IT'S HOT IN MY KITCHEN
It’s a matter of taste 😜 #bloodymary #bacon #drinks #morningafter #quipio

It’s a matter of taste 😜 #bloodymary #bacon #drinks #morningafter #quipio

PUMPKIN GRAVY


Ingredients
1 1/2 pounds bacon, cut into large dice
1 medium onion, sliced
2 cloves garlic, smashed
6 fresh sage leaves, divided
2 cups diced fresh pumpkin
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
2 tablespoons cold unsalted butter, cut into cubes
Directions
In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.

PUMPKIN GRAVY

Ingredients

  • 1 1/2 pounds bacon, cut into large dice
  • 1 medium onion, sliced
  • 2 cloves garlic, smashed
  • 6 fresh sage leaves, divided
  • 2 cups diced fresh pumpkin
  • 1 quart low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons cold unsalted butter, cut into cubes

Directions

In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher.


Maple Bacon Pancakes


I tried putting maple syrup in the batter and it didn’t make much of difference.  If you’re going to eat these with just butter and no syrup, which would be crazy in my opinion, I’d suggest adding 1 1/2 tablespoons of maple syrup to the batter.  I did this and it didn’t make much of a difference to the batter in terms of consistency.
Yields approximately 8-10 pancakes
2 cup of all-purpose flour
2 teaspoon baking powder
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon sugar
2 egg, lightly beaten
2 3/4 cup buttermilk
1 1/2 tablespoon of butter
6 slices of bacon, sliced horizontally and then diced
Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.
In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked.  About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.
In a medium bowl, mix flour, baking powder, baking soda, salt and sugar.  Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix.  Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.
Let the batter sit for 10 minutes to thicken a bit.  My Dad swears by this and it really does make for fluffier pancakes. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter.  Take a 1/4 cup  of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides.  Flip. Then cook until browned.
Once they’re done, put them on a plate in the warm oven until you’re ready to serve.  Top with warm maple syrup and a dollop of butter.

Maple Bacon Pancakes

I tried putting maple syrup in the batter and it didn’t make much of difference.  If you’re going to eat these with just butter and no syrup, which would be crazy in my opinion, I’d suggest adding 1 1/2 tablespoons of maple syrup to the batter.  I did this and it didn’t make much of a difference to the batter in terms of consistency.

Yields approximately 8-10 pancakes

2 cup of all-purpose flour

2 teaspoon baking powder

2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoon sugar

2 egg, lightly beaten

2 3/4 cup buttermilk

1 1/2 tablespoon of butter

6 slices of bacon, sliced horizontally and then diced

Pre-heat oven to 150˚F so you can keep the pancakes warm while the others are cooking.

In a medium pan, cook the bacon, over medium heat, stirring frequently, until cooked.  About 10-12 minutes. Remove the bacon to a paper towel, to remove excess fat.

In a medium bowl, mix flour, baking powder, baking soda, salt and sugar.  Add the lightly beaten eggs and buttermilk in two batches, careful to not overmix.  Don’t overmix! This is the sure way to tough pancakes. You want some small to medium lumps in there.

Let the batter sit for 10 minutes to thicken a bit.  My Dad swears by this and it really does make for fluffier pancakes. While the batter is resting, heat up your griddle or cast iron skillet slowly and brush with 1 tablespoon of butter. Once the batter is done resting, lightly fold the bacon in the batter.  Take a 1/4 cup  of batter dropping it onto the griddle or cast iron skillet. Cook until bubbles form along the sides.  Flip. Then cook until browned.

Once they’re done, put them on a plate in the warm oven until you’re ready to serve.  Top with warm maple syrup and a dollop of butter.

 
Bacon and Waffle Cone-Maple Rice Krispie Treat
6 TBSP unsalted butter16 ounces marshmallow12 ounces Rice Krispie cereal2 cups crushed waffle cone1 pound (yep, a pound) of bacon, fried up and crumbled½ cup maple syrup
Butter a 9-x-13 inch pan.In a large pot, over low heat add butter. Let melt.Add marshmallows. Stir with butter. Let them melt until almost all of the marshmallows are in liquid form, add maple syrup.Once melted, take off of heat. Add cereal, bacon, and waffle cone pieces. Mix and mix until your hand gets tired and all the ingredients are equally distributed as best you can. And don’t pick the bacon out as you are doing this…because you know you want to. Let firm up for an hour or so. Cut and enjoy.

  • Bacon and Waffle Cone-Maple Rice Krispie Treat

6 TBSP unsalted butter
16 ounces marshmallow
12 ounces Rice Krispie cereal
2 cups crushed waffle cone
1 pound (yep, a pound) of bacon, fried up and crumbled
½ cup maple syrup

Butter a 9-x-13 inch pan.
In a large pot, over low heat add butter. Let melt.
Add marshmallows. Stir with butter. Let them melt until almost all of the marshmallows are in liquid form, add maple syrup.
Once melted, take off of heat. Add cereal, bacon, and waffle cone pieces. Mix and mix until your hand gets tired and all the ingredients are equally distributed as best you can. And don’t pick the bacon out as you are doing this…because you know you want to. Let firm up for an hour or so. Cut and enjoy.

Potato Skin Poppers

3 cups frozen, diced potatoes (or hash browns)
2 cups shredded cheddar cheese 
16 ounces sour cream
 ¾ cup cooked bacon pieces
 ⅓ cup chopped green onions 
salt & pepper to taste 
14 8 inch flour tortillas 
2 tablespoons melted butter
Preheat oven to 350 degrees. Cook potatoes in skillet according to package directions. In a large bowl, stir together cooked potatoes, cheese, 1-cup sour cream, bacon, green onions, and salt and pepper. Warm the tortillas according to package directions. Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style. Brush outside of each rolled tortilla with melted butter and place on baking pan with seam down. Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes then cut diagonally into halves. Serve with remaining sour cream, ketchup or bbq sauce.

Potato Skin Poppers

3 cups frozen, diced potatoes (or hash browns)

2 cups shredded cheddar cheese

16 ounces sour cream

 ¾ cup cooked bacon pieces

⅓ cup chopped green onions

salt & pepper to taste

14 8 inch flour tortillas

2 tablespoons melted butter

Preheat oven to 350 degrees. Cook potatoes in skillet according to package directions. In a large bowl, stir together cooked potatoes, cheese, 1-cup sour cream, bacon, green onions, and salt and pepper. Warm the tortillas according to package directions. Spoon equal amounts of the mixture in the center of the 14 tortillas. Fold in two sides of each tortilla to meet in the middle, and then roll burrito-style. Brush outside of each rolled tortilla with melted butter and place on baking pan with seam down. Bake for 12-15 minutes, or until golden brown. Let cool for 5 minutes then cut diagonally into halves. Serve with remaining sour cream, ketchup or bbq sauce.

THIS WAS THE FIRST TIME I MADE SHEPHERDS PIE. IT MAY BE VERY SIMPLE TO MAKE BUT I HAVE TO SAY IT TASTED LIKE ONE OF THE MOST ELEGANT COMFORT FOODS I HAVE HAD IN A VERY LONG TIME.

THIS WAS THE FIRST TIME I MADE SHEPHERDS PIE. IT MAY BE VERY SIMPLE TO MAKE BUT I HAVE TO SAY IT TASTED LIKE ONE OF THE MOST ELEGANT COMFORT FOODS I HAVE HAD IN A VERY LONG TIME.