Baked brie cups with chutney and bacon!

22 04 2010

One of the easiest recipes for entertaining! (also family tested and approved on Easter 2010!)

1 box phyllo pastry cups (like the mini tarts)
chutney or jelly flavor of choice (i alternated between mango-ginger and and a kir royale jelly)
bacon, cooked and made into bits
brie

Put a dallop of brie in each cup, top with a little spoon of jelly or chutney, a sliver of bacon, and pop into an oven at 400 for 3-5 minutes until bubbly.

how easy is that??????

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Bacon Vodka!!!

20 03 2010

So the experiment is over. and the results are in.  as one of my friends would say, “pretty not bad.”

What you need:

1) Vodka (I used a fairly cheap brand, and I think that was mistake #1.  I should have sprung up for a better quality brand so that the taste was crisper.  either that, or filtered it before using it)

2) one giant glass bottle

3) paper towels (I use Viva brand which are amazing for stuff like this)

4) coffee filters

5) a funnel

6) good

fatty bacon (I went to Whole Foods and got our favorite thick slab stuff)

7) Cheesecloth

What you need to do..

First, cook up the bacon.  and try not to eat half of it when cooking, although a little bit of sampl

ing is allowed.  and trust me, this is much harder said than done.  it killed me not to eat the entire batch of bacon.  Next, pour all the grease and bacon into the glass jar.  Freeze overnight at a minimum (we just did it overnight, and i think if we had let it infuse for longer, the flavor would h

ave been better).  The next morning, you’ll find that the grease has separated and frozen into chunks.  WARNING: it’s probably one of the most disgusting things ever, and this was excellent for me to see while

trying to fit into my wedding dress since it’s now discouraged me from eating any more bacon until after august 7!

Take the contents and pour over a bowl covered with the cheesecloth.  This will filter out the majority of the big hunks of frozen fat and bacon.  Throw all that crap out.

I then set up a filter lined with a paper towel to filter the first batch of the vodka.  This succeeded in filtering out a ton of fat, and was also disgusting to look at.

Once I had filtered (in batches) that round, I repeated the process using a coffee filter to remove the rest of the fat.  The fiance and I are debating whether this is essential or not, but I think it was since theresulting product is this great golden color and smells amazing.

After that, pour back into original vodka bottle and drink with your favorite bloody mary!





Bacon Vodka, part 1

19 03 2010

So tonight starts the first in a series of experiments with one of my favorite beverages: vodka…

Stay tuned as I bring you the first experiment: bacon vodka!

Yes, you read that right.





Brussels Sprouts with Brown Sugar

26 11 2009

1 lb Brussels sprouts, halved
1 tbsp evoo
4 cloves of garlic, crushed and chopped
1/2 lemon, juiced
1 tsp red pepper flakes
2 tsp salt
2 tbsp balsamic vinegar
2 tbsp brown sugar
2 slices of bacon, cooked and crumbled

Steam sprouts over boiling water until tender, about 1-15 minutes.  Heat oil and garlic over medium-high heat until they smell good.  but don’t burn.  add sprouts, lemon juice, pepper flakes and salt, stirring until they begin to brown, about 5 minutes.  add bacon crumbles.  add balsamic vinegar and brown sugar, stiring for 1 minute and then remove from heat and serve immediately.





Best Tater Salad Eva! (It’s even healthy of course!)

3 03 2009

Ingredients:

11/2lbs uncooked red potatoes
3 slices of uncooked turkey bacon
1/4 cup of homemade mayo (see below)
2 tbsp pear balsamic vinegar (I bought mine at Trader Joe’s)
2 tbsp fresh parsley
3 heads of garlic
3 tbsp dill
2 tbsp Herbs of Provence

Mayo
(1 egg, 1/2 T. dry mustard, 1/4 t. stevia, blend. SLOWLY drizzle in 1/2 cup flax oil with blender ON, add 1 t. lemon juice last)

Directions:

Place potatoes in a large saucepan and cover with water.  Bring water to a boil.  Reduce heat to medium and simmer until potatoes are easily pierced with a fork.  (This takes around 25 minutes)  Drain potatoes.  When potatoes are cool enough to handle without burning your precious little fingers, slice them up into thin slices, and dump into a big bowl.

While the taters are cooking, cook bacon in a hot skillet or nuke, drain the grease off, and let cool.

tater salad never looked so good and healthy!

tater salad never looked so good and healthy!

Make the mayo in your food processor.  Add dill, herbs from provence, and garlic.  pulse for 30 seconds.  Add vinegar and stir until mixed.

Crumble the bacon and add to the taters.  Toss the taters (I put it into a giant tupperware bowl, put the lid on and shake) with the dressing mixture until coated and chow down!

(Note: you can also add some chopped up chicken or canned turkey or tuna and eat it as a main course! Tasty!)





Pancetta

4 02 2009

my mother is the reason I’ve discovered pancetta.  according to wiki, it is a type of dried, cured meat available in several forms.  i know it as a delicious kissin-cousin of american bacon.  it’s delicious with scallops, with other meats, with eggs, with you name it. i will be posting several recipes in the near future where pancetta is the all star secret ingredient that transforms the dish from Rosie’s Diner to Julia’s Kitchen.

Pancetta cooking in marsala wine

Pancetta cooking in marsala wine

TIP: it is even more delicious if cooked in a splash of marsala wine.





BACON!

29 01 2009

Bacon is quite possibly my favorite food.  Seriously.  If something that I normally hate comes with bacon, I’ll eat it.  It’s just that good.  So imagine my creative little surprise when I saw this website that was linked from another blog: http://www.notmartha.org/archives/2008/02/27/bacon-cups/

Not only is it with bacon, but the presentation is fabulous!