Bacon Jam Sliders May 9, 2017 by Jill Foucre Leave a Comment Bacon Jam Sliders 2017-05-09 17:15:52 Print Ingredients 1 pound ground beef, made into 8 patties 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam 4 slices Provolone, cut in half Frozen Onion Rings, cooked 8 slider sized buns Salt and pepper to taste Instructions Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring. Notes If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum! By Julie Busteed Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cheddar BLT Burgers with Tarragon Russian Mayonnaise June 15, 2016 by Jill Foucre Leave a Comment Cheddar BLT Burgers with Tarragon Russian Mayonnaise 2016-06-15 19:28:10 Serves 6 Print Sauce 1/2 cup mayonnaise 1/3 cup ketchup 1 T. red wine vinegar 1 T. grated onion 1 T. chopped parsley 1 T. chopped tarragon 1 t. Worcestershire sauce Burgers & Condiments 12 ounces thickly sliced bacon 2 1/2 pounds ground beef chuck 2 t. kosher salt 1/2 teaspoon freshly ground pepper 2 T. unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices (We used Hook's 2 Year Cheddar) 6 Brioche buns, split and toasted 6 lettuce leaves 6 slices tomato 6 thick slices red onion Sauce In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon and Worcestershire sauce. Cover and refrigerate. Bacon In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces. Burgers Gently mix the ground chuck with the ground chuck, salt and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Transfer the burgers to the grill (medium - high heat) and brush with some of the melted butter. Grill over high for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. While you are grilling the burgers, grill the red onion slices. Assemble Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, grilled red onion and bacon. Close the burgers, cut in half and serve right away. Adapted from Laurent Tourondel, Food & Wine Magazine Adapted from Laurent Tourondel, Food & Wine Magazine Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos May 5, 2016 by Jill Foucre Leave a Comment Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos 2016-05-05 14:12:06 Serves 8 Print Ingredients 24 medium jalapeño chiles 8 ounces shredded Monterrey Jack cheese 12 slices bacon, cut in half crosswise Instructions Using a small paring knife, make a slit in each jalapeño from the stem end to the tip, being careful to not cut the jalapeños completely in half. Spread the jalapeños open and scrape out the seeds. Stuff each jalapeño with some of the shredded cheese, wrap with a half slice of bacon and secure with a toothpick. Preheat a ribbed stovetop grill pan over medium heat. Grill the jalapeños, turning frequently, until the bacon is crisp, brown and cooked through. Transfer the jalapeños to a serving platter. Remove the toothpicks and serve. By Paul Lindemuth Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Potato Skins with Smoked Cheddar & Bacon April 27, 2016 by Jill Foucre Leave a Comment Potato Skins with Smoked Cheddar & Bacon 2016-04-27 15:28:25 Serves 8 Print Ingredients 8 medium Yukon Gold potatoes 4 slices (4 ounces) thick cut bacon 2 T. canola oil fine sea salt freshly ground black pepper ¼ cup (3 ounces) grated smoked cheddar cheese 2 scallions, white and green parts, thinly sliced on the diagonal sour cream, for serving Instructions Preheat the oven to 250 F. Wrap each potato in a layer of aluminum foil. Put the potatoes in a baking dish and bake until tender when squeezed through the foil, about 1 hour. Unwrap and let cool a bit. Raise the oven temperature to 400 F. Slice the bacon crosswise into narrow strips, and fry them in a skillet over medium eat until chewy and slightly shrunken but not crisp, about 4 minutes. Drain and reserve. When the potatoes are cool enough to handle, cut them in half lengthwise. With a large spoon, scoop out the potato flesh (reserve it for another use), leaving a 3/8 inch thick shell. Rub the shells evenly, inside and out, with the oil*, and sprinkle the insides with a little salt and pepper. Arrange the potato skins on a large baking sheet and bake until the edges begin to brown, 25 minutes. Divide the bacon and cheddar among the hollowed-out potato skins, and bake until the cheese has melted and the edges of the potato skins have crisped and turned brown, 20 to 25 minutes. Garnish each potato skin with a few pieces of sliced scallion and a small dollop of sour cream, and serve immediately. Notes *With potato skins, the crisp edges are everything so be sure to coat that part with plenty of oil. By Amy Thielen Adapted from The New Midwestern Table Adapted from The New Midwestern Table Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Parachute Bing Bread March 16, 2016 by Jill Foucre Leave a Comment Parachute Bing Bread 2016-03-16 17:48:59 Print Ingredients 1 T. sugar 1 cup warm water (100°F) 1 1/8 t. active dry yeast 1 t. kosher salt 2 cups all purpose flour, plus more for kneading and dusting 1 T. toasted sesame oil, divided 8 slices thick cut bacon 1 medium russet potato, diced salt and pepper to taste 1 cup shredded white cheddar 3/4 cup thinly sliced scallions oil for pan frying 1/2 T. soy sauce 1/2 t. sugar 1 T. sesame seeds, divided Instructions Stir together the warm water and sugar in a bowl. Sprinkle on the yeast and let sit until foamy, about 5-10 minutes. In a bowl, whisk together the salt and flour. Add the yeast mixture to the flour and stir with a wooden spoon until the dough comes together in a shaggy ball with only a few dry spots. Move to a clean bowl, cover with plastic wrap and proof until doubled in size, about 50-70 minutes. While the dough is rising, cook the bacon and potatoes. Cut the bacon into 1/4 inch pieces and cook over medium heat until crisp. Drain on paper towels. Peel and dice the potato. Place in cold water in a small pot and bring to a boil, cook for 4-5 minutes. Drain well and cook in a touch of the bacon fat over medium heat until cooked through and crispy. Season to taste with salt and pepper. Preheat the oven to 375°F. Once the dough has doubled, gently punch down and transfer to a generously floured surface. Knead, adding flour a tablespoon at a time if needed. Dough should be soft, pliable and slightly sticky. Divide dough into 8 equal pieces and cover the pieces with plastic wrap. Take one dough piece, and on a floured surface, roll out until 1/4″ thick. Brush off excess flour and brush with toasted sesame oil and generously sprinkle with potato, bacon, cheese and scallions. Roll up, as you would a cinnamon or jelly roll and pinch to seal. Coil the roll into a spiral and gently flatten. Place on parchment paper, lightly dust with flour if needed and cover with plastic wrap. Repeat with the remaining dough. Whisk together the soy sauce, sugar, and 1 tablespoon of water in a small bowl. Heat a cast iron skillet over medium to medium-low heat. Add a generous amount of oil and place 4 spirals into the skillet. Brush with soy glaze. Cover and cook until the underside is golden brown, 5-10 minutes, checking often. Uncover and flip, brushing with soy glaze. Sprinkle with sesame seeds. Transfer the cast iron pan to the oven and bake until bottoms are brown and bread is cooked through, 10-15 minutes. Cover with foil if starting to brown to quickly. Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Adapted from Parachute Restaurant via Bon Appetit / I Am A Food Blog Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/