Sunday Dinner

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Brown Sugar Candied Bacon

Crab Cakes  with Sweet Red Pepper Curry Sauce

Green Salad with Blue Cheese Vinaigrette

Peach Cobbler Ice Cream

If you have never had candied bacon, you are in for a real treat! It is amazing how a few ingredients can change your life. Okay, it may not be life-changing, but it will give you a whole new perspective on cured pork belly.  Candied bacon is smoke-cured pork that is enveloped in a "crust" of brown sugar, dry mustard, black pepper, and cayenne pepper for a nice kick.  It is savory, sweet, salty, spicy, and totally addictive! It reminds me of the crust on an Easter ham, but it is much easier to prepare. 

The most important thing to note is to use thick-cut bacon. Regular or thin-cut slices will burn to a crisp. Extra thick-cut bacon will turn out like beef jerky and will not crisp.  I like to use a full-size sheet pan lined with foil. A full-size pan will be large enough to cook all of the bacon, and the foil will make for super-easy cleanup.  When baked on the rack, the bacon does not need to be turned because the heat is hitting both sides of the bacon. I use a low temperature of 325° F so the bacon does not curl when baking and the fat renders evenly. The baking time will vary slightly because not all thick-cut bacon is exactly the same thickness. Once the bacon is richly caramelized, transfer it to a sheet of parchment paper, and it will crisp as it cools.

We are enjoying candied bacon tonight as a simple pre-dinner snack, but there are so many other ways to enjoy it. It is a no-brainer for breakfast or brunch, but think outside the box and sprinkle it on salads, pile it on sandwiches, garnish deviled eggs, add it to a cheese ball, or jazz up some guacamole!  I have even been known to put candied bacon on cupcakes (that's another story). The possibilities of bacon enhancement to a recipe or dish are endless.  Ask yourself- what would bacon do? Happy Sunday!

Equipment needed:

Full-size sheet pan with rack

Goat Cheese and Spicy Salami Stuffed Dates

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Did you know that dates are one of the oldest known fruits? Their cultivation in the Middle East dates (pun not intended 😉) back to almost 6,000 BC. Their health benefits and culinary uses are still in use today. Dates, or "nature's candy", are naturally sweet, high in fiber, and rich in antioxidants. If you have been exercising, fasting, or feel your blood sugar level is low, grab a date or two or three. They provide a natural energy boost that you can feel good about without weighing you down.

One of the larger varieties is the Medjool date. It is plump and chewy and has a caramel-honey-like flavor. Once pitted, the Medjool date becomes the perfect vessel for adding more flavor and texture. This recipe is an excellent example, and no cooking is required!. In one bite, your taste buds will explode with sweetness from the date and honey, a creamy tang from the goat cheese, saltiness with a kick from the spicy salami, and a nutty crunch from the pistachios. 

This hors d'oeuvre is easy to prepare and can be made in advance, making it perfect for your next party or gathering. Pass them to guests as they mingle during the next social event or gathering, or serve them on a buffet table during a wine party. They are delicious when paired with a nice Pinot Noir or sparkling wine. Just make sure you provide toothpicks or cocktail forks because the other natural sweetener, honey, makes them a little sticky when it comes to finger food.

Notes:

*I only recommend unpitted Medjool dates. They are usually found in the produce section of the grocery store. Dates that are already pitted and bagged are dried out and won't hold their shape well for the filling.

*Goat cheese varies in taste and texture. Look for one that is creamy with a nice tang. Some goat cheeses already have a lemon essence, so taste the cheese first before adding the lemon zest and adjust accordingly. Not a big fan of goat cheese? Substitute with half goat cheese and half cream cheese or just cream cheese.

*Calabrese salami (or is it salame?) is my recommendation, but any spicy salami can be substituted. Can't take the heat? Substitute with a good Genoa or dry Italian salami. Make sure the salami is thinly sliced and finely diced. It will make it easier to fill the dates. And here is why...

*Use a reusable pastry bag fitted with a #12 round tip or a thick plastic sandwich bag with one corner snipped off to fill the dates. This makes it fast and easy. You can use a small spoon, but unless you have an extra pair of hands to hold the date steady, it is a little messy and takes longer.

*Pistachios are my choice of crunch and complement the other ingredients well. The green adds a nice color pop as well. Can you use another nut? Almonds, cashews, walnuts, pecans, and pepitas would be suitable substitutes. Do you have a nut allergy? Just omit the nut.

*Honey compliments the flavor of the date and kind of holds everything in place. Substitutions could be agave nectar or brown rice syrup.

If you do make any substitutions or omit an ingredient, I cannot attest to the end result. What I can be certain of is that recipe now belongs to you 😊. As I always say, make it for you; make it your own. If you do try the recipe with adaptations, please share in the comments below! 

Everything Bagel Pigs in Blankets

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It's time to elevate a classic finger food for your next gathering. These pigs in blankets are no longer for the kid's table. Instead of the traditional crescent dough "blanket", these little piggies are wrapped in puff pastry and rolled in a mixture of Parmesan cheese and my Homemade Everything Bagel Seasoning! 

The recipe calls for cocktail franks, but you can use any pre-cooked sausage you choose, like smoked sausage, chicken sausage, andouille sausage, kielbasa, or even hot dogs. If using full-size sausages, you will need to cut them into bite-sized pieces so the puff pastry strips can be rolled around them.  One key note on execution: Make sure you pat the franks or sausage bits dry. If they are wet, the pastry will not adhere well.

When I do not have homemade puff pastry on hand, I like to use Dufour brand. It is just so buttery and flaky and puffs to golden perfection.

The original recipe calls for a 9 x 9 1/2-inch sheet of pastry, which is one sheet from a Pepperidge Farm package, and that puff pastry works as well.  However, since I use Dufour, I have to make some adjustments because it comes as one 9 1/2 x 15-inch sheet of pastry. I cut it to size and continue with the recipe. What about the leftover pastry? I cut it into six 1-inch strips, brush it with the egg wash, and sprinkle with the seasoning mixture. Then, I give each strip a little twist and bake.  It's a nice option if you have any vegetarian guests.

This pigs-in-blanket recipe is wonderful for entertaining because they can be made the night before. Once the franks are wrapped in the pastry, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate. When ready to bake them the next day, proceed with the egg wash, roll them in the seasoning mixture, and bake until puffed and golden. 

They are delicious by themselves, but a little dip into a tangy mustard sauce with some heat makes you come back for more!

Need another super easy sausage appetizer that is a sure-fire winner? Try my Pomegranate Glazed Sausage Bits!

Nutella Brownies

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I am sure many of you will be either hosting or going to a Super Bowl party this Sunday.  I do not usually partake in that American tradition, but I do enjoy the good eats that are usually involved. All of those appetizers, snacks, finger foods, messy foods, sandwiches, chilis, SWEETS, etc...!  Now that's a party I can get after! Well here is another recipe you can add to that sweet table or simply to your recipe caché.  

How many of you keep that lip smacking, super delicious, chocolate hazelnut spread in your pantry?? Oh is my hand ever raised! I actually keep both size jars, the larger 26.5-ouncer and the smaller, 13-ouncer. Why you ask? Well the big one we use for slathering on just about anything and the smaller one is just right for this recipe because you use the entire 13-ounces (1 1/4 cup, divided).  But really, size does not matter here😉.  

The cool thing about this recipe is that there is no cocoa powder.  You don't even to melt chocolate. It is just Nutella, sugar, eggs, and flour. Well, of course, there is vanilla and a little salt.  I do like to add a little espresso powder because it always bumps up the chocolate flavor in most desserts, but if you don't have it, don't worry about it.  Remember that I said the Nutella is divided? Well that is because Nutella is in the batter and then it is dropped by teaspoons then swirled on top of that luscious batter.  Swoon! They should be called double Nutella Swirl Brownies.  Once baked, the "brownie batter" comes out with the perfect cake to fudge ratio with a nice shiny top.  And the Nutella swirl? Well, that stay in its natural Nutella glorious state.  My jaws just cracked!  

I like to finish the brownies with a little sprinkle of sea salt as soon as they come out of the oven because I like a little salt with my sweets, but again, that is optional. What is not optional is making these wonderful squares of Nutella heaven.  Don't put the recipe in a file, in your reader or in your bookmark.  Put it on your counter on bake away! 

Sunday Dinner

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Shrimp Cocktail

Chicken and Sausage Jambalaya

Creole Cabbage Salad

New Orleans French Bread

White Chocolate-Cream Cheese Mousse with Raspberries

I needed a relatively easy-one-pot-main-dish Sunday dinner tonight.  You see, I am in a huge undertaking of transforming my garage and cooking for my son's high school graduation BBQ party that is being held next Sunday!  And by cooking, I am talking about 45 pounds of Hickory Smoked Pulled Pork, several quarts of Western Carolina Sauce and Mustard Sauce,  a massive amount of Stove-Top Baked Beans, and a bucket load of Classic Creamy Coleslaw for the main event.  Then there are the appetizers-- veggies and Ranch Dressing, Pimento Cheese, Sweet Onion Cheddar Spread.  And I can't leave out the sweet ending of 6 dozen of my super-duper awesome cupcakes (that's a whole other story that some of you may or may not know about)!  I won't mention the yard work, house cleaning, decorating and Memorial Day soccer tournament.  I just collapsed on my laptop thinking about it.  So yeah, back to the easy Sunday dinner.  

Shrimp cocktail-- cooked tail-on shrimp and jazzed-up ketchup. Easy peasy, right? It can be if you buy the shrimp already cooked, but I like to take it one step further and cook the shrimp in a court bouillon (a.k.a fancy word for flavored water).  Taking that little extra step really adds a depth of flavor to the shrimp, and the bonus is that it can be done the night before.  The sauce can also be made a week in advance.  That's perfect for me tonight!  

Apparently there is a BBQ theme going on this time of year for me😂!

Sunday Dinner four years ago

Sunday Dinner five years ago

Sunday Dinner six years ago

Shrimp Salad Cups

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Thank you to the few of you who took part in the "What should I post next?"--Shrimp Salad Cups vs. Goo Goo Cakes election on TGG Facebook page!  Five votes were casted and counted, as well as a recipe request.  It was a 3 v. 3 draw.  Both candidates were excellent choices, but due to the neighbor/family electoral college the savory candidate came out victorious.  If you were wanting the recipe for the Goo Goo Cakes, next time get out and vote because every vote counts😉.

Culinary politics aside, these are some tasty little bites.  They remind me of something that would have been served at one of my grandmother's large Southern buffet spreads or something served at one of her Garden Club luncheons.  The "cups" are actually rounds of white bread that are pressed into mini-muffin tins and toasted until golden and crisp.  I recommend using a fresh bakery-style white bread or homemade white bread.  They serve as the perfect vehicle for a simple shrimp salad that is packed with flavor.  

The real beauty of this recipe is that the toast cups can be made up to a week in advance and the shrimp salad can be made a few hours before serving.  So, these hand held appetizers/snacks are perfect for holiday parties, buffets, or any get together when you need a little work done before your guests arrive.  Serve these accompanied with a glass of sweet tea or a cocktail and I assure you that there won't be one left.

Shrimp and Spanish Chorizo Bites

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We have enjoyed this appetizer twice in the last couple of weeks and rather than saving it for a future Sunday dinner feature, I wanted to share it before this weekend when many of us will be gathering with family to honor the dads and/or grads in our life.

While this appetizer/tapas is very simple to put together, the flavors are anything but.  Smoky, savory, a little sweet...there really is a lot of taste to process once you take a bite.  Aside from the great flavor, there is the attractive quality of it being fun, delicious food on a stick.  Who doesn't like that?  Grab a stick with one hand, fill the other with a glass of white wine and you're good to go!  

Homemade Chicken Nuggets

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Here they are. They are world renowned for their ability to double as kid favorite and parent bail-out meal-- Chicken Nuggets.   How many times have you pulled out of the drive-through lane or dumped rock hard artifacts from the freezer onto a baking sheet and thought--"I'm glad the kids are getting their dimethylpolysiloxane (that's a real ingredient) today."  It must taste pretty good, because my middle daughter loves chicken nuggets.  I really wanted to find an alternative to all of the artificial chemistry lab stuff--a more wholesome version and one that I would enjoy as well.  If you follow the procedure below, I think you'll find a good way to get your kids the delicious nuggets they love that you can also feel good about.

Cut each chicken breast diagonally into thirds.

Working with the largest piece, turn the cut side towards you and slice into 1/2-inch thick pieces.

With your knife almost parallel to the cutting board, cut the two smaller thirds into pieces.

Continue with remaining chicken breasts.

Place the chicken pieces in the brine, cover and refrigerate for 30 minutes. This keeps the chicken moist and flavorful.

Dry the chicken on paper towels.

 Coat the chicken pieces with egg whites.

Then dredge in the seasoned flour/panko mixture; pressing to adhere. Do not discard the remaining flour/mixture.

Place the coated chicken pieces on a wire rack set over a rimmed baking sheet and allow to rest for 10 minutes.  Just before frying, return the chicken pieces to the flour/panko mixture and lightly dredge again.

In a large dutch oven, heat the oil to 350° F.

Place half the chicken pieces in the oil and fry until golden brown, flipping once, about 3 minutes.

         

Remove the chicken from the oil (I like to use a Chinese skimmer) and return the oil temperature to 350° F before frying the second batch.

Drain the chicken on a separate wire rack set over a rimmed baking sheet.  Keep warm in a 200° F oven until ready to serve.

Since the nuggets take little time to fry, I make a double batch.  One for dinner and one to freeze for a busy weeknight. To make ahead, cool chicken nuggets completely, transfer to a freezer-safe ziploc bag, and freeze for up to 1 month.  Reheat in a 350° F oven for 15 minutes or until heated through.

I like to serve them with a drizzle of honey, but feel free to use any dipping sauce, like barbecue, ranch, or honey mustard.  Let's be honest--your kids will probably drag them through a red lagoon of ketchup.  A nice green salad and some seasonal fresh fruit completes the meal.

Gravlax Stuffed Eggs

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Although I did not post my usual Sunday dinner menu this past Sunday, we still enjoyed a meal with family beginning with this tasty appetizer.  While it may look like the traditional picnic finger food, upon closer inspection (and tasting) you'll find that it is an elegant spin on the classic.  Instead of the usual mayo and mustard yolk mixture, this recipe uses crème fraîche and cream cheese.  The original recipe used sour cream, but I find that crème fraîche lends a note of sophistication and it is an excellent pairing with the smoked salmon.  The original recipe also called for salmon roe, but I like the briny bite of capers and a mince of red onion with my smoked salmon.  I also reduced the amount of some of the ingredients because I did not want to mask any of the egg and salmon flavor (and the original amounts filled all of the eggs with plenty of filling left over).

Serve some as per recipe and garnish the rest with the caper and onions.  Either way, they will surely disappear!

Sunday Dinner

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Stuffed Italian Mushrooms

Fava Bean Ragù

served over Pappardelle Pasta Nests

Braised Cipollini Onions

Country Bread 

with roasted garlic

Italian Raspberry Almond Tart

served with lightly sweetened whipped cream

We enjoyed these so much a couple of Sundays ago that I wanted to put them on the menu again this week.  I have enjoyed mushrooms stuffed with sausage and cream cheese which are good, but I was looking for something with layers of flavors that had an Italian twist.  Mushrooms stuffed with chopped fennel, sun-dried tomatoes, garlic, some Italian cheeses, fresh basil, and a few changes to add even more flavor and texture-- delizioso!  I added some white wine to deglaze the pan, making sure to keep all of those sautéed flavors.  I also added a bit of balsamic vinegar and crushed red pepper flakes to add a little kick and to bring all of those Italian flavors together.  Once stuffed, I topped the mushrooms with a mixture of parmesan cheese and panko crumbs for an added texture element.  The meatiness of the mushroom filled with a creamy and savory filling and topped with a cheesy crunchy top--wow, do these little babies deliver the flavor!

Three-Cheese Mini Macs

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The New Year is upon us and many of us will be hosting parties and get togethers with family and friends to celebrate.  So I thought I would share and document for my master list a favorite little hors d'oeuvres in our house.  

I think it is safe to say that almost everyone likes mac-n-cheese.  It is just good comfort food.  But why not enjoy that comfort food in one irresistible bite?  Pass them with cocktails or place them on the buffet table and let your guests serve themselves.   These will disappear before your eyes.  Not only are they delicious, they are easy to make and they can even be made the day before.  Just remove the unbaked mini macs from the refrigerator and bake them just before party time.

My inspiration for these came from an old Food & Wine article.  The original called for cheddar and American cheese, but I opted for a cheddar and Gruyère combination.  Those two cheeses pair perfectly with the parmesan.  I also added a bit more milk and an extra egg yolk.  A pinch of salt and some Panko crumbs for a little crunch and mmm--these are fantastic.  Who wouldn't want to eat mac-n-cheese with their fingers?

Feel free to change up the cheeses to what you like.  Jazz them up and add bits of ham or veggies.  Maybe give them a kick with some chiles and spices.  As I have said before-- make them for you , make them your own.  But for today's purposes, I am keeping them plain and simple in their pure comfort food form.

So whether you are ringing in the New Year with a cocktail party with friends or having a simple gathering with your family, make a batch of the Three-Cheese Mini Macs.  They will surely be a hit.

Wait--I almost forgot.  If you are in charge of packing those school lunches, then make a half a batch of these.  Kids, mac-n-cheese, bite sized portions--smiles all around!

Pepperoni and Asiago Pinwheels

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If you need a quick, easy, and make-ahead appetizer for your upcoming Holiday party then look no further.  These delicate little pinwheels are absolutely delicious, positively addicting, and devoured by adults and children alike.   Oh, and the smell of these while they are baking?  Pizzeria comes to mind.

I have been making these every year for Christmas ever since I saw them in the October 2001 issue of Bon Appétit.  Pepperoni, cheese, and puff pastry--yum!

This appetizer can be made in advance (perfect for the Holiday rush). Just roll them up and wrap tightly in plastic wrap and store in a freezer bag for up to one month.  Defrost the rolls in the freezer before slicing and continue with the recipe.

Normally I like to make my own puff pastry, but I got caught up in the Holly-Jolly and didn't get around to it.  Fortunately there are some acceptable options in the freezer section of your local market.  If you can, try to find Dufour Puff Pastry.  It is an all-butter puff pastry that bakes up beautifully--it is the next best thing to homemade.  The Whole Foods in my area carries it.

The recipe calls for sliced pepperoni, but I prefer the taste of log pepperoni.  I just peel off the casing, give it a rough chop, and then throw it in my food processor to finely mince the pepperoni. The recipe also calls for honey mustard, but instead of buying a special ingredient I just stir together some Dijon and honey for a sweet and savory spread.  

Bake the pinwheels just before your guests arrive and serve warm and within the hour.  Any leftovers can be refreshed in a 350º F oven for 5 minutes, but I doubt there will be any leftovers.  Perfect for a Holiday get together and lovely for a cocktail party.  I do hope you will give them a try.