Gourmet Spiced Turtles with Vanilla Bean Caramel, Dark Chocolate, & Sprinkled with Vanilla Bean Fleur de Sel + Toffee Chips

Gourmet Spiced Turtles with Vanilla Bean Caramel, Dark Chocolate, & Sprinkled with 

Vanilla Bean Fleur de Sel + Toffee Chips

Back when I lived in Savannah, there were candy kitchens pretty much at every block. Pralines were their number one seller by far, so much so that if you just walked in the store, a hot, freshly-made praline sample was handed to you. Naturally, that just meant we walked in and out about 5-10 times. Of course, who wouldn't? Most of their treats were quite tasty, but I could never get on board with store-bought turtles. I'm not quite sure why, but they just weren't my gig, ya'know? Well, a couple weeks ago, I had a custom order request from an Haute + Heirloom Etsy buyer, asking me if I could whip up some gourmet turtles for her. I had never made them, but I knew how to make all the components and I was sure I could spice them up some to make them extra special. The first component are the pecans. A lot of the time, no one does anything to them. Some people might toast them or salt them slightly, but I went with the extravagant route by "spicing them". After being toasted in butter, I added in some fleur de sel, cinnamon, ground ginger, pumpkin pie spice, nutmeg, chili powder, & cardamom. They are all perfect, comforting fall spices. I also sweetened them up a bit with sugar to give them a crackly crust (um yumm). Now onto the caramel... the gooey, sticky, chewy caramel that is speckled + scented with vanilla beans and flavored with a dash of fleur de sel. If that doesn't make your mouth water... then I don't know what would. The caramel will harden & solidify, which means they are ready to be covered in chocolate. Tempering chocolate may seem like a daunting task, but really it is all scientific. You just gotta be aware of the temperature and keep it even throughout the entire process. Once you pour the tempered chocolate over the caramel, it will quickly begin to settle, so while it is still soft, sprinkle the tops with some vanilla bean fleur de sel and toffee chips (just for presentation & extra flavor). Even though these candies are a little more labor-intensive than the ones you can buy in a store, the quality alone speaks for itself. And that's coming from a girl who hated turtles prior to making this recipe!! Enjoy :)

clustering the spiced pecans...

making the vanilla bean caramel...

pouring the vanilla bean caramel over the spiced pecan clusters

a little extra salt neva hurt no'body

ready for the chocolate...

I experimented a little bit by adding on some chocolate stour marshmallows--yumm!

now it's time for the tempered chocolate, fleur de sel, & toffee bits

READY TO EAT!!

For the Spiced Pecans:

16oz Pecan Halves

3T Unsalted Butter, Melted

½t Salt, Cinnamon, Ground Ginger, Pumpkin Pie Spice

¼t Freshly Grated Nutmeg, Chili Powder, & Cardamom

1-2T Sugar (depending on how sweet you like it)

For the Vanilla Bean Caramel:

¾C Heavy Whipping Cream

½C Sugar

1/3C Dark Brown Sugar

3T Light Corn Syrup

2T Unsalted Butter, Cubed

1t Vanilla

1 Vanilla Bean, Split & Scraped for Seeds

½-1t Salt (depending on your taste)

For the Dark Chocolate Coating:

12oz High Quality Bittersweet or Semisweet Chocolate, Roughly Chopped

Vanilla Bean Fleur de Sel, For Sprinkling

Toffee Chips, For Sprinkling

Directions:

1. For the Spiced Pecans: For the pecans, preheat oven to 350°F. Toss pecan halves with melted butter and kosher salt and spread onto a large sheet pan. Toast the pecans, stirring halfway through cooking, until fragrant and golden, about 10 minutes; set aside until cool enough to handle. Once you can handle them, toss them with the spices and sugar until it adheres. Line two sheet pans with parchment paper and arrange cooled pecans into X-shaped clusters or feel free to place the pecan pieces into small mounds to yield a more rustic-shaped cluster.

2. For the Vanilla Bean Caramel: For the caramel, combine the cream, sugars, and corn syrup in a medium-sized, heavy saucepan and whisk until incorporated. Bring the mixture to a boil over medium-high heat. Please do NOT stir the mixture after it comes to a boil; if necessary, dip a pastry brush in water and brush down the sides of the pot to remove any sugar stuck to the sides. Continue boiling the mixture until it reaches 250°F on an instant read thermometer, about 10 minutes. Remove the saucepan from the heat and whisk in butter, vanilla extract, and vanilla bean seeds.

3. Working quickly, spoon a generous teaspoon or so over each cluster of pecans. Allow clusters to set, uncovered and undisturbed, for at least two hours but preferably overnight.

4. Tempering the Chocolate:To melt and temper the chocolate coating, prepare a double boiler or set a heatproof bowl over barely simmering water. Add approximately 3/4 of the chocolate (the remainder will get added in after the initial heating) to the top of the boiler. Melt the chocolate, stirring often, until it reaches the following temperature(s) on an instant read thermometer: 116 to 120°F for semisweet; 110 to 112°F for milk chocolate, and immediately remove from the heat. Add the reserved chocolate and continue stirring until the temperature drops to the following: 82 to 86°F for semisweet;80 to 84°F for milk chocolate. Return the chocolate to the boiler and heat on low until the temperature rises back up to 90°F, watching carefully to make sure the chocolate does not exceed the temperature.

5. Finishing the Turtles: Drizzle the tempered chocolate over the caramel-covered pecan clusters. Sprinkle the top with some vanilla bean fleur de sel and some toffee chips. Set aside in a cool place to set. Turtles will keep for up to two weeks, stored between sheets of wax paper in an airtight container at room temperature.

source: homemade turtles.

Souffléd Cornbread-Mole Chili Casserole with a Pimento Cheese Surprise

Souffléd Cornbread-Mole Chili Casserole with a Pimento Cheese Surprise

It's casserole season y'all. Did you know? Of course. But, breaking news, I'm not a fan of casseroles. Just never have been, and I don't know if I ever will. Don't get me wrong though, the occasional baked dish will hit the spot. A family favorite of ours was always chili-cornbread casserole. I made my rich, mole chili for the bottom layer, and then I topped it with a layer of homemade pimento cheese and a souffléd cornbread topping. What's special about this cornbread you ask... Well, it's gently folded, so that when it is baked it is light & fluffy (instead of dense and grainy). This would be a great meal to feed the family on a week day or something to make at a tailgate party. Just sit back and relax with this meal on a cold, winter day and trust me you'll be happy!! Enjoy :)

For the Mole Chili Filling:

2T Olive Oil

1 Medium Onion, Chopped

1T Garlic, Chopped

1lb Ground Beef Chunk (80/20)

2-28oz Can of Crushed Tomatoes

1C Water

1 4oz Can of Chopped Green Chiles

2 Jalapenos, Seeded & Diced

3T Chili Powder

1t Paprika

½t Dried Oregano

½t Cayenne Pepper

1t Cumin

¼t Pumpkin Pie Spice

½t Salt

1t Onion Powder

1t Garlic Salt

2t Brown Sugar

¼C Creamy Peanut Butter

2T Unsweetened Cocoa Powder

1-2T Hot Sauce

1t Worcestershire

Salt & Pepper, To Taste

For the Souffléd Cornbread Topping:

½C Yellow Cornmeal (preferably stone-ground)

1 ½C Buttermilk

2T Unsalted Butter

1C Corn Kernels

½t Sugar & Salt (as well as fresh cracked pepper to taste)

Pinch of Cayenne   

2 Large Eggs, Separated

1/8t Cream of Tartar

For the Souffléd Cornbread-Mole Chile Casserole:

Prepared Mole Chili Filling

1-2C Pimento Cheese

Prepared Souffléd Cornbread Topping

Optional Toppings: Diced Raw Onions, Green Onions or Chives, Grilled Corn, Salsa, etc.

Directions:

1. For the Mole Chili Filling: Heat the olive oil in a big pot on medium-high heat. Add the onions and sauté until tender, then add in the garlic and diced jalapenos and cook for about 2 minutes. Next, add in the ground beef and cook thoroughly through. Add in the water, crushed tomatoes, and green chiles. Let this mixture cook for about 10 minutes, then stir in chili powder, paprika, oregano, cayenne, cumin, pumpkin pie spiced, salt, onion powder, garlic salt, and brown sugar. Let this mixture cook covered on low heat for 30 minutes. After it has simmered, stir in the creamy peanut butter, cocoa powder, hot sauce, and Worcestershire. Once again, cook on simmer for an hour, stirring every 15 minutes. Let the mixture cool to room temperature before layering it into the baking dish.

2. After the chili has cooled, pour or spoon the chili into a large baking dish that has been sprayed with Pam. Layer or dollop on 1-2C of pimento cheese on top of the chili, making sure that it is in an even layer. Preheat the oven to 400 degrees. Set the baking dish aside.

3. For the Souffléd Cornbread Topping: Meanwhile, in a mixing bowl, whisk together the yellow cornmeal and ½C + 2T buttermilk, and then set it aside. In a large pot over medium-high heat, cook the corn until it begins to brown and soften, about 5-10 minutes depending on the type of corn you use. Stir in the sugar, salt, cayenne, and the remaining 1C of buttermilk, and then bring the mixture to a boil. Remove from the heat, cover, and let the mixture steep for 10 minutes. Using an immersion blender, puree the corn-milk mixture until smooth. Bring the mixture back to a boil, reduce heat to low, and add in the cornmeal-buttermilk mixture, whisking constantly until thickened, about 2 minutes. Once thickened, let this mixture cool completely to room temperature. Once cooled, whisk in the egg yolks. In a bowl, beat the egg whites with the cream of tartar until stiff peaks form, and then fold it into the corn mixture, a third at a time. Gently pour the batter on top of the pimento cheese-mole chili filling. Bake for 25-35 minutes.

4. Spoon the casserole into large bowls and garnish with any other toppings you like. Serve immediately while still warm.

Chili-Cheese-Slaw Dogs with Beer Braised Brats topped with Homemade Mole Chili, Pimento Cheese, Creamy Jalapeno Coleslaw, Fried Onion Strings, & Srirancha Sauce

Here's the next recipe from our Memorial Day meal. I have been itchin' to make chili-cheese-slaw dogs for a while. It brings up a lot of childhood memories from when we would go eat at the Varsity before Atlanta Falcons games, Braves games, and UGA Football games. And I would always get a chili cheese dog with slaw added with a side of fries and a frosted orange. If you have never been to the Varsity, then you are missing out, and I urge you to go. Did you know it's actually the largest drive-in restaurant in the world? That's pretty awesome. Anyway, I decided to take a stab at this all-American classic, but of course, by adding my own signature twist. It was a requirement that I make every component from scratch and my friends, there are a lot of components. So, feel free to use store-bought ingredients to make it a little easier on you. First, I started off by braising from brats in some dark beer and caramelized onions. I have never really been a huge fan of hot dogs, but we love brats braised in beer, so we just had to do it. After they braised, we charred them off on the grill until they were nice & crispy. Then, I whipped up a batch of my homemade mole chili that has a couple crazy ingredients such as cocoa powder, peanut butter, and pumpkin pie spice. It's deliciously sweet, but still hearty & spicy like a traditional chili. I also made my favorite pimento cheese recipe because I mean honestly, what is better than pimento cheese? Nothin' bro. I topped the dogs with my favorite coleslaw recipe, crispy onion strings, and a special, special sauce. I call this sauce, "Srirancha Sauce", because it is a combination of a homemade ranch dressing and my new favorite spice, homemade sriracha powder (that was used in my Pickled Deviled Egg recipe on Tuesday). This sauce is creamy & spicy, but still has that amazing herby flavor that I love. Well, that's it... not too bad eh? Haha, I know it's a lot, however, if you have the time, then definitely make these gourmet dog. You won't regret it!! Enjoy :)

Gourmet Chili-Cheese-Slaw Dogs

Look at all them layers...

The crispy onions are the best, yum-o!

Don't forget a drizzle of the homemade Srirancha sauce :) 

My Mountain Man chowin' downnn. 

For the Beer Braised Brats:

4 Brats

Your Favorite Beer, To Cover

1 Medium Vidalia Onion, Cut into Slices

Olive Oil

Salt & Pepper, To Taste

For the Homemade Chili:

2T Olive Oil

1 Medium Onion, Chopped

1T Garlic, Chopped

1lb Ground Beef Chuck (80/20)

2-28oz Can of Crushed Tomatoes

1C Water

1 4oz Can of Chopped Green Chiles

2 Jalapenos, Seeded & Diced

3T Chili Powder

1t Paprika

½t Dried Oregano

½t Cayenne Pepper

1t Cumin

¼t Pumpkin Pie Spice

½t Salt

1t Onion Powder

1t Garlic Salt

2t Brown Sugar

¼C Creamy Peanut Butter

2T Unsweetened Cocoa Powder

1-2T Hot Sauce

1t Worcestershire

Salt & Pepper, To Taste

For the Pimento Cheese:

4oz Cream Cheese, Softened

½C Mayo

¼t Garlic Powder, Pepper, & Paprika

2t Hot Sauce

2T Sweet Onion, Grated

8oz Pepper Jack Cheese, Shredded

8oz White Cheddar Cheese, Shredded

8oz Sharp Yellow Cheddar Cheese, Shredded

2 Roasted Red Peppers, Diced

½C Candied Jalapenos, Diced

For the Creamy Jalapeno Coleslaw:

3C Coleslaw Mix

3-5 Green Onions, Chopped (depending on how much onion you like)

2 Large Jalapenos, Diced

2T Candied Jalapeno, Diced (or you can use pickled jalapenos and add a little more sugar)

¼C Mayo

¼C Sour Cream

1t Yellow Mustard

1t White Vinegar

1t Sugar

1t Lemon Juice

Salt & Pepper, To Taste 

For the Fried Onion Strings:

1 Large Vidalia Onion, Sliced Very Thinly

2C Buttermilk

2C AP Flour

Salt & Pepper, To Taste

½t Cayenne

Vegetable Oil, For Frying

For the Srirancha Sauce:

½C Sour Cream

¼C Mayo

Cold Buttermilk (however much to your preferred thickness)

2T Fresh Parsley, Minced

¼C Fresh Chives, Minced

1 Small Clove of Garlic, Minced into a Paste (use a little coarse sea salt to help grind it)

½t Garlic Salt & Garlic Powder

½t-1t Homemade Sriracha Powder

Salt & Pepper, To Taste (I also used a pinch of sugar for a little sweetness, this is optional)

For the Chili-Cheese-Slaw Dogs:

Beer Braised Brats, Grilled

Hot Dog Buns, Toasted

Prepared Chili

Prepared Pimento Cheese

Prepared Creamy Jalapeno Coleslaw

Fried Onion Strings

Prepared Srirancha Sauce

Additional Toppings (raw onion, sauce, etc.)

Directions:

1. For the Beer Braised Brats: Heat some olive oil in a Dutch oven over medium-high heat. Once hot, add in the sliced onions along with some salt & pepper, and caramelize until golden brown. Once the onions have caramelized, place the brats into the Dutch oven and cover with the beer and any other seasonings that you want. Bring to a boil and reduce to a simmer until the brats are cooked through. Remove the brats and set aside the beer mixture. Right before you are ready to eat, grill the brats until golden brown and charred. Return the brats the beer mixture until you are ready to serve.
2. For the Chili: Heat the olive oil in a big pot on medium-high heat. Add the onions and sauté until tender, then add in the garlic and diced jalapenos and cook for about 2 minutes. Next, add in the ground beef and cook thoroughly through. Add in the water, crushed tomatoes, and green chiles. Let this mixture cook for about 10 minutes, then stir in chili powder, paprika, oregano, cayenne, cumin, salt, onion powder, garlic salt, and brown sugar. Let this mixture cook covered on low heat for 30 minutes. After it has simmered, stir in the creamy peanut butter, cocoa powder, hot sauce, Worcestershire, and pumpkin pie spice. Once again, cook on simmer for an hour, stirring every 15 minutes. Keep the chili warm until you are ready to spoon on top of the dogs.
3. To Make the Pimento Cheese: In a big mixing bowl, mix together the cream cheese, mayo, garlic powder, pepper, paprika, & hot sauce. Separately, shred the three blocks of cheese and put in the bowl with the cream cheese & mayo mixture. (I use the second smallest shredding side because I like it more that way. It does take more time, but I think it's worth it. But you can do the cheese in the bigger shred if that's how you like your pimento cheese. Toss the mixture together until the mayo is covering all of the cheese. Add in the diced red peppers, grated onion, and candied jalapeno. Toss until it’s evenly incorporated. Refrigerate until ready to use.
4. For the Creamy Jalapeno Coleslaw: In a medium-mixing bowl, whisk together the mayo, sour cream, mustard, sugar, lemon juice, fresh jalapeno, and candied jalapeno. Toss this mixture with the coleslaw and green onions until completely coated. Set it aside until ready to assemble the hot dogs.
5. For the Fried Onion Strings: Slice the onion very thinly. Place in baking dish and cover with buttermilk and hot sauce. Soak for at least an hour. Combine all the dry ingredients and seasonings, and set it aside. Heat the oil to 375 degrees. Grab a handful of onions and toss in the flour mixture, shake off the excess, and then fry in the hot oil until golden brown & crispy, about 2-3 minutes. Drain on a paper towel and season with salt and pepper. Repeat until all the onions have been fried. Top the brats with the crispy onions.
6. For the Srirancha Sauce: Whisk together the sour cream, mayo, parsley, chives, garlic paste, garlic salt, and garlic powder until smooth and combined. Add in some buttermilk, starting with a small amount and working up to more to the thickness that you want. Whisk in the Sriracha Powder to your desired spiciness, I used 1t of the powder for a fairly spicy sauce. Taste once again and season with salt, pepper, & sugar to your liking. Pour into a container and refrigerate until you are ready to drizzle onto the hot dogs.
7. Assemble the Brats: Lay the brats into the toasted buns and top with the pimento cheese, homemade chili, coleslaw, crispy onion strings, and a drizzle of the Srirancha Sauce.

Short Rib Chili with Creamy Pimento Cheese Polenta & Crispy Onion Strings

The weather has been sort of erratic here in Savannah. It's hot one second, and in the next it's freezing cold. Unfortunately this weekend it has been miserably cold. So, I had to switch from fresh summery ingredients back to winter food. This hearty stew is inspired from one of my favorite recipes, Turkey Chili, which is unique in that it has dark cocoa powder and peanut butter as secret ingredients. Instead of using ground turkey, I braised short ribs in the mixture until fall-off-the-bone tender, and then I shredded the meat and returned it to the gravy. I also added in some chipotle peppers in adobo sauce for a richer, spicier flavor. Serve this chili on top of one of my favorites, creamy pimento cheese polenta, and top with some crispy onion strings and fresh chives. This meal is so satisfying and warming to the soul on a cold day. Even though I do love this meal, I really hope the weather improves, so I can survive outside. It's just truly yucky here. Oh well, at least there is an excuse to eat delicious food like this!! Enjoy :)

Short Rib Chili with Creamy Pimento Cheese Polenta & Crispy Onion Strings

For the Short Rib Chili:

3lbs Meaty Short Ribs (with bone)

2T Olive Oil

2T Unsalted Butter

1 Medium Onion, Chopped

1T Garlic, Chopped

2 28oz Can of Crushed Tomatoes

1C Water or Beef Stock

1 Can of Chipotle Peppers in Adobo

2T Chili Powder

1t Paprika

½t Dried Oregano

½t Pumpkin Pie Spice

1t Cumin

1t Onion Powder

1t Garlic Salt

1T Brown Sugar

¼C Creamy Peanut Butter

2T Unsweetened Cocoa Powder

1t Hot Sauce

1t Worcestershire

For the Creamy Pimento Cheese Grits:

3C Chicken Stock

1 ½C Heavy Cream

1C Stone Ground Grits

2T Butter

1C Pimento Cheese

Salt & Pepper, To Taste

Directions:

1. For the Short Rib Chili: Heat the olive oil in a big pot on medium-high heat. Brown the short ribs in batches and brown all sides, about 5-6 minutes per batch. Transfer the browned ribs to a plate while you make the liquid base. Melt the butter in the same pot that you had browned the short ribs in over medium-high heat. Add the onions and sauté until tender, and then add in the garlic cook for about 2 minutes. Add in the water, crushed tomatoes, and chipotle peppers. Let this mixture cook for about 10 minutes, then stir in chili powder, paprika, oregano, cayenne, cumin, salt, onion powder, garlic salt, and brown sugar. After it has simmered, stir in the creamy peanut butter, cocoa powder, hot sauce, Worcestershire, and cinnamon. Return the browned short ribs to the pot; stir to coat. Bring to a boil and reduce the heat to low. Cover the pot and simmer for 2-3 hours or until the meat is fall apart tender and the liquid is thick like a chili. Tilt the pot and spoon off any fat that rises to the surface. Using tons, transfer the ribs and any loose bones to a cutting board. Carefully cut the meat off from the bones and membranes. Roughly cut the meat into small cubes. Return the chopped meat into pot. Season to your tastes and let it simmer while you make the grits.
2. For the Creamy Pimento Cheese Grits: Bring the chicken stock and heavy cream to a boil. Add in the stone ground grits in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer and cook for 15 minutes (adding salt & extra liquid if needed). When the polenta is done, whisk in the butter and pimento cheese. Season with salt and pepper.
3. Serve the chili hot and on top of a pile of the grits. Garnish it with crispy onion strings and sliced green onion or chives.