Candied Bourbon Bacon
Ingredients
2 lb Thick Center-Cut Bacon
1 cup Brown Sugar
4 tbs Raw Honey
1/3 cup Bourbon
Instructions
Preheat oven to 425°F. Line 2 cookie sheets with foil or parchment paper. Place a wire rack on the cookie sheets.
Individually arrange the slices of bacon on the wire wracks. Place in the preheated oven and cook for 25-30 minutes depending on how thick the slices are. The bacon should be crispy but not overdone.
Using tongs, transfer the cooked bacon strips to plates lined with paper towels for draining the grease.
With the same cookie sheets, add new foil or parchment paper and arrange the bacon strips in a single layer.
Sprinkle the brown sugar over the bacon. Whisk together the honey and bourbon. Drizzle the bourbon mixture from a spoon over the bacon covered with brown sugar.
Bake in the 425°F oven for 10 minutes. Crack the oven door slightly while cooking these bacon strips.
Carefully remove the pans from the oven and transfer each strip of bacon onto a wire rack that has parchment paper under it. Let cool.
notes
Make sure and grab a package of thick center-cut bacon for this recipe. You don’t want the bacon to be overwhelmed by the candied glaze. A nice balance of both the salty bacon with the sticky sweetness is what you’re looking for.
Line the cookie sheets with foil or parchment paper. It makes for a much easier clean-up experience. When done cooking, simply fold up the foil and throw it away. So simple.
Use a wire rack to lift the bacon off the pan. This helps to get each piece crispier. The heat permeates both the top and bottom at the same time. No flipping required!
It’s okay if some of the brown sugar falls on the parchment paper because the syrup will eventually soak the entire pieces of bacon.
It’ll seem like you don’t have enough bourbon to do the trick but as you drizzle it, the sugar will begin to soak it up. When it cooks, the syrup will bubble up and create a syrup on and around the bacon.
A wire rack works great to cool the bacon when you remove it from the oven. Lay down a piece of parchment paper under the rack for the syrup drippings that occur.
Be careful when removing the candied bacon from the oven and onto a wire rack because the syrup is extremely hot.
Blackberry Cobbler
Contains dairy
Ingredients
4 cups fresh blackberries
1 tablespoon lemon juice
1 large egg
1 cup sugar
1 cup all-purpose flour
6 tablespoons butter, melted
Whipped cream (optional)
Garnish: fresh mint sprig
Instructions
Preheat oven to 375°. Place blackberries in a lightly greased 8-inch square baking dish; sprinkle with lemon juice. Stir together egg, sugar, and flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit. Drizzle melted butter over topping. Bake at 375° for 35 minutes or until lightly browned and bubbly. Let stand 10 minutes. Serve warm with whipped cream, if desired. Garnish with fresh mint sprig, if desired.
For a neat presentation, bake for the same amount of time in 6 (8-oz.) ramekins on an aluminum foil-lined baking sheet.
bourbon candied bacon
A jar of Bourbon Candied Bacon with bourbon in the background and honey beside the jar. There's a label with the words Bourbon Candied Bacon on it.
Chipotle Grilled Shrimp
Contains shell fish
Ingredients
1 1/2 pounds 16/20 shrimp, peeled and deveined (30 shrimp in total)
3 tablespoons adobo sauce from canned chipotles
3 tablespoons honey
1 tablespoon olive oil
2 scallions, sliced thin
2 limes, zested and then cut into wedges
Directions
Special equipment: 6 wooden skewers, soaked
Preheat a grill or grill pan over medium-high heat.
Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
Camp Fire S’mores
Contains dairy
Ingredients
1 graham cracker, split in half
3/4 oz. milk chocolate candy bar (about 1/2 of a single serving 1.5 oz. bar)
1 marshmallow
Instructions
Get your campfire going.
Place marshmallow on roasting stick.
Toast marshmallow over campfire flames to desired level.
Place marshmallow and chocolate bar between split graham cracker to make sandwich.
Notes
Campfire Smores Recipes Variations
The classic s’more is always yummy but these Campfire Smores Recipes Variations make the common campfire treat even more exciting!
Wild For Chocolate = Roasted Marshmallow + Dark Chocolate Candy Bar + Chocolate Graham Crackers (We have one chocolate freak in our family who always wants the darkest chocolate on the planet! For "normal" chocolate lovers, just a nice smooth dark chocolate is the goal for the candy bar in this smores variation recipe.)
Tropical Therapy = Roasted Marshmallow + White Chocolate Coconut Candy Bar + Graham Crackers (Hands down, this one is my personal favorite. 🙂 Sort of funny because I would rather be in the mountains instead of the tropics but there is just something about that coconut ... yum!)
Crazy For Bacon = Roasted Marshmallow + Salted Caramel Chocolate Candy Bar + Crispy Bacon + Graham Crackers (Have I ever told you how much my husband loves BACON?!?! I won't mention how many pounds of it he wants me to bring on a camping weekend!)
Chocolate Covered Strawberry = Roasted Marshmallow + Sliced Strawberry + Dark Chocolate Candy Bar + Graham Crackers
Sweet And Salty = Roasted Marshmallow + Milk Chocolate Candy Bar + Pretzel Crisps (Pretzels are one of my favorite ways to add salt to a sweet dessert. Just make sure you use the flat pretzel crisps for this smores recipe because they make the perfect hand-held sandwich.)
Amazing Andes = Roasted Marshmallow + Andes Mint And Chocolate Candy + Chocolate Graham Crackers
Shortbread Sensation = Roasted Marshmallow + Milk Chocolate Candy Bar + Shortbread Cookies
Pig Pickin’ Cake
Contains dairy
Ingredients
Cake
1 box yellow cake mix
1 (11-ounce) can mandarin oranges, with juice
4 eggs
¼ cup vegetable oil
Frosting
1 (16-ounce can) crushed pineapple, drained
1 (3.4-ounce) package instant vanilla pudding mix
2 (8-ounce containers) frozen whipped topping, thawed, or 1 quart heavy cream, whipped and sweetened with 1 cup sugar
Instructions
Cake
Preheat the oven to 350˚F. Grease and flour three 8-inch round pans. Mix together the cake mix, the oranges with their juice, eggs, and oil. Divide the batter among the prepared pans; layers will be thin. Bake for 15 to 20 minutes, or until the cake tests done. Cool the layers on wire racks.
Frosting
While the cake cools, make the frosting.
Mix the drained pineapple with the pudding mix and fold this mixture into the whipped cream. Fill and frost the cooled cake layers. Refrigerate until ready to serve.
First, use a stand mixer or large bowl and hand mixer to blend the pudding mix and the milk. This process should take around three to five minutes or until mixture begins to thicken.
Next, using a spatula, gently fold into the pudding, four ounces of the whipped cream topping and place the dessert into your fridge for about 10 to 15 minutes so that the pudding reaches the "soft-set" stage.
While waiting for the mixture to set, go ahead and divide up the vanilla wafers evenly and place them into the mason jars, forming the first layer. Then, slice the bananas into bite-sized disks.
After that, start adding two ounces of vanilla pudding on top of the wafers.
Now, top the pudding layer with some banana slices.
Last, add one ounce of whipped topping to the mason jars to form the final layer. You can crush some extra cookies and sprinkle the crumbs on to the whipped topping; however, this step is optional. The dessert can no go back into the fridge to finish setting for an additional 20 or so minutes before serving.
Fried Mac and Cheese with Jalapeno Crème
Contains dairy
INGREDIENTS
2 tablespoons flour
1 cup milk
4 ounces shredded medium cheddar
4 ounces shredded Monterey Jack cheese
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon garlic powder
pinch of cayenne pepper
1 3/4 to 2 cups cooked elbow macaroni, cooked to al dente
1 egg, beaten
1 cup milk
1 cup all-purpose flour
2 cups plain bread crumbs
1 teaspoon salt
6 to 10 cups vegetable oil
pizza sauce for serving
INSTRUCTIONS
In a small saucepan, whisk together 1 cup milk and 2 tablespoons flour. Place over medium-low heat.
Add cheeses, butter, 1/4 teaspoon salt, garlic powder, and cayenne pepper. Stir until cheese melts. Reduce heat to low and cook, stirring occasionally, for 20 minutes.
Set aside 2 tablespoons of the sauce to drizzle over the fried mac and cheese balls.
Add cooked macaroni to the rest of the cheese sauce, stirring well. Taste for seasoning and add a little more salt if desired.
Pour mixture into a greased 8x8-inch pan. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour. Too much longer and it will be hard to shape into balls.
Use a small ice cream scoop to form balls. You will need to use your hands some to shape them. You should get about 16 balls. Place in a baking pan lined with wax paper and freeze for about 2 hours.
Whisk together egg and one cup of milk in a bowl.
Place one cup of flour in a bowl.
Combine bread crumbs and 1 teaspoon salt in a third bowl.
One at a time coat ball in flour, then in egg mixture. Coat with bread crumb mixture, then back in egg mixture and 1 more time in bread crumbs. Let balls sit at room temperature for about 10 minutes, while you heat up the oil. You want them to thaw some so that they will get warm all the way through.
Heat oil to 350 degrees. Fry 4 to 5 balls at a time, for 2 to 3 minutes, until golden brown.
Drain on paper towels. If desired, place them in a 200 degree oven to keep warm.
Heat the 2 tablespoons of cheese sauce that was set aside. Place in a plastic bag. Snip the corner and drizzle over mac and cheese balls.
Serve warm with pizza sauce.
DECONSTRUCTED ELOTE
Contains dairy
Ingredients
5 Ears Corn cut of cob
2 Whole Jalapeno diced
1 Whole Red Pepper diced
1/4 Whole Red Onion diced
1/2 Bunch Cilantro rough chop
1 Whole Lime zested
1/4 Cup Mayonnaise
1/4 Cup Cotija Cheese
1 Tbsp Adobo Seasoning
2 Tsp Ancho Chili Powder
2 Tsp Olive Oil
Instructions
Par cook the corn on an outdoor grill or in the microwave. Let cool and cut off the corn colonels.
Meanwhile, heat the oil in a skillet on medium heat. Add the onion, corn and spices to skillet. Cook for 3 minutes stirring well. Add in the red peppers, lime zest and jalapeno and cook for 2 minutes. Next, add the mayonnaise and the cotija cheese. Mix well and cook for 1 minute. Finish by adding the cilantro.
Next, pour all ingredients into a baking dish. Bake for 20 minutes. Top with a little more of the cotija cheese.
Compressed Mint and Watermelon Salad
Contains dairy
Ingredients
Watermelon
Mint
Sugar
Water
Food Saver Machine and Bags
Instructions
In a small pot combine equal parts sugar and water and simmer until sugar is dissolved forming a simple syrup. Then add in your chopped mint and let it steep for 30 minutes.
Cut water melon into small cubes and put into food saver bags, pour in your simple syrup and vacuum seal the water melon and refrigerate for about 1 hour. Open and enjoy.
Mini Corn Bread Muffins with Hot Honey Glaze
Ingredients
1/2 cup all-purpose flour
1/2 cup cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup egg substitute
1/2 cup fat-free evaporated milk
2 tablespoons canola oil
Instructions
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt. In another bowl, combine the egg substitute, milk and oil; stir into dry ingredients just until moistened.
Fill miniature muffin cups coated with cooking spray three-fourths full. Bake at 400° for 10-12 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Potato Salad with Herb Mustard Vinaigrette
Contains dairy
Ingredients:
2 pounds baby red fingerling potatoes, halved or quartered if really large
6 slices Signature Farms bacon
1/2 cup small diced red onion
1/3 cup mixed herbs (I used chives, tarragon, and dill)
1/4 cup parsley
1/4 cup olive oil
2 cloves garlic
1 tablespoon Signature Kitchens whole grain Dijon mustard
1 tablespoon Signature Kitchens red wine vinegar
Kosher salt and pepper, to taste
Instructions
Add potatoes to a medium-sized pot and cover with cold water. Add to the stove, bring to a boil and cook until soft – about 10 minutes. Remove from the stove, drain and let cool.
While the potatoes are cooking add the bacon to a skillet and cook until crispy. Once the bacon is fully cooked chop up the bacon and set aside.
In a large bowl add cooled potatoes, chopped bacon and red onion, set aside.
In a blender or food processor add herbs, parsley, olive oil, garlic, Dijon mustard and red wine vinegar. Process until smooth and season with the desired amount of kosher salt and black pepper.
Pour the herb mixture over the potatoes and stir to combine.
Brisket Basket with Bread and Pickles
Instructions
Make your rub. You are just combining black pepper, kosher salt, and granulated garlic. Simple, right?
Trim the fat cap to 1/4-inch to 1/2-inch thick.
Rub the brisket all over with the spice rub. Paul will usually do this the night before, and tightly wrap the rubbed brisket in plastic wrap and put it in the fridge overnight. Once ready to cook, be sure to pull it out of the fridge and let the brisket sit at room temperature for a full hour.
Start the smoker and get the temperature up around 225°F to 250°F. Fill a disposable aluminum pan with water and set it on the smoker to create humidity. You will want the water pan to be full during the smoke.
Place the brisket on the smoker fat side up and close the lid. Leave the lid closed and smoke the brisket for at least 3 hours, then start to check it every 30 minutes or so to see that a nice dark color is developing, spritzing the surface of the brisket with water or vinegar in a spray bottle if it starts looking dry.
When the brisket has a dark color and reaches an internal temperature of around 165°F to 170°F on an instant read meat thermometer (around the 5 to 6 hour mark), you might choose to wrap your brisket in unfinished butcher paper (i.e., peach paper) or foil. There’s nothing scientific about this, just wrap it all up by folding the paper or foil around the meat and stick it back on the smoker. Wrapping the brisket (aka the “Texas Crutch”) is totally optional, and we’ve done it both ways.)
Continue to cook through the stall (a long period where the temperature of the brisket doesn’t go up and may even decrease a bit). This can go on for hours, but don’t worry, it’s totally part of the process of making truly amazing smoked brisket.
The brisket will be done when the internal temperature reads somewhere between 200°F and 210°F (203°F seems to be the magic number) when measured in the middle of the flat part of the brisket (the thinner side of the brisket is called the “flat” and the thicker side is known as the “point”). According to Aaron Franklin, you can also tell doneness by feeling the brisket with a thin, clean towel to see if it is soft and tender. Paul says that when he can tell it is done is when the brisket is jiggly like jello and a probe goes in and out like butter.
Remove the brisket from the smoker and let it rest for 1 to 2 hours, still wrapped, until the internal temperature drops to 140°F to 145°F, then slice against the grain and serve. We usually wrap the brisket in a towel and stick it in a cooler during the rest period.
Memphis Pulled Pork Slider with Chipotle Cole Slaw
Contains dairy
Ingredients
1 Pork Butt or Shoulder
Pork BBQ Rub
1 cup Apple Juice
1/4 cup Apple Cider Vinegar
1/4 cup Beef Stock
2 Tbsp Worcestershire Sauce
2 Tbsp Maple Syrup
1 Tbsp Butter, melted
Slider Buns
Cole Slaw
1 Liter Beef Broth
Preparation
Start by trimming some of the extra fat off the meat. You want to leave some on since it will add flavor.
Combine apple juice, vinegar, beef stock, Worcestershire sauce, maple syrup, butter and 1 Tbsp of your BBQ rub in a bowl. Mix until BBQ rub is dissolved.
Inject the butt with your marinade. Move throughout the butt and inject thoroughly. Refrigerate for at least 5 hours.
Generously sprinkle your rub mix over the pork butt and let it sit for at least an hour - this will allow the rub to penetrate and adhere to the meat.
Set your Memphis Wood Fire Grill to 235 F and use apple, cherry or maple pellets.
Place the pork butt on the grill with the fat side down. Also place an aluminum pan with some beef broth underneath the butt to collect all the drippings - more about these later.
Smoke for about 5 hours or until the internal temperature reaches about 165 F. You want the butt to start forming a nice red crust.
When you have a nice bark - wrap the pork butt tightly in aluminum foil.
Keep smoking until the internal temperature reaches about 205 degrees Fahrenheit. While you wait for the butt to reach that temperature, collect all the drippings and pour into a tall container. Put the container in the fridge - the temperature will make the fat rise and get stiff. After an hour or so you can spoon out all the coagulated fat and you are left with liquid gold!! The juice from the butts will be used later to add flavor to the pulled pork.
The last step is to let the meat rest for a while. Then it is time to serve. Use food handling gloves to pull the meat apart into nice chunks. Use a fork to shred some of the pork that is falling apart. Pour back some of the dripping liquid into the shredded pork. Serve on sliders with your favorite coleslaw.