Thursday, November 29, 2012

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust

Silky Pumpkin Pie with Toasted Marshmallow Meringue & Biscoff Shortbread Cookie Crust
I know I promised my "Bread Pudding" Dressing with cornbread, sausage, and apples. And I didn't deliver, I'm going to try and post it tomorrow, but I hadn't edited the pictures yet. So, I'm giving y'all an awesome pumpkin pie recipe :) I never liked pumpkin pie, but I like this recipe! I think it's really special because it uses pumpkin butter, candied yams, mascarpone cheese, egg nog, bourbon, and then it's topped with a toasty marshmallow meringue. But, the best part my friends, is the Biscoff Shortbread Cookie Crust. I know all of y'all have had Biscoff Spread because it's like Heaven. I mean like Thanksgiving, Christmas, St. Patty's Day, + the Fourth of July in a jar, and it can be eaten with a spoon. Biscoff and Nutella should have babies. Okay, I'm getting off topic. Anyway, the crust is addicting. The filling is utterly smooth and so comforting, and the topping is like a golden blob of summer goodness. I know this will be a main-stay at our holiday table and the crust will be used for a lot of pies in the future!! Enjoy :)
How gorgeous is that meringue?! 
So gorgeous.
For the Biscoff Shortbread Crust:
¾C Biscoff Spread (plus 2T if needed for a dry dough, it was not needed for mine though)
½C AP Flour
¼t Salt & Baking Soda
¼C Packed Light Brown Sugar & Granulated Sugar
2T Unsalted Butter, Room Temperature
1 Large Egg Yolk
¼t Vanilla 

For the Silky Pumpkin Pie Filling:
1C Heavy Cream + 1C Egg Nog (or 2C Half & Half can be substituted as well)
3 Large Eggs + 3 Egg Yolks
1 Vanilla Bean, Split & Scraped for Seeds
4oz Mascarpone Cheese
15oz Pumpkin Butter
1C Candied Yams, Drained of Excess Moisture & Pureed in a Food Processor
¾C Granulated Sugar
¼C Sorghum Molasses (or maple syrup can be substituted)
1 ½t Fresh Ginger, Grated (you can add more to use 2 teaspoons or reduce to 1 teaspoon)
½t Ground Cinnamon and Pumpkin Pie Spice
¼t Freshly Grated Nutmeg & Ground Ginger
1t Salt
1T Bourbon (optional)

For the Marshmallow Meringue:
3 Egg Whites
¼t Cream of Tartar
Pinch of Salt
7oz Marshmallow Crème

1. Preheat the oven to 400 degrees and spray a pie dish with Pam. Set it aside.
2. For Biscoff Shortbread Crust: Preheat oven to 350 degrees. In a bowl, whisk together flour, salt, and baking soda until incorporated. Using a mixer, beat together both sugars, Biscoff Spread, and butter until well combined and mixture resembles wet sand, about 2-3 minutes. Beat in the egg yolk and vanilla, occasionally scraping down the sides of the bowl, until well blended, about 3 minutes (the mixture will be clumpy). Gradually add in the dry ingredients with your hands and beat until just combined (it will be crumbly, if it is too dry add another 1-2T of Biscoff Spread, but do not over-mix). Gather dough with your hands, place into the prepared pan, and press evenly onto the bottom and up the sides of the dish. Bake until edges are golden brown, about 15-20 minutes. Set this aside and keep it warm while you make the filling.
3. Making the Silky Pumpkin Pie Filling: In a mixing bowl, add in the softened mascarpone cheese and beat until light and fluffy, about 1-2 minutes. Next, whisk or beat the heavy cream, egg nog, eggs and egg yolks, and vanilla bean until completely smooth. Combine the pumpkin butter, candied yam puree, sugar, sorghum molasses (or maple syrup), fresh ginger, cinnamon, pumpkin pie spice, nutmeg, ground ginger, and salt in a large heavy-bottomed saucepan. Bring this mixture to a simmer over medium heat for about 5-7 minutes. Continue to simmer, while continually stirring, until thick and shiny, for 10-15 minutes. Remove the pan for heat and whisk in the cream mixture slowly, until fully incorporated (an immersion blender can be helpful as well because it will puree any lumps left while cooking). Strain the mixture through a fine-mesh strainer set over a mixing bowl, using a rubber spatula to press the solids through. Stir in the bourbon if you are using it. Whisk the mixture together once more and pour the filling into the warm, pre-baked pie shell.
4. Baking the Pie: Bake the pie for 10 minutes, and then reduce the heat to 300 degrees to continue baking the pie for 20-30 minutes more. The edges of the pie should be set and an instant-read thermometer inserted into the center of the pie should register to roughly 175 degrees (don’t worry about the hole cause by the thermometer because it will be covered by the marshmallow meringue topping). Let the pie cool slightly while you make the marshmallow meringue.
5. For the Marshmallow Meringue Topping: While the pie is cooling slightly, beat together the egg whites, cream of tartar, and a pinch of salt in the bowl of a standing mixer, at a high speed. Beat until soft peaks form.  Gradually add marshmallow crème in small portions, continuing to beat until stiff peaks form.  Spread or pipe the meringue over the top of the pumpkin pie in an even layer, making sure to seal edges completely (you can be as creative or rustic as you like with this layer, depending on your style). Broil the top of the marshmallow meringue with a kitchen torch until it reaches a golden brown & toasted marshmallow look (do not let it burn). You can also use the broiler in your oven to achieve similar results.
6. Transfer the pie to a cooling rack and cool to room temperature, about 2-3 hours. During this time, the pie will finish cooking from resident heat, to ensure the filling sets, cool it at room temperature, not in the refrigerator.
7. Once cooled, cut the pumpkin pie into slices and enjoy immediately!

Tuesday, November 27, 2012

Thanksgiving Leftovers Tartine with French Toasted Dressing Cake, Roasted Turkey Soaked in Gravy, Brussel Sprouts Hash, Boozy Cranberry Sauce, & Crumbled Goat Cheese

Thanksgiving Leftovers Tartine with French Toasted Dressing Cake, Roasted Turkey
Soaked in Gravy, Brussel Sprouts Hash, Boozy Cranberry Sauce, & Crumbled Goat Cheese
I'm back with a bang y'all, I promise... I swear... Cross my heart and hope to die, yada yada yada. I decided to take a mini-break since I haven't been feeling well (and I'm still not unfortunately). And because I don't feel well, I barely eat... literally. So, I haven't been cooking, which means I have nothing to post, it's absolutely depressing. But Thanksgiving has come & gone, and I finally will be able to share some of my goodies with you :) I actually pulled off a full Thanksgiving on my own this year, with the help of Peej of course, but I practically had a hand in each and every dish. Some of the recipes I plan on posting are my "Bread Pudding" Dressing with Cornbread, Sausage, & Apples, Silky Pumpkin Pie with Toasted Marshmallow Meringue, Crack Pie, and maybe a Crème Bruleed Buttermilk Pie (if I can find a slice, it might be all gobbled up by now). I will tell y'all that I am obsessed with my recipe for my Bread Pudding-Dressing. Like a in love with it-wanna marry it-kinda way. It has chunks of cornbread, French bread, and Italian bread, which is studded with spicy sausage, sauteed vegetables, and apples, then it is soaked in a batter of eggs, heavy cream, milk, and chicken stock. The dressing gets perfectly crispy and toasted on top, but still remains amazingly moist down below. We had little leftover, so I just knew it would be amazing in a french toast adaption, and that's exactly how my "Thanksgiving Leftover Tartine" was born. A tartine is a french, open-faced sandwich, so I knew it would the perfect dish. The next day, I cut the cold bread pudding-dressing into squares, and then dipped them in a grated parmesan-chive batter and fried them up until they were golden brown & crispy. I topped 'em with some warm gravy-soaked turkey, a brussel sprouts hash, crumbled goat cheese, and a drizzle of boozy cranberry sauce. I know, your mouths should be watering by now, and so is mine. I'm hopin' I still have enough leftovers that I can make another one of these bad boys tomorrow. Oh, I realize that y'all won't have access to my dressing recipe, but I promise it'll be the first thing I put up this week!! Enjoy :)
All the yummy layers...
Y'all see that crispy dressing cake, don't ya?? 
Beautiful Brussel Sprouts Hash
For the French Toasted Dressing Cake:
3 Eggs
¾C Heavy Cream
½t Salt & Fresh Cracked Black Pepper
¼C Fresh Chives, Minced
¼C Parmesan, Freshly Grated
4 Squares of Thanksgiving “Bread Pudding” Dressing

For the Brussel Sprout Hash:
15 Brussel Sprouts, Shaved Thinly
4 Slices of Thick Applewood Smoked Bacon, Cut into Small Cubes
¼C Sweet Onion, Finely Diced
2 Cloves of Garlic, Minced
¼C Apple Cider Vinegar
2-3T Maple Syrup
1T Grainy Mustard
Salt & Pepper, To Taste

For the Thanksgiving Leftovers Tartine:
Prepared French Toast Batter
4 Squares of Thanksgiving “Bread Pudding” Dressing
Unsalted Butter or Vegetable Oil, For Frying
4 Servings of Pulled Turkey Meat Tossed in Gravy
Warmed Brussel Sprouts Hash
Leftover Cranberry Sauce, Warmed & Thinned Out with a Splash of Bourbon
Crumbled Goat Cheese, For Garnishing

1. For the French Toasted Dressing Cake: Make the batter for the French toast by whisking together the eggs, heavy cream, salt, pepper, and chives. Dip the squares of Thanksgiving “Bread Pudding” Dressing into the batter, making sure they are completely coated. Soak the slices for 1-2 minutes (the dressing should still be quite moist, so it won’t take long), making sure to flip the squares over so that all sides have been thoroughly coated. Melt some butter or oil in a large sauté pan over medium-high heat. Once the butter sizzles, add the soaked bread slices and cook until golden brown & crispy, about 3-5 minutes on each side, flipping once. Transfer the cooked pieces of bread to a baking sheet and keep them warm in the oven until ready to serve.
2. For the Brussel Sprouts Hash: In a medium sauté pan, over medium-high heat, fry the small cubes of bacon, along with a bunch of fresh cracked pepper, until crispy. Strain the bacon into a small bowl. Reduce the heat to medium-low heat and add the minced onions and garlic, cook for 5 minutes or until they have softened and begun to caramelize slightly. Once they have cooked through, add in the apple cider vinegar, maple syrup, and grainy mustard. Whisk to combine. Let this reduce for just a minute or so and then add in the crispy bacon. Bring the heat back up to medium-high and toss in the shredded brussel sprouts. Sauté the sprouts, tossing to coat them in the reduction, bacon, and sautéed vegetables. Only cook them a couple minutes, you want them to soften slightly, but still retain an al dente texture. Immediately spoon the hash on top of your assembled tartine stacks.
3. Assembling the Tartines: Place a crispy dressing cake onto a serving plate. Top the cake with warmed gravy-soaked turkey, a large spoonful of brussel sprouts hash, and a generous drizzling of your boozy cranberry sauce. Garnish the top with some crumbled goat cheese. Enjoy immediately!

Sunday, November 18, 2012

Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon, Dried Cranberries, Candied Pecans, & Crispy Shallots

Pan Fried Brussel Sprouts Tossed in a Maple-Mustard Vinaigrette with Bacon, Dried
Cranberries, Candied Pecans, & Crispy Shallots
Thanksgiving is just around the corner, y'all. And it's time to start planning all of the dishes that you're going to make for the big meal. Possibly my favorite part of the dinner are the brussel sprouts. I mean, I'll eat them any which way, honestly. I'm just addicted to the stuff. We cook them a couple different ways, but this recipe is my baby. Now, it might not be my number one because that belongs to a big bowl of deep-fried brussel sprouts, but that can get quite messy, and it's not easy to pull off when trying to feed a huge group. So, to get a similar texture, I pan fry my sprouts in rendered bacon fat until they are golden brown and caramelized, and then I toss them in a homemade maple-mustard vinaigrette, along with lots of bacon, dried cranberries, candied pecans, and crispy shallots. What doesn't sound good about that? Absolutely nothing. I know some people cringe at the thought of brussel sprouts, and to be honest, I used to be one of those people. But then I discovered that I just was not eatin' the right kind. I despise those over-cooked, super-soft, yucky green sprouts. I wanted them al dente with a crispy, browned side. These are perfectly sweet and crisp and fully loaded like a chopped salad. So, yes right now you're thinking to yourself that you don't want to try these, but trust me, you do. You really, really do!! Enjoy :)
For the Maple-Mustard Vinaigrette:
2T Olive Oil
2T Apple Cider Vinegar
4T Maple Syrup
2t Dijon Mustard
2T Grainy Mustard
2t Garlic, Minced
Salt & Pepper, To Taste

For the Candied Pecans:
1 ½C Pecans, Toasted
½C Sugar
Pinch of Salt, Cinnamon, & Cayenne (or to your taste, I did a large pinch)

For the Pan Fried Brussel Sprouts:
4lbs Brussel Sprouts, Trimmed & Halved
1T Olive Oil + 2T Vegetable Oil
10-12 Slices of Applewood Smoked, Thick Cut Bacon, Cut into Cubes & Fried until Crispy
Salt & Pepper, To Taste
Prepared Maple-Mustard Vinaigrette
½-1C Dried Cranberries
Candied Pecans, Roughly Chopped (save some for garnishing the dish)
Crispy Shallots, For Garnishing (I thinly sliced & pan fried about 4 large shallots)

1. To Make the Maple-Dijon Vinaigrette: In a mixing bowl, whisk together all of the ingredients until combined. Season it with salt & pepper to taste. Refrigerate the dressing aside until ready to add to the brussel sprouts.
2. To Candy the Pecans: Preheat the oven to 350 degrees and spread the pecans on a baking sheet and bake for 5 minutes until just toasted. Remove from the oven and let it cool. Meanwhile, pour the sugar into a medium saucepan and cook on medium heat, stirring with a wooden spoon while the sugar melts. Keep stirring until the color turns a medium amber color. Once that color is reached, add in the pecans to the pan and quickly stir to coat. As soon as they are coated, spread them onto a baking sheet and sprinkle with the salt, cinnamon, and cayenne. Let them cool completely before adding them to the dish (after they have hardened, you can chose whether or not you want to chop them up or leave them whole).
3. For the Pan Fried Brussel Sprouts: In a large, deep sauté pan, bring the olive oil to medium-high heat and in the bacon cubes. Cook the bacon until they are very crispy and the bacon has rendered all of its fat. Remove the crispy bacon with a slotted spoon and drain on a paper towel-lined plate. Add in the vegetable oil (to the rendered bacon fat) and bring it to high heat. Gently place the trimmed brussel sprouts face side down (or the flat side), season with salt & pepper, and cook until they have browned and caramelized, and the side has become slightly crispy in texture, about 10 minutes (depending on your heat). After they have browned, using tongs, toss the brussel spouts to continue sautéing to cook the brussel sprouts all the way through, about 3-5 minutes (I prefer my brussel sprouts on the crisper side, but some people like to cook them longer until they are soft). Once they have reached your desired doneness, drizzle the prepared vinaigrette over the cooked brussel sprouts, tossing to cover all of them. Add in the dried cranberries and about ¾ of the candied pecans, and toss once again. Season with salt & pepper if needed.
4. Place the glazed brussel sprouts onto a serving platter and garnish with the remaining candied pecans and the crispy shallots. Serve immediately while still warm.

Friday, November 16, 2012

"Pizza Juliana" with Homemade Pesto Base, Crispy Bacon, Crumbled Goat Cheese, Roasted Mushrooms, Slow Roasted Tomatoes, Caramelized Onions, Fresh Basil, & Balsamic Reduction

"Pizza Juliana"
I swear I'm not that into myself, ya know... by naming a pizza after me. This goes way back to when I was in lower + middle school. Remember how awesome slumber parties were? A bunch of your friends all at one house, wreaking havoc, dressing up, doing makeovers, calling boys, giggling, and most importantly, gossiping. Well, almost every one of our weekend sleepovers included ordering a bunch of boxes of Papa John's pizza. This was not fun for me because I'm lactose intolerant. So I always had to pick off all the toppings, peel of the cheese, and eat the crust for dinner. I know, that's less-than-stellar for sure. But as I got to high school and college, rustic pizza places became my new obsession. I mean, they had this deliciously crispy crust, topped with all the best toppings you can buy, and even better, you could create your own... brilliant! Now, that's the only kind of pizza people eat. I can't honestly remember the last time I had one of those delivery pizza chains (thank goodness). This is how I developed "Pizza Juliana"... a no cheese pizza loaded with all my favorite toppings like pesto, caramelized onions, crispy bacon, roasted mushrooms, slow roasted tomatoes, fresh basil and a balsamic reduction drizzled over the top. The kicker is that I do include goat cheese. It seems to be the one cheese that doesn't make me feel sick. So, by nature, I'm a pro-goat cheese kinda gal. I put it on everything, it pretty much borderlines on an obsession. In my recipe below, I didn't give exact measurements for each topping, I like to fill mine up, while others might want much less, and that's fine. Just put as little or as much as your heart desires, either way it will be delicious!! Enjoy :)

For the Extra-Crusty Pizza Dough:
3 ¾C AP Flour (plus extra for shaping the dough)
2t Sea Salt + 1t Sugar
¼t Active Dry Yeast
1 ½C Water  

For the Balsamic Reduction:
¼C Balsamic Vinegar
1t Honey

For the Pizza Juliana:
Prepared Pizza Dough
Prepared Balsamic Reduction
Homemade Basil Pesto
Caramelized Onions
Crispy Bacon Lardons
Slow Roasted Tomatoes or Roasted Cherry Tomatoes
Roasted Mushrooms (I used Portabella Mushrooms)
Extra Virgin Olive Oil, For Drizzling (optional)
Sea Salt & Fresh Cracked Pepper, To Taste (if needed)
Crumbled Goat Cheese
Fresh Basil, Chiffonade

1. For the Extra-Crusting Pizza Dough: Whisk flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add 1.5 cups water; stir until well incorporated. Mix dough gently with your hands to bring it together and form into a rough ball. Transfer to a large clean bowl. Cover with plastic wrap and let dough rise at room temperature in a draft-free area until surface is covered with tiny bubbles and dough has more than doubled in size, preferably 18 hours (but anywhere between 12-18 hours would work as well). Transfer dough to a floured work surface. Gently shape into a rough rectangle. Divide into 1-2 equal portions (depending on thin or thick you want your pizza dough). Working with 1 portion at a time, gather 4 corners to center to create 4 folds. Turn seam side down and mold gently into a ball. Dust dough with flour; set aside on work surface or a floured baking sheet. Repeat with remaining portions. Let dough rest, covered with plastic wrap or a damp kitchen towel, until soft and pliable, about 1 hour.
2. During the last hour of the dough’s resting, preheat the oven to its hottest setting, around 500-550 degrees, and arrange a rack in the middle of the oven. Working with the dough, dust it generously with flour and place onto a floured work surface. Gently shape the dough into a 10-12 inch disk. Press or spread the dough dish on top of a baking sheet or pizza stone. Now it’s time to add on the topping.
3. For the Balsamic Reduction: Add the balsamic vinegar and honey to a small saucepan and cook to reduce for 3-5 minutes, or until thick and syrupy. Set this aside until ready to use.
4. Assembling the Pizza: Spread the dough with some of your homemade pesto, in an even layer, and then layer on the caramelized onions, crispy bacon lardons, slow roasted tomatoes, and roasted mushrooms (and you can drizzle a little olive oil, as well as salt & pepper if you would like too).
5. Bake the pizza until the bottom of the crust is crisp and the top is blistered, about 10-15 minutes (depending on the heat of your oven).
6. Once it has baked and the crust is crispy, scatter the crumbled goat cheese all over the pizza and garnish with a bunch of fresh basil (the more the better, the aromatic smell is unbelievable) and a drizzle of the balsamic reduction all over the toppings.
7. Cut into squares of slices, and enjoy immediately!

Monday, November 12, 2012

Sour Cream + Onion Baked Steak Fries

Sour Cream + Onion Baked Steak Fries
It's been a month of me being sick today. Another day, another doctor. But, that won't slow me down. Even though I have lost almost 20 pounds from not being able to eat, I still am cooking up a storm. My family must love when I come home because I just constantly cook meals for everyone and I enjoy doing it. On Saturday, a recipe for a yummy patty melts. And what is better than a burger + some french fries? For my Mountain Man, it couldn't get any better. But, they are quite the deathly pair with all that oil and fatty, meaty goodness. So, why not switch it up and bake some steak fries. I really liked this because I love sour cream + onion potato chips, and these fries really pack a flavorful punch. But, hey you don't feel as bad because they are oven-baked. Yes, they might not be as crispy as a deep fried fry, but sometimes you really just don't all that mess to deal with. Here's your solution!! Enjoy :)

For the Sour Cream & Onion Baked Steak Fries:
2.5lbs Yukon Gold Potatoes, Cut into Wedges
4T Olive Oil or Vegetable Oil
2t Fresh Garlic, Minced
3T Powdered Buttermilk
1 ½T Onion Powder
1t Garlic Powder
Salt & Pepper, To Taste
3 ½T Fresh Dill, Finely Chopped
1T Fresh Parsley, Finely Chopped
1T Fresh Chives, Minced
2T Parmesan Cheese, Freshly Grated

1. Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and place a wire rack on top. Spray with non-stick spray.
2. Add potato wedges to a large bowl and coat with olive oil and minced garlic, using your hands to toss in order to coat evenly. In a small bowl, combine powdered buttermilk, onion powder, garlic powder, salt, pepper and dill together and mix well. Sprinkle three quarters of the mixture evenly over the potato wedges, coating completely. Place potatoes on the wire rack and sprinkle with Parmesan.
3. Bake for 20 minutes, flipping and tossing once, then for 15-20 minutes more, until golden and crispy. Remove and immediately toss with remaining sour cream and onion mix, and even more fresh dill, fresh parsley, and fresh chives.
4. Place the fries onto a serving plate and garnish with even more freshly grated Parmesan cheese all over the top (the more, the better). Enjoy immediately while they are still crispy and warm.

Saturday, November 10, 2012

Frisco Patty Melts with Double Patties, Caramelized Onions, Bacon, Spicy Thousand Island Sauce, & Texas Toast Fried in Bacon Fat

Frisco Patty Melts with Double Patties, Caramelized Onions, Bacon, Spicy Thousand
Island Sauce, & Texas Toast Fried in Bacon Fat
I feel so bad that my posts have been less than stellar mediocre while I've been sick. I'm just not in the mood. But have no fear, I'll keep sharing my recipes. Today is a perfect recipe to make inside on a cold fall day. And hey, the men of the house can make it for ya. That's a perk right? Yep. It's my take off of the Friso Patty Melt from Steak n' Shake. I love patty melts... they are so much better than burgers in my opinion. I mean, there's no fluff. Just meat, cheese, bacon, sauce, caramelized onions, and buttery bread. I would pick it over any burger any day. It just melts in your mouth people. I mean the bread fried in bacon fat... send me to heaven because there's nothing left in this world that I need to try. So, next time you are about to make a burger, remember this recipe and try something new. You won't regret it!! Enjoy :)
Look at the sauce spilling over the side... that's the best bite.

For the Spicy Thousand Island Sauce:
2T + 2t Mayo
1T Ketchup
1T Candied Jalapeno Relish
½t Sugar & White Vinegar
¼t Paprika & Garlic Powder 
Hot Sauce, Optional (to your liking)
Salt & Pepper, To Taste

For the Patties:
1lb Ground Chuck, 80/20
Salt & Pepper, To Taste
Small Tabs of Butter
Vegetable Oil, For Grilling

For the Frisco Patty Melts:
4 Pieces of Thick Texas Toast, Fried until Golden Brown & Toasted in Reserved Bacon Fat
4 Burger Patties, Cooked & Warmed (make sure they are very flat)
8 Slices of Applewood Smoked Bacon, Cooked until Crispy (reserve bacon fat)
4 Slices of Swiss Cheese
4 Slices of American Cheese
Prepared Spicy Thousand Island Sauce
Caramelized Onions (I used a homemade caramelized onion jam that was delicious)

1. For the Spicy Thousand Island Sauce: Combine all of the ingredients in a small bowl and stir to combine. Season with salt & pepper to your taste.
2. For the Patties: Roll ground beef into four golf ball sized balls. Heat a sauté pan to medium-high heat. Add ground beef balls, about 2-4 to a pan, 2 if you have a medium sized pan, or 4 if you have a large pan. Season each side with salt & pepper very well. Flatten the ball with a spatula. The meat should sizzle when you add it, if not, your pan is not hot enough. Let cook for one minute, then flip over and using the back of your spatula, smash the burger flat more into a thin patty. After a short time and the ground beef is mostly cooked through, flip once more. Place on a paper towel to drain fat. Keep warm until ready to serve.
3. In a deep sauté pan, cook your thick bacon until crispy, and there is a significant amount of bacon fat in the pan. Remove the bacon and set aside. Keep the pan at medium heat and add the pieces of Texas toast and fry the bread until it is golden brown and buttery (you can either do just one side or both sides).
4. Assembling the Frisco Patty Melts: Top each slice of fried Texas toast with a thick layer of the Spicy Thousand Sauce. On the bottom slice, place a warm, cooked patty and cover with caramelized onions. Top the onions with a slice of American cheese, followed by another patty, caramelized onions, and a slice of Swiss cheese. Finish the patty melt with another fried Texas toast with the special sauce. Repeat with the same ingredients to make the other burger. This will make two large patty melts.
5. Serve immediately with some homemade Sour Cream & Onion Fries.

Thursday, November 8, 2012

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp

Triple Crown Pad Thai with Satay-Marinated Steak, Chicken, & Shrimp
Sorry,  I'm a little late again. Another day... another set of tests. I'm really starting to grow weary of the visits to the doctor. I don't know how much longer I can make it, it's just mentally exhausting. So, once again, I'm going to keep this short + sweet because it's bedtime for me, my friends. About the recipe, we're big Thai food lovers, more specifically Pad Thai. And who knew, it's really easy to make. I decided to make it extra manly and add steak, chicken, and shrimp that have all been marinated satay spiced paste mixture. I really love all the flavors that come together her. And always garnish with fresh minced cilantro, chopped roasted peanuts, and a drizzle of Sriracha!! Enjoy :)
Without the peanuts... it's oh-so-crucial.
For the Satay-Marinated Steak, Chicken, & Shrimp
½lb Steak, Chicken, & Shrimp Each (We used 1 Large Filet, 4 Chicken Thighs, & 12 Shrimp)
2T Ground Turmeric
½t Ground White Pepper
1 Garlic Clove, Minced
1t Sugar
1t Ground Coriander & Yellow Curry Powder
¼C Coconut Cream

For the Triple Crown Pad Thai:
16oz Wide, Flat Rice Noodles (I bought the noodles that were pre-cooked)
4T Brown Sugar
4T Fresh Lime Juice (I also zested 2 limes for extra flavor, this is optional)
5T Soy Sauce
1T Fish Sauce
1T Honey
¼t Sriracha
1 Bunch of Green onions, Roughly Chopped (we used about 6 green onions)
2 Garlic Cloves, Minced
1t Fresh Ginger, Minced
4 Large Eggs, Beaten
½-1C Fresh Cilantro, Finely Chopped
½C Roasted Peanuts, Finely Chopped
Prepared Satay-Marinated Steak, Chicken, & Shrimp (cooked)
Thai Peanut Sauce, For Drizzling

1. For the Satay-Marinated Steak, Chicken, & Shrimp: Mix together the turmeric, white pepper, garlic, sugar, ground cumin, yellow curry powder, and coconut cream until thoroughly combined and mixed well. Separate the marinade evenly into three plastic bags and add one protein to each bag (you should have one steak bag, one chicken bag, and one shrimp bag). Toss the coat the proteins in the marinade. Let the proteins marinate for 30 minutes to an hour before grilling. Preheat a grill pan over medium-high heat and cook the meet according to the temperature that you like. The shrimp only requires a couple minutes, the chicken needs to be cooked until there is no pink color in the center, and we like our steak seared to medium-rare (but it is all up to you).
2. In a small bowl, whisk together brown sugar, limejuice and zest, soy sauce, fish sauce, honey and Sriracha.
3. In a large nonstick skillet, heat oil over medium-high heat.
4. Add scallion whites and garlic and cook, stirring constantly, until fragrant (about 30 seconds). Add eggs and cook, scraping skillet with a spatula until eggs are almost set (about 30 seconds). Transfer the eggs to a plate. Add noodles, green onions, and sauce to skillet. Cook, tossing constantly, until noodles are soft (about 1 minute). Add egg mixture and toss to coat, breaking eggs up gently.
5. Garnish the dish with the satay-marinated steak, chicken, and shrimp along with cilantro, roasted peanuts, and a drizzle of Sriracha.
source: easy pad thai.