One of my food proverbs of wisdom is a flavor must not be overwhelmed by fire. Spicy food must have flavor and not be all heat. The shishito peppers hit that note. The recipe I put together had the perfect combination of sweet and salty with the faintest hint of heat. I also tested out some beef bacon. While the beef bacon was not as good as the original flavor it was as close a substitute as I have seen. I feel comfortable recommending the beef bacon as a prime bacon stand-in for it’s more popular relative.
Putting this together was pretty easy. And ready in a jiff. Clean the peppers and slice on the side through the length of the peppers but not in half.
That’s all it took and a delicious bite is on its way to your palate. I added some roasted pine nuts and little cutie orange segments to the plate and rested the shishito peppers in more glaze. It was everything you need it to be and more.
1/2 cup chocolate chips ( to sprinkle with cinnamon sugar)
Melted butter to brush and allow cinnamon sugar to stick
Cinnamon sugar to sprinkle
1/2 cup chocolate chip to melt
Separate the dry from the wet. Cream butter with egg, add milk and banana until combined.
Stir together the dry ingredients (flour, sugar, salt, and cinnamon.
Add the dry to the wet slowly and mix until it is combined and starts to pull away from the bowl. Note you may have to add up to a half cup of flour in small amounts to get the dough to where you need.
Preheat oven to 350. Place cinnamon rolls in a greased cake pan or baking pan. Bake for 30 minutes. While the cinnamon rolls are still warm add a glaze or fresh melted chocolate.
Enjoy at breakfast with your coffee or for dessert with some nice ice cream.
Have you ever walked by That bag of cauliflower grated in the produce section of your local grocery store? Stop walking by it do yourself a favor and put it in your basket. Don’t be afraid to experiment with new ingredients. The cauliflower sold this way is often used for cauliflower pizza dough. You can use it many different ways. Today I used it for a nice fritter or crab cake style dish.
Grated cauliflower, a couple eggs, diced cheddar cheese, bread crumbs, salt and pepper are all you need. Add ingredients based on how feel they need to not be to wet in order to maintain hold. You can also freeze them slightly prior to cooking to help keep them together.
Serve them as an appetizer with a nice aioli or to accompany your entree. Fry until golden brown. They are very tasty so make sure you make extra.
Inspired by Chef Roy Choi on the Netflix show “Chef Show” I decided to try my hand at my own Artichoke Carpaccio dish. The dish that’s pictured is what I came up with.
First I trimmed the artichokes down to their hearts removing the leaves and choke. I cooked my artichokes hearts to the perfect tenderness in salted water with freshly squeezed lime juice. After the artichoke hearts achieved the desired tenderness I sliced them very thin. Season the sliced artichoke with more fresh squeezed lime juice, salt, and black pepper. Your next step is to sprinkle a bit of olive oil and top off with flaked parmesan, some little cutie or mandarin orange slices and finish with candied salt pork or bacon. I garnished with some nice baked sage chips.
You can adjust the recipe in many ways as it is ultra-versatile and marries well with other ingredients. An alternate interpretation I would add to this dish is a nice pesto aioli for some pop of color. The dish tasted wonderful without is so it’s not a must make adjustments. I do think it would complement it nicely however.