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!
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.
For Some reason I have been experimenting with cooking with beer a lot recently. I wanted to make mac and cheese and saw a recipe that used hot turkey sausage and Guinness in mac and cheese and adapted some of what they did for this dish. A warning in advance, while this recipe is delicious it does not taste like your traditional mac and cheese. Depending on how hot the sausage is that you use it could have some heat to it. Also the stout gives this dish a very distinctive finish. I will walk you through the recipe in this post, you can find the full recipe by clicking on the link at the bottom of the page.
Heat a large saucepan over high heat, add oil and swirl to coat pan then reduce heat to medium. Remove casings sausages and add sausage and onion to pan. Cook for 6 min, stirring to crumble up sausage.
Add flour, salt, and pepper. Stir and cook for an additional minute.
Add beer and bring to a boil. Cook mixture for 3 min until thick and bubbly, stirring continuously.
Remove from heat and add cheddar, Velveeta, and milk; stir until smooth. Then add pasta and mix in.
Divide mixture evenly among 4 ceramic gratin dishes sprinkle with panko bread crumbs and bake at 450 for 10 min. You could also put mac and cheese in a casserole dish and serve family style, timing will remain the same. Enjoy and find the full recipe below.
Tonight I decided to experiment with a pan sauce for a steak. I seasoned the steak with kosher salt and crushed black pepper then cooked it in a frying pan in equal parts olive oil and butter. Then the fun started. there was no set recipe so I will just walk you through what I did. I first threw some finely chopped shallots into the pan and cooked them for about a minute until they were soft. I then deglazed the pan with Guinness and let it reduce down to about a spoonful. Next, I added beef stock to the pan and I also started salting to get the seasoning right. I let the Guinness and beef stock mixture reduce down to about 2/3 of a cup. I then added about a teaspoon of Dijon mustard, a tablespoon of soy sauce, and some chopped fresh parsley to the sauce. I turned the heat down and let it simmer for about 2 minute. Finally I added a tablespoon of unsalted butter and about half a teaspoon of truffle butter. Once the butter melted i stirred the sauce and salted one last time. The sauce was very rich and flavorful and complemented the steak quite well. I’m becoming more and more a fan of making pan sauces because it lets you get creative with building flavors to compliment a main dish.