Tag Archive: bacon


Bacon Jalapeno Cheese Ball

997067_388568181307337_6368298291325192549_n       I saw this on Facebook and tracked it down to The Biker Chick’s Kitchen…a page on Facebook.  My husband LOVES cheese and bacon and I’m kind of getting him into a bit of zip with seeded or tamed jalapeno’s.  This will be a great recipe to make for the office sometime.

Bacon-Jalapeño Cheese Ball

6 slices bacon            ¼ cup chopped pecans           8 oz cream cheese, room temp ½ cup shredded cheddar cheese         2 tbsp fresh parsley,        chopped 1 clove garlic,minced ¼ tsp ground cumin           ¼ tsp cayenne pepper               1 tsp lime juice          2 tbsp cilantro ½ tsp Worcestershire sauce               2 jalapeños (ribs and seeds removed), finely chopped

Crackers (for serving)

Preheat oven to 350 F. Spread the pecans on a baking sheet and toast for 5-7 minutes, or until fragrant. Cook the bacon in a large skillet set over medium heat until crispy. Transfer to a paper towel-lined plate. Allow to cool slightly, then crumble and divide in half. In a medium bowl, stir together the cream cheese, cheddar cheese, parsley, garlic, cumin, cayenne, lime juice, Worcestershire sauce, half of the minced jalapeños, and half of the crumbled bacon until well combined. Season the mixture to taste with salt. On a large plate, stir the toasted pecans, remaining minced jalapeños, cilantro and bacon together. Moisten your hands slightly and shape the cream cheese mixture into a ball Roll. Then the ball in the pecan mixture until well coated. Cover the ball with plastic wrap and refrigerate for at least an hour before serving.

The Famous Husk Cheeseburger

The Famous Husk Cheeseburger Recipe

Photograph by Peter Frank Edwards

From Yahoo Food’s Cookbook of the Week: Heritage

Husk Cheeseburger
Makes 10 cheeseburgers

When I opened Husk, I knew we had to have a cheeseburger on the menu. Everyone has their own idea of the perfect burger; mine was inspired by the drive-in that my family used to take me to when I was young. Robo’s was the only real “restaurant” in my hometown, and my family just loved it. We would go there after my Little League baseball games. As a game wound down, I would be daydreaming about that burger, shake, and crinkle-cut fries. It’s probably the reason for some missed fly balls. 

What I remember most about the cheeseburger was the squishy bun and how wonderful it was to eat the double patty covered in gooey American cheese. This recipe is a tip of the hat to that burger. I’ve changed it a little to make it my own—I wouldn’t dare try and replicate the burger from Robo’s. This recipe feeds a crowd, but you can halve it for a smaller group. 

If you don’t have a meat grinder, ask the butcher to grind the meats for you.

Special Sauce
1¾ cups mayonnaise, preferably Duke’s
1¼ cups yellow mustard
5 tablespoons ketchup
½ cup Bread-and-Butter Pickles, drained and cut into ⅛-inch dice
¼ cup pickled jalapeños, drained and cut into ⅛-inch dice
Grated zest (use a Microplane) and juice of 1 lemon
1 tablespoon Husk Hot Sauce (or other hot sauce)
Kosher salt and freshly ground black pepper to taste
2 tablespoons pepper vinegar, preferably Texas Pete brand

Cheeseburgers
One 3-pound fresh boneless chuck roast
12 ounces fresh flank steak
3 ounces bacon, preferably Benton’s
3 tablespoons unsalted butter, at room temperature
10 hamburger buns, preferably potato rolls
1 cup shaved white onion
20 slices American cheese
50 Bread-and-Butter Pickles

For the sauce:
1. Combine all of the ingredients in a large container and stir together to blend well. Cover, and refrigerate. (Tightly covered, the sauce will keep for up to 5 days in the refrigerator.)

For the cheeseburgers:
1. Grind the chuck, flank steak, and bacon through a meat grinder fitted with the large die into a bowl. Mix gently to combine. Then run half of the mixture through the small die. Mix the two together.

2. Portion the meat mixture into twenty 3-ounce patties, about ½ inch thick (each burger gets 2 patties). If not cooking right away, arrange on a baking sheet, cover tightly with plastic wrap, and refrigerate. (The patties can be refrigerated for up to 1 day. Remove from the refrigerator about 30 minutes before you’re ready to cook; it’s important that the patties are not ice-cold when they hit the hot pan.)

3. Generously butter the tops and bottoms of the buns. Toast on a griddle until nice and golden brown. Reserve.

4. Heat two 12-inch cast-iron skillets until as hot as possible. Divide the patties between the two hot pans. When the patties are nice and charred, about 2 minutes, flip them over and cook for 2 minutes more for medium. Place the onion slices on 10 of the patties. Place a slice of the cheese on all of the patties and allow it to melt, about 30 seconds. Stack the non-onion patties on top of the onion patties. Remove from the heat.

5. Smear both sides of the buns with special sauce. Place 5 pickles on the bottom half of each bun. Add the burger patties and top with the top halves of the buns. Serve at once.

1/2 cup thick teriyaki sauce
1 tablespoon minced fresh ginger
1 tablespoon sugar
1/2 teaspoon crushed red pepper flakes
1 dash kosher salt
3 cloves garlic, minced
2 green onions, sliced
Juice of 1/2 lemon
1 fresh pineapple
2 pounds jumbo shrimp, peeled and deveined
1 pound bacon, package sliced in half

Directions

Special equipment: about 30 wooden skewers, soaked in water for at least 30 minutes (up to 2 hours)

Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.

To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.

Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.

Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.

Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.

Serve them hot or at room temperature. Divine!

10 large fresh jalapeños
2 tablespoons olive oil
10 slices bacon, uncooked
1/2 cup string cheese or Oaxaca cheese, chopped small
1/2 cup favorite guacamole recipe

Directions:

1. Preheat a large, nonstick skillet to medium heat for 2 to 3 minutes. Toss the peppers with the 2 tablespoons of oil and add them to hot pan.

2. Cook the peppers, turning as needed, until the skins blister slightly and blacken in most spots. Remove from pan and let cool completely.

3. Once peppers have cooled, carefully make a T shape cut right below the base of the pepper. Open up the pepper and remove all the seeds and membranes. Fill the pepper with cheese on one half and guacamole on the other half. Do not over stuff.

3. Wrap each pepper with bacon and cook at medium heat in that same nonstick pan until the bacon is crisp and cooked through. Transfer peppers to a plate lined with paper towels. Let set for a few minutes before serving because they will be hot! Makes 10 peppers.

Notes: When preparing the guacamole for this recipe, make sure it’s nice and thick and not too watery. It will make for easier stuffing for the peppers.

Found this on Hispanic Kitchen’s site http://www.hispanickitchen.com/profiles/blogs/guacamol-cheese-stuffed-roasted-jalape-o-poppers

Jalapeno Poppers

photo-62

GLORY….I am seriously addicted to these things.  We had a theft out of our yard during the night of an artisan piece that I am just a bit too sentimental about.  SOOOO, after talking to the really cute police officer, whose first word after seeing the picture was, “copper”, well, I knew they probably wouldn’t be finding it dumped by the silly kids who have paint balled our home and stolen other yard art pieces.  SIGH.   He said, “copper, and its probably already been sold off and destroyed….pretty sure grown men did this one.”.  SIGH, SIGH, SIGH…..friends told me I should report this theft since it was a pricy piece.  Anyway after realizing that I would likely never see it again, I decided I needed comfort food.  Yeah, yeah, yeah…I do turn to food sometimes.  Today I needed something with some zip so I left the police station and headed to the store for the ingredients I knew I didn’t have at home.

Now this is one of those make’em your own recipes.  I haven’t been making them very long and I swear they come out different every time.  I’ve tried shrimp on top of the cream cheese stuffing with the bacon wrapped around it all and they were okay, but I should have seasoned the shrimp.  I’ve used uncured bacon and thick pepper bacon.  Pepper bacon all the way baby.  YUM.  So here is the general idea of a recipe and then go have fun.

Jalapeno poppers

10 Jalapenos  (not small ones but not the really big ones I saw today)

1 softened package of cream cheese (DON’T use the fat free that i mistakenly grabbed)

Chop about a 1/2 cup of cilantro (unless you think it tastes like soap like I’ve heard)

1 tsp. of chopped garlic  (I LOVE Trader Joe’s…no formaldehyde like other store’s jarred versions)

1/3 cup shredded Pepper Jack cheese

Cut the ends off the jalapenos, cut in half length wise, scoop out the seeds and strip down the veins if you want poppers more on the milder side (like my hubby).  Fill the scooped out pepper half and wrap with bacon.  Usually I cut the bacon slices in half.  Now you have to realize I am not a perfectionist and my poppers are not on the pretty side but man does everyone enjoy them.

Bake at 425 for about 20 minutes.  Sometimes I pop them under the broiler just to crisp up the bacon a bit.  ( I have also added cheddar cheese instead of pepper jack and added a couple of tablespoons of Tamed Jalapenos)  (OH DEAR….just had a thought.  I might have to add some kind of smokey paprika next time for a new flavor).

Make them your own. Live on the wild side and leave the seeds and ribs in..GLORY BE THAT SOUNDS CRAZY…but some of you are heartier than I am….or maybe your tongue is even older and thus more dead than mine.  That theory is brought to you by our 20 somethings daughter…they think they are funny.