Posts Tagged ‘Willowgrove Hill Farms Bacon’
Well. Where do I begin. How about with a BIG Thank you.
It was an awesome night for a fundraiser at the Charlotte Room. It was a wonderful venue for this event. Can’t wait to go back. We all had an excellent time. It was amazing to see so many folks come out. I loved every moment of it. I was truly humbled by the support. Vlad and I cooked for a week before the event to make sure we had enough food for everyone. Right up until 230 am the day of the event I was still in the kitchen and let me tell you it was worth it!!
I first of all have to thank my Jack Team. They have been working really hard towards this fundraiser for a long time. Behind the scenes they plugged our event ran around and got things did more than you can imagine.
Diva Q official Jack Team for 2011
If it wasn’t for all their hard work we could not have put on this fundraiser. Or the support of all our sponsors listed above. I am really grateful for the help. You are only as good as the people that are with you in life and I tell you I am one lucky chick.
I have to say a HUGE thanks to all who came by from near and far. The dynamic duo from Team Eatapedia John Thomson and Paul Firlotte even came all the way from Ottawa to show their support. I adore the entire team. They are good freaking funny people.
John Thomson Paul Firlotte Wilfred Reinke – Photo Credit Wilfred Reinke
I tried to get around to everyone and I think it was near impossible. I did however get to chat for a bit with my BBQ Brother Ted Reader. It was only fitting that we toasted with a shot of Jack Daniels -
Diva Q & Ted Reader toasting with Jack Daniels
The team set up as much food as humanly possible at the Buffet. Mike Miller from Big Bone BBQ ran the kitchen for the evening. I could not have done it without him and Vlad they never stopped with Patrick and Jessie running everything to floor and raffle tickets too! Jason kept the prime rib cut and Jamie ran the door (and poker) with Jennifer and Jeff G. (My friends who came early helped set up and helped anywhere and everywhere) There was prime rib, chicken, ribs, pulled pork, beans and our legendary mac & cheese which almost caused a riot when it ran out. (*Seriously I promise to make 8 trays of this next time) I love Buster Rhinos BBQ products and a lot of it was used in our BBQ. There were abt’s and pig candy brownies and cakes too! With all of the buffet and everything taken care of I could actually talk with people. This was truly terrific.
Photo Credit Wilfred Reinke
There was so much laughter it was infectious. Nothing makes me happier than seeing a room full of happy BBQ eating folks. Many thanks to Scott & Tania from Culinary Adventure Co. for hosting our online ticket sales and all their help with their donations. I know I will be taking some of their classes and food adventures in the near future!
There were lots of prizes and raffles to be had including a very generous donation from Traeger Canada their Traeger JR with a digital temperature control !! thanks so much to all of our donors. There was an incredible assortment of BBQ products and foodie gifts galore!
Photo Credit Wilfred Reinke
So from now till the Jack I have 2 more contests and I will practice and then when I think I am done practicing I will practice more.
We are all set now to do our very best to represent at the Jack Daniels World Invitational BBQ. We are going up against the best in the world. I can’t wait. Thanks to all of you who came out sent support and helped us get there. You are all freaking awesome.
We have lots of birthday parties at our house. Devilled eggs are always a favorite. This time a can of chipotle peppers in adobo sauce caught my attention at the store.
I usually buy a couple cans of these every time I see them. Terrific as a flavor booster and as an addition to BBQ sauces they are super convenient.
I personally prefer super creamy devilled eggs. These are very creamy – if you prefer your eggs less creamy cut the mayo in half.
- 1 dozen hardboiled eggs
- 2/3 cup Hellman’s Mayo ( don’t even think about substituting)
- 3 thick slices Willowgrove Hill Farms Bacon cooked (cut into 24 pcs.)
- 2 tablespoons very finely minced chipotle peppers in adobo sauce
- 2 tsp dried mustard
- 1 tsp granulated onion
- 1 tbsp smoked paprika
- kosher salt & white pepper to taste
- chives for garnish
Slice hard boiled eggs in half. Remove yolks to a small food processor. To the yolks add mayo, smoked paprika, dried mustard, salt, white pepper, and granulated onion. Pulse until very smooth. Stir in chipotle peppers in adobo sauce. Spoon mixture into a ziploc bag or piping bag. Fill white cavities of eggs. Garnish with bacon & chives. FYI Leftover yolk filling is excellent on crackers too!
Pulled pork also makes an excellent topping on devilled eggs. Try it. Trust me on this.
I love grilled vegetables. I really find that grilling can significantly improve the flavor of many types of vegetables.
I think broccoli is one of the best veggies on the planet. I love it raw, sauteed, and of course grilled.
Did You Know
That broccoli consumption has increased over 940 percent over the last 25 years! It’s a good source of Vitamin A, and vitamin C, potassium, folacin, iron and fiber. Broccoli has as much calcium ounce per ounce as milk and contains a few important phytochemicals: beta-carotene, indoles and isothiocyanates. Phytochemicals prevent carcinogens (cancer causing substances) from forming. They also stop carcinogens from getting to target cells and help boost enzymes that detoxify carcinogens. So next time you sit down to eat and broccoli is on the menu. Remember it really is good for you
Source: Food Reference
Ingredients for this recipe:
- 1 -2 heads of broccoli
- 1/2 large sweet onion sliced 1/2 ” thick
- 2 navel oranges rind removed sliced 1/2″ thick
- 1/2 cup blueberries
- 4 slices Willowgrove Hill farms Omega 3 bacon fried & crumbled
For the marinade/vinaigrette:
- 1 cup sunflower oil
- 2 tbsp balsamic vinegar
- 2 tbsp fresh lime vinegar
- 1 tbsp Orange Mustard
- zest of 2 lemons
- salt & pepper to taste
- red pepper flakes to taste
Simple salad to make & assemble.
Slice the onions, oranges and broccoli. For the broccoli I like to leave the stems if they are not too woody. If the outside of the stems are really tough use a potato peeler to remove the outer layer.
Fry up the bacon and crumble. Set aside.
Clean your grill thoroughly and oil it. I used Basques Charcoal to make a two zone fire one side medium high and the other side cool.
Skewer the onion slices and the orange slices. This will make flipping them a lot easier.
Assemble the marinade/vinaigrette ingredients by whisking in a small bowl adding salt & pepper to taste as well as red pepper flakes. IF you do not have lime vinegar substitute any other flavored vinegar you like.
Grill your fruits and vegetables turning often. I slather on some of the marinade just after they start charring. Don’t do this too early in the grilling process.
Remove the items from the grill and chop into manageable pieces. Layer broccoli, onion then orange. Add the bacon and blueberries on top. Drizzle with remaining marinade. Serves 4 as a side or 2 for lunch. Enjoy.