Posts Tagged ‘yummy’
Jack Daniels Honey Truffles
2 cups Ghirardelli semi sweet chocolate chips
1 cup heavy whipping cream
1/4 cup Jack Daniels Honey
1 tbsp unsalted butter
1/2 tsp Kosher salt
Ghirardelli unsweetened cocoa
Ghirardelli sweet ground chocolate & cocoa
finely shredded unsweetened coconut
finely chopped pig candy
finely chopped pecans or other nuts
Pour chocolate chips in a glass bowl and set aside. In a medium saucepan bring the cream up to a simmer but not boiling. Remove pan from heat and pour cream over the chocolate chips. Add the butter, salt and Jack Daniels Honey. Stir until the mixture is incorporated and the chocolate has melted to a smooth consistency. Place in fridge for a minimum of 2 hours or even overnight.
Using a 1 ounce ice cream scoop or a teaspoon spoon out the truffles. Roll in preferred coating. Serve immediately or refrigerate to serve later on.
Absolutely delicious. Just remember these truffles are for adults only! Enjoy!
Pig Candy is a truly versatile ingredient in recipes. You can serve it up whole, add it to cookies, cakes, ice creams and everything in between.
This time I decided to make a fun pretzel with it.
Super simple easy and absolutely bad for you deliciousness. You can make it as spicy as you would like. This time I traded the chipotle powder for 1/2 cup Piri Piri hot sauce. It was a good change and I really liked the results.
- 2 lbs pig candy (finely chopped)
- 2 cups Ghirardelli milk chocolate chips (or substitute dark chocolate) melted
- 1 bag Great Value Honey twist pretzels 283gr
I picked up one of these handy dandy ABT tools . They work perfectly for making lots of those tasty stuffed bacon wrapped jalapenos! It is also a multi task gadget as it is perfect for coring tomatoes and fruits!
A couple of super yummy recipes to use this new fav gadget:
Stainless steel and nylon,
Made in China
- Small end for tomato and strawberry stems,
- Long end to remove seeds from peppers and more
$ 4.99 MSRP (US price)
BBQ’ed or grilled meat on sticks makes people happy. I am sure there is a study out there somewhere. Have you ever been to a dinner party and a tray of skewered meats goes by??? People lose their minds. Anything you grill on a stick makes people happy. I think its a caveman thing. Truly. It doesn’t really matter what sticks you use. It could be traditional wooden or metal skewers or maybe something a little more exotic like lemongrass or branches of rosemary.
This weekend my kids were involved with these. They were a huge hands on help forming the meat around the skewers. We love Chevaps. We buy them regularly from DS Meats in Ajax Ontario. This is our homemade version.
We used a combination of ground beef and pork. Plus assorted herbs and seasonings. There is no recipe.
Its all up to your own personal tastes. I walked to the herb garden and grabbed chives and thyme which seem to be thriving in our garden this year. A couple of minced jalapenos and garlic were added as well. Pulsed everything in a food processor with kosher salt and black pepper and added to the meat mixture. Then I took about 2 handfuls of the meat mixture and pulsed it in the mini chopper. Its a nice way to get a different texture from the meat. Its also holds the meat together well acting as a binder.
We also added Vegeta. Vegeta is a staple spice in our household pantry. Using an ice cram scoop ensures that each portion of meat will cook in approximately the same time.
I used metal skewers with the intention of putting them on the Big Green Egg. One problem I had no charcoal left. Ugh. Are you kidding me?? I was shocked but sadly it was true no charcoal – must pick up more Basques this week!!
Off to the traeger!
About halfway done…
Slathered with Joey Mac’s Amberque. love this stuff. Great on well… everything.
This weekend its Carib fest here in my hometown of Barrie Ontario. To celebrate I thought it would be nice to have some jerk chicken.. I have a terrific recipe for homemade Jerk seasoning but it has quite a few steps. The best alternative ?? Open the cupboard and pullout my bottle of plowboys jerk seasoning. In our house we have little ones that are not fans of jerk seasoning so we did pineapple chicken two ways. One with just salt & pepper and the other with jerk seasoning.
To start we made stands for our chickens using 2 pineapples. Super easy to do – just cut the pineapple into a base for a chicken. The pineapple steams from within adding lots of moisture and a light flavoring of pineapple. For an additional pineapple boost grill off extra slices and serve along with the chicken.
Season the chicken and place on the pineapple throne. Cute presentation. This would be fun for a dinner party. I used hickory pellets on the traeger this weekend. The breast was 163F and the thigh was 178F when I pulled it off to rest for 10 minutes prior to carving.
This chicken is super moist and tasty. Great way to use up leftover pineapples.
Beer & BBQ just go hand in hand naturally. I like beer. this is one of my favs. I have made this apple BBQ sauce many times. Nickel Brook is a great brewing company… Dedicated to their craft brewing and their community.
This one of a kind beer is brewed as a pilsner style, and then combined with natural apple juice and essences. refreshingly smooth with a clean crisp finish, which compliments or combines for cooking with any poultry, pork or seafood dish. brewed at 4% alc./vol this is the perfect beer alternative for those looking to try something new.
- 1 bottle of Nickelbrook Apple Pilsner (reduced to half)
- 4 tablespoons unsalted butter
- 1 clove garlic minced
- 1/4 cup onion finely diced
- 1 cup peeled apple grated (Red or Gold Delicious)
- 1/2 cup brown sugar
- 1/2 cup apple cider
- 1 cup ketchup (I use heinz)
- 1/4 cup apple cider vinegar
- 3 tbsp Tobasco Chipotle pepper sauce (adjust to your liking)
- 1/2 tsp cinnamon
- 1/2 tsp granulated garlic
- 1/4 tsp ground black pepper (restaurant grind or freshly ground)
- 1/4 tsp allspice
Last weekend I attended the Good Food festival in Mississauga. I got the chance to visit a friend of mine- Frank Caputo. He is owner and pitmaster of Hank Daddy’s BBQ. I finally got to see his operation his catering trailer and to try all of his BBQ.
It smelled great from the outside as we walked up. It smelled even better when he opened the doors to temp his chicken wings. They were enormous. HUGE massive meaty wings plus butts were cooking. Delicious aromas of BBQ wafted everywhere. Even though we had just finished an excellent brunch (fried chicken waffles, sausage gravy biscuits and more!) at the Stockyards I was already salivating.
Inside the show they were all ready to feed the public. Hank Daddy’s was serving up lots of their famous pulled pork parfaits!! A delicious BBQ meal in a cup. Chock full of pulled pork mashed potatoes and sauce! Thats a whole lot of happiness.
Everywhere we went in the show people were eating BBQ. They were making a whole lot of people happy with their excellent food.
We tried their brisket, pulled pork and all their sauces. Top notch quality and great BBQ flavor!! Loved the sauces and their meat. They are very diverse and cover all regions of tastes. Original BBQ, Carolina Mustard BBQ, Hickory BBQ, Vinegar BBQ and they also have their original rub as well. I am uber impressed by how well balanced they all are. I am really looking forward to playing with his rub on some upcoming projects. All their items are available online.
One of the fun things about Hank Daddy’d is that they also have a fire wing challenge
Inspired by Adam Richman of Man vs Food , Hank Daddy has developed his own FireWing Challenge using his own Original Barbecue Sauce and some of the hottest peppers on earth. cChallengers must finish 15 FireWings in 15 minutes or less. If FireWings are eaten in less than 15 minutes, they must wait out the full 15 minutes with nothing to drink or wipe. Additional rules apply, and challengers must sign a waiver.
Successful challengers win a lifetime of bragging rights, a t-shirt a Survivor Certificate and are pictured here, on our Wall of Fame.
We had a great time with Frank and his family and I completely understand why they are so popular wherever they go. Good Food Great people and excellent BBQ
They are available for catering, festivals and events. Contact:
Cabin fever is setting in right now and I am playing with a lot of different ingredients and sauces at home. Was really craving a sauce to pair nicely with venison. Unfortunately I had no venison in the freezer but I did have a prime rib.
- 2 cups fresh or frozen blueberries
- 1 cup balsamic vinegar reduced to 1/2 cup
- 10 juniper berries crushed
- 5 black cardamom pods crushed
- 3 tablespoons Acacia honey
- 3 tablespoons Heinz Ketchup
- 1 tablespoon sriracha sauce
- 1/4 tsp citric acid *optional
Reduce balsamic vinegar first. Use an inexpensive brand. (this is not the time to use the good balsamic-save that for a salad dressing) Add all remaining ingredients to the saucepan and bring to a simmer for 1/2 hour. Using a potato masher and/or spatula crush the blueberries. Simmer for 15 mins. Remove from heat and set aside for 1/2 an hour to infuse the sauce with the juniper berries and cardamom. Strain out sauce. Serve with game meats and beef. Please note this sauce will only keep for a couple of days.
*crush these and the juniper berries first before adding – to release their flavor
*only add the citric acid if the berries you have are very sweet. Optional
we go through a LOT of this at our house.
such a lovely honey – notes of vanilla and citrus
I used heinz ketchup in this recipe – not all ketchups are created equal.
Crush Crush Crush – I always think of this when I am crushing things…..
Seriously yummy stuff.
Our last food stop in South Carolina was in the town of Anderson. The Pompous Pig. By this point all of us were getting rather full. We almost missed the place. They have no street visibility and their door is on the side of a small plaza. We smelled the food before we ate. Always a good sign.
This place is really clean open and airy. Its almost too clean. For me a BBQ joint needs to have a certain vibe to it. I will admit it makes no real sense but I like a little grease on the window panes, a little smokiness on the walls and I don’t really prefer walking into a joint that I could eat off the floors. I guess you could call it the grunge factor. Not dirty just a little bbq grunge.
From their website:
The History of The Pompous Pig IT ALL STARTED with a Big Green Egg smoker and our passion for entertaining friends and family. One egg became two, and after repeated requests from friends to provide barbeque for their special events our Atlanta-based catering business was born. A trailered competition pit smoker was added as the business grew, which was soon followed by another trailered 500-pound capacity commercial smoker. When are you going to open a restaurant ? ” became the battle cry of our customers. After snowballing growth from customer referrals, we decided the time was right to open our first restaurant and that Kim’s hometown of Anderson was the right place to do it. Thank you, Anderson, for giving us this opportunity to fulfill our dream. We will strive to serve you with the best barbeque, homemade sides and desserts, and provide friendly service in a fun atmosphere. We appreciate your support and look forward to serving you in the days and years to come. Enjoy!
Kim & Chet Newsrom
After reviewing their menu we once again asked if we could sample a bit of everything from their meats and some of their sides. The Pompous pig has only been open 2 years.
We thoroughly enjoyed everything they had to offer. Even after we didn’t think we could eat anything more we were still nibbling away. Succulent ribs with an excellent bark on them, delicious pork and some seriously awesome cornbread with honey butter slathered on.
The collard greens were one of my favorites. They still had definition- they were really well cooked. I love collard greens and these were great. The chicken was moist and delicious the broccoli apple salad full of great texture and crunch everything was really yummy. They have lots of sides at this place all complimentary to their wonderful BBQ offerings. They use Southern Prides for all their meats.
I fell in love with their apple cider vinegar sauce. I bought the largest container they had. All of their sauces had great flavor.
Their staff was super friendly and happy to have us. I really admired some of the pictures they have on their walls:
We were a bunch of happy happy meat coma people by this point. If you are in the area you stop by The Pompous Pig. Its delicious. I know for sure that we enjoyed our time in South Carolina and had a great time enjoying all of the places we ate at.
Tuesday – Thursday 11:00 am – 8:00 pm
Friday & Saturday 11:00 am – 9:00 pm
Sunday 11:00 am – 3:00 pm
Mondays we are CLOSED - We will be OPEN MONDAY SEPT. 6th for Labor Day
On our BBQ tour of local places in Greenville SC we were told we should not miss Bucky’s BBQ. Not only for the food but to hear the story behind it and the owner Wayne Preston. I took a short video about his story and in the background you can hear the chopping of pork….Wayne talks a lot about his family and we had a great time there. We enjoyed our meal a whole lot here.
Wayne’s son Zack and his son in law chopping pork.
Outside they have their pits. All of them use hickory wood. The chicken was just coming off as we got there.
We really enjoyed our meal there. Lots of flavor and the sauces were excellent. One of the funniest moments was when I walked in with Jason, Melissa, Chris and Phyllis the first thing Wayne said to me was what are you going to say about our BBQ. LOL Wayne follows me on twitter and facebook and had been following us through the day on our adventure. Well Wayne if you are reading this let me tell you – your BBQ was really fine. My favorite was the chicken. SO moist and delicious. Thanks for the hospitality. You are your entire family were excellent hosts.
Bucky’s BBQ has multiples of locations we went to the one on Roper Mountain Road.
1700 Roper Mountain Road, Greenville, SC
Monday – Tuesday 10 a.m. – 2:30 p.m.
Wednesday – Saturday 10:00 a.m. – 8:00 p.m.
Sunday – Closed