Bacon & Beef Blend Burgers and BBQ Chicken Quarters


Meat sourced from:  Porter Road Butcher, East Nashville:  3 lbs (70% beef, 30% bacon) ground meat…

Burgers and Chicken (1 of 5)

Burgers and Chicken (2 of 5)

6 oz burgers, only added a little kosher salt and cracked black pepper to each…

Burgers and Chicken (3 of 5)

I use the bottom of a glass to compress the meat before grilling.  It helps to keep the burgers from touching the grill grate unevenly while cooking – as they plump up.  I cooked these burgers for 5 minutes on each side directly over the charcoal fire.  I cooked until the internal temp was about 135 – 140 degrees – lil red center.

The bacon in the burger mixture gives the burger a really good flavor, slightly noticeable smoke flavor.  They were really good and very juicy.  The only challenge during cooking was the fire flaring up due to fat dripping, not too bad though.  If you have a butcher shop where you buy products such as this, you should give the beef-bacon mixture a try.  A 70 beef, 30 bacon percentage should do the trick.

BBQ Chicken Quarters from Porter Road Butcher

Burgers and Chicken (4 of 5)

Seasoned the quarters with kosher salt, coarse ground black pepper and a touch of chipotle  chili pepper.  During the first hour of cooking I basted them with melted butter 2 or three times on the skin side mostly.  After the internal temp reached about 150 degrees, I started basting the bbq sauce on them.

Burgers and Chicken (5 of 5)

I use bbq sauce from the grocery and then I add honey and cayenne pepper to taste.  It adds a sweetness with a touch of heat on the finish.  #quitetasty

I smoked them with a couple pieces of cherry wood in the charcoal fire and cooked to an internal temp of 165 degrees.  Paired all this with some sweet corn and oven-baked french fries.  Most excellent meal for a summer Saturday evening…  #summerwindcameblowingin, #oldblueeyes, #pandora

Goat Cheese Burger on Ciabatta w/ Bourbon Bacon Jam


Memorial Day cooking:  Goat Cheese Burger on Ciabatta w/ Bourbon Bacon Jam

Jam it up…

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Ingredients / Cooking Instructions:

1lb thick-cut applewood bacon (dice into 1″ pieces) – fry until crispy, drain off all bacon grease but save 1 Tbsp (pat the bacon dry and let cool)

1 med onion – chopped

4 cloves minced garlic

In a medium sauce pan, add the 1 Tbsp of bacon grease, the chopped onion and the minced garlic – cook on med-low heat until the onion is translucent

After the onion is translucent, add the following ingredients:

2 Tbsp of brown sugar (light or dark will work)

1/4 cup apple cider vinegar

1/4 cup bourbon

1/4 cup maple syrup

1/2 tsp cayenne pepper

After adding these ingredients, bring mixture to a boil.  Now add the diced bacon.  Stir the bacon into the mixture.  Reduce the heat to the lowest setting and allow the mixture to reduce for 90 minutes – only stirring infrequently.  The mixture will become sticky and thick.

After the reduction time, it’s time for the food processor.  Spray the inside of the processor with Pam.  Pour the jam mixture into the processor and pulse until you get the consistency you want.  I prefer “slightly” chunky.

…more to come regarding the goat-cheese-burger

 

 

 

 

 

 

Chardonnay & Red Pepper Flake Shrimp


Red Pepper Flake Shrimp (2 of 3)

Ingredients:

24 oz Jumbo Shrimp (peeled, deveined, with tail on), rinse well in a strainer

  • 2 Tbsp EVOO, 2Tbsp Butter, 1 clove – minced garlic:  stir as butter melts over med-heat
  • Add shrimp to EVOO, butter & garlic mixture, stir until all shrimp are coated with mixture
  • Splash in about 1 tsp of lemon juice, or squeeze a couple lemon wedges over the shrimp
  • Sprinkle about 1 tsp of Natures Seasoning or to your taste
  • Less is more – sprinkle  about a 1/2 tsp of red pepper flakes over the shrimp
  • Lastly, hit it with your pepper grinder – a little to taste
  • Over med-high heat, stir infrequently but turn all the shrimp as they cook, my cook time is about 7 – 9 minutes – – you’ll know they’re done as the color changes, don’t over cook

Red Pepper Flake Shrimp (1 of 3)

Red Pepper Flake Shrimp (3 of 3)

…that’s the shrimp color you’re looking for

Now, for the vino…  I seldom drink white wine but when I do, MER SOLEIL is go-to for me and Val.  It’s from the Wagner Family (Caymus, Meiomi, Belle Glos, et al.) and it’s an Unoaked Chard – more our style.  And, @ $19, it’s at a good price point – for me anyway.  It pairs well with the spiciness of the shrimp.  The Chard has nice floral notes and acidity with a hint of lemon/citrus.  It’s crisp with a nice finish.  Cheers!

un’Wined with a pour…

 

Pan-seared Ribeye with Cacao Nib


2 @ 1  3/4″ thick cut rib-eyes

Generous coat of the following:  EVOO, Coarse Black Pepper, Sea Salt (I use a mortar and pestle to fine grind the sea salt.)  Approx 3/4 TBSP of pepper & 1 TBSP Sea Salt (total for both steaks)

I let the steaks rest @ room temp, 2 hrs, with the above spices applied…  Have a cocktail, relax!!!

1 TBSP Cacao Nib (Use the mortar and pestle to fine grind the nibs.)  You can find the Nibs @ Whole Foods.

Cacao Rib-eye (1 of 1)

…prepping 3 lbs of rib-eyes

 

Pan-searing:

Pre-heat your oven to 500 degrees while the steaks pan-sear

Hot cast iron skillet over high heat, pan-sear the steaks for 3 minutes on each side (the EVOO on the steaks will keep them from sticking to the hot pan), drop them in the skillet and don’t move them for 3 mins.  After 3 mins, turn and repeat the process.

Now, for the Cacao Nib:  on your way from the high heat (cooktop, gas, other) to the oven, sprinkle the fine ground cacao nib evenly over the steaks – place in oven…

I prefer my steak Rare+ to Med-Rare so I leave it in the oven for about ~6 minutes.  I don’t turn the steaks or move them, just take the skillet from the high heat, sprinkle the cacao and place it directly in the oven.

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the pan-sear…

Enjoy with some fine red wine of your choosing…  Cheers!

Ceviche & Sangria


…by the pool with Santana pumping through the speakers

SeaBass-Scallop-Shrimp Ceviche-4

Ceviche:  Shrimp – Scallop – Orange Roughy

Ceviche-C

1/4 lb Orange Roughy, boneless fillet
1/2 lb Shrimp, peeled & de-vained
1/4 lb Small Scallops
12 limes, juiced (or you can buy pure lime juice if you’re a “slacker”  ;-)

Dice fish/shrimp/scallop into small pieces. Dice the small scallop into four pieces – about that size for all your diced seafood is a good size.
Place all your diced seafood in a 9×13 baking dish. Pour the juice of the 12 limes over the seafood. You want the juice to just cover or be at the top of the seafood. The acid in the lime juice will cook all the seafood.
Cover with saran wrap and place in refrigerator. Stir every hour or so and leave in refrigerator overnight. Stir the next day every hour or so until you add the remaining ingredients. The stirring will make sure the lime juice is cooking all the seafood evenly.

Remaining ingredients: (Mix these ingredients on the second day.)

3 plum tomatoes, cored & diced
1/4 sweet onion, diced (vidalia or spanish)
3 – 4 Tbsp chopped, fresh cilantro (leaves only, no stems)
1/4 tsp kosher/sea salt
1/4 tsp pepper, fine ground
1/2 tsp dried oregano
1 1/2 Tbsp white vinegar and 1 clove of minced garlic
Mix these ingredients in mixing bowl.

Remove seafood from refrigerator and separate the liquid into another bowl. Now, add the above ingredients into the seafood. Add 1/2 (or slightly less) the juice from the seafood back into the mixture. Place this in a tupperware bowl and refrigerate for 3 – 4 hours, stirring every hour.

Final ingredient:
2 avocados, diced
Stir the diced avocado into the mixture just before eating.

Serve with Pita or Blue Corn chips or whatever you prefer…