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.....

coming soon

Still a top of class purveyors: Dean&Deluca

Sir Francis Bacon Peanut Brittle - Dean & DeLuca

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Bark Hot Dogs

Very little to say that has not already been said about Bark!

SUPER TREAT: Dark Chocolate Dipped Satsuma

Dark Chocolate Dipped Satsuma

These are a special treat only available during Nov-Jan. They are sweeter than a Clementine and also have no seeds. I first had the dipped Satsuma’s while visiting with friends for thanksgiving.

First we pealed the Satsuma’s and separated the wedges, trimming off any extra white rind and set them aside.

On a clean cool surface place a slice of parchment paper.

Melt the dark chocolate, about a 70% coca, in a small double boiler until the chocolate was thick but smooth.

Dip each wedge about ½ way into the chocolate and quickly place on parchment, standing up in the chocolate, until the batch is done and cool in the fridge for at least one hour.

Once the chocolate is set/cold – try one – the burst of orange juice followed by the slow melt of the chocolate is an irresistible combination. No way you can eat just one!

They do not travel well and last only a few days, if you don’t eat them all. They make a great desert or treat anytime of the day.

More on the Satsuma:

Satsuma [sat-SOO-muh] - A loose-skinned orange, it is a type of seedless mandarin orange with thin skin. In most citrus producing areas, satsuma mandarin is the preferred name, but satsuma tangerine is also used.

Grown in cool subtropical regions of Japan, Spain, central China, Korea, Turkey, along the Black Sea in Russia, southern South Africa, South America, and on a small scale in central California and northern Florida. The world's largest satsuma industry is located in southern Japan where climatic conditions are favorable for the production of early ripening satsuma tangerines of high quality. In the United States, it is grown mostly in the southernmost parishes of Louisiana.

The fruit from a young tree averages 1.8 inches in diameter, approximately three-quarters the size of a tennis ball. With its smooth, thin, lightly attached skin, satsumas have become known as the "kid-glove or zipper-skin citrus" due to the ease with which the skin can be removed and internal segments separated. Depending on the weather and climate conditions, the fruit is harvested in the early to mid-fall. The fruit is juicy and very sweet, low in acid, and almost seedless, with an average of only 1.5 seeds per orange

History: Satsuma mandarin may have originated in China but it was first reported in Japan more than 700 years ago where it is now the major cultivar grown. It was first introduced in the 1800's by early settlers to the state along the banks of the Mississippi River near New Orleans. The 'Owari' Satsuma arrived from Japan, first in 1876 and next in 1878. During the period 1908-1911, nearly a million budded trees from 1908 to 1911 for planting in the Gulf States. The first recorded introduction into the United States was in Florida by George R. Hall in 1876. The name "satsuma" is credited to the wife of a United States minister to Japan, General Van Valkenberg, who sent trees home in 1878 from Satsuma, the name of a former province, now Kagoshima Prefecture, on the southern tip of Kyushu Island, where it is believed to have originated.

THANK YOU Currant's Supporters

Thank you Currant's supporters.......

I am now SOLD OUT of Holiday 2009 gift sets that included a combination of.....

CURRANT’S CHIPOTLE PEPPER RUB

CURRANT’S MÉDITERRANÉE SALTS

CURRANT'S SMOKED FRENCH GREY SEA SALTS

CURRANT’S CRANBERRY APPLE SAGE RELISH

CURRANT’S CRANBERRY CHIPOTLE CINNAMON CUMIN SEED RELISH

CURRANT’S DESERT WILDFLOWER HONEY
ESSENCE OF LOW DESERT WILDFLOWERS, SQUASH BLOSSOMS, AND HERB GARDEN FLOWERS

CURRANT’S EARLY WINTER HONEY
ESSENCE OF PRICKLY PEAR CACTUS NECTAR AND LOW DESERT TREE BLOSSOMS


ALL CURRANT'S PRODUCTS ARE HAND CRAFTED IN ARIZONA FROM NATURAL FAIR TRADE AND ORGANIC INGREDIENTS UNLESS SPECIFICALLY NOTED....


Thank you and Gobble Gobble to all next week!



Cheers,
Aaron



http://twitter.com/edibleideas

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Holiday Ready: Turkey w/Cornbread-Sausage Stuffing

Hartstein Brothers do delish Turkey with Cornbread-Sausage Stuffing

adapted from Tyler Florence's Roast Turkey with Cornbread-Sausage Stuffing

(Serves 8-10)

1 pkg. (9 oz.) dried mission figs, trimmed
3 cups hot water
¼ cup honey
2 tbsp fresh lemon juice
3 tbsp olive oil
½ lb. sweet Italian sausage, casing removed and crumbled
2 onions, chopped
1 tsp chopped rosemary
4 large store-bought cornbread muffins, crumbled (about 5 cups)
½ cup chicken broth
1 egg, lightly beaten
Salt and pepper
1 turkey (13-15 lb.)
8 tbsp (1 stick) unsalted butter, softened
½ cup balsamic vinegar
8 tbsp (1 stick) cold unsalted butter, cut into small pieces

1 In medium bowl combine figs, hot water, honey and lemon juice. Cover tightly with plastic wrap; set aside for 1 hour.


2 Position oven rack in lowest third of oven. Heat oven to 400°F.


3 Meanwhile heat olive oil in large skillet over medium-high heat. Saute sausage, onions and rosemary until sausage is cooked through and onion is tender, about 6-8 min.


4 Drain figs, reserving liquid, and coarsely chop.


5 In large bowl toss sausage mixture with figs and corn muffins. In small bowl whisk together chicken broth and egg; toss with stuffing. Season with salt and pepper.


6 Gently loosen skin around turkey breast, thigh and legs, and spread softened butter underneath. Season cavity with salt and pepper, and fill loosely with stuffing. With butcher's string tie legs together. Season with salt and pepper; set aside.


7 Roast in roasting pan for 20 min., then lower temperature to 350°F.


8 Meanwhile, in saucepan heat reserved fig liquid; boil until reduced to 2 cups. Add vinegar; continue boiling until mixture is syrupy. Swirl in cold butter, stuffing until it has melted and mixture is shiny and thick.


9 Roast turkey for 2 ½ - 3 hours or until instant-read thermometer registers 175°F. During last 20 minutes of roasting, baste turkey with half the glaze. When done, remove pan from oven and baste turkey with remaining glaze.



Let stand 30 min. before carving.

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