Candied bacon with Siriacha sauce

It’s  a pretty straight forward recipe.  Nothing frilly

1/2-3/4 cup brown sugar, if not more, depends on how many slices you want to make.

bacon.  Again, however many slices you want to make

Siriacha sauce. (Huy Fong, the rooster one, accept NO substitute)

First, take a slice of bacon, squirt a little sirriacha sauce on it,  rub into bacon with fingers, repeat on other side, if you have sauce on your fingers then just use that.  Dredge in brown sugar.  Place on broiler rack.

Repeat until all the slices you want done, are done.  Cook at 375 for about 20 mins or so. 

Image

I made 4 slices.  You can make more if you want.  I doubt Loki would mind if you made more.  Seriously.

 

Now, this is the hard part.  Let it cool before eating or you’ll wind up with a mouthful of molten sugar.  NOT COOL.  (of course Loki wouldn’t care, you can plop these bad boys on His altar and He’d just go OMNOMNOMNOMNOMNOMNOM)

 

Image

 

Maple Bacon BBQ Baked beans in the crock pot

Image

Maple Bacon BBQ Baked beans in the crock pot

We all know how Himself loves maple syrup, and bacon. I made this for a Scouts Canada potluck we are having tomorrow. (note Scouts Canada is not like BSA. They do not exclude due to sexuality, or gender (Not even Transkids/folks get excluded, and we have the first Mantracker as our Head Scout..so umm yeah we rock)

Anyway in celebration of Lord Baden Powell week, our Scout unit has a potluck dinner, with all the awards and ceremonies that go with it. We are kind of tight in the grocery budget so I needed to do something that could feed many people for as little cash as possible.

This is what I made (or am making since I have yet to turn the crock pot on)

Maple Bacon baked beans done up in the crock pot.

Ingredients:

1lb or so of yellow eyed beans.

about 6 cups of home made chicken stock (because better) I added a bit of water to thin it out.

1 cup of Maple Bacon flavored BBQ sauce, maybe more, I eyeball it.

(I used storebought because lazy, but here’s a recipe for one:

1/4cup REAL maple syrup, not table syrup, MAPLE syrup. trust me
1 can tomato paste
1/4 cup blackstrap molasses
bacon cooked and crumbled
a few tbsp of apple cider vinegar
1/4 cup brown sugar
Dash of liquid smoke
Mix it together, done)

dash Salt,
1tbsp yellow mustard,
2 tsps summer savory,
2tsps thyme

Salt pork (those white things you see floating around)

Soak beans for about 24hrs or so, with 2tbsp baking soda Drain/Rinse

Dump them into the crock pot with the stock, BBQ sauce and seasonings. Give it a stir.

Cook on low for around 12-16hrs give or take. Because crockpot is good.

Because of the long soaking time with the baking soda, you don’t need to pre-boil the beans. If 12-16hrs isn’t long enough just cook until the beans are tender, adding water/stock as needed.

Pork Pie/Tourtiere

Ok Everyone!  I’m back.  I should blog more often but meh..I’ll blog when I wanna blog.

Today, I’ll share my recipe for mince pork pie..or as Quebequois call it “Tourtiere”

Here are the ingredients:

FILLING

 
 
 
  • 5 slices of bacon, chopped (it’s the stuff in the pan)
  • 1lb of ground pork
  • 2 medium potatoes, washed and diced small
  • 2 medium leeks sliced
  • 1 medium onion minced
  • 2tbsp Clubhouse Montreal Chicken Spice
  • 2tsp Dried Thyme
  • 2tsp dried rosemary
  • 1tsp dried sage
  • *of course you CAN use Fresh and I fully encourage that, I didn’t have fresh so I used dried*
  • 1 heaping tablespoon of minced garlic…or 3 cloves minced give or take

Step 1:  Cook the chopped bacon in your skillet. Do so until it’s starting to get crisp.
Step 2:  Put the pork, garlic, leek, onion and spices into the pan with the bacon, mush it all up and cook until no longer pink and crumbled

While the pork is cooking, put your diced potatoes in the microwave for about 2 minutes to partially cook them.

Once the pork mixture is done put in a bowl with the potatoes, mix well and put in the freezer to cool off.

PASTRY!

1 Cup Shortening/Lard/Coconut oil/ Whatever Solid Fat you choose to use, I don’t care.
2 1/4 cups of Pastry flour
1/2 tsp salt
ice water.

Now, you take a cold fork or pastry cutter, and blend the flour, fat and salt in a bowl until it looks all crumbly like..almost like coarse oatmeal.  Keep it cold.  then add the ice water bit by bit until it comes together to form a dough ball.  Don’t knead don’t use your hands..keep anything warm away..or it turns to crap, and you don’t get the nice light flaky pastry goodness.

Split the dough ball into 2 halves,  Roll out on a floured surface, put one half in a pie plate, dump the filling in, then put the other half on top.  Cut slits in.  Grab a pastry brush and brush beaten egg or fresh milk on top of the crust to give it a nice colour when it’s done cooking.

Stick in a 375deg F oven for about an hour.

Enjoy!

make him Arincini Con Ragu.It’s a Sicilian street

Aside

make him Arincini Con Ragu.

It’s a Sicilian street food that is made out of Arborio rice cooked in chicken stock, mixed..ah the heck with it I’ll post the recipe down below.

Anyway, my husband had them when he was in Sicily during the whole Libya liberation thing.  (Please no anti-war stuff…)  He was like “I had THESE when I was in Sicily and they were SOOOOO GOOD.”  I somehow will have all the ingredients on hand to make them again…and I hear a “YES YES YES YES YES PLEASE”  not from my husband but from a certain Red Headed God who’s a massive foodie.

Anyway here’s my recipe

Step 1: THE RICE MIXTURE

2 cups dry arborio rice, then you cook it as per package directions, substituting chicken stock for the water.  

1/2 cup of grated parmigiano-arrigiano

 2 eggs beaten

Now once the rice is cooked, cool it off, and then mix the cheese and eggs into it.

SAUCE:

My sauce, is something I made from scratch..takes all day so here’s the recipe for that

Roughly 3-4lbs roma tomatoes, peeled and chopped (cut an X at the bottom blanche them in boiling water for 30 secs, dunk tomato in ice water…peel) 

1/2 a large white onion, chopped

about 6 or 7 cloves of garlic, smacked with a knife

3 sprigs of fresh oregano

3 sprigs of fresh marjoram

1 sprig of fresh rosemary

2 sprigs of fresh thyme

about 3 sprigs of fresh basil

(Remove the leaves from the stems and just dump directly in the sauce..don’t worry)

2 large bell peppers, seeded and chopped, I use both red and green. 

I add about 3-4 cups of water to this, bring to a boil and simmer it all day..until it’s all mushy. I then take a stick blender, and wizz everything nice and smooth if there are chunks (My family doesn’t like chunky pasta sauces)  I then add it to whatever cooked ground meat I have on hand and voila!  Ragu! (I HIGHLY suggest using spicy Italian sausage *nodnod*)

So the Assembly of the rice balls.

first, you fill a dish with Italian seasoned bread crumbs.  Then in another dish, you want an egg/milk mixture.  

First step, you wet your hand, then you put some rice (roughly 1/4 cup) in it, and flatten it, put 1tpbs of cooled meat sauce in the center…apply more rice until it makes a ball.. roll in egg, then in bread crumbs…you need to SMOOOSH the rice around the sauce pretty hard…so it sticks, then you need to be delicate when it comes to breading it.  Repeat until you have no more rice mixture left. They should be the size of an orange…so if they look HUGE no worries.

Now, I prefer using a deep fryer, but you can cook them in a pan or in the oven, makes no difference to me.  I deep fry them at 375 degrees until they’re brown and crispy. so around 5 minutes or so.  Oven, I suggest around a 450-475 deg F, spritz with olive oil and cook for about 20-25 minutes.  THE FILLING WILL BE MOLTEN HOT so be careful.

Anyway here’s a picture of the finished products I made one day

Image

Chicken Breasts in Dijon Taragon cream, and pasta with garlic scape pesto

And Wonderful Noms are Had.

Tonight’s dinner was epic. We had Chicken Breasts with Dijon and tarragon cream sauce, with a side of angel hair pasta tossed in garlic scape pesto, 
and a ceaser salad.

Dessert was a Strawberry shortcake.

Here are the recipes for that epic meal! HAIL LOKI! Muse of Noms and Kitchen stuffs… (“Hey, chicken breasts are on sale..ooh look what you’re getting
in your CSA order…let’s GOOGLE! OH YES THAT, and THAT, and ok, that will work”)

The Pesto:

1/4 cup of pine nuts

about 8 garlic scapes
roughly 1/2 cup of shredded swiss chard
Extra Virgin Olive Oil. Varied
pinch of salt
pinch of ground pepper

First I roasted the pine nuts in the oven, (picture) I then tossed them in my food processor with the garlic scapes (They are the tops of the hard neck variety of
garlic) and some swiss chard to mild out the bite, for the kids. I pulsed it until ground up,  Then I slowly drizzled in the olive oil until it made a nice thick paste. I put it in a container and refrigerated it until later

Image

pestoey Goodness.  Spouse couldn’t stop  tasting it whenever he went to the fridge

PASTA:
Cook the Angel Hair pasta as per package directions.

CHICKEN!!!

Image

Ingredients!!!
4 Boneless Skinless chicken breasts
4tbsp of Dijon mustard
2 tbsp of chopped fresh tarragon
2cups cream or milk.
1/2 cup of flour
salt and pepper to taste
a knob of butter

Preheat your pan over medium high heat and drop the butter into the pan.

Image

Chicken in the pan!

Salt and pepper your chicken breasts, then dredge in flour then cook over medium high heat until cooked through.  

Image

With the Dijon/Tarragon sauce!

(Internal Temp 160deg Farenheight at
Thickest part, maintain for 5 minutes FOOD SAFETY! *ding*) Set aside on a plate and tent with foil.

Take a generous knob of butter and put it in the pan, (Yes more butter.)  then, put some of the dredging flour that’s left over into the pan and make a roux! Should be the colour of pale peanut butter.

Then lower your pan’s heat to low, take your dijon, your tarragon, cream/milk and put in the pan, and simmer while scraping all the bits off the bottom
of the pan. Simmer until slightly thickened/reduced. (pic)

Put chicken back in pan to reheat back to the proper temperature..
Serve, with sauce over the chicken

Ceaser salad: I use storebought dressing. Not hard to make, rip lettuce, dump in bacon bits, croutons and parm cheese, toss with dressing. Meh

Image

The finished product! (minus salad, I did make it but not in the pic)

Strawberry Shortcake recipe!

Well I got my recipe from this place here

http://allrecipes.com/recipe/strawberry-shortcake/

Image

My whipped cream didn’t get very whipped but it was still tasty.

 I didn’t have a round cake pan but I had a square one..it worked. I made some nutella whipped cream to go with it.

(And Loki is like HELL YEAHZ)

So yes, that is my epic mealtime supper. I try to do one really good meal a week or a month even..depending on the CSA box. 😀

ENJOY!