Making Up for Lost Time...Cheesy Bacon Wings et al

Wow..I have really been slacking..must be the heat...or something!!

Feels like 110 in the shade these days..so much for loving summer!!  Personally, I would prefer chocolate chunk cookies for dinner!! Food has less appeal during sweltering summer nights.  So let us eat bacon!!  Bacon makes everything better...
But we will get back up to speed, my little foodies!!  Thought we would snack since it is too hot to eat!

(looks weird...tastes amazing!)

Cheesy Bacon Wings
OK cheese and bacon and wings.....mmmm 
I think know Doug would approves


10 whole fresh chicken wings
2 tsp Jamaican Style Jerk Seasoning
2 tsp kosher salt
1 tsp fresh cracked black pepper
juice of 6 Key limes (or 1 regular lime)
1/4 cup canola oil


Combine the Jerk Seasoning, salt, pepper, lime juice, and oil in a mixing bowl. Whisk until incorporated.


Cut chicken wings at the “joints”, separating the wing form the drumette (discard the wing tip or reserve for stock).


Add the wing and drumette pieces to the marinade and toss to coat. Pour the chicken pieces into a plastic zipper bag and seal tight. Marinate refrigerated 12-24 hours, mixing at least twice.


Place the marinated chicken on a rack or broiler pan and bake at 325° for 20 minutes. Turn and bake another 20 minutes. Remove from the oven and allow the chicken to cool while preparing the bacon and cheesy sauce.

To prepare bacon..


10 strips thick sliced hickory smoked bacon (cook more to eat while you are making the wings)
1/4 cup brown sugar


Preheat oven to 325° and place bacon on slotted rack or broiler pan. Cook for 20 minutes then flip and cook another 30-40 minutes until just crispy.
Flip again and sprinkle liberally with brown sugar. Cook another 10-15 minutes until the sugar is melted. Crumble the bacon once cooled.


To prepare the cheesy sauce you’ll need:

• 3 Tbsp unsalted butter
• 1 clove garlic, pressed or grated
• 1 tsp kosher salt
• 1/2 tsp fresh cracked black pepper
• 3 Tbsp all purpose flour
• 1/2 cup white wine
• 2 cups whole milk
• 2 cups grated smoked cheddar cheese
• 1 cup grated farmers cheese
• cayenne pepper to taste
• Hot Sauce to taste
• salt to taste
• chopped chives or parsley for garnish

In a medium saucepan (enamel cookware preferred), melt the butter over medium heat. Press or grate the garlic clove into the butter and saute a few minutes (do not allow the butter to brown and adjust the heat down if necessary).


Add the flour and saute another 5 minutes stirring frequently. Pour in the wine and stir constantly for 1-2 more minutes until the roux is light brown and bubbly.


Add the milk slowly, about 1/4 cup at a time while stirring (this should produce a creamy sauce with no lumps).


Turn up the heat to medium high and continue stirring the roux milk mixture. Turn off the heat just after the sauce begins to boil.


Sprinkle the shredded cheese mixture into the sauce a little at a time. Keep stirring and allow each sprinkle of cheese to melt before adding another.


Once all of the cheese has melted, stir in cayenne pepper, Hot Sauce and salt to taste.


Allow the cheesy sauce to sit and cool slightly while broiling the wings.
Preheat the broiler on high. Broil the wings and drumettes, about 6 inches from the heat source, for 3-5 minutes until just crispy and light brown. (or throw the chicken on the grill)


Turn the chicken pieces and broil another 3-5 minutes until just crispy.  


Dunk the wings in the cheesy sauce and portion 4-5 per plate.


The more bacon the better!

Guacamole

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve with corn chips or whateva.

southern comfort food..I am told

Easy Pimento Cheese

1/2 pound Cheddar cheese, shredded (recommended: Colby)

1/2 pound Pepper Jack cheese, shredded

1 (4-ounce) jar diced pimentos, plus 2 tablespoons juice

1/2 red onion, diced

1 cup mayonnaise

3 cloves garlic, finely minced

1 teaspoon hot smoked paprika

1/2 teaspoon ground celery seed

Salt and freshly ground black pepper

1 loaf white sandwich bread, sliced into diagonal pieces

In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.

Farm in a Blanket

1 tablespoon oil

1 small red onion, chopped

1 cup golden raisins

1 (8-ounce) tube crescent rolls (recommended: Pillsbury)

12 slices (about 3 ounces) provolone

12 slices (6 ounces) Genoa or other salami

1 tablespoon black poppy seeds

Preheat oven to 375 degrees F. In a medium saute pan over medium heat add the oil and saute onions and raisins until both are tender, about 10 minutes. Set aside to cool.
Roll out 6 of the crescent pastry rolls and slice in half forming 2 triangles and 12 pieces total. To assemble, place a piece of salami and cheese on 1 triangle. Add a dollop of the onion mixture in the center. Starting at the wider edge, roll the crescent triangle to form a small croissant. Place seam side down on a baking sheet. Repeat with remaining ingredients. Sprinkle poppy seeds over each roll and bake for 13 to 15 minutes or until golden brown

Bacon Wrapped Scallops with Spicy Mayo

1 1/2 pound large scallops

1/2 pound thin-sliced bacon

Extra-virgin olive oil

Sea salt and freshly ground black pepper

1 cup good quality mayonnaise

1/4 cup hot chili paste

1 lime, juiced

2 tablespoons chopped cilantro, plus more for garnish

2 heads Bibb lettuce, washed

3 avocados, sliced

Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

Mini Italian Club Sandwiches

3 large eggs

2 tablespoons whipping cream

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon (about) unsalted butter

10 slices bacon

2 (8-ounce) round loaves focaccia bread (7-inch diameter)

1 cup purchased pesto

8 ounces thinly sliced turkey

4 ounces thinly sliced provolone cheese

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Bacon Wrapped Breadsticks

4 1/2-ounce box sesame seed breadsticks

16-ounce package bacon

8-ounce container grated Parmesan

Wrap breadsticks in bacon. Place on cookie sheet and bake for 30 minutes. Dredge through Parmesan while hot. Allow to cool and crisp, then serve.

BLT Appetizer

how lazy can you be??  I want a BLT but don't want to make a sandwich..lol

1 cup mayonnaise

1 cup sour cream

Iceberg lettuce, shredded

2 large vine-ripe tomatoes, chopped

1 pound lean bacon, cooked crisp and crumbled

Sea salt bagel chips

Combine the mayonnaise and sour cream in a small bowl with a snap-on lid. When well mixed, refrigerate until serving time. When ready to serve, place the mayonnaise mixture in a large serving bowl. Top with the lettuce, tomatoes and bacon. Serve with bagel chips.

Pigs in Pretzel Blankets

24 Lil Smoky wieners

Pretzel Dough:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup (8 ounces) very warm water

Topping:
1/2 cup warm water
1 tablespoons baking soda
Coarse salt
3 tablespoons butter, melted

Directions
In a large bowl or the bowl of an electric mixer add the yeast, sugar, and warm water together and allow to sit for five minutes. Add in the salt and flour and knead until you have a soft, smooth dough that is slightly sticky to the touch. Knead the dough, by hand or machine, for an additional 5 minutes. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag. Close the bag, leaving room for the dough to expand to double the size, and let it rest for about 30 minutes.

Preheat your oven to 500°F. Transfer the dough to a lightly greased work surface, and divide it into 24 equal pieces. Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved.

Roll each piece of dough into a long, thin rope (about six inches long), and wrap it around one of the hot dog wieners, pinching the ends into themselves to hold firm. Next, immerse each one in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake for 7 to 9 minutes or until they’re golden brown. Remove from the oven, and brush them thoroughly with the melted butter. Serve with ketchup and mustard.

Super Roast Beef Sliders 
24 dinner rolls
Deli-sliced roast beef
24 slices sharp cheddar or Swiss cheese
12 slices of cooked bacon, cut in half
1/2 cup butter
4 tablespoons Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon ground mustard
1 tablespoon poppy seeds (optional)
1 tablespoon sesame seeds (optional)

Slice dinner rolls and stuff with slices of roast beef, bacon and cheese. Place snugly in a baking dish. (I use two 9 x 13 baking dishes.) Melt butter, Worcestershire sauce, garlic powder, pepper, mustard, and seeds in a microwave-safe dish. Stir and then drizzle or brush evenly over all the rolls. Cover dishes with foil and bake for 30 minutes. Serve with horseradish sauce.