AND A FEW MORE... Bacon, Brie and Avocado Baguette with Truffle Garlic Aioli Ingredients 1 ripe avocado 4 strips of bacon A couple of slices of Brie cheese Nadia G Truffle Aioli Sauce 1 cup extra virgin olive oil 1 tablespoon of truffle oil 2 egg yolks 4 garlic cloves, minced 1 teaspoon of Dijon mustard 1 tablespoon of lemon juice ½ teaspoon of water Sea salt Directions For the aioli: Pour olive oil into a measuring cup. Add truffle oil, mix, and set aside. In a food processor, add garlic, sea salt, mustard, and egg yolks, blending until smooth. Continue to run the processor, slowly add in half of olive oil/truffle oil mixture. Next, add in lemon juice and water. Now slowly add in the rest of the olive oil mixture (still blending). You’ll end up with a thinner version of store bought mayo and that’s when you know it’s done. For the baguette: Fry bacon strips until crispy, and set aside on paper towels. Next, slice baguette in half, and place in hot frying pan to toast. When golden, remove and brush on aioli sauce. Assemble baguette by placing avocado slices, then sliced brie, then bacon strips. Aside from the carpel tunnel, Pinterest keeps us culinary masterminds on our toes, challenging us to one up a dish so we can repost our more awesome version for others to re-pin. Now, after you’re done inhaling this totally mouthwatering mega sandwich…pin it! It’s a vicious (and delicious) cycle Quick & Easy Port Maple Garlic Pork Loin Ingredients 1 teaspoon sesame oil 3 cloves garlic, minced Fresh ground black pepper to taste 1 cup maple syrup 1 shot of porto 1 1/2 pounds pork tenderloin A dash or two of chili flakes 1 tablespoon of Starch or flour Directions To make the marinade: In a bowl add the pork, chili flakes, sesame oil, garlic, pepper, porto and maple syrup. Massage the pork thoroughly with the marinade. Cover with plastic wrap and place in the fridge for a couple of hours (do this in the morning or night before for best results). When ready to cook, preheat the oven for 350F . Grease an oven pan with some olive oil, since you have some marinade left over, pour 3-4 tablespoons of the marinade in and place the pork atop it. With the rest of the marinade you’ll make a sauce, so set the rest aside. Cover the pan with aluminum foil and cook the pork for 20-25 minutes, until no longer pink. Transfer the rest of the marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes. Now, on low heat, slowly whisk in starch to achieve desired consistency for gravy. When the pork is done, slice and pour gravy over the top. Serve with rosemary potatoes for ultimate awesomeness. Fennel & Potato Salad Ingredients 3 pounds small red potatoes Salt 1 cup mayonnaise 1/4 cup greek yogurt 3 tablespoons spicy brown mustard 1/2 cup chopped fresh dill Freshly ground black pepper 1 bulb fennel, chopped 1/2 cup red onion, chopped ½ cup frozen (or fresh) vegetables (beans, green peas, and carrots) Directions: Cut potatoes in quarters, then wash and boil in salted water for about 15 minutes or until tender when pierced with a fork. Add in the frozen veggies about 5 minutes before potatoes are done. If using fresh vegetables, chop small and allow 5-10 minutes of cooking time with the potatoes. Drain the potatoes and vegetables in a colander and allow to cool. To a large bowl add: mayonnaise, Greek yogurt, mustard, dill, salt, and pepper to taste. Mix well. Add potatoes, vegetables, chopped fennel, and onion and toss until thoroughly combined Mint Oreo Triple Decker Brownies Ingredients 1 batch of brownies 1 jar of marshmallow fluff 1/8 tsp mint extract Green food coloring A package of Cool Mint Oreos 3/4 cup chopped white chocolate, melted 1 batch of vanilla frosting Directions: Get your oven going to 350, line a 9×13 inch pan with foil and grease it. Stir together the marshmallow fluff and mint extract (go easy – it’s strong stuff). Add food coloring until you reach a shade of green you like. Prepare your brownie mix and spread into prepared pan. Spread 1/2 cup of the marshmallow mixture on top, artfully shaping in to the batter with the blade of a knife. Bake according to recipe and let cool completely. Drink to pass the time. While brownies are cooling, prepare your favourite vanilla frosting or mix up the store bought kind. Then, melt your white chocolate using the double boiler method or in 10 seconds intervals in the microwave. Then, add the vanilla frosting and melted chocolate to the remaining marshmallow mix, adding more food coloring as necessary. Spread on to cooled brownies and top with hand crushed Oreos, pressing them in to the gooey goodness slightly.
Posted on: Tue, 11 Mar 2014 09:34:17 +0000
Recently Viewed Topics
© 2015