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Page Revisions

Just Cookin' Along....

     We’re cooking recipes that we’ve written and created, and/or recipes that we’ve read and executed, they are all here. This website simply states, “we’ve made it and tried it!” My many requests for ‘what was that thing you made….” are numerous. Now I’m documenting it here. Hopefully you will find what you need, if not email  me, and I can see if I know or can recommend where to find it or offer a recipe! Cook on!  

     My wife, Jessica, has been an aspiring chef since her college years and I have been the contented taster and assistant for all these years we've been happily married.  Her idol, the late Julia Child, passed in 2004.   Our habit of photographing and documenting our culinary creations is unintentionally based on the work of Julia and her husband, Paul. The primary chefs we revere are Jamie Oliver, Mario Batali, Scott ConantRick Bayless, Bobby Flay, Anthony Bourdain, Rachel Ray, Paula Dean, Michael Chiarello, Guy Fieri, Alton Brown and, of course, Jessica.

       Of late we've focused our attentions on eliminating as much processed food as we can to the extent that the FDA will allow, and further if we can (just try getting the animal parts for a Haggis) as inspired by the documentary, Food, Inc.  We're more than willing to consume our own eggs, poultry, butter, cheese, meat jerky, yogurt and just about any other product we can produce or acquire without pasteurization or chemical preservatives.  We absolutely detest partially hydrogenated anything, processed corn or generally any ingredient that wasn't grown or raised.  If it does not occur in nature, we prefer not to eat it or serve it.  Additionally, we try to be very conscious of excessive salt and sugar in the foods we eat as well as the pesticides used. 

     Enjoy your stay and thank you for visiting.  Every effort has been made to give credit where credit is due but do let us know if we missed something.  If you have any questions or if you catch a speeling error, drop us a line at cookedthat@gmail.com, we'd love to hear from you. Send us your suggestions and comments, please.

Sparks Hometown Farmers Market, Whole Foods, Wolf Pack Meats, Locavore, Great Basin Food Co-Op, Nevada Grown,

     "I'm going to break one of the rules of the trade here.  I'm going to tell you some the secrets of improvisation.  Just remember - it's always a good idea to follow the directions the first time you try a recipe.  But from then on, you're on your own." - James Beard

     
     "The secret of good cooking is first  having a love of it. If you are convinced that cooking is drudgery you're never going to be any good at it. You might as well warm up something frozen." - James Beard

Entries in Bacon (4)

Saturday
Jul062013

Cuban Skirt Steak with Tomato Escabache & Mango Steak Sauce and New Potato-Corn Chowder Salad 

     These recipe combinations are a flavor explosion and only reinforces what a flavor master Bobby Flay is! One of the cheapest cuts of steak and the intense marinade results in a tender, delicious steak. We used flank steak, which is the cut next to the skirt steak, as we could not find skirt, but it worked out well. The escabeche and mango sauce added further depth of flavor beyond belief!

     The Potato Corn Chowder had a full range of textures with bacon & a slight heat from the chili coming through. These two recipes together will not disappoint. An amazing profile of summer flavors! ~ Jessica

Cuban Skirt Steak by: Bobby Flay

  • 1/4 cup canola oil
  • 1/4 cup chopped fresh oregano
  • 2 teaspoons ground cumin
  • 8 cloves garlic, chopped
  • 2 fresh bay leaves (must be fresh)
  • Zest and juice of 2 limes
  • Two 1 1/2-pound skirt steaks
  • Salt and freshly ground black pepper
  • Mango Steak Sauce, recipe follows
  • Tomato Escabeche, recipe follows
  • Fresh cilantro leaves, for garnish

Mango Steak Sauce

  • 2 tablespoons canola oil
  • 2 cloves garlic, smashed
  • 1 small red onion, chopped
  • 1/2 cup mango nectar
  • 1/4 cup prepared horseradish
  • 3 tablespoons honey
  • 2 tablespoons ancho chile powder
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 2 very ripe mangoes, peeled, pitted and chopped
  • Salt and freshly ground black pepper

New Potato-Corn Chowder Salad 

Page 91 Bobby Flay's Barbacue Addiction

  • 3 pounds new red potatos
  • Kosher salt and fresh black pepper
  • 4 tablespoons canola oil
  • 12 ounces slab bacon, diced
  • 1 small red onion, halved and thinly sliced
  • 8 ears of corn, kernels cut from the cobs
  • 1/2 cup apple cider vinegar
  • 2 teaspoons clover honey
  • Few dashes hot sauce
  • 2 tablespoons finely chopped fresh chives

 

Friday
May032013

Bacon Margarita Cupcakes

From : Bacon Today <-Go have a look.

 

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!

Friday
Nov252011

Seafood Boil for Two

Original Recipe by: Jessica Cameron

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.


 

Saturday
Jun112011

Bacon Jalepeno Poppers

  • 18 jalapeños cored & seeded/deveined*
  • 24 oz cream cheese softened
  • 4 1/2  tblsp dried green onion minced
  • 1 tblsp fresh cracked pepper
  • 2 tsp grated lemon rind
  • Juice of 1/2 of the lemon
  • 18 strips of smoked bacon

     Combine the cream cheese, chives, black pepper, lemon rind, and lemon juice. Blend thoroughly with a spoon to insure an equal blend throughput. Let the mixture sit out while you prepare the peppers to be stuffed. This will loosen up the mixture for stuffing.
     Cut the top of the chilis off and core, devein, and seeded. Rinse the prepped peppers in a bowl of cold water to insure all the seeds come out.
Dry the chilis off in a paper towel and rack.
Stuff the cream cheese filling. Wrap the bacon and toothpick the seam. And top with shredded sharp cheddar.
     Bake at 375 for 1 hour covering the peppers with foil after 30 minutes. finish on the grill for 5-10 minutes to crisp up the bacon and serve.

     This recipe was assembled for my dear friend Tim Johnson for his birthday.  Love you Temmeh!