With all the cold and snow weather we have been having recently I wanted to make a dish that would warm everyone up. I chose to make coq au vin because it is a hearty winter meal and I also want to learn a bit more french technique. This recipe is a quicker version that only takes 1 hour and 45 mins in total. The meal turned out quite well. However while cooking it you need to consistently taste it to make sure it has enough salt, it is very easy to under season this dish and have it turn out bland. Enjoy
These omelet bites are a great portable breakfast that can be made early in the week and enjoyed for the next few days. You can experiment with the fillings but stick to the measurements of eggs and egg whites. If you are going to add cheese sprinkle it on at the very end so it can melt over the top. Enjoy!
This post is short and sweet. My dad loves bacon, so for Father’s Day I made him candied bacon. The recipe is very simple and adds a nice sweet touch to salty flavor of the bacon. This works well as a side with breakfast or as a nice party appetizer. Enjoy!
So seafood took over this week on my blog and this is the last shellfish entry for this week I promise. Last weekend I picked up some incredible slab bacon form DiBruno Brothers in Philadelphia and wanted to work it into a dish. I chose scallops because they go so well with bacon. Instead of wrapping the scallops in bacon I slowly reduced the fat out of the bacon and used that to pan sear the scallops. Then made a maple bacon reduction to drizzle over the scallops. The dish turned out great. When cooking it just be sure to make sure you get the pan very hot before placing the scallops in the pan in order to get a good sear on them. Make these for your dad on Father’s Day he’ll enjoy them!
I decided to take a stab at some southern country style cooking earlier this week. We had breaded pork chops on Sunday and I decided to make a bacon gravy for them. In the end the gravy turned out pretty well. However while I was making it I was disappointed with how bland and plain it tasted. The slat and pepper helped but it just needed something else. I took a few spoonfuls out of the pan and experimented with a few additions. Mustard didn’t work well with the flavor of the gravy, Horseradish was too harsh, Finally I settled on chipotles in adobo sauce. The chipotles gave the gravy the subtle zing it needed. If you want you can use the gravy recipe as a base and substitute out the chipotles for whatever direction you want to take the gravy. I am also thinking about substituting the bacon with sausage the next time I make this to see how that works.
This is a very easy to make appetizer that is sure to impress. If the scallops you use are very large be sure to cut them in half so they all cook evenly. When picking scallops try to find dry packed, they cook better than wet packed scallops. Make sure to precook the bacon. by precooking the bacon you solve the problem of having either overcooked scallops and crispy bacon or perfectly cooked scallops and undercooked bacon. You can pair the bacon wrapped scallops with ginger BBQ sauce or a nice cocktail sauce. You will find the recipe’s for the scallops and the BBQ sauce below. Enjoy!
On Mother’s Day I cooked dinner for my family. The menu was made up of Fillet Mignon with the Guinness reduction, double stuffed potatoes with cheese and bacon, sauteed mushrooms, and oven roasted asparagus. Putting the meal together turned into a family effort with everyone pitching in on various parts of the meal. I’m getting closer and closer to perfecting the Guiness reduction and should have the final version of it nailed down in the next few attempts. With this attempt I was focusing on getting the right consistency to allow the sauce to grab onto the steak better. For dessert I made bananas foster. Now I am not a huge fan of cooked fruit and was surprised with how well it turned out. The bananas foster will be getting a dedicated post in the very near future. I hope all of you also had enjoyable Mother’s Days.
Firstly Happy Mother’s Day! I’m cooking dinner for everyone tonight but that is for a future post. The other night we grilled up some burgers and I decided to have some fun with the bacon. I have never baked bacon before but after making this recipe I have been converted. It is nowhere near as messy as pan frying bacon and the bacon turns out just as crispy. The clean up after is also a big plus. Cooking the bacon is simple, you preheat the oven to 375 F then bake it for 8 minutes a side. The brown sugar chili rub is very good, not over overpoweringly sweet and the subtle heat compliments the sweetness of the sugar and the saltiness of the bacon. If you are looking to spice up your bacon a bit give this recipe a try. Enjoy!
Hey guys, I just wanted to get a new post up before I left for NYC. Speaking of New York I was watching Anthony Bourdain’s show The Layover and saw this awesome hotdog from a place in Manhattan called Crif Dogs. It is a bacon wrapped hotdog, I like Nathan’s as my hotdog of choice, topped with fresh avocado and salsa. While this takes a bit longer than just throwing a hotdog in the microwave it is well worth it. The bacon, avocado, and salsa all compliment each other and really take this hotdog to the next level. This recipe isn’t on the Superbowl menu, however, if you are looking for something quick and easy to serve on Sunday this would be a great choice. Hope you enjoy!