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Grilled Bread

by Market Manager

As served at the July 8th Market! Recipe from The Barbecue Bible by Steven Raichlen. Copyright © by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing.

Ingredients

1 T yeast
3 T milk
5 T sugar
2 tsp salt
1 c warm water
4.5-5 c unbleached flour
1 egg, beaten
1 T veg. oil

Directions

  1. Either mix by regular bread method (look in a cookbook) or put everything in a bowl of a large mixer and blend with bread hooks until dough ball is formed.
  2. Cover loosely; let rise until doubled in bulk – about 1.5 hours; punch it down.
  3. Either use immediately or refrigerate up to 2 days. It will continue to rise a little in the refrigerator so be sure it is in a large container.
  4. Pinch off walnut sized pieces. Dust them with flour so they don’t stick together.
  5. Flatten them out either by hand or with a rolling pin.
  6. Melt a stick of butter in a pan near the grill. Have a basting brush ready.
  7. Place flattened balls on the grill and brush with butter as they cook. The tops will bubble and the bottoms will brown.
  8. Keep a watchful eye on them because they burn easily.IT HELPS TO HAVE AT LEAST TWO PEOPLE WORKING ON THE COOKING PART.

Tomatoes Stuffed with Rice

by Market Manager

A great side-dish with any meal.

Ingredients

1 cup white rice, uncooked
6 large tomatoes
6 T olive oil
Salt and fresh black pepper
1 clove garlic, minced
2 T fresh basil, chopped
2 T fresh parsley, chopped
1/4 cup grated Parmesan

Directions

  1. Preheat oven to 350 degrees F.
  2. Boil rice in salted water, stirring periodically, until just cooked (10 minutes).
  3. Drain and rinse under cold water.
  4. Cut off top of each tomato and reserve tops. Scoop out seeds, pulp, and juice, leaving a fairly healthy wall of tomato to hold shape.
  5. Reserve 1/4 cup of tomato juice/pulp.
  6. Grease bottom of baking dish with 1 T olive oil. Place tomatoes in dish.
  7. Combine reserved tomato pulp, rice, cheese, spices and 2 T olive oil.
  8. Spoon mixture into tomatoes, overfill slightly. Spoon any leftover mixture into pan around tomatoes. Drizzle everything with olive oil. Put tomato tops back onto tomatoes (loosely).
  9. Bake 15-20 minutes – do not over-bake or tomatoes will fall apart. Serve hot.