Foodie Friday -- Memorial Day Edition, May 22 -26

 Welcome to the Memorial Day edition of Foodie Friday!

The week sped by, filled with gardening, cooking, and catching up with old friends.

We enjoyed old fashioned tea biscuits with a special egg salad.

I found the recipe in the 2012 edition of Phyllis Hoffman's gorgeous Celebrate magazine. I like to keep things stress-free and simple, if possible, so I loved the notion of using frozen mini-biscuits. 

 

 

These itty bitty appetizers are so good, they will disappear in a flash. I began with twenty-four, and when I turned around, four biscuits were missing.

The recipe is incredibly easy. It's perfect for the busy hostess. I put my own spin on it with the holy trio: bacon, Tabasco, and Hungarian paprika.

Click for Printable Recipe

 

 

The chopped and mashed avocados add texture and help the salad mixture hold its shape.

In the garden with Mister, better known as The Governor. 

I bought the pet stroller for Zap, but he prefers to be right by my side. Mister, however, leaped into the stroller and claimed it. Here, he's making goo-goo eyes at Bandwidth, who was jumping up and down, trying to get Mister to pose for the camera. 

Are you familiar with the MYSTERY INGREDIENT CLUB?

Here's how it works: A secret ingredient is assigned to members, and they incorporate it into a recipe (sweet or savory). 

The next club meeting will be held Monday, June 2, 2014. 

** Participating members can host the party. This means that you don't have to follow any rules or do any "hosty" things. You'll be mailed the Inlinkz thumbnail code prior to the event, which you can add to your post. This is totally optional. 

**The MIC is very "niche," and will stay small and cozy, so I thought it would be super great if the MIC posts/thumbnails appeared on 10 blogs as opposed to the one host blog.  This will be great exposure for your recipe.

**As a host, you don't have to do any host duties. You don't have to do mandatory comments/visits. If a link messes up or a visitor/reader has a problem, I will take care of it from my end. I don't want this to be a headache for y'all!!! Just fun. The collection can also be "closed" to accept only the posts from members.

**If you have a Wordpress blog and are worried about the javascript, here is what Inlinkz says about WP and sharing blog hop link ups:

If you want other bloggers to display your collection (what is known as a “blog-hop”), now there is an easy way to let them grab the suitable code for their site and needs. Click on the link to get your code as usual Click on the tab to go to the “Get script” page On the page where you get the script, you will notice a last options that provide a small HTML snippet to add a link to the script page You can also find other methods with which you can share your code. Copy this HTML snippet and put it on your blog for others to click on it and grab the code. What the users will see is this: get the InLinkz code Clicking on it, they will be transfered to the get script page (minus the code-sharing textbox) from where they can grab the code that suits their needs Your readers will see this code page to select their blog code The link contains a unique key without which, no one can access this page. You can even email the link containing the key to other bloggers so they can access this page - See more at: http://blog.inlinkz.com/2011/01/sharing-blog-hop-code-the-easy-way/#sthash.CB2EjTxr.dpuf

** Other than using the secret ingredient in a recipe, there are no rules. 


** If you'd like to play with us, just leave a comment below (or email me at designsbygollum@gmail.com and type MYSTERY CLUB in the subject header. 


** The secret ingredient will be mailed to you. If you haven't received your email, let me know.


** If you'd like to host the party on your blog, you'll be mailed the Inlinkz thumbnail code prior to the event.

**This isn't a weekly meme. The MIC meetings happen mysteriously!

Come on and join us. We'll have a great time!

Are you contributing a recipe to this week's Foodie Friday?
 If so, locate the blue Inlinkz icon in the lower, left-hand portion of this post. Click on the icon and follow the directions. After you complete the process, you will see a red "x" beside your name. This allows you to delete your link if you made an error; the red "x" is visible to you only.

You can read a complete guide to this linky party HERE.


It's pretty simple: there are NO RULES.


You don't need to "like" our Facebook page or be a follower of this blog to participate. Nor do you need to include a backlink or Foodie Friday button in your post. Add as many recipes as you wish, old or new.

If you'd like to share your food photos--or photos of other FF participants on Pinterest, join the Pinterest foodie board, Consuming Passions. Leave a message on the most recent "pin" if you'd like your name added to the list.

Every Friday, we are joined at this big, virtual table--thank you for stopping by today. I'm grateful to all of you who spend your days cooking. I'm grateful to old and new friends who contribute recipes every week. I'm grateful to friends who leave a comment. I'm grateful for the silent folks, because you are brought here by your love of all things culinary.

We are food people. And that's a marvelous thing.

Foodie Friday Link-up


Have a happy, safe Memorial Weekend!

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Smoked Rainbow Trout

If you've visited the Smoky Mountains, then you've seen fly-fishermen standing in clear, rushing creeks. Trout fishing is part sport and part romance--and it can end in a fine meal if you are very, very lucky. Simple, pan-fried trout is considered a delicacy in east Tennessee; but if you want to knock the flavor over the moon, add smoke, bacon, and crab meat.

Smoked Rainbow Trout

Wrapped in Bacon & Stuffed with Crabmeat

Soak whole, cleaned trout in salt-lemon water for 1 hour.

Make the Crab Stuffing:

2 cans lump crab meat, drained and picked over

1/4 cup mayonnaise

1 tsp Dijon mustard

1 tsp Old Bay Seasoning

1 to 2 tsps smoked paprika

1/4 to 1/2 cup unseasoned breadcrumbs

1 tsp lemon juice

Dash of Tabasco

1/2 tsp ground pepper

1 tsp (or to taste) Kosher salt

Mix ingredients and set aside. 

Prepare the Trout:

Lay the trout on bacon strips. Through a side split in the trout, stuff with crab mixture.

Roll bacon around the trout. If desired, sprinkle with more Old Bay Seasoning.

Smoking:

Heat smoker to 225 degrees F (give or take 10 degrees). Smoke the trout for 2 1/2 to 3 hours, checking frequently. The final temperature should be approximately 160 degrees F.

Remove from smoker. Garnish with lemon and parsley. If you can find watercress, it pairs wonderfully with smoked fish.

"Everything was a rainbow, rainbow, rainbow!

And I let the fish go."

--"The Fish," Elizabeth Bishop, American Poet

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Bacon - Caramelized Onion - Roasted Tomato Quiche

 My mouth was filled with pistachios when the phone rang.

Nancy, an editor friend, was calling from New York to see how the sick humans and canines were doing.

They have good days and bad days. 

 

"Have you been cooking?" Nancy asked, because she knows that food is my emotional barometer. 

 

On bad days, I can't cook or think. I can barely breathe. On good days, you'll find me in the kitchen.

Nancy is an excellent cook and a foodie; she edits several cookbook authors. So we talked about pistachios. From there, we veered into comfort food.

 

 

Yesterday was a happy day. It began with roasted cherry tomatoes and ended with a comforting quiche.

 

 

Bacon-Caramelized Onion-Roasted Tomato Quiche

           

                                                          Serves: 4 - 6

 

10 strips applewood smoked bacon

1 dozen roasted cherry tomatoes

1/2 cup chopped white onion

1/2 cup shredded mild cheddar cheese

1/2 cup shredded Swiss cheese

3 chopped green onions

salt and pepper

Tabasco (few drops, if desired)

pinch sugar

2 eggs, beaten

1 ready-made, refrigerated pie crust

1/2 cup heavy cream

1/2 cup 2% milk

2 tablespoons plain yogurt

 

Step 1

Place tomatoes in a baking pan and drizzle with olive oil. Salt and pepper. Roast the tomatoes in a 250 degree F oven for 2 hours or until the tomatoes have caramelized around the edges.

Remove tomatoes from pan and drain on a thick stack of paper towels. Set aside.

 

 

Step 2

Preheat oven to 375 degrees F.

 

Fry and crumble bacon.  Keep 2 Tablespoons of drippings in the pan; save extra for another recipe. Over a medium flame, sautee the chopped onions (white and green)

and pinch of sugar. Cook until onions are caramelized.

While the onions cool, roll out pie dough and place into a deep dish pie pan. Using a fork,  prick bottom of dough.

 

Step 3

Make the filling.

Into a bowl, mix cream, milk, yogurt, eggs, salt, pepper, and Tabasco.  Whisk.

Place mild cheddar and Swiss in the bottom of the pan. Over the cheese mixture, spread the caramelized onions. Sprinkle crumbled bacon over the onions. Place drained, roasted tomatoes atop the bacon. Pour filling over the tomato/bacon/cheese mixture.

Bake 40 minutes. If the edges of the crust brown too quickly, cover with aluminum foil.

 

 

 

Today, it's snowing, just a few flurries, and I'm making pistachio fudge.

 

 

                                               xxoo



 

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Bacon Chutney with Apples, Blueberries, and Tomatoes.

 

 

 

Sometimes a day can begin with a headache and end with chutney--bacon-apple-tomato-blueberry chutney, to be precise.

 

 

  

It was one of those I-Need-Comfort-Food moments, but I just didn't want to grocery shop. 

I gathered  leftover vine tomatoes from last week's savory jam and set them on the counter. Next, I found an apple and fragrant, applewood smoked bacon. What could be more soothing than a chutney?

Something fruity, yet tart, shot through with smoke and spices. Something that would work on a ham or BLT biscuit (which is a foodie version of a hug).

 

Bacon Chutney with  Apples, Blueberries and Tomatoes

 

20 vine ripe tomatoes, chopped (they are larger than cherry tomatoes, rounder than Romas,

and a bit larger than golf balls). I didn't remove the skins.

12 slices applewood smoked bacon, cooked and crumbled

3/4 cup mixture of chopped Vidalia onion, green onions, and celery

3/4 cup apple jelly

5 Tablespoons bacon drippings

1 cup chopped apples

3/4 cup apple cider vinegar

2 Tablespoons balsamic vinegar

1/8 teaspoon minced garlic

1/8 teaspoon red pepper flakes

5 Tablespoons condensed tomato soup

1/4 teaspoon fresh lemon juice

1/4 teaspoon chili powder

1 pinch ground cloves

1 pinch ground cinnamon

Tabasco, to taste

salt and pepper, to taste

1 Tablespoon homemade Worcestershire Sauce 

1/2 cup Sunsweet dried blueberries (or fresh)

 

Prepare bacon. Chop apple and vegetables. Into a heavy saucepan, pour 5 tablespoons

bacon drippings and add chopped vegetables. Saute until tender. Add rest of ingredients. Simmer over a

low flame (use a flame tamer if your burners are fiesty) and reduce the liquid. This will take 40 minutes to 1 hour. Stir now and then to make sure the chutney doesn't stick to the bottom of the pan. Aim for a jam-like consistency. Cool. Transfer chutney into a sterilized jar and seal.

 

Yield: 16 oz

 

Printable Recipes

 

I was telling Chef Trey about this, and he said it had a lot of ingredients but sounded good. If I'd

had raisins, I would have added them. I was a little afraid to add dried blueberries, but they added

the right flavor and texture.

The chutney is deep red, almost too red, not the sort of thing you'd want to see after a headache. But the sublime taste makes up for the hue.

 

 

I'm thinking about making buttermilk biscuits, just so we will have an excuse to eat more bacon chutney.

 

 

 

Thanks for visiting!

 

Easy Bacon-Red Onion-Cherry Balsamic Jam

The other day, a friend made balsamic strawberry jam, and her luscious

descriptions and photos sent me over the moon.  I knew I had to try it.

But it wasn't strawberry season in middle Tennessee. I was still determined

to make a balsamic concoction, so I began poking around in my kitchen.

As I gathered crusty bread and fresh tomatoes, I began to crave a

bacon-tomato lettuce sandwich. Instead of dressing it with mayonnaise,

I decided to make a savory jam, something with a balsamic hint.

I found a plump red onion, apple-smoked bacon, and a new bottle of cherry balsamic vinegar.

Would it work? I wasn't sure; but if it didn't, I could always open a jar of Duke's Mayonnaise, right?

 

I started chopping and stirring. It took a bit of experimenting to find the

"Goldlilocks Zone," that

perfect balance of sweet and savory. At first, the jam was too tart. I added a touch of Dijon, Tabasco, and Bandwidth's homemade Worcestershire

Sauce.

 

 





 

 



 

 

 

 

 

 

 

 

 



Bacon-Red Onion Cherry Balsamic Jam

Quantity: 8 ounces

1/2 cup cooked, chopped applewood smoked bacon

bacon drippings

1 large red onion, chopped

1/2 teaspoon Dijon mustard

1 teaspoon homemade Worcestershire Sauce

1/2 cup water

1/2 teaspoon sugar

1/4 teaspoon fresh lemon juice

Tabasco, 4 drops (optional)

1/8 teaspoon onion salt

sea salt and freshly ground pepper to taste

1/2 to 1/3 cup balsamic vinegar (I used Acetum's Cherry Balsamic)

2 four-ounce Ball jars

Prepare bacon. (I bake mine and pour the drippings into a heavy copper saucepan.)

Put saucepan on a low flame and add onions. Simmer until the onions are tender,

about 10 to 15 minutes. Stir often. In another bowl, add Dijon mustard, sugar, lemon juice, and water.

Whisk. Add salt, pepper, onion salt, and Tabasco. Pour mustard mixture into the

saucepan and stir. Reduce the liquid, about 20 minutes over a low flame.

Add balsamic vinegar and simmer another 15 minutes or so, until the jam thickens.

Stir frequently. Remove pot from flame. Pour into 2 4-ounce sterilized jars and add jam.

Place sterilized caps and rings on jar. Refrigerate after opening.

Adapted from a recipe at Fine Cooking.

You can find the Printable Recipe and others HERE.

 

An On the Menu Monday

contribution at Stone Gable.

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How NOT to Cook a BBQ Chicken-Apple-Bacon Flatbread Pizza



 



Don't worry.
I'll share the right way to cook this pizza. It really is easy, if you don't suffer from Kitchen Wildness.
But first, a little backstory. When I told my 85 year-old mom what I was cooking for supper, she said, "I've never heard of such!"

I'd made BBQ chicken pizzas before, using BBQ sauce for a base, and my taste-testers had given it a thumb's up. However, I wanted to be edgy and freaky, so I decided to add apples and apple jelly.

I had no way of knowing that I would embark on a culinary disaster, my own personal Poseidon Adventure. 

source

First, Bandwidth threw away my bacon drippings, which is a felony in the South. But I persevered, slathering extra sauce under and over the toppings.

The finished product looked and tasted like a wet shag rug, not that I've bitten into a rug, but you get the idea.

Bandwidth felt sorry for me, and he was also hungry, so he decided to show me

how to cook a pizza proper! Cooking "proper" is polite Southern slang for, "I'll show you, my pretty, and your little dog, too."

While he cooked, I did a post mortem on my fiasco. If I'd added more Tabasco, or even tossed in some red pepper flakes, I would have only added heat, not depth. The gone-baby-gone bacon drippings would have added depth.

But Bandy's pizzas were perfect.

The cure was to add a small amount of sauce, not a tidal wave.

Easy BBQ-Apple-Bacon Flatbread Pizza

                                               

                                            Quantity: 2 pizzas

2 flatbread crusts

1 deli BBQ chicken

1 apple, cut into small pieces

6 slices applewood bacon, cooked and crumbled

1/2 cup bell pepper, chopped

1/4 cup sliced green onions

snipped chives

1/2 cup thinly sliced red onion

1 - 2 cups shredded cheese

2 tablespoons apple jelly

3/4 cup barbecue sauce

1/8 teaspoon onion salt (or to taste)

Tabasco--dash

ground pepper and Kosher salt, to taste

Preheat oven to 375 degrees.

Make the sauce: Whisk jelly, BBQ sauce, Tabasco, salt, and pepper. Set aside.

Prepare the toppings: Cut/chop/or slice the chicken, bacon, apple, bell pepper, and red onion. Set aside.

Place flatbread on pizza stones.

Spread a small amount of sauce on each flatbread, a few teaspoons at a time--less is more!

Or you'll end up with Tsunami Pizza:

Use this photo as a guide:

Sprinkle cheese over sauce. Add chicken, peppers, onions, and apples.

Salt and pepper.

Bake pizzas for 10 minutes or until cheese melts. Note: Watch them carefully because

the jam will burn.

Remove pizzas. Sprinkle with bacon, chives, and green onions.

Printable Recipe

An On the Menu Monday contribution.



This adventure left me thinking about odd pizza toppings.

What is the strangest one you've tried? What were the results?

A Foodie Friday contribution.

Photos by MLW; proper pizza by Bandy



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