Spicy Bacon Wrapped Shrimp

Spicy Bacon Wrapped Shrimp

6 raw, deveined jumbo shrimp

3 slices bacon, halved

Smoked salt

Cayenne pepper

Smear each bacon half with a mixture of smoked salt and cayenne pepper.  Wrap each bacon slice around 1 shrimp and secure with a toothpick.  

Bake at 425 degrees for 9-11 minutes.  Turn and bake for an additional 9-11 minutes until bacon is brown and crisp. 

Serve over a dollop of Chipotle sauce.

Chipotle Sauce

4-5 T. Mayo

2-3 T. Adobo sauce

Zen: Sashimi

If you like Asian cuisine, check out Zen in Crestwood on Watson Road (in the same strip mall as Aldi's).  This is another where they treat us like old friends because we frequent the place!

One of my favorite dishes is their Sashimi Appetizer.  TRY IT! 

You can check out their other menu offerings here.  

Personal Bread Loaf

Personal Bread Loaf

In a soup bowl, stir together with a fork:
1/4 c. warm water
1/2 t. yeast
1/4 t. salt
1/2 c. flour

Let rise for 30-60 minutes until about double in size.  Do not knead.  

Transfer dough lump to a baking dish and bake at 350 degrees until a light golden color.  

This serves 1-2 people

Bourbon & Bacon Beans

Bourbon & Bacon Beans

In a large pot, stir together the following ingredients:
4 c. Bourbon
4 c. pineapple juice
4 c. brown sugar
1/4 c. worcestershire
1/4 c. liquid smoke
3/4 c. vinegar
(4) 7.76 oz. cans chipotle-adobo sauce
4 super heaping T. beef broth base
4 heaping t. minced garlic
1 large onion, pureed in food processor
1 large green pepper, pureed in food processor

Bring to boil until reduced by about half.  This can take several hours!  I have even left it on a low rolling boil overnight and that worked perfectly.  

In a VERY large pot (11+ quarts for the full recipe...22 quart roaster shown in photo), combine the following:

4 cans Large Butter beans
4 cans Dark Red Kidney beans
4 cans Black beans
4 lbs. cooked bacon*
Bourbon reduction sauce

*4 lbs of any cooked and crumbled or shredded beef or pork will work!  Most recently, I used 1 lb. Jimmy Dean Hot Sausage, 1 lb. bacon, and 2 lbs. of slow-cooked, seasoned, shredded beef.  I generally add the fat from the cooked meat into the beans as well.

Simmer over low-medium for 1-2 hours to allow all flavors to meld.  Alternatively, you can bake in the oven or simmer in a crockpot on low for the same amount of time.  If your beans are already the right consistency, then cook covered.  If they are a little too wet for your liking, remove the covering for part of the cooking time, but not enough for them to thicken too much or dry out.

Buttery Blueberry Cobbler

Buttery Blueberry Cobbler

Though I am more of a pie fan than a cobbler fan, this provides a good alternative for those who don't like to mess with pie crusts or who just want to change things up a little.

Heat oven to 350 degrees.

In a small saucepan, bring to a boil for 3-4 minutes, then set aside to cool:

1 c. blueberries

1 c. sugar

3/4 c. water

When cooled, add:

3 c. fresh blueberries

In a 9x13 baking dish in the hot oven, melt: 

3/4 c. butter 

In a large mixing bowl, blend together:

1 1/2 c. sugar

1 1/2 c. flour

3 t. baking powder

1 1/2 t. salt

Using a fork, stir in:

1 slightly beaten egg

1 1/2 c. heavy cream

This batter will resemble a thick yellow cake batter.

Remove the baking dish from the oven and pour the batter over the butter.  Do not stir!

Spoon the blueberries over top of the batter.

Bake at 350 degrees for 45 minutes or until golden brown on top.  

Batter will rise to top and the middle will still jiggle when you remove it from the oven.  This is right!

Cool and serve with homemade vanilla ice cream or fresh heavy cream poured over the top.  YUM

*NOTE: I thought this was a bit too sweet and I recommend reducing the sugar in the blueberry mixture by half.  It was YUMMY but I overdid it on the sugar, as I prefer mine more tart.  

BEST Blueberry Pie

I've made a few blueberry pies in my day, using a new recipe nearly every time.  Finally, I have found a version worth repeating.

Best Blueberry Pie

Bring to a boil for 3-4 minutes:
1 c. fresh blueberries
3/4 c. water

Stir in:
1 c. sugar
3 T. cornstarch
Dash of salt

Cook slowly, stirring, until thick and clear.  Remove from heat and add:

1 T. butter
1 T. lemon juice

Incorporate:
3 c. fresh blueberries

Cool.  Pour into baked pie shell.  My strong preference these days is Julia Child's Cuisinart Pie Crust, poster earlier today on SnootyCook. It's fast and easy, and can be "patted" into the pan rather than rolled.  

Serve chilled or at room temperature...alone or with freshly whipped heavy cream...or better yet, with Homemade Lemon Sorbet!

Cuisinart Pie Crust

Julia Child's Cuisinart Pie Crust

1 3/4 c. flour

1/2 c. butter, cut up

3 T. vegetable oil

1 t. salt

Blend all in Cuisinart until crumbly.  Drizzle in 1/4 c. ice cold water and continue blending until ball forms.  Makes enough dough for a double crust pie.

This dough is moist and works best if "patted" into the pie tin.

Lori's Guacamole

Lori's Guacamole

3 Avacados, peeled and mashed 

1/2 tomato, finely diced

1/2 red onion, finely diced

Handful of fresh cilantro, finely chopped

1/4 c. lime juice

Mix all ingredients together in bowl.  Serve with tortilla chips, salted pita chips OR my personal favorite: Sea Salt & Cracked Pepper Potato Chips.

Pomegranate Sangria

Pomegranate Sangria

In food processor or blender, puree:

1 bag frozen peaches

1 c. pomegranate juice

In a large Ziploc bag, combine:

Pomegranate mixture 

1 1/2 c. simple syrup (boil equal parts of sugar and water to make simple syrup)

3 c. Simply Limeade

1 c. triple sec

1/4 c. tequila

Seal, double bag, and freeze.

To serve, combine:

Frozen mix

2 bottles chilled Black Swan Shiraz

1 liter Sprite Zero

Mango-Peach Sangria

Mango-Peach Sangria

In food processor, puree the following ingredients:

16 oz. bag of frozen peaches

12 oz. bag of frozen mango pieces

(2) 11 oz. cans of mandarin oranges (including liquid from ONE can)

1 c. lime juice

In large bowl, thoroughly combine the puree with the following:

3/4 c. triple sec

1/4 c. peach schnapps

1/2 c. tequila

3 c. Simply Lime

1 1/2 c. simple syrup (boil equal parts water and sugar to make 1 1/2 c.)

Distribute liquid evenly between 2 gallon Ziplock bags.  Seal well.  Place each inside a second Ziplock and seal. Freeze.

To serve, combine in a punch bowl or very large pitcher:

1 bag of puree

1 bottle Fetzer Gerwurstraminer

1 liter Sprite Zero

Stir well and ENJOY!  

NOTE: The entire recipe (all puree, 2 bottles wine, and 2 liters Sprite) makes approximately (30) 6 oz. servings.

Caramelized BLT

WARNING:  This may be the most fabulously delicious thing you'll ever eat in your life.  If you are prone to addictions, I recommend that you DO NOT try this.

Caramelized BLT 

(AKA: Lunchtime Crack)

Caramelized Bacon:

Make a foil liner-pan to cover your cookie sheet (a single piece of foil with the sides and ends folded up so that the grease and caramel don't drip into your oven).

Place a single layer of bacon on lined cookie sheet.  Cover bacon with brown sugar, about 1/4" deep. (2 slices per sandwich)

Bake at 350 degrees for 15-25 minutes.  I know that is a wide range, but the timing can vary significantly for each batch of bacon.  Check it early and often, because it can go from slightly underdone to burned in a very short time!

Sandwich

For each sandwich, heat a Sister Schubert's roll according to package directions.

Slice open.  Spread mayo on one half and your favorite Italian dressing on the other.  (My personal favorite is Good Seasons Italian packet made with Balsamic vinegar.)

Layer with lettuce, a fresh slice of tomato, and 2 slices of carmelized bacon, folded or broken in half to "fit." 

Eat...and try not to die from the rush of ecstasy. 

Carnival Time in STL

The Lupulin Carnival Returns to St. Louis
http://www.feastmagazine.com/the-feed/article_2b5039d8-b5e0-11e4-b290-031c7e21fb9f.html

Courtesy of 4 Hands Brewing Co.

The fourth annual Lupulin Carnival will feature a carnival atmosphere, plus offerings from more than 50 breweries.

Craft beer lovers rejoice — The Lupulin Carnival is coming back to town. On March 28 from 2 to 6pm, more than 50 breweries will converge at 4 Hands Brewery to celebrate the art of craft beer. This year’s festival will be the biggest yet, featuring carnival games, food trucks and plenty of drinks. Oh, and did we mention the 40ft ferris wheel?

For $40, guests receive a sampling glass to taste micro-brews from a long list of breweries, including STL's own Urban Chestnut, Perennial and Civil Life. Regional breweries like Boulevard, 2nd Shift and New Belgium will also be making appearances. Most attending breweries are Midwest-based, though one brewery will travel a bit farther to be present: Quebec-based Brasserie Dunham.

“We’re pretty happy to have Brasserie Dunham,” said Lauren Schurk, Special Events Coordinator for 4 Hands. “The brewers have a relationship with these guys and they’re coming out to do a collaboration with us.”

When 4 Hands first held Lupulin Carnival four years ago, only a handful of breweries participated, with about 500 guests crammed in the back of the brewery. Now, 4 Hands is expecting a turnout of 2,500 for March’s event that will span just about every inch of the building and surrounding streets.

The brewery credits that growth to its continued involvement in the craft beer world, which includes a recent expansion into Chicago.

“It’s a lot of people we’ve met on the road, a lot of people we’ve been to breweries and events for,” Schurk said. “It’s a way to return the favor and get people to check out the St. Louis beer scene.”

Lupulin Carnival also marks a few special offerings, most notably the seasonal release of 4 Hands’ War Hammer Imperial IPA. Also making an appearance is the return of the brewery’s “Super Flare,” a Brett IPA made in collaboration with Wicked Weed Brewery. 4 Hands will have around 10 beers available in its tasting room during the carnival, including some brand new brews, but they want to keep those details under wraps for now.

In addition, Strange Donuts will release a special done for the carnival, and like Seoul Taco and Completely Sauced, will also have food available on-site. Sandwiches, peach habanero hot wings and more will also be available from Fifth Wheel Catering, the Dave Bailey-owned company that serves food out of the 4 Hands tasting room.

Games will also be set up around the brewery’s perimeter for $1 a game. All earnings from carnival games will be donated to Hope for Young Adults with Cancer. In addition to that giant ferris wheel, live music will be performed on three stages.

Most breweries will have 2-3 beers on tap to taste, so 4 Hands isn’t pouring their normal draft options (you can only try samples). 

4 Hands Brewery Co., 1220 S. 8th St., La Salle Park, St. Louis, Missouri. 314.436.1559, 4handsbrewery.com