culinary exploration

Apr 11

Bacon-topped scallops from Beso in Las Vegas

Apr 18

Reposting this recipe as an entry for the Foodbuzz Baconalia contest.

BUCATINI and MEATBALLS ALL’AMATRICIANA
(adapted from Bon Appetit Jan 2010 issue)

Ohhhh meatballs… the perfect culinary canvas. One in particular that I love to experiment with. This dish seemed like the perfect recipe to make when I had a dear friend over for dinner. The best part was that I had someone to take my photos for me (thanks Ian!).

According to the Bon Appetit article, classic amatriciana sauce is smoky and spicy. What a coincidence - those just happen to be two of my favorite flavor profiles… especially in Italian food. This sauce typically gets its smokiness from guanciale, which is salt-cured pig’s jowl. Mmmmm. Until I can find a butcher shop that has pig jowls readily available, the bacon is a perfect stand-in. I used bucatini pasta, which is essentially spaghetti with a hole in it:

That might not have been the best idea because it was very difficult to slurp the pasta through my lips like normal because of the hole! But I’m a big advocate of buying authentic Italian pasta because it’s made from durum semolina wheat, which is just as good for you (if not better) as whole wheat pasta. The difference is Italian pasta isn’t made with eggs and flour, there should only be one ingredient on the list that you see on the side of the package: “100% durum semolina wheat”.

INGREDIENTS

-meatballs:
6 oz. (about 6 slices) applewood-smoked bacon, diced
2 large garlic cloves, peeled
2 lbs. ground beef (15% fat content)
⅔ c. chopped drained roasted red peppers
⅔ c. panko breadcrumbs
2 large eggs
½ c. coarsely grated onion
½ c. freshly grated Parmesan cheese
1 T. minced fresh marjoram
2 t. crushed red pepper
½ t. kosher/sea salt
½ t. ground black pepper

-sauce:
2 28-oz. cans tomato puree
2 large garlic cloves, crushed
6 oz. (about 6 slices) applewood-smoked bacon, cut into lardons (strips)
1 T. extra-virgin olive oil
3 c. finely chopped onion
1½ t. crushed red pepper
2 c. dry white wine
1 T. minced fresh marjoram

-pasta:
1½ lbs. bucatini
2 T. extra-virgin olive oil
1½ T. minced fresh marjoram
freshly grated Parmesan cheese

DIRECTIONS

-meatballs:
Place bacon in food processor.

Pulse and grind to a coarse paste.

Transfer to a large bowl. Using garlic press, squeeze in crushed garlic. Gently mix in beef and all remaining ingredients.

Let stand 15 minutes. Line a baking sheet with plastic wrap. Using moistened hands and scant 2 tablespoonfuls for each, roll meat mixture into 1½-inch meatballs. Arrange meatballs on sheet.

Cover with plastic wrap and chill. (Can be made 1 day ahead)

-sauce:
Cook bacon in a large pot over medium heat until crisp, transfer bacon to a paper-towel lined plate. Add 1 tablespoon oil to drippings in pot and heat over medium heat. Add half the meatballs. Cook until brown on all sides, turning carefully, about 9 minutes. Transfer meatballs to a baking sheet. Add more oil to the pot if needed and repeat with remaining meatballs. Increase heat to medium-high. Add onions and crushed red pepper to pot. Sauté until soft, about 6 minutes. Add wine and boil until reduced by half, stirring up the brown bits, about 8 minutes. Add tomato puree, garlic and marjoram. Boil until sauce thickens slightly, stirring occasionally, about 8 minutes. Season with salt and pepper. Mix bacon into sauce.

Add meatballs and bring to a simmer.

Reduce heat to low, cover and simmer until meatballs are heated through and tender, about 10-15 minutes. Season with salt and pepper.

-pasta:
Meanwhile, cook the pasta in a pot of boiling salted water until al dente.

Drain and transfer to a large bowl.

Toss with 2 tablespoons of olive oil

and marjoram.

Divide pasta among bowls, top with meatballs

and sauce.

Sprinkle with Parmesan and serve.

Nov 10

PEANUT BUTTER + BACON = ♥

I can’t phathom the reason why it took so long for me have a taste of this glorious flavor combination! Peanut butter and chocolate will always have a special place in my heart - but as a result of finding this recipe on Joy the Baker, this new duo might be a new found love of mine. :)

Peanut butter and bacon cookies y’all. I don’t feel as though I need to say much more… and once you try them yourself, I’m 100% sure you’ll agree.

Oh yeah - and they’re GLUTEN FREE too!

Flourless Peanut Butter and Bacon Cookies

1 c. all-natural peanut butter (chunky or smooth)
½ c. brown sugar
½ c. granulated sugar
1 egg
1 t. baking soda
4-6 slices of bacon cooked, cooled and diced

In a skillet over medium high heat, fry up bacon until cooked through and let cool on paper towels until cool enough to dice. Dice up and set aside.

Preheat oven to 350° F.

Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Fold in cooked bacon.

Roll into large walnut sized balls and create a cris-cross pattern with a fork. If you’d like, roll the dough balls in granulated sugar before making the cris-cross pattern. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for five minutes.

Nov 5

artoftheplate:

Peanut Butter Bacon Cookies (recipe here) (via caitiecake)

I just happen to have all the ingredients to make these cookies… how terrible!

(via artoftheplate)

Oct 27

SPICY & SMOKY MAC-N-CHEESE

Funny story. When I was a kid, I couldn’t stand the thought of eating macaroni and cheese that didn’t come from the blue Kraft box. If my mom or grandma made a rich, gooey 9x13 dish of home made mac-n-cheese I refused to even take a bite!

Now the thought of that processed powdered cheese makes my tummy turn. Who knows what they put in that stuff!? Being older and more conscious of what I’m consuming, I’d rather make my own mac-n-cheese, pizza, ANYTHING if it means I can control my ingredients and/or put a healthy twist on it.

Enter my too-often craving for a good quality, thick, melty homemade mac-n-cheese.

I always make a roux with flour and butter, add milk (I use fat-free skim and sometimes add a touch of half & half or heavy cream to give it an extra boost of richness) and a blend of different good quality cheeses to make my thick, gravy-like cheesy sauce.

This time I had a few slices of bacon in the freezer and a paper bag with some cremini mushrooms in my fridge that needed to be used before they were tossed in the trash. I decided they would be a perfect pair to add to my mac-n-cheese after I picked up some extra sharp cheddar and chipotle smoked gouda at the store. The end result was a spicy, smoky mac-n-cheese that was dangerously delicious!

Here is the recipe for you all!

INGREDIENTS:

½ lb. whole wheat elbow macaroni
3-4 slices of center cut bacon, chopped
2 c. sliced cremini mushrooms
5 T. unsalted butter
6 T. all-purpose flour
3 c. milk (I used fat-free skim and a shot of heavy cream)
1 t. salt
¼ t. ground black peper
Pinch cayenne pepper
3 c. grated cheese (I used extra sharp cheddar and chipotle gouda)
½ c. bread crumbs (optional)

DIRECTIONS:

Preheat oven to 350° F. Spray a 9x13 baking dish with cooking spray and set aside.

Bring a large pot of water to a boil. Add a generous amount of salt and macaroni and cook until al dente, about 10 minutes. Drain and rinse under cold water to stop the cooking process and rinse off any extra starch.

Render chopped bacon in a sautee pan until crispy.

Remove with a slotted spoon and drain on paper towels. Sautee mushrooms in bacon grease until soft and completely cooked.

Set mushrooms aside with the bacon.

Melt the butter in a large saucepan over medium heat. Add the flour, stirring constantly and cook until the flour has absorbed the butter and gets thick. Do not let the flour brown! Add in the milk and cook, stirring with a whisk constantly, until thick and creamy. Add the spices and 2 ½ cups of the cheese and stir well until metled. Add the cooked macaroni, bacon and mushrooms then stir to combine. Pour into the baking dish.

Combine the bread crumbs and remaining ½ cup of cheese (or just take the left over cheese) and evenly sprinkle on top of the macaroni. Bake until cheese topping is golden, about 25 minutes. Let rest at least 5 minutes before serving.

Sep 30

Peanut Butter Bacon Blondies

As I patiently wait for my Tumblr Eat Up assignment - I’m scouring some of my favorite food blogs for tasty sweet treat recipes. Here’s a gem from How Sweet It Is combining a few of my favorite flavors: bacon + peanut butter + brownies

Sep 27

Sea Scallops in a Bacon Mushroom Sherry Cream Sauce from Glenn’s Diner

Took my mom for a quick Friday night meal at Glenn’s Diner in Ravenswood. They have between 12-14 fresh catch fish dishes that change daily on their menu. Our server recommended this dish because of the sauce - and he was right, it was delicious!

Sep 15

vneckandacardigan:

Chocolate Bacon Cupcakes with Maple Frosting

I know I’ve been reblogging you a lot latetly - but I can’t pass up a chocolate + bacon recipe! :) Thanks for sharing this deliciousness!

Aug 23

Went to Lockdown (again) this weekend. It has become somewhat of a “reward” to have a burger there after a week of eating right and working out regularly. :)

This time I had the Lockdown Warden:

Burger on a pretzel roll infused with bacon, leeks, garlic, shallots and stuffed with cheddar cheese. Topped with crispy fried leeks and shallots that were tossed in truffle oil.

I love burger patties that are infused/stuffed with ingredients instead of it being topped. When the extras are sitting on top of the burger, I undoubtedly will lose half of the goodies as they slip out from under the bun and onto my plate (or lap). This genius idea of stuffing the patty itself with yummy things like leeks, shallots, cheese and BACON is the best way to get a guaranteed taste of it all in each bite.

Lockdown does it again! Next visit I’m going to try the burger with kimchee, bacon and a fried egg. Mmmmm!!!!

Aug 19

A friend of mine had been dying to take me to his friend’s bar, Lockdown Bar & Grill, to try some of the “best burgers in Chicago” (as he put it). I was skeptical because nothing compares to a Five Guys burger in my opinion.

2 weeks ago, he finally convinced me to meet him there - and I have to be honest, I went back again one week later! The burgers are THAT amazing.

Pictured here are the two burgers we ordered during our first visit:

Cruelty to Animals (left) - 10 oz. Angus burger topped with bacon, porkbelly and prosciutto
Punk Bitch (right) - 10 oz. Angus burger topped with crispy prosciutto, gruyere cheese and a garlic mustard cream sauce

These burgers were cooked to perfection, super juicy - not at all greasy. The array of different toppings and burger options exceeded my expectations! Did I mention that these two burgers in particular were served on PRETZEL rolls?? Pretzel rolls = key ingredient to a successful burger (IMO). This is the definition of an amped up burger.

My choice was the punk bitch and I was more than pleased. The prosciutto was so crispy and added that perfect pork-generated saltiness that I live for (especially on a burger). The gruyere and garlic mustard cream sauce combination added a flavorful touch. It was DIVINE!

I got the chance to talk with PJ Zonis, one of the owners. His vision for this place is such a great idea. The atmosphere is rockin’ - they play live concert DVDs of all kinds of rock bands (think ACDC, Guns and Roses, Metallica, Iron Maiden, etc.) on their flat screens mounted all over the bar walls. He and his partners wanted this to be a bar that serves delicious food. I think they hit the nail on the head with this place. Even though it is a bar with exceptional food, the focus they put on the food/menu is top priority. Their kitchen is open until the place closes and we’re talking bar food that does NOT disappoint!

If you live in Chicago or just visiting and burgers are your thing, I suggest you make trip to Lockdown at some point. No matter what burger you order, you will be satisfied!