Bourbon-maple Bacon Jam

 1 pound smoked bacon - cut into small dice
6 - 8 chopped garlic cloves
2 large yellow/sweet onions
1 tsp hot sauce
1 1/2 cups coffee ( I brewed at 12 oz k cup)
1/2 cup bourbon ( substitute apple juice if you must)
1/2 cup maple syrup ( I always use spring break maple)
1/2 cup cider vinegar
2 Tbsp Brown sugar
... 1 tsp smoked sea salt ( I used the hickory salt from Maine Sea Salt)
2 tsp coarsely cracked black pepper

sauté bacon until crisp - add garlic and onion to the pan, stir until onion is translucent.

in a large pot with a lid combine all other ingredients - add bacon and onion/garlic mixture

simmer on low for 2 hours - stirring every 20 mins or so.

 

Porchetta

Roasting skin-on pork belly that’s been wrapped around a pork loin gives you the best of both worlds: crackling mahogany crust and juicy meat seasoned with herbs, chile, and orange. Start at least 24 hours ahead. First, ask your butcher for a skin-on pork belly that’s just long and wide enough to wrap around a trimmed, center-cut pork loin.

 

Ingredients

• 1 5–6-pound piece fresh pork belly, skin on
• 1 (trimmed) 2-3-pound boneless, center-cut pork loin                                                                                        

• 2 tablespoons crushed red pepper flakes
• 2 tablespoons minced fresh sage 
• 4 tbsp chopped fresh parsley                                           
• 1 tablespoon minced fresh rosemary
• 3 garlic cloves, minced
• Kosher salt
• 1/2 orange, zested                                           

Preparation

• Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
•  red pepper flakes in a small bowl, along with the sage, rosemary parsley, orange zest, and garlic; set  mixture aside.
• Assemble porchetta according to steps 1-5 below.
• Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
• Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300° and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500° and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.

HOW TO ASSEMBLE

• 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
• 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
• 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
• 4. Turn belly and generously salt both it and loin; rub both with seasoning  mixture. Arrange loin down middle of belly.
• 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

Corn Crisps

 

These sweet, bite-size appetizers can be made a few hours ahead of time and stored, in a single layer, on a covered baking sheet at room temperature. To reheat the crisps, simply remove their cover and slide them into the oven at 400° for 5 to 7 minutes.

What you'll need

• 1/2 cup flour
• 1 teaspoon kosher salt, plus more for sprinkling
• 3/4 teaspoon baking powder
• 1/2 teaspoon cumin
• 1/4 teaspoon sugar
• 1/8 teaspoon cayenne pepper
• 1 large egg
• 1/4 cup milk
• 1 tablespoon unsalted butter, melted
• 1 1/2 cups fresh or frozen corn kernels (about 3 ears, if using fresh corn; after the kernels are removed from the cob, precook them in the microwave for 3 minutes)
• 1/4 cup finely chopped scallions
• canola or vegetable oil

How to make it

1. In a large bowl, combine the flour, salt, baking powder, cumin, sugar, and cayenne. In a medium bowl, whisk together the egg, milk, and butter. Stir the wet ingredients into the dry until they are just blended. Fold in the corn and scallions.
2. Pour oil into a large nonstick skillet (it should come about 1/4 inch up the sides of the pan) and heat it until the oil is shimmering. For each crisp, drop a slightly rounded tablespoon of batter into the oil, flattening it slightly with the back of the spoon.
   
   Fry them in batches over medium-high heat until they are golden, about 2 to 3 minutes. Turn them over and fry them until the other side is golden, about 2 minutes more. Transfer the crisps to a paper towel–lined sheet pan, sprinkling them immediately with a bit of salt. Repeat with the remaining batter.

Grilled Corn with Cilantro Lime Butter

 

   

There's nothing better than a perfectly cooked sweet ear of corn slathered with salty butter in the summer. . My favorite way to cook corn is to grill it. Grilling it in the husk steams the corn and creates a delicious bite that bursts with sweetness.

What you'll need

• 4 ears of corn in their husks
• 4 tablespoons unsalted butter, softened
• 1 1/2 tablespoons fresh cilantro, chopped
• zest of 1 lime, grated
• 1 teaspoon lime juice
• 1/4 teaspon salt

Notes:makes 4 ears of corn

How to make it

1. In a large bowl or the sink, soak the corn in water for 20 minutes.
2. Preheat an electric grill to medium-high heat or a charcoal grill to a medium heat.
3. Create the butter my mixing to combine, butter, cilantro, lime zest, lime juice, and salt. Set aside until needed.
4. Place the corn still in their husks on the grill. Cover, leaving the vents open if using charcoal, and grill for 12 minutes turning occasionaly for even cooking.
5. To serve, carefully remove the husks from the corn and spread a spoonful of butter on each ear of corn. Serve warm.

Asian Garlic Grilled Salmon

Asian Garlic Grilled Salmon1/2 Cup Sweet Chili Sauce
2 Tbsp Fig preserves
1 Tbsp Soy sauce
1 tsp garlic, chopped fine
1 tsp ginger, peeled & chopped fine
1/4 tsp Cajun seasoning

Fish Ingredients:

4 ea 5-6 oz Salmon Fillets
Salt and Pepper, to taste
Nonstick Cooking Spray

Place all sauce ingredients in a microwave safe bowl, stir well.
Cover the bowl with a damp paper towel and microwave on full power
for one minute, stir well.

Preheat the grill or broiler. Spray fish with nonstick cooking
spray and season with salt and pepper. Cook fish 3-5 minutes on
each side or until the fish flakes easily.

Brush the hot fish with the sauce and serve immediately.

Serves 4

Artichoke and Sun-Dried Tomato Frittata

Artichoke and Sun-Dried Tomato Frittata3 cups drained, coarsely chopped canned artichoke hearts
(canned in water)
1 cup chopped sun-dried tomatoes
1/3 cup chopped fresh chives
1 cup julienned basil
1/3 cup chopped fresh parsley
3 cups grated sharp white cheddar cheese
1/2 cup finely grated Parmesan
15 eggs
2 cups heavy cream
3/4 teaspoon kosher salt
1/8 teaspoon black pepper

Heat the oven to 350 degrees. Butter a 12-by-9-inch casserole dish.

In a bowl, toss the artichokes, tomatoes, chives, basil and
parsley, and cheddar and Parmesan cheeses together gently. Spread
evenly in the dish.

Whisk together the eggs, cream, salt and pepper. Pour over
vegetable mixture.

Put the frittata in a larger pan, and add enough hot water to reach
halfway up the side of the frittata dish.

Bake until the top is lightly golden, then cover with foil and
continue baking until the frittata is set (a knife inserted should
come out clean), 40 to 50 minutes. Cool slightly before slicing.
Serve warm or at room temperature.

Serves 12

Bar-B-Que Beans

Bar-B-Que Beans

2 15-ounce cans pinto beans (with liquid)
2 Tbsp water
2 tsp cornstarch
1/2 cup ketchup
1/3 cup white vinegar
1/4 cup brown sugar
2 Tbsp diced onion
1 tsp prepared mustard
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp coarse ground black pepper
1/2 cup shredded pork



Preheat oven to 350° F.

Pour entire contents of the can of pinto beans into a casserole dish (with a lid).

Dissolve the cornstarch in a small bowl with the 2 tablespoons of water. Add this solution to the beans and stir.

Add the remaining ingredients to the dish stir well and cover.

Bake for 90 minutes or until the sauce thickens. Stir every 30 minutes. After removing the beans from the oven, let the beans cool for 5 to 10 minutes before serving.

Servings:
6 to 8