Another MacGuyver Meal gone gourmet

Don't laugh! I am the MacGuyver of the kitchen!! My best friend always says I can take black pepper and an ice cube and come up with a gourmet meal- so that's what I'm going to do tonight. Totally going to experiment with an idea I have been working on for a long time in my head and use my Chef as the guinea pig. Fun, huh?

I've been playing around with the idea of stuffed chicken rolls for some time. I've seen similar things in cookbooks and online, but I just wasn't sure what flavor profile I wanted to go with. Sun dried tomato and ?? Italian seasoned ?? I just wasn't sure. But then I got the idea of glazing......and bacon.....and sweet/hot and crunchy/smoky won out.

As you know, we LOVE hot and spicy here, so I'm going in a spicy direction- jalapeno spicy. Not quite ready to get all crazy with ghost chilies just yet this year. That comes later. I also have to consider my somewhat limited options at the grocery store in town if I'm looking for a special ingredient. In this case, I really wanted goat cheese, but try to get that in a town of 1600 and........cream cheese it is. I will be adjusting that flavor to a little more tangy with a little tiny bit of lemon juice. 

I am also going to make good use of items I already have in my pantry and fridge. Things I have canned myself (don't worry, the recipe will be available as well as substitutions if you don't want to go that route), pantry staples, herbs from the garden......

So are you ready for this "take 3 toothpicks, nail polish, hair ties and build a bomb" dinner?

Blueberry Jalapeno Basted Bacon Chicken

4 boneless skinless chicken breasts

sliced bacon (regular, not thick sliced)

8 ounce package cream cheese, softened (I wanted goat cheese but it was unavailable)

1/4 cup chopped candied jalapeno slices  (click for recipe) **

1/2 cup blueberry jam

1/4 cup syrup from jalapeno slices, approximately **

big pinch chopped chives

4 cloves garlic, finely minced 

1/4 cup finely minced onion

Salt, pepper, cooking oil

Rinse chicken breasts and pat dry. Between sheets of plastic, lightly pound out the breasts to about half an inch thickness. Season with salt and pepper and set aside. Another option, if you don't want to pound out the chicken, you can butterfly the breasts and fill the pocket with the stuffing mixture.

In small skillet add just a touch of oil and briefly saute the garlic and onion- no need to cook it long, just enough to get the "raw" out. I tossed the chopped jalapeno in there when the onions and garlic were sweated down nicely.

In small bowl combine cheese, chopped jalapeno, garlic, onion and chives. Season with salt and pepper. Mix well. Taste test it- if it's too "sweet" hit it with a little lemon juice to mimic the tartness of goat cheese.

Divide mixture between the four chicken breasts and spread out but NOT to the edges. Roll up the chicken. Using one or two strips of bacon per breast, roll around the chicken to seal the edges tightly. Secure with kitchen twine or toothpicks.

Transfer to rimmed baking sheet, and bake at 350 degrees. A rimmed sheet is important to circulate the heat around the bacon and crisp it evenly.

Meanwhile, combine jam with liquid from jalapenos. Start with half the amount of liquid and check consistency. When you have a nice syrupy consistency, brush or spoon some of the glaze over the chicken and continue baking, glazing occasionally, until chicken is cooked through, bacon is crisp and glaze is sticky and golden, about 45 minutes to an hour or until chicken is 180 degrees.

** The jalapenos I used for this recipe are called Cowboy Candy and you can find my recipe by clicking here. HOWEVER, if you don't have this, or don't want to make it, you MIGHT be able to find sweet pickled/candied jalapenos in the grocery store. There are a few brands that make it. If you cannot, it's ok to use regular jalapenos from the jar but you will want to use LESS for the glaze or it might be too vinegary. Taste as you add it and use caution. You can also skip the glaze altogether if you are unable to find a suitable substitute. I don't recommend fresh jalapenos for this recipe.

I served my Blueberry Basted Bacon Chicken with roasted baby purple potatoes and fresh asparagus. I am a sucker for those cute little baby vegetables when I see them in the store. I sneak them in the cart when I can. Asparagus is one of my very favorite vegetables and even though it's February and they definitely are not in season, I still pick some up occasionally. I love their fresh flavor and crunch when just lightly roasted with olive oil and sprinkled with sea salt.

And what did The Chef have to say about dinner? He said it "was the best meal he's ever eaten" so I'll take that as a win!

Smokin' in Waterloo

Facebook is one of those things that makes the world very, very small. Even smaller when you join networking groups and start to connect with other people who share your likes and dislikes. Take food, for example. I have met so many amazing food bloggers, writers, foodies, even amateurs like myself who just enjoy meeting people and talking about food!

That's exactly how I got to know Dan Rote. Through mutual friends, a shared laugh at a joke- I can't even remember, but you get to chatting with someone, realize you live in the same state, know a few of the same people and strike up a friendship. Dan lives clear across Iowa from me in Waterloo. We have shared many conversations- football, the crappy weather, the differences between men and women, and food. Dan's current area of interest is barbeque but I will let him fill you in on that. Let's get to know Dan-

1. How did you get your start in the restaurant business?  I have been in and out of the restaurant industry since 1976. I started at a diner style restaurant as a dishwasher, moved to grill cook and learned the world of comfort food.In the late 70s I moved to a pizza and sandwich shop, which served truly hand-tossed pizzas. After that, I managed a pizza joint. I actually got out of the restaurant business in the 80s and spent 14 years in college pursuing other careers. But I kept cooking for friends and family.

2. Opening a barbeque restaurant in Waterloo, Iowa seems a little risky. Iowa is not a hot spot for good barbeque- what made you decide to go this route?   In 2012 I had the opportunity to open my own brick and mortar restaurant in a building I had plumbed while working and a plumber and since the last non-commercial barbeque joint in the Cedar Valley, it was a no-brainer.

3.You mentioned before that you have participated in competitions- tell me about that experience.  In 2004 I started dabbling in barbeque and by 2005  had my first smoker and was holding test cook for 50-75 friends every other weekend in my backyard. I entered my first competition in 2005 and did well. Didn't win the huge prizes but it lit the fire. In 2008 I took the CBJ Class (certified barbeque judge) in Kansas City and started judging in 2009, at the same time refining my barbeque by making and bottling my own rubs and sauces. I only compete in 1-3 competitions a year now, when it fits in with the million other things I do.

4. I've watched a lot of the Pitmaster shows- some of those guys are SERIOUS about their secret rub recipes. Do you have Dan's Secret Rub (and no, I am not going to ask you whats in it)?  I do- I currently have 5 rubs and 6 sauces that are available by special order. 

5. I've seen LOTS of pics of your amazing smoked foods. They look soooo delicious. Tell me about the WORST disaster you've had in the restaurant kitchen.  This one is TOUGH. I have had a few disasters in the kitchen. I am into molecular gastronomy and it's a science that is hot or miss at times. I love to bake, and that is a science also. Creating baked goods that look and taste great can be challenging unless you do it every day. I also cure and prepare meats and sausages and that can get hairy also until you figure it out. One of my biggest faux pas smoking meat was when I had 100 pounds of meat in the smoker. Normally my smoker is a set it and forget it unit I built myself. This day was not the case. I went to get some ingredients and was gone less than an hour and when I returned to the restaurant the smoker was going wild! I had not cleaned the grease from the bottom and it caught fire. Needless to say, I ruined 100 pounds of meat. Second one I can think of was using molecular gastronomy. I need to make a raspberry POWDER but what I ended up with was raspberry GLUE. It was so sticky even the robocoup couldn't turn.

6. If you weren't smoking meats, what would you be cooking? If you weren't cooking, what would you be doing?  When I'm not curing and smoking meats I can usually be found creating comfort food dishes. Most everything you see me post on Facebook every day is what I am cooking as a private chef. I generally make 2 to 6 servings. I love to create new dishes that are comfort food related with a fine dining twist.

7. You're a Denver guy- do you plan to head west at some point and make your mark on the culinary scene in Denver?  Eventually I will move back to Denver. The Denver culinary scene has already seen some of the things that I create. I send food coast to coast for friends and have friends in Denver that are chefs- we trade ideas and recipes often.

8. Who would you say are your influences or favorite chefs ? Influences and favorite chefs- I have MANY. I would say Guy Fieri, since I'm a comfort food/diner guy. I get a lot of ideas from his show Triple D (Diners, Drive-ins and Dives) and he is also a barbequer and does a lot of cool things with barbeque, such as pulled pork egg rolls and sushi. The places that he visits are real places that operate everyday offering simple, yet complex foods that make people smile.

9. Do you have a favorite ingredient to work with? My favorite is beef and second is pork. With those two proteins you can rule the world.

10. You're on an episode of Chopped. You open your basket. What are the worst possible 4 ingredients you can imagine having to cook with? Oh man- durian, stinky tofu, rose water syrup and brains of any kind.

Buenos Nachos!

Actually, this has nothing to do with nachos, really. I mean they ARE a menu item, but not what we were going for. It's a very rare treat for The Chef to have an extra night off, and we like to do something special, or entertaining. Sometimes a movie, sometimes a drive to the city to visit family or friends. 

Tonight we stayed close to home and enjoyed All You Can Eat Tacos at Stuart, Iowa's newest restaurant, Los Altos. If you're not from here you will have no idea about Los Altos. The original restaurant owned by Luis Huerta opened in Greenfield a little more than a year ago and like the family's other restaurants in Shenandoah, Glenwood, Osceola, as well as two locations in Nebraska, was a huge success. Here in poor little Stuart, we had just lost a longtime popular restaurant in town and were suffering from fast food fatigue. That happens when you're on an interstate exchange I suppose.

Anyway, back to Los Altos. 

If you are looking for chain restaurant, pre-made, packaged garbage like ChiChi's and On The Border, stay away. You won't find that here. This is the real deal, homemade food made by Mexican cooks that know their stuff. Everything, and I mean everything I have had on the menu, at both locations, has been absolutely delicious.

The Chef fancies himself a bit of a competitive eater. He hasn't entered any competitions yet but we just haven't found the right one. This one isn't going to be it either- but more on that later. Tuesday night is All You Can Eat Tacos for $5.99. These are not your skimpy Taco Bell tacos- these are REAL tacos, made with chicken or beef, crunchy corn tortillas or soft flour tortillas STUFFED with the most delicious fillings. Fresh lettuce and Manchego cheese top off that juicy beef filling. Filling is the key here- The Chef made it through a mere seven flour tacos. He asked our waiter what the most anyone has ever eaten on All You Can Eat night and he totally floored us with the answer- 30!! So, like I said, this record will not be challenged by The Chef!

Everything on the vast menu is so delicious and fresh. From fajitas to enchiladas to my very very favorite, Camarones Rancheros- bacon wrapped shrimp, served with grilled tomatoes, onions and peppers and sprinkled lightly with Manchego. To die for.

I have never had a bad or even a so-so meal at Los Altos. Every dish is fresh and homemade and authentic. No ChiChi's. No On The Border mass produced garbage. Real. Authentic. Mexican.

It's NEVER too cold to fish !!

Up here in Winter Land we never stop fishing. Lake frozen over? No problem. Drill a hole and fish in it. Now, while I do not personally own any ice fishing gear I DO have friends who live for the sport, and they catch so much fish they share!! Generous friends are awesome to have!

So we have an abundance of beautiful bluegill fillets. Literally from lake water to my kitchen in a matter of hours. Couldn't be fresher unless I walked across the street and caught them myself from our lake. The majority of them were frozen on a wax paper lined sheet pan and then bagged in freezer bags (easy to pull out what I ant to cook and no frozen lumps of fish), but enough were set aside for dinner.

Now what to do with it. This is going to be a little different than the usual recipe format. I'm just going to tell you what I did, and it's so super simple you will be able to do it too.

Buttery Shrimp and Fish

Butter, garlic, herbs. We are starting right here. Using a good sized skillet (nonstick, stainless, cast iron- whatever you like to cook in), melt about 2/3 of a stick of BUTTER (please please please do not use margarine- you will not get the same result). Add 3 or 4 minced garlic cloves or about a good tablespoon if you use the jars of chopped garlic (which is fine, we use it too). Give that a minute or so to soften the garlic but not brown. Bring the heat up a little and add 10 peeled and tailless black tiger shrimp. Allow the shrimp to cook about 2 minutes, then flip over. At this time add the fish to the skillet (see note below).

Cook another couple minutes until the shrimp are done and the fish is ready to turn. Flip the fish and set the shrimp on top to prevent overcooking. Give the pan a nice hit with the herbs or spice of your choice and a big squeeze of lemon juice (add some rind if you like). I used chives and thyme. You can go anywhere with seasonings- southwestern, Asian spices, Italian herbs, whatever you love.

I served the fish and shrimp over a bed of quinoa that was also cooked with thyme and garlic. Delicious !! Drizzle lots of the buttery sauce in the pan over the dish. Some home-canned green beans alongside and......Heaven!

Ok, a couple things about the fish. I used bluegill fillets.They are small and pretty thin. They cook quickly. If you are using a thicker fillet of fish you can either start the fish first or remove the cooked shrimp and add back to briefly reheat. Just be sure the fish is cooked just until it flakes and the shrimp are not overcooked into rubber chew toys. If you like one but not the other- leave it out- go all shrimp,or all fish, it's your dish! I also didn't give a quantity of fish fillets- again, that depends on your appetite and how many people you're feeding. It was just the two of us and bluegill are small fillets so I used 6. Just adjust your amounts accordingly. 

This would also be amazing served over pasta. I'd also like it with mashed potatoes.

Now.........what am I going to cook up with all the rest of that fish ?????

Mother Nature is a fickle woman !!

What a fantastic Iowa spring day! Sunday in the 50s, snow melting all over, just an amazing day. Except for one thing. It's January. We know it isn't going to stick around. In fact, snow is on the way and highs in the teens and more below zero temps THE VERY NEXT DAY. But these teaser days get me thinking about gardening, and gardening goes right along with cooking.

This year there will be some new additions to our garden. There are a lot of vegetables we have not grown before and this is going to be the year. Kale, for one. All my friends rave about it, Food Network is always using it in recipes, yet unless it's been snuck into a salad mix and I didn't know it, I don't think I have ever tasted it. Brussels sprouts too. I love to roast a pan full of Brussels sprouts tossed with bacon and roasted onion. Beets may join the party. I hear Brussels sprouts are a challenge to grow but I like at least ONE challenging plant every year so I think this year it will be these little guys. Roasted root vegetables are hard to beat for an easy and delicious side dish. My life experiences with beets have not been the best- from my mom opening a can of tasteless cubes and heating them, to horrible piles of "Harvard Beets" served at luncheons at different church functions, it's not been the best. Yet again browsing veggie catalogs I see such beautiful different beets and I long to roast them and try them in a whole new way. 

We use a ton of tomatoes around here, and the bulk of our tomatoes come from the farm and are canned at home for use throughout the year but we always make sure to grow a couple plants at home for eating day to day. There are so many wonderful heirloom tomatoes out there, and I could save seed and keep them coming year after year. Bell peppers- eh- they are hit or miss for us. We either have more than we need or not a single one, and again, those we can get at the farm. I do want to grow some super hot peppers again this year and have three different ones to choose from that I have never grown before. 

Every year we grown a TON of herbs for cooking. Last summer was a terrible year for our herbs so we need to catch up with several herbs. Basil is one we use loads of all year long and I need to get growing a forest of basil plants! Parsley is a big hit around here too. Italian flat leaf parsley is a great addition to salads, I love the peppery bite. And it's pretty hardy so a little snow doesn't usually kill it off. We had a very early spring last year but all was lost when we had a May snowstorm- the basil was killed and never fully recovered before the blazing hot, dry summer moved in. I barely had enough for fresh use. So early start in the house this year. Poring over the seed catalogs might inspire me to try some new herbs as well. I love lots of fresh thyme as well, and hopefully will grow several different types this year.

But let's forget the unusual edibles- flowers! I love to grow edible flowers. Everything from chive blossoms to nasturtiums, if it's edible in any way, I try to grow it. Even the humble wild violet makes an appearance on our table, in jelly, or just petals tossed into salad. Just be careful and know what you're picking and eating, and make sure it hasn't been treated with any chemicals! 

And you can't talk about spring in Iowa without talking about the wonderful wild foods that are everywhere- free for the picking, if you're willing to spend the time hunting. From tender stalks of wild asparagus growing roadside ditches to the famous and highly sought after morel mushroom, there are TONS of amazing wild edibles all over. Just plan on spending a day, and don't be too heartbroken if you come home empty handed a time or two.

Guest Chef- Mad Science from The House on Vine

Ohhhh my goodness, I have been bugging my friend Mary for a guest post for AGES !! Mary has been my friend for quite a while and we share a love for cooking,  wine and cocktails and entertaining. She is quite the hostess too- very skilled at plating and garnishing and plans to write a cookbook soon. I will be the first to add that to my collection, you can bet.

Mary, the Mad Scientist

When Mary is busy working on a cooking project she dons the garb of the mad scientist and sets to work in (use your Bella Lugosi voice here) her "labouratory." 

You won't find a lack of color and texture in the dishes either. Fresh veggies add color, crunch and healthy goodness. Her pasta dishes look like restaurant creations. Her soups are legendary! And she has a great eye for food styling with a collection of colorful and interesting serving pieces and dishes that add so much style- well, you will just have to see for yourself!!

So, without further ado- here is Mary the Mad Scientist's Winter Crab Stir Fry

1 cup shredded carrot

1 1/2 cups halved brussels sprouts

8 oz. sliced fresh mushrooms

1 can sliced water chestnuts, drained

2 cloves fresh garlic, minced

2 cups fresh kale, chopped

1 red bell pepper, cut into strips

1 package imitation crab

olive oil

Heat olive oil in large skillet. Add garlic and saute for just a few minutes but don't allow it to brown. Add pepper, brussels sprouts, stir fry for a few minutes, then add carrots, water chestnuts. Cook and stir a few more minutes, then add mushrooms, crab and finally, the kale. Give a quick little toss then pile mixture into large bowl. Add sea salt and pepper to taste, toss with 4 tablespoons of butter for a creamy finish.

For easy and quick stir frying,make sure all your
veggies are prepped and cut up before you
start cooking.

How about that ?? Fresh and delish! And in the middle of January it looks like a happy plate full of summer to me. And like any stir fry dish, so versatile- switch out what you have and don't have, or don't like. If you like some heat, hit it with a big pinch of crushed red pepper. Have an unexpected guest or two? Add a scoop of rice or asian style noodles. Swap out the meat or go all veggie! The possibilities are endless!!

Betcha thought pumpkin season was over ??

Pumpkin and cranberries linger on........ but this time in the form of a beer, a beer I have been hiding away for a couple months, waiting for time and inspiration to strike. Well, who am I kidding, I am always on the hunt for interesting brews for mustard making. I was hunting for this......I admit it. I always grab an interesting one to squirrel away for a future project. And since stores have been selling singles, it's easy to try just one of something without having to commit to a $10 six pack and not like it.

I found a very interesting fall brew made by New Belgium Brewing- "Pumpkick", a spiced ale with cranberry and pumpkin juice. Sounded interesting. Screamed autumn. Had to have it. I even tasted a wee bit of it- not bad, not bad at all.

So let's get started on my mustard. I've made many and if you've been following my antics for any length of time you have seen the basic procedure- soak, season, blend, process. It's so simple I don't know why more people don't give it a shot. You don't even have to be a canner- prepared mustard keeps for ages in the fridge without having to process in a canner.

The ingredients used for this mustard are:

1 1/2 cups mustard seed (I used a mix of yellow and brown but you can use whatever you have or prefer)

1 cup apple cider vinegar

1 bottle beer

1 tsp salt

couple good grinds black pepper

That's your very basic grainy mustard mixture. Your choice of beer and any additional ingredients are what makes the mustard unique. 

Additions:

* Spiced pumpkin ale with cranberry as my beer choice

* 1/4 cup pureed cooked pumpkin (I may use slightly less, depending on consistency)

* couple tablespoons or so FINELY chopped fresh cranberry, cooked slightly in a splash of water (and again I will adjust accordingly depending on consistency) Actually I wish I'd had the foresight to save just a couple tablespoons of that beer- that would have been good !!

* 1 tsp minced fresh garlic

Place mustard seed, vinegar, salt, pepper and beer in glass bowl. Stir to mix. Cover and allow to sit at least 24 hours. I find 48 hours to be about the perfect resting time, to get all the yummy flavors infused in the seeds, and softened enough for a good grind. Seeds will soak up the liquid and plump up. When you are ready to proceed, remove mustard from fridge and allow to reach room temperature.

Prepare your add-in ingredients. Mix the garlic and cranberries into seed mixture, add about half the pumpkin puree. Blend in food processor to desired consistency- grainy like German mustard is my personal fave but you can blend til completely smooth if you prefer. I like to see the bits of good things in there. Add more pumpkin puree if mixture is too thin- you can also taste to see how your flavors are coming along. Remember- it's much easier to ADD MORE than to try and fix too much. So start small and add to taste.

One you've reached your consistency, place mustard into hot, sterile jars. If you don't want to process in a canner, label and date jars and store in fridge or freezer. If you share MAKE SURE to tell your friends it is NOT shelf stable- you don't want to make anyone sick. If canning, I use 4 oz jars and process in boiling water bath for 10 minutes.

Now I just can't wait for grilling season !! These are my favorite mustards for yummy grilled brats, or even a big plate of fried potatoes and sliced kielbasa (one of my favorite easy meals for a weeknight). Excellent with roast beef and ham too, you can add a great pop of flavor to a grilled ham and cheese sandwich, not to mention to endless uses in salad dressings, marinades and pan sauces. Deviled eggs with just a little something different your friends can't quite decipher! The best part of making your own mustard- you get exactly the flavors you want, from the brews you like, without a lot of added chemicals and preservatives. You can't get much fresher than that!