Stuffed Shishito Peppers Wrapped In Beef Bacon

These peppers are very flavorful but not spicy

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.

Smoked Bar Ranch Beef Bacon

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.

Stuff with string cheese

Wrap with bacon. Cut in half if needed

Bake in the oven at 350 for 25 minutes. Season if desired I used chili-lime flavored seasoning salt but very little

Glaze with strawberry jam

Plate it up to enjoy!

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.

Enjoy

Perfect Polenta With Roasted Tomato And Balsamic Reduction

Polenta is an ingredient you want to get to know because it is both easy to prepare and versatile. Basic polenta has a ratio of 4 cups water to 1 cup polenta several pinches of salt and a few tablespoons of butter. The steps are quite simple as well. Boil the water, add salt, and slowly whisk in your polenta. Simmer for about 20 minutes. Add butter at the end and mix in. Pour your polenta on a cookie sheet that has been greased or lined with parchment and spread so the polenta is evenly distributed. Allow the polenta to cool until it has solidified.

When the polenta becomes a solid sheet cut into desired portions

While you’re waiting on your polenta set up your accouterments. On my plate I did a nice roasted tomato, balsamic, and pomegranate reduction with a bit of honey. I also brushed the polenta with a little melted butter and fresh ground black pepper. In the oven get it popping on nice cast iron and topped with shaved or grated parmesan cheese. About 15 minutes or so pull it out of the oven and top with the awesome roasted tomatoes or whatever you decide.

The polenta is a nice base that allows your ingredients to be a star.

Like the way, a frame elevates the painting. When you allow your ingredients, to shine and not over entangled in the sheer number of items placed on a dish. I’ve seen more than enough food shows and competitions where the chef gets in the way of their dish. There is a command in the knowledge of the simplicity of the masterpiece.

However you finish this dish you will surely be pleased

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• Succulent Pork Chops With Delicious Pan Sauce
• Pan-Seared Scallops With Blueberry Gastrique
• Pasta Packed With Of Layers Flavor!
• Yummy Turkey Yam Hash browns With Egg and Cranberry Sauce

Elevated Cauliflower Fritters

A great way to turn your boring vegetables into exciting stars of the night is to transform them

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.

Mix it up until you can form moldable balls or cakes.

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.

They are dancing in the pan beautifully

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.

I served mine with some chicken, pickled apples, grilled cabbage, and aloha sauce.

Bacon-wrapped Chicken Wings with Marmalade Glaze

Sweet Salty and Oh So Delicious

The recipe is simple and requires minimal ingredients. All you need is…………….

Chicken Party Wings, Salt, Pepper, Bacon, Marmalade and Orange Juice

Marinate the wings in the orange juice and salt for a couple hours.

Season with pepper and wrap wing with bacon, line a sheet pan with foil or parchment.

Heat orange juice and manmade until it is the consistency of a glaze. Brush over wings

Cook the wings for 15 minutes or so and apply more glaze. Continue the process until the tops start to get golden and delicious. Turn the wings over and brush with more glaze. Raise oven temp to 400 and cook another 5 to 10 minutes. Cook until the wings hit 165 with a thermometer. Serve and enjoy.

Great for parties and very easy to throw the dish together.

Special Events will rise again, renaissance in the future?

Blackened Ahi Wonton with Mango, Jicama and Wasabi Whip Cream

This Ahi dish I made for an event awhile back was a perfect blend of flavors. It was exciting to eat and it had several different components that allowed it to excite the palate.

Ready to roll

Catering during covid has been greatly reduced.  Can’t wait for the day these events become a regular thing again.

It will be amazing to see the food experience renaissance that is sure to be on the horizon as im sure many chefs have had time to reflect and dream up new ideas.

So many great memories of events I’ve done in the past. I’ve had great experiences on both sides of the service line. Being a Chef at the foundation of who I am professionally my creative juices are fed by the experiences I’ve had and new dishes I come across in my food journey.

What is your best food memory at a large event? What is a dish that influenced your culinary palate? Share your comments.