buns

i am making a few things for grilling out tomorrow. do you know that not all people say grilling out? the OUT is usually left off on the west coast, they say BBQ or GRILLING or something like that. i say GRILL OUT and i am true to my midwestern roots, even though now everytime i say it, something seems off.. and i would almost rather grill IN, inside, in the A/C- this delicate flower is wilting in this oppressive humidity. i don't know if i am going to last here the whole summer... get me near some water!

anyways. back to the cooking. mom was getting ready to toss some ears of corn, i grabbed them, shucked them, rolled them in oil, s & p, crushed red flakers, and a few shakes from my favorite tin of hot hungarian paprika- then grilled out. ha. after cooling off, cut off the fire roasted kernels, and i'm planning a salsa/guac of some sort. thinking lime juice, avocados, tomato, onion, peppers.

i've also started a brioche for buns for the burgs. i will share this recipe, to assuage some of the guilt i feel from stealing it from a religious nut that i worked with in some fancy shmancy joint years ago...

1/2 c. milk

1 package insta-yeast

1/2 c. flour

-warm milk, whisk in yeast and flour, cover tight and let rise 10-15 minutes

-mix in, with dough hook, or with your hands (sticky!):

8 eggs

4 c. flour

4 tbsp. sugar

2 teas. salt

-add 2 c. butter, cubed, at room temp.

-cover tight and then cover with a warm, damp cloth

-rise till double

-put in a mold, large cupcake pan works and let rise again (should i add to my bday wishlist now? silpat baking molds)

-bake at 350 till golden (20-30 minutes)

these buns will the put the boeuf in your ass too. eat one right outta the oven. eat one with a burg on it. stay cool and watch some parades for your homies.