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Feb. 19th, 2012
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Feb. 19th, 2012 10:32 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverlandI'll break this all down into bit and pieces, since there are quite a few.
( Morrison Knudson Nature Trail, Boise Idaho-1 )
( Morrison Knudson Nature Trail, Boise Idaho-1 )
(no subject)
Feb. 19th, 2012 10:35 amnverlandI'll break this all down into bit and pieces, since there are quite a few.
( Morrison Knudson Nature Trail, Boise Idaho-2 )
( Morrison Knudson Nature Trail, Boise Idaho-2 )
(no subject)
Feb. 19th, 2012 10:37 amnverlandI'll break this all down into bit and pieces, since there are quite a few.
( Morrison Knudson Nature Trail, Boise Idaho-3 )
( Morrison Knudson Nature Trail, Boise Idaho-3 )
(no subject)
Feb. 19th, 2012 11:38 amnverlandGRUYERE STUFFED BACON WRAPPED HOT DOG MELTS WITH HORSERADISH MUSTARD
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup prepared grated horseradish, drained of excess liquid
1/4 cup Dijon mustard
1 tablespoon honey
1 tablespoon minced shallots
1 tablespoon minced fresh chives
1 tablespoon lemon juice
Salt
Freshly ground black pepper
6 slices Gruyere cheese, 1/2 ounce each
6 thin rashers lean smoked bacon
6 organic, nitrite-free, all-beef hot dogs
6 bakery-style hot dog buns, split
Preheat an outdoor or indoor grill or broiler; or preheat the oven to 425 degrees F.
Meanwhile, in a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives, and lemon juice. Stir until thoroughly blended, seasoning to taste with salt and pepper. Cover and refrigerate until ready to serve.
With a small, sharp knife, carefully cut a slit lengthwise along each hot dog, cutting about two thirds of the way through all along its length. Stuff a slice of cheese into the slit all along the length of each hot dog, folding and breaking up the slice as necessary to fit it in. Wrap a slice of bacon around each hot dog, spiraling it diagonally as you wrap it; use a wooden toothpick to secure the end of each bacon strip to the end of each hot dog.
When the grill or broiler is ready, cook the hot dogs, placing them around the sides of the grill or the edges of the broiler tray so they aren't directly over or under the heat. Cook, turning every 1 to 2 minutes to guard against charring, until the sausages are hot and the bacon is uniformly crisp, 8 to 10 minutes total. If baking them in the oven, arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes.
During the last few minutes of cooking, open the buns and lightly toast with their cut sides facing the heat. Or warm them in the oven for a few minutes.
As soon as the hot dogs are ready, shield your fingertips with a folded paper towel and pull out the toothpicks from their ends. Place a bacon-wrapped hot dog in each bun and serve immediately, passing the horseradish sauce for each person to add to taste.
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup prepared grated horseradish, drained of excess liquid
1/4 cup Dijon mustard
1 tablespoon honey
1 tablespoon minced shallots
1 tablespoon minced fresh chives
1 tablespoon lemon juice
Salt
Freshly ground black pepper
6 slices Gruyere cheese, 1/2 ounce each
6 thin rashers lean smoked bacon
6 organic, nitrite-free, all-beef hot dogs
6 bakery-style hot dog buns, split
Preheat an outdoor or indoor grill or broiler; or preheat the oven to 425 degrees F.
Meanwhile, in a small bowl, combine the mayonnaise, sour cream, horseradish, mustard, honey, shallots, chives, and lemon juice. Stir until thoroughly blended, seasoning to taste with salt and pepper. Cover and refrigerate until ready to serve.
With a small, sharp knife, carefully cut a slit lengthwise along each hot dog, cutting about two thirds of the way through all along its length. Stuff a slice of cheese into the slit all along the length of each hot dog, folding and breaking up the slice as necessary to fit it in. Wrap a slice of bacon around each hot dog, spiraling it diagonally as you wrap it; use a wooden toothpick to secure the end of each bacon strip to the end of each hot dog.
When the grill or broiler is ready, cook the hot dogs, placing them around the sides of the grill or the edges of the broiler tray so they aren't directly over or under the heat. Cook, turning every 1 to 2 minutes to guard against charring, until the sausages are hot and the bacon is uniformly crisp, 8 to 10 minutes total. If baking them in the oven, arrange the hot dogs on a rimmed baking sheet and bake in the upper third of the oven until the bacon is crisp, about 12 minutes.
During the last few minutes of cooking, open the buns and lightly toast with their cut sides facing the heat. Or warm them in the oven for a few minutes.
As soon as the hot dogs are ready, shield your fingertips with a folded paper towel and pull out the toothpicks from their ends. Place a bacon-wrapped hot dog in each bun and serve immediately, passing the horseradish sauce for each person to add to taste.
(no subject)
Feb. 19th, 2012 11:43 amnverlandBelgian Chicken Braised in Beer (Kip en Bier, Poulet a la Biere)
4 to 5 lbs (1.8 - 2 Kg) chicken pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 Tbs (15 ml) butter
8 whole shallots, peeled
12 - 18 large mushrooms, trimmed and quartered
3 cloves garlic, finely minced
1 tsp (5 ml) sugar
4 carrots, cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) all-purpose flour
1 - 12 oz (340 ml) bottle Belgian beer
1 cup (250 ml) beef stock
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Finely chopped fresh parsley for garnish
Season the chicken pieces generously with salt and pepper. Heat the oil and butter in a large, heavy pot over moderate heat, and brown the chicken pieces on all sides. Set the chicken pieces aside, and to the same pot add the shallots and mushrooms. Saute for about 5 minutes, until lightly browned, and add the garlic and sugar. Cook for 1 minute, stirring constantly. Add the carrots, and sprinkle the flour over the vegetables. Stir to incorporate the flour with the butter, making sure there are no lumps. Add the beer and the stock, stirring to dissolve the flour and to scrape the bottom of the pan. Add the chicken pieces, thyme, and bay leaves, and simmer covered over low heat for 30 to 40 minutes, until the chicken is tender. Remove the cover for the last 10 minutes, allowing the sauce to reduce by about one third. Serve sprinkled with chopped parsley. Serves 4 to 6.
4 to 5 lbs (1.8 - 2 Kg) chicken pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) vegetable oil
1 Tbs (15 ml) butter
8 whole shallots, peeled
12 - 18 large mushrooms, trimmed and quartered
3 cloves garlic, finely minced
1 tsp (5 ml) sugar
4 carrots, cut into 1 inch (2 cm) pieces
2 Tbs (30 ml) all-purpose flour
1 - 12 oz (340 ml) bottle Belgian beer
1 cup (250 ml) beef stock
1 tsp (5 ml) dried thyme
2 bay (laurel) leaves
Finely chopped fresh parsley for garnish
Season the chicken pieces generously with salt and pepper. Heat the oil and butter in a large, heavy pot over moderate heat, and brown the chicken pieces on all sides. Set the chicken pieces aside, and to the same pot add the shallots and mushrooms. Saute for about 5 minutes, until lightly browned, and add the garlic and sugar. Cook for 1 minute, stirring constantly. Add the carrots, and sprinkle the flour over the vegetables. Stir to incorporate the flour with the butter, making sure there are no lumps. Add the beer and the stock, stirring to dissolve the flour and to scrape the bottom of the pan. Add the chicken pieces, thyme, and bay leaves, and simmer covered over low heat for 30 to 40 minutes, until the chicken is tender. Remove the cover for the last 10 minutes, allowing the sauce to reduce by about one third. Serve sprinkled with chopped parsley. Serves 4 to 6.
