Chipotle Bacon Jam - From the Homesick Texan Blog!!!

Chipotle bacon jam

1 pound of bacon

4 cloves of garlic, minced

1 sliver of onion

1-4 chipotles en adobo (depending on the level of heat you can tolerate)

2 teaspoons adobo sauce (from the can)

2 teaspoons ancho chile powder

1/2 teaspoon allspice

1/2 teaspoon ground Mexican hot chocolate

1 cup of brewed coffee

1/4 cup apple cider vinegar

Black pepper to taste

Method:

Cook the bacon until fat is rendered, but not too crisp. Cut cooked bacon into two-inch sized pieces.

On medium heat, cook the onion and garlic in one tablespoon of rendered bacon fat in a medium-sized pot for two minutes. Add the cooked bacon, spices, apple-cider vinegar and coffee. Simmer on low for two hours, stirring occasionally. If jam starts to get dry, add water, 1/4 cup at a time.

After two hours, place bacon jam into a food processor, and puree for two or three seconds, tops. You just want to bring it together but still have some chunks.

 

from the Homesick Texan Blog: http://homesicktexan.blogspot.com/

 

New Business - Meet Lucky Dog Ptown - Opening May 2010

Opening May 2010

Lucky Dog Ptown is a quick service restaurant based at 293 Commercial Street in Provincetown, MA.  We will source locally, serve only the freshest stuff made on site, and fry nothing! We will proudly serve French’s mustard, Heinz ketchup, Hellmann’s mayonnaise and Coke products as they are American classics! Lucky Dog Ptown will be family owned and operated through New Year’s Eve each year

Serving: Hot Dogs, Linguica, Poultry Dogs, Veggie Dogs; Homemade Boston Baked Beans, Beef Chili, Potato Salad, Coleslaw, Green Salad, Macaroni Salad; Coca Cola, French’s Mustard, Heinz Ketchup, Hellmann’s Mayo; Homemade Sweet Treats

We need Facebook FANS - please become a fan and tell your friends!!

"Dog" Art by Hawk Krall

"Dog" Art by Hawk Krall

Hot Dog Fine Art? Why yes.... And its by Wayne Thiebaud

Wayne Thiebaud (born November 15, 1920) is an American painter whose most famous works are of cakes, pastries, boots, toilets, toys and lipsticks. His last name is pronounced "Tee-bo." He is associated with the Pop art movement because of his interest in objects of mass culture, although his works, executed during the fifties and sixties, slightly predate the works of the classic pop artists. Thiebaud uses heavy pigment and exaggerated colors to depict his subjects, and the well-defined shadows characteristic of advertisements are almost always included in his work.

Thiebaud is best known for his paintings of production line objects found in diners and cafeterias, such as pies and pastries. Many wonder if he spent time working in the food industry, and in fact he did. As a young man in Long Beach, he worked at a cafe named Mile High and Red Hot, where "Mile High" was ice cream and "Red Hot" was a hot dog.

He was associated with the Pop art painters because of his interest in objects of mass culture, however, his works, executed during the fifties and sixties, slightly predate the works of the classic pop artists, suggesting that Thiebaud may have had an influence on the movement. Thiebaud uses heavy pigment and exaggerated colors to depict his subjects, and the well-defined shadows characteristic of advertisements are almost always included in his work.

In addition to pastries, Thiebaud has painted landscapes, streetscapes, and popular characters such as Mickey Mouse. His recent paintings such as Sunset Streets (1985) and Flatland River (1997) are noted for their hyper realism, and are in some ways similar to Edward Hopper's work, who was fascinated with mundane scenes from everyday American life.

 

PB Boulangerie and Bistro - OUTSTANDING!!

Hands down one of the very best if not the best I have found in America - and it just opened!!!

From the Chef and Baker:

PB Boulangerie Bistro is proposing an old tradition with today’s contemporary living with simple recipes combined with a Chef and Baker’s skill and passion using only the purest ingredients, products and process. Each product is good on its own or with combined taste and flavor of each other. Chef Philippe Rispoli and Baker Boris Villatte have brought the French tradition of baking and cooking to today’s contemporary living.

Both are natives of France, coming from Lyon and Lorraine. Having studied extensively in France, Chef Philippe Rispoli is highly respected and very well traveled. Prior to coming to the United States, Philippe Rispoli worked at several Michelin-star restaurants throughout Lyon and Cannes, including Pierre Orsi and Paul Bocuse. Upon coming to America, Chef Philippe Rispoli joined Daniel Boulud then on to work for Michael Mina and Charlie Palmer. He then returned to Daniel Boulud to open Daniel Boulud Brasserie at the Wynn Resort, Las Vegas Nevada where he received his first Michelin-star. Baker Boris Villatte has served as assistant to perhaps the world’s preeminent bread baker, Frenchman Eric Kayser and Alain Ducasse. He has consulted and opened many bakeries for Eric Kayser around the world. For the past three years, Boris Villatte has served as Executive Head Baker for the Wynn Resort, Las Vegas, Nevada where he has built their baking program from the ground up.

PB Boulangerie Bistro will have a neighborhood feel inviting guest to the aromas of freshly baked bread and a full menu serving breakfast, lunch and dinner. The Baker’s oven is open for viewing with wood displays and baskets. The boutique will offer freshly made bread, pastries, danishes and take out items. In the Bistro, you will experience the Chef’s exquisite bistro menu. PB Boulangerie Bistro will also offer cooking and baking classes, wine dinners and an extensive list of formage, charcuterie and wine. PB Boulangerie Bistro will provide a 60 seat dining room including the Chef’s Table and Bar and additional seating at our outdoor patio.

PB Boulangerie Bistro experience is about enjoying delicious healthy food in a welcoming, elegant and modern atmosphere everyday of the year. Chef Philippe Rispoli and Baker Boris Villatte will be a working team at the Boulangerie Bistro serving quality and consistency to the guest daily. Boulangerie Bistro is a new concept of eating and enjoying with friends, family and businesses.

Bon Appetit!

Doesn’t everyone want just a bit more luck? I do.....