foodidude
  • Home
    • Disclosure Policy • Disclaimer
  • Foodidude Exclusives™
    • Chefs >
      • Luke Venner, Executive Chef, Elm Restaurant
      • Hank Barrett, Executive Chef, Sangria Modern Spaniard Cuisine
      • Jason Clark, Executive Chef, Mount Hill Tavern
      • Jason Clark, Chef de Cuisine, Final Cut Steakhouse
      • Jason Viscount, Executive Chef, BRICCO
      • Travis Mumma, Executive Chef, Cafe Fresco
      • Lawrence Rosenberg, Bacon Bites
      • Daneyon White, Executive Chef, Chef Exclusive
      • Cassandra Callahan, Pastry Chef, Ciao! Bakery and BRICCO
    • Restaurateurs >
      • Rob Russo, Proprietor, Girasole Cucina Italiana
      • Shannon Cerrigone, Juan Melkissetian, Chef John, Slider Street
      • Joseph Marazzo, Proprietor, Virgola
      • Maudeline Pierre Louis, Owner, Maddy's Authentic Caribbean Cuisine
      • Frank Dominick, Fusion Fire Asian Restaurant
      • Craig & Chris Kunisch, Allendale Bar & Grill/Mahwah Bar & Grill
    • Entrepreneurs >
      • Timothy Kavarnos, Founder, Salamander Sauce Company
      • Lawrence Rosenberg, Bacon Bites
      • Johnny Meatballs DeCarlo, The Meatball King of NJ
  • Foodidude's Kitchen
  • History Of...
  • FoodiPartments
    • SoFab
    • Foodidude Adventures
    • Karen's Kucina
    • Clean Eating with Jess
    • Liv On Cake
    • Hurricane Jane
    • Restaurant Reviews

Butternut Squash Coconut Bisque

1/5/2017

1 Comment

 
Picture
All photographs by Len Boccassini
     With a holiday season of over-indulgence in the rear view mirror, Karen and I have decided to implement a cleaner eating regimen into our daily menus as the new year begins; one closely aligned with the Paleo diet approach - cleaner ingredients, no processed foods and as few carbs as possible. So far it has been a fun endeavor with delicious results.
     This evening, I used one of my absolute favorite ingredients, butternut squash, to make a wonderfully tasty bisque that not only touched upon the sweet, savory and spicy spectrums of flavor, but was a far cleaner and healthier version than the richer variety I enjoy where I typically utilize heavy cream. Deliciousness never felt so good!

INGREDIENTS:
  • 1 large butternut squash, peeled and cubed
  • 1 carrot, peeled and finely diced
  • 1 small onion, finely diced
  • 1 scallion, chopped
  • 4 cloves of garlic, smashed
  • 5-6 springs of fresh thyme, more to garnish
  • dried thyme, to season cubes
  • 1/4 tsp cayenne pepper
  • 1/4 tsp cracked black pepper
  • 1 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tbsp organic, unsweetened coconut
  • 1-1/2 cups Almond Breeze® unsweetened Almond Coconut Milk
  • sea salt, to taste
  • 2 tbsp extra virgin olive oil
Picture
PREPARATION:
1. After squash is peeled and cubed, toss in with 1 tbsp extra virgin olive oil. Spread out on sheet pan and season with sea salt, a sprinkle of black pepper, cayenne pepper, nutmeg and dried thyme. Bake in 375 degree oven for one hour or until edges caramelize.
2. Heat 1 tbsp extra virgin olive oil over medium heat. Add onion and scallion and cook for several minutes until soft. Add carrots and garlic and cook until garlic is fragrant, 2 to 3 minutes.
Picture
Picture
3. Add fresh thyme, 1/4 tsp cayenne, 1/4 tsp cracked black pepper, 1 tsp nutmeg, and a pinch of sea salt. Mix thoroughly. Add roasted butternut to pot and again, mix thoroughly.
Picture
Picture
4. Cover with 6 cups of cold water and bring to boil. When pot reaches boil, lower heat to simmer, cover and continue to simmer for one hour.
Picture
Picture
Picture
5. After an hour of simmering, use immersion blender to puree the soup. Add 1 tsp ground cinnamon and 1-1/2 cups of Almond Breeze® Unsweetened Almond Coconut Milk. Continue to puree until smooth. Adjust seasonings.
Picture
Picture
Garnish with fresh Thyme sprigs and a sprinkle of organic unsweetened shredded coconut.
Picture
1 Comment

French Onion Steak Soup

1/1/2017

1 Comment

 
Picture
     Whenever we go out to dinner, I find it hard to resist emitting the words, "I'll have the French Onion Soup." It's a phrase that easily rolls off my tongue, and one that rarely disappoints my expectations. However, when making it at home, I prefer to enjoy it as a heartier alternative to what most restaurants typically serve as an appetizer. Here, I find the addition of cubed steak to be the perfect elixir to broaden the appeal of an already enticing meal.

     In doing so, I typically will utilize a 1/2" thick chuck steak in making this version; for not only is it an economical cut of steak with lots of flavor, but after 6 or 7 hours in the slow cooker it turns out to be as tender as most finer cuts of beef. I also present it here with one of my favorite cheeses - Muenster; a nice alternative to the more commonly used Gruyere or Mozzarella. I've even used sliced Fontina topped with a sprinkle of grated Asiago. Your only limitation is your imagination!

INGREDIENTS:
  • 4 large yellow onions, sliced
  • 3 cloves garlic, minced
  • 4 tbsp butter
  • 2 tbsp brown sugar
  • 1 tbsp sea salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp ground thyme
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 1/2 cup cooking sherry
  • 8 cups (64 oz) Beef Broth
  • 6-8 slices Muenster cheese
  • 4-6 1/2" slices french bread
  • 1 lb chuck steak, cut into 1/2" cubes
Serves 4 to 6
PREPARATION:

1. Over medium-high heat, melt butter in a large skillet. Add onions and cook until they soften and become transluscent; about 8 to 10 minutes.

2. When soft, add garlic and stir another minute or so until fragrant. Lower heat to medium and add brown sugar and Worcestershire sauce and cook another 10 minutes, stirring frequently. De-glaze pan with sherry.

3. Pour onions into beef broth in a slow cooker. Add salt, pepper, thyme, bay leaf, and beef cubes. Set on low and let cook 6-8 hours.

4. When ready, place 1/2" slices of French bread beneath broiler about a minute per side. Pour soup in crock, top with toasted French bread and a slice or two of Muenster or Gruyere cheese. Place crock beneath broiler for a minute or two, until cheese is slightly browned and bubbling.
Picture
Picture
Picture
Picture
Picture
1 Comment

Chef Len's Smothered Chicken Cutlets

12/23/2016

0 Comments

 
Picture
     I love easy weeknight meals, particularly after a long day spent cooking in the kitchen, and these cutlets not only fit the "easy" bill, but are chock full of deliciousness that will have your family asking for more! When making this dish, I've found it is more economical to utilize boneless, skinless chicken breasts and trim them into cutlets, however, if time is a factor, prepackaged cutlets can indeed be used.
INGREDIENTS:
  • 2 Skinless Boneless Chicken Breasts
  • 6 strips thick-cut Applewood-smoked bacon, cut in half
  • 1 cup flour
  • 2-3 egg, beaten
  • 2 cups seasoned breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 to 1 cup shredded Cheddar & Monterrey Jack cheese blend
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 2 medium onions, sliced
  • 1/4 cup brown sugar
  • Canola oil (for frying)
Serves 4 to 6
Picture
Picture
Picture
PREPARATION:
  1. Slice each chicken breast into 2 to 3 cutlets, placing each cutlet between two sheets of plastic wrap and pounding with mallet until each are approximately 1/4" in thickness.
  2. Season flour with salt and pepper and place in a bowl. Place the beaten eggs in another bowl. Combine the breadcrumbs with the Parmesan cheese and place in a third bowl.
  3. Heat a couple of tbsp of canola oil in a large non-stick skillet (I prefer using cast iron for such applications) over medium-high heat.
  4. After each cutlet is prepared by dredging in seasoned flour, then dipped in egg and finally, coated with breadcrumbs, place in skillet and cooked each side for 5-8 minutes or until golden brown and internal temperature reads 165°. Remove cutlets from pan and keep warm.
  5. Using the same skillet, reduce heat to medium and add the halved bacon strips (12 halves); cooking until crisp. Remove and place on paper towels to drain.
  6. Drain all but a couple of tbsp of the bacon drippings and add onions & brown sugar to the skillet; sauteing until onions are soft and caramelized.
  7. Top each chicken cutlet with two strips of crispy bacon, caramelized onions and a sprinkle of Cheddar/Monterrey Jack cheese blend.
NOTE: You can actually pop the chicken breasts under the broiler for a minute or so to allow the cheese to melt, however, if you use the thinly shredded variety, it melts pretty quickly atop the hot onions and you'll eradicate the possibility of allowing the chicken cutlets to dry out in the process.
Picture
Picture
Picture
0 Comments

Mini Baked Vegetable Brown Rice Balls

9/3/2016

0 Comments

 
Mini Baked Vegetable Brown Rice Balls • Foodidude.com
Al Photographs by Len Boccassini
       For me, one of the most exciting aspects of cooking is considering how to re-purpose leftovers into new and exciting meal ideas and side dishes. Many who prepare dinner for their families on a daily basis view the chore as little more than an uninspired aspect of everyday life. Myself, on the other hand, relish the opportunity to surprise my family with unexpected goodies on a continuous basis.

        I love making Arancini  (Italian Risotto Balls) from scratch, and this side dish is a take on that concept utilizing leftover brown rice and veggies. I also chose to bake them as opposed to frying to allow for a healthier dinner option and served them with homemade marinara as a dipping sauce. Although I used leftovers in this preparation, this recipe can also be made from scratch and served as appetizers during your next get together. You can also substitute shredded Cheddar or Gruyere in lieu of the Parmesan for a creamier cheesy center - here, you're only limited by your imagination. Just remember, being creative and having fun in the kitchen is the most important aspect of any meal preparation! 

INGREDIENTS:
  • 2 cups cooked brown rice, (cooked w/chicken stock)
  • 3/4 cup mixed vegetables, (peas, carrots, corn)
  • Salt & Pepper
  • 1 tsp garlic powder
  • 1-1/2 cups breadcrumbs
  • 1/2 cup AP flour
  • 1/3 cup grated Parmesan cheese
  • 3 eggs
Mini Vegetable Brown Rice Balls • Foodidude.com
PREPARATION:

1. After the rice and veggies have chilled overnight, mix in a bowl. In a separate bowl, mix two eggs, Parmesan cheese, garlic powder, 1 tsp salt and a pinch of ground black pepper.

2. Combine mixture with rice and vegetables and mix thoroughly. Cover with plastic wrap and chill for approximately one hour.

3. Roll rice mixture into approximately 1-1/2" balls. This size should yield 12 to 15 rice balls, but you can adjust the size accordingly for more or less.

Mini Vegetable Brown Rice Balls • Foodidude.com
4. Crack remaining egg and scramble in a small bowl.

5. Season flour with salt & pepper and place in another bowl. Place breadcrumbs in another.

5. First, roll each ball in flour. Then, dip in egg. Lastly, roll in breadcrumbs. Place each ball on greased baking sheet (as shown below).


6. Bake in 350º oven for 20 minutes. Serve with a marinara dipping sauce.
Mini Vegetable Brown Rice Balls • Foodidude.com
Mini Baked Vegetable Brown Rice Balls • Foodidude.com
Mini Baked Vegetable Brown Rice Balls • Foodidude.com
0 Comments

Aggie's Spicy Linguini & White Clam Sauce

7/7/2016

0 Comments

 
Aggie's Spicy Linguini & Clam Sauce • Foodidude.com
      Recently, my cousin, Aggie, and her boyfriend, James, returned from a trip to Europe. As expected, they had a fantastic time indulging in the beauty and deliciousness of France and Italy. Upon her return, she sent me an email that made me roll with laughter as she explained that their bodies felt as if they were "petrified with prosciutto, mozzarella, pasta and wine", and went on to explain how they sought to remedy the situation by immediately embarking on a weight-loss regimen. What I found most amusing is that I am quite familiar with my family's tolerance and penchant for over-indulgence - particularly at the dinner table - so if Agatha said it was bad, rest assured friends - "it was bad".

       She also related to me that she remembered a clean-eating pasta recipe I had recently posted and how she altered it to fit their dietary needs. She was so happy with the way it turned out that she sent me a picture of the end result and a note stating how much they enjoyed it. I was so taken with her kind gesture, I needed to post it here with a general description of how she altered the meal.

      Thanks so much, Ag - glad you enjoyed it!  XO

INGREDIENTS:
  • 8-oz linguini
  • 12 to 24 little neck clams, rinsed and scrubbed
  • 1 lb. pre-shelled clam meat
  • 1⁄2 cup dry white wine
  • 1⁄4 cup clam juice
  • 1⁄4 cup plus 1 tbsp minced fresh flat-leaf parsley, divided
  • 1⁄2 tsp sea salt, divided
  • 1 tbsp unsalted butter
  • 1 tbsp minced garlic (about 3 cloves)
  • 1/2 - 1 tsp red pepper flakes
  • 3⁄4 cup unsalted diced tomatoes
  • 1/2 onion, chopped
  • 1 habanaro pepper, minced
  • oregano, to taste
  • chopped basil, to taste
  • Pecorino Romano cheese, grated
PREPARATION:
  1. Cook pasta according to package directions using 1⁄4 tsp salt. Drain well.
  2. Meanwhile, in a pot over medium heat, melt 1 tbsp unsalted butter. Add clams, clam meat, garlic, onion and pepper flakes to pot and sauté until garlic is just fragrant, about 1-2 minutes.
  3. Add tomatoes, wine, clam juice, 1⁄4 cup parsley, habanaro, oregano, basil and remaining 1⁄4 tsp salt and increase heat to medium-high and bring to a simmer. Cover and cook just until clams open, about 10 minutes. (NOTE: To avoid overcooking, start checking clams after 8 minutes and remove them as they open, transferring to a bowl.)
  4. Discard any unopened clams and stir cooked clams back into pot.
  5. Stir in  pasta and toss well. Garnish with remaining 1 tbsp parsley and top with grated Pecorino Romano cheese.
Picture
0 Comments

Apple Cheddar Bacon-wrapped Pork Tenderloin

7/7/2016

0 Comments

 
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
All Photographs by Len Boccassini © Foodidude.com
Ingredients:
  • (1) 2 to 2-1/2 lb Pork Tenderloin (Smithfield® Mesquite Marinated Fresh Pork Loin Filet)
  • 12 oz Applewood Smoked Bacon
  • 1 Gala apple, thinly sliced
  • several thin slices of cheddar cheese
  • 1 tbsp brown sugar
  • Freshly-ground black pepper
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Preparation:

1. Very simply, lay bacon flat and overlap in the approximate length of the tenderloin. Fan out the thinly sliced apples, followed by the brown sugar, and lastly, the Cheddar cheese (as displayed in the four photos below).
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
2. Lay the tenderloin atop the Cheddar cheese and tightly wrap bacon around the tenderloin (as displayed in the four photos below).
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
3. Carefully place wrapped tenderloin in a baking dish, seam side down (below). Cook in 375º oven 30-35 minutes per pound.
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
4. Remove from oven and let rest for 10 minutes before slicing and serving (below).
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Apple Cheddar Bacon Wrapped Pork Tenderloin • Foodidude.com
Picture
0 Comments

How to Get More Juice From Those Limes

6/9/2016

0 Comments

 
Get More Juice From Your Limes • Foodidude.com
All Photographs by Len Boccassini © Foodidude.com
       We all love to discover useful kitchen hacks that cut our kitchen time in half. One of my favorites is a way to get more juice than ever from your limes. Really, this hack can be utilized with any citrus fruit, but I especially find it useful with limes which often render less juice than their citrus counterparts. Here's how it's done:
     You can accomplish this one of two ways - first, you can simply zap your lime in the microwave for 30 to 45 seconds (below left). Or you can place it directly on the rack of a 300º to 350º oven and let it heat for 7-10 minutes (below right). Actually, this method is particularly useful while you're cooking in the oven anyway and busy with other things.
Picture
Get More Juice From Your Limes • Foodidude.com
     Remove the lime from microwave or oven and allow it to cool a bit. You'll notice it's somewhat swollen in appearance and has the feel similar to a water balloon. Using a small paring knife, gently make a deep, but small "X" into the lime. Then, hold the lime firmly in the palm of your hand with the "X" facing downward, squeeze juice into a bowl or cup. The result will be the most juice you've ever extracted from a lime!
Get More Juice From Your Limes • Foodidude.com
Get More Juice From Your Limes • Foodidude.com
Get More Juice From Your Limes • Foodidude.com
Get More Juice From Your Limes • Foodidude.com
Picture
0 Comments

Avocado Chile Relleno Casserole

4/16/2016

0 Comments

 
Avocado Chile Relleno Casserole • Foodidude.com
All Photograph by Len Boccassini © Foodidude.com
Ingredients:
  • (1) 14.5-oz can Hunt's Petite Diced Tomatoes
  • (1) 10-oz can RO*TEL Diced Tomatoes & Green Chiles, Mild or Original
  • (4) 4-oz cans whole green Chile peppers
  • 16-oz Cheddar & Jack Cheese blend, shredded
  • 1 ripe Avocado
  • 4 eggs, beaten
  • (1) 5-oz can evaporated milk
  • 3 tbsp flour
  • 1 tsp salt
  • 1/2 tsp black pepper
Picture
Preparation:

1. Cut each Chile pepper in half lengthwise and remove any seeds. Then, cut avocado into thin slices, removing skin.
Avocado Chile Relleno Casserole • Foodidude.com
2. Grease an 8" x 10" casserole pan and line the bottom of the pan with approximately half of the "halved" Chile peppers. Make sure the bottom is entirely covered by peppers.
Avocado Chile Relleno Casserole • Foodidude.com
3. After you've created the first layer of Chile peppers, cover with approximately 1/4 of the shredded cheese (as shown below left). Then, layer with remaining Chile peppers (as shown below right).
Avocado Chile Relleno Casserole • Foodidude.com
Avocado Chile Relleno Casserole • Foodidude.com
4. Next, cover the second layer of Chile pepper with another 4 ounces of cheese. Follow that by a layer of all the avocado slices (as shown in photo below).
Avocado Chile Relleno Casserole • Foodidude.com
5. In a medium-sized bowl, add 4 eggs, a 5-ounce can of condensed milk, 3 tablespoons of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. I also like to add a pinch of cayenne as well, but mind you, that is purely optional. With an egg beater, beat mixture until frothy and well-combined. Set aside.

6. Preheat oven to 300º. Sprinkle another handful or two of shredded cheese on top of the avocado layer and carefully pour egg mixture over entire dish (as shown below).
Avocado Chile Relleno Casserole • Foodidude.com
7. Place casserole in a 300º oven for one hour. When removed, it should look just like the (photo below).
Avocado Chile Relleno Casserole • Foodidude.com
8. In another bowl, mix Hunt's Petite Diced Tomatoes and RO*TEL Diced Tomatoes and Chiles (I chose "Mild"). Remove casserole pan from oven and spoon a Hunt's & RO*TEL tomato mixture onto top of casserole (as shown below left). Then, cover with remaining cheese (as shown, below right). Return to oven for another 30 minutes.
Avocado Chile Relleno Casserole • Foodidude.com
Avocado Chile Relleno Casserole • Foodidude.com
Avocado Chile Relleno Casserole • Foodidude.com
Picture
0 Comments

Kishka with Apple-Balsamic Puree

4/11/2016

0 Comments

 
Kishka with Apple Balsamic Puree and Red Cabbage • Foodidude.com
Kishka with Apple Balsamic Puree and Red Cabbage • Foodidude.com
       As I hit the “publish” button to launch this recipe post into culinary cyber-space, I can already feel the tidal wave of “YUCK!” that is about to crash down upon me, courtesy of an innocuous little sausage that few have even heard of. Meet “Kishka”.

       For those unfamiliar, Kishka enjoys great popularity within Eastern Europe cultures and refers to a variety of sausages that are traditionally a blend of meat, grain and seasonings stuffed into a natural casing that is typically an intestine. Not so bad, right? Good. I'll go on.

       This sausage is most commonly made with an organ meat such as "liver" and a variety of grains such buckwheat or barley. It is a favorite amongst Polish communities across the United States and it's regularly enjoyed sliced and fried with onions and potatoes and served at breakfast. Okay, perhaps I detect a murmur of a stray "yuck" or two with the mention of liver, but for the most part, I'm sure most of you are still hanging tough in the "not so bad" column. If that's the case, I think it's time I stop dancing about the proverbial bush and get right to the point.

     Kishka is a peasant style ring sausage that can be a blend of pork, pork snouts, pork liver, meal, barley, buckwheat, spices, and oh yes, pork or beef blood. Yes, that's right. It's a blood sausage. And here comes that tidal wave.

      Look, before you label me with the "Oh, gross!" tag, let me say there are far worse things the average American consumes over the course of a day than a meal that lists “blood” as an ingredient. Frankly, if most of us could ever get past our aversion to the very thought of eating such a thing, we would avail ourselves to one truly great taste experience.

     I understand - it's a cultural thing and since few of us have ever encountered it before as an everyday food, it perhaps, seems odd and off-putting.  But by the same token, most of us have our own regional favorites that others outside our area wouldn't touch with a ten-foot pole.

     Here in New Jersey, the almighty Taylor Ham reigns king. It is a breakfast staple that is legendary within the state's boundaries. But can anyone tell me exactly what it is other than a pork product so deeply shrouded in mystery, it cannot even legally be labeled as “ham”?

    And don't you South Central Pennsylvanians snicker at the Garden State's obsession with odd eats. During the decade I lived in the mid-state, it was hard to deny Scrapple ruled the roost. What is "Scrapple" you non-Pennsylvanians may ask? Well, it is a lovely blend of pork offal -  head, heart, liver and other goodies that are boiled to make a broth. Once cooked, the bones and fat are removed and the meat is reserved while cornmeal is boiled in the broth to make a mush. The meat is then minced and reintroduced with seasonings. The entire slop is then placed in loaf pans and allowed to cool. Once it is sliced and fried, and topped with a drizzle of maple syrup, it transforms into breakfast meat bliss for those in the center of the Keystone State.

     And then there's the immortal words of Joe Pesci, “What's a grit?” Anyway, you get the point.


    I'll agree, Kishka may not for everyone. But neither is broccoli rabe or sushi or tofu or a cheeseburger, for that matter. My point is, if we just venture out of our culinary comfort zone every now and then, we just may be surprised.

     Here, I've sliced it and fried the slices in my favorite cast-iron pan with a bit of butter. You can also bake the ring in a shallow pan, covered. I've chosen to serve it here beside Red Cabbage and with an Apple-Balsamic Puree. The acidity and sweetness of the puree provides a nice counterpoint to the richness of the sausage, and acts as the perfect dipping sauce.

     Anyway, if you decide to give it a try, I'm sure you'll find it well worth the adventure.

PREPARATION:
        I like to melt a tablespoon or two of butter in a cast-iron pan over medium heat. Slice the Kishka into 1/2" sections and place in heated pan (as shown in photo below). Resist the temptation to move them around. Allow them to cook and sizzle to create a crust. Turn them and repeat the process (as shown in the second photo below).
Kishka with Apple Balsamic Puree and Red Cabbage • Foodidude.com
Kishka with Apple Balsamic Puree and Red Cabbage • Foodidude.com
MAKING THE APPLE-BALSAMIC PUREE:
Ingredients:
  • 1 Gala apple, peeled and diced
  • 2 tbsp butter
  • 1 tbsp Apple Cider vinegar
  • 1/2 cup Balsamic vinegar
  • 2 tsp sugar
  • 1 tsp lemon juice
Preparation:
  1. Melt 2 tbsp butter in saucepan over medium-high heat.
  2. Add diced apple and apple cider vinegar and allow to cook 5 to 8 minutes, until apples begin to soften and caramelize.
  3. Add Balsamic vinegar, sugar, lemon juice and cook 8-10 to reduce.
  4. Place in small bowl and puree with immersion blender.
See photos below:
Apple Balsamic Puree • Foodidude.com
Apple Balsamic Puree • Foodidude.com
Apple Balsamic Puree • Foodidude.com
Apple Balsamic Puree • Foodidude.com
Apple Balsamic Puree • Foodidude.com
Apple Balsamic Puree • Foodidude.com
Kishka with Apple Balsamic Puree • Foodidude.com
Picture
0 Comments

Crispy Jalapeno-Bacon Potato Skins

4/10/2016

0 Comments

 
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
All Photographs by Len Boccassini ©Foodidude.com
      Okay, I agree. It's hard not to like a potato skin. Frankly, at its core, a potato skin is nothing more than a crispy hollowed out potato filled delicious bubbly cheese and crispy bacon. So with potato, cheese, and bacon, how much could one differ from another? Well, simply put, the differences lie in the details; small details like how much potato is left clinging to the skin and the technique one uses to get that crispy, bubbly goodness. Let me explain:

      Some choose to microwave their spuds before filling them and sticking them under the broiler. Forget that. I don't do shortcuts. The difference between a good potato skin and a GREAT potato skin is how much time you take with its preparation. It creates a better end result when the spuds are baked at 400º for 50 minutes as opposed to a quick buzz in the nuker.

     Also, I like to leave a good 1/4" of potato clinging to the skin. Why? Well, I prefer a "POTATO Skin" to a "Potato SKIN" because it does make a difference. It's the same reason I prefer baking my bacon as opposed to frying, for in my opinion, it gives a superior end result every time.
     
      So take your time, have fun, and dig in!

Ingredients:
  • 6 medium sized russet potatoes, rinsed clean & patted dry
  • 8 oz of sharp cheddar cheese, shredded
  • 8 slices of smoked, thick cut bacon, cooked and crumbled
  • 2 to 3 tbsp olive oil
  • (1) 2.25 oz can sliced black olives
  • 2-3 Jalapeno peppers, finely diced
  • sour cream
  • 2 tbsp of chopped chives
  • Salt to taste
  • Pepper to taste
Preparation:
  1. Preheat oven to 400º.
  2. Wash & dry potatoes and poke the top of each with a fork. Place on a baking sheet or directly on oven rack. Cook in the oven about 50 minutes, turning every 15 minutes. Once cooked, remove from oven and set aside to cool for about 15 minutes. (I consider this a pretty important step. There are those who may choose to cut corners and microwave the potatoes. Don't do it. This is what separates a good potato skin from a GREAT potato skin!)
  3. While the potatoes are cooking, lay the strips of bacon on a sheet pan and cook in oven for 8-10 minutes, until crispy. (Once again as with the potatoes, the small things make the difference and I love cooking bacon in this manner because it yields perfect results each and every time.) Remove bacon from oven, set on paper towels to drain and cool.
  4. While the potatoes are cooling, finely dice jalapeno peppers and set aside.
  5. When potatoes are cool, slice each one in half length-wise. This will give you 12 halves.
  6. With a small spoon, carefully scoop out about 70 to 75 percent of the potato, creating a potato boat. I like to leave about 1/4" of potato around the inside. Why? Well, I like a "POTATO Skin" as opposed to a "Potato SKIN".
  7. Brush each half, inside and out, with olive oil, then season both sides with salt and pepper.
  8. Place each half on a sheet pan, skin side down, and set under the broiler for 7 to 8 minutes, until the inside edges begin to brown and crisp.
  9. While they're cooking, crumble or chop cooled bacon.
  10. Remove from oven and place generous amounts of cheese into each potato, followed by bacon crumbles, a few bits of jalapeno, and finally, yet another small sprinkle of cheese. 
  11. Place back under the broiler for about 3-4 minutes until the cheese starts to bubble. Remove from oven.
  12. Top each half with a dollop of sour cream and a sprinkle of chopped fresh chives or green onion. Serve hot.
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
Crispy Jalapeno-Bacon Potato Skins • Foodidude.com
Picture
0 Comments
<<Previous
    Picture
    "Cook. Write. Repeat. Cook. Write. Repeat."
    View my profile on LinkedIn
    Picture
    Picture
    Picture
    Picture
    Picture

    Archives

    January 2017
    December 2016
    September 2016
    July 2016
    June 2016
    April 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    May 2015
    April 2015
    March 2015
    February 2015
    January 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014
    May 2014
    April 2014
    March 2014
    February 2014
    January 2014
    December 2013
    October 2013
    September 2013
    August 2013
    July 2013
    June 2013
    May 2013
    January 2013
    December 2012
    November 2012
    October 2012

    Categories

    All
    Appetizer
    Asian
    Autumn
    Bacon
    Beef
    Breakfast
    Calzone
    Caribbean Jerked Jerky
    Chicken
    Chili
    Chowder
    Chunky Black Bean Corn Salsa
    Cookies
    Crispy Hoisin Pork Belly Appetizers
    Dehydrated Fruit Snacks
    Dessert
    Duck
    Egg
    Eva Zwermann Hill
    Fish
    Fresh Take
    Garlic
    Grill
    Grilled Pizza
    Healthy
    Historic Recipe
    Holiday
    Hot Dogs
    Irish
    Italian
    Jalapeno Strawberry Crab Rangoon
    Kitchen Hacks
    Lamb & Mango Kabobs
    Lemon Caper Talapia
    Light Fare
    Meatloaf
    Mexican
    One Pot Meal
    One-pot Meal
    Oyster Fritters
    Pasta
    Pastry
    Pie
    Polenta
    Polish
    Pork
    Potato
    Potatoes
    Poultry
    Roast
    Root Vegetable
    Salads
    Salamander Hot Sauces
    Sandwich
    Sauce
    Sausage Parmigiana
    Seafood
    Shellfish
    Shrimp
    Side Dish
    Side Dish
    Slow Cook
    Soup
    Spanish
    Spicy
    Spicy Summer Treats
    Squash
    Stir Fry
    Stock
    Stuffing
    Sun Dried Tomato Romano Burger
    The FOODIDOG
    Turkey Dish
    Vegetable
    Vegetarian

    RSS Feed

© 2012-2019 Foodidude Production®. All rights reserved.
New York, NY

Contact      About      Facebook    Pinterest