Food, Food, and more food...Bacon and alcohol encouraged

Thought it would be fun for everyone to share recipes and talk about food. I'll start by offering my recipe for chocolate bacon.

1 pack thick cut bacon
1 pack chocolate bark
1 pack white chocolate bark

Take two cooler racks that you would use to cool cookies on and place on a cookie sheet so the grease will have somewhere to drip besides on your bacon. Turned sideways the small ones fit perfectly on most cookie sheets. Cut strips of bacon and half and start putting them on the racks. Cook in oven on 450 for 25-30 mins until crispy. Take the bacon out and allow to cool a little. Melt the chocolate bark. Dip the bacon strips in the melted chocolate and place on another foil lined cookie sheet. Drizzle strips of the melted white chocolate across the strips. Cover with clear wrap and place in refrigerator and allow it to cool and chocolate to harden. Enjoy your mouthgasm.
As for the bacon grease from the first cookie sheet you can take this and use it to make bacon bourbon by pouring it into a bottle of bourbon. Allow to sit a few days. Skim the fat off the top of the bottle ever so often. Filter the bourbon through some cheese cloth. After a few more days enjoy your smokey, bacony awesomeness.

Apple Bourbon Barbecue Sauce

2 tablespoons butter
¼ cup diced sweet onion
¼ cup coarsely grated peeled apple
3 tablespoons bourbon
½ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon ground cinnamon
¼ teaspoon ground cumin
2 cups ketchup
½ cup distilled white vinegar
½ cup cola
½ cup brown sugar
6 tablespoons pure maple syrup
1 tablespoon molasses
1 tablespoon Worcestershire sauce
2 ½ teaspoons liquid smoke


Melt butter over medium heat in a skillet. Add onion and saute for 4 minutes. Add grated apple, bourbon, salt, cayenne pepper, cinnamon, and cumin. Saute for 3 minutes.
Remove from heat.

In a nonreactive saucepan add remaining ingredients and mix well. Simmer over medium-low heat 5 minutes. Add apple mixture and stir well. Simmer for 2 minutes. Remove from heat.

I need a good recipe for Fried Chicken, Does anyone have one ?

PBJ on White

Two pieces of white gooey bread.
Lay them side by side.
Slather one piece with peanut butter.
Glop one piece with jelly.
Press the two pieces together.
YUM!

And if you add a , heaven on Earth.

Green Potato Salad
2 pounds medium-size red potatoes, peeled and quartered
2 teaspoons salt, divided
6 hard-cooked eggs
1/4 cup vegetable oil
1/4 cup TABASCO® brand Green Jalapeño Pepper Sauce
3/4 cup mayonnaise
1 stalk celery, finely chopped
1/4 cup chopped green bell pepper
1/4 cup sweet pickle relish
Place potatoes in a large saucepan and cover with water. Bring to a boil and add 1 teaspoon of the salt. Cook over medium heat 15 minutes or until tender. Drain and set aside to cool.
Cut eggs in half and place yolks in a large bowl; mash yolks with a fork and stir in oil and TABASCO® Green Sauce. Add mayonnaise and remaining 1 teaspoon salt and mix well. Dice potatoes and add to mayonnaise mixture along with celery, green pepper, and pickle relish. Finely chop egg whites and stir into salad, mixing well. Refrigerate until ready to serve.
Makes 8 servings.

Epic Mealtime... This stuff is hilarious!

Meat Salad:
http://youtu.be/wFB_vHVFM_8

Quote:

Originally posted by Punnani

I need a good recipe for Fried Chicken, Does anyone have one ?

The Colonel would be proud to serve this.


2 frying chickens, weighing no more than 3 pounds each, cut up for frying
2 tablespoons chopped garlic (about 8 large cloves)
4 cups buttermilk or plain all natural yogurt, stirred until smooth
3 cups unbleached all-purpose flour
Lard or peanut oil, for frying

For the herb and spice mix:
1/2 teaspoon ground cayenne pepper
1 teaspoon freshly ground cumin
1/2 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon paprika
1 teaspoon freshly milled black pepper
1 teaspoon ground ginger
2 teaspoons crumbled dried basil
2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
2 teaspoons crumbled dried oregano
2 teaspoons crumbled dried sage
2 teaspoons crumbled dried thyme
1 teaspoon salt

Preparation

One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
Two: If you plan to serve the chicken hot, preheat the oven to 150°F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).
Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.

Bacon and Tomato Pasta
Ingredients
2 tablespoons kosher salt
16 ounces spaghetti pasta
1 pound thick-cut bacon or pancetta, chopped
3 tablespoons extra-virgin olive oil
1 cup red onion, diced
1 teaspoon red chili flakes
3 tablespoons garlic, minced
2 cups Roma tomatoes, diced
1/4 cup red wine
4 tablespoons basil, chiffonade
1/4 cup freshly grated Parmesan
Salt and freshly ground black pepper
Directions
In a large stock pot, boil 3 quarts of water, when boiling add 2 tablespoons kosher salt and the pasta and cook until the pasta is al dente.
In a large saute pan over medium heat, add bacon and saute until bacon is crispy. Remove bacon to drain on a paper towel-lined plate and remove 3/4 of the bacon fat from the pan. Add extra-virgin olive oil, onions, and red chili flakes. Cook until onions are translucent, add garlic, cook for 2 minutes then add tomatoes. Saute for 5 minutes, then deglaze with wine.
Drain pasta and add to the tomato mixture pan. Add basil and bacon. Toss with Parmesan, and add salt and pepper, to taste.

^^^ If it ain't got taters in it I ain't eatin' it even w/bacon !

Quote:

Originally posted by webbie1

...

The Colonel would be proud to serve this.
[ Image ]

2 frying chickens, weighing no more than 3 pounds each, cut up for frying
2 tablespoons chopped garlic (about 8 large cloves)
4 cups buttermilk or plain all natural yogurt, stirred until smooth
3 cups unbleached all-purpose flour
Lard or peanut oil, for frying

For the herb and spice mix:
1/2 teaspoon ground cayenne pepper
1 teaspoon freshly ground cumin
1/2 teaspoon ground mace
1 teaspoon freshly grated nutmeg
1 teaspoon paprika
1 teaspoon freshly milled black pepper
1 teaspoon ground ginger
2 teaspoons crumbled dried basil
2 teaspoons bay leaves ground to a powder (use a spice mill or blender)
2 teaspoons crumbled dried oregano
2 teaspoons crumbled dried sage
2 teaspoons crumbled dried thyme
1 teaspoon salt

Preparation

One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
Two: If you plan to serve the chicken hot, preheat the oven to 150°F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).
Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.

Thanks Webbie1

Bacon Wrapped Shrimp with Chipotle BBQ sauce
Ingredients
20 each Shrimp, 21-25 count, shelled, deveined
1/2 pound Bacon, partially cooked and cut in half
1/2 cup BBQ sauce
1/4 cup canola oil
3 tablespoons lemon juice
1/2 ounces Dijon mustard
3 tablespoons chipotle pepper in adobo
1/2 teaspoon red chili flake
1/4 teaspoons cayenne pepper
1/4 teaspoons black pepper
5 to 8 bamboo skewers
Directions
Soak bamboo skewers in water, to keep from burning during grilling.
Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.
Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.
Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.

mmmm I am hungry