The Food Chronicles

[~Rowdy~]

Figured I'd start a thread where people can post their delicious meals and recipes if people want them. I for one love seeing new recipes and trying new food. Just ordered 3 new cook books.

 

[~Rowdy~]

Bacon Explosion





Time: About 3 hours
2 pounds thick-cut sliced bacon
1 1/2 pounds Italian sausage, casings removed
3 tablespoons barbecue rub
3/4 cup barbecue sauce.
1. Using 10 slices of bacon, weave a square lattice like that on top of a pie: first, place 5 bacon slices side by side on a large sheet of aluminum foil, parallel to one another, sides touching. Place another strip of bacon on one end, perpendicular to the other strips. Fold first, third and fifth bacon strips back over this new strip, then place another strip next to it, parallel to it. Unfold first, third and fifth strips; fold back second and fourth strips. Repeat with remaining bacon until all 10 strips are tightly woven.
2. Preheat oven to 225 degrees or light a fire in an outdoor smoker. Place remaining bacon in a frying pan and cook until crisp. As it cooks, sprinkle bacon weave with 1 tablespoon barbecue rub. Evenly spread sausage on top of bacon lattice, pressing to outer edges.
3. Crumble fried bacon into bite-size pieces. Sprinkle on top of sausage. Drizzle with 1/2 cup barbecue sauce and sprinkle with another tablespoon barbecue rub.
4. Very carefully separate front edge of sausage layer from bacon weave and begin rolling sausage away from you. Bacon weave should stay where it was, flat. Press sausage roll to remove any air pockets and pinch together seams and ends.
5. Roll sausage toward you, this time with bacon weave, until it is completely wrapped. Turn it so seam faces down. Roll should be about 2 to 3 inches thick. Sprinkle with remaining barbecue rub.
6. Place roll on a baking sheet in oven or in smoker. Cook until internal temperature reaches 165 degrees on a meat thermometer, about 1 hour for each inch of thickness. When done, glaze roll with more sauce. To serve, slice into 1/4 to 1/2-inch rounds.
Yield: 10 or more servings.

***I use harvest thick cut bacon and Spolumbo's spicy chorizo for this recipe. Also have made it with shredded cheddar cheese and diced jalapeno's in the middle***

 

[~Rowdy~]

Rice, onion and ground beef stuffed peppers.

 

[~Rowdy~]

Sauteed mushrooms, asparagus, rice and steak with bernaise sauce.


Fry mushrooms in a frying pan with a bit of butter, worchestershire sauce and sault until brown.
Fry asparagus in a quarter size amount of olive oil to desired tenderness.
Cook white or brown rice.
Grill steak to perfection. Cover with bernaise sauce.

Bernaise Sauce Recipe: (I usually just go with the packaged stuff)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients:

• 1/2 pound (2 sticks) unsalted butter
• 4 shallots, finely chopped
• 2 tablespoons fresh tarragon leaves
• 4 white peppercorns, crushed
• 1/4 cup white wine vinegar
• 1/3 cup dry white wine
• 4 large egg yolks
• 1/4 teaspoon salt
• Pinch of cayenne

Heat the butter in a medium saucepan over medium heat just to melt. Boil shallots, tarragon, and peppercorns in vinegar and wine in a nonreactive medium-size saucepan over medium heat until reduced to about 1/4 cup. Strain into the top of a double boiler. Whisk in the egg yolks. Place the top over the bottom of the double boiler containing simmering water. Make sure that the top of the water is below the bottom of the upper part of the double boiler. Whisk constantly. The second that the yolk mixture begins to thicken slightly, remove the top of the double boiler from above the hot water and continue whisking. Turn off the heat. Add four ice cubes to the bottom of the double boiler to cool the hot water a little. Put the pan of yolks back above the hot water. Whisk in the melted butter, drizzling it in very slowly. If at any time the sauce looks as if it is about to break, remove the top and continue whisking to cool it down or whisk in 1 teaspoon cold water. With constant whisking, whisk in the salt and cayenne. When all the butter is incorporated, taste and add more salt or cayenne as needed.

Yield: 1-1/2 cups

 

[JaySimon]

Your bacon explosion turned out great! Mind you, so did the rest, but bacon is on a whole nother level.

 

[powderpilot]

Recipes to go with the photos please!!!

 

[TylerG]

I think we should put a disclaimer on this thread..... "Do Not View if Hungry"

 

[Murminator]

Open package of bacon place in frying pan
Open beer enjoy beer while frying bacon
Open another beer, eat whole package bacon



....that is all

 

[~Rowdy~]

Recipes to go with the photos please!!!

I will edit later and put the recipes with my photo's. I actually started this thread in hopes you would place some of your amazing recipes up. For those of you that don't know...powderpilot is a FANTASTIC cook!

 

[~Rowdy~]

Also, for anyone interested in nutrition, I watched a very interesting and informative movie last night called "In Search of the Perfect Human Diet". I highly recommend anyone to watch it.

 

[mudd kitty]

I think we should put a disclaimer on this thread..... "Do Not View if Hungry"

Agreed lol I was thinking the same thing yesterday as I drooled all over my keyboard!!

Posted from my BlackBerry using BerryBlab

 

[powderpilot]

I will edit later and put the recipes with my photo's. I actually started this thread in hopes you would place some of your amazing recipes up. For those of you that don't know...powderpilot is a FANTASTIC cook!

LOL, thanks Rowdy!! I just bought 30 lbs of ribs, they were on sale for $2/lb, and smoked them all! This time I wrote down my spice rub and BBQ sauce recipe (I'm so bad for that!). They take three days to make, but it's worth it!!! I'll trade you for your bacon recipe

 

[Stompin Tom]

My thinks Rowdy is trolling with a whole new kinda bait in her search for a husband!

 

[JaySimon]

My thinks Rowdy is trolling with a whole new kinda bait in her search for a husband!

Me thinks it's gonna work.

 

[modmanmike]

Me thinks it's gonna work.

thats a big 10-4!!!

 

[Trukker]

Try marinating your asparagus in Olive Oil and Balsamic Vinegar and garlic next time.

 

[~Rowdy~]

LOL, thanks Rowdy!! I just bought 30 lbs of ribs, they were on sale for $2/lb, and smoked them all! This time I wrote down my spice rub and BBQ sauce recipe (I'm so bad for that!). They take three days to make, but it's worth it!!! I'll trade you for your bacon recipe

DEAL!! I posted up the bacon explosion recipe.

My thinks Rowdy is trolling with a whole new kinda bait in her search for a husband!

haha not quite. Just love food and cooking and wanted to see what other people are cooking too. I need new recipes.

 

[JaySimon]

Try marinating your asparagus in Olive Oil and Balsamic Vinegar and garlic next time.

Man, that sounds pretty extra awesome.

 

[Stompin Tom]

haha not quite. Just love food and cooking and wanted to see what other people are cooking too. I need new recipes.

When my wife leaves me alone I can find most recipes in 2 places, either on the back of the box, or in the phone book.

 

[goodngrubby]

dial 3-7-3-7-3-7-3....pizza 73. Not only is it a catchy jingle....but add a dozen Bud Lite, and it's a great recipe too.