Receta Done Up in a Bun.
There I was, perched upon
the edge of the sofa, eyes glued to the television screen, adrenaline
pumping…Yes! Tombstone tears into MadCatter,
metallic armor flying to all corners of the arena, and it’s a KO! That’s correct folks, we are fans of
Battlebots, featured on the Discovery Channel.
Hearing, “It’s robot fighting time!” means the sofa will only be vacated
during commercials, so not one bit of action is missed.
Thankfully, my buns in the
oven were set to a timer which just happened to chime at commercial time. Otherwise, well they would have been more on
the mature side, then planned upon.
“Bun in the oven”, a
phrase meaning to be pregnant or expecting a baby. Originating in the novel, Cruel Sea,
by Nicholas Monserrate, published in 1951, a character named Bennett says, “I
bet you left a bun in the oven, both of you”, to a couple that just spent an
intimate night together. But why the
reference of a baking bun to a baby? According to the Oxford Online Dictionary, the
phrase is a pun, “As a bun grows in size when baked in the oven, similarly, an
unborn child grows in the womb of the mother.”
Typically a baked bun is small,
sometimes sweet, bread-based, comes in many shapes and sizes, with a rounded
top and flat bottom. Well, babies are considered to be sweet, come in different
weights (sizes), have a round head and flat feet; sure I can see it.
Buns are usually made from
flour, sugar, milk, yeast and butter. Common sweet varieties can contain chopped
fruits or nuts, may be topped with icing, or a sweet drizzle like caramel; or
filled with jam or cream. Other types of
buns are used to fill with various meats, cheeses and vegetables; perfect
examples are hotdog, hamburger or sandwich buns.
Depending on the culture a
"bun" may also refer to particular types of filled dumplings, such as
Chinese baozi, or bao, a type of yeast-leavened filled bun. There are many variations in fillings (meat,
vegetables or combination of both), and preparation is either steamed or
baked. You have seen me mention “Roast
Pork Buns”, and these are delectable, hand held buns usually found in Chinese
bakeries. Personally, I could eat six in
one seating, and still be craving more; that’s how spectacular in flavor, taste
and texture they are. No plans to get to
Chinatown in New York City or Philadelphia anytime soon? Head into Moab and Bangkok House Too; they
offer up steamed pork buns as an appetizer.
While the recipe I will be
giving you is not the Chinese version, it can be easily made in the home
kitchen, using beef, pork or chicken.
Normally, I would make this recipe, shred the meat and spoon it atop
sandwich buns; a salad on the side of macaroni or potato, or maybe macaroni and
cheese.
However, when watching an
exciting show, like Battlebots, you most certainly do not want to be balancing
any sort of plate on your lap. The
excitement will be so much, well that plate will go flying, like the shell off
Captain Shrederator! Better to take your
chances with a bun in one hand, and make sure not to slap it with the other
hand.
BBQ Beef Buns
Ingredients:
2 lbs. lean beef roast or
London broil; cut into 4 lengthwise pieces
1 and ½ cups diced red
bell pepper
1 and ½ cups diced red
onion
1 (18 oz.) bottle hickory
smoked barbeque sauce
4 (8 count) cans
refrigerated biscuits
Water
2 eggs
2 Tbsp. milk
Preparation:
Spray interior of 2-quart
crock pot with nonstick cooking spray.
Place beef, upright on sides, against crock pot walls, and in
center. Top with bell peppers, then red
onions; cover all with barbeque sauce.
Set on low and cook for six hours.
After six hours, turn off
crock pot; preheat oven to 350F, and line baking trays with parchment paper.
On floured board, roll out
biscuit dough rounds, half to 5 inches in diameter (bottoms), half to 3 inches
in diameter (tops). Remove beef from
crock pot and shred onto a plate. Spoon
out sauce into bowl, use slotted spoon to get peppers and onions, not just
liquid.
Onto 5-inch rounds, place
beef up to one-inch from edges; spoon chunky sauce over top. Take 3-inch rounds and place onto center,
over beef and sauce. With water, wet
edges of 5-inch rounds and seal over 3-inch rounds. Place onto parchment lined trays.
In a small bowl, whisk
eggs with milk; brush liquid over tops and edges of buns on trays. When all buns are complete, place in oven for
20-25 minutes, until golden brown.
Makes 16 buns.Mary Cokenour