Martha Stewart's 10 Favorite Barbecue Recipes | Cooking School | Martha Stewart

[Music] foreign [Music] recipes the old-fashioned Boston baked beans and the Massachusetts tradition of eating baked beans for dinner on Saturday night seems to have originated in puritan Boston the Sabbath started at sundown on Saturday and according to Puritan belief no work was to be done until sundown on Sunday so on Saturday morning the bean pot was put in the low heat of the fireplace oven probably one of those old-fashioned beehive ovens either next to the fireplace or in the back of the fireplace and uh and in the hopes that the beans would be ready by supper time and the leftovers were kept warm in the fireplace and served for breakfast on Sunday so this is my recipe for Boston baked beans we have soaked some very nice pinto beans they've been washed scrubbed and soaked for 24 hours two pounds of beans and I am now going to drain those beans we're not going to reserve the soaking liquid we're just going to use the soaked beans and you can use navy beans Pinto beans cranberry beans you can choose but pinto beans work very very nicely I've used them several times and and navy beans are a little bit smaller bean and I've used those quite a few times so now this is a very simple recipe although it takes several hours to cook now it's best I think to use a bean pot this is a newfangled bean pot old Bean Pots were the typical Croc looking beige with a brown stripe and a little cover on the top but this works very very nicely put in the bottom of the pot one large onion halved and sliced into it was about quarter inch slices and these go just screw these right in the bottom of the pot smells good four canned plum tomatoes and if you don't have plum tomatoes you can use hand and forbid about a half a cup of you also use some dry mustard one tablespoon plus a teaspoon a couple bay leaves broken put that in and 12 whole cloves throw those in and half a cup of packed brown sugar also go right into the bottom I like dark brown sugar and salt a tablespoon of salt tablespoon plus a teaspoon and about a half a teaspoon of black pepper so that's pretty much it except for molasses which I like to put over the top salt pork and fresh water and your soaked beans go right into the bean pot you can sprinkle a little bit more salt over the top and unsultered molasses a half a cup and I like to go over the entire top get every last bit you might even want to use a little bit more molasses some people like really dark dark baked beans I do and now the last thing to do is put your salt pork over the top big chunky pieces like that and add five cups of water I don't stir I don't do anything I just leave it just like this now cover and transfer to a 300 degree preheated oven and you're going to bake these covered without stirring until the beans are tender and the liquid has thickened about six hours now you can check the beans every 45 minutes or so adding more boiling water if necessary to keep the bees slightly soupy at all times but not soaky soaky wet well hopefully the beans are done and uh oh they look so good look what's happened to those beautiful beautiful pinto beans they certainly have changed color and you can taste them just see if they need any salt or pepper um they taste just right the salt pork is falling apart just like it should and if you have some bread Boston brown bread some hot dogs potato salad you can enjoy a hearty bowl of Boston baked beans delicious today we're going to show you the best macaroni and cheese and that too uses a bechamel with four kinds of wonderful cheese to make the Bechamel start with three tablespoons of unsalted butter in a saucepan like this to the melted butter we add one quarter of a cup of flour I use all-purpose unbleached flour and this is the basis for the Bechamel it's also called a roux the roux Cooks the flour allowing the starch molecules to expand enough to absorb a lot of liquid it's a little complicated to understand I know but it all makes sense in the final product ruse are the basis for a lot of Louisiana Cuisine the more you cook the flour the darker it gets for the basic bechamel sauce we don't want any color whatsoever and to this we're going to add three cups of whole milk and better than a wooden spoon I think is a whisk we don't want a lumpy Bechamel after 20 minutes it looks like this now add a quarter of a teaspoon Cayenne make sure your spices are fresh spices do get old and they do get rancid and a grating of fresh nutmeg turn this heat down really low now freshly grated nutmeg is so much more tasty than already ground Try It You'll see utterly delicious now here you have pure Bechamel no cheese no onion and I chose for this recipe to add four different kinds of cheeses they add different flavors and different textures and they really add a depth of interest to the dish so we're using parmigiano a half a cup we have a half a cup of Fontina finely grated and we have oh one and two-thirds cup of extra sharp white cheddar cheddar adds the strings to the dish and I think to Gill the Lily why not some gruyere too two-thirds of a cup stir that in and you're ready for your mac and cheese or macaroni and cheese so there we have our a wonderful cheesy Bechamel now the pasta should be cooked by now you don't want to undercook it if you're going to serve it right now but if you're going to bake this macaroni and cheese undercook it by about a minute or so when draining I always turn cold water on just to treat the sink nicely cold water does keep down the steam a little bit but if you want an instant facial just cook a lot of pasta so put this back into your pot and add your sauce for this recipe we're using one half pound of elbow macaroni use an imported pasta I find that they have a little bit more texture and a little bit more flavor so this is an easy way to serve a course it's like serving a any kind of pasta right off the stove but as a as I said as an hors d'oeuvre as a heavy hors d'oeuvre for a party this is so elegant and so nice now I'm going to add a little bit of white pepper I'm going to show off the flavorings and a little sprinkling of salt always test cheese can be salty fill your ramekins cups and serve immediately and another way to Gill the Lily is to top this with buttered Brown breadcrumbs or frico which is those lovely crumbled Wafers of baked Parmesan cheese and here you have delicious macaroni and cheese at its very best today I'm sharing a castira favorite it's naturally sweet and creamy and it uses sweet and creamy red skin potatoes that are dressed with a little mayonnaise vinegar and herbs and then topped with sliced hard-boiled eggs and into a steamer basket a little bit of salt water to the top of the steamer basket add five pounds of red potatoes these are red Bliss you could also use the small white potato but I just like the idea of using the red it's a very flavorful potato don't skimp on the water underneath the basket make sure you have plenty because you don't want that to boil away during the 25 minutes or so that it takes to cook the potatoes until they're tender to the point of a sharp knife so here the potatoes are perfectly cooked they're still warm the Skins will just peel off as you can see so very easy use a little paring knife and if there are any little brown spots you can just slice them off you don't want those little brown spots chechikasha who I learned this recipe from chachikasha means Aunt Catherine in Polish made the best potato salad so here we have our bowl of sliced potatoes now to this we add one white onion it's a medium onion and we have finely finely grated it on a wood rasp this really is important to do to grate it finely you don't want big pieces of onion in the potato salad and you want it almost undiscernable you just don't want to know that it's there you want to taste it a half a cup of distilled white vinegar you could use cider vinegar but chechikasha always used white vinegar in her potato salad she also used about a teaspoon full on the heaping teaspoonful of sugar and about a half a teaspoon to a teaspoon of salt so I'll do a little bit more than a half a teaspoon lots of black pepper and one cup of mayonnaise mixed with about a cup of buttermilk now sometimes if she didn't have buttermilk she would use water but I like using just the buttermilk and you can use a low-fat buttermilk or a whole fat buttermilk and if you don't have buttermilk you could use whole milk thickened with the white vinegar that you just poured into the salad that makes it very tasty homemade buttermilk so see how nice and creamy that looks without Bean cream and now add your potatoes and we're not going to stir we're not going to use a spoon on the potatoes the way we're going to mix is to pour back and forth from bowl to bowl you can also add some chopped Cornish or sliced cornichon you could also use dill pickles very finely chopped which are very delicious or you could use a sweet gherkin also so here we're just going to pour from bowl to bowl and as this sits it gets thicker as the milk and mayonnaise gets absorbed into the cooked potatoes see how good this looks and it has to be chilled this will be really really tasty in a couple of hours so look how beautiful it looks I love it that's a good mix so then a little bit of a toss looks watery but this will get absorbed into the potatoes as they chill if using a mayonnaise based dressing it's best to let the potatoes cool a little so that the mayonnaise doesn't melt and become oily these are plenty cool for the mayonnaise that's very important to chill the potato salad before serving and garnishing with hard-boiled egg so here's our potato salad and put this into your serving Bowl and again sometimes cheshikasha Aunt Catherine would garnish with hard-boiled eggs if it were for a picnic or if she was selling this in the deli there would be no hard-boiled eggs just a sprinkling of parsley and sometimes Dill foreign level it off a little bit you see how nice and moist it is very pretty and then with your knife we've already sliced the eggs these can go around the perimeter of the bowl and they'll get mixed in and people get a little bit of egg make sure your eggs are not too hard boiled these are 13 minute eggs which means you bring the eggs to a boil turn off the heat and cover for 13 minutes that's generally a perfect hard-boiled egg a nice sprinkling parsley every region in America has its own version of barbecue sauce some are sweet some are spicy some are vinegary some are thick some are thin but all are served with grilled Meats poultry or fish and today I'm making a classic Kansas City sweet sauce that's tomato based balanced with a little brown sugar and cider vinegar and of course just a hint of lemon barbecue sauce is a thick pecant or sweet mixture that contains ingredients like vinegar and tomato which help cut the fattiness in meats and the Kansas City version that I'm making is one half of a small onion grated cooked in a tablespoon of butter add two cloves of chopped garlic add some salt some pepper I'm going to turn up the heat just a little bit and add the rest of the ingredients I love making barbecue sauce one and a half cups of ketchup this is a sauce that my brother George made all the time and he loves to cook outside but he loves making his own barbecue sauce and it's an adaptation of that sauce that I'm making today two tablespoons of unsulfured molasses very tasty and dense I love the taste of molasses and two tablespoons of Worcestershire sauce keep stirring you don't want anything to burn or brown you just want it to cook I once was a judge and Memphis at the great big Memphis barbecue and I remember I was the whole hog judge and I always kept coming back to pretty much the same vinegary sweet sauce it's very much like this one too half a cup of packed light brown sugar a tablespoon of Dijon mustard a nice big tablespoon and oh here it is a third of a cup of cider vinegar and for just a little bit of a kick a half a teaspoon of cayenne pepper and this can just sit here on the stove top oh I almost forgot my favorite ingredient and one thing I did learn down in Memphis was that lemon was essential in pretty much every one of my favorite sauces and uh you could detect it and you could miss it if it wasn't there now this sauce has a little bit of texture to it which is the onion and the garlic but we're going to put this in a blender because we really don't want any texture we want a nice smooth sauce the sauce is cooked it tastes so good I just just had a little Spoonful now it's time to smooth out the sauce and just add all the sauce to the jar of your blender and be very very careful when blending hot liquids we don't have that much in the blender jar so it's not going to Splatter but be very careful not to fill the blender jar to full when you're blending hot liquids make sure that put a towel over it so in case it does blow off the top for some reason and always start on low I always like to start on low see how it popped up that we're full up to here it would have popped the top off and then you can go a little higher and a little higher and then to puree that should be it looks really really good now transfer your sauce to a bowl or a jar or whatever you're going to keep it in and while you're grilling your ribs your chicken your pork just in the last five minutes or so brush on the sauce these have been perfectly grilled baby back ribs oh they look so good I'll let you taste them so that you can decide if you're going to make this sweet Kansas barbecue sauce you've all heard of seven bean salad well here is the ultimate version of the seven bean salad so oh cesare this is the oven roasted beans yes they are yeah really that's all and it's really much darker oh and these are the black and white beans Calypso beads you want these yeah of course extremely tasty so we take it you can taste the garlic much more in the oven roasted can't you yes these are more stronger and in the end it was the same quantity so now we have seven beans all together ready for the seven bean salad so we have chickpeas chickpeas we have dried snow-capped beans yes that have been cooked those are pretty Scarlet Runner beads now look at the size of these These are really amazing I love Scarlet Runner bees and the dried kidney beans which are Reddish oh the cranberry beans the Appaloosa beans and the very beautiful that we just took out of the oven the Calypso beans so each one they bring different flavor a different consistency that we blend all together then we're going to add the onions and the onions I normally marry in the red wine vinegar because I like the onions but I don't like it to smell the onions so that's the way you're going to keep it flavor the onions without the two is that a red onion red onions how beautiful you can use the white raw onions too but I grew up with red orange so they it's a nice color and look other red onions yes the only white onions is that in the beginning the the season the onions when they are white quarter of a cup of celery the celery is crispy is that crunchy and a fourth of a cup of Italian flat leaf parsley of course and then now we need to put the olive oil and we're going to put the pepper the beans they want a lot olive oil yeah they love olive oil don't they so you're going to stir so pretty so this is best right now or will it be good tomorrow is that good now my tomorrow they taste much better oh okay so what do you want to serve it will be king seven they play it with the Sam Chevy parmigiano in top um so pretty and this is a good with the bottaga or if you like it to put the sanchovy or caviar that is so very beautiful have seven beans have ten different beans all the different dried beans try what you haven't before thank you so much thank you now the first thing we do with a shoulder like this is to dry marinate it and I'm making the marinade it is three tablespoons of brown sugar packed two tablespoons of coarse salt doesn't have to be packed two teaspoons of sweet paprika and use a nice sweet paprika one teaspoon of pepper a half a teaspoon of dry mustard and cayenne pepper a half a teaspoon and cumin cumin oh just a wonderful wonderful flavor and that too is about a half a teaspoon so stir that all up and it's quite red so I would suggest wear a pair of rubber gloves to rub this into the meat I keep a box of surgeon gloves right under my kitchen sink because it really does save your hands from peeling beets to chopping very green herbs to rubbing something like a pork shoulder and as you rub it in you can see the fat assumes the color of the paprika and the cumin and this should stay on the meat for as I said two hours or overnight in the refrigerator so I would say that's well coated and now wrap the whole thing with some plastic wrap and put into the refrigerator the sugar caramelizes as the meat cooks and adds a nice deep color to the meat so here's our colorful pork butt it is a little bit wet so make sure before you start to Brown it and we're going to sear it in a big pan in which it's going to cook make sure that you try to dry it as well as you can with paper toweling just about three tablespoons of vegetable oil canola oil is good grapeseed oil is good you could use peanut oil now the pork butt as you heard Pat lafreda tell us is really not the butt of the pork but the shoulder pork butt like this always weighs anywhere from eight to ten pounds and it will serve a crowd as shredded pork on buns with barbecue sauce that's how we're going to use it it is Browning nicely you can see the bone right here that's the shoulder bone I remember which side is the fatty side because that side has to be up during the braising process because all that nice Fat's going to drip down the size and into the meat itself all right see the nice caramelization that's the sugar it is helping this meat caramelized and it smells so good I can smell the cayenne and I can smell the cumin and the paprika all at once and we have one more side to Brown okay we're ready to go here foreign cups of water it might splutter a little bit have your oven preheated to 325 degrees and make sure that you have moved all racks to two inches from the bottom you have to leave plenty of room for a pot this size we'll cover the pot and into the oven it's going to be staying in there for five to six hours and you're going to baste it every hour for five to six hours ah there it is in all its Glory it is a fantastic piece of meat oh it is falling apart as it should we're going to use two forks to shred it and have the best pork barbecue and that is a really beautiful pile of pork just take two forks and a piece of the meat and shred it like this so beautiful because it's so perfectly cooked the meat does shred very very nicely so now would you like a sandwich a pork sandwich yum and we have a Texas style barbecue sauce which is wet and spicy pile of the shredded meat don't skimp and maybe another little spoon of sauce right here that looks like a really good pork sandwich yum weighing in at around two and a half pounds and several inches thick a cowboy steak like this well it will certainly make a statement when brought to the table cut from the bone-in rib eye with a single bone left attached it's thick and perfectly marbled and because it's a relatively expensive cut of meat you'll want to make sure you cook it perfectly let me show you how so make sure first off that once you've trimmed any excess fat from this beautiful piece of meat you dry it with a paper towel rub it all over with just a little bit of safflower oil just a tiny drizzle here and there but coating the meat and have your griddle pan really hot now a sprinkling of course Salt rubbed in with some freshly ground black pepper on both sides of the meat and rub a little bit around the outside too and if you don't want this pretty bone to burn just wrap it and a piece of aluminum foil this will keep from burning so ready to start cooking place it one side down and your hot griddle Pan the bone like this is called frenched because you've taken all the meat off the bone and left it exposed one of the most common mistakes home Cooks make is under salting meat like this you're only seasoning the surface of the steak which means there's a significant portion of the meat that has no salt on it at all all the interior meat you want to make sure there's enough salt on the surface to perfectly season each bite and safflower oil that I rubbed on the meat is a good oil to use because it is high smoke point it's flavorless colorless and it's expressed from the seed of the safflower now I'm not going to move this for two and a half minutes so while it's cooking I want to tell you that rib Huts are known for being fine grained with generous marbling throughout and it is one of the most tender beef cuts and is a favorite for grilling as the bone in keeps the meat extra moist and flavorful this deep marbling gives the steak a slightly higher fat content than other Cuts making it extremely juicy so now we're going to turn the meat at two and a half minutes so that we get a really nice crisscross marking on it foreign a grill pan like this is a practical and convenient indoor alternative to a gas or charcoal grill although you won't get that same charring and you won't get that flavoring from the wood or charcoal fire but those ridges are really good because they allow the fat to drip off the meat and your oven must be preheated to 425 degrees because this meat's going to go in for 12 to 15 minutes after it is browned like this how does it look [Music] really professional I love that crisscross if you are cooking this Outdoors use the direct heat to do the first 10 minutes that's the direct heat and then move it to indirect heat to finish the cooking just like putting it into the oven so two and a half minutes we turn again so there we are ready the second two and a half minutes on this side now transfer the meat to a rack in a shallow pan like this another secret of good steak making is there's always air around the meat now this goes right into your 425 degree preheated oven 12 to 14 minutes it has to reach 125 degrees in the middle of the interior for medium rare so now I've had the steak tinted for 10 minutes it's rested and it is ready to eat remove the foil around the frenched bone and you can move the steak now to a cutting board this steak has to rest for 10 minutes just so that all the juices redistribute throughout the meat if you cut it right away a lot of those juices will just pour right out so I think shoestring fries a sharp knife and fork if you have a big cowboy in your house this will do for his dinner but I think it would serve too very nicely as you can see there are many different ways to butcher beef ribs they can be separated and cut into two inch lengths called an English cut or if they're cut crosswise like this they're known as flank and cut otherwise they can be cut into bone-in or boneless rib steaks and then there are these 12 inch long Dino ribs they are like dinosaurs which I'm going to slowly roast today so I might have some oil heating in a pan coarsely mortared black pepper see how of course it is really of course rub that into the sides of the ribs and generously salt and I'm going to put this rib right in and I'll salt the other side the pan is hot beef plate short ribs like these are cut from the short plate on the lower part of the animal's rib section and the ribs are called short ribs not because they are short in length but because they come from what is called the short plate don't waste those peppercorns so as these Brown keep turning them looking good the bones are almost straight and they have about two inches of meat on the top and this meat is going to slow roast in the oven for oh about four hours at 325. [Music] these have very little in common with pork ribs they have much more flavor much more meat more fat connective tissue and they can be tougher than pork but if cooked properly they don't have to be tougher okay so now we're gonna change direction so now you can see that they have shrunken a little bit but they are nicely Brown so we move them to a tray we're just going to get rid of some of the fat in this pan you don't want all that fat and you can just soak up the fat with a piece of paper towel this is a good way to get rid of excess fat see how easy and then you can just discard this so I'm putting these ribs back in the pan bone side down and don't forget to cover them very important to get that Berry tender texture and cover this tightly with aluminum foil notice I put parchment first which protects the meat from the aluminum but the aluminum crimps nicely around the pot okay so there that's nicely covered right into a 325 degree oven but for hours so now remove the ribs one at a time and you're going to kind of carve them off the bone and they're coming right off the bone you can see how easily they fall and so this bone is important because this is sort of your little boat in which you're going to reconstruct the rib now let's see has this little piece of cartilage right under here which should be removed it's a little tough to chew and ground up it's great for the four-legged creatures in your house the dogs I'm talking about okay so this is a membrane that kind of helps adhere the meat to the Bone we want to remove that so this is very much like dealing with short ribs you have that same membrane to remove and make sure your knives are Sharp and uh there so now turn this over and slice crosswise into chunks pick up the whole rib and lay it flat on top of the bone it's a very nice way to serve it and you can garnish the meat now with just a sprinkling of lemon juice a handful of chopped green olives they can fall on the board the perfect board some Watercress leaves or arugula leaves this is arugula baby arugula looks so pretty I think another squeeze of lemon juice and some nice freshly grated horseradish it's very strong you don't want to get too close to it best done outside there it is just put this all across the top and the meat's quite well seasoned remember how much pepper and salt we put on it and that is the way to serve rib steaks kebabs are thought to have originated with ancient Middle Eastern Cooks who out of necessity had to devise a way of cooking meat with limited fire their solution was to thread small pieces of meat onto skewers which cook faster than larger ones as you'll see in this recipe for curry yogurt marinated lamb kebabs they cook in no time at all so we have one cup of Greek yogurt unflavored it could be low-fat or regular add to that a half a teaspoon of cumin two tablespoons of finely chopped onion and I'm mixing this whole dressing right in the same pan in which the lamb and the vegetables will marinate some honey very nice a half a teaspoon of honey Greek honey if you have it this is my own honey the zest of one lime for making a very flavorful marinade lamb just takes flavors really really well we also want the juice of half of a juicy lime your line is kind of dry use the whole line pretty so you can cut your lime in half and juice it right into this mixture and always zest before you try to juice it 'd be pretty hard to zest that some salt and pepper oh two tablespoons of fresh mint chopped and some curry powder half a teaspoon get a nice flavorful fresh curry powder important that it be fresh spices do tend to get old do tend to lose their potency their flavor and they also get rancid so I think that's it for our marinade cut the meat into one and a half inch cubes this is boneless leg of lamb some of the pieces may be slightly smaller than you can put two pieces together but isn't that gorgeous gorgeous lamb so beautiful you can cook these on a griddle pan right in your kitchen you can also do them on a gas grill or in a Wood-Fired girl just be sure that you don't have the fire so hot that the kebabs burn you want to cook them fast but tenderly so here we have the lamb all cut up pretty isn't it this is going to marinate for at least eight hours in the refrigerator and you can do it overnight too now I'm cutting these I call this quarter cut keep turning the squash a quarter turn so you're getting an odd shape and always cut off the end like that like that it gives more surface area and it's prettier and chunkier and the same with the yellow squash and they all end up kind of being the same size which is nice and if you wish a tiny bit more salt can be sprinkled and a little bit more pepper cover and refrigerate so now here's lamb that has marinated with a squash eight hours make sure that the pieces are all about the same size and don't crowd the skewers bamboo skewers like these are readily available in supermarkets and cooking supply stores and they should be soaked in water before you use them it prevents them from burning once they're on a griddle pan like this or on a grill I also like sometimes to use these beautiful Rosemary branches if you have a big rosemary plant or have access to Rosemary that's growing quite large you can use this because it's a woody stem just make sure that you cut the ends of these branches with scissors so you make a little point now to make a rosemary skewer take a branch and just strip the leaves right off they come off so easily and are they a fragrant wonderful skewer and these two can sit in a little bit of water until you're ready to use them so now skewer meech we're going to cook all the meat on the Rosemary and I'm going to do all the meat together and the vegetables together so that everything Cooks in the same amount of time so per person I would say four pieces of meat I'm going through the meat through the longest side exposing the largest bit of meat to the Heat now this can be done before your guests arrive so you're not there with dirty hands skewering kebabs and now for the vegetables you can use the bamboo and go also through the squash and this can be done alternating colors so now just layer kebabs on your grill or your griddle and look how pretty these look on the Rosemary these are best eaten as soon as they're done but they can be made in advance also and kept warm and they take about four minutes per side so stay nearby and cook away so once they've cooked about four minutes per side just remove them to a platter and enjoy these look so great and I'm sure you're going to love their taste so once off the flame out of the grill just sprinkle with a little bit more salt and you will definitely enjoy curry yogurt marinated lamb kebabs some claim Cowboy Cookies got their name because the recipe was developed in Texas others say they can withstand long days in a saddle bag whatever their origin they're chock full of a mouth-watering combination of Oats pecans chocolate and coconut first off cream one and a half sticks of butter until pale and fluffy with three quarters of a cup of light brown sugar packed of course also add a half a cup of granulated sugar the addition of brown sugar gives these cookies a chewier texture and a deeper flavor let that cream and in another Bowl whisk one and a half cups of all-purpose flour with three quarters of a teaspoon of salt a teaspoon of cinnamon and one and a half cups of rolled oats and don't forget the baking soda that's because we've added the brown sugar and the acidic nature of brown sugar requires the addition of a leavener like baking soda and just whisk these things all together those are our dry ingredients this is a very easy cookie batter but it is chock full of flavor and chock full of texture and chock full of goodness so that's ready now this looks good add two eggs and a whole teaspoon of good vanilla [Applause] we have one cup of pecan halves that are coarsely chopped we have semi-sweet chocolate six ounces you can use semi-sweet or Bittersweet and one half cup of unsweetened shredded coconut hold that until you add all your dry ingredients there's no milk or liquid so add this slowly so it can incorporate into the butter sugar you see it's really a nice thick but moist batter add your coconut [Applause] your pecans and this batter can be made yesterday for today actually a lot of people are saying to make your cookie dough a day or two in advance baking so the flavors really can shine you can also freeze cookie dough and I'm adding the chocolate big chunks of bittersweet chocolate and that is it [Music] I don't want to break up the chocolate too much and I'll scrape everything together and at this point preheat your oven it's a 350 degrees now I have three baking sheets lined with parchment paper three because this recipe makes somewhere between 16 and 17 cookies and I'm using a quarter cup ice cream scoop quarter of a cup so just fill it like that place five or six cookies per sheet using a scoop of course gives you a uniform sized cookie which is nice using an offset spatula like that you just want to flatten it a little bit you can use your hand very dense very heavy pretty pretty we're going to need two ovens or three racks and if you only have one oven with two racks put one tray into your refrigerator 350 16 to 18 minutes rotate the trays about halfway through so here's the cowboy cookie really chunky look at all that good stuff save that one for later because now we're going to make s'mores so to make the s'mores take one cookie put your chocolate on it I think two striers of milk chocolate and roast your marshmallows very carefully you can do it right over your gas flame Outdoors better be careful if you're doing this indoors now these are perfectly roasted one on each piece of chocolate pull off with your cookie the idea is that the hot marshmallow melts the milk chocolate and it makes a beautiful sandwich just like this I think you'll agree these cookies have a winning combination of ingredients that any Cowboy or cowgirl would enjoy and you enjoy them too foreign

Channel: Martha Stewart

Views: 103,701

Keywords: martha, stewart, martha stewart, martha stewart living, martha stewart magazine, martha stewart recipes, marthastewart.com, recipe, recipes, how to, how to make, food, kitchen, cooking, what to make, video, Boston Baked Beans, Homemade Macaroni and Cheese, Potato Salad, Barbecue Sauce, 7 Bean Salad, Pulled Pork Shoulder, Grilled Cowboy Steak, Slow-Roasted Beef Ribs, Curry-Yogurt Marinated Lamb Kebabs, Cowboy Cookies, barbeque, bbq, easy to make, step by step

Id: 5LBb3mQ-YEg

Length: 51min 12sec (3072 seconds)

Published: Wed May 17 2023