My turkey is finally gone, and I have to be honest with all of you, I am kind of glad. I’m “turkied out”. Before I close the chapter on this Thanksgiving holiday, I want to end it with a pretty awesome throw together; the turkey […]
Month: November 2008
There is something to be said about the food that we can create during the seasons, and as much as I love barbecue and smoking in the summer months, I must say that I enjoy the bold and comfortable flavors of late autumn and early winter. For this past Thanksgiving, I wanted to bring a mixed green salad to the table, with the bold flavor of stilton blue cheese.
- Mixed baby greens
- Stilton blue cheese
- Smoked Bacon, cooked and crumbled.
- 1 tbsp baslamic vinegar
- 2 tbsp sherry
- 1 tbsp lemon juice
- fresh black pepper
- olive oil
Start by cooking the bacon. Once cooked, place on some paper towel to drain any excess oil. Next, add the greens to the bowl. In a seperate bowl, add all the dressing ingredients, with the exception of the olive oil. Get a whisk, and slowly add in the olive oil, continuing to whisk. Taste the dressing. It should be smooth and tart, but not too sour. If it is too sour, keep whisking in a bit more olive oil.
The goal is that you want this salad to have a very light dressing, not something that soaks the leaves.
When you are ready to serve, mix the dressing with the greens. (I like to plate individually). To your salad plate, add the greens, crumble a bit of the bacon on top, as well as the blue cheese. Serve with a bacon wrapped breadstick. Enjoy.
P.S. I have also used bacon wrapped figs on this one and it is truly delicious as well.
There is one thing that I like to do when I eat, and that is to sweat. I kid you not. Most times I think, if I am not sweating from the heat of the food, well then, it was just ok. Kidding aside, the reality is that I love spicy food. Lately I came across a post in the NYTimes on how to make your own hot sauce. Great! I have a ton of peppers left over from summer garden, so I thought I would give it a try, and wow, was it worth it.
The cool thing about making hot sauce, or for that matter, salsas, is that you can decide on what types of peppers go into it. The difficult part about this recipe is letting is sit for three days before tasting.
Note of extreme caution:
- Wash your hands after handling the peppers
- Do not get too close to the peppers after blending them down into a puree, and cooking it down; cover your mouth with a cloth.
- Chili Peppers; stems removed, seeds in
- Cider Vinegar
To a blender or food processor, add your peppers. I used a handful of thai bird chili, habanero, and serranos. Pour in enough vinegar to cover the chilis. Add in a small handul of salt and pulse it down to a puree. Pour this mixture into a pot and bring it to a boil. Cook on the boil for a few minutes. Next, funnel the mixture into your bottle, and let sit uncovered for three days. After the third day, carefully pour off the top layer of vinegar, cover, and refridgerate. Truly an easy process and great chili flavor. I’m still sweating from using it on my breakfast nearly thirty minutes ago!