Tag Archives: bacon

Atomic Buffalo Turds (will be translated upon request)

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A good chili classic that can be varied in lots of ways.

Atomic Buffalo Turds (will be translated upon request) - teaser

Ingredients:

Jalapeños – like green

In cremet ost, i.e.. Philadelphia, Savoury, Smoked cheese e.a.

Small, delicious sausages – i.e.. well seasoned small eco cocktail sausages

Good bacon into thin slices – like smoked and eco

maybe some. spices (kunne være noget i stil med 2 spsk muscovadosukker + 1 spk røget paprika + 1 spsk chilisalt)

maybe some. in Chilisauce eller barbecuesauce, like slightly sweet and strong

How to:

Wash Jalapeñoerne and share them along. It's a good idea to share them so that they can be 'nicely'.

Remove the seeds and frøstolen, it is most easily done with a small teaspoon.

Butter cheese with a butter knife. Fill them about half, so that to make a slight indentation along.

Pressure A small plug into each half.

Wrap a good slice of bacon. You can alternatively. fæstne bacon’en med en smagsneutral trætandstik.

If you are using spice, then came the bacon and presented it to look.

Now you can save ATB'erne covered in the fridge to be cooked. You can also freeze them for later use (without toothpick, if you use them).

When ATB'erne be cooked, you can use the oven or grill. They taste great if you have the opportunity to grill them with some smoke.

Grilles for bacon is crisp.

Serve as is or with a little chilli- or barbecue sauce.

Tips:

Instead of the spices you can brush a little chili- or barbecuesauce on bacon indene grilling.

If you use the oven, så stil den på grilltemperatur eller meget varmt 250-275 grader og stil ATB’erne midt i ovnen, not quite up under the grill body.

Using just the fillings and the possible. spices and dippingsauce as you like – there is room for antics. Can be used as a full court with some nice accessories. Good quality sausages and bacon (from animals with curl on the tail) kan smages og løfter denne lille snack/forret/ret til en sublim deltager på chilimadbordet.

Green Jalapenos tastes are not necessarily particularly strong. The longer time they have been sitting on the plant the stronger. You can also wait until they are mature, if you want a little more strength – just as you obviously can make Turds with other chilli varieties.

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Slow braised leg of goat with juniper berries and chili (will be translated upon request)

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Supermør and delicious goat club with a good game sauce and rodfrugttmos. There is bang on the juniper taste in this version – I think it fits great for goat meat. The chili has a deep, dark taste as clothes goat blazing.

Ingredients:

1 gedekølle på ca 1½ kg – without clavicle

1 lille stykke røget kogebacon

2 spsk olie

2 spsk tørrede enebær

chili – dried or fresh, aftertaste (like smoked)

3 tsk salt – like røgsalt

1 tsk peber – the peberkorn or crushed peber

3 hele hvidløg

1 stort løg

fresh rosemary – a few sprigs

5 dl rødvin

2½ dl portvin

2½ dl fløde

3 – 4 tsk kraftig ribsgelé

75 gr moden Danablue eller Roquefort

Until the moss:

Mixed root vegetables

Milk

Butter

(chili)salt and peber

 

How to:

Add rosmarinkvistene in the bottom of a large baking dish. Skær hvidløgene halvt igennem og læg dem med snitfladen nedaf rundt i kanten.

Peel the onion and cut it into smaller pieces to be distributed in the pan. Skær kogebacon’en i mindre stykker og fordel også den.

Mix juniper, chili, salt and pepper in spice grinder and grinding it well.

Rub goat club well with oil all the way around and then massaging kryderierne well into the surface. Sprinkle the overskyende spice loosely over and fold them easily to.

Læg køllen i bradepanden og hæld rødvin og portvin ved uden at hælde det over geden.

Cover the dish with baking paper first(important) and then aluminum foil. It must be folded to fit fairly well to the dish, but not close hermetically.

Place the dish in a cold oven. Ovnen tændes på 100 – 110 (ram somewhere in between) grader og geden står og hygger sig i 8 – 10 timer.

When the time is approaching, are you doing bog as you like it. Here it is mixed with roots, butter, milk, chilli salt and peber.

Goat The club moved cautiously (it is very tender) onto a cutting board with juice groove. Cover it with baking paper and the foil from the dish, while you finish the rest.

The garlic is squeezed out of the shells and everything from the cask pour through a sieve – mas juice from mumsen in the sieve out with the back of a ladle and down in the sauce.

Pour the sauce into a saucepan and warm it up again. Melt the blue cheese into the sauce during the heating. Thicken now by shaking a little flour into the cream, which is then added to the sauce during light whipping. Bring to the boil and simmer for a few minutes. Taste good with red currant jelly, possibly. a little more blue cheese and (smoke)salt, pounds og Peber.

Server bog with sauce, goats and your favorite salad or other good green as you have come to mind fit.

 

Tips:

There will be plenty of sauce of this portion. Store leftovers in a freezer bag or two in the freezer for a day you need. It is delicious to a steak or once chili models.

I have used dried Cascabel chilies and dried smoked Cherry Bombs.

Chilidevils on Horseback (will be translated upon request)

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I eeeeelsker Devils on Horseback – which of course can be made in a variety of flavors.

My favorite is with dates, roquefort, dijon and s'fø'li ​​bacon.

And then shall chili in: Chilidevils on Horseback (will be translated upon request).

Ingredients:

Store dried dates (like the delicious Medjools – available at well-stocked greengrocers)

Blue cheese – stilton, roquefort eller danablue

maybe some. suffered dijon mustard

Chili

Nice, smoked bacon

How to:

Cut a slit in the side of dadlerne and destone them.

Hak chilien – or use small whole where you put one in each blame. I have here chopped Aji little rough and Naga little fine – and also put a half Naga in some of them.

Stir cheese, dijon and chili together and fill in dadlerne. They must be (almost) Whither lukkes.

Cut bacon in half thinly sliced (or get to the butcher) – like longitudinally.

Wrap the bacon on dadlerne and replace if necessary. fixed with a toothpick.

Grilles at not too high heat on the barbecue or put on cookie sheet and bake in oven for bacon'en is crisp. Jeg bager dem ved 200 – 225 grader – repeat if necessary. underway.

If they are on the grill, it is a good idea to close dadlerne completely and cover them completely in bacon, so the cheese does not melt ud.

It's hard to fill them so nothing runs out, men der skal nok være rigeligt tilbage indeni til at give den gode smag.

Serve as a snack or accessories.

Super Delicious for a cool glass, as appetizer or brunch- or Tapas table.

Stuffed oven grilled chili (will be translated upon request)

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9

A recipe for a tortilla which is good for a cold beer or as a starter or…

Ingredients:

Medium strong or mild chilies

A small piece of really good bacon

Et par batater (sweet potatoes) or kartofle – cut into cubes of about 1×1 cm

Grated or chopped cheddar cheese – ca 100 gr

4 spsk mascarpone

A little smoked paprika

Pinch of salt

A pinch of chilli powder or chopped chili or…

Whipping cream

maybe some. fresh chopped herb – i.e.. oregano or rosemary – use what you like – alternatively dried

How to:

Cut the bacon into small pieces and fry crisp in a pan – put it on a plate, but keep the fat in the pan.

Fry bataterne / potatoes until tender in bacon fat over low heat – put them aside and cool light of – discard remaining fat if there is anything.

Add chillies on cutting board and cut the top quarter of, such that the stem remains on the large piece and you have a fine chili to fill. Scrape out the seeds.

Chop the part of chillies as you cut away fine – and use it for filling.

Right, pastes and mix the filling – easily done in a food processor – Adjust the consistency with milk cream – it must be stiff as mashed potatoes.

Fill in chillies. You can use. an icing bag or freezer bag where you cut a corner of.

Grill chili in the oven until golden and serve immediately. Like a cold øll

Tips:

You can put almost anything in them here – old (almost) can be grilled in a chili.

If you think that the filling is liquid (it becomes almost) – so do mascarpone and cream and butter the solid fill in chilli them with a butter knife instead.

Serve: always – always – they taste good.

Idéelle as snack – small business – del af tapasbord.

The filling can be frozen in small portions – it's hard not to make too much – and thawed and used the next time you need to make stuffed chili.

It can also easily be used cold, it is delicious uncooked also – i.e.. topped up with a half-track sun-ripened tomatoes – or on pizza.

 

Fyldte_chilier_ingredienser Stuffed oven grilled chili (will be translated upon request) - ostefyld 1 Stuffed oven grilled chili (will be translated upon request) - ostefyld 2 Stuffed oven grilled chili (will be translated upon request) - ostefyld 3

Here a few versions where chili is packed with other goodies – i.e.. chopped oksekød, Philadelhia, god cheddar, garlic, finely chopped ripe chili and a little (smoke)salt – and then oven- eller røggrillet.

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Stuffed oven grilled chili (will be translated upon request) - kødfyld 1 Stuffed oven grilled chili (will be translated upon request) - kødfyld 2 Stuffed oven grilled chili (will be translated upon request) - kødfyld 3