Brussel Sprout Summer Salad

This is a riff on the classic Broccoli Salad, without the sugar and add mustard.  Because mustard goes with everything Brassica. 

Brassica?

I had a but a small quantity of Broccoli and a larger amount of Brussel Sprouts, and guests en route.

1+ LBS (500g) Brussel Sprouts

4 strips ~ 1/3 LB (150g) of thick cut American or streaky bacon, cooked and diced

1/2 C ~ 4 oz (125g) of Good Cheddar Cheese, freshly grated.

2-3 TBS (30-45ml) of mayonaise

1-2 tsp (5-10ml) of Dijon Mustard (preferred: Trader Joes)

1-2 TBS (15-30ml) of Cider vinegar (optional) 

2 TBS (30 ml) Pezneys Northwoods Seasoning (subsitiute Cajun Seasoning)

2 TBS (30 ml) Olive Oil 

1 tsp (5ml) garlic powder to taste

Black pepper to taste. No salt should be needed b/c Bacon+Cheddar+Seasoning)

If the Brussel Sprouts are the size of my thumb, quarter them, if they are smaller, halve them.

Toss the Sprouts in the oil and seasoning.  Roast the brussel sprouts on a sheet pan for about 5-6 minutes in a convection oven at 400f (200c) until they are tender but still firm in the center.  This may take a little longer in a regular oven.  Test with a fork.

Once the sprouts are warm, but no longer hot, put them in a bowl. Add the rest of the ingredients and stir with a spoon until thouroughly mixed.

Serve Chilled.

Optional ingredients:  Raisins; Cranberries; Nuts, Seeds.

My guests arrived, extended family, from France by way of Denver, CO. Their enthusiam for this dish was flattering.  It was a delicious complement the soy bourbon marinated London Broil.

 

 

Bavarian Dijon Mushroom Gravy

Why use condensed soup gravy when you can scratch it?

4-6 Mushrooms sliced thin
1/2 small onion chopped 
2 slices of chopped Bacon
1 can Chicken Broth 
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced 

DIRECTIONS 

Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire. 

    - individual viscosity preferences do vary.

Totally scalable

 

  

Reference: Baked Potato, Bacon in the Oven

How wonderful is it that russet potatoes can be cooked at different temperatures?

Baked Potato Chart
Source: http://whatscookingamerica.net/Q-A/PotatoBaking.htm

Scrub em, fork em, roll em in salt, drop em directly on the rack.
Rub with Olive Oil for a soft skin.
Wrap them in Foil to steam em, (soft skin)

Conventional or Regular Oven:
(about 5 ounces or 150 grams each)

45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.

Bacon

Sources: 

http://culinaryarts.about.com/od/breakfastcookery/ht/bacon.htm

http://www.marthastewart.com/264476/less-mess-bacon

Line Baking sheet with foil or parchment

Don't Pre-heat if you can  

400 degrees 17-20 minutes / 15-18 pre-heated

Crab, Bacon & Cheddar Dip

1 LB Crab (Special Refrigerated)
1 LB Cream or Neufchaftel Cheese, softened (2 blocks)
1/2 LB Bacon
1/4 LB grated Cheddar Cheese
1/2 C grated Parmesian Cheese
1/4 - 1/2 C Sour Cream to adjust creaminess
1 TBS Mayonaise
1 TBS Prepared Dijon Mustard
1-2 shallots diced
1-2 cloves garlic diced
1 TBS Bayou Blast or Crab Seasoning (I find crab seasoning too salty)
   http://meatloaf4moose.blogspot.com/2012/10/spice-blender.html
2-3 Tsp Worcestrshire Sauce

Mix all ingredients in a large mixing bowl, except crab, bacon, shallots and garlic
Cook Bacon on med heat until crispy, cut into 1/4" strips crosswise, mix into bowl
Pour off most of the bacon grease, reserving 2-3 TBS in pan, reduce heat to med-low.
saute shallots until translucent, add garlic saute another minute
mix contents of pan into bowl (including the grease)
fold in crab meat
heat at 300 for 20-30 minutes until bubbly

top with bread crumbs for a modicum of class, heat 5 more minutes.

Meatloaf Revisited

I finally revisited the namesake dish, and have a few observations.

1.5 LB Meatloaf mix or a combo of Beef/Pork
1 C Soft Breadcrumbs (definitely makes a difference)
1/2 med onion chopped fine  (1/2 - 1 C)
1 Egg
2 garlic cloves cut lg.
4-5 TBS BBQ sauce
2 TBS Milk
1 TBS Whole grain mustard
1 TBS Dijon Mustard
1 tsp Paprika
1/2 tsp Pepper
1/2 tsp salt
Top with strips of Bacon if available.

Preheat Oven.
Mix in Bowl, Place in Loaf Pan Bake at 350 for 1 hour.

Soft breadcrumbs are better than broken crackers which are better than commercial breadcrumbs.
The quantity of sauce here 8 TBS = 1/2 cup did not over power the flavor of the meat.  I often add too much mustard/BBQ sauce.  Add another TBS.
MISSING: Wocestershire Sauce and Steak Sauce!
No milk flavor. I like a little hint of milk, but I am beginning to think that it is not right for these flavors.

Gravy 
I also meant to take 2 TBS of raw meat and brown / crisp it in a pan to make a base for gravy.  Since I forgot to do that I will try it with the leftover grease and some cooked meat.

meat
pepper / paprika
grease
onions
mushrooms
flour
deglaze with broth
thicken

Spaghetti Carbonara

this is not rocket science, I watched an Italian guy make this one time, he was dating one of the girls who owned the house.  Handsome, Italian Accent, and fancy cooking (for college).  No wonder he had the girls...

1 LB spaghetti or linguini- nothing finer
4 cloves garlic chopped finely
4 strips of bacon or 1/4 LB Pancetta finely chopped
2 TBS olive oil
2-3  Eggs
1 cup grated hard Italian cheese
ground pepper

Boil the pasta to al dente or less 7-8 min
While the pasta is boiling, fry the bacon / pancetta until crispy in a large skillet
add the garlic and cook 1 minute more
whisk the egg and the cheese in a bowl
when the pasta is done, drain, reserving some liquid (put a bowl under the collander)
add the  past to the skillet and mix in all the bacon and grease
TRANSFER everything in the skillet back to the pasta pot.
stir in the egg and cheese mixture.
  you may want to heat the pot on low to aid the cooking process.
sprinkle with ground pepper

serve hot

German Potato Salad / Kartoffeln Salat

I love German potato salad and have been looking for a recipe for years. I finally found one on Food Network, that only needed minor adjustments (decreased the sugar.) I made this for a Memorial Picnic, and it nicely complemented the smoked brisket and Turkey that Chas made. Good stuff

5 lbs redskin potatoes.
1 LB Bacon
2/3 C Cider Vinegar
1 Onion diced fine
2 TBS white sugar
2.5 - 3 TBS Grey Poupon Dijon Mustard
2 TBS diced fresh scallions
2 TBS dried scallions
1 Tsp salt

Partially peel potatoes, half lengthwise and cut into 1/8" slices. Cover potato slices with water, add 1/2 Tsp salt, bring to boil.
** Boil until JUST tender. (I always screw this up.)**
Remove from water and allow to cool at room temp.

Cut the bacon up in small bits, and pan fry on medium, until crispy. Do NOT drain the grease. Set aside the bacon, fry the onion until translucent.

Combine vinegar, mustard and sugar and whisk, pour into pan with bacon grease and onions, whisk over med heat until slightly thickened bubbly.

Return potatoes to pot in portions and add bacon and sauce in portions until done. Sprinkle with scallions and mix.

Best served warm.

Variations - Some recipes called for Thyme to taste.

Kartofeln Salat (Potato Salad - German Style)

6-8 Potatoes cut into one inch pieces an boiled until just tender
Drain Potatoes, cover with colander (not lid) to allow to cool.

5-6 pieces bacon - cut up small and fried crispy
1/2 lg red onion diced and sauteed until tender
1/2 C cider vinegar
1/2 C H2O
1 TBS flour
1-2 TBS sugar to taste
1-2 TBS Mustard to taste
Salt and pepper to taste
Parsley for garnish

Fry bacon and onion.
whisk all other ingredients
add potatoes to bacon and onion or vice versa, depending on which pot/pan will hold it all.
over low heat stir in mixture, until it thickens
serve hot or cold (or in our house both)