So um, I love to cook, and though I am the force of evil 'round these parts, I thought I would share the recipes of deliciousness with all. Know my cooking force and tremble! Ahem, anywho, onto the recipes.BBacon Wrapped Peppers
Hereâs another one of those flexible appetizers that can be easy to prepare, or extremely tedious. A lot has to do with what youâre stuffing them with and how much preparation is required prior to the actual stuffing process. But if you are willing to put up with a little extra work, the results are well worth the troubleâŠ
I started with some mini bell peppers, bacon, Canadian bacon, mushrooms, and parmesan cheese.Stage 1
The Canadian bacon and mushrooms were chopped fine and mixed with the parmesan cheese and then sprinkled with some Mesquite seasoning. Stage 2
The peppers were split open with a knife using a âTâ incision that opened them up, but left the top of the pepper attached by a small section. Stage 3
The innards were removed, and the peppers then stuffed with the Canadian bacon, mushroom, and cheese mixture. Stage 4
A slice of bacon was then wrapped around each pepper and secured with toothpicks.On the Hibachi!
They were then left to smoke until the bacon was done to a desired level of crunchiness. Cooking times will vary depending on how crunchy you like your bacon, and hungry your guests are while they wait for the main course.Bacon Rolls
At the risk of sounding like a big geek, these are buns that would make a Hobbit proud. Theyâre fragrant with garlic and dotted with crispy chunks of bacon. Theyâre marvelous slathered with a slab of cold butter, or toasted with thin slices of your favorite cheese. Theyâre a great companion to a steaming bowl of soup.Ingredients
1 Tbls. yeast
1 tsp. sugar
3 cups lukewarm water
5 1/2 cups flour
6 rashers of thick-cut bacon
1 Tbls. garlic powder
1 Tbls. dried parsley flakes
1 Tbls. cold waterMake the dough and get it rising1
Put the yeast in a large bowl.2
Add the sugar and the lukewarm water. Whisk it up to combine and set it aside on the counter for 5 to 10 minutes. The lukewarm water wakes the yeast up, and the sugar gives it a little something to eat.3
After about 5 minutes, your yeast should start to âbloomâ and look like this. Wait for this step, because itâs what lets you know that your yeast is alive and kicking. If your yeast is dead (which means your dough wonât rise), you want to know now, before you toss in all your ingredients.
Youâll know itâs blooming because youâll see a creamy head rising to the surface. If youâre ridiculously patient, you can park yourself over the bowl and watch it happen. Itâs kind of cool to see once. (OK, maybe twice. Or three times.)4
Add the flour. Stir with a wooden spoon to combine well.5
Your goal is to make the dough fairly uniform (i.e. no huge lumps of flour or big puddles of water). When itâs ready for its first rise, the dough will be fairly raggy and wet.6
Soak three or four paper towels with hot water, wring them out slightly, and cover up your bowl. The heat from the towels will give the dough a little boost as it starts rising. You can also use a clean dishtowel, etc. The goal is to keep the dough covered, moist, and just the tiniest bit warm.7
Set the dough aside for about an hour, or until it at least doubles in size.Fry the bacon1
Start with 6 rashers of thick-cut bacon. You can use regular bacon instead, if thatâs what you have. I like the thick-cut because bacon shrinks as it cooks, and with the thick cut, you still wind up with pretty meaty chunks.2
Dice up the bacon into medium-smallish pieces.3
Put the diced bacon in a large, ungreased nonstick pan over medium-high heat.4
Fry it, stirring occasionally.5
You want the bacon to crisp, but not blacken or burn.6
When itâs done, all the solid fat thatâs left should be crispy. (You donât want pieces of gummy fat in your finished buns.)7
When the baconâs crispy, take it off the heat. Add the garlic powder and dried parsley.8
Stir it around with a wooden spoon to mix well. Set it aside on the counter until your dough has finished rising. As it sits, the flavors of the garlic and parsley will infuse into the warm bacon fat.Bacon Meets Dough and Dough Rises 2nd Time!1
The dough should be dappled throughout with tiny air bubbles.2
Punch the dough down with your spoon and stir it to knead it a little. I do this with my spoon and wait to get my hands gooey once I add the bacon.3
Give the bacon in your frying pan a stir. Drain off any fat you donât want (if you donât want to include any, fish out the bacon pieces with a slotted spoon and pat them down with a few paper towels). Like I said, I use all the rendered fat. (Hey, these are a treat.)4
Add the bacon to the bread dough.5
Knead the dough with your hands to evenly distribute the bacon fat and the crispy bits.6
Cover it up again with a warm, wet cloth. Set aside for another hour, until it about doubles in size.Form your rolls and let them rise1
After about an hour, your bacon-laced dough should have at least doubled in size. Line two baking sheets with parchment paper and set them aside.2
Put about 1 cup of flour in a pile in the corner of a board. Grab a handful and sprinkle it across the board3
With your spoon, punch the dough down, and fold it over a few times to get the air out of i4
Grab a blob of dough out of the bowl thatâs about the size of a small lemon. Drop it onto your board and sprinkle a little flour on it5
Knead it, folding it over on itself and pressing it down with the heel of your hand.6
Sprinkle the dough ball lightly with flour as you work it. It will become less sticky and much more elastic.7
Gradually work the dough into a ball. Dust off any excess flour and put it on your prepared pan. Do this with the rest of the dough until both your pans are full. You should wind up with 28-30 rolls.8
Let the shaped rolls rise, uncovered, for another hour, until theyâve about doubled in size. About 15 minutes or so before your hour is up, turn your oven on and preheat it to 400 degrees.Make them Rolls Shiny!1
In a smallish bowl, whisk together an egg with a tablespoon of cold water.2
Very gently (as in, super duper gently), brush the egg wash onto the tops of your rolls. Use your fingertips or a pastry brush. You donât want to deflate the rolls by pressing too hard on them3
Bake at 400 degrees for about 20 minutes. Theyâre done when theyâre golden brown on top and they make a hollow noise when you pick one up and tap on its bottom.4
Cool them completely on a wire rack.
Enjoy! Bacon & Potato Leek Soup
For this version, I used a combination of butter AND cream, instead of one or the other. I garnished the soup with crispy bacon cooked with fresh thyme. I deglazed the bacon with a little cognacâthen drizzled a little extra into the serving bowls for good measure.
This soup is thick, creamy, and slightly smokey. You can do without the cognac, but a little splash before serving gives the soup an extra punch of warmth, flavor, and downright decadence.
4 cups white potatoes, peeled and cut into small dice
3 cups leeks, cleaned and finely sliced (1-2 leeks, depending on their size)
7 cups water
1 Tbls. kosher salt
3 Tbls. butter
1/2 cup heavy cream
1/4 tsp. ground white pepper
2-3 slices of bacon, diced
1 tsp. fresh thyme, minced
2 Tbls. cognac + more for garnish
fresh parsley, minced, for garnish
Serves 6-8How to clean leeks
Donât skip this step. It doesnât take long, and if your leeks are really dirty it can totally spoil your soup.
Leeks are like onions, and have layers that trap and hold grit easily.1
. Nip off the root ends.2
. Whack off a few inches at the green end.3
. Then slice each leek lengthwise down the center4
. Youâll see all those layers, and depending on how dirty your leeks are, you may see why you need to clean them.5
. Rinse each half under cold running water.6
. Spread the layers apart a little with your fingers, so the water can run between them.7
. Pat them dry with paper towels, then slice them into thin half moons.8
. Repeat with the rest of your leeks until you have about 3 cups. (This is one of those recipes thatâs forgiving and kind of imprecise. Donât make yourself nuts if you have a little over or under.)Peel and dice the potatoes
As a general rule, Iâm not much for measurements like âa quarter inch dice,â because Iâm not sure Iâd ever bust out a ruler in the kitchen to double check my work. (Though, admittedly, there are times when precision matters.)
For this recipe, cut your potatoes about the size of a piece of Bubble Yum. Basically, you just want them small enough that they cook evenly and relatively quickly.Soup Prep1
. Put the leeks and potatoes in a large, heavy-bottomed pot. Add the water.2
. Toss in the salt.3
. Give it a stir to combine. Then bring it up to a boil over high heat. Once it boils, drop the heat to medium and cover the pot, leaving the lid cracked (so the soup reduces as it cooks). You want the heat high enough so that you maintain a simmer.4
. Simmer for about 45 minutes.Quick note on pureeing hot soup
(This soup is pureed. You can accomplish that a number of ways.
With a blender (which can be messy, what with transferring the hot soup to and from the blender).
With a couple of forks or a potato masher (for a rougher textured, more rustic soup).
Or with an immersion blender (for an easy, practically mess-free, smooth puree).
Now, normally, Iâm not one to go in for a lot of specialized kitchen gadgets. But, hands down, my immersion blender is one of my favorite tools in the kitchen.)Puree and finish the soup1
. After about 45 minutes, the liquid should have reduced some and the veggies should be fork tender. It will be fairly watery and sad looking, though your kitchen should smell heavenly.2
. Take the soup off the heat.3
. Add the butter, cream, and white pepper. Stir until well combined. Cover it up while you make the bacon garnish.Garnish the soup, serve, and enjoy!1
. Dice the bacon up and put it in a frying pan over medium-high heat. Stir in the minced thyme. Stir to combine. Fry the bacon until itâs crisp.2
. Deglaze the pan with 2 tablespoons of cognac. (Be careful, there will be a poof of steam.) Scrape at the bottom of the pan with a wooden spoon to loosen all those flavorful brown bits.3
. Cook for another minute over medium-high heat, stirring until most of the liquid evaporates. Remove the pan from the heat and set aside.4
. To serve, drizzle a little cognac in the bottom of each soup bowl. Use a tablespoon or two per bowl, depending on your taste. (If youâre unsure on this part, start with less.)
Enjoy!Banana Nut Bread sent from Heaven
Here is my recipe for some killer banana nut bread :) It's fairly easy and is actually better to use on bananas that have gone too brown to want to eat normally, however you can use fresh bananas, just means more work for you. This will make a standard loaf or 12 muffins :)
Cooking time: 40-50 minutes
Prep Time: 10-15 minutes
First, the ingredient list. For this recipe you will need:
1 1/2 cup of flour
1 cup of sour cream
1 stick of melted butter
1/4 teaspoon salt
1 1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 cup of sugar
1 tablespoon of vanilla
2 mashed bananas
1/2 cup of crushed nuts (optional, but I really love my nuts )
Preheat oven to 375 F degrees
1. First mix your dry ingredients into a medium/large sized mixing bowl. You want to get a good consistency so when you later combine your wet ingredients it doesn't clump. However, the less stirring the better.
2. Next combine your wet ingredients into a separate smaller bowl. Make sure you you mix well, but don't get over zealous and foam it. Your goal is to mix until the sour cream has dissipated. At this time also mash the bananas in a another separate bowl.
3. Now comes to time where you combine your wet and dry ingredients. To do this, make a hole in your dry ingredient bowl almost like an inverted volcano. Once you have done this pour your wet ingredients in. You should have a sort of small lake. Begin mixing the two and try to make sure no clumping occurs .
4. Next we will move on to the bananas. Your bananas should already be mashed and ready to go. Now when you add them to your mix do it a bit at a time and make sure you are folding them in and not mixing them. This is important as it will determine the strength of your bread. (optional) If you went the extra mile and got nuts take this time to also fold them into the mix.
5. Grease your bread pan or muffin sheet so that your bread does not stick, and then place it in the oven. It will typically take 45 minutes, but everyone's oven is different. Be a good baker and check your creation occasionally. A finished loaf will be golden brown on the outside. Another way to test whether or not it is finished is to stick it with a chopstick and see if any batter attaches itself to it.
6. EAT THE **** OUTTA THAT ****!!!!!!Buttermilk Cluster rolls
These rolls are crusty on the outside, soft and moist on the insideâand dotted with bits of bacon and toasted pecans.Ingredients
1 Tbls. active dry yeast
1/4 cup lukewarm water
1 â 2 tsp. sugar
1 3 â 4 cups buttermilk
3 tbsp. maple syrup or honey
5 cups flour
1 1â2 tsp. kosher salt
4-5 strips of bacon, chopped
1 cup pecans, chopped and toasted
Oil or butter to grease the pan
1 egg, beaten w/1 Tbls. water
Makes 12 rolls in a 9-inch springform panPoofing the yeast1
. Toss the yeast and sugar in the bowl of your mixer.2
. Add the lukewarm water. (Be sure itâs not hot. Hot water can kill the yeast.)3
. Whisk the water, sugar, and yeast together. Let this sit on the counter for about 10 minutes.Making the Dough1
. Add the maple syrup or honey to the bowl. (I used maple syrup.)2
. Add the buttermilk.3
. Whisk the whole business together until itâs uniform. (You want to dissolve the syrup/honey.)4
. Toss in the flour and the salt. I used 5 cups of flour. You might need a little more or less depending on where you are (see note in the intro).5
. Knead the dough by hand or with the dough hook on a stand mixer for about 5 minutes.6
. You want the dough to come together in a smooth, not-too-sticky ballLetting the Dough Rise1
. Cover the bowl with a piece of plastic wrap or a damp tea towel. Set it aside to rise in a warm place for about 2 hours, or until itâs doubled in size.2
. When the dough has just about doubled in size, youâre ready to deal with the bacon and pecans.Prepping the Bacon and Pecans1
. Dice up the bacon.2
. Put it on the stove in a nonstick pan over medium-high heat. Stir occasionally. You want to cook it until itâs crisp.3
. While the baconâs in the pan, chop up the pecans.4
. I chopped mine up roughly, because I wanted a rustic bread. If you want to go nuts (har, har), by all means, chop them more evenly.5
. When the bacon is crisp, remove it from the pan with a slotted spoon. Set it aside in a bowl. (Try not to gobble down too much.)6
. When itâs cool enough to handle, chop the bacon up into smaller pieces. (I do this now, as opposed to when the bacon is raw, because itâs kind of a pain to cut the slippery raw stuff into really small pieces.)7
. Pour out most of the bacon fat from the frying pan and discard (or save it for something else). Toss the chopped pecans into the pan. Saute the pecans in the little bit of bacon fat thatâs left in the pan over medium heat. Keep an eye on them and stir frequently, because they can scorch.8
. When the pecans are lightly brown and very fragrant, transfer them to the bowl with the chopped bacon. Set that aside for a minute while you deal with the dough.Knead the bacon and pecans into the dough1
. Punch down the dough to smoosh the air out of it.2
. Toss the bacon and pecans into the bowl.3
. Fold the dough over a few times to start to work the bacon and pecans through the dough.4
. Then start to knead in earnest, until the ingredients are fairly uniformly incorporated through the dough.Forming the rolls.1
. Round the dough up into a ball and set it on your counter (it shouldnât really stick, but if it does, toss a little flour under it).2
. With a bencher (thatâs one of these things, one of my favorite kitchen tools) or a big knife, whack the dough into 12 pieces, just like cutting a pizza. Donât worry if theyâre not all 100% the same size. Theyâll be close enough.3
. Grab one of the wedges of dough. Roll it into a ball between your palms.4
. Spray your springform pan down lightly with a little oil. Set the dough ball in the pan. Repeat with the rest of the dough.5
. I like to make a circle of dough balls on the outside rim, then fill in the center for an even design. Arrange them however you like.Letting the Rolls Rise Like the Undead!1
. Cover the pan with a lightly oiled piece of plastic wrap (so when the rolls rise, they wonât stick to the plastic). Set them in a warm place to rise for about 1 hour, or until doubled in size.
When theyâre just about there, preheat your oven to 400 degrees.Brushing Rolls with Egg1
. To make the egg wash, beat an egg together with a tablespoon of water.2
. Gently brush the beaten egg over the tops of the rolls with a pastry brush (or your fingertips, in a pinch). This makes the top of the bread shiny after it bakes. Donât press too hard, or else you can deflate the little guys. Donât make yourself nuts getting every nook and cranny on the top.Baking Time!1
. Pop the pan into your pre-heated 400-degree oven. Bake for 30 â 35 minutes, until the rolls are shiny and warm brown on top.2
. A nice brown crust and a good hollow sound when thumped (another sign that bread is baked through) are usually good enough for me.
If youâre so inclined, however, youâre aiming for about 190 degrees F on an instant read thermometer. (Stick the thermometer in the dead center of the loaf, not touching the edges or bottom of the pan.)
When they come out of the oven, let the rolls cool for about 15 minutes in the pan.3
. Then, slip off the outer ring of the springform pan and let them cool on a rack.4
. When youâre ready to serve, rip the rolls apart. Keeps well wrapped on the counter for about 3 days.
Enjoy!CCajun Cod Bites
If you canât find Cod that looks good, you can substitute haddock (or any other firm-fleshed white fish).
A lot of fried fish recipes call for a cornmeal crust. Which is delicious, but not what I usually do for some reason. I tend to use panko, probably because I almost always have buckets of the stuff in my pantry.
Now, I know panko breadcrumbs are everywhere these days, but thereâs a reason for it: The stuff is just so damned good. They stay crisp like no other breadcrumbs.Ingredients
1 lb. cod fillets (about 2 large pieces), skinned and boned (they should come that way out of the fish case)
1 Tbls. granulated garlic
1 tsp. onion powder
1 tsp. ground chipotle
1 tsp. smoked paprika
1/2 tsp. ground cumin
1/2 tsp. freshly ground black pepper
1/2 tsp. cayenne
1/2 tsp. dried oregano
1 tsp. kosher salt
1 cup flour
2 1/2 cups panko bread crumbs
Serves about 4 as an appetizer, or 2 as a main courseAssemble your breading station1
Mix together the granulated garlic, onion powder, chipotle, smoked paprika, cumin, black pepper, cayenne (or skip it, for a milder version), oregano, and kosher salt.2
Put the flour on a plate or in a wide, shallow bowl. Toss in the spice mixture and stir gently with a whisk (or fork) to combine.3
Stir until the mixture is uniform, without any big lumps of spice. Set aside for a minute.4
Crack three eggs into a medium-sized bowl.5
Whisk until well scrambled.6
Dump the panko breadcrumbs onto a second plate or wide, shallow bowl.7
And, voila! Your breading station is complete. Your fish will go first into the seasoned flour, then into the egg, then into the panko.Cut and bread the fish1
Grab your fish fillets.2
Cut them up into chunks. If you like, you could also do long, thin strips.3
Working in batches, toss the chunks of fish into your seasoned flour.4
Pick them up and shake off any excess flour, so theyâre just lightly coated.5
Drop the floured fish into your beaten egg. Roll the chunks around until theyâre totally coated with egg. (Resign yourself: Your hands are going to get really gooey.)6
Finally, drop the egg-covered catfish into the panko. Roll it around, until it has a thick coating of breadcrumbs.Fry the Fish!1
I shallow fry these little guys in maybe a half inch (not even) of olive oil. It doesnât use as much oil as deep frying, and the result is just as good. Doesnât work for everything, but the fish chunks are small enough that itâs fine in this case.2
Pour about a half-an-inch of olive oil in a large, deep skillet. (I like to use cast iron, because it holds heat so well.)3
Set the heat on high and let the oil get nice and hot. While youâre waiting, line a plate with a few paper towels and set it aside for when the fish is done. (It cooks really fast, so do this now.)4
Because the oil is so shallow, I donât use a deep-frying thermometer. The surface of the oil will start to shimmer when itâs hot. Test the temperature by carefully dipping the corner of a piece of fish into the oil. If bubbles start to immediately form around it, itâs hot enough to fry. (If not, let the oil heat for another minute, then test again.)5
Carefully add the rest of your fish to the pan. Depending on the size of your pan, you may have to fry in batches. 6
The fish will cook very fast. After about a minute, it should have a nice golden crust on the bottom.7
When you see the golden crust, flip all the pieces of fish over.8
Let them cook on that side for another minute or so, until it has a matching golden crust on the bottom.9
When your fish is golden brown all around, remove it from the oil with a slotted spoon and set it to drain on a paper-towel-lined plate.10
Sprinkle with kosher salt, to taste. Enjoy!Chili Garlic Beef Ribs
Beef back ribs
Chili garlic sauce
Green onions, cut into rings, for garnish
This is really more method than actual recipe. It works just as well for one rack of ribs as it does for four. If you make more than one rack, just be sure to space them out on your pans so theyâre not touching.
Line a sheet pan with foil. Preheat your oven to 275 degrees.
Put a few large spoonfuls of chili garlic sauce on your ribs. (Actual amounts will vary depending on the size of your ribs.)
Slather the sauce all over the ribs with your hands, covering the top and bottom evenly.
Pop the pan into your preheated 275-degree oven. Bake uncovered for 3 to 3 1/2 hours, until the meat is nicely browned and falls off the bone.
Test the meat by tugging on an edge with a fork. If itâs still a little tough, pop your ribs back into the oven for 15 minutes or so, then test again. Your final cooking time will depend on how thick your ribs are.
Slice into individual ribs. Heap on a platter and sprinkle with chopped green onions.Cranberry Bacon Chutney
This stuff is so good, itâs evil.
Itâs smokey and sweet. Itâs dotted with bits of bacon and rosemary. Itâs bursting with unexpected orange flavor thatâs followed by a refreshing tartness from the cranberries.
I could eat bowls of this. No lie.
This is the kind of dish that folks either love or hate, depending on how you feel about bacon and fruit cooked together.
What to do with it?
+Slather it on leftover roasted turkey or chicken sandwiches
+Top Belgian waffles with it
+Spread it on your morning toast
+Whisk it together with a little good olive oil for a quick dressing for baby spinach salad
+Toss chunks of chicken breast with it for chicken salad
+Use it as a garnish for pan-fried pork chops
+Serve as part of a cheese course
+Use it as a marinade for oven-roasted spare ribs
Or, you know, you could just eat it with a spoon.Ingredients
6 slices of bacon
1/2 cup brown sugar, lightly packed
1 Tbls. fresh rosemary, chopped coarsely
pinch of kosher salt
pinch of freshly cracked pepper
1/2 cup orange juice
12 oz. fresh cranberries
1 Tbls. tawny portCutting of the Pig!1
Cut the bacon up into a fairly small pieces.2
Add the bacon to a medium-size saucepan. Set on the stove over medium-high heat.3
Cook for a few minutes, stirring occasionally. If it starts to burn or smoke, turn your heat down.4
Your goal is to brown and crisp the bacon5
When your bacon is crisp, turn the heat off. Now, youâll rarely hear me say this, but drain off most of the rendered bacon fat, leaving just a teaspoon or two in the pan with the bacon. Too much fat can gum up your chutney when it gets cold.6
Put your pan back on the stove over low heat.7
Add the brown sugar to the bacon and fat in the pan.8
Toss in the rosemary, kosher salt, and freshly cracked black pepper.9
Stir your pot to combine the ingredients well. Break up any lumps of brown sugar against the side of the pot with the back of your spoon. Donât fret if anything is sticking to the bottom of your pot. Your heat is on low, so it shouldnât burn.Deglaze1
Pour in the orange juice. Watch your face and hands, as the pot may give off a big poof of steam, depending on how hot it is.2
Stir well, scraping at the bottom of the pot with a wooden spoon to loosen any browned bits.3
Raise the heat to medium-high so your mixture can start to come up to a simmer.4
Add the cranberries to the pot. Cranberries freeze really well and can go straight from freezer to pot for this recipe.5
Give the pot a good stir to combine everything.Adding Port1
Add the port. Stir to combine.2
Cook over medium-high heat until the mixture comes up to a simmer. When it does, turn the heat down a little and cover the pot tightly.3
Simmer covered for about 5 minutes. Keep an eye on your pot. If it starts to bubble over (it shouldnâtâŠthereâs not a ton of juice in there), turn the heat down a little.4
After 5 minutes, uncover the pot. It should look about like this (some of the cranberries will have popped, most will still be whole):Crannberries!1
Stir the mixture. As you stir, smoosh the cranberries against the side of the pot to pop them2
Keep the heat on medium as you do this. It will cook as you stir, evaporating some of the liquid and thickening your chutney.3
It should be really thick at this point.4
If you have any liquid left in the pot, cook over medium heat for a minute or two more, stirring constantly to evaporate it.5
Itâs ready when you can draw a spoon across the bottom of the pot like this (and not have a lot of liquid leak into the cleared area)6
Turn the heat off and transfer the chutney to a bowl to cool. When itâs totally cool, cover and stick it in the fridge.
The chutney will keep in the fridge for about 3 days. Enjoy!Crunchy Spring Rolls with Tofu & Shiitake Mushrooms
While the venerable pig is one of my favorite beasts to cook, I followed the recipe I had, and made these spring rolls with tofu. And I have to admit: They were damned good.
5 cups napa cabbage, sliced (1 small napa cabbage should be more than enough)
Freshly ground black pepper
5 dried shiitake mushrooms
14 oz. extra-firm tofu
4 cups water
2 tsp. roasted peanut oil (I used toasted sesame instead)
1/2 cup chopped scallions
1/2 pound fresh mushrooms, brown, white, or shiitake, chopped (I used crimini)
1 Tbls. minced garlic
2 heaping Tbls. minced ginger
2 tsp. rice wine vinegar
1/2 tsp. ground Szechuan peppercorns
1 Tbls. soy sauce
1/4 cup chopped cilantro, plus cilantro sprigs for garnish
15 egg roll wrappers
2 cups peanut oil, for frying (I used canola)
Makes about 15 spring rollsDDeep-Fried Candy Bar
I used Mars Bars for this, but you can use Snickers, Butterfingers, etc.
To make deep-fried candy bars, you will need:
* Up to 8 full-size candy bars
* 2 quarts of vegetable oil
* 1.5 cups flour
* 1 tsp baking soda
* 1/2 tsp salt
* 1 cup milk
* 2 tbsp white vinegar
* You will also need a candy/deep fry thermometerStep 1: Freeze Candy Bars
Before you fry the candy bars you want them really cold, so unwrap them and place them on a baking sheet and freeze them for at least 3 hours.Step 2: Prepare the Oil for Frying
When you're ready to fry, get the oil ready. Pour it into a heavy-duty pot over medium-high heat and insert your candy thermometer. You want the oil to come to 375, which takes a while. Keep one eye on the oil while you get the rest of the ingredients ready.Step 3: Mix Ingredients for Batter
Place Âœ cup of the flour on a plate or in a pie tin, and set it aside. Place the remaining cup of flour in a medium bowl, and stir in the baking soda and salt.Step 4: Combining
Combine the milk, vinegar, and 1 tablespoon of vegetable oil and mix it together. Add the wet ingredients to the dry and whisk them until it's really smooth and there aren't any lumps.Step 5: Dip Candy Bars
Once the oil is at 375, it's time to start dipping. If you have a huge pan you can probably do several at once, but it's easiest to just fry one at a time.Step 6: Frying the Candy Bars
Roll a candy bar in the flour then dip it in the batter, making sure that itâs completely covered. Carefully lower it into the hot oil--you don't want to get too close and burn your fingers, but be carefully not to throw it in and cause oil to splatter. Use a slotted spoon to push down on the candy bar and keep it submerged in the oil so it cooks evenly.
Once it's a beautiful, golden brown color, remove the candy bar from the oil and place it on a plate covered with paper towel to soak up the excess grease. Repeat the battering and frying process with the remaining candy bars.Step 7: Serving Deep-Fried Candy Bars
After your candy bars are fried, let them cool slightly, then dust them lightly with powdered sugar and serve while still slightly warm. The outside is crisp but the insides liquefy and become this awesome gooey, chocolatey, caramel heaven.Deep-Fried Chicken Fingers with Crispy Cheez-It Crust!
It takes awhile to make, but it is so yummy!
So here it is for all you hungry people out there!
To get a good crust on your chicken fingers, follow this classic deep-frying method:
+Marinate chicken in buttermilk
+Dip chicken in flour, then in egg
+Coat with breading (in this case, Cheez-It crumbs)
+Drop into 350 degree F oil for a few minutes
+If your chicken fingers are really thick, finish in a 400 degree oven for 5-7 minutesGGrilled Pineapple
Here is another easy dessert that is sure to impress your friends. All you have to do is convince the teetotalers that the alcohol from the rum evaporates in the heat and you are good to goâŠIngredients
* 1 pineapple, peeled, cored and cut into 1/2âł to 1âł slices
* 1/2 cup brown sugar
* 2 tbs melted butter
* 2 tbs rum
* 1 tsp cinnamonStage 1
Combine the brown sugar, butter, rum, and cinnamon and mix thoroughly. Stage 2
Brush the mix over the pineapple slices. Stage 3
Place on the grill directly over the coals and grill at a high heat for about 1-2 minutes per side or until lightly browned. Stage 4
Remove from grill and enjoy. For those looking for an extra treat, place a scoop of vanilla ice cream over the top of each pineapple slice.MMini Meat Loaves
This is a pretty much indepth explanation how to make mini meat loaves. It's awesome and can be used for party's and or in general eating settings.Step 1 Ingredients
1 Tbls. olive oil
3 cups sweet onions, chopped (from 2-3 large onions)
2 tsp. chopped fresh thyme leaves
2 tsp. kosher salt
1 tsp. freshly cracked black pepper
3 Tbls. mushroom soy sauce
1/3 cup chicken stock
1 Tbls. tomato paste
1 lb. ground chuck (81% lean)
1 lb. ground pork
1/2 lb. ground veal
1/2 cup panko bread crumbs
2 extra-large eggs, beaten
1/2 cup ketchup
fresh parsley, minced, for garnish
Yields about 6 mini meat loaves
Preheat your oven to 350.Step 2
:Caramelize the onions
Grab your onions.
Remove the peels and chop them up.
Put the olive oil in a large, heavy-bottomed pan on the stove over medium heat. Measure out 3 cups of onions. Toss them in the pan.
Add the thyme, black pepper, and a little kosher salt. (Go easy on the salt because youâre going to add mushroom soy, which is plenty salty, later on.) Stir to combine.
Cook over medium heat for 8-10 minutes, stirring occasionally, until translucent and brown. (Keep an eye on your heat and turn it down if need be. You want them to brown, but not stick to the pan and burn.)
Add the mushroom soy sauce, tomato paste, and chicken stock to the pan with the onions.
Stir to combine. Set the pan aside for a minute or two while you deal with the meat.Meat Step 3:
Grab your meat. Toss it all in a large bowl.
Add the panko bread crumbs.
Quickly beat the eggs and then Pour the beaten eggs into the bowl.
Add the onion mixture.
Now, hereâs the trick to making meatloaf thatâs light and fluffy (i.e. not dense, thick, and heavy). Are you ready?
Donât overmix it.
In fact, handle the mixture as little as possibleâonly enough to combine the ingredients together. Kind of the same way you make biscuits. Thatâs what you want to do here.
So, with your hands (or a fork, if youâd rather not get your paws all gooey), gently mix the ingredients together until just combined.
Line a baking sheet with foil, then set a piece of parchment paper on top (if they stick, theyâll be much easier to get off the paper than the foil).Forming the loaves Step 4:
Measure out 1 1/4 cups of meatloaf mixture. Plop it on your pan.
Shape the mixture gently, so that it resembles half a football. Again, you want to go easy here. Donât mash the mixture together, which can make it tough and dense.
Repeat with the rest of your mixture, until you have 6 mini loaves.
Grab your ketchup. Plunk a generous tablespoon on top of each loaf.
With your finger (or the back of a spoon), spread the ketchup around so that it covers the top.Bake the meat loaves, Step 5
Pop them into your preheated 350-degree oven. If youâre baking them in ramekins, set the dishes on a pan to catch any drips (mine bubbled over a little).
Bake 40-45 minutes, until they reach an internal temperature of 155-160 degrees. Start checking them after about 30 minutes, as your final cooking time will depend on how thick your particular loaves are. When theyâre done, yank them out of the oven.
Now, depending on how fatty your meat is, your meat loaves are going to let out a littleâor a lotâof juice. Donât be alarmed if yours look like this. Itâs kind of gross, I know. But itâs just fine.
Just scoop them off the pan with 2 spatulas.
Transfer them to a serving platter, andâŠpresto! Little, picture-perfect rustic meat loaves. Sprinkle with minced parsley.This post has been edited by Haruspex on Nov 3 2010, 06:27 PM