BOJANGLES STEAK BISCUIT RECIPES

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TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE



Top Secret Recipes | Benihana Dipping Sauces Recipe image

The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here.  Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 12

Nutrition Facts : Calories 10 calories

MAMA’S BUTTERMILK BISCUITS : TASTE OF SOUTHERN



Mama’s Buttermilk Biscuits : Taste of Southern image

Follow step-by-step, photo illustrated instructions for making these mouth watering Southern Buttermilk Biscuits. We're making them from scratch, just the way mama taught us years ago. Only three ingredients are needed and we do it all by hand without using a cutter. You can finally make biscuits you'll be proud to serve. Printable recipe included.

Provided by Steve Gordon

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 3

4 cups Self-Rising Flour, sifted
1 ½ cups Buttermilk
¼ cup Lard

Steps:

  • Preheat oven to 500ºF..
  • Lightly grease a baking pan or skillet with lard or butter.
  • Fill a sifter with flour, about 4 cups. Sift flour into a large wide bowl.
  • Make a well in the middle of the flour with your hand.
  • Add Lard
  • Add Buttermilk
  • Squish the lard and buttermilk together with your fingers until lard is in small clumps.
  • Place fingers straight down into the center of the bowl and start making small circles.
  • Continue to stir, in small circles, while gradually working in flour from the sides of the bowl.
  • You’ll work in most of the flour but probably not all it.
  • Sprinkle the dough ball with more flour and fold dough over on top of itself a time or two.
  • Knead the dough only a few times until it’s fairly smooth then shape into a rectangle.
  • Clean any dough off of your hands before proceeding.
  • Flour both hands prior to starting to shape and form the biscuits.
  • Use your fingers and pinch off a section of dough just a little larger than a golf ball.
  • Roll this ball in the palms of your hands to smooth it out using slightly firm pressure at first and then lighter pressure as it becomes a bit sticky again. Try not to over work the dough at this point.
  • Drop the ball back in the flour and coat lightly with flour.
  • Roll the ball in the palm of your hand another second or two and then flatten it like a hamburger patty.
  • Place the biscuit dough on your greased baking sheet or in a cast iron skillet.
  • Sides should be touching for a softer biscuit edge or separated one inch for a crispy edge.
  • Repeat the process until the dough is used up or your skillet is filled.
  • Use the back of your fingers and gently press down on each biscuit.
  • Place the pan of biscuits in the preheated oven and bake 8-12 minutes or until lightly browned on top.
  • Use caution because the pans are hot as you remove the baked biscuits from the oven.
  • Brush melted butter on top of each biscuit.
  • Cover the biscuits with a clean towel and let rest for a few minutes prior to serving.
  • Serve while still warm and Enjoy!

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