Now, you might be asking: what does this have to do with the Farmers’ Market? Everything.  The secret ingredient:   L A R D .  That’s right;  lard, from none other than our local meatsmith, the Rib King.  You see, a good Pan Sobao’s soft texture and indomitable moistness is achieved by a nearly scientific application of 100% organic, farm raised pig lard (or “Lard Almighty” as they like to call it).

Pan Sobao For Bread Machines

Set your machine on its dough (non-baking) setting and add each ingredient in the following order:

1 3/4 cup warm water

1 Tbsp sugar (I use organic granulated cane sugar)

1 Tbsp farm-raised lard

1 tsp salt

4 cups bread flour

1 Tbsp active dry yeast

Set the machine and go go go!  My machine has a second kneading cycle – at this point I add another 2 teaspoons of sugar to sweeten the dough.  This is to avoid any potential over-leavening that might occur if I add it in the beginning.   When the dough is ready, quickly divide it between four greased 8″ long bread pans.  You can really use any size you want, just make sure they’re bread pans because otherwise you might end up with a dry bread – this would be a very sad Pan Sobao!

As the dough is settling and beginning to rise again, preheat your oven to 400 degrees and prepare the glaze in  a small bowl:

1 Tbsp warm water

1 Tsp sugar

Allow the dough to rise for about 10-15 minutes, then brush on the glaze and put the pans in the oven immediately.   Bake for 10-20 minutes, or until the top of the bread is just turning a golden brown color.

Enjoy your fabulous Pan Sobao alone, or with a nice café con leche!  Que Rico!

Mmmm mouthwatering turkey sliders...

This simple summertime recipe is perfect for sliders (mini burgers) – it makes about eight small (2.5 oz) burgers.  For buns I like to cut hot dog buns into thirds but you can also slice and toast a baguette for a continental feeling!

1 pound lean ground turkey
1/2 small white onion, chopped
1/2 red or yellow bell pepper, chopped
1 jalepeno pepper, seeded and finely chopped
2 cloves garlic, finely chopped
1/4 tsp coarse salt
1 tsp soy sauce

Break up the turkey into small clumps in a large bowl.  Add the peppers, oninon and garlic and carefully fold the ingedients by hand – just until they are evenly mixed.  Sprinkle salt and soy sauce evenly and fold a few more times.  Cover and refrigerate 10-20* minutes to allow the mixture to marinate.  When finished marinating, fire up your grill and shape the patties into 2-inch balls (roughy between a tennis ball and golf ball), then squash slightly – you don’t want them rolling out of the buns later!  Grill away!  Top with some Savory Carrot Garnish and Homemade Mayonnaise.

*This is a minimum – you can always marinate more, though more than 12 hours isn’t recommended.

Delicious on toast, pasta, burgers - you name it!

One of the most delicious ways to add veggie goodness to your toast!  Also good on a hamburger, as a garnish for pasta, or with soup – you can’t go wrong with this simple topping.

1 large carrot, peeled & shredded

1 baby bell pepper, finely chopped (optional)

1/4 cup extra virgin olive oil

4 Tbsp red wine vinegar

2 cloves garlic, crushed

1/4 tsp ground black pepper

pinch of salt

Mix all ingredients, cover and set aside for 10 minutes – this “rest” gives the flavors a chance to get to know each other.  Stir a little before serving.  Done!