We are big fans of roasted cauliflower so when I saw this recipe for ‘bacon-flower soup‘ on Aarti’s blog I was instantly intrigued. Aarti won the show- “Next Food Network Star” and she is a food blogger in addition to being a TV chef nowadays. Pretty cool. This was the first recipe of her’s I’ve tried. Overall it went well despite having to google what a “rasher of bacon” was. Other than that though it was very easy to follow and the soup was good. Very interesting flavors all around.
Tag Archives: bacon
Slow cooker meals are great, set them up, stir a few times, and do what you need to until you are ready. The comma in the title is important because this is turkey and bacon chili, not to be confused with turkey bacon. I am always trying to improvise my chili recipes and combined a few favorites into one with this easy slow cooker winter dish.
It has been a tradition for many years to make rogies on Christmas. My mom has a recipe that has been passed down to her through family for years. This is a typical eastern European/Pittsburgh dish that I wanted to fully learn and record. It is a lot of work to make them if you make everything from scratch like we did but there are some corners that could be cut. Either way, they are a great comfort and holiday food that can be eaten at anytime too.
Warning! Some of the following post may be graphic and upsetting to some readers!
As a going away gift, our friends graciously sponsored our going away party as we were about to depart Maryland. Roasting a whole pig was decided upon, as the idea has been floating around for a few years and this seemed like the opportunity. They were able to find good deals on a pig and renting an electric spit. We cook, eat, and talk about a lot of different cuts of meat on this site, but being in the whole form does seem to change things a bit. So proceed with caution, and I did omit many pics that could have made it far worse.
The first questions is, what kind of person desires so strongly to roast a whole pig?
The pig weighed about 49 pounds and came pre gutted and basically all prepped for us. We added some seasoning and filled the cavity with onions, garlic and leeks. Then the pig had to be skewered and sewn up to keep the filling in.
The rented spit was well experienced but did a great job once we messed around with it, formed it into shape, and got the right tension on the chain to the motor.
Once the pig was stabilized on the skewer and the coals had ashed over, it was time for the final assembly and a lot of waiting.
The pig ended up cooking for about 8 hours and could have used a little more time and a little hotter charcoal throughout. It was our first time though and everyone seemed pleased with the final product. There was plenty of time to hang out while the pig roasted and it was over 100 degrees this day so…
This is the last picture we have of the pig, which is about halfway through. It turned out great though and we will do even better next time!
Scallops were on a great sale at Giant, $7.99 a pound for sea scallops down from the usual $10-$11 or even more so I got some but did not have a vision of what I was going to do with them. As you will notice we are big grillers, and being that it has been so hot recently I have been trying to keep most of the cooking to outside which led to grilling. I have tried to grill scallops right on the grill grate before, but that was a wasteful disaster. I have also grilled them in the grill basket, but it was not great. The only other grilling possibility seemed to be skewering, which I had never tried with scallops but was hopeful.
I decided to use a standard array of skewer vegetables, but also decided to fall upon the cliche garnish of bacon wrapping some of the scallops.
I skewered everything in a somewhat random order on the bamboo skewers which were soaked in water to try to dissuade their burning which still occurs a bit. I cut the bacon in half and did not wrap every scallop as I wanted it to be an accessory and not a main ingredient. I didn’t want them to be bacon wrapped scallops, but to have bacon be an ingredient in the mix.
I cut the jalapenos into rings and incorporated them into the skewers because I love spice. If you were to do this, you should warn others and even be cautious yourself because as much as I love the heat it definitely got a bit hot at times! Despite that, I will always persevere with the spice!
To season them, I used a storemade tequila lime seasoning from Whole Foods, which we got during our shopping trip for sushi, which was so graciously provided by Whole Foods.
I grilled as you normally would and kept a close eye in order to rotate them well and try to cook them evenly, while not overcooking the scallops.
I also threw a single cup of brown rice in the rice maker to supplement the skewers and for some substance. We often try to eat low to no carbs, but I knew with these skewers that they needed something with them or you would be full after eating, but then be pretty hungry in an hour or so. Just a bit of rice did a great job as a component to the dish and to fulfill the role that I wanted it to.
And the completed dish with brown rice and some siracha on the side. We pulled everything off of the skewers and placed it upon the rice. As mentioned, with the jalapenos the siracha was not called upon much, though I use it on many dishes. Overall, this dish was great and I recommend it as a good way to grill scallops, keep the summer cooking to the outside heat, and bring some summery grilled veggies into the mix.
You know that show on the food network called The Best Thing I Ever Ate where famous chefs tell you where they had the best whatever the theme happens to be that day? Well, if I were ever asked what the best mussels dish I ever ate was it would hands down be the moules fromage bleu from Granville Moore’s in DC. In fact, these mussels beat Bobby Flay’s in his mussels throw down episode! Yeah, I love the food network 🙂
I have recreated them several times at home, and it’s actually quite simple. The ingredients are the same, but just not of the same quality as GM’s. (Sorry Giant, but you lack gourmet ingredients). But that’s how it goes sometimes and that’s OK! This dish still tastes amazing, particularly if you are a fan of bacon and blue cheese (an unbeatable combo in my book).
From top left to bottom left: Blue cheese, mussels, lemon juice, shallots, spinach, and bacon. MIA- the white wine and oil.
Once you get cooking here, the process is very quick. However, first, it’s a good idea to put the mussels in a bowl and fill it with water. This allows any sand in the mussels to fall to the bottom of the bowl. Just remember to not drain them by pouring them out as this will just dump all the sand back onto them. I used a plastic strainer/spatula to remove the mussels from the bowl.
Next, it’s bacon cooking time! The recipe calls for cooking the bacon IN oil. I was very hesitant to do this, but I went with it. It forms the basis of the broth, but I find it very understandable if you wish to omit cooking your BACON in OIL.
Once the fat was rendered, I added the sliced shallots.
Doesn’t that look divine? And you can imagine how great it smelled. How can a dish go wrong from here?
[The next sequence of events is done rather quickly. My sous chef/photographer was feeling a little under the weather, so I was on my own. I tried my best to capture each step!]
At this point you want to add the mussels, wine and lemon juice and stir ’em up.
Once they are about half way open you want to add half of the blue cheese. You want the blue cheese to melt into the broth. I tried to move the mussels to one side of the pan to achieve this.
Just keep stirring and incorporating everything together.
Once they are fully open, you want to add the spinach.
That’s pretty much it. Once you spoon them into the bowls, top with the remaining blue cheese.