Bacon Choco Chip Cookies with hint of Irish Coffee

This is an old family recipe, some great childhood memories live here. I decided to twist it a little today by adding some crispy bacon and velvety Sheridan’s Irish creamy coffee liqueur. Breakfast in a bite!

**don’t be lazy, sift the flour at least 2 times!

•  ·     2¼ cups triple-sifted flour (measure after sifting)
• ·      1 tsp. salt
• ·      1 tsp. baking soda
• ·      1 cup softened butter
• ·      1 cup firmly packed dark brown sugar
• ·      1 Vanilla bean, sliced lengthwise, scrape out the caviar! (or use 1 tsp vanilla, us the good stuff!)
• ·      1 tbs Sheridan’s Irish Coffee Liqueur (this stuff is amazing)
• ·      1 egg

• ·     1/2 cup roughly chunked bacon, pre-cooked in oven (line baking tray with foil, and bake bacon at 400 for roughly 20 minutes, sometimes a few minutes less, keep an eye on them! After the bacon cools it will become very crunchy and brittle, yum!)
• ·      2 cups chocolate chips (1  pack) or roughly chopped baking chocolate (I love milk chocolate so that’s what I’m using, but if your into dark or semi sweet or white or whatever you like --- USE IT!

1.  Preheat the oven to 375 F
2.  Sift together dry ingredients in a bowl, set it aside
3.  Combine butter, sugar, vanilla and water
4. Add the egg and beat until creamy
5.  Add dry ingredients, mix this well!
6.  Stir in the bacon chunks and the chocolate chips/roughly chopped baking chocolate
7.  Line a cookie sheet with aluminum foil, face the shiny side up! (or parchment paper, OR Silpat silicone non-stick mat, whatever you have!)
8. Drop the cookie dough onto ungreased foil by the tablespoonful, about one inch apart
9. BAKE about 10 -12 minutes, or until they turn light brown

**Take the cookies out of the oven. If you find them soft, let them cool a bit on the baking sheet to solidify a little! Enjoy with a tall glass of milk!

Stay hungry my friends

PICTURES COMING SOON!!

Filet Mignon with Fresh Coriander Garlic Glaze And Crunchy Sweet Potato Chunks

MARCH 14th SPECIAL:  STEAK AND .... POTATO DAY

Fillet Mignon Marinade/Glaze:

• 1 heaped tsp ginger paste
• 2 heaped tsp coriander paste
• 1 tbsp white sugar (infused with vanilla bean, you would be surprised how nicely a subtle hint of vanilla works with savoury dishes)
• 1 good squirt sriracha hot sauce, more or less depending on how spicy you like it!
• 2 tbsp tempura soy sauce (could use regular, but as i’ve mentioned, I prefer the sweeter more mellow taste of kikkoman’s tempura sauce)
• 2 big Quebec garlic cloves, pressed
• Splash of the white wine I’m drinking with dinner (I’m not into red wine! I’m sure you expected red, but not today, today i’m enjoying some Brumont, a  sauvignon and gros manseng blend, recommended by Jeremy Banks (astute wine technician) years ago, I fine addition to my white wine short list!)

Other:

• 1 Large sweet potato
• 1 pinch of Chinese 5 spice powder ( ground cinnamon, anise seed, cloves, ginger, and fennel)
• Glug of oil (enough to coat potatoes)

Directions:

Turn oven on, 350 or so should do.

I Didn’t have long to marinate the steak, only about an hour and change, so to make the marinade effective I rubbed the fillet with some vinegar first to open the pores up (use whatever you have on hand, I used some rice vinegar because its all i had), you don’t need to bath the meat, just put a little bit and work it into the meat, show your meat some love, massage it.

Start on the Potatoes by soaking them in some water to pull some starch out and make then crunchier on the outside when they cook. Dry Thoroughly, cut into medium chunks, toss with some oil and five spice blend in a large bowl. I deep fried the potato first for a few minutes to help crunchify the exterior, and then threw them in a warm oven @ 350.

Once you’ve massaged a little vinegar into the meat, now you can put the marinade together and put your meat in. Move the meat around every fifteen minutes so it gets properly drowned. 

Turn up that grill and pat the steak dry quickly with some paper towel, reserve the marinade to baste the meat while its searing on the grill. 



Once the outside is looking picture perfect to you it’s time to throw it in the oven to finish off the middle of the steak, which is completely raw.


Put the steak in the oven to finish on the tray with the potatoes, and let cook for 5-10 minutes before turning up the heat from 350 to BROIL. Keep a close eye on the potatoes so they don't over brown (chef term for BURNT), keep moving them around on the tray, try one and when they 
are crunchy on the outside but soft on the inside, take them out and place on some paper towel to absorb any excess oil, toss with some salt and pepper lightly. Just as you basted the meat on the grill, do the same while its broiling in the oven. **If you have enough marinade left over  bring it to a boil & reduce it in a pan until it coats the back of a spoon, drizzle over meat after plated if you're a star**

If you have a thermometer use it! Medium Rare is internal temp. 145 F and medium is 160 F. Otherwise, feel the steak, medium rare (my preference) feels like the thumb muscle when touching your thumb to your index finger, medium will feel like thumb to middle finger, then take steak out and let it rest for 5-8 minutes (depending on thickness). DO NOT CUT INTO IT RIGHT AWAY!! EVER...All the juices will run out and leave you high and DRY. The resting time allows the delicious meat juices to redistribute all over the steak, and any excess juices that run onto your cutting board are ‘WHY YOU DO THIS’, pour these juices over the meat after cutting it, and serve your glistening meat with PRIDE!!

click pictures to enlarge

Crispy Duck Leg w. Roasted Sweet Potato, Shallots, and Garlic

Here we go..

Spices:
1 Tsp black mustard seeds
1 Tsp coriander
1 Tsp anis
1 Tsp salt
.5 tsp black pepper
Meat and veg:
1 duck leg
small sweet potato, peeled and chopped coarsely
2-3 large garlic cloves, crushed with side of knife (don’t worry about the skins..)
2-3 large shallots, chopped into 1 inch nubs (..because they will peel right off after roasting)
red leaf lettuce
other:
Glug of rice vinegar  (I used rice vinegar with a ginger infusion, turned out lovely)
Asigo cheese (to sprinkle on the salad)
Spoon of grated parmesan
Tsp of mustard (I used honey mustard because I don’t like Dijon, but Dijon would work nicely for those who enjoy it)
Mayonnaise
Splash of olive oil
Preheat oven to 375
Procedure:
Trim excess fat from duck leg, poke skin with fork repeatedly to allow fat to escape while cooking, also, if your knife is sharp enough you can score the skin and it looks wicked when its done.
Crush spices in mortar and pestle and rub into the skin of the duck leg, any excess can be thrown on the veg
Arrange coarsely chopped veg around duck leg so that they sort of fry in the fat as it renders.

Chuck in oven for about 90 minutes, check periodically to make sure everything’s alright and give the veg a little toss in the rendered duck fat. The combination of duck fat with these spices is wonderful, smells awesome.

Time to start the salad, wash the lettuce and dry it thoroughly (salad spinner is quickest!, otherwise some paper towels will do). Mix the oil, mustard, mayo, vinegar, parmesan, with some freshly cracked black pepper.  *if it looks too thick add some vinegar, too thin, add some more parmesan  and/or mayo.  Rip salad leaves and toss in dressing, sprinkle some shredded asiago on top again hit it with some fresh pepper.

Back to the oven, assuming you’ve been tossing the veg every now and again in the fat they should be crispy and caramelized on the outside and soft on the inside. Take everything out and left it rest for a few minutes so the juices can redistribute, then serve with the roast veg and salad. Notice the skins of the shallot and garlic slide right off effortlessly, enjoy!


Videos to get your taste buds excited

http://www.youtube.com/watch?v=lhuEeoRD8s0

http://www.youtube.com/watch?v=mLfj2oKePBs



and to my channel:

http://www.youtube.com/user/gogogadgetbobyn#p/u/12/cgJsyZPedPY

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Oriental Ribs with Coconut Rice

Check out the videos to get those taste buds goin
http://www.youtube.com/watch?v=tb1EtsJmR1c
http://www.youtube.com/watch?v=8_yFeQsG7aE

also, check out my youtube channel!
http://www.youtube.com/user/gogogadgetbobyn#p/u/12/cgJsyZPedPY


Here we go..


Rib Sauce:

• 1 Tbl spoon soy sauce (I love to use the Kikkoman tempura sauce, its not as salty as regular, and more sweet as well)
• 1 tsp ginger paste
• 1 tsp corn starch
• 2 tsp garlic powder
• 1 tsp mirin
• A few drops of sesame oil
• 1 tsp brown sugar
• 1 nice squirt sriracha hot chili sauce
• Other:
• 1 pound of ribs (I used pork back)
• Rice (my new favourite is Calrose rice, very succulent)
• 1 Can Coconut Milk
• 2 tsp chicken stock powder
• 1 tsp ground fennel
• small white onion, chopped however you like

Procedure:
Get out the pressure cooker, add a little butter and some oil. Brown the 1 person portion of ribs after patting it dry with paper towel.  Take it off the heat.
Add some chopped onions to the meaty oil/butter combination in the hot pressure cooker. Stir until translucent, then incorporate the rib sauce into the onions and add two or so cups of water.
Put the lid on the pressure cooker and cook on medium low for 45 mins, then turn off the burner and leave the cooker to cool for 20 minutes, until you hear the click of pressure being relieved.

Start the rice when you turn off the burner. I usually make extra rice and freeze it once it cools in some ziplock freezer bags, after flattening it and putting in the fridge for a half hour to cool thoroughly.  Make 2 cups of calrose rice, by adding the fenne, the chicken stock,  1 can of coconut milk and 2 cups of liquid, either plain water, or half water and half beer is good too!  (you can put the rest of the beer in the rib sauce when you reduce it). Bring to boil, reduce heat to low, and cook for 20-22 minutes, take off heat, and let sit for 5 mins with lid on, take lid off and fluff with fork, serve (finally).
 
Take the ribs out and put them on a baking tray into the oven and let the sauce reduce. Broil the for a few minutes on each side in the oven to char them, or bbq them, this will add a great texture to the exterior.


Take ribs out of the oven, let rest for a few minutes, smother with delicious teriyaki  onion sauce and serve over steaming coconut rice, enjoy!


Youtube links to these videos, in case you missed them up top:
http://www.youtube.com/watch?v=tb1EtsJmR1c
http://www.youtube.com/watch?v=8_yFeQsG7aE

also, check out my youtube channel!

http://www.youtube.com/user/gogogadgetbobyn#p/u/12/cgJsyZPedPY

Cheers!

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