Nueske’s – Simple Comfort Food – Recipes that are simple and delicious.

Nueske’s Wiener with Kimchi Puree

May 17, 2016May 17, 2016 Dax Phillips Leave a comment

I’ve probably said this over and over again, but I am making every attempt to purge items in my freezer (and refrigerator for that matter) and get them onto the table. So this past weekend, I was rummaging through my freezer and found a couple of Nueske’s wieners. At first I thought ‘why the heck are Nueske’s in here?!’ as hands down they are always devoured when I serve them, and by all means they are the best wieners I have ever tried. So with that being said, I wanted to jazz it up a bit and that led me to rummage in my refrigerator, only to fine a half jar of kimchi. This is when the bell went off, and I decided to turn the kimchi into a puree. Yes, a puree, only to be used as a condiment for future use. If you have never had kimchi before, I say go a head and try it. I love the stuff, but my wife for example will not go near it. It’s funky, spicy, and good for you to boot!

Nueske's Wiener with Kimchi Puree — Nueske’s Wiener with Kimchi Puree

Let’s get started.

Ingredients:

Your favorite wiener(s), cooked
Hot dog buns
2 tbsp kimchi puree per serving
scallions, thinly sliced, optional

Simple, right?

First, take as much kimchi as you want, from the jar, and add it to a food processor. Blend until you have a nice smooth texture.

Take your bun, spread on the kimchi puree, add the wiener, and shower with scallions.

The end result is an explosion of flavor. First you get that great smokiness from the Nueske’s wiener, and then, BOOM comes the kimchi. It rocks. Hope you enjoy!

Breakfast BLT

January 23, 2016 Dax Phillips 2 Comments

I’ve been laid up lately hence why I have not had time to do much cooking. I recently went in for what I thought was going to be a quick dermatology appointment, of which turned into the doctor cutting my neck open, and laying me up at home for an entire week. To say the least it has not been pretty. I had a hard time eating as my face and neck were wrapped up in bandages, but on Thursday afternoon everything was cleared and now I am able to wear a bandage on my neck. Again, not pretty, but now I am finally feeling human again, plus I am now able to open my mouth to finally eat!

With that said, I decided I was going to make a great breakfast sandwich, and one that was somewhat healthy (yes, there’s bacon). First I thought I was going just make my Denver breakfast sandwich as my wife and I really loved that one, but then I decided that I wanted a BLT, but as it was getting a bit late in the morning, I decided I would take my ultimate BLT and turn it into a breakfast BLT. What’s not to love about that, right?

Let’s get started.

Ingredients:

2 slices of bread, toasted
1 whole roma tomato, sliced
Your favorite bacon, cooked
1 whole avocado, lightly smashed
Your favorite green lettuce, washed, and torn
1 whole egg, cooked sunny side up
2 tbsp mayonnaise
1 tbsp unsalted butter

Make sure you have prepared all of your ingredients ahead of time.

Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.

To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.

Add the torn lettuce, slices of tomatoes, and top with the cooked egg.

To the other piece of toasted bread, spread on the avocado.

Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

As I made my wife’s sandwich first, I kept asking her ‘how is it?’. Her response was ‘this is so awesome, I cannot put it down!’. I knew this would be a great sandwich, and an awesome one to start of the day.

If you are looking for a great breakfast sandwich, give this one a try, it was a real winner in my opinion. Hope you enjoy!

Breakfast BLT

Author: Dax Phillips

Recipe type: Breakfast

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 1

Ingredients

2 slices of bread, toasted
1 whole roma tomato, sliced
Your favorite bacon, cooked
1 whole avocado, lightly smashed
Your favorite green lettuce, washed, and torn
1 whole egg, cooked sunny side up
2 tbsp mayonnaise
1 tbsp unsalted butter

Instructions

Make sure you have prepared all of your ingredients ahead of time.
Cook your egg in a skillet with the melted butter. I went sunny side up, but my wife wanted her eggs scrambled, which I so kindly made for her. So cook your egg however you like them.
To the bottom piece of toast, lather on the mayonnaise. Next layer on the bacon, covering the bottom of the toast.
Add the torn lettuce, slices of tomatoes, and top with the cooked egg.
To the other piece of toasted bread, spread on the avocado.
Add the avocado bread to the top of the egg, and as it may slide a bit, take a butter knife and insert it to the middle of the bread, going all of the way through.

Barbecue Bacon Wrapped Onion Bomb

October 6, 2015October 6, 2015 Dax Phillips Leave a comment

Onion bomb you ask? Yes, let me welcome you to an onion bomb. What the heck is it? Essentially an onion that is cored out, stuffed with a spiced ground meat, and well, you could stop there, or take it another step forward and wrap it in slices of bacon, and then smoke it. Yep, that’s an onion bomb, and one that is going to rock your world.

The onion bomb came out of the idea of stuffed peppers, a dish that I grew up eating. I wanted to create something where maybe, just maybe, I could get my oldest to try. I knew he would devour the exterior bacon, and the interior meat, and my other would devour the onion, but maybe they would try the entire thing. I was correct on my assumptions, and no they did not eat everything together, but at least a dad tries, right?

You can do these on the grill, on your smoker, or in your oven. It’s up to you. I added them on the smoker for a bit of that great smoke flavor, but I’ll let you decide. Your overall goal is to have an internal temperature of 165.

Let’s get started.

Ingredients:

1 large white onion, cored
~ 1/2 lb ground chuck
1/2 tsp salt
1/2 tsp cracked black pepper
1/2 tsp Italian seasoning
Few dashes of Maggi (optional)
4 slices of your favorite bacon
Your favorite barbecue sauce

Start by coring out most of the onion. You can do this carefully with a pairing knife, or if you have a jalapeno corer, use that as it works really well. Leave a couple of external layers in tact so it holds up well with the meat mixture.

Add the meat to a mixing bowl and add in the salt, pepper, Maggi, and Italian seasoning.

Mix well, and gently stuff into the onion. Wrap the slices of bacon around the onion, securing each piece with a toothpick. Place the onion on a baking sheet and place onto your smoker (or 325 oven or grill), and smoke for about 20 minutes. Once the smoke is cleared, cook over indirect heat until the bacon is crisp and your internal temperature is 165 degrees.

Brush on the barbecue sauce, and let it continue to cook until it is nice and sticky from the sauce. Brush with more sauce, then remove the toothpicks.

Using a serrated knife, slice it in half, or quarters, and get into it. I honestly have to save that when I served this, I left the room for only a couple of minutes, and sure enough it was almost completely devoured by my wife and kids.

You get a great smokey flavor, along with the great barbecue sauce, and no lie, the interior, along with the sweetness of the onion really make this a great dish to serve. I wish I had made another one to be quiet honest with you. If you are looking for something unusual to make, give this one a try. To me it was a real winner. Hope you enjoy!

Loaded Baked Potato Egg Rolls

September 2, 2015September 4, 2015 Dax Phillips Leave a comment

I came up with a genius idea the other day, well at least to me I thought it was genius. There were a couple of things that steered me this to making this awesome batch of egg rolls; one being I was totally in the mood for egg rolls, and the other is that I had a package of Nueske’s bacon calling my name as I was looking at some potatoes I needed to use up on the counter. It’s funny how that works, but it’s also funny how flipping amazing these were. As my wife and kids were running errands this past weekend, I decided to make a batch of these and see if there were any takers when they returned. Let’s just say there were takers, and I had wished I had made double the egg rolls.

Let’s get started.

Ingredients:

Your favorite egg roll wrappers
2 whole russet potatoes, cubed and cooked until fork tender, drained
6 slices of your favorite bacon, cooked, and chopped
2 cups of shredded cheddar cheese
1/2 cup of chives, finely diced
Sour cream, optional
3 cups of canola oil
1 egg, beaten with 1 tbsp water

These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.

Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.

I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.

How to make loaded baked potato egg rolls

If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.

Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.

These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.

Drizzle with sour cream and chives, and get to it. I’ll be honest, I took down two of these, and when my wife and kids came home, not only were they excited by the idea (they love egg rolls), they tore into them like it was nobody’s business. My kid even requested to warm one up the following morning for breakfast. So if you love loaded potato skins, you are going to loved these loaded baked potato egg rolls! Hope you enjoy.

Loaded Baked Potato Egg Rolls

Author: Dax Phillips

Recipe type: Appetizers

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 6

Ingredients

Your favorite egg roll wrappers
2 whole russet potatoes, cubed and cooked until fork tender, drained
6 slices of your favorite bacon, cooked, and chopped
2 cups of shredded cheddar cheese
½ cup of chives, finely diced
Sour cream, optional
3 cups of canola oil
1 egg, beaten with 1 tbsp water

Instructions

These made 6 egg rolls, so increase everything if you are needing more. I highly recommend more.
Start by having everything prepared. When you are ready to build your egg rolls, heat your oil in a sauce pan, large enough to fit a few egg rolls, to medium heat. You will want the oil to come up to around 350 degrees. During this time, make the egg rolls.
I used two sheets of egg roll wrappers per egg roll. Why, I have no idea, but they worked out. I think I had a fear that the potatoes were still a bit wet after I drained them and I thought they may tear or open in the oil. Regardless, feel it out and use 1 or 2 should you desire.
If you are not familiar with how to roll an egg roll, refer to the following instructions. Take about a quarter cup of the potatoes, and lay them along the middle. Top with a bit of cheese and bacon crumbles, fold over the sides, and continue to roll. When you have a bit of the point left, brush on some of the egg wash, and finish to seal. If you are using a second wrapper, lay the egg roll on top, and fold, and seal. Repeat with the remaining egg rolls.
Once the oil is ready, carefully add a few egg rolls at a time, and cook, turning carefully until the wrappers are a nice, golden brown. Remove and place them on a paper towel lined plate. Repeat with the remaining egg rolls.
These are ready to eat as is, but I took mine and placed them on a fajita skillet, covered with a bit more cheese, and bacon, and placed them in the oven until the cheese was melted.

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