Bomb Brine Recipes

THE BOMB BAKERS

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.

BOMB BAKER POTATOES - GUY FIERI

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 sour cream and horseradish with salt and ground pepper and serve with potatoes.

CHERRY BOMB CHICKEN

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.

CHERRY BOMB CHOPS

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.

BOMB BRINE

Steps:

• Mix all ingredients in a large non-reactive bowl, then add one gallon of water and stir until the salt and sugar are fully dissolved. Pour over the meat and marinate in the fridge for at least 24 and up to 48 hours.
• Make sure the ENTIRE bird is covered with the liquid, if not, you will need to turn it every few hours. Discard brine after done marinating, and gently pat the bird dry before cooking. The bird can be rubbed with oil and seasoned with your favorite spices after, or just cooked 'as is'.

BROWNIE ICE CREAM BOMBS RECIPE BY TASTY

Steps:

• Make the brownie bombs: Cut 3 8-inch (20 cm) squares of plastic wrap. Place the plastic wrap in the cups of a 6-cup jumbo muffin tin, alternating between rows so you have enough space to work.
• With a 3½-inch (8.75 cm) cookie cutter, cut 6 circles out of the pan of brownies.
• Place a brownie circle in each prepared muffin cups. Using an ice cream scoop, scoop ¼ cup (35 g) of vanilla ice cream in the center of each brownie circle. Push a raspberry into the center of the ice cream and top with the remaining brownie circles. Wrap the plastic wrap around the brownie bomb. Place the muffin tin in the freezer and allow the brownie bombs to set for at least 4 hours, or up to overnight.
• Make the raspberry sauce: Add the raspberries, sugar, remaining 2 tablespoons of water, and the lemon juice to a small saucepan over medium-high heat and bring to a boil.
• In a small bowl, mix together the cornstarch and 1 tablespoon of water until the cornstarch is dissolved.
• Once the raspberry mixture is boiling, reduce the heat to low and add the cornstarch slurry. Stir until the sauce thickens, 2-3 minutes. Remove the pot from the heat and let the sauce cool.
• Remove the brownie bombs from the freezer. Unwrap and place, domed side up, on a wire rack set over a baking sheet. Pour the melted chocolate frosting over the bombs, then place in the refrigerator to set, about 20 minutes.
• Remove the bombs from the refrigerator and drizzle with the raspberry sauce. Serve immediately.
• Enjoy!

BAKED BRIE BOMB RECIPE BY TASTY

Steps:

• Arrange a rack in the lower third of the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Arrange the Brie wheels on a cutting board. Spread the pomegranate preserves over 1 wheel of Brie. Sprinkle the shredded mozzarella over the jam.
• Place another wheel of Brie on top of the mozzarella. Spread the honey over the Brie. Top with the pecans, then the shredded pepper Jack.
• Place the last wheel of Brie on top of the pepper Jack. Spread the Dijon mustard on top of the Brie. Top with the shredded Monterey Jack.
• Drape the prosciutto over the Brie so that all sides are covered and the prosciutto overlaps on the top.
• In a small bowl, beat the egg and water together.
• On a lightly floured surface, roll out the puff pastry to a 12 x 14-inch (30 x 35 cm) rectangle.
• Place the Brie tower in the center of the puff pastry. Fold the corners of the puff pastry up to the center, brushing each layer with egg wash to secure. Brush the entire tower with egg wash. Cut a few slits in the top of the tower to allow steam to escape.
• Transfer the Brie tower to the prepared baking sheet and bake for 30-35 minutes, until golden brown. Let cool for 5 minutes before serving.
• Serve with the toasted baguette.
• Enjoy!

CHERRY PEPPER POPPERS

Steps:

• Slice the tops off of the cherry peppers and carefully remove the seeds, keeping peppers whole. Wrap a cube of cheese with prosciutto, and stuff into a pepper. If there is still room inside the pepper, stuff in more prosciutto. Repeat with remaining peppers.
• Place all of the stuffed peppers into a 1 quart jar - or one that your peppers will all fit into, and sprinkle salt over them. Pour in enough olive oil to cover the peppers. Cover, and let stand for 1 hour before eating. Refrigerate leftovers.