Bar BQ Grills

serves four


For the Beef Cheeks:
4 tablespoons olive oil
4 x 9 oz. pieces beef cheek, well trimmed
2 carrots, peeled and cut into chunks
1 onion, peeled and roughly chopped
2 garlic cloves, peeled and crushed
1 pint red wine
2 pints beef stock
2 thyme sprigs
2 rosemary sprigs
5 oz. piece of smoked bacon, rind removed and diced
5 oz. button mushrooms, wiped clean
Maldon sea salt and freshly ground white pepper
chopped flat-leaf parsley, to garnish

For the Celeriac Mash:
½ celeriac (about 1lb 2oz.
10 oz. floury potatoes, cut into 1/2 inch chunks
1 pint milk
1 oz. butter

Preheat the oven to 170C (325F), gas mark 3. Heat 1 tablespoon of oil in a large, flameproof casserole (with a lid) over a medium heat. Add the pieces of beef and brown all over for 4-5 minutes, turning regularly with tongs. Transfer to a plate. Add another tablespoon of oil to the casserole, reduce the heat a little and add the carrots, onion and garlic. Cook for a further 5 minutes, stirring, until golden brown.

Return the beef and any juices to the casserole dish and pour over the red wine and beef stock. Add the herbs and season with salt and pepper to taste, then bring to the boil. Cover the dish tightly with foil and a lid. Cook in the oven for 3 hours until the beef is really tender and melting.

Carefully remove the beef cheeks from the braising juices, allow to rest on a warmed plate and cover loosely with foil. Strain the cooking juices into a medium saucepan and allow them to simmer rapidly for 40-45 minutes until reduced by a quarter.

Meanwhile, make the celeriac mash. Cut the top and bottom off the celeriac, cut it into quarters and, using a small, sharp knife or vegetable peeler, peel away the thick, knobbly skin. Cut it into 1cm (1/2in) chunks and place in a large saucepan with the potatoes. Pour over the milk, bring to the boil, then reduce the heat and simmer for 15-20 minutes or until the vegetables are completely tender.

Drain the cooked vegetables in a colander set over a bowl to catch the cooking liquid. Tip the vegetables into a food processor along with the butter, and whiz for a few minutes until you have achieved a smooth puree, adding some of the reserved cooking liquid if necessary to give a soft dropping consistency. Season with salt and pepper to taste. Keep warm over a very low heat.

Meanwhile, heat a large, non-stick frying pan over a medium heat. Add the remaining oil and sauté the bacon and mushrooms for 4-5 minutes until golden brown. Drain off any excess oil and stir into the reduced braising juices. Season with salt and pepper to taste.

Divide the celeriac mash among wide-rimmed bowls and carefully arrange the cooked beef cheeks on top. Ladle over the braising juice with the bacon and mushrooms. Garnish with parsley to serve.


bacon recipe courtesy of: Neven Maguire, Neven Maguire: Home Chef, HarperCollins UK, 2010 | RTÉ.ie Raidió Teilifís Éireann, Ireland's National Public Service Broadcaster, Donnybrook, Dublin 4, Ireland

makes four servings


1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1 jalapeño, seeded and finely chopped
1/2 habanero chile, seeded and minced
1/2 teaspoon finely grated lemon zest
1 1/4 pounds cleaned squid, bodies cut into 1/4-inch-thick rings and large tentacles halved
1/2 pound dried large lima beans, soaked overnight and drained
1 bay leaf
4 thin strips of lean bacon, cut crosswise into 1/2-inch pieces
2 teaspoons Jan's Spice Mix (recipe below)
1/2 cup Calamata olives, pitted and halved
Lemonâ€"Shallot Vinaigrette (recipe below)
1 pound watercress, large stems discarded (12 packed cups)

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Jan's Spice Mix
makes about 1 cup

7 tablespoons kosher salt
2 tablespoons cayenne pepper
2 tablespoons sweet Hungarian paprika
2 tablespoons freshly ground black pepper
1 tablespoon ancho chile powder
1 tablespoon dry mustard
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon freshly ground white pepper

Mix all of the spices in a small jar. Cover tightly and store at room temperature for up to 1 month.

++++++++++++++++++++++++++++++++++++++++++

Lemon-Shallot Vinaigrette
makes about 1/2 cup

1/2 teaspoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
2 tablespoons minced shallots
1 1/4 teaspoons Dijon mustard
1 1/4 teaspoons white wine vinegar
1 small garlic clove, minced
1/3 cup extra-virgin olive oil
salt and freshly ground pepper

In a blender, combine the lemon zest and juice, shallots, mustard, vinegar and garlic and puree until smooth. With the machine on, slowly add the olive oil until emulsified. Pour the vinaigrette into a bowl and season with salt and pepper.

++++++++++++++++++++++++++++++++++++++++++

In a large glass baking dish, combine 3 tablespoons of the olive oil with the garlic, jalapeño, habanero and lemon zest. Add the squid and toss to coat. Cover and refrigerate for 1 hour.

Meanwhile, in a medium saucepan, cover the lima beans with 2 inches of water. Add the bay leaf, cover partially and simmer over low heat until the beans are tender, 40 to 50 minutes. Remove from the heat and let the beans stand in their cooking liquid. Drain just before using and discard the bay leaf.

In a large, deep skillet, heat the remaining 1 tablespoon of olive oil. Add the bacon and cook over moderate heat until crisp, about 4 minutes. Transfer the bacon to a plate. Increase the heat to high and cook the bacon fat until sizzling. Add the squid and its marinade in an even layer and cook, without stirring, until the squid begins to turn white, about 1 minute. Sprinkle the spice mix over the squid and cook, stirring, until just tender, about 1 minute. Gently fold in the bacon, lima beans and olives and cook just until warmed through. Stir in half of the Lemon-Shallot Vinaigrette and remove from the heat.

In a large bowl, toss the watercress with the remaining vinaigrette and transfer to plates. Top with the warm squid salad and serve at once.


bacon recipe courtesy of: Jan Birnbaum "A Cook's Guide to Wine Pairings, Editor’s Picks: Marcia Kiesel’s Favorite F&W Recipes, California Wine Guide: Napa," Food & Wine, October 2002

Can you feel it in the air?

Not a skillet but plays one on TV.

makes four servings


8 slices thick-sliced bacon
3 medium sweet potatoes, cut in 1/2-inch pieces
1 medium onion, chopped
salt and ground black pepper
2 to 4 tablespoons pure maple syrup
2 tablespoons cider vinegar
8 eggs
1 cup milk
1/4 cup butter
1 .9-oz. envelope hollandaise sauce mix
1 tablespoon chopped canned chipotle peppers in adobo sauce
fresh chives

In 12-inch skillet cook bacon until crisp; drain on paper towels. Crumble half of bacon. Drain all but 3 tablespoons drippings from skillet. Meanwhile cook sweet potatoes in boiling salted water for 3 minutes or until just tender; drain.

In skillet, cook onion in hot drippings until tender. Add sweet potatoes and cook until potatoes begin to crisp and brown. Season to taste with salt and pepper; transfer to bowl. Stir in crumbled bacon and maple syrup; keep warm.

Rinse skillet and fill half full of water. Add vinegar to water; bring to boiling. Reduce heat to simmer (bubbles should barely break the surface of the water). Break one egg into measuring cup. Holding the lip of the cup as close to the water as possible, slide egg slowly into water. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove eggs with slotted spoon and place them in large pan of warm water to keep them warm.

In small saucepan, combine milk, butter, and hollandaise sauce mix. Whisk and heat over medium heat until thickened and bubbly. Stir in peppers.

To serve, transfer sweet potato hash to serving plate, top with two poached eggs, and cover eggs with hollandaise. Top with bacon strips and chives.


bacon recipe courtesy of: Better Homes and Gardens/BHG.com, Meredith Corporation, 1716 Locust Street, Des Moines, Iowa 50309-3023

makes four servings


6 slices bacon, coarsely chopped
1 large onion, chopped
2 cloves garlic, minced or pressed
1 teaspoon chili powder
2 (15 ounce) cans pinto beans, drained
2/3 cup beer
4 (6 inch) corn tortillas
2 teaspoons olive oil
1 cup shredded sharp Cheddar cheese
1 1/2 quarts finely shredded Iceberg lettuce
1 cup salsa
1 medium avocado, pitted, peeled, and cut into 1/2-inch-thick slices
1 (1 pound) firm-ripe papaya, peeled, seeded, and sliced

Cook bacon in a wide frying pan over medium heat until crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, remove bacon from pan and drain on paper towels; set aside. Spoon off and discard all but 1 tablespoon of the drippings from pan. Add onion, garlic, and chili powder. Cook over medium heat, stirring often until onions are lightly browned, 8 to 10 minutes. Add beans and beer. Cook, stirring often, until hot, then coarsely mash beans with a potato masher. Reduce heat to low and keep warm.

Meanwhile, lightly brush both sides of each tortilla with oil (make sure to oil edges). Arrange tortillas well apart on two 12- by 15-inch baking sheets. Bake in a 475 degrees F oven until crisp and golden brown, about 5 minutes (switch position of baking sheets halfway through baking time).

To assemble tostadas, set one hot tortilla on each individual dinner plate. Spread tortillas equally with heated beans, then top with equal portions of cheese, lettuce, and salsa. Decoratively arrange avocado and papaya slices in a fan or other attractive pattern atop each tostada. Scatter bacon over fruit.


bacon recipe courtesy of: Safeway, Safeway Inc. M/S 10501, PO Box 29093, Phoenix, Arizona 85038-9093

And along came a spider....

Quit buggin' out!

Wait, don't run away scared you big chicken!  It's not a real spider...but more about that later.

Orzo and Stuff

2 cups orzo
1/2 cup frozen peas
1/4 cup roasted red peppers, diced
1/2 cup shredded cheese (we used the last of my home-smoked manchego cheese)
Salt and pepper to taste

Cook the orzo according to directions.   Reserve 1/2 cup of the pasta water.  Drain the rest.

Pour the hot pasta on the other ingredients and toss in a bowl.   Season with salt and pepper.  Add pasta water, IF NEEDED, for your desired consistency.  See?  Easy peasy! (pun intended)

serves four


For the halibut
4 x 5½oz halibut fillets
4½oz plain flour
salt and freshly ground black pepper
pinch paprika
1 teaspoon vegetable oil
1 tablespoon unsalted butter

For the spicy harissa sauce
7oz bacon lardons
7oz dates, stones removed, chopped
1 tablespoon ready-made harissa paste
2¾oz Madeira wine
3½fl oz chicken stock
20 black Kalamata olives

To serve
7oz cooked bulgar wheat or couscous
4 lemon wedges
1 tablespoon chopped fresh parsley

Sprinkle the flour onto a plate and season, to taste, with salt and freshly ground black pepper and a pinch of paprika. Dredge the halibut fillets in the mixture until completely coated.

Heat the vegetable oil in a frying pan over a medium heat. When the oil is hot, add the seasoned halibut fillets and fry for 2-3 minutes on each side, or until golden-brown on both sides.

Place a knob of the butter on top of each halibut fillet and continue to cook. When the butter has melted, baste the fillets in the melted butter until completely cooked through, then squeeze over the lemon juice and set the halibut fillets aside on a warm plate.

Meanwhile, for the spicy harissa sauce, dry fry the bacon in a separate frying pan for 6-8 minutes, or until crisp and golden-brown. Add the dates and harissa paste and stir well to combine, then reduce the heat and continue to cook for 2-3 minutes.

Add the Madeira wine, stock and olives and continue to cook for a further 4-5 minutes, or until the volume of liquid has reduced and the sauce has thickened.

To serve, divide the bulgar wheat or couscous equally among four serving plates. Place one fried halibut fillet on top of each. Pour over the Moroccan-style sauce and garnish with a lemon wedge. Sprinkle over the chopped fresh parsley.


bacon recipe courtesy of: Simon Rimmer, Something for the Weekend, BBC-Food

serves four


4 medium red beets
4 medium golden beets
1 fennel bulb, sliced
2 cloves garlic
1 apple, quartered
6 sprigs fresh thyme
2 fresh bay leaves
1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour
coarse salt and freshly ground pepper
4 pieces shad roe
8 slices thick-cut applewood smoked bacon
3 tablespoons unsalted butter
sea salt, for serving
1/4 cup assorted coarsely chopped herbs, such as parsley, tarragon, and chives
1 cup frisee
1/4 cup balsamic vinegar

Place each variety of beet in a separate saucepan; divide fennel slices, garlic, apple pieces, 4 sprigs of thyme, bay leaves, and 2 tablespoons salt evenly between saucepans. Add enough water to each saucepan to cover contents by 4 inches. Place each saucepan over high heat and bring to a boil; immediately reduce heat to a simmer and cook until beets are easily pierced with the tip of a knife, 25 to 35 minutes. Drain and discard all contents except for beets.

Peel and quarter beets. Transfer each variety to its own bowl. Toss each with 2 tablespoons olive oil and season with salt and pepper; set aside.

Place flour in a shallow dish and season with salt. Add shad roe and gently toss to coat, shaking off excess. Transfer to a plate and set aside.

Place bacon slices in a large nonstick skillet and cook over medium heat until bacon is crisp and fat has been rendered. Remove bacon from skillet and set aside. Remove all but 3 tablespoons bacon fat and discard. Add 3 tablespoons olive oil, shad roe, and remaining 2 sprigs thyme to skillet. Cook for 1 minute and turn; add butter and continue cooking until shad roe reaches an internal temperature of 135 degrees on an instant read thermometer, 1 to 2 minutes more. Remove from heat and set aside.

To serve, divide beets, bacon, and frisee evenly between 4 plates. Place shad roe on each plate and sprinkle with sea salt and chopped herbs. Drizzle with remaining 1/4 cup olive oil and balsamic vinegar before serving.


bacon recipe courtesy of: Chef Bill Taibe, LeFarm, 256 Post Road E, Westport, Connecticut 06880 | The Martha Stewart Show, April 2010

We had two tiny lamb chops leftover and four of us to feed so I figured I had three options:

1. Become a divinity and multiply it like the loaves and fishes (If I have that kind of power, forget the lamb....I'm going to make some wine.)
2. Tell the boys there is a new XBox 360 game hidden somewhere in the basement and then quickly eat the lamb chops before they get back upstairs.
3. Make a Greek pizza

I'm pretty sure that #1 isn't going to happen and the boys aren't going to fall for #2 a fourth time, so we made the pizza. 

Preheated the Big Green Egg coal fired pizza oven to 500f.


Topped the pizza crust with
-sun dried tomato pesto as the pizza sauce
-meat from 2 lamb chops, finely minced
-red onion, sliced
-2-3 mini sweet red bell peppers, sliced
-olives sliced
-oregano (about 1 Tbsp)
-feta cheese
-mozzarella cheese
-red pepper flakes (about 1 tsp)



Put it on a pre-heated pizza stone on the Big Green Egg and bake it for about 9-10 minutes, depending on who is keeping time and remembers to press the START on the timer. 


Yeah, this wasn't half bad for leftovers.


Have any favorite tips for making pizza?  What are your favorite pizza flavor combinations?

makes 6 appetizer servings


1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.

Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.


bacon recipe courtesy of: Sara Kate Gillingham-Ryan, Bon Appétit, February 2011

3 Tbsp butter
1 medium onion, peeled and diced
1 head napa cabbage, thinly sliced
1/4 tsp nutmeg, fresh ground
2 Tbsp sherry
salt and pepper to taste
1/2 cup half and half
3/4 cup smoked manchego cheese
1/2 cup panko bread crumbs




Results

serves four


1¼ kilograms oxtail
4 teaspoons cornflour
2 tablespoons vegetable oil
1 tablespoon salt
2 tablespoons blackpepper
4 rashers bacon
2 medium onion
1 clove garlic
4 medium carrots
1 cup tomatoes, chopped
½ liter hot water
2 stalks scallions
1 sprig thyme
2 cans butter beans

Cut oxtail in bite size pieces, slice onions and carrots, crush garlic, chop tomatoes and finely slice scallion. Trim away excess fat and place oxtail pieces in boiling water for 2-3 minutes to scald. Dry well on absorbent paper and coat with corn flour. Sprinkle with salt and pepper. Heat oil in heavy bottom pot and brown each piece of oxtail on both sides, removing when brown. Pour off excess oil. Dice bacon and fry for few minutes. Return oxtail to pot with bacon along with carrot, onion, garlic, tomatoes and hot water. Cover and simmer gently for 3 hours or until oxtail is almost tender. Use a pressure cooker if possible, to shorten the cooking time. At this stage add more liquid if necessary and correct seasoning. Cover and simmer for a final 20-30 minutes. Add the butter beans and allow to simmer for 3 minutes.


bacon recipe courtesy of: Caribbean Choice, 21175 Tomball Parkway #394, Houston, Texas 77070

"It's even better than pulled pork."

Save the bone for stock!

5 slices bacon, cut into ¼-inch pieces
1 pound cavatappi (corkscrew) pasta

1 tablespoon bacon drippings
1/3 cup onion chopped fine
3 tablespoons white wine or dry Vermouth
1 stick butter
¼ cup flour
1½ cups whole milk
1 cup heavy cream
¼ teaspoon ground nutmeg
1 teaspoon kosher salt
¾ teaspoon black pepper
1 cup Gruyère cheese, grated
1 cup fontina cheese, grated
1 cup Emmentaler cheese, grated
1 cup New York sharp cheddar cheese, grated
1 tablespoon green onions, sliced

1¼ cup panko bread crumbs
¼ cup Parmesan cheese, grated
3 tablespoons chopped parsley
½ teaspoon paprika
¾ teaspoon kosher salt
¾ teaspoon black pepper
2 tablespoons bacon drippings
2 tablespoons butter, melted

Preheat oven to 350 degrees. Cook bacon, drain pieces and save drippings. Cook pasta according to directions on package.

Place a tablespoon of bacon drippings in a 4-quart saucepan on medium; add onions. Sauté until soft. Add wine and reduce by 80 percent. Add butter and flour to make a roux ; cook 6-7 minutes. Add milk and cream; bring to a slight simmer, stirring frequently. Add nutmeg, salt and pepper.

Reduce the heat to low and add cheeses; fold until all are melted. Add sliced green onion. In a large mixing bowl, combine cheese sauce, macaroni and bacon. Pour the mixture into a greased 13x9 baking dish.

Put the bread crumbs in a mixing bowl and add Parmesan cheese, parsley, paprika, salt and pepper. Mix until well blended.

Mix the melted butter and bacon drippings together and pour over top of dry mix and stir until mixture is well coated. Sprinkle the topping evenly over the top of the pasta mixture. Bake 30 minutes.


bacon recipe courtesy of: Martin Tomek, Humble, Texas | Houston Chronicle, March 2, 2010

Here's another quick "non-recipe" post. 

Only add bbq sauce in the last few minutes of grilling so it won't burn.

1. Trim excess pieces of fat from the thighs but don't stroke out over getting it all.  A little fat is a good thing.
2. Wipe the chicken as dry as possible.
3. Season with your choice of rub and let rest while starting your fire.
4. Grill over direct heat (preferably charcoal fire) at 350-400f for 5-6 minutes per side.
5. Often, one of the thighs in the package is the runt of the litter and it will cook faster than the others.  Keep the runt in one of your cooler spots.  
6. When grilling, tuck that little flap of chicken on the back under the thigh.  This piece may fall off near the end of cooking.  If so, move it to a cooler spot of the grill so it doesn't burn and dry out.  When no one else is looking, pop it in your mouth and eat it.  Chef's treat.  
7. Glaze with your choice of BBQ sauce and move to indirect heat or the cooler areas of your grill.
8. Remove at an internal temperature of about 170f in the fattest part of the thigh.

*What most people call bbq chicken is actually grilled or oven roasted chicken with bbq sauce.  True "bbq chicken" is smoked.    I'm just pointing out there is a difference.  I'm not a hard core traditionalist that is going to correct someone for calling their grilled chicken "bbq chicken".  I know what you mean.

serves 6-8


3/4 pound (12 ounces) cavatappi pasta
1/2 cup + 1 tablespoon unsalted butter, divided
2 tablespoons all-purpose flour
2 cups half and half
2 teaspoons hot sauce
1/2 teaspoon smoked paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces (about 2 cups) grated havarti cheese
4 ounces (about 1 cup) grated or chopped smoked cheddar cheese
1 cup coarsely chopped lobster meat
1/2 cup finely chopped cooked bacon
1/4 cup panko bread crumbs

Heat oven to 400°F. Coat 10 ramekins with butter and place on a cookie sheet.

Cook pasta according to package instructions.

Melt 1/2 cup butter in a large saucepan, over medium heat; whisk in flour and cook 1 minute. Whisk in half and half, hot sauce, smoked paprika, salt and pepper and bring mixture to a simmer, whisking frequently. Reduce heat to low and whisk in Havarti and Smoked Cheddar Cheese until melted and smooth.

In a large pot, stir together pasta, cheese sauce, lobster and bacon until combined; divide evenly into ramekins. Sprinkle bread crumbs on top. Melt remaining 1 tablespoon butter and drizzle on top of bread crumbs. Bake 20 minutes or until golden brown and bubbly.


bacon recipe courtesy of: Emily Hobbs, Sugar Plum blog, February 17, 2011

Fire Day Friday
I have my Fire Day Friday guest post up over at Our Krazzy Kitchen where I was experimenting last night with a pulled pork/tamale cake appetizer.

Deconstructed Tamale Appetizer Thingy

Kitchen Tools
Want to know one of my favorite kitchen tools?   A dry erase board. 

I know that sounds weird.  But I use a dry erase white board in my kitchen almost every time I cook.  I bought a simple black framed white board and the way it is mounted in the kitchen, you really don't notice it unless you stand directly in front of it. 

I use it to brainstorm ideas for an ingredient.  I write a base recipe on it and the modify it while cooking so I remember what I did.  I sometimes diagram my preparation ideas.

I even draw out what I THINK the dish should look like when finally plated, as you can see on the board from last night's tamale cake.

Grate Expectations
I was excited to get one of the small Craycort cast iron grill grates this week.  It fits a small/medium Egg, a Weber Smokey Joe, or similar sized grills. 



But my primary use of it will be for extreme high temp searing by using a spider rig on my large Big Green Egg.   That rig gets the grate right next to the super screaming hot coals.  I have my rig ordered and should have it shortly.