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Browsing Tag: bacon
How about a filling and delicious potato chowder recipe – perfect for a late fall/early winter dinner? This is an easy, tasty, and filling chowder that can be augmented and adjusted to meet any desired flavor profile. Add clams and clam juice for a hearty clam chowder. Add flaky white fish like cod for a tasty fish chowder. Even chicken can be used to create a creamy chicken chowder, using herbes de provence to enrich the flavor. But today, let’s keep it simple – just a potato bacon chowder. Save Print Potato Bacon Chowder Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: 2 Ingredients 5 oz thick-cut bacon, cut into lardons (approximately 4-5…
Tonight I was feeling like I needed a little Oktoberfest inspired meal. I was also feeling a bit creative, so I put the two feelings together and came up with this dish. Whether using traditional or sous vide methods, this dish is simple to prepare. I really like the flavor of wurst cooked in sauerkraut (especially when bacon is involved), so I figured why not give sous vide a try. For those who don’t know, weisswurst is a delicately flavored veal and pork sausage from Bavaria. Traditionally made in the morning, the sausage contains no preservatives and is uncured/un-smoked so it would be eaten in the morning as they would spoil by the afternoon. Today, the sausages contain preservatives, are vacuum packed and refrigerated…
Today I performed a second test of the smoke generator, this time on a hamburger. By ‘smoking’ the burger then cooking it sous vide, I want to get an outdoor cooked result without firing up the BBQ. The process was similar to the smoked sous vide hot dogs – place the meat into a recloseable bag with a valve, force the smoke in, allow it to ‘soak’ in, cook it sous vide, then grill if desired. Again, the fun of my job allowing me to test new products has me excited for the results. These burgers are not going to be plain either. Upon visiting the Angry Pig Tavern in Chicago last week, I want to do my take on their signature Angry Pig…
One of the first posts I wrote for Cooking-4-One was a recipe for Sweet and Sour Red Cabbage, a delicious side that I enjoy regularly. Given my recent sous vide experiments with vegetables and grains, I searched to see what it would take to make this dish using my immersion circulator. Well, I found the information I desired and the results I saw looked delicious. The one recipe that I based mine on comes from Kate Williams. Of course, I tweaked it slightly for my own tastes tonight. I substituted apple cider vinegar and bacon for the balsamic vinegar and currants. The results were amazing. The cabbage and carrots were bright and tender crisp with a hint of smoky bacon flavor, a subtle sweet and saltiness…
Here is a holiday meal that I believe is a wonderful change from turkey or ham. I decided to give this recipe a trial run (sorry holiday guests!) for my Christmas dinner. I figured it would make holiday cooking a bit easier as I could prepare the roast for cooking a day or two ahead, vacuum seal, and refrigerate it. Then on Christmas Day, I could cook it in a sous vide water bath and once done, it would only need to be seared before serving. The pinwheel slices are festive and special, especially when paired with this Balsamic Rosemary Cranberry Sauce. Is it a little bit more work than the average meal? Sure… but aren’t you and your family/guests worth that effort. This…
Here is a throwback recipe I created as a challenge after a ‘Best of the Worst’ Bourbon tasting party I coordinated last year. With several slightly unpalatable bourbons left over, I accepted the challenge of creating recipes to use the leftovers in new recipes as an incentive for attendees to take the leftovers home with them! Here is the first recipe I created – a simple and flavorful bourbon baked beans. Save Print Bourbon Baked Beans Ingredients ½ cup brown sugar ½ cup bourbon ½ onion, diced 1 clove of garlic, minced 1 tbsp canola or vegetable oil ¼ tsp cloves 6 slices bacon, cut in strips 1 15 oz can of pinto, great northern, or kidney beans (or equivalent amount of dry beans, soaked…
Here is a fast and easy meal, either for dinner or lunch. One of my favorite wursts to eat are knackwurst and there is a warm feeling of family when I have this dish. I ate these wurst all the time as a kid and it was one of the first meals I prepared for myself when learning to cook as a youngster. And you will see why it was easy and why I love to eat these distinctive wursts. Achtung baby, let’s get cooking! Save Print Knackwurst, Roasted Rosemary Garlic Potato Slices, and Braised Bacon Caraway Cabbage Ingredients 3 knackwurst 4 cups of hot water 1 tbsp bacon drippings (or vegetable oil) Instructions In a medium saucepan, add the hot water and heat over…
Again, as part of the planning (remember, I used part of a cabbage head in the Drunken Noodles recipe a few days ago), here comes a tasty German inspired braised cabbage dish. A dish perfect for the meal I have planned (Knackwurst), but this dish is great with Schnitzel or Rouladen also. Well, it is not going to cook itself, so let’s get to it, OK? Save Print Bacon Caraway Braised Cabbage Ingredients ½ head small green cabbage, thinly sliced 3 slices bacon, cut in strips 2 tbsp bacon drippings 1 tbsp butter ¼ onion, thinly sliced 1 tbsp sugar ½ tsp salt ½ tsp black pepper ½ tsp garlic, minced ⅓ cup apple cider vinegar ½ tsp caraway seeds Instructions Heat a large skillet…
Lunch… today I decided to make a quick lunch and share the results with you. It is a simple meal of pancetta, shaved brussel sprouts, and tortellini fried in butter and the pancetta renderings. The only seasonings… a little salt (very little since we are using panceta, a type of Italian bacon), freshly cracked black pepper, and minced garlic. Simple, but quite delicious. And need I mention fast! Tortellini with Pancetta and Brussel Sprouts Ingredients: 4 slices of pancetta, cut into 1/2 inch squares 4 – 5 brussel sprouts, shaved (cut into a chiffonade) 6 oz fresh cheese tortellini 2 tsp butter 1 small clove garlic, minced salt and freshly cracked pepper to taste shredded Italian cheese (optional) Preparation: Begin by cooking the pasta per…