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. 

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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)

 

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BBQ’d Rabbit Haunches

I got some rabbit in my CSA this week.  I figure I’ll share what I did with them and ya’ll can nom and drool and try it if you ever get rabbit.

First: Made a dry rub out of sage, paprika, Clubhouse Montreal Chicken Spice, some garlic and onion powders, and salt.  Applied liberally to both sides of the haunch, and wrapped in saran wrap, and left in my fridge overnight until cooking time.

I took some garlic scapes, then blanched them a bit so they were more flexible, I then sliced them down so they made two long pieces of scape, then wrapped two halves around each haunch, THEN I wrapped each haunch in as much bacon as I possibly could (According to my husband’s buddy, it wasn’t enough bacon.. Loki agrees..but there is never enough bacon for  Him) 

THEN, I turned on one side of my BBQ, indirect heat is the key for this meat to remain moist and not burned to a cinder due to the bacon grease flareups, so if you are using a charcoal grill, push all the coals to the side and leave an empty space and put an aluminum pie plate in the space. Indirect heat!

Keep the temperature around 400deg F.  and cook for about an hour, don’t turn! Leave it alone…

Near the end of the cooking time, that’s when you can use some direct heat to do a final crisp of the bacon and use some bbq sauce if you want.  I used Diana’s Smokey BBQ.

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That’s what the rabbit looked like before tossing them on the BBQ.  They were SO moist and turned out so yummy

Iced Coffee Yo!

Ok, we all know how Loki loves His coffee, and well the other Gods are pretty keen on it, too.  I know Thor doesn’t mind a cuppa, and neither does Odin, but it’s SOOOOO HOT where I live right now. Crazy hot.  Like stupid crazy.  So, I’ve figured out that iced coffee is great!  Not too hard to make, if you have prep time and a decent blender.

I own a Ninja Blender.  Vitamix will do well, too, it just needs to do a darn good job at crushing/pulverizing ice.

now, my hint.  I make a pot of coffee, then I pour it into ice cube trays to let it freeze!  I do this with whatever leftover coffee I have in the pot at the end of the morning.

I pop about 3 or 4 cubes per person out of the tray, and dump them in my blender.  I add a few spoon fulls of sugar, (I like my iced coffee the consistency of Tim Horton’s Iced Capp btw)  Some chocolate milk, or even better, Flavoured creamer, like, hazelnut, French Vanilla or whatever.  you can use different creamers for different people, just make sure you blend in different batches is all, milk is good too.  Milk and creamer *nodnod* or Ice cream and creamer *nodnodnod*

Well, what you do is you pulse the blender to crush the frozen coffee.  then you add whatever creamy and sweet deliciousness to the coffee slush.  Pour, and serve!  Caffeine on a hot day with no trip to the coffee shop because dude, it’s hot out.

Pizza Lasagna

Enough of the political stuff…here’s some food

 
 
Pizza Lasagna!
 
Ingredients:
 
 
SAUCE
1lb Mild Itallian Sausage (uncased, Johnsonville makes some)
1/2 Large White Onion (minced)
1Tbsp Clubhouse Italliano Seasoning blend (or whatever Itallian seasoning blend you have on hand)
1Tbsp Clubhouse Montreal Chicken Spice
4 cloves minced garlic
1tbsp butter
1 Can of your favorite tomato sauce (I use one that’s roasted garlic and herb flavoured)
 
Put diced onion in a large skillet, top with butter and 1tbsp of italliano seasoning.  
 
Cover and let steam until onion is soft.  
 
Remove cover, put sausage in, break up with spatula until crumbly, cover and steam a few minutes, until no longer pink. 
 
Remove Lid Add Chicken Spice and minced garlic, Move sausage/onions off to the sides of the pan making a well and let the fat accumulate in the middle of the pan and use a paper towel to mop out the fat (it’s safer than draining it into a jar IMO, drain fat however you want)  Add the tomato sauce, cover and simmer for about 10 minutes.
 
ADDITIONAL:
 
Before you add the tomato sauce into the Sausage/onion mix,  Dump it into a blender with some fresh kale, cooked sweet potato, green peppers (if you are not putting them in the lasagna proper) or whatever veg you know your family SHOULD eat, but won’t eat.  It’s a great way to sneak all sorts of green leafy goodness into very picky eaters.
 
While you’re throwing together your sauce, cook 12 lasagna noodles according to package direction (or however many that will create 3 layers in your lasagna pan)
 
Other Ingredients:
 
Pepperoni (about  12 slices per layer)
Salami (about 12 slices per layer)
If you like green peppers/onions/olives on your pizza, feel free to use those too, I can’t stand those tbh so I leave them out..my kids don’t like em either.)
Shredded cheese of your choice.   I use Kraft’s Itallian blend.  It’s Stringy Mozzarella, Parm, Provalone and Edame I think…
 
 

ASSEMBLY

In a greased Lasagna/casserole pan, start with a thin layer of sauce, Then noodles, then cheese, Then Pepperoni and salami, add more sauce, repeat.  The top layer should be: Noodles, Sauce, Cheese, Pepperoni.  In that order (for aesthetics tbh)

Bake covered in a 400deg F oven for 45 minutes.  Remove cover for 10 minutes for cheese to brown/bubble.  Remove from oven then let sit for another 10 minutes.

ENJOY!

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!

Mutton Kebabs with Rhubarb Chutneh

Ok, none of these are *my* recipes.  I DID however get some mutton in my CSA share this week.  Was completely lost as to what to do with it. So I googled..and googled..

This is what I got

FIRST!  The Rhubarb Chutney.

Recipe for the Rhubarb Chutney can be found here

It’s about to start simmering here
Finished product! It thickened in the fridge.

Now, on to the Naan bread!!!

Recipe for the bread can be found here

Now I DID tweak the method a little, since I have a pizza stone.  I preheated my oven/stone to 500deg.  Then turned the broiler on and slapped the breads on the stone to cook.  Came out BEAUTIFUL.

About to be rolled out!!
Final product!!!!
 
Now, on to the Kebabs.
 
Mutton/spice/onion mixture
On the sticks about to go in the oven!
 
Now on to the rice.  I used normal long grain because that’s all I had.  Feel free to use Basmati or Jasmine..
btw if you don’t know how to cook rice, you make me sad.
 
Rice ready to be switched on.
 
And here’s the final product!!!  Was sooo delish.  MOST of this was provided by my local CSA at http://www.taprootfarms.ca  The mutton, cucumbers, rhubarb, onions…yeah all of that was from the CSA.  Nothing like eating exotic, locally!! HAHAH
 

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

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