Homemade Biscuits

1 1/2 Cups All Purpose Flour
3/4 Cup Bread Flour
1/4 Cup Corn Meal
2 tbsp Baking Powder
1 tbsp Sugar
1 1/2 tsp Kosher Salt
1 Stick butter - Cold - Diced
1 Strip Crispy Bacon - Diced
1 Green Onion - Diced
4 Black Olives - Chopped
1 tbsp Rosemary

Preheat oven to 425 degrees.

In a bowl combine flour, corn meal, baking powder, sugar, salt, butter.  Divided the dough in 2.

In 1 half add the bacon and green onion and mix, roll out and cut out biscuits.

In the other half add the olives and rosemary and roll out and cut into biscuits.

Place on a baking sheet lined w/ cooking spray and cook for about 15 minutes or until golden brown.

#enjoy #cheftainment #yummy #foodie #tasty #biscuits #foodnetwork

Bacon Jalapeno Popper Cheesy Pretzel Bites

1 pkg Active Dry Yeast
12 oz. Warm Beer (I used Blue Moon) - Microwave to 110 - 120 degrees)
2 tsp Sugar
3 1/2 + Cups Flour
1 tsp Salt
2 tbsp Baking Soda
2 Cups Water
8 oz. Cream Cheese - room temp
2 Cups Shredded Cheese (I used Cheddar & Swiss)
2 Jalapeno - Diced, Seeded
1 Cup Crispy Bacon - Chopped
2 Eggs - Beaten
Sea Salt

In a large bowl add beer, yeast, sugar. Bloom about 5-10 minutes.  Add flour & salt. Stir to combine and set aside 5-10 minutes.

In a medium bowl add cheeses, bacon, jalapeno,  Mix to combine. Set aside.

Mix dough and roll out on a floured surface. Roll out dough to about 1/4" thick and cut into about 5" diameter pieces. Stuff w/ cheese mixture, a little more than a table spoon. Fold dough over the cheese mixture and rotate until sealed.  Forms about 2" balls.

In a pot bring 2 cups (or more) of water, to a boil.  Add 2 tbsp baking soda.

Add balls to the water a few at a time.  Don't over crowd.  Cook about 3 minutes, making sure they rotate and cook on all sides.

Place them on a parchment lined baking sheet that has been sprayed with non-stick cooking spray. Brush the tops of each ball with the beaten egg and sprinkle w/ sea salt (or any other seasoning you might like).   In a pre-heated 450 degree oven, bake for about 8-10 minutes or until golden brown.  They will most likely leak, don't worry, it's fine.  It gives you a little crunchy cheese "tail".  Enjoy

* I served mine w/ a cheese dipping sauce.  I just made a rue, then added cheese.  More cheese is never a bad thing.  #cheftainment

Roasted Garlic Soup

5 Slices Crispy Bacon (save bacon fat)
25 Large Cloves of Garlic - Peeled
1 Med/Large Onion - Diced
1/2 Loaf Italian Bread - Ripped into pieces
1 Cup EVOO
4 Cups Chicken Stock
1/2 Pint Heavy Cream
2 tbsp Fresh Thyme
2 tbsp Fresh Parsley

In a Dutch Oven or medium sized pot over med/high heat, add 2 tbsp EVOO and 2 tbsp Bacon Fat.  Add in Garlic and Onions and brown for about 5 minutes.  Lower heat to low/med and add the rest of the EVOO.  Cook for about 1 1/2 hours or until garlic smashes easily w/ a fork.

Add the thyme, parsley, chicken stock and heavy cream.  Cook for about 1/2 hour.  Add in the ripped bread and then blend with an emersion blender.  If you don't have one, put soup into the blender in stages so as not to burn yourself.  Blend until smooth and cook for another 15 minutes on a low simmer.

I topped my soup w/ roasted chicken, crumbled bacon and garlic bread.  The garlic soup becomes a sweet garlic flavor, not overpowering at all.  If you have leftovers it makes a fantastic pasta sauce.

Thanksgiving Menu

Just a few ideas for a Thanksgiving menu.  A few appetizers, some sides, a dessert and a soup recipe for leftover turkey.  (You're on your own for the actual turkey)

APPETIZERS:

Garlic & Roasted Red Pepper Hummus

http://cheftainment.blogspot.com/2011/11/garlic-roasted-red-pepper-hummus.html 

 

Spicy Toasted Chick Peas

http://cheftainment.blogspot.com/2010/06/spicy-toasted-chick-peas.html

SIDES:

Stuffing

http://cheftainment.blogspot.com/2013/11/thanksgiving-stuffing.html

Roasted Brussels Sprouts

http://cheftainment.blogspot.com/2013/11/roasted-brussels-sprouts.html

Pommes de terre la (Potatoes)

http://cheftainment.blogspot.com/2013/11/thanksgiving-pommes-de-terre-la.html

Roasted Radishes

http://cheftainment.blogspot.com/2012/02/roasted-radishes.html

Bacon Braised Green Beans

http://cheftainment.blogspot.com/2012/01/bacon-braised-green-beans.html

DESSERT:

Coconut Cream Pound Cake

http://cheftainment.blogspot.com/2010/07/coconut-cream-pound-cake.html

LEFTOVER TURKEY:

Turkey Noodle Soup

http://cheftainment.blogspot.com/2013/11/roasted-turkey-noodle-soup.html

Thanksgiving Pommes De Terre a la Boulangere

1 Pkg Bacon – Cooked low and slow, fat rendered out (save) and bacon crisp & chopped.

1 tbsp Butter

2 tbsp Bacon Fat

3 Med – Large Sweet Potatoes – Peeled & sliced about 1/8” thin (I use a Mandolin)

1 tsp Salt

1 tsp Pepper

1 tsp Cinnamon

1 4 oz. Goat Cheese

1 tsp Coriander

2 Cups Beef Broth

In large pan add bacon in an even layer.  Turn stove on to low - med. heat.  Cook bacon low and slow, rendering out fat until bacon is crispy.  Save fat.  Chop bacon into bits.

Butter a 9x13 baking dish, bottom and sides with 1 tbsp butter and bacon fat.  Take ½ of the potatoes and create 2 layers with each slice overlapping the previous one.  Sprinkle 1/2 of the salt, pepper and cinnamon over potatoes.  Break up ½ of the goat cheese and drop evenly over potatoes.  Sprinkle ½ of the bacon over potatoes. Repeat potatoes, seasonings, goat cheese and bacon.  Sprinkle coriander over top.  Add 2 cups beef broth.  Pour down the side so as not to disrupt the toppings.

Cover dish with aluminum foil and place in preheated 300 degree oven for 2 1/2 hours.  (I put my dish on a cookie sheet just in case there was any spill over.)  Take foil off and cook another 20 minutes to let the top layer of potatoes brown and crisp.  Test with a knife to make sure potatoes are fully cooked.  Let rest for at least 15 minutes before you cut into it to let the beef broth soak into the potatoes.

Bacon Pistachio Brittle

2 ½ Cup Sugar

1 ¼ Cup Light Corn Syrup

1 Cup Water

1 Tsp Salt

1/3 Cup Butter

1/8 Tsp Cayenne Pepper

1 Tsp Espresso Powder

1 Tbsp Baking Soda

1 Package Bacon – Rendered slow and cooked till extra crispy - chopped

1 ½ Cups Pistachios – Chopped

Line a cookie sheet (w/ sides) with parchment paper.  I used an 11 x 16” pan.  Spray generously w/ non stick spray.

In a large sauce pan (I used a Dutch oven), over high heat combine, sugar, corn syrup, water, salt, butter, cayenne pepper & espresso powder.  Stir with whisk until sugar is dissolved.  Bring to a boil for about 10 minutes or until candy thermometer reads 290 degrees.  NOTE:  You HAVE to use a candy thermometer and get the temperature to 290 or it won’t work).

Add baking soda.  It will foam up, don’t worry.  Keep stirring and whisk in bacon and pistachios.  You must work quickly because this reaction happens FAST.  Pour mixture onto cookie sheet and spread out evenly.  Let cool for about ½ hour, then crack brittle and enjoy.

Bacon Sugar Cookies w/a Chocolate Ganache

2 ¾ Cups Flour

1 tbsp Baking Soda

½ tsp Baking Powder

1 Cup Butter – Room temp

1 ½ Cups White Sugar

1 Egg – Room temp

1 tsp Vanilla

2 tbsp Water

¼ tsp Salt

1 Cup Bacon – Crispy and Chopped

¼ Cup Choc. Chips

Pinch of Salt

¼ tsp Espresso Powder

2 tbsp Coffee – leftover from morning

2 tbsp Heavy Cream

Preheat oven to 375 degrees.  In a small bowl mix together flour, baking soda, baking powder – set aside.  In a large bowl add butter and sugar.  Mix together to cream, about 2-3 minutes.  Add in egg and vanilla.  Mix to combine.  In 3 batches add in the dry ingredients and ¼ tsp salt.

Mix in bacon.  My dough was sort of thick so I mixed it with my hands and gradually added in 2 tbsp of water until it brought it all together.

Using a small cookie scoop (or your hands) place balls of dough on un-greased cookie sheet (should be about 1” ball).

Most sugar cookie recipes say to bake about 8-10 minutes.  For some reason these took about 14 minutes in the oven to become crisp and slightly browned on top.  Cook cookies completely.

Over a double boiler (making sure the bowl does NOT touch the water) add chocolate chips, cream, and liquid coffee.  Wisk to melt and then add in pinch of salt and espresso powder.  Wisk to combine.  The chocolate should be thick but liquefied and coat the back of your wisk.

Either drizzle over the cookies or place a dollop in the center.  Wait for chocolate to cool and serve.  It’s a delicious cookie of sweet, salty, crunchy.  Enjoy.

Super Fudgy Bacon Brownies w/a Cayenne Kick

2 Boxes Mocha Fudge Brownie Mix

1 Cup Vegetable Oil

½ Cup Coffee (I just use left over from morning)

4 Eggs

1 ½ tsp Cayenne Pepper

1 tsp Salt

½ Cup Tiny Chocolate Chips

1 ½ Cups Bacon – chopped finely

Set oven to 350 degrees.  Line 13 x 9” pan w/ parchment paper (bottom & sides).  Spray parchment paper w/ non stick cooking spray.

In a large bowl, mix together brownie mix, oil, coffee, eggs, 1 tsp cayenne pepper, salt.

Pour ½ of the batter into the pan.  Sprinkle ½ of the chocolate chips evenly over the batter.  Pour remainder of batter into pan.  Coat batter with the bacon and sprinkle remaining chocolate chips.  Dust with the remaining ½ tsp cayenne pepper.  Lightly pat the topping into the brownie mix.

Bake in oven for about 40 minutes.  Check brownies w/ a tooth pick to make sure it comes out clean and the brownies are done.

Cool and cut into about 1” squares.

Bean & Bacon Soup w/ Smoked Turkey Sausage

2 lbs Dried Navy Beans

6 Slices Bacon – Crumbled

2 Med. Onions – Finely Diced

2 Large Carrots – Peeled, Finely Diced

2 Celery Stalks – Finely Diced

4 Garlic Cloves – Finely Diced

½ Green Pepper – Finely Diced

2 tbsp Bacon Fat

¾ lb Ground Beef

1 Large Link Turkey Sausage – Cut into medallions and then into ¼

4 tbsp Flour

2 Cups Beef Stock

4 Cups Chicken Stock

1 14 oz can Stewed Diced Tomatoes

½ Cup Ketchup

1 tbsp Salt

1 tbsp Pepper

Prepare the beans according to the package, either overnight or the quick soak method.  In a large pot over low heat, crisp up the bacon and save out 2 tbsp of the bacon fat (save the rest for other recipes).  Remove bacon.  Increase heat to med/high and add in the ground beef and cook until crisp.  Remove beef and all but about 4 tbsp of the fat.  Add in the diced turkey sausage and cook until crisp.  Remove and set aside leaving about 4 tbsp of the fat.

Add in the carrots and celery and cook until softened, about 7-9 minutes.  Add in the garlic and the pepper.  Cook another 3 minutes.  Add in the flour and stir to coat.  Cook about 3 minutes to cook out the raw flour flavor.

Add in the beans, bacon, ground beef, turkey sausage, tomatoes, beef stock, chicken stock, ketchup, salt & pepper.  Bring to a boil and then reduce to a simmer.  Simmer for about 1 hour with a lid slightly cracked, stirring occasionally.  After about an hour do the 5 bean test:  Test 5 beans to see if they are cooked all the way through.  Once all 5 are cooked you know the rest are too.  Adjust seasonings to taste and serve with a big crusty bread.

Bacon Braised Green Beans

Ingredients

• Extra-virgin olive oil
• 1/2 pound slab bacon, skin removed and cut into lardons
• 2 garlic cloves, smashed
• Pinch crushed red pepper flakes
• 1/2 pound button mushrooms, stemmed and sliced
• Kosher salt
• 1 pound string beans, stems removed
• 1 cup chicken stock

Directions

Coat a large straight sided skillet lightly with olive oil. Add the bacon, garlic and red pepper flakes and bring to a medium heat. Cook until the bacon has gotten brown and crispy and has let off most of the fat. When the garlic becomes golden brown and very aromatic, remove and discard. They have fulfilled their garlic destiny. 

Add the mushrooms to the bacon pan, season with salt, to taste, and cook until they become soft, about 2 to 3 minutes. Add the beans and the chicken stock, season with salt, to taste, cover and cook over medium-low heat for 40 to 45 minutes. If the liquid reduces too much during the cooking time, add water to make up the difference. Remove the lid and cook until almost all of the liquid is reduced. When done the beans should be very tender, almost falling apart and VERY flavorful. Transfer to a serving bowl and serve.

Recipe Source: 
http://www.foodnetwork.com/recipes/anne-burrell/bacon-braised-string-beans-recipe/index.html