Glorified BLT

Glorified BLT

 

 

In my latest experiment with the classic BLT, I substituted Bacon Jam for the bacon, and a combination of Arugula and Cilantro for the lettuce.

 

I piled it high on a croissant  slathered with real mayo and a slice of tomato, and BAM!  A superb, flavor-packed rendition of  an all-time favorite!

Bacon Jam

Bacon Jam

An accompaniment for just about anything from pork tenderloin to ice cream.  No really.

1 1/2 lbs. bacon

2 large yellow onions, thinly sliced

4 T. vegetable oil

1/4 c. balsamic vinegar

3 T. liquid smoke

1/3 c. brown sugar

1/2 c. water

Cook bacon until tender-crisp (either bake at 350, or dice and brown in skillet).  Remove from grease to drain on paper towels until ready to use.

Heat oil in a skillet.  When very hot, add onionsand saute on high until caramelized (20-30 minutes), stirring often.  To caramelized onions, add the vinegar, liquid smoke, and brown sugar.  Stir until well-blended.  Add water, stir, boil until water evaporates.

 

Stir in bacon, and wah-lah!  Bacon Jam, at your service.

 

USE: in an omelet with gruyere cheese

 

USE: on a croissant with lettuce and tomato for a very special BJLT

 

USE: as a topping for mashed potatoes

 

USE: as a side on a charcuterie tray

 

You get the idea...

Olive & Oak

I made my first visit to Olive & Oak in Webster Groves last night.  As y'all know by now, I love food.  I'm not picky, but I'm not easily "wowed" either.  Olive & Oak's Pork Belly appetizer plate wowed me. 

 

The Riverfront Times published a review back in May predicting them as a frontrunner for Best New Restaurant in 2016.  Read their full review here. 

 

Watermelon Margaritas

Watermelon Margaritas

8 servings

 

1/2 large watermelon

3/4 c. lime juice

2 1/2 c. tequila

1/3 c. triple sec

2 c. simple syrup

 

Simple Syrup:  add 2 c. sugar to 2 c. water and bring to a boil until dissolved.  Cool to room temperature.

 

Puree chunks of watermelon in food processor.  Add remaining ingredients and freeze in covered pitcher or in gallon baggies.

 

Remove from freezer about 30 minutes before serving.  These are delicious and perfect for a hot, humid St. Louis summer evening!

 

NOTE: If you prefer your margaritas less slushy, freeze the watermelon ahead of time,  Just before serving, puree the frozen melon and add liquors and syrup.  It will be very cold but not as slushy.

Charcuterie

Charcuterie

The purchase of this wooden paddle was anything but frugal, but I have experienced zero buyer's remorse. Never has creating a display of all things good been so easy and so much fun!  

  

Cheeses: 

Manchego, Dubliner, Peppered Mozzarella, Smoked Gouda

Meats: 

Prosciutto, Capocollo Calabrese and Italian Dry Salame

Other: 

Dried Cherries, Dried Apricots, Almonds, Capers, Raspberries, Grapes, Naan

The Peppered Cow

The Peppered Cow

Serves 4-6

(4) 5-7 oz. filet mignon

2 T. Salt 

2 T. Pepper

4 T. Oil

12-18 Bacon Slices

Brown Sugar

1/2 c. Mayonaisse

2 T. Horseradish (or to taste)

3 c. Arugula

2 ripe tomatoes, sliced

Telera Rolls (or other large buns)

Mix salt and pepper in small bowl.  Coat both sides of filet and sear in a skillet with very hot oil.  Remove filets to a baking dish and bake at 425 degrees for 8-12 minutes, depending on thickness and desired  doneness. I recommend medium rare to rare.  Remove from oven and refrigerate.  Once filet is cold, slice it thinly.

Lay bacon strips on foil-lined pan, coat with about 1/4 inch of brown sugar.  Bake at 350 degrees for about 20-25 minutes.  Watch carefully toward the end to avoid burning...it can happen really quickly! Move slices to a plate in a single layer to cool.

Combine mayo and horseradish.  Spread generously inside rolls, then layer with filet, caramelized bacon, arugula, and tomato for a killer sandwich!!

Traditional Irish Soda Bread

Irish Soda Bread

3 1/2 c. flour

4 T. superfine sugar

1 t. baking soda

1 t. salt

1 1/2 c. milk + 2 T. vinegar

Combine dry ingredients in mixing bowl.  Make a well in the center and pour in the milk-vinegar mixture.  Using a fork, blend the ingredients.  Dough will be extremely wet and sticky. 

Turn out onto floured surface and "bring dough together" into a ball.  Do not knead or over blend or bread will be tough.  Even after "bringing dough together" with a little flour, it will remain very sticky.

Place on a cookie sheet.  Cut a deep X across the top and bake at 400 degrees for about 20-25 minutes.

Bread will be moderately crusty on the outside, but very soft and slightly sweet on the inside.   

Chipotle Lime Aioli

Chipotle Lime Aioli

 1/2 c. real mayonnaise

1 T. garlic, minced

1 1/2 t. lime juice

1 1/2 T. adobo sauce

 

Blend well, then chill.  Use as a garnish for crab cakes, as a spread on a burger, or as a veggie dip.

Almost-Martha's Crab Cakes

Almost-Martha's Crab Cakes

 

Yes...THAT Martha.  My usual practice is to read cookbooks and food magazines for inspiration and ideas, then run off and make a derivative creation.  However, some years ago, when I was making crab cakes for the very first time, I decided it was best to follow Martha Stewart's recipe exactly.  I made zero alterations and thought they were perfect.  Oh wait...I DID change the lemon juice to lime juice.  There was that.

 

Recently, I attempted a lower-carb version by eliminating the bread and adding a second egg.  The taste was perfectly good, but it required some effort to keep the cakes nicely formed without the consistency of the bread.  Here is the lower-carb version if you have the patience for it, or the need for fewer carbs (if not, eliminate 1 egg and add 2 slices of diced bread):

 

12 oz. lump crabmeat

2 md. jalapenos, minced

1/4 c. onion, minced

3 T. fresh cilantro, minced

1 T. spicy brown mustard

1 T. Worcestershire

2 t. Old Bay seasoning

2 large eggs

2-3 T. real mayonnaise

1 T. lime juice

 

Place all ingredients in medium size bowl and mix with a fork, or better yet, your hands.

 

Form into cakes, then fry over medium-high heat, using your favorite oil and your best skillet.  Cakes should be nicely browned on both sides.

 

Serve with Chipotle Lime Aoili.

Tres Leches

They tell me that's Spanish for Three Milks, but I don't believe them.  I think it's Universal for DIVINE.

 

Tres Leches

 

In a large mixing bowl, combine:

2 1/4 c. flour

1 1/2 c sugar

3 1/2 t. baking powder

1/2 t. salt

1/2 c. butter, softened

1 1/4 c. whole milk

1 t. 100% vanilla

3 eggs

 

Pour into greased and floured 9x13 pan and bake at 350 degrees for 30-40 minutes.  Knife inserted in center should come out completely clean.  The cake will seem dry and spongy.  That's OK!

 

Cool cake for about 10 minutes, then use a fork to poke holes all over the top of the cake.

 

Now...for the 3 milks, combine:

2 c. heavy cream

1 1/4 c. whole milk

1 can sweetened condensed milk

 

Pour slowly and evenly over top of cake.  Let cake sit for a few minutes to absorb all the liquid.

 

Icing:

2 c. heavy cream

3-4 T. sugar

 

Whip until firm and somewhat shiny.  Spread over cooled cake.

 

Refrigerate.  Serve cold.  And by all means...SHARE it.  You will make many friends, I promise!

Pozole

This spicy Mexican stew inspired me to purchase a dutch oven...and there's no turning back. Overnight, it became my primary weapon in the kitchen.  Pozole is traditionally served with cabbage, avocados, radishes and other garnishes, but I kept it simple this time and served the dish all by its lonesome.  It was wonderful.

Pozole

 

2 1/2-3 lbs. pork butt, shoulder, or roast - cubed and coated in salt & pepper

 

In a dutch oven over med-high heat, brown pork cubes.

 

Add and sautee until caramelized:

1 med onion, sliced

2-3 t. garlic, minced

 

Add and simmer for a couple of minutes:

1 chipotle chili

2 T. adobo sauce

1 T. cumin

5-6 sprigs oregano

 

Stir in until contents are coated:

3 T. flour

 

Add:

2 c. beef broth

(1) 15 oz. can hominy

(1) 15 oz. can fire roasted tomatoes

 

Cover and bake at 300 degrees for 3-4 hours. 

 

Just before serving, stir in:

1/4 c. lime juice

1/4 c. brown sugar

1 t. salt

1 t. liquid smoke

 

Fill bowl with pozole.  Eat until bowl is empty. Repeat. 

But don't forget to save room for a cool and creamy serving of Tres Leches!

Creamy Cilantro Goat Cheese

Creamy Cilantro Goat Cheese

4 oz. goat cheese, softened

1/2 c. sour cream

2 t. fresh dill

2 T. fresh cilantro

2 T. lime juice

1/4 c. Splenda (or sugar)

2 T. heavy cream

 

Blend all ingredients in a mixing bowl, then cover and chill until ready to use.  This makes a great garnish or accompaniment for a variety of appetizers and soups!