Here are my entries for Baconfest 2014.
Candied bacon with cayenne:
Bacon brittle. The secret is to line the pan with parchment paper:
Rumaki (bacon wrapped marinated chicken livers and water chestnuts):
Mars Cheese Castle
Since I was a kid, every time we went to Wisconsin, we passed the Mars Cheese Castle, but we never stopped. On this last trip, I finally stopped there. It’s an awesome emporium of fun foods, cheese, and beer. Plus, it’s shaped like a castle. I had a delicious Wisconsin brat with all the works.
Mother’s day perfection
To celebrate my awesome mom, we of course need to have an awesome dessert. This is from Scooter’s Frozen Custard in Chicago. Scooter’s makes their custard fresh every day from scratch. Smooth and creamy frozen turtle custard pie. What a beauty!
Sweet and Educational
Salmon Dinner
Yummy Friday salmon dinner. (Note: If this was for Ella, it would be Salmon-Ella):
Salmon with Penzeys Sunny Paris, microwave poached in white wine:
Garlic Bread, broiled:
Gorgonzola salad (Gorgonzola dressing, withh added Trader Joes crumbled Gorgonzola):
Birthday (Present) Dinner
So I made dinner tonight, using items received for my birthday.
From David, I got a really cool non-stick Le Creuset pan. It was used to great effect!
Karen went to Paulina Market, and got me lamb/gyros sausages and Spätzle.
I came up with an asparagus recipe I have had kicking around in the hollow space that most people would have brains in. In memory of my mom, I am calling it Asparagus Alice. Mom used to make asparagus and dressed it with breadcrumbs in butter. I took that fact, and, noting that mom always loved Shrimp DeJonghe as well, added garlic, butter and lemon juice to the asparagus. I like to think that Mom would have approved.
Here is the finished plate:
In preparation:
Lamb/gyros sausage in the Le Creuset pan:
Spätzle mit der butter:
Asparagus Alice:
Awesome Wine Napkins
From various sources:
And of course:
Sour Cream Apple Pie
Thanksgiving pie, with a secret message on the back of the recipe card:
Crab Lunch in Maryland
While on our summer trip to DC this summer, we got to have lunch with Mary, Jim and Al (Unfortunately, Iny had to work).
Two kinds of crab chowder – tomato and cream:
And here is the first tray, with tools:
Of course, you must be properly attired:
Ready for another few?
I like them cooked better:
Oh, hai.
Bow Down Before The Tomato Queen
Check out that lid!
