Sunday, February 26, 2012

Pineapple Habanero Pepper Jelly

I grew up in the little town of Knob Noster, Missouri, population 2,400. A few miles from Knob Noster (no really, that's what it's called) was the town of Windsor, which had established Amish and Mennonite communities. Several Amish stores popped up around the state tempting those with their delicious home made jams, jellies and soup mixes.. This was my first encounter with pepper jelly.

I've tasted pepper jellies that were more like candy in their sweetness but with little to no spicy heat and others with a hint of spicy. I prefer pepper jellies that bite back  ;). So I was delighted when I saw that Pham Fatale's Habanero jelly recipe called for 15 habanero peppers! I've adjusted her recipe to suit my taste and I advise you to do the same. If you prefer a medium to hot jelly, then use 6 habaneros. If you like it extra, extra hot, then follow the original recipe and use all 15 peppers.

Monday, February 20, 2012

Baked Egg Boats

Making these egg boats brought back repressed memories of my short, 2 week career as a Sandwich Artist at Subway. It was around the time they used to cut a v-shaped wedge out of the middle of their sandwich bread. We were told cutting it this way turned the roll into a mess free container for the meat. It was a technique I rarely did correctly. Too shallow of a channel and you wouldn't be able to fit in the all of the exorbitant amount of toppings the customer demanded. I found myself apologizing over my inept carving skills. "I'm so sorry. I could only fit a slice of turkey and a few pickles in there." Didn't always appease the customer. It's OK. I realize now they were speaking out in hunger (I read that once on Pinterest).

Too deep and you risk cutting all the way to the bottom of the roll. By the time you've carved out the perfect groove, you realize you've gone through half a dozen rolls and there's a long line of impatient customers. Ah, yes. 2 long weeks as a Sandwich Artist. Anywhoo...

Remember that time we made brioche and eggs for breakfast? The folks over at Spoon Fork Bacon have taken the egg bake to the next level with the addition of the killer trio: bacon, cheese and heavy cream. I highly recommend practicing the v-shaped wedge cut before proceeding. Let's get to cooking shall we?

Saturday, February 18, 2012

English Muffins

For those who enjoy a warm, toasted English muffin every morning for breakfast, may I suggest making your own? It's not as complicated as you think and if you set an afternoon aside to make them, you can have fresh muffins for the entire week or a few weeks if you double the recipe.

While some English muffin recipes make a spongy batter, this recipe forms a soft dough, so you will not need muffin rings to make these. If you have a round cookie cutter and a griddle or pan, then you're set. Happy griddling!

Sunday, February 5, 2012

Sriracha Glazed Wings

Sriracha: A Poem

Sriracha, oh how I love thee. Let me count the ways.
I love how you make my mouth burn
at every meal, it's what I do yearn.

I love your heat with a hue so red
without you, my meal would taste dead.

To me you are liquid gold
you make everything taste so bold

Oh Sriracha you've hijacked my palate
This is the end because what word rhymes with palate?

Saturday, February 4, 2012

Dark Chocolate Stout Bundt Cake

I woke up this morning with every intention of baking a wonderfully frilly and delicate strawberry layer cake with Chantilly cream. But I didn't. If there's one thing I'm good at it's talking myself out things. Ok...maybe with exception of talking myself out of things I really need of course (refer to this post).

"A layer cake, really? You know it'll turn out lopsided." ..."do you really want to wash all those dishes?" Curses! So instead, I talked myself into a simple fuss free recipe that incorporates chocolate and booze. Mmm booze.