Showing posts with label bacon. Show all posts
Showing posts with label bacon. Show all posts

Friday, April 30, 2021

Blueberry Butter Maple Bacon

And why the heck not? I probably should have run this recipe a few more times for better shots, but I think the flavors speak for themselves. I stumbled across this PRIMO Maple syrup called Trees Knees Butter Maple and WOW, it's fantastic! The company's name is Bushwick Kitchen LLC. and they carry a barrage of other delicious and intriguing flavor combinations featuring honey, maple and even a 'hot line' with Sriracha and Gochujang!   They are whimsically marketed as "Bees Knees, Trees Knees and Weak Knees", very befitting of such elevated condiments!  Next on my list is the Honey/Meyer Lemon blend, it sounds Amazeballs.  
This quick and simple recipe is a melodious fraternization of fresh spring flavor, with familiar and classic staples, bacon and maple syrup, to bring a modern elevation to your next sandwich or breakfast/ brunch table.  Frozen thawed blueberries will do just fine, as only the juice will be used to marinate the thick cut, smoked protein, imparting its color and subtle nuance.  The results are an upbeat tinted, smoky, not too  sticky treat, hitting the high notes and satisfying your bacon cravings and hankering for  something a bit sweet at the same time, and that's pretty sweet!  
Recipe:
1 lb. thick cut Apple or Cherrywood smoked bacon
1/4 c. blueberry juice, plain nothing added
Trees Knees Butter Maple for brushing
Directions:
Arrange bacon on parchment paper lined baking sheet and brush with the blueberry juice.
Let stand for about 10 minutes to absorb the colors and place in a 400*F oven to roast or under a broiler.
Cook until desired crispness is reached, brushing with the Butter Maple during the last 5 minutes.
Let stand for several minutes to set the Maple coating and serve as desired.  
 

Saturday, March 27, 2021

Soulful Southern "Wrappetizers": Napa Cabbage Wraps w/Colby Jack Frico, Bacon, Golden Apples and Green Onion



Cool, crispy, salty, fresh and crunchy come together in this quick and wonderful appetizer I created on the fly yesterday.  With some simple on hand ingredients,  I was able to come up with a recipe, easy enough that anyone can do it and fancy enough to served as a fabulous dish for your next brunch or even dinner social.  2/3 slices of thick cut bacon anchor this dish, wrapped in a Colby Jack Frico, which is essentially a cheese crisp, named from a north east region of Friuli, Italy, from which it hails.  A Frico was a historically peasant dish by nature, created out of necessity, finding use for rinds of cheese. This is also sometimes accompanied by potatoes and is still one of the regions most popular dishes, respectively.  Next on the ingredient list is green onion.  I used a portion approximately equal to the length of the portion of bacon, encased with the bacon, to naturally steam with the heat of the protein and cheese. 
I used the petite leaves of a head of Napa cabbage to serve as the housing for the whole shebang, deliciously light and fresh and a nice change from the usual Iceberg or Red/Green leaf and Romaine. Additionally, Napa cabbage is somewhat more supple and privy to the folding than its leafy counterparts, enabling a nice snuggly wrap, like a cozy blanket around the goodness.  I finished this off with some small dice Golden Delicious apple, any crisp and firm apple type will do. 
This dish is like taking a bite out of several traditional Southern favorites, all at once; Cabbage, Apples and Onions, Cabbage and Bacon, Apples and Bacon...you get the drift, this is certainly a lighter take on those dishes, easy to manage and done in a few bites.  The flavors marry harmoniously and will soon become a hit with your friends and family and YOU!   This recipe is also Keto friendly. 
Recipe: 1 small head of Napa πŸ₯¬, about 2 lbs., 4 oz. Colby Jack πŸ§€, cut into 1/2 inch cubes, Cooked, thick sliced πŸ₯“, Green πŸ§… tops, cut to size, Golden Delicious 🍏, small dice 
Instructions: Prep all ingredients because the Frico goes quickly and is best made one at a time, (though you may have several in a large nonstick pan at once) to assemble before the cheese cools too much to encase the bacon and green onion. To make the Frico, you will need to melt the cubes down and allow them to spread naturally as it melts and crisp around its edges, (it will be about 2 inches in diameter) before transferring it to your work surface to add the 2 bacon portions and green onion portion.  Place the cheese crisp down, add the bacon and onion then fold each side of Frico up and over, then holding in place for several seconds until set.  You may prepare all the wraps before placing on Napa cabbage leaves and garnishing with diced apple.  Make as little or many as you choose, they won't hang around long!


Monday, August 17, 2020

Creamy Parmesan and Bacon Tortilla Cups


 This appetizer happened sooo fast and was received so well, I had to share with my fellow Culinarians.  I had to stop in by Kroger, which is usually a once monthly deal, when I pick up my scripts and saw some sweet deals going on, my wallet approved of.  There was a gourmet dip in the deli section, reduced and reasonable, so I grabbed it up, taking advantage of something that would normally be out of my budget's comfort zone, saving me several dollars, that I would gladly keep for other essentials. 

 I was initially envisioning this gourmet dip, smothering a baked potato, turning a side dish into a main course with a few sauteed mushrooms or garlic shrimp and leafy green salad by its side.  As I made my way through the store, picking up some healthful steps with my Samsung Health app that's installed on my phone, I saw the tortilla cups.  These two items were not meant to converge, until I was back at home and having a few of the cups with a Spinach dip another family member picked up on the same visit.  I have a Ninja Foodi and it helps facilitate many of the spur of the moment ideas that may need my immediate attention, before I either forget, or fail to write down.  Luckily, this recipe became only a matter of putting 3 things I enjoy together and adding some heat.  I filled the cups with the Parmesan forward dip and sprinkled in a few real bacon pieces from the package, usually adorning a salad.  I placed my Foodi on the broil setting and in a matter of  minutes, there was this piping hot, cheesy, melty, crunchy and smoky 2 -3 bite snack, full of flavor and good enough to share with others.  The family loved it and looked forward to the next time they would be making an appearance.  That was good enough for me.  We don't normally agree on everything, at least not all the time, but this time, everything fell into place, like Plinkos on a game of The Price is Right, gotta love it when that happens!  

Recipe:

Tortilla Chip Cups

Parmesan and Peppercorn Gourmet Dip, (Kroger)

Real πŸ₯“ Pieces

SPST (Salt and Pepper to Suit Taste)


Instructions:

Fill cups midway with Parmesan Peppercorn dip.

Sprinkle with real bacon pieces.

Place in Ninja Foodi or under a broiler.

Broil until bubbly and melty.

Plate and serve. 

Makes as many as you don't feel guilty eating.

P.s. The shadow you see directly behind the plate is actually one of our dogs, Grizzley, he wanted in on the action! I was out by my herb garden, trying to catch some good natural lighting and he was curious about what smelled so darn good and if there was enough for him! 

Wednesday, July 1, 2020

Atlantic City Sliders, North Myrtle Beach, South Carolina: A Review







Aside from fun in the sun, a good tan, some much needed relaxation and copious amounts of libations, a trip to the beach  is its own reward.  We normally vacation in North Myrtle Beach every year, sans this year for me and my bestie. Nothing could make that any better, unless you're talking about dropping by Atlantic City Sliders and copping a flight of mini burgers, fries and an ice cold beverage.

 Atlantic City Sliders has a simple and comprehensive menu containing something for all tastes.  My Bestie and I went with a varied selection of sliders, including cheeseburger, bacon cheeseburger, steak and cheese, hamburger and barbeque, plus chicken sliders and cheese balls to go.  Each and every slider was as good as the next , fresh, hot and juicy, with pillowy, soft bread and complimentary sides of pickles, house made slaw and an atmosphere that will call you back for another round.  
The dΓ©cor is an exciting and nostalgic collection of pop culture favorites, 50's diner setting, complete with neon, checkerboard and license plates, photos, records, you name it. It is situated directly beside the liquor store by the Food Lion, so it's right on track with two very important stops.  The staff was amiable and diverse, immediately creating an I've been here before vibe!  The owner was on site and right there, in on the grill action.  He was  pleasant and interesting, he even came out into the dining room and chatted with my bestie and me for a bit. He was intrigued by our obvious chemistry (or hysterical laughter ) and  he was amazed at how well we interacted.  He wondered how we managed to still to smile, as some of the couples he's seen, are together but distant, stone faces and grumps.  Part of it is that we are outgoing and bubbly, a dynamic duo, with years and years of experience, when it comes to friendship. We met in college with no pretense or expectations, then blossomed into soul mates.  The rest is living history, love and understanding.  Our dads actually share the same name and we are from a similar demographic.  Things just worked out and we are incredibly supportive of one another.  He is my biggest literary and culinary fan and I am his friend to the end, confidant and homie.

The prices are reasonable and encourage extra ordering. 
 The fries were hot and crispy, fluffy and flaky on the inside. 
 I was delighted that the barbeque was made on site as well. I am a bit skeptical usually, because all barbeque sandwiches are not created equal, but these sliders proved their worth, with the right amount of zing and zang, subtle smoked porkiness, especially accompanied by a dab of the house made slaw. The steak and cheese sliders provided an ample ratio of meat/peppers and onions/cheese, melty and seasoned.
  The classic cheeseburger held its own with properly cooked beef, not over cooked and cardboardy, like some dine and dash burger joints.

 The breaded chicken sliders were simple and delicious, nice and crispy on the outside, supple in the middle, not limp and sogged out in places. 

The cheeseballs were good too.  They had a crunchy outer coating and a molten center.
 We tried to order as many items as possible, amassing a critique for our fellow vacationers and my readers alike.  Atlantic City Sliders was new to us, but it felt like home, and we wondered how we had made it through so many vacations without it, up until then.  We can't wait to go back, for the atmosphere, the food and the owner, he has top notch passion, and it shows in the sliders!  


Atlantic City Sliders
1000 Hwy 17 N
 North Myrtle Beach, SC, 29582  

Sunday, February 16, 2020

Bacon Cheeseburger Garlic Bread w/ Fresh Dill

Give your everyday garlic bread loaf a kick in the pants and have the hungry brood ready for seconds. This recipe came to me one day on the fly, tired and weary from the day's schedule, but needing to get something on the plate.  I originally planned on doing a pasta bake, my go to, especially for Monday nights, to serve with the bread, but inspiration hit and I just put the cooked pasta in the fridge and swapped out the cheeses for an incredible meal to be served with a green salad or corn with minimal cleanup!
I love  a good burger and this recipe hits all those notes and even mimics some good 'ole pickles, by sprinkling with some fresh dill!


Recipe:
1 1/2 lb. cooked ground beef or desired protein
Precooked bacon, 3 oz.
1 loaf garlic bread
Slices Colby Jack cheese, 6 to 8 oz.
Fresh Dill, pulled apart with fingers

Place loaf in a cold oven and heat to 375*F.
By the time the oven has reached the desired temperature, it's time to remove from oven and begin assembling the deliciousness.
Start with ground beef topping.  I simply layer the toppings evenly across the warmed garlic bread with the torn dill across the top.  Of course, if you are not partial to pickles, you may want to omit it.   A nice fresh herb should be used in place though, for added freshness and brightness.
Place in  oven and finish baking until golden and melty.
Slice across the loaves to serve! 
For a little variety you can add or subtract the proteins/veggies like sausage and peppers,mushrooms and carmelized onions, lamb and mint, etc... Have fun with it!