Yield: 12 cupcakes
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients:

For the Cupcakes:

4 pieces cooked, crumbled bacon
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
Zest and juice of 1½ limes
2 tablespoons tequila
¼ teaspoon bourbon vanilla extract
1 pinch cayenne pepper (to taste)

For the Tequila-Lime Frosting:

1 cup unsalted butter, at room temperature
2 ½ cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Cooked and crumbled bacon
Pinch of coarse salt

Directions:

1. Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, bourbon vanilla extract, cayenne pepper and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry).
6. Reduce the mixer speed to low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand. Stir in the cooked bacon pieces.
7. Divide the batter between the muffin cups. Bake for approximately 25 minutes or until just slightly golden and a skewer shows only moist crumbs attached.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with tequila. Set the cupcakes aside to cool completely before frosting them.
9. To make the frosting, whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Mix on medium speed for about 30 seconds. Add the lime juice, tequila and salt and mix on medium-high speed until incorporated and fluffy. If the frosting appears too soft, add one additional teaspoon of sugar at a time until desired consistency is reached. Frost cupcakes and garnish with bacon bits and lime zest. Enjoy!

(Yogurt, Cucumber, Garlic Dip)

Greek yogurt plain 32 oz
1 large cucumber - Grated on a cheese grater
3 garlic cloves minced
3 tblsp extra virgin olive oil (may require more)
1 1/2 tblsp red wine vinegar
Salt to taste
Dill or mint optional

     With a large enough piece of cheese cloth drape to contain the yogurt. Drape the cloth over an empty bowl. Dump the yogurt in there and tie up the cheese cloth around it, tie if off and hang off a cabinet handle to hang above the bowl and drain for a few hours. This will give you your yogurt "cheese".

     Take your grated cucumber and place in a colander. Lightly salt and let drain for 10-20 minutes.

     Once you have the drained yogurt, toss the water released from it, and add the rest of your ingredients to the cheese.

     Add the drained grated cucumber to your yogurt cheese.

     Start with the established quantities and I add additional oil & vinegar after the fact to get the consistency I want. I also add additional garlic at times but know the garlic flavor will set-up over the first 24 hours in the fridge and can get strong but that's my preference.
Mix and put in the fridge to let the flavors blend. This will last in the fridge for a few weeks. Great with pita bread or just a dip with veggies.

Makes about 2 cups.

• 5 Bratwurst links
• 1 white or sweet onion
• 2-4 tblsp malt vinegar
• Olive oil

Mustard choices for us:

• Dijon
• Smokey hickory JD
• Wasabi
• Sierra NV Porter & brown spice

     Brown the brats in a tblsp of olive oil. Brown on all sides only to brown, not to cook through. Take off the heat & cover with foil.

     Slice the onions in half, then slice the half into medium slice into strips. Add to the pan the brats were in and sauté on medium heat until they start to soften & lightly brown. When they start to wilt sprinkle the onions with the malt vinegar. Sauté down and the vinegar will become syrupy & add a sweetness to the onions.
     Slice the brats into 1 inch thick slices & add back into the pan with the onions. Pour one bottle (12 oz) of dark beer into the pan which will finish the brats. Heat until the liquid reduces to a syrup.

     Serving suggestions: serve on a plate with a variety of mustards (ours listed above)
OR serve on a crusted bun with mustard of choice.

Tonight, I refer you to:

Dem Wedges "Difficulty, You could almost be asleep and do this."

Dem Wedges

Shout Out To Tyler Capps (whom I did not ask, and SHOULD have, to repost this)*

*seriously, I didn't ask, but if there's an issue, lemme know, I'll pull it, fix it, grovel, beg. Reposted in admiration. - Ed

Original Recipe Here: Care of The Cooking Channel, Michael Chiarello

• 1/3 cup extra-virgin olive oil, divided
• 2 pounds cleaned, mixed mushrooms, (sliced or quartered depending on variety)
• Gray salt
• Freshly ground black pepper
• 2 tablespoons butter, divided
• 2 to 3 shallots, minced
• 4 cloves garlic, minced
• 1 1/2 tablespoons freshly chopped thyme leaves
• 1 cup heavy cream
• 1/4 cup grated Parmesan
• 1/2 lemon, juiced
• 1 egg, well beaten
• 2 tablespoons freshly minced parsley leaves
• 1 sheet frozen puff pastry, thawed
• 8 ounces crumbled blue cheese
• Flour, for dusting work surface

Directions: 

"1 pound dry beans, for baking crostata shell

Serves 2-4 depending on portion size

     This is a dish I serve with the Sweet Potato & Apple Sautee for a nice fall brunch. It could also be just a tasty snack that could be served as an appetizer or finger food with toothpicks. A whole lot of flavor in one tasty bite!

• 1 – 13 oz ring of smoked turkey sausage
• 1 tsp of olive oil
• 1 tblsp of whole grain Dijon mustard
• 1 1/2 tblsp of apple cider vinegar
• 1 tblsp of spiced cider

     Bring all items together in a small dish until thoroughly mixed. Set aside.

     Slice the turkey sausage into 1 inch thick slices.  In a pan over medium heat, add the olive oil and brown the pieces on both sides until slightly browned. About 7-9 minutes.

     Take the sauce mixture you made above and add that to the pan with the sausage. A smaller pan keeping everything close is recommended to reduce the sauce faster.  Bring the sauce pan to a medium high heat and toss the sausage thoroughly in the mustard sauce. This will happen quickly. When you see the sauce is slightly thickened take the turkey off the heat and serve. 

     Suggested Accompaniment:  Sweet Potato & Apple Sautee in Cider

Serves 4-6

     This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch. 

• 2 large sweet potatoes
• 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)
• ¾ cup vegetable broth
• 1 cup of spiced cider
• 2 tblsp apple cider vinegar
• 2 tblsp of butter
• 1 tblsp of brown sugar
• ½ tblsp of caraway seed
• Salt & Black Pepper

     Peel the sweet potatoes and apples, removing the cores of the apples.  Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube.  Keep the diced potato & apple separate. 

     Heat a Teflon pan to medium heat.  Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit. 

     The broth will have reduced through this processs.

     Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft. 

     Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

Suggested accompaniment:  Turkey Sausage in a Cider Glaze 

This is an simple fall hash of sorts that can be served with pork for dinner, or the turkey sausage in cider glaze for a tasty fall brunch.

• 2 large sweet potatoes


• 2 apples (1 sour, 1 sweet – ie. Granny Smith & Fuji)


• ¾ cup vegetable broth


• 1 cup of spiced cider


• 2 tblsp apple cider vinegar


• 2 tblsp of butter


• 1 tblsp of brown sugar


• ½ tblsp of caraway seed


• Salt & Black Pepper

Peel the sweet potatoes and apples, removing the cores of the apples. Dice the sweet potato & apple into equal size cubes, approximately the size of bullion cube. Keep the diced potato & apple separate.

Heat a Teflon pan to medium heat. Once to temperature, add the sweet potato dice and the vegetable broth. Simmer for approximately 10 minutes, until the potato cooks through a bit.

The broth will have reduced through this processs.

Add the apple dice, the cider, and the caraway seed – simmer another 7-10 minutes, until soft.

Once you believe the apple/potato mixture is cooked through soft, but still with some tooth, add the cider vinegar, brown sugar, and butter to the sauce and incorporate over medium heat. The spiced cider and brown sugar will thicken the sauce a bit and coat the mixture. Salt and pepper to taste at the end, and serve.

Suggested accompaniment: Turkey Sausage in a Cider Glaze

http://www.bigoven.com/recipe/183715/Parmesan-Creamed-Corn

The recipe is presented without resizing, providing 6 servings

A savory, creamy and rich dish that is perfect for holiday meals. A crusty cheesy top resembles the crust of french onion soup.  It is a family favorite for us. Simple to make and it travels well.

Ingredients:

• 20 bag frozen corn (keep frozen)
• 1/2 cup whipping Cream
• 1/2 cup Whole Milk
• 1/2 teaspoon salt
• 1 tablespoon Sugar
• dash cayenne pepper
• 2 tablespoons butter
• 1 tablespoon Flour
• 3/4 cup parmesan cheese

Preparation:
Combine first 6 ingredients in saucepan (use frozen corn, not defrosted or canned). Simmer 5 minutes until kernels separate. 

In a separate pan, melt butter and add flour to make a roux. Once browned, add to corn mixture. Boil 2 minutes. Stir until thickened. Mix in 1/4 Cup of parmesan cheese and remove from heat. 

Put corn in a prepared casserole, top with remaining parmesan cheese and bake until browned and bubbly. 

If you are taking the dish to a get together, refrigerate after removing from heat, reheat in the oven and finish with parmesan when heated through.

• 2 - 6.5 ounce cans of chopped clams
• 3-5 cups of chicken stock (depending on how much of the leftover broth you have)
• 1/4 cup of white wine
• 1- 1 1/2 cups of heavey whipping cream

     The broth you have leftover from your clam boil should be well flavored with the taste of the clams, mussels, and shrimp, making it a perfect base for a clam chowder.  If you do save the broth please remove any uneaten shellfish as they will spoil quickly.  Heat up the left over broth over medium heat along with the addition of chicken stock and the white wine.  Bring to a gentle boil and add two cans of drained chopped clams. Add the cream as well at this point and heat up again to a gentle boil.  Reduce to the thickness you prefer.  Serve with crackers if you so desire. 

Enjoy!

We always enjoy a good clam boil with all the various seafood you can incorporate, but it usually entails a large group of people, and a large amount of seafood resulting in a large bill for said goods.  We wanted a way to have a quick version of this for just the two of us that would not cost very much, but still give you that same experience.  You can see what I've used here for seafood, but I encourage you to try crab or crab legs, lobster tail, scallops. It all works, just work out the time each ingredient needs to cook properly and add at the proper time. In addition, the broth we had left over I reworked with the addition of heavy cream and chopped clams into a chowder for my husband that he enjoyed as well.  This is a way to enjoy seafood and not spend too much. I believe this whole thing cost less than $20.00.  Enjoy!

Seafood Boil for Two

• 8 clams medium size*
• 6 mussels
• 6-7 medium de- veined shrimp (26-30 count size)
• 6-7 oz Linguiça link smoked

• 4 half ears of corn on the cob
• 4 cups of peeled, cubed russet potatoes
• 2 shallots thinly sliced
• 3 cloves of garlic roughly chopped
• 1/2 cup chopped bacon
• 2 whole lemons (not Meyers)
• Italian Parsley roughly chopped - approximately 2 tblsp
• Olive oil- 4 tblsp
• Whole cream butter European style 4 tblsp
• White Wine (suggestion: Sauvignon Blanc) 2 cups approximately
• Chicken Stock 1 cup

     Prepare your mise en place*** as all parts need to be ready for this quick boil. Peel and cube your potatoes to approximately 1/2 inch cubes and put in a bowl of cold water to keep from browning. Have your corn defrosted and ready. Slice the shallots. Chop the bacon and linguica. Clean the mussels of beards, rinse your shrimp and clams*.  Measure out your wine and chicken broth. Chop your parsley. You're ready to go!

     Because this is a fairly short boil I'll outline this differently than my other recipes to follow your timer. Have a reliable digital timer at the ready.

     Set it for 25 minutes. Use a large stock pot (like 2-3gallons) and line the bottom of it with olive oil. Set your heat to medium and add the bacon and linguica.  Sauté until the bacon is crisp and the linguica is browned. This will take approximately 7 minutes.

     Add the shallots and sauté and additional 1 minutes. Add the garlic and sauté another 30 seconds.     Add 2 tablespoons of butter to the pot and add the diced potatoes.  Sauté for an additional 3 minutes until the potatoes brown a bit.  

     Add the clams and corn on the cob with 2 cups of wine and 1 cup of chicken broth.  Sauté for 4 minutes.  

     Add the mussels and steam for an additional 4 minutes.

     Add the shrimp with 4 minutes left .  Halve two lemons and squeeze all four halves Into the pot and throw in the pot.  Add 2 more tablespoons of butter and melt.  

     Once the shrimp is pink turn off the heat and pour the entire pot into a large bowl, sprinkle with the chopped parsley, and serve.  

     Serve with an empty bowl to hold the empty shells once eaten.  Additionally, serve with crusty bread and cocktail sauce for the shrimp (recipe below).  Serve with a bowl for each to enjoy the tasty broth as you each seek out the shellfish.

* 12 hours before cooking soak your clams in cold water and let sit. They will release any sand they are holding within the shell.
**Cocktail Sauce:  50% ketchup - 50% horseradish sauce - a squeeze of lemon juice mixed

***Literally "everything in place", a preparation style that entails pre-preparation of all ingredients beforehand.

• 10 lb Fresh Petite Turkey brined with a Thyme-Rosemary-Lemon butter rub and Gravy (JLC)
• Baked Bourbon Cranberry Sauce (Bobby Flay)
• Wild Mushroom Stuffing (The Essential New York Times Cookbook)
• Fresh Green Beans with Sautée Mushrooms in White Wine (JLC)
• Brussels Sprout with Mustard Glaze (The Culinary Institute of America, Vegetables)
• Mashed Potatoes with Roasted Shallots (JLC)
• Parmesan Creamed Corn (Big Oven App)
• A Spanish Port for after dinner aperitif

Please check back for updates, and thanks for stopping by!

Eddy Cameron likes

CookedThat

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• 1/2 cup of ketchup
• 1 tblsp curry powder
• 1 tblsp cumin

     Blend together and set aside to let the flavors blend. We suggest making the day before and putting in the fridge.

Brats:

• 1 pack of smoked brats
• 12 oz bottle of beer
• 2 cups of water
• 1 tblsp beer extract powder
• 3 tblsp pickling spices
• 1 tblsp mustard seed
• 1 sweet onion sliced
• 1 tblsp of balsamic vinegar
• Olive oil
• Sourdough rolls

     Place the brats in the mixture and bring to a boil. Reduce and simmer for 30 minutes on a low simmer. Turn off and let them cool off in the brine liquid.
     Slice thinly the sweet onion.  Sautéed over medium heat the sliced onion until wilted. When almost done, sprinkle with balsamic vinegar and sautée a minute or two more. Take off the heat.
Grill the brats until slightly crisp.
     Split the rolls, lightly coat the inside with oil, and lightly toast the bread on the griddle.  Keep the onions warm while toasting the bread.
     Split the brats lengthwise. Generously coat both sides of the rolls with the curry ketchup, put the split brats on the roll, top with onions. Enjoy!

     Over the past year we've posted a lot of Jessicas' original recipes here at CookedThat which is somewhat contrary to the original intention of this site, which was to offer a practical and enticing diary of the food we've made, the gear we use and the eateries we like.  Well, this entry is one of a few standards, the Polenta presented in Eating Well Serves Two.  We've made so many recipes from this book (and I say we lightly, Jess has done the lions share of the cooking) that I must recommend it as a staple reference for any aspiring chef. -Ed

     This gorgonzola polenta finishes as a creamy, cheese, luscious corn mash, with the addition of sautéed summer squash. It's more decadent that you would imagine. We wolfed this meal down.  We served it with some homemade garlic toast. Delicious and light!  - Jess