothers Sandwich" for last year's Super Bowl shindig.  If you've never heard of the Primanti Brothers restaurant/ diner/ deli it's a Pittsburgh institution, and their "Sandwich" is as iconic for local residents as the cheesesteak is on the other side of the state.  To summarize this icon; it's a mound of beef, topped with coleslaw, french fires, and a fried egg, which then sandwiched between two hearty slices of white bread.

Photo compliments of Burgatory.com

As fate would have it, Alton Brown's special on dry aging beef aired a few weeks before the big game.  And since I'm an adventurous foody, I decided this would be the perfect opportunity to try out this technique.

Dry aging isn't difficult and the actual process isn't terribly expensive, but there is A LOT of waste.  Which explains why most restaurants serving beef prepared in this manner charge a premium.  But let me assure you, it is well worth it.

If performed correctly, the aging process allows natural enzymes in the beef to break down the muscle fibers without the growth of potentially deadly bacteria.  This results in a cut that is more succulent and exponentially more flavorful!

 For my beef I decided to follow AB's instructions without variation, as the potential for failure (in this case deadly bacteria) was fairly high.

(to see the Alton Brown instructions please visit: "Dry Aged Standing Rib Roast")

To limit bacterial growth it's essential to keep the temperature to a minimum (typically between 35-38 degrees).  Enter the spare dorm room fridge.  It was the perfect size, and offered guaranteed temperature control.  I also included a tray of rock salt to help salinate the atmosphere and impart an extra umph of savoriness to the meat.  I'm still not sure if it improved the flavor, but I didn't die of botulism.

On day 1, the beef was still very fresh and had a typical vibrant ruby red hue.

Day 1

Day 2, the beef looked "very refrigerated," but still very edible. It was noticeably less "wet" in appearance.

Day 2

By day 4, the roast looked significantly drier, and the ruby red hue had started to fade.

Day 4

On day 5, the beef was starting to brown (a good sign!) and the fat was becoming more striated and defined.

Day 5

On the seventh day God may have rested, but I did not.  By day 7, the beef was ready to be cooked and had developed a mildly tangy aroma.

Day 7

The finished product was incredible!  It possessed an unrivaled "beefy" flavor, was tender, and was maddeningly savory. 

In writing this, I've come to the conclusion that it's probably time to try relive this adventure in the near future.  Close friends should start looking for the next dinner invitation!

Eat good food.  Drink good beer.  And above all, stay classy!

Stop SOPA

No "New Food Wednesday" postings today; they'll be back next week (hopefully).

So by now, most of you have probably logged on to facebook or twitter and seen the mass of postings regarding the Stop Online Piracy Act (SOPA).  But what is it and what does it mean for us "casual" internet users?

SOPA (or House Bill 3261 as it's know in the U.S. House of Representatives) is intended to "promote prosperity, creativity, entrepreneurship, and innovation by combating the theft of U.S. property, and other purposes."

It's authors assert that the piracy of U.S. intellectual property is hindering the development of commercially viable and profitable ideas protected under a granted copyright.

Under current U.S. law, copyright holders are responsible for monitoring the use of their property and litigating when necessary to prevent the infringement of their copyrights.

If SOPA becomes law, this burden will fall to the websites/ internet services (i.e. Google and Facebook) that post content.  A single lawsuit could cripple these sites, allowing a court to disallow such sites from access to U.S. networks.

The free exchange of information and ideas has changed the world.  It started with the spoken word, grew with the invention of written language, flourished with the creation of the printing press, expanded with telecommunications...and then came the internet. The human element aside, the internet is the next evolutionary step of communication.  It merges information, opinion, and visual images into a single, ongoing stream of consciousness. 

For the food blogger, this may not seem too significant.  But from my personal experience, I can tell you that any limits, and I mean ANY limits, placed on this free exchange of ideas would absolutely kill this and many other blogs.  In fact, any site hosting a recipe or a picture of the finished product could face harsh scrutiny and even censorship.  I think Thomas Jefferson's estate still holds a copyright on a version of Mac and Cheese (look out Kraft!).

Yes, Hollywood actors and inner city rappers need to buy their fourth house complete with stables and a butlers panty for the butlers pantry, but not at the expense of a free internet.

The internet has become the great equalizer in our society.  With it everyone is equal. Through it everyone can easily have a voice and express their opinions.  I acknowledge that as an American I really shouldn't be preaching on this subject, but do we really want to live in a society that values Hollywood dribble over the new ideas from small a town in Kansas, or a tiny hamlet in New Hampshire, or an independent food blogger in Alabama?  I don't!



Sing the petition to stop internet censorship by clicking the following link:  https://www.google.com/landing/takeaction/

To write your Congressman or Senator please click this link: http://www.congress.org/

Eat good food.  Drink good beer.  And above all, KEEP THE INTERNET FREE!

Random Food Photo: BCF Sandwich

BCF Sandwich from the Nook Tavern (Bacon, Chevre, and Fig Preserves on Homemade Sourdough Bread)

Eat good food.  Drink good Beer.  And above all, stay classy!

Recipes: Jack Daniels Chocolate Chip Cookies

BY: Sam Parks (January 2012)

Jack Daniels Chocolate Chip Cookies

 Author’s Note:

I love Jack Daniels; from the way its sweet caramel aroma wafts lazily from your glass to the notes of smoky charcoal that dance playfully across your palate.  Perhaps it’s a byproduct of living in the South or spending way too much thinking about food (the two aren’t entirely mutually exclusive by the way), but I always enjoy incorporating a little “Jack” into my recipes. 

Whenever I take something to the office following a weekend of marathon baking, the first question I’m usually asked is, “how much did you use this time?”  Not referring to sugar or butter, but good ole’ Uncle Jack!  I suppose you could say that I’ve become somewhat of a notorious Jack Daniels whore!

The first version of these cookies appeared one slightly intoxicating evening during my junior year of college, when a mass craving for chocolate chip cookies descended over the guests in my dorm room.  On a lark, someone dared me to put the last of our Jack Daniels stash into the standard Toll House cookie recipe; so I did. 

Over the years, I’ve played with the recipe incorporating different ideas and musings from various sources: the extra egg is courtesy of Jeffrey Steingarten’s book “The Man Who Ate Everything;” the bread flour idea came from Alton Brown; and of course the addition of honey was entirely à la mode Flay. 

But the inclusion of Jack Daniels was almost entirely mine! 

This (semi) finished recipe is the epitome of Southern flavor, minus the larger-than-life Paula Deen butter obsession.  Rich chocolate, sweet tupelo honey, and smoky Jack Daniels are balanced brilliantly in this chewy cookie.

Jack Daniels Chocolate Chip Cookies on a Lazy Summer Afternoon

Eat good food.  Drink good beer.  And above all, stay classy!

INGREDIENTS

-1 1/2 cups all-purpose flour

-1 cup bread flour

-1 tsp baking soda

-1 cup (2 sticks) butter, softened

-1/2 cup granulated sugar

-3/4 cup packed brown sugar

-1/4 clover or tupelo honey

-1 1/2 tsp kosher salt

-1 tsp vanilla extract

-2 Tbs Jack Daniel’s Tennessee Whiskey

-2 large eggs

-1 egg yolk

-2 cups (about 12 oz) semi-sweet chocolate chunks

-1 cup chopped, toasted pecans

DIRECTIONS

Preheat the oven to 375 degrees Fahrenheit.

In a large mixing bowl, whisk the flour (both varieties) and the baking powder together until well combined.

In a separate bowl, beat the butter using a stand or hand mixer, until light and fluffy.  Add the sugars, honey, and salt and beat until creamy and thoroughly mixed.  Add the vanilla and Jack Daniels, and mix for a few seconds.

Mix 1/3 of the flour mixture into the butter.  Beat until blended.  Add one egg, and beat until fully mixed.  Continue alternating between the flour and eggs, until everything has been mixed together.  Add the chocolate chunks and the chopped pecans.  Mix just enough to incorporate all of the ingredients evenly.

Take a small spoon and “sample” the batter.  If small children are present, make sure they are fully involved in the quality assurance process.

Using two spoons or a small cookie scoop (it looks like a small ice cream scoop), drop a rounded mound of the batter onto a parchment paper lined baking sheet.  Make sure to leave approximately 2 inches around each dough blob.

Cook for 9-10 minutes until golden brown.  For crisper cookies add 2 minutes to the baking time.

Remove from the pan immediately (this is where the parchment paper comes in handy)! 

Cool on a wire rack. 

Enjoy!

Recipes: Uncle Sam's Sweet Corn Muffins

BY: Sam Parks (February 2011)



Author's Note:
So I just spent another afternoon on the phone with tech-support (lucky me!). So my wasted time is your gain with this post.  Hope you enjoy these gems as much as the employees at the Nook Tavern eating them!

Sweet Corn Muffins

Eat good food.  Drink good beer. And above all, stay classy!
 
These aren't your traditional Southern Corn Muffins! A hefty dose of sugar and fresh honey give these muffins a sugary punch that truly makes them muffin material. Baked until golden brown in a cast iron pan (for this recipe I like to use my grandmother's well seasoned pan-I know I'm a nerd), you won't be able to stop after just one.

Sweet Corn Muffins (2)

INGREDIENTS:

3 cups all purpose flour, sifted (I recommend using the King Arthur brand)
1 cup white granulated sugar
1 cup yellow corn meal (for this picture I used white corn meal)
2 tablespoons baking powder
1 1/2 cups buttermilk
1/2 lb. butter, melted and then cooled (as always I recommend Land-O-Lakes unsalted butter)
2 extra large eggs at room temperature
1 egg yolk at room temperature (as with all eggs, I use Egg Land's Best)
1/4 cup honey

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit

Grease muffin tin, or cast iron mold (I recommend using a good dose of regular Pam)

Mix the flour, corn meal, and baking powder

Cream together the melted butter and sugar. When the mixture is homogeneous, and light, add the buttermilk, honey, and salt.

Next, is the tricky part. Divide the flour mixture into four equal portions. Add the first portion of flour to the liquid mixture. Then mix just until the flour is combined. Then add ONE egg. Mix until the egg is completely incorporated. Continue adding the flour and remaining eggs in this alternating pattern until everything is well mixed (you should start and end this sequence with flour).

Then spoon the mixture into the prepared muffin tins. Be very careful not to overfill the pans. It is recommended that you preheat your muffin tin by placing it in the oven for approximately 5 minutes immediately before using it. This last step is not necessary, but does improve the final crust on your muffins, and is essential if you are using an intricate pan design.

Bake for approximately 30 minutes, or until the tops are golden brown and a toothpick inserted into one of the muffins comes out cleanly. remove immediately from the pan.

ENJOY!

New Food Wednesday: Jan. 11, 2012

No this isn't a new avocado dish...find out what it is after the jump!