Bacon Cheddar and Spinach Strata – We’re Rocking the Breakfast Casserole

For such a simple dish, I sure have a lot of additional info to cover regarding the construction of this beautiful bacon, cheddar, and spinach strata. First of which, is the somewhat unusual name. Whoever invented this recipe apparently thought it looked like layers of rock, known in geological circles as, “strata.”

I guess it sort of does, and probably would a lot more, if we used a deeper dish, and did more layers. Regardless, even with just one layer of filling in the middle, you’ll still be looking at a gorgeous casserole, which should thoroughly impress your brunch guests…bottomless Mimosas or no.

As I mentioned in the video, if you want something a little eggier, a little more quiche-like, just simply increase the amount of egg custard used. As long as your pan is deep enough, you could as much as double the eggs and cream in this.

Speaking of the cream, this is a very rich dish, so you may want to cut the cream with milk. In fact, many people use all milk for this, but I do enjoy the extra butterfat the cream provides. As usual, let your conscience be your guide.

Above and beyond that, this recipe just begs for personalization. I’m not sure what your favorite omelet ingredients are, but I do know they would work in this, and work really well. I hope you give this a try soon. Enjoy!

Ingredients for 12 portions:

1 pound loaf of day old bread, cubed

12 large eggs

2 1/2 cups heavy cream, milk, or any combination thereof

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

pinch cayenne

pinch nutmeg

1 pound bacon, sliced and cooked crisp

1 pound fresh spinach, wilted, and squeezed dry (or enough thawed, drained frozen spinach to cover one layer)

12 ounces extra-sharp cheddar cheese, divided (use 1/2 over the first layer of bread, 1/4 over the spinach, and the last 1/4 over the top layer of bread)

- Bake at 350 F. for 45 minutes or until set. Then broil for a minute or two to brown the top.

Creamy Pork Stew – Easy Does It

I didn’t want to end my vacation by filming anything too strenuous, so I went with this creamy pork stew, which is one of my favorite cold weather dishes of all time. This comforting stew is very delicious, quite easy, and ready to accept all sorts of seasonal produce.

As usual, I kept the ingredient list to a minimum, as not to get in the way of demonstrating this simple procedure, but things like squash, Brussels sprouts, cabbage, mushrooms, and root vegetables, would all be wonderful swimming around in the subtly sweet, just-rich-enough sauce.

As I mention in the video, you always want to buy a nice hunk of pork shoulder, and cut your own chunks. If you want to save five minutes of work buying the pre-cut stuff in the package, go ahead, but please know you’re paying more money for a lower quality product. Not to mention, you can’t control the size and shape of the cut.

If pork isn’t your thing, this would be lovely with veal, beef, or chicken thighs. No matter which meat you use, simmer it until tender, and this simple, cider-spiked, cream sauce will turn it into a big bowl of autumn goodness. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil for browning meat

2 1/2 pounds pork shoulder

salt and freshly ground black pepper to taste

1 large yellow onion, chopped

3 cloves minced garlic

2 tbsp apple cider vinegar

1/2 cup apple cider or apple juice

2 tbsp Dijon mustard

1 tbsp horseradish

1 1/4 cup heavy cream

1/4 cup chicken broth, or as needed

1 stalk celery, sliced

1 cup sliced carrots

a few sage leaves

2 sprigs thyme

2 small sprigs rosemary

*Fresh herb note: I just tossed mine in whole, but if you don’t like that texture, you can simply pick and chop herbs before adding.

1 dry bay leaf

pinch of cayenne
1/2 cup green peas, fresh or frozen

fresh apple strips and fresh chive to garnish

- Serve on steamed rice, mashed potatoes, or noodles.

Pork Chili Verde (Green Pork Chili) – Green and Sometimes Browned

As I mentioned in the intro, this chili verde was one of the first recipes I ever learned, and also one of the first times I was forced to question proper culinary technique. Having just learned the importance of browning meats in culinary school, I was, at the same time, working for a chef who rarely did. 

Whether it was pork, chicken, or beef, he simply cut up the meat, threw it in a pot with the rest of the ingredients, and simmered everything until tender. By the way, he claimed that he had learned how to cook these recipes while traveling through Mexico. I remember sheepishly asking about this, and his response was something like, “Well, that's how they did it, and it tastes good to me.” He was right, it did. 

In fact, it tasted great. It was then I realized that this whole cooking thing might be a little more complicated than I had imagined. So, which is really the best method? There’s no answer for that question, which is frustrating. Having said that, I do think browned meat is always going to add extra flavor, so I usually do it. The point is, everybody’s right.

Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it’s so ultra simple that I’ll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you’ll be looking at one of the most gorgeous garnishes ever.

They’re wonderful with everything from salads, to charcuterie, to cheeseburgers; but my real hope is that you enjoy them on a bowl of this delicious green pork chili. I really hope you give it a try soon. Enjoy!

Ingredients for 4 large portions:

2 tbsp vegetable oil (heat to almost smoking before browning meat)

2 pounds boneless pork shoulder (aka pork butt), cut into 2-inch cubes

1 yellow onion, diced

2 teaspoon oregano

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne

2 to 3 teaspoon kosher salt, or to taste

about 10-12 tomatillos (about 4 cups once quartered)

3 jalapenos, seeded

1 poblano chili, seeded

6 cloves peeled garlic

1/2 cup packed cilantro leaves

2 1/2 cups chicken stock, or as needed

1 bay leaf

1 1/2 pound Yukon gold potatoes, quartered
freshly ground black pepper

sour cream and pickled red onions to garnish

- Simmer pork and sauce for an hour, add potatoes, and simmer until everything is tender.

Grilled Pattypan Squash with Hot Chorizo Vinaigrette – Almost Stuffed

Michele does a fantastic, sausage-stuffed pattypan squash, which was actually how these were supposed to be prepared, but someone, and we won’t name names, didn’t pay attention to buying ones of a uniform size, which is kind of a big deal if you want them to bake evenly. Okay, it was me.

In an attempt to redeem myself, I decided to grill them instead – a cooking method where any size will work – and top them with a hot chorizo vinaigrette. It’s something I’ve wanted to try for a while, and it really turned out to be a wonderful combination.

The ingredients below are just a rough guide, and you’ll have to figure out your own amounts, depending on how much squash you grill, but I do recommend a 1-to-1 ratio of sherry vinegar to olive oil/rendered chorizo fat.

I used a veal chorizo, which was very lean, so I had to add a good amount of olive oil. If you use pork chorizo, you’ll have a lot of rendered fat, so you may want to drain off most of it, keeping a few tablespoons, before adding your oil and vinegar.

Speaking of oil, don’t put any on your squash before you toss it on the grill. I used to do this myself, because it seemed logical, but it’s a bad idea. The dripping oil causes flare-ups that can make your veggies taste like gasoline, which is not good eats. Other than that, not much can go wrong with this simple summer dish. I hope you give it a try soon. Enjoy!

Ingredients for 4 portions

8 pattypan squash

kosher salt to taste

6-8 ounces fresh, raw chorizo sausage
(crumbled fine, and browned well in olive oil)

*you want to leave about 2 tablespoons rendered chorizo fat in the pan

1/4 cup extra virgin olive oil

1/3 cup sherry vinegar (or, use any vinegar you like)

splash of water to maintain moisture level if needed

1 tablespoon freshly sliced mint leaves

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil – An Exceptional Summer Exception

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. 

Having said that, I used a domestic version, which works beautifully here, so we’re not expecting you to use up your precious prosciutto di Parma.

As far as the peaches go, you want something ripe, and sweet, but still somewhat firm. Above and beyond not being too soft, you must also make sure you’re buying “freestone” peaches. Non-freestone varieties will not separate as seen in the video. Ask the produce person at the market, and if they’re not sure, have them cut one open. They’re usually happy to do so!

After you talk to them, head over to the cheese department, and pick up some burrata. This extra rich and creamy cousin of mozzarella is not that hard to find, and really puts this over the top. You could use a nice, fresh mozzarella, or even a full-fat ricotta instead, but, if at all possible, find some burrata, and treat yourself to one of the world’s great cheese experiences. I hope you give this great summer recipe a try soon. Enjoy!

Ingredients for 2 large or 4 small portions:

2 ripe, sweet, but not soft peaches (must be “freestone”)

3 or 4 thin slices prosciutto, torn in ribbons

6 ounces (about 3/4 cup) burrata cheese

salt and pepper to taste

extra virgin olive oil as needed

1 tbsp finely sliced fresh basil leaves

Bacon and Egg Doughnuts! Perfect for Real and Made-Up Holidays

I’ve always wanted to try making some kind of sweet/savory bacon-studded fritter using pâte à choux, also known as that stuff you make cream puffs with. It’s such beautifully rich, eggy dough, yet fries up to a surprisingly light, puffy texture.

Today is National Doughnut Day, as you know if you’ve been on Twitter in the last 48 hours, and so I decided to give it a go, and called it a "doughnut" in a cheap attempt to garner extra National Doughnut Day web traffic. That's also why I keep mentioning National Doughnut Day.

I went full breakfast theme, and topped mine with a little maple syrup, but feel free to get your beignet on, and cover them with a pile of powdered sugar. That’s not my preference, due to the mustache issue mentioned in the clip, but people with hair-free lips seem to like it.

Whether you’re going to surprise dad with a plate of these for Fathers Day, or you just want to tell your friends and co-workers you made bacon and egg doughnuts, I hope you give these a try soon. Enjoy!

Ingredients for 8 to 10 small Bacon and Egg Doughnuts:

(this is a half a recipe, so I would highly recommend doubling everything)

6 strips bacon, sliced, browned, cooled, and chopped (save some for the tops)

1/2 cup plus 1 tbsp cold water

4 tbsp unsalted butter

1/8 tsp salt

1 tablespoon sugar

pinch of fresh nutmeg

1/2 cup all-purpose flour

1/4 tsp vanilla extract

2 large eggs

vegetable oil for deep frying

maple syrup to garnish

- Fry at 350 F. for about 7 minutes, turning often, until puffed and well-browned

* If doing in batches, hold in a warm oven

Deep-Fried Creamy Chicken Gravy – Almost Chicken Croquettes

There are two kinds of chicken croquettes. They all have a crispy, deep-fried exterior, but some are firm, meaty, and nugget-like, while others are much softer and creamier. It was that second kind I was attempting here, and I got so close.

To make a long story short, I used too much butter, and milk, and while they did stay together enough to form the signature, golden-brown crust, the inside was positively sauce-like.

I had no intention of turning this classic into some kind of gimmicky attempt at a viral video, but as I ate them, I couldn’t help but think of how much they tasted like deep-fried chicken gravy. Yes, I sometimes put a little ham in my chicken gravy.

I’ve listed exactly what I used in the ingredient list below, and also a second version, which theoretically would come out closer to actual chicken croquettes. I hope you get this, or that, a try soon. Enjoy!

The Deep-Fried Creamy Chicken Gravy Version:

Makes about 16 appetizer sized portions

2 packed cups finely chopped cooked chicken meat

1/2 cup finely chopped ham

2 tbsp freshly chopped parsley

1/2 cup unsalted butter

1/2 yellow onion, finely chopped

1/2 cup all purpose flour

2 1/2 cups whole milk

1/4 tsp freshly ground black pepper

pinch freshly ground nutmeg

pinch cayenne

1 tsp salt, plus more to taste

The More Like Chicken Croquettes Version:

Makes about 16 appetizer sized portions

2 packed cups finely chopped cooked chicken meat

1/2 cup finely chopped ham

6 tbsp unsalted butter

1/2 yellow onion, finely chopped

1/2 cup all purpose flour

2 cups whole milk

1/4 tsp freshly ground black pepper

pinch freshly ground nutmeg

pinch cayenne

1 tsp salt, plus more to taste

For breading:

2 beaten eggs

flour as needed

2 cups bread crumbs

Memorial Day Grilling Special: Hot Dog Sausage aka “Hot Dogage”

The idea of making actual hot dogs doesn’t really interest me that much. Like French fries, and sushi, I believe hot dogs are best enjoyed out­; preferably at a baseball game, with a cold beer. However, I didn’t say anything about hotdog-inspired sausage hybrids.

This meaty mash-up came about thanks to some lamb kebab experiments. The meat mixture is prepared in a similar fashion, and while the seasonings are totally different, the firm texture of the kebab reminded me of a hot dog’s “snap.”

I wondered what would happen if I did a skewer-less kebab using the same ingredients that would typically go into a hotdog. What happened was better than I could've expected. I ended up with a fresh, mostly beef sausage, that tasted pretty much exactly like a hot dog.

Technically, this ended up being a lot closer to a bratwurst, but I’m pretty sure hot dogs are a more popular search, so that’s what I went with. As always, be sure to season these “to taste.” Just like when making meatballs, you can cook a small piece of the mixture, and adjust from there.

Like I said in the video, if you’re looking for something a little different for your Memorial Day cookout, I hope you give these hot dog sausages a try. Enjoy!

Ingredients for 4 Giants Hot Dog Sausages:

1 1/4 pounds lean ground beef (10 to 15% fat is fine)

1/4 pound ground pork

4 tsp kosher salt (1/2 ounce by weight)

2 tsp black pepper

1 tbsp paprika

1/2 tsp smoked paprika

1 tsp granulated garlic

1 tsp granulated onion powder

1/3 cup ice water

Orange & Milk Braised Pork Carnitas – Apparently for Cinco de Mayo

It must have been the subliminal beer and liquor advertising that got me, because I wasn’t even thinking about Cinco de Mayo when I decided to film this milk-braised pork carnitas recipe. 

It’s pretty hard to make a bad batch of oven-fried pork chunks, no matter what method you use, but the milk braising beforehand seems to give the meat a little extra succulence.

The subtle sweetness from the orange is also very nice, but I wanted more, so upped the amount below. As I mentioned in the video, you always want to use these ingredient amounts, and not necessarily what you see in the video. Especially when I’m trying something for the first time, I’ll go kind of light on the ingredients and then adjust here if I think it needs little more or less of something.

By the way, proper carnitas are much “richer,” and by that I mean much fattier. The chunks of meat are crisped in a caldron of pork fat, and copious amounts of this insanely delicious stuff sticks to the meat as it’s chopped or smashed. So, feel free to use more than I did during the oven step, and enjoy something even more flavorful.

You’ll probably use these for tacos, but rumor has it, if you smash them up, and mix in some of your favorite barbecue sauce, they make incredible pulled pork style sandwich.  And don’t even get me started on how amazing these are fried up with some eggs in the morning. I hope you give this carnitas recipe a try soon. Enjoy!

Ingredients for 8 portions Orange & Milk Braised Pork Carnitas:

3 1/2 pounds boneless pork shoulder

1 tablespoon freshly ground black pepper

1 tablespoon kosher salt, plus more to taste

2 tablespoons vegetable oil

2 bay leaves

2 teaspoons ground cumin
1 tsp dried oregano

1/4 teaspoon cayenne

1/2  cup freshly squeezed orange juice

zest peeled from 1 large orange
2 cups whole milk

Note: You can strain and reduce the cooking liquid if you want, and do "wet" tacos by adding some of the juice to chopped meat.

Scotch Eggs – This is an Easter Egg You Want in Your Basket

I’ve gotten so many requests for Scotch eggs over the years, I figured with the Easter holiday coming up, the timing was right to post this fried miracle of culinary engineering. In my version, I keep the egg soft, so when you bite in, you get that amazing contrast in texture between the molten yolk and the crispy sausage shell.

This is traditionally a picnic item, so the hard-boiled egg makes sense in that setting, but as far as serving it as a snack, or for a first course, maybe with a salad, I highly recommend the softer approach.

If you use the exact measurements below, the times given should get you pretty close to what you see here, but there are variables. In a carton of eggs, depending on the source, you’ll notice small, but significant size variations. You may want to test your times on the soft-boiled stage before proceeding.

Another factor is whether or not you chill these before frying. If you make them the day before, then I’d add a minute to the frying time. Keep in mind that the frying is to cook the sausage, and just heat the egg through, so you should cook the yolk to the doneness you want when the Scotch egg is cut open.

Your best bet is to make a few extra, and test your frying time before service. Trust me, you’ll enjoy this step. By the way, I have no idea if this works in the oven. I’m guessing it could, but I can’t help you out with any specifics. I really hope you give these amazing Scotch eggs a try soon. Enjoy!

Ingredients for 6 Scotch Eggs:

6 large eggs, right out of the fridge

*steam 6 minutes as shown for soft yolks

3.5 ounces of Italian sausage meat per egg (about 1/2 cup)

*I did 6, and used exactly 21 ounces of sausage.

pinch nutmeg

pinch cayenne

1/4 tsp mustard powder

white flour, 2 beaten eggs, and enough panko breadcrumbs to bread 6 eggs
(I don’t measure such things)

Fry at 350 F. for 5-6 minutes to keep a soft yolk center. Add another minute for Scotch eggs that have been thoroughly chilled before frying. 

Mardi Gras Special: Red Beans and Rice – Comfortably Yum

Any time someone asks the question, “What exactly is soul food,” the answer should always be a comforting bowl of red beans and rice. Just sit them down, give them a spoon, and when they finish, ask them if they understand. They will.

Like I say in the intro, there are thousands of ways you can make this, using all sorts of smoked pig parts and sausages, but there are really only two ways you can serve it – thin and soupy, or thick and creamy.

Once you slowly simmered your beans, and they’re very, very soft and tender, and your meats are falling apart, you’re ready to serve. If you ladle it up as is, you’ll have something that’s fairly loose, with most of the beans still whole. It’s great like this, and based on my travels to New Orleans, the more common style.

However, another popular technique is to smash and stir some of the cooked beans into the mixture as you continue cooking. This creates a much thicker, and creamier consistency, which I really enjoy when I want something a bit more substantial. It’s closer to a chili texture, and I love how the rice sticks to it.

This is totally up to personal taste, so if you’ve never made it before, try some on rice as soon as the beans are tender, and it’s still pretty juicy. Check it out, and then, if you want, you can continue cooking/smashing/stirring to end up closer to where I did.

Regardless of how thick you make yours, you’ll want to soak your beans overnight in cold water before starting the recipe. If you forget, which you will, you can always use the quick method. Bring the beans to a boil in large pot of water, turn off the heat, and let it sit there for an hour or so to soften up, and become easier to digest.

If you put enough meat in it, this is more than a meal, but it also makes a great side dish for barbeque, or pretty much anything. Throw in some collard greens, and maybe some cornbread, and let the good times roll. I hope you give this easy, red beans and recipe a try soon. Enjoy!

Ingredients for 8 portions:

1 tablespoon vegetable oil

12 ounces Andouille sausage, sliced or cubed

1 cup finely diced onion

3/4 cup finely diced celery

3/4 cup finely diced green peppers

4 cloves minced garlic

1 teaspoon freshly ground black pepper

1 smoked ham hock

2 bay leaves

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper, or to taste

2 quarts chicken broth or water, plus more as needed to adjust consistency

1 pound red kidney beans, soaked overnight

about 2 teaspoons kosher salt, or to taste
hot sauce to taste

“Loaded Baked Potato” Super Bowl Dip – [Insert Deflated Football Joke Here]

Any decent Super Bowl snack table has to have a few substantial dips, and this “loaded baked potato” dip, with its three pounds of bacon, is nothing if not substantial. 

It’s also shaped like a football, which of course has been proven to taste better to people drinking beer than dips in a bowl. Speaking of beer, I think will pair nicely with something cheap, domestic, and in a can. Save the Pliny for the Kobe sliders. 

Needless to say, you can doctor this dip any way you see fit. There are so many ways you can “Tom Brady” this football, and change it to your liking. Some roasted chilies would be great, or maybe even some of that pickled pepper-onion relish I’m about to show you.

If you do want a stiffer mixture, for sculpting a more realistically shaped football, you could use part cream cheese, but I liked the lighter texture, and we still got enough height to qualify as 3-D. So, if you’re looking for a fun and delicious Super Bowl dip recipe, I hope you give this a try. Enjoy!

Ingredients for 48 servings:

3 pounds bacon

3 pounds (6 cups) sour cream

1/2 pound grated extra-sharp cheddar

1 cup chopped green onions for dip, plus more chopped green parts for the “grass.”

pinch of cayenne

1/2 tsp freshly ground black pepper

lots of potato chips