Everything's better with bacon...

At this time of the year with people coming over for some holiday cheer, it's nice to have a new appetizers to serve with the cheese and crackers.  Here's one from Southern Living magazine, and it's a winner!

Bacon-Wrapped Bourbon Figs

The size of the figs will determine the amount of cheese you'll need.

Southern Living DECEMBER 2012

• Yield: Makes 2 dozen
• Hands-on:20 Minutes
• Total:55 Minutes

Ingredients

• 12 dried Calimyrna figs (Margaret's note:  I used Mission Figs, which are smaller, but worked fine.  I just put the pecan on top of the fig before I wrapped the bacon around it.)
• 1/4 cup bourbon
• 1 (2- to 4-oz.) wedge Gorgonzola cheese, cut into 24 pieces

• 24 pecan halves, toasted
• 12 fully-cooked bacon slices, cut in half crosswise (Margaret's note:  I used a whole piece of bacon to wrap around the fig.  You can never have too much bacon!!  See the note on bacon below.)
• Wooden picks

Preparation

1. Combine first 2 ingredients and 1 1/2 cups water in a medium saucepan. Cook, covered, over low heat 15 to 20 minutes or until figs are plump and softened. Remove from heat; cool slightly (about 15 minutes). Drain figs; gently pat dry with paper towels.

2. Preheat oven to 350°. Cut figs in half lengthwise. Place 1 cheese piece and 1 pecan half on cut side of each fig half. Wrap 1 bacon piece around each fig, and secure with a wooden pick. Place on a wire rack in a 15- x 10-inch jelly-roll pan.

3. Bake at 350° for 6 to 8 minutes or until bacon is crisp and browned.

** Note: We tested with Oscar Mayer Fully Cooked Bacon.

Thanksgiving Leftovers...

Thanksgiving is always a wonderful time to share good food with family and friends.  And  there are usually plenty of leftovers to last for a few days afterwards!  Here's a keeper of a recipe that I found online that uses leftover turkey.  Enjoy!

Turkey Carbonara Deluxe
1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces 1 medium onion, chopped (1/2 cup)
1  garlic clove, finely chopped 
2  cups cut-up cooked turkey 
1/2 cup grated Parmesan cheese 1/2 cup whipping (heavy) cream 

Directions:
1. Cook and drain spaghetti as directed on package.
While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10
2. minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring
3. frequently, until onion is tender. Stir in spaghetti, turkey, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.
Carbonara is an Italian dish of spaghetti with a sauce of cream, eggs, Parmesan cheese and bits of bacon.
Substitution:
For an authentic Italian preparation, use pancetta instead of bacon. Pancetta, a cured meat, is imported from Italy and is similar to bacon.

www.TheArtofCuisine.com

Crockpot Keeper...

Nov. 11, 2012

The temps are dropping and the holidays are around the corner, so a crockpot comfort food dish is just what the chef ordered.  Here is an easier version (but just as good) that I found online of Julia Child's famous Boeuf Bourguignon.... Bon Appétit!

Crockpot Beef Bourguignon with Red Wine

Total Preparation Time: 15 to 30 minutes
Ingredients: Beef
Actual Cooking Time: More than 2 hours
Number of Servings: 6
Special Features: Crock Pot

Ingredients

1 lb. Bacon, cut up and cooked, reserve grease
3 lbs. Beef, cubed
Flour
1 1/2 cups Red wine (I used more... nearly a whole bottle.  Remember to use a GOOD red wine... never cook with anything that you wouldn't drink!  Add 1 1/2 cup to begin and then add more as the dish cooks.)
1/2 cup Chopped onion (I used pearl onions because that's what Julia used and they look so much nicer.)
2 Ribs celery, sliced
2 Carrots, diced
4 to 8 ounces Sliced mushrooms
2 cloves Garlic, chopped
1 Bay leaf
Salt and pepper

Preparation

Slowly cook bacon in large skillet; remove to crockpot. Dredge beef cubes in flour, brown in bacon fat. Transfer meat from skillet to crockpot. Saute vegetables and garlic in bacon fat; remove to crockpot. Gently stir beef, vegetables, bacon and wine. Add bay leaf and salt and pepper to taste. Cook on low 7 to 9 hours.

Cookout Dishes...

   This time of year we all love to get out the grill and cookout. Some people call that barbequing, but in the South, barbecue (or BBQ) is that wonderful, sloppy pork, chicken, or beef dish that you eat on a bun or alone with sides like slaw and fries.
   One great meat that Rich and I have discovered that we love to cook on the grill is ground goat. I patty it up and cook it just like hamburgers and serve it on buns with all the fixings. We found goat meat at our farmer's market. I would assume some specialty grocery stores also carry goat.  

Sides...

   Here are some sides that go great with most any meat that you can cook on the grill...

This is a recipe from my daughter's UNC friend, Colleen Castecka...  

Baked Beans

1 diced onion
1 pound cooked bacon
1/2 cup brown sugar
1/2 cup ketchup
1 pound cheddar cheese, 1/2 cubed and 1/2 grated
1 large can each kidney, lima, chili, and baked beans

 Cook bacon; crumble and set aside. Brown onion in bacon drippings. Mix brown sugar and ketchup to make sauce. In a 9X12 pan, combine and mix onion, beans, sauce, crumbled bacon and cubed cheese. Top with shredded cheese. Bake 350 degrees for 20 minutes. May be prepared ahead. Refrigerate. May require additional time to heat through.

Note from Colleen:  I drain and rinse the kidney and lima beans. I usually bake mine for 30 mins. I skimp a little on the bacon and quite a bit on the cheese - definitely not the healthiest recipe in the world!!! Enjoy!

 *****

   I had an earlier section of recipes from my good friend, Chef Bob Rowe, but I thought I'd post this recipe of his here since it goes so well at a cookout...  

Fennel-Apple Salad

Slice a large fennel bulb finely. Core and chop a couple of Granny Smith apples. (I leave the skin on.) Chop 2-3 spring onions. Chop a handful of walnuts. Put all ingredients in a large bowl. Sprinkle with 1-2 tsp. sugar and toss with equal parts red wine vinegar and oil. Salt and pepper to taste.

Note: You can use chopped celery instead of onions if you like.

 *****

   My friend, Julie Smith from Roanoke, VA, gave me this recipe years ago and it continues to be a favorite as a salad at a cookout, or a side dish anytime.  

Shoe Peg Corn Salad

 2 cans shoe peg corn,drained (if you can't find shoe peg corn, any good white corn works, but NOT cream corn!)
1 can young English Peas, drained
1 can French-style green beans, drained
1 small jar chopped pimentos, drained
1 small onion, chopped (I use 3-4 spring onions, chopped)
1/2 bell pepper, chopped

Put all the above ingredients in a large bowl. In a sauce pan, combine:

3/4 cup apple cider vinegar
3/4 cup sugar
1/3 cup oil (not olive oil)
2 tsp. celery seeds
1 tsp. salt

Boil and then cool the above ingredients. Pour over the mixed veggies, toss, and refrigerate overnight.

********

Here's a great recipe my friend, Keran Harrington, got from the Pillsbury website.  She served it as a yummy appetizer at a cookout we went to at her house.  Thanks for the share, Keran!

Apricot-Gorgonzola Crescent Appetizers

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1/4 cup SMUCKER'S® Apricot Preserves

2 tablespoons LAND O LAKES® Butter

1/2 cup crumbled Gorgonzola cheese (2 oz)

1/2 cup Fisher® Chef's Naturals® Chopped Pecans

1/4 teaspoon freshly ground pepper

Heat oven to 350°F. Spray large cookie sheet with CRISCO Original No-Stick Cooking Spray.
If using crescent rolls: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; place on cookie sheet. Press dough into 13x9-inch rectangle.
In small microwavable bowl, microwave preserves and butter uncovered on High about 30 seconds or until butter is melted; stir until smooth. Spread preserves mixture evenly over dough. Top evenly with cheese and pecans. Sprinkle evenly with pepper.
Bake 13 to 19 minutes or until crust is deep golden brown. Cool 10 minutes. Cut into 12 squares. Serve warm.
Makes 12 appetizers

Hot New Chef Serves Up a Yummy Dish...

April, 2012

Those of you who read food magazines or food columns in newspapers have surely heard about Sean Brock, the chef of Husk and McCrady's, both in Charleston, S.C. A friend of mine just got back from Charleston and she and her husband ate at Husk and liked it a lot.

The recipe below is one of Sean Brock's that was in the Wall Street Journal recently. I made it this weekend with the following changes... I used green onions because I didn't have any ramps, and I added some cubed cook ham. Another note... black truffle oil is very expensive, but it really adds to this dish! As my husband says... this one's a keeper!

Oat Risotto with Peas, Ramps & Pecorino
Total Time: 30 Serves: 4

Ingredients
4-5 cups chicken stock or low-sodium broth

3 tablespoons unsalted butter

1 leek (white and tender green parts only) halved, sliced thin and washed

1 large garlic clove, peeled and sliced thin

1 cup white wine

1½ cups stone or steel-cut oats

1 cup English peas, fresh or frozen

4-5 ramps or spring onions,cleaned and sliced thin

1 cup grated Pecorino Romano

Kosher salt, to taste

Good olive oil or black truffle oil, for garnish

What To Do
1. Put stock in a small pot and bring to a simmer. Meanwhile, in a large saucepan over medium heat, melt 2 tablespoons butter. When butter starts bubbling, add leeks and cook over medium heat, stirring occasionally, until softened, about 5 minutes.

2. Add garlic and cook until aromatic, 1-2 minutes more. Add wine and stir to combine. Cook until most of the wine has evaporated, about 7 minutes. Stir in oats and toast 1 minute.

3. Stir in 1 cup simmering stock and cook while stirring frequently. When nearly all the stock has been absorbed, add another cup of stock. Continue adding 1 cup of stock at a time and cooking until the liquid is nearly absorbed between additions. The risotto is done when the oats are chewy-tender, about 25 minutes total.

4. Stir in peas, ramps, ¾ cup Pecorino and remaining butter. Cook until peas and ramps are heated through, about 1 minute. Season with salt, to taste.

5. To finish the dish, sprinkle risotto with remaining cheese. Drizzle olive or truffle oil overtop and serve immediately.

Happy 2012!

Here are two recipes that I recently tried that are good and hearty, especially on a cold winter evening. Enjoy!


My husband, Rich, showed me this recipe in a recent Wall Street Journal. Their weekend edition usually has some great food and wine articles as well as some tasty recipes. I served this with some veal and a simple radish salad.

BRUSSELS SPROUTS AND BACON GRATIN

The flavors of bacon and Parmesan intermingle to irresistible effect in this hearty winter dish. Ideal as a side to accompany almost any roast or grilled meat or poultry.

The Wall Street Journal 1/28/12

Total Time: 1 hour 15 minutes, plus 15 minutes to rest Serves: 8

Ingredients

2 pounds fresh Brussels sprouts, outer leaf layers removed, sprout ends sliced off, halved lengthwise
2 tablespoons unsalted butter, melted
1/4 pound slab of bacon cut into 1/4-inch dice
3/4 teaspoon salt (or to taste)
Freshly ground pepper, to taste
1 cup plus 2 tablespoons heavy cream

Topping Ingredients

1½ cup fresh breadcrumbs or 1 cup dried breadcrumbs
6 tablespoons grated Parmesan
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 tablespoons minced fresh sage (parsley or chives can be substituted)

What To Do

1. Preheat oven to 425 degrees and place rack on highest level. Toss Brussels sprouts with melted butter, bacon, salt and pepper. Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring two or three times during cooking.
2. While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
3. When spouts are ready, toss with cream. Arrange sprouts back in a single layer. Sprinkle the topping evenly over all. Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes. Let rest 15 minutes before serving.

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I grew up in Georgia, so I know good fried chicken, but I’m always willing to try a new recipe. This one is definitely a keeper! I know I am not supposed to (and it’s not the Southern way to do it!), but I take the skin off my chicken. If you do that, be careful when you turn the chicken so the crust won’t fall off. As you can see from the nutritional information at the bottom, this is NOT a low-calorie recipe, so removing the skin will help cut the calories just a little!

Skillet-Fried Chicken

4 SERVINGS
RECIPE BY The Bon Appétit Test Kitchen
FEBRUARY 2012

INGREDIENTS

• 2 tablespoons kosher salt, divided
• 2 teaspoons plus 1 tablespoon freshly ground black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 3–4-lb. chicken (not kosher), cut into 10 pieces, backbone and wing tips removed
• 1 cup buttermilk
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon cornstarch
• Peanut oil (for frying)
• SPECIAL EQUIPMENT:
A deep-fry thermometer (Note: I didn’t use one.)

PREPARATION

• Whisk 1 Tbsp. salt, 2 tsp. black pepper, paprika, cayenne, garlic powder, and onion powder in a small bowl. Season chicken with spices. (Note: I rubbed the spice mixture all over the pieces of chicken, just like you would with a dry rub on ribs.) Place chicken in a medium bowl, cover, and chill overnight.
• Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and 1/2 cup water in a medium bowl. Whisk flour, cornstarch, remaining 1 Tbsp. salt, and remaining 1 Tbsp. pepper in a 9x13x2" baking dish. (Note: I used self-rising flour so I eliminated the cornstarch and salt in the flour.)
• Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
• Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts. (Note: When I cooked this, the breasts I had were very big. If you are working with big pieces of chicken, it will take longer to cook the meat thoroughly. I would recommend a lower temperature and a longer cook-time.)
• Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
• Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.

• NUTRITIONAL INFORMATION
 1 serving contains:
• Calories (kcal) 616.0
• %Calories from Fat 50.4
• Fat (g) 35.0
• Saturated Fat (g) 8.6
• Cholesterol (mg) 180.9
• Carbohydrates (g) 23.9
• Dietary Fiber (g) 0.6
• Total Sugars (g) 2.6
• Net Carbs (g) 23.3
• Protein (g) 49.5
• Sodium (mg) 613.4