Slow Cooker BBQ Baked Beans

In the same meal that I served the caramel pecan bars, we had BBQ baked beans.  Baked beans may just be this dude's favorite food ever.  The rest of us aren't too keen on the strangely sweet, mushy canned beans. I decided to make my own and combine several styles of baked beans into one masterpiece.  They are a little sweet, a little tangy, and tiny bit spicy.  And this recipe is literally a crowd-pleaser for everyone.  Leave out the bacon and it becomes vegan!  If you are serving a mixed-diet group of people, just have the bacon on the side as a topper.

Slow Cooker BBQ Baked Beans
1 1/2 C pinto beans, soaked overnight (or 2 14oz cans, drained and rinsed)
3 slices thick cut bacon, chopped, cooked, drained
1/2 C chopped onion
1/2 C chopped green bell pepper
1/4 C barbecue sauce
1/4 C ketchup
1/4 C brown mustard
1/4 C water
1/4 C loosely packed brown sugar
2 Tbsp maple syrup (optional)
2 Tbsp cider vinegar
1/2 tsp hot sauce, more or less to taste
1/2 tsp garlic powder
1/2 tsp salt

   Combine all the ingredients in a slow cooker.  Cook on high 4-5 hours or low 7-8 hours, until beans are tender.  Adjust seasoning to taste
   If you are using canned beans: combine ingredients and cook on high for 1 1/2-2 hours.  I also suggest sauteing the onion and bell pepper for about 5 minutes first; they may still be on the crunchy side if you don't.
   Serves 4-6

Note:  I used a little crock pot (like 2 or 1.5 qt) that doesn't have an temp control.  It is literally, plugged in=on, not plugged in=off.  So the cooking time for the dried bean version may not be totally accurate.  But it's a slow cooker... they are very forgiving in cooking times.

Caramel Pecan Bars

If you like pecan pie, you will love these!  Think pecan pie cookie... with caramel.  After the holidays, I didn't want to make pie.  Also, I hate making pie crust.  But it was a friend's birthday dinner and he loves pecan pie.  I had just watched an episode of Barefoot Contessa where she made these raspberry streusel bars that looked delicious.  The shortbread-esque cookie base was really easy; you could top it with just about anything.  These are also great because you can easily cut them into any size you want: giant, indulgent squares or petite, bite-sized treats.  You can easily make these the day before (insert event).

Caramel Pecan Bars
Dough:
1 stick softened unsalted butter
1/3 C sugar
1 1/4 C AP flour
1/2 tsp vanilla
1/4 tsp salt
Filling:
3/4 C (heaping) chopped pecans
1 egg
2 Tbsp corn syrup
1 Tbsp maple syrup (can be subbed with another Tbsp of corn syrup)
2 Tbsp loosely packed brown sugar
1/4 tsp cinnamon
1/4 tsp salt
2 Tbsp caramel, mine were probably generous Tbsp (plus more for after it is baked, optional)
Streusel (optional):
2 Tbsp quick oats
2 Tbsp flour
2 Tbsp loosely packed brown sugar
1/4 tsp cinnamon
1/4 tsp salt (I suggest sea salt)
1 Tbsp melted butter or vegetable oil

   Beat the butter and sugar together.  Add vanilla and salt, combine.  Add flour, incorporate.  It probably will not form a solid mass of dough., but it will stick together when pressed.
   Line a 9x9 baking dish with foil or parchment paper.  Lightly spray.  Press dough into pan and form a very small lip around the edge to keep in the filling.
   Combine all the filling ingredients, except caramel.  Spread over dough, but don't go all the way to the edge.  Drizzle caramel over the filling.
   Combine streusel ingredients.  Sprinkle evenly over the top.
   Bake at 350 deg F for 40-45 minutes.  Allow to cool in pan.  Remove from pan and cut.  Drizzle with more caramel right before serving.
   Serves 9-16.

Venison Pierogies

A couple weeks ago, my mom and I went on a pierogi making spree.  We made 4 different kinds and more than 150: dill havarti, pork and sauerkraut, bacon and cheddar, and venison.  They were all definite winners.  It's hard to pick a favorite because they are all unique.  If I had a food truck, it might be a pierogi truck.  Nashville would benefit from it.

Dough
5 C flour
16 oz sour cream*
2 whole eggs
1 egg yolk
3 Tbsp butter, melted 
1 tsp salt

   Combine everything except flour.  Add 4 1/2 C flour.  Incorporate.  (The dough probably will not form a ball on its own.)  Sprinkle 1/4 C flour on surface.  Turn out dough.  Sprinkle the last 1/4 C over the dough.  Knead dough until it comes together and is smooth (~3 minutes).  Add more flour if needed.  Divide dough into easily managed pieces (2-4).  Let rest at least 10 min. in refrigerator.
   On floured surface.  Carefully roll out dough to 1/4 inch thick.  Cut into 3 inch circles.  
   *Reduced fat sour cream works, but do not use fat free.

Venison Filling
~3/4 lb ground venison, cooked and seasoned with salt and pepper
8 oz porcini or button mushrooms, chopped
1/2 C diced onion
2 tsp minced garlic
~1 1/4 C stiff mashed potatoes
6 oz crumbled blue cheese

   Saute onion and mushrooms until onions are translucent, 5-7 minutes.  Combine all the filling ingredients.  Season with salt and pepper to taste.
   Fill pierogies with about 2 Tbsp of mixture.  Seal into half moons.
   Boil until they float.  (At this point, you can freeze them.)
   Makes about 4 dozen.  (Serving size=4)
Finishing (for every 2 servings):
   1 medium onion, sliced.  Saute in butter or oil until soft and sweet, about 10-12 minutes.  Add pierogies, lightly brown on both sides and heat through.  Add about 1/4 C water and 2 Tbsp sour cream to make a sauce.  Sprinkle with parsley.   

Use this post as a more detailed reference. 
   

Instagram

Hey Guys!

I'm not even sure if I ever mentioned this.... you should follow me on Instagram!  If you like pictures of food, animals, and other super important things like costumes, concerts, and my hair, it would be worth a couple seconds of your day to add me to your feed.  @passiondiver

Beet Hummus w/ Ras El Hanout

Last weekend, I saw Jeff Mauro make mint and beet hummus on The Sandwich King.  At first it seemed odd, then it seemed like a really good idea!  I have a huge jar of beets from my aunt's garden, and I am always on the lookout for different ways to use them.  Well, the grocery store was out of mint, which forced me to redirect 3 of my planned recipes.  While staring at my overly crowded spice/condiment cabinet, I realized I had ras el hanout.  The earthy blend sounded like the perfect compliment to beets.  I was right, beets and ras el hanout are an utterly dreamy pairing!

Beet Hummus w/ Ras el Hanout
1 14oz can drained and rinsed chick peas
1/2 14oz can drained and rinsed white beans (optional, I added them for extra creaminess)
1 C roughly chopped roasted (and peeled) beets (~2 med beets)
1/3 C extra virgin olive oil
1 Tbsp tahini
2 tsp ras el hanout
zest of 1/2 a large lemon
juice of 1 large lemon (~2 Tbsp)
1 large clove garlic
salt to taste

   Blend everything together:  food processor, good blender, immersion blender.  Salt to taste, the amount will you need to add with vary depending on your spice blend.  I need about 1/4 tsp.  (Add extra olive oil if you prefer a thinner hummus.)
   Makes about 3 C.

Spicy Thai Winter Squash Soup

I'm going start by saying I'm extremely self conscious about calling anything "Thai".  (Bruce, I know this isn't authentic in any way what so ever, but it is delicious!)

Since I now have several good friends that are vegan, I think about the dishes I make that are animal-free a lot more frequently.  It is more often than not completely unintentional.  When I realize something is vegan, I get this strange elated feeling.  It's hard to describe, but basically my brain screams, "EVERYONE CAN EAT THIS!"  And yeah, this is even *shudder* grain free.  I'm not a fan of that fad, but whatever.  So unless you are on some absolutely crazy diet, you can eat this.

The ingredients may seem a bit odd, but I had to use what was in the house.  The decision to put an Asian spin on my go-to squash soup was spur of the moment.  (You can expect another variation in a few months.)  This soup is really thick, creamy (but naturally creamy), and hearty.  A bowl of this, maybe a hunk of bread or a salad is all you need.  And there is no need to feel guilty about serving up seconds.

Spicy Thai Winter Squash Soup
1 med acorn squash, quartered and guts removed
2 med sweet potatoes, peeled and halved
1 tsp coconut oil (or any kind of oil)
1/2 C diced onion
2 tsp minced garlic
1 tsp minced or grated ginger
2 Tbsp coconut vinegar (sub w/ white wine vinegar)
1 1/2 Tbsp coconut Thai blend*
1 T red curry paste
2 tsp sriracha (more or less to taste)
4-6 C low sodium vegetable broth (it will depend on the actual size of squash/sweet potatoes and how thick you want the soup to be)

   Salt and pepper squash and sweet potatoes (you can brush them with oil if you would like).  Roast at 350 deg F for 45-60 min, until very soft.  When cool enough to handle, remove skin from squash.  Roughly chop the squash and sweet potatoes so they are easier to blend.
   Heat coconut oil over medium heat.  Saute onion until translucent, about 5 min.  Add garlic and ginger.  Cook 1 min.  Deglaze with vinegar.
   Add squash, potatoes, seasoning blend, curry paste, sriracha, and 4 C veg broth.  Use and immersion blender to puree (or carefully puree in batches in a blender.)  Add more broth as necessary.
   Salt and pepper to taste.  Heat, serve.
   Serves 6.

*My blend packet does not mention anything about milk products, but the website does.  If you are vegan, I suggest contacting Spice and Tea Exchange customer service before purchasing.
Notes:  You can use any winter squash.  Though, I suggest staying away from spaghetti squash for this one. OR use 3 more med sweet potatoes instead of a squash.  I don't actually use vegetable broth.  I use water then add vegetable base or bouillon because it is much cheaper and I can regulate the sodium and flavor strength better.  Use any combination of broth/bouillon/water you like.

Venison Stew over Barley

Stew wasn't something I ate much growing up.  (Or now, really.)  However, it got cold here in Tennessee.  Very cold.  "Stupid cold," as many of us have taken to calling it.  I realize that it may not seem that frigid to people who spend most of their time north of the Mason-Dixon line, but we are not used to single digit temperatures in the South.  Stew was the obvious choice for an evening that threatened 1 degree.  And we had received an unexpected gift of venison from my sister-in-law.  We had just used up the last of our stash, and the deer have gone into hiding this year it seems.

I took a very, very simple approach to this.  I wavered on the edge of making a fancy French braised roast with rosemary and herbs de provence, but extreme simplicity won.  Sometimes I forget how delicious simple things can be.

This is also kind of surprisingly healthy.  I personally think of stews as fatty, gravy laden things.  Using venison (or bison, which is often more readily available) cuts out tons of fat!  I did use a little bit of butter at the end, but that could easily be cut out.  Then putting it over a whole grain instead of cream-heavy mashed potatoes or empty-calorie egg noodles boosts the nutrition and adds a really nice texture.

Venison Stew over Barley
~2 lb bone-in venison roast (or ~1.5 lb stew meat)
2 large potatoes, peeled and cut into large chunks
3 med carrots, cut into large chunks
2 stalks celery, sliced
1 pkt onion soup mix
1 tsp minced, dehydrated garlic
~4 C water
1 Tbsp butter
2 tsp flour
~1/3 sweet vermouth (can be replaced with water or stock)
salt, pepper, oil

   Salt and pepper the roast.  Over medium heat, sear the roast on all sides in a little bit of oil (~2 tsp).  Deglaze the pan with sweet vermouth, scrap up all the stuck on bits.
   Place roast in slow cooker, add the deglazed pan drippings.  Add vegetables, soup mix, garlic, and water to the slow cooker. (There should be enough water to not quite cover everything in the slow cooker).
   Cook on low for 10-12 hours.  (If you are using stew meat, it will probably only take 6-8 hours.)
   An hour before serving, sprinkle in flour and add butter.  Stir so there are no lumps of flour.  (I take the meat off the bone and remove the bone at this point.)
   Barley:  Bring 1 3/4 C water to a boil.  Add 1 C barley and 1/2 tsp salt.  Return water to a boil.  Stir, cover, and reduce heat to med-low/low.  Cook for ~40 minutes.
   Serves 4-6

Super Simple Coconut Pie

I hope everyone's holidays were lovely!  Mine were.  It was pretty hectic, yet relaxing.  I felt like we were all over the place but none of it was stressful.  The Saturday before Christmas we threw a Ludachristmas party (I'm a big of 30 Rock.)  We had an incredible spread of food:  beer cheese & mac, salted caramel dark chocolate cookies, bourbon pecan cookies, buffalo chicken dip, candied kielbasa (so damn delicious), collard green gratin, and coconut pie.  There was probably some other stuff too, but I don't remember.  And there weren't any left overs to remind me the next day.

The hubs had been wanting a coconut pie for awhile.  I feel no shame in saying that I basically followed Betty Crocker's "Impossibly Easy Coconut Pie" recipe.  It is crust free, you just combine everything in a bowl, dump and bake.  I had to modify it a bit, using what I had on hand.  It ended up a little healthier, but still seriously delicious because I bumped up the coconut flavor.  And it used my favorite shortcut cooking ingredient--pancake mix.  Follow my recipe or the original, if you like coconut pie, you will not be disappointed.

Super Simple Coconut Pie
1 1/4 C shredded coconut*
3/4 C sugar
1/2 C Bisquick Heart Smart Mix
1/4 C coconut oil
2 C unsweetened coconut almond milk
1 tsp vanilla
1/2 tsp cardamon
4 eggs

   Combine all the ingredients in a bowl.  Pour mixture into a greased deep dish 9-inch pie plate (or an 8x8 square pan would work for bars.)
   Bake at 350 deg F for 45-50 minutes.
   Serves 8

*I used unsweetened coconut because I prefer things less sweet.  If you like sweeter desserts, use sweetened coconut.  You may need to bake it for ~5 minutes longer if you use sweetened coconut because it is has more moisture than unsweetened.

New Orleans Overview

Last weekend was my birthday!  Well, we were already planning a trip down to the gulf-ish area, so we decided to tie it into my birthday as well.  We started our trip in Baton Rogue to see my aunt, she made us some fantastic gumbo for our arrival, then loaded me down with bacon for breakfast.  Then we headed down to New Orleans.

It had been about 7-8 years since either of us had been there.  So we were pretty damn excited to be able to carry adult beverages down the sidewalk.

St. Lawrence Bar & Restaurant--Our first meal in New Orleans was chosen out of convenient location to the Aquarium.  On the edge of the French Quarter (on N. Peters), we were drawn to it because it smelled like garlic.  It ended up being a really great lunch!  It was a little late so they were out of about 1/4 the menu while prepping for dinner, but there were still plenty of delicious sounding things to choose from.  I had a crawfish "lobster" roll: sweet and spicy crawfish in a lite mayo dressing with celery and a tiny bit of red onion on a buttered hot dog bun.  Louis had the fried oyster bahn mi po'boy: basically a po'boy with pickled radishes and carrots.  And the hand cut fries, well, any good french fry can win over my heart.  I also had their (incredibly strong) daiquiri of the day--pumpkin pie daiquiri. Yeah, you read that right.

Cafe Amelie--Go here.  Just do it!  We chose this as my birthday dinner because the menu sounded good and it was about a block from our hotel.  But, seriously, GO HERE!  We couldn't decide what we wanted, so we got several appetizers to share.  Satsuma chili glazed shrimp, shrimp and grits, and Cajun poutine.  Oh! the cajun poutine--crispy oven roasted gold potatoes loaded with asiago and cochon (a highly seasoned roasted pork).  Absolutely order the Cajun poutine!!!  They make a really great tomato bisque as well (a little on the salty side, but I still ate every drop).  For dessert we had the doberge cake of the day; it was a creamy 9 layer cake with strawberry cheesecake mousse.  And I cant forget about the cocktails!  They are a little on the expensive side, but worth it.  Order any of the house cocktails--you will not be disappointed.  (Reservations suggested, especially if weather doesn't permit courtyard seating.  We just hung out and had a drink, we had no where to go.)

Stanley--Right on Jackson Square at the corner of St Ann and Chartres overlooking St. Louis Catherdral, this is at the "institution" level of dining.  A place everyone seems to go.  And for good reason.  We were there on a Sunday... after church hours.  But since there were only two of us and we were willing to sit at the bar or table (we got a table), we only had to wait about 20 minutes.  Enough time to walk around the square and look at the art for sale displayed along all the fence lines.  I had the Breaux Bridge Benedict; the eggs could have poached about 30-45 seconds longer for my taste, but the homemade boudin and hollandaise more than made up for that.  Louis had the benedict po'boy that also looked divine.  (There is an upscale sister restaurant called Stella... just needed to throw that in there.)

French Market Restaurant--The Central Grocery is closed on Sundays and Mondays.  That was a huge bummer.  This was just down the street so we assumed they had to have good muffalettas.  Wrong.  Don't order the Italian muffaletta here.  The crawfish fritters were really good, so maybe we if we had ordered something else it would have been good, but the oily, hamburger bun muffaletta and frozen french fries were a gigantic let down.

Felix's--Chargrilled oysters.  That is why you should go here.  Fresh shucked oysters cooked over an open flame with parmesan, breadcrumbs, and butter.  The crawfish etouffe and seafood gumbo are also really good.  The roux for the gumbo was way darker than I am used to, and I make my roux pretty dark, so that is saying something. It threw me off at first, but the more I ate, the more sense it made.  It's simple Louisiana food done right, what more could ask for?

The last day we made an obligatory stop at Cafe du Monde.  It was Monday morning so it was only half full.  I know it is the big place everyone goes.  But let me just say that I've tried quite a few other beignets and I've had some that are as good, but none that have been better.  (If you know of a place with beignets that surpass Cafe du Monde, please let me know!)

I feel I should mention a daiquiri that I had as well.  Most people know of the 24 hour to go daiquiri stands in New Orleans.  After Felix's, we walked down Bourbon St. to get back to our hotel on the other side of the French Quarter and decided we needed drinks to go.  We stopped at one of the places that has a wall of frozen drink machines.  (And they offer samples, so that was fun.)  I settled on a thing called the Cajun Storm.  It is dark rum, 151 rum, brandy, and grain alcohol (with some unknown fruit juices and sugar).  And it is delicious.  It is also a bargain at less than $9 for ~20oz.

Onion "Soup" Roasted Potatoes

from knorr.com

I'm cheating here.  This isn't original, it is just seriously delicious.  I'm pretty sure no one actually uses onion soup mix for soup.  It isn't a thing a I usually have around my house.  However, I happened to have a packet left form braising venison shanks.  When the holiday coupon book for Kroger came out, I saw this.  It seemed like the perfect, easy thing for the fingerling potatoes I had just bought.  Honestly, I can't imagine anyone complaining about these for any dinner.  And why not make the holiday feast a little less stressful by whipping these up?  A thin skinned potato is best: new, yukon gold, fingerlings, etc.


Onion "Soup" Roasted Potatoes
1 pkt onion soup mix
~2.5 lbs potatoes
~3 Tbsp oil (olive, canola, etc.)

  Wash potatoes and cut them into large bite-sized chunks, if needed.  Toss with oil and soup mix.
   Roast at 400 deg F for 30-45 minutes (depending on the potato.)  Toss every 15 min or so.  When tender and golden, they are done.
   Serves 6.


OR just follow Knorr's recipe here.  I didn't use Knorr, so their packets may be a little smaller, but I found that you can use more potatoes than the suggested amount.