Category Archives: Nueske’s

Bacon Fried Rice

Asian, Bacon, Chinese, Events, Game Day, Kids, Nueske's, Pork, Rice, Sides

One of my kids favorite recipes is fried rice. I think that even at a very early age, my father-in-law had served it up for breakfast to him while they watched him while we were at work. Yes, I’m talking like two years old or something of that nature. Let’s just say he was young. But at that age, that food stuck in his head, that’s what fried rice can do to someone. Since then, he has come a long way in terms of exploring food. He is big into smoked meats such as ribs, brisket, and chicken, and lots of other things. Let’s just say he is no longer a chicken tender and french fry kid. With that said, one of his favorite dishes is bacon fried rice, so much that he makes requests for it. I’m down with that because this is a great opportunity to get vegetables into this rice, along with eggs (that he hates), that he devours it all up. That is called winning.

Bacon Fried Rice

Let’s get started.

Ingredients:

  • 2 cups of Jasmine, or long grain rice
  • 2 cups of water
  • 5 slices of Nueske’s Bacon, diced
  • 2 tbsp butter
  • 2 whole carrots, diced
  • 1 large shallot, diced
  • 5 cloves garlic, minced
  • 3 whole eggs, beaten
  • 1 tbsp Red Boat Fish Sauce or Three Crabs Fish Sauce
  • 1/2 tbsp cracked black pepper
  • 1/4 cup of soy sauce
  • 1/2 cup of frozen peas
  • 1 tbsp chili oil, optional
  • additional water

Start by making your rice. I use a rice cooker, and to that I add the rice to the rice pot, and rinse several times in cold water until the runs clear. Drain and add equal parts of water. Cover, and turn on the rice cooker until it is finished. I love the rice cooker.

Now I do this the same day, and the trick to making fried rice the same day is to make sure the rice gets dry. I accomplish this by removing the cooked rice onto a baking sheet lined with parchment paper, fanning it out, and letting it sit on the counter for several hours. Otherwise, let the rice cool, store in the refrigerator and use the following day.

Make sure you have prepared the remaining ingredients.

Heat a large wok on medium heat. Add in the diced bacon, and cooked until slightly crisp. Keep the bacon fat in the wok, along with the bacon. Next toss in the garlic and shallot and cook for about 40 seconds or so. Add in about two tablespoons of butter and your chili oil. Stir, then toss in the carrots.  Add in about 2 tablespoons of water. Stir.

How to make bacon fried rice

Turn up the heat.

Add in the beaten eggs, and stir, ensuring the the eggs are thinned out and cooked. Using your spatula, break up the eggs into pieces.

Toss in your rice, and begin breaking that up, using your spatula, and scraping underneath the rice in the wok. Use your wok master skills and wok like you mean it. Toss in the fish sauce, cracked black pepper, and soy sauce. Keep woking, aggressively under high heat until you get a nice light crust on the rice.

Serve immediately.

The result is an awesome bacon fried rice. You get the great smokiness from the bacon, and when everything is mixed together, well, let’s just say it’s awesome, and perfect for breakfast as well. Hope you enjoy!

Carne en su Jugo

Bacon, Beans, Beef, Game Day, Mexican, Nueske's, Onions, Soup

There’s your Spanish lesson for the day. Carne en su jugo basically translates to meat in its juices. A little known fact that I took many, many years of Spanish and really only use it when ordering at my local taco shop. Many of the waitresses there actually go at me with the Spanish language right off the bat, that I actually have no idea what they are saying, and then I have to speak in English. Oh well, at least I try, right?

I first game across this dish when eating in Dallas, and was completely blown away. It basically is slow cooked meat, in its juices (obviously) that is paired with cooked bacon, and pinto beans. The one I had in Dallas was cooked in a tomatillo, jalapeño, and cilantro broth, almost like a chili verde, so I thought I would jazz it up a bit and go with a deeper beef base and utilize chipotles in adobo sauce rather than the one I experienced in the past. Let’s just say as the one in Dallas was good, this one was awesome, and it’s down right comforting.

Carne en su Jugo Recipe

Let’s get started.

Ingredients:

  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • 1/2 tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste

Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.

Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef.  Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce  the heat to a simmer. Cook for about 45 minutes.

How to make Mexican Carne en su Jugo

During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.

Now onto plating.

Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.

Dig in.  This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

Carne en su Jugo

I wanted another bowl, but I refrained from doing so. Let’s just say this will be packed for lunch for the week, if it lasts that long. Give this one a shot, it’s really, really good, and perfect on this long winter we have been having. I hope you enjoy!

Print
Carne en su Jugo
Author: 
Recipe type: Soup
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lbs of beef bottom round, thinly sliced, roughly chopped
  • ½ tbsp cooking oil
  • 2 15 oz cans of pinto beans, drained, rinsed
  • 2 chipotles in adobo sauce (reduce to one for less spice)
  • 4 cloves of garlic, peeled
  • 4 cups of beef stock
  • 1 tsp cumin powder
  • 1 whole onion, roughly chopped
  • 8 slices of bacon, chopped, and cooked
  • fresh cilantro
  • lime wedges, optional
  • fresh jalapeño, thinly sliced, optional
  • salt and pepper to taste
Instructions
  1. Start by preparing all of your ingredients. Once prepared add one cup of the stock to a blender. Toss in half a cup of fresh cilantro, the chipotle chili peppers, and the garlic. Blend until you have a smooth texture. Set aside.
  2. Next, heat your a medium, to large size pot onto the stove and bring to a medium-high heat. Toss in the oil, then add in the chopped beef. Spread evenly and let it cook for about 5 minutes, undisturbed. Give a good stir, and reserve all of the liquid that gets extracted from the beef. Add in the chipotle beef stock mixture, and give a good stir. Add the remaining stock, the cumin powder, and the pinto beans. Stir, cover, and reduce the heat to a simmer. Cook for about 45 minutes.
  3. During this time, cook your bacon. Once cooked, place onto a paper lined sheet to remove any excess bacon grease. Pour out the grease, but reserve about a tablespoon to cook the onions in. Add the chopped onions and cook for about 8 minutes or so, until they are translucent, not caramelized. Remove the onions and place them in a bowl.
  4. Now onto plating.
  5. Ladle a generous amount into your soup bowl. Add some cooked bacon, fresh cilantro, a squeeze of lime, and a couple of spoonfuls of the cooked onion.
  6. Dig in. This soup has everything in one of my favorite bowls of soup. It had that smokiness from the Nueske’s bacon, along with great heat from the chipotle peppers that is perfectly balanced by the sweetness of the onion. Now that you have that going on for you, you will keep spooning away with the great flavor from the garlic and cilantro, the super tender beef, and the creaminess of the pinto beans. Need I say more?

 

Loaded Bacon Cheeseburger Dip

Appetizers, Beef, Cheese, Events, Game Day, Kids, Nueske's, Sides, Snack, Wisconsin

Football season is finally over, and that is always a bit saddening, but at the same time great as that indicates that we are closer to nicer weather. Game day was always a fun time for us. I always made some pretty comforting food, and one of the simple things I make is a simple cheese dip, or what I simply call queso. It is so basic, but everyone always loves it. Simple Velveeta cheese, yes, I go there, and a can of ro-tel. Yes, it doesn’t get any easier than that.

Seeing that we got invited to a Super Bowl party, I wanted to jazz things up a bit and create what I am calling a loaded bacon cheeseburger dip. Let me just say that I was taking a gamble on this one, but whoa was it awesome, and I know my wife, and f
riends would totally agree.

Loaded Bacon Cheeseburger Dip

It is not the prettiest of dips, but it very well could be one of the better dips I’ve created.

Let’s get started.

Ingredients:

  • 1 lb Velveeta cheese, cut into cubes
  • 1 lb Sharp cheddar cheese, shredded
  • 3 tbsp corn starch
  • 1 lb ground chuck, cooked, fat drained
  • 5 oz evaporated milk
  • 1/4 cup of milk
  • 12 oz Nueske’s bacon, or your favorite, cooked and crumbled
  • 1 poblano chili, roasted, seeds and skin removed, chopped
  • 1 serrano chili, roasted, seeds and skin removed, chopped
  • 14.5 oz can of diced tomatoes with green chilies
  • 4 green onions, diced
  • 3/4 cup of white onion, diced
  • 1/2 cup fresh cilantro, chopped
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • Tortilla chips

Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
Loaded Bacon Cheeseburger Dip

When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.

Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.

Loaded Bacon Cheeseburger Dip Recipe

The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party.  If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.

Print
Loaded Bacon Cheeseburger Dip
Author: 
Recipe type: Dips
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 lb Velveeta cheese, cut into cubes
  • 1 lb Sharp cheddar cheese, shredded
  • 3 tbsp corn starch
  • 1 lb ground chuck, cooked, fat drained
  • 5 oz evaporated milk
  • ¼ cup of milk
  • 12 oz Nueske’s bacon, or your favorite, cooked and crumbled
  • 1 poblano chili, roasted, seeds and skin removed, chopped
  • 1 serrano chili, roasted, seeds and skin removed, chopped
  • 14.5 oz can of diced tomatoes with green chilies
  • 4 green onions, diced
  • ¾ cup of white onion, diced
  • ½ cup fresh cilantro, chopped
  • 2 tbsp ketchup
  • 2 tbsp yellow mustard
  • Tortilla chips
Instructions
  1. Start by preparing your ingredients. Roast the chili peppers in a preheated 400 degree oven for about 20 minutes, or until the skin begins to char. Once charred, place them in a sealable bag, and let them steam. Remove, then carefully peel off the exterior of the skin. Discard, then slice open, remove seeds, and chop. Set aside.
  2. When everything is cooked, add the cheeses to a large mixing bowl, and toss in the corn starch to lightly coat the cheese. This helps stabilize the sauce.
  3. Get a medium sized pot on the stove, on medium heat. Add the remaining ingredients, with the exception of the tortilla chips, and stir, cooking on a medium, to medium-low heat until the cheese is fully melted and everything is warmed through.
  4. The end result is something out of this world. It is everything, and more, of what you would expect with a loaded bacon cheeseburger, but in dip form. The danger here is once you start, it’s hard to stop eating this. Fortunately I was able to walk away from the bowl, realizing I was making this for my wife, and the party. If you are looking for a fun dip to make, just for your friends and family, or any party, give this one a shot.

 

Creamed Pearl Onions

Nueske's, Onions, Sides, Vegetables

I will be the first to admit that I am thankful that Thanksgiving is over. To be honest, I am tired of eating. As much as I love cooking, and eating for that matter, I’m officially stuffed. This past week was packed full of fun, however. Lots of great family time loaded with great conversations, fun games and movies with the kids, and we even made it to mass at Holy Hill. I will also admit that this was probably the  most prepared I have been when it came to the Thanksgiving meal. I had prepared everything the night before so all I had to focus on was the turkey, and well, that was a piece of cake. I made too much as usual. I was not turned on by my Asian style brussel sprouts by any means, but there was one thing that I really loved, and it was these creamed pearl onions. They were super scrumptious so I thought I would share them with you. These are great for any holiday meal, or heck, a perfect side dish during the week.

Creamed Pearl Onions

Let’s get started.

Ingredients:

  • 3 slices of quality smoked bacon, cut into one inch slices
  • 14 oz bag of frozen pearl onions
  • 1/2 pint of heavy whipping cream
  • 2 cloves of roasted garlic, mashed
  • 1 tbsp sherry wine
  • 1/4 tsp ground nutmeg
  • pinch of cracked black pepper
  • pinch of salt, to taste

Start by cooking the bacon in a sauce pan, and cook until crisp. Place on a paper lined plate to drain any excess bacon grease. Reserve about half tablespoon of the bacon grease. Toss in the pearl onions, and give a good stir. Cook for about three minutes, then add in the heavy whipping cream and mashed garlic.

How to make creamed pearl onions

Cook on medium heat, stirring occasionally until the cream reduces in half, about 10-15 minutes. Once reduced, add in the sherry wine, nutmeg, salt, and pepper, and give another good stir. Cook for another fives minutes, then stir in the bacon and serve.

These onions were out of this world. They had this great smokey flavor from Nueske’s bacon, and just were perfectly creamy. I hope you enjoy!