Recipe for the Day

[ep303]

Made these a few weeks ago and they were awesome!



Crockpot Bacon Bourbon Baked Beans
serves at least 6-8
1 pound dry navy beans
10 slices thick-cut bacon, cut into pieces
1 medium sweet onion, chopped
1 clove garlic, minced
2 cups water
3/4 cup of your favortie BBQ sauce
1 cup loosely packed brown sugar
1/4 cup ketchup
2 tablespoons molasses
1 cup bourbon
1 1/2 tablespoons ground mustard
1/4 cup apple cider vinegar
2 tablespoons worcestershire sauce


The night before, add beans to a large pot and cover with water. Drain the next morning.
Bring beans to a boil in a large pot of water, let simmer for 30-40 minutes, then drain. While beans are cooking, heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove bacon with a slotted spoon and let drain on a paper towel. Reduce heat to medium-low and add onion, cooking for 8-10 minutes, until caramely and soft. Add in garlic, cook for 30 seconds, then turn off heat.
Add water, bourbon, brown sugar, bbq sauce, ketchup, ground mustard, vinegar, molasses and worcestershire sauce to the crockpot and whisk well to combine. Add in beans, onions (and all of the bacon fat) and bacon to the crockpot. Cover and cook on low for 10-12 hours, stirring occasionally. After 10-12 hours, turn crockpot to “warm” setting or turn off completely and let sit anywhere from 30 minutes-2 hours, which will help the sauce for the beans thicken even more.

Note: after 10-12 hours the liquid may still seem “liquidy.” It is imperative to let the beans sit for a while on the lower setting (or on the off setting, still covered) so they become thick and syrupy like traditional baked beans.

Recipe from: http://www.howsweeteats.com/2012/05/...n-baked-beans/

[Irving]

I made this last night with my daughter.


I kept it in the cheesecloth in the fridge over night and it turned out like a softer cream cheese. I don't know what I did wrong, but someone in the comments section said they did the same thing. I also used chives and basil and probably too much salt (I like salt though). I ended up putting it together with whole grain crackers, salami, and an olive medley to have the most fancy lunch at work today. I really like the taste of this cheese and plan on making some more for Christmas.



I did just use regular old Muslin that I got out of the fabrics section of Wal-mart.

[Irving]

I made this cheese two more times and and each time it turned out better than the first. Very good and pretty fast once you get practice.

My daughter and I made this one tonight. I'm not a huge fan of bread, but I was pretty impressed with the outcome considering I'm not sure I've ever baked anything before.

[MarkCO]

SMOKED CHEESE PASTA

Cook 16 ounces of noodles (large tubes or twists) to al dente. Mix together 1 cup each of shredded cheddar cheese and shredded Gouda cheese with ½ cup shredded parmesan cheese in a bowl. Make cheese sauce (cream, butter, flour) with 1/2 cup each of cheddar and cream cheese. Mix noodles with cheese sauce. Add salt and pepper to taste. Put 1/2 noodle mixture in bottom of 9x9 pan. Sprinkle with 1 cup of shredded mix, repeat. Smoke 1 hour with Hickory (225F) under pork.

[GilpinGuy]

Not a recipe, but pretty cool if you ever peel garlic:

http://m.wimp.com/bestgarlic/

[TriggerHappy]

I made Beer Cheese fondue the other night for me and the lady. It turned out almost as good as melting pot and about 1/18th the price. Super easy!! I added Jalepenos with the garlic.

Heat 12 oz. light beer, 1/2 tsp. Dijon mustard, 1 garlic clove, crushed with press, 1/4 tsp. hot sauce in 4-qt. saucepan on low; whisk in 4 c. shredded sharp Cheddar cheese tossed with 2 Tbsp. cornstarch until melted and smooth.
Serve with sliced cooked sausage, cooked new potatoes, bread cubes, and apple slices for dipping.

[MarkCO]

Smoked some chickens for the 10 year old's birthday party yesterday.

Brined 4 whole chickens for 5 hours: 1/2 cup sea salt, 1/2 cup brown sugar, 1 tbs Dillo Dust, water to cover in large stock pot.

Drained and dried and rubbed with a mixture of Karo syrup and corn oil. Covered with Bad Byron's rub.

Into smoker @ 275 over hickory and Oskar Blues Pale Ale in the liquid pan. Hit 175 at 2h 40m and dropped smoker to 240, pulled liquid pan and went another 1.5 hours holding at about 175 to 180 meat temp.

Some of the best Chicken I have ever tasted. All the fat was gone, the skin was crisp. Of course we had it with the Mac & Cheese from post #204 followed up with Cherry Chocolate Cake.

[Ah Pook]

BTT


Coon & Sweet Potatoes

• 1 Coon
• 3 Cloves garlic, chopped
• 1 Cup celery, chopped
• 1 Large onion, chopped
• 1 Green pepper, chopped
• 6 Sweet Potatoes, peeled.
• Vinegar
• Salt & Pepper
• Water to cover
• Cayenne pepper
• Shortening
• Flour

1. Dress coon and soak in mild vinegar/water solution for 1 hour.
2. Drain
3. Cut coon into serving-size pieces and place in a pot.
4. Salt & pepper to taste.
5. Cover with water.
6. Add cayenne pepper, garlic, celery, onion and green pepper.
7. Boil until partially tender.
8. Remove from heat and drain.
9. Brown coon pieces in a small amount of shortening, then place in a roasting pan.
10. Make a thin gravy with drippings and flour.
11. Pour over pieces.
12. Place sweet potatoes around coon pieces.
13. Bake at 350˚ until potatoes are done.

[Vanniek71]

I eat a 100% paleo diet, but I think this recipe is something all you guys could get behind: (and if you are in to Paleo stuff or eating healthier check out my blog - recipes etc on there http://www.whole360.blogspot.com)

Coconut amino marinated chicken breast topped with bacon onion rings - with a spicy dipping sauce

First - The onion rings



Stuff you need:

• 2 decent sized sweet onions
• 2 lbs of Bacon (I used home cured sugar free bacon, but any works)
• Sriracha sauce or chili paste if you like it spicy, if not BBQ sauce works great
• fresh ground pepper
• toothpicks or skewers

Cut 1-2 large onions in to 1/2"-3/4 inch strips then press out the centers so you have the larger rings

Brush the onion rings with sriracha, hot sauce or bbq sauce of choice

Wrap bacon around the onion rings and pin in place with picks or skewers (larger rings take 3 pieces of bacon - be generous!)

Once wrapped, coat generously with pepper

Toss on preheated grill or smoker at 250 or so degrees (I couldn't wait long enough to smoke them so I grilled mine) I used upper rack so they cooked on indirect heat - this will take anywhere from 90-110 minutes or so. You want to go slow so the onions cook in the bacon grease. They are done when the bacon is nice and crispy. Pull off grill and set aside

Second - marinate 4-5lbs of chicken breasts with a mixture of:

• 1/4 cup of olive oil
• 1/4 cup of Coconut aminos (teriyaki sauce works too for you non Paleo's)
• 1 TBS dried onion powder

I marinated it for 10-15 minutes and then made sure the chicken was well coated before tossing it on the grill


Third - the sauce

Stuff you need:

• 2 TBS of mayo (I make my own Olive oil mayo, but if you are a store bought mayo person, that's fine too)
• 1-2 TBS of Sriracha, chili paste or BBQ sauce (whatever you prefer)
• 1 TBS Lime juice

Combine ingredients well

Fourth - Plate it and inhale

Slice chicken breast and arrange on a plate, or just toss a breast on a plate - top with however many bacon/onion rings you want. Spoon ample dipping sauce over it, and enjoy.

[GilpinGuy]

Holy cow those onion rings look great!