Homemade Guacamole

4 Garlic Cloves - Smashed - Preferably roasted
2 tbsp - Red Onion - Finely Diced
1/2 Roasted Red Pepper - Finely Diced
4 Avocados - Diced
1/2 tsp Salt
1/4 tsp Pepper
1/2 Lime - Juiced
3 Dashes Cayenne Pepper

In a bowl add the garlic, onion, red peppers and avocado.  With a fork smash the avocado.  Add salt, pepper, lime juice and cayenne pepper.  Mix to combine.  Taste and adjust for seasoning.

Chocolate Chip Banana Bread Pt. 2

2 cups all purpose flour
1 tsp baking soda
¼ tsp salt

¼ tsp cinnamon
½ cup butter – room temperature
¾ cup brown sugar
2 eggs + 1 Egg White – beaten

2 Tbsp Brewed coffee (just use leftover from the morning or cooled)
2  cups mashed roasted bananas – Mashed – (Roasted in a 400 degree oven for 1 hour)
½ cup dark chocolate chips

Preheat oven to 350 degrees. Lightly grease a 9x5 inch loaf pan

In a bowl combine flour, baking soda, salt & cinnamon. In a large bowl cream together butter, brown sugar, eggs, coffee until well blended. Beat in flour mixture in 3rds to the wet mixture.  Fold in chocolate chips and bananas until mixed.  Pour batter into prepared pan.

Bake for 60-65 minutes or until a toothpick comes out clean from center of cake.

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.

Red Beans & Rice

3 tablespoons bacon grease

1/2 Med. Onion – Diced

1 Rib Celery - Diced

1/2 Red Pepper – Diced

1 Hatch Chili – Diced (could substitute Anaheim)

5 Cloves Garlic – Smashed / grind into paste

2 Cups Ham – Chopped

1 Large Link Hot Smoked Sausage – Remove casing / Dice

1/2 tsp Salt

1/2 tsp Black Pepper

1/4 Tsp Cayenne Pepper

2 tsp Fresh Thyme

1 tsp Paprika

1 tsp Cumin

1/2 of a 7 oz Can of Chipotle Sauce

8 Cups Chicken Stock - Hot

2 Cups Water - Hot

4 Cans of Red Beans – rinsed & drained (separated into 2 batches)

4 Cups Cooked White Rice

Directions

In a large pot, heat the bacon grease over medium-high heat.  Add the onions and cook for 2 minutes.  Add the celery and pepper/chili and cook for 2 minutes.  Add the garlic and cook for 2 minutes.  Remove from pot but leave the grease behind.

Add the ham and sausage to the pot and brown for about 5 minutes.  Reduce the heat to medium and add about 1/4 cup water and put a lid on it slightly cracked open.  The time here will vary but the idea is to render all the fat out of the sausage and crisp up the ham/sausage.  Mine took about 5 minutes, remove the lid and cook another 5 minutes stirring about every minute.

Add the onion mixture back into the ham/sausage.  Add salt, black pepper, cayenne pepper, thyme, paprika, cumin and chipotle sauce.  Stir to combine and cook about 5 minutes.

Add the chicken stock and water to the pot.  Bring to a boil and then reduce to a simmer covered w/ the lid slightly cracked.  Add in 1/2 the beans.  The remaining half of beans you need to mash up with a fork then add into pot.  Stir to combine.  The smashed beans will thicken the sauce.  Simmer for about 1/2 hour or until the sauce becomes the consistency of a thin gravy. 

Adjust seasonings accordingly and serve over white rice w/ green onions or parsley as a garnish.

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.