Fire Roasted Potatoes Au Gratin

I've had a couple of people already ask about the Fire Roasted Potatoes Au Gratin from my post this week for the Beef Medallions with Cipollini Onion Red Wine Sauce.

Potatoes au gratin has been one of my favorite comfort foods as far back as I can remember.  I learned this from my mother.  It was one of those "some of this and a little of that" type of recipes, based on what she had on hand.  I haven't changed it much.  

I've done fancier versions where I make reduced and seasoned cream sauce, similar to bechamel.  But I use this "old reliable" recipe more times than not.  Yes, it uses condensed soup, but I'm okay with that, just like I'm okay with some Velveeta in my mac and cheese sauce.  

Fire Roasted Potatoes Au Gratin

Ingredients

• 6 Yukon gold potatoes, thin sliced
• 1 medium sweet onion, peeled and thin sliced
• 1 cup shredded Gouda or Fontina cheese
• 1 cup shredded Cheddar cheese blend
• 1 cup heavy cream
• 1 can reduced sodium condensed mushroom soup
• 1 tablespoon NMT Beef Rub v.2
• panko breadcrumbs for sprinkling on top 

Restaurant Style Salsa At Home On Your Grill

We love eating at Mexican restaurants around town and on the road.  It's one of my guilty pleasures.  And I am not talking about Frontera Grill or somewhere like that.  I'm definitely not talking about any large chain places.  No, I've got my eyes set on the local places.  You know the place - clean, but a little worn.  The once brightly painted exterior has faded over the years. The menus are combos of tacos, burritos, enchiladas and stuff.  They make up for their low food prices by keeping the drinks flowing. Yeah, that place.

One of the best things about eating at Mexican Restaurants is snacking on the simple house salsa and thin, warm tortilla chips while enjoying a margarita or Dos Equis. It really doesn't even matter if it's a bad house margarita and cheap beer. This is that time when we feel like the world stops a bit for us.  Just for a moment, we're just hanging out.  Just the two of us.  No worries, no pressures.  No schedule to keep, nowhere to be.  It's just the two of us like when we first started dating eons ago.

Fire Roasted Restaurant Style Salsa

By www.nibblemethis.com
Published 08/23/2016

This is our version of the typical red salsa you get at Mexican restaurants in America. It's basic - just tomatoes, chiles, onion, garlic, cilantro, and a few spices - but that's what makes it so good. But the real flavor amplifier is starting by fire roasting your vegetables on your grill.

Ingredients

• 2 pounds fresh tomatoes
• 1 med onion sliced into 1/2 inch rings
• 4 garlic cloves
• 1 poblano chile
• 1 serrano chile
• 1 jalapeno
• 1/4 cup cilantro
• 1 Tbsp lime juice
• 1.5 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder

Instructions

1. Preheat your charcoal grill to medium high heat - 400 to 450°f.  This is a quick direct grill so your food will be place directly over the hot coals.
2. Quarter the tomatoes, remove the hard core, and thread onto skewers so the skin sides are lined up.  Thread the garlic cloves onto a skewer or toothpick
3. Place the tomatoes on the grill, skin side down, and let grill until charred or even blistered - about 4-5 minutes.  Turn on one of the cut sides and grill for 2 minutes,  then repeat for the other cut side.  Total cook time 8-9 minutes.  Remove from skewers into a large bowl.
4. Place the chiles and onions on the grill (can be done at the same time as tomatoes).  Turn the chiles occasionally, until the chiles are charred, about 8 minutes total.  Flip the onions after 4 minutes and add the garlic skewer, grill lightly browned. The garlic, onions, and chiles should all come off about the same time.  Remove all of this to a bowl and cover with plastic wrap.  Allow to sit for 5 minutes.
5. Coarsely chop the tomatoes, onions, and garlic and put in a blender or food processor along with any juices from the bowl.  Add the cilantro, lime juice, salt, pepper, cumin, and chili powder.
6. Cut the stem end of the chiles, slice lengthwise, and scrape off the seeds and ridges on the inside.  Flip, scrape off, and discard as much of the blistered skin that comes off easily.  See notes about heat below.  Dice and add to the blender/food processor.
7. Blend for about 30-45 seconds until the salsa is as smooth as you like it.  
8. Place in a medium pot over medium high heat.  Bring to a simmer and cook for 5 minutes.
9. Allow to cool and refrigerate for at least an hour before serving.

Yield: 2 cups
Prep Time: 00 hrs. 10 mins.

Cook time: 00 hrs. 20 mins.
Total time: 30 mins.

Heat Control
The heat is controlled by the type and amount of chiles.  I like to use one half each of a serrano, jalapeno, and poblano chile for a basic, medium salsa.  Want hot?  Use whole chiles or mix in some habanero.  Want mild?  Skip the serrano. 

Fresh veggies make the salsa.  But in a pinch, you could substitute 2 cans of fire roasted tomatoes. 

I used my BGE Mini-Max for this job, it is the perfect size.  As you can see I picked up a new cart for it.  Got it at Sam's for $59.  It doubles as a station for our smaller flat top griddle.

When it comes to fire roasting tomatoes, some folks will tell you to cut an x on the top of the tomatoes, parboil them, then roast them indirect and peel them.  Not for my salsa.  I just direct grill them and throw them into the blender, skins and all.

Grill the onions until they are tender, about 4 minutes a side.  Grill the chiles until blistered, about 8 minutes total.  Grill the garlic until turning golden and slightly tender, about 2-3 minutes per side.  Because the coals are so close to the grate with the BGE Mini-Max, I almost always use my Grill Grates when direct grilling.

I throw all the veggies in one bowl for steaming.  I've read that the steaming of roasted chiles in a bag or bowl really doesn't help them peel any easier.  But I don't think it hurts at all and I still prefer to do it.

The best jarred salsa off the shelf can't compare to fresh made at home.

Other Salsa Recipes
Fire Roasted Salsa Verde
Salsa Verde Cremosa

[FTC Standard Disclaimer]  GrillGrates provided me with my 2 sets of GrillGrates at no charge, one in 2009 and the set for my Mini-Max in 2016.  I have no relationship with Green Egg or Dos Equis.

How To Make Beer Braised Corn on The Grill and an Easy Tex Mex Corn Salsa

Salsas tend to brighten up during the summer with vivid colors and fresh flavors.  Plain ole "stick a corn nacho chip in me" tomato salsa takes a back seat to seasonal fruit and vegetable salsas.   A colorful bounty like this salsa I made not only tastes good, it's good for you.

Stoneware by Stony Claystation, Lenior City, TN. 

In general, eating a brightly colored diet is more healthy for you, as noted in the article Color Me Healthy - Eating For A Rainbow of Benefits in Today's Dietitian.  Of course, it is relative because eating a pound of Skittles doesn't count, I don't care how colorful they are.  

I used the beer braising method for the corn part of this salsa.

Portobello and Roasted Red Pepper Panini

2013 Blogger Party Planning

With March approaching and summer activities being planned, Larry Doolittle (Big Dude's Eclectic Ramblings), Katherine Aucoin (Smoky Mountain Café), and our spouses met at Larry and Bev's gorgeous home on the lake, "Almost Heaven South" to make preliminary plans for our 4th annual blogger party.  We could have done it by email or on the phone, but it’s still winter and every excuse for a party needs to be utilized.

It took us about 5 minutes to do our preliminary planning and about 5 hours to catch up with one another and have fun. 

We each provided an appetizer, we had some adult beverages, and Bev made the dessert of Molten Lava Cake. It seems like we never stopped eating the whole 5 hours!   For our appetizer I made the Portobello and Roasted Red Pepper Panini listed below.  

As for this year’s blogger party, it will be May 26, which is the Sunday of Memorial Day Weekend (same as last year) and we’ve chosen a Hawaiian Luau as this year’s theme.  We still have the details to work out and will publish them in April, but for now we hope you’ll add the event to your calendar and plan to join us to eat, drink, and get lei’d.

Portobello and Roasted Red Pepper Panini

by adapted from Crazy Good Italian by Mike Isabella

Prep Time: 15 min

Cook Time: 15 min

Ingredients (4 sandwiches or 16 appetizers)

For the artichoke pesto

• 2 tsp pine nuts
• 3 artichoke hearts, cut into 4ths
• 1/4 cup shaved Pecorino Romano
• 1 tsp minced garlic
• 1/4 tsp smoked sea salt
• 1/8 tsp red pepper flake
• 1/4 cup olive oil

For the panini

• 4 ciabatta rolls
• 4 whole portobello mushrooms
• 1/2 cup roasted red pepper, cut into strips
• 8 ounces fresh mozarella cut into slices
• 8 large basil leaves
• olive oil

Instructions

1. Roast the portobello mushrooms - Preheat oven to 400f. Remove the mushroom stems, remove the gills with a spoon, and wipe the mushrooms clean with a damp cloth. Rub them lightly with oil. Roast for 15 minutes. After cooled, slice into 1/4" strips.
2. Make the artichoke pesto - Toast the pine nuts in a dry pan over medium heat, tossing frequently, until lightly browned (about 5 minutes). Place all pesto ingredients, except the oil, in a food processor. Turn on the processor and slowly add the oil until it is all combined.
3. Assemble the panini - Split the ciabatta rolls in half. Top the bottoms with mozzarella, the mushrooms, the roasted red pepper, and torn pieces of the basil leaves. Smear some of the pesto on the the top bun.
4. Cook the panini - Preheat a panini press to 350-375f (medium). Put two sandwiches in, press closed and cook until the cheese is melted and the bread is crispy, about 5 minutes. Repeat with the remaining two.

Tips: If you are in a hurry, you could just slice the mushrooms and saute them in some butter which will cut the mushroom cooking time to about 8 minutes.
Tips: Cut the panini in fourths as pictured for appetizer portions.

Powered by Recipage

I am loving my newest kitchen toy, a Cuisinart Smart Stick, that we picked up at Costco for about $20.  It is a stick blender motor that has attachments for an immersion blender, whisk, or the pictured mini-food processor.  It makes quick work of small projects like this pesto for the panini.  The motor has two speeds.  It is easy to clean, since the attachments separate from the motor.  And at $20 it's a deal!  

Panini have a tendency to taste a little "flat".  Ha ha ha ha, whew.  Sorry.  I'll show myself out. 

  

You could also just grill the portobello mushrooms whole on the grill, a few minutes per side over medium heat.  You could even cook these panini ON the grill using a foil covered brick like I did when making these Bristol Bash 'em Up Panini.

[Standard Disclaimer]  I have no affiliation with Cuisinart.

Spinach Alfredo Pizza

We have another Big Green Egg in the family.

Nah, I didn't buy a third one, my sister bought herself a large BGE.  This week she came up to her nearby cabin with my parents, her son, and his girlfriend for an Autumn vacation in the scenic Great Smoky Mountains.  Most of the time was filled with family visits, misty waterfalls, and traveling the curvy mountain roads lined with gold and red trees.  But she made sure she included a day to come by our house for a quick lesson on how to use a Big Green Egg.

One of the things we showed her was how to use the BGE as a ceramic oven to make wood fired pizzas.  This is one of the pizza recipes we made that day.  It's nothing unique but there's a reason so many people make spinach alfredo pizza - it's so good.

Spinach Alfredo Pizza

source:  www.nibblemethis.com

Ingredients

• 1 ball pizza dough*
• 1/2 cup garlicky alfredo sauce (see recipe below)
• 3 cups fresh spinach* (tightly packed)
• 1 Tbsp butter
• 1 to 1 1/2 cups shredded mozzarella cheese*
• garnish:  red pepper flakes

Instructions

1. Melt butter in a pot over medium high heat.  Add spinach, season with a pinch or two of salt and cook about 5 minutes, stirring occasionally,  until it is all thoroughly wilted down.  Drain and press in a colander to get all the moisture out.  You don't want a soggy pizza.
2. Preheat the Big Green Egg (or your brick oven or regular oven) to 550f.  The set up for the Egg is with the plate setter in, legs down.
3. Sprinkle some corn flour on a surface and spread out the dough.  Dock the dough by stabbing it all over with a fork.  Place on a pre-heated pizza stone and put it in the Egg for 2-3 minutes*.
4. Carefully remove the dough and stone from the Egg.  Lightly coat with the alfredo sauce.  Top with the spinach and cheese.  Put back in the Egg until the crust is golden and the cheese is cooked through, about 8-9 minutes.
5. Carefully remove, allow the pizza to cool on a rack for 5 minutes before slicing.

Notes

• Pizza Dough - We used Publix's 5 grain pizza dough as recommended by my Egghead neighbor, John M.   Very good when you don't feel like making your own.
• Spinach - sounds like a lot but trust me, it will cook down to nothing.
• Cheese - this amount is a SWAG, I just sprinkle it on until it's lightly covered.  

Garlicky Alfredo Pizza Sauce  makes enough for 2 pizzas

Ingredients

• 1 1/2 Tbsp unsalted butter
• 1 Tbsp finely minced garlic
• 1 1/2 Tbsp all purpose flour
• 1 cup half and half
• 3/4 cup Pecorino Romano cheese grated
• salt and pepper to taste

Instructions

1. Melt butter in a small pot and simmer garlic until fragrant and just starting to turn golden (1-2 minutes).
2. Add the flour and stir into a light roux (about another minute).
3. Slowly add about 1/4th of the half and half, whisking furiously until well blended.  Whisk in the remaining half and half, bring to a simmer.  Simmer (NOT BOIL) 5 minutes, stirring occasionally, until slightly thickened.
4. Stir in the cheese in small batches until blended in.
5. Season with salt and pepper.  I probably used 3-4 pinches of salt and 3 twists from a pepper grinder, so not a whole lot. 

Pre-cooking the dough gives a little crisper crust that we like.

Ready to go in the BGE.

Coals as hot as the sun make short work of the pizza.

Sprinkle with some red pepper flakes to spice it up a bit.

We also made a pepperoni pizza.

Here's a shot from the fire tower on top of Wayah Bald during our visit with my family last weekend.

We also found a red pizza sauce that we're happy with and it will probably be our "go to" sauce.  It's aptly named Ultimate Pizza Sauce and we made it as written. 

So my sister has had her crash course on the Big Green Egg and it sounds like her first cook on her Egg is going to be a pork butt for smoked pulled pork.  I know she'll nail it.  Plus, she has my number like that Butterball Turkey Hotline if she needs it.

Hot Wing Soup

This is my practice for an online cooking class I took at Rouxbe for making thick, starch based soups. They had many recipes to use for practice, such as split pea & ham, vichyssoise, and Italian white bean soup.  But I thought I would learn more by using what I had just learned to create my own starch based soup.

Starch based soups are just what the name implies:  Instead of using a roux as a thickener, the soup gets its body from the natural starches in starchy vegetables, legumes, and grains.  The lesson mentioned you can use bread, which reminded me of one of my favorite soups, Mexican Garlic Soup.

While I was taking this lesson, I was in the middle of smoking a rack of beef ribs and I had tossed a few extra chicken wings on the Big Green Egg.

I thought about the wings and BAM!  It hit me.  I was going to make a hot wing soup!  I used the techniques taught to plan out my soup.

Fat -  Had to be butter, since that goes into hot wing sauce, right?
Mirepoix - Celery & carrot.  Celery because it is a standard accompaniment and carrot to help get the orange color I wanted.
Starch - I thought about using potatoes but went with buttery croutons instead.
Liquid - Chicken broth, beer and hot sauce - a no brainer

Hot Wing Soup

source:  www.nibblemethis.com

Ingredients 

• 1 stick unsalted butter
• 5 cups Italian bread cubes, no crust*
• 1/2 cup finely diced carrot
• 1/4 cup finely diced celery 
• salt (see instructions)
• 1/2 Tbsp paprika
• 4 cups chicken broth
• 12 oz dark beer*
• 2 Tbsp hot sauce*
• 1/4 cup blue cheese crumbles
• garnish:  meat from chicken wings, more blue cheese, chopped celery leaves*

Instructions

1. Preheat a heavy bottom stock pan over medium high heat.
2. Add 3 Tbsp butter.  Once bubbling hot, add the bread cubes and quickly toss to coat evenly.  Season with a pinch or two of salt.  Cook until golden brown on all sides - about 5-7 minutes.  Remove.
3. Reduce heat to medium, add 4 tbsp butter to the now empty pot.  Saute the celery and carrot until tender - about 8 minutes.  Season with a pinch or two of salt while sauteing.  
4. Add the chicken broth, beer, paprika, blue cheese, and the croutons that you made earlier.  Bring to a simmer and cook until the bread begins to break apart - about 5-6 minutes.
5. Use an immersion blender to blend to a smooth consistency.
6. Bring back to a simmer and stir in the last tablespoon of cold butter.  I know that technique at the end of sauces adds a little luster so I thought it couldn't hurt with soup.  Taste for seasoning.  I added about 1/2 teaspoon more of salt at this point but let your taste buds be the judge.
7. Garnish with chicken wing meat, more blue cheese crumbles, and finely chopped celery leaves.

Notes

• Bread - I know, this sounds like a lot.  It will cook down.
• Beer - I used Sweetwater Brewing Georgia Brown but any good dark beer will do.  You could also skip beer altogether and use more chicken broth but beer and wings go together, right?
• Hot sauce - The family thought it was a little spicy at this level so if you want mild, just use one Tbsp.  Franks Hot Sauce would be the traditional hot sauce to use but I used Fire Ant Juice.
• Celery leaves - Weird?  I like chopping them finely for a garnish.  Use parsley instead if you like.
• Makes 4 servings

These were meant to be a snack but they served a greater purpose!  Smoked with Draper's AP Rub.

Chopping celery brings the "how to cut with a chef's knife" lesson memories back.  I sliced an entire bunch of celery one stalk at a time for that lesson. 

Great tasting "homework"!

This is definitely going into rotation at our house this winter.  Perfect for those cold, damp nights whether you're watching a football game or just curled up reading a book.  Its warmth and spiciness will heat you up from inside.

As of today I am 50% way through the current curriculum.  Of course, they add new classes so that's a moving target:)

[Standard Disclaimer]  I don't receive compensation from Rouxbe Online Cooking School.  I am signed up for their affiliate program but that was just so I would have access to share some of their videos here.  I don't even use the html links that would generate a sale for my account if you were to sign up.  The link I gave at the top is no different than if you googled it yourself. 

Ginger Salad Dressing ala Japanese Steakhouses

I know that they are so 1980s but we like eating at the teppanyaki steakhouses.   The sizzle when the meat hits the grill, the smell of fried rice cooking, the blur of chefs' antics, and even the pandering jokes makes a fun experience.  You just have to embrace the cheesiness and ignore the lack of authenticity.   

One of the standard courses is the salad with ginger dressing.  As far as salads go, it is rather plain.  Just a little ordinary iceburg lettuce, shredded carrot, and dressing.  But oh that dressing.  It is fragrant and eye wateringly pungent.  

This week we did teppanyaki style steak and veggies using our electric skillet.

I didn't flip an egg on a spatula or crack any lame jokes.  I didn't make a flaming volcano.  But I did make the mandatory salad.

Teppanyaki Style Ginger Salad Dressing

Source:  www.nibblemethis.com
Makes 2 1/2 cups

Ingredients

• 3/4 cup onion diced
• 1/4 cup diced carrot
• 1 Tbsp ginger, diced and peeled
• 2 tsp lemon juice
• 2 tsp ketchup
• 1/2 cup soy sauce
• 1/2 cup rice wine vinegar
• 1/2 cup oil

Instructions

1. Mix all ingredients except oil in a blender and liquify until it is a smooth consistency.
2. Slowly add the oil, while blending.

Notes

• To serve, simply break up a head of iceberg lettuce, finely grate carrot over it and top with dressing.
• I like to make a day in advance, keep in the fridge, and then blend it again just before serving.

We hadn't made this in a while and it was so good that Alexis and I ended up eating salad for dinner the next two nights.  I had a little left last night and poured it onto some boneless, skinless chicken thighs.  They've been marinating overnight and we'll see how they turn out at lunch.

Yet Another Grilled Corn

One of my favorite summer vegetables is grilled FRESH corn.

Fresh is extremely important with corn because once the ear is cut off from the plant (it's source of nutrients) it immediately begins converting its sugars to starch as an attempt to keep living (On Food and Cooking - McGee).  This process can cut the sugars in half in just hours.  

Another tidbit about corn that I learned from Larry Doolittle, Master Gardener and author of Big Dude's Eclectic Ramblings - there is one silk for every kernel of corn.  

Several people asked about the recipe for the corn in my previous post.  It was an adaptation of 3 Ways with Grilled Corn in the June issue of Southern Living.  I substituted 1 Tbsp of finely minced green onion for the chives and I forgot to add "made a conscious decision not to use" the lime zest.  I also baste some of the butter on DURING the grilling instead of just as a topping when served. Other than that, I pretty much followed the recipe as written in the link.

 

It doesn't take long for the compound butter to harden, maybe 20 minutes in the freezer.

I baste with some of the butter once the kernels are deep brown like this, just the last few minutes of cooking.

Summer corn.....I likes it!

If you have leftovers of the compound butter, it works exceptionally well on the griddle for cooking quesadillas.  It loads flavor onto the tortilla.

Sweet Honey Soy Vinaigrette

Remember those Bulgogi skewers the other day?  Lea Ann of Cooking On The Ranch confirmed that they are also quite good cooked under a broiler.  I had two skewers left over for the next day and they made a quick salad for lunch.  

I mixed some hydroponic Romaine lettuce and Summercrisp lettuce, Roma tomatoes, grilled red onion, fried egg noodles, and topped with the skewers.

I whipped up a quick vinaigrette that followed the Asian theme and turned out to be one of the best vinaigrettes I have made.  

Sweet Honey Soy Vinaigrette

source:  www.nibblemethis.com

Ingredients

• 3/4 cup peanut oil
• 1/4 cup rice wine vinegar
• 2 Tbsp Grilled Honey Sweet Soy Sauce*
• 1 clove garlic, minced
• 1/8 tsp red pepper flake
• pinch salt

Instructions

1. Place all ingredients in a mini-blender (speaking of Magic Bullet*) and blend for 20 seconds until emulsified.

Notes

• Alexis bought this for me when trying to find Sweet Soy Sauce.  Not the same thing but I do like this product.   It is sweet and salty with a robust flavor.  I don't know where the "grilled" comes from in the name but it does great with grilled foods like wings.  If you can find it, try it, but it's hard to find even on the Internet.  Meanwhile, I'm going to try to come up with a similar sauce on my own, I love it.  It has honey, soy, pineapple, garlic, ginger, sesame seed, molasses, cider vinegar, brown sugar and grape wine.  
• Magic Bullet.  Please please please tell me that you have seen their new commercial for the Party Bullet.  It is either incompetently horrible or brilliantly funny, I'm not sure which.  ( http://www.youtube.com/watch?v=PNycTjtvlJQ )   It was like a car wreck, I had to watch.  Then I had to make Alexis watch.  Seems like an SNL parody, doesn't it?

[Standard Disclaimer]  I have no affiliation with the Asian Gourmet or Haddon House people behind the sauce.  Just thought it was a good find.  

Marsh Madness: Fakin' Bacon and Eggs

Nibble Me This is a blog about my serious study of errr...misadventures in all things related to live fire cooking, such as; barbecue, grilling, cold smoking, "stir firing", and stuff like that, right?

So how in the world did I get involved in Marsh Madness - a contest in which 16 influential food bloggers (well, 15 and then there's me) from all over the country compete in regional brackets to create the most original marshmallow based on Shauna Sever's outrageous new book Marshmallow Madness?   

I guess I just have a hard time turning down a challenge!   Just the same, this was a fun departure from my usual stuff.  

I won't lie, I was intimidated by the thought of making marshmallows.   But Shauna's book is very easy to follow and lays out an easy game plan for making your own.  In fact, it was so easy, we made a second batch just for fun.  These aren't boring, white, Sta-Puft marshmallows.  These are wild colored, interestingly flavored, and creatively shaped bundles of sweet.  I couldn't believe how many ideas she packed into one book about marshmallows.  Who knew you could do all of that?  Marshmallows could be the "cupcake of 2012". 

So the challenge - most original marshmallow and how do I fit that into the theme of my blog.  

Plan A: was to make a layered sweet/savory marshmallow colored like a barbecued rib and topped with a caramel bbq glaze.  Problem: my colors were a bit off.  Instead of a dark outer crust and a smoke ring, we ended up with something that was light brown and pink.  *$(#)%!  

Plan B:  Hmmmm, it's made of mostly sugar, I could use a torch to caramelize the top like a creme brulee to give it a barbecued looking crust.  Problem:  It worked PERFECTLY and I got a nice crust, looked like a rib and smelled like a toasted marshmallow....for about 10 seconds until the carry over heat from the torching melted the sublayer and it oozed out with the colors mixing together to form a purple color that looked like someone made a smoothie out of Barney The Dinosaur.  Well *$(#(@!

Plan C:  As I sat there looking at the half slab of layered marshmallow sitting there, I said, "That doesn't look like ribs, it looks more like a slab of..."

"BACON!" Alexis chimed in.

So we made some fakin' bacon and eggs.  But the trick up my sleeve was hickory smoking the "bacon"

Everything on this plate is marshmallows.  Breakfast of champions.

Fakin' Bacon Marshmallows

Source:  Adapted from Marshmallow Madness

Ingredients

For the bloom

• 4 1/2 teaspoons unflavored powdered gelatin
• 1/2 cup cold water

 For the syrup

• 2/3 cup pure cane sugar
• 1/2 cup maple syrup
• 1/4 cup light corn syrup
• 1/4 cup water
• 1/4 tsp salt

For the mallowing

• 1/4 tsp BBQ rub*
• 1/4 cup finely chopped candied bacon
• 1/2 cup classic coating*

Instructions

1. Whisk together the gelatin and cold water in a small bowl for at least 5 minutes.
2. Stir the sugar, syrups, water and salt in a medium sauce pan.  Bring it to a boil over medium heat, stirring frequently.  You are wanting to cook it to 240f.
3. In the mean time, microwave the gelatin until complete melted about 30 seconds.  Pour into a stand mixer with a whisk attachment and start on low, leaving it running.
4. When the sugar mixture hits 240f, carefully and slowly pour it into the mixing bowl.  Increase the mixer speed to medium for 5 minutes.  Increase to medium high and beat 3 more minutes.  Add the BBQ rub in the last minute
5. Pour half the mixture into a second bowl.  Add pink gel coloring and chopped bacon to one bowl, folding in well.  Add brown gel coloring to the other bowl and mix.
6. Pour 1/2 of the brown marshmallow into a greased 8 x 8 pan and spread evenly with a spatula.  Pour all of the pink marshmallow into the pan and spread out even with a spatula.  Pour the rest of the brown mixture into the pan and...yeah, spread out even.
7. Sift some of the "classic coating" onto the top and allow to cure in a cool, dry place for 6 hours.  
8. Use a metal spatula and free the sides from the pan.  Top the pan with plate, invert and allow the marshmallow to drop onto the plate.
9. Use a pizza cutter rubbed with some of the classic coating and slice the marshmallow loaf into 1/4" slices.  
10. Dust the slices with more of the classic coating.  
11. Optional:  For an extra touch, do a quick hickory cold smoke of 20 minutes using a home made smoke generator or a Smoking Gun.

Notes

Since it didn't turn out to be ribs and was bacon instead, we made up a batch of the Classic Vanilla Marshmallow from the book to make "fried eggs" to go with the bacon.  For each egg, I took 1/4 cup of the marshmallow mix and poured it onto a greased surface so it could spread out in it's own shape like an egg would.  For each "yolk" I took about 2 Tbsp of the mix and added yellow gel coloring and put into a 1/4 cup silicone cup.  We let that cure for 4 hours and it was ready.  I inverted the "yolk" onto the "fried egg" and then shaved some sweet chocolate over it as the "pepper".  

Any recipe that has pig candy as an ingredient has got to be good!

I was worried when it first started off as a sugary liquid but it thickened up exactly as the book said it would.

Since bacon is often hickory smoked, I put strips of the "bacon" on a plate under a large container and then used a Smoking Gun.

Where'd the bacon go?  I can't see it in the smoke!

Sometimes, failures turn out to produce some awesome results.

Penne with Basil and Red Pepper Cream Sauce

Wow, it was a glorious day in East Tennessee today.  Sunny blue skies and 70+ degrees, hard to believe it is still winter.    But the LACK of fresh herbs in my front yard reminds me, yes, it is still winter, dude. 

Here is the pasta recipe that went with the chicken the other day.  Since I don't have any fresh basil, I used Gourmet Garden's Basil Herb blend.  I never tried it before but tasting it straight from the tube, it is not as good as fresh but it is 10 times better than dried basil.  

I learned something while making this dish.  If you try to say "shallot and garlic" and stumble over your tongue, it becomes "Charlotte".  

Penne with Basil and Red Pepper Cream Sauce

source:  NibbleMeThis

Ingredients

• 2 Tbsp butter
• 1 small shallot, finely diced
• 2 small cloves garlic, minced
• 2 Tbsp all purpose flour
• 2 cups half and half
• 1/4 cup Gourmet Garden Basil herb blend*
• 1/4 cup roasted red bell pepper, finely chopped
• 1/4 cup pasta water
• 3 cups penne pasta (uncooked)

Instructions

1. Cook pasta according to directions.
2. In a preheated saute pan over medium high heat, melt the butter and saute the shallot and garlic 2-3 minutes.
3. Add the flour, stirring continuously to form a blond roux.
4. Whisk in cream and simmer until slightly thickened, about 5 minutes.
5. Add the basil and red bell pepper.
6. Use the pasta water as needed to think the sauce.
7. Toss the pasta in with the cream sauce and serve. 

Notes

• According to the package, 1 Tbsp of basil paste = 1 Tbsp of chopped fresh basil, so when it's Summer again and fresh basil is growing in your yard, you can just use 1/4 cup of fresh basil.

Anyone else have the urge to go walk barefoot in grass?

[Standard Disclaimer]  I paid full price for the basil paste and have no affiliation with Gourmet Garden.  

Fire Roasted Chile Relleno Rice

This dish is extremely flexible....and seriously delicious.

A blend of 3 different chiles gives a complex level of "heat" instead of just "one note" flavor.

It's flexible for several reasons.

• Purpose:  It could be served with bagel chips or pita chips as an appetizer or dip. Or it can be a side dish to complement a variety of TexMex or Southwestern main dishes. 
• Adaptable:  Use your favorite cheeses and fire roasted chiles.  
• Serving:  You can serve it in individual ramekins or family style in a casserole. 

The recipe is adapted from Tyler Florence's book - Family Meal.  Back in November I was lucky enough to win an autographed copy from Amir and Chrystal at Duo Dishes courtesy of Alexia Foods (thanks guys!).

Notice all of my "try this" tab markers.

I've made several Tyler Florence recipes in the past and they have always been successful.  His ultimate roasted chicken is insanely good and my go to hollandaise sauce is his version.   So I was thrilled to win this book.

But before I could make it, I had to trudge through knee deep snow drifts on my deck to get to my grills.

Ok, that might not really be me.  It MIGHT be a toy soldier BUT it IS knee deep on him.  Sorry...we haven't had much snow this year.  This is only the second "dusting", humor me.

The main differences between the book version and what I did are

• I fire roasted mine on my Big Green Egg (Best grill/smoker/wood fired oven....just saying) instead of baking in an oven.
• I used a blend of three chiles (poblano, cherry, and habanero) instead of using canned green chiles.
• I added a little panko bread crumbs and smoked paprika.

Served family style ala Tyler Hamilton's book.

Fire Roasted Chile Relleno Rice
adapted from Family Meal by Tyler Florence

Ingredients

• 2 cups cooked rice
• 8 oz monterey jack cheese, shredded*
• 1 cup fire roasted chiles*
• 2 cups sour cream
• 1 can condensed cream of chicken soup*
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 Tbsp panko bread crumbs
• 1/4 tsp smoked paprika

Instructions

1. Preheat a charcoal grill set up for indirect heat to 375f. 
2. Mix rice, cheese, chiles, sour cream, condensed soup, salt and pepper together.  
3. Spoon mixture into a greased casserole dish (or greased ramekins) and top with the bread crumbs and paprika.
4. Bake on the grill until the top crust is browned and the cheese is bubbling, about 30 minutes.

Notes

• That is not a cup of shredded cheese.  It is an 8 oz block of cheese shredded which was almost 3 cups of shredded cheese.
• I used 2 poblano, 4 cherry, and 2 habanero peppers.  [How to fire roast chile peppers]
• Yeah, I know.  But if Tyler can use a can of cream of chicken soup, then I can too!

Fire roasting adds smokiness and tames heat just a little.

Switch to indirect heat for roasting the chile relleno rice.

It's done when the top browns and the cheese bubbles up.