Barbecue Bacon Wrapped Onion Bomb

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?

Barbecue Bacon Onion Bomb Recipe
Barbecue Bacon Onion Bomb Recipe

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.

How to make an onion bomb.
How to make an onion bomb.

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.

Barbecue Bacon Wrapped Onion Bomb
Barbecue Bacon Wrapped Onion Bomb

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!

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Open-Faced Sardine and Onion Sandwich

I don’t know what it is, but when I am home alone and my wife and kids are out running errands, I decide to make something a bit naughty. I mean naughty in the sense where I don’t need a comment from any of the family members such as ‘gross’ or ‘what the heck is that?’. This was one of those times. A can of sardines and I have been having a stare down for some time now. You know that can I’m talking about. That can you quickly go past when shopping at the store. Not me. Those cans are something I take a look at carefully, and actually loved those darn little smoked oysters years ago, especially when served on a cracker. Sardines are no exception to that.

You can buy an array of sardines in a can, whether they are boneless and skinless and packed in oil, or mustard, or tomato sauce. For me, I like mine packed in olive oil, and I could not care less whether they are boneless or skinless.

So as I sat alone, and hungry on a Saturday morning, I decided to win that stare down and come up with a pretty darn good open-faced sardine and onion sandwich. If you are scared of sardines, don’t be.

Open-Faced Sardine and Onion Sandwich
Open-Faced Sardine and Onion Sandwich

Let’s get started.

Ingredients:

  • 3 whole sardines, boneless and skinless
  • 1 slice of Texas toast, toasted, or standard sandwich slice
  • 2 tbsp Dijon mustard
  • 1/4 cup thinly sliced red onion
  • 1/4 lemon, lightly squeezed

Preheat your oven to 350 degrees. Upon the preheat, add the sardines to a oven safe plate, and place in the oven during the preheat to warm through.

Place your bread in the toaster.

How to make a sardine and onion sandwich
How to make a sardine and onion sandwich

When the bread has toasted, remove it from the toaster and slather on the Dijon mustard, from edge to edge.

Place on half of the sliced onions on the mustard. Remove the sardines from the oven and arrange them on the toast.

Place the remaining onion onto the sardines, and squeeze a bit of lemon over the top.

Open-faced Sardine and Onion Sandwich
Open-faced Sardine and Onion Sandwich

Was this sandwich good? Are you kidding me? It was so satisfying. The sardines themselves lend the flavor and texture of what you might expect from tuna, but possibly better in this case. The slight bite of onion along with the tangy lemon and mustard made every bite memorable, especially with the crunch of the toast.

Did I mention how good sardines, in moderation, are good for you?

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Slow Cooker Carne Guisada

If you have never heard of carne guisada, well now you have. It is essentially stewed meat, and typically done with pork, it can be done with chicken, or beef, and in my case, pork. It’s one of those comfort foods that everyone can identify with, and one that is super versatile as it can be used in tacos, enchiladas, burritos, or event stand on its own. This is my take on a slow cooker carne guisada, as one I was pinched for time during the work week, and two, who doesn’t love the slow cooker?

Slow Cooker Carne Guisada Tacos

Let’s get started.

Ingredients:

  • 2 pounds of boneless pork ribs, roughly chopped
  • 2 tbsp canola oil
  • 1 whole onion, chopped
  • 1 green bell pepper, chopped, seeds removed
  • 4 cloves garlic, chopped
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 2 tsp chili powder
  • 1/2 tsp Mexican oregano
  • 1 whole tomato, chopped
  • 1/2 cup water
  • flour tortillas, warmed, optional
  • fresh cilantro, optional
  • hot sauce, optional

Start by heating a large skillet on medium-high heat. Once heated, add in the oil, and let it come to temperature for about 10 seconds. Add the pork, and sear the pork on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour everything into the slow cooker.

With the remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, add to the slow cooker, and give everything a cook stir. Cover, and cook on low heat for 7 hours.

Carne Guisada Ingredients

Before serving, I like to lightly shred the pork, however leaving some cubes together. Now you can go ahead and serve as is, but I like to sear mine on the stove once again. So what I do is add a skillet on medium-high heat to the stove. Next I add in however much carne guisada I think will hold with two tacos, and mixing it around for a couple of minutes until some of the pork caramelizes, and some of the juices run clear.

Add to the warmed tortillas, and dig in.

Words can’t explain how awesome this meat mixture is. It’s super tender, and just loaded with great spices and flavor. It’s a definite winner for tacos, that’s for sure. So if you are looking to steer away from your standard taco meat, give this one a shot. Hope you enjoy!

Slow Cooker Carne Guisada
Author: 
Recipe type: Tacos, Stews
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 pounds of boneless pork ribs, roughly chopped
  • 2 tbsp canola oil
  • 1 whole onion, chopped
  • 1 green bell pepper, chopped, seeds removed
  • 4 cloves garlic, chopped
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 2 tsp chili powder
  • ½ tsp Mexican oregano
  • 1 whole tomato, chopped
  • ½ cup water
  • flour tortillas, warmed, optional
  • fresh cilantro, optional
  • hot sauce, optional
Instructions
  1. Start by heating a large skillet on medium-high heat. Once heated, add in the oil, and let it come to temperature for about 10 seconds. Add the pork, and sear the pork on each side. Once seared, place the pork into your slow cooker. Return the skillet to the stove, and toss in the chopped onion. Cook for about 2 minutes, then add in the water to deglaze the skillet. Pour everything into the slow cooker.
  2. With the remaining ingredients, with the exception of the tortillas, cilantro, and hot sauce, add to the slow cooker, and give everything a cook stir. Cover, and cook on low heat for 7 hours.
  3. Before serving, I like to lightly shred the pork, however leaving some cubes together. Now you can go ahead and serve as is, but I like to sear mine on the stove once again. So what I do is add a skillet on medium-high heat to the stove. Next I add in however much carne guisada I think will hold with two tacos, and mixing it around for a couple of minutes until some of the pork caramelizes, and some of the juices run clear.
  4. Add to the warmed tortillas, and dig in.

 

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Indian Aloo

I’ve told you that lately I have been on the Indian food craze. I must go in spurts on this kind of stuff, whether it be Asian cuisine, American comfort, or Mexican style food, but this whole flavor arena of Indian cooking has got me sold. What I love about much of Indian cuisine is not only all of the earthy spices, but the warmth that surrounds you when eating it. Anything similar to a curry sauce has got me, and this one in particular got me real good. It’s basically a lightly fried potato that gets bathed in an awesome sauce. It’s a great side dish, or heck even a main course.

Indian Dum Aloo

Let’s get started.

Ingredients:

  • 20 baby yukon gold potatoes, cleaned
  • 1 large onion, diced
  • 2 whole roma tomatoes
  • 1 inch piece of ginger
  • 2 whole green chili peppers, stems removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 3/4 cup plain yogurt
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/2 tsp cinnamon powder
  • 1 1/2 tsp salt, to taste
  • rice, cooked (optional)
  • naan, optional
  • 2 tbsp canola oil

Start by adding your potatoes to a pot and fill with cool water. Bring the potatoes to a boil, and cook just until fork tender.

During this time, make the paste, or sauce if you will.

Add the ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa like nice sauce.

How to make Indian Aloo

 

Once the potatoes are cook, strain and set to the side.

Heat a large skillet on medium-high heat, and after a minute or two, add the canola oil. Once heated, add the potatoes to the skillet, and give the skillet a nice swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they are getting crispy remove the potatoes to a plate and reserve for later.

To the same skillet add in the cumin and mustard seeds, and let them sizzle for about a minute, stirring along the way.

Next add in your onions, and cook these until they are super tender, but not caramelized, about 10 minutes.  Stir in the cinnamon, garam masala, and coriander powder.

Add in the sauce and continue to stir. Add in your salt, and yogurt and give another good stir. Once the sauce begins to simmer, add in the potatoes, and again stir. Cook for about 10 more minutes to let the flavors meld.

Now you are ready to plate. If you are not already anxious to eat this due to the aroma in your kitchen, then I don’t know what’s wrong with you!

Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if you desire.

Hope you enjoy!

Indian Aloo
Recipe type: Sides
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 20 baby yukon gold potatoes, cleaned
  • 1 large onion, diced
  • 2 whole roma tomatoes
  • 1 inch piece of ginger
  • 2 whole green chili peppers, stems removed
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • ¾ cup plain yogurt
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • ½ tsp garam masala
  • ½ tsp cinnamon powder
  • 1½ tsp salt, to taste
  • rice, cooked (optional)
  • naan, optional
  • 2 tbsp canola oil
Instructions
  1. Start by adding your potatoes to a pot and fill with cool water. Bring the potatoes to a boil, and cook just until fork tender.
  2. During this time, make the paste, or sauce if you will.
  3. Add the ginger, tomatoes, turmeric powder, and green chilies to a food processor. Pulse until you have a salsa like nice sauce.
  4. Once the potatoes are cook, strain and set to the side.
  5. Heat a large skillet on medium-high heat, and after a minute or two, add the canola oil. Once heated, add the potatoes to the skillet, and give the skillet a nice swirl. You going to crisp the skin on these potatoes for about 8 minutes. Once they are getting crispy remove the potatoes to a plate and reserve for later.
  6. To the same skillet add in the cumin and mustard seeds, and let them sizzle for about a minute, stirring along the way.
  7. Next add in your onions, and cook these until they are super tender, but not caramelized, about 10 minutes. Stir in the cinnamon, garam masala, and coriander powder.
  8. Add in the sauce and continue to stir. Add in your salt, and yogurt and give another good stir. Once the sauce begins to simmer, add in the potatoes, and again stir. Cook for about 10 more minutes to let the flavors meld.
  9. Now you are ready to plate. If you are not already anxious to eat this due to the aroma in your kitchen, then I don’t know what’s wrong with you!
  10. Serve alongside rice or naan, or other warm Indian bread, and shower with fresh cilantro if you desire.

 

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