- 1 Head of cauliflower, end trimmed and rinsed.
- 1 container of chicken stock, veggie stock or can just use water.
- 1 stick of melted butter
- Kosher salt and freshly ground black pepper, to taste
- Place the head of cauliflower, inside a pot and fill halfway with stock or water. Simmer until cauliflower is tender.
- Preheat oven to 425. Remove cauliflower from pot and place on a parchment lined baking sheet or glass baking dish. Top with melted butter and place in the oven for 1-2 hours. Yes, 1-2 hours! Basting with butter intermittently. You want to get a nice golden brown, crispy char on the cauliflower. If it looks like it is starting to burn, turn down the oven.
Season with salt and pepper, to taste. Enjoy!
These little bundles of joy 🙂 can be served as a vegetable side dish or an appetizer! Good applewood smoked bacon is the best and I personally like thin sliced bacon for this recipe. I have used thick cut bacon before and it tends to split and break when wrapping. Baking these in the oven make sure that the bacon is cooked through. Lets be honest, people don’t like soggy bacon. Hope you enjoy!
- 4 Tablespoons olive oil
- 4 Shallots, minced
- 4 Garlic cloves, minced
- Fresh ground pepper
- About 1 – 1 ½ pounds of green beans, 1-2 bundles per person
- 2 pounds of Applewood Smoked bacon
- Preheat the oven to 350°.
- Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
- In a saute pan on medium heat, add olive oil and shallots, saute until translucent. Add garlic and fresh ground pepper. Cook until fragrant and cool slightly after.
- Toss the shallot mixture with the green beans. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a slice of bacon around the bundle to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath.
- Roast until the bacon is cooked through and golden brown, 20 to 25 minutes. Let stand for 3 to 5 minutes and serve!
If you like red wine and cognac then this recipe is for you. Slow cooked short ribs that are so tender no knife needed. Serve with Polenta or Creamy Mashed Potatoes.
- 1 pound apple wood smoked bacon, sliced
- 8 bone-in beef short ribs, 1 short rib per person
- 2 medium carrots, coarsely chopped
- 2 large onions, chopped
- 8 garlic cloves, coarsely chopped
- 8 parsley sprigs, about
- 8 thyme sprigs, about
- 3 bay leaf
- Salt and freshly ground pepper
- ½ cup cognac
- 1 bottle full-bodied red wine, such as Cûtes du Rhûne
- 4 cups, beef stock.
- Preheat the oven to 300°.
- Season the ribs with salt. In a large skillet or dutch oven, cook sliced bacon until crispy. Remove the cooked bacon from the pan. Add half of the ribs to the reserved bacon fat and cook over moderately high heat until well browned, about 4 minutes per side. Transfer the ribs to a large roasting pan. Brown the remaining ribs and add them to the roasting pan in a single layer.
- Add the reserved vegetables and cook over high heat until beginning to brown, about 4 minutes. Add cognac, cook for about 1 min. (watch out if it catches on fire). Then add wine and beef stock, bring to a boil. Pour the vegetable/wine mixture over the ribs. Cover with foil and bake for about 5 hours, or until the meat is very tender and almost falling off the bone. Transfer the ribs to a large baking dish. Leave the oven on.
- Strain the cooking juices into a large saucepan and skim the fat from the surface. Boil over high heat until reduced to 2 cups, about 15 minutes. Pour the sauce over the ribs.
- Return the ribs to the oven and bake for 30 minutes. Let cool slightly before serving.
8 SERVINGSPork Carnitas are one of my top ordered items when I go out and eat Mexican food. Sometimes I find a place that serves an amazing batch of Carnitas to remember. Sometimes I think they just boiled the meat in water, not so good. This pork Carnitas recipe is good, the cinnamon is the secret weapon. Turning plain pork shoulder into with crispy pork perfection. Enjoy!
- 4 to 5 -pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
- 2 about tablespoon coarse sea salt
- 2 tablespoons canola or coconut oil
- 2 cinnamon sticks
- 1 tablespoon chile powder
- 1 tablespoon ancho chile powder
- 2 bay leaves
- 1 teaspoon ground cumin
- 6 cloves of garlic, peeled and thinly-sliced
- 1 yellow onion, sliced
- Heat the oven to 350F degrees.
- Rub the pieces of pork shoulder all over with salt.
- With a dutch oven set the stovetop to medium high and heat the oil. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches. Be careful of oil splatter.
- Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan to release all the tasty brown bits.
- Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon sticks and stir in the chile powders, bay leaves, cumin, garlic and onion.
- Braise in the oven uncovered for 3 1/2 hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.
- Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, discarding any obvious big chunks of fat.
- Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.
Dinner MenuCheese, Fresh Fruit & Cured Meat Plate, An Assortment of Chef Selections. Humboldt Fog with White Truffle Honey, Spanish Manchego and Mnt. Tam Triple Cream. Thin Slices of Salami, White Truffle Pate, Cornichons, Olives and Fresh Fruit with Assorted Crackers. Mushroom Bites, Sautéed Wild Mushrooms, Shallots, and Goat Cheese Baked in Phyllo Dough. Roasted Asparagus Wrapped in Prosciutto. Arugula & Beet Salad, Goat Cheese, Tossed with a Citrus Vinaigrette. Prosciutto Wrapped Chilean Sea Bass with Herb Pine Nut Quinoa. Roasted Brussels Sprouts with Bacon Crumbles.
For the KiddosChicken Tenders with Sweet Potato Fries.