Bomb Brine

THE BOMB BAKERS



The Bomb Bakers image

Recipe From foodnetwork.com

Provided by Guy Fieri

Categories     side-dish

Time 8h55m

Yield 6 servings

Number Of Ingredients 9

1 1/4 cups kosher salt
6 medium russet potatoes, washed
2 tablespoons garlic salt
2 tablespoons seasoned salt
1 teaspoon freshly ground black pepper
Horseradish Sour Cream, recipe follows
2 cups sour cream
4 tablespoons prepared horseradish
Salt and freshly ground black pepper

Steps:

  • In large mixing bowl dissolve 1 cup kosher salt in 8 cups of water. Add potatoes. Insure that all potatoes are submerged, and brine for 2 to 8 hours.
  • Preheat the oven to 400 degrees F.
  • Remove the potatoes from brine and liberally coat with the remaining kosher salt, garlic salt, seasoned salt, and pepper.
  • Place the potatoes on a wire rack in the center of the oven and bake for 45 minutes. Do not puncture skin with tongs, fork, or tooth picks. Potatoes will be soft to the touch when done.
  • Let potatoes rest 5 minutes before cutting.
  • Combine all ingredients. Serve with potatoes.

BASIC ALL PURPOSE BRINE FOR MEATS, CHICKEN, AND TURKEY



Basic All Purpose Brine for Meats, Chicken, and Turkey image

Make and share this Basic All Purpose Brine for Meats, Chicken, and Turkey recipe from Food.com.

Recipe From food.com

Provided by PalatablePastime

Categories     Christmas

Time 3h15m

Yield 1 quart

Number Of Ingredients 7

1 tablespoon black peppercorns
2 sprigs fresh thyme
3 bay leaves
4 -6 cloves garlic, sliced
4 cups water
1/2 cup light brown sugar, packed
1/2 cup kosher salt

Steps:

  • Makes 1 quart- make up additional amounts of brine if needed until meat is submerged.
  • Stir ingredients together in a saucepan and bring to a boil.
  • Continue stirring until sugar is dissolved.
  • Allow to cool.
  • Place meat or poultry in a food safe plastic bag inside another container for support and leakage control (oven roasting bags are a fine choice- NOT garbage bags).
  • Pour cooled brine into bag, and squeeze out as much air as possible and seal with a twistie tie.
  • Refrigerate for 3-4 hours for 3 pounds meat (such as pork ribs), 5-6 hours for a nice roasting hen, or 12-24 hours for a turkey, 12 hours being for a small one and the longer time for those turkeys around 20+ pounds.
  • Discard brine before using and pat meat dry.
  • If using poultry, you may want to add citrus fruit such as oranges or lemons, additional fresh herbs, or cloves of garlic into the cavity.
  • Prepare meat as desired- roast, bbq, etc.

CHERRY BOMB CHOPS



Cherry Bomb Chops image

Recipe From foodnetwork.com

Provided by Guy Fieri

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

4 pork loin chops, bone-in (about 1 1/2-inch thick)
Brine, recipe follows
1 teaspoon kosher salt, plus more for seasoning
1 teaspoon freshly cracked black pepper
2 (15-ounce) cans tart cherries
1 cup Madeira, divided
1 tablespoon grated orange zest
1 tablespoon minced ginger
1/3 cup agave syrup
2 tablespoons grape seed oil
1 tablespoon balsamic vinegar
2 tablespoons unsalted butter, room temperature
3 cups water
1 bay leaf
1/4 teaspoon red pepper flakes
1/2 teaspoon peppercorns
1 tablespoon agave syrup
2 tablespoons kosher salt
1 cup ice

Steps:

  • Submerge pork chops the saucepan with the brine for 20 minutes. Remove and pat dry with paper towels.
  • Preheat the oven to 200 degrees F.
  • Season the chops on both sides with kosher salt and freshly cracked pepper. Arrange the chops on a baking sheet and put in the oven. Roast the chops until an instant-read thermometer registers 90 degrees F, about 20 minutes. Meanwhile, while the chops are in the oven, in a medium-size saucepan, add the canned cherries, 3/4 of a cup of Madeira, the orange zest, ginger, agave and a pinch of salt. Bring the mixture to a boil over high heat, then lower the heat to a strong simmer and reduce the sauce by half.
  • Once the chops have reached 90 degrees F, remove them from the oven.
  • Heat a large skillet over high heat, add the grape seed oil and heat until shimmering. Add the chops, being careful not to crowd them, and cook for 4 minutes per side. They will be golden and have a hard crust. Transfer them to a serving platter and tent with aluminum foil to keep warm. In the same skillet that the chops were cooked in, add the remaining 1/4 cup of Madeira and deglaze the pan over medium-high heat. Stir in the balsamic and cherry sauce and reduce by half. Turn off the heat, add the butter and stir to combine. Pour the cherry sauce over the chops and serve.
  • In a large saucepan over high heat, add the water and remaining ingredients, except the ice. Stir until the salt dissolves. Remove from the heat, add the ice and stir until cool.

BASIC PORK BRINE



Basic Pork Brine image

I use this brine for all pork cuts that I grill. It adds a subtle flavor to the meat without being too salty. The pork cooks up tender, moist and delicious every time.

Recipe From allrecipes.com

Provided by JulieG

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 10

Number Of Ingredients 5

2 cups water, more if needed
1 cup brown sugar
2 tablespoons kosher salt
3 cloves garlic, gently crushed
3 slices fresh ginger, gently crushed
Calories85.4 calories
Carbohydrate22 g
Protein0.1 g
Sodium1159.8 mg
Sugar21.4 g

Steps:

  • Mix water, brown sugar, and salt in a bowl until sugar is dissolved. Stir in garlic and ginger.

CHERRY BOMB CHICKEN



Cherry Bomb Chicken image

Thanks to the magic of brining, this really will almost guarantee a juicy, tasty piece of chicken.

Recipe From allrecipes.com

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 5h40m

Yield 6

Number Of Ingredients 14

1 quart cold water
⅓ cup kosher salt
½ cup white sugar
1 (4 pound) whole chicken, cut into 4 pieces
1 pint cherry tomatoes
3 habanero peppers, seeded
4 cloves garlic
½ teaspoon ground allspice
½ teaspoon dried thyme
¼ teaspoon ground cumin
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper
1 tablespoon vegetable oil
2 tablespoons prepared Thai sweet chili sauce
Calories490 calories
Carbohydrate22.6 g
Cholesterol129.3 mg
Fat25.3 g
Fiber1.3 g
Protein41.5 g
SaturatedFat6.8 g
Sodium5251.8 mg
Sugar18.5 g

Steps:

  • Combine water, kosher salt, and sugar in a saucepan over low heat; cook until sugar and salt dissolve, 4 to 5 minutes. Set aside to cool to room temperature.
  • Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep. Place chicken pieces in a large bowl or lidded container.
  • Puree cherry tomatoes, habanero peppers, garlic, and allspice with the salt and sugar mixture in a blender until smooth.
  • Pour tomato brine over chicken pieces, making sure all pieces are covered. Refrigerate 4 to 6 hours.
  • Remove chicken pieces and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Combine thyme, cumin, black pepper, cayenne pepper, and oil in a small bowl.
  • Brush each chicken piece with thyme and oil mixture.
  • Cook chicken, skin side down, on the preheated grill for 1 to 2 minutes. Turn each piece and move to indirect heat. Cook until well-browned and meat is no longer pink in the center, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
  • Brush each piece with Thai sweet chile sauce. Transfer to a plate and allow chicken to rest for 10 minutes before serving.

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